Methi Mathris - Savory Indian Crackers

Mathris are salted crisp crackers. Mathri is a popular snack and are perfect anywhere, anytime. Traditionally, mathris are served with spicy pickles or chutneys. This recipe makes roughly 40-45 Mathris.

Ingredients
500 Grams All Purpose flour/Maida
1/2 Cup Semolina/Rawa
2 Tablespoon Kasuri methi – Lightly roasted and crushed with hand
1/4 Cup Oil
1 Tablespoon Butter
3/4 Teaspoon Sesame seeds lightly roasted
3/4 Teaspoon Nigella seeds/ kalonji
1 Teaspoon Black Pepper freshly ground
1 Teaspoon Ajwain seed – lightly roasted
½ cup Water
1 Teaspoon Salt or according to taste
Oil- for deep frying

Method
Heat oil and butter together till hot. Combine all ingredients and hot oil  in a bowl to a crumbling mixture. Knead it to smooth dough adding water as required. Knead well to get smooth and a crack free dough, cover it with damp cloth to prevent it from drying for 10 minutes.

Divide the dough in equal sized big balls, large enough to be rolled out in a circle of 5-6 inch diameter.
Take one big ball and roll it out in a circle of 5 inched diameter and 1/8 inch thick.

Again start folding in to make a single roll.

Cut it horizontally into 2 cm long pieces.

Keep it vertical and press each piece downward with palms.

Roll it further with a rolling pin to get desired thickness of Mathris.

Likewise make all the Mathris. When one lot of Mathris is ready, deep fry them on medium flame until cooked and get light golden brown color. Fry a few Matris at a time. Make sure to place just enough Mathris to cover the oil. Fry the Mathris until both sides are a light golden-brown.

Plate up and enjoy with tea or any chutney like tamarind chutney or spicy pickle.

Enjoy !!!!
I had made this also for a our Europe trip, where the craving for Indian snacks is more and we enjoyed them. 

These are tasty and even more delicious, without any accompaniment.
Notes:
Mathris can be stored for a couple of months in airtight containers.
If the Mathris are cooked on high heat, they will be soft and uncooked from inside.

Some of the Mathris that I made were thick, they took longer to cook, would suggest that you make them thin.  The ones that were thin were crisper and crunchy. Look at the pics.

Labels: Festival Sweets, Healthy, Vegan, Kids delight

Bhajke Pohe Chivda

Chivda is a always pepared in every Maharashtrian household and is had as an evening healthy snack.  This crispy beaten rice flavored with nuts, raisins etc., makes a delicious and healthy snack. 

I generally make this chivda many times in the year, but for festivals its a must do snack and it tastes more delicious than any other time. Each household has a different version and method of preparing this chivda. 

There are many types of it but this is a healthy and non fried version of it. The cooking process requires a bit of planning, so keep all the ingredients ready, this helps and is efficient too. 

Ingredients
250 Grams Bhajke Pohe
½ Cup Oil
2 Teaspoons Mustard seeds
15 Curry Leaves
1 Teaspoon Asafoetida
2 Teaspoons Turmeric powder
½ Cup Roasted Peanuts
½ Cup Dalia (Chutney Chana)
½ Cup Sliced Dried Coconut
¼ Cup Almonds
¼ Cup Cashewnuts
¼ Cup Raisins - Golden or Black
2 Teaspoons Sugar - powdered
1 Teaspoon Coriander powder
½ Teaspoon Cumin powder
1 Teaspoon Red Chilly flakes
1 Teaspoon Salt
½ Teaspoon Amchur powder

Method
Heat the oil in a large Kadai, add the mustard seeds when they splutter add the asafoetida, curry leaves and hinge fry till the curry leaves are crisp. Then fry one by one the coconut pieces, roasted peanuts, dal, almonds, cashewnuts and rasins in it. When well fried and brown add the chilly flakes, turmeric, coriander, cumin and amchur powder. Add the bhajke pohe and fry well till hot and crisp and crunchy add salt and stir well. Switch off the flame. When cooled add the sugar. Store in an airtight container. 

