Skip to main content

Ginger Cookies

  Ginger cookies are delicious, spicy, and aromatic treats that are perfect for any time of the year. They are often associated with the holiday season but can be enjoyed anytime you crave a flavorful and comforting cookie. Here's a basic recipe for making classic ginger cookies: Ingredients: 100g butter 100g sugar powder 160g all-purpose flour 10g milk powder 10g custard powder 20g ginger powder 10g cinnamon powder 2 drops Vanilla essence 1 egg 1 teaspoon baking powder 1/4 cup crystallized ginger, finely chopped (optional, for added ginger flavor) Additional granulated sugar for rolling the cookies Instructions: Preheat your oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, sift together the flour, baking powder, custard powder, milk powder, ginger powder, and cinnamon powder. Mix them well. In a separate bowl, whisk together the butter, sugar, and vanilla essence until light and fluffy. Add the egg to the butter-sugar mixture and...
Post a Comment

Nankhatai

Nankhatai is a popular Indian shortbread cookie that has a crumbly and melt-in-your-mouth texture. It's a perfect accompaniment to a cup of tea or coffee. Here's a simple and delicious Nankhatai recipe for you to try:




Ingredients:

  • 150g all-purpose flour (maida)
  • 25g coconut powder
  • 100g sugar powder
  • 100g butter softened
  • 10g milk powder
  • 10g custard powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cardamom powder
  • A handful of chopped nuts (almonds, pistachios) for garnish

Instructions :

  • Preheat your oven to 170°C. Line a baking sheet with parchment paper.
  • In a mixing bowl, add softened butter and powdered sugar(sift). Beat them together using a whisk or an electric mixer until you get a smooth and creamy texture.
  • In a separate bowl, sift the all-purpose flour, milk powder, custard powder, baking powder, and cardamom powder. Sifting helps ensure that there are no lumps and results in a smoother dough. Add coconut powder to it.
  • Combine the dry ingredients with the butter-sugar mixture. Mix well to form a soft dough. If the dough seems too dry, you can add a tablespoon of milk to bring it together.
  • Keep the dough in the refrigerator and let it rest for about 15–20 minutes.
  • Preheat your oven to 170°C.
  • Take small portions of the dough and roll them into smooth balls. You can make them as big or small as you like, but they should be consistent in size for even baking.
  • Place the balls on the prepared baking sheet, leaving some space between each cookie as they will spread slightly during baking.
  • Gently press a few chopped nuts (almonds or pistachios) on top of each cookie for added flavor and presentation.
  • Bake the Nankhatai in the preheated oven for 15–20 minutes, or until they turn light golden brown at the edges. The baking time may vary depending on the size and thickness of the cookies, so keep a close eye on them.

Note: Check the undersides, which should be golden at the end of cooking.

Once done, remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Store the nankhatai in an airtight container. They will stay fresh for several days.

Enjoy your delicious homemade nankhatai with a hot cup of tea or coffee!



Labels:
Location: India

Comments

Post a Comment

Popular posts from this blog

Mixed Sauce Pasta

  Mixed-sauce pasta refers to a pasta dish that combines two or more types of sauces to create a unique and flavorful experience. One common example of mixed sauce pasta is combining a red sauce (tomato-based) with a white sauce (cream-based). Here's a recipe for basic mixed sauce pasta: Ingredients: For the Red Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 2-3 garlic cloves, minced 1 can tomato sauce 1 teaspoon dried basil Salt and pepper to taste For the White Sauce : 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups milk Salt and pepper to taste For the Pasta: 225g pasta (e.g., penne, fusilli, or spaghetti) Salt for boiling pasta water 1 teaspoon dried oregano Instructions: Cook the Pasta: In a large pot, bring water to a boil and add a generous amount of salt. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside. Prepare the Red Sauce : In a saucepan, heat the olive oil over medium heat. Add...
Post a Comment
Read more

Rajma Chawal

  Rajma Chawal is a popular North Indian dish that consists of cooked kidney beans (rajma) served with steamed rice (chawal). The kidney beans are typically soaked overnight and then cooked with spices, onions, tomatoes, and sometimes garlic and ginger to create a rich and hearty gravy. The dish is seasoned with a blend of spices like cumin, coriander, garam masala, and red chili powder, giving it a delicious and aromatic flavor. Here's a basic recipe for making Rajma Chawal: Ingredients: For Rajma (Kidney Beans Curry): 1 cup dried kidney beans (rajma), soaked overnight and drained 2 medium-sized onions, finely chopped 2 medium-sized tomatoes, pureed 2-3 cloves of garlic, minced 1-inch piece of ginger, minced 2-3 green chilies, slit (adjust to taste) 1 teaspoon cumin seeds 1 teaspoon coriander powder 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder (adjust to taste) 1/2 teaspoon garam masala Salt to taste 2 tablespoons oil or ghee Fresh coriander leaves, chopped for garn...
Post a Comment
Read more

Idli

  Idli is a popular South Indian dish made from rice and urad dal batter. These soft, fluffy steamed are often served with coconut chutney, sambar, or Tomato chutney . Here's a basic recipe for making idlis: Ingredients: 2 cups idli rice  1 cup urad dal split  Salt to taste Water (for soaking and grinding) Instructions: Soaking: Wash the rice and urad dal thoroughly under cold water. Soak them separately in enough water for about 4-6 hours. Grinding: Drain the water from the soaked rice, urad dal, and In a blender, grind the urad dal to a smooth batter. Use minimal water and grind in batches if necessary. Transfer this batter to a large bowl. Grind the soaked rice to a slightly grainy consistency. Mix the rice batter with the urad dal batter in the bowl. Add salt to taste and mix well. The batter should be of a thick but pourable consistency. Fermentation: Cover the bowl with a lid and let the batter ferment in a warm place for 8–12 hours or overnight. The...
Post a Comment
Read more