Nankhatai

 

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Straight out from oven. Freshly baked nankhatai. Delicious and melt in mouth.

After taste it you never satisfy with store bought. These home made are much better than store bought. These nankhatai or shortbread cookies are altime favourite amongst my family and friends. I have adopted the recipe from Zee Bangla rannaghar. Loved it too much so sharing it here 😊

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Recipe
APF flour or maida -1 cup
Gram flour/chickpea flour or besan – 1/2 cup
Powdered sugar – 1 cup
Clarified butter or ghee – 1 cup melted
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Cardamom powder – 1/2 tsp
Chopped cashew nut

 

Method
Cream together sugar and ghee. Add flour along with baking powder, soda and cardamom powder.

Knead to a smooth dough. Make small balls and fill with cashew pieces.

Arrange in the greased tray. Bake at 180° in a preheated oven for 15-20 minutes. Allow the nankhatai to cool before eating.

Enjoy the mouth melting and yummy nankhatai with your tea or coffee.

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Oats Wholewheat Chocolate Cake

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Oats whole wheat chocolate cake. A very soft moist and delicious eggless cake with chocolaty flavour. Updating a very old post with a video recipe and some new pictures.

Tried a cake with oats and very happy with the result. Its super soft and moist. Taste is awesome. Believe me texture is much better than all purpose flour or maida cake.

As I mentioned above Its an old post. Made a video recipe so updating the post with some new pictures and text. Earlier I had used cashew nuts and this time used walnut. You can use whatever you like. And also used 3/4 cup sugar instead of 1 cup to make the cake mildly sweet.

So its eggless butter less refined flour less yet absolutely delicious cake. A perfect tea time cake and perfect for kiddos too.

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I will try to share same cake without refined sugar to make it completely guilt free. So stay tuned.

Here are some more oats cake from this blog. Click on the name below for recipe.

1. Oats whole wheat bournvita cake

2. Eggless litchi cake

3. Oats whole wheat mawa paneer malai cake

4. Sugar free dry fruit cupcakes with oats

And here is a collection of eggless cakes.

Ingredients used to make this delicious cake

Whole wheat flour or atta – Used whole wheat flour or atta which we normally use to make roti or chapati.

Oats – Used rolled oats and grind to make fine powder. If you have oatmeal then you can use it. No need to grind.

Powdered sugar – Confectionery sugar or powdered sugar used to sweetened the cake. If you like your cake mildly sweet use 3/4 cup and if you want your cake more sweet use 1 cup.

Oil – Used peanut oil instead of butter. You can use olive oil or any flavorless vegetable oil to make this cake.

Milk and vinegar – This cake is eggless so vinegar mixed milk used as buttermilk to make the cake soft.

Cocoa powder – Cocoa powder used for chocolate flavour.

Baking powder and soda – Baking powder and soda used as leavening agent. Baking powder and soda will help the cake to rise and make the cake fluffy and light.

Vanilla essence – Vanilla essence will give a lovely aroma with chocolate.

Walnut – Earlier I had sprinkle cashew nuts in the greased baking pan to make upside down cake. This time used chopped walnut in the batter. You can use any nuts according to your choice.

To make oats powder simply grind the oats in your mixer grinder. You can use olive oil or any flavorless oil to make this cake. If you like your cake mildly sweet like me use 3/4 cup powdered sugar

And if want your cake more sweet use 1 cup sugar. Use sugar according to your taste

Use cashew nuts or walnut whatever you like. Or you can use both if you want.

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Recipe video of this delicious eggless cake

Recipe

Whole wheat flour or atta – 1 cup
Ground oats – 1/2 cup
Powdered sugar – 3/4 cup
Oil – 1/2 cup
Milk – 1 cup

Vinegar – 1 tablespoon

Cocoa powder- 2 tbsp
Soda – 1/2 tsp
Baking powder- 1/2 tsp
Vanilla essence – 1 tsp

Chopped walnut – 1/4 cup

Method

1. Preheat the microwave convection or hot blast mode at 160°. For OTG preheat at 180° for 10 minutes.

2. Mix vinegar in milk and keep aside.

3. Grease a cake pan and dust with flour. You can use loaf pan or any cake pan. If you are using nonstick pan grease lightly with oil only.

4. Sprinkle cashew nuts pieces or tutti fruity or whatever your kids like. This step is optional. This time I skipped it and added chopped walnut in the batter.

5. In a bowl mix whole wheat flour, oats powder, baking powder, soda and cocoa powder. You can sieve these dry ingredients if you want. Add chopped walnut in the dry ingredients and mix.

6. In a large bowl add oil and sugar whisk well. Add vanilla and milk mixed vinegar and whisk again.

7. Add half of the dry ingredients. Mix well. Now add remaining dry ingredients and mix well so that it really blend together. Make a lump free smooth batter.

