Indian Sweet-Salt Biscuits with Carom/Ajwain/Thyme seeds

Indian Sweet-Salt Biscuits with Carom/Ajwain/Thyme seeds

If you have stopped by my blog recently, you’ll have read the buzz about my up coming children’s  picture book, right? Well, as fortunate as I am, I have had the opportunity to do some book readings around town thanks to some wonderfully receptive and open minded women who believe that it is best to expose kids to other cultures at a very young age so they will learn to accept differences without questioning them! And my blogger friends, if you have a little princess at home, she will love this book, guaranteed! So for one of my book readings, I wanted to make something that reminded me of my childhood and the simple pleasures that went with it. This biscuit popped in my head as the perfect snack to share which would at once please kids and adults. So without further ado, I present a gluten free version of my sweet & salty biscuits for a perfect tea time snack. You need 1.5 cups of gluten free all purpose flour 2tbsp sugar 2 tsp salt 2 tsp Ajwain seeds 1/4 cup of oil, and milk each 2tbsp of yogurt Method Preheat oven to 350 Ready cookie sheet with parchment paper and non stick spray Mix all the dry ingredients first Add the wet ingredients one at a time and knead into the flour Like we do with cookie dough ensure a smooth surfaced ball and create about 3 or 4 of them Roll them out (about 1/4 inch thick) on a well surface well dusted with GF-APF – be mindful of mending any cracks or splits Take cookie...

Quinoa-veggie Adai

Trying to rouse myself from yet another Rip Van Winkle-ish blogging stupor! So much time has passed since I last blogged, and I took motivation from Archana Thomas who posted on FB how she forced herself to get back to her blog – Thank you for the nudge, Arch! I made a recipe that I’ve tried and tested over the past year and I made it for my family when they visited. It was a runaway hit. So I thought I’d add it into the annals of my online cookbook Adai is a quintessential South Indian dish which is made with a combination of dale and rice soaked, ground and then spread out as crepes to be had crisp and brown along with a variety of sides, including avail- a yogurt based veggie stew, milagai podi – a spicy lentil and chili powder jaggery -unrefined sugar and so on! To alleviate the tedium of the process, I put my dry Vitamix grinder to good use and cut the time short by 2-3 hours making it a 5 minute prep process.  Taaliyan plz tyvm Recipe Ingredients makes about 16 adais. 1cup white Qunioa1 cup channa dal1cup moog dal (replacing moog dal with urad dal)1/2 cup of rice4 + cups of water (to get the consistency of dosa)2 red chilies1green chiliFresh cilantro choppedFresh Curry leaves1 Grated zucchini (optional)1 large purple onion chopped and sautéedSaltAsafetida (optional)oil to make the flats Method Grind top 4 items in a dry grinder into a coarse powder The chilies should be soaked separately and ground to add to the mix at a later time Add 4 -5...
Baked Karela Chips (Pavakkai, Bitter Gourd/Lemon) A change from Kale chips

Baked Karela Chips (Pavakkai, Bitter Gourd/Lemon) A change from Kale chips

Want a change from Kale but with all the goodness associated with it? try bitter gourd chips – they are recommended in the diet of diabetes but if you want to know more about this delicious veggie here is an excerpt. Nutritional Benefits Bitter gourds are very low in calories but dense with precious nutrients. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana. Bitter melon contains a unique phyto-constituent that has been confirmed to have a hypoglycemic effect called charantin. There is also another insulin-like compound known as polypeptide P which have been suggested as insulin replacement in some diabetic patients. (thank you Juicing for health.com) While I make several different kinds of recipes with this, including a kootu or a veggie gravy, or sautéed curry with onions and tomatoes or even stuffed with interesting goodies, baking them into chips seems by far most healthy and least effort and longest lasting The Recipe Set Oven at 400 degree F Pre wash Karela and pat them dry Cut the tips first and then pick a tip to start cutting into discs As you cut, keep scooping out the seeds Spray baking tray with olive oil and arrange discs each separately Spray over them once again Bake for about 18-20 minutes until golden brown in the bottom rung If still a bit soft, broil on low heat for about 5 minutes moving it to...
Spaghetti Squash Coconut Sevai

Spaghetti Squash Coconut Sevai

First of, thanks to all my Facebook friends who drooled and went gaga over this dish – that is my best motivation to keep trying new recipes and blogging them I have worked with Spaghetti squash in the past, but once to bake it and one other time to make a halwa, all well before I started writing this blog. However, this unbelievable gem of a veggie went off my radar for a long time. This was one of the easiest recipe decisions to make in so far as keeping the preparation simple yet tasteful. The trick is to allow the squash to shine and be the hero of the dish and not overpower it with too many spices. Add a tsp of coconut oil and  fresh grated coconut enhanced the taste of the squash and made for a delectable meal. Without further ado here goes My sweet husband putting in the muscle to unstring the squash And voila Ingredients 1 medium sized squash cut down the middle vertically and spaghetti unstrung from the sides and into a bowl 1/2 cup of fresh frozen grated coconut thawed 2 Tbsp roasted cashews 2-3 finely chopped green chilies (ours were homegrown) 1/tsp of mustard seeds 1/2 tsp of turmeric 1tsp of urad dal 2 tsp of olive oil 1tsp of coconut oil pinch of asafetida 1/3 cup of water Salt to taste 2 tsp juice of freshly squeezed lemon Cilantro for garnish Method Splutter mustards, urad and hing in the said amount of olive oilAdd the chilies and allow them to cook for 30 secs Add the squash noodlesAdd the the water...
Black Pepper Rice (Milagu Sadham)

Black Pepper Rice (Milagu Sadham)

If you have lived in Chennai any amount of time and if you’d had the good fortune of living near Adayar (now they are everywhere) you just may have heard of and actually visited The Grand Sweets and Snacks. It is the go to place for wedding bhakshanams (mithai and savories). Or if you just wanted a wonderful afternoon snack. Everyday, TGS&S had a routine to serve a different kind of snack each day of the week and I want to say that it was on Saturday that they made Pepper rice which they served in a stitched leaf bowl or Dhonai as we call it. (Pls correct me if I got the day wrong). But this was the ultimate treat. The fragrant rice that oozed with unbelievably aromatic ghee, fresh curry leaves and cashews – just the right amount of spice and salt and the rice cooked soft to a mush – It always transported me to heaven. I have recreated this beauty in my kitchen so many times and yet I am shocked that I have not blogged it yet!. Just like I realize i have not blogged regular items like rasam and sambar – which is pretty pitiful — like living in Agra and not visiting the Taj! But never too late I say! The easiest yet most satisfying mixed rice for a rice lover. I have replaced the ghee or at least part of it with sesame oil – just as tasty. Such a wonderful dish to take for a potluck, for a Sunday brunch or just about anytime the craving hits you, like it...