Cheese Cookies :Eggless Indian Style Salted Cheese Biscuits

Nibbles- all time favorite thing. Easy quick and a perfect partner while watching tv, reading a book, spending some me-time or just like that. And better if it has cheese, I mean who can say no to cheese-y munchies? Cheese Cookies how does that sound? Recently when I was sent Primula Cheese to try and make some vegetarian dish out of it, I just could not wait. Within a minute I knew I wanted to bake cheese crackers. Flaky and crunchy bits of cheese- ah you getting the picture now.

Little about the Primula Cheese.

And here is how they make it:

It was sent to me in the cute cool blue colored bag, which by the way I loved. Light Cheese, Cheese with Chives and Original Cheese was in the bag. Let me tell you, I am totally enjoying these cheeses. I have had a thick layer on the toasted bread, dipped it in nachos, mixed it pastas, rolled in tortillas and I am totally hooked. I love all three so much that honestly I can’t choose a favorite one. Cheese in tubes- innovative isn’t it? Swirl it, spread it, melt it- do whatever and however you want but do try Primula Cheeses, I bet you will enjoy it to the core.

  

These cheese crackers are addictive and perfect for party or that happy hour time nibble. I used Primula Light Cheese and flavour it gives is earthy, oozing and perfect. I made these crackers a bit thick, more like biscuits or cookies and then paired with little drops of Chives Cheese and oh my god, it was like pair made in heaven.

Ingredients:

1/2 cup All purpose flour/maida

2 tablespoons butter

1/2 teaspoon red chilli powder

1 pinch black pepper powder

Salt to taste

3 tablespoons primula light cheese

Pinch baking soda

Pinch baking powder

Method:

Sieve all purpose flour, salt, red chilli powder, black pepper, baking powder and baking soda in a bowl.

Mix butter in the above bowl. Mix butter till you have bread crumbs like texture.

Mix cheese in it and form the dough. It should be medium soft dough.

Form the dough in the shape of log and cover with cling film and freeze for 1/2 hour.

Preheat the oven at 180C for 10 minutes. Line a baking sheet with parchment paper.

Take the log out of freezer and cut in 1 inch thickness and arrange in baking sheet.

Bake for 8 minutes, flip the cookies and bake again for 8 minutes.

Cool on a wire rack.

Swirl Chives Cheese on cookies and serve.

Notes:

You can use any cheese spread instead primula cheese.

Add little salt because cheese already contains salt.

You can add herbs like oregano, basil or rosemary.

Serving suggestions:

Serve with toppings such as tomatoes, olives or any veggies.

You can top these cookies with cheese, tomato or any chutney.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Primula Cheese and OPR  for sending cheese  for review.

Vegetable Cheese Grilled Sandwiches: Indian Street Style

It was 3 in the afternoon and sun was shining. I had just done the dishes and my phone rang. Are you busy, she asked? No, what is it? I replied. Well, I am near your house for some work and I have one spare hour, can I drop in at your home, she responded. Sure, I said in excitement. It was my friend and we hardly meet; she is busy with the kids and home all the time.

When two girls meet, they talk about everything- mother in law, movies, makeup, shopping, how you lost weight and ofcourse recipes. She is a big time foodie and like me she loves Indian street food. After a lot of discussion over food and cooking, we were hungry. Just a quick look in the fridge and I decided to make Vegetable Cheese Grilled Sandwiches.  I used my new favourite Warburtons Sandwich Thins and since the day was sunny we ditched tea and paired it red wine.

Sandwiches- a quick meal idea. Indian spiced massala omelette sandwich for breakfast, spicy and tangy Bombay sandwich for evening, roasted veggie sandwich for brunch or English cheese onion sandwiches for teatime or picnic. Everyone loves sandwiches; the choice only varies for stuffing. These sandwiches are for the ones who love cheese and spicy food.

Dollops of cheese with crunchy vegetables and spicy green chillies; layered neatly between the soft, cotton like white bread; Finally, grilled on a pan till crisp and golden on outside and oozing melting cheese from inside. These are real good Indian style vegetable grilled sandwiches- peppery, cheesy and honest.

Ingredients:

4 slices white bread

2 slices cheeses (I used cheddar)

1 green chilli chopped

1 tomato

1 onion

1/2 capsicum

2 tablespoon tomato ketchup

2 pinch chaat massala (recipe here)

1 tablespoon butter

1 tablespoon green chutney (recipe here)

Method:

Chop onion, tomato and capsicum into rings.

Spread tomato ketchup on two bread slices.

And spread green chutney on other two bread slices.

On two slices, put cheese slices on each. And equally spread green chillies on it.

