Saturday, November 24, 2012

Nan Khatai

  • 1 cup all purpose flour
  • ½ cup ghee, melted
  • ½ cup powdered sugar
  • ½ tsp powdered cardamom
  • ¼ cup cashew nuts, finely chopped
  • a pinch of baking soda
  • pistachios, roasted (optional)
  1. Mix sugar and cooled ghee and stir well. Add flour, cardamom and cashews and knead well.
  2. Drop rounded teaspoons on a baking pan lined with parchment paper. Press slightly and then add few pistachio pieces on top.
  3. Bake at 350 deg F for 15-20 min.
Makes 15-20 pieces

Corn Flakes Chivda

  • 4 cups cornflakes, slightly crushed
  • 1 cup baked potato sticks
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • ½-1 tsp red chili powder
  • ½ tsp fennel seeds
  • 2-3 green chili, sliced
  • 2-3 sprigs curry leaves
  • ½-1 cup ground nuts, roasted
  • ½-1 cup chana dalia or roasted chana dal
  • ½-1 cup cashew nuts, roasted
  • ½ cup raisins
  • salt to taste
  • 1-2 tbsp oil
  1. Heat oil in a large sauce pan, add mustard seeds and cover the pan.  When the seeds have popped, add asafoetida, green chili and curry leaves and stir for a minute.
  2. Add nuts, dal and raisins and stir for 2 minutes.
  3. Add chili powder and fennel seeds and mix well.
  4. At low heat, add cornflakes and potato sticks, add salt to taste, stir for a minute and then turn off heat.
  5. When completely cooled, store in an air-tight container.

Sunday, November 4, 2012


  • 2 cups moong dal
  • 1 cup boiled rice
  • oil for deep frying
  • 2 tbsp ghee
  • 1½ cups jaggery
  • 1tsp ginger powder
  • ½ cup coconut, cut to small pieces
  1. Soak moong dal in water for about 2 hours and then grind to get a thick dough.
  2. Lightly fry boiled rice, grind to a fine powder, add half of the powder to moong dal dough and mix well. Reserve the remaining powder.
  3. Heat oil in a wok or kadai.
  4. Press the dough directly into the oil, using a cookie or chakli press, to make ¼ cm thick strings, and cook until lightly browned, turning once.
  5. Transfer to a plate lined with paper towel, to absorb the excess oil. Break the strings to 1-2 cm long pieces.
  6. Heat ghee in a kadai, add jaggery and enough water to get a thick syrup. Add coconut. When the syrup starts bubbling, turn off heat and add the sev, ginger powder and mix well.  Add the reserved rice powder and stir to coat so that manoharam is not sticky to touch.
  7. Cool completely and then store in an air tight container.