Skip to main content

Savory Cookies for ICC

Savory Cookies by Bombay Foodie

You must have noticed that I haven't been participating in many events lately. No taste & create, and no daring bakers challenges for months now. It's not that I don't want to - I just seem to have a to-do list so long I never get around to doing any challenge in time.

But I do snap out of this laziness for some special ones. Like last month's Indian Cooking Challenge. Srivalli picked khara biscuits or savory cookies from Karnataka's famous Iyengar bakery. I told her there was no way I was staying away from ICC's first baking challenge.

There's another reason too. I am still searching for a good savory cookie or a cracker recipe. Nothing I've baked so far comes anywhere near my concept of what these cookies should be.

So it might be ten days late, but I finally have the khara biscuits for you. Instead of the chillies and herbs in the original recipe, I made my cookies with cumin seeds and some fresh ground pepper.

Interesting flavors, but still not the crunchy cookie I am looking for. The search continues...


Simran they look great dear and great substitutes too for cilantro and chili :)
Curry Leaf said…
Yumm O :). Love the flavour. I too plan to try them out
Srivalli said…
Simmi, the cumin and pepper addins sound so great..Well I recently tasted a savory biscuit from the road side tea stall, which was delicious. I wonder if I could replicate that at home too..:) glad you tried this out..yes we can't miss out the firsts right..:)
Yummy read!! Spicy cookies is def on my to-do list! BTW check out this link
You win great prizes for writing about ur fav hangouts in here! Don't treat it like spam, I am jus spreading the good word.
Happy Blogging!
Purabi Naha said…
These savory cookies are looking delishh! I can have them day and night!! Great blog!!

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…