Chow chow Poriyal/ Chayote Curry

          Chow Chow or Chayote is a pear like light green vegetable, very commonly used in South Indian cooking. It's a native of Mexico (Wikipedia says so) and I think it's also used in other Asian cuisines, since I used to find them in the Chinese and Korean grocery stores, back in the US. Today's poriyal is a very simple one. Mostly this vegetable is used in sambars and kootus, but very rarely seen as a poriyal. I started making this, only by chance, had nothing else in the refrigerator except for a couple of chayotes, so tried it out this way, it tastes really good and gets done in no time. This poriyal goes very well both as a side dish to rice and dal and with rotis too. In fact, I like this vegetable, cooked as this poriyal, than in a kootu..

Need To Have

• Chow Chow/ Chayote - 2, or 4 cups chopped
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/ Black Gram - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Dried Red Chilly - 1, broken into 2 pieces
• Grated Coconut - 1 tablespoon 
• Curry Leaves - 5 to 10
• Salt - to taste

Method

          Heat some oil, add the mustard seeds and the urad dal, when it starts spluttering, add the red chilli, asafoetida and the curry leaves. Mix and immediately add the chopped chayote, salt and about 2 tablespoons of water. Mix, cover and cook on medium heat till cooked and the vegetable is soft. Add the coconut, mix and remove.

Note
Don't over cook the vegetable, it can turn too soft and mushy.
Also once the vegetable is cooked, if there is still some water, raise the flame, let the moisture evaporate before adding the coconut, you want the curry to be dry.
Chayote is available in all Indian, Chinese or even in some American super markets.

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‘Only’ Event Announcement Of March and Giveaway Announcement

Hi All!

Days are just tight packed since it’s exam time at home and it feels like I’m the one who is going to write papers..nevertheless the blog has to keep going and the new event has to begin with the new month.

I’m so thankful to Raksha Kamat of Raksha’s Kitchen, who on a short notice has taken the initiative to host the event as the blogger who had agreed to host had some personal constraints..please hop to her blog for event details and rules.

This month we head towards Europe or the Western countries and their recipes commonly called Continental cooking.

The giveaway for the event is sponsored by www.tarladalal.com and is a cookbook called..

This giveaway is only for the followers of Foodelicious.

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Hershey's " Perfectly Chocolate " Chocolate Cake - Eggless

           Today is Feb 27th, the day we are supposed to reveal this month's challenge in the Eggless Baking Group, usually Gayathri would have posted by now, but today I didn't see her post yet, so I double checked again whether it is the day. Well, " Perfectly Chocolate " Chocolate Cake from Hershey's Kitchen was the challenge chosen for this month. The main ingredient is Hershey's Cocoa, which I had with me, this cake is definitely for chocolate lovers, it's in and out, all chocolate, my daughter simply loved it. The best part was the frosting, couldn't help myself licking my fingers (well I washed them before touching anything again). I have used a simple technique to do the frosting which doesn't require any cake decorating skills or gadgets, but still gives the finished look. Here's to all the chocolate lovers out there..

Need To Have
For The Cake

• All Purpose Flour - 1 cup
• Hershey's Unsweetened Cocoa - 6 tablespoons
• Castor Sugar - 3/4 cup
• Yogurt - 1/4 cup
• Milk - 1/4 cup
• Hot Water - 1/2 cup
• Oil - 1/4 cup
• Baking Powder - 1/2 teaspoon
• Baking Soda - 1 teaspoon
• Vanilla Extract - 1 teaspoon

For The Chocolate Frosting

• Hershey's Unsweetened Cocoa - 1/3 cup
• Confectioner's Sugar - 1 cup
• Butter - 1/4 cup
• Milk - 1/6 cup
• Vanilla Extract - 1/2 teaspoon

Method

          Sift the flour, cocoa powder, baking powder and baking soda. Take the milk, yogurt, oil, hot water, sugar and vanilla extract and beat it for a couple of minutes till well mixed. To this add the sifted dry ingredients, little by little and mix into a smooth batter.

          Grease and prepare a 9" round pan. Pour the batter in the pan, tap a little for the bubbles to settle ( a tip from the Wilton course). Bake at 180 C for 30 to 35 minutes, till a toothpick, pricked in the middle comes out clean. Wait for the cake to cool down a bit, for about 10 mins, remove the cake from the pan and cool it completely.

