Whole Wheat Flax Seeds Crackers

Who says healthy food cannot be tasty. Today I am going to share a very healthy yet super tasty recipe with you. Its my favourite whole wheat flax seeds crackers.

Flax seeds are very good source of fibre, protein, magnesium, calcium, phosphorous and omega 3. It helps in digestion and is very good for skin too. It also helps in weight loss. The benefits are endless.

As for me, I just love the earthy flavour of flax seeds so always try to include it in my food. 

These flax seeds crackers are very easy to make and everyone is going to like them for sure. So here is the recipe for you all. Do try and let me know about your experience. Happy Cooking :)

Temperature - 180 degree

Time - 16 min
Makes - 32 crackers

Ingredients :-

Whole wheat flour         -    1 cup
Flax seeds                         -   4 tbsp
Oats flour                          -   2 tbsp
Roasted sesame seeds    -   2 tbsp
Baking powder                -   1/2 tsp
Salt                                     -   3/4 tsp
Black pepper powder     -   1/4 tsp
Powdered sugar               -   1 tbsp
Salted butter                     -   1 tbsp
Oil                                       -   2 tbsp
Curd                                   -   1 tbsp
Water                                 -   1 tbsp

Method:

• In a mixing bowl, take wheat flour, oats flour, baking powder, salt, black pepper powder and powdered sugar .  Mix everything very well.  Add in cold butter and mix very well with your hand until you get a crumbly mixture.  
• Add in oil, curd, sesame seeds and flax seeds and mix again.  Gradually add water and make a soft dough.
• Cover the prepared dough and keep it aside for 20 minutes.
• Meanwhile, preheat the oven at 180 degree and grease a baking tray and line it with butter paper.
• Take the dough and roll it into a half inch thick sheet.  Cut the sheet into small squares with the help of a sharp knife or cookie cutter.  Place the cookies in the prepared tray and bake it for 16 minutes or until the edges gets slightly browned.
• Remove the tray and place the cookies on the wire rack to cool down.
• Serve fresh or store in an airtight container.

Notes-

1. You can keep the thickness of the crackers as per your choice.  According to the thickness, baking time may vary.

Eggless Banana Wheat Bran Walnut Muffins

Baking is my passion. I can bake day and night without any break (of course if my toddler allows me) :)  I do not get much time but still I try to satisfy my urge of baking by creating all sorts of muffins as they take comparatively very less time to bake than a cake.  The other reason is that muffins are small in size and always looks inviting (not like a piece of cake which, to me, looks so weird after a day or two).  Above all, finishing a whole cake is a bit tough job for me but these little beauties are always welcome :)  

Today's recipe is also a baby of my hunger to bake :D  Nothing fancy going on here.  I had a pack of wheat bran which I try to add in every second thing be it cookies, cakes, muffins or breads.  So this time I added it to these muffins and they came out delicious.  I added no egg or butter for making them.  

Its a healthy option for breakfast and tiffin treats for both kids and adults.  The texture was so soft and fluffy.  Walnuts gave these muffins a perfect crunch so do not skip them.  

For parties, you can transform these muffins to show stoppers by adding a nice glaze or icing on top.  For chocolate frosting you can check here and for easy n delicious hung curd icing check here.

Recipe is so easy so you can involve your kids too. Don your aprons guys.  Happy Cooking :)

Makes - 5 muffins

Baking time - 25 min.

My 1 cup measures 250 ml

Ingredients:

Ripe banana (mashed)	1/4 cup
All purpose flour/Maida	¼ cup or 4 tbsp
Oats flour	1 tbsp
Wheat bran	3 tbsp
Oil	2 tbsp
Baking powder	½ tsp
Baking soda	1 pinch
Sugar	3-4 tbsp
Milk	1 ½ tbsp
Vanilla essence	Few drops
Walnuts (chopped)	¼ cup or 4 tbsp
Coffee powder	1tsp (diluted in 1 tbsp warm milk)

Method:

• In a bowl, mix together all purpose flour, wheat bran, oats flour, baking soda and baking powder.  Set aside.
• In another bowl, take sugar and mashed banana.  Mix well with a spoon till sugar melts (if using granulated sugar).  Add oil, diluted coffee and vanilla essence. Mix again.  Then add little flour and mix well.  Add 1 tbsp milk and mix again.  Add remaining flour and 1/2 tbsp milk little by little and make a smooth batter without any lumps.  At this stage if you feel the batter is not of dropping consistency, add 1 more tbsp milk and mix well.  At the end, fold in 2 and half tbsp of chopped walnuts.
• Preheat oven at 180 degree and line muffin pan with liners.  
• Fill the muffin liners till 1/2 or little more than that and top it up with remaining chopped walnuts.  Bake for 25 minutes or till you get the perfect browning on the top.
• Remove and shift to a wire rack. Serve warm.
• Store in an airtight container.

