Thursday, December 22, 2011

Veg Casserole

It is that time of the year again. When you want to snuggle into your quilt and watch movies all day long or sleep or well just not study. So I am jealous of all you people out there who do not have to write exams. 

To snuggle you need comfort food. This is when all your mac n cheese, soup pasta, french toast etc come of use. 

Here is another. That you can make and tuck away into your refrigerator to be warmed up and has with buttered bread. Presenting the casserole!

You can add whatever vegetables you want (chicken if you eat meat).

I have here: Green Bell Pepper, Broccoli, Carrots, Yellow Squash and Mushroom. 
You can also add: French Beans, Potatoes, Cauliflower and Zucchini. 

A very important component of a casserole is the cheese. I bought Cheddar from Go Cheese. It isn't at all expensive. The pack you see below is only Rs. 139 a quarter of what you would pay for the imported stuff. The cheese mixes beautifully into the sauce and it smooth and gorgeous.

So chop all the veggies, into bite sized pieces.

Boil the broccoli for 2 mins, saute the carrots in olive oil with basil and garlic.
Then add the bell peppers, saute more, ass the broccoli and the mushrooms.
Close and toss it around for a while till almost cooked.

Make a white sauce and add the cheese, so it becomes a beautiful liquid.

Layer the veggies as desired and pour the sauce on top. Make sure it goes all the way through.

Grate some (a lot) of cheese on top.

Cover and bake on 180 for well 30 minutes.

Then take it out, let it cool or like risk burning your tongue.

Cuddle up and enjoy.

What are your yummy cuddly winter treats? 

Tuesday, September 27, 2011

First date and first time at Indigo Deli

Hello beautiful people!

I feel so good typing out this post. I know this blog has been silent for a while, but PG had me swamped. I can't cook there and every time we go out to eat, we are so ravenous that the food disappears before it touches the table, so I have no time for pictures.

But, I am home for a week and have made plans to eat out and cook, so there shall be posts!

So, last night was my first date with him. And he took me out to Indigo Deli, Colaba. We didn't go for dinner, but reached around 6. The place is beautiful, with wooden furnishings, and amazing lighting. Very date like!

The menu is more than amazing. If you think vegetarians have not much of a choice there, relax! Because we do. Though limited the options are good and there is a variety.

We ordered an Oreo and Vanilla smoothie (for me) and a Peach Ice Tea (for him).
The smoothie was very good. "It hit a spot" according to him. The Oreo after taste was just right, not too overpowering. The Ice tea was good. You could taste the Peach in it.

We then ordered;

Charred asparagus, peppers and feta in whole wheat roomali roti with argula and tomato chutney. 
This dish tasted very good. The asparagus was well done, the feta complimented the lightly flavoured vegetables well, but the chutney tended to make the whole thing a little soggy. It was falling apart, but at one point the peppers squished down my chin.

On the whole, a very good dish. Plus it had feta!

Roasted vegetables, mushrooms, garlic, spinach and swiss cheese grilled in brown bread and tomato garlic chutney. 
The mushrooms overpowered the taste of the vegetables in this one. I hardly could taste the garlic. when I broke down the sandwich the individual components tasted good, but that isn't the point of a sandwich is it?

Roasted vegetable and cheddar quiche.
This quiche stole the show. Bards should sing about this. We both were rendered speechless after the first bite. So cheddar binds everything and elevates the taste of the vegetables to a whole new level of awesomeness. The crust! Oh my god the crust! After bearing the weight of such cheesy awesomeness it still managed to be crisp and light. It was amazingly flaky and buttery.

Lemon cheese pie.
The cheese was light and dense, I am guessing it was because of the egg whites they probably whipped into it. The lemon taste was the right amount of sour and sweet. The crust balanced the whole pie out perfectly. It was crumbly and beautiful.

Overall the whole experience was beautiful. The food and ambience amazing and the company even better.
I urge you all to go there, but it is on the expensive side.

Highly recommend it to guys who want to impress a foodie. It is definitely the way into her heart.

P.S  When I say "we ordered" I mean I ordered. ;)

P.P.S Sorry for the bad quality of the pictures. I didn't take me camera along, this is what my phone could do. 

Sunday, July 3, 2011

What happens when you have to leave your city

I have not blogged for almost 3 weeks now. It feels weird. It wasn't intentional, no. I just couldn't help it.

I left Bombay on the 23rd of this month to start my PG at MICA. Before that it was just 2-3 weeks of whirlwind shopping, goodbyes, farewell lunches and dinners and baking.

