Nankhatai/Indian Cookies (Eggless)

I am a deep lover of Nan Khatais and today I tried the recipe of one of my talented blogger friends Ruchi Airen and it turned out to be scrumptious. Ruchi and me got to know each other at Cal and I always love her all the posts because of their simplicity and energy level. Usually I used to bake the Nan Khatais only using plain flour, however Ruchi’s recipe had semolina and chick pea flour as well, which I found to be interesting and thought of giving a try.

Ruchi has explained her recipe very well which makes it easy to follow, which is the reason I have got the best of khasta nan khatais as per its name. My husband and I are very happy with the flavours and we’ve already bookmarked it for repetitions in future, and I am sure it will be ringing bells in my kitchen soon. Sharing this with you all too.

Ingredients

• All purpose flour/Maida : 2 cups
• Semolina/sooji : 1 cup
• Chickpea flour/besan : 1/2 cup
• Clarified butter/Ghee : 1 1/2 - 2 cups (may vary to knead the dough)
• Sugar : 1 1/2 cups (powdered)
• Elaichi powder : to granish
• Pistachios (coarsely Pounded) to garnish

Method:

• Mix all purpose flour, Semolina, besan and sugar together.
• Add ghee to the dry mixture and try to knead the dough. Donot overwork with it otherwise the nankhatais won't be flaky.
• Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.
• Now make small flat balls/ Pedas and place on baking sheet. Using a knife, cut a cross in the middle of each.
• Press some elaichi powder and pistachios in the middle.
• Rest the cookie balls in the refrigerator for another 15-20 minutes.
• Bake at 190°C for 15-20 minutes (depending on the oven)
• Completely cool on a wire rack and then store in an air tight container.

Enjoy!
Link to the original recipe http://www.foodfellas4you.com/khasta-nankhatais/

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka


Thanks and Happy Baking
Priyanka :)
 

Tiranga Bread : Independence day special

Hello everyone, wish you all a very Happy Independence day. Being a kid 15th August has always been the most awaited days of my school life because of the candies and sweets which I used to get from my teachers.

However as I grew up, I understand the true meaning and importance of this day and the reason behind why its considered to be a Red Letter Day in the Indian history. This post is my sincere tribute to all the people who contributed in giving us this Nation as a free space to live.

Further to this, an Independence day event was organized by one of my very good friends Ms. Chitra Haldia @ Chef At Large. It was a wonderful event, people participated with full enthusiasm and patriotism. Tiranga bread is my contribution to that event and was very well appreciated there. I am sharing this recipe with you all too.

Ingredients :

• All purpose flour/Maida : 3 cups and 2 tbsps to dust
• Dry Active Yeast : 2 and 1/4 tsps or 8 gms
• Salt : 1/2 tsp
• Sugar : 2 tbsps
• Butter : 2 tbsps
• Luke warm water : 1 and 1/4 cup
• Food colours : Saffron and Green
• Oil : to grease the pan and brush the loaf

Method :

Activate the yeast :

• In a bowl take luke warm water. To this add yeast and sugar,  mix well, cover and keep aside for 10-15 minutes or unless yeast becomes foamy or frothy.
• If you are using Instant yeast, then skip this step and add yeast, sugar and salt directly to the flour and knead with luke warm water. 

Make the dough :

• Once yeast activated, take All purpose flour, add salt , mix well, add yeast mixture and butter. Try to knead a sticky dough.
• Take dough on to the working surface and divide it into three equal parts. Mix few drops of saffron colour on the first part and knead for 10 minutes or unless you get a smooth dough with uniform colour. Once done keep it in a well greased bowl, apply some oil on the top and cover it loosely with cling film or a wet towel. Keep it in some warm place and wait till it doubles in size. It might take 1-2 hours depending on the weather. 
• Similarly repeat the process with the next two parts. Just apply green colour on the one and no colour on the third part. You might need some dry flour and butter to make it smooth. But don't add a lot of dry flour or it will become dense.
• Once doubled, punch them a little to remove the excess air and try to form 3 flat rectangles (as per the size of your bread tin), from all the three parts. You can use a rolling pin if you want, i did it with my fingers.
• Apply some water on the top of green part and some water on the base of white part, stick them together and lightly pat them so that they stick to each other nicely.
• Repeat the process with white and saffron. 
• In this way you will get a stack of three colours. Put this into a well greased bread tin, also brush it with some oil.
• Cover it loosely with kitchen towel and let it rise again until doubled in size.
• Once done, put it in a preheated oven at 190° Celsius for 30 minutes. 
• To check whether the bread is done or not, just tap on the top of your bread and you will hear hollow sound, this is the indication that you bread is done. 
• Keep the tin on cooling rack and after 5 minutes demold the bread.
• Let it completely cool for and then slice it. After slicing you will see all the three colours.

Enjoy!  

Note :
You can make this bread with any colour of your choice like Rainbow bread or Omber bread.
Stick the three layers nicely and don't leave them loose.
Let the bread completely cool before slicing otherwise you won't get clean slices.

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Thanks and Enjoy Baking!
Priyanka