          For the frosting, first melt the butter, to it add the cocoa powder and mix well.

          Then add the sugar and milk alternatively and keep beating till you get a smooth frosting, finally mix in the vanilla extract.

          To frost the cake, first apply a thin layer of frosting with a spatula to smooth down the crumbs, then apply the remaining frosting and try to make it as smooth as possible with the spatula. For doing the edges, take a little frosting, apply it slowly on the edges clockwise, while turning the plate anticlockwise.

          Now take a spoon and slide on the frosting with the back of the spoon, do a complete circle, then do a second circle and so on, till you come to the center of the cake, this gives a nice look to the cake.

Note
It's best to make the cake overnight and do the frosting the next day morning, that way, the cake will be well cooled, another tip from the Wilton course.
If you don't have confectioner's sugar, use powdered sugar along with a little corn starch, about a teaspoon to 1 cup of sugar.
You can decorate the cake further by using some decorative sprinkles.
Also you can make a layered cake, do two cakes, apply some frosting on one, place the second cake on top and proceed with the decorating, you have to double the amount of frosting.

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Grilled Corn Salad

          Everybody at home likes fresh corn, so when I see them in the market, can't resist myself from picking some. I usually boil it or grill it directly on stove top, both ways they taste very good. But the problem with corn on the cob, is the fiber that gets stuck in the tooth and if you are wearing braces, then it's a big 'No'. So I thought of using the grilled corn in a salad along with other vegetables and made a mint-ginger dressing to go with it. It turned out really good, you can also add some cooked pasta to it and make it a complete meal..

Need To Have
Fresh Corn - 1
Capsicum - 1/4 cup, chopped
Cucumber - 1/2 cup, peeled and chopped
Tomato - 1/4 cup, chopped

For The Dressing

• Olive Oil - 1/2 teaspoon
• Honey - 1/2 teaspoon
• Lemon Juice - 1 tablespoon
• Finely Chopped Mint - 1 tablespoon
• Grated Ginger - 1 teaspoon
• Black Pepper Powder - 1/4 teaspoon
• Salt - to taste

Method

          Grill the corn on stove top, as shown or on a outdoor or indoor grill. Slice the grilled corn kernels off the cob using a knife or a corn peeler, it came to about 1 cup. Mix the corn with all the other chopped vegetables. Mix together all the ingredients given for the salad dressing. Add it to the vegetables and serve.

Note
This salad tastes equally good when had at room temperature or chilled.
Add the salad dressing just before serving, the cucumber and the tomatoes will ooze out water.

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Cabbage And Capsicum Parathas/ Stuffed Flatbreads

          Weekend lunches are always special, if it's rice, then it'll be some kind of pilaf or briyani, or some special curry or side dish that usually takes a little more work. If it's not rice, then it's some kind of parathas, I prefer these very much, for one reason, since the parathas themselves have a nice filling, the side dish can be very simple, sometimes just plain curd and pickle. The other reason being, I need not worry about my daughter eating her vegetables, the parathas have them already, and she likes them this way. For this Capsicum And Cabbage Parathas, I have sauteed both the vegetables together, and I have used roasted chana dal powder to bind them, at the same time, adding some protein to the dish. I have rolled out the parathas a little differently, they tasted good with just plain curd and pickle or even with  Tomato Thokku..

Need To Have
For The Dough

• Whole Wheat Flour - 11/2 cups
• Turmeric Powder - 1/4 teaspoon
• Ajwain Seeds - 1 teaspoon
• Salt - 1/4 teaspoon

For The Filling

• Shredded Cabbage - 3 cups
• Capsicum - 1 cup, finely chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Salt - to taste

Make A Powder

• Roasted Chana Dal - 2 tablespoons
• Cumin Seeds - 1/2 teaaspoon
• Fenugreek Seeds - 1/4 teaspoon

Method

          Make a soft dough with all the ingredients given under 'for the dough' along with some water, apply some oil and leave it to rest for half an hour, in the meantime, we can make the stuffing.

          Powder all the ingredients given under 'make a powder'. Heat some oil, add the mustard seeds, when it starts spluttering, reduce the heat and add the turmeric, chilly and coriander powders, along with the asafoetida, mix for a few seconds.

