masala onion crackers/biscuits -low fat,egg less snack

Today's low fat snack recipe is a savory tea time favorite,my hubby always request them,and how I wish I could store them In an airtight container but they never last long enough at my place.Onion biscuits ,masala biscuit ,onion crackers also popular in southern part of India as nippattu,no matter what you choose to call them ,I bet they will be gone with in minutes they are out of your oven and the best thing is they are low fat compared to any other cookies or crackers and are made with whole wheat. 

Ingredients:

• whole wheat flour-1 1/2 cups + some for rolling out the dough 
• Onion- 1 finely chopped 
• cumin seeds- 1 tsp
• dry fenugreek leaves/kasuri methi-1 tsp 
• sesame seeds-1 tsp or add more according to preference 
• salt -1 tsp or according to taste 
• chili flakes -1/2 tsp or according to taste 
• baking powder-1/2 tsp
• oil-3 tbs(Ratio is 1 tbs oil for every 1/2 cup of flour)
• yogurt - 1 tbs
• water -1/4 cup or less as required to make a dough 

Method:

1. start by preheating oven to 350 C
2.  measure out flour in a large mixing bowl
3. add cumin seeds,dried fenugreek leaves , sesame seeds,baking powder
4. season with salt and chili flakes ,mix everything well together
5. add finely chopped onions to this,oil and yogurt  .
6. using hands incorporate the wet ingredients into the dry until a cornmeal type of coarse texture is obtained 
7. next using a very little water knead the mixture into a smooth dough 
8. divide into several portions.cover and keep aside
9. with the help of some dry flour roll out a small portion of the dough into 1/8 inch of thickness 
10. now using a cookie cutter or sharp object shape your crackers
11. lay them an inch or so apart on a cookie tray lined with parchment paper 
12. prick each cracker with a fork and bake for about 12-to 15 minutes until golden brown 
13. once done place on a wire rack to cool completely and serve with a steaming hot cup of tea or just enjoy as a snack for anytime of the day.

Here is a quick video tutorial:

Thank you for visiting !

Jam biscuit/cookie - eggless recipe

 I grew up eating these crunchy treats with a hint of strawberry or cherry in the center, only that back in my country they are called jam biscuits,not to be confused with the American "biscuits and gravy". I made these for my family and friends this year when visiting India .

  Before preparing these cookies I searched the internet for recipes but couldn't find the perfect one,all of them mentioned using "custard powder" ,I wanted them to be simple..no fuss, just made with things that one mostly would have around in their kitchen and most important of all it needs to be -"egg less",my beloved sister will eat nothing that has eggs in it ,so this recipe is especially a dedication to my sister and all my vegetarian friends out there.

lets have a look on how to prepare jam drop cookies.

Ingredients:

all purpose flour: 3 cups
corn flour or cornstarch - 2 cups(I used corn starch)
baking powder 2 tsp
baking soda-3/4 tsp
butter-1 and 1/4 stick (1 stick =8 tbs)
powder sugar- 2 cups ,reduce if preferred
milk- 1/4 to 3/4 cup to knead the dough.
vanilla essence- 1 tsp


 Method

• start by preheating your oven to 350 F.
•  measure flour in a large mixing bowl,to this add all the dry ingredients which includes corn flour or corn starch , baking powder and baking soda ,mix well ,sift if required keep aside .
• In a seperate bowl add room temprature butter and powder sugar 
• beat with a hand or electric mixer until everthing turns smooth and fluffy .
• now add 1 tsp of venilla essence and the flour. 
• knead  into a soft dough using about 1/4 to 3/4 cup of milk -this may vary with the brand of flour you are using some tend to take in more liquid so add milk little by little .
• line a cookie sheet with parchment paper 
• microwave the jam you are going to use for about 10 sec .used in the recipe is strawberry jam you can change it to you liking .
• now using a cookie press or a cookie cutter shape your cookies 
• fill in the center with a tiny amount of jam , don't overdo the filling as it expands when baked and will spill all over .leave enough space between each cookie as they too will spred out .
• bake for 18 -20 minutes depending on your oven ,look for golden brown edges
• cool off on a wire rack,and store in an airtight container .
• This recipe yields between 4 to 6 dozen cookies based on the size you shape them ,will keep fresh for weeks if properly stored .

Here is a quick video tutorial:

Wishing all a happy new year!

Thank you for visiting!