turmeric spice-seed almond cookies

turmeric spice seed almond cookies gf

My earliest memory of cookies are not fond ones. I blame it all on my kindergarten "Sports Day" (aka worst time of the school year) where we'd have to run across the field and pick up a cookie off a bench, eat it and then run back to the other bench and eat another one, the vicious cycle would continue a couple of times, I can't remember for how long but I think it was long enough! It was something I dreaded (I was a very lazy kid) and worst of all the cookies were not at all tasty. Now, come to think about it, I don't think it made that much sense, run and eat a cookie, No, No, No! Thankfully, I don't run across any fields for cookies but I will definitely run to the kitchen to whip some up.

almond cookie spices

My grandmother would get a dozen or more cookies that were lightly spiced and flavored with fennel and cardamom. They were fat, round and fragrant with the aromatic spices that were blended into the dough. This is my take on those cookies she had happily pick up from her baker.

I take great pride in my heritage and love infusing the flavors of Indian cuisine in everyday cooking. These cookies are extra special because they also bring back wonderful memories with my late grandmother from whom I have watched and learned to cook from. I made these cookies with Bob's Red Mill almond meal/flour and then added some turmeric for color and a whole buncha seeds for flavor and spice. These cookies are deliciously crisp and thin, flavored with fennel, flax and poppy seeds and colored with turmeric. But there's also a delicate hint of black pepper for that extra amazing little kick. 

I had a really hard time trying to come up with a name for these almond cookies. The turmeric kept hinting at "Golden cookies" but I kept debating with myself, I finally settled for something a little less glamorous but hopefully does it justice. Either way, I hope you love the cookies as much as I do! 

turmeric spice seed almond cookies in can

I used Bob's Red Mill Almond flour in these cookies and the cookies turned out perfect. The flour has fine grains making it easy to work with. The folks at Bob's Red Mill are sponsoring a giveaway for one lucky winner, all you need to do is go to the Rafflecopter widget and follow the instructions. 

You can win a bag of their delicious Almond meal flour and a $20 gift card to their store. So go ahead enter and best of luck!!!

This contest will run from April 4th through April 12, 2014.


 I did not receive any financial compensation from Bob's Red Mill for this post and all opinions are my own unless stated otherwise.

turmeric spiced seed almond gf cookies

turmeric spice-seed almond cookies


30-34 cookies


1 1/2 cups (5 1/8 ounces) almond flour (Bob's Red Mill)

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon turmeric powder

1/4 teaspoon kosher sea salt

1 cup (7 5/8 ounces) sugar 

2 teaspoons fennel seeds

2 teaspoons flax seeds

2 teaspoon poppy seeds

1/4 teaspoon green cardamom seeds, freshly ground

1/4 teaspoon black pepper, freshly ground

1 large egg

1. In a large mixing bowl, mix all the ingredients from the almond flour to the black pepper with a whisk until all the ingredients are evenly mixed.

2. Whisk the egg lightly in a small bowl. Fold the egg into the dry ingredients and stir with a wooden spoon or spatula until completely combined. Bring the dough together into a ball, cover with cling film and refrigerate for at least 30 minutes before baking.

3. Place a wire rack in the middle of the oven and preheat to 350F. 

4. Line a baking sheet with parchment paper and take a generous teaspoon of the dough, mould it into a small ball with the palms of your hand and place it on the baking sheet. Bake 9 cookie dough balls at a time and space them around 2 inches apart from each other, for approximately 10 minutes or until the edges begin to brown. The cookies will rise during baking and eventually flatten. Once baked, allow the cookies to rest for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container.

a Rafflecopter giveaway

cardamom turmeric chia seed pudding

cardamom turmeric chia seed pudding

How much chia pudding can I eat? Clearly, as last week would indicate, a whole lot. Let's just say this pudding was made twice, once to test and the second time to confirm. I'll be honest, I love, love , love chia for its texture in liquids, however, the health benefits are always the last thing on my mind when I gorge on chia puddings. I'm simply just thinking about my spoon being full! 

