Saturday, 9 August 2014

NAN KHATAI

NAN KHATAI
 




 
 
INGREDIENTS
  • Maida - 1 cup
  • Besan - 1/4 cup
  • Sooji - 1/4 cup
  • Ghee/butter - 1/2 cup
  • Powdered sugar - 1/2 cup
  • Cardamom powder - 1 teaspoon
  • Nutmeg powder - 1 teaspoon
  • Baking powder - 1/2 teaspoon
 
 
METHOD
  • Take ghee/butter & sugar together in a bowl & beat till they become light & fluffy.
 

  • Mix all the dry ingredients in a bowl.
  • Add ghee & sugar mix to the dry ingredients mixture and form a soft dough.

  • Keep the dough aside for 10 minutes.
  • Now roll small balls out of this dough and flatten them a little.
  • Grease the cookie baking sheet of the oven with oil.
  • Now place the flattened dough balls on the cookie sheet at a little distance from each other.

  • Preheat oven for around 10 minutes at 180 degrees.
  • Bake them for 20 minutes or unless golden brown in an oven at 180 degrees.


  • Allow it to cool and nan-khatai will come off the cookie sheet in some time.
  • Nan-khatai is ready to serve.





Thursday, 31 July 2014

RICE IN RICH CREAMY TOMATO GRAVY

 RICE IN RICH CREAMY TOMATO GRAVY
 
  
 
 
 
 
 
INGREDIENTS
  • Tomatoes (chopped) - 5-6
  • Asafoetida (heeng) - a pinch
  • Jeera (cumin seeds) - 1/4 teaspoon
  • Ginger (sliced) - 1/2 inch
  • Green chillies (whole) - 2
  • Turmeric powder - 1/2 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Salt - 1 teaspoon (adjust according to taste)
  • Fresh cream - 4-5 tablespoons
  • Sugar - 3/4 teaspoon
  • Paneer (cut into cubes) - 50 grams (optional)
  • Fresh coriander (chopped) - for garnish
  • Oil - 3-4 tablespoons
  • 2 cups water
  • Nutrela rice ((click here for the recipe)   OR  Jeera rice (click here for the recipe)  
 
 
METHOD
  • Heat oil in a pan.
  • Add asafoetida (heeng), jeera and sliced ginger and whole green chillies and turmeric powder to the hot oil.
 
 
  • As they crackle, add chopped tomatoes to it.
 
  • Cook these tomatoes on high flame for 3-4 minutes.
  • Turn off the flame and allow them to cool down.
 
  • When tomatoes cool down, grind them to very fine paste in a mixer grinder.
 
 
 
  • Heat pan once again and add this tomato paste to the pan.
  • Cook well till the mixture starts leaving oil.
 
  • As it starts leaving oil, add red chilli powder, salt and garam masala powder.
  • When it leaves oil, add sugar to it and mix well.

 
  • Add 2 cups water to this tomatoes mixture.
  • Bring it to a good boil on high flame.
  • Boil it for 3-4 minutes and lower the flame.
  • Boil it till the time a slightly thick gravy is formed.
  • Once when a slightly thick gravy is forms, add fresh cream to it.
 
  • Boil for another 5-10 minutes.
  • Now, the gravy is ready to be used.
  • Add neutrela rice or jeera rice to this gravy just enough that they remain dipped in the gravy well.
  • Mix well and toss for 3-4 minutes.
  • Add paneer cubes to it as they give good taste to the rice.
  • Mix well.

  • Garnish with fresh chopped coriander leaves.
  • Rice with rich creamy tomato gravy is ready to serve.

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