I used a suggestion and made my own garam masala, and also used cardamon which I bloomed in a pan (cooked it on low with no oil just until fragrant) before I put it into my spice grinder with my ginger and garlic. I also am used to it being prepared pureed so I used an immersion blender to puree it while it was still in the pan. After that I added about a cup of frozen peas to the mix as they thaw quickly and are a nice sweet counterpart to the heat of the spices. Thank You Yakuta for sharing this recipe :-)

Reviewed On: Aug. 27, 2012

I was looking for a chewy oatmeal rasin cookie recipe but with an average of 5 stars I thought I'd give this recipe a try. The first thing I did was half the recipe. First substitution I made was 1 Tbsp. of butter pecan ice cream instead of the milk, because there was none in the house. Second substitution I made was a cup and a half of a mix of dried cranberries, rasins, and prunes, which I had soaked overnight in some spare pineapple juice I had from a container of fresh pineapple. I did add the alloted amount of nuts but used pecans instead of walnuts. I also used the salt and left out the coconut because I'm allergic to coconut. Also, since halved the recipe and the cookies don't spread much, I made flat discs, 2 dozen to a 9X11 pan and cooked them for 7-9 minutes keeping an eye on them past the 7 minute mark. They came out small delicious and chewy. I'm the type of person who likes to "play" with recipes, and I'm sure the original version is perfectly good but I wanted to keep a reminder to myself or others what I did while it was still fresh in my mind. Thank you Woody Broadhurst for sharing this lovely recipe :-)

Reviewed On: Aug. 27, 2012

I'd just like to get an opinion. Would it taste better/more authentic if I used a bit of tamarind as well as doubling the sauce?

Reviewed On: Sep. 6, 2011