If you are looking for some easy to bake healthy homemade biscuits, then this recipe is just for you. It is prepared with whole wheat flour (Atta) along with crushed cumin seeds and olive oil besides other basic ingredients.
Perfect for an evening tea-time snack, they can also be devoured anytime you feel like munching into something savoury. So check out a step by step pictorial recipe to prepare these delicate crispy bites.
- 1 cup whole wheat flour
- 1/2 tsp. cumin seeds, crushed coarsely
- 1/2 tsp. salt
- 1 tsp. sugar
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 cup olive oil
- milk as required to knead
In a bowl, mix together whole wheat flour, cumin seeds, salt, sugar, baking powder and baking soda. Then add the olive oil and combine to form a crumbly mix.
Add milk little at a time and knead into a dough. Cover with a wet muslin cloth and let it rest for 25-30 minutes.
Meanwhile, line the baking tray with a parchment paper and keep aside. Roll the dough into a circle by dusting some flour. (The thickness of the biscuits should not be too thick or too thin).
Cut into different shapes with a cookie cutter and arrange them on the baking tray. Sprinkle some more of the cumin and press well.
Bake the biscuits in a preheated oven at 180 degrees C. for 13-15 minutes. Gather the remaining dough and roll out again. Cut them further with the cutter and in the same manner use up all the dough.
After baking, set them aside to cool down before storing in an air tight container. Enjoy these healthy and yummy whole wheat biscuits just as it is or as a tea-time snack.
Mix flour, cumin seeds, salt, sugar, baking powder & baking soda.
Add olive oil & combine to form a crumbly mix.
Add milk, little at a time, & knead into a dough.
Cover with a wet muslin cloth & let it rest for 25-30 minutes.
Roll dough into a circle by dusting some flour. Cut into different shapes with
a cookie cutter.
Arrange them on the baking tray. Sprinkle some more cumin seeds & press well.
Bake in a preheated oven at 180 degrees C. for 13-15 minutes.
After it is baked.
Enjoy these healthy & yummy whole wheat biscuits just as it is or as a tea-
time snack.
Not to worry if you have any leftover curry (sabzi). Make these delicious and yummy cutlets and it will be gone in no time. This is just what I did with some leftover mixed vegetable curry. With a generous coating of some semolina, I made these cutlets for an evening tea-time snack. Give it any shape you prefer and relish them with green chutney or tomato ketchup.
- 2 cups mixed vegetable curry, mashed
- 2 tbsp. roasted chickpea flour
- 1 small onion, finely chopped
- 1-2 tbsp. coriander leaves, chopped
- 1-2 green chilies, chopped (opt)
- pinch of salt or to taste
- 1 tsp. lime juice
- 1/2 cup semolina
- oil to shallow fry
In a bowl, mix together all the above mentioned ingredients (except oil and semolina). Divide into equal portions.
Give them any shape of your choice and coat with semolina. Refrigerate for an hour. Heat oil in a pan and shallow fry them on both sides till light brown in colour.
Drain on a kitchen towel and serve them hot with green chutney or sauce.
This is just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick.
- 400 gms. bhindi (okra), chopped
- 1/2 cup boiled dried white peas
- 2 tbsp. oil
- 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
- 1/2 tsp. asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. roasted coriander powder
- 1 onion, sliced
- 1" ginger, finely chopped
- 2-3 garlic cloves, finely chopped
- 1-2 fresh green / red chilies, chopped
- 1/4 cup coriander roots, chopped
- 1 tbsp. fresh grated coconut
- 1-2 fresh red chilies, chopped
Heat oil in a pan and temper with panch phoron. After it stops spluttering, add the asafoetida, followed by the bhindi. Fry for 2 minutes on a high flame.
Now add the onion, ginger, garlic, chilies, salt, coriander roots, turmeric powder, cumin & coriander powder. Mix everything well.
Cover and cook on a low flame by stirring at intervals. When done, add the boiled matar and toss well.
Switch off the flame and keep it covered for 5 minutes. Garnish with chilies and fresh grated coconut. Serve as a side dish with either rice or chapattis.
This is my version of a traditional Bengali style fish curry. I have used pomfret fish in this recipe and made a thin gravy out of it. It is best relished with hot steamed rice. Tomato paste may or may not be added to the gravy.
The addition of raw mustard oil to the end product enhances the flavour and gives it an authentic touch to this dish. This is a very easy, simple and a delicious recipe, where prawns or hilsa fish can be substituted. So check out the step by step pictorial recipe to prepare it.
- 4-5 pieces of pomfret fish
- 2-3 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 2-3 green chillies, slit
- 1 tbsp. mustard seeds, soaked in 1/2 cup water for 25-30 minutes
- 1/2 tsp. turmeric powder
- 1 tsp. tomato paste
- salt to taste
- 1 tsp. raw mustard oil
- 1 tbsp. coriander leaves
Grind the mustard with one green chili and a pinch of turmeric powder into a smooth paste. Keep aside. Marinate the fish pieces with a pinch of salt and turmeric powder for 10 minutes.
Heat oil in a pan and fry the fish pieces till light golden in colour. Drain and keep aside. Temper the same oil with kalonji and remaining green chilies. Saute for a few seconds.
