Sunday, 14 July 2013

Nan khatai (Cardamon flavoured)

   Nan-khatai is an Indian biscuit, usually found in bakery, as an tea-time snack.  Flour, sugar and ghee are its key ingredients, here I am making cardamon/elaichi flavoured nan-khatai.  This is adapted from Nita Mehta's cookery book.



Ingredients required

  • 125 gm or 11/4 cup of flour
  • 1/2 cup of powdered sugar
  • 1/2 cup of desi ghee
  • Pinch of baking powder
  • 1 tsp curd - beaten till smooth
  • Pinch of salt
  • Cardamon powder - 1 tbspn

Kollu rasam


   One of my aunty at chennai used to prepare this kollu rasam, in fact she used to prepare or inculcate a lot of herbal spices in her daily routine cooking which I admire.  That is why I couldn't resist myself buying horse gram when found in a super-market shelf (though it was an kilo pack!)  I asked her for the recipe, and prepared it my way.  The rasam came out super-delecious and I could still smell the flavours of it.  



Kollu/Horse gram was generally regarded as an cattle feed, but here in South India kollu has found extensive culinery use.  Kollu rasam, chutney, idly/dosa, poriyal are common form of its existence.  This horse gram is proven beneficial in numerous ways.  Since they form a major source of fibre, they can also aid in weight-reducing.  They are also found as an preventive for winter chill , as they have tendency to heat up the body.  Researchers have also found that unprocessed horse gram seed coats produce excellant antioxidants for diabetic patients.  So, why wait guys?  Do grab your pack in nearby markets.....

Schezwan fried rice

     Who doesn't like to have a fried rice?  Especially when it turns out to be an week-end and you dine out?  This would always be my first preference along with manchurian gravy.  Back at home, my mother used to prepare an excellant chicken fried rice in weekends and we used to relish it with utmost temptation!  Now, here once I tried, the outcome was not worthy :(  But I didn't give up, tried a couple of times till I got it perfectly  done.  Today I tried it with schezwan sauce and guess what?  hubby calls from his office (which he NEVER does) to inform that lunch was good!  :)  



Schezwan sauce is an hot fiery sauce originating from schezwan pepper, they are also termed as indo-chinese sauce because of the equal amount of Indian spices addition.  The sauce is very aromatic too and here I used Chings schezwan sauce easily available in grocery stores.  One might also prepare these at home.  So let us move to recipe.

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