Spicy riddles with Poonam

13/10/2026

1. Classic Nankhatai

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Makes: 12–15 cookies

Ingredients

- 1 cup all-purpose flour
- ¼ cup gram flour
- ½ cup ghee, softened
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
- ¼ teaspoon baking powder

Method

1. Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
2. Mix the softened ghee and powdered sugar until smooth.
3. Add all-purpose flour, gram flour, cardamom powder, and baking powder.
4. Mix gently to form a soft dough. Avoid kneading excessively.
5. Divide the dough into small portions and shape them into round cookies.
6. Place them on the prepared tray, leaving space between each cookie.
7. Bake for 15–20 minutes until the bottoms are lightly golden.
8. Cool completely on the tray before serving.

2. Pistachio Nankhatai

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Makes: 12–15 cookies

Ingredients

- 1 cup all-purpose flour
- ½ cup ghee, softened
- ½ cup powdered sugar
- ¼ cup finely ground pistachios
- ¼ teaspoon cardamom powder
- 2 tablespoons chopped pistachios for topping

Method

1. Preheat the oven to 170°C (340°F) and line a baking tray.
2. Mix ghee and powdered sugar until creamy.
3. Add flour, ground pistachios, and cardamom powder.
4. Combine gently to form a soft dough.
5. Shape the dough into small round cookies.
6. Press chopped pistachios lightly onto the tops.
7. Bake for 15–20 minutes, until the bottoms are lightly golden.
8. Allow the cookies to cool completely before serving.

3. Chocolate Nankhatai

Prep Time: 10 minutes
Cook Time: 12–18 minutes
Total Time: 30 minutes
Makes: 12–15 cookies

Ingredients

- 1 cup all-purpose flour
- ½ cup ghee, softened
- ½ cup powdered sugar
- 2 tablespoons cocoa powder
- ¼ teaspoon baking powder
- 2 tablespoons chocolate chips

Method

1. Preheat the oven to 170°C (340°F) and line a baking tray.
2. Mix the ghee and powdered sugar until smooth.
3. Sift together the flour, cocoa powder, and baking powder.
4. Add the dry ingredients to the ghee mixture and combine gently.
5. Fold in the chocolate chips to form a soft dough.
6. Shape into small cookies and place them on the tray.
7. Bake for 12–18 minutes, checking that the bottoms do not burn.
8. Cool completely before serving, as the cookies firm up while cooling.

4. Coconut Nankhatai

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Makes: 12–15 cookies

Ingredients

- 1 cup all-purpose flour
- ½ cup desiccated coconut
- ½ cup ghee, softened
- ½ cup powdered sugar
- ¼ teaspoon cardamom powder
- ¼ teaspoon baking powder

Method

1. Preheat the oven to 170°C (340°F) and line a baking tray.
2. Mix ghee and powdered sugar until smooth.
3. Add flour, desiccated coconut, cardamom powder, and baking powder.
4. Mix gently until a soft dough forms.
5. Shape the dough into small round cookies.
6. Arrange them on the tray with space between each cookie.
7. Bake for 15–20 minutes, until lightly golden underneath.
8. Cool completely before serving.

5. Almond Nankhatai

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Makes: 12–15 cookies

Ingredients

- 1 cup all-purpose flour
- ¼ cup finely ground almonds
- ½ cup ghee, softened
- ½ cup powdered sugar
- ¼ teaspoon cardamom powder
- 2 tablespoons sliced almonds

Method

1. Preheat the oven to 170°C (340°F) and line a baking tray.
2. Mix ghee and powdered sugar until creamy.
3. Add flour, ground almonds, and cardamom powder.
4. Mix gently to form a soft dough.
5. Shape into small round cookies.
6. Press a few almond slices onto each cookie.
7. Bake for 15–20 minutes, until the bottoms are lightly golden.
8. Let the cookies cool completely before serving.

6. Saffron Cardamom Nankhatai

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Makes: 12–15 cookies

Ingredients

- 1 cup all-purpose flour
- ½ cup ghee, softened
- ½ cup powdered sugar
- 1 tablespoon milk
- A few saffron strands
- ½ teaspoon cardamom powder
- ¼ teaspoon baking powder
- 1 tablespoon chopped pistachios, optional

Method

1. Preheat the oven to 170°C (340°F) and line a baking tray.
2. Soak the saffron strands in the milk for 5–10 minutes.
3. Mix ghee and powdered sugar until smooth.
4. Add flour, cardamom powder, baking powder, and saffron milk.
5. Mix gently until a soft dough forms.
6. Shape into small round cookies and garnish with pistachios if desired.
7. Bake for 15–20 minutes, until the bottoms are lightly golden.
8. Cool completely before serving.

13/10/2026

1. Hakka Noodles Recipe
Cooking Instructions
• Bring a large pot of water to a boil. Add the Hakka noodles and cook according to the package instructions until just tender.
• Drain the noodles, rinse briefly with cold water, and toss with a little oil to prevent sticking.
• Heat 2 tablespoons of oil in a wok over high heat.
• Add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
• Add the sliced cabbage, julienned carrots, bell peppers, and scallions. Stir-fry for 2–3 minutes, keeping the vegetables slightly crunchy.
• Add the cooked noodles, soy sauce, chili sauce, and rice vinegar.
• Toss everything over high heat until the noodles are evenly coated with the sauces.
• Season with salt and black pepper to taste. Garnish with extra scallions and serve hot.
2. Veg Manchurian Recipe
Cooking Instructions
• In a large bowl, combine finely chopped cabbage, grated carrots, chopped scallions, all-purpose flour, cornstarch, minced ginger, minced garlic, salt, and pepper.
• Mix thoroughly. Add a little water only if needed to form a mixture that holds together when shaped.
• Shape the mixture into small, firm balls.
• Heat oil in a deep pan over medium heat. Fry the vegetable balls in batches until golden brown and crispy, turning occasionally.
• Remove the balls and drain on a wire rack or paper towels.
• For the sauce, heat a little oil in a wok. Sauté minced garlic and ginger until fragrant.
• Add soy sauce, chili sauce, a little water, and your preferred seasonings. Simmer briefly until the flavors combine.
• If you prefer a thicker gravy, stir in a small amount of cornstarch mixed with cold water and cook until thickened.
• Add the fried vegetable balls and toss gently to coat them with the sauce.
• Garnish with chopped scallions and serve immediately with Hakka noodles or fried rice.
3. Chilli Garlic Sauce Recipe
Cooking Instructions
• Remove the stems from the red chilies. For a milder sauce, remove some of the seeds.
• Place the chilies and garlic cloves in a blender with the water. Blend into a coarse or smooth paste, depending on your preference.
• Heat 1 tablespoon of oil in a saucepan over low to medium heat.
• Carefully add the chili-garlic paste and cook for 3–5 minutes, stirring frequently to prevent burning.
• Add the rice vinegar, sugar, and salt. Stir until the sugar dissolves.
• Simmer gently for another 3–5 minutes until the sauce thickens slightly and the raw garlic aroma mellows.
• Taste and adjust the salt, sugar, or vinegar as needed. Add a little water if the sauce is too thick.
• Allow the sauce to cool before transferring it to a clean container. Refrigerate promptly and use a clean spoon each time. Serve with noodles, dumplings, or other favorite dishes.

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