Colorful Parathas

Looking for ideas to pack in veggies in your kids diet – Try this colorful mixed vegetable paratha for your kids lunch box – an easy to make dish which is delicious and nutritious !

Ingredients

  • 2 cups wheat flour
  • 1/2 cup spinach or methi leaves
  • 1/4 cup finely chopped cabbage
  • 1 carrot finely chopped
  • 1/4 cup mashed green peas
  • 1 finely chopped spring onion with greens also chopped
  • 1/2 tsp white sesame seeds
  • Juice of half a lemon
  • 1 tsp sugar
  • A handful of coriander leaves finely chopped
  • Fresh curd to bind the dough instead of water
  • Salt to taste
  • 1 tbsp ghee to bind the dough

Method

  • Knead all the ingredients together to form a dough
  • Roll out the dough into parathas if desired size
  • Cook the parathas on both sides on a pan using ghee for greasing the parathas

Serve hot with green chutney or your kid’s favorite tomato ketchup too !

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Whole wheat cherry cookies

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Here is the recipe for whole wheat cherry cookies. This recipe is inspired by Wegman’s recipe for whole wheat cherry cookies. My version is eggless and uses broken cashew too. Check it out!

Ingredients

  • 1 1/4 cup wheat flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup powdered almonds
  • 1/4 cup water
  •  1/2 cup butter
  • 1 cup powdered flaxseed
  • 3/4 cup brown sugar
  • 1/2 cup yogurt
  • 1/2 tsp vanilla essence
  • 2 cup dried cherries
  • 1 cup toasted cashew nuts
    Method:
  • Mix the almonds with water to make a paste
  • Add the butter and sugar to the almond paste and mix well
  • Add the yogurt and vanilla essence to the mixture and blend well
  • Combine 1 cup flaxseed, flour, baking soda and baking powder and mix well
  • Add the dry ingredients – the flaxseed-flour mixture to the almond-butter-sugar-yogurt mixture gradually
  • Dry roast the cashew nuts and add them to the dough mixture
  • Fold in the dried cherries into the dough mixture
  • All the ingredients should be well combined to form a dough that has a pasty consistency
  • Drop one tbsp of dough onto un greased baking sheets
  • Bake for around 15 minutes until done – the centers will be soft and the edges very light brown

Oatmeal Barley Cookies

Oatmeal and barley turn out to be a surprising delicious combo for these cookies. These cookies are very healthy – no butter in these cookies, and maple syrup is used as the sweetener. Do try out this recipe and let me know your feedback.

Ingredients

Dry Ingredients

  • To powder finely:
    • 1 cup oatmeal
  • To powder coarsely :
  • 1 cup almonds
  • 3/4 cup barley flour – you can powder whole barley to make this flour
  • 1/4 cup wheat flour
  • A pinch of cardamom powder
  • A pinch of nutmeg powder
  • A pinch of salt

Wet Ingredients

  • 1/2 cup almond oil or olive oil (I used olive oil in this recipe)
  • 1/2 cup maple syrup or dates syrup ( I used maple syrup in this recipe)
  • 1/2 tsp vanilla essence (Note: If you use vanilla extract, then only use a few drops as it is a more concentrated form)

Method

Preparing the cookie plate

  • Grease the cookie plate with butter at the bottom and sides. Cut out parchment paper to fit the base of the plate, and grease it after putting it in the tin. Lightly dredge the plate with flour, turning the plate so that a light film of flour coats the entire inside of the plate. Turn the plate upside down, tap gently to remove excess flour.
  • Note: If you do not have parchment paper, then you can dust the plate with the flour until a light film of flour coats the inside of the tin
  • Greasing and dusting with flour is an important step, as it prevents the cake batter from sticking to the plate

Preparing the batter

  • Dry grind almonds to a coarse powder
  • Dry grind oats to a fine powder
  • Mix all the dry ingredients together and keep aside
  • Mix all the wet ingredients together and keep aside
  • Mix the wet and dry ingredients together using a food processor or stand mixer. Use fold in movements i.e. mix well in one direction so that there are no air bubbles formed and the wet and dry ingredients are thoroughly mixed. (The batter should be as thick as cake batter)

Baking Instructions

I baked 2-3 batches of cookies and found that they turn out best when baked a low temperature for at least 15-20 minutes

  • Preheat the oven at 250 degrees Fahrenheit for 10 minutes
  • Scoop out  the batter on the cookie plate using a cookie scoop or ice cream scoop. Each scoop of batter only needs to be as wide as a coin. The biscuit will spread out well while baking and get the desired shape. Also give sufficient space between each biscuit mould so that they don’t stick to one another
  • Bake at 250 degrees Fahrenheit for 15-20 minutes or until golden brown on both sides. Halfway through the process, remember to invert the biscuit so that the other side is also baked well
  • Before you attempt to take the biscuits out, give it sufficient cooling time

Enjoy the cookie or biscuit 😀 with some tea 🙂

Dry fruit cookies

For some reason, the recipe steps were lost , so reposting this blog again

My experiments with cooking

Happy Halloween ! Try out these yummy dry fruit cookies with a hint of cardamom ! Shape them like pumpkins or ghosts for a Halloween treat ! This recipe is inspired by chef Venketesh Bhatt from Samayal Samayal episode “Home Baking”.

