Whole wheat nankhatai

I always love to make healthy homemade recipes for my family.Instead of buying cookies from market i would always prefer to bake them at home.Sipping hot cup of tea with homemade healthy crispy nankhatai is the ultimate joy i would say.In the past i have tried making nankhatai several times but somehow the outcome was always ok ok and not upto my expectations.While surfing for the perfect nankhatai recipe i came across the useful tip of combining  ghee and sugar till it becomes creamy before adding the dry ingredients.I wanted to give it a try and assure myself that one little difference in the process of making nankhatai would make a huge difference.So presenting before you my tried and tested nankhatai cookies recipe which are crispy crunchy and they just melt in the mouth.Do try this recipe and enjoy  with your family !

         Ingredients

• Wheat flour 1 cup
• Powdered Sugar 1/2 cup
• Besan 1/2 cup
• Ghee(semisolid form) 1/2 cup
• Cardamom powder (around 1tsp ) optional
• Baking soda 1tsp
• Milk 1-2 tsp (if required)
• Dry fruits for garnishing (chopped)

         Method of preparation

• Preheat the oven to 350 degrees F or 180 degrees C for around 10 minutes.
• Line a baking tray or cookie sheet with parchment paper or you can lightly grease it with butter or ghee.Keep it aside.
• In a bowl, take ghee.Make sure that ghee is in semi solid form,not melted.
• Now add powdered sugar to ghee and beat it using whisk till it is smooth,creamy and light.
• You can also use electric whisk to ease the process if you have it at home.
• In another bowl take whole wheat flour, baking powder and cardamom powder in a bowl.
• Mix well by using whisk or spoon.
• Pass the flour mixture through strainer to remove lumps if any.
• Then add flour mixture into sugar and ghee creamy mixture and start mixing it using spatula.
• Mix it gently using your hand to make dough out of it.
• If you find that the mixture is little dry you can add 1-2 tsp milk to it.
• I  did'nt use milk in my recipe as dough consistency was perfect.
• Now start shaping into balls and flatten it slightly.Place them on the baking tray.
• Garnish them with small peices of dry fruit of your choice.I have used cashewnuts.
• Bake into the preheated oven for around 15-17 minutes.
• Remove the tray from the oven and let them cool for 5 minutes in a tray itself.
• Once the cookies cool down completely put them in the airtight container and serve with tea or coffee.

          Happy Baking !

Digestive burfi !

Being an ayurvedic physician i always rely on my kitchen pharmacy for minor health issues.Last week my friend Neelam dutta had shared the authentic goan recipe of making Alyachi kapa (Ginger burfi).That recipe inspired me to make my innovative digestive burfi by using spices from kitchen.The taste and the aroma of this burfi is really yummy.It can also be the best home remedy for nausea(specially during travel),bad breath,bloating etc.This recipe can be perfect as Mouth freshner (Mukhawas) or After meal snack to promote digestion.

          Ingredients

• 1 cup Ginger pulp 
• 2 cups Sugar
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 10 green cardamoms
• 1 tsp Ghee(clarified butter)
• Water(as per requirement)

          

          Method of preparation

• Apply some ghee on the plate. Spread it evenly and grease the plate for making barfi.
• In a frying pan dry roast the coriander seeds,cumin seeds and fennel seeds for 1-2 minute and keep it aside.
• In a mixie make powder of cardamom and other roasted spices.Keep aside.
• Clean the ginger and remove it's outer skin.Make the ginger paste.While grinding add just 1-2 tsp water if required.
• In the pan take the sugar and add 3-4 tsp of water and mix it nicely.Keep the flame to low medium.
• Let the sugar dissolve to form syrup consistency.
• Next to the syrup add the ginger paste and spice powder and keep on mixing on low medium flame.
• Mix well and cook till the mixture absorb the sugar syrup and reached the desired consistency that after cooling it will become solid.
• Turn off the heat and spread the mixture on greased plate,let the mixture to cool down it takes around 10 minutes.
• In the meantime spread it nicely using rolling pin(greased with some ghee).
• Before the burfi mixture completely cools down put cuts of your desired size.
• Once the burfi completely cools down,remove from plate and store in the airtight container.
• Enjoy your digestive burfi !

          Happy cooking !

Trick to make 1 Minute Mint Lemonade

                                                                               

Everyone likes a glass of  fresh lemonade specially in the scorching summer.If you love quenching your thirst with an ice-cold glass of lemonade but aren't a fan of artificial aerated drinks,then this trick is for you.Next time whenever you crave for lemonade get an instant sip by using pre-made,frozen mint lemonade cubes to create your favorite drink.This recipe isn't just easy to make,it's perfect for any number of servings, from single to several,or even a pitcher,if necessary.You can prepare this cubes in freezer when you are expecting guests at home.Using this trick and your imagination you can make drink of your choice.I have added mint in my recipe to make it more refreshing.I am damn sure you will love this time saving hack.

