Butter Cookies/Indian Bakery Biscuits/Naankhatai And Valentine's Day Wishes

Happy Valentine’s Day! :) Love is not finding someone to live with; it's finding someone you can't live without. 

Before moving ahead I will like to share some facts about Valentine’s Day.

• More than 36 million heart-shaped boxes of chocolate are sold for Valentine's Day each year.
• About 1 billion Valentine's Day cards are exchanged in USA alone each year. That's the largest seasonal card-sending occasion of the year, next to Christmas.
• 73% of people who buy flowers for Valentine's Day are men, while only 27 percent are women.
• Every Valentine's Day, the Italian city of Verona, where Shakespeare's lovers Romeo and Juliet lived, receives about 1,000 letters addressed to Juliet.
•  About 3 percent of pet owners will give Valentine's Day gifts to their pets.
• The most fantastic gift of love is the Taj Mahal in India. It was built by Mughal Emperor Shahjahan as a memorial to his wife.

So some exchange gifts, some plan for holidays...I have the simple formula- A way to man’s heart is through his stomach.  We both are not huge Valentine’s Day celebrator; who needs ONLY one day to celebrate love. We both never go out on Valentine’s Day, not even for dinner. Reason??? Well, all the restaurants are overcrowded and way too pricey. By the way who all are watching India vs Pakistan tonight???

Butter Cookies or Indian naankhatai are my all time favourite ones. I know they are loaded with butter and sugar, but little calories on a special day is okay ;). If you have ever tasted Indian cookies, or bakery biscuits you would know how amazing they are. Crunchy, buttery and perfectly sweet with hint of cardamom (ilaychi).  These are eggless ones-have with cold glass of milk, warm cup of coffee/tea.

Ingredients:

1/2 cup butter

½ Cup white sugar

1 cup All purpose flour/maida

Pinch of salt

1/2 teaspoon cardamom powder/elyachi

2 tablespoons milk

Method:

Mix butter and sugar till it becomes creamy and light.

Add the flour, salt, cardamom powder and milk at once and mix until combined.

Cover the dough with cling film and keep in fridge for 1 hour.

Preheat the oven to 350F/180C.

Line a baking sheet with baking/grease proof paper.

Take 2 tablespoon dough and form it into ball. Flatten the ball and form into disc or Pattie. Do the same with remaining dough.

Bake for 22-25 minutes, rotating the pans halfway through. When they start to brown, they are done. Have an eye as they can go from brown to burn very fast!

Transfer to a cooling rack for 15-20 minutes.

Notes:

Make sure every ingredient is at room temperature.

You can also roll out the dough and cut the cookies into desired shape.

If you dont like cardamom powder, feel free to use vanilla essence.

You can also add chopped nuts in these cookies.

Every oven is different, make sure to keep an eye. Very light brown is what you are looking for.

Makes 30-35 cookies and can be stored in a airtight container for 2 weeks.

Plain Namak Pare, Cubes of Salted Crackers. Munch While You Read

Reading gives you a place to go when you have to stay where you are. Only the person who loves to read will understand the depth of the above sentence. So what’s there in a book- a black and white book with no pictures? Why do people enjoy reading? Well a book is one’s best companion-The smell and the feel of the paper, the way the story visualizes right in the front of your eyes- it is so magical and satisfying. Blissful!

Mr. Husband and I, we both love to read and get lost in the world the writer has painted but our choices are so different. What kind of books do you like to read, ofcourse apart from cookbooks? I like the ones that are not real, one that is not based on true events- I prefer fictitious novels, the ones that are light, dramatic; the ones that I can envisage. For example, even though Harry Potter novels are not based on real happenings, I just cannot imagine the magic school, wizards etc, so I just don’t read them but Mr. Husband is a huge fan of Harry Potter series.

Recently I finished reading The Fault In Our Stars and I have to say it is such a masterpiece, so well written in plain simple words. Currently a friend who visited us from India gave me 3 novels. All these novels are written by Indian writers, ah! upcoming writers-the college graduates. The story, the description, the narration is so simple and plain that I finished 2 books in 2 days. Yours Sarcastically was just okay, nothing special-just okay. Oh! Shit Not Again was bad-a real bad novel; there was nothing impressive at all. 

Out of the three, I am enjoying reading Urban Shots Bright Lights and I can say it’s good. It contains many short stories (2-3 pages each) written by fresh writers. Each story is light, clean, subtle and nice. Some stories are real heart touching ones that keeps you hooked; some gives you a message for life in the end; some you can just relate to; while some were just satisfactory. As I read and turn the pages I need something to nibble along. A cup of my favorite green tea with something namkeen/salty is my favorite thing.

