Persian Chickpea Cookies (Nan-E Nokhodchi)

“Persian Chickpea Cookies with Pistachios (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water and cardamom.”

Ingredients

1/2 cup vegetable oil or ghee

3/4 cup confectioners' sugar, sifted

1 teaspoon finely ground cardamom

1/2 tablespoon rose water

1 and 3/4 cups fine chickpea flour

2-3 tablespoons chopped, powdered or ground pistachios (I used peanuts as that’s what I had in the pantry)

Directions

Combine the oil, sugar, cardamom and rose water in bowl. Beat for 2-3 minutes until light and creamy.

Sift chickpea flour and add to the sugar mixture bowl. Beat for a minute more until the dough is no longer sticky.

Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.

Wrap tightly in plastic wrap and set aside for 2 hours. It is important to rest the dough for 2 hours. Do not refrigerate.

Preheat oven to 175 C and line baking tray with parchment paper.

Roll out the dough on a dusted work surface until it is 3/4-inch thick. Cut out cookies using a 1-inch clover-shaped cookie cutter. Persian chickpea cookies are commonly made with a four-leaf cookie cutter.  However, you can use any desired shape. Place the cookies on the baking tray, spaced 1 inch apart. Re-roll and repeat until all the dough is used up.

Sprinkle chopped nuts on top of each cookie.

Place cooking tray in middle rack and bake for 15 to 20 minutes but check after 10 mins as the cookies brown very quickly.

Once the cookies turn a light golden colour, remove from oven and let it cool for a few minutes. Then carefully transfer to a serving plate to cool completely. Be careful when you transfer the cookies as they crumble very easily.

You can store the cookies in an airtight container for up to 4 days or in the freezer for up to 1 month.

Kimchi Fried Rice

Kimchi Fried Rice 

Ingredients

1 cup ready-made kimchi, coarsely chopped

4 tablespoons canola oil

½ cup carrots, thinly shredded

½ cup frozen green peas

¼ cup kimchi juice, reserved from the packet of kimchi

1 garlic clove, minced

1 teaspoon minced fresh ginger

3 cups leftover cooked short grain rice

2 green onions, thinly sliced, reserve some for garnishing

3 teaspoons soy sauce

1-2 teaspoons sesame oil

3 large eggs

Directions

In large skillet, heat 4 tablespoons canola oil over medium-high heat. Add the white part of the spring onions and stir for a few seconds. Add the frozen peas and stir for a few seconds. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, some of the green onions, soy sauce and sesame oil, stir frying frequently. Divide the rice to 3 portions in serving dishes or bowls.

In another large skillet, heat some canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook sunny side up. Serve over each bowl of rice. Garnish rice with some green onions and sprinkle some red pepper powder on the eggs.

Rice Balls with Coconut Chutney

Rice Balls with Coconut Chutney

Ingredients

For the rice balls

1 cup rice flour

1 tablespoon oil

salt to taste

1 cup water

Coconut chutney

1 whole freshly scraped coconut

4-5 kashmir chillies, deseeded and soaked for 30 minutes

1 tsp cumin seeds

4-5 black pepper corns

1 green chilli

2” piece ginger

1 tsp sugar

Juice of one lime

salt to taste

For tempering

1 tsp mustard seeds

1 tsp cumin seeds

some curry leaves

Directions

Grind the ingredients for the coconut chutney to a paste with a little water and keep aside. Check seasoning.

In a pot heat 1 cup of water, add salt to taste and about a tablespoon of oil. Add a cup of rice flour gradually and keep stirring. Once the water is absorbed and the batter thickens, it will resemble a thick dough. Turn off the heat and let it cool. Once cool, knead it well till it is a smooth dough. Add some chopped coriander and chopped green chillies to the dough and mix. Make small balls, about 16-20 balls and set aside. Steam the balls in a steamer for 20 minutes. In a pan heat 2-3 tablespoons of oil, add some curry leaves, mustard seeds and cumin seeds, Add the ground coconut chutney and sauté for a few seconds. Add the rice balls and toss well carefully. Serve hot. You can also serve these rice balls separately with coconut chutney. See my recipe for coconut chutney here.

Rava Dosas

Rava Dosas

"Rava means semolina in Hindi. There are thin, crispy and savoury pancakes served for breakfast or as a meal. It originates from the South pf India and is a popular street snack available all over Mumbai".

Ingredients

Dosa batter
1 cup fine semolina
1/3 cup all purpose flour
1/3 cup rice flour
1 tbsp ginger finely chopped or grated
1 tsp cumin seeds
t tbsp green chilie finely chopped
salt to taste
1/4 cup yogurt

1 large red onion, finely chopped
a handful of coriander leaves finely chopped.


Directions

Mix the finely chopped onion and coriander leaves in a bowl and keep aside. In a large bowl mix all the above ingredients for the dosa batter. Add a cup of water and mix. Add another cup of water and mix well Set aside for 15-20 minutes. Add 2 cups of water to the batter. The consistency of the batter should be very thin/watery. Place a flat non-stick pan on medium heat. Spread oil evenly using half of an onion or a silicon brush. You can also use a cooking spray. Spread about a tablespoon of finely chopped onion and coriander leaves. Pour a ladle full of the semolina batter all over. You will see there are little holes in the dosa, which is what we want. Drizzle a little oil over the dosa and cook till the bottom is slightly crisp. Fold the dosa in half or quarter and remove on to a serving plate. Repeat the process till you've used all the onion-coriander mixture and the dosa batter. Serve hot with coconut chutney. See my recipe for coconut chutney here.