Schezwan Cut Dosa

The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.

For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)

In the current situation....Trying to eat healthy, conserve groceries and still keep the food interesting and delicious is surely a challenge on its own 😟
Repurposing yesterday’s ‘Kobi chi bhaji’ can’t get better than this!😁Mommy happy... little ones happy 😛Try it... you will love it!!! 😋

Yellow moong-Brown rice Dosa layered with schezwan sauce and then stuffed with filling of Sautéed cabbage-carrots and peas😋😋

• Recipe-
2 cups yellow moong dal
1/2 cup brown rice
2 tsp ginger
2 tsp green chili
1 tsp cumin
Salt to taste
Leftover cabbage bhaji ( I added carrots and peas too) Or You can make Chinese style stirred veggies
Schezwan sauce 

1) Soak dal and rice together for 6-8 hrs. Grind into fine paste along with rest of the ingredients.
2) Heat non-stick pan. Apply some oil. Make dosa. Add few drops of oil on the sides. Spread schezwan sauce and add leftover sautéed Cabbage chi bhaji. 

3) Roll the Dosa when golden brown.
4) Serve hot and cut before serving. 

Enjoy!!! 😋😋😋

Almond Nankatai

The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.

For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)

I baked these Almond Nankatai yesterday. These delicious nankatai cookies have a distinctive almond flavor and are packed with protein due to the almonds (There is more almond powder in the recipe than the flour!) 😋

• Recipe: (Makes about 25-30 cookies) 

1 and 1/4 cup Almond powder
1 cup Powdered sugar
3/4 cup All purpose flour
1 stick unsalted butter (room temperature)
1/4 cup milk (may need little less)
1 tsp Vanilla essence
1 tsp Baking powder 

Preheat oven to 250F. Apply little butter to baking sheets. 

1) Mix / fold the butter till smooth. Add powdered sugar and mix well by folding.
2) Add vanilla essence, powdered almonds, Flour, Baking powder and mix. Add milk little by little to the batter. Batter will be slightly sticky but not too loose. (Don’t use all milk if not needed! )
3) Place small dollops of batter on baking sheet. Flatten with buttered hands. Put some almond slices on top.
4) Bake at 250F for 30-45 mins till golden brown.
Don’t let the cookies burn! They remain light on top and golden brown on the bottom.

** Oven and baking sheets can vary. So baking time may have to be adjusted slightly accordingly. 

5) Remove when golden brown and let them cool completely before storing in airtight container. Enjoy with the little ones/ loved ones :)

*****More Nankatai Recipes: 

http://my-kitchens-aroma.blogspot.com/search/label/Nankatai…