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North Indian Punjabi Recipes

North Indian Punjabi Recipes
If Punjabi recipes tempt your taste buds, then this page is a must-visit. Take a peep into Anita Chahal aunty's kitchen and see what authentic Punjabi food is all about. You will also find fusion recipes from Anita aunty's Punjabi kitchen. Not to mention, she has started to share OPOS recipes as well.

Authentic South Indian Recipes

Authentic South Indian Recipes
If you love south Indian food, do not leave without checking this page. Dedicated to Chitra Balachander, a south Indian homemaker, the page is all about taking a journey into her south Indian kitchen. Travel with me to her kitchen to savor traditional south Indian food.

What is Gluten Allergy; How to Deal With It


gluten intolerance

What is the buzz about gluten these days? Every other person is talking about gluten intolerance or gluten sensitivity. What is it?

Over 20 million Americans experience stomach problems from gluten. A number of people also complain of celiac disease (CD), which is an autoimmune disorder caused by gluten sensitivity or intolerance. 

However, gluten doesn’t rattle the guts of each one of us, but only affects people with celiac disease. This means gluten isn’t all that bad for everyone. It is not good for people with CD.
In CD patients, these proteins are absorbed in the small intestinal walls. As a result, the immune system mistakes these proteins as intruders, starting a furious, tissue-damaging inflammatory response.

In normal human beings, small bowel comprises villi or finger-like projections, which produce digestive enzymes. However, in celiac disease patients, the misguided response from the immune system attacks these villi. As a result, these fingerlike projections produce fewer digestive enzymes while absorbing less nutrients. Such reaction of the immune system can damage the intestinal tract, leading to various digestive problems, nutrient deficiencies, and increased risk of diseases.

In celiac disease, small intestine is inflamed and gluten causes it to leak, resulting in diarrhea, anemia, weight loss, and osteoporosis. There is also a risk of bowel cancer.

Celiac Disease Symptoms

Though the exact cause of CD is still not clear yet, it is known to be a genetically inherited disorder. Some of the most common CD symptoms in kids may include:

  • abdominal bloating
  • constipation
  • chronic diarrhea 
  • foul-smelling or fatty stool 
  • chronic gas
  • nausea
  • stomach pain 
  • vomiting
Contrarily, adults are less likely to experience digestive problems from celiac disease. Their symptoms may include
  • depression
  • bone/joint pain
  • anemia 
  • anxiety 
  • extreme tiredness
  • infertility
  • itchy skin rashes
  • dermatitis
  • canker sores in the mouth 
  • missed menstrual periods 
  • recurrent miscarriage seizures 
  • headches
  • osteoporosis
  • ulcers
  • intestinal blockage

What is Gluten

Gluten is derived from the word glue, as it has glue-like properties.

It is a term used for the proteins found most commonly in grains, such as wheat, barley, and rye. In simple words, gluten acts as glue that helps foods maintain their shape. The two sub-proteins, including gliadin and glutenin, form strands when it comes in contact with water, which strengthen dough. It gives elastic properties to dough and allows breads to rise upon baking.
These proteins create pockets in the dough that trap air released from leavening agents.
 

Risks
  • ·         Gluten can cause intestinal problems and inflammation and degeneration of intestinal lining.
  • ·         It may have compromise the barrier function of the small bowel, thus raising the risk of leakage of unwanted substances into the bloodstream. However, it is still unclear whether this condition only affects people with celiac disease or also those with no celiac disease but gluten intolerance.
  • ·         It may raise the risk of irritable bowel syndrome.
  • ·         It may cause a leaking gut.
  • ·         Many neurological problems may result from gluten sensitivity in some patients – known as gluten-sensitive idiopathic neuropathy.
  • ·         Cerebellar ataxia is a serious disease of the brain that is claimed to be partly caused by gluten. In this condition, the patient is not able to coordinate movements and balance and experiences communication problems.
  • ·         Gluten ataxia is directly linked to gluten intolerance, which involves irreversible damage to cerebellum.
  • ·         Epilepsy, autism, schizophrenia are known to respond well to a gluten-free diet.
  • ·         Gluten may have opioid-like effect on some people and cause cravings for wheat and related cereals.
  • ·         It is related with many autoimmune diseases, such as Hashimotos thyroid, multiple sclerosis, type 1 diabetes, among others.