turmeric chia seeds

Cardamom and rose water are probably one of the two most common ingredients used in Indian desserts and I have a particular fondness for both since they remind me of all my favorite childhood desserts. Chia too, occupies a special place in my food memories as it is commonly used in an Indian rose flavored milk drink called falooda. This particular chia pudding recipe combines all of those delicious flavors that I love with a hint of turmeric. There are two ways to gorge eat this pudding, raw or boiled turmeric, either way it is delicious and soothing and comforting. You can eat this for breakfast or serve it as a light chilled dessert after a heavy meal, just make sure the spoon is large enough to scoop a big bite, every time. 

cardamom and turmeric chia seed pudding

I love spending a few minutes of my day reading other food blogs and sites, these people inspire and teach me and also make me very hungry. Here are some of my favorite recent reads that I wanted to share with you; 
  • Izzy from Top with Cinnamon shared this amazing Coconut Milk Ice Cream that's adorned with a beautiful green pistachio crumble.
  • I recently discovered Sini of My Blue and White Kitchen where she shared a Pulla/Swedish Cardamom-Spiced Sweet Bun recipe. She put cardamom in it so don't think I need to explain why I love this so much.
  • Phi of Princess Tofu made this spectacular Wild Onion and Stinging Nettle Soup, she also taught me a wonderful new hashtag for artichokes.
vegan cardamom turmeric chia seed pudding

cardamom turmeric chia seed pudding

yields: 4 servings


1/4 teaspoon turmeric powder
1/4 cup water (optional, see Note in step1)
1/4 cup chia seeds
1/4 teaspoon green cardamom, freshly ground
3 tablespoons sugar (adjust as desired)
4 cups almond milk, unsweetened
1 tablespoon rose water

1. Mix the turmeric and water in a small saucepan and heat on a medium-low flame for 2 minutes or until the water begins to just boil. Remove from stove and allow to cool. OR 
Note: You can also make the raw version of this pudding by skipping the heating step completely. Mix the turmeric in water and then proceed to step 2.
2. In a large mixing bowl, lightly whisk the turmeric water and the rest of the ingredients. Transfer the contents to a container with a lid, cover with lid and refrigerate overnight. Stir the pudding before serving and serve chilled.

honey sage turmeric wings

honey sage and turmeric wings

I stepped out of my shell this past week and did a lot of things, I would never have thought I would do. I wore shorts on a very chilly evening in winter (more on that later this week) and I tried my hand at making chicken wings. For someone that does not watch a lot of sports, it's a little ironic that I'm hosting people over for the game and making a game menu staple!

sage chicken wing prep

The people in my life that love watching sports, love their wings a lot. So I was a little nervous when I decided to skip the traditional barbecue seasonings and do some flavor swapping and above everything else volunteer to make a batch for the upcoming viewing party. I had my reliable taste-tester taste (a reliable and known sports and wing aficionado) everything as soon as the first super hot batch popped out of the oven. I anxiously waited while the chicken was sampled and boy, was I thrilled as I heard "these are pretty darn delicious and there's a bite to it !". I felt like I had just won the Super Bowl of Wings. On a separate and unrelated note, chopping fresh sage is simply amazing, the fragrance is refreshing and comforting and adds the perfect aromatic touch to the kitchen in winter.

A little cooking note here, tempura flour gives these guys a nice crispy texture but all-purpose flour will work well too.

honey sage turmeric chicken wings

Let's just say these honey caramelized sage crusted crispy pieces of chicken are clearly going to be served at game and non-game related events at our home!

honey sage turmeric wings

honey sage turmeric wings

yields: 6-8 servings


5 lbs chicken wings, drumettes and flats separated
4 tablespoons fresh sage leaves, thinly chopped
1 tablespoon turmeric 
1 tablespoon salt
1 tablespoon dried red chili flakes
2 tablespoons honey
2 tablespoons olive oil
2 tablespoons teaspoon tempura flour or all-purpose flour
a little extra freshly cut sage leaves and limes for garnish

