Baked Cheese Crackers

Cheese crackers are an all time favorite not only with kids but grown ups too.

I make these very often for my kids as these crackers are very cheesy and crispy with a melt-in-your-mouth texture. You cannot stop with popping just one in your mouth.......they are very addictive.

Ingredients

1 and 3/4 cup all purpose flour,

1/2 cup butter, room temperature,

1/2 cup grated cheddar cheese,

1/2 tsp salt,

1 tsp sugar,

1 tsp paprika,

1 tsp baking powder,

few sprinkles of water to make dough.

Method.

• Put all the ingredients in a mixing bowl and make a soft dough. Chill in refrigerator for 30 minutes.
• Preheat oven to 325 F and line a baking tray with parchment paper.
• Roll the dough to 1/2 cm thickness and then score to get shapes or can use spritz cookie press to get the rippled effect crackers or can use the star plate of the chakli maker to get star shaped crackers.
• Put on the tray and bake for 20-25 minutes, do not allow to burn.
• The crackers will just turn mildly golden brown.
• Cool and store in an air-tight container.

Note.

Add any chopped herbs or any other spices like cumin seeds or black pepper to make fancy grown up version.

These crackers do not expand when baked so when arranging them on the tray no need of spacing them.

Doodhi Bhaaji / Pumkin Stir Fry.

Pumpkin takes the top spot on my list of favorite vegetables, I like it in any form, any day. This is one of the ways Ma prepared doodhi bhaaji, in its most simplest form with the 'Goan Trinity' of onion, green chilly and coconut. Goan tirphal also called sichuan pepper is used for this dish and this pepper gives the humble pumpkin a unique flavor, kicks it up a notch and takes it to a totally different level.

Ingredients.

4 cups chopped pumpkin(yellow or butternut),

1/2 onion, chopped,

1-2 green chillies chopped,

3 tbsp grated coconut,

10 tirphal pieces/sichuan pepper (optional),

salt to taste,

few tsp of water.

Method.

• Wash and rinse the tirphal, discard the black seed inside it, it is not edible.
• Crush the the pepper slightly but do not powder it.
• Mix all ingredients in a pan, cover and cook on low flame till the pumpkin is tender.
  

Note.

Discard the tirphal when serving the vegetable, the pepper is not edible.

As with most of the other vegetable dishes, Ma never used oil to cook this dish too.

The tirphal imparts a distinct flavor to the humble pumpkin.

Dangar / Seafood(clams/oysters/shrimp) Cutlets

Last few weeks have been very hectic as we were busy packing and moving from west coast to east coast of Canada to a new city. Just settling down in our new home here in Toronto.

Today I am posting a recipe for seafood cutlets called as Dangar in konkani.
Dangar is nothing but a simple seafood cutlet mainly using shell fish like clams(tisryo/khube) or oysters(kaalva) or shrimp.

I make these oyster dangar quite often specially when I have guests over for dinner.
I get huuuuuuuuuge oysters(palm size) here in Canada or I just chop them into small pieces and then use them.

Ingredients
1 cup chopped oysters,
1/2 onion chopped fine,
1 medium sized tomato , chopped fine,
1-2 green chillies, chopped fine,
6-7 tbsp chickpea flour/besan
4 tbsp rava,
2 tbsp chopped coriander leaves,
2 tbsp grated coconut,
salt to taste,
1/2 tsp turmeric powder/haldi powder,
1/2 tsp garam masala.
oil for shallow frying.


Method.

• Mix all the ingredients except the oil.


• Heat a skillet on medium high heat and drizzle a tea spoon of oil, not too much.


• Pour 2 tbsp of batter and spread slightly to make a small pancake like round shape.


• Fill the skillet with these cutlets (according to how many you can fit on the pan).


• Drizzle a couple of teas spoons of oil around the cutlets.


• After 4 minutes use a spatula to flip the cutlet on the other side.


• Cook for 2 minutes, then take off heat.


• Dangar ready to be dunked in ketchup or to accompany a typical Goan meal of rice, dal/fish curry.

Note.

Adjust the besan and rava to get the desired consistency. Omit rava for a gluten free version.

Add more green chillies for a fiery version.

Once the ingredients are mixed together, prepare and fry the cutlets immediately or else the whole mixture turns into a pulp as the tomatoes and onions release water.

Besan Badam Ladoo / Chickpea Flour Almond Sweetballs.

