Til Wali Mathris / Sesame Flavored Crisp Savory Indian Vegan Crackers /Diwali Snack

Mathris are the perfect anywhere, anytime snack. These crisp crackers taste can be served with a hot cup of tea! Mathris keep really well for up to a month, if stored in an air tight container, in a cool dry place.

Til Wali Mathris / Sesame Flavored Crisp Savory Indian Vegan Crackers

Preparation Time:- 15 Minutes
Cooking Time:- 15 Minutes
Recipe Source:- Adapted From Times Of India

Ingredients:-

Whole Wheat flour:- 1 Cup
All-purpose flour (or Maida):- 1/2 Cup
Semolina or Sooji or Rava:- 1/4 Cup
Carom / Ajwain seeds:- 1/2 Tbsp
Black pepper:- 1 Tsp
Salt:- 2 Tsp Or as per taste
Sesame seeds/ til:- 3 Tsp
Oil:- 2 Tbsp

Oil for frying

Procedure:-

1) Mix all the dry ingredients and keep aside.

2) In a small pan, heat oil and then add this to the dry mixture. Mix well.

3) Knead the dough using lukewarm water. Cover it and keep it aside for 10 minutes.

4) Later, divide the dough into 2-3 balls. Roll each ball and using fork poke the rolled dough. This will help the mathris/crackers to stay flat.

5)Using cookie cutter cut the rolled dough into shapes you like. If you don't have cookie cutter, you can use any small bottle lid or a knife and cut the shapes.

To Deep Fry:-

Heat the oil in a frying pan or a deep fryer. When hot add some Mathris into the hot oil. Do not crowd them or they will not fry well. Fry, gently turning and flipping every now and then, till the Mathris are a pale golden brown in color. When done, use a slotted spoon to drain extra oil and remove the Mathris. Put them on paper towels to drain some more. Allow to cool to room temperature.

To Bake:-

Preheat the oven at 350 degree F (180 degree C). Arrange all the mathris on baking tray and Bake for 13-15 mins.Remove the cookie sheet when the mathris turns golden brown.

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Notes:-

1)The mathri dough should be firm and not soft.

2) While you are rolling out the Mathris, set up the oil for frying, on a medium heat - you can use a frying pan or a deep fryer. Do not heat the oil too much as the Mathris will cook too fast and will end up being soft and not crisp.

3) Once the Mathris have been rolled out, test the oil to check its temperature. by dropping a tiny ball of the dough into it. If it sizzles and rises quickly to the top, the oil is ready for frying.

4)After frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour.

5)Mathris keep really well for up to a month, if stored in an air tight container, in a cool dry place.

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Eggless Wholewheat Chocolate Pancake

My daughter loves pancakes, so whenever i am making pancakes i always like to add something that makes it little more healthy and when i found this recipe with whole wheat flour and cocoa powder in it, i knew she will love it and she did. I added some chocolate chips(for my daughter) and served with some chocolate syrup on top. And also they can be made dairy free if you use soya yogurt and soya milk , perfect vegan pancake too .



Source:-Chefaldente

Makes 7 to 8 small pancakes

Ingredients :-

Whole wheat flour - 3/4 cup
Refined all purpose flour - 1/2 cup
Cocoa powder (100%) - 3 tsp
Cinnamon - a pinch
Salt - a pinch
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Low fat yogurt - 2 tbsp
Low fat milk - about 1 cup or as required
Brown sugar - 3 tsp
Oil - few drops to grease the pan


Procedure:-

1)Roughly whisk the dry ingredients - flour, cocoa, cinnamon, baking powder, baking soda, salt and sugar, with a wire whisk till they are well combined.

2)Add the yogurt and gradually add the milk. Whisk well to form a batter - not too thick or too thin. When you lift the whisk the batter will fall in ribbons.

3)Heat a skillet or non stick pan and grease the surface with very little oil. Add a ladle of this batter to the center. If the consistency is right the batter should spread a little to form a small pancake.

4)When bubbles form on the top surface, flip it using a flat spatula and then cook the other side. Serve hot with honey, chocolate sauce and fresh berries.

Enjoy:) Read More......