I have been at MICA for a week now and have had absolutely no time to come online for more than 15 minutes. Our classes haven't started yet, but the orientation keeps us busy.

I baked a lot (thrice) in the 2 weeks before I left, my waistline is proof of that. Here is what I baked.

It was my sister's 17th birthday, so I decided to make something lavish. This cake is called a Rich Dark Chocolate cake. Why? It has 250 grams of dark chocolate in it. This cake means business. It is a round hunk like gouda and has no allusions of being spongy light.

To make it a but more jazzy I slathered the cake with a Cointreau sugar syrup. Which is just equal measures of sugar, water and cointreau. The icing is a white chocolate icing from here. I added 2 tbsps of Cointreau to it too! 

This is what the cake looked like after 10 minutes of being cut. 

I had promised a Khushi that I would bake cupcakes when she visited me, in exchange for a ballet performance. I baked 40 mini cupcakes. The cakes were Devil's Food Cake and the icing a white chocolate butter cream icing. 

Then came my friend's 21st. So I baked yet again, last time before leaving Bombay. This cake was also the Devil's Food Cake generously doused in the Cointreau sugar syrup and topped with a Cointreau butter cream. It was a big hit!

Any icing imperfections can be hid under chocolate shavings. I learnt that when I baked this.

There! That is what I baked. I will post again about what I was fed.

My first meal in Ahmedabad was also great. A yummy Gujju thali.

How have you all been? Any views on mess food? My mess is pretty amazing. 

Sunday, June 12, 2011

Basil. Mushroom and Tomato Omlette or egg crepes.

We love eggs. Yes, we are an egg loving Tam Brahm family. I think we will very soon drop the Tam Brahm title because of our non Tam Brahm-ness.

It has been pouring in Bombay this past week and it makes the weather very gloomy and depressing. Stuck home you are left with nothing to do but while away your time in front of your laptop or the Tele. Then a sudden thought drifts into your mind. There are eggs in the fridge and mushrooms. So you jump up and head to the kitchen with a mission. Long forgotten is the humble roti subzi made for lunch. You are now whipping up something awesome, which will forever convert your omlette hating sister, who is now asleep.

One, bite down,she proclaims that this is the best omlette ever. And you modestly agree.

The pictures below were taken when I made the same omlette for breakfast. So here goes.

3 tomatoes, chopped
5-6 big mushrooms, chopped
Basil (i use dried basil)
4 garlic pods chopped fine
butter or oil for sauteing
4 eggs
salt for seasoning

Chop up the tomatoes real fine. Like this:
Heat oil in a pan and let it become nice and hot.
Add the garlic an let it fry till it become fragrant. You can let it fry till golden, if you like.
Now add the basil and fry till you get that heady aroma of basil and garlic.
Now add the tomatoes and toss.
Did I say toss? Yes, I am a tosser now. I have taken the sage advice of Julia Child and have fearlessly tossed my way through this omlette. I suggest you do the same. And it is better if no one is watching, if you make a boo boo, you can always put it back in the pan.

Then add the chopped mushrooms and toss again.
Let the mixture simmer and cook till the tomatoes have cooked down and the water has evaporated.
You can add the salt now.

Beat your eggs nicely and add some milk if you like.

Heat oil or butter in a pan and pour some egg mixture and twist and turn the pan till it coats the pan evenly. Like this
Let the egg cook till the sides come off the pan.

Place the mushroom and tomato filling on one side very gently. Gently because I made my omlettes thin, so they were in danger of getting torn. Keep the gas on low while doing this, you can take your own sweet time and your omlette won't burn.

Now take a wooden spatula and gently start to lift up the other side. Fold it over the filling very gently.
Slide it onto a plate. Yes, slide not lift with a spatula or you will stand in danger of breaking the precious omlette.

Toast some bread. Butter it, my sister drowns her toast in butter. And enjoy.

You can add cheese to the filling. There wasn't any at home. The cheese will complement the filling and reduce the tartness of the tomatoes. I personally love the tomatoey taste, but you know, just in case you want to indulge and have a great figure.

I think this omlette qualifies to be a crepe. It is too thin to be an omlette and some omlette purists will kill me for this.

It is a great breakfast, lunch, dinner, mid-day snack, mid-night snack any time of the day food.

Enjoy and have a Happy Sunday! 

Tuesday, June 7, 2011

Here come the rains! Bring out the Bhajiyas.

