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 !

Chum Chum (Bengali Sweet)

                                                        

Chum Chum 

Chum chum  also known as chom chom or cham cham is one of the other Bengali delicacies apart from rasgulla, sandesh and rasmalai. Oval shaped chena  balls are cooked in sugar syrup just like the rasgulla.Then garnished in different ways.Few variations of the garnishings are to stuff with mawa/khoya or dunk them in rabri or just serve them with coconut garnish.

Unlike the rasgulla this is not served with sugar syrup, so the sugar syrup can be reused for other recipes like gulab jamuns. Commercially sold chum chum are colorful as food colors are used while preparing. Since I do not prefer colors, I have not used. If you want to make chum chum colorful, then you can add few drops of it while kneading the chena.

Once my husband’s friend had brought this bengali sweet in the office from Kaka halwai in pune; my hubby had liked its taste very much.Hubby has a sweet tooth and it was his demand to make this dessert.Today I had around a litre of milk extra in my fridge. I remembered this recipe and thought of giving it a try.I prepared this recipe for the first time and it was ultimate in taste and shape.

                                                           

Chena mixed with semolina

        Ingredients

        To make chena

• 1 litres or 4 cups full fat milk
• 2 to 4 tsp lemon juice or vinegar diluted with 4 tsp water
• Semolina (1 tsp)

                                                          

Oval chena balls

        For the sugar syrup 

• 1 ¼ cup sugar
• 3 ¼ cups of water
• ¼ tsp cardamom powder

                                                       

Chena balls cooking in sugar syrup

        For filling

• 4 tbsp mawa/khoya
• 1 tbsp sugar (powdered, adjust to suit your taste)
• Chopped dry fruits (1-2 tablespoon)
• Few strands of kesar
• Cardamom powder (1/4 tsp)  

                                                           

Ingredients to make  filling

        For garnishing

• Few pistachios and desiccated coconut.                                                                                             

                                                               

Khoya filling is ready

                                                   

        Method of preparation

• Boil milk on a medium flame. Add diluted lemon juice to the pot and stir. Use as needed until the milk curdles completely.
• Add ice cubes or ice cold water to the curdled milk. Drain it off to a muslin cloth.
• Rinse it under running water. Squeeze excess water from the chena.
• Hang it for about 1 hour.
• Knead it well for 3 to 4 minutes until smooth. Add semolina to kneaded chena .Make equal sized oval shaped balls.
• Make sugar syrup by adding sugar and water to a pot. Bring it to a boil. When it begins to boil, then add cardamom powder and cham cham balls.
• Cover and cook on a moderately high heat for 8 to 10 minutes.
• After a while, transfer the cham cham to a plate and cool completely.
• Slit them length wise using a knife (do not cut into half)
• Make mawa stuffing by mixing mawa with powdered sugar,kesar,chopped dry fruits and cardamom powder.
• Stuff the cham cham with this mawa mixture.Garnish the cham cham with pistachios and desiccated coconut.
• Serve chilled.                                                                                                                                       

  

  Slit the chum chum in the middle

      Note

• Do not boil the chum chum on a low flame, they may not puff up.
• Do not overcook; they can turn rubbery and hard.
• If you do not knead the chena properly,chums chum might break while cooking in the syrup.
• Filling of the chum chum can be personal choice.
• Some people also use kewda or rose flavor to sugar syrup in which chena balls are boiled.

        Happy Cooking !

Tendli bibbe upkari ( Ivy gourd cashewnut stir fry)

                                                         

Tendli bibbe upkari

Tendli is one of my favorite vegetable.In English it’s known as ivy gourd. Some people also call it with funny names like baby watermelon (as it has white strips like watermelon), gentleman’s toes or little gourd. In Konkani it’s known as tendli, in Marathi as tondli and in hindi as tindora or kunduru.

Many years ago I happen to visit my aunt's place in south goa called poinguinim in my vacation.Near poinguinim there is famous sacred place called the Gokarn partagali jeevottam math.There was some religious function followed by lunch in that math.In the thali which was served to us as Prasad, was ivy gourd subji with cashew nuts.I still have the heavenly taste of that dish in my mouth.This dish is called ‘tendli-bibbe upkari‘(ivy gourd cashew stir fry).Both tendli and cashew nuts are favourites along the south-western coastal regions of india.Tendli cashew nut is an interesting subzi that combines both.This dish is a common in the meals served at temples or for some religious functions. Here in this recipe I have tried to bring back the same taste I had once experienced and I am successful to a larger extent. Hope you all will like the taste of this healthy south Indian recipe.

Ivy Gourd has various medicinal properties like anti-oxidant, anti-triglyceride, and anti-bacterial.In the case of treating jaundice, abscesses and high blood pressure, tindora is used.Ivy gourd is loaded with high amounts of vitamins.The abundant amount of vitamin C present in the vegetable helps to condition your bones and it also plays a vital role in the development of general structure of the body. On top of the above it is filled with the set of vitamins such as beta-carotene, vitamin A, vitamin B1 and B2. Ivy gourd is featured with the ability of detoxifying our blood. The ability of minimizing the blood sugar level can also be related to this particular veggie. Since ivy gourd is rich in fiber the laxative properties of Ivy gourd helps in smooth bowel movements.

        Ingredients.

• 2 tsp coconut oil
• ¼ kg of Ivy Gourd (Tendli) cleaned and chopped
• 1 green chili finely chopped
• ½ tsp mustard seeds
• ½ tsp udad dal
• Asafetida (2-3 pinches)
• Turmeric powder (1/4 tsp)
• Cashew nuts (10-12 cashews cut into pieces)
• 1 medium size potato chopped finely
• 2 tbsp fresh grated coconut
• Salt as per taste
• Water (as per requirement)
• Jaggery/sugar (1/4 tsp)

         Serves (2-3)

        Method of preparation

• Soak the cashew nuts in a bowl with enough water for 30 minutes. Drain and keep aside.
• Wash the tindora very well under running cold water. Let the excess water drain out. Cut the head and tail (top and bottom part) and discard it. Then slice it into discs.
• Take coconut oil in a wok or vessel. Place it on low heat. Give tempering with asafetida, mustard seeds,udad dal and green chili. Add cashew nuts pieces and sauté for a while.
• Now add chopped Ivy Gourd (Tendli) and chopped potato mix all nicely. Add little water if required. Place a lid on it and allow it to cook for 7 to 10 min. on low mode. Keep stirring in between.
• Remove the lid add fresh grated coconut, turmeric powder, salt and jaggery to it. Mix all nicely. Cover with lid and cook for another 3-5 min till tendli  is soft and potato is cooked.
• Switch off the gas. Check the seasoning, add salt if required. Serve hot with chapattis or dal rice.

        Notes

• For making this subji select only raw tendli as ripened one are not good in taste and may ruin the flavor of dish.
• I have used coconut oil for tempering in this dish as it will enhance the overall taste of the dish. You can use any other oil instead of coconut oil.
• During summer season, fresh raw cashews (called bibbe in Konkani) are available in the market; you can use them while making this dish instead of soaking dry cashew nuts.
• If cashews are not available, potatoes can be used for this dish, but I have used both cashews and potato as I like both.

        Happy Cooking !

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!