Tuesday, April 7, 2015

Cumin & Feta cheese crackers

I was so curious to try this recipe ever since I saw this in Sunita's World. They turned out to be delicious snack, with all the goodness of cheese in it. I need to have something salty , spicy with my tea - and this one was a perfect match.


Whole wheat flour - 2 cups (or use a mix of wheat, raggi, arrowroot)
Feta cheese  -about 100 gm
Cumin - dry roast and grind coarsly
Salt - as per taste
Crushed chilly - 1 tsp
Sesame seeds - 1 tsp
Crushed sunflower seeds - 1 tsp
Olive oil - about 5 tbsp
Baking soda (Bicarbonate of soda) - 1/3 tsp
Milk - 3/4 cup


1. Sieve the flour with salt & baking soda. Mix in the crushed chilly, sesame seeds, crushed sunflower seeds & cumin.
2. Lightly crumble the feta cheese and add to the flour mixture. Gently mix with hand.
3. Now add olive oil & milk, little by little and mix with the finger tips till they all come together as a single ball. Don't over-do, just mix up everything together till they are moist.
4. Refrigerate for about 30 min. Then roll out the dough, into thin sheet (1/4 in thickness) and cut using a cookie cutter. Prick each one with a fork and arrange neatly in a baking tray
5. Pre-heat the oven to 180 deg. Bake the cookies for about 20-22 min till they start to brown. Take them out of the oven and cool completely before storing them away in airtight containers.

Monday, April 6, 2015

Healthy cookies

These are my favorite cookies and I make at least one batch a week. My kids savor this during the snack time, and I allow them without any guilt, as they contain all nutritious stuff.


Whole wheat flour - 1 cup
Raggi flour - 1/4 cup
Arrowroot powder(koovapodi) - 1/4 cup
Note : If raggi & arrowroot flour is not available, you can substitute with whole wheat flour, in which case, take 1.5 cups of wheat flour
Oats - 3/4 cup
Broken cashew - 2 tbsp (optional)
Chocolate chips - handful (brown or white) (optional)
Soft brown sugar - 3/4 cup (adjust as per your taste)
Sunflower oil - 3/4 cup
Baking powder - 1 tsp
Egg - 1
Water - 4-5 tbsp


1. Sieve together wheat flour, raggi flour, arrowroot powder & the baking powder. Mix in the oats, cashew & chocolate chips. Keep it aside.
2. In a deep bowl, whisk together oil and egg. Slowly add in the brown sugar and mix well.
3. Now add the dry ingredients into the wet mixture and combine well. If the mixture is thick, add water little by little. The consistency should be wet, but you should be able to make balls out of the mixture. If its difficult to handle at this stage, refrigerate the mixture for 1 hr
4. Take the mixture out, wet your hands and take a small ball of the mixture. Press it lightly on your palm and arrange it on a baking tray. Repeat till all the mixture is used up.
5. Pre-heat the oven to 180 degrees. Place the tray in the middle rack and bake for about 20 min. Take it out when the sides starts to brown lightly. Enjoy warm or you can place them in an airtight container once cooled.

Instant (Rava/Oats) Idli

Idlis, that too instant - that was news to me. I am sure you would have experienced this too - get up in the morning and stare at the kitchen wall, not sure what to make for breakfast. There are not too many instant breakfast options for malayalees, its either upma or puttu, if banana is available. So this recipe is great help these days.


Rava / Semolina - 2 cups
Oats - 3/4 cup
Grated carrot - 3 tbsp (optional)
Grated coconut - 2 tbsp (optional)

Curd - 3/4 cup
Water -  as needed
Salt - as needed

Oil - 1 tbsp
Mustard seeds - 1 tsp
Channa dal - 2 tbsp
Urid dal - 1 tbsp
Broken cashew - 2 tbsp
Curry leaves - 1 sprig
Green chilly - 1 tsp


1. Heat oil in a wide pan. Splutter the mustard seeds. Then add channa dal, broken cashew & urid dal. Saute them till they turn light brown.
2. Add curry leaves & green chilly.
3. Now add the rava/semolina & oats and give it a good stir. Let the whole mixture get roasted for 2-3 minutes (no need to brown, just get it hot).
4. Switch off the stove, and let the mixture cool.
5. Once cooled, add curd, grated coconut & grated carrot. Add 1/2 cup water (always add water in batches). As the batter sits, it starts absorbing water. You will need to add more water. The thickness of batter should be as of idli batter.
6. Just before cooking, add enough salt.
7. Grease the idli impressions with little oil. Pour a ladle full of batter into each impression and steam for about 10 min. Serve hot with coconut chutney & sambar.