Friday, August 15, 2014

Nan Khatai \ Crunchy Indian Shortbread Cookies

Nan Khatai... These crunchy, shortbread like cookies flavored with cardamom are one of the very few baked goodies that my mum used to make for us while we were growing up. Baking was not an easy thing to do back then. The ingredients were not easily available and ovens were very rarely found in the electronic shops and don't even count the innumerable power cuts that happened without a fail as soon as the wind blew a little hard. I can still feel the heavenly smell which wafted through the entire house while the cookies baked, making us restless and then burning our tongues after we popped a few in our mouth even before they cooled properly. I have made these cookies innumerable times using the same recipe and they have never failed me. Sharing my Mom's recipe to make these delicious crunchy Indian shortbread cookies or Nan Khatai. Here it is.

All you need is

  • Ghee \ Indian Clarified butter - 1 cup ( use regular butter if not available )
  • Powdered sugar - 1 cup ( sifted )
  • Besan \ Chickpea flour - 1\2 cup
  • Maida \ All purpose flour - 1 and 3\4 cups
  • Pinch of salt
  • Baking soda -1\8 tsp
  • Almonds - 5-6 ( slivered ) for garnishing

Nan Khatai Recipe

  1. Sift besan, maida, salt and baking soda.
  2. Whisk ghee and powdered sugar till light and fluffy. ( Approx 2-3 minutes on high speed )
  3. Add the dry mixture in 2-3 batches and fold gently.
  4. Divide the dough into 20-24 parts and make rounds.
  5. Press the rounds gently and keep some slivered almonds on top.
  6. Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
  7. Pre heat the oven to 175 degrees C.
  8. Grease a cooking sheet with ghee.
  9. Arrange the cookies on the sheet keeping 2 cm gap between them.
  10. Bake for 15-20 minutes, till slightly browned.
  11. Remove from oven and cool on a cooling rack.
  12. Store in an airtight container for up to a week.

These cookies tend to burn very fast, so keep an eye on them while baking.
Turn the cookies around and see the base. If it's slightly browned, the cookies are done.

Tuesday, August 5, 2014

Chocolate Chip Pound Cake

Hello readers !!!!!!!!!! First of all, I am really sorry for neglecting this space for a long time and not posting any recipe for almost a month. Life has been quite hectic off late. A trip to Goa to cover an event, a few orders in the bakery, the regular content writing work apart from the recipes that I post on the other blog Everyday Musing, I had very little time to bake something and post here.
I am trying really hard to make a balance between all these and hopefully you will see more of me and my recipes here in the future.

Coming back to today's post, I made this deliciously moist and soft chocolate chip pound cake yesterday. The recipe is same as that of my regular Pound cake but the addition of chopped chocolate chips gave it a new dimension.The cake is really buttery and quite addictive and a drizzle of chocolate ganache on top only added to the awesomeness.  I usually keep a slice of the cakes I bake for myself and send the remaining to my husband's office, but this one looks like an exception. I am having guests tomorrow morning and this will be a perfect start to the day with a cup of coffee. Soft and buttery crumbs with a chocolaty burst in every bite, this cake will make you fall in love with it. Here is the recipe.

All you need is
  • All purpose flour - 215 g
  • Baking powder - 1 tsp
  • Salt - 1\2 tsp
  • Unsalted butter - 225 g ( room temperature )
  • Granulated sugar - 200 g
  • Eggs - 3 ( room temperature )
  • Vanilla extract - 1 tsp
  • Chocolate chips - 1\2 cup

Chocolate Chip Pound Cake Recipe

  1. Pre heat the oven to 180 degree C.
  2. Grease and line a loaf pan.
  3. Sift flour, baking powder and salt and keep aside.
  4. Whisk butter and sugar in a bowl till light and fluffy.
  5. Add eggs, one at a time and mix well after each addition.
  6. Add vanilla extract and mix well.
  7. Add flour mixture and gently fold until combined.
  8. Fold the chocolate chips.
  9. Transfer the batter in the prepared pan.
  10. Bake for 50-55 minutes until a tooth pick comes out clean.
  11. Cover the top of the cake at around 30 minutes if it starts to brown fast from the top.
  12. Remove the pan from the oven.
  13. Let the cake cool in the pan for 5 minutes.
  14. Remove the cake from the pan and cool on a wire rack.
  15. Drizzle chocolate ganache on top if you wish.
  16. Cut into slices and serve.

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