It is here. The bombay monsoons. Love them, hate them they are an inextricable part of the Bombay experience. If you ever do come here you have experience the lashing wrath of the rain gods.

I dislike the rains. Mostly because it makes travelling very difficult. I had to travel 1.5 hours to reach college from home. As college was on the other side of the city I had no idea how much it was raining there. It could be pouring here and all sunshiny at college. So during monsoons we would get up and frantically call the hostelites and anyone who lived near college to assess the situation.

After all this tamasha too, we would have to bunk college or the government would declare a holiday and many days would be spent at home watching movies, reading, eating soup, bhajiyas and having chai. Or better still days are spent wearing old clothes being soaked to the bone eating roadside samosas which always taste better in the rains.

Now that I have waxed eloquent I will shut up and get it the point. Which is this.

Mirchi stuffed with potato masala bhajiyas. The thing to have this monsoon.

I wont bother with a proper recipe, because there isn't one.

Just mix mashed and boiled potatoes with salt, and red pepper (mirchi) powder and stuff it in the fat green chillies that are easily available these days.

Dip it in a paste of gram flour and deep fry.

Have it with ketchup, mint and coriander chutney or kasundi.

We have ours with kasundi, which is my dad's greatest discovery to date.

Kasundi is a bengali mustard sauce which is amazingly pungent and just yum.

So if you are stuck home this monsoon just have these look out your window. If you are lucky you may see the neighbouring guys playing football in the mud! ;)

Sunday, June 5, 2011

Happy! Happy!

Yesterday was a fun day! I was to go for my farewell lunch organised by some friends. See the cake below? That was for me! It was a chocolate fudge cake. It was divine and not too sweet, as sometimes fudge cakes can be. It was soft and moist and gorgeous. 

My friend had borrowed my recipe book for it (i know!) and this was the first cake I had ever baked. I trust this book and all it's recipes with all my heart and I am glad it didn't let her down. 

The top view of the cake. The prettyness courtesy, my arty friend. 

There was also paneer chilli and stir fried noodles. Both were amazing. the noodles was simple and mildly garlicky. The paneer was great, soft and spicy.
Another reason for yesterday being a good day was my friend who was vacationing in the US, came back and with her came my new laptop (Nemo. yes we name inanimate objects) and her gift for me, the gorgeous recipe book you see below.

Her choice was great because all the ingredients are easily and cheaply accessible in India. They even suggest substitutes that can be used, which I find very useful because some books can be pretty obstinate that way. 

Oh the pictures in tho book! AAH! They are so pretty and look so delicate with tea china. I have a secret obsession with tea china since we did a cultural paper on Jane Austen and had to display things from her era. My mother produced this gorgeous tea set from the depths of her kitchen attic complete with miniature victorian paintings on it! (In case you are nit picking, I know Jane Austen didn't write about the Victorian Era, but the tea set looked very English). Also one of our favourite professors who looks as delicate as the tea set herself, fell in love with it. 
What keeps you happy these days?

P.S It is my sister's birthday in a week and I will get to try the new book!

Sunday, May 29, 2011

List of places to eat in Bombay: Part I

A couple of days ago I started to work on my list of places to eat in Mumbai before I leave for Ahmedabad. Though what I had in mind for the day didn't work out, I went to a couple of places on my friend's lists. 

The first one was Vini's favourite frankie guy. Aga Brother's at Colaba. You know a joint is right for you when you see this sign in their shop. It definitely goes in line with my philosophy of : Eat Hard, Workout Harder. 

It is a nice cozy Parsi joint which serves chaat and other usuals. 
 Do not be fooled by the Tibbs ka stall outside, because this frankie is definitely fatter than the Tibbs ones, which look like they have been dieting. The veg one was nice and tangy with the right amount of masala in it.

We next went over New Kulfi Centre at Chowpatty at bhavna's insistence. Apparently you have not had Kulfi if you haven't had it there.
i managed to get Bhavna and Naqqiya in the frame. 
The have a long menu which had me thoroughly excited. Long menus are bittersweet in my opinion. You have a long list which excites you and then you have to choose one dish and then left to wonder what the others would be like.

We all chose 4 different kulfis, so we got a decent idea as to what was on offer.

Clockwise from top left: mango Kulfi, malai Kulfi, Lychee Kulfi and the NCC special or the dry fruit Kulfi. 
The mango one was nice, but typical mango kulfi like, tasted of alphoso mangoes. Nothing out of the ordinary, but it was in season and there can never be too much of mango.

