MADRAS MASALA COOKIE

Something spicy and familiar, after the wacky cookie and pink cupcakes.Something that has an India connect.

A cookie, like the masala cookie that I used to buy from Leeja Bakery, Trivandrum, seemed perfect. This definitely had to be the true Indian cookie with Indian spices, green chilly and ajjwain(carrom seeds). 
Abhinav was looking almost cross at the idea. " I can't eat spice". He could see that I wanted to make these and soon changed his statement. "This cookie will be the cookie for diabetic folks like ammama and appapa. With lots of spice and no sugar at all! I'll roll and cut, OK?"
I wanted them to be basic round cookies like I would buy from the local bakery.
What are we calling it?
I felt 'Madras Masala' has a nice ring to it.

This is simple to make and a great one for tea time.

MADRAS MASALA COOKIE

Makes 20 cookies

INGREDIENTS:

1/2 cup butter 

1/2 cup all purpose flour

1/2 teaspoon of ginger paste 

4 chopped green chilies ( or more)

1/4 cup yogurt

Curry leaves chopped ( anything from 5 to ten curry leaves... if you like them )

1/4 cup of Carrom seeds / Ajjwain (or less.They lend a distinct flavor and also make the cookies look beautiful)

A pinch of salt

All generally refrigerated ingredients to be brought to room temperature before you begin.

DIRECTIONS:

Mix /beat all ingredients together with a spoon or using a beater( paddle attachment for making dough)

Roll out and cut into 1/4" thick rounds.

Bake at 180° c for 15 mins.

Take them out as they begin to brown.

They stay fresh upto a week, but they are at their flaky,buttery best on the day they are baked.