Gluten Intolerance Symptoms
Some people with no celiac disease may also get gluten intolerance. In such patients, there is no attack on the body’s own tissues. But many symptoms are similar to that of celiac disease. The patient may experience fatigue, bloating, diarrhea, stomach pain, ands pain in the joints and bones.
  • ·         Skin rashes
  • ·         Fatigue
  • ·         Diarrhea
  • ·         Headache
  • ·         Bloated stomach

Wheat Allergy or Wheat Intolerance
You may be intolerant or allergic to wheat if you have any of the following symptoms. However, having these symptoms does not indicate a confirmed wheat allergy. This could be due to other medical conditions. Always check with your doctor to understand the cause of your symptoms:
  •  Diarrhea
  •  Bloated stomach
  •  Arthritis
  •  Depression
  •  Chest pain
  • Nausea or vomiting
  • Eczema
  • Mood swings
  •  Feeling dizzy
  •  Palpitations
  •  Joint pain
  •  Skin rashes
  •  Psoriasis
  •  Sneezing
  •  Fatigue
  •  Swollen throat
  •  Irritable bowel syndrome
  •  Unexplained cough
  •  Watery or itchy eyes
  •  Runny nose

Wheat is listed as one of the top food allergens, besides milk, soy, tree nuts, peanuts, shellfish, fish, and eggs.

If you are intolerant to wheat, you may still have some chance of returning to using wheat after a short break. Unfortunately, if you have developed wheat allergy, there is no point of return.

Gluten Free Foods

Allowed foods

The following foods are naturally gluten-free:
·         Fruits and vegetables
·         Fresh eggs
·         Unprocessed beans, seeds and nuts
·         Fresh meats, fish and poultry
·         Most dairy products

Gluten-free foods are produced with gluten-free grains, which include quinoa, corn, tapioca, rice, teff, and oats. High in iron, protein, and fiber, chickpea flour/gram flour (besan) is a gluten-free food, which is tasty and has an awesome flavor.


  • ·         Amaranth flour
  • ·         Arrowroot flour
  • ·         Barley flour
  • ·         Banana flour – made from raw, dried bananas
  • ·         Brown rice flour
  • ·         Buckwheat flour
  • ·         Chia flour
  • ·         Coconut flour
  • ·         Chickpea flour
  • ·         Cornflour
  • ·         Coffee flour
  • ·         Corn meal
  • ·         Hemp flour
  • ·         Millet flour
  • ·         Maize flour
  • ·         Lupin flour – belonging to the peanuts family
  • ·         Potato flour
  • ·         Oat flour
  • ·         Quinoa flour – belongs to the beats & spinach family
  • ·         Potato flour
  • ·         Potato starch flour
  • ·         Rye flour
  • ·         Soya flour
  • ·         Sorghum flour
  • ·         Teff flour
  • ·         Tapioca flour
  • ·         White rice flour

Who Needs To Go On A Gluten-Free Diet?

gluten free
If you have gluten sensitivity or intolerance or celiac disease, the best option may be to go on a gluten-free diet. Celiac disease causes inflammation of the lower gastrointestinal tract.