Tea time snacks in India are must. Be it cold snacks like Mathri or Haldiram Channa Dal or be it hot snacks like Kanda Poha or Kothimbir Vadi. Well, having hot accompaniment with tea is a good idea but for morning teatime, in evening cold crispy snacks is what I wish for. And for such time, I stick to Plain Namak Pare, Cubes of Salted Crackers.

Namak Pare- are traditional snack made in India, generally during festive period. There is nothing special about them- yes, they are plain salty tiny bits of crackers that are deep fried for the crunchy finish. Some people add cumin (jeera) or even carom seeds (ajwain) in the dough but I think-The simplicity- no over use of spices and flavours is what make this snack outstanding from other Indian things. Plain and simple is better- All I can say is- Do try!

Ingredients:

All purpose flour (Maida) - 1 cup

Semolina (coarse sooji or rava) - 2 tablespoons

Black pepper powder - ¼ teaspoon

Salt - to taste

Oil - 2 tablespoons +for frying

Water - ¼ cup + ½ tablespoon

Method:

Take all purpose flour, coarse sooji, salt in a bowl. Mix well.

Add oil. And rub it with flour mixture and it will resemble crumbly texture.

Now add little water at a time and start kneading the dough. Make semi-soft dough.

Cover the dough and let it rest for at least 15 minutes. After 15 minutes, knead the dough once again. Divide it into two equal portions.

Flatten it our between your palm. Start rolling it into a big circle (9 inch in diameter) using rolling pin and rolling board. While you are rolling, heat the oil in a pan on medium heat for frying namak para.

Cut into desired shape using sharp knife. (see notes)

Once oil is hot, add few pieces of namak para in the oil. Do not over crowd them. Flip them half way through for even browning. Fry it from both sides till it become golden brown and crispy.

Remove it to the paper towel lined plate, so it absorbs the excess oil.

Let it cool completely, about 20 minutes.

Notes:

You can cut into any shape you want to. Like diamonds, squares and even rectangle.

I opted to make plain salted ones, you can add sesame(til), carom seeds(ajwain) or cumin seeds(jeera) if you want extra flavour.

For a healthier version, use half wheat flour and half all purpose flour.

Once it gets cooled completely, store it in air tight container. This stays fresh for 3-4 weeks.

Serving suggestions:

Serve with tea or coffee, or enjoy as it is.

It is a great alternative to chips. So you can serve as a side with burgers, sandwiches or frankie rolls.

10 Patties Recipes That You Must Try

We all slave ourselves in the kitchen when there is a party or a get together preparing snacks and appetizers. One snack that never gets old, one that never fails to impress, one that everyone loves, one that is easy to prepare --- Tikki, tikia, patties, cakes- whatever you name it. 

Serve them plain with chutney, dips, yogurt, pickle or ketchup or in tortilla wraps or pita pockets with some salad and dressing

Here are 10 patties recipes from my kitchen. From classic  to exotic ones, from cheesy bits to crunchy ones, from healthy to deep fried ones.

1.Baked Chickpeas Patties :- Healthy ones made with chola. Great for weight watchers.

2.Corn Cheese Patties: Deep fried, very cheesy with the crunch of corn. Will impress anyone.

3.Kidney Beans Patties: Protein rich, spicy nibble- made using rajma.

4.Potato Patties Coated With Sesame: Gold coins coated with til-looks beautiful.

5.Ragda Patties: The simple aloo patties served with spicy ragda on top. Classic one.

6.Paneer Mint Patties: My personnel favorite. Made with crumbled paneer with hint of mint.

7.Leftover Rice Patties: Tikki recipe that uses leftover rice. A must try.

8.Almond Potato Patties: Tikki with handful of spices and badam to give some crunch.

9.Spring Onion And Chese Patties: Very elegant and posh. Cheesy and tasty. Hit on foodgwaker.

10.Italian Couscous Patties: Made with fresh Italian herbs. Healthy-oh yes!

Spring Onion And Cheese Cakes, With Shloer Pink Fizz To Celebrate

What’s your definition of celebration? Do you wait for some occasion to celebrate or you like partying anytime? But hey, don’t you think that no celebration is complete without some fizz? That’s our definition of celebration- some friends, a comic movie, shots on dartboard, something spicy to nibble and ofcourse a bottle of fizz.

On weekend we had friends over at our place and it was more like a potluck party; and as always I was responsible to make starter and drinks. Oh well, I had to keep in mind the kids and one pregnant friend of ours before I decide about the drinks. Plain old lemonade or ice tea was sounding boring and dull; suddenly something perfect happened- the postman delivered a bottle of Shloer Pink Fizz from their celebration range. The elegant looking glass bottle with the touch of silver warp and party style popping cork- I knew it was going to be the star of the day.

