Besan Nankhatai/Nankatai are aromatic delicious Indian cookies  made from gram flour.They are crunchy yet melt in mouth .Since we use ghee/clarified butter to make these nankhatai/nantakais they taste absolutely delish and are aromatic.The entire house is left with wonderful aroma while these besan nankatais are been baked.These are so addictive that you need to bake a big batch Cos they vanish in no time.  
besan nankatai recipe
Remember I told you i baked different varieties of cookies in my previous post here's one of the cookies I tried that night. I have always made snowballs/nankatai but this time i tried adding besan/gram flour to the dough .the result was crunchy cookies Nankatias .I loved the nutty aroma from the besan while the cookies were getting baked..You could add little bit of yogurt it really gives a nice flavor .These are very addictive cookies perfect with a cup of Chai .

1 cup flour/maida
1/2 cup besan/gram flour
1/2 cup ghee
1/2 cup powdered sugar
1/2 tsp cardamom powder
1/4 tsp baking soda
1/2 tsp baking powder
1 tbsp yogurt/milk.
eggless indian cookies


  • Mix together melted ghee and sugar in a bowl and beat it till its creamy.
  • Sift together flour with baking powder and baking soda 
  • Add sifted flour and besan to this and mix well.
  • Add cardamom powder and mix together.
  • Form small balls from the dough and place it on a baking tray lined with butter paper/parchment at regular intervals ,since they expand while baking.
  • Place chopped pista/almond over each cookie
  • Preheat the oven for 10 min at 180 degree Celsius.
  • Bake the nankatais for 18-20 min.
  • Let it cool completely on a wire rack before storing in air tight containers.

easy besan nankhatai

you could add milk instead of yogurt to knead the dough.
If you wish you could also add 1/4 cup of semolina /suji but you'll need to increase the amount of sugar and  ghee by 1tbsp and also extra milk will be needed.

Baked this for my Cousin bro Birthday.Since they are observing Lent i thought of baking an eggless chocolate cake.I just eyeballed the recipe and added butter milk and sour cream which made it super soft And i was very very happy with the outcome.Cover it which buttercream/ganache or whipped cream or just have it plain. You'll enjoy every single bite...the best thing of this cake is You can just use one bowl to mix all the ingredients.
This was for the first time that I used butercream I somehow never liked buttercream I prefer fresh cream /ganache .But just gave it  a try .It was well recieved by all they all enjoyed the cake and it was vanished in no time.

Flour/Maida 1 cup
Cocoa powder 1/2 cup
1/4 cup butter milk
3/4 cup sour cream
3/4 cup Powdered sugar
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 cup oil
1 tbsp vanilla essence
1/4 tsp salt

Chocolate Buttercream
1/2 cup butter/100 gms butter
400 gms Icing sugar
65 gm cocoa powder
1 tsp vanilla essence
3-4 tbsp milk.

Beat the butter till soft and fluffy
Mix the suagr and cocoa and beat well
 Add milk and essence and beat till fluffy.


Sift together flour,cocoa , baking powder ,salt and baking soda and keep aside
In a bowl add all wet ingredients
Add sifted flour in 3-4 mixtures an mix well till its well combined and there are no lumps.
Grease one 8 inch baking pan and line it with parchment.
Preheat the oven for 10 min at 180 degree Celsuis.
Pour the batter in the prepared pan.
Bake at 180 degree Celsius for 35 min or till the skewer comes out clean.

Let it cool in the pan for 10 min then remove on wire rack and completely cool before slicing.
Cut the cake into 2
Apply a generous amount of buttercream and cover with the other half.

Apply a thin layer of buttercreamm all over the cake to crumb coat
REfrigerate for 30 min
Then pipe rossetes using 1m tip.
Refrigerate the cake for 1 hr.

I have used buttermilk i made this by adding 1 tsp vinegar to 1/4 cup full fat cream milk and let it stand for 5 min.
For Sourcream just add 1 .5 tsp lime juice in 3/4 cup heavy cream.
If you dont want to use  cream you could thick yogurt.

how to make sausage flower buns
Yet another baking recipe .These are my favourite buns.I used to always make sure i buy these from Bread Talk  .Love the cute shape of these delicious buns.I have seen these in many chinise blogs when I was zero in baking breads and I used to wonder Will I be able to ever do this but I did as time passed by and I'm happy that I persevered.
I have already posted a sausage bun before this I have used Chicken Cheese Franks and brushed these buns with garlic butter for a lovely flavour.I have tried to add some stepwise pics though I couldn't manage taking it in detail .I may add few more pics in future when I bake these again.