          Then immediately add the capsicum and cabbage pieces, and saute till they get cooked well, for like about 5 to 7 minutes. At this stage, add the powder and mix for another minute, remove and cool.

          Divide the dough into 6 parts, also make six parts of the filling, you might have some filling left.

          Dusting some flour, roll out one ball into a disc ( about 6 to 7 inches in diameter). Spread the filling in the center.

          Now start folding as shown, bring two opposite edges together, one overlapping the other, press slightly. Now fold the other two sides, so that you form a rectangular pocket. Now dust some flour, and roll very lightly, as much as you can without the filling coming out.

          Heat a skillet, place a rolled paratha, cook on both sides, applying some oil, remove and serve warm.

Note
While cooking the paratha, don't flip it too many times, only thrice, flip once, apply oil, flip the second time, apply oil on the other side, while the first side gets cooked, then flip the last time and cook the other side.
Though there is 4 cups of vegetables totally, they shrink when they are sauteed, make sure the vegetables are  done but not over cooked.
Roasted chana dal is available in all Indian grocery stores.

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SOS Pancakes, Stuffed Paneer N Spinach Paratha for The Review Of Fortune Rice Bran Health Oil

 
Hi All!

Last few days have been chaotic and messy, too many things happening and loads to finish with deadlines, the biggest of all the deadlines was finishing revision for the Final exams. The kid appears for his grade 7 exam and had a humongous syllabi to finish and every now and then was seeking my help. I’m taken for granted to clear his doubts and be around when he is studying as he hates being alone.

Besides this I had a carpenter and a plumber along with a mason working fulltime in my house past 4 days. My ears were deafened with all the knock knock and I was tired cleaning the house every now and then. And since all this was not enough my laptop started troubling and I was some how managing with the internet on my cell phone. I’ve a tough time when I’ve to do elaborate things using the cell phone.. Amongst all this mess the good thing that happened was that I received a 2litre can of Fortune Rice Bran Health Oil from BlogAdda with a smiley card along with it, that made my day. I am reviewing healthy heart oil as a part of the BlogAdda's Product Review Program for Indian Bloggers.

We read so much about health food and how to change our eating habits and indulge into healthy eating and lifestyle. All nutritionists and doctors recommend these days to use an oil low in cholesterol and which can prevent heart disease. My doctor always recommends to change oil and not stick to one kind of oil, he also suggests to use a mix of oils in cooking. I use the peanut oil, sunflower oil, soybean oil and alternate them. Till now I had never used rice bran oil… Preferably, I use the low absorption oil to keep the consumption of oil low.

Rice bran oil (also known as rice bran extract) is the oil extracted from the germ and inner husk of  rice. It is notable for its high smoke point of 213°C (415°F) and its mild flavor, making it suitable for high-temperature cooking  methods like stir fry and frying. A medically significant component of rice bran oil is the antioxidant γ-oryzanol, at around 2% of crude oil content.

I’ve used other Fortune oils earlier, so when I received this pack of Fortune Rice bran health oil, I was elated. I had heard about the oil through advertisements and articles in paper but now was the time to taste and test the oil.

Before opening the oil I always read the can carefully. The can said 100% veg, free from Argemone oil. Argemone oil is obtained from Argemone seeds, is used as an adulterant in oil and is not good for heart, so the Adani Wilmar Limited, who are the manufacturers of the oil assures of  no adulteration, which is done by all good oil manufacturing companies as a sign of quality assurance. I then read the nutritional information and was pleased to read that as 100mg of oil had 0mg cholesterol, 0g trans fatty acids, 0g proteins and 0g carbohydrates. It has 24g saturated fatty acids, 42g mono unsaturated fatty acids (MUFA), 34g poly unsaturated fatty acids(PUFA), 50mg Vitamin E, 100g fat, 1000mg Oryzanol and gives 900KCal of energy. The 2litre can costs Rs.230/- which is a price any middle class man can afford easily towards health.