The Malai one was nice and creamy. the dry fruit was the malai kulfi with well dry fruit in it. the anjeer parts tasted excellent, so the next time you go there do have the anjeer one.

The show stealer was the Lychee Kulfi. Many desserts with lychee in them tend to taste artificially sweet. But this beauty used real and fresh lychees. There were pieces of the actualy fruit in it and it did not overpower your senses. It was subtle and brilliant.

So on the list:
Frankie at Aga Brothers
Lychee Kulfi at Kulfi Centre.

Monday, May 23, 2011

Trek to Prabhalgarh in the Western Ghats

My best friend of 11 years, Paro and I had been for a trek to Kalamati via Prabhalgarh over this weekend. The last trek we went to was last year the Himalayan Expedition to Sarpass organised by YHAI. It was last year we realised how much we loved trekking and the toned legs you get thanks to it, despite the terrible and unavoidable tan. 

Paro and I being our crazy selves

Trekking never gets old. You may have done 53 treks (a guy who was along with us had, without repeating a single one) or none, but the thrill of reaching your goal, the view and the fear that may at times grip you (it caught me this time) will always be there. 
We climbed up that to reach the pinnacle where we had our break fast of Bread, jam and cheese sandwiches.
The best part about being out in the nature is the food. The organisers or your guide will know about these wild fruits and berries you can find along the way and you get to munch on them while trekking. In our case an old man at the small village where we had lunch, gave us all a basket full of these wild berries which were a lot like blue berries. I wanted to bring some home to make a pie or jam, but knew that they would get crushed on the way back. 

Tokri full of wild berries
 Another thing about the food during treks, it always tastes good. We had a simple meal of rice, dal and aloo and barbatti beans ki subzi made by the villagers, which was extremely satisfying.
A picture of the remnants of the food. 
 Another amazing part about treks is, when you come back down it is hard to believe you actually went up to the hill or mountain which forms a part of your picturesque vision. Seriously 13000ft or 2300 ft you can never believe you did it, the only proof are the picutres, dirty clothes, a shoe without it's sole and the sore limbs.
See the two peaks? We up to there. 
So what did you all do during the weekend? And anymore trekkers out there?

Wednesday, May 18, 2011

21 cupcakes

I love Birthdays and parties. I am the unofficial party planner in my group of friends and also the unofficial baker. A friend of mine recently turned 21 and we celebrate all 21st's as surprises.

I surprised her with 21 cupcakes!

I know I am pretty awesome :p.

I decided to bake marble cupcakes for her using this recipe.

I love the swirly pattern that you can make with this cake.

Usually a marble cake is used as a tea cake and can be quite dry. You can use brown sugar instead of white sugar to add more moistness or just add some tablespoons of maple syrup to the batter to make it soft and moist.

The cake is covered with a chocolate ganache icing.

I find ganache very easy to make. I heated 600 ml of Amul Fresh cream on low heat till it started bubbling on the edges and turned off the heat. Then I added about 400 grams of chopped dark chocolate. I used a mixture of Cadbury Bournville (which is pretty decent) and Trader Joe's dark chocolate. You can vary the proportion of the cream to the chocolate depending on your resources.

the 21 cupcakes

There is also a picture of me with the cupcakes on my About Me Page.

What have you done for your friends on their birthdays?

Saturday, May 14, 2011

Home-made Pizza with a Tomato Pizza sauce

About two years ago, I would never ever have considered making a pizza base at home. Whenever we wanted a home-made pizza we would buy the ready-made bases, which in retrospect just seem tasteless.

My Uncle had come to India about 2 years ago and we made one at home with pretty crazy toppings. He called it "gourmet pizza" because it did have carmelised onions, goat cheese and pumpkin (Yes, Pumpkin on a pizza tastes dee-licious). I was fascinated with how the dough grows and is practically a living thing. I am still awed.

So, when my friends came over for lunch I made pizza for them with a simple tomato sauce base and with peppers as toppings.

Pizza Base:
1 cup water
2 tbsp sugar
1 tsp salt
1/8cup olive oil
3 1/2 cup flour
1 1/2 tsp dry yeast


  • In 1/2 cup of water add the sugar and the yeast and leave for 15-20 minutes till the yeast rises completely
  • Mix the above mixture in the flour, add rest of the ingredients and add water when necessary
  • Cover with a cloth and let it rise for about an hour or two
  • bake on 220C
This recipe makes around 10 inch bases. It can be refrigerated or frozen, but has to be thawed out completely before you use it. bake till the edges become golden. Cooking time varies with every oven. 

