BAKED RAGI CRACKERS WITH SESAME SEED &CUCUMBER DIP

Baked Ragi Crackers with Sesame Seeds are healthy snacking option for all ages.The ingredients are rich in vitamins and minerals and good source of calcium.
This is a healthy snacking option for kids and adults alike. These crackers are studded with sesame seeds and flavored with black pepper powder.

The recipe requires just 5 ingredients and is very simple, quick and easy to follow. You just mix all the ingredients and knead a dough out of it using water. Roll out the dough, cut it in desired shapes and bake.

These light and wholesome crackers served with a refreshing curd-based dip made a great mid -afternoon snack. You can prepare and store a batch of the crackers in an airtight container to relish with a cup of tea or your favourite dip any time you want.
This calcium-rich, energy giving snack is a great pick for diabetics too.

INGREDIENTS:

  • ½ cup whole wheat flour
  • ½ cup ragi flour (just powder the ragi)
  • 2 tablespoon sesame seeds
  • 2 tablespoon oil
  • Black pepper powder to taste
  • 1 tsp chilli flex

To be Mixed In to a Cucumber Dip:

  • 1/2 cup grated cucumber
  • 1 cup hung curd ( dahi), whisked
  • 2 tbsp finely chopped mint leaves
  • 2 tbsp finely chopped coriander leaves
  • /4 tsp jeera powder
  • 1/4 tsp garlic paste
  • salt to taste
    Mix all the ingredients and dip is ready .

INSTRUCTIONS:

  1. Preheat an oven at 180 Degree Celsius for 10 minutes.
  2. In a mixing bowl take whole wheat flour and ragi flour. Add sesame seeds, oil and black pepper powder.chilli flex&
    Mix everything very well.wp-16004469389142911850795784605678.jpg
  3. Add water little by little and knead into a soft dough.
  4. Divide the dough into 2 parts.
  5. Roll out each part on a dusted work surface using a rolling pin just like we roll chapati.
    Prick the rolled out dough with fork all around.
  6. Cut into desired shapes using cookie cutter. Repeat the same with rest of the dough.wp-16004469391506846336724444382995.jpg
  7. Arrange the crackers on a greased or lined baking tray.
  8. Bake the crackers at 180 degrees Celsius in a pre-heated oven for 12-15 minutes.
    Allow them to cool on a wire rack before transferring to an air tight container. 
     
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SOOJI – POHA CHEELA

A Chila or Cheela is usually made for breakfast. I make chillas once in a while as a healthy breakfast option.

Generally we think of making chilla with gram flour (besan) but have you ever tried to give it twist and make it with suji and poha, these cheela are very crispy. Along with a rich taste and a variety, poha is incredibly healthy.If you add a lot of veggies, it becomes rich in vitamins, minerals, and anti-oxidants as well.

Today’s recipe is for cheela made with Beaten Rice ( “Poha” in Hindi) and Semolina ( “Sooji” in Hindi and “Rava” in the South).
We should preferably use the thick variety of beaten rice and fresh curds to get a better cheela. 

 I used here premium quality Poha  by royal ratan in these chillas . The amazing quality just enhanced the taste of the chillas . and made my innovation a success.

INGREDIENTS:

  • 1/2 cup flattened rice flakes / poha
  • 3/4 cup semolina (Preferably fine variety.)
  • 1/2 cup yogurt
  • 1/4 cup grated carrot
  • 1/4 cup grated beetroot
  • Salt to taste
  • Oil / Ghee to make cheela

INSTRUCTIONS:

  1. Rinse poha once with water and drain. Soak it in yogurt for about 5 minutes or until it softens.
  2. Add poha-yogurt mixture, semolina, salt and enough water to a blender and grind until the poha is ground fine.
  3. The batter should be of pouring consistency like pancakes and not too thinner.
  4. I had to add about 2 cups of water since my poha had absorbed all the yogurt. Buttermilk can be substituted for water.
    (Or poha and yogurt can be ground smoothly first and then semolina, salt and water can be added to the blender and pulsed enough just to mix.)
  5.  Add beetroot  and carrot to the batter and mix well.wp-16003589615621595636721650415696.jpg
  6. Heat a non stick tawa / flat pan / griddle and when it is hot enough, pour a ladle  of batter at the center and spread it as much as possible.wp-16003589617906149455824778733845.jpg No need to make it thinner. Pour a few drops of oil around the edges, Cook until the bottom side browns and flip it.
  7. Cook until the bottom side is cooked. Transfer the cooked cheela onto a plate and repeat the steps of making cheela. 
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CUCUMBER BASIL LEMONADE