For people who are not aware of the importance of MUFA, PUFA, Oryzanol, I’m going to describe that in brief here, which will help you understand the benefits of using this oil. MUFAs are considered a healthy type of fat. If your diet includes unsaturated fats such as MUFAs & PUFAs instead of saturated fats and trans fats, you may gain certain health benefits. Consuming monounsaturated fatty acids may help lower your risk of heart disease by improving risk factors. For instance, MUFAs may lower your total and low-density lipoprotein (LDL) cholesterol levels but maintain or increase high-density lipoprotein (HDL) cholesterol. MUFAs may also help normalize blood clotting. Also, some research shows that MUFAs may also benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes. (courtesy www.mayoclinic.com)

Oryzanol is an anti oxidant compound and is associated with reducing plasma cholesterol, lowering serum cholesterol, decreasing absorption of cholesterol and decreasing platelets aggregation. It has also been used to reduce hyperlipidimia, disorders of menopause and to increase the muscle mass. Another study has shown gamma-Oryzanol to reduce the risk of gastric ulcers caused by stress while at the same time maintaining gastrointestinal motility.
Vitamin E present in oil is good for skin and prevents ageing. More on the 10/10 benefits of the oil  one can read here

Since, I’ve already mentioned what is present in the oil and it’s advantages, I must also inform my readers what is absent in the oil and it’s consequences or advantages too.. Both Trans fatty acids and Cholesterol are absent in the oil.

Trans fatty acids, also known as trans fat, is an artery-clogging fat that is formed when vegetable oils are hardened into margarine or shortening.Trans fat is known to increase blood levels of low density lipoprotein (LDL), or "bad" cholesterol, while lowering levels of high density lipoprotein (HDL), known as "good" cholesterol. It can also cause major clogging of arteries, type 2 diabetes and other serious health problems, and is found to increase the risk of heart disease.

Cholesterol is a type of fat (lipid) in your blood. Your cells need cholesterol, and your body makes all it needs. But you also get it from the food you eat. If you have too much cholesterol, it starts to build up in your arteries . This is called hardening of the arteries, or atherosclerosis . It is usually a slow process that gets worse as you get older. Absence of cholesterol in the oil adds to it’s health benefits

Coming back to the Fortune Rice Bran Oil after I have read the can , my first observation about any oil is the clarity and the smell and this oil passed in both the physical observations, there was no smell and the oil was clear with very light yellow color, soothing to eyes and light to touch. Any oil is best checked when you start using it for your day to day cooking and that’s what I did. I used the oil every possible way, for stir fry, tempering, shallow frying and deep frying too. What I realized was that it does not contribute to the flavor of a dish and stays neutral, which is what I prefer and so that was the first advantage I noticed in terms of cooking, secondly it gets absorbed less while deep frying and hence does not cling to the food item, so less oil goes into your body. The other big advantage which I would also get on a longer run is the advantage coming from the chemical ingredients present as well as absent in it which I have mentioned above!

I have passed this oil with flying colors for it’s physical qualities and health benefits and I would recommend it highly to my readers and friends. I cooked many dishes with this oil but I’m sharing two of the recipes here, both the recipes makes use of ingredients good for health and can be cooked for breakfast or as lunch box items.

Stuffed Paneer In Spinach Paratha

Preparation Time:15mins

Cooking Time:2-3mins per Paratha

Makes:9-10parathas

Serves:3

Ingredients

For Cover:

2cups whole wheat flour

1/2tsp salt

20-25 spinach leaves

1green chili

For stuffing

200gms paneer (cottage Cheese) grated

salt to taste

1inch ginger grated

2green chilies, finely chopped

1tbsp chopped coriander

1tbsp coriander pwd

1tsp cumin pwd

also

Fortune Rice Bran Health Oil for smearing

Method

For Cover

Using minimum water grind the spinach and green chili to a paste.

Add salt to the flour and mix the spinach paste and make a medium soft dough. If required use water else avoid it.

For stuffing

Mix all the ingredients under the heading stuffing. Avoid adding extra salt as the cover also has salt added to it.

Take dough to make a ball slightly larger than a lemon. Roll it to make a 2inch disc (or spread using fingers).

Fill about 2tbsp stuffing into the rolled disc and close all ends to make a ball and flatten it. Roll the disc gently using flour to make a 6-7inch broad paratha.

Heat a griddle and roast the paratha on either side. Smear some Fortune Rice Bran Health Oil on either side and roast again till golden in colour.

Serve hot with chutney/pickle, butter, curds or butter milk.

