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 !

Eggless rava cake

My aai had prepared this cake which was shown on some Tv show.It was so yummy that i borrowed recipe from her as i am always after healthy recipes for my blog.I also personally like eggless cakes more.

Aai had prepared this cake in pressure cooker but i preferred to bake it in my oven.You can choose the method of baking as per your convenience.This cake is eggless as well as without oil.This cake can be served for breakfast or as evening snack and also can be perfect for kid's tiffin.

          Ingredients

• 1.5 cup Rava/Semolina
• 1 tsp Baking soda
• 1 cup Milk
• 1 cup Sugar powder
• 2-3 tbsp Ghee
• 1/2 cup Curd
• 1 tsp Vanilla Extract

          (Serves 3-4)

          
          Method of preparation

• You can bake this cake in two methods ,one is in oven method and second in pressure cooker method.I will explain both the methods in detail.
• Prepare cake mix first 
• In a bowl mix nicely rava,milk,sugar powder,ghee,vanilla extract,curd and baking soda.
• Mix nicely using whisk or hand blender and keep aside.
• Pour the cake mixture in a greased cake pan.

          
         Cooker method

• You have to preheat the cooker to start the process.
• For this place a stand inside the pressure cooker and put the lid on without whistle and gasket.
• Switch the gas onto high heat for around 15 mins.
• Place the cake pan with cake mixture in preheated pressure cooker.
• Cover the lid (without whistle) and bake in the preheated pressure cooker for 50-60 mins on medium flame.
• Insert toothpick to check for properly baked cake.If the toothpick comes out clean it means cake is perfectly done.

          
         Oven method

• Preheat the oven at 180 degree celsius then tranfer the cake pan in the oven.
• Bake the cake at 180 degree celsius for 40-45 mins until a toothpick inserted in the centre comes out clean.

          

          Note

• While baking cake in pressure cooker check the size of cake pan.Prefer the pan which fits nicely in your pressure cooker.
• If you wish you can add chopped almond,cashewnuts,tooti frooti or chocochips as per your choice to make it more tasty.

          Happy baking !

Homemade Rusk

Indian tea rusks are crunchy yet soft snack that's enjoyed by all age groups.
I love to enjoy it with my tea.In goa we call it as 'Fati biscuit'.A super easy way to make rusks is to bake your store bought slice bread,as rusk is basically twice baked crispy bread.Apply some butter on bread slices and place then in the oven till crisp but i wanted to try this recipe from scratch.I happen to see many recipes of a baked rusk which seemed very simple with very less ingredients.So without further waiting i gave it a try and it turned out to be superb.I have also tried making wholewheat pav recipe in the past.

In this recipe rusk is very lightly sweetened and flavored with cardamom.I have used equal proportion of all purpose flour and wheat flour to make healthier version of rusk.I hope you guys give this rusk recipe a try and enjoy homemade rusks with your tea.

         Ingredients (serves around 4-5 )

• 1 cup whole wheatflour
• 1 cups Maida( all purpose flour)
• 3 tablespoons milk powder
• 1 teaspoon salt
• 3 tablespoons  sugar(in the flour) + 2tsp sugar(yeast proofing)
• ½ teaspoon cardamom powder(optional)
• 2-3 tablespoons oil
• Lukewarm water to knead the dough 
• 2 teaspoon active dry yeast
• Some milk for brushing 

                                                                             

Dough ready to transfer in baking pan

                                                                     

