Friday, July 27, 2012

Nankhatai (Indian Cookies Recipe)

Photo by Niti Agni
1/2 cup all purpose flour (Maida)
1/3 cup gram flour (Besan)
1/3 cup semolina (Rava/Sooji)
1/2 cup powdered sugar (I have added 1tbsp more)
1/4tsp fresh cardamom powder
1/4tsp fresh nutmeg powder
2tbsp grounded cashew nut (I have used cashews for taste,you can skip this if you want)
3-4tbsp of ghee/clarified butter, keep the melted ghee in the fridge and use it when it has a butter like consistency(butter when it is at room temperature) 
1/2tsp baking powder
Pre-heat the oven to 180 degrees C.
Cream the ghee and the sugar together till you get a nice smooth consistency.
Sieve together all purpose flour,gram flour,semolina,and baking powder.
Add the flour mix with the creamed butter. Add the cardamom and nutmeg. Mix well.
Now divide the mixture in equal proportion to form small balls. I have used a tablespoon as shown in the picture below, to give the cookies shape and with that size I have made around 24 nankhatai's
Place the cookies in a baking tray lined with foil or parchment paper. I have used parchment paper.
Bake it for 10 minutes in the center of the oven. Oven time varies for different ovens but it should be ready in 10-15min. Nankhatai does not have browning on either sides. 
Remove from oven and let it cool in the baking tray for 10minutes. Now place it on a cooling rack to cool it completely. I don't have a cooling rack so I use the grill tray that I have got with the microwave.
Nankhatai is ready to serve.
If you don't prefer the taste of semolina then just add 1/2cup all purpose flour and 1/2cup gram flour.
You can also decorate the Nankhatai with pistachio or cashew by placing it on top of the cookie before baking. Just press the pistachio or the cashew on the top part of the Nankhatai and then bake.
I have used ghee but you can even use unsalted butter for this recipe. 
Make the dough as shown in the picture below. 
The mix

The dough


Friday, July 20, 2012

Baked White Fish Fillet

Photo by Amit Agni
White fish fillet
4tbsp olive oil
1/2tsp paprika
Black pepper powder
4tbsp of coarsely grounded fresh coriander leaves
1tsp of coarsely grounded parsley leaves
Salt to taste
11/2tsp minced garlic
Aluminium foil
Pre-heat oven at 180 degrees C.
Wash the fillet and pat dry. Cut the fish fillet into small pieces as shown in the picture above.
In a bowl mix together olive oil,garlic,coriander,paprika,parsley and little salt. Do not add much salt as you would sprinkle some on the fillet later.
Take a large piece of aluminium foil. Place one piece of fillet in the center of the foil.
Now with a basting brush apply the paste on both sides of the fillet. Sprinkle some black pepper and salt over it.
Now, make the foil into a packet around the fish. Fold over each side and crimp the edges over the top of the fillet.
Place all the pieces in different aluminium foil wraps and repeat the process.
When the oven is ready, place the packets in a baking tray and bake for around 15minutes per inch thickness of the fillet.
Once done remove from oven and let it cool for 5minutes.
Serve the baked fish fillet with steamed rice or pasta.
You can squeeze some lemon juice in the garlic coriander paste for added flavour. 
For the fillet you can use Cod or Tilapia.
Photo by Amit Agni

Cheese Garlic Pasta

Photo by Amit Agni
1 cup raw pasta (I have used penne you can even use fusilli)
1tbsp minced garlic
1tbsp butter
1tbsp all purpose flour
500ml of milk,room temperature
200gm of shredded mozzarella cheese (You can use cheddar cheese also or a combination of both)
Black pepper powder, to taste
Oregano, to taste
Salt to taste
Boil the pasta in lightly salted water till it is tender and cooked .
Drain the water and keep the pasta aside.
I prefer cooking the sauce on medium heat. In a pan add the butter.
Add the minced garlic and saute for a couple of minutes or till the raw flavours are gone.
Add the flour and stir for a minute.
Now gradually add the milk and stir to avoid any lumps. Add milk in small proportions to get a smooth  consistency.  
Bring this to a boil. Cook and stir for a couple of minutes.
Add the cheese and stir till it melts. You may not require the full 200gm of cheese. Add cheese to get the right consistency of sauce. Sauce should be thick like double cream. Add black pepper powder as per your taste. Taste the sauce before adding salt as the cheese would have made the sauce little salty.Bring this to a boil.
Add the boiled pasta in the cooked sauce. Mix well so that the pasta is well coated with the sauce. Sprinkle oregano.
Serve hot cheese garlic pasta.
Add mushrooms, bell pepper or any other vegetable of your choice.