1. Pat the chicken pieces with a clean paper towel and place in a mixing bowl.
2. Add the rest of the ingredients to the chicken except the olive oil and tempura flour. Mix well and cover the bowl with cling film. Refrigerate for at least 3 hours before cooking.
3. Place a wire rack in the middle of the oven and preheat to 400F. Line two baking sheets with parchment paper. Brush the olive oil on the parchment paper. 
4. Sprinkle the tempura flour over the marinated chicken and mix evenly. Evenly place the individual chicken pieces on each baking sheet, leaving about 3/4 of an inch space between each piece. Cook one baking sheet at a time. Bake for 35-40 minutes, halfway through flip each chicken piece with a pair of heat proof tongs. The wings are cooked when the chicken is cooked completely and the skin is blistered and crispy. Repeat with the second baking sheet. Serve hot immediately, garnished with a little extra sage and wedges of freshly cut limes and hot sauce of your choice.

Note: You can make these hotter by adding more chili.

yogurt and coconut curried mussels


Back in Bombay we ate plenty of seafood, probably about two to three times a week. Fresh fish would be delivered right to our doorstep by a local fisherwoman with whom my mom would always bargain for a better deal. They would go back and forth with each other trying to get the most of the deal that was to be struck between them. I think this was also probably how I learned to haggle, though not as efficiently. I would excitedly watch the assortment of fresh fish, shrimp, and crabs that filled her large basket. On some days we would eat clams stewed in broth while on other days, pan-fried mackerel seasoned with a concoction of spices. Oceans away here in D.C. we are lucky enough to have a fresh seafood market and I really do need to take more advantage of this gem. It's nice to have a source where you can go and literally "fish through the fish" and pick out what you want for a good price.

Spring Blossoms
Onion and Forsythia

On our latest trip to the market, we picked up a fresh bag of mussels in addition to a bushel of freshly steamed crabs. It turned out we bought way too many crabs for three people. I was so excited to cook the mussels, that off they went into the stockpot as soon as we reached home. This is a Goan-based recipe that I use quite often based on my mother's original version that I've modified and changed a little along the way. It has all the goodness of a rich and flavorful Indian curry but much lighter.

My kitchen filled up with the aroma of the sautéing onions, ginger, and garlic while the spices blended in. The mussels simmered and cooked in vinegar and coconut milk and by the time the yogurt was folded in, there were some hungry faces at the table. But there was still had a second or two before we could dive into our bowls, the mussels needed a splash of fresh lime juice and a little cilantro to freshen up and brighten the flavors. Once the mussels were served and devoured and the broth all gone, I knew that another trip to the market might happily be in my future a little sooner than I had anticipated.

Bread and Limes
Mussels and Grated Ginger
Mussels in Yogurt Broth

steamed mussels in yogurt broth

yields: 4 servings


2 1/2 lbs mussels
1 tablespoons olive oil
1 medium size red onion, finely minced
2 garlic cloves, finely minced
1 teaspoon ginger root, freshly grated
1/2 teaspoon turmeric
1/4 teaspoon cumin, ground
1/4 teaspoon cloves, ground
1/4 teaspoon nutmeg, ground
1/2 teaspoon kosher sea-salt
1/2 teaspoon black pepper, freshly ground
1 can light coconut milk
1/2 cup white rice wine vinegar
1/2 teaspoon cayenne pepper
3-4 fresh/dried curry leaves
1/2 cup plain non-fat greek yogurt
juice of 2 freshly squeezed limes
2 tablespoons fresh cilantro, finely chopped

1. Wash and scrub the mussels clean under cold water, remove any beards if present and keep the cleaned mussels on ice. 
2. In a large stockpot, heat the olive oil on a medium flame. Sauté the onions, garlic and ginger for about 3 minutes or until the onions turn translucent. Add the turmeric, cumin cloves, nutmeg, salt, and pepper and cook for another minute with constant stirring. 
3. Stir the coconut milk, vinegar, and curry leaves into the onion mixture.  Fold in the cleaned mussels and cover the stockpot with a lid. Bring the broth to a boil and cook for 5 minutes. Reduce the flame to a gentle simmer.
4. Beat the yogurt in a small bowl and mix it along with the lime juice into the broth. Taste the broth and season with additional salt and pepper if desired. Discard any mussels that did not open during the cooking.
5. Garnish the mussels with the cilantro. Serve hot with warm toasted bread or plain rice.