Healthy Methi Mathris

Who doesn't like Mathris during tea time? Crispy and salty mathris make up for a refreshing snack on the go. I remember as a kid, whenever we had a trip coming up, mom would prepare yummy mathris to be munched throughout the long train journey. Mathris are a favorite item in the wedding return gift sweet boxes (we call them Bhaaji in North). When I got married, we had a good quantity of mathris left from the Bhaaji. Every evening, after returning from office, the Mathris would give me and my MIL company with our evening chai. Often, we would prepare papdi chaat with the leftover mathris. 

There is magic in the hands of Delhi Halwais (special chefs for preparing sweet and savory items). Almost everyone in the North have their favorite Halwai shop from where they get their dose of Samosa, Kachoris and Mathris. 

After moving to Mumbai, I terribly missed the Delhi walla mathris. I did find good Mathris at some shops here however, my soaring waistline keeps me away from fried food.

Few days ago, as it was raining, my taste buds craved for Mathris. So, I decided to pamper them the healthy way and prepared these Baked Methi Mathris. Apart from being non fried, these Mathris are made with 100% wholewheat flour and yet, they taste so crispy and yum. Since Methi imparts a certain bitterness, you may keep the quantity of methi leaves less in your first attempt.

Over to the recipe now...

Ingredients

Whole Wheat Flour - 1 Cup

Chopped fenugreek (Methi) leaves - 1/2 Cup (You may adjust the quantity to your taste)

Salt - 1 1/2 tsp or to taste

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Carrom Seeds/Ajwain/Ova - 1 tsp

Red Chilli Powder - 1/2 tsp (I didn't add as I was preparing for my kid)

Oil/Desi Ghee - 1 tbsp + for brushing

Water - 1/2 Cup

Method

1. In a mixing bowl, take the wholewheat flour. Add the chopped fenugreek leaves, salt, coriander powder, turmeric powder, carrom seeds and red chilli powder.

2. Add the desi ghee/oil. Add water bit by bit and bind into a still dough.

3. Cover with a dry cloth and rest for 15-20 minutes.

4. Roll the dough and divide into 15 small balls.

5. Roll each ball into a thin disc.

6. Arrange the discs on a greased baking tray.

7. Slightly prick with a fork to ensure that the Mathris don't rise.

8. Brush some ghee on the discs.

9. Bake in a pre heated oven at 180 degrees for about 20 minutes or till the mathris turn golden brown.

Note - You can adjust the quantity of fenugreek leaves as per your preference. Start with small quantity and increase if you feel like. 

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Who doesn't like Mathris during tea time? Crispy and salty mathris make up for a refreshing snack on the go. I remember as a kid, whenever we had a trip coming up, mom would prepare yummy mathris to be munched throughout the long train journey. Mathris are a favorite item in the wedding return gift sweet boxes (we call them Bhaaji in North). When I got married, we had a good quantity of mathris left from the Bhaaji. Every evening, after returning from office, the Mathris would give me and my MIL company with our evening chai. Often, we would prepare papdi chaat with the leftover mathris. Few days ago, as it was raining, my taste buds craved for Mathris. So, I decided to pamper them the healthy way and prepared these Baked Methi Mathris. Apart from being non fried, these Mathris are made with 100% wholewheat flour and yet, they taste so crispy and yum. http://shaivikafunda.blogspot.com/2018/09/healthy-methi-mathris.html?m=1 #healthyrecipe #healthyfood #health #healthyeating #healthybaking #healthy #snacks #teatime #recipe #foodie #foodblog #foodblogger #food #snacks #delicious #tasty #tastebhihealthbhi #yummy #shaivikafunda #instagood #picoftheday #recipes #indianfood #india #indiansnacks

A post shared by Shaivi Sharma (@shaivisharma) on Sep 28, 2018 at 3:59am PDT

Easy and Healthy Sattu Sandwich

I was introduced to Sattu by my mom in law, after I got married. My earlier job required me to be out by 6.30am. I still remember how diligently she would wake up every morning to prepare my breakfast and tiffin. Even during the famous Delhi winters, she would ensure I never left home without eating breakfast. Sattu was her favourite handy ingredient back then. 

