Valentine Special!!!

Nankhatai

INGREDIENTS:

Maida & Besan (85%-15%)

Pure ghee

Powdered Sugar

Elaichi powder

Baking powder

Baking soda

METHOD:

- Strain maida, besan, baking powder and baking soda and keep aside.

- Beat pure ghee and  powdered sugar (taken in equal quantity) and make it fluffy.

- Add maida mixture to this batter along with elaichi powder and mix well.

- Make small balls out of it.

- Grease the baking tray with lil of ghee and sprinkle maida over it. 

- Line all balls onto it and bake it in pre-heated oven on 160° for 20 minutes. 

Rajma Kabab

INGREDIENTS:

1 cup Kidney Beans (Rajma)

1 Boiled Potato (small-sized)

1/4 cup Chopped Onions

1 tsp Ginger-Garlic Paste

1 tbsp Chopped Capsicum

1/2 cup Breadcrumbs

1 tsp Red Chilly Sauce

Salt, to taste

Oil, to shallow-fry

METHOD:

- Soak kidney beans overnight in water and pressure-cook them with a little salt in water for 3-4 whistles.

- Heat oil in the pan and add ginger-garlic paste.

- Saute it for a while and add chopped onions n capsicums.

- Once onions are soft and light brown, add boiled and roughly mashed kidney beans with all spices.

- Keep it aside for 10-15 and let it cool down to room temp.

- Make round/oval shaped tikkis and roll them in breadcrumbs.

- Shallow fry it on non-stick pan and serve hot with curd or coriander chutney.