Baked multigrain Mathri / cracker recipe

Hello HST readers, many of you may be wondering why there has not been a post here on the blog for some time now, and many know that the original writer of this blog passed away on 10th July 2018. As her daughter I have thought a lot about how to advance this blog and continue her dream on . . .of sharing recipes. 

It was also difficult to come to this space and read her posts and not just be heart broken again. . . the heartbreak I felt when we lost her. Now all I have left is her words, her tips and advises and her recipe diary... which I go back to so many times. And so I must carry her vision forward, and that is what this attempt is.

So I will try to bring here some of her recipes from her diary, some that I learnt from her and some of my own and try to take her dream forward...one recipe at a time... today I want to share her classic mathri, which I have tweaked a little to make it more healthy. 

I have replaced some of the maida (all purpose fluor) with other healthier flour alternatives, used olive oil, and baked it in the oven (instead of frying it)...I call this baked multigrain mathri....my kids love it as an evening snack, and sometimes they have it with a hummus/yogurt dip. 

- these can be enjoyed as a snack on their own!!

- enjoy them like crackers with some hummus, they taste great!!

- use them as papdi in a papdi chaat!!

RECIPE

INGREDIENTS

2 cups maida (all purpose flour)

1/4 cup whole wheat lour

1/4 cup corn meal

1/4 cup Bajra (pearl millet)/Ragi (finger millet)

** if you don't have any of the millet flours, just add corn meal (I used pearl millet in this recipe)

2/3 cup olive oil

1.5 tsp salt

1 tsp pepper

1 tbsp kasuri methi (used for flavor - can be omitted)

1 to 2 cups water (use as needed - the lesser the water the better)

METHOD

- Preheat the oven to 350 degrees, line a cookie sheet with parchment paper)/ If you want these can deep fried, but I baked them and they came out great.

- Add all the flours, salt, pepper, and kasuri methi in a large mixing bowl.

- Add the olive oil and rub it into the flour to resemble breadcrumbs

- slowly add the water to combine into a "tight"/firm dough

- Roll out into a large surface and cut out squares (like I did in the picture (to about 1/4 cm thickness)

OR

- divide into individual size balls and roll them into round shapes if you wish (to about 1/4 cm thickness)

- Bake them in the oven until golden brown.

- Cool and store in an air tight container for a month.

This recipes makes a large batch (and depends on how small the mathris are cut out)

CHERRY TART

CHERRY TART

HAPPY DIWALI TO ALL THOSE WHO ARE CELEBRATING

My love for cherries is never ending, whenever they are in season, I am tempted to try new recipes with them. Cherry season is very short here in Calgary, though I do realise that frozen cherries are available throughout the year. This year I chanced upon farm stall that was selling fresh cherries in bulk for a very reasonable price, I bought lots, 12 bags in total, then I washed, pitted and froze them in small zip lock bags for future use. Now I know I will enjoy them through the winter.

Three years ago, when my daughter with her family, was coming back after a holiday trip, I wanted to give her a surprise with a new recipe made with cherries. That is when this recipe was initiated the very first time, but now it is made every year whenever cherries are in season. This recipe can easily be made with frozen cherries so even when fresh cherries are not available, this recipe turns out pretty good.

This is a fusion recipe in which I have combined an Indian cheese (Chena) with cherries. Chena is a homemade Indian cheese, which is very easy to make. You have to boil milk and while milk is boiling, add few spoons of vinegar; the acid in the vinegar will separate the whey from the milk solids which we have to extract. Sieve the whole thing to remove the watery whey, then leave the milk solids in the sieve for 30 minutes, Chena is ready. This Chena is used to make paneer, which is a well-known ingredient of north and East Indian cuisine. Many sweet and savoury items are made with paneer, including many restaurant dishes.

RECIPE

INGREDIENTS

FOR TART (For graham cracker crust)

• Two cups graham/digestive cracker (Finely crushed)
  
• One cup sugar
  
• 8 tbs butter
  

FOR FILLING

• I cup sliced cherries
• 1/2 cup brown sugar
• 1/2 cup Chhena/homemade crumbled paneer
• pinch cardamom powder

METHOD

For crust

• Mix crushed graham cracker, sugar and butter thoroughly.
• Press mixture into small individual pie trays ( 3 inches )
• Bake in the oven for 6-7 minutes at 180 degrees C/256 degrees F
• The tart is ready, cool it well.

