Nan Khatai: For the cookie lover in all of us

Salmon is an excellent brain food, providing omega-3. It also helps to increase mental energy and alertness. Nan Khatai, the Indian variety of shortbread biscuits are popular in both India and Pakistan. The name ‘Nan Khatai’ is derived from the Persian word ‘naan’, meaning bread and ‘khatai’ from an Afghan word meaning biscuit. It is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home. Also, this week learn a new recipe that combines both lentil and vegetables. Lentils are high in protein and if paired with a variety of seasonal veggies, they can create the best combination for light and healthy dinner recipes.

PAN-FRIED SALMON
Serves: 2
Preparation and cooking time: 40 minutes
Ingredients:

Two salmon pieces (pat them dry)
Salt as required
1 tablespoon of fish masala
1 teaspoon of garlic paste
1 teaspoon of chat masala
2 teaspoon of lemon juice
1 teaspoon of dried basil leaves
1 tablespoon of olive oil
1 teaspoon of ground black pepper
Air-fried white onion (for sprinkling)
Parsley and garlic powder (for sprinkling)
METHOD:
1) Apply the fish masala over the fish on both sides and leave it to rest for 15 minutes.
2) In a medium glass bowl, prepare marinade by mixing garlic paste, olive oil, basil, salt, pepper, lemon juice, chat masala and parsley.
3) Place salmon fillets in a deep plate and cover with the marinade.
4) Marinate in the refrigerator for about 15 minutes more.
5) In a greased non-stick pan, shallow fry the salmon from both sides for 8 to 10 minutes.
6) Sprinkle dry ingredients and serve hot.


SPLIT GRAM LENTIL BOWL WITH VEGETABLE TOPPING
Serves: 1
Preparation and cooking time: 30 minutes

Ingredients:
Cooked lentil gravy
2 tablespoon of roasted Quaker Oats
1 tablespoon of whole wheat flour
1 small baking mold
Mixed vegetable dry gravy

Method:
1) Wash and soak a cup of lentil and cook it with mild spices.
2) Let it cool down and thicken.
3) Add 2 tablespoons of roasted oats and whole wheat flour and mix well to make a dough.
4) Take a small baking bowl and grease it upside down.
5) Spread the dough over the bowl evenly and bake it in a preheated oven at 180°C for 15 minutes.
6) Let it cool down and unmold it.
7) Add cooked vegetable filling over the lentil tart and enjoy the crispy lentil vegetable bowl.


SHORTBREAD COOKIES (NAN KHATAI)
Serves: 4
Preparation and cooking time: 35-40 minutes
Ingredients:
2 1/2 cups refined flour
1/2 cup gram flour
1 cup ghee
1 3/4 cup powdered sugar
1/4 cup yogurt (optional)
1/4 teaspoon green cardamom seeds coarsely
ground
Egg wash (just beat an egg)
Pistachios for garnishing
Method:
1) Cream together ghee and sugar in a food processor. Add yogurt and process again.
2) Let it rest for ten minutes.
3) Sieve together refined flour and gram flour.
4) Add green cardamom powder and mix.
5) Add the flour mixture to ghee and sugar mixture and cream again.
6) Remove the dough in a bowl and let it rest for half an hour.
7) Preheat the oven to 180°C.
8) Grease a baking tray.
9) Make thirty small balls from the dough and place them on the tray keeping some space between each.
10) Bake in the preheated oven at 170°C for 20 to 25 minutes.
11) Let them cool on the tray for some time and then place them on wire racks to cool thoroughly.
12) Store in an airtight container.