My pregnant friend was so excited and thrilled to have a drink that tasted like champagne but was not alcoholic or contained any artificial flavours. Pink Fizz is bubbly, fruity and sparkling drink that can be paired with any spicy snack, but you won’t regret sipping it all alone too. And by the way, if you are planning to throw a baby shower party or need to celebrate without alcohol please look at their wide collection of drinks here http://www.shloer.com/-. It won’t disappoint you.

For starter it had to be spicy and summery- so I concluded to prepare Spring Onion And Cheese Cakes.  Some handful of spices, sharp flavours of spring onion and oozy cheese, all when combined is very delightful in taste and lovely to look at. What more, have it with a dollop of green chutney or sprinkle of lime juice and a fizzy drink-ah such a perfect way to enjoy summers.

Here is the recipe

Ingredients:

2 large potatoes boiled

1/2 cup of spring onions chopped

1 green chilli chopped

2 tablespoon coriander leaves chopped

1/4 cup of mozzarella or Halloumi cheese grated

1 teaspoon of black pepper powder

1 tablespoon corn flour

1/4 teaspoon lemon juice

Salt to taste

2 tablespoons butter for roasting

Method:

Mix everything together (except butter) in a bowl. With the help of a fork keep mashing the potatoes.

When everything is combined, divide the dough in 10 equal balls and flatten into disc shapes.

Heat a non stick pan on low flame and spread one tablespoon of butter. Put the cakes on the pan and let it roast on one side till golden brown in colour. Turn the cakes, spread the butter and cook again the other side till golden.

Serve hot.

Notes:

For better results, deep fry the cakes. I prefer this healthier way.

If roasting, make sure that flame is on low heat. On high heat you will get the golden colour but spring onion, cheese and corn flour will be raw.

Shape the balls and keep in the fridge, start roasting 10 minutes before serving.

You can also form cylindrical, oval or heart shaped cakes.

Serving ideas:

Serve with yogurt, chutney or ketchup.

You can also use these cakes in tortilla wraps or pita pockets with some salad and dressing

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Shloer for sending Pink Fizz Bottle  for review.

Kothimbir Vadi/ Coriander Leaves Steamed Dumplings- With Some Me-Time

I am a social person, who loves to meet out people, talk on phone or be among friends. But now days I have started enjoying my own company. You know a little ‘’me time’’ is so important. Spending some alone time helps you understand and develop certain abilities. Finding some me time is not indulgence; it is the necessity-a time to unwind stress. So next time to get spare time- enjoy your favorite hobby, go for a hike, take a bath, read a book, listen to music, or best is to do nothing at all.—use this time to take care of yourself in whatever way you choose.

Yesterday while I was having some me-time and reading newspaper, I read about so much negativity and crisis around the world. The disastrous and shattering situations in Iraq, Gaza and Libya and the outbreak of deadly Ebola have taken many innocent lives. The more you read about their pain, their sufferings the more you will be thankful for life, for what you possess, for what you have achieved and finally how good your life is.

So ladies, spare some me-time, as there are certain situations in life when you just need to talk to yourself and no one other than your conscience can help you. Hmmm! So as it is said, ‘“The clock is running. Make the most of today. Time waits for no man. Yesterday is history. Tomorrow is a mystery. Today is a gift. That's why it is called the present.” :-)

My me time is a good reading material, a cup of green tea and something to nibble. At times it is a plate of Suji Dhokla, or baked mathri. Sometimes sweet vanilla cookies or nutty brownies- but no tea is complete without a snack. How about Kothimbir Vadi? The spicy, steamed dumplings with the crunch of sesame seeds and boost of curry leaves. Well that is exciting-isnt it?

Kothimbir Vadi is the most popular Maharashtrian food, well ofcourse after vada pav. Coriander (Cilantro) is mixed with chick pea flour, green chilles, ginger and spices. There are plenty of variants of this dish- deep fried, some stir fried and some steamed. I like to steam the dumplings and finally adding the tempering and cook on slow flame so that the favours are absorbed.

So here is how you can make crispy, spicy and healthy Kothimbir Vadi

Ingredients:

For vadi:

1 cup of chickpea flour/gram flour/besan

1 cup finely chopped coriander leaves/cilantro/dhaniya

1 tablespoon of green chilli paste

1 tablespoon ginger paste/ adrak

1/4 cup yogurt/dahi

1/2 teaspoon turmeric powder/haldi

Salt to taste

Water as needed

For Tadka:

1 tablespoon oil

Pinch asafoetida/hing

1 teaspoon mustard sees/rai/sarso

1 teaspoon sesame seeds/ til

5-6 curry leaves

1 green chilli stilted

Method:

Keep your steamer ready.

