Please check the New Pictorial Recipe Index under the heading 'Mouthwatering Recipes'. The Old 'Recipe Index' will be removed eventually.

Bedmi Puri - Version 2

For Day 3, Week 4 of BM #42, I picked out this interesting puri or poori variety which is pretty famous in the city of Delhi.

No words to express the popularity of these..Just enjoy these visually!!

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Lassi Patiala

For Day 2, I chose to make this simple, yet rich lassi from Patiala.
As is, the lassi is very thick and delicious. Since my kids are not used to thick lassi, I diluted their portion with a little water and ice cubes. A great thirst quencher and coolant when they come in after playing out in the hot sun! 

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Posted by Harini-Jaya R on Friday, July 25, 2014

Dappalam - Vegetable Tangy Gravy

This week happens to be the last week of BM #42. I chose to explore some of my bookmarks from the mega marathon in April, 2014. This surprisingly won the hearts of my family. 

The first time I heard about Dappalam was in a famous movie song called 'vivaha bhojanambu' from the Telugu film 'Mayabazar'. 

I was not aware of this tangy pulusu when I first heard it in he song when I was a child, nor were there any discussions about this. But when I saw this in the last mega marathon, my interest was re-ignited and so here I am for Day 1, with this super hit tangy gravy or simply put, pulusu .

Recipe source here
Ingredients - 

Mixed Vegetables 2 cups (like Okra, Onions, Carrots, Green Beans, Sweet Potato, Pumpkin, Drumstick, Tomato)
Green Chillies, slit lengthwise 2-3 (or as needed)
Salt, Turmeric, Red Chilli Powder, Jaggery as needed
Tamarind extract, thick 1 Tbsp (or as needed)
Water 4 cups
Rice flour 1 Tbsp
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Fenugreek seeds 1/8 tsp, Asafoetida a pinch, Curry leaves few)


Dappalam - Vegetable Tangy Gravy

Method Of Preparation -

In a sauce pan, add all the vegetables and green chillies in about 2 cups of water and let the water boil until the vegetables cook through.

Add in salt, turmeric, red chilli powder, tamarind extract and jaggery as needed.

Add in 2 more cups of water.Let the mixture come to a rolling boil.

In a separate bowl, mix the rice flour in about 2-3 tablespoons of water to make a thin paste without lumps. Pour it in the simmering mixture and mix well so there are no lumps.

After the mixture boils for a few minutes. check for the taste and adjust the flavors if needed.

Prepare the seasoning by heating oil in a small pan and adding the seasoning ingredients. After the mustard seeds pop, transfer the seasoning into the Dappalam and remove from heat.

Serve it hot with steaming rice for a filling meal!


Preparation Time 25 min
Serves 4-5

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Posted by Harini-Jaya R on Thursday, July 24, 2014

Honey Roasted Almonds

For Day 3, Week 3 of BM #42, check this awesome snack which is healthy and addictive. The subtle hint of salt, lightly sweet with the crunch of almonds, makes this a very interesting snack.

It is ideal to pack for the kids' school snack boxes or even to take it to work. Have a small box full of these in the car for emergencies :). But dieters out there, keep in mind the calories they can pack.



Oh! This reminds me that I need to make another batch for my little one's birthday party this evening..

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Roti Sandwich Bites

For Day 2 Week 3 of BM #42, Here is an another interesting snack idea for the kids.

My friend, Pooja gave me this idea. She says her mom used to make this for her snack in her childhood. Isn't it interesting that such delightful snacks were popular almost 2-3 decades back? 

A very neat idea to use up the leftover rotis as well! Check this out and adjust the flavors to suit your palate.

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Vegan Quinoa Dates Laddu

For the third week of BM #42, I have chosen to highlight some kid friendly healthy snacks. For Day 1, here is a super healthy, sugar free, all natural snack idea which was a thumping success with the kids and adults alike.

Play around with the ingredients to get the right amount of sweetness to please your palate. Add more variety of nuts for this amazingly easy snack. The quinoa in there is not easily detectable.