For the dough I used the same recipe of Sausage Roll .
6-7 Chicken Frank/Sausage

For the garlic spread
1 tbsp coriander chopped fine
3 tbsp butter
2-3 cloves of garlic minced
1 tsp sesame seeds.
Mix all ingredients together and keep aside.

Divide the dough into 6 equal parts.
Take a ball and flatten it with rolling pin
Place the sausage in the centre.

Cover the sausage with the other half and pinch it so that seals.
With a knife make 5 cuts on the dough across the sausage ,don't cut them through  fully just cut through the dough and sausage leaving a joint in each portion.
Cross the first and the last joints and turn the other cutting edges to shape it into flower

Allow it to proof for 30-45min or till they have doubled.
Apply the butter before putting it in the oven.
Preheat the oven for 10 min at 180 degree Celsius.
Bake for 20 min at 180 degree Celsius.
Brush butter as you take it out from the oven.
Allow it to cool on the wire rack.
They taste awesome while they are warm.

chicken samosa,chicken mince samosa

Chicken kheema samosa/Chicken keema samosas are our family favourite snack ..These crispy delicious Chicken Kheema samosa are super easy to make  ..We love to have this with ketchup or mint chutney any time of the day...Once you make your mince and keep it ready these get ready in  no time We  always stock up these ready made samosa sheets/Patti which are easily available in the market. You can add whichever stuffing you want make it with potato/aloo bhaji /paneer burji bhurji or bhuna kheema the choice is yours.I have made these with Chicken mince and i followed My Mutton Mince Dry Recipe only added few green peas 
kheema samosa,chicken mince samosa

Samosa patti as required
250 grams chicken mince
2 med sized onions finely chopped
1 small tomato 
4 to 5 green chillies
1 tsp ginger garlic paste
1/2 tsp chilli powder/meat/mutton masala
1/2 tsp garam masala powder
1/4 cup green peas 
chopped coriander and mint leaves a handful 
lime juice as needed 
2 tsp oil 
salt to taste 
Oil to deep  fry
2 tbsp Maida /flour mixed with water to form a paste 

crispy chicken samosa

Prepare the kheema/mince Stuffing and keep it ready.
Heat a vessel add oil once hot add ginger garlic paste and onions 
Saute until raw smell goes off 
Add in chopped green chillies and saute 
Add chopped tomatoes and cook until it softens 
then add the mince and saute for 6 to 8 minutes
Add masala mix well
Add in the peas ,cover with lid and cook until done
Add garam masala powder and salt
Check for salt add if needed
Lastly add in chopped mint and coriander leaves 
And lime juice 
Switch the flame off 
Let the mince cool down completely .

Fill in the mince in the samosa sheets/pattis
Seal the edges with the slurry made with maida/flour and water .
You can freeze the samosas in ziplock pouches or air tight containers.
Heat oil to deep fry
Deep Fry in batches over medium flame .
Remove the fried samosa on absorbent paper
Serve with ketchup or chutney .

I love croquettes its always made at my place specially when w have gatherings and parties .Its a great snack/appetizer and sure crowdpleaser. During Lent or on Meatless days I make these yummy These cheesy potato and corn croquettes which are just mouthwatering.These crispy croquettes go well with any cheesy dip or ketchup or even with mint chutney.
If you love mozzarella do cut small cubes and place it in between each croquettes .When these croquettes are deep fried the mozzarella cheesy just oozes out with every bite ..OH its yummy..I have added cheddar and Parmesan cheese You can add whichever cheese you fancy.
These can be made well in advance and kept frozen .Then you just deep fry them whenever you want to.I have blended sweet corns coarsely you can simply add corns to the potato mixture.

4  medium Potatoes boiled
1 cup sweet corn
1 tsp pepper powder
1 tsp red chilli flakes /as needed
1 tsp mixed herbs
1 tbsp finely chopped coriander leaves
1/2 cup Cheddar cheese
1 tbsp Parmesan cheese

For the white sauce
1 tsp butter
1 1/2 tbsp maida/flour
1/2 cup milk

For the coating
 3  tbsp Flour
1 tbsp cornflour
oil to fry.


