Ginger snap cookies

With the cold weather already settling in early this year it is time to get the baking recipes started and light up the fireplace.I started off my first cookie baking this year with ginger snaps.

Ingredients:

Whole wheat flour       - 1 1/2 cups

All purpose flour         - 1/2 cup

Soy flour                     - 1/4 cup

Baking powder           - 1 tsp

Nutmeg powder          - 1 tsp

Black pepper powder - 1 tsp

Cocoa powder            - 1 tbsp

Fresh ginger               -  1 tbsp( grated)

Brown palm sugar     - 3/4 cup

White sugar               - 1/4 cup

Large egg                   - 1

Butter                         - 1 stick

Oil                              - 3 tbsp

Almond milk             - 1/4 to 1/2 cup

Salt                            - 1 tsp

Leave the butter out in room temperature for half hour. Powder the brown sugar.

Add all the dry ingredients together in the food processor and blend well. Now add the melted butter, oil and the egg yo the dry ingredients. Let them blend well. Add the milk and run the processor in dough setting for a couple of minutes until it forms a soft dough. 

Take the dough out and refrigerate it for an hour to two wrapped in cling wrap or a tight container.

Pre-heat oven to 375 F.

Remove the dough from the fridge and roll it into one inch balls and flatten it to 1/2 inch thickness on a baking tray. Bake it for 12-15 minutes. Makes about 40 cookies.

Recipe source:

http://smittenkitchen.com/blog/2011/11/gingersnaps/

Cauliflower Lentil salad

Fall is here and so is the cold weather. I tried this Mediterranean recipe with a twist to suit the cooler weather.

Ingredients:

Lentils                     - 1 cup
Cauliflower florets  - 1 cup
Cilantro(coriander) - 1/2 cup(chopped)
Tomato                    - 1 cup (chopped)
Green chilli             - 1 (chopped)
Lime                        - 1/2 to 1 as per taste
Salt                          - as per taste
Turmeric powder     - 1/2 tsp
Ginger powder         - 1 tsp
Oil                           - 1 tsp(optional)


Cook the lentils until soft but not mushy. I pressure cooked mine for 15-20 minutes. Break the cauliflower florets into small pieces and steam cook it with salt and turmeric powder. Take a bowl and add the cooked lentils, cauliflower,chopped tomatoes, green chilli, ginger powder, salt and oil. Add the juice from the lime and mix well.
Serve warm or cold.