Whole Wheat Butter Cookies with Nuts

Category: Baking
Preparation Time: 20 mins + 2 hrs refrigeration
Cooking Time: 10-15 mins
Servings: Yields around 30 cookies

Whole Wheat Butter Cookies with Nuts

 Ingredients:

• Whole Wheat flour- 1 1/4 cup
• Rice flour - 1/4 cup
• Coarsely powdered Roasted Nuts (Cashews, Almonds, Pistachios) - 1/2 cup
• Salt - 1/2 tsp
• Baking Powder - 1/2 tsp
• Icing / Powdered sugar - 1/2 cup
• Butter -1/2 cup (Cold Butter Stick)
• Egg white - from 1 egg
• Vanilla extract - 3/4 tsp
• Milk - 2 tbsp

Method:

1. Slightly roast the nuts and grind to a coarse powder
   
2. Sieve together, the wheat flour, rice flour. baking powder and salt into a mixing bowl
   
3. In a mixing bowl, add the cold butter and beat well till it becomes soft
4. Add the powdered sugar and beat well until it gets combined and become creamy
   
   
   
   
5. Add in the egg white, vanilla extract and milk, blend well until combined
   
   
   
   
6. Now add the Dry flour mix into it
7. Add the coarsely ground nuts into it and knead to form a soft & smooth dough
   
8. Cover it up and place it in refrigerator for around 2 hours
   
9. By the end of refrigertion, the butter in the dough gets solidified making it bit tight
10. Preheat the oven at 375F for atleast 10 mins
11. Line a cookie sheet with parchment paper or we can place it in ungreased cookie sheets directly
12. Take a part of the dough and roll into a ball, place on a big butter paper / parchment sheet and cover it with another sheet and with the help of rolling pin, roll it into a circle of atleast 0.5 cm thickness
    
13. Using a cookie cutter / any circular lid, cut into circles
    
14. Using fork / back of the spoon, make some stripes
    
15. Place them on the cookie tray and bake for around 10-15 mins until the edges started to get browned
    
16. Once its done, remove it from the tray after 3-4 mins and place it on wire rack to cool down
    
    
    
    
17. Then store it in airtight container
    
18. I guess we can store it for a week to 10 days if its still there:)

Butter Murukku

Category: Indian Snacks  
Preparation Time: 10 mins       
Cooking Time: Around 3-5 mins per batch
Servings: 8-10 servings

Butter Murukku

 Ingredients:

• Rice flour - 2 cups (I used store bought flour)
• Besan / Kadalai Maavu - 1/4 cup
• Pottukadalai / Roasted Gram flour - 3 tbsp
• Butter - 2 1/2 tbsp, softened
• Asafoetida - 2 poinches
• Cumin seeds - 1/2 tsp
• Sesame seeds - 1 tsp
• Salt - to taste
• Water - as required
• Oil - for deep frying

Method:

1. Grind the roasted gram into a nice powder, sieve it and measure 3 tbsp of powder and keep it ready
2. In a sieve, add the rice flour, besan and roasted gram flour and sieve it together into a mixing bowl
3. Add softened butter, salt, cumin seeds, sesame seeds and asafoetida, mix well using hands
4. By slowly adding water, knead to a smooth dough and keep covered with a moist cloth / lid to prevent drying. The dough should be smooth without any cracks and shouldn't be very tight which might cause difficulty in pressing
   
5. Heat Oil for frying
6. Grease the Murukku Kuzhal with few drops of oil and place the one star holed plate
7. Fill it with the dough and press to form small circular murukkus on a moist white cloth or butter paper
   
   
   
   
8. Once the oil becomes hot enough for frying (If we put a small piece of dough, it should raise), transfer the pressed murukku into the hot oil in batches and deep fry them in medium high flame; Stir occasionally  for even frying
   
9. We can also directly press the dough into the hot oil; while pressing it will break and fall and so we will get pieces
   
10. It may take around 3-5 mins per batch and once the sizzling sound subsides and they all turned golden brown, take it out and drain the excess oil. Repeat the same for the remaining dough
    
11. Store it in a container and munch on it:)
    
    
    

Channa Coconut Masala (For Poori)

Category:  Gravy / Masala
Preparation Time: 15 mins  + soaking time
Cooking Time: 30 -40 mins
Servings: 4-5 Servings

Channa Coconut Masala

 This version of Channa Masala is using coconut and it goes well with Pooris and also can have with Rotis. Freshly grated coconut gives a great flavour and the lemon juice squeezed over it before serving, gives a nice taste for this dish.

Ingredients:

• Chickpeas / Channa - 1 cup (Brown / White Channa can be used)
• Oil - 1/2 tbsp
• Cinnamon - 1 small stick
• Cloves - 2 nos
• Bay leaf - 1 no
• Star anise-1 no
• Curry leaves - few
• Channa Masala Powder - 1 tsp (I used Home made Channa Masala Powder) (Can be replaced with Garam Masala)
• Turmeric powder - 1/2 tsp
• Coriander leaves - for garnishing
• Lemon juice - from half a lemon
• Salt - to taste
• Water - as required

To Grind to Paste #1:

• Onion - 1 no, chopped
• Garlic - 4-5 cloves
• Ginger - 1 inch piece

To Grind to Paste #2:

• Tomato - 2 nos, chopped
• Red chillies - 2-3 nos (as per spice level)

To Grind to Paste #3:

• Freshly grated coconut - 1/2 cup, tightly packed
• Fennel Seeds - 1/2 tbsp

Method:

1. Soak Channa for overnight and pressure cook it with required salt for around 3-5 whistles until it gets cooked soft but not mushy. Keep it aside without draining the water
   