Labels: Poha, Festival Sweets, Healthy, Vegan, Kids delight, Chivda 

My Notes 

This Chivda can be stored for as long as 3-4 weeks if stored properly in dry airtight container.

Mixed Flour Buttery Chaklis

This crunchy snack is just as good at tea time as it is for a special occasion.Diwali is never complete without these. Traditional chaklis are made with a special chakli making mold.

Ingredients  
1 Cup Rice flour
2 Cups All purpose flour
1/2 Cup Moong dal soaked and cooked
1/4 Cup Ghee/Oil - melted
1 Tablespoon Butter - melted
1 Teaspoon Red Chilli powder
1/2 Teaspoon Cumin seeds - lightly roasted
1/2 Teaspoon Ajwain - lightly roasted
1/2 Teaspoon Sesame seeds - lightly roasted
Salt to taste
Warm water as required
Oil for deep frying
Method

Steam the All purpose flour (maida) for 10mins . Place a white cloth inside the container then add the flour. Cover with a lid. When steamed if will take the shape of the container (see pic above). Let it cool slightly then break into bits and spread it in a plate and leave it to cool completely. Pulse it in a mixer 3 times and the flour will just like it was before steamed. 

Mix the rice, all purpose flour and cooked dal along with the rest of the dry ingredients well. Then add the melted and hot ghee. Pour it, a little at a time into the flour and mix well. When all the ghee is used up, add warm water, a little at a time and keep kneading till it forms a smooth dough.

Taste dough and if necessary season with salt or spices to your taste. Fill some of the dough in a chakli mould and form chaklis.

Heat the oil in a pan on a medium flame. Deep fry the chaklis till golden. Drain on paper towels, cool and store in an air-tight container.  These Chaklis are so yum that you keep munching them non-stop.

For Tips on frying Chaklis - see here Bhajni Chaklis
You might also love to make these Chaklis
Butter Chaklis

Labels:Festival Sweets, Healthy, Moong dal, Kids delight

Whole Wheat Pear Muffins

Muffins with pears! This is what my friends said with I told them as they were enjoying it. These are made with ripe pears and whole wheat flour, these muffins are healthy and delicious.  These are prepared for the Blogging Marathon.

Ingredients

2 Eggs
1 Cup Fresh Yogurt
1 Cup plus 2 Tbsp light brown sugar
1/3 Cup Vegetable oil
2 Cups Whole Wheat Flour
1 1/2 Teaspoon Baking powder
1/2 Teaspoon Baking soda

1/8 Teaspoon Salt
1 Teaspoon Vanilla essence
2 large Pears -  peeled, cored and diced
1 Teaspoon Cinnamon powder

Method

Preheat the oven to 180 degrees.

Grease the muffin cups with oil or butter.

In a large mixing bowl, whisk together the eggs, yogurt, a cup of the brown sugar, and oil until smooth. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients into the bowl with the egg mixture. With a wooden spoon or spatula, gently mix together just until combined. Add the vanilla and diced pears and mix again. Spoon the batter into the prepared muffin cups, dividing it evenly among the cups. 

In a small bowl, mix together the remaining 2 Tbsp brown sugar and the cinnamon.  Sprinkle this mixture on top of the batter in each muffin cup. Bake the muffins about 15 to 20 minutes, or until a toothpick comes out clean. I wish you could smell these muffins in my kitchen right now. 

Cool the muffins in the pan for 5 minutes, then unmould and cool them the rest of the way on a rack. Serve warm or at room temperature.  I got 18 muffins.

These muffins are delicious! The crunchy topping is a perfect and soft. Enjoy these muffins for breakfast with a glass of cold milk or a steaming cup of coffee or anytime you feel like a snack.

Notes:
Use ones that are just starting to go soft and juicy. These will hold their shape during cooking and will dissolve in your mouth.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.


Labels: Cakes, Pears, Healthy, Kids delight, Blogging Marathon.




For other cake recipes check Recipe index.

Cucumber cake (Tausalli). Eggles, Vegan and Gluten free.

There are some delicacies which my mother and grandmother use to prepare that are traditional and so authentic and if I cook in the modern way it doesn’t bring that flavor. My mother use to make a cucumber cake called tavshe a type of ripe cucumber which is seen in the markets during the monsoons.