Ingredients

  • Unsalted butter – 100 g
  • Powdered sugar – 100 g
  • Milk – 50 ml
  • Finely chopped nuts (almonds, cashew-nut) – a handful
  • Cardamom powder – 1 tsp
  • Baking powder – 5 g
  • All purpose flour (Maida) – 200 g

Method

  • Preheat the oven to 170 degrees Celsius
  • Cream together the butter and sugar in a stand mixer or using a spatula, until it is light and fluffy
  • Add milk to the butter sugar mixture and blend well
  • Sieve the all purpose flour and baking powder together
  • Add the flour-baking powder mixture to the butter, sugar and milk mixture and mix well at low speed until the dough starts to…

View original post 103 more words

Dry fruit cookies

Happy Halloween ! Try out these yummy dry fruit cookies with a hint of cardamom ! Shape them like pumpkins or ghosts for a Halloween treat ! This recipe is inspired by chef Venketesh Bhatt from Samayal Samayal episode “Home Baking”.

Ingredients

  • Unsalted butter – 100 g
  • Powdered sugar – 100 g
  • Milk – 50 ml
  • Finely chopped nuts (almonds, cashew-nut) – a handful
  • Cardamom powder – 1 tsp
  • Baking powder – 5 g
  • All purpose flour (Maida) – 200 g

Method

  • Preheat the oven to 170 degrees Celsius
  • Cream together the butter and sugar in a stand mixer or using a spatula, until it is light and fluffy
  • Add milk to the butter sugar mixture and blend well
  • Sieve the all purpose flour and baking powder together
  • Add the flour-baking powder mixture to the butter, sugar and milk mixture and mix well at low speed until the dough starts to come together
  • Add the cardamom powder to the dough and mix well
  • Roll the dough on a floured surface

  • Shape into desired shapes using a cookie cutter
  • Sprinkle finely chopped mixed nuts over the cookies
  • Place the cookies on a cookie sheet lined with parchment paper
  • Bake for 12-15 minutes until the cookies are golden brown and crispy

Note: You can either sprinkle the nuts over the cookies or mix the nuts in the dough and roll into cookies. I tried both ways and they turned out awesome !

Enjoy the cookies with tea or pack them for your kids snack box !

Diwali Special: Crunchy Thattai

Got reminded of crunchy thattai snack as it’s Diwali today

My experiments with cooking

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Thattai is a yummy South Indian delight made with rice, urad and chana dal. It’s crunchy, tasty and rocks 😊

This treasured recipe comes from my grandmother Vijayam Thathi and I can assure you that it is a 100% fool proof recipe.

When my grandmother and mom prepared this for me last year, I thought it was really easy to make as they did this with so much ease and perfection. When my husband and I began making this we realized Thattai making is a big project. It requires lots of patience and is certainly fun to make this as well. The project was successful with lots of help from my husband and lil one who loves to see me experiment in the kitchen. Of course, I made to sure to keep him away while frying the Thattai. Since this recipe involves frying, please be cautious while trying this out…

View original post 357 more words

Chocolate Nut Burfi

Happy Diwali to everyone ! For this Diwali try this yummy dry fruit burfi with a chocolaty twist !

Ingredients

  • Dry fruits – cashew, almond, pistachio or walnuts – any combination – 400 g
  • Sugar – 400 g
  • Ghee – 150 g, plus additional to grease the plate
  • Cardamom – 1/2 tsp
  • Hot chocolate ready mix – 120 g
  • Water, just enough to immerse the sugar ( a little more than 1/2 cup approximately )

Method

  • Powder all the nuts with some cardamom to a fine powder
  • First make the sugar syrup by mixing sugar and water on a low to medium flame until the syrup thickens and the froth reduces
  • Once the sugar syrup is thick keep adding the nuts powder and keep stirring until no lumps form. Add some ghee and mix well
  • Keep adding the ghee a little by little, at regular intervals
  • Keep stirring it until the entire mixture leaves the sides of the pan and comes together like a mass just like halwa
  • Finally add the 120 g hot chocolate mix and switch off the flame. Stir in the hot chocolate mix until it mixes very well and blends in. Just switch on the flame for few seconds and give a stir
  • Immediately transfer to a plate greased with ghee and spread it well
  • After 2-3 hours it will be ready to cut into pieces or moulded into shapes using a cookie cutter

Enjoy 😊