Muthia is traditionally Gujarati vegetarian dish made with blend of flours, whole-wheat, chickpeas, millet or sorghum and seasonal vegetables. Its made by steaming hand pressed cylindrical dumpling almost sausage like and then sautéing with oil, mustard and sesame seed. Other version is … Continue reading
Methi Thepla, Methi stands for fenugreek leaves and Thepla means hand pressed, not rolled. This technique produces very soft and moist flatbread that stays well for days at room temperature making them perfect snack to take along on long trips. Ask any Gujarati … Continue reading
A paratha is a type of flat bread that originated in India. Word Paratha is fusion of two words parat and atta, which literally means layers of cooked dough. Gotta love Wikipedia, smile. The atta/flour can be anything from Whole … Continue reading
It’s the king of dip. Yes, you heard that right, in both taste and versatility. It’s a healthy companion for your chips or veggies. Full of fiber and chickpeas goodness, it’s our must haves on any given days. What do you need for a good hummus anyway, couple ingredients and the recipe, whoa, done. I guess that’s not enough, if you read my post you will know it all. It’s a journey to the perfection, very interesting findings on the way here. Hope you enjoy as much as I did.
After literally going through tubs of these, creamy, classic, flavored, organic, you name it and we had them all, finally I decided to make it at home. The trigger was jalapeno cilantro hummus from Trader Joe’s and our longing for it, smile. I am not against store-bought food items, I like some of these myself, it’s just that sometimes it makes me think; will it be better if its homemade and knowing what goes in to it, freshest of ingredients used, the answer comes down to little extra efforts and lots of satisfaction.
This recipe is adopted and modified version of two best recipes available, smitten kitchen’s ethereally smooth hummus and best hummus recipe by humus101. I can taste the deliciousness of your hummus from your photographs, its looks that good Deb Perelman from Smitten Kitchen. You eexplained well going extra mile in removing the chickpeas skin to get utterly smooth hummus. I can see that through the photographs. I even love the idea of making peace with the technique in pealing the chickpeas and daydreaming. Still, I just couldn’t do it and went on and used skin intact but well cooked (Read not over cooked) chickpeas for my classic hummus. And let me admit this, hands down, peel the chickpeas if you want smooth, buttery hummus, period. If you don’t mind it being just a tad bit grainy go right ahead and use it with the skin on and save yourself sometime.
Another step in making good hummus explained by Shooky Galili, “The Hummus Guy” from humus101 blog, a journalist and blogger from Israel and technique tested in my kitchen; don’t skimp on home cooked chickpeas over convenience of canned. Check out details, it is very informative and affirmative blog. I have tried making hummus with both kind of chickpeas, canned and dry and definitely taste the difference between two and you guessed it right it was enough difference for me that I choose to become a dry chickpeas advocate. All I did was soak my chickpeas night before and pressures cook it next morning while I was preparing my tea. Well, technically I did not use any extra time out of my over scheduled day if you are thinking about the extra time that goes in doing it from scratch.
You can even cook extra cup of chickpeas and use it to prepare Chole (famous Indian chickpeas curry) or toss it over salad as added bonus. Speaking of Chole, I have a perfect semi-homemade 10 minute cooking recipe but that I will share sometime later.
For now let’s stick to the Smooth and Creamy Original Hummus recipe and explore the world of chickpeas
Dip in to Creamy, Dreamy chickpeas goodness
Prep | Cook | Total Time
15 min 15min 30min
Allow time to soak dry chickpeas for 10-12 hours
Plus allow 1 hr to cook and cool dry chickpeas
Recipe type: Dip
Yield: 2 cup
2 cup cooked chickpeas (1 cup dried chickpeas, look for smaller size chickpeas and not big garbanzo been for better testing hummus)
1 cup reserved cooking liquid or plain water with a pinch of salt or more per taste
1/3 cup tahini paste (NOT tahini sauce, Al Wadi Al Akhdar Tahina is my favorite
2 big clove of garlic roughly chopped
1/4 tsp dry roasted cumin powder
If you ask one of us where we want to go out for lunch or dinner, without fail our first pick will be a good south Indian restaurant. Family loves Upma, Idli, Dosai and Curd Rice among many savory dishes from southern part of India. … Continue reading
Just like the name says, this recipe makes chewy, still crispy on outside, not too sweet, perfect shaped, not too flaky and not too flat chocolate chip cookies. Yes, I want my chocolate chip cookies certain way and if you are one of them you are looking at the right place.
I wasn’t the chocolate chip cookie girl, until a good friend and avid baker Sarah introduced me to one of her delicious homemade cookies. I believe either you like chocolate chip cookie or you don’t and it’s me who likes chocolate chip cookie provided they are homemade and meet above criteria. I have penned recipe named Sarah’s cookie recipe in my recipe book that she had found from king arthur flour website. And ever since I became fan of these cookie and started baking at home.
After baking and serving number of batches and tasting along the way, there is one quality I felt missing from these cookies and it is that I wanted my cookie bit more chewy, not soggy or wet in the middle, plain chewy and still crunchy on the edges. Few days ago I came across another chocolate chip cookie recipe from King Arthur flour recipe collection. I gave it a try over the weekend to take along as treat for kids at my daughter’s dance class and the result was amazing. Chewy yet crispy cookie, just how I wanted. In my 5 yr old words; Mom, I like your homemade cookies better because they are fresh which was enough to melt my heart and earn her another cookie. Read smart cookie here.
Sharing perfect chocolate chip cookie recipe that worked for me adapted from King Arthur flour’s recipe collection, Joy’s brown butter chocolate chip cookies with pecans. I baked with couple of my own tweaks to suit my quick and easy style of cooking & baking. This is nuts free recipe. I am also working on egg less & gluten free version, will share that soon.
