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| Photo by Niti Agni |
Ingredients:
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
Method:
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.
Tips!
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.
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| The mix |
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| The dough |
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| Nankhatai |
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| Photo by Amit Agni |
Ingredients:
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
Method:
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.
Tips!
You can squeeze some lemon juice in the garlic coriander paste for added flavour.
For the fillet you can use Cod or Tilapia.
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| Photo by Amit Agni |
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| Photo by Amit Agni |
Ingredients:
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
Method:
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.
Tips!!
Add mushrooms, bell pepper or any other vegetable of your choice.
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| Photo by Niti Agni |
Ingredients:
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)
Method:
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.
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Photo by Niti Agni
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Ingredients:
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
Oil
Method:
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.
Tips!
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 recipe...you will not regret:)
