Whole wheat crackers

Hi friends, we often munch on cheese crackers - what if we can replicate them home-styled and healthier as well?  Yes, we can!  When I came across the texanerin site, I could hardly resist these without a try.  If you kids like cheese, they may end up liking these crackers as well.  They are whole-wheat based and can be an ideal snack box option.  

After baking, they were crunchy and had a peppery taste.  You can play with spices and bring out your own flavours as well.  So, yes do try and let us know your feedback.  

Ingredients required

• 170 gram grated Cheddar Cheese
• 50 grams unsalted Butter, melted
• 100 grams of Wheat flour
• 1/2 tsp salt
• 1/2 tsp pepper

Method

Add flour, salt, pepper and cheddar cheese in a dry bowl.  

Add in melted butter and mix them well. 

Now knead this using hands into a tight dough.  Let it rest for 10 minutes. Meanwhile pre-heat the oven to 180 degree celsius.  

Roll them to  a sheet of 1/8 inch thickness.

Cut them into thin strips vertically.  

Repeat the same horizontally.  

Using a wooden dowel, prick a hole in centre of each square, this helps in non-rising of crackers during baking.

Bake them for about 10 minutes till they turn brown around the edges.  For ultra thin crackers, make sure you roll the dough with equal thickness.

Cool them on wire rack.  Store them in air-tight container

Happy Baking  :)

Chocolate rocks , an sweet come-back :)

Hi guys :)  Happy children's day :)  So, this sweet/dessert is for those tiny-tots.  You don't require any fancy tools for making these.  They are very simple and can be made by juniors themselves as well :)  So, why not make this interesting project for them?  Well, the best part of candy-making is that you can always monitor what goes in.  Here these chocolate rocks, are an combination of dark chocolate and almonds, making them healthier option not only for kids, but  for adults,as well.

These crispies can be served with tea.  I have made them using Morde branded dark compound, (I bought them  at Q-mart, Hyderabad) which is used in making  home-made chocolates. If not dark compound, you can use your favourite dark or milk chocolates as well.  And almonds can be replaced by an mixture of dry nuts or any of your favourite.  You can store them in air-tight container, and keep them refrigerated. 

BHAJJI KI MINI PIE

  Well, what can I say about this cheesy n soft (vegetable) bhaji stuffed pies??  They are a divine fusion of Indian chaat with England-based dessert.  Since bhaji goes excellent with pav, their combo with buttery pie crust was good too :)  I made them when I desperately needed a savory snack. I am always a savory lover...  so when this 'fusion' idea struck me, I no longer resisted myself to bake :)   Yes, I don't know why baking is very mesmerizing and these days I am getting bakeaholic :D  :D

When it came for filling, I needed them a bit cheesy with  a different seasoning.  So, I went for oregano with mozzarella combination.  You can use any dry herbs seasoning (or replace them with a couple of fresh herbs and chili flakes you have).  If you want a classic 'cheesy' look, you can replace quarter cup of cheese to almost 1 cup.  (Trust this one, you will get a 'classic temptation')  These pies are better had straight from the oven, piping hot.  :D  :D So, with freezing climate here, they were a 'pleasure to intake' :D  :D

I got a lot of credits when I shared this pie with my neighbor :D :D  She especially appreciated the filling.  This has given me a lot of confidence, yes I am going to try this filling with more of savory types.  On the other hand, I had to admit that making these pies were a bit time-consuming.  It is best to prepare the dough before a  day and refrigerate them if you are in short of time. 

Pumpkin flavoured bread - Baking partners challenge

   When Swathi Iyer announced Baking partner's challenge as ' Baking with Pumpkins', I was thrilled because I hadn't used pumpkins in my Baking session.  And to double it up, three awesone recipes for bread was suggested.  I followed  Yeast version of pumpkin bread from Kingarthur, result was amazing!  My entire home was filled with fresh aroma of yeast-raised bread and we all luved it on ur breakfast time.  Thanks to Swathi Iyer and Tamy for suggesting the same.

Out of the oven, I felt very proud as I sliced my loaf with an hungry daughter by my side :)  She was the first one to taste this aromatic bread with an dollop of jam, she just loved it!!   I realized that these were super moist, yet heavy on our stomach compared to store-brought one.  So, let us move to recipe!

Chocolate modak - Potluck party, cyber style September 28

   As the name goes by, this can also form one of your kid's favourite snack.  The special filling (Made by adding cocoa powder & choco chips to coconut-jaggery combo) is what makes the chocolate modak even more droolicious and with each bite, we can feel the chocolate flavour oscillating around our head!! :) :)  This modak is tooo tempting for a single try!!!!

I had to make this modak because of this month's pairing in potluck party, guest-hosted by nivedham's food blog and owned by Jagruti mam.  This chocolate modak is from Poornima's blog.  She has an excellant blog with delecious dishes, do go through her blog for the original version of chocolate modak.

