Continuing from here
Cleaning is half-way through and home is already looking beautiful. For most Hindus, Diwali is a wonderful excuse to spruce up the house, discard old unused stuff, bring in new little ideas and ofcourse make delicious food to share with loved ones.
I truly believe that old unused stuff brings in a stagnant negative energy. Simply getting a few new things and throwing away all the junk can makeover your home and bring in the positive energy. Gone are the days of whitewashing each Diwali – thanks to the expenditures involved and ‘who-has-the-time’! For starters – just hanging up new curtains over the gleaming panes is making my bedroom look brand new and spacious. Here’s what I’ve been upto…
Panes have been scrubbed clean, enough for accident-prone me to walk into them
Organised the kitchen cabinets well enough to find the right pots and pans in a jiffy
Gave away stuff that we haven’t used in the last 6 months
Bought nice earthern lamps painted red and a red thoran to hang outside our door
Also improvised on a boring, black side-table to make it colourful and bigger (Read as hold more junk)
Brought in my favourite areca nut palm plant indoors to liven up the living space
Cut to our favourite topic – FOOD
I’ve been wanting to try Nankhatai – our goold ol’ Indian cookie for quite some time. Doing a blog search on the same lead me to some blogger recipes for this cookie. Here are the recipes for the same:
Jyotsna’s Nankhatais from Pune
Krithika making Nankhatais Jyotsna’s style
Manasi’s Plain Jane cookies – A cook @ heart
Vaishali’s Narayan Kataar Naankhatai
After a great deal of blog hopping, I finally settled for Manasi’s recipe with a bit of modification in technique.
I rolled the dough in cling film, chilled them and cut them into slices instead of rolling them into balls. I actually reduced the sugar to 1/4th cup and added a pinch of salt with coarsely powdered fennel seeds. It was a salty sweet version that will appeal to the sweet-lover as well as the savoury-lover.
Spicy Khajas** ( Recipe adapted from__bawarchi.com)
Deep fried savoury crisps
Type – Festival Food, Indian Snack
Time taken – Around one hour including drying time