Ajwain Poori

My container was full of corn crackers for a week and after that, I wanted to make something else to munch on. And while kneading dough for thepla, I saw a spice-box tagged as carom seeds on kitchen platform. And immediately, I started preparing for another dough. Wanted to make some ‘Ajwain Poori’ i.e. Crackers with Carom Seeds for snack to have with cuppa tea :)

I’m fond of this snack since childhood! Mum used to make it often for anytime munching… And I and my brother used to gobble up all just in 2 days or so :P Even today, I can’t see a container full for more than 2-3 days!!! And yes, before I post it here, it’s empty ;)

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Makes: 30

INGREDIENTS:

2 cups Wheat Flour
2 tbsp Ghee (clarified butter)
2 tsp Ajwain
1 tsp Red Chilly Powder
2 tsp Coriander Powder
Salt, to taste
Oil, to deep-fry
Water, as required

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STEPS TO FOLLOW:

  1. Mix wheat flour with all dry ingredients and then add ghee into it.
  2. Use your palms and rub the flour between them until it makes crumbly texture.
  3. Knead a dough (paratha consistency) by adding water as required.
  4. Cover with a cling wrap or lid and keep it aside for half hour.
  5. Divide it in 30 equal balls and roll them one by one.
  6. Roll it poori size and fold it into half-circle and then into quarter-circle. Roll it again to make medium sized poori.
  7. Deep fry in oil (on medium heat) until golden brown.
  8. Serve with a cuppa tea!

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SJ’s NOTE:

  • You can increase/reduce the amount of ajwain (carom seeds) as per your taste.
  • Also, you can store these snacky bites in airtight container once they are cooled down. Shelf-life is 2 weeks!!!

Watermelon Lemonade

Can you eat something non-stop for 3 hours while watching a movie? Yes, I can eat watermelon for sure :P Just when summer starts, mum used to bring a big watermelon every alternate day! Dad hardly eats a slice and I used to gobble up rest of all. Even though I enjoyed removing seeds from those slices, I prefer buying seedless ones here. Recently I have bought them 4-5 times :D And still I’m not content… I’ll buy one when I visit market next time…

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Of course, cutting n eating watermelon slices and cubes is fun… I love making juice at times too :) And this time, I made ‘Watermelon Lemonade’. Usually I avoid adding anything to fresh fruit juices, but I loved it this way more than just crushed watermelon :P Try this easy-peasy recipe…

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Serves: 4

INGREDIENTS:

1/2 Watermelon, medium
2 cups Water
5-6 Mint Leaves
2-3 tbsp Lemon Juice
Black Salt, to taste

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STEPS TO FOLLOW:

  1. Cut and remove seeds from watermelon slices.
  2. Grind it with mint leaves and little water to make a smooth juice.
  3. Strain it and add lemon juice, black salt in it.
  4. Mix everything well and serve chilled!

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Puff Pastry Tarts

I love making breakfast or brunch on weekends that appeals my eyes first! Usually, we prefer half-fried with toasts n hashbrowns. If not, we end up having omlette with bread n sauteed mushrooms. Ohhh yes, weekend breakfast hardly changes. But this time, it’s a long weekend. My morning starts @ 9 am. And then if I plan making anything, it has to be on brunch table only :P

Are you willing to start your day in style? Try out this fabulous looking brunch for two :)

This elegant and super-easy dish is quite fun to make, bake and eat. I tried both versions – Vegetarian & eggetarian! And enjoyed both of them equally. Slices of tomato and chopped spinach nestle into little puff pastry bases, add an egg on top and to make it interesting for kids, add some grated cheese too.

Don’t you think this beautiful looking brunch is portrayed so nicely in these pictures?

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Makes: 4

INGREDIENTS:

1 Puff Pastry Sheet (thawed)
1 Tomato
3/4 cup Spinach Leaves
2 Eggs
1 tsp Mixed Herbs
Salt, to taste

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STEPS TO FOLLOW:

  1. Wash and roughly chop spinach leaves. Cut the tomato in medium-thick slices too.
  2. Cut 4 equal sized squares of puff pastry sheet and make a square on edges keeping 1 cm distance.
  3. Place an aluminium foil over baking tray and arrange these sheets on it.
  4. Spread spinach leaves and put tomato slices over it. Sprinkle salt and herbs on top.
  5. Bake in pre-heated oven on 200 degrees for 5-7 mins.
  6. Take 2 of them out and break an egg on top carefully. Again sprinkle a pinch of salt and herbs (cheese too, if you prefer to make it for kids).
  7. Put them back in a tray and bake for 7-8 mins more or until egg white is set.
  8. By the time, vegetarian ones will be ready to take out.
  9. Serve them hot with a cuppa tea/coffee/juice!

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SJ’s NOTE:

  • Reason behind making cuts on edges to allow the sheet puff up and be flaky from sides as moisture in center doesn’t puff up too much.
  • Why I baked once and then put an egg over it to re-bake? Well, sides will puff up and it will make cavity for an egg to settle :)