In bowl mix gram flour, coriander leaves, green chilli paste, ginger paste, yogurt, turmeric and salt. Knead to dough. If needed add water.

Divide the dough in two parts and shape each portion in to cylindrical log. Arrange on grease tray and steam it for 20-22 minutes. Cook till toothpick when inserted comes out clean.

When steamed, cut the dumplings into roundels.

Heat oil in pan, when hot add in mustard seeds and curry leaves. Let it crackle. Bring heat on low.

Finally add in sesame seeds, green chillies and vadis. Cover and cook for 8 minutes.

Serve hot.

Notes:

Squeeze out water from coriander leaves.

If the dough becomes too sticky and soft, add more gram flour.

If you want you can deep fry too, I like this way.

Serving Suggestions:

A great party snack can be made ahead, just reheat before serving.

Also good for tiffins and lunch box.

Pair with chutney, dip, raita or ketchup.

Ladies, remember-Me –time won’t appear magically, you will have to plan it.  All the best :-)

Methi Thepla, Fenugreek Leaves Indian Flat Bread

Last week when I made Onion Stuffed Parthas, it became the most popular post on my facebook page , G+ and on my blog. I received 26 comments all saying that they love it, will try it for sure. I was on cloud nine when I got an email from a lady named Sushma saying that she loves my parathas recipes and she have tried them all, she gave me the title of ‘Paratha Queen’. Isn’t it nice when you get your readers’ love and appreciation! Ah! It is like a dream come true :-)

So, after so much of encouragement, here is it another recipe for parathas- Methi Thepla. Methi theplas are very famous in Gujarat and is eaten as anytime food. I remember we used to get methi theplas in our hostel in the breakfast and I used to love them with tea.

Methi also known as fenugreek is very healthy and is a green leafy vegetable that must be consumed in day to day life. I know in India we get methi leaves only in winters, but we are lucky to find methi here in the UK even in summers. Anyways do not worry, I will soon post on Tuesday’s tip that how you can store methi leaves fresh for the whole year (yes fresh and not dried) :-)

Methi theplas are very easy to make and do need lots of preparation. The bitter taste of methi is what makes these Indian breads so special and unique. Trust me, just roll them up and enjoy with tea, chutney or pickle of your choice.

Ingredients:

1 cup whole wheat flour/atta

1 cup gram flour/besan

1 cup chopped fresh fenugreek/methi  leaves

1 teaspoon cumin seeds/jeera

1 teaspoon coriander powder/dhaniya

½ teaspoon turmeric/haldi

1 teaspoon red chili powder/lal mirch

1 teaspoon green chilli-ginger paste/hari mirch-adrak

2 tablespoon oil

1 to 2 tablespoon curd/yogurt

salt as required

oil for frying

Method:

Wash and chop methi levees properly and strain the water.

Mix all the ingredients except curd and start kneading without adding curd.

Make s soft dough with the help of curd; just add 1 tbsp or 2 tbsp water if required.

Keep the dough aside for 15-20 minutes covered with a kitchen towel. Then roll out 20 pedas or ball from them.

Place a ball of dough on a flat surface. Using a rolling pin, roll it out like you would a chapatti. Sprinkle flour on the thepla as when needed so it doesn't stick.

Heat a heavy skillet, griddle or tava. Place the rolled out thepla on it. Cook till brown spots appear on one side. Turn the thepla over, pour 1/4 teaspoon oil around it and let it cook till golden on both sides.

Repeat for all the dough.

Notes:

You can omit the use oil, simply use a napkin to roast the thepla. Remember no use of oil will not make the theplas last longer.

One can just use water instead of curd to knead the dough.

They are very good while travelling- just use more oil to fry them.

Serving Ideas:

There are so many ways to serve it with.. It can be eaten plain or serve with chutney, raita, any side dish or  pickle. This is perfect for breakfast; in fact for any time meal.

Again, they are very good for kid’s and husband’s tiffin box.

Tatse:

Spicy, soft and healthy 

Stuffed Onion Paratha- Crunchy And Spicy

In so many of my parathas posts I have mentioned that Mr. Husband is not very fond of stuffed parathas. He prefers parathas in which I mix everything in the dough and do not stuff it, like how I did here in the mixed vegetable parathas. But yes stuffed aloo parathas are exceptional- well what can I say? Who does not love aloo parathas. Not anyone I know of :-)

My husband was away for a office trip and that is when I made these stuffed onion parathas. What I like about these parathas are the way onions gets cooked inside-soft and yet crunchy. These mini parathas are perfect to serve for breakfast, brunch and as evening or picnic snack. Why not wrap up in the foil and serve in your kids’ tiffin. Me?- I prefer them with cucumber riata.