With holiday’s season approaching, I desperately feel the need to have couple treats and their trusted recipe handy. This is the first in the book and its here to stay.
The Perfect Chocolate Chip Cookie
Baked goodness with semisweet chocolate chips
Prep | Cook | Total Time
15min 15min 30min
Recipe type: Cookie
Yield: 3 dozen medium size cookies using small cookie scoop
1/2 cup (8 tablespoons/1 stick) unsalted butter, softened to room temperature
1/2 cup clarified butter (Ghee)
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar (Raw organic granulated sugar)
1 large egg + 1 large egg yolk (Organic large brown egg)
2 1/2 tsp vanilla extract
1/4 tsp instant coffee powder (Nescafe classic)
2 1/4 cups all purpose flour (king arthur whole wheat white flour)
1/2 tsp salt
1 tsp baking soda
1 cup semisweet chocolate chips + 1/4 cup to add on top (Ghirardelli’s semi sweet chocolate chip)
I tend to look at the ingredients only before starting to bake and I should admit how many times I have realized not having or missing important tools handy while baking going through the direction and finding things. Most important thing before starting to bake anything to have everything ready within arm’s reach. Hence, I feel the need to mention special tools followed by ingredients.
Parchment paper (I highly recommend), Small cookie scoop (Guiltless size for kids and grown ups, Ice cream scoop will make really large cookie), Flat baking sheet, Wire rack, Flat spatula, Stand mixer or hand mixer or if you are in mood to work your arm, wire whisk will work too.
Preheat over for 350F.
Lightly grease cookie pan with butter or line with parchment paper as shown
Get all wet ingredients ready
Shift flour, baking soda and salt and set aside.
In the bowl beat butter and brown sugar until combine, for about 3-4 minutes.
Now add clarified butter along with granulated sugar and beat until the mixture becomes light and fluffy, again 3-4 minutes.
Add one egg & egg yolk at a time, add vanilla extract and coffee powder, beat for another minute.
Add flour mixture and mix just until everything is incorporated, avoid over mixing.
At last fold chocolate chips with spatula and scoop on the baking sheet leaving about 2 inch space in between each cookie. See the image for reference. If you are making large cookie leave more room to expand.
Flatten the top a little. At this point you can add extra chocolate chips on top.
Bake for 12-15 minutes or until the edges starts too look brown and the middle looks set.
I use convection over and depending upon the type of oven you are using and size of the cookies, baking time may vary by a minute or 2. Keep an eye at the end of the baking.
Once cookies are baked, remove the baking sheet from the oven, lift cookies with flat spatula and let them cool on wire rack for 15 minutes. Serve warm, its how I like personally or store them in to air tight container at room temperature for couple of days if there is any left over. Extra baked cookie stores well in freezer for long time, I prefer to freeze the scooped dough and bake when I need to. Just bring cookie dough out of the freezer while oven is preheating and bake as directed above. If you want more flat shaped cookies, thaw them well before baking.
Pack them in to lunch box, serve as after school treat or take along on your next adventure. Suggestion to make holiday favorite, add couple holiday special colored mini M&M on top right before baking. Follow the same idea for your favorite occasion and these cookies will sure impress the guest.
“Don’t be too timid and squeamish about your actions. All life is an experiment. The more experiments you make the better.” Ralph Waldo Emerson And if the experiment sounds healthy and convincing for a kid to eat I will try … Continue reading
This goes back to when I was expecting our second baby. Now he is 1 .5 yrs. I had been persistently watching my diet second time around to maintain healthy weight.
Brown rice and Oats made major addition to my diet reducing wheat and white rice intakes and in turn made its way in to family diet. I always looked for ways to include these 2 ingredients as and where possible. In quest I found many ways I could enjoy Oat in multiple India dishes without compromising the original flavor, yes texture may be but that didn’t make a slight change in the plan.
I love the nutty texture of Oat. It’s very satisfying and nutritious and of course pleasing for palate. Here I am sharing this first Oat recipe on my blog today on my Dad’s birthday as a gift to him & family.
Now my kids enjoy this crispy snack here and there, it’s also our family favorite. I have tried different variation for variety. Methi (Fenugreek) & Palak (Spinach) besides basic with sesame seeds. Have pass on recipes to friends and families. Now it’s here for everyone to make and enjoy at home.
These tastes even great with mango chutney or with cucumber and greek yogurt deep.
Oatmeal snack with black sesame seed and greek yogurt
Prep | Cook | Total Time
15min 30min 45min
Recipe type: Snack
Yield: 2 Dozens
2 cup +1 cup Rolled Oats
1 cup whole wheat flour
1 tsp salt
1 tsp granulated sugar(sugar in raw)
1 tbsp black sesame seed (white sesame seed)
1/2 tsp freshly cracked black pepper
3 tbsp clarified butter (Ghee) Can substitute with shortening for vegan recipe
1/4 cup greek yogurt (plain strained yogurt) Optional
1/4 cup ice-cold water, add 1/4 cup more for vegan recipe
Oil for deep frying
Place all the ingredients in the stand mixer except 1 cup of oats and add water slowly as needed to prepare the dough. Now add the remaining oats. The dough should be playable but not too soft or else the mathari will not stay crispy.
Now roll the dough little at a time about 1/8 inch thick and cut in to desired shape. Can use cookie cutter or pizza cutter for the same. Now poke couple holes in each using fork so it doesn’t puff up when frying.
Deep fry mathari in hot oil turning them in between. Take few minutes each side until they turn golden and crispy. Once they are cooled store in air tight container.
Enjoy this Oatmeal mathari with masala chai or as cracker & your choice of hard cheese. Share your winning pair.