So check it out for Day 1.


Vegan Quinoa Dates Laddu

Recipe adapted from here
Ingredients - 

Quinoa, cooked 5-6 Tbsp
Dates, pitted 8-10
Almonds, raw handful
Peanuts, roasted handful (Or Chunky Peanut Butter)
Coconut powder 1/4 cup or more coarsely powdered nuts for rolling


Vegan Quinoa Dates Laddu

Method Of Preparation -

Pulse the almonds and peanuts so they are coarsely crushed.

Set them aside and pulse the dates. Add in the warm cooked quinoa and make sure they are pulsed well together. 
[I had to soak the dates in hot water for a few minutes to soften them]

Remove and mix the previously crushed nuts. Mix well and pinch small portions of the mixture. 

Roll each of them in the form of laddus (balls), then roll them on powdered coconut (or powdered nuts) and allow them to cool. Refrigerate before serving.

Serve them as a snack.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

This would be part of "Kid's Delight - Healthy Snacks" happening here, which is an initiative of Srivalli.

Preparation Time 15 min
Makes 16 laddus (1 inch)

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Here is an opportunity to showcase some kid friendly healthy creations from your kitchen!! Be it an after school snack or a snack box to school, it is every parents' nightmare to make sure it is kid friendly and also healthy. And kids are kids after all. They give more importance to the taste, look and feel of the food they eat. 

So it is imperative that the food being served to the kids be interesting, healthy and tasty. I agree that taste is a very personal and subjective aspect of food. So make sure at least one kid has stamped an approval on the recipe!!

When unexpectedly an opportunity arose for me to host this event, I took it up and Valli, being the gracious lady she is promptly agreed. 

So get your creative juices working to dish out some healthy bites for the kids!!

Here are the rules for participating in the event..
The event is from Jul 16th to Aug 15 2014


* Multiple kid friendly healthy snack recipes are permitted.
* Recipes submitted to other events are also permitted.
* Recipes from archives can be accepted ONLY if updated as current posts.
* Only Vegetarian recipes please (Eggs allowed only in Baked Goods).

* Non-bloggers can email their recipes to mail2tamalapaku[at]gmail[dot]com
* Link back to this announcement page as well as to Srivalli's Kid's Delight post.


Send in your entries to mail2tamalapaku[at]gmail[dot]com with subject as "Kid's Delight " with the following details -

Your name

Blog Name and URL
Recipe name

Recipe URL / Link
Picture of the dish or Picture URL 


Looking forward to all your innovative and healthy snack box recipes!!

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Posted by Harini-Jaya R on Tuesday, July 15, 2014

Sajja Rotte ~ Bajre Ki Roti

Continuing with the Millets theme for Day3, Week 2 of BM #42, here is another millet which is easy to incorporate in our diet. This time the milet is in the form of a flour!! 

Bajre Ki Roti is a classic Rajasthani staple. It is typically eaten with garlic powder, onion and green chillies. In many households, I understand that a little wheat flour is added as a binding agent. Please keep in mind that Bajra is a gluten free flour. So to counter that my MIL gave me a neat tip so as to make this a gluten free roti.

She says that by mixing the flour with boiling hot water and letting it cook in the steam makes it a more pliable and easy to handle. She make Jowar Roti (Jonna Rotte) also in the same way. She was very pleased when I told her about my success with these rotis!


Sajja Rotte ~ Bajre Ki Roti

Ingredients - 

Bajra Flour 1 cup
Water 1 cup
Salt 1/4 tsp (or to taste)
Oil less than 1/2 tsp

Sajja Rotte ~ Bajre Ki Roti

Method Of Preparation -


In a pan, boil water. After it comes to a rolling boil, pour the flour and switch off the stove.

Briskly mix the flour with a ladle, cover and let it cool. This is very important as the flour needs to get steamed. 

After about 15 minutes, pinch small portions of the dough and knead between your palms. (I made 8 portions of the dough).

Take each portion of the dough and press it between two greased plastic sheets to form a 3-4 inch circle. (My MIL uses a puri press or a tortilla press for this).