Kothe momos

    Many would now have familiarized the word 'momo', steamed dumpling from tibetian cuisine.  Momo is usually served as an starter with an spicy, tangy dipping sauce.  There are many varieties of momo, of that we are going to see Kothe momos, these are steamed half-moon shaped dumplings which are pan-fried and served.  Kothe momos usually have an juicy chicken filling, here I replaced chicken mince with soya chunks mince and product was GREATTTT.....

Ingredients required

For dough

• 1 cup all purpose flour
• 1/2 tsp salt
• Enough water, to knead the dough
• 1 tsp oil

Cabbage rolls

Hi, cabbage rolls belong to pondicherry cuisine, indo-french  fusion food.  Traditionally, cabbage leaves are cooked in hot water, filling with unusual stuffing of cooked rice, minced meat, beef or pork along with selected seasonings.  You can also update it with grated steamed vegetables or scrambled eggs... So, off to recipe

Ingredients required

• Cabbage-one large sized
• Cloves- as needed

For the stuffing

• 2 tsp of cooked rice
• 1 egg
• 4 tsp grated carrot
• 2 tsp finely chopped beans
• 2 tsp finely chopped cabbage
• 1/2 tsp jeera powder(optional)
• 1/4 tsp salt
• 1/4 tsp soy sauce

Method

Very carefully peel 4-5outermost layers of cabbage.  Take those layers and boil them in hot water for ten minutes.

In meantime, heat tawa, add carrot, beans and cabbage.  Saute them with jeera powder, salt.  

Make one corner and break an egg.  Scramble the eggs and at the sametime, mix it with carrot-beans duo alternatively

When completely mixed, add rice and soy sauce.  Your filling is now ready

Take steamed cabbage layers, place stuffing and fold into four.  Traditionally they use toothpicks to hold the stuffing, here i inserted cloves.

Yeah, pinned it up with two cloves...

Beautiful cabbage rolls is now ready... u can add it up in ur favourite soups, or in noodles.  Also can be had raw with vegetable salad platter.  Wanna know how i ate??   Have patience and scroll below :)

I just tawa-fried the rolls till they turned golden brown (by adding 1/2 tsp of oil) and had with schezwan sauce.... it was very yummy indeed!!!!

Hmmm.... yummy n delecious tooooo

Banana Dates Smoothie with Soy Milk

  Smoothies are delicious blended drinks prepared using fresh fruits. They can be flavoured with honey, vanilla or chocolate, and milk or cream can be added to give them a richer and creamier consistency.

For this recipe, I have used soy milk instead of regular milk, making it a lovely dairy-free smoothie option. Combined with the natural sweetness of ripe banana and black dates, this smoothie is both delicious and easy to prepare.

A little vanilla essence and honey bring all the flavours together. So, let's get blending!

Ingredients Required

• Soy milk- half cup
• 1/2 tsp vanilla essence
• 1 Banana (which can be frozen, optionally)
• 4-5 deseeded black dates
• 1 tsp honey

Method

1. Peel and roughly chop the banana.

2. Remove the seeds from the dates.

3. Add soy milk, banana, dates, vanilla essence and honey to a blender.

4. Blend everything until smooth and creamy.

5. Pour into a serving glass and serve chilled.

Enjoy this delicious homemade banana and dates smoothie!

Eat healthy, think better! 😊

Healthy Mooli Patta ki Dal Recipe: Nutritious Radish Greens with Toor Dal

Radish leaves, known as Mooli Patta, are often discarded, but they are actually a nutritional powerhouse! Abundantly available during the winter season, these greens are loaded with vital nutrients like iron, vitamin C, and essential minerals. 

In this comforting recipe, we combine chopped radish greens with creamy, protein-rich yellow split peas (Toovar Dal) and finish it with a simple, aromatic temper of mild spices.

Ingredients

For Tempering (Tadka)

• 3 tsp Cooking oil
• ½ tsp Cumin seeds (Jeera)
• ½ tsp Asafoetida (Hing/Perungayam)
• 3–4 Dry red chilies, broken
• 3–4 Fresh curry leaves
• 4 tsp Onions, finely chopped

Main Curry Ingredients

• ½ cup Radish leaves (Mooli Patta), thoroughly washed and finely chopped
• ½ cup Pigeon peas (Toovar Dal / Arhar Dal), boiled until soft and mashed slightly
• Salt, to taste

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Step-by-Step Method

Step 1: Crackle the Spices

1. Heat 3 teaspoons of cooking oil in a pan or kadhai over medium heat.
2. Add the cumin seeds and let them splutter.
3. Stir in the asafoetida, broken dry red chilies, and fresh curry leaves. Fry for a few seconds until aromatic.

