Oats Almond Cashew Cookie

I love experimenting with baking variety of cookies at home. My LO is a huge fan of Biscuit n cookies.So instead of feeding him store bought one I prefer making them at home.At least I can control  what goes into it and the joy of eating these goodies at its freshness is beyond words.

This is one of the zillion ways in which I make them.

I have used the regular Quaker oats, dry roasted and roughly grind them. Here goes my version of Oats Almond Cashew cookie.

Ingredients

1 1/2 cup of powdered oats
1/2 cup grounded cashew and Almond powder
1/4 Cup Ghee ( clarified butter)
1/3 cup of brown sugar
2-3 tbsp of Honey ( Adjust sweetness as per your taste)
1/4 tsp Baking soda
1/4 tsp Baking powder

Procedure:

1. Preheat the oven to 325F.
2. Take a bowl mix the ghee and sugar and whisk it.
3. Now add honey and rest of the ingredients.Mix it well till it forms a manageable dough.
4. Grease your Palm and Make small balls and flatten them. Place them on a baking try lined with a sheet/ parchment paper.
5. Bake them at 325F for about 18-20 mins till lightly golden brown. Remove them on the wire rack , let it cool down, then store it in a air tight container. Njoy for the rest of the week. Do give it a try and let me know how it went for you.

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PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Mix Veggie Wheat Muthiya

Muthiya a wholesome snack or light dinner, from Gujarat. Its basically steamed flour rolls mixed with veggies. Great substitute if you are bored to eat your regular, roti and curry as well wholesome meal to carry for travel or serve as bite size appetizer. One dish multiple use. Usually muthiya is made using chickpea flour/ besan, but this is my version of using the whole wheat flour.


                                 

Ingrediants

2 cup Whole wheat flour
2 Tbsp Chickpea flour/ Besan
1 Cup grated cabbage
1/2 cup grated cauliflower
1/4 cup Fresh Methi/ Fenugreek
1 tbsp Kasturi Methi (optional)
1 tbsp Ginger chilli paste
1 tbsp Red chilli powder
1 tsp Dhana-Jeera powder( Cumin Coriander powder)
1 tsp garam masala
1 tbsp Yogurt
1/2 tsp Eno / Fruit Salt
Salt as needed
1 tsp oil
water as needed

Tools:

Steamer for steam the dumpling
Mixing Bowl

For tempering

1 Tsp of Mustard seeds, Cumin, Sesame each
1/4 tsp methi seeds (optional)
1 tsp sugar
1/2 lemon juice

Procedure

Mix all the ingredients in the mixing bowl and water just enough to make a soggy dough,but  hard enough to be able to roll them into small logs. Since it would be a sticky dough, wet your hands with water,so that you can roll them. In the meanwhile take water in a pot/ steam and let it boil for few min. Now place the logs on the plate and put it in the steamer/ idli cooker and let it cook for about 10-12 mins or until the toothpick comes clean.
Once cooked cut the logs (muthiya)  into 1/2 inch pieces. Take a pan, add oil and once the oil is hot add the ingredients for tempering and mix the muthiya into it and let it cook for about 2-4 mins. Since my husband likes it bit crunchy I just saute it till its golden brown.
Serve it warm or pack them for your travel.

PS: All the recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)