Baked Pancake Muffins

I know you all must be thinking what exactly is this baked pancake muffin. So let me tell you ,it is another easy and innovative way to make pancake. You can make this recipe with so many variations, list is endless. Use any of your favorite pancake recipe ( I used this recipe) and combine it with your favorite toppings and voila you have baked pancake muffins.This is really good for breakfast or kids snack.Refrigerate the batter a night before and bake fresh in the morning.

Pour the pancake batter in muffin pan and top it with any topping you like( I used mini chocolate chips, raisins & walnuts)and bake at 350 for 12-14 minutes.

Serve hot as it is or drizzle it with honey or maple syrup

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Healthy Whole Wheat Applesauce Pancake Recipe

My 4 year old daughter is a big fan of pancakes so i am always trying to make them in a different and more healthier way for her. This recipe has a perfect combination of healthy ingredients and its makes a great breakfast dish to start your day right and most importantly my daughter enjoyed each and every bite of it so it is delicious too..:)


Recipe inspired from allrecipes.com

Ingredients:-

All-purpose flour:- 1/2 cup
Whole Wheat flour:- 1/2 cup
Quick cooking oats:- 1/3 cup
Baking powder:- 1 tsp
Baking soda:- 1/4 tsp
Cinnamon:- 1/2 tsp
Unsweetened applesauce:- 3/4 cup
Yogurt or Fat free sour cream:- 1/2 cup
Egg, lightly beaten:- 1
Vanilla extract:- 1 tsp
Milk:- 1/3 cup

Optional additions:- Any kind of nuts or chocolate chips

Procedure:-

1) Heat a lightly oiled griddle over medium-low heat.

2) In a bowl, mix the flours, oats, baking powder, baking soda, and cinnamon.

3) In a separate bowl, mix applesauce, sour cream, egg, and vanilla

4) Stir applesauce mixture and milk into the flour mixture until evenly moist and thick.

5) Scoop about 1/4 cup batter for each pancake onto the prepared griddle, and cook, turning once, until golden brown on both sides.

See step by step picture tutorial here

Enjoy:)

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Morning Rice Flakes Breakfast

This is a wonderful morning food, slightly sweet, soft textured,easy to digest.Serve for breakfast or as a comforting snack anytime.To serve as a light lunch, accompany with a fresh green vegetable dish or fresh chutney.



Source:-Mangoes and curry leaves cookbook.

Ingredients:-

Rice Flakes(Poha):- 2 Cups
Oil:- 3 Tbsp
Mustard seeds;- 1/2 Tsp
Fennel Seeds:- 1 Tsp
Cumin seeds;- 1/2 Tsp
Minced Onion:- 1/2 Cup
Turmeric;- 1/4 tsp
Green Chillies (seeded and chopped):- 1 (optional)
Water:- 1/4 Cup
Salt as per taste
Sugar:- 2 Tsp
1/4 cup or more coarsely chopped coriander leaves

Procedure:-

1) Place the rice flakes in a bowl, cover with cold water, and swirl around with your hand, then drain. Repeat two more times. Place the rice flakes in a sieve to drain, and set aside.

2)Heat the oil in a pan on medium heat, when hot add the mustard seeds, when they have finished popping about 20 seconds, add the fennel and cumin seeds.

3)Add the onion, stir well to coat the oil, lower the heat and cook for 2-3 minutes.

4)Add the turmeric and chillies (if using ) and cook for 5 more minutes.

5)Add the rice flakes and cook for a minute, turning & stirring, then add the water.Stir fry for 2 -3 minutes.Press the flakes against the pan, then lift and turn them & press again, so they cook while staying separated.

6)Lower the heat little more , cover and let cook for 1 minute. The rice should be cooked through and tender.

7)Add the salt and sugar and stir-fry for another minute.Remove from the heat and mound on a platter.Top with plenty of coriander leaves.

Enjoy:)



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Rice Flour & Spring Onion Cheelay

I love to cook anything which is quick & simple but yet delicious.....This is the perfect recipe for your quick fix brunch/dinner on any lazy weekends or busy weekdays..
Enjoy it with any chutney, pickle or curd..
I saw this recipe on Sanjeev's Kapoors t.v show Khana Khazana)


Ingredients:-

Rice Flour:- 1 cup
Gram Flour:- 1 cup
Green Chillies:- 2
Asafoetida:- A pinch
Yogurt( whisked):- 1/2 cup
Oil to shallow fry
Spring Onions(chopped):- 6
Salt as per paste
Red Chilli powder:- 1 tsp
Ginger & garlic paste:- 1tsp
Coriander leaves:- 2tbsp

Procedure:-

1) In a bowl mix together rice flour, gram flour, salt , green chillies, red chilli powder, asafoetida, ginger-garlic paste, 1/2 cup of water, yougurt, spring onions & chopped coriander leaves.