Pizza Sauce:
1/2 cup Tomato Paste
2-3 tbsp Tomato Ketchup
4-5 finely chopped pods of garlic
2-3 tbsp Olive Oil
2 tsp basil
4 tbsp water

  • Heat the olive oil and add garlic and basil and saute till fragrant
  • Add the tomato paste and ketchup and water to get the desired consistency
  • Let it simmer till it cooks
The sauce it pretty versatile. If you reduce the amount of oil it can also be used for spaghetti. 

Make sure that you put in the base for 2 minutes in the oven so it rises before you all the sauce and the toppings. 

If the sauce it oily enough then you don't need to coat the base with Olive Oil (so that the sauce doesn't soak through).

Go crazy with the toppings and the sauce!

Saturday, May 7, 2011

Mother's Day Special: Oreo Pie

Kraft buying Cadbury has to be a good thing. It has made Oreo cheap and widely available in India and I hope that they start producing other range of craft products here too.

My sister and I were obsessing over Oreo's since their recent launch. We would find just about any occasion to buy them. While thinking about making an Oreo inspired dessert, I thought of cheesecake, and while looking for recipes I found this by the Purple Foodie.

The recipe calls for Philadelphia cream cheese which is available in India (supermarkets like Hypercity) but costs a bomb (Rs.400 for 8 ounces). So I decided to make it for the big lunch I made for my friends and also thought it would be fit for mother's day.

Why Mother's Day? Well because after tasting it, my mother who was in a migraine induced half sleep stage, got up and came to me all bright eyed to tell me how awesome it was.

Oreos: 45 (I ate 3-4 while preparing the dessert)
8 ounces/ 226gms Cream Cheese
200ml whipping cream
1/4cup melted butter
1/2 cup caster sugar


  • Crush around 28 cookies.( Make sure there aren't any big pieces left. Use a mixer is necessary.) Mix with butter and line the dish. 
  • Beat the cream cheese with the sugar till it is fluffy
  • Whip the whipping cream and add it
  • Mix in the rest of the crushed cookies
  • Pour in the dish and let it set for about 4-5 hours
Make sure you use Philly cream cheese as it gives a slight sour taste to the pie, which is just heavenly. 

Eat, serve and enjoy. Also, you will love the compliments which will come your way.

Monday, May 2, 2011

how we celebrate the end of exams.

The exams are over! I am almost a graduate now, with only a marksheet between me and my degree.

We girls went slightly mad post exams. And what do we do when we go mad? We eat.

Here is what I ate the last two days.

clockwise from left top: Sprouts and green salad with feta cheese at KGC; Homemade Pizza; Penne Pesto; Oreo Pie
The salad was at Kala Ghoda Cafe, which was brilliant! I loved the Feta cheese. 

The rest three I made at home for my girlfriends. Recipes to follow!  

Friday, April 8, 2011

Celebration: Devil's Food cakcupcakes with an Oreo icing

After an year of studying for and dreaming about my post-graduation I have finally managed to secure admission to MICA! I was am still ecstatic and can't believe I will be moving out in around 2 months.

I knew I had to celebrate, even though I am supposed to be studying for my exams. Celebration is equivalent to baking for me, and my new muffin tray was calling out to me to be used. Also the fact that Oreos are now cheaply available here, and have caught my recent fancy, meant that I just had to bake cupcakes with something Oreo.

I decided to bake a Devil's Food cake cupcake with a Butter Cream Oreo icing.

For my cupcakes I used my trusty-never-fail-go-to-guy, Sanjeev Kapoor. Here's the recipe from his site.

The baking time for cupcakes was around 20 minutes. It really depends on your oven. They were the softest cakes i have ever had/baked. they felt like cotton when I took them out. 

A good thing about them is that, post refrigeration they get your slightly dense cupcakes consistency. Also, I think if the cakes are so soft you can go ahead and add hidden surprises in the cupcakes, like mini-oreos, chocolates, chocolate chips without altering the recipe at all. 

I made the Butter Cream Oreo Icing myself. 

As you all can see I suck at icing. I couldn't find my piping bag and any ziplock bags, so had to be content with smearing icing onto them with a spatula. 

