WHOLE WHEAT NANKHATAI

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Whole wheat nankhatai | The novice Housewife

Yesterday, I met my B-school gang, most of whom, I was seeing after almost two years, but somehow it just did not feel that long a time. I have been in touch with most of them- on and off, and even though a lot were missing from our circle of friends, it was still like old times. One of my friends just recently got married and he had brought his wife along. The others who had attended his wedding were excitedly narrating the food tales they had at his wedding. Now he is a Jain and in Jain weddings- food is the prime attraction (food heaven it is!). Jaini weddings our known for the rich food served and Jains are known for their hospitality. The food though is completely vegetarian (much to the misfortune of one of my friends who is a chickenaholic!), but nonetheless, the food is delicious.

It was fun catching up on what everyone has been up to. I had a great time- lot of leg pulling, college gossip, laughter, food from the dhaba outside our college- brought back a lot of good memories. 🙂

I know I haven’t been quite regular with blogging- posting after a gap of almost two weeks, is it? Well, I have been travelling. And, to be honest, I haven’t been cooking too much either. There’s the maid here who cooks the food and I am enjoying the break from cooking while it lasts. But, I miss baking. I miss my oven- I really do!

Whole Wheat nankhatai | The Novice Housewife

For a while I was thinking of something to make for my in-laws. They are not big fans of baked goods, though they don’t mind the occasional baked treat. Last week I had gone to Dehradun/Haridwar where V’s aunt stays. The last time I was in Haridwar, on a trip with my B-school friends, we went to Rishikesh and I remember having these freshly made Nankhatai (an eggless, delicate and crumbly biscuit, quite popular in India), that a roadside vendor was selling. Strange, I don’t remember an oven there, but I am pretty sure they were freshly made.

Anyways, when I went to Dehradun, I realised Nankhatai would be a perfect thing to make that my in-laws would actually enjoy eating. It was a perfect day to bake something too. Its been raining since morning and it’s the kind of weather where you want to be in a blanket, all cuddled up, sipping hot tea and having warm cookies!

I found a recipe here.

Whole wheat Nankhatai | The Novice Housewife

Now, my mom-in-law doesn’t do too much baking, even though she is an excellent cook. Her biryanis are awesome! But she doesn’t bake- so they don’t have an oven in the house. But, their microwave has the option of convection. I haven’t baked anything in a microwave. So was hesitant at first- but thought of giving it a try. The first batch came out too flat and though I did nothing different for the second batch (it was the same dough but since I could only put one dish at a time in the microwave I had to bake in two lots), they still resembled the traditional nankhatai a little, though not as perfectly shaped as the ones you get in shops. Well, that just means more trials in the kitchen.

I served the nankhatai to my in-laws and they loved them. The best part – they are whole wheat! Yes, there is ghee, but well you can’t have it your way all the time, can you? Half of them have already vanished between the two of them! (I am on a strict “I have to lose weight” diet – so these things are not coming near me!). Perfect to have with a cup of hot tea and the rainy day just adds to the charm. 🙂

Whole wheat Nankhatai | The Novice Housewife

photo with the original post dated March 3, 2011

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RUGELACH

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‘Tis the season to be jolly!La la la la, la la la la! Today was a fun day. I always have a great time with my coffee group friends. Though generally we meet on Friday for coffee, this time we met on a Thursday for our Coffee group Christmas party!

There was food- lots of it! It was a potluck- so everyone got a dish. The menu was exhaustive. I read out the potluck sign-up list to V last night and even though we had just eaten dinner both of us were salivating! There was Kung Pao chicken, shrimp fried rice, Mac and cheese, Mexican Lasagna (which was awesome!), fried chicken, bean salad, deviled eggs (I got the recipe and will definitely try it out!), Caprese salad (yum!), pumpkin pie (which I couldn’t try because I was stuffed with all the other food- can you believe that- me not tasting dessert?? I thought the day would never come!!!) and Mimosas (now that’s what I call a party)!

Besides all the food, we had the cookie and gift exchange. For the gift exchange we played White Elephant Gift Exchange. Everyone bought a gift under the budget of a pre-agreed amount. Once all the gifts were under the tree, and the food in our stomachs, we each got a number. I was 8 in queue. Now the idea behind White elephant is that each person, as per the order of the number she has, gets to pick up a gift. So the person who has 1, goes first, picks a gift, opens it up and shows it to all. Now the person who goes second has the opportunity to either steal the first person’s gift or pick a new gift from under the tree. If she does steal the first person’s gift, then the first person has to pick another gift. And this goes on. Now a gift stolen can only pass three hands. If it gets stolen the third time, the last person keeps it and no one else can snatch it away from her. That’s how I got my Christmas gift. It got stolen three times and I was the third person to steel it, so no one else could steal mine! I really wanted a new wallet, so was very happy with it. Someone got the magic edge brownie pan. That was the last person, so no one could steal it from her- and it went to the right person- a baker. I would have liked that too but I was very happy with my gift!

For the cookie exchange, all of us were supposed to get a batch of 24 cookies- store bought or home-made and an empty plate. Everyone that ways got two cookies of each kind to take home! There were home-made marshmallows, Mickey mouse shaped cookies, pumpkin cookies, and so many others (I haven’t tried any yet- I’m still full with all the food).