For those who don't know much about Sattu, it is an excellent ready food which has several health benefits, as it is nothing but roasted gram/chana in powdered form. Sattu drink is an excellent way to beat the heat during summers in North India. An excellent food for people suffering from Diabetes and Hypertension, Sattu is an instant energy booster as well and rich in fibre, proteins, minerals and antioxidants. 

A super healthy and light option which perfectly compliments many recipes.

My MIL loves to play around a lot with Sattu. Apart from the Sattu drink in summers, she prepares excellent Sattu paranthas and Littis.

Having learnt so much from her, I experimented with Sattu and prepared these Sattu Sandwich for breakfast yesterday. To my utter gastronomic joy, they came out so well! Posted these on my Facebook foodie groups and the overwhelming response motivated me to post the recipe on my blog.

Ingredients (Makes 2 Sandwiches)

Brown bread - 4 slices

Onion - 1 medium

Green chilli - 1 large or to taste

Salt - to taste

Red chilli powder - 1/4 tsp

Sattu/Roasted grams powder - 1tbsp

Lemon juice - few drops

Cheese slices - 1 per sandwich

Ghee - 1tsp (optional)

Method

1. Chop together onion and green chilli.

2. Add Sattu powder, salt, red chilli powder and lemon juice. Mix well.

3. Spread stuffing evenly on bread slices.

4. Put cheese slice on top.

5. Cover with the other bread slice.

6. Smear some Desi ghee on top (optional) for good colour.

7. Grill and enjoy!

Easy Eggless Sweet Buns

I have a very old and loving bond with sweet buns, thanks to Harvest Gold brand of North India. 

Well, as luck would have it, both my school and college were at different corners of the city. So, one way commuting used to take me atleast an hour. As both the places were very strict about entry timings, for a good 20 years of my life, I was always out of the house at 7 a.m. sharp, which meant often skipping breakfast. While mom would exercise her control during school days and hand me a dabba (tiiffin), college being IHM, no dabba was required. So I began to skip breakfast as well and always had the excuse of "who will carry the load" to answer my parents. But, parents being parents know how to have their way. So mom would often pack sandwiches in foil/tissue paper that I didn't have to carry till college. I could eat and discard the packing in any streetside dustbin. 

Then one day, when I went to buy milk with Papa, I spotted Harvest Gold sweet buns. While I asked Papa to buy me one just to try, I didn't know I would be hooked on to the taste for life! I remember until I was working in Delhi, when in hurry I would often buy a packet of sweet buns and have them for breakfast while on my way to college/work. Those days a packet of 2 buns came for just 10 bucks!

Sadly, ever since I moved to Mumbai, I haven't had them. Often when in the morning rush, I miss my breakfast I sit on my desk and wonder, "Kaash Mumbai mein bhi Harvest Gold ke buns milte" (wish we got Harvest Gold buns in Mumbai).

Then, few days ago when I was feeling lazy to prepare breakfast for Mr. Hubby, I again began to miss my sweet buns. Bas, fir kya thha, after a quick google search, I went through a few recipes, tweaked a bit and voila! I had my very own sweet buns smiling at me from the baking tray!

While most recipes used 100% All Purpose flour, I used a good amount of whole wheat flour. Also, few days ago I was shocked to know that the tooti frooti I had been loving all my life is actually raw papaya cooked in sugar syrup and coated with artificial colours! So, I used raisins and trust me, they give the buns a better flavour than tutti frutti. Most recipes I saw use milk powder however, I prefer to knead my buns with milk instead as the it gives an amazing flavour and softness to them. I also use only desi ghee as fat as I am partial to the goodness of Cow Ghee!

So, sharing the recipe for sweet buns, more so that I don't forget how I made them!

Ingredients

Instant Dry Yeast - 3/4 tbsp

Grain Sugar - 1 tbsp

Salt - 3/4 tsp

Baking Powder - 1 tsp

Wholewheat Flour - 1 Cup

Refined Flour - 1/2 Cup

Desi Ghee - 1 tbsp + for brushing

Powdered Sugar - 3 tbsp

Warm water - 2 tbsp for yeast activation

Warm Milk - 1 1/2 Cup + for milk wash

Raisins - 1/4 Cup

Method

1. In a bowl, take the yeast, sugar and mix well. Add warm water and mix. Cover and the let mixture rest undisturbed for 10 minutes for the yeast to be activated.

This is how the yeast looks after 10 minutes.