  • In a saucepan heat butter ,add the flour and stir for 1-2 min.
  • Then add the milk and keep stirring constantly till you get a thick dough like mixture.
  • Mash the boiled potatoes and mix with the crushed corn.
  • Mix the thickened white sauce to the corn and potato.
  • Add the chilli flakes,pepper ,herbs and cheese.
  • Sparingly add salt since cheesy is also salty.
  • Mix the cheese and the coriander leaves and mix till all is well combined to a dough.

  • Divide into small balls and shape into cylindrical size.
  • Refrigerate these croquettes for 15-20 min.
  • Make a paste of flour,cornflour  and water ,the paste should be dropping consistency.
  • Dip the croquettes in this flour paste and roll into breadcrumbs .
  • Refrigerate for 15 min.
  • Heat oil in a pan and deep fry these on medium heat till they turn golden brown.
  • You can either shallow fry or deep fry these croquettes.
  • Serve hot with sauce/dip of your choice.

I love baking especially when I feel low.Baking is therapeutic and I really feel charged up after baking . I have baked in the mid night right up to 3-4 am .And I still enjoy baking late nights..I was feeling a bit low past few days so experimented a lot in baking .I baked variety of cookies ,breads and cakes I'll be sharing in the coming days.
Today I thought I would share these yummy cookies which just melt in mouth.I had bookmarked this recipe long ago and I keep baking these yummy cookies at least twice a month.Make sure you make a  huge batch of these yummy cookies as they vanish in no time..These cookies are very addictive.

1 1/2 cup/300 gms butter
1 cup /120 gm  icing sugar
2 1/4 280 g APF/Maida
1 cup /150 gm custard powder.
1 tsp vanilla essence

Sift the flour,custard powder and keep aside.
Cream the butter and sugar.
Then add flour,custard powder and essence.
Knead till you get soft dough.
Divide into small balls.
Flatten the balls on your palm and press it with a fork .
Line the baking tray with parchment paper/butter paper and place the cookies .
Bake in preheated oven at 180 degree Celsius for 15-20 min.
Remove the tray from the oven and allow the cookies to cool on a wire rack.
Store it an airtight container .

This will be the first post under the category of Salad in my blog..It's not that  I don't eat salads but somehow it escaped from my mind to post it. During Summers I prefer eating salads and this salad is my favourite .Here's a simple salad with chicken and macaroni .I have only used  mayonnaise and pepper for the dressing I'll be posting  the recipe of my homemade mayonnaise later .

2 cups boiled macaroni
1/2 cup mayonnaise
1 tsp crushed black pepper/as needed
1/4 tsp salt
3-4 tbsp boiled sweet corns kernels.
1/2 cup chicken boiled and shredded.
salad leaves
1 stalk of celery chopped (optional)

Boil macaroni  with salt and water ,drain the water and drizzle a teaspoon oil and toss it well .
Boil boneless chicken breast with salt and pepper and shred to pieces.
In a bowl mix mayo and macaroni and shredded chicken add corns,salad leaves and celery.
Toss well  till its coated.
Refrigerate for 1 hr serve chilled.

Sending this to "Delectable Flavours Giveaway Event"

This is our family favourite..We love this with Breads/Rotis.Its just like the Stuffed Chicken  Masala we make with giblets and chicken liver but here we add the green masala boiled chicken which is then shredded and then tossed with the vegetables.If you want to avoid chicken you could ,it still taste nice with the veggies and croutons and the nuts make it even more tasty.
Though the list of ingredients is too big but believe me its really mouthwatering.

For the chicken marination
500gms Chicken
1 tsp lime juice
1/2 tsp turmeric powder
handfull of Coriander leaves
2-3 Green chillies
1 inch ginger
5-6 garlic cloves
1/2 tsp pepper powder
1/2 tsp garam masala powder

Other Ingredients
2 Potatoes
1 cup green peas
1 carrot
6-7 cashews
9-10 raisins
2 slice breads
1 tsp garam masala
2 onions
3-4 green chillies
1 tsp ginger garlic paste
lime juice as needed
chopped coriander and mint leaves to garnish

  • Clean the chicken pieces,wash well and pat dry.
  • Grind the chillies with ginger garlic and coriander leaves.
  • Apply salt ,lime and turmeric powder to the chicken and leave for 15 min.
  • Now boil the chicken with the ground paste,garam masala ,pepper powder and water till well cooked.
  • Towards the end when the water nearly evaporates add 1 1/2 tsp oil.
  • Let the water evaporate completely .then lower the flame and saute for 3-4 mins.
  • Shred the chicken into pieces.