Now add the mustard paste, tomato paste, salt and turmeric powder. Stir for a few seconds. Then add 1/2 - 1 cup water (depending on the consistency desired).
Bring it to a boil. Gently drop in the fried fish pieces. Cover and simmer for 2-3 minutes on a medium flame. Add the raw mustard oil and switch off the flame.
Keep it covered for 5 minutes. Garnish with coriander leaves and serve with hot steamed rice.
Marinate fish with a pinch of salt & turmeric powder for 10 minutes.
Heat oil & fry fish till light golden in colour. Drain & keep aside.
Mix ground mustard paste, tomato paste & turmeric powder.
Temper the same oil with kalonji & remaining green chilies.
Add mustard paste, tomato paste, salt & turmeric powder. Stir for
a few seconds.
Add 1/2 - 1 cup water. Bring to a boil. Add fried fish pieces. Cover &
simmer for 2-3 minutes on a medium flame.
When done, add raw mustard oil & switch off flame. garnish with
coriander leaves.
Serve with hot steamed rice.
If you are looking for some easy to bake healthy homemade biscuits, then this recipe is just for you. It is prepared with whole wheat flour (Atta) along with crushed kalonji (nigella seeds) and olive oil besides other basic ingredients.
Perfect for an evening tea-time snack, they can also be devoured anytime you feel like munching into something savoury. So check out the step by step pictorial recipe to prepare these crispy delicate bites.
- 1 cup whole wheat flour
- 1/2 tsp. nigella seeds (kalonji), crushed coarsely
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 cup olive oil
- buttermilk as required
In a bowl, mix together whole wheat flour, kalonji, salt, baking powder and baking soda. Then add the olive oil and combine to form a crumbly mix.
Add buttermilk little at a time and knead into a dough. Cover with a wet muslin cloth and let it rest for 25-30 minutes.
Meanwhile, place a baking paper over the baking tray and keep aside. Roll the dough into a circle by dusting some flour. (The thickness of the biscuits should not be too thick or too thin).
Cut into different shapes with a biscuit / cookie cutter and arrange them on the baking tray. Gather the remaining dough and roll out again.
Cut them further with the cutter and in the same manner use up all the dough. Bake the biscuits in a preheated microwave oven at 180 degrees C. for 15 minutes.
Set them aside to cool down before storing in an airtight container. Enjoy these healthy and yummy whole wheat biscuits just as it is or as a tea-time snack.
Mix whole wheat flour, kalonji, salt, baking powder & baking soda.
Add olive oil & combine to form a crumbly mix.
Add buttermilk little at a time.
and knead into a dough.
Cover with a wet muslin cloth & let it rest for 25-30 minutes.
Roll dough into a circle by dusting some flour. Cut into different shapes with
a biscuit / cookie cutter.
Arrange them on the baking tray.
Bake them in a preheated oven at 180 degrees C. for 15 minutes. Set
aside to cool down before storing in an airtight container.
Enjoy these healthy & yummy biscuits just as it is or as a tea-time snack.
This is a simple and a traditional homemade style Bengali Mixed vegetable curry. You can add any veggies of your choice. I also added some fried vadi (dried lentil dumplings) to enhance the flavour and add a bit of a crunch to the dish.
This dish is very commonly cooked in many a Bengali home. For a non-veg. version, prawns or fish head is added. It is relished as a side dish with rice, khichdi, paratha, poori or chapati. So check out the step by step pictorial recipe to prepare this simple delicacy.
- 1 cup each of mixed veggies, cubed (Raddish, french beans, cabbage, pumpkin, raw banana, eggplant and parwal (pointed gourd)
- 1/2 cup frozen / fresh green peas
- 10-12 vadi (dried lentil dumplings)
- 2-3 tbsp. mustard oil
- 2 bay leaves
- 1 tsp. panch phoron (equal quantities of fennel, cumin, mustard, fenugreek & nigella seeds)
- 1-2 green chilies, slit
- 1-2 whole red chilies
- 1 tsp. ginger, finely chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. roasted cumin powder
- 1 tsp. ghee
Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with bay leaves, red chilies, green chilies and panch phoron.
After it stops spluttering, add the ginger and fry for a few seconds. Now add the raddish, beans and parwal first. Fry for 2-3 minutes on high flame.
Then add rest of the veggies, all the dry spices and the fried vadi and green peas. Mix everything well and cook, covered on a low flame. Sprinkle water and stir at intervals.
When done, switch off the flame and add the ghee. Keep it covered for 5 minutes and then serve as a side dish with either rice or chapattis.
Chop all veggies into cubes.
Heat oil & fry vadi till golden brown. Drain & keep aside.
Temper same oil with bay leaves, red chilies, green chilies & panch phoron.
After it stops spluttering, add ginger & fry for few seconds.
Add raddish, beans & parwal first. Fry for 2-3 minutes on high flame.
Then add rest of the veggies,
all dry spices and
fried vadi & green peas. Mix well & cook, covered on a low flame. Sprinkle
water & stir at intervals.
When done, switch off flame & add ghee. Keep it covered for 5 minutes
Serve with either rice, khichdi, poori, paratha or chapattis.