SOS Pancakes/ Savory Oats Semolina Pancakes

Preparation Time:10mins

Standing Time:15mins

Cooking Time:2mins per pancake

Makes:about 8

Serves: 2-3

Ingredients

1cup rolled oats

4-5tbsp semolina

1cup warm milk/ soya milk ( I used plain soya milk)

1/2-1cup warm water

1-2 green chilies, finely chopped

6-7 curry leaves, finely chopped

10-12 spinach leaves finely chopped

1/2 onion, finely chopped

salt to taste

Fortune Rice Bran Health Oil for smearing

Method

Mix all ingredients and let it stand for 15mins. This allows the semolina and oats to soak the moisture and bloom.

Adjust the consistency of the batter by adding more water if required. This batter is thinner than the regular Dosa batter.

Smear oil on a non stick pan and heat on medium flame, spread a ladle full of batter on the pan of 3-4mm thickness.

Cover with a lid and cook. Flip to the other side and cook without the lid till golden. If required apply more oil.

The pancakes have crunchy crust and soft inside.

Serve with butter, sauce/chutney/pickle.

Sending it to my event ‘Only’ Vegan Cooking hosted by PJ.

Do give me a feedback whether you found the review informative and also whether you liked the recipes.

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Senaikizhangu Varuval/ Elephant Yam Roast

          Elephant Yam/ Senaikizhangu, sort of an expensive  and rare vegetable when I was back in the US, but now in India, it's available in plenty. I haven't tried many recipes with this vegetable, except for this roast and a masiyal, both my mother's recipes. I love both the dishes, not too many ingredients, very simple but very tasty. This particular roast tastes best when eaten hot, my mom usually made it just before we started eating, it goes so well with rice and dal. We can make it ahead, then warm it in the oven, just before serving, not that it tastes bad when it turns cold, but it loses the crispiness, try it, you'll love it..

Need To Have

• Elephant Yam - the size of two big potatoes put together 
• Onion - 1 small chopped
• Fennel Seeds - 11/2 teaspoons
• Red Chilly Powder - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Salt - to taste
• Oil - For shallow frying

Method

          Peel the skin, slice into four pieces and pressure cook for 7 minutes. Grind together the onions, fennel seeds, turmeric, chilly and coriander powders and salt.

          Once the pressure has released, remove the yam and slice it. Apply the ground paste nicely on all the pieces. Heat a little oil and shallow fry the pieces, till they turn golden brown on both sides and are slightly crispy on the outside, but soft in the inside. Tastes great with Sambar saadam.

Note
Don't overcook the yam, otherwise the slices will not hold together, it'll be difficult to roast, become mushy.
Don't turn it too many times, flip it only once to cook on the other side.
To prepare the yam, slice off the skin, wash really well to get rid of the mud.

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Baingan Ka Salan/ Eggplant Curry With Peanuts And Sesame

         Couple of weeks ago, my parents had come and stayed with me for a few days. My father likes my cooking and I had made this Baingan Ka Salan/ Eggplant/ Brinjal curry one day to go with a pilaf. He liked it so much and even asked my mom to note down the recipe. The eggplants are cooked in a rich and spicy peanut and sesame seeds gravy and it tastes really good. Though this dish is traditionally served with Briyanis, it goes equally well with rotis or naans or I can eat it with even plain toast..

Need To Have

• Eggplants/ Brinjals - 12, small, long ones
• Tomatoes - 2, pureed
• Onion - 1 minced
• Curry Leaves - 10
• Salt - to taste

To Grind

• Peanuts - 1/2 cup
• Coriander Seeds - 1 tablespoon
• White Sesame Seeds - 1 tablespoon
• Cumin Seeds - 1 teaspoon
• Dried Red Chillies - 8
• Garlic - 5 cloves
• Chopped Ginger - 1 tablespoon

Method

          Toast the peanuts and peel the skin. Dry roast the coriander seeds, cumin seeds and sesame seeds and cool. Grind it all together along with the other ingredients given under 'to grind'.

          Slit the eggplants 'crisscross'. Heat some oil, add the eggplants and keep sauteing till they start turning soft, start changing color and almost half cooked, remove and keep.

          In the same pan, add some more oil, add the minced onion and curry leaves and keep sauteing for 2 or 3 minutes, till the onion starts turning golden. Now add the ground paste and keep mixing for at least 5 minutes, till the raw smell goes. Then add the tomato puree and keep cooking for another 3 or 4 minutes.