Mango Lassi or Mango Smoothie

Photo by Niti Agni
1 cup chopped mango (skin peeled)
1 cup plain yoghurt
1/2 cup milk
A pinch of ground cardamom powder
5tsp sugar (add sugar according to the sweetness of the mango) 
In a blender add together yogurt,milk,sugar and cardamom. Blend until smooth. Add ice cubes and blend again for few seconds.
Pour in glass and serve.
Mango Lassi is ready.

Wednesday, July 18, 2012

Chili Paneer (Semi Dry)

Photo by Niti Agni

200gms paneer or cottage cheese, cut into small bite size cubes
5-6 green chilies,slit at the center (add chilies as per your taste)
1 onion,cut slices lengthwise
8-9 garlic cloves,chopped
1 small size capsicum,cut into thick strips
Black pepper powder, as per your taste 
1tbsp dark soy sauce
1tbsp tomato ketchup
2tsp cornflour
1tbsp vinegar
1 cup water
1cube of Maggi Veg Stock
Heat 1tbsp oil in a pan and shallow fry the paneer cubes till they are golden brown. Remove paneer cubes on an absorbent paper.
Heat 2tbsp or 11/2tbsp oil in a pan. Keep flame on high.Add onions and chilies,saute for 30secs. Add garlic and saute for half a minute. Add capsicum and saute for a minute .
Season with some pepper powder and saute again.
Now add soy sauce and ketchup, stir. Add a cup of water and add the paneer cubes along with the maggi masala. Stir.
Alternatively,mix cornflour in little water and dissolve completely. Add the cornflour mix to the sauce and stir again. Add vinegar.
Stir and bring this to a boil. You will notice that after adding the cornflour mix the sauce thickens. Stir and cook till the sauce thickens and coats the paneer. Remember that this is a semi dry paneer so keep the gravy accordingly.
Chili Paneer is ready to serve.
Serve chili paneer with noodles,fried rice or steamed rice.
I have not added salt as soya sauce and the maggi veg stock both have salt in it. However, if you are trying this recipe without Maggi Veg Stock Cube then you will need to add salt for seasoning. 
Try this yummy will not regret:)

Goan Chicken Cafreal

Photo by Amit Agni
2 thigh legs pieces of chicken
1tsp peppercorn
4 garlic cloves
1inch ginger
1 1inch cinnamon stick
4 green cardamom
10-12 cloves
1/2tsp garam masala powder
1 onion
2-3 green chilies
2 blades mace
Coriander leaves, little less than a bunch 
2tbsp vinegar
1-2tbsp rum
Oil to shallow fry
Salt to taste
Wash the chicken pieces and pat dry.
Cut slashes in the flesh of the chicken to allow the marinade to penetrate.
Apply salt and rum to the chicken pieces and keep aside.
In a mixer grinder or blender grind together onion,chili,garlic,ginger,cloves,cardamom,cinnamon,mace,
garam masala,peppercorn,coriander, and vinegar.
Apply this green paste to the chicken and leave overnight.
Heat oil in a pan for shallow fry. Fry the chicken pieces without the marinate masala.
Remove the chicken pieces in another pan, add the marinate masala.
Cover and cook for another 10minutes on low flame. Prick the chicken with a fork and check if it is soft and well cooked. 
Chicken Cafreal is a semi-gravy recipe so dry the gravy accordingly.
Remove from heat and serve. 
Serve Chicken Cafreal with bread,roti or rice.

