Indian breads are famous world-wide. From chapati and phulka to roomali roti, the varieties are so many that we do love to indulge in eating them with our favourite sabzi. Roti usually comprises chapati and phulka. But the roti served in restaurants is slightly different. Presenting to you all the “Restaurant Style Roti“. (more…)
Okra, commonly called as bhendi or lady finger is one of the loved vegetables at home. I prepare various kind of dishes with it. Some are using onion. This Okra stir fry is tasty and contains no onion or garlic. (more…)
Dry chutney powder of various kinds are the life line of our cooking. They make tasks easier for busy scheduled days or an extra accompaiment with the daily cooking. Garlic chutney powder is bound to be the heart throb of the younger generation. (more…)
Dhokla is a popular snack of Gujarat. It is soft, spongy and makes a delicious snack with tea. It is usually made of gram flour by the method of fermentation. Today, I am presenting to you an enriched version of the popular khaman dhokla. It is known as Tricolur dhokla . As the name indicates, it has three layers of different colours, white,green and yellow. (more…)
Since yesterday, I have been on a baking spree, trying my hand at few recipes. My house is smelling so good, baking is therapeutic, I think, I should do it more often. Yes, it’s again time for our blog hop with the theme as”Baking” . Here is my sincere attempt to make the traditional Indian biscuits, Nan Katai. Well, I am quiet happy, the taste is good and they will not last long.
I had read long time back, that the traditional recipe of Nan katai or Nan khatai as many write, makes use of gram flour and semolina also. I tried to incorporate the same here. Thus, along with self raising flour, I have used a little of semolina and gram flour. I threw in a few strands of saffron and the taste on biting, gave a nice fragrance. For reference, I checked it here. Over to the recipe of my version of Nan Katai biscuits.
My other cookie recipe can be found here.
nan katai
making of nan katai
The temperature settings are different for each oven.
My oven is Bajaj Majesty 600QT. It has different knobs for time and temperature settings.
It is essential that the butter is soft. Hence,one hour prior, remove from refrigerator and keep it at room temperature.
If you use salted butter, do not add the extra pinch of salt.
Jalapeno Cheddar Corn Bread by Parvathy
Simple Cocoa Brownies by Swati
Chocolate Mud Cake with Ganache by Poornima
South Indian Breakfast
Salads form an important part of our diet. We can eat them any time, either as a snack or as an accompaniment with the main course. This recipe comes soon after the festival, well, at the right time I think. Crunchy salad is simple to make with very few ingredients. (more…)