2) Add more water if necessary to get a thick yet dropping consistency.

3) Heat the pan. Grease it lightly, Spread a ladle full of batter thinly & cook on medium heat.Drizzle a little oil around.

4) When the underside is a light golden, flip over, drizzle some more oil & cook pressing lightly till the other side is light golden too.

Serve hot..Enjoy:)

If you like the recipe plz leave your comments..




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Ajwain Paratha

Ajwain is also called Carom seeds/Bishops weed..It is very useful in alleviating stomach pain..Ajwain is one the the ingredient/spice i use in most of my cooking ..You can put little bit of ajwain in every dish you prepare as it helps in good digestion..

You can find more information regarding this spice here

My mom use to make ajwain paratha in a different way then mine...
(Make the dough of whole wheat flour, let it sit for sometime,make small balls from the dough, roll it into a round shape, now apply little ghee or oil or butter, sprinkle some ajwain over it with a pinch of salt, then fold it into a triangle shape( first fold it into a half then again into a quarter) , now roll it once again in a triangular shape..Cook it on a hot griddle by brushing it with oil or ghee on both sides..and serve hot..)

The recipe of my version of ajwain partaha is below..This a my entry for Think Spice Event hosting by Raaga


Ingredients:-

Besan or Gram flour:- 1/2 cup
Whole wheat flour:- 1 cup
Ajwain/Carom seeds:- 3/4 tsp
Salt:- A pinch( or as per taste)
Ghee or oil:- 1 tbsp
Yogurt:- 1/8 cup
Green chillies:- 1 or Red chilli powder:- 1/4 tsp
Turmeric:- 1/2 tsp
Water to knead the dough

Procedure:-

1) Mix all the ingredients.
2) Add water little by little to make a dough..let it sit for about 10 minutes
3) Heat griddle or tava,
4)Make small balls from the dough and roll it into a flat round shape.
5) Place it over the griddle , turn when the brown spots start forming
6) Brush it with ghee or oil and turn to the other side and apply the oil again..
7) Cook both sides well

Serve hot with any sabzi or curry along with curd/raita...Enjoy:)







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Poha

I had this first time at one of my friends house( SEENA)..Her mom served us a full plate of hot poha with lots of coconut on the top..It tasted delicious and since then i added it in my recipes list..

You can add any veggies you like, to make it more healthy breakfast..and also you can replace the peanuts with any other nuts..

Poha is also called beaten rice, flattened or pressed rice..Its a fast & easy to cook recipe that you can have either for breakfast or just as a snack..Serve it with tomato ketchup or sauce or any chutney to add extra flavor..

Ingredients:-

Poha(Thick):- 2 cups
Peanuts:- 1/4 cup
Jeera/Cumin seeds:- 1/2 tsp
Mustard seeds:- 1/2 tsp
Oil:- 2 tbsp
Curry leaves:- 3-4
Potato( Sliced thinly ):- 1/2 cup
Onion(Chopped finely):- 1/4 cup
Carrot(Grated):- 1/3 cup
Peas:- 1/4 cup
Salt as per taste
Haldi or Turmeric:- 1/2 tsp
Garam Masala:- 1/2 tsp
Juice of half lemon
Grated Coconut:-1/8 cup
Cilantro/Coriander for Garnish

Procedure:-

1) Wash the poha and set aside for at least 10 minutes.
2) Heat the oil in a pan , when hot fry the peanuts until golden brown, drain it on paper towel and set aside.
3) In the same oil add Cumin, mustard & curry leaves and when seeds start spluttering, add potato and fry until crisp brown.
4) Add onion , grated carrots & peas and fry for few minutes.
5) Add salt , turmeric, garam masala & mix well
6) Add poha & lemon juice & peanuts , mix well

Garnish it with cilantro and coconut

Serve hot..Enjoy:)

If you like the recipe please leave your comments..

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