Common Foods That Contain Gluten

Noodles, Pastas, chowmein, egg noodles, udon, raviolis, breads and pastries, flatbreads, muffins, rolls, potato bread, pita, croissants, naan, cornbread, donuts, crackers, baked goods, brownies, pie crusts, cereal & granola, corn flakes and rice puffs, biscuits, waffles, pancakes, French toast, crepes, panko breadcrumbs, stuffings, dressings, flour tortillas, sauces & gravies, beer, brewer’s yeast,
Gluten free: Rice noodles, mung bean noodles, tofu, distilled beverages, vinegars, wines, hard liquor

Avoid Unless Labeled Gluten Free

French fries, energy bars/granola bars, potato chips (especially those with seasonings containing wheat starch or malt vinegar), candy, processed lunch meats, soups that use cream and flour as a thickener, salad dressings and marinades, starch or dextrin, brown rice syrup that uses barley enzymes, imitation food, meat substitutes made with seitan, soy sauce, self-basting poultry, cheesecake filling, pre-seasoned meats, beers, malt beverages and vinegars sourced from gluten-containing grains.
·         herbal or nutritional supplements
·         lipstick, lipgloss, lip balm
·         drugs and over-the-counter medications
·         play-dough

Places where cross-contact between gluten and non-gluten products can occur include

  • ·         Flour sifters
  • ·         Toasters
  • ·         Oil used for deep frying breaded products and gluten-free items
  • ·         Shared containers
  • ·         Improperly washed containers
  • ·         Condiments, including mayonnaise, jam, peanut butter, butter, mustard
  • ·         Oats
  • ·         Pizza
  • ·         French fries

People with celiac disease are excessively intolerant to gluten and develop gluten sensitivity or allergy. As a result, they must remain on a strictly gluten-free diet all through their lives.  If such persons accidentally end up eating a gluten product, they may experience severe symptoms in the form of abdominal pain or diarrhea. If you have celiac disease, you may experience severe reactions from gluten, which could even cause extreme complications, such as small intestinal cancer. 

Here are a few gluten free recipes that you may want to try:
chickpea gluten free snacks


References


Image credit
1. http://cdn.shopify.com/s/files/1/0419/3629/files/gluten-info.jpg?20038
2. http://www.outspokenonhealth.com/wp-content/uploads/2012/08/Gluten-Free-Grocery-List2.jpg
3. http://www.good4u.co.uk/uploads/images/gluten-free-01.png

Do Oats Contain Gluten?

oats
Most of us are under the impression that oats, which are rich in fiber, contain gluten. However, this is not correct.

Research reveals that oats are completely safe for celiac patients. Generally, oats contain avenine, which are non-toxic proteins and easily tolerated by celiac disease patients. They don’t contain gluten. However, 1% of celiacs may show a reaction if they consume a large amount of oats regularly.

Pure oats are gluten-free. While most commercially processed oats are contaminated, some varieties of oats are grown and processed in uncontaminated environments and are sold under the label "gluten-free."

Though oats are not related to gluten-containing grains, including wheat, rye, and barley, they may sometimes be contaminated during growing, processing, or harvesting period. Such oats may not be safe to use.



Cross-contact can occur in the field where the crop is grown side-by-side with other grains, especially wheat, making oats contaminated.

Oats selected from sources contaminated by rye, wheat, or barley may cause gastrointestinal (GI) symptoms due to the increased fiber in oats.

Are Oats Gluten Free?
Historically, the safety of oats has been an issue of debate. Extensive research reveals that the majority of people with celiac disease can tolerate moderate amounts of uncontaminated, pure oats. In fact, pure oats are beneficial to those individuals with CD who can tolerate it, as these are a crucial source of proteins, fiber, and carbohydrates.

For celiac disease patients, the amount of pure oats in everyday diet should be limited to 50-70 grams (1/2 cup of uncontaminated oats) for adults and 20-25 grams for children.

Please go to the source to get a deeper insight on oats.

References
http://www.diabetes.org/food-and-fitness/food/planning-meals/gluten-free-diets/what-foods-have-gluten.html?referrer=https://www.google.co.in/

Eggless Cake Rusks/Biscotti

eggless cake rusk
Light, fluffy, and crunchy, these eggless cake rusks are a breeze to process. Of course, if you have a good cake recipe at hand, you can create these crunchy bites and surprise your family & friends with these crispy delights.

