Nankathai – Indian Cardamom Shortbread Cookies

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Is it just me or is the sound of a kettle turning on the most comforting noise in the world. Hearing the water begin to boil away just makes me mentally go “ahhhhh”. The emoticon with the smiley rose cheeks? Yeah that face happens too. I’m sure it’s synonymous with the idea that I’m about to have a big fat hug in a cup. (That’s tea for people who speak normal english). 

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You’ve come home late, you’ve come home early, you’ve heard good news, you’ve heard bad news, you’ve made cake, you’ve not made cake. Any…scratch that…every scenario sounds/feels/tastes better with a cup of tea. Fellow tea lovers, can I get an amen?? When I went to university in the states, I quickly discovered that “putting the kettle on” is not a thing over there. In fact, kettles aren’t even widely available in shops. I know! Bunch of crazies. My thoughts exactly.

I think this love for tea (and kettles it would appear) stems from the British and Indian in me…two nations of tea lovers! And what better way to compliment tea than coconut keto cookies. Which brings me to today’s recipe of the utterly moreish, buttery, crumbly and fragrant nankathai. We are talking melt in mouth factor x 1000 people. Mum and I have been developing this recipe for years trying to make it better every time and you know what, I think this one is actually THE ONE. If you have tried the old recipe on the blog I urge your to re-make with this recipe. Try! Go now! Oh and come back and let me know your thoughts. Please :).

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Nankathai
Yields 20
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Ingredients
  1. ½ cup gram flour
  2. 1½ cups plain flour
  3. ¾ cup icing sugar
  4. ¼ tsp green cardamom seeds, ground into a fine powder
  5. 1 tsp baking powder
  6. 1/8th tsp bicarbonate of soda
  7. ¾ cup ghee
  8. almond slithers for garnishing
Instructions
  1. Line a baking tray and preheat oven to 180ºc.
  2. To a bowl, add the gram flour, plain flour, icing sugar, cardamom powder, baking powder and bicarb of soda. Mix well.
  3. Add the ghee and mix together using a whisk. When you see the ghee has mixed through, put the whisk down and scrape off any excess mixture back into the bowl.
  4. Now, hold the bowl with one hand and using your free hand, knead the mixture into a stiff but smooth dough. Note, it does take a few minutes before you see the mixture come together and begin to take the form of a dough but it will happen - keep at it.
  5. Divide the dough into 20 sections. (you can make more or less depending on what size you prefer. My photos reflect a yield of 20). Roll into smooth balls.
  6. Place them on the lined tray and flatten with your fingers slightly. Place an almond slither on each.
  7. Place the tray in the preheated oven and bake for 12-15 minutes. They should be light golden in colour. Remove from heat and allow to cool. (Do not touch before they cool otherwise they will crumble!)
  8. Serve or store in an air tight container.
Notes
  1. Tip - Very lightly oiling your hands can help with forming and kneading the dough!
Adapted from Sanjeev Kapoor's Khazana
Adapted from Sanjeev Kapoor's Khazana
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

 

Punjabi Chickpea Curry – CHANNA MASALA

So for the next 9 days I am vegetarian. It’s a Hindu thing.

Okay I’ll elaborate.  The Hindu festival of “Navratri” takes place over the next nine days. It’s referred to by the elders as an “auspicious occasion” and one that symbolises the triumph of good over evil! It’s also a time where celebrations are expressed in the form of colour, family reunions, force feeding of Indian sweets by random aunties, dancing and eating (very possibly followed by more dancing and eating). Although the “eating” comes in the form of vegetarian food, it’s not really a problem for me as:

a) I’m not a huge carnivore anyway
b) I was a vegetarian for 3 of my teen years (I gave up when I moved to America-damn the USA with their tasty junk food that looks awful but tastes so darned good. I’m looking at you Mr pancakes topped with crispy bacon & maple syrup!
c) There is no shortage of delish Indian vegetarian dishes

It is slightly more of an issue for my other half however, as his dreams of kick-starting the week with Murgh Masala Monday & Tandoori Chicken Tuesday, sadly no longer exist. It is for this reason that I have decided to cook up some vegetarian dishes this week that deliver an extra portion of dishoom – hopefully easing the burn of the lack of “meatiness” in the kitchen. 

Today’s recipe is spicy, filling, comforting and moreish – I don’t know how many more adjectives I need to list about this dish before it screams out MAKE ME! Enjoy and do let me know your thoughts. Oh and p.s . Happy National Curry Week!

