CHEESE CRACKERS

1/3 cup white flour ( 45 g)

1/8 teaspoon salt

1/8 cup unsalted butter ( 30g) 1/2 cup cheddar cheese ( 55g)

1 to 2 teaspoon ice cold water

Mix all the above ingredients in a food processor and pulse until well combined. Place on a cling fling, fold from all the sides. Smooth it out and chill for 30 minutes. Remove the fling and gently press with a rolling pin. cut with mold and make a hole in the centre with a skewer. Bake at 350 degrees for 8 to 10 minutes. Happy cooking everyone ! Hope you like the outcome of this recipe.From my jikoni to your !

BAKED TORTILLA CHIPS

1/2 cup oars flour

1/2 cup white flour

1/2 cup beetroot puree

1/2 teaspoon salt

little oil ( for lter use)

Place all the above ingredients in a bowl,mix all together and prepare dough. Cover the dough for about 10 minutes. Divide the dough into small balls and roll out each into tortilla with rolling pin. Brush each side of the tortilla with oil , stackup all the tortilla and cut in to 8 wedges and place them on a baking tray. Bake until they are beginning to chage the color and crispy. Remove from the oven and allow to cool complitely. Enjoy with hummus or guacamole.

VEGETABLE IDLI

1 cup semolina

3/4 cup yogurt

1 teaspoon ginger paste

1/2 teaspoon salt

1 cup water

1/4 cup grated carrots

1 small onion finely chopped

2 to 3 green chilies finely chopped

handful cilantro finely chopped

1 teaspoon Eno

In a bowl, combine semolina, yogurt and water. mix all together and set aside for about 10 minutes. Add grated carrots, onions, chilies, cilantro, ginger and salt. Mix all together, add Eno whisk until light and fluffy. Pour the batter into the greased idli mold, place the mold in the preheated steamer. Cook for 15 minutes and turn the heat off. Let cool for 2 to 3 minutes, demold the idli and place in the serving plate.

FOR TEMPARING

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon asafoetida

1 green chili finely chopped

few curry leaves

In a small pan, heat the oil. Once heated, add mustard seeds, chilies, asafoetida and curry leaves. As soon as it starts to crackle, pour the tempering over the idli and serve with coconut chutney.

VEGETABLE STUFFED PASTRY

2 cups white flour

2 tablespoons oil

1 tablespoon vinegar

1/2 teaspoon yeast

1 teaspoon salt

1/2 cup water ( add couple more sppons of water if needed)

In a bowl, combine all the above ingredients and prepare a soft dough. Apply just little oil all over the dough,cover and allow to rest for one hour.

Stuffing

1 small potato diced

1/2 cup peas

1 teaspoon salt

1/4 teaspoon turmeric powder

1 teaspoon chili flakes

1 teaspoon oil

1/2 teaspoon cumin seeds

Heat the oil in a skillet,add cumin seeds. Once it starts to crackle add dised potatoes and peas, stir all together and add salt, turmeric powder and chili flakes, mix well. Cover the lid and cook on medium heat, stirring in between until cooked. Turn the heat off add chopped cilantro mix well and set the mixture aside.

2 tablespoons melted butter

corn starch

Divide the dough into 4 equal pieces. Place the dough on the surface and gently stretch with your fingers very thin roti. Apply melted butter all over the roti and with the help of the sieve, sprinkle corn starch. Roll into tight roll and divide this roll into small equal pieces by slicing with a knife. Press each roll with your fingers, you will see the layers of pastry swirling about. Place a spoonful of the stuffing in the centre , put together the pastry press gently to flatten just little. Place them in the baking tray, apply melter butter on top and bake on preheated oven to 300 degrees for about 30 minutes or until they turn golden brown and crispy.Enjoy .