Here is the recipe:

7 oreos (or 1 small packet)
100 grams salted or unsalted butter (I used salted)
4 tbsps of icing sugar (I am sure normal powdered sugar will do just as well)

  • Cream the butter and sugar till they are creamy and light
  • powder oreos in your mixer/food processor/beat them by hand to desired crumbliness
  • Mix Oreo and butter mix 

It really is that simple. This icing is really rich. If you want a lighter one you can add egg whites to it. 

My family and friends gobbled them up in no time. 

I also got a big envelope (they couldn't find a bag) full of assorted chocolates from my friends. I guess they know what exams do to me. 

I can't wait for the farewell parties to begin. ;)

So, what are your recent food obsessions?

P.S: A shoutout to Siddhartha for the header. I will send a lot of cupcake love your way. 

Friday, April 1, 2011

Red, chai and chocolate covered digestives

This is going to be an apology post for this month. My exams start on the 18th. They aren't just any ordinary end of the year exams, but they are my final year university exams. So I have to study, which means less cooking, less blogging and more eating and cramming my head with eco stuff.

There are a few saving graces to my situation. The first I spotted while out grocery shopping with my mum.

These gorgeously red and plump chillies caught my eye and I just had  to buy them. They look like something out of Nigella's kitchen. I really don't know what to do with them. I know Nigella used them in an omlette once, but I feel they deserve a better fate. They can't be that hot, being so plump, I am open to any suggestions except pickling them. 

Being a coffee hating Tamilian (I know, also let me assure you I am not the only one. My Best Friend, Paro also happens to be one) I survive on tea. I am not addicted to it no, just like to have one or two huge mugs a day. After, my recent purchase of cinnamon powder, I have started adding it to my tea as well. 

Guess who is best friends with cinnamon tea? Digestives of course! I like Mcvite's much more than Brittania because of its crumbly texture. 

I am sure all fellow fans of Love Actually will remember Hugh Grant asking for chocolate biscuits. Well according to Vir Sanghvi he was asking for chocolate covered digestives (check a month or two old HT Brunch for confirmation). Now, I didn't know they even existed, not being a big fan of shopping at international stores because they make me want to buy everything, so I was pleasantly surprised. I proceeded to make my own chocolate covered digestives by melting dark chocolate in a double boiler with some butter. They are cooling in the fridge now. 

I also would like to leave you all with a list of things you can expect next month:
  • culinary adventures in Coorg
  • a post on the Irani cafes in Bombay
  • the best chaat in Navi Mumbai
I will try to post more this month, but studies are priority. 

Don't forget to suggest what I should do with those chillies. 

Sunday, March 27, 2011

Sugar and Spice cookies

Studying for exams is like preparing for an impending doom. Especially when it is the Mumbai University which turns all thinking students into rote-learning answer spewing automatons. So while I study the most boring aspects of finance, I knew I just had spice up my life. 

I had this recipe stashed in my one-note (pure awesome isn't it?) folder since long. I don't know who it is by, if you recognise it drop me a line I will link back to you. 

The recipe called for brown sugar, all the stores nearby happened to run out of it at the same time, so I just substituted with normal caster sugar and added two tablespoons of maple syrup for the wetness provided by the brown sugar. You can also sub maple syrup for honey. I was supposed to use molasses, which I doubt you will get in India, so just use maple syrup or honey instead. 

Recipe for Sugar and Spice cookies, as adapted from the net

1 cup caster sugar (or brown sugar)
2 tbsp honey or maple syrup (not needed if using brown sugar)
1/2 cup butter (i used a mixture of unsalted and salted butter)
1 tsp vanilla
1 egg
2 cups flour (maida)
2 tsp cinnamon powder
1/2 tsp ground cloves (or nutmeg, I used cloves)
2 tsp baking powder
1/4 tsp salt (not needed if using salted butter)

1. Sift all the dry ingredients except the sugar
2. Beat the butter sugar and vanilla till light and fluffy 
3. beat in the egg till it is creamy
4. Beat in the dry ingredients till combined
5. Refrigerate the cookie dough after covering it for a while before rolling it out on a floured surface and then cutting it

6. Bake in a 180C oven for 15-20 mins or till the bottom of the cookies become golden in colour

Let the cookies cool before you eat them. My home is full or dough eating monsters. Cookie dough is heavenly, but don't eat too much. 

You can also sprinkle the cookies with sugar and cinnamon before baking them. You can easily make around 3 dozen cookies with this recipe. 

The cloves add the right amount of spicy hit which makes this cookie amazing. My finance blues are gone!