I have been fondly in love with rusks. In my mom's home (mayka), we usually enjoy rusks with morning tea. The local confectionery in Patiala (my home town) sells crispy, crunchy biscottis. I had never thought I would be baking them on my own one day. But this wasn't sudden. After marriage, I had stopped eating the double-baked cakes because I do not like the taste of rusks available in Delhi. I was looking for a taste of my Patiala cake rusks, so every time I would visit my mom's place, I would bring bundles of these along.








cake rusk recipe step wise
But then ever since I started baking cookies myself, experimenting with a lot of options, I was curious enough to try my hand at biscottis. I usually bake suji cakes only and hardly use maida in any of my recipes. But since I had a failure at baking suji rusks some time back, I wanted to be successful this time. So thought of using a maida cake recipe. Voil!

eggless biscotti
The results did not disappoint; rather, I have baked some of the tastiest cake rusks I have ever had all my life.

I am extremely happy with the results, because my dad loves cake rusks, and I can make these for him. Couldn't be happier !!!!!!!!!!!

On top of it, both my father-in-law and mother-in-law are diabetics, so I can take a plunge into making sugar-free biscottis for them, because this is the first thing in the morning that they have!

Let's go to the recipe quickly!

Recipe

2 cups - All-purpose flour (Maida)
1/2 cup- Oil (I used saffola)
2 tsp - ghee/butter (room temperature)
1/2 cup - Milk powder
1/4 tsp -cinnamon powder (dalchini)
1/4 tsp-nutmeg powder (jaiphal)
1/4 tsp-cardamom powder (elaichi)
1 tsp- Apple Cider Vinegar (you may use any type of vinegar)
1 cup -Milk/condensed milk (I used milk)
1 tbsp -curd/yogurt
1 tsp-baking powder
1tsp -baking soda
3 tbsp -sugar

cake rusk



  1. Preheat oven for 10 minutes (180 degrees). I use Microwave convection.
  2. Keep a baking tray greased or place a parchment paper over it. I used baking pan only.
  3. Sieve flour, baking powder, baking soda two-three times.
  4. Add cinnamon, nutmeg, cardamom powders.
  5. In a separate bowl, mix all wet ingredients.
  6. Whisk wet ingredients well so that they get fluffy.
  7. Slowly mix wet ingredients with dry ones. 
  8. Use your hands for mixing.
  9. It will be a sticky dough.
  10. You may divide the dough into two halves, if possible. 
  11. But I didn't divide. I simply put the entire batter, which resembles dough, into the greased baking pan.
  12. Bake for 20-25 minutes. It will rise beautifully.
  13. Let the cake cool for 20-30 minutes.
  14. Cut the cake into two halves.
  15. Make a cut horizontally because we want to make thin rusks. 
  16. Cut into similar sizes.
  17. Place on a baking tray and bake for 10 minutes at 160 degrees.
  18. Turn the pieces upside down.
  19. Bake the other side for 8-10 mins at 160 degrees.
  20. Let them cool on a wire rack.
  21. Enjoy these crunchy bites with a hot cup of milk or tea.

Dry Kala Chana

Sukha kala chana or dry black chickpeas is a favorite recipe in my home. Prepared specially after ashtami upwas in navratri, kala chana, without gravy, tastes awesome with halwa and poori (though I am not too fond of pooris).


Recipe:

  • Soak kala chana overnight. 
  • In the morning, boil it with enough water. 
  • Take 1 tsp of ghee, add jeera. 
  • When it crackles, add kala chana. 
  • Stir, and then add cumin powder (jeera powder) amchur powder (dry mango powder), red chilli powder (if you eat), and kala namak (black salt). 
  • Stir and cook (do not add water). 
  • Enjoy 
  • Perfect recipe for poori & halwa

Paneer-Alloo Kofta in Appe Pan for Navratri Fast

paneer-alloo kofta
Navratris have already started. It is that time of the year when most of you observe fasting for nine days. While some fast for ashtami, some others observe Navmi.