Note that the oil used in this preparation is only to grease the plastic sheets which I should say is negligible

Transfer the pressed circle onto a heated griddle. Cook until small bubbles appear, flip and cook the underside by slowly applying pressure on the sides using a clean kitchen towel.

This will make the roti puff out . Remove and store in a hot pack. Continue making the rest of the rotis.

Serve with an accompaniment of your choice. We like to eat this with any leafy vegetable dal.

Preparation Time 35 min
Makes 8 (3 inch rotis)

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Posted by Harini-Jaya R on Saturday, July 12, 2014

Little Millet Pesarattu

After reading up on Millets, I was a little more observant on my recent trip to the local Indian stores last time and guess what I found? Little Millet/ Sa(n)wa / Sa(a)ma!! I then looked up information about this millet and found it is quite popular and is used part of the fasting (Farali) food in many states. 


Little Millet

I decided to try this little millet in an indirect form and hit upon this idea!! I felt these little millets were more like broken rice or rice rava and didn't find any distinctive taste or bite to it. So good news is, it is easily disguise-able :).

Check these crepes/dosas out for Day 2 Week 2 of BM #42.


Little Millet Pesarattu

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Foxtail Millet Pongal

For Week 2 of BM #42, I have chosen to do a series on different kinds of Millets. 

During the past one month, I have come to know of two friends of mine who have been diagnosed with Celiac Disease, that is Gluten Intolerance. So to give them some ideas, I have taken up this theme. 

Millets are highly nutritious, non-glutinous and non acid forming. They are also easily digestible and least allergenic. Also they very good for Diabetics. Here is a very good place to look for ideas about millets.

For Day 1 here is Foxtail millet at its best!! The traditional Pongal where rice is substituted with Foxtail Millet.

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Badam Laddu

A few of us from the Blogging Marathon Group decided that we should throw a surprise baby shower for our dear friend, Sapana of Cookingwithsapanawho is in the family way and in a new country away from family and friends. So each of us have picked one recipe from her blog and recreated at our end and have decided to post it today.

Sapana, here are showers of blessings and best wishes for a healthy baby and a healthy mom !!

Badam Laddu

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Paalakayalu

For Day 3, Week 1 of BM #42, here is one of the traditional recipes made for Krishnashtami. This is a classic recipe from my Mother-in-law. What can I say about these crunchy cuties, supposedly loved by the Lord himself?

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Undrallu

For Day 2, week 1 of BM #42, here is one of the favorites of Lord Ganesha. I understand there are many variations to these but these are the simplest ones which we make at home. These work out perfectly even for a snack!

Lord Ganesha, the remover of all obstacles is worshiped on Vinayaka Chavithi which typically is observed in the Bhadrapada month of the lunar calender (typically september).

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Bread-Coconut Burfi

BM #42 starts today. For week 1, I have chosen to blog some festival recipes. The festival specials are for Raksha Bandhan, Vinayaka Chaturthi and Krishnashtami.

Raksha Bandhan is celebrated on the full moon day in the month of Sravana (typically mid august) in the Lunar Calender. Raksha = Protection, Bandhan = Tie, is a sacred thread of protection tied by the sisters on the wrists of their brothers. It signifies the mutual love and affection between siblings. 

This has an underlying social significance in that it promotes harmonious relationship between all the people in the community.


Bread-Coconut Burfi

Recipe Source - here
Ingredients - 

Bread crumbs 1 cup
Coconut, grated 1/2 cup
Sugar 1/2 cup
Milk 1/2 cup
Almonds handful
Ghee / Clarified Butter 2 tsp


Bread-Coconut Burfi

Method Of Preparation -


Blend all the ingredients except ghee.

Pour the mixture in a heated pan with 2 tsp of ghee.

Let the mixture cook for a few minutes (7-8 minutes) until it becomes a single mass and doesn't stick to the sides.

Remove from fire and pat it on a greased plate. Let it cool for a little while and cut them into desired shapes.

