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Eggless Jam Sandwich Cookies
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Showing posts with label Jar snacks. Show all posts
Showing posts with label Jar snacks. Show all posts
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Choco Crinkle Cookies
A must try cookies which I had bookmarked long long back when this recipe was doing rounds on FB baking group . Recipe by Cheryl from KitchenKemistry which you can check here. I got a chance to bake them this holiday season. If you don't have ripened bananas apples can be substituted in the form of applesauce. The below recipe is with applesauce.
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Dryfruit Rolls / Dryfruit Squares/ Dryfruits Truffles
Excitement of Diwali festive celebration has already gripped the Indian blogs... buzzing with goodies - sweet as well as savory varieties.... Must say the food photography these days on food blogs has just grown in multiples and I am left marvelled looking those presentations! Looking at so many beautiful pictures I keep wishing ' kaash these Diwali goodies could reach at my place by now" would get a chance to taste them. You too feel them same right? I am sure you are nodding your head in agreement to what I wrote above ;)
Jumping from one recipe to other recipe unable to decide which one to try for this season, finally I settled down with a small list and happy to be part of this festive buzz.
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Jumping from one recipe to other recipe unable to decide which one to try for this season, finally I settled down with a small list and happy to be part of this festive buzz.
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Nankhatais
With vacation nearing I am really into baking mood and yesterday it was turn of popular Indian version of cookies "Nankhatais". If you want to know the origin of these cookies please read here. I am huge fan of these cookies, but mom was not aware of baking those days and hence never made them at home. So then we would turn over to nearby bakeries to purchase them. For now they bring back fond memories of the childhood days when buying such goodies meant going to neighborhood bakeries and my eyes feasting on display of variety, not able to decide which flavoured cookie should I pick up, jumping from one end to other end of the display, pointing at different shapes, colors and asking my dad to pick most of them :P. The cookies would make the whole shop filled with fresh baked aroma and refreshing flavours.
When hubby brought a box of cookies the other day, they reminded of my fav nankhatais. I craved them terribly and so yesterday decided to try my hands at them. I have tweaked the recipe from Foodelicious by Pari . Now why did I try this recipe its because Pari has included oil. Mostly traditional nankhatais make use of ghee/butter. So let's see the recipe
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When hubby brought a box of cookies the other day, they reminded of my fav nankhatais. I craved them terribly and so yesterday decided to try my hands at them. I have tweaked the recipe from Foodelicious by Pari . Now why did I try this recipe its because Pari has included oil. Mostly traditional nankhatais make use of ghee/butter. So let's see the recipe
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Chikki/Gajak and Happy Mahashivratri Wishes
After doing Sesame Groundnut Laddoos, I thought of doing chikki with the remaining reserve of kolhapuri jaggery. While searching for recipes, I came across this name "Gachak". Upon doing a bit of research I found out that it is called as "Gajak" [source wikipedia], a kind of chikki prepared in northern India from sesame seeds, to be consumed mostly in winter months. You can read more about it over here.
During my search for its recipe, I felt it is nothing but a recipe somewhat similar to chikki /nut brittle and the name was different depending on which part of India it came from. I decided to try them and prepared it adapting this recipe from here.
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During my search for its recipe, I felt it is nothing but a recipe somewhat similar to chikki /nut brittle and the name was different depending on which part of India it came from. I decided to try them and prepared it adapting this recipe from here.
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Shengdana / Salted Peanuts
It was a long weekend at my side. Schools and offices were closed for nine long days due to Eid. We chalked out on plans to keep kids entertained and at the same time busy with their activities. This meant I had to think of some delicious power snack to help kids re-fuel between meals while carrying out their activities. The first thing that came to my mind was peanuts, the legume with nutritional punch and the snack I prepared was "Salted Peanuts". You can read about the nutrients that peanuts provide over here.
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Ajwain and Wheat Flour crackers
Ajwain. Ajwain /Vovvo/ Ova/Vovvam as we know is called as Bishop's weed and have digestive properties. They are used as a spice in cooking and added to puris, parathas, dals and root vegetables preparation. Some people eat it raw followed by drinking water and swear by to get relief from their upset tummy.
Few days back I came across a packet of biscuits in supermarket, the biscuits incorporating these seeds as well as jeera seeds. Decided to search for its recipe which is when I came across this crackers recipe here. The recipe was very easy to follow and the idea of baking drew me to make them immediately. I made few alterations to the original recipe.
