Nankatai

Nankatais are sweet flaky biscuits that are made mostly around festival time in India. With just a handful ingredients, you don't need to wait for a festival to enjoy these delicacies. We have done two variations on the basic recipe. Hope you like them as much as we did munching on them.

Grandma's style old fashioned  Nankatais

Prep Time: 20 - 25mins

Ingredients

All purpose flour: 3 cups

Rava / Semolina: 1 cup

Sugar: 1 1/2 cup

Cardamom pods(powdered): 4

Butter: 5 tablespoons

Oil: 3 tablespoons

                                        

Mix the all purpose flour/maida, semolina, cardamom powder and sugar. Melt butter and mix with the oil and pour this into the dry flour mix. Keep mixing till it resembles a pie crust mixture which is very crumbly. Then shape them into small balls and bake  in a greased  tray at 375° F for about 15-20 mins. When they turn into a lightish color and get cracks, they are done. Make sure they don't burn. Cool them and enjoy these snacks at anytime.

Nankatais with a  choco twist

All purpose flour: 3 cups

Rava / Semolina: 1 cup

Sugar: 1 1/2 cup

Cardamom pods (powdered) : 4

Butter: 4 tablespoons

Oil: 2 tablespoons

Milk: 1 tablespoon

Coco Powder: 1/2 teaspoon

With the same base dough, you could make it a little more fancy by altering the ingredients a little. So to the previously mixed dough (maida, semolina, sugar, cardamom powder, butter, oil) add a little milk and baking powder and make a smooth dough. Take out 1 teaspoon of this new dough, mix in the cocoa powder. Make tiny balls of these brown dough and keep aside. With the remaining white dough, shape them into balls and slightly flatten then in your palms and press the centre with your index finger. Now press the lil choc balls in this centre to get a nice pattern.

Bake them in a greased tray at 375° F for about 15- 20 mins.

Enjoy once they are cooled.

Italian Chocolate Salami

Well like the name suggests this is nothing like a regular salami. Salami is actually cured, feremented and air-dried meat shaped like a  cylinder. Originating from Italy, its now very popular with different varieties across Europe.

Now coming to this elegant creation, its super easy to make with just a handful of ingredients. And due to the similarity in its look to the original salami, we borrowed the name. Well another interesting fact is that  this creation is in the family for  almost 20 years and has won many prizes in many cooking competitions.

So waste no time and definitely give this  a try!!! 

Prep Time: 10 mins +Refrigeration time
Ingredients

Marie Biscuits: 1 big pack (about 15-20)
Cocoa Powder: 2 1/2 tablespoons
Sugar: 3/4 cup
Butter: 1 stick
Spiced Rum: 1/4 cup or lil more if you like the kick
Almonds/Walnuts (Finely chopped): 15-20

Powder the marie biscuits and sugar. Add the cocoa powder and chopped almonds. Pour in the melted butter and rum. 

Knead well into a smooth dough and make it into a cylinder. Wrap it in cling foil and refrigerate for about 3-4 hours.

When completely firm, slice it into circles and serve cold, either with ice cream or even as an after dessert with a hot cup of coffee..

We are sending this recipe to Spicy Tasty's Sizzing Summer contest  - Summer themed Dessert.

Broccoli Asparagus Stir Fry

Here is one easy stir fry recipe which can be ready in a jiffy. Absolutely delicious and super healthy these two vegetables are great by itself or together.

Prep Time: 5 mins

Ingredients

Broccoli Florets: 1/2 cup

Asparagus (cut into halves): 10 - 12

Garlic (sliced): 2 pods

Chili Flakes: 1-2 teaspoon

Pepper Powder (optional): 1 teaspoon

Salt to taste

Oil to fry

Heat some oil in a pan, add the chopped garlic pods and flakes. Add the broccoli florets and asparagus and saute. Sprinkle salt. Saute well. Its completely your choice when you decide to take it off the gas because some people like it fully cooked while some like with a little crunch.

This makes a perfect side for any meal.

Vendakka Malsyam / Okra in Coconut gravy

If you are also wondering whats with the peculiar name of this dish which literally mean okra fish in malayalam; there is no great story behind it. As far we understand this simple creation is very local  to Kannur, a region in the North Malabar and gets its name because of its similarity to the fish curry. Just that the  fish is substituted with okra . A great recipe for everyone.

Prep Time: 15 mins
Ingredients

Okra/Vendakka (cut): 10 - 12
Red Onions (sliced):  1/4 cup
Tomatoes (sliced): 1
Ginger (chopped): 1 teaspoon
Garlic (finely chopped): 1 teaspoon
Green Chili (chopped): 2-3
Curd: 1/4 cup
Grated Coconut: 1/3 cup
Cumin seeds/ Jeera: 1 teaspoon
Coriander Powder: 1 1/2 teaspoons
Dried Red Chilies: 3-4
Turmeric Powder: 1-2 teaspoons
Water: 1/2 cup

Seasoning
Pearl Onions/ Shallots (finely chopped): 2-3
Garlic (finely chopped): 1 teaspoon
Curry Leaves: 1 sprig
Mustard Seeds: 1 teaspoon
Dried Red Chilies: 1-2
Oil to fry

* You can cut the okra into 2 -3 pieces same as for sambar.

Heat some oil (1-2 tablespoon) in a pan. Add the cut okra, ginger, onions and saute for about 10 minutes till the okra is medium cooked. Put some turmeric powder. Add the sliced tomatoes. Add water and cover. Let it come to a boil. Make  sure the okra doesnt get over cooked and thus mushy.

Meanwhile, grind the grated coconut, a pinch of turmeric powder, coriander powder, dried red chillies, jeera, garlic and curd into a fine paste. Add this ground mixture to the okra. Let  it simmer on low heat until everything incorporates well. For seasoning; add oil, fry the garlic and chopped shallots until golden brown, then  splutter mustard seeds, dried red chillies and curry leaves.  Adjust the salt.

Serve hot with rice.