          Ingredients (serves 4-5 glasses)

• 1/2 cup Lemon juice
• 1/3 rd cup Sugar
• 2 cup of Water 
• 8-10 Mint leaves(chopped)
• Salt(as per taste)

          Method of preparation

• In a medium size bowl mix all the ingredients and stir it nicely till the sugar dissolves properly.
• Transfer this mixture into ice-cube tray slowly so that all the cubes are filled evenly.
• Allow this lemon concentrate to freeze overnight in the freezer.
• To remove the cubes,insert a small kitchen knife along side each cube to gain hold,then gently pop out the cubes.
• In a glass add 1-2 cubes and add some water.
• Enjoy your drink !

          Note

• Amount of sugar will vary as per personal taste.
• You can also replace sugar with honey if you like.
• You can also add some grated ginger as per your choice

       
          Happy summer !

Veg Kurma(restaurant style)

Veg kurma/Veg korma is the popular indian curry.This veg kurma can be made into 2 styles one is north indian style where in curd is used as curry base and the other one is south indian style in which coconut paste is used as curry base.Today i will show the south indian style of making kurma.This exotic veg curry can be prepared with all the easily available ingredients at home and goes very well with paratha,roti or even puri or pulao.

          Ingredients (serves 3-4)

• 4 tbsp grated coconut
• 8-10 cashewnuts
• 2 tsp poppy seeds
• 1/4 th tsp fennel seeds(saunf)
• 2-3 tablespoons oil
• 1 bay leaf
• 1 star anise
• Few strands of mace (javitri)
• 1/2 tsp cumin seeds(jeera)
• 2 green cardamoms(elaichi)
• 2-3 cloves(lavang)
• 1 inch cinnamon stick(dalchini)
• 2 medium size onion (chopped)
• 2 tsp ginger garlic paste
• 2 medium size tomato(made into puree) 
• salt (as per taste)
• 5-6 french beans(cut into 1/2''pieces)
• 1 carrot(cut into cubes)
• 5-6 cauliflower florets(cut into halves)
• 1 medium size potato (cut into cubes)
• 1/4 th cup green peas
• 1 tsp red chilli powder
• 1 tsp garam masala
• coriander leaves( for garnishing)
• water(as per requirement)
• 2-3 tablespoons milk cream

          Method of preparation

• Soak poppy seeds and cashewnuts in some warm water for half an hour.
• Make the paste of grated coconut,fennel seeds,soaked cashewnuts and poppy seeds by adding little water and keep it aside.
• Heat a pan and add some oil,fry all the dry spices(cumin,cinnamon,cardamom,cloves,bay leaf,mace,star anise)until they sizzle.
• Next to the pan add chopped onions and shallow fry until it becomes translucent.
• Now add ginger garlic paste and saute till raw smell goes off.
• Put tomato puree into the pan saute till raw smell goes off.
• Add all the chopped veggies as well as the masala powders(chilli powder and garam masala)  to the pan.
• Add salt as per taste.
• Also add the ground masala to the pan.
• Mix everything together add little water if required and let it cook covered on low medium flame for 10-12 minutes.
• After 8-10 minutes uncover the pan and check if the veggies are cooked properly.
• Once the veggies are done finally add the milk cream, mix and cook for 2-3 minutes more.
• Put off the flame and garnish with coriander leaves.
• Serve hot with paratha,puri or pulao.

          Note

• I have used tomato puree in my recipe but you can substitute it with chopped tomatoes also.
• If you want kurma to be more spicy you may increase the amount of garam and chilli powder.
• You can use the veggies of your choice to make this recipe.
• In the absence of cashewnuts you can use soaked almond.

Dalitoy (konkani style dal)

                                                                                 

Dali toy is the konkani style dal It's the comfort food for konkani people just the way "dal fry/dal tadka"is to north indians and "varan"to maharashtrians.I inherited this recipe from my aai who is native from karnataka.Actually it's the simple dal preparation without complex flavors or masalas.Dalitoy accompanied with rice and Batata fodi  (potato rava fry) is the ultimate combination.The asafoetida,ginger and green chilli add a prominant flavor to this simple dal preparation.Friends do try this simple and healthy dal recipe.

          Ingredients (serves 3-4)

• 1 cup toor dal
• 3-4 green chillies(slit)
• 1 inch piece ginger(crushed or grated)
• 1/4 th tsp turmeric powder
• 2-3 tsp ghee or coconut oil
• 1/2 tsp mustard seeds
• 2 red chillies(I used bedgi chillies)
• 2-3 pinches asafoetida
• 4-5 curry leaves
• Salt(as per taste)
• Water ( as per requirement)

          
          Method of preparation

• Soak tur dal in water for atleast 1 hour.
• Cook dal in enough water,add slit green chillies and grated ginger while cooking.
• Once the dal is cooked, mix it nicely using a whisk.At this point add little water if required to adjust the consistency.
• In another pan heat ghee/oil and give tempering with asafoetida,mustard seeds,curry leaves and red chillies.
• Now add the cooked dal in the pan slowly.
• Add turmeric powder and salt,mix well.
• Let it cook for another 3-4 minutes.
• Turn off the flame and serve hot with rice.

          
          Note

• You can garnish this dal with some chopped coriander and grated coconut but it's optional.
• Some people don't add turmeric in the dal but it's again a personal choice.
• You can also add crushed garlic while tempering if you like.