Upon cooling the burfis are ready to be enjoyed. they are soft, chewy and melt in the mouth.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 42.

Preparation Time 10 min + Cooking Time 10 min
Makes 15-18 squares (depending the size)

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Lotus Root Kebab

For Day 3, Week 4 of BM #41, here is another Iron-rich kid friendly recipe. I have recently come to know from my dietitian friend that Lotus root is a very good source of Iron. 

When I googled for kid friendly options using, Lotus root, the first few were various types of kebabs. Here is my take on these kebabs. My family and friends loved these and my older one was looking for more in the basket!

Ingredients - 

Lotus Root 250 gms (I used frozen)
Potato boiled and grated 1/2 cup
Onions, finely chopped 1/2 cup
Besan/Chick pea Flour 1/2 cup
Ginger, grated 1 tsp
Garlic, grated 1 tsp
Chaat Masala 1 tsp
Salt as needed
Green chillies as needed
Coriander leaves few
Oil for deep frying


Lotus Root Kebab

Method Of Preparation -


Pressure cook the lotus root and after it is cooked well. Pulse it in a grinder to a coarse paste.

Mix the remaining ingredients and make a dough.

Heat oil for deep frying in wok/kadai.

Pinch small portions of the prepared dough and pat into small patties/vadas and gently slide them into the medium hot oil. 

Add as many as can comfortably fit in the oil and resume the process multiple times.

Let them brown evenly and remove onto paper towels to drain excess oil.

Serve with Tamarind-Date Chutney or a simple ketchup is fine too.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Also sending this dal to Srivalli's Kid's Delight - Iron-rich Recipes hosted by Kalyani this month.

Preparation Time 45 min
Makes 25-30

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Posted by Harini-Jaya R on Thursday, June 26, 2014

Bhangur ~ Sookha Kala Chana

For Day 2, week 4 of BM #41, here is a last minute post which was suggested by my dietitian friend. 

A delightful blend of flavors which was enjoyed by the kids and adults alike.

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Palak Chana Dal

For week 4 of BM #41, I chose to post a few Iron-rich recipes which are kid friendly. Today's post is an everyday kind of a dal which is very healthy and comforting as well.

In a casual conversation with my friend, Pooja, I came to know that they make most of the dals with Chana Dal wherein, we South Indians use Toor Dal in many of the dals. So I followed her recipe except the onion which we don't like in dals.

It was a delightful scene at home where the kids and the adults were slurping the dal and racing to finish off their share!! It is very rare for us to use ginger-garlic in the everyday dal but this dal was an exception in all ways!!

Recipe Source - Pooja 
Ingredients - 

Chana Dal 1/2 cup
Spinach/Palak, chopped 2 cups
Ginger-Garlic Paste 1 tsp
Green Chillies as needed
Salt as needed
Turmeric 1/4 tsp
Ajwain / Vaamu a pinch (Optional)
Onion (Optional)
Seasoning (Oil 2 tsp, Cumin seeds 1 tsp, Asafoetida 2 pinches, Tomato chopped 1/2 cup)


Palak Chana Dal

Method Of Preparation -


Pressure cook chana dal, chopped spinach, green chilies, ginger-garlic paste, salt, turmeric and onions if using. Make sure that the dal is cooked well. (Typically 2-3 whistles in a pressure cooker would do the trick).

After the pressure is released, mix well and set aside.

In a small pan, heat oil and add cumin and asafoetida. Saute tomatoes until they become mushy. 

Pour in the seasoning onto the spinach-dal mixture and mix well. Use a stick blender to pulse a couple times if needed.

Serve it hot with steaming hot rice and a dollop ghee. My kids love this comforting dal very much!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Sending it to  Radhika's MLLA #73Susan’s blog and Lisa’s blog 

Also sending this dal to Srivalli's Kid's Delight - Iron-rich Recipes hosted by Kalyani this month.

Preparation Time 25 min
Serves 4-5

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Paruppu Idiyappam ~ Moong Dal Sevai

For Day 3 Week 3 of BM #41, here is another savory version of Idiyappam which is a delightful way to serve breakfast.