          Method of preparation 

• Take yeast in a bowl.Add 2 tsp sugar and around 2-3 tablespoons warm water, mix and set aside to activate.Yeast takes around 5-10 minutes to activate.
• You will know your yeast is proofed/active when it’s all bubbly and frothy on top.
• In another bowl mix all purpose flour,wheatflour, 3 tablespoon sugar,milk powder,cardamom powder and salt,mix well.Make a well in the center,add activated yeast and whisk well with an electric beater/by using hand.
• Add 2-3 tablespoon oil and warm water as required and knead for 8-10 minutes  to form a soft dough.
• At this point if you feel that the dough is little sticky then add little flour and knead again.
• Cover with a damp cloth/cling foil and let the dough rise for 1 hour in a warm place or till it doubles in size.
• Grease a baking tin with some butter/oil and dust with some flour.
• Transfer the dough onto worktop and knock back to release excess air.
• Transfer the dough into the greased baking tin and level it out.Cover with cling film/damp cloth and set aside to prove for 30 minutes.
• In the meantime preheat oven to 180° C.
• Brush some milk on top.Place the tin in the preheated oven and bake for 20-25 minutes.
• Remove from oven, cool and demould.
• Slice and bake again at 130° C for at least for 30 minutes by placing them nicely on baking tray.
• Keep turning the rusks in between for even baking.
• Let the rusks cool and then store in an airtight container.
• Serve with tea.

                                                                                     

Bread slices arranged on baking tray

          Note

• Always remember to choose a good brand of yeast and make sure to use lukewarm water for yeast activation.
• These milk rusks are very lightly sweetened,you may increase the amount of sugar if you like sweeter rusks.
• You can also add tutti frutti while making biscuits as per your choice.

          Happy baking !

Vanilla chocochip cupcakes (Eggless)

                                                                                     

Vanilla chocolate chip capcakes are my favorite ones.A super simple cupcakes made with simple ingredients.They are low on fuss,and need no embellishments.A cupcake goes great alongside a cup of coffee or tea.

After many trials and errors I can say this recipe is a sure shot success.Cupcakes will be perfectly soft,moist and spongy and it tastes simply great ! The chocolate chips are an easy way to add some oomph to a simple cake! The chocolate chip cupcake is best-suited for kids and for adults who are young at heart!


         Ingredients(makes around 12 regular size cupcakes)

• 1 and 1/2 cups(225 gms)-Maida/All purpose flour 
• 1 cup (250 ml) -Thick Curd/ Dahi 
• 3/4 cup (200 gms)- Castor Sugar 
• 1/2 tsp -Baking soda - 1/2 tsp
• 1 and 1/4 tsp - Baking powder  
• 1/2 cup (125 ml)-Oil
• 1 and 1/2 tsp-Vanilla essence
• 2-3 tablespoons Chocochips

          
         Method of preparation 

• Preheat oven to 180 deg C for 10mins and line cupcake moulds with paper.
• Sieve maida twice and keep aside. 
• Mx sugar and curd until sugar completely dissolves. 
• Add baking powder, baking soda to the mixture and mix well.
• Leave aside for 5 minutes and you can see the bubbles appearing.
• Now add vanilla essence, cooking oil and mix well.
• Next, slowly add maida in portions at a time and blend with above ingredients.
• Beat well with a whisk/hand blender until creamy and thick.
• Finally add chocochips to the mixture and preserve few for topping.
• Fill the mixture untill 3/4 th in the cupcake moulds.Put few chocochips on the top. 
• Bake in preheated oven at 180 degree C for 20-25 mins till a toothpick inserted into a cupcake comes out clean. 
• When done, the cupcakes will be very lightly golden brown around the top edge.
• Cool completely on a rack.

          Note

• You  can use same level of softened butter instead of oil.
• Increase or decrease chocolate chips level as per  your taste.

                                                                       
         Happy baking !
                                                                                 

                                                                         

Whole wheat pav (pao)

Whole wheat pav

Pav or bread rolls are very popular in almost all the parts of India mostly because of recipes like pav bhaji,vada pav,bhurji pav,missal pav etc.Pav means a small loaf of bread, this word has been derived from pão a Portuguese word for bread. Portuguese were the first one to bring yeast to india, which produced the doubled bread loaves. 

The art of bread making is a legacy which came to goa by the Portuguese.The Goan pão is a culinary masterpiece.Growing up in the Goa we had no use for the alarm clock.Our early morning wake up call was in the form of typical horn Ponk! Ponk! by poder on his bicycle.It was part of being goan and the the tradition still continues.

