Gluten Free Nankhatai

Nankhatai is a crispy delicate cookie with cardamon flavor, its one of my favorite during my childhood

3/4 cup almond meal ( I made it by grinding raw almonds)
1/2 cup besan
1/4 cup green cardamon powder
1/8 tsp salt
10 tbsp sugar (powdered)
1/2 cup vegan butter ( I use earth balance)
Few almonds for garnishing

In a bowl mix besan and almond mean after sieving . Add salt and mix thoroughly.
In a separate bowl take softened butter and sugar and mix until gets creamy.
Then mix sugar mixture with besan mixture knead well and keep in refrigerator for 15 min.

After 15 min take out kneaded dough and knead few more min. Than take out small pieces (around 16) and make small balls , removing any cracks with finger.

Place on a greased baking tray or tray with parchment paper. Put 1 almond on each ball and press lightly.
Keep tray in refrigerator for another 15 min.

In mean time preheat oven at 300F. Then after 15 min take tray with cookie balls out and bake for 16-18 min , keep watching cute cookie rising and not turning brown

Then take out oven and keep out for 5-10 min to let it cool. Keep watching your family mementos not trying to take a piece or 2 now itself .

After cooling down enjoy the cookies! Caution: it goes fast so make double batch!

Handvo(savory cake)

Handvo or handwa is a traditional Gujarati dish, which is a healthy tasty savory cake. It's madewith coarsely   ground rice and lentil . I made the variation with quinoa instead of rice. Hopefully you also like the taste. It's full of protein.

Ingredients:

1/4 cup long grain rice

1/2 cup quinoa 

1/4 cup brown rice

1/4 cup Chana dal

1/4 cup urad dal

1/4 cup arhat daal

1/2 cup yogurt (plain)

3 tsp ginger green chili paste 

2 tsp garlic paste

2 cup bottle Garud (grated)

1/4 tsp ajwain

1/4 tsp turmeric powder

2 tsp salt

4 tsp sugar

Curry leaves

2 tsp sesame seeds

2 tsp mustard seeds

4 tbsp oil

1 tsp fruit salt

Recipe:

Wash and soak rice, quinoa, lentils for 4-5 hours.

Ground the mixture after draining the water, keeping it coarse

Add yogurt and grind a bit more. Take it in a big bowl

Add grated bottle guard, ginger chili paste, sugar, ajwain, salt, turmeric powder, garlic paste . Mix well . 

Heat 1 tbsp oil in a pan, switch off gas, add curry leaves and red chili powder. Add to the mixture.

Cover and keep to ferment over night.

Per heat over on 350 C

Oil a muffin tray or a cake pan , pour batter in each hole,  Heat oil in a pan, add mustard seeds and allow to tamper, add few sesame seeds on top of batter. Then add hot oil with mustard seeds, it will temper the sesame seeds.

Cover with aluminum  foil and bake for 40 min, add eno in fermented mixture , and mix well

Then check with tooth pick if done, set oven on broil and broil for 10 min but keep close eye.

Serve hot ( after 10 min of cooling)or cold, you can keep in refregeriater for a week. Serve with tomato ketchup and green coriander sauce,  

Note: you can also use shredded zucchini, carrots, cabbage with bottle gaurd.

Take 1 cup white rice, instead of 1 cup white rice, quinoa, brown rice to make traditional way.

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