For the veg masala
  • Boil the green peas ,potato and sweet potato.
  • Then cut the potato and sweet potato into cubes.
  • Cut the bread into cubes and Fry the bread till crispy and golden brown.
  • In a pan heat oil add chopped ginger garlic and finely chopped onions and saute on med flame till raw smell goes off and onions turn soft, then add the chopped green chillies.
  • Add the vegetables and saute well.
  • Then add the garam masala powder  and lime juice.
  • Check for salt,add if needed, add the fried nuts.
  • Lastly add the shredded chicken pieces and saute for 5  to 7 mins.
  • Garnish with chopped coriander and mint leaves.
  • Serve with chapatis/Breads/Pav/Dry Fruit Pulao 

Try this cheesy yummy pizza you'll never wanna have a pizza from out I bet.Free from preservatives and MSG .You can add your fav toppings and have a feast at home.I have posted my pizza sauce sauce and pizza dough  recipe before .Do try this homemade pizza and you'll be wanting to have more.

2 med pizza base click here for pizza dough
1 cup Pizza Sauce
1 capsicum
1 onion
400 gms Boneless Chicken
10-12 Chicken Sausage
4-5 cloves garlic minced
Chilli flakes as needed
oregano as needed
Parmesan 100 gms
Mozzarella 200 gms.

Cut the chicken into small chunks and Marinate with salt,garlic,herbs and chilli flakes and keep aside for 20 min.
In a pan heat 1 tbsp oil and fry the chicken .
Refer here how to make homemade pizza base
Apply pizza sauce sauce on the pizza base and sprinkle cheese and place the  chicken sausage , the herb chicken and the veggies.
Put some more cheese on top and sprinkle some oregano and chilli flakes.
Bake at 180 degree Celsius for 10-15 min or till the cheese has melted and turns bubbly.
Enjoy your homemade pizza with any dip I enjoyed mine with a cheesy dip and some cool Strawberry Soda.

Hope you all had a wonderful Holi yesterday.I remember as a kid I used to play holi with my cousins and friends but I never liked playing with colours.We only played with water balloons.And then we use to relish Soft hot Puran Polis which my Mom used to make.Yeah we too make puran polis on holi ..Surprised? Though I'm a Catholic and firm believer of my faith I do enjoy other festivals atleast in eating..Being a foodie I love to celebrate all festivals We do make Sheer Khurma and biryanis on Eid and Kaju Katli  and ladoos and many other sweets on Diwali  and ofcourse Sweets on  Christmas.
My mom makes the best puran poli I have tasted till date she makes it very soft it just melts in the mouth.Even my hindu friends used to love Mom's Puran Polis .She still grinds the dal and jaggery on a grinding stone.
I enjoyed relishing these soft melt in mouth puran polis yesterday too so thought of sharing it with you all.Few of my friends and readers too asked me to post this few days back so here's the recipe.

250 gms Chana Dal
250 gms Jaggery
250 gms Maida/All purpose flour
1 tsp cardamom powder
1/2 tsp nutmeg powder
1/2 tsp sunth /dry ginger powder
ghee as needed
oil to knead the dough
pinch of salt

Cook the Chana dal  together with water till 85-90% done.
You could even boil the dal in the pressure cooker for 6-7 whistles.
When the dal is boiled nearly 85-90% done means when the dal turns soft but yet not mushy switch off the flame.
Drain all the excess water and cook the dal with the jaggery till the jaggery melts and the mixture is thick.
Grind the dal and jaggery  with cardamom powder ,dry ginger powder and nutmeg very fine till smooth.
Knead the maida with water to a very soft dough.Put oil or ghee on top and leave it for sometime.
Make balls of the ground chana dal and jaggery.

Take a ball of dough and flatten it on your plam ,stuff the puran(ground chana dal mixture)
Dip in flour and roll it like a chapati gently with the rolling pin.

Heat the iron griddle and place the puran poli once the tava is hot put little ghee and turn the side.
With the spatula press one side so that it puffs up well.
It will not take more then 2 min to be ready.
Remove from the tawa/griddle and drizzle ghee and serve.
Let it cool completely before storing it in air tight container.

You any need around 1/2 cup water and approx 2 - 3tbsp oil to knead the dough ,the dough needs to be soft very soft .You can also need with milk
The amount of oil and wAter needed depends on the flour you may need less or.more but the dough needs to be very soft .

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