I’m obsessed with fancy lemonade — the kind with fresh ingredients and bright flavors that cools you off and looks good in your glass. It’s the perfect refreshment to enjoy while you kick back and enjoy a shady spot in hot and humid weather.

I am sharing with you, cucumber basil lemonade, It is so cooling and is so so so refreshing. A super simple drink to make yourself feel refreshed and your beverage glass pretty(haha).

I used my home grown basil in this lemonade.

INGREDIENTS:

  • 2 – English Cucumbers
  • 5 to 6 – Basil leaves
  • Juice of 1 lemon
  • Sugar or Honey to taste
  • Black salt as per taste 

INSTRUCTIONS:

  1. Peel the Cucumber and chop off the ends.
  2. Chop them into cubes and put them in a blender
  3. Add ice cubes, lemon juice, basil leaves and sugar or honey.
  4. Add 2 cups of water and blend it till cucumber is blend completely.
  5. Strain the lemonade to remove any fibrous particles in it.
  6. Serve it chilled and Enjoy! 

You may also try BLUEBERRY BASIL LEMONADE, BEET LEMONADE 

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Makhana Meva Aata ladoo /Phool makhana laddu /Whole wheat flour makhana laduu

Makhana ladoo is a quick and delicious ladoo made with phool makhana,nuts and whole wheat flour.
Phool makhana is a great source of protein, carbohydrates etc. so very healthy for growing kids.
I  have a packet of makhana at my home always, so what’s the harm in mixing it up to create a delicious dish?

Makhana ladoo recipe a healthy ladoo made with phool makhana, nuts, whole wheat flour and sugar .

INGREDIENTS:

  • 2 and 1/2 cups phool makhana
  • 1/4 cup almonds
  • 1/4 cup cashews
  • 1 tbsp goond  edible (gum) (powdered)
  • 1 cup whole wheat flour
  • 1/4  cup ghee
  • 1 cup powdered sugar

INSTRUCTIONS:

  1. Add 2 tsp ghee, dry roast makhana till crisp.Break and check if its crisp.Powder it coarsely and set aside.
  2. In the same pan Add almonds and cashews.Roast till brown spots appear.
  3. Keep them aside and allow to cool down to room temperature and then grind into a coarse powder.wp-15996571127412848669534578664081.jpg
  4. Roast the Whole Wheat Flour (Gehu Ka Aata) with ghee over very low flame for 25 – 30 minutes stirring it continuously till it gets a nice golden brown color and you can sense a nice aroma of roasted flour coming out of the pan. (Remember after 20 minutes flour (aata) will have a tendency to get burn so be careful and don’t over roast it).
  5. Sprinkle powdered goond over roasting atta 1 tsp at a time when roasting is completed properly
  6. Saute the flour for next 2-3 minutes.
  7. When roasting is completed properly
  8. Add all the nuts and Makhana powder mix well.wp-15996571129641400077251382292946.jpg
  9. Switch off the heat and let the mixture come to room temperature, then add powdered sugar and mix very well. (You don’t add the powdered sugar  when the mixture is hot otherwise  heat will cause sugar to melt and caramelize and that will spoil the texture of laddoo).
  10. Grease your hands with a little Clarified Butter (Ghee) and start binding the ladoo.
  11. Do not cool down the flour completely, keep it a little warm, it will help in binding the Ladoo easily.
  12. Bind all the ladoo in the same way and keep them in a plate.
     
     
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EGGLESS COCONUT CAKE

Coconut is such a versatile flavor and can be used in savory or sweet dishes. This simple and easy coconut cake recipe makes a delicious cake using desiccated coconut from scratch that you can whip in five minutes.