My mom follows her mother in law when it comes to observing Navratris. So my mom's family fasts for Ashtmi, so do I and hubby dear.

Traditional Navratri recipes were kuttu parantha and potato curry. Today, we have some many brains working to include falahari or fruit-based navratri recipes.

Navratri Fast Recipes

I am a big admirer of appe pan because it gives me health food. Of course, it saves me time and offers me unmatched health benefits, since I can make non-fried versions of fried recipes.

While fasting last ashtami, I wanted to change my traditional navratri recipe of having only potato curry with kuttu roti.

So I decided to prepare paneer at home by adding 2 tbsp curd in 2 cups of boiling milk. The milk curdled quickly and whey separated from paneer.
Sieve paneer from whey.
Use whey for this cheese cutlet curry or kneading dough.

Without further ado, let's get to the navratri recipe now!












paneer kofta
Paneer Alloo Kofta Recipe for Navratri Fast

1 cup - paneer
3 -boiled potatoes
1 tbsp - Grated Ginger (if you use during fast)
Sendha Namak (rock salt) according to taste
1 Ginger chilly
1 fat pinch of turmeric
coriander leaves
1 tsp cumin seeds (jeera)
1 tbsp kuttu atta (if you are not fasting, you can add suji/maida/rice flour instead)
1/2 tsp ghee ( if you are not fasting, you can use mustard oil/vegetable oil)
1 tsp curd (optional)


Procedure

  1. Crumble paneer.
  2. Mash potatoes
  3. Grate ginger and add along with salt, green chilly, coriander leaves, turmeric, and cumin seeds.
  4. Add kuttu atta (flour) and curd.
  5. Mix everything well.
  6. Make small balls for Paniyaram pan.
  7. Grease appe pan.
  8. Place balls in appe pan.
  9. Cook & cover on medium flame.
  10. Meanwhile let's prepare the gravy.

paneer alloo kofta
Gravy ingredients
Whey - 2 cups  (optional) - you may take water instead
Cumin seeds - 1/2 tsp
Salt
Green chilly
Turmeric
Boiled Potatoes- 2
Tomato -1
Ghee- 1/2 tsp
Almonds- 10-15

Process
  1. Grind tomatoes, green chilly and almonds.
  2. Keep aside.
  3. Take a pan and add ghee.
  4. Put cumin seeds when the ghee heats up.
  5. When jeera splutters, add green chilly and potatoes. 
  6. Fry potatoes.
  7. Now let's add tomato paste.
  8. Let the tomatoes cook well.
  9. Add salt. haldi. Mix
  10. Add whey or water. If you want the gravy to be thick, you may mash half potato and add it to the curry.
  11. Let the gravy cook & thicken.
  12. Add paneer-alloo koftas.
  13. Garnish with coriander leaves & enjoy this healthy recipe with kuttu/singhada roti or samak chawal on navratri fasting day :)

Mathura Peda: A Quintessential Indian Sweet



homemade peda recipe

Visited Vrindavan recently and fell in love with the uniqueness of Mathura peda. Since then I have been wondering how to make this peda typical of Mathura. Surprisingly, this form of peda is prepared in Karnataka's Dharwad. I did not know this until a dear friend of mine, Radha Natarajan, shared the recipe of Karnataka peda. What more could I ask for?

I tried to replicate her recipe and the result is before you. Her peda recipe inspired me to give it a try and relive the taste typical of Mathura pedas. 



The festival of light is knocking at our doors, and we are all geared up to celebrate our favorite festival. We all love to make diwali sweets, distribute diwali gifts, and share love with each other. Not to forget the cracker mania!!I do not like crackers, so I see it as mere waste of money. On top of it, the air and sound pollution are benumbing.

Anyway, let's see what magic you can create this diwali. Mathura peda is one delicacy that is a favorite with everyone.

This Mathura peda makes a special festive gift as well. Surprise your friends with this Mathura-special treat this Diwali!