Mummy used to make this cake on the chula when all the cooking is over she use to place this on a mud plate called Khapri which is specially used for baking. She use to place cake vessel on this and again on the top would place another Khapri and light coals on top and keep it whole night on this fire. And Voila! this crusty cake would be ready in the morning for breakfast.

My mother would wash the rice then dry it and then grind it coarsely on the charat the ones that you see in movies where two women are grinding on a stone. But nowadays everything is available in the market, so we have started using idli rava. Our life and work is simplified. Our family was big so the quantity to prepare was also large. Then distribution to neighbours . But now we live in flats, live in nuclear families with hardly any interaction with our neighbours so the quantity to prepare is also small with all modern gadgets in our kitchen. But however, the taste differs from the one that my mother use to prepare, that particular taste I, would never be able to recreate with all the modern gadgets.

This particular cucumber is mainly used in the cake because it has more flesh and big seeds. The seeds in this cucumber are big and can easily be removed. This is a really delicious and nutritious, gluten free and a vegan cake . I prepare this cake every year during the Ganapati festival when this particular variety of cucumber is available in the market. So, when Srivalli our host of the Blogging Marathon had this theme Cakes, Muffins with Fruits and Vegetable, this is the cake that first came to mind, incidentally this is the season when you get this cucumber. The recipe is my mother's but I have made a few changes, ie added baking powder and baking soda. My mother never used this. 

Even if you find that the cake is dark brown or has a burnt effect do not worry it's this crust that gives taste and flavour to the cake.

My sisters also prepare this cake with a different recipe, they use egg. Will try that recipe next year. So here is the recipe.

Ingredients
3 Cups Idli rava
2.1/2 Cups  Cucumber - grated
2 Cups Freshly grated coconut
2 Cups Jaggery -  I used unrefined one.
3/4 cup ghee
1 Teaspoon Cardamom powder
1 Teaspoon Nutmeg powder
1 Teaspoon Baking powder
1 Teaspoon Baking soda
1/2 Teaspoon Salt to taste

Method
Wash the rice a couple of times till the water runs clear.
Wash and peel the cucumbers and cut them vertically, scoop out the pith (seeds). Grate the  cucumber and then lightly squeeze out the juice ( see notes).

In a big vessel add the  rice, jaggery, cucumber, coconut, salt and stir well till there are no lumps. Finally add the ghee and stir again till well incorporated and keep it for soaking minimum 4 - 5 hours.

  
Grease cake tin with ghee or butter. 

Preheat oven at 200 degrees C for about 10 minutes.

Add the cardamom and nutmeg powder to the batter and stir well. Then add the baking powder, baking soda and mix it properly.  Pour the batter into the prepared tin and decorate it with cashew nuts.  The cake is ready to bake.

Reduce the temperature of the oven to 180 degrees C  after 15 minutes and bake for approximately 1 hour 10 minutes (see notes) or till the knife, skewer inserted comes out clean.
Allow the to cool completely.  Cut it into pieces and serve.

This cake went in distribution to friends, my hubby takes this cake every year to office when I prepare it.  It makes me feel very happy and proud, how egoistic na! But who does not want appreciation, so I am no different.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Notes:

Taste the cucumber before you grate it,  if it's bitter do not use it.

Do not squeeze the cucumber of all the juice then the rice will not get enough moisture to soften.

Depending on the size of the tin, mositure in the cake batter and oven used the baking time may vary between 1 hour to 1 hour 20 minutes. 

You can't unmould this cake, so cut the desired pieces in the pan itself and gently lift it.

If you want a brown surface you can change the oven settings to the 'Broil/Grill' mode for the last 3 minutes (I did it),  brown crust  adds to the taste.

Adjust the jaggery to your taste. 

Labels : Cakes, Cucumber, Eggless, Gluten free, Vegan, Healthy, Blogging Marathon.