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Rich and spongy cake recipe made with desiccated coconut and plain flour. it is an ideal dessert cake recipe which can be made and served for celebrations or occasions. it is very easy and simple cake to make without any fuss and can be stored and preserved for couple days.

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I used whole wheat flour here, you can use all purpose flour ( maida ) too.

wp-15990467997858465354991188930025.jpg

 

INGREDIENTS:

Whole wheat  flour  1 & 1/4 cup
Baking powder 1 tsp
Baking soda 1/2 tsp
Butter 1/2 cup
Sugar  3/4 cup (take ¾ cup granulated sugar and the powder
it)
Desiccated coconut 3/4 cup
Milk 1/2 cup
Curd 1/2 cup
Vanilla extract 1/2 tsp
Handful of desiccated coconut for garnishing the cake
1 cup whipped cream
Cherries and sprinkles for garnishing the cake

 

INSTRUCTIONS:

  1. Preheat the oven to 180⁰C and prepare the baking pan.
  2. In a bowl, mix 1 ¼ cup flour, 1 tsp baking powder and ½ tsp baking soda
  3. . In another bowl take ½ cup butter. Add ¾ cup sugar (powdered after measuring) to it and cream the two using a wooden spoon. Add ½ cup curd and cream the butter, sugar and curd. add ½ tsp vanilla extract and ½ cup milk and mix.wp-15990467987226676346513114321178.jpg
  4. Add the flour mix to the wet mixture.
  5. Add ¾ cup of coconut. Fold it in gently.
  6. Pour the batter in the prepared pan. Level it and pat it twice. Put some tutti fruity and almonds.(optional)
  7.  Bake at 180⁰C (160⁰C in case of fan oven or convection oven) for 40-45 minutes or till the cake is done.
  8. Once it is baked, take it out, cool, de mould, cool completely .wp-15990467989393685952771831781844.jpg
  9. Now cover with whipped cream and then
  10. Garnish with coconut and cherries and serve or eat .wp-15990467992108530999199377797716.jpg
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BEETROOT MODAKS

It is very easy recipe using beetroot, milkpowder and nuts, coconut ,sugar. These modaks make a great treat to sharw with family and friends .

Traditionally Modaks are made with rice flour and coconut filling. But now a days different varieties of Modaks are being popular among people. So I made this special Beetroot Modak. It’s really very easy and scrumptious Modaks.

INGREDIENTS:

  • 1 tsp ghee / clarified butter
  • ½ cup milk
  • 3 tbsp beetroot puree
  • 1½ cup milk powder
  • ½ cup powdered sugar
  • 2 tbsp desiccated coconut
  • ½ tsp cardamom powder
  • oil, for greasing mould
  • 2 tbsp cashew / kaju, chopped
  • 2 tbsp almond / badam, chopped

INSTRUCTIONS:

  1. Firstly, in a kadai heat 1 tsp ghee and add ½ cup milk.also..
  2. Add 3 tbsp beetroot puree.stir well making sure everything well combined..
  3. Now add 1½ cup milk powder keeping the flame on low, stir continuously. the mixture starts to thicken.
  4. After 13 minutes, the mixture starts to separate from the pan.wp-15988435527901769100361776275493.jpg
  5. Keep mixing until it forms a lump. finally, instant beetroot mawa is ready. transfer to a bowl and allow it to cool slightly.
  6. Now add ½ cup powdered sugar,  ½ tsp cardamom powder and mix well.
  7. Form a non-sticky dough by combining well.wp-1598843552984349216853045239619.jpg
  8. Grease the modak mould with ghee to prevent from sticking.
  9. Stuff the mawa mixture into the mould. Also, place 1 tsp of dry fruit mixture in the centre.
  10. Close tightly and scrape off excess mixture.
  11. Unmould the modak gently without breaking finally, Modak is ready to be served.

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NOTES :

  • Firstly, in place of instant mawa you can also use store brought mawa.
  • Additionally, stuffing dry fruits in between gives a crunchy bite to modak.
  • Also, cook on low flame to prevent from burning.
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