On the remaining bread slice arrange vegetables.

Sprinkle chaat massala on all the bread slices.

Heat tava/pan on medium heat. Put 1 teaspoon of butter on the pan and roast sandwiches. When cheese starts melting, apply the remaining butter on uncooked side and turn the sandwiches. Roast till sandwiches are crisp and golden.

Notes:

You can grill these sandwiches in griller or sandwich maker too.

If you can’t find cheese slices, just use grated cheese instead.

Feel free to use cucumber and boiled potato as well.

Never make these sandwiches in advance, they will turn soggy.

Serving suggestions:

Serve ketchup, mayonnaise or Indian green chutney.

To complete the meal serve along baked potato wedges.

Pair with alcoholic drinks such as bloody mary or indian vodka mojito.

Or virgin drinks like roasted orange lemonade, mint cucumber cooler or rose ice tea.

Mathri, Maa's Recipe

Mathri, swali, papadi whatever you might call it, the fact remains the same- every Indian loves it. Want to give happiness to an Indian-serve mathri with tea or achaar (pickle), their faces will lighten up and turn all excited. That’s what mathri does. A child leaving the house for a school/college trip, going to hostel or a business tour- a mother will surely pack mathris. Why not?? It’s like a box that contains a mother’s love, care and smell.

A week back when we came back from India, my mother did the same. She packed for us her love in form of mathris. Mathris are thick, crunchy, salty and little bits of carom seeds balances everything-just perfectly. Swalis are fried and made with refined flour-so calories wise yes they are not healthy but taste wise no biscuits, cookies or cake will have that magic what mathris has. But hey, I am not disappointing you, see healthier version of Baked Mathris if you are watching your weight.

Others who are okay with little calories now and then or those who are looking to have that authentic taste of mathri then this recipe is for you. My mom noted down the recipe and tips for me and I am just typing it on my blog.

Ingredients:

1 cup all purpose flour/maida

3/4 cup whole wheat flour/aatta

1 teaspoon carom seeds/ajwain

¼ teaspoon baking soda

2 tablespoons oil

Water as needed to knead the dough

Salt to taste

Oil for frying

Method:

Mix all purpose flour, whole wheat flour, salt, carom seeds and baking soda properly.

Add in2 tablespoons oil and mix till little crumbs are formed.

Add little water at a time. Knead into hard dough. Cover the dough and set aside for 10 minutes.

Heat the oil. Start making the mathris. Pinch small balls out of the dough and flatten it with rolling pin/belan. With the help of fork make some holes.

Fry the mathris in low to medium hot oil till browned and crisp.

Notes:

Don’t fry lot of mathris together. The oil should be medium hot; extra hot oil will cook mathris from outside and inside it will be raw.

I like the uneven edges of mathri, if you want you can use cookie cutter to cut the mathris out.

Adjust the quantity of flours as per your linking. More whole wheat flour means crispy mathris and all purpose flour will make soft mathris.

For flakier version add ghee in the dough instead of oil.

Serving suggestions.

Goes really well with tea-undoubtedly.

Serve with green chilli pickle, mango pickle or tomatochutney

To make papadi chaat, break these mathris and top it off with beaten yogurt (dahi), green chutney and tamarind (imli) chutney.

Plain Namak Pare, Cubes of Salted Crackers. Munch While You Read

Reading gives you a place to go when you have to stay where you are. Only the person who loves to read will understand the depth of the above sentence. So what’s there in a book- a black and white book with no pictures? Why do people enjoy reading? Well a book is one’s best companion-The smell and the feel of the paper, the way the story visualizes right in the front of your eyes- it is so magical and satisfying. Blissful!

Mr. Husband and I, we both love to read and get lost in the world the writer has painted but our choices are so different. What kind of books do you like to read, ofcourse apart from cookbooks? I like the ones that are not real, one that is not based on true events- I prefer fictitious novels, the ones that are light, dramatic; the ones that I can envisage. For example, even though Harry Potter novels are not based on real happenings, I just cannot imagine the magic school, wizards etc, so I just don’t read them but Mr. Husband is a huge fan of Harry Potter series.

Recently I finished reading The Fault In Our Stars and I have to say it is such a masterpiece, so well written in plain simple words. Currently a friend who visited us from India gave me 3 novels. All these novels are written by Indian writers, ah! upcoming writers-the college graduates. The story, the description, the narration is so simple and plain that I finished 2 books in 2 days. Yours Sarcastically was just okay, nothing special-just okay. Oh! Shit Not Again was bad-a real bad novel; there was nothing impressive at all. 