FOR FILLING

• Mix cherries and brown sugar together and heat in a pan to make compote.
• When compote is ready, mix Chena and cook further for 8-10 minutes so that water from the Chena can evaporate and mixture can thicken. Leave it to cool.
• Preheat oven to 375 degrees F/190 degrees C.
• Fill the mixture of cherry, sugar and Chena inside the tart and bake in the oven for 2-3 more minutes.
• Serve chilled as a dessert after the meals.

Note: - Ready-made tart can be used. If you are using readymade tart shells, first bake the tart shells in the oven for 7-8minutes and after adding the filling, bake for another 2 more minutes.

I am sharing this recipe as my blog post entry to Meatless Monday, Fiesta Friday, Hearth and Soul blog hop and Coo once and eat Twice and with Cook Blog share and we are pinnable. and with Full Plate Thursday and Sweet inspiration link party.

BAKED STUFFED APPLE

BAKED STUFFED APPLE

Happy Valentine's day!

I am sharing this recipe for Valentine's day, so that you can cook this special sweet item, on a special day for someone who is really special to you and enjoy the day.

There is a proverb in English language, it says -An apple a day, keeps the doctor away, if that is the case then why not eat an apple in a style and use it in our recipes also, like this one which I am sharing and get more benefit of this nutritional fruit. Apple is actually used in many cuisines of the world, many baked and sweet recipes are made with it.

 

When I talk about apples and fruits in general, I really miss South Africa. In South Africa, many fruits are grown on a very large scale by commercial farmers, which are exported to many neighbouring countries like- Botswana, Zambia, Zimbabwe, Mozambique, Swaziland, Lesotho and Namibia. Even exported to other countries which are far from South Africa. In Calgary, Canada, I have seen South African oranges are sold in some of the shops. 

 

I remember, when I was in South Africa, our drive from Rustenburg to Pretoria, which is around 100 km, was so enchanting and cool because our eyes could see only orange orchards on the right side of the road, for kilometres and kilometres in our journey. And if the season is winter, those short orange trees were bending down with the weight of hundreds of oranges on them. The mixed colour of orange and green was really pleasing to the eyes.

When we drove from three sisters to Cape town, views near Cape town were breathtaking, beautiful green valleys, hills, rivers, mountains and vineyards. Most of these vineyards in valleys with elegant farm houses. On the sides of the roads there are many farm stalls, if you are traveling in a summer season, you will find those farm stalls selling fresh grapes straight from the farms at a very reasonable price. A lot of variety of grapes are grown in South Africa of beautiful colours of red, purple and green.

 

The majority of South African apples are grown in Elgin valley, in the Western cape. There are many varieties of apples are available there. My favourite type of the apple was “Pink lady”, which has attractive pink colour, exquisite taste and slightly oblong in shape while eating you can feel the crunch, crisp and sweetness of the fruit. Other varieties available were- gala, golden delicious, granny smith, Fuji, royal gala and much more.

 

Coming to the recipe, the original idea of this recipe I got from Winnie’s blog Something Sweet. Check here-winnish.net When I had seen this recipe I really liked it and bookmarked it to try soon. I thought I will give the Indian twist to the recipe when I made it this very, the very first time, it was a super hit in my house, and my family members were demanding again and again. Now I am sharing with my readers on my blog. 

 

RECIPE

INGREDIENTS

• 4 large apples
• 1/4 cup sugar
• 1/2 cup mixed nuts of your choice
• 1/4 cup raisins
• 200 grams khoya/ mava
• 1/4 cup milk
• 2 tablespoon desiccated coconut powder
• 1/4 nutmeg or cardamom powder
• 4 tablespoon roohafza sherbet or pink sugar syrup/squash.

METHOD

• Rinse and dry the apples.
• Cut out holes in apples for stuffing. Use a sharp knife remove the stem area than the seeds and make the hole in apples.
• Grate the khoya.
• Mix all dry ingredients with grated khoya and add milk.
• In a fry pan, heat this mixture on a gas stove for few minutes till khoya is melted.
• Stuff this mixture inside apples.
• Heat the oven at 180 degrees C, bake these apples on a baking tray for 15-20 minutes till you see the apple's soft skin from outside.
• Garnish with rooh awza sherbet and serve at room temperature.

