The Verdict is In, No Raisins

The verdict at the table tonight was unanimous, no raisins in the Kheer. Everyone said they like it better without them so that's what I will make for the wedding.
We had a fun meal of Chicken Korma, Saag Paneer, Baigan Bharta and rice. Naturally I spilled some turmeric on something while cooking and fretted about it staining the floor for life, but it came off with a bit of coaxing. I always seem to get a little bit of that wonderful spice on something every time I use it. I don't ever seem to spill my other spices and as you can see I have lots of them. We like to cook many kinds of food and if you do that, you need a wide variety of spices on hand.
Today I picked some lovely cantaloupe in the garden. It was just the right thing for lunch time. Its so wonderful having a garden. I picked eggplants, peppers, tomatoes and the cantaloupe today.
I made some cardamon cookies to see if we would like to serve those at the wedding and we all liked them so I guess that is a "yes" for making them for the big day.
Some went to the freezer to see how that works out. It would be much easier to be able to make them ahead and freeze them until the wedding . I will include some of the recipes I made tonight and if you are feeling adventuresome, try them.

CARDAMOM COOKIES RECIPE
Ingredients:
1 cup unsalted Butter
2 cups Sugar
2 tsp Cardamom Powder (Elaichi)
4 Eggs
2 cups Fine Wheat Flour (Maida)
1 tsp Salt
How to make cardamom cookies:
In a bowl, beat the butter, sugar and cardomom powder fro 3 minutes.
Then with the beater going add the eggs one at a time.
When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet.
Place them 1/2" apart.
Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
Repeat the baking procedure for the remaining dough.
from http://www.indianfoodforever.com/index.html


CHICKEN KORMA RECIPE
Ingredients:
1 (2 1/2 pound) cut-up chicken
2 cups yogurt
3 cloves garlic
2 medium onions, chopped
1 tsp paprika
2 tsp fresh ginger, chopped
2 tsp peanut or sunflower oil
2 tsp ground coriander
1/2 tsp ground chili
1 tsp cumin
Seeds of 2 peeled cardamom pod
1 tsp poppy seed
1 tsp turmeric
1 bay leaf
2 tbsp fresh coriander, chopped

How to make chicken korma:
Place chicken in bowl and marinate in yogurt, 1 clove garlic, half an onion, paprika, ginger, salt and pepper for a few hours.
Heat oil in large heavy casserole; gently sauté remaining onion and garlic for 1 minute. Remove and set aside.
Add to casserole the coriander, chili, cumin, cardamom seeds, poppy seed and turmeric. Fry for a few minutes. Add the chicken. Pour enough water to cover and add remaining marinade.
Add onion and garlic with bay leaf. Simmer 45 minutes or until chicken is tender. Sprinkle the chicken korma with fresh coriander and serve.
from: http://www.indianfoodforever.com/index.html