Step 2: Sauté the Aromatics

1. Add the finely chopped onions to the pan.
2. Sauté on medium flame until the onions turn soft and transparent.

Step 3: Cook the Radish Greens

1. Throw in the finely chopped radish leaves and stir well to coat them with the tempered oil.
2. Lower the flame to a simmer, cover the pan, and cook for about 10 minutes until the leaves are wilted and partially done.

Step 4: Simmer with the Dal

1. Pour the boiled toovar dal into the pan with the cooked greens.
2. Season with salt to taste and add a splash of water if you prefer a thinner gravy consistency.
3. Give it a good stir, cover the pot, and let it simmer together for 3–5 minutes so the flavors meld beautifully.

Serving Suggestion

Serve this nourishing, steaming hot Mooli Patta ki Dal alongside warm, ghee-smeared rotis or over a bed of fluffy steamed rice with a side of pickle.

Kovaikkai Podi Sadam Recipe | South Indian Ivy Gourd Spiced Rice

Kovaikkai Podi Sadam is a wholesome and flavorful South Indian rice dish made with sautéed ivy gourd (kovaikkai) and aromatic homemade spice powder. Packed with nutrients and bursting with flavors, this comforting rice variety is perfect for lunch boxes, quick meals, or cozy rainy days. Serve it hot with papad, curd, or an omelette for a satisfying meal.

Ingredients

For the Rice

• 1 cup cooked rice
• ½ cup kovaikkai (ivy gourd), finely chopped
• Salt to taste

For Tempering

• 3 tsp oil
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 6–7 curry leaves
• 2–3 dried red chillies, broken into halves

For the Podi (Spice Powder)

• 4 tsp chana dal
• 2 tsp broken urad dal
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• ½ tsp fennel seeds (sombu)
• ½ tsp coriander seeds
• 2 dried red chillies (optional)
• A handful of curry leaves

Method

1. Dry roast all the ingredients listed under the podi section until aromatic and lightly golden. Allow them to cool and grind into a coarse powder.
2. Heat a little oil in a pan and sauté the chopped kovaikkai until tender and golden brown. Keep aside.
3. In another pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, and dried red chillies.
4. Add the sautéed kovaikkai and mix well.
5. Sprinkle the prepared podi and stir until the vegetables are evenly coated.
6. Add the cooked rice and salt. Gently mix until the spice powder is distributed evenly throughout the rice.
7. Serve hot with papad, curd, pickle, or omelette.

Tips

• Use cooled rice for best results, as it prevents the grains from breaking.
• Adjust the quantity of pepper and red chillies according to your spice preference.
• The podi can be prepared in advance and stored in an airtight container.

Chichinda Curry Recipe | Indian Snake Gourd and Potato Green Gravy

The snake gourd, commonly known as chichinda or Chinese cucumber, is a nutritious vegetable that holds an important place in Indian cuisine. It is an annual climber known for its rapid growth and long, slender fruits.

Snake gourd has a high water content and is naturally low in calories and fat. It contains small amounts of protein, fibre, and carbohydrates, along with essential nutrients such as calcium, iron, phosphorus, carotene, thiamine, riboflavin, and niacin.

This vibrant green gravy combines snake gourd with potatoes and an aromatic herb-and-coconut paste. It pairs beautifully with chapatis, phulkas, dosas, or even steamed rice.

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Ingredients Required

For the Green Paste

• 1 handful mint leaves
• ½ cup coriander leaves
• 3–4 teaspoons fresh coconut gratings
• 1-inch piece ginger
• 4–5 garlic cloves
• 2-inch cinnamon stick
• ½ teaspoon peppercorns
• 2 green cardamom pods
• 2 cloves
• 4–5 teaspoons chopped onions
• Salt, to taste

Other Ingredients

• 1 cup snake gourd (deskinned and chopped)
• ½ cup potatoes, chopped
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 4–5 curry leaves
• 1–2 dried red chillies

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Method

1. Grind all the ingredients listed under "For the Green Paste" into a smooth paste using a little water.
2. Transfer the green paste to a pressure cooker. Add the chopped snake gourd and potatoes. Mix well.
3. Pressure cook for 2 whistles on medium heat.
4. Once the pressure releases naturally, open the cooker and adjust the consistency by adding a little hot water if required.
5. In a small pan, heat the oil. Add mustard seeds and allow them to splutter. Add curry leaves and dried red chillies. Sauté for a few seconds.
6. Pour the tempering over the cooked gravy and mix well.
7. Serve hot with chapatis, dosas, phulkas, or steamed rice.

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Recipe Notes

• You may skip the potatoes for a lighter version of the curry.
• Adjust the green chillies or peppercorns according to your spice preference.
• Fresh coconut gives the gravy a rich texture, but frozen coconut can also be used.
• This curry tastes even better after resting for a few hours, allowing the flavours to blend beautifully.

This comforting Snake Gourd Green Gravy is a wonderful way to enjoy the goodness of seasonal vegetables while bringing the fresh flavours of mint, coriander, and coconut to your table.