Nankhatai


Nan Khatai is an Indian cookie. It can me made verity of ways and flavored accordingly with pista or any other dry fruit. You can add ghee or butter. It tastes equally better

Ingredients:

1 cup flour
1/2 cup sugar(powdered)
1 tsp baking powder
4 tbsp ghee
Pinch of nutmeg powder
2 tsp pista crushed to not so fine pieces
Pinch of green cardamom powder

Method to cook:

Beat ghee and sugar together for 5 minutes with a fork.
Add rest of the ingredients. Mix well.
Take a cookie sheet, grease and place 2 tsp of dough prepared about 1 inch apart from each other. Flatten them slightly from top.
Since, they expand in size, the distance should be enough to prevent the nankhatai to stick to each other.
Bake in a pre-heated oven at 170 degree centigrade for 18-20 minutes.
Allow the nankhato to cool down completely before you remove from tray.
Enjoy with morning or evening cup of tea.

Roasted Coconut Rice




I always wanted to try this. But then it never happened that I have coconut available in my kitchen. If at all it was , used it in some other recipe. Then I saw this recipe in a documentary being shown at television. They were showing Kerela where food was being cooked in large scale for 100-200 factory workers. They roasted coconut instead of using coconut milk.. It was quiet easy..and to my surprise it came out very very flavourful . I had it with some sambar..

Ingredients :2 cups Cooked Rice
2 tsp Oil for tempering
1 tsp Channa Daal
1 tsp Urad Daal
6-7 curry leaves
Pinch of hing.
2 tsp grated coconut
2 dry red chilies broken
Salt to taste

Method to cook:Heat oil in pan. Add dry red chilies. Add hing, salt, curry leaves , urad daal and channa daal. Add coconut and roast till it turns brown.
Add rice and mix really well.. and its ready to be served..

Dahi Baingan


Ingredients :

1 cup curd
½ cup water
Salt to taste

For Tempering :

5 curry leaves
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp fennel seeds
1 dry red chili broken into two
2 green chili , give a slit in between
Pinch of hing

For Brinjals:

Cut 1 brinjal into 1 cm thick round slices
Mix with pinch of turmeric and pinch of red chili .
Add pinch of salt.
Mix well.

Tawa fry them with 1 tsp oil on both sides for 7-8 minutes.
Beat curd and water together . Add salt and sugar to taste. Add curd to it.
Heat oil. Add hing and rest of the ingredients.
Add the tempering to curd.
Dahi Baingan is ready to serve.

Chena Poda





Chena Poda is sweet dish native to the state of Orissa. It is a classy delicacy you will fall in love with once you have a bite of it. Poda means burnt in Odiya...Hence, Chena Poda means burnt home made paneer.

Ingredients :
Home made chenna from 3 liters of cows milk (Does give good taste with buffalo’s milk)
1/4th cup suji
1 cup powdered sugar
Handful of raisins
Some chopped cashew nuts
½ tsp cardamom powder
½ tsp nutmeg powder
½ tsp baking powder

For Caramelizing :1 tsp sugar
1 tbsp gua ghiya (Home made ghee from cows milk )

Method to cook:
Mix everything and mash well for 10-15 minutes.
Take an aluminium container. Place it slightly above the gas stove. Add ghee and then sugar and keep it till it starts caramelizing.
Add the chenna mixture made above it.
Bake at 180 degree centigrade for 1 hour in a pre-heated oven.
Cut into pieces like cutting a cake.
You can store it in refrigerator for a week.

Aloo Chuin Besara (Drumstick-Potato in Mustard Sauce )


This dish is native to the state of Orissa.


Ingredients :

250 grams drumstick
3 small potatoes

Grind to paste :
1 big onion
1big tomato
8-9 garlic pod
1/2 inch ginger
1 tsp mustard seeds

2 tsp oil
1/2 tsp cumin seeds
1/2 tsp feneel seeds
1/2 tsp methi seeds
1/2 tsp onion seeds
2 dry red chilies broken
pinch of turmeric

Methods to cook :

Heat 1/2 tsp oil in a kadai . Add drumstick. Mix well . Add a splash of water. Cover and cook for 5 min. Remove lid in between and stir to make sure that it doesnt get burnt. Cook on low flame.Keep it aside.
Repeat the same and potatoes.
Heat oil. Add cumin, fennel, methi, onion and dry red chilies. Add turmeric and the onion paste made. Cook for 3-4 minutes on high flame. Add water and bring it to aboil. Add drumstick and potatoes to the gravy. Add salt to taste and boil for 7-8 minutes more. Its ready to be served with rice.