Out of the three, I am enjoying reading Urban Shots Bright Lights and I can say it’s good. It contains many short stories (2-3 pages each) written by fresh writers. Each story is light, clean, subtle and nice. Some stories are real heart touching ones that keeps you hooked; some gives you a message for life in the end; some you can just relate to; while some were just satisfactory. As I read and turn the pages I need something to nibble along. A cup of my favorite green tea with something namkeen/salty is my favorite thing.

Tea time snacks in India are must. Be it cold snacks like Mathri or Haldiram Channa Dal or be it hot snacks like Kanda Poha or Kothimbir Vadi. Well, having hot accompaniment with tea is a good idea but for morning teatime, in evening cold crispy snacks is what I wish for. And for such time, I stick to Plain Namak Pare, Cubes of Salted Crackers.

Namak Pare- are traditional snack made in India, generally during festive period. There is nothing special about them- yes, they are plain salty tiny bits of crackers that are deep fried for the crunchy finish. Some people add cumin (jeera) or even carom seeds (ajwain) in the dough but I think-The simplicity- no over use of spices and flavours is what make this snack outstanding from other Indian things. Plain and simple is better- All I can say is- Do try!

Ingredients:

All purpose flour (Maida) - 1 cup

Semolina (coarse sooji or rava) - 2 tablespoons

Black pepper powder - ¼ teaspoon

Salt - to taste

Oil - 2 tablespoons +for frying

Water - ¼ cup + ½ tablespoon

Method:

Take all purpose flour, coarse sooji, salt in a bowl. Mix well.

Add oil. And rub it with flour mixture and it will resemble crumbly texture.

Now add little water at a time and start kneading the dough. Make semi-soft dough.

Cover the dough and let it rest for at least 15 minutes. After 15 minutes, knead the dough once again. Divide it into two equal portions.

Flatten it our between your palm. Start rolling it into a big circle (9 inch in diameter) using rolling pin and rolling board. While you are rolling, heat the oil in a pan on medium heat for frying namak para.

Cut into desired shape using sharp knife. (see notes)

Once oil is hot, add few pieces of namak para in the oil. Do not over crowd them. Flip them half way through for even browning. Fry it from both sides till it become golden brown and crispy.

Remove it to the paper towel lined plate, so it absorbs the excess oil.

Let it cool completely, about 20 minutes.

Notes:

You can cut into any shape you want to. Like diamonds, squares and even rectangle.

I opted to make plain salted ones, you can add sesame(til), carom seeds(ajwain) or cumin seeds(jeera) if you want extra flavour.

For a healthier version, use half wheat flour and half all purpose flour.

Once it gets cooled completely, store it in air tight container. This stays fresh for 3-4 weeks.

Serving suggestions:

Serve with tea or coffee, or enjoy as it is.

It is a great alternative to chips. So you can serve as a side with burgers, sandwiches or frankie rolls.

Kothimbir Vadi/ Coriander Leaves Steamed Dumplings- With Some Me-Time

I am a social person, who loves to meet out people, talk on phone or be among friends. But now days I have started enjoying my own company. You know a little ‘’me time’’ is so important. Spending some alone time helps you understand and develop certain abilities. Finding some me time is not indulgence; it is the necessity-a time to unwind stress. So next time to get spare time- enjoy your favorite hobby, go for a hike, take a bath, read a book, listen to music, or best is to do nothing at all.—use this time to take care of yourself in whatever way you choose.

Yesterday while I was having some me-time and reading newspaper, I read about so much negativity and crisis around the world. The disastrous and shattering situations in Iraq, Gaza and Libya and the outbreak of deadly Ebola have taken many innocent lives. The more you read about their pain, their sufferings the more you will be thankful for life, for what you possess, for what you have achieved and finally how good your life is.

So ladies, spare some me-time, as there are certain situations in life when you just need to talk to yourself and no one other than your conscience can help you. Hmmm! So as it is said, ‘“The clock is running. Make the most of today. Time waits for no man. Yesterday is history. Tomorrow is a mystery. Today is a gift. That's why it is called the present.” :-)

My me time is a good reading material, a cup of green tea and something to nibble. At times it is a plate of Suji Dhokla, or baked mathri. Sometimes sweet vanilla cookies or nutty brownies- but no tea is complete without a snack. How about Kothimbir Vadi? The spicy, steamed dumplings with the crunch of sesame seeds and boost of curry leaves. Well that is exciting-isnt it?

Kothimbir Vadi is the most popular Maharashtrian food, well ofcourse after vada pav. Coriander (Cilantro) is mixed with chick pea flour, green chilles, ginger and spices. There are plenty of variants of this dish- deep fried, some stir fried and some steamed. I like to steam the dumplings and finally adding the tempering and cook on slow flame so that the favours are absorbed.

