Gluten Free (Eggless) Cookies (Nankhatai)

 

Nankhatai is quite popular tea time cookie / biscuit in Indian subcontinent.  Nankhatai, falls under shortbread cookie category. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

Ingredient :   1 cup of besan ( chick flour)     ;     ¼ cup of almond powder or cashew powder      ;      ¼  cup of sugar (powdered)     ;     1/2 cup of semi solid ghee     ;      1 tsp of baking powder     ;     ½ tsp of baking soda     ;     1 tsp of yogurt    ;     2no’s of  cardamom     ;     chopped almond for topping 

In a mixer add 2tbsp of sugar and cardamom (without skin) grind it to powder. 

In mixing bowl, add ghee, powder sugar mix well with whisk until it combines well. In separate bowl add all dry ingredients like besan flour, almond powder, baking powder, baking soda, cardamom-sugar and mix well with whisk.

Slowly the add dry ingredient into ghee mixer and mix well. Add yogurt and combine well until it becomes soft dough. Make equal sized balls out of the dough and place them on the dusted working surface, Flatten slightly to form a cookie. Finally, add chopped almond on the top of the cookies and gently press. 

Arrange the cookies on the cookie tray and transfer into the 180°C pre–heated oven and bake for 30 - 35 min. allow it to cool and sever with hot tea (masala chai).

Instant baked Dhokla

On a rainy, cold evening my son wanted something to eat. I proposed a mug cake but, he denied and wanted something spicy and he himself proposed dhokla. I was told the traditional dhokla has very lengthy preparation (fermentation) procedure and the batter cooked on stream. I can’t avoid thinking of idly while seeing / eating dhokla because both have many similarities. It’s a kind of yellow colored savory Idly (இட்லி). 

Ingredients :  (for batter)     1 cup of  besan (gram) flour      ;      2 tsp of ginger & green chilli paste        ;          a pinch of turmeric powder       ;      a pinch of hing        ;       3/4 tsp of baking soda       ;       1 tsp of salt       ;        1 tsp of lime juice       ;       1 - 2 cup of water.

For  tempering  :    2 tbsp of  oil        ;       1/3 cup of water        ;       1 tsp of mustard seeds         ;      1 tsp of sesame seeds      ;       curry leaves     ;      2 green chilies     ;     1 tsp of lime juice      ;     2 tsp of sugar

For garnish  :    1 tbsp of chopped coriander     ;      1 tbsp of coconut 

Procedure : In a mixing bowl add besan, salt, turmeric powder, hing, lime juice, ginger & chilli paste and mix well add water little by little, as required to make smooth, thick but flowing consistency batter. (make sure that there are no lumps) Finally, add baking soda and stir briskly & quickly. The batter would froth and become bubbly. Pour the batter in the greased baking pan. 

Transfer the baking pan into 150°c pre heated oven for about 30 minutes or until it done. Transfer the dhokla on the serving plate.

In a small pan, heat 2 tbsp oil and add mustard seeds once it started cracking add green chillies, curry leaves. Add about 60ml of water (pay attention while adding water into oil) and sugar. Stir and allow the tempering mixture to come to a boil. 

Pour the tempering mixture evenly on the baked dhokla and garnish with chopped coriander and coconut.

Choco - Tofu Cake

Often, I receive mails to post Veggie (egg less) Cakes. Though the Egg substitutes had been given on the Tips and Tricks page, I know it’s not 100% perfect.

In order to give perfect (100%) egg less cake, in terms of texture, taste, I strongly recommend Choco-Tofu cake.  I got this wonderful recipe from here. I am sure, all my veggie friends are happy now.

Ingredients :   1/2 cup of pureed tofu     ;        1 ¼ cup of all purpose flour     ;      1/2 cup of sugar        ;       1/4 cup of coco powder     ;        1/4 cup of milk    ;       125 gms of butter         ;         2 tsp of baking soda       ;         1/4 tsp of baking powder        ;         1/4 tsp of salt        ;           1/2 tsp of vanilla essence. 

Beat the pureed tofu along with 1/8 cups of milk until you see air bubbles and set aside.

Sift together the flour, cocoa powder, baking powder, baking soda and salt. Once, again sift them to make sure the mixture is even.

Cream the butter and sugar. Add the vanilla essence and beat well. Add the tofu mixture into butter-sugar mixture and beat well till it has been incorporated.

Now, add the sifted flour mixture to the butter-tofu mixture little by little and beat well till it combines well.  Add the remaining (1/8 cups)  of  milk to achieve a batter of dropping consistency.

Pour batter into the prepared loaf tin, and in oven for 180°c and bake  for 30 minutes or till done.

Allow it cool. It goes very well with Tea or coffee. But, I just crumbled the cake on top of Vanilla ice cream scope. Imm…….Its Divine.

Rye flour Chocolate Chip Cookies

Lately, I have been seeing many recipes using Millet.  Also, received couple of mails asking to post millet's based recipes.  Once upon a time, millet's were consumed only by poor.  Today, they are expensive than rice and wheat!

From my Son’s social science book, I understand that, one of the reasons for the French Revolution was White Bread. Those days White bread was much expensive than Brown! Now check the price in the nearest bakery.  (Zamana Badal Gaya / உலகம் ஒரு உருண்டை)

Most of the kids do not like to consume millet's directly  (not to blame them).  Also, it’s difficult to bake an edible product with 100% millet. 

Earlier, I used Ragi to make Cookies. Now with Rye. I am pretty sure; Kids can’t even feel the rye flour while eating (thanks to the chocolate) and they ask for more. 

Ingredients:   2 cup of rye flour    ;      1/4 cup of all purpose flour    ;     110 gms of melted butter, at room temp.    ;      2/4 cup of sugar      ;      2/4 cup of brown sugar   ;    2 eggs    ;     1 tsp of vanilla essence   ;     1 ½ cup of chocolate chip    ;      3/4 tsp of baking soda    ;   salt - a pinch

Procedure:  Mix the Rye and AP flours, baking soda and salt keep aside.

In bowl add both the sugars and butter and blend well till sugar dissolved. Add egg, vanilla essence and mix well. Add the flour mixture in to it and combine well.

At last, add the chocolate chips and mix carefully so that, it spread evenly. Using the ice cream scoop, scope the prepared cookies dough on the baking tray in 2’’ apart.

 Transfer the baking tray into the preheated oven for 180°c for 25 min. or till it become brown and crusty. Allow it to cool and store in a air tight container.