I served this for a snack and it just has an amazing bite to it what with the moong dal and coconut in it! 

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Sweet Idiyappam

For Day 2 Week 3 of BM #41, here is a sweet Idiyappam dish. As I understand it is traditionally served for breakfast along with some other spicy version of Idiyappam. 

But I served this for a snack and the kids really liked it. I first tasted this in a potluck party and was very impressed by the simplicity and taste of this dish. Thanks, Uma for graciously sharing the dish and the recipe.

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Lemon Sevai

For Week 3 of BM #41, I chose to put up a few recipes under the theme of 'Noodles'. I shall feature some very interesting breakfast recipes using the South Indian Noodles, called Idiyappam/Sevai.

So for Day 1 it is going to be these yummy Lemon Sevai. I have some very nice memories of a classmate who became one of my very dear friends. She had introduced me to Lemon Sevai and used to get some specially packed for me. 

But unfortunately I have lost track of her after the class was over. Here it is for you, my dear friend, Srividya. I hope you are leading a happy life in whichever part of the world you live!! 

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Posted by Harini-Jaya R on Tuesday, June 17, 2014

Amritsari Aloo Kulcha

As soon as Srivalli announced the dish for the May 2014 edition of Indian Cooking Challenge, I planned on taking part this month after a really long time.

I was happy to make this for my family. I approached my friend and neighbor, Pooja, who hails from Amritsar, to get an authentic version of these Kulchas. I followed some of the tips from her and we thoroughly loved them.

Adapted from The Hindu.
Ingredients - 

All Purpose Flour or Maida / Wheat Flour 2 cups (I used 1 1/2 cups of whole wheat flour and 1/2 cup of Maida)
Baking powder 1 tsp
Baking soda 1/2 tsp
Salt to taste
Sugar 1 tsp
Oil 3 tbsp
Curd/ Yogurt 1/4 cup
Warm Milk 1/4 cup
For the filling -
Potatoes, boiled and mashed 1 cup
Green chilies, finely chopped  as needed 
Onions, finely chopped 1/2 cup
Red chili powder 1/2 tsp or as needed
Cumin powder 1 tsp
Chat Masala 1/4 tsp
Coriander leaves, finely chopped few


Amritsari Aloo Kulcha

Method Of Preparation -
To prepare the filling - 
Mix all the ingredients listed under 'For the filling' and set aside.

To Prepare the dough - 
Mix the flours, baking powder, baking soda, salt, sugar, oil, yogurt and mix well. Add milk gradually until the dough is soft and pliable.

Cover and set aside.

To make the Aloo Kulchas -
Make equal portions of the dough. In each portion of the dough, fill in the potato masala and seal the edges and roll out into a thick roti.

Put the oven in the Broil mode and place 2-3 (depending on the size of the baking tray) in a foil lined baking tray. Roll the remaining portions of dough and keep them ready for the subsequent batches.

Broil it for under 2 minutes under close watch, pull out from the oven, flip it to the other side and broil for a few seconds taking care not to burn the kulchas.

Remove from the baking tray, apply some butter and serve it with any curry of your choice. It is typically served with Chole/Chana Masala. I also served it with Mutter Paneer.

Preparation Time 15 min + Resting time 30-45 min + Baking Time 25 min
Makes 8-10

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Oats-Vegetable Soup

For Day 3, Week 2 of BM #41, here is a very simple and no-nonsense kind of a soup which is very filling and comforting as well. So 'O' for Oats-Vegetable Soup. 

If you have noticed, all three of them (K for Kanchipuram Idli, V for Vegetable Jalfrezi, and 'O' for Oats-Vegetable Soup) are cooked in three different ways. The Idlis are steamed, the Jalfrezi is cooked on Stove Top and the Soup is made in the Microwave!

Originally I planned to make this soup for my dinner as I was more or less sure that they would make faces if I tell them about oats in soup. So I didn't want to offer the soup to the rest of the family. But just because the kids and the husband were looking on, I decided that I should let them taste a sip each. One sip led to another and ironically I was just left with a few sips for myself in the end!!