Urad Daal ki Wadi


You can fry them and eat with rice or add to vegetables and relish them. Those recipes will come out later.

Ingredients :

2 cup urad daal
1/2 cup grated kharbuja(optional)
1/2 cup sesame seeds
2 green chilies
1 inch ginger
pinch of hing
salt to taste

Method to make:

Soak Urad daal overnight. Grind to a fine paste along with ginger , green chilies and hing. Add salt, grated kharbuja and sesame seeds. Mix well.
Lay a cotton Saree under sun or grease a polythene sheet.
Lay small portions on the paste made above..Allow them to sun dry for one whole day. To make sure they are done, you can turn and put them under sun for next day too.

SabuDana Papad


Sabudana Papad dry very quickly in hot summer afternoons. I laid down some papads which came out very well.. I fried some and ate..Now will try microwaving them to see how they come out. If you are new, try with 1 cup sabudana or ½ cup sabudana.1/2 cup sabudana will make 20 papads.

Ingredients :

1 cup sabudana soaked for 1 hour
6 cups of water
Salt to taste
Pinch of hing
1 tsp jira
1 tspp ginger chili paste
1 tsp sesame seeds

Method to cook :

Boil sabudana in water till becomes transparent. Add rest of the ingredients. Stir frequently to prevent sticking to bottom.
It will reduce and change into a thick liquid. This will take about 20-25 minutes.
Switch off flame and allow it to cool.
Spread a cotton saree or polythene sheet. If using polythene sheet, grease it with a oil.
Take a small bowl of sabudana mixture. Pour it on sheet and spread out evenly. Make it as thin as possible but not so thin that there are holes.
Sun Dry and store in air tight containers.
Fry them with any meals and enjoy

Mango Lassi


Ingredients and method is quiet simple:

Add 3/4 cup chopped ripe mango pieces to 1 glass of curd and 1.5 tbsp sugar and ½ cup water. Blend together. This will make around 2 glass of Mango Lassi.
Increase the measurement to make more lassi. Note that the curd and water used should be chilled.

An absolute summer classic drink.

StrawBerry Shake


1 cup chopped fresh strawberry
1 cup vanilla ice-crème
½ cup milk
Sugar to taste(optional)
Grated chocolate

Method :

Blend everything together except chocolate. Pour into glasses. Grate chocolate and serve cold.
You can prepare the shake before hand , pour in glasses and keep in fridge. When guests come, just take out and serve.

Okra-Plantain Gravy


Learnt this super healthy yet yummy recipe from my bhabi. She is an excellent cook. I could not believe that this combination can taste good also.

Ingredients :

200 grams bhindi washed, cut into 1 inch long piece.
1 raw plaintain cut into two and pressure cooked for 2-3 minutes
1 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
Grind to paste : 1 small onion, 2 small tomatoes, 2 green chilies, ½ inch ginger, 4-5 garlic pods
1 tsp panchphutana (mustard seeds, cumin seeds, onion seeds, fennel seeds, methi seeds)
1 tbp oil

Method to cook :

Heat ½ tbsp oil in a non flat pan and cook bhindi for 4-5 minutes till the slimyness is gone. Cook without adding anything to it.
Remove the skin from boiled plantain and cut into small pieces.
Heat ½ tbsp oil in a pan. Allow it to be hot. Add panchphutana. Once it starts spluttering , add the onion paste.
Cook for 5-6 minutes. Add dry spices and cook for 2 minutes more. Add 1 full glass of water and bring it to boil.
Add plantain and okra pieces. Add salt to taste and boil for another 4-5 minutes.
Serve hot roti/rice

Bhel Puri


Bhel Puri is a very famous Indian Street Food.
Ingredients:
Bhel
Sev
Boondi
Boiled kala channa
Chopped onion
Chopped tomato
Chopped boiled potatoes
Chopped Coriander leaves
Chopped green chilies
Tamarind Chutney
Green Chutney
Chopped raw mango
Crushed Papdi
Roasted Peanut
Mix everything together. Mix Bhel at the end. Serve immidiately