So here is how you can make crispy, spicy and healthy Kothimbir Vadi

Ingredients:

For vadi:

1 cup of chickpea flour/gram flour/besan

1 cup finely chopped coriander leaves/cilantro/dhaniya

1 tablespoon of green chilli paste

1 tablespoon ginger paste/ adrak

1/4 cup yogurt/dahi

1/2 teaspoon turmeric powder/haldi

Salt to taste

Water as needed

For Tadka:

1 tablespoon oil

Pinch asafoetida/hing

1 teaspoon mustard sees/rai/sarso

1 teaspoon sesame seeds/ til

5-6 curry leaves

1 green chilli stilted

Method:

Keep your steamer ready.

In bowl mix gram flour, coriander leaves, green chilli paste, ginger paste, yogurt, turmeric and salt. Knead to dough. If needed add water.

Divide the dough in two parts and shape each portion in to cylindrical log. Arrange on grease tray and steam it for 20-22 minutes. Cook till toothpick when inserted comes out clean.

When steamed, cut the dumplings into roundels.

Heat oil in pan, when hot add in mustard seeds and curry leaves. Let it crackle. Bring heat on low.

Finally add in sesame seeds, green chillies and vadis. Cover and cook for 8 minutes.

Serve hot.

Notes:

Squeeze out water from coriander leaves.

If the dough becomes too sticky and soft, add more gram flour.

If you want you can deep fry too, I like this way.

Serving Suggestions:

A great party snack can be made ahead, just reheat before serving.

Also good for tiffins and lunch box.

Pair with chutney, dip, raita or ketchup.

Ladies, remember-Me –time won’t appear magically, you will have to plan it.  All the best :-)

Pav Bhaji, A Story About Mumbai Monsoons

A day in Mumbai is hot and humid, a day in Mumbai is busy- everything and everyone around is running-no one stops or pauses. But if you have experienced Mumbai monsoons then there is no place like it. That day I was in bad mood, I just thought I am the most unlucky one and mind was engulfed with all kinds of negativity. I locked myself in a room and asked my husband to leave me alone. I sat by a window, engrossed deeply in thoughts and suddenly I felt sprinkles of rain on my face, the wind blew by hair and I closed my eyes to feel it. The longer I sat there the more I purified my mind, my thoughts and my soul...With showers of rain, the magic of monsoons I found my inner peace. I was satisfied with what I had, I was thankful to God for what he had bestowed on me, I took a deep breath of positivity, and finally I wiped tears off my cheeks and smiled. I opened the door of the room and hugged my husband - the storm in me was now quite and calm.

That day I learnt- some people come in your life as blessings and some come as lessons. My husband’s love and care is what I am blessed with and I will always nourish it. That day we decided to celebrate the spirit of Mumbai monsoons- that life need not be so dry, that there are good days and bad days. We took the umbrella and wandered on the streets of Mumbai and there he was the- Pav Bhaji vendor.  We both knew that there could be no other way of rejoicing that moment but to enjoy the most beloved street food of Mumbai. Half wet, we bit into the scoops of garlicy spicy Bhaji with buttery Pav. So that was my very first experience with Mumbai monsoons- today I don't even remember what made me so sad that day, all I memorize is good food, rains and my partner.

Sunday it rained in London, even though it was not heavenly like the one in Mumbai, I somewhat felt same. As I stood in the balcony, Mr. Husband came from behind and said- Pav Bhaji banaye (lets make Pav Bhaji) and I grinned with the flashback of memories.  Those of you don’t know, Bhaji is a spicy vegetable mash served with a couple of yeasty pull apart rolls along with chopped onions and lemon wedges. There are hundreds if not thousands way of making it and no particular way is right or wrong, but I do believe that slow cooking is must here. The more you cook the massalas with veggies, garlic and onions on a slow flame, the better it will be.  Another thing, please skip the spoon, just lick the fingers- trust me it is one huge satisfaction.

Ingredients:
4 large potatoes/ aloo

1/2 cauliflower/ phool gobi

1 capsicum/shimla mirch

2 carrots/gajar

1 cup peas/mutter

1 large onion/pyaz

5 cloves of garlic/lehsun
5 tomatoes chopped fine
2 tablespoon oil
2 teaspoon butter
1 1/2 tablespoons of pav bhaji massala (see notes)
1 teaspoon red chilli powder/lal mirch

1/4 cup of chopped coriander leaves/dhaniya
Salt 
Bread/Pav to serve with

Method:

Peal potatoes and chop in quaters. Also chop cauliflower, carrots and capsicum. Boil all the chopped vegetables and peas with 1 cup of water for 2 whistles in a pressure cooker.