I have since made this soup regularly and trust me it is addictive if you can tolerate oats. In fact my husband who is an anti-Oats person didn't mind them at all in this soup!

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Vegetable Jalfrezi

For Day 2, Week 2 of BM #41, Here is a simple Vegetable Jalfrezi for 'V' made using a ready made sauce. This sauce is available in grocery stores in our neighborhood (Patak's Hot and Spicy Jalfrezi Simmer sauce).

I rely on this when I have to make for a huge party and am short of time and help. It turns out awesome and is easy to manage on short notice!

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Kanchipuram Idli

For Week 2, I have chosen to go with the recipes starting with the letters K, V and O. So K for Kanchipuram Idli it is for Day 1 of this edition of BM #41. 

These interesting idlis were in my to-do list or a long time now. I got the final push when a few fellow marathoners posted this as part of the Mega Marathon. 

We thoroughly enjoyed these idlis and I shall update the pictures when I make these next. For some quirky reason, I prefer making idlis in the traditional idli mould rather than in the plate idli fashion.

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Grilled Vegetables

For Day 3, Week 1 of BM #41, here is our family favorite which we look forward to every summer. 

Enjoying these grilled veggies add an extra oomph factor for a a delightful picnic! Last camping season, one of our friends got some marinated veggies. We grilled them as a group and thoroughly enjoyed munching on them sitting in front of the campfire!

The pictures in this post are from the summer of 2013 and the grill is my husband's forte :).

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Vegetable Kabab

For Day 2 Week 1 of BM #41, here is another versatile snack very well suited for picnics. 

These bite sized kababs can also be grilled or cooked on a griddle. I was thinking that this would be a great idea for a camping trip where we can carry an electric griddle or a portable grill and enjoy making and eating these in the wilderness!! 

Of course the material can be prepared before hand and carried in an ice box. The combinations of ingredients can be varied as per availability/requirement/preference.

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Savory Crackers

Welcome to the 41st edition of Blogging Marathon. For the first week I have chosen to present some options for a picnic hamper. Be it a day picnic, a backyard picnic or an overnight camping trip into the wilderness, it is sometimes a challenge to pack some sustenance. It always helps to have some choices ready. Don't you agree?

It is such a pleasure to see smiles all around and kids having fun out in the great weather we have right now! With just a wee bit of planning we can make that experience a much more pleasurable one.

I thought a bowl of Butter Cookies, a bowl of these Savory Crackers, a bowl of Watermelon and some coconut water would provide some enjoyable sustenance to my kids to have a picnic in our backyard with their friends on a sunny afternoon! 

Recipe Source - Amma (My mom)
Ingredients - 

Whole Wheat Flour 1 cup
All Purpose Flour / Maida 1 cup
Baking Powder 1/4 tsp
Milk Powder 2 Tbsp
Sugar powdered 1 Tbsp
Butter/ Olive Oil 2 Tbsp
Salt, Red Chilli Powder as needed 
Ajwain / Vamu 1/4 tsp
Asafoetida couple pinches
Cumin seeds / Jeera 1 tsp
Peanuts, roasted, coarsely crushed 1/4 cup (Optional)
Sesame Seeds 2 tsp (Optional)


Savory Crackers

Method Of Preparation -

Mix all the ingredients well and add warm water to knead a soft dough.

Make about 8-10 manageable portions of the dough. Roll out each portion of the dough into a thin circle, cut into desired shapes. Poke each of them with a fork so that they don't puff out while baking. Continue with the rest of the dough - rolling, cutting out shapes.

Preheat the oven to 375 °F.

Place each of the cut out shape on a parchment paper lined baking tray, about 1/2 an inch apart.

Bake in the middle rack of a preheated oven for about 12-14 min and flip all of them. Bake for about 5 more minutes until they are all evenly browned.

Remove and let them cool on a wired rack. 

Store them in an air tight container and carry it on a picnic!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41.

Preparation Time 20 min + baking Time 15-17 min
Makes 3 cups

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