Kiwi Choco Muffins - Eggless

These Kiwi Choco Muffins are perfect for tiffin, brunch or a picnic. Soft and moist, these muffins have all the delicious flavor of the kiwi and choco chips. They  smell delicious while baking, that  it's a long wait for it to be out of the oven. I love muffins! Do you then try these muffins and you too will love them.

Ingredients

200 Grams Condense Milk

40 Grams Butter

1 Cup Kiwi Green or Gold

1/4 Cup Choco Chips

140 Grams All Purpose Flour

1.1/2 Teaspoon Baking powder

1/2 Teaspoon Baking soda

1 Teaspoon Water - if necessary

Method

Chop the kiwi in big pieces and keep aside. I used both kiwi green as well as gold.

Sieve the flour, baking powder and baking soda and keep aside.

In a bowl beat the condense milk and butter till light and color turns cream.  Then add the kiwi, all purpose flour and mix well, then add the choco chips ( reserve few for the topping).  Check the consistency of the batter and the  add the water and mix well.

Fill the muffin moulds and decorate it with choco chips , lightly press the choco chips with a spoon and then bake in  a preheated oven at 180 degrees for 20 - 25 minutes.

Then just take a muffin, a mug of coffee and simply relish the muffin enjoy!  because I did just that.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#45.

Labels: Cakes, Kiwi, Healthy, Kids delight, Blogging Marathon, Eggless, Chocolate Chip

Homemade Bechamel Sauce

Bechamel sauce is the basic white sauce used in as a topping for casseroles in which eggs can be added to the basic recipe. Cheese can be added for a cheese sauce, along with herbs, spices etc., for added flavors. Once you mastered this sauce you no longer need to purchase any ready to make soups again.

Bechamel Sauce can be used in the following dishes:
Moussaka and casseroles such lasagnas, creamed spinach, baked cauliflower, au gratin, crepe filling, cream soups, creamy pastas and warm dressings.

Ingredients
2 Tablespoons Butter 
2 Tablespoons All Purpose Flour 
1 Cup Milk 
Salt & Black pepper powder to taste 

Method
Melt the butter over medium heat. Add the flour, whisk until smooth, continue cooking until light golden. 

Slowly, add the milk and continue whisking until thick and creamy.   

After 10-12 minutes it should look like this. Thick and smooth. Add a pinch of salt and pepper powder to taste, whisk again.  

If adding eggs, cheese and other spices,  add when the sauce is slightly cooled.   

My Notes :
For a healthier version of this sauce , use cornflour or  whole wheat flour.

Thinner Sauce: For mousakka, casseroles, baked dishes. Reduce the butter and flour to 1 tablespoon per cup of milk

Thicker Sauce: for stuffing vegetables , meat stuffed.  Use 3 tablespoons of butter and flour per cup of milk
This sauce can be kept in the refrigerator for up to 4 days in an airtight container and in the freezer for a month. 

To reheat, place sauce in a double boiler, stirring constantly by adding a little milk if needed.  

Labels: Jams & Sauces, Soup, Healthy, Homemade, International Cuisine   

How To Make Croutons for Soups & Salads

Croutons are pieces of bread that have been toasted, either in a frying pan or the oven, until they are crisp and golden brown. They can be tossed into green salads, sprinkled on top of soups and casseroles, crushed over cooked vegetables such as asparagus or broccoli, and used as the base for stuffings or savory bread puddling.

It's best, but not 100% necessary, to use slightly stale bread for your croutons. In fact, croutons are an excellent way to use up any leftover bread. But if you have only fresh bread, that's ok, too. You can use white, whole wheat bread.

Croutons can be made in all shapes and sizes.

Ingredients
A few slices of slightly stale or fresh bread
A Tablespoon of olive oil or melted butter or a combination of the both
1/8 Teaspoon Salt 

Optional flavorings 
1 clove of garlic
1 teaspoon dried herbs such as oregano, basil OR
1 tablespoon fresh herbs, finely minced
1/2 cup freshly grated parmesan

Method
Preheat the oven to 200 degrees.

Cut the bread into cubes according to the size that you wish. Try to make uniform bread cubes.

 On a baking tray, add the bread, bunching it close together in a single layer. Drizzle oil/buter on the top, add a pinch of salt, and toss lightly to coat.