 

I am sharing this recipe with Recipe of the week and with Sunday Food and Fitness and Meatless Monday and with Fiesta Friday and Sweet Inspiration Link party and with Hearth and Soul blog hop, and Cook Blog share and Meat up Monday Link party and Way wow link party. and with Real Food Friday and with Healthy Living link party and Plant based party  and with I am pinnable link party
and with Cook once and eat Twice

 

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SAVOURY BAKED CAKE

SAVOURY BAKED CAKE

METHI LAGAN

 Edited: This post was featured at Cook Blog Share week 21 on 8th December 2015.

Here is the link at sneakyweg.

Edited; This recipe was published in the  "Here's the Scoop" newspaper of Airdrie Alberta on 17th August 2017.

This is a very nice baked, savoury snack for parties and picnics. But the name is very strange because lagan means appropriate time, I think the word lagan is derived from Sanskrit language means mahurat (specific time). So I don't know how this dish got this name. This is a baked item with healthy ingredients like sweet corn and fresh green fenugreek leaves.

Fenugreek is a herb with lots of health benefits. Dry Fenugreek seeds are used as a spice in many South Asian dishes and green leaves are also used in many recipes. According to Wikipedia, India is the largest producer of this herb.

Though fenugreek leaves and seeds have a slightly bitter taste, it is good for health. Dry fenugreek leaves which are called Kasoori methi gives very nice aroma in many snacks, even in shahi gravy dishes.

Fenugreek leaves and seeds are considered a very good home remedy for many health issues. Traditionally in our homes, we make fenugreek fudge or laddoos for pregnant women and give them in the ninth month to induce labour. They also help to reduce menstrual pain, pain in legs and waist after delivery and for milk production in lactating women.

This recipe seems to have originated amongst the Indians from South Africa. I heard about this recipe from a friend in Botswana and no body had heard of this recipe amongst my friends and family in India.

RECIPE

INGREDIENTS:-

• 1 cup semolina
• ¾ cup all purpose flour (maida)
• ½ cup chick peas flour (besan)
• 1 cup milk
• 1 tin sweet corn (400 grams)
• 2 tea spoon baking powder
• ¼ cup oil
• 1 cup chopped green fenugreek( methi) leaves
• 1 cup chopped garlic, ginger, onion, green chili (One medium onion, 5 garlic clove, small piece of ginger, 4 green chilies)
• salt to taste
• ¼ teaspoon turmeric powder (haldi)
• 100 grams sesame seed (till) for decoration

you also require a flat big rectangular baking dish.

METHOD

• Sieve the semolina, chick peas flour and all purpose flour in a big bowl.
• Add baking powder, salt, and turmeric and mix well.
• Add ginger, garlic, onion, green chilies and methi leaves and fold in the flour properly.
• Add corn, milk, and oil, mix well. It will look like a thick batter.
• Grease the baking dish, preheat oven at180 degrees C.
• Pour the mixture into a greased tray, spread and flatten the whole batter in the tray.
• Sprinkle the sesame seeds on top of the mixture.
• Put it in a hot oven for 25 -30 minutes, till the top layer of the sesame seeds looks brown. Insert a knife to check if cooked properly.
• Leave it to cool, when cold, cut the pieces in 5 cm square shape and serve.

It is a full meal, can also be served at room temperature, with any sauce or chutney of taste with any drink or tea, coffee. You can make 20-24 pieces depending on size. Can be served to 6-8 people.

This recipe I am sending as my blog entry for the 'Join us for Breakfast' event here.
Also for recipe of the week event, and with Food Year linkup-June, and  with Food and Fitness Friday, and with Fiesta Friday and with Cook blog share and Way wow link party and with Real Food Friday

      

Also for another two more cooking with herbs event, and for bake of the week event, and Hadge Combers for Tea time treats and Lavender and lovage, and for Meatless Monday event, and with Everybody eats well,and with Saturday spake Link Party, and with Tuesday Tutorial and with Creative kids Tuesday.

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