N - Easiest Nan Khatai Recipe

Hello Friends, 


Nan Khatai is one recipe I had first learned way back in my school days.
I vividly remember my home science teacher Mrs. Singh explaining and mixing the cookie dough while demonstrating the recipe.


These cookies are made in different ways. Some make it with eggs, while others do an eggless version of the same. cookies are made in so many different ways. It can be made with either maida or gram flour.
They are very easy and can be made from start to finish under 30 minutes. I hope you like my recipe and will try this out. Do let me know how it turns out.

Ingredients

2 cups Refined flour (maida)
1 cup Castor Sugar
1 cup of oil
1 tsp Nutmeg powder
A few nuts

Instructions

1. Sift the flour, sugar, and nutmeg together through a sieve.  Do this twice.

2. Transfer the mixture in a bowl and add oil now and mix it into a dough.

3. Divide it into equal balls. Flatten it to make a round cookie shape.

4.Make an X shape on each nan Khatai and place a nut on the top. You can use almonds or Cashews on the top.

5. Preheat the oven at 200 ° Celsius.

6. Grease the baking tray with oil and place the ban khatais on the tray keeping an one-inch gap. As the cookies will swell in shape after baking.

7. Now bake the nan khatais for 15 t0 18 minutes at 180° Celcius.

8. After baking, let the nan  khatai cool down before taking them off the tray

9. Add the milk only if the mixture seems dry.

My School time Recipe Book

Parsi Recipe - Methi par Eedu, Eggs with Fenugreek

Hello.

Wishing all my readers and recipe lovers a very happy and prosperous 2020. May it be a healthy one filled with good wholesome food. Cooking with love for your family be your priority and may you cherish each meal moment with them.

Today was the first day of 2020. And I wished to pack my husband tiffin with something easy and freshly cooked. This recipe of Bhajji per eedu took 20 minutes to prepare. I got it done while he was reading his morning paper over a cup of tea.

Actually, the combination of vegetables with protein is the best option in a Parsi household. I used small methi (fenugreek). It is slightly bitter but very nutritious.

For Methi Par Eeda Recipe with two eggs

Ingredients 

2 cups fenugreek (washed and cut)
2 eggs
1 bunch spring onions
1 tbsp oil
2 tomatoes
1 chopped green chilly
1/2 tsp ginger - garlic paste
1 tsp red chili powder
1/2  tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp white vinegar
A small piece of jaggery
1 tsp chopped coriander leaves
Salt to taste

Method

1 Wash and finely chop the methi leaves. Chop spring onions and tomatoes too.

2. Heat oil in a deep non-stick pan. Add onion bulbs and sauté till pinkish in color.  Add chopped chilies and ginger garlic paste. Stir for another  30 seconds.

3. Now add the methi leaves and spring onion greens and stir on low flame for 2 to 3 minutes

4. Now add the chopped tomato, salt, chili powder, cumin powder, and coriander powder, mix and cook for 1-2 minutes.

5  The fenugreek and tomatoes will leave the water and cook in itself. Cover and cook, it will take lesser time.

6  Gradually add the vinegar and jaggery and mix it well. Cover and cook on low heat till water dries.

 

7. Now transfer the mixture into a flat non-stick pan and it spread evenly. Place the pan on heat.

8. Break the eggs, one by one. See that the yolks don't split. Keep some distance between the two eggs

9. Place a lid on the pan. And add a little water on top of the lid.  Cover and cook 3-4 minutes.

10. Open the lid, sprinkle salt and chopped coriander leaves.

11. Cut a slice with the egg. Serve with hot chappatis and ketchup.

Note

If you feel the methi is burning at the bottom, add a little water before topping it with eggs

You can beat the eggs and add the layer of beaten eggs as an option. This gives a more even finish.

Add a tablespoon of ketchup while cooking the fenugreek leaves if you enjoy a sweet taste to your dish.

You can also check wafer par eedu recipe here

Wafer par Eedu - Eggs on Potato Chips

Today's recipe is a special Parsi Recipe. We, Parsis love our eggs in any form. Omelettes, scrambled, sunny side up but best of all we love our eggs on something. Eg- Bhaji par eedu, bhindi par eedu but best of all, if no vegetable is available. We grab a packet of Wafer/Salli and throw some eggs on it, then we happily savour our Wafer par eedu (egg on potato wafers/ sticks) 

Parsi Wafer par Eedu is simple to make and so delicious!  The best part of this recipe is that there are no specific ingredients, you can add or minus according to what is available in your kitchen. But the technique is more important to get that perfect flat wafer par eedu that can be enjoyed as a starter, snack or during meal time.



 

Ingredients

1 teaspoons oil
Half cup water
250 gms potato chips
1 small green chilli
Salt to taste
1 tsp pepper powder
4 egg
2 tsp chopped coriander leaves
1/2 tsp paprika
1 tbsp tomato ketchup ( optional)

Method

1.Take a medium sized frying pan. Switch on the gas, once the pan is hot, lower the flame. Add the oil and water. 

