This is one of the most popular munchies for Indians. We call it tikshe(spicy) kare(sev). The recipe was requested by one of my reader. I have no idea what these are called in any other languages (I think they are called ‘Janthikalu’ in Telgu). This is usually(but not always) prepared to make use of the oil after preparing chaklis, chips or any other munchies . It gets ready in no time due to very simple method and also very simple ingredients available at home. When we were kids mom would make these often and we would finish most of it before she finished making them :). This would be a great accompaniment with a hot cup of tea or coffee for the cold days.
Ajwain gives a very different taste to these munchies. There are different ways of making this dish, but here I am posting the Konkani recipe. Aayi uses pure coconut oil for deep frying, because they remain fresh for a very long time. I use sunflower oil. Use any oil suitable for your taste.
Ingredients: Besan(gram flour) 2 cups Chili powder 2 tea spns Ajwain(Carom seeds) 3/4 tea spn Oil Baking soda(or baking powder) a pinch Salt
Method: Mix flour, chili powder, ajwain, soda, salt and 2 tea spns of hot oil. Add water and make a dough(do not make it too watery, make like a chapathi dough). Apply water to inside of the chakli press (to avoid sticking to the press). Use the disc with many big round holes on it. Insert the dough in the press. Heat oil and press the dough directly into oil (the chaklis need to be pressed on a flat surface and then deep fried. But for this, directly press into oil). When they are fried, take out on a clean paper. Cool to room temperature and store in air tight container.
Preparation time : 20-30mins
One of our friends, who had helped us in everything for the last 9 months of our stay here, has been admitted to the hospital due to an emergency. It was heart breaking to see him lie down in the hospital. He is a very cheerful and happy-to-be-around kind of guy. We were with him and his family all the weekend and we visit him daily now. So I wanted to take something for him yesterday and I remembered he loved the cakes that I prepare. But instead of cakes, I thought these cookies would be best thing to take to the hospital. He and his family loved it very much. I hope he gets well soon.
Aruna mailed me this recipe many days back. Here is what she has to say about it “These are moist and flavorful like little cakes. This is from the sugar packet I purchased. The product name is Bayview and this recipe was posted on it. Since you received request to post such quick recipes, I thought I should send it to you. What I am writing to you is exactly what is written on the cover. I used half of the proportion they mentioned. It turned out to be excellent. Should stay good outside at least for 3-4 days. My son who is a cocoa fan, and generally does not like things without cocoa, liked it very much. Do give a try. Hope you try in half the quantity, in case they turn out to be more also you can freeze the same and microwave the same at the time of eating.”.
Thanks Aruna for the recipe.
Ingredients: Granulated sugar 1 1/2 cups Shortening 2/3 cup Vanilla extract 1 tsp Eggs 2 Mashed ripe banana 1 cup (3 to 4 medium) All purpose flour 2 1/4 cups Baking powder 2 tsp Salt 1/2 tsp Baking soda 1/4 tsp Chopped nuts (optional) 1 cup Cinnamon powder 1/2 tsp
I prepared only half the quantity. Reduced the banana to 1 because I don’t like the heavy banana flavor. I did not use baking soda. I didn’t use nuts.
Method: Preheat oven to 400 F. Grease cookie sheets. In a large bowl, beat 1 1/4 cups sugar, shortening and vanilla untill fluffy. Beat in eggs, then bananas. Combine flour, baking powder, salt and soda. Beat into sugar mixture. Stir in nuts.
Chill 30 minutes. Drop by teaspoon 2 inches apart on cookie sheets.
Combine 1/4 cup sugar and cinnamon, sprinkle over cookies.
Bake 10-12 min or untill lightly browned.
Makes 5 dozen. Preparation time : 10mins (excluding the baking and ‘standing’ time)
Since I like slightly hard cookies, after the first batch, I added 1/2 cup flour and 2 tea spns of sugar to make a thick dough. The cookies became hard(the way I like them).
In the above picture, the left cookies are the one with the above recipe and the right ones are hard(with my twist).