#mathura #peda
Of course, there will be some difference between the handiwork of professionals and novices like me, but there is no better feeling than getting a near-perfect recipe in your first attempt at making a delicacy, which is world famous for its taste, unique fragrance, and richness.

It took me more than an hour of continuous stirring to churn this out. But the end product was worth all the efforts. I took half cup of paneer (cottage cheese) and 1 cup of condensed milk (made at home) for the recipe.

The best thing about this delicacy is that it's not as sweet as other Indian sweets, but yes, it is loaded with calories, since it is a completely dairy preparation. Nevertheless, it won't hurt once in a while to have this traditional Indian sweet.

But the taste is so divine that you cannot have just one.

Here's the step-by-step mathura peda recipe:
add curd to milk 
curdling milk

let it curdle

paneer is ready

keep condensed milk ready

let's sautee paneer


keep sauteeing 
add condensed milk





let it cook, keep stirring

condensed milk has dried out

keep sauteeing until you get a crumbly mixture

add to grinder or food processor and grind the mixture

sautee the ground mixture again

add little milk to the mixture now or while grinding...the mixture has started to change color

look at the authentic mathura peda color


roll out into balls - so you get melt in mouth mathura peda


feedback from neelam Singh on mathura peda


Recipe
Paneer - 1 cup (you may take more)
Condensed milk -1 cup (take 2 cups of milk, add 1/2 tsp ghee, elaichi powder, and 1 tbsp sugar powder - keep it on a low flame and keep stirring until it gets thickened and is reduced to almost half)
Milk -3 tbsp
Ghee- 1 tsp
powdered sugar for coating (optional)

feedback on mathura peda by Neelam Avasthy


















#dharwad peda


Procedure
I made paneer by adding 2 tbsp of curd in milk and allowed it to curdle. Then I took a tea sieve to filter paneer from whey. Whey can be used to knead regular dough. I even add it into curries sometimes.


  • Once you have paneer churned out. Wash it with cold water, especially if you prepare it with lemon. 
  • Take a nonstick pan, add 1/2 tsp of ghee. 
  • Add paneer and keep stirring until it dries up.
  • Add condensed milk only after paneer feels dry. It should not have any moisture.
  • After adding condensed milk, keep stirring until it evaporates and the color of paneer changes from white to creamish brown.
  • When done, allow it to cool.
  • When the mixture has cooled down, grind it in a mixer-grinder. Of course, you may be tempted to taste it at this stage. I must tell you that the mixture tastes equally good even at this stage. But since our goal is to make peda, you have to resist the temptation of relishing a bite at this stage.
  • If it feels dry, add little milk and then grind until it forms like a paste. In my first attempt, I did not add milk while grinding and paneer turned dry after grinding.
  • Again take the same pan and roast the ground mixture. Repeated frying will ensure that we get the typical peda color. 
  • If required, you may add little ghee at this stage, especially if the mixture feels dry. But if you add milk while grinding, you may not require ghee at this stage.
  • Keep stirring until you get the color you want.
  • Switch off the flame and let it cool little.
  • We need the dough little warm to give it the shape of peda or ladoo.
  • Sprinkle little sugar powder over a tray and try to roll the pedas over the sugar mixture.
  • Enjoy this traditional delicacy at any time of the day and serve it to your guests as well.
  • Here's my take on oats peda. Check the recipe here.
  • So how are you celebrating Diwali and what are you planning as Diwali sweets as well as Diwali gifts? Would love to hear back from anyone who tries this recipe.



Besan Nankhatais With Cornflakes: A Unique Chickpea Flour Gluten Free Cookie Recipe



besan cookies
I often hear people wondering - is chickpea flour gluten free?

Yes, chickpea flour is gluten free! Rest assured about it. Chickpea flour recipes are loved by one and all. If you ask me, what I prefer doing with gram flour the most, I will say I love baking fresh batches of chickpea flour cookies, vegan and non vegan both!