2. In a mixing bowl/Paraat, take the wholewheat flour, refined flour, powdered sugar, baking powder, salt and mix well. 

3. Add the activated yeast mixture. Now using warm milk, knead a soft dough. After you knead for 4-5 minutes the dough will start getting sticky. However, add the ghee to make things more manageable and knead well until the ghee gets absorbed in the dough making it soft and smooth.

4. Make an even ball of the dough by tucking all folds below and keep in a greased bowl for proving for one hour at a warm place. I use my switched off microwave to prove the dough.

After one hour, the dough has risen beautifully.

5. Dust the worktop (I used the same Paraat  that I used for kneading the dough) with some flour and gently knead and fold the bread for 1-2 minutes. Add the raisins and knead into the dough.

6. Make 5-6 balls of the mixture and keep for proving on a greased baking tray at a warm place for 30 minutes. 

This is how the buns look after second proving.

7. Brush with milk and bake in a pre heated convection oven at 200 degree Celsius for 20 minutes.

Here are the buns smiling at me from the baking tray!

These buns make up for excellent and filling breakfast on the go and even taste super yum as bun maska during teatime.

Easy Eggless Banana Marble Cake

Ever since I baked the Banana Walnut bread, Mr. Hubby and his colleagues had been demanding more of it. However, the item waiting on my wish list was Marble Cake. The situation had become so funny that each time I would request Mr. Hubby or MIL to finish off the last two leftover bananas (which had become overripe by then), they would either ask me to have them or say "Why don't you use them in a cake?" Neither could I let the bananas go bad, nor could I let go of my craving for Marble Cake.

So, the way out was best of both - Banana Marble Cake!

The best part, apart from saving life of those two bananas is that the cake is made of 100% wholewheat flour and does not require you to buy that expensive tin of Condensed Milk. You can prepare it anytime to satisfy your craving since all the ingredients are easily available all time at home. The marble effect, apart from adding to the beauty of the cake, also compliments the banana flavour.

The cake can be stored in refrigerator and enjoyed for 2-3 days however, mine didn't last more than a day!

An excellent cake, which is healthy and very fulfilling. In fact, I packed it for Mr. Hubby's snack time and he was all smiles!

Ingredients

Dry Ingredients

Wholewheat flour/Atta - 1 1/2 Cup

Cocoa Powder - 2 tbsp

Castor Sugar - 2 tbsp (for chocolate layer) + 2/3 Cup (for banana layer)

Baking Powder - 1 1/2 tsp

Baking Soda - 1 tsp

Wet Ingredients

Vanilla Essence - 1 1/2 tsp

Ripe Bananas - 2 , pureed

Warm milk - 2 tbsp

Curd - 1/2 Cup

Soft salted Butter - 1/2 Cup

Water - 2 tbsp

Method

1. In a mixing bowl, take soft butter. Add the castor sugar and beat well until the mixture becomes white and fluffy. 

2. Add the banana puree, curd and vanilla essence. Whisk well into a smooth and light mixture. 

3. Sieve together the wholewheat flour, baking soda and baking powder. 

4. In a separate bowl, take the castor sugar, cocoa powder and make a mixture using water. The consistency should be sauce like. 

5. Add the sieved dry ingredients (Step 3) to the wet ingredients (Step 2) and gently fold into a batter. The batter should be neither too thick, neither too thin. Do not over mix. I added 3 tbsp warm milk to adjust the consistency. 

6. Grease an 8" Loaf tin.

7. Add half the batter to the tin. Pat and spread well.

8. Now using a spoon, spread half of the chocolate mixture unevenly. Then, using a fork/knife/toothpick, make uneven swirls. Ensure to dig the fork/knife/toothpick deep into the batter to ensure that the chocolate mixture shows in every layer.

9. Now spread a layer of the remaining cake batter on top.

10. Finally, spread the remaining chocolate mixture on top like we did in step 8.

11. Bake in a preheated oven at 180 degree centigrade for 40-45 minutes. I first set the timer for 35 minutes as the original recipe mentioned that. But then, when I poked a knife in the cake, it didn't come out clean. So, I baked for another 10 minutes and the cake came out wow.

Unmould and cool on a wire rack for 15-20 minutes.

Enjoy with breakfast, as dessert or with tea.

The softness test...