Spicy Khajas & Nankhatai in Diwali Blogging - Part I
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
- Mix the flours with salt and spices.
- Add water little by little to make a smooth and pliable dough. Knead with one tbsp oil into a smooth ball.
- Divide into 4 big balls. Spread each ball into a big round (less than 1/2 cm thin). You can cut this into desired shapes. Prick both sides of all pieces with a fork.
- Dry out the cut out pieces on a clean kitchen towel. Repeat the same process for the other 3 balls. Dry out the pieces for 20 minutes or so on the towel like shown in the picture below.
- Heat about 1.5 cups of oil in a kadai. (use the one you prefer for deep frying).
- You can decide if the oil is hot enough by putting a small piece of dough. If it rises to the top immediately, the oil is ready.
- Put the cut out pieces in batches and fry till golden brown on a medium flame. Drain excess oil on kitchen tissues. Store in airtight container.
You can add any of your favourite spices like black pepper, sesame seeds etc. to the dough. The original recipe asked for the dough to be rolled into small puris, but I found my method more practical
Just reminding you about Weekend Breakfast Blogging - the theme for this month is Twist in the Plate. Did you jazz up an ordinary breakfast for Diwali? Did you try your favourite blogger's recipe with your own twist? Did you turn a sweet one into a savoury one?
Come on, share it with us. You have time till 29th of this month to send me your entries. WBB turns monthly and theme-based this month onwards. Read more about it here.