We Indians prepare an array of sweets and circular ladoos make it to the top list. There are soooooooo many varieties of ladoos one can prepare. The basic method of preparation is pretty simple -- heat ghee-roast flour(any)-take off heat-add sugar/cardamom powder/chopped nuts-mix-cool slightly and then rolls into 1-2 inch diameter balls..........voila, ladoos all ready to be devoured.
Besan Ladoo is a favorite in my house, my hubby n kids love it but I cannot say the same for myself though. I am more of a rava coconut, motichoor, wheatflour ladoos kind of a person, I prefer these ladoos over besan ones any day :-)
But I do make besan ladoos very often to satisfy my family's love for these yellow golden sweet morsels.
My kids are very fussy when it comes to eating nuts in ladoos, so to get them to eat the healthy nuts I thought why not disguise the nut in a powder form and add to the ladoo.
The verdict is..........my kids ate the ladoos without a fuss or complain about nuts and the almond powder did not overpower the besan flavor of the final product.

Ingredients
2 cups besan/chickpea flour,
1/2 cup ghee,
1 and 3/4 cup fine sugar(adjust sugar according to taste),
1/2 cup ground almond/badam powder,
1 tsp cardamom powder/elaichi powder,
1/4 tsp grated nutmeg/jaiphal powder,
pinch cinnamon powder/tikhi powder.


Method.

• Heat ghee in a pan and roast besan on low flame till the raw smell disappears and nice aroma starts developing to the besan, about 25-30 minutes.
• Add the ground almonds during the last 10 minutes and let the whole mixture roast well for 10 minutes.
• Keep stirring during the whole process or else the mixture will burn. (The color of the besan should be a dark yellow and now brown)
• Switch the heat off and add fine sugar, cardamom powder, grated nutmeg and cinnamon powder.
• Mix well and keep aside for about 8-10 minutes.
• When cool enough to handle with bare hands take 2 tbsp of the mixture at a time and press and squeeze and roll into 2 inch diameter balls.
• The above quantity yielded 30 ladoos(medium sized).

Note.

Add some chopped nuts and raisins if desired. I did not add any nuts as I added ground almonds to the mixture.

Can grind the sugar to fine powder and then add to the ladoo mixture, I prefer a crunch to the ladoo so I added fine sugar that we get here, (the texture of the sugar is like chiroti rava).

Adjust the sugar according to your taste. I added slightly less sugar as I do not like ladoos too overly sweet. But the usual formula says equal parts flour and sugar.

Tavsali / Goan Style Cucumber Cake

Tavsali is a healthy, egg less, low fat (or fat free if ghee is omitted) Goan Style Cucumber Cake.
I love the beautiful green specks of grated cucumber (skin n all)distributed all over the light brown colored cake.
Tavsali is prepared using cucumber/kakdi that are called "taushe" in konkani.

I remember my mom had made this cake for me when she had come to the US to help me during my first pregnancy.

My grandma and mom used to prepare this cake without any oven. A tava or thick bottomed skillet was kept on a stove, then the cake pan was kept over the skillet. Next a lid was kept on the cake pan and the lid was covered with a layer of hot coals. Thus creating an oven kind of condition for the cake to "bake".

This cake can be prepared in 2 ways either using rava/semolina or using goan rice powder, each gives a different taste and texture to the end result.

Goan rice is called "ukade tandol" or rosematta rice in US & Canada. The rice is dry roasted then ground to a fine powder and used instead of rava.

The tavsali made using the ukade tandol powder tastes better then the rava one but still both are equally delicious.

This is a simple egg less cake not overly sweet with dominant flavours of cucumber, coconut, cumin and peanuts.

No, it is not a typo, indeed jeera/ cumin seeds are used to make this sweet. In fact many Goan konkani sweets are flavoured with jeera powder like tavsali, poss, and some varieties of kheers.

Ingredients

2 cups grated cucumber/kakdi,

1 and 1/2 cups grated jaggery or brown sugar,

1 and 1/4 cup rava/suji/cream of wheat/semolina,

1 cup grated coconut,

2 tsp jeera /cumin seeds (unroasted and ground to a fine powder),

4 tbsp chopped roasted peanuts,

2 tbsp chopped raisins,

1/2 tsp cardamom powder/ elaichi,

2 tbsp sesame seeds,

pinch of salt.

Method.

• Roast rava (dry or in 1 tsp butter/ghee) and cool.
• Mix all the rest of the ingredients and pour the batter in a 8 x 8inch baking pan.
• Preheat oven to 350 F and bake the cake in the oven for 30 minutes till cooked through.(prick a toothpick in the cake and check to see if it comes out clean).
• Broil the cake for 5 minutes so that the top also gets a nice golden color.
• Take out of the oven cool, cut and serve.

Note.

I sometimes add 2 tbsp oats flour and 2 tbsp flax seed meal to the batter for additional nutrition.

Usually this cake is prepared the previous night and the flavors allowed to blend well and it is served for breakfast the next day.

This cake can be refrigerated for up to a week. To serve just reheat in the microwave for a minute or 2 and enjoy warm cucumber cake.

Add almonds & cashew nuts if desired.