Spread the croutons out so that they are no longer touching.

Place the baking tray in the oven and grill for about 5 minutes. Remove the tray, carefully toss and stir croutons (or turn over the croutons). Bake another 5 minutes and check for doneness. Depending on the size of the bread and how browned you want them, they may need another 5 minutes or so.

When the croutons are done to your liking, remove them from the oven and cool on the pan. If not using right away, store croutons for a few days in an airtight container.

Notes :
For garlic croutons, finely grate a clove of garlic using a fine grater straight into the olive oil or melted butter a few minutes before using. If you can do this an hour in advance so that the garlic really infuses the oil/butter, even better.

For herbed croutons, sprinkle on your dried herb of choice when adding the salt. For fresh herbs, add them when tossing after the first 5 minutes of baking.

For parmesan croutons, add the parmesan when tossing after and nearly at the end of baking.

If you want to use a frying pan on the stove top, be sure to stir and toss the bread frequently so all sides become crisp and golden. You may need a little extra oil as well.  

Labels: Breads, Soup,Salads, Lentils, Healthy, Vegan 

Omm Ali - An Egyptian Dessert

This month's in Mena Cooking Club, we are making Egyptian food. Our host Amira chose three different recipes a savory, a soup and a sweet: Omm Ali.

Omm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. Legend has it that Om Ali was the first wife of the sultan Ezz El Din Aybek. When the sultan died, his second wife had a dispute with Om Ali, resulting in the second wife's death. To celebrate, Om Ali made this dessert and distributed it among the people of the land.

The differences between this and bread pudding is that there is no use of eggs in this recipe. Also, puff-pastry or croissants are the bread base of choice in this dessert. This dessert is not as heavy as bread pudding owing to the flaky, airy texture of the puff pastry or croissants used. A variation of nuts, fruits (dates or raisins) and cream adorn this dessert. It's as beautiful and exotic as it's country of origin, and delicious enough to please the most discerning palette.

Ingredients
4 puff-pastry sheets
1/4 cup golden raisins
1/4 cup pistachios- chopped
1/4 cup walnuts - choppeed
1/4 cup almond - chopped
1/4 cup dessicated coconut
1/2 teaspoon ground cinnamon
1 Cup whole milk 

1 Cup Heavy cream

2 Tablespoon sugar
1/2 teaspoon vanilla essence

Method

Thaw the puff-pastry room temperature. Don't let it sit out long or the puff pastry will become too pliable and hard to work with. If this happens, place the puff-pastry back in the refrigerator for about 10 mins, remove, then start working with it.

Brush the baking pan with butter well.

Preheat your oven to 200 degrees.

Mix all the nuts and dessicated coconut, keep aside.

Then add the cinnamon powder mix well.

Cut the puff-pastry into squares. 

Set aside 1/4 cup of the toasted mixed nuts (for garnishing).

In each square of puff pastry  place a teaspoon of the mixed nuts and bring the  corners of two opposite side together and then the other two corner together and pinch the side to close like a packet.  Place it on the baking pan and like wise prepare the other squares. 

Keep this pan to  bake for 20 - 25 minutes till golden brown on top.

As the puff pastry parcels are being baked and reached the end of baking time keep the milk to heat add the sugar and let it boil and the sugar melts. Switch off the flame and  add the cream, mix well. 

When the puff pastry parcels are baked pour the hot milk mixture on the them and garnish with nuts .  Keep it back in the oven to bake .

Bake until the top of the Omm Ali is a light golden-brown and the milk in the Omm Ali begins to bubble starts leaving the sides. Turn your oven to "broil". Let the Omm Ali broil for 2 minutes until the top is nice and caramelized. Please keep an eagle eye on the  Omm Ali at this time or it will burn.

Remove your dessert from the oven, let it cool for about 10 minutes. Sprinkle with some more of the reserved nuts (optional). This dessert is best served warm. Now how delicious is that?!?   We enjoyed this.  You too try it out and Enjoy!!

Check Out Other Members Recipes Here.

Labels: Sweets & Desserts, Healthy, Continental Cuisine, Mena Cooking Club