 

 

Notes:

1. I used castor sugar but granulated sugar can also be used.
2. You can substitute walnuts with any nut of your choice.  I strictly recommend to add nuts.
3. If you do not have wheat bran you can substitute it with oats flour or wheat flour or oat bran
4. Adjust the quantity of milk as per the consistency of your batter.
5. After 16-18 minutes, keep an eye on the muffins to avoid over baking as every oven temperature varies.  If your muffins gets brown before 25 minutes insert a toothpick in the center of a muffin and check if it comes out clean to make sure your muffins are not undercooked.

Kothimbir Vadi

Today's recipe is a very healthy one. It is a modified version of famous Kothimbir Vadi.  Kothimbir Vadi is a Maharashtrian snack.  In Marathi, green coriander is called Kothimbir.

This is my version of Kothimbir Vadi that I always make at home. Tastes great and is guilt free too as instead of deep frying I simply stir fry it.  The crunchiness of outer crust and softness inside makes it so delicious.  Its a very good option for breakfast too.  You can prepare it in advance and fry just before serving.  Traditionally, a lot of green coriander is used to make this wonderful dish but as V doesn't like green coriander much I didn't add more of it.

I love the nice fragrance of til and coriander in these vadis.  I am sure it would become your favourite too.  It can be given to babies and kids too just skip green chilly and chilly powder, they would definitely relish it.  So give it a try and share your feedback.

Happy Cooking :)

                              

Ingredients:

Gram flour/Besan	½ cup
Rice flour	2 tbsp
Fresh coriander (Chopped)	¼ cup
Sesame seeds/Til	1 tsp (Roasted)
Lemon juice	1 tsp
Baking soda	1/8 tsp
Oil	1 tsp
Salt	½ tsp or to taste
Green Chilly	1 (chopped)
Red Chilly powder	1/8 tsp
Turmeric powder	2 pinch
Water	As required
Oil	For frying and greasing the pan

Method:

• In a mixing bowl, mix together gram flour and rice flour.  Add water little by little and make a lump-free and smooth thick batter.  Leave it aside for 15 minutes.
• Grease a round pan and set aside.
• Add salt, chilly powder and turmeric in the gram flour batter and mix well.  Add chopped coriander, chopped green chilli sesame seeds, oil and lemon juice.  Set aside.
• Take water in a pressure cooker and let it boil.  
• In the gram flour batter, add baking soda and mix well.  Do not over mix.  
• Pour the batter in the greased pan and put it inside the pressure cooker.  Put the lid and remove the whistle.  
• Let it cook for about 10-12 minutes or till a knife inserted comes out clean.
• Once cooked, remove the pan from the pressure cooker.  Let it cool down for 5 minutes.
• Unmould the steamed vadi and cut into desired shapes.  Set aside.
• Heat 2 tbsp oil in a non stick pan and add steamed vadis in it.  Stir fry till golden brown and crispy.
• Remove on a tissue paper and serve warm.

Notes:

1. If you wish you can deep fry the steamed vadis.
2. Adjust the salt and chilly as per your taste.
3. For steaming the batter, you can take a deep non stick woke/kadhai with glass lid.  Fill it with water.  Let the water boil and put the batter filled pan in the center of the woke.  Cover with glass lid and steam the batter.
4. If making in advance, store the sliced vadis in an airtight pan and keep in the refridgerator.  Do not store it for more than 1 day.

Eggless Whole Wheat Oats Coconut Muffins

My toddler loves cakes and muffins.  I often experiment with healthy ingredients to make these for her.  The funny thing is that whatever cake or muffins I make for her I end up on relishing them myself too :)  These muffins too falls in that category.  I first tried them a month ago and then today.  They came out as good as before.  So fluffy and moist.  My princess just loved them. 

These muffins are simply melt in mouth and delicious.  Addition of fresh coconut gave it a nice crunch and condensed milk made it so rich in flavour.  Its a tried and tested recipe so make it for your family and get the nice compliments from them :)  

I thought to share this recipe as it has all the healthy ingredients that you can enjoy with your kiddos without fear of calories as it is a low calorie snack with just 2 tbsp of butter (you can easily decrease it by 1 & 1/2 tbsp).  I made them a bit on the sweeter side as I loved it that way.  All in all, its a healthy addition in your snacks list. 