Do give them try – They are totally worth it :-) Or look for more parathas recipes here

Ingredients:

Wheat Flour / Atta – 2 cups

Salt to taste

Water – as needed to knead the dough

Oil / Ghee to cook the Paratha

Onion/pyaz – 1 chopped Finely

Green Chilli /hari mirch– 1 chopped finely

Chilli Powder/lal mirch powder – 1 tsp

Turmeric powder/haldi- ¼ tsp

Dry mango powder/amchur- ¼ tsp

Cumin Seeds / Jeera – ½ tsp

Coriander Seeds / akkha daniya – 1 tsp

Method:

In a mixing bowl add flour, salt and mix well.Slowly add in water and make a soft dough just like chapatti dough. Apply some oil on the dough and keep aside.

Chop onions and mix salt, cumin seeds, turmeric powder, green chilli, coriander seed and dry mango powder.

Divide the dough into equal portions. Pinch the tennis size ball dough and flatten it out.Now spoon some filling in the centre and seal from all sides.

Now take the stuffed ball and slowly roll it so that filling doesn't leak out. Form into a slightly thick parathas.

Heat a tawa/pan and cook paratha one side till bubble appears. Flip the paratha other side and apply some ghee on it and cook for a minute. Flip again and apply ghee and cook again. Keep pressing with the spatula till golden.

Serve hot with chutney, raita or pickle of your choice.

Notes: 
Do not leave the filling for too long as the salt will leave water and parathas will be difficult to stuff.

I like it spicy so I added red chilli powder as well as green chilli. Adjust as per your taste.

Do not try to roll the parthas too much else the filling will leak out. The parathas are mini and little thick.

Serving suggestions:

Serve hot with chutney, raita or pickle of your choice.

Goes well with any side dish or curry.

Kanda Poha - Bombay Style, Healthy Breakfast

Poha means flattened rice flakes –it is not only healthy but is also a very common breakfast in India. Why not? After all it is so easy to make and is also very quick. Poha is made in different styles in different parts of India. In Gujarat it is a bit sweeter and is made with lots of potatoes. One place where poha is very popular and is sold in every corner, shop and street is in Mumbai.

Just like vada pav, missal pav Kanda Poha is very famous and is preferred item in breakfast. People in Mumbai are busy and travel long distance from their homes to reach their offices. This is why they prefer having breakfast in office. There will always be vendors selling poha, idli, sabudana vada and missal pav near any office locations. 

Kanda means onion and that is what makes poha special in taste. Compared to most other Maharashtrian breakfast , poha is a relatively light dish made with roasted chillies, onions, mustard seeds and curry leaves A dash of squeezed lime gives enough moisture to dry poha and balances the taste as well.

If you ever go to Mumbai, breakfast like a Mumbaikar. Mumbai is quiet in the morning and the food is fresh ;). For classic poha-try, Hotel Vinay, Jawahar Mansion. I know I got carried away! Moving to the recipe.

Ingredients:

Thick Poha /Flattened rice :  2 cups /150 grams
Onion/pyaz/kanda : 1 large (finely chopped)

Peas/muttar- 1/8 cup
Green Chilies/hari mirch : 2 or to your spice tolerance (Slit lengthwise)
Peanuts/moongfali : 1/4 cup
Asafoetida Powder /hing: 1/2 teaspoon
Mustard Seeds /rai/sarso: 1 teaspoon
Turmeric Powder/ haldi: 1/2 teaspoon
Sugar /chini: 1/4 tsp
Curry Leaves/kadi patta : few
Cilantro /Coriander Leaves/dhaniya : · Few sprigs
Cooking Oil/tel  : 2 tsp (I used coconut oil)
Salt to taste 
Lemon juice/nimbu ras-1 tablespoon

Method:

Heat oil in a pan. Add curry leaves, asafoetida, peanuts, mustard seeds. Cook till peanuts roasts a bit.

Add onions, peas, salt and turmeric. Cook till onions and peas turn soft.

Wash poha with water on a strainer very well. Strain the excess water.

Mix poha in the cooked onion. Cook covered for 1 minute.

Lastly add lime juice and sugar. Mix well. Cook covered for another 2 minutes. Garnish with chopped coriander leaves.

Serve hot.

Notes: You can add fresh grated coconut in the end for more authentic taste.

Other veggies like potatoes, tomatoes, carrots can also be added.

Taste: Tangy, spicy and crunchy breakfast.