For the cookie exchange, I took rolled fruit cookies, or as the Jews call it Rugelach. The recipe is from Rose Bakery’s cook book. Rose Bakery is an Anglo-French Bakery and restaurant in Paris. Her book includes recipes for over 100 of Rose Bakery’s most popular dishes. Rose Carrarini, the owner of Rose Bakery, holds a passionate philosophy that,

Life is improved by great food and great food can be achieved by everyone.

Now the first part I agree hands down but the second part I feel is incomplete and should go on to add “eventually”.  Eventually great food can be achieved by everyone, case in example- the cookies.

My first attempt at the rolled fruit cookies has been a semi-flop. Semi- flop because, even though they tasted good- the presentation wasn’t that great. I had problems rolling the dough. I don’t know why- I did leave the dough for more than 2 hours (overnight, to be precise), but I doubt that’s the reason. I think I added too much flour. I found the dough too sticky and ended adding more flour, but I think if I had left in the fridge, the stickiness would have been taken care of without any additional flour and would have thus been easier to roll out. Next time I’ll try that and I would suggest even if you feel the dough is sticky, refrigerate it like that and then when rolling add additional flour accordingly.

Rose likes these cookies because the pastry is made with cream cheese and very little sugar, so even though the filling is quite sweet, the cookie is not. I found that to be true!

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CHOCOLATE CHIP/CHUNK COOKIE

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New York Times Chocolate Chip Cookies

POST UPDATED on May 3, 2017 to add:  This is one of my favorite chocolate chip cookie recipe. The browned butter chocolate chip cookie that I also use and is up on the blog is a quick version for your chocolate chip cookies, but the 24 hours rest in the refrigerator does lend lovely textures to the cookie, and when I have time and am patient enough to wait for 24 hours this is the recipe I choose. I have also made these cookies half whole wheat and don’t mind the difference. The pictures have been updated, although I have kept the above picture from the original post as a reminder for when I started shooting food. 

ORIGINAL POST:

Two years back The New York Times came out with an article that was titled: “Perfection: Hint? It’s warm and has a secret”. A year back I read it and life, since then, has never been the same!

The article is an interesting read talking about the search for the perfect chocolate chip cookie. I don’t know how I stumbled upon it, but have made these cookies quite many times since then and it is definitely the best chocolate chip recipe I have tried yet!

New York Times Chocolate Chip Cookies

Fresh out of the oven they are just melt-in-your mouth- good. Believe me, they are best warm. I made them first thing in the morning today, because the 36 hour chilling rule to achieve the three texture goal (crunchy on the outside, soft on inside and a mix of both in between) got over at 4 am today. Wish I had got up an hour earlier so that V could have had them freshly baked. But, I got lazy!

They are so good fresh out of the oven that I actually called V up and told him to come back home immediately. He got really worried, asking what happened – is everything OK?And I was like- You HAVE to eat these warm! (Unfortunately, you can’t leave work to eat a freshly baked batch of cookies- life just doesn’t work that ways! Sigh!)

Not that they don’t taste that great afterwards, but freshly baked- well, even a bad cookie tastes great just out of the oven- so these, which are pretty pretty good, just taste freakingly awesome!

New York Times Chocolate Chip Cookies

Of all the times I have baked this dough recipe, this time had, by far, the best results. It could be because of the unsalted butter- a regular find here, but quite a rarity in India. All manufactured butters are salted, the unsalted kinds are imported and yes, very expensive. It could also be the experience- each time I make them, I learn something new. Next time I am going to add a little cream of tartar. I read somewhere, it gives that cracked look to the cookie (it does nothing to the taste, though) and I would like to see that look more prominent in my cookies.

Jacques Torres makes only 18 cookies out of the whole dough- so they are pretty huge. His are 6-inch affairs. And even though I would love to do that, it just meant having more calories at one go, which, for a person like me is a strict no-no. So I made mine 3 inches wide (yes, they are still big – big enough to enjoy the different textures, but not as harsh on your waistline as the 6 inch ones.)

I used chips instead of chunks, even though I prefer chunks. But since the baking chocolate I had was 54 % cacao content and Torres claims that it should be at least 60 %, if not more, I had to use the 60 % cacao content chips I had.

New York Times Chocolate Chip Cookies

I added toasted walnuts too. I like mine with nuts. But, since many do not like nuts in their chocolate chip cookies I learnt a trick I saw on Deb’s Smitten Kitchen website. She finely chops her nuts- some the size of peas but many more like powder. That ways you get the toasty flavor and an occasional nut in your cookie, but nothing that overpowers the chocolate in the cookie. A great trick which I am keeping!

I also did not have cake flour. I can never find it at the shops I generally visit. So, instead I used all-purpose flour with a little corn starch. (Substitution rule: for 2 cups cake flour, mix 1 3/4 cups all-purpose with 1/4 cup corn starch.)

But, in spite of all the substitutions, these cookies were just perfect- chewy, gooey, crunchy, caramelly- a bunch of flavors and textures packed together in one cookie! And the salt on top (at a loss of a better play of words), is like icing on a cake! Enjoy it slightly heated in the microwave (about 15 seconds) with a cold glass of milk, coffee or just by its own- it will always taste good!

New York Times Chocolate Chip Cookies

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