Nankhatai

Essentially a shortbread cookie with six basic ingredients. This recipe was developed in the 16th century by person named Dotiwala in a large port town in Western India called Surat. These cookies were served and still are served as tea cookies. In the US, they are very close in texture and flavor as the 'Sandies'. This recipe is unique in the absence of egg. I have used yoghurt here, one could substitute with milk too. 


INGREDIENTS:

1. Powdered sugar  75g (3oz)
2. Granulated sugar  100g (4oz)
3. Ghee, clarified butter 100g (4oz)
4. Yoghurt 75 g (4 tbsp)
5. All Purpose Flour 250g (9oz)
6. Baking Soda 1/2 tsp
7. Baking Powder 1/4 tsp
8. Pinch of salt
9. Powdered green cardamom 1 tsp

METHOD:

1. Preheat the oven to 300F.
2. Cream together the sugars and ghee. Add in the yoghurt.
3. Sieve the dry ingredients together. Mix into the wet ingredients and combine to form a soft dough. 
4. On a cookie sheet, place 1"dia balls of cookie dough and bake for about 20 minutes.
5. Cool on rack before storing.

NOTE- If you don't have powdered sugar, you can use granulated sugar. You could crush in a blender half of it.

The ghee or clarified butter gives the cookie a nutty flavor. Unsalted butter (125g) could be used instead of ghee. 

Indian Saffron Cookies

The secret ingredient in this recipe is ghee. Ghee is clarified butter. It has a deep nutty taste which cannot be replicated by butter. Ghee is available in all Indian stores. I however, prefer to make my own - recipe to follow soon.

INGREDIENTS:                              yield about 40 cookies, Prep time-15 minutes, cook time- 20 minutes 

1. All Purpose Flour (APF) 150g (5 oz)
2. Fine Semolina (Rava) 150g (5 oz)
3. Baking Soda 1/4 tsp
4. Salt 1/4 tsp
5. Cardamom powder 1/2 tsp
6. Nutmeg powder 1/4 tsp (optional)
7. Powdered sugar 125g (4.5 oz)
8. Ghee (clarified butter) 100g (4oz)
9. Yoghurt 1 tbsp
10. Warm milk 1 tsp
11. Saffron strands 1/4 tsp

METHOD:

1. Preheat oven to 300F.
2. Grind the semolina to a coarse powder.
3. Sieve together the APF, semolina, cardamom powder, nutmeg powder if using, salt and baking soda. Set aside.
4. Add the saffron in the warm milk and set aside for about 5 minutes.
5. Meanwhile, cream together the ghee and sugar.
6. Add in the tablespoon of yoghurt and beat well. Add in the saffron-milk mix.
7. Slowly incorporate the dry ingredients and mix well to form a soft dough.
8. Break into small balls of 1" diameter and place on a baking sheet.
9. Bake till golden brown and delicious for about 30 minutes.
10. Let the cookies rest on the sheet for about 5 minutes before placing them on a cooling rack to cool completely before storing.

NOTE: If you are not using yoghurt but using just water or milk, along with the baking soda, add 1/4 tsp baking powder. This will help the baking soda with the rising process.

Ratatouille Lasagna

This version of lasagna is the only way to have my kids eat eggplant with a smile on their faces and for them to come back for more! This with a light salad of lettuce or Panzanella( an  Italian bread salad with fresh tomatoes) is a complete meal. The lasagna has 3 parts to it. First is the Ratatouille, which is a rustic French vegetable stew. It has 5 basic ingredients - eggplant, tomatoes, zucchini and red bell peppers mixed with herbs De Provence. The recipe here for the Ratatouille is my version of it. Second -the lasagna sheets which could be store bought. And third- the white sauce. All this comes together and is baked.


INGREDIENTS:                                             serves 4-5; Prep time 40 minutes; cook time 40 minutes
For the Ratatouille

1. Eggplant, sliced thin - 400g
2. Zucchini, sliced thin - 1 medium
3. Red Bell Pepper, sliced thin- 1
4. Onion, sliced thin - 1 medium
5. Tomatoes, peeled and cubed - 400g
6. Garlic cloves, crushed - 5
7. Olive oil - 1 tbsp
8. Herbs De Provence - 2 tsp (see note)
9. Coriander powder - 1/2 to 3/4 tsp
10. Crushed Fennel seeds - 1/2 to 3/4 tsp
11. Red chili powder - 1/2 tsp
12. Salt - 1 tsp
13. Vegetable or chicken stock - 1 cup
14. Black Pepper - 1/2 tsp
15. Lasagna sheets about 10 to 14 (FOR GLUTEN FREE OPTION-use brown rice lasagna sheets)

For the white sauce

1. Olive oil  - 1 Tbsp
2. Butter - 1 Tbsp
3. All Purpose Flour - 2to 3 Tbsp ( GLUTEN- FREE OPTION- use gluten free All Purpose Flour or Rice flour)
4. Salt 
5. Pepper
6. Milk - 1 cup+
7. Chicken/Vegetable broth/stock - 1/2 cup (optional)
8. Parmesan cheese - 1/2 cup 

METHOD:

For the Ratatouille:

1. Heat oil. Add in the onions and garlic. Saute for a minute.
2. Add in the eggplant. Saute till the eggplant starts to change colour.
3. Add in the tomatoes . Cook for about 3 minutes, stir once in a while.
4. Add in the zucchini, bell peppers , the herbs De  Provence and other spices, salt and pepper. Mix well.
5. Add in the broth/stock and mix well.
6. Cover and cook on low heat for 10 to 15 minutes.
7. Taste the ratatouille and make necessary corrections in taste if required.
8. Set aside.
9. Preheat oven to 350F. Make the white sauce.

For the white sauce:

1. In a thick bottomed skillet, heat the oil and butter together. 
2. Just as the butter starts sizzling and melting, add the APF and turn down the heat. Stir to incorporate.
3. Slowly add in the milk and stir so that there are no lumps forming. You may need to add more milk or broth/ stock depending on how thick the sauce is becoming. Addition of milk will make the sauce more rich and the broth will make it less rich.
4. Add in the salt and pepper.Sometimes, I add in some prepared mustard to it.
5. Allow it to cook for a few minutes. Turn off the heat. 

Assembly:

1. Follow manufacturer's instructions for the lasagna sheets. Some sheets do not need boiling and can be directly baked.
2. In a large oven proof glassware/bake ware, generously spoon some of the white sauce. Leave enough white sauce to pour over at the end.
3. Put a layer of lasagna sheets.
4. Spoon some ratatouille generously.
5. Place a layer of lasagna sheets.
6. Again some ratatouille. Alternate the lasagna sheets and ratatouille till you have 5 layers of lasagna sheets. 
7. On the last layer of sheet, pour over the remaining white sauce and sprinkle cheese evenly.
8. Bake in a preheated oven for about 25- 30 minutes or till the top is golden. Best served warm.