I always wanted to bake my own bread but I wanted healthier version of it. I planned to prepare famous goan dish chicken xacuti today which is served with pav. Pav with xacuti is the perfect combination instead of roti or chapati.

Being a doctor by profession I know the unhealthy effects of refined flour so I tried the healthy version of ladi pav using wheat flour. No butter or milk or eggs used in the recipe which makes it even healthier.The pav had a great soft texture and my hubby was also delighted.I made smaller buns instead of bigger ones.Nothing beats a homemade pav in terms of taste, texture and hygiene.

                                       

Yeast soaked in water and sugar 

        
        Ingredients ( serves 8-10 pav)

• 3 cups whole wheat flour
• 1.5 cup water
• ½ tbsp dry active yeast
• 2 tbsp oil
• 1 tbsp sugar
• 1 tsp salt                                                                                                                                            

  

  Mix all the ingredients and knead the dough 

        Method of preparation

• Warm the water. 
• Dissolve sugar in the water.
• Sprinkle the yeast and stir.
• Keep aside for 10 minutes or till the yeast bubbles up and froths.
• While the proofing is happening, sieve the flour with salt.
• Add the oil to the flour.
• Now add the frothy yeast.
• First mix everything, and then start kneading the dough.
• The dough has to be smooth and light. Grease the dough with oil.
• Keep in a large bowl and cover loosely with kitchen napkin.
• Keep aside for around 2 hours until the dough doubles up.
• If it requires keep aside for some more minutes. Take the dough on a lightly floured surface. This naturally deflates the dough.
• Now make balls from the dough. Shape the balls into circular shape and place these on the greased pan.
• To get the ladi pav, keep some gap between the pav.
• You can also make small buns and let these bake separately without touching each other.
• Cover again loosely with the kitchen napkin and let it rise again for about 30-40 minutes till it fully doubled up.
• Preheat the oven to 190 degrees C and bake for around 35-40 minutes till you get the pav are all done and baked.                                                       

Round dough balls kept in  greased tray for baking

         Note

• You can also brush the pav with oil or melted butter once they are baked to give them a glaze. 

         

        Happy baking !

                                                                             

Pav ready after baking 

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

Eggless choco walnut cake

                                                       

Choco walnut cake

I had tried to bake the cake couple of times before, but it had never turned out to be so perfect like this time. I am very happy with the final outcome and the taste. This cake boosted my confidence to try more such recipes in my oven.

I wanted to bake healthy version of veg cake and I found this recipe. The cake is made with whole wheat flour and does not have eggs. Instead it makes use of good old lemon juice instead of eggs!

       Ingredients ( 5-6 servings)

• 1 ½ cups of whole wheat flour,
• ¼ cup Cocoa powder,
• 1tsp Baking powder,
• ¾ tsp Baking soda or cooking soda,
• ¼ tsp salt,
• 1 cup powdered sugar,
• 1 tbsp freshly squeezed lemon juice,
• 1/3 cup Vegetable oil,
• 1 cup warm water,
• 1 tsp good quality vanilla extract,
• Walnuts (handful)

      Method of preparation

• It might sound tricky, but trust me it’s easy and can be whipped in not time! Before you begin, pre heat your oven to 170 degrees centigrade and grease a cake tin.
• Take all the dry ingredients, sieve them well and mix them together. Keep aside, while you get set to whip up the liquid batter.
• In a clean bowl, take the liquids, as in the warm water, vanilla extract,  oil and lemon juice and stir well.
• Now slowly and steadily, add the liquid batter, into the dry mixture, in installments. Keep stirring in, to prevent the formation of lumps. Add the walnut pieces and mix well.
• Soon, you will have a dark, sinister looking thick batter. No matter how sinister the batter looks, you will be surprised at the quantum of goodness that comes out in the finale. Bake for 30 mins or until a sharp knife comes out clean through the centre at 170 degree C.
• Allow the cake to cool and then take it out on a cake plate. Slice it and serve it with a dust of cocoa and garnish with walnut.

        Happy Baking!