Cookies are a favorite this side - given two options to choose from chickpea flour gluten free cookies and everyone's favorite snack samosa, I would choose biscuits without doubt!

But yes, not any biscuit, but those made at home. Yes, there is something special about homemade cookies. I love such kind of healthy cookies.

After successful attempts at cookie making, I have gone a step further. This time I have chosen besan (gram flour) as the main ingredient for cookies. To take my experiment to the next level, I have added cornflakes.

Try this eggless chickpea biscuit recipe, and you will immediately fall in love with the cracks as well as the unique taste & aroma of these cookies.

What makes this kind of besan nankhatai unique, you might wonder.
Well, of course, it is the addition of cornflakes!

Believe you me, this is going to be a deadly cookie combination that use less of butter and blends it with olive oil to make it healthier and perfect for my friends eyeing weight loss.

No, these are not chickpea flour chocolate chip cookies, but besan nankhatais with cornflakes!
feedback on chickpea biscuit recipe  shared by Geeta Sachdev









gram flour cookies

Gram Flour Cookies Recipe
When I shared the recipe with my friends in some food groups, they doubted the combination. But their trials with this recipe dispelled their doubts and made them to believe that chickpea flour cookies vegan taste great with cornflakes. For a vegan version, you may add coconut milk or even almond milk to replace dairy milk.

Yes, sometimes it just takes a trial to alleviate your fear and dispel your doubts about some healthy recipes, isn't t?


Chickpea Biscuit Recipe Ingredients
2 cups - Mota besan (thick gram/chickpea flour) (you may take fine besan flour)
1 cup -cornflakes (after grinding, they are merely 1/2 cup)
Sugar powder- 3 tbsp (please add more to suit your taste buds - I take less sugar)
Ghee/butter- 2 tbsp
Olive oil-2 tbsp
2 tbsp- milk (you may need little extra if the flour feels dry)
Cardamom powder- 1/2 tsp
Baking powder - 1 tsp
(Baking soda- 1/2 + 1 tsp lime juice - this is a substitute for baking powder)
Almonds- 5

Here is some feedback on the recipe from Anshu Wadhwa Pande on this batch of chickpea flour cookies:










Besan Flour Biscuit Recipe Procedure

  • Grind cornflakes (if you want crunchiness of flakes, don't grind, just crush them with hand..but by doing so, you won't get fluffed up cookies,...the cookies may flatten)
  • Take besan and add ground cornflakes.
  • Mix ghee, olive oil, cardamom powder, milk, and sugar.
  • Whisk well so that it gets fluffy.
  • Take baking soda and add lemon juice to it. Instantly pour it into ghee-sugar mixture. Mix well.
  • If you are taking baking powder as well, this is the stage to add it to the ghee-sugar mix.
  • Pour this mixture over flour.
  • Gather all ingredients. The dough may feel little sticky due to olive oil, but that's okay. In fact, I had taken 1 cup of gram flour for the recipe earlier, but I felt the dough was very sticky, so added more flour little by little to the extent that it was almost 1 cup of gram flour extra.
  • Make lemon size balls. Flatten them with your palm.
  • Grate 3 almonds over cookies and chop 2 almonds and insert in each cookie.
  • Preheat oven at 180 degrees for 10 minutes.
  • Grease a baking tray and place the cookies on it. There should be a good gap between each cookies. This will help in even baking of each cookie.
  • Bake for 12-15 minutes.  I baked for 16 minutes, so the cookies got little hard.
  • The beautiful cracks on these cookies look awesome :)
  • Do not leave the cookies inside the oven for too long.
  • Take them out on a wire rack/stand so that they cool easily.
  • Store in an airtight container upon cooling.
  • Enjoy these besan cookies with a hot cup of tea.


  • This is my version of besan nankhatais. What about you?
  • If you love the typical nankhatai recipe with chickpea flour, this recipe might interest you. 
If you are a cookie lover, here is my ever-growing cookie collection.

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