          To this, now add the eggplants, mix, add about 2 cups of water and salt, bring it to a boil, then reduce the heat and simmer for about 10 minutes. You'll see the oil oozing from the peanuts and sesame seeds and floating on the top. Switch off at this stage, serve it warm with rice or rotis.

Note
Usually they add tamarind extract, I replaced it with tomato puree.
While toasting the coriander and cumin seeds, add the sesame seeds at the end, and toast on reduced heat, otherwise, it starts splattering everywhere.
Make sure that the gravy is slightly thin when you switch off, it thickens as it cools.

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Burger With Sauteed Zucchini And Eggplant

          When I get bored of rotis and a little tired to do something else for dinner, I usually end up making something like a wrap or a burger like this. If I am really not in a mood to do anything, then it'll be a simple sandwich with cucumber and tomatoes, otherwise I saute some vegetable and use it as a filling. Yesterday, since I had a zucchini and eggplant ( the large one), I made this simple saute with it and used it in the burger. Since my daughter is wearing braces, I used some cheese spread along with it, you can actually use this filling with some mozzarella and make a panini. It was tasty, healthy and filling..

Need To Have
For The Zucchini Eggplant Saute

• Sliced Zucchini - 3 cups
• Sliced Eggplant - 3 cups
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1/2 teaspoon
• Asafoetida - 1/8 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Salt - to taste

For The Burger

• Burger Buns - plain or whole wheat
• Cheese Spread - I used Happy Cow (Laughing cow) wedges
• Zucchini filling
• Tomatoes - 1 or 2, sliced

Method
For The Zucchini Saute

          Heat some olive oil, add the cumin seeds, when it starts sizzling, add the zucchini and eggplant pieces and mix. Add the asafoetida, turmeric powder, chilly powder and salt and mix. Cover and cook on medium heat till the vegetables are done, keep mixing at intervals. Once the vegetables are cooked, remove the lid and saute for 3 or 4 minutes and remove.

To Assemble The Burger

          Toast the burger buns, apply the cheese on one side, place a generous amount of the sauteed zucchini and eggplant. Top it with a couple of tomato slices, cover with the other half and enjoy.

Note
You can leave out the cumin seeds and asafoetida, turmeric powder and use some Italian seasoning instead.
The amount of filling made can be used to make 4 to 5 burgers.
You can use the same filling to make a wrap. 

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Vegan Nan Khatai

 

Hi All!!

I’m happy typing this post as I feel in some way that I have started reaching easily to my readers which for some reason was not happening earlier. It is not that I’ve not replied to mails or queries but somehow the demand of a recipe had never happened that easily earlier on this blog. I’m glad that I’ve been able to keep my promise and hopefully will continue doing that..

 

The recipe of Nan Khatai was asked by a reader Rubina Quddusi, from Lahore, Pakistan and I had told her that I will post the recipe for her which is also very close to my heart as it was shared with me by my dear MIL. The Nan Khatai made by my MIL is very famous in the Vasisht family and undoubtedly post marriage even I became a fan of the preparation especially since she did not use butter but preferred oil. The original recipe needs 6ingredients and involves egg too, but MIL’s recipe needs just four ingredients and absolutely no egg!!! So, this biscuit is perfect for weight watchers too, who do not want to indulge in butter. My MIL makes small sized biscuits so that there are plenty to eat and you don’t feel guilty eating more of them, I must say that’s smart thinking!!!

Now, I’ve been eating this Nan Khatai for years made by MIL and she parted with her recipe ages back with me but some how I never tried it, the reason being that my MIL always said that this recipe is perfect for the age old ovens but whenever she has tried it in an oven of new make, it did not turn out well. Now, I do not have the old round oven and I do most of my baking in my microwave in the convection mode, so I did quiver with the thought of making it..but Rubina’s request made me try it in my oven and I was surprised to see almost the same result as my MIL. Thanks Rubina, your request made me move out of my comfort zone and try a preparation. And while I tagged my post, I realized that till date I’d not posted any biscuit in my blog..so, it’s the best way to start a new label with an old recipe which has an Indian origin and is famous in the world, for that.