Punjabi Chickpea Curry
Serves 4
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Ingredients
  1. 1 cup chickpeas, raw
  2. pinch of baking soda
  3. 4 tbsp olive oil
  4. 1 tsp cumin seeds
  5. 3” cinnamon stick (optional)
  6. 2 cloves (optional)
  7. 3 peppercorns (optional)
  8. 2 bay leaves (optional)
  9. 1 black cardamom (optional)
  10. 1 large onion, peeled
  11. 1 birds eye chilli (optional)
  12. 2 cloves garlic, peeled
  13. 2" ginger, washed
  14. 2 tsp salt
  15. 1 tsp garam masala
  16. 1 tsp paprika
  17. 1/2 tsp turmeric powder
  18. 1/2 tsp amchur (mango powder)
  19. 2 plum tomatoes & 2 tbsp juice
  20. handful fresh coriander
Instructions
  1. Soak chickpeas and baking soda in water overnight
  2. Wash and rinse thoroughly
  3. Place chickpeas in a pressure cooker. Cover with water until the water level is 1 1/2" above the chickpeas. Add 1 tsp of salt and place lid on carefully. Cook for 12 minutes after the first whistle. Turn off heat. Allow to de-pressurise naturally before removing lid.
  4. If you do not have a pressure cooker, place chickpeas with salt in a pan of water (same water level as above) and bring to boil. Now reduce the heat and allow to simmer until tender and cooked all the way through. This can take between 35-45 minutes. (If the water reduces before they have cooked, add more boiling water to the pan).
  5. To make the masala, coarsely grind onions in a processor and place in a bowl. Now coarsely grind the chilli, ginger and garlic.
  6. Heat oil in a non stick pan. Once hot add the cumin alongside the cinnamon, cloves, peppercorns, bay leaf and black cardamom.
  7. When they begin to splatter in the oil, add the ground onions. Add 1/2 tsp salt and cook for 4 minutes, stirring continuously.
  8. When they turn slightly translucent, add the ground chilli, ginger and garlic mixture. Cook for 3-4 minutes until the masala turns completely golden.
  9. Now reduce the heat and add the remaining salt, garam masala, paprika, turmeric and amchur powder and mix well. Now add the plum tomatoes and juice and mash into the masala. When the oil begins to separate from the masala, add the chickpeas and 1 cup of water and bring to boil and cook for 5-6 minutes on high heat.
  10. Check for salt and adjust accordingly. Serve with hot chapatis, naan or basmati rice!
Notes
  1. You can add or reduce water depending on how dry or wet you would like the dish to be. Some like it to be wetter if serving with rice or drier if serving with breads.
Monica's Spice Diary - Indian Food Blog http://spicediary.com/

Urad & Chana Dal Masala (Ma Cholo Kii Dal)

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Urad & Chana Dal Masala otherwise known as “Maa Chole ki Dal” is one that is commonly relished in Punjabi households. Made from tempering a combination of split urad dal and chana dal (split bengal gram) lentils in a typical Punjabi masala, this dish never fails to satisfy at dinner time! This is a favourite of my Pops, especially when served with red onion, raw mango pickle and fresh hot tandoori chappatis. Creamy in texture and spicy in flavour, it’s not hard to see why it tops his list (well..he doesn’t actually have a list..but if he did, it would!). Check out the recipe below. Comments/tweets are always appreciated!


Serves 4

What we need:
1/2 cup split urad dal lentils
1/2 cup chana dal lentils (aka split bengal gram)
2 tsp salt
1 tsp turmeric powder
3 tbsp olive oil
1 tsp cumin seeds
pinch of asafoetida (hing)
1 onion, finely chopped
2″ ginger, peeled and grated
2 cloves garlic, peeled and grated
1 green chilli, finely chopped
2 plum tomatoes plus 3 tbsp juice (from tin)
1 tsp garam masala
1 tsp paprika
Handful fresh coriander

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How to: 

  • Soak both lentils in water overnight. Wash well and rinse.
  • Add the washed lentils to a pressure cooker. Add approx 4 cups of water, 1 tsp of salt and the turmeric powder. When the first whistle goes, cook for a further 20-25 minutes. (If you do not have a pressure cooker, cook lentils in a pan with approx 5-6 cups of water. Cook them until they are tender and slightly mushy in texture.
  • Heat oil in a non-stick pan. Add the cumin seeds and asafoetida. When the seeds begin to splatter, add the onions. Now add 1 tsp of salt and mix continuously until the onions begin to brown slightly. Once light golden, add the ginger, garlic and chilli. Mix well.
  • Now add the garam masala, paprika and cook for 1-2 minutes. Add the tomatoes at this point and mash them well with a wooden spoon. Continue to mix and cook for 2 minutes.
  • When you begin to see the oil separate from the masala, add the coriander and mix. You are now ready to add the masala to the cooked lentils. Once you have added the masala to the dal, mix well and add approx 1 cup water (or according to how thin/thick you would like your dal to be).
  • Bring to boil on high heat, mixing every 1-2 minutes. Turn off heat. Check for salt and adjust accordingly.
  • Serve with fresh chapatis and salad.

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