Monday, July 30, 2012

Nankhatai / Eggless Indian Cookies

When I announced the event, Dish name starts with N, the first dish that came to my mind is Nankhatai and others being Nutella recipes... So today we will see the Nankhatai and in the coming posts, we will see some Nutella recipes...While browsing for the Nankhatai recipe, I came across recipes which was calling for different ingredients in each recipe... So I called to my North Indian friend, to check with the recipe and decided to go with it... Here is the recipe...

  • All purpose flour/Maida - 2 cups
  • Ravai/Sooji/Semoline - 2 tsp
  • Cardamom crushed - 1 tsp
  • Baking soda - 1/2 tsp
  • Butter - 1 cup/1 stick (I used salted at room temperature)
  • Sugar - 1.5 cups
  • Pistachios - crushed
  • Preheat the oven to 150 deg Celcious.
  • Add the Maida in a bowl.

  • To this add the rawa, cardamom, baking soda.

  • Mix/Sift them well.

  • Beat butter and sugar until fluffy.

  • Add the butter-sugar mix to the Mixed flour or vice versa.

  • Mix well to form a dough.

  • Take small portions of the dough and arrange it in the baking tray with gaps inbetween.
  • Make small cuts in the top of the balls and just put some crushed pistachios and press gently.

  • Repeat the process for all balls.

  • Now keep in oven for 20 to 25 min in the middle rack.
  • When they slightly start changing its colour, take out from oven and allow to cool for 5 min.

  • Serve the Nankhatai is a bowl or plate.
  • Can be preserved if kept in a airtight container. But mine got over by the same day.


  • Instead of salted butter, you can go for unsalted butter. Since I like little salty taste in biscuits, I went with salted butter.
  • If the dough becomes dry, add little lukewarm milk and make a soft dough.
  • The other recipes called in
                  1). addition of 2 tsp of gram flour to the above recipe
                   2). 1 cup all purpose flour and 1 cup wheat flour instead 2 cups of  APF.
                   3). 2 cups APF, baking soda and cardamom powder alone and no rawa.

So you may try any of the version and let me know ur comments.

This goes to the following events
My event: Dish name starts with N
Bake fest by Vardhini and pumpkin form
Favorite recipe: Cookies by Swathi
Cookie Mela by Srivalli
Lets Party: Go bake it by Surabhi

Thursday, July 26, 2012

Apple Halwa

Days are moving very fast and I am becoming busy day by day... As I told in my previous post, still not recovered fully from the fever n cough... coz of that, feeling very tired after coming from office... So could not prepare any new dish or post. Even this Apple halwa, I captured, couple of months before, and was in my folder along with some more pictures. So decided to post this. First time I prepared halwa with apple and to my surprise, it was really very tasty and yummy. This recipe, even can be done, by grinding the apple and using the pulp. Since I want some crunchiness, I grated and did it.


  • Apple - 3
  • Ghee - 4 tsp
  • Sweetened Condensed milk - 5 to 6 tsp
  • Sugar - 1/2 to 3/4 cup
  • Almonds - 1/4 cup + 10
  • Saffron - a pinch


  • Wash the apple and remove its skin.
  • Grate the apple as below.

  • In a flat bottomed pan, add the grated apple and saute till all the water content evaporates.

  • Now add the condensed milk and mix well.
  • Add the sugar and mix till the sugar gets dissolved.

  • Add the ghee at this stage.
  • Meanwhile grind the 1/2 cup almonds into a powder and crush the remaining 10 almond pieces to be used later.
  • Mix it to this apple mixture.

  • Check for the correct sweetness. (sugar or condensed milk can be added accordingly)
  • Now mix the crushed almond pieces and saffron and mix well.
  • When the ghee starts leaving the sides, switch off the stove and allow to cool and serve. 

This apple halwa can be made by grinding the apple in mixer and using the pulp. I need to try some other time. Since I like the crunchiness of the apple, I grated and prepared the halwa. If any one have done with pulp, kindly share the outcome of it. 

