Savory Kordois - Assamese Snack |  How to make Assamese Savory Kordois Snack | How to make Savory Kordois | Namkeen Kordois | Assamese Snack

Kordois is a popular snack which can be made both sweet and savory. I am sharing the savory version of this snack. This snack is basically from North-East Cuisine belongs to Assam. Assam is known for Tea and Silk.

Though the North eastern state recipes are mostly non-vegetarian but the vegetarian recipes are very unique. 

One such recipe is the kordois, savory version can be made and it tastes very yummy and crispy.

Originally the snack is made with all purpose flour, and for the flavoring nigella seeds. But, I made it in a healthier version, I tried it with the wheat flour and instead of nigella I used the regular cumin seeds and carom seeds. It came so crunchy and my husband loved it. 

I love the snack and very unique experience attached with it, I want to share my experience with you..hehehe it was a good and irritated too :P LOL !! 

When I see this recipe, I thought it was easy to make but when I tried in my its so tricky because of using wheat-flour with some watery veggies in it :D shape of kordois is so difficult but I want the perfect shape..I made every kordois 2 times :D finally mission is completed successfully, and I feel so relaxed and happy. 

Let's go to the post, Savory Kordoi is a dish made with very basic ingredients and so you don't need any special preparation but patience is must those who are trying for the first time like me. 

But I made next time for sure, it's good tea-time snack and very delicious. The recipe is adapted from NalinisCooking and I made my own little twist

For the Foodie Monday Bloghop Challenge, this month, I have suggested that we will try some new cuisine from India, then one member named Nisa suggested that we should try this time Northeast India cuisine. This is really big challenge for us, to try something new that we don't have it in our life.

So I choose "Assamese Cuisine" and made these authentic "Savory Kordois". Kordois are generally made during Bihu. It is to be noted that the star fruit is also called ‘kordoi’ in Assamese."

Image Credit : Yahoo

You can make end number of savory snacks recipe at home then do check  
Poha chivda
Namak Pare
Gujarati Ghathia
Papdi
Masala Namak Pare
Khaman Dhokla
Rava Appe


Let's start to make this crispy snack recipe of savoy kordois with simple step-by-step process with photos.

 Preparation Time ~ 20 minutes
Cooking Time ~ 15 minutes
Makes ~ 8-10

Ingredients :

Wheat flour - 3/4 cup
Onion(finely chopped) - 2 tbsp
Carrot(grated) - 3 tbsp
Coriander leaves(chopped) - 2 tbsp
Chilly powder- 1/2 tsp
Cumin seeds/jeera - 1/2 tsp
Carom seeds/ajwain - 1/2 tsp
Oil or ghee - 1tbs
Oil  - for frying
Salt to  taste
Wheat flour  - for dusting

Preparation Method :

1. Mix in all the ingredients except the oil for frying in a bowl and mix it well. 

2. Make it in a crumbly form. See below pic, now it looks crumbly.

3. Sprinkle water little by little and make a stiff dough and let it rest for 10 minutes.

4. Divide into 12-14 equal balls of big gooseberry size.

5. Roll the ball into a thin disc around 3 inches on a floured surface. Now with a sharp knife into strips leaving both sides intact (as shown in the picture).

6. Gently roll the disc from one edge and twist the sides and keep it on a plate.

1. Make small portions, roll out like puri. 2. With a pointed knife cut the sides and make long slits like the below picture. 3. Take the puri and press the top and bottom with your fingers. 4. From an end start to roll by pinching the ends to bind. 5 & 6. Push the two ends of the kordois gently to plump the middle.

7. Heat the oil in a medium flame and fry 2-3 pieces in the oil it becomes crisp and golden color.

8. Remove it from the oil and drain it on a paper and store it in an air tight container after cooling.
 
9. Serve it with tomato ketchup, green coriander chutney and a hot cup of ginger tea.
Important Notes

• Roll the disc as thin as possible to get a crispy kordois.
• Do not keep the shaped kordois for a long time as it tends to stick and it does not hold the shape.
• Chop the onion to fine pieces and I used the cheese grater to grate the carrots to get fine pieces.

If you decide to make this dish, I would love to see how it turned out for you. 
Drop me an email with pics at [email protected]

Happy Cooking and Enjoy !!

This salad was delicious and very filling. I ate it for lunch for several days and the longer it sat, the more lemony it became. The family loved it too and over the years it’s become a favorite meal as well.

