Nankhatai ( shortbread cookies )

 

Nankhatai ( shortbread cookies )

Nankhatai cookies are Indian shortbread cookies its delicious ,light ,crispy & eggless . Nankhatai is quite popular tea time cookies ,Traditionally these cookies are made with all purpose flour ,ghee ,sugar & semolina they are many variation of nankhatai cookies made with different combination . First time tried with besan flour ( Gram Flour ) But this time baked these cookies using fried Chana dal both are gluten free recipes .

Ingredient – 1 cup – Fried chana dal ; 1/2 cup – powder sugar ; 1/4 cup – cashew powder ; 2 no – cardomom pods  ; 1/2 cup – ghee or  Clarified butter ; 2 tbsp – curd ; pinch of baking powder & salt.

In mixer grind fried chanadal with cardamom pods into fine powder ,
In seperate bowl mix ghee with curd and a pinch of salt & baking soda then all the dry ingredient fried chana dal , cashew powder & powder sugar . Knead into soft dough .

Make equal sized balls out of the dough and place them on the baking tray Flatten slightly to form a cookie. Finally, add chopped pistachios on the top of the cookies and gently press it .

180°C pre–heated oven and bake for 20 minutes . Allow it to cool and sever with hot tea .

Tapioca Chips

The most awaited winter is back. I really enjoy the weather from November to February.  These months are perfect for evening coffee with brownies / Fudge or Chai (Tea) with chips.

Since I was away for about ten days, my pantry left with nothing for brownies or fudge. So, I go with option two…..i.e. chai with chips.

I was left with one piece of tapioca which was bought for cutlet but, I decided to make chips.  It’s quick, easy, crispy, spicy and perfect with chai. 

Ingredients’:        Tapioca       ;        5 Tsp of Olive Oil      ;        Chili powder and Salt   (to sprinkle)

Procedure: Peal the skin of tapioca by scraper. Using the sharp knife, slice them into round shape or straight cuts like finger chips. Make sure its thin enough. Otherwise, it won’t be crispy.

In a baking tray place the cut / sliced tapioca and toss with oil and sprinkle the salt and chili powder and spread them evenly.

Transfer the baking tray in to a 180°C Preheat the oven and bake for about 20 minutes and turn around the chips bake for another 10 minutes.

chai, chips, with chill breeze around staring the early sunset thru wide opened window………..Divine !

Tofu Bread

After receiving overwhelming response to the  Choco - Tofu Cake, I thought of using  tofu in bread recipe and found its works perfect and glad to share.

Before going in to the recipe, a brief introduction to tofu would help to know about this bean curd. Tofu is made the same way of dairy cheese. i.e.  made by curdling fresh soya milk, pressing it into a solid block and then cooling it.

Though the origin of tofu was China, its become a quite popular in Japan. Tofu is an excellent food from a nutritional and health perspective. A good source of protein and contains all essential amino acids, minerals and vitamins.

Ingredients :   2 cup of whole wheat flour        ;         1/2 cup of all purpose flour        ;         2 tbsp of sugar           ;           30 gms of butter       ;      150 gms of tofu silken       ;       1/2 cup of milk           ;            1 tsp of instant yeast       ;           1 tsp of salt

 In a bowl, add Luke warm milk, sugar, yeast and mix well. Then add salt, butter and combine well and set side.

Meanwhile, open the tofu pack and chop into small piece and crumble. Add the tofu crumbles into yeast mixture and combine well.

By sieving method, mix the whole wheat flour and all purpose flour and add little by little into yeast-tofu mixture  to form a smooth and elastic  dough that is tacky but not sticky. 

Shape the dough into a ball shape and coat with oil and cover the bowl with damp cloth. Allow the dough to rise until double in volume. may take up to 60 – 90 min.

Deflate the dough well (not kneading), shape into loaf shape into pre greased loaf tin and cover again with damp cloth and allow for second rise for 45 - 60 minutes.

Transfer the loaf tin into the 180°c pre-heated oven and bake the bread for about 40 min or till it done.  Allow it to cool.  The protein rich bread is ready for your breakfast / tea time snack.

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.

Black Forest Buns

I take this opportunity to thank Mrs.Apparna for introducing a wonderful Bun. Yes, this month challenge in we knead to bake group is Black Forest Buns. I was pretty much drawn in with the name itself. 

It’s basically, bun dough is rolled (stuffed) with berry jam and crumbled chocolate cake. Quite an innovative Bun recipe for a special (occasions) breakfast.

 

Ingredients for the Bun Dough:  1 ½ cup of all purpose flour    ;   1/4 cup of water   ;  1/4 cup of milk      ;      25 gms of butter        ;        1/8 cup of  Sugar        ;       ¾ tsp of yeast      ;    3/8 tsp salt.   

    

For Filling  :   3/8 Cups of Strawberry Jam        ;            1 ¼ cup of crumbled chocolate sponge cake.    (Chocolate sponge cake recipe from here)

For drizzling: ¼ cup semi sweet chocolate 

Pour the water and milk in a saucepan and heat up the pan. Once, the mixture is hot (not boiling) remove the pan from heat.

Pour this liquid into a large working bowl and add butter and stir until the butter melted. Add sugar and stir until it dissolves. Allow the mixture to cool down till it is lukewarm. At this stage, add the yeast and mix well. 

Add 1 cup of the flour and salt to the yeast mixture and mix well. Starts knead the dough; add the flour little by little as and when required. Knead until it is smooth and elastic.

Form a ball shaped dough and coat with oil and cover with damp cloth and leave it at room temperature for about 60 – 90 minutes or it rise to double in volume. 

Deflate the dough and place the dough on a flat surface and roll it out into an approximately 11” by 4” rectangle. 

Spread the strawberry jam on the rectangle shaped dough, leaving about ½’’ all around. Sprinkle the chocolate cake crumbs on top of the jam spread.

Now, bring both the ends of the (long side) dough together and pinch the dough to close. Now its looks like the roll. (Cylindrically shaped dough filled with jam and cake crumbs) you may apply little water to close the both ends of the dough.

Cut the roll into six equal pieces with a sharp knife or dough scraper. Place each piece in a prepared cake tin leaving enough space for them to expand.

Make sure, to place a parchment paper to fit well around each piece to make sure it rises only in height. Cover the cake tin with damp cloth and leave it in room temperature for about 60 minutes or till double in size.

Transfer the tin into 180°C pre-heated oven and bake for about 30 minutes. Allow to cool.  Drizzle with melted chocolate and serve.

It’s altogether a different feel while eating. I recommend Black Forest Buns for a special breakfast.