Monday, July 16, 2012

Egg Parantha Or Anda Parantha

Photo by Amit Agni
2 boiled eggs,mashed or finely grated
3 eggs
1-2 green chilies
1/2tsp black pepper powder (If you are not very fond of pepper powder then use 1/4tsp)
1/4tsp turmeric powder
1 small onion,chopped
2tbsp coriander leaves,chopped
Oil to shallow fry
Dough to make 3 paranthas (I prefer a combination of wheat flour and all purpose flour so I have used half and half)
Salt to taste
Take the grated or mashed eggs in a bowl. Add salt,black pepper powder,1tbsp chopped coriander and mix well. Divide it into 3 parts.
Alternatively, beat the eggs in another bowl. Add salt,turmeric,remaining chopped coriander,chili, and onion. Mix well. I also like adding little pepper powder to this as well.
Make 3 balls of the dough you have made. Take one ball and roll it like a small chapati. Apply few drops of oil on this. Place one part of the boiled eggs mix at the center of the chapati. Fold it from all sides. Now roll it again. You can roll it into a triangle,square or round shape. Choose the shape you like.
Heat a tawa (flat bottom griddle) on medium heat. Place the parantha on the tawa.
Let the parantha roast on both sides. Take little oil just to shallow fry and apply on one side of the parantha. Pour some beaten eggs mixture on it. Spread the mix on the parantha well.
Flip the parantha,repeat the same process again.
Cook the parantha till it turns golden brown and serve hot with ketchup or chutney.
You can make this parantha into an egg roll. Just spread ketchup on one side of the parantha. Add lengthwise cut sliced onion and chopped green chilies. Now roll the parantha and eat it:)
Photo by Amit Agni

Friday, July 13, 2012

Batata Vada/Aloo Bonda/Potato dumplings

Photo by Amit Agni
3 medium size boiled potato
1tsp red chili powder
1/4tsp asafoetida
1/2tsp cumin seeds
1tsp mustard seeds
6-7 curry leaves
5tbsp gram flour
A pinch of cornflour
1/4tsp baking soda
1/4tsp turmeric powder
2tbsp chopped coriander leaves
1inch ginger
5-6 garlic cloves
3-4 green chilies
Salt to taste
Oil for frying
Water as per requirement
Mash the boiled potatoes.
Grind together ginger,green chilies,garlic and cumin seeds.
Heat 1tbsp oil in a pan. 
Add mustard seeds to this.
When the seeds start crackling, add the asafoetida and a pinch of turmeric powder. Now add the ginger-garlic-chili paste. Saute for a minute.

Add the curry leaves. Saute for half a minute and add the mashed potatoes. Add salt and mix well. Remove from stove.
Add the chopped coriander. Mix well. Make lemon size balls of the potato mix.
Prepare a thick batter of gram flour,salt,red chili powder,remaining turmeric powder,cornflour,water and baking soda. Do not add too much salt as the potato mix already has salt in it.
Heat oil in a pan for deep frying on medium heat.
Dip the potato balls in the batter and deep fry till light golden brown.
Drain the excess oil using an absorbent paper. 
Batata vada/Aloo Bonda is ready to serve.
Serve it with chutney or sauce.
Place the batata vada between a pav along with some coriander mint chutney and your Vada Pav is ready:)
Make a Vada Sandwich like I did.
Photo by Amit Agni

Onion Pakora or Indian Fritters

Photo by Amit Agni
3 medium size onions,cut finely lengthwise
2 green chilies,chopped
1tbsp finely chopped ginger
1tsp red chili powder
1/2tsp turmeric
1tsp coriander powder
1/4tsp asafoetida (Hing)
1tbsp cornflour
5-6tbsp gram flour (Besan)
2tbsp chopped coriander leaves
1tbsp mint leaves chopped
Water as per requirement
Salt to taste
Oil for deep frying
Take the onions in a bowl.
Add all of the above ingredients except oil and water.
Mix all the ingredients well with the onions.
Sprinkle water and mix well. The batter should stick to the onions. This time I forgot to click the picture of the batter but next time I will upload the picture so that it is easier to understand.
Heat oil in a pan. Fry the pakoras on medium heat.
Put the onion mix in the oil in the form of bite size pieces.
Pakoras are ready when it is golden brown on both sides. Remove the pakoras on an absorbent paper and serve.
Serve the pakora's or fritters with coriander mint chutey or ketchup. This is good as a snack or starter.
Photo by Amit Agni