In the grinder, grind together onion and garlic to fine paste.

Heat oil in a wok/kadai. When hot add in onion garlic paste. On a medium heat cook till there is no raw smell.

Next add in chopped tomatoes, pav bhaji massala, red chilli powder, salt and 1 cup of water. Cover and cook till 10 minutes on a slow flame. After 10 minutes stir, cover and cook again for 5 minutes. You must be able to see that oil has separated and water has evaporated.

To it add the boiled vegetables. With the help of masher, mash the veggies.  Add 2 cups of water cover and cook for 5 minutes. Uncover and cook for next 5 minutes.

Mix in copped coriander leaves.

Serve hot with warm toasted Pav and chopped onions and lemon wedges.

Notes:

Pav bhaji massala is available in all the Indian grocery stores. I used MDH brand.

Add in or omit any vegetable as per your wants.

You can also grate onion and garlic instead of grinding it.
Slit the pav/bread in between and toast both the sides on tava/pan before serving. If you can't find pav, use burger breads.

Coffee Whiskey Cake With White Chocolate Glaze And Orange Zest

I will begin by saying that, there is nothing better than a cup of coffee in the cold evenings.  I prefer tea in the mornings and coffee in the evenings. Yeah-I am a caffeine freak!  Some kick is always needed to stabilise these wintry days. With so many cafes around London, I tend to pick up coffee very often, and I can declare that it’s new found love for me. 

Oh my! I have tasted all kinds of coffee here- espresso, cappuccino, late, mocha, caramel, mint, black eye and what not. Few weeks back, I added another feather in the cap- I tried Irish coffee (only after my husband compelled me to do so). For those of you who don’t know, Irish coffee is a cocktail consisting of hot coffee, whiskey, sugar and topped with thick cream. So it is like having two addictive ingredients - whiskey and coffee, in one glass. One shot of Irish coffee was such a jolt that I thoroughly enjoyed in the freezing weather. Wow, I am so glad that I tried it.

Even after weeks I could easily recall the wonderful and different taste it had. A great way to revise the taste was to make something which was infused with flavours of Irish coffee. So I baked a cake with coffee, with hint of whiskey in it. Still there is one difference if compared to the real Irish coffee; in Irish coffee espresso(hot water and coffee) is used but I used coffee powder (ground coffee) to make this. Lastly to balance the bitter and strong feel of coffee and whiskey I topped it with white chocolate Ganache and orange zest. An experiment worth doing again-for sure!

Most of you will think that this cake is very fancy and complex but, actually it is one of those cakes that don’t demand any extraordinary baking skills. If you like straightforward crumbly cakes with strong bitter-semi sweet taste then you have got to bake this one. Simple and yet elegant, is what describes this cake the best.

Ingredients:

For the cake:

2/3 cup butter

3/4 cup granulated sugar

3/4 cup all purpose flour

3/4 teaspoon baking powder

¼ teaspoon baking soda

Pinch of salt

2 tablespoons cocoa powder

½ teaspoon black pepper powder

3 teaspoons coffee

2 tablespoon hot water

2 large eggs, beaten

2 tablespoons whiskey

For Glaze:

1/4 cup White Chocolate chopped

1/2 cup cream

2 tablespoons orange zest

Method:

For Cake

Heat oven to 180C. Butter the pan. Dust with 2 tablespoons cocoa powder.

On a low heat combine coffee, water and whiskey. Just heat this, do not boil. Let it cool.

Sift together flour, black pepper, baking powder, salt, baking soda.

In a large bowl beat butter and sugar till butter is fluffy.

Add one egg at a time and beat. Beat till mixture is smooth and airy.

Alternately fold flour mixture and coffee. Mix till the batter is without any lumps.

Bake for 35-40 minutes, until the cake is just starting to pull away from the sides of the cake pan. Carefully turn the pan out onto a rack

For Glaze:

Heat cream on a very low heat. Do not boil.

Mix chocolate in the cream and mix till the glaze is silky. Let it cool

Drizzle this glaze on the cake and sprinkle orange zest.

Notes:

If you like strong flavours then you don’t need to have the glaze. Just enjoy the plain the cake

Use all ingredients on room temperature.

Whiskey is optional but if added it certainly oozes more flavour.

Decoration ideas:

Fresh cream can also be topped on cake. Like HERE

Or cover this cake with mango mousse. Like HERE

Even chocolate Ganache will do in this recipe as glaze. Like HERE

Grated chocolate, fresh fruits, candied dry fruits can also be chosen for decoration.