8. Pour the batter into the baking pan. And tap the pan on your kitchen counter to remove the air bubbles.

9. Place in oven and bake for 28-30 minutes in microwave hot blast or convection mode and 35-40 in OTG. Or until a knife or toothpick comes out clean. Insert a toothpick in the middle to check.

10. Every oven takes different time so keep an eye after 28 minutes.

11. Invert the cake on a plate or cooling rack. Let it cool down before slicing.
Enjoy……

Notes

1. You can use any nuts of your choice. Or you can also make it without any nuts.

2. Add powdered sugar 3/4 to 1 cup according to your taste. If you like your cake mildly sweet use 3/4 cup.

3. You can also use any gluten free flour instead of whole wheat flour or atta.

4. Olive oil or any flavorless vegetable oil can be used to make this cake.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata. I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Coconut Cookies

 

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Delicious and gorgeous coconut cookies.

It’s easy, delicious and an egg-less recipe.

Ingredients

1/2 cup dessicated coconut

1/3 cup powdered sugar

1/2 cup melted ghee or clarified butter

1/2 tsp vanilla essence

4-5 tsp milk

1 cup all purpose flour

1/2 tsp baking powder

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Method

Pre-heat the oven at 200°

Sift together flour, baking powder and powdered sugar.

Add melted clarified butter or ghee, milk, coconut and vanilla essence.

Mix well and form into 1/4 inch thick cookies with a cookie cutter.

Arrange in a greased tray and brush the top of each cookie with little milk then sprinkle dessicated coconut.

Bake in the preheated oven for 20 minutes at 180°, till the cookies becomes golden.

Enjoy when cool. But they are delicious when hot too.

No Garlic No Onion Spicy Potato Curry

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Yes our very own potato but in a different way. And its my own way quick, easy yet yummy.

It’s spicy but I didn’t use normal spices like cumin, coriander, etc. And didn’t use onion and garlic too.

Sometimes we love the usual vegetables in different taste.

RECIPE

Potatoes – 4-5 medium

Tomato – 1 large

Green chilli – 2-3 or as your spice tolerance

Grated coconut – 2-3 tsp

Mustard powder – 2 tsp

Panch phoran -( a mix of fenugreek seed, nigella seed, cumin seed, mustard seed and fennel seed in iqual part.but I prefer to use smaller proportion of fenugreek seeds because of it’s mildly bitter taste) – 1 tsp

Dry red chilli – 1

Turmeric powder – 1/2 tsp

Kashmiri red chilli powder – 1 tbsp

Coriander leaves – 2 tbsp chopped

Oil – 2 tbsp

Salt to taste

 

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METHOD

Soak mustard powder in little water.

Make a paste of tomato, green chilli and grated coconut. You can add small piece of ginger too ( I didn’t ).

Peel off the potatoes and cut them into cubes.

Heat oil in a pan.Add panch phoran. Let it crackle, add dry red chilli.

Then add the washed and drained potatoes.Fry on medium flame till it turns light golden brown and little soft. Add salt and turmeric powder while frying.

Now add the paste, soaked mustard powder and red chilli powder.

Fry well. Add water and cover the pan. Cook for some time till potatoes completely done. Don’t dried up. We need thick gravy in it.

Add chopped coriander leaves. Stir well.

I ‘ve added 1/2 tsp mustard oil because I like it’s raw taste. But you can omit it.

Its ready. garnish with slit green chilli, chopped coriander leaves and grated coconut.

Serve hot with poori, paratha, naan or enjoy it with simple crisp butter toast.

Pin Wheel Cookies

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Pinwheel cookies straight out from my oven. My kitchen is filled with the lovely aroma of the cookies.

Recipe Courtesy:  Nita Mehta’s cookbook.

Pinwheel Cookies

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Ingredients

240 gm  or 2 1/2 cups All purpose flour or Maida
1/2 tsp Vanilla essence
1 tsp Baking powder
1/8 tsp Salt
Slightly less than 3/4 cup Butter ( I used home made white butter)
Slightly less than 1 cup powdered Sugar
3 tbsp Milk
3 tbsp Cocoa powder

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Method

Sieve flour, baking powder & salt together.

Cream butter & powdered sugar till light & fluffy.

Add the flour, vanilla & milk. Mix gently to make a stiff dough.

Divide the mixture into two parts and blend cocoa powder in one.

Thinly roll out both the halves 1/8″ thick into equal sized pieces.

Place the chocolate piece on top of the white one. Roll the two tightly together as for Swiss rolls and allow to stand in a cool place for 20-30 minutes.

Cut into 1/4″ thick slices and place on a well greased baking tray.

Bake at 180° for about 10-15 minutes.

Your Pinwheel Cookies are ready to be cooled and relished.

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Malai Kofta

Malai Kofta. Soft delicious mouth melting Kofta in no onion garlic rich creamy gravy. Kofta fried in appe pan so you don’t need much oil to fry the Kofta. Also sharing the deep fried version.
Malai Kofta fried in just two spoon of oil. Fried the kofte in appe pan but if you don’t have this pan you can fry it in a non-stick pan or if you want you can deep fry it. A healthy as well as tasty pure vegetarian recipe.