Monday, July 16, 2012

Dish Name Starts with N

Here comes the next event: Dish Name Starts with N

There is No Special Rules except the dish name must start with N

-->any no. of archived and new entries accepted
-->link the post to the announcement page
--> try to use the logo

send ur entries to with the following

your name
recipe name
recipe url
blog name
blog url
attach photo / photo url

Non-Bloggers can also send their recipes..

After sending your recipe, plz wait for 3 to 4 days for your recipe to appear in the roundup...

Hereafter the recipes roundup would be divided into Vegetarian and Non-vegetarian recipes, as requested by some of the bloggers and readers...


Nishasta - Recipe Alone by - Deepika of My life and Spice
Neeru Dose (Water Dosa)
Shree - Just cooking N Baking
Nuvvu Pacchadi (Semame Seeds Chutney)
Sagari - Passionate Chef

Naan with Garlic & Cilantro
Anshu - My Mom's Recipes
Shoba - Food Mazaa
Nan Khatai
Akila - Learning-to-cook
Nutbar Mango Icecream
Beena - Cooking at Mayflower
Nei Choru / Ghee Rice
Suja Manoj - Kitchen Corner
Akheela - Torview Toronto
Sumana - Sum's Cuisine
Nutty Strawberry Milkshake
Shama Nagarajan - Easy2cookrecipes
Nariyal Ladoo
Preeti - Preeti's Kitchen Life
Noodles Veggie Biriyani
Shama Nagarajan - Easy2cookrecipes
Neer Kozhukattai
Priya - Priya's Feast
Nutty Fruit Icecream
Shailaja - Sahasra Recipes
Nutella Microwave cake
Fab - Shocks and Shoes
No onion - Chole masala
Molly Kumar - Easy Cookin
Nei Choru / Ghee Rice
Molly Kumar - Easy Cookin
Nutella Swirl Bread
Vardhini - Cooks Joy 
Nutritious Chickpea Cutlet
Madhu - Indian Vegetarian Recipes
Natilla with Strawberry topping
Krishna - From a girl's mind
Nei Urundai
Akila - Learning-to-cook
Nutella Truffles
Akila - Learning-to-cook

Nishasta - Recipe Alone - Sent by Deepika of My life and spice

Milk 1 cup
Water 1/4 cup
Sugar 1Tbsp

Ghee 1tsp
Saffron a pinch

To soak:

10-12 almonds.
3-4 munakka (sultanas/ large raisins)

1tsp magaz (melon seeds)
1-2 pods green cardamom

  1. Soak the almonds and everything else for 4-5 hrs, or overnight. Then peel off the almonds.
  2. Soak saffron in cold milk.
  3. Now grind everything together to make a fine paste
  4. Heat ghee in a heavy bottomed kadai and sauté this paste till ghee leaves the sides.
  5. Pour in your milk.
  6. At this point, I rinse my grinder with a 1/4 cup of water and pour that in too.
  7. Bring it all to a full boil, then add the sugar and mix.


Naatu Kozhi Soup/Clear Chicken Soup
Divya - You too can cook Indian Food recipes
Nethili Meen Varuval / Anchovies Fish Fry
Akila - Learning-to-cook
Nethili Sambal / Ikan bilis Sambal / Anchovies Semi Gravy
Akila - Learning-to-cook
Nethili Karuvadu Kuzhambu
Akila - Learning-to-cook
Nandu Masala / Crab Masala
Akila - Learning-to-cook
Nandu Curry / Crab Coconut Curry
Akila - Learning-to-cook
Nandu Upma/Crab Upma
Akila - Learning-to-cook
Naasi Goreng
Shoba - Food Mazaa 
Niramish or Prashadi Mangsho
Shoba - Food Mazaa 
Nargisi Kabab
Shoba - Food Mazaa

Naatu Kozhi kuzhambu
Tamilarasi - Tamilskitchen
Nadan Kozhi Thoran
Sumanarthy - Sumanarthy's Kitchen
Naatu Kozhi Varuval
Akila - Learning-to-cook
Naatu Kozhi Biryani
Akila - Learning-to-cook

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