ALMOND & CASHEWNUT FLOURLESS COOKIE


This is a flourless,cookie made with powdered nuts.You can make a single nut powdered

cookie.I have tried with almond and cashew .You could try with only cashewnuts,only

almonds or only pistachios or a blend of all three.So it’s up to you to make the choice.

You could decorate the top with nuts of your choice.

An important note about this cookie is that it does not have any oil,or butter in the dough.

You could use powdered candy (panagalkandu in Tamil)as a substitute for sugar.So…..now

let’s get into the recipe

INGREDIENTS

2 cups powdered almond

2 cups powdered cashewnuts

2.5 or 2 cups sugar ..depending on your taste

a pinch of salt

1/4 cup milk mixed in a pinch of kesar or yellow color

1/2 tsp powdered cardamon

A pinch of nutmeg.

METHOD

Mix all the dry ingredients together .

Add milk enough to bind .Do not knead.

Roll out into shapes you like and bake in a moderate oven (175 degrees)for 12 minutes or till

done.It will turn crisp when it is cool so don’t worry if it’s soft .Allow to cool and store.

Do try this easy recipe and send in your comments and suggestions!

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THATTAI


This is a savoury biscuit deep fried,and a 

famous snack of South India.It’s easy to 

make with store bought rice flour itself,but

you have the option of homemade rice 

flour .I learnt this from a dear friend.

The same friend came home one evening

and I just put the whole container with 

these thattai.(we had no formalities of

serving on a plate).As our chat was going 

on, the level of thattai was going down 

which no one noticed.When her fingers 

reached the base ,she realised it’s over.She 

said it was very tasty ,not knowing it was 

her recipe.So folks, I thought I should 

share this recipe with you all.Dedicated to  

my friend!

INGREDIENTS

1 cup rice flour

1/4 cup channa dal or split ulundu soaked 

for 2-3 hours.

1 tsp.red chilli powder or 2 tsp.green chilli 

paste.

A pinch of asafoetida

1/4 tsp pepper powder

1 tsp coarsely ground cummin seed powder

1 tsp sesame seeds

1 pip garlic crushed

Curry leaves chopped(optional)

Salt to taste

2 tblsp ghee or butter heated

Oil for frying

METHOD

Roast the rice flour for just one minute.

Remove from fire.Add the hot ghee and the

 rest of the ingredients and make a soft 

dough.Grease your palm or any butter

paper.Flatten into rounds and deep fry in 

oil till golden brown.When the oil stops 

bubbling  you know it’s done and can be 

removed.Do fry in medium heat.

Variations

1/4 cup gram dal flour maybe added with this recipe.

1/4 cup pottukadalai(roasted gram dal)powder can be added

1/4 cup pottukadalai(roasted gram dal)powder can be added

1 tblsp ulundu flour can be added. 

1/4 cup of any millet flour also can be 

added.

This can be stored for more than a week.


NANKHATAI


After a long pause of posting recipes,today i bring you a melt in mouth biscuit which is

very easy to make.In India it is called Nankhatai,,and in Sri Lanka it is called Ghanakatha.

It is only a one bowl mix ,and even a beginner could try a successful hand at this recipe.

Ingredients

2 cups flour

1 tsp.baking powder

1 cup sugar

1 cup butter (at room temperature)

1 egg

a pinch of salt

1/8th cup milk powder

a little melted butter for brushing on top of the biscuits

a little sugar or brown sugar for sprinkling

1 tsp.vanilla essence

Method

Mix the soft butter with a spatula,add  the rest of the ingredients one by one and bind to a

dough.(no need to knead).Make desired size or shape.Arrange on a greased baking tray or

lined tray . Brush with melted  butter.Sprinkle sugar on top.Bake at 160 degrees for 20-25

minutes.

NOTE: If you like ,you may press on any nuts you like