I have made nearly 80+ cookies from around the world, but have never attempted our Indian cookie Nankhatai. Nankhatai is made with a mix of besan, semolina and maida which gives a nice flavour and crunch to the cookies. These are shortbread biscuits famous in India and Pakistan. The name is derived from Persian words, naan meaning bread and khatai meaning biscuits. In Afghanistan and Iran these are available as Kulcha-e-Khataye. (source: WIKI)
Posts tagged BESAN
I am doing an A-Z Tamil cuisine marathon this month and today it is the day of M. For M, I had some other recipe until last minute but as I was so busy with shifting, the recipe I had saved looked so tedious. So went on to make this simple yet delicious snack masala kadalai. Kadalai are nothing but peanuts. They are also called as ver kadalai ( ver means root) as they are found in the roots of the plant. As far as I have seen, peanuts are every one’s favourite. whatever avatar it is served, everyone loves it. In our house, we make boiled peanuts, roasted peanuts, masala kadalai, peanut brittle, peanut butter and many bakes using peanut butter, sundal, tempering in most coloured rice and so on, the list is endless. Mixture is one deep fried snacks and when served, we go right for the fried peanuts in the mixture. Only after finishing it off, we turn to other parts of the mixture.
Omelette is made with eggs. Without eggs there is no omelette. But still we who don’t eat eggs, find a way to recreate the fluffy dish without the use of eggs. I would never claim that I am the first to do this. My mum used to make this besan omelette whenever she made a simple lunch with thuvayal. It was a nice combination. And nowadays I see this in the menu of so many vegetarian hotels. But after so many years in blogging, I haven’t still posted about this delicious side dish.
Today’s recipe makes me nostalgic. When I was a kid, we lived in Theni, a small town 75 kilometers away from Madurai. Whenever we go to watch a movie, that too a particular cinema hall (it has been demolished now) I pester my mom to buy the onion bajji from a cart. I still remember that lovely aroma of those bajjis. The bajji’s batter coating was crisp whereas the onions were sweet and soft and eating those hot bajjis in a hurry was always fun. After taking a bite and realising that it was extremely hot and then using the hand as a fan to cool down the bits inside the mouth, Oh! What a great way to enjoy street food. But nowadays, after trying to recreate every dish in my kitchen, I don’t like to eat at street food joints. Guess, I have become old for that fun part. And I also don’t allow my daughter to buy from the carts. But I still need my daughter to enjoy those goodies and what a better way than making it at home?
If you are reading my blog regularly, you might know that I am doing a month long blogging marathon along with my friends with one theme a week. For this week, the theme is Indian states and I am doing savoury snacks for six states this week. After doing pakoras and vadas, here comes a famous Maharashtrian snack, Bakhrawadi. I love bakhrawadis and when I visited Shirdi once, I bought it in a snack shop and loved it. Ever since, I wanted to try it at home but lazy me, thought it to be an elaborate task and kept postponing. Bakhrawadis are made with besan and maida and has a savoury filling. The dough is rolled, filling applied and the dough is made into a log. Then it is cut into slices and deep fried. It reminded me of the preparation of madatha kaja, only difference is, kaja is a sweet and bhakrawadi is savoury.
For week two of Mega Marathon, the theme is Indian states. While most of my blogger friends have opted to do thalis for six Indian states, I went for easy dishes. At first I wanted to opt out of this mega marathon and I even sent a mail to Valli.I have told you so many times that this is a great group and we call ourselves as the BM Family and it is 200% true. I was feeling so low and depressed and I opted out of BM. But you know what, I got a phone call from Vaishali, lovingly called as the Princy. She talked me out of my depression. I felt so good after the half an hour talk and from next day started my BM preparations. She even made sure that I am cooking by asking me updates daily. I really wanted this type of support which doesn’t come from other family members except hubby. I feel blessed to be part of this group and I am so glad I could participate even though with simpler dishes.
Weather is so gloomy for the past two weeks and it is really tiring even thinking about cooking. Still I do regular cooking which is very simple and mostly oil free. I have been told by my doctor to stay away from oil, sugar, tomatoes, tamarind and salt. So mostly my dishes are either missing these ingredients or using lesser amount when compared to what I used to use. When I saw the Indian Cooking Challenge for this month, I was so tempted. As it has been long since I tasted a deep fried dish, I was craving for it and this was a perfect dish for this weather too. Today I made it and was really happy with how it turned out. My husband was more than happy to have finally got his hands on a deep fried food.