This is a very versatile salad and can be prepared with various beans. 

I prefer these kind of protein rich beans salad as they are not only tasty they are even very filling too and hence can be eaten as a meal by itself. 

You can add your ingredients of your choice like I usually made with white and black chickpeas sometimes using black eyed bean with same dressing..very healthy and very filling too.....You can even add finely cubed cucumbers to the recipe along with onions and tomatoes.

Ingredients:

Chickpeas/Kabuli Chana - 1/2 cup (soaked overnight and cooked)
De-seeded Tomato - 1 medium (you can take seeded too)
Finely chopped Onion - 1 small
Finely chopped Parsley - 1 tsp
Mint leaves - 2 tbsp

For dressing:

Olive oil - 2 tbsp
Chaat masala - 3/4 tsp
Red chili powder - 1/4 tsp
Black Pepper powder - 1/4 tsp
Roasted Cumin powder(optional) - 1/4 tsp
Juice of 1/2 Lemon
Salt to taste

Preparation Method:

1. Soak chickpeas overnight for 8-9hrs and wash them and pressure cook with enough water for 3 whistles,reduce the flame and cook for another 5-8 mins...Chickpeas should cook thoroughly and soft firm and not become mushy[I love mushy chickpeas salad, so I smashed little bit with spoon, if you don't avoid this]. 
Drain them and keep them aside to cool.

2. In a small bowl, add the dressing mix in olive oil,lemon juice, salt, chaat masala, red chilli powder, black pepper powder, roasted cumin powder and give a nice stir using a small wire whisk until you get a uniform paste.

3. Take a big bowl and add boiled chickpeas, finely chopped onion, tomato, parsley leaves and give a nice stir.

4. Add the dressing and check the taste of it and add any seasoning like salt or spice to suit your taste buds.

5. Serve the salad immediately. Garnish with fresh mint leaves.

Happy Cooking & Enjoy !!

Nankhatai Recipe with step by step photos – Nankhatai is a popular sweet cookie recipe which is equally liked by all generation.

This recipe is one among the several to try baking list for long time. So I tried and tested at my home..everyone loved it !!

It is easy to make..this is also called Eggless Indian Shortbread Cookies or biscuits which is made up with all purpose flour, sugar and ghee or butter and flavored with cardamom. 

It's a popular tea time cookie and is easily available in most bakery shops in India.

Super easy fail proof recipe that has been tested and tried in my kitchen. It is light and flaky cookies. Make them in bulk and store in air tight container to enjoy them for next few days. 

Today, it's our 28h Foodie Monday Bloghop event and it's such a fun theme this time. I really liked it and the theme for this week was "Inter Blog challenge", means this is the chance to cook something from each other's blog and everyone including me were very excited to cook and curious to know that who will get which blogger's member in this challenge. 


I got a challenge to give a try recipe from very talented blogger and sweet friend cum didi "Sujata Roy", Basically she is a bong homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. 

She is specialize in healthy food and experimenting with vegetarian dishes and eggless cakes and cookies is what interests me more.

There are many variations of nankhatai recipe. I do a little twist on her actual recipe. Thanks a lot Sujata di for this beautiful recipe :)

If you are fond of nankhatai then you can easily make it at home. This cookie is really attached with my sweet childhood memories, it's really famous at my place(city called meerut). 

There is one bakery near to my home, whenever we visit that bakery shop, their lovely aroma and sight of all the baked goodies made me drool. 



Cuisine :           North Indian
Author               Jolly Makkar
Prep Time :       15 mins
Cooking Time : 25 mins
Total Time :       40 mins
Serves :             10 large nankhatai

Ingredients :

All Purpose Flour/Maida - 1 cup
Gram Flour/Besan - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Fine Sooji/Semolina/Rava - 2 tsp
Cardamom powder - 1/2 tsp
Desi Ghee (semi solid) or butter at room temperature - 1/2 cup
Powdered Sugar/Icing sugar - 1/2 cup [add as per taste]
Dahi/Curd/Yogurt - 1 tsp (optional)
Milk - 1 to 2 tbsp
Few grated Pista - 5 to 6 nos

Prepared Method :

1. Cream the ghee and powdered sugar with a hand whisk or electric mixer or blender.

The mixture should become smooth, light and creamy.

