Naan Khatai

 Naankhatai is one of my all time favorites, and I hope this will become the case for many of you too. A cross between cake and cookie, eating this is an experience within itself. Crunchy on the outside, soft and crumbly inside, mild sweet with a bite into a granule of salt... Oh no. You'll have to actually eat it to talk about it. As a kid I was amazed (I'm not sure why), to find that it can be made at home too. I tried this recipe after a long time and it came out really good. I would suggest that you add cashews to bring an extra flavor and crunchiness. Do try this at home. You will be so happy you did if you have that yearning for cookies or a nonstalgia for childhood biscuits.

INGREDIENTS :

Flour/ Maida            - 1 Cup

Powdered Sugar     - 1/2 Cup

Ghee                       - 2/3 Cup

Baking Soda            -1/4 Tsp

Cardamom Powder  - 1/4 Tsp

Nutmeg Powder       - 1/4 Tsp

Salt                           - 1/4 Tsp

Chopped Cashews/

 Pistachios(Optional)   - 1 Tblsp

METHOD :

 Pre- heat oven to 350 degrees Farenheit.

    Sift together flour, baking soda and salt. Add to this the cardamom powder and nutmeg powder.

 In a seperate bowl beat together ghee and powdered sugar. Make sure the ghee is in room temperature. When it turns smooth and fluffy, add the dry ingredients little by little and mix together.

 The dough should be soft enough to roll into small balls and should not crack. If not soft, add a teaspoon or two of milk.

  Make small balls, pat lightly on top and arrange them in a cookie sheet. Then bake them for about 16 mins. Remove them from the oven and let to cool completely.

 The baking time may vary depending on the oven. So be sure to check after 12mins and wait to get the nice aroma. When you touch with the finger it should be soft because the biscuits tend to cook on resting. The base should not get burned, and should still look white. 

 The outer side should be little hard for a bite and soft and crumbly inside.

 If you prefer, feel free to add a tablespoon of finely chopped cashews or pistachios to the dry ingredients.

 Enjoy your Naankhatai with a cup of hot tea or coffee or just munch on them anytime you like.

  

Chinese Bhel

Chinese Bhel is a favorite appetizer for us. We never miss this whenever we go to an Indo-Chinese  restaurant. It's very quick and easy to make at home also. Just make sure you buy the crispy wonton strips that are mixed in with the bhel.

 Here I have given three methods where you can use the wonton strips. Choose whichever is easy for you. It can be served as a starter in parties; can be served instead of salads or as an evening snack for your kids to make them eat their veggies. Go for it, I promise you, you won't regret because it's so light and refreshing. 

INGREDIENTS:

Serves : 4

1/4 portion of a small red cabbage

2 Carrots

2 Lettuce Leaves

2 Spring Onions

1 Celery Stick With Leaves

2 Cups Chinese Wonton Strips (Recipe follows)

Sauce:

4 Tablespoons Soysauce

2 Tablespoons Ketchup

1 Tablespoon Brown Sugar

1 Teaspoon Red Pepper Flakes

1/8 Teaspoon Salt

METHOD:

 Mix all the ingredients for sauce.Place a pan over low flame and heat until sugar dissolves and everything is mixed through. Keep aside.

   Clean and cut all the vegetables into thin strips.

  

 In a mixing bowl place all the vegetables along with the wonton strips. Pour the prepared sauce and mix them thoroughly. Check for salt now and add if you prefer. Plate and serve. 

This serves well as a starter or can be served instead of salad. 

Wonton Strips:

1 Cup All Purpose Flour 

1/6 Teaspoon Salt

1/4 Cup Oil

1/4 Cup Water 

    In a mixing bowl, mix together flour and salt along with a teaspoon of oil. Now add water little by little to make a firm ball and knead well.

Roll them into thin discs and cut them them into thin strips.

Heat oil in a deep pan and keep the flame at medium. When the oil is hot enough throw the strips into the oil and fry until light golden about 4 minutes stirring them inbetween. Drain them in a paper towel layered bowl and let it cool.

OR

5 Sheets Frozen Egg Roll

1/4 Cup Oil

   Unfold the frozen egg roll sheets and cut them into thin strips. Heat oil in a pan and fry them until light golden. Drain off the excess oil and let it cool.

You can also bake them to crisp at 350 degree farenheit for about 8 mins. Time varies depending on your oven.

OR

Buy any chinese wonton strip packs from your grocery isle. The job is pretty quick.