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 Churros With Chocolate Sauce ( Quick Kids Snack)

Churros are small strips made with all purpose flour, are deep fried and rolled in sugar and cinnamon & are served warm with chocolate sauce.Here is a super easy recipe which will make your guests wonder if its home made or not.



Fun Fact :- Did you know that churros were named after the churra sheep because the pastry resembled the sheep's horns?



Source :- Recipe by Nishtha Asrani

Ingredients:-

For the Churros:-
-----------------

Oil, for deep frying
All Purpose flour/ Maida:- 1 Cup
Baking powder:- 1 1/2 Tsp
1 cup water boiled with 1/2 tsp salt and 1 tsp sugar
Finely powdered sugar:- 1 Cup
Cinnamon powder:- 2 Tbsp

For The Chocolate Sauce:
-------------------------

Milk:- 4-5 Tbsp
Butter(Unsalted):- 1 Tbsp
25-30 chocolate cubes


Procedure:-

For the Churros:
-------------------

1) In a wok/kadhai heat the oil.
2) In a plate sift flour with baking powder.
3) Knead the dough with warm salt-sugar water. Add water gradually and stop when the dough is soft yet stiff.
4) In a piping bag stuff the dough and squeeze out 7-10 cm long pieces cutting with scissors. Deep fry till golden.
5) Drain out on a piece of absorbent paper. Immediately roll in sugar and cinnamon. Dust off extra powder.
6) Serve. You can serve churros with some chocolate sauce or maple syrup.

For The Chocolate Sauce:
--------------------------

1) Melt the chocolate with the butter in the microwave (20-30 seconds on Medium) or a double boiler (bottom pan with water; chocolate and butter on the upper pan).
2) Once melted, add milk to make the sauce. Mix them together with a spoon.

Serve churros with some chocolate sauce or maple syrup...Enjoy:)
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Vegetarian Mini Pizza Puffs

These mini veggie pizza puffs are just adorable.These are perfect for kids snacks or great as a party appetizer.You can add any ingredients you like or have on your hand like spinach, onions , olives, peppers, garlic , pineapple,etc..

Adapted from Everyday

Flour:- 3/4 Cup
Baking powder:- 3/4 Tsp
Whole milk:-3/4 Cup
Lightly beaten:- 1 egg
Mozzarella cheese, shredded :- 4 ounces (about 1 cup)
Bell Pepper(green or red):- 1/2cup (very finely chopped)
Onions:- 1/2 Cup (finely chopped) 1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil


Procedure:-

1)Preheat oven to 375o. Grease a 24-cup mini muffin pan.

2)In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella , bell peppers & onions ,let stand for 10 minutes.

3)Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.

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Cheddar Cheese Rounds

Orange -colored sharp cheddar with give the rounds a deep golden hue. To make this dough with a hand held mixer, chop the nuts finely and then mix all the ingredients until combined, about 3 minutes.


Source:- The Cook's Country Cookbook

Makes about 5 dozen cheese rounds

Ingredients:-

Pecans:- 1/4 Cup
All purpose flour:- 1 1/4 cups
Cornstarch:- 1 Tbsp
Shredded Sharp cheddar cheese( see note above):- 2 cups
Unsalted butter, cut into pieces and softened:- 8 tbsp
Cayenne pepper:- 1/4 tsp
Salt:- 1/2 tsp

Procedure:-

1) Process the pecans, flour and cornstarch in a food processor until finely ground.

2) Add the remaining ingredients and pulse until a dough forms.Turn the dough out onto a lightly floured surface and roll into two 8 inch logs.

3)Wrap tightly with plastic and refrigerate until firm, at least 1 hour or up to 3 days.( The logs can also be wrapped in plastic, then foil and frozen for up to 1 month.Defrost in the refrigerator before proceeding with next step).

4) Adjust the oven racks to the upper-middle positions and heat the oven to 400 degrees.

5)Line 2 baking sheets with parchment paper. unwrap and slice the logs inro 1/4 inch rounds and place the rounds 3/4 inch apart on the prepared baking sheets.

6)Bake until goldne , about 15 minutes, switching and rotating the baking sheets halfway through baking.

7)Let cool 3 minutes on the sheets, then transfer to a wire rack and cool completely.

Serve.( The rounds can be kept in an air tight container at room temperature for up to 3 days.)

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