2. Grind the Onion, Ginger and Garlic to a fine paste
   
3. Grind the Tomatoes and red chillies to a fine paste
   
4. Grind the Fresh coconut an fennel seeds into a fine paste
   
5. Heat Oil in a pan, add Cinnamon, cloves, bay leaf and star anise, fry for 30 secs
   
6. Add the curry leaves and fry for few secs
   
7. Add the Onion paste and saute for few mins till the raw smell leaves
   
8. Add the Tomato paste and saute till the oil gets separated
   
9. Add the Turmeric & Channa Masala powders and saute for a min
   
10. Now add the Coconut paste and saute in medium flame for 2 mins
    
11. Add around 1 cup of water and allow to boil for few mins
    
12. Then add the cooked channa without draining the water used for cooking
    
13. Mix everything well; check for salt
14. Allow it to boil in low flame for 6-8 mins till the channa gets blended with the masala
    
15. Switch off and garnish with coriander leaves
    
16. Finally squeeze the lemon juice over it and give it a stir
    
17. Serve hot with Pooris:)

Whole Wheat Veggie Pizza

Category: Pizza
Preparation Time: 15 mins + Rising time
Cooking Time: 15-20 mins
Servings: yields 4 small sized pizzas

Want a Slice? :)

I have made Pizza few times either with our Chappathi (whole wheat) flour or a combination of wheat & oats flour. Both versions came out great:) And since its home made and with whole wheat flour, we can give our kids a healthy treat. We can add any of our favourite veggies like Capsicum, Onion, Sweet corn, Paneer, Broccoli, Baby corn, Mushroom, Zucchini or even Chicken, etc., Also Kids love to pick up and arrange their toppings. So it will be a great treat as well as a fun project for them:)

Whole Wheat Veggie Pizza 

Ingredients:
For Pizza Dough:

• Whole Wheat flour / Atta - 2 1/2 cups
• Active Dry Yeast - 2 tsp (I used fast acting yeast)
• Sesame Seeds - 1 tbsp
• Sugar - 1 tbsp
• Salt - 1 tsp
• LukeWarm Water - 1 cup
• Olive Oil - 2 tbsp

For Toppings:

• Home made Pasta Sauce - 1/4 cup
• Mozarella Cheese, grated - 1 cup
• Olive Oil - 1 tsp 
• Salt - to taste
• Italian Seasoning - to taste
• Chilly flakes - to taste (I didnt use here)
• Milk - 1 tbsp, for brushing the crust (Optional)

Choose any 2 or more from the below:

• Capsicum, thinly sliced - 1/2 cup (I used a mix of Red, orange and yellow capsicums)
• Sweet corn kernels, boiled - 1/4 cup
• Broccoli florets, blanched - 1/2 cup
• Mushrooms, sliced - 1/2 cup
• Paneer cubes - 1/2 cup (tossed in 1 tbsp of Pizza sauce)
• Onion, cubed - 1/2 cup

Method:
Pizza Dough:

1. Yeast Proofing: If you're using yeast for first time or not sure of the quality of the yeast, proofing is recommended. Add yeast and Sugar to the warm water and allow to sit for few mins; after few mins, if it bubble up nicely, this proves the yeast is active and we can proceed further with the dough preparation. The water shouldnot be very hot, it should be lukewarm for the yeast to get activate. Here I used Instant active dry yeast so I didnt proof it, so add it together
2. In a wide bowl, add wheat flour, active dry yeast, Sesame seeds, Sugar, Salt and mix together
   
3. Then add Olive Oil and mix well
   
4. Slowly add in the warm water and knead to form a soft dough
5. Coat the dough with few drops of oil, cover it with a lid and place it in a warm place for atleast 1-2 hours. I warmed up the oven for few mins; switch off and place the dough inside it for rising
   
6. After around 1-2 hrs, the dough would be doubled in size
   

Pizza Toppings:

1. Grate the cheese and keep it ready
   
2. If using sliced Capsicum, sliced mushrooms and broccoli florets, heat 1 tsp of oil in a pan and add in the veggies along with a dash of salt and saute in medium high flame for few mins till they become little soft; switch off
3. If using paneer cubes, toss them with 1 tbsp of pizza sauce and keep aside
4. Steam / Boil the sweetcorn kernels
5. Cube the onions
   

Making Pizza:

1. Preheat Oven to 425 F for atleast 15-20 mins
2. Dust the pizza pan with a little flour / cornmeal
3. Slightly punch the rised dough and divide it into 4 parts 
4. Roll each dough ball into a thin or slightly thick circular pizza using rolling pin; dust with flour if necessary; Repeat for the remaing dough
   
5. Prick holes using fork over the pizza to prevent puffing up while baking the crust
6. Here we can either pre-bake the base alone for 5-7 mins and then add the toppings and bake again for 6-8 mins or we can add the toppings and bake them together for around 13-18 mins. I prefer pre baking the base so that we can add the toppings and bake whenever we need
7. Pre bake the rolled pizza crust for 5-7 mins in the preheated oven
   
8. Once its done, spread the pizza sauce over it
9. Sprinkle little cheese over it and layer with prepared veggies (as per our choice:))
   
10. Then layer with the grated cheese in such a way it covers the toppings
    
11. If using milk, we can brush the edges with milk to get uniform browning
12. Bake in the preheated oven for around 6-10 mins until the crust started to brown and cheese melts and bubbled up
    
13. Sprinkle Italian seasoning / chilli flakes over it
14. Slice them and Serve hot!
15. If we want to store the base, we can allow them to cool down after pre-baking and then store it in a zip lock or a box in refrigerator for 2 days. While preparing pizza, we can bring them to room temperature and proceed as usual