You can serve this malai kofta with roti, naan, paratha, fried rice, pulao, jeera rice etc. I have served this delicious malai kofta with roti and aam kathal.

To get some more no onion garlic recipes click here.

And for some different kofta recipes click here.

This no onion garlic curry taste scrumptious. You can serve it as a party side dish. I have used homemade paneer or cottage cheese. To get the recipe of making paneer click here.
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Video recipe of this lipsmackingly delicious malai kofta 👇

Continue reading Malai Kofta

Aloo Paneer

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Everyone love the taste of a no garlic and no onion pure vegetarian dish. So it’s not difficult to make pure veg dishes.

And when non-veg eating people say that the taste is finger-licking you can imagine how it must be tasting in real.

Here is such a no garlic, no onion dish for you all “Aloo Paneer,” a potato and cottage cheese recipe.

Aaloo Paneer

Ingredients

Potatoes – 2-3 large chopped in cubes
Paneer or Cottage Cheese – 1 cup cubesTomato – 2
Bay leaf – 1
Cardamom – 2-3 broken
Cinnamon – 1 inch piece
Cloves – 3
Ginger – 1 inch piece
Green chilli – 1-2
Khuskhus or Poppy seeds – 2 tsp
Melon seeds – 2 tsp
Cumin seed – 1/2 tsp
Salt to taste
Sugar 1 tsp (optional)
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Turmeric powder – 1/2 tsp
Garam Masala powder – 1/4 tsp
Kashmiri red chilli powder – 1 tbsp
Oil – 2 -3 tbsp
Ghee or Clarified Butter – 1 tsp optional
Cream or Malai – 2 tsp

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Method

Soak the khuskhus in hot water or microwave for 2 minutes with water.

Soak the melon seeds and keep aside for some time.

Grind both the khuskhus and melon seeds to make a fine paste. Add in green chilli, chopped ginger and chopped tomatoes to the paste. Grind them altogether. Keep aside.

Fry the potatoes and paneer cubes. Keep aside.

Heat oil in a pan and add cumin seed. Let it crackle now add broken cardamom, cinnamon, cloves and bay leaf. Now add the ground masala paste. Fry well.

Add all the spices. Saute and when oil leaves the sides add fried potatoes, salt and sugar. Saute again.

Add cream or malai, mix well. Saute for some more time. When completely dried up add water as much gravy you a want.

Add paneer cubes. Let it boil. Cover and cook on low medium flame till the potatoes done. Add a spoonful ghee and its ready.

Garnish with chopped coriander leaves or green chilli. Serve hot with steamed rice, roti, paratha or poori.

Chakhao Kheer

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Black rice kheer or chakhao kheer is a delectable sweet dish from the Indian state of Manipur. Nutty flavour of black rice made this kheer heavenly. Black rice or forbidden rice is known as chak hao in Manipur.

Black rice is more nutritious than brown rice. Its an excellent source of fiber, amino acid, minerals, vitamins and antioxidants.

In China and some South-East Asian country it is known as “Forbidden Rice” because it was reserved exclusively for the Royals in ancient China.

While not as common as other types of rice, black rice is the highest in antioxidant activity and contains more protein than brown rice.

As such, eating it may offer several health benefits, including boosting eye and heart health, protecting against certain forms of cancer, and aiding weight loss.

Black rice is more than just a nutritious grain. When cooked, its deep purple color can turn even the most basic meal into a visually stunning dish.

Source – Healthline

This recipe is my first blog post. Updating it today. Here are three more black rice recipes on this blog. Click on the name below for recipe.

1. Black rice pudding and mango parfait

2. Gluten free black rice double chocolate cake

3. Black rice oats and beetroot pancake

And you may also like one more recipe from Manipur.

Manipuri tan or flatbread

Got the recipe from my friend Pushpita Vikramjit Ahibam. Tried it for the first time. The taste is awesome. Colour of this black rice changed to a lovely purple colour when cooked. Loved it’s nutty flavour.

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Recipe

Black rice – 4-5 tsp or 2/4 cupMilk – 4 cup

Sugar – to taste

Dry fruits – 1/2 cup

Green cardamom powder – 1/2 tsp

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Method

1. Black rice takes longer time to cook so soak the rice overnight. Then pressure cook with water for one whistle, after that cook on low flame for 20 minutes.

2. Heat milk in a pan. When it starts boiling add the rice. Cook on low flame. Stir in between.

3. Cook till milk reduces and looks rich and creamy. Add sugar and cook for some more time till sugar melt.

4. Add dry fruits and cardamom powder. I have used cashew nuts and raisins. You can use any dry fruits of your choice. Mix well and remove from heat.

Garnish with dry fruits. Black rice kheer or chakhao kheer is ready to serve. Serve warm or chilled. Enjoy…..

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata

I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.

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