         Happy cooking !

Chicken keema matar

Keema pav is a popular street food in Mumbaiand hyderabad.Keema is also a popular dish in North Indian cuisine.Keema Matar is traditionally prepared using Mutton mince.Keema is basically minced meat cooked with onions, tomatoes, ginger, garlic and wonderful whole spices.You can also use chicken,beef,lamb or turkey meat to prepare this dish.I have used chicken mince in my recipe as we don't eat other types of meat.

This is a very easy and delicious recipe and goes well with Pav(dinner roll, Rice,Roti or Naan.Since we’re using ground meat,the cooking process is fairly quick.The peas in this dish gives it a vibrant color and fresh taste.This recipe you can either make it gravy or dry form as you like.You can also use this stuffing to make kheema matar samosa.This dish can become the perfect choice for party or picnic.

          Ingredients (Serves 3-4)

• 400 gms chicken mince
• 1 bay leaf
• 1" cinnamon stick
• 1 star anise
• 1 tsp cumin seeds
• 2-3 cloves
• 1 tsp peppercorn(coarsly crushed)
• 1 onions (finely chopped)
• salt as per taste
• 2 tsp ginger garlic paste
• 1 tsp red chilli powder
• 1 green chilli (chopped)
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• 3-4 tablespoon brown onion paste
• 1 tsp kasuri methi
• Tomato puree (made from 2 medium size tomato)
• water as required
• 5-6 mint leaves
• 3-4 tablespoons of green peas
• 2 boilled eggs to garnish (optional)

          Method of preparation

• To make brown onion paste take 1 medium size onion cubes and shallow fry them in some oil till it turns light brown in color. Once it cools down make the paste of this and keep aside.
• Add around 3-4 tablespoons of water to chicken mince and mix well to make it moist, to avoid lump formation in the curry.
• Heat oil in a pan and add all dry masala like cumin seeds,cloves,peppercorns,star anise,bayleaf,cinnamon into it.Saute them well.
• Add the chopped onions and saute them for a while till they turn translucent.
• Then add ginger garlic paste and saute again.
• Now at this point add chilli powder,chopped green chilli,turmeric powder,coriander powder,cumin powder,garam masala and mix well.
• Next is add brown onion paste,tomato puree,kasuri methi,green peas to the pan.
• Add salt as per taste and mix well.
• Add little water if required.
• Cover and cook for about 8-10 inutes onlow  medium flame.
• Add roughly torn mint leaves to the pan,mix and cook for 2-3 minutes more.
• Garnish the chicken kheema matar with boiled eggs and serve with Pao or roti.

         Happy cooking !

Mugachi usli

This is the authentic goan vegetarian side dish.You can also refer to it as sprouted green gram curry(dry).I love this recipe as it's very tasty and healthy and requires very little time to prepare.Moong or green gram are the most healthy and easy to digest legume among all other legume as per ayurveda.This recipe requires sprouted moong.Sprouted moong are rich source of proteins and fiber in our diet.This recipe can be served with fulka for breakfast or along with rice and dal for lunch/dinner.It can also serve as the healthy option for kids tiffin box.I personally like to have a bowl of this Moong usli as it is for my breakfast.

          Ingredients( serves 3-4)

• 2 cups sprouted moong (green gram)
• 2 tsp ghee/oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 4-5 curry leaves
• 1/2 tsp asafoetida
• 1 green chilli
• 2 tablespoons grated coconut
• Salt as per taste
• 1-2 tsp jaggery
• 1-2 peppercorn
• 1/2 tsp tamarind pulp
• Water (2-3 tablespoons as per need)

          Method to prepare sprouted moong 

• To get sprouts to moong(green gram),wash them and soak in water for around 6-8 hours.Then after 8 hours remove the excess water and tie them in a muslin cloth and keep in a warm place for at least 12 hours.After opening this muslin cloth, you will see sprouted moong. This sprouted moong can be used in the cooking.

          Method of preparation of usli

• In the mixer grind grated coconut,green chilli,peppercorns,tamarind pulp by adding just 1-2 tsp of water to make course paste and keep aside.
• Heat oil in a heavy bottom pan.Once the oil is hot, add asafoetida,mustard seeds and curry leaves and give tempering.
• Now add sprouted moong to the pan,also add turmeric,cover the lid and cook on the medium flame.
• Add very little water at this stage to avoid burning.
• Keep on stirring the moong gently while cooking.
• After around 10 minutes add the grated coconut paste we had already ground.
• Also add salt, jaggery as per taste.Mix well.
• Cover and cook for another 7-8 minutes.Stir in between couple of times gently.
• Once the usli is ready put off the flame and serve hot with Roti or Dal rice.

         Note

• You can also make this recipe with unsprouted moong too. In this case you will have to cook the moong in double the amount of water in pressure cooker. Rest all procedure remains to be the same.
• If you want the usli to be more spicy increase the amount of chilli to the recipe.
• Similarly like mugachi usli you can repeat the procedure to make Masur (red lentil) or Chana(white peas)usli etc.

       

         Happy cooking !