2. Sieve the the following dry ingredients - all purpose flour, besan, baking powder and baking soda. 
Keep the sifted dry ingredients aside.


3. Add curd to the creamed ghee+sugar mixture, its just a optional. Mix very well.

4. Now add the sifted dry ingredients and also add the sooji, cardamom powder into it.

5. Gently mix everything, do not knead. Just mix and gather to a smooth dough, then add 1 tbsp of milk.

Mix lightly and bring the mixture to a dough.
 
6. Pinch medium sized balls from the dough. Roll them evenly in your palms and slightly flatten them and roll into the grated pista. 

I make three designs on nankhatai -
1. make some criss-cross designs on the nankhatai with a knife or toothpick and
2. Give thumb impression into the circle and put grated pista on it and
3. Plain flatten them and roll into the grated pista as you seen in below pic

7. Place the cookies in a baking tray. I added the baking paper in tray. Keep some space between them as they expand while baking.

8. Bake the nankhatai in a pre-heated oven at 180 degrees C for 20-23 mins till light golden. Remove and place them on wire racks.

9. When cooled, store the nankhatai in an air tight container.

10. Enjoy it with your tea :)

Happy Cooking and Enjoy !!
 
Check out more awesome cake recipes for festivals and holidays season :

eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
rava wwf cake
banana chocolate cake
eggless funfetti mug cake

Zarda pulao or sweet rice is a popular dish of South Asia. It’s equally popular in India and Pakistan and is mainly made on celebration and festivals like weddings, diwali etc..

Zarda pulao is also popular as meethe chawal in Punjab, kangra valley and many states of India. This pulao is so aromatic with saffron strands and vibrant yellow colour and mild fragrance and also its name.

Our today's Foodie Monday Bloghop theme is based on "North Indian Cuisine" So I made this aromatic and flavourful pulao on the occasion of Vasant Panchami.

Vasant Panchami - it's a famous festival when Saraswati, the goddess of intellect, learning and wisdom is worshipped. 

The colour yellow holds a special meaning for this celebration as it signifies the brilliance of nature and the vibrancy of life. So I made both saffron rice and rava kesari halwa.
Click here for ----> Rava Kesari Halwa Recipe 

This is one of our family favourite dish and I usually made on every festival season. This recipe has been passed on to me by my mother, and to her from her mother, and so on! I just made a change in this recipe I added a fennel seeds(saunf)..something different flavour...hmmmmm yumm !!

This pulao is actually loaded with lots of dry fruits and desi ghee, brings out the taste from whole spices, kewra water.

Sweet rice is very easy to make and a perfect desert for small pooja, party and get together at home.

This is one of the desert which is liked by every person and loved by kids also. It is easy to make and consists of simple ingredients.

If you are looking for more sweet recipes then do check :-
Moong Dal Halwa
Besan Ladoo
Sweet Vermicelli
Rava Kesari
Motichoor Ladoo
Mango Coconut Burfi
Rasgulla

Learn how to make zarda pulao with very simple and easy steps.

Ingredients :

Rice/chawal - 1 cup 
Sugar - 1 cup 
Fennel seeds - 1 tsp
Clarified Butter / Desi Ghee - 3 tbsp 
Cloves / Laung - 4
Cardamom / Hari Elaichi - 4
Black Cardamom / Moti Elaichi - 2
Dry fruits - 1/2 cup (I have used cashew, almonds, raisins and chironji)
Saffron / Kesar - 1/4 tsp 
Saffron food colour - A Pinch
Rose water - 1.5 tbsp 
Milk - 1/2 cup

Water - 1.5 cup

Preparation Method :

1. Soak rice in water for 1 hour. 

2. Mix milk, food colour, kesar, rose water and sugar in a bowl.

3. Heat 4-5 cups of water in a pan. Once it comes to boil, add the soaked rice without water.

4. Cook till the rice is about 80 % done, then strain the water and mix half of desi ghee.

5. Heat the remaining half of desi ghee in a pan. Add dry fruits, fennel seeds and fry till golden-brown.

6. Add whole spices and fry for about half a minute. Add the milk mixture and boil.

7. Add the rice and cook on low flame for 10-12 minute with cover.

8. Mix rice with a fork for better presentation. 

9. Garnish with few chopped almonds and Serve hot.
Happy Cooking and Enjoy !!