NANKHATAI

NANKHATAI

Nankhatai is basically an Indian cookie. Eggs are not used in this recipe. It is very easy to make and does not need much time. It is liked by all age groups, especially the kids.

Ingredients:
All purpose flour(maida)-1 1/2cups,
sugar(powdered)-1/2 cup,
butter-1/2cup,
baking soda-1/4tsp,
cardamom powder-1/2tsp,
nutmeg powder-1/4tsp,
a pinch of salt,
little milk.
Method:
Butter should be at the room temperature.
Add sugar to it and mix well.
Add flour, baking soda, cardamom powder and nutmeg powder and make a soft dough using little milk.
Make small balls of equal size.
Preheat the oven to 180 degrees C.
Grease the baking tray with little butter.
Keep the balls leaving some space in between. Flatten each ball lightly.
Bake the nankhatais for 18 to 20mts.
Allow them to cool.
On cooling, remove them from the tray and store in a container.

ULLI THEEYAL(SMALL/PEARL ONION CURRY)

ULLI THEEYAL(SMALL/PEARL ONION CURRY) 
This dish is very popular in Kerala, forming part of  their cuisine, on important occasions. It is a very good side dish for rice.

Ingredients:
Pearl onions(sambar onions)--1/4kg,
tamarind-one avla size,
coconut(grated)-2cups,(approx-1 small coconut),
red chillies-4 nos,
corriander seeds-1tbsp,
salt to taste,
mustard seeds-1tsp,
curry leaves,
oil.
Method:
Soak tamarind in little water for 1/2hr. 

Remove the thick pulp.

Heat a pan,add little oil. 

Fry the corriander seeds and chillies to light brown. 

Remove.

Again, fry the grated coconut in little oil to a reasonably brown shade.

Grind the fried grated coconut, corriander and chillies to a fine paste using water(call it masala). Keep aside. 

In the pan,fry the onions in little oil. Add little water to it and cook till onions become soft.
Add tamarind pulp and cook for a while.

Then add the masala and salt and cook for 5 more mts on a medium flame.

Water can be added to to get the required consistency. 

Do the seasoning(phannu) with mustard seeds and curry leaves in oil.