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 !
- 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
- 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 !
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!
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.
- To powder finely:
- 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
- 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)
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)
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 🙂
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”.
- 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
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 !
Happy Diwali to everyone ! For this Diwali try this yummy dry fruit burfi with a chocolaty twist !
- 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 )
- 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