So here is the recipe for you to try.  Happy Cooking :)

Makes - 6 muffins 

Baking time - 20 minutes

Temperature - 180 degree

Ingredients:

Whole wheat flour	2 tbsp
Oats flour	2 tbsp
All purpose flour (maida)	2 tbsp
Baking powder	¼ tsp
Baking soda	1/8 tsp or 2 big pinch
Butter	2 tbsp
Salt	1 pinch
Fresh grated coconut	5 tbsp
Vanilla essence	¼ tsp
Milk	3 tbsp  or as required
Choco chips	1 tbsp
Tutty fruity (I used my homemade tutty fruity)	1 tbsp

Method:

• Mix together oats flour, whole wheat flour, all purpose flour, salt, baking powder and baking soda.  Set aside.
• Preheat oven at 180 degree and line a muffin pan with paper liners.  Set aside.
• Mix choco chips and tutty fruitty with 1/2 tsp of all purpose flour and set aside.
• In a mixing bowl, take melted butter, condensed milk and castor sugar (if using) and mix well.  Add vanilla essence and milk. Mix again.  Add flour mix little by little.  If you find that the batter is getting thick, add one more tbsp of milk.  The batter should not be too loose.  Keep it a bit on the thicker side.  Add grated coconut and give it a stir.  Finally add choco chips and tutty fruitty and gently stir twice.
• Fill the muffin cups with the prepared batter till a little more than half.
• Bake for 20 minutes or till the top gets a little brown.  Remove and shift to a wire rack to cool down.
• Enjoy.

Notes:

1. I used a different brand of condensed milk that had a bit thinner texture so I added 1 tbsp of castor sugar to perfect the sweetness.  If you are using Nestle condensed milk, skip the sugar.
2. You can add your choice of nuts instead of choco chips and tutty fruitty.  But I recommend to use choco chips too with nuts.
3. Here I used 2 tbsp of butter which can easily be reduced to 1 1/2 tbsp.

Tandoori Aloo

Today I am going to share my tandoori aloo recipe. A no fuss recipe which could replace your heavily fried and fat loaded party starters easily.  And the taste is simply divine.  You can serve it as a starter, side dish or evening snack.  Everyone going to like it for sure and the best part is that its a NO-OIL dish.  You just need to grease the tray for baking and thats it.  But trust me you won't miss the oil in it.  So its a guilt free delicious snack. 

I love the fact that there is no cutting and chopping required to make it.  Just prepare the marination and its done.  You can even modify the marinade according to your taste. Its just the marination that takes time.  Almost 10-12 hrs marination is required here. 

In this recipe, although you can use diced potatoes too but I recommend to use baby potatoes to get the best of this dish.  Here I used Tandoori Chicken Masala for marination but you can use any tandoori masala for the same.  

You can make it on stove top too.  Just use a non stick pan and add 2-3 drops of oil to avoid any sticking.  

So lets start making these lip smackingly yummy Tandoori Potatoes.  Happy Cooking  :)

Ingredients:

Baby potatoes	18
Hung curd	3 ½ tbsp
Ginger –garlic paste	Little less than ½ tsp
Kasuri Methi/Dried fenugreek leaves	1 tbsp
Tandoori Chicken Masala/ Tandoori Masala	1 tsp
Red chilli powder	½ tsp or to taste
Salt	½ tsp or to taste
Green coriander (chopped)	1 tbsp
Oil	For greasing

Method:

• Take the potatoes and wash them thoroughly.  Pressure cook them till partially boiled or for 2 whistles.  Remove.  Peel off the skin and set aside.
• Take a large mixing bowl, add in curd, dried fenugreek leaves, salt, red chilli powder, tandoori masala and ginger garlic paste.  Mix everything very well and make the marinade.  Add the peeled potatoes in the prepared marinade and mix well with hands.  Cover the bowl with a cling film and keep in the fridge for overnight or 10-12 hrs.
• After 10-12 hrs, remove it from the fridge and leave for 10 minutes to come to room temperature.  Meanwhile, preheat the oven at 180 degree and line a baking tray with aluminium foil. Spray some oil to avoid sticking and arrange the marinated potatoes in it.  Bake at 180 degree for 15 minutes, after that reduce the temperature to 160 degree and bake for another 10 minutes.
• Remove from oven.
• Serve warm, garnished with coriander.

Notes:

1. Instead of baby potatoes you can take big potatoes and dice them.
2. Partially boil the potatoes.  Do not over boil them as they may break while marination.
3. Marinate the potatoes for 10-12 hrs for best results.
4. While baking keep checking after 15 minutes as the temperature settings varies from oven to oven.  If you find that your potatoes are cooked well with marination you can remove them from the oven.