Indian Night at Casa Burkapati!

Terrible photos but everything was delicious. Keema Aloo, Coconut and tomato Dal, Channa masala with pumpkin and spinach and Cucumber Raita. Served with Rice, Naan and Samosas.

Cardamom-Apricot Macaroons for Passover

These were a huge hit and might be the simplest dessert I have ever taken to a party! I adapted the recipe from Leites. I didn't dunk them in chocolate but I assume that would only make them better :)

Ingredients:
1 14 oz bag of sweetened flaked coconut
1 cup sugar
4 large egg whites
1 tsp vanilla extract
4-6 cardamom pods, seeds crushed into a powder (I used a mortar and pestle)
1/4 cup dried apricots cut into tiny pieces

Method:
1) Preheat oven to 350F
2) Mix everything together in a bowl and allow to sit for 10-15 minutes. I found this allowed the egg white to soak into the coconut a bit more
3) Using a 2 tablespoon ice cream scoop, place tightly packed mounds on a cookie sheet lined with a Silpat or parchment paper
4) Bake for 15-20 minutes depending on how golden brown you want them. Watch them closely after 15 minutes
5) Cool on a wire rack and try not to eat four at one sitting

What's not to love about a Jewish holiday? :)

Lemon Currant Scones

Today was the annual residents high tea and as usual it was filled with butter, masala tea and lots of fun. The menu consisted of these scones, vanilla-cardamom panna cotta, chocolate chip cookies and tea sandwiches (egg salad, english cheddar cheese, and hummus and carrot).

Ingredients:
3 cups AP flour (375g)
5 tsp baking powder
1/2 tsp salt
1/2 cup sugar
zest 1 large lemon
1 cup currants
1 1/2 sticks butter
1 egg
scant 1 cup milk

Method:

1) Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2) Add zest of lemon to sugar in a small bowl and use finger tips to work zest into sugar

3) In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Add currants. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

4) Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet

5) Bake 15 minutes in the preheated oven, or until golden brown.

We enjoyed these warm with whipped cream and raspberry jam as part of a High Tea Spread :)