2. Add the wafers/potato chips to dish. 

3. Add the chopped chilly, salt, half tsp pepper and tomato ketchup. Don't add too much salt as wafers already have salt content. 

4. Gently mix this with the soft wafers and gently push down so that there aren't any huge gaps in the wafers and you get something of an even base.

5. Add some chopped coriander leaves to the top of the wafer mix. 

6. Before cracking the eggs on top, see to it that the wafer mixture is not completely dry as we don't want it to burn at the bottom.  Add water if need be. 

7. Now break four eggs on top of the wafers. Sprinkle salt, pepper, paprika and coriander leaves. 

8. Cover with a lid and continue cooking on low-moderate heat for 3-4 minutes.

9. Continue cooking until the egg white is no longer transparent in colour and has turned white. Switch off the gas when eggs are semi done as they cook in heat when the flame is turned off. 

10. Serve the dish immediately. A cold wafer par eedu will not taste as yummy. 

Note
You can beat the eggs too, instead of putting the whole eggs on the wafer mixture. 

Now enjoy your Wafer par eedu hot and with a dash of ketchup.  Coz I believe that Khavanu, Peevanu, Majje ni life!!

Egg and mayo grilled sandwich

Hello friends.

Does this happen in your household too? Some family member and yourself end up buying an item or product needed in the kitchen. This time round my husband and me bought one dozen eggs each. Haa!!! So many eggs!! And just the two of us.

With two dozen eggs on hand, I quickly boiled ten of them in one go. It is going to be an eggy day ahead. Now that is the reason behind my Saturday quick lunch fix. It  was boiled egg and mayo sandwich. This egg mayo sandwich recipe is so easy and quick to make. Turned out yummy, I used the filling in regular laadi pav, you can use sliced bread instead. This makes a good tiffin snack or dry lunch.

To make 3 sandwiches or pavs.

Ingredients

6 slices wheat bread or 3 normal  pavs
3 bolied eggs
2 tbsp Mayonnaise
1 tsp chilli flakes
1 tbsp butter
Salt and pepper to taste
Chopped coriander leaves


Method

1. Crack and peel the boiled  eggs & crumble in a bowl
2  Sprinkle salt, pepper and chilli flakes and mix well.

3. Now add the mayonnaise and chopped corriander to this. Mix and mix till all ingredients combine to form a paste.
4. Slit the bread from the middle & place egg mixture & evenly spread. Gently press so that the batter doesn't ooze out.
5. You can eat it cold. Or then butter a pan and lightly toast it on both sides before serving.
6. Serve this immediately with tomato chilli sauce.

Note - You can grill it in a toaster or oven. Add cheese to this too but that really gets heavy and takes the taste of of the egg. Cheese spread can be another option.
So keep it simple, the lesser the ingredients truly enhances the taste.

Try out another bolied egg bhurji recipe here.
Have an eggy weekend

Roj khao Ande!! 😂😃😄😘 

Chicken Omelette

Parsis love their eggs in any form. Scrambled, poached, sunny side up, akuri and above all omelettes. Infact in my house no one can refuse an omelette for breakfast, lunch or dinner. And then all those ingredients we can add to enhance the flavors. masala, vegetable, garlic, mushrooms, cheese, sausage etc. 

Drooling na?

Today I cooked up a chicken omelette, using left over chicken bits from my previous dish and other ingredients easily available to me.  It turned out equally yummy. So note down the ingredients and get those eggs cracking.

Ingredients

• 4 eggs
• 100 gms  boneless shredded chicken. 
• 1 green chilly
• 1 onion 
• 1 tsp black pepper powder
• Few fresh coriander leaves
• 1/2 tsp red chilly powder
• 1/2 tsp ginger garlic paste
• Salt to taste
• 1 cube grated cheese (optional)
• Ghee or oil for frying
• Few drops of milk

Method

1. Break four eggs in a large bowl and whisk well.
   
2. Shred the chicken, chop the onions, corriander leaves and chilly.
   
3. Now add boiled chicken, cheese and other ingredients and give it a good beating. 😂 You can add milk to this mixture in the end.
   
   
   
4.  Take a non stick frying pan and add oil to it. See that the oil is hot before you start preparing.
   
5.  Now pour two ladles of egg batter into the pan. Spread the egg mixture evenly in it and simmer the flame now.
   
   
   
6. Leave the eggs to cook for 1- 2 minutes on low flame.
   
   
   
   
   
7. Flip the omelette and cook on the other side.
   
8. Leave to cook for one more minute and serve immediately.
   
9. Serve with toast, butter, ketchup and a few vegetables on the side. Add grated cheese to the outer layer of omelette if required.

Note- Do not over cook the egg, as it gets rubbery and chewy