Posts Tagged ‘semolina’

Nan Khatai

Posted: April 27, 2011 by incidentalcooksuman in Baking, Indian Food
Tags: , , , , , , , ,

Baking cookies, cake or even using an oven  is what I have learned after coming to US. Also, we used to refer cookies as biscuits. But here biscuits are kind of quick bread like butter milk biscuits, scones and etc. I love biscuits and there were times when I used to finish a whole packet without sharing even a single piece with anyone. My most favorite packet of biscuit used to be Britannia Good Day Biscuits especially with the nuts one..mmm…while writing this post I am totally visualizing the flavor in my mouth. The taste of biscuits were more crispy, soft and buttery which is so addictive.

Since I was in a mood of baking some cookies, I have decided to make some Nan Khatai. Nan Khatai(Naan Khat-aa-ee) is a popular Indian traditional biscuits. These are extremely light but sweet and just melts in the mouth. Traditionally this is made with clarified butter or “ghee”, but i have used unsalted butter here.These are the best cookies I have ever tried, which is very simple to make and incredibly good. Its is best served with a cup of tea or you can munch in between anytime to feel good… 🙂

Nan Khatai

Nan Khatai

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup semolina
  • 3/4 cup butter at room temperature
  • 2 tablespoon yogurt
  • 1/2 teaspoon vanilla extract
  • 1  1/3 cup powdered sugar
  • 1/2 teaspoon baking soda

For topping

  • 2 tablespoon crushed pistachios
  • 1 teaspoon cardamom powder
Nan Khatai

Nan Khatai

Method:

  • Preheat the oven to 350 degrees F.
  • Mix the ingredients under topping and keep it aside for later use.
  • Sift flour, baking soda and semolina  in a medium bowl. Keep it aside.
  • Line two baking sheet with parchment paper and keep it aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and powdered sugar together on medium-high speed until light and fluffy.
  • Add yogurt and vanilla and mix until fully incorporated.
  • Add the dry ingredients and  knead them together to make smooth  and soft dough.
  • Divide the dough into about 20 equal parts and make them into balls.
  • Flatten balls between the palms of your hands to form small rounds about 1″ (inch) in thickness. Transfer it to the prepared baking sheet.
  • With your thumb finger make a little depression in the centre of each cookie and place the pistachio and cardamom mixture in it.Lightly press the mixture in dough.
  • Bake for 15 to 20 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
  • Bake one sheet at a time for perfectly baked biscuits.
  • Store biscuits in an airtight container at room temperature.
  • Enjoy with a cup of tea!
Nan Khatai

Nan Khatai

Note:

  • Yogurt and butter should be at room temperature.
  • Bake one sheet at a time to insure a perfectly baked  biscuits.
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Upma

Posted: February 18, 2011 by incidentalcooksuman in Breakfast, Indian Food
Tags: , , , , , , , , , ,
Recipe Yield: 4 Servings

Upma is a south indian breakfast dish. It is usually made with semolina which is also called sooji or rava.

Upma was never a favorite while growing up but now cannot have enough of it. I also like to add some veggies to my upma to make it wholesome. I think it’s the easiest and quickest dish to prepare and enjoy. So, here the recipe to my version of simple yet utterly delicious breakfast.

Upma

Upma

Ingredients:

  • 1 cup semolina
  • 2 1/2 cups of hot water
  • 1 tablespoon olive oil
  • 1 green chilli, de-vined, chopped
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 4-5 curry leaves
  • 1 small white onion, chopped
  • 2 tablespoon urad dal
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala powder
  • salt to taste
  • fresh coriander leaves for garnish

Preparation:

  • Soak urad dal in water for 10-15 minutes, drain the same and keep it aside.
  • Dry roast semolina/rava/sooji until it just turn light brown. Once done, Keep it aside.
  • Heat oil in a pan, add mustard seeds and let it get splatter.
  • Add onions, green chillies, curry leaves, urad dal and cook for 2-3 minutes.
  • Now add the veggies followed by turmeric powder, coriander powder, garam masala powder and salt to taste. Add some water and cover the pan and cook until the veggies are tender. Then add the hot water and sooji, stirring constantly until it becomes thick. Upma is done when all the water is absorbed by sooji.
  • Switch off the flame and let it sit for some time. Garnish with coriander leaves to serve.