This is the first time I did put my hands on preparing cookies. So, I started with the basic one called Nankhatai. And it turned out to be awesome and everyone in my family liked it. Nankhatai is a good tea time snack.
Here is the recipe for Nankhatai.
- All purpose flour – 1 cup
- Besan or chikpea flour – 1/2 cup
- Semolina or Bombay rava – 3 tbsp
- Powdered Sugar – 1/2 cup (as per taste)
- Salt – a pinch
- Cardamom powder – 1 tsp
- Melted unsalted butter – 2/3 cup
- Tutti frutti – for garnishing
Method of Preparation:
- Mix all the dry ingredients together in a mixing bowl.
- Add the melted butter.
- Make a firm dough. Prepare small dough balls out of it.
- Press the dough balls a little bit to flatten in shape and press the tutti frutties on top for garnishing. Place the cookie dough balls on a baking tray.
- Preheat oven at 150 degrees C. Place the tray in oven and let the cookies bake for 20 minutes.
- Let the cookies cool down completely and relish with hot tea.
Methi daana or fenugreek seed is said to have a very high nutritious quotient. It helps to cure digestive problems, reduces inflammation in body, controls cholesterol level etc to name a few. Also fenugreek seed is very much beneficial for new mothers. It helps in controlling body internal temperature during winters.
So, here is a recipe for fenugreek seeds laddu apt for winters.
- Fenugreek seeds – 45 grams
- Almond milk – 200 ml
- Almond – 50 grams
- Raisins – 70 grams
- Desiccated coconut – 30 grams
- Ghee – 2 tbsp
- Palm Sugar or jaggery – 50 grams (adjust to taste)
Method of Preparation:
- Dry roast fenugreek seeds over low medium flame till light brown.
- Let the roasted fenugreek seeds cool down completely.
- Put those in a blender and grind to a coarse powder.
- Soak the ground fenugreek seeds powder in almond milk for minimum of three hours. The mixture becomes thick in texture after soaking.
- In the mean time grind almonds and raisins separately and keep aside.
- Now heat a non-stick pan and add ghee to it. Once ghee is hot, add the soaked mixture to it.
- Mix well for few minutes and then add ground almond powder to it. Stir continuously so that it doesn’t stick to the pan.
- Add ground raisins and mix well by continues stirring.
- Now it’s turn to add desiccated coconut and palm sugar. Sugar gives the hint of sweetness to the otherwise bitter fenugreek seeds. Quantity of sugar to be added can be adjusted to taste.
- Mix everything well till a thick mass is formed. Switch off the flame and take out on a plate.
- Let the mixture cool down slightly and make laddus out of it while it’s still warm.
- Tip – If mixture becomes little dry, grease your palm with ghee or almond oil while making laddus.
Chole aka chikpeas aka garbanzo beans are said to have high protein and fiber content. Also they are said to be rich in several key nutrients and vitamins required for body. Chikpeas are considered to be one of the staple legumes in the northern parts of India.
Here is my version of preparing chikpeas curry and my family loves it.
- Chikpeas or Chole – 200 gram
- Onion – 1 Medium
- Tomato – 2 small
- Cumin powder – 2 tsp
- Coriander powder – 3 tsp
- Red chilli powder – 2 tsp (as per taste)
- Turmeric powder – 1 tsp
- Kasuri methi – 2tsp
- Garam masala – 1 tsp
- Ginger garlic paste – 2tsp
- Salt – as per taste
- Oil – 1tbsp
- Water – 4 cups (2 cups for boiling, 2 cups for gravy)
Method of Preparation:
- Soak chikpeas in water overnight. (Else boil water and put chikpeas in it. Let those boil for five minutes. Switch off flame and cover the container. Chikpeas will be ready to be cooked in one hour.)
- Pressure cook chikpeas in 2 cups of water and little salt. Allow 3-4 whistles. Take the boiled chikpeas in a bowl and keep aside. I generally discard the water in which it’s boiled.
- Cut the onion into four pieces. Slit the tomatoes little bit (in a cross mark fashion) from the skin level. This will help is peeling the skin faster. Do not cut tomatoes into pieces.
- Now boil onion and tomatoes in one cup of water. After 10 minutes switch off the flame. Take out the tomatoes and onion from hot water and let those cool down.
Remove the skin of tomatoes and put it in blender along with boiled onion pieces. Blend and our curry paste is ready.
- Now heat the same pressure cooker in which we boiled chikpeas and add oil to it. Once oil is hot enough, add curry paste to it. Then add ginger-garlic paste and mix well.
- Once we get rid of raw smell of ginger garlic paste, add salt, turmeric powder, cumin powder, coriander powder, red chilli powder, garma masala and kasuri methi to the paste.
- Mix well and saute nicely till oil separates from the paste and it’s ready.
- Add two cups of water and bring to a boil. Add boiled chikpeas. Close the pressure cooker lid and wait for one whistle on high flame.
- Switch off and wait till pressure releases.
- Hot chole ki sabji is ready to be served with white rice or paratha or naan.
First of all, a very happy and prosperous new year to all the readers from Flavour Indulgence.
So, another year has stepped in with new hopes, new resolutions and new milestones. I hope I will be able to keep up with the milestones I have set for myself. Amen !! 🙂
I will be starting my first blog of year 2018 with a sweet dish. For this new year eve, I have prepared this egg less chocolate fudge brownies for family and friends. Everybody liked it. The chefs/home cooks out there can relate to the feeling one gets when your dish is happily relished by people around. I was ecstatic as this was the first time I tried my hands on preparing fudge brownies.
Enough of talking now.. 🙂 Let me jump to the recipe of egg less chocolate fudge brownies. Please read further.
- All purpose flour – 250 grams
- Corn flour – 2 tbsp
- Baking powder – 3 tsp
- Baking soda – 1.5 tsp
- Unsweetened cocoa powder – 3 tbsp
- Unsalted butter – 30 grams
- Condensed Milk – 200 ml
- Milk – 3 to 4 tsp
- Vanilla Essence – 1/2 tsp
- Chopped dry fruits (Cashews, Almonds, Pistachios) – a handful
- Choco chips – for garnishing
- Brown Sugar (optional) – 1 tbsp
Method of Preparation:
- Mix all the dry ingredients together and sieve twice so that all the ingredients will be mixed with each other nicely and air will be incorporated. Keep aside.
- Now in a mixing bowl, take unsalted butter (it should be at room temperature) and add condensed milk to it. Mix well with the help of a spatula or beater (do not over-beat if using a beater). Add vanilla Essence.
- Add brown sugar to this butter and condensed milk mixture and give a gentle stir. I like to keep the sugar crystals intact rather than melting those in butter mixture. This helps in keeping the fudge moist from inside.
- Now, to this mixture, add the mix of dry ingredients little by little. And each time mix nicely with the help of a spatula. Do not use beater here. Use cut and fold method of mixing the batter.
- The fudge batter will be thick in consistency unlike cake batter. If you feel that the consistency is very thick, then add few teaspoons of milk to it and mix.
- Pour the mixture to baking tin. Garnish the top with chopped dry fruits and choco chips. Press the dry fruits gently with hand.
- Preheat oven at 160 degrees Celsius. Then put the baking tin in oven for 40-45 mins. (temperature and timing may vary depending on oven performance).
- After 40 minutes remove the baking tin from oven and check if it’s baked properly by inserting a toothpick. If it comes out clean, then the fudge is ready. Else put it in over for another 5-10 minutes.
- Let the fudge coll down and then unmould it. Cut into desired shaped pieces and serve.
Note – Powdered sugar may be added to the butter mixture if more of sweetness is required.