Ingredients
1 cup wheat flour
1/2 tsp black pepper powder
1 tbsp ajwain seeds [ You can decrease this quantity to half of it]
1 tbsp jeera seeds
A pinch of baking powder
2 tbsp yoghurt
3 tbsp oil
2 tbsp water [and little more to make the dough smooth]
A pinch of haldi [optional]
Salt as per taste
Method:
Mix wheat flour, pepper powder, ajwain seeds, jeera seeds, baking powder, haldi, salt as per taste in a bowl. Next add oil and mix it well to give a crumbly look. Now pour the yoghurt and start kneading. Add water as much as required and knead into smooth dough. Cover the dough with plastic wrap and allow it to rest at room temperature for 30 mins.
Now dust some flour on board/counter top and over the rolling pin. Divide the dough into equal parts. Work with one part and roll it into thin sheet. [The thickness can be adjusted as per your preference] Using a cookie cutter cut as per the desired shape. Prick it with fork. Place them on a baking sheet/ parchment paper/ aluminium foil. Preheat the oven to 190C and then bake these biscuits for 15 -20 minutes or till they are golden brown in color [Time may depend on the thickness of the crackers]. You may need to bake them in batches depending on your oven size. Allow them to cool completely and store them in an air tight container.
Enjoy this crispy crackers with tea or with some yummy dips.
Happy cooking !
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Few days back I came across a packet of biscuits in supermarket, the biscuits incorporating these seeds as well as jeera seeds. Decided to search for its recipe which is when I came across this crackers recipe here. The recipe was very easy to follow and the idea of baking drew me to make them immediately. I made few alterations to the original recipe.
Ingredients
1 cup wheat flour
1/2 tsp black pepper powder
1 tbsp ajwain seeds [ You can decrease this quantity to half of it]
1 tbsp jeera seeds
A pinch of baking powder
2 tbsp yoghurt
3 tbsp oil
2 tbsp water [and little more to make the dough smooth]
A pinch of haldi [optional]
Salt as per taste
Method:
Mix wheat flour, pepper powder, ajwain seeds, jeera seeds, baking powder, haldi, salt as per taste in a bowl. Next add oil and mix it well to give a crumbly look. Now pour the yoghurt and start kneading. Add water as much as required and knead into smooth dough. Cover the dough with plastic wrap and allow it to rest at room temperature for 30 mins.
Now dust some flour on board/counter top and over the rolling pin. Divide the dough into equal parts. Work with one part and roll it into thin sheet. [The thickness can be adjusted as per your preference] Using a cookie cutter cut as per the desired shape. Prick it with fork. Place them on a baking sheet/ parchment paper/ aluminium foil. Preheat the oven to 190C and then bake these biscuits for 15 -20 minutes or till they are golden brown in color [Time may depend on the thickness of the crackers]. You may need to bake them in batches depending on your oven size. Allow them to cool completely and store them in an air tight container.
Enjoy this crispy crackers with tea or with some yummy dips.
Happy cooking !
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Granola Oats Bars
I have always been buying these bars from the stores and gosh they are so expensive. Never knew the recipe would be so easy until I came across numerous recipes over internet. While reading through these recipes I realized that making these bars at home is economical. We can use a range of ingredients to suit our family preferences. This snack bar is the perfect grab and go choice, so here goes my version of preparing these bars.
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Cornflakes Chivda
Ingredients
Cornflakes 3 small packets [approx 100 gms total]
Mustard seeds 1/2 tsp
Curry leaves 10 -1 2 leaves
Asafoetida 1/8 tsp
Turmeric powder pinch
Green chillies chopped 1 -2
Broken Cashews 2 tbsp
Raisins 2 tbsp
Red chillies broken into small pieces 1
To make spice powder
Red chillies 2
Curry leaves 10 -12 leaves
Sugar as per the taste
Kala namak powder as per the taste
Chaat masala as per the taste
Sev for garnishing [optional]
Take the cornflakes in a big plate and crush it gently. I did it with the back of a bowl.
Now in a pan heat 1 tsp of oil and roast red chillies and curryleaves. Allow it to cool and grind it to powder. Once powdered add sugar, kala namak powder and chaat masala. Mix well and keep this powder mixture aside.
Heat oil in a wok. Add mustard seeds, and when they splutter add asafoetida, broken pieces of red chilly, chopped green chilly, cashews and raisins. Saute this on medium flame until cashews turn golden brown. Next add crushed cornflakes and mix well in order that the seasoning coats the flakes nicely. Add the spice powder mixture and mix well. Stir it for 3-4 mins of low flame until it turns crispy. Switch off the flame, allow it to cool. Once cool store it in airtight container. Top it with sev [optional] before serving the chivda and enjoy it with hot cup of tea.
Happy Snacking!!!
Sending my entry to http://www.jcookingodyssey.com/2013/05/event-announcement-my-bowl-of-snack.html
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