Another good thing about blogging is that while I research on recipes and food, I learn so much and I read a lot, especially the history behind preparations and while I read about Nan Khatai a few interesting facts came before me which I’m sure many might be knowing and for those who do not know here they are..

The name Nan Khatai has been attributed to the Persian for “Bread of Cathay” (Nan, which means bread in Persian, Khatai which means from Cathay or China) as well as Persian for “Bread made with six ingredients” (Nan – Bread, Khat/Shat – Six – flour, eggs, sugar, butter or ghee, leaven produced from toddy or grain, and almonds).

Near the end of 16th century, the Dutch colonists set up a bakery for making bread for their consumption in Surat (a port city in the state of Gujarat in India). When the Dutch left, they entrusted the bakery to a trusted employee called Dotivala. Enterprising Dotivala changed the shape of the bread, and dried the slices in the oven. This oven dried bread is called 'Irani Biscuit'.

He also experimented with a number of recipes and came up with a recipe for a puff pastry biscuit called “Khara Biscuit”, “Nan Khatai” and “Farmasu” or “Surti Batasa”. All of these recipes exist in some form or another to this day. That is saying something considering we are talking about a period in history about 300 years back. To read more check here.

I’ve made no changes to the recipe I was provided with but the next time I will add my variations, try some cardamom flavor and also press almonds or nuts on the biscuit.. Also, ensure when you try this recipe that the biscuit does not turn brown as Nan Khatai is white in color.

Vegan Nan Khatai

Preparation Time: 10mins

Baking Time: 8-10mins per batch

Makes: about 16

Ingredients

1cup Maida (APF)

1cup ground sugar

a pinch of soda bicarbonate

and about 1/2 cup oil or about 40ml oil

Method

Mix all the dry ingredients and add 1/4cup oil at first and mix it with the flour. After that add oil gradually to make a soft dough which retains its shape (like the chapati dough). You might not need the entire oil but then that depends on the quality of flour you are using..

Make equal sized small balls and flatten them lightly. Place them on a greased baking dish and bake in a preheated oven at 180C for 8-10mins.

One will observe light cracks on the biscuit while baking, once you see the cracks, bake for another two minutes and remove on a cooling rack. Once cooled store in an air tight container. This biscuit stays good for about 2weeks.

Note: I would like to reduce the sugar next time to may be 3/4th cup instead of 1. If you have a sweet tooth, stick to a cup of powdered sugar.

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Green Tomatoes And Chana Dal/ Bengal Gram

          Today has been a long day, I could sit with my blog only now. Though I had taken the resolution to schedule my posts in advance, not to stay up late, it works only for a week and then I am back to square one, I don't know when I am going to be more organized. Well, coming to today's post, Green Tomatoes With Chana Dal, I had picked up these tomatoes from my vegetable vendor, with not the slightest idea of what I am going to do with it. In fact, I think, this is the first time, I even cooked something with it. I made this dal, using bengal gram and also added some fresh coconut paste for some extra flavor, it went well with both rice and rotis..

Need To Have

• Chana Dal/ Bengal Gram - 1/2 cup
• Green Tomatoes - 2 cups, chopped
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1 teaspoon
• Coriander Powder - 2 teaspoons
• Mustard Seeds - 1/2 teaspoon
• Fenugreek Seeds - 1/2 teaspoon
• Curry Leaves - 6
• Chopped Coriander - 2 tablespoons
• Salt - to taste

To Grind

• Grated Coconut - 2 tablespoons
• Fennel Seeds - 1 teaspoon
• White Poppy Seeds - 2 teaspoons

Method

          Grind together all the ingredients given under 'to grind' and keep. Pressure cook the chana dal with the turmeric powder.

          Heat some oil, add the mustard and fenugreek seeds, when it starts spluttering add the tomatoes and mix. Add the salt, chilly and coriander powders, mix for a minute. Now add about a cup of water, cover and cook till the tomatoes are done.

          Now add the cooked dal and the ground paste. Cook for another 3 to 4 minutes. Finally garnish with the curry leaves and the chopped coriander and serve it warm.

Note
If you don't have a pressure cooker, soak the dal for an hour and then cook in a regular pot with water.
If the tomatoes are too sour then reduce to 1 and a 1/2 cup.
Soak the poppy seeds in little hot water for 10 minutes, so that you can grind it smoothly.

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