Saturday, 22 October 2016

How To Make Namkeen Khaja / Trikoni Mathri

Trikoni Mathri or Namkeen Khaja – A crisp and layered savoury cracker

Mathri (or Matthi) is a very popular snack of India. Names and pronunciations vary across different states but the approach remains the same. Usually it is made with refined flour but can also be made with wheat flour and gram flour if you want to avoid using refined flour. You should always add a little amount of semolina and rice flour added to the flour to make the mathris extra crisp.

I usually make Punjabi masala mathri which has crushed peppercorns, coriander seeds and cumin are added in a good quantity. There are some other versions of Mathri which need some extra time to shape but are totally worth the effort. Such as the Crispy karela or Champakali (which is a very popular snack and chat of Uttar Pradesh). Or the Khajali (which is rolled and shaped in spiral layers). A different approach towards mathri making are Moong daal sticks made with moong daal and wheat flour. The version made here is the Khaja. You can try these different Mathri recipes for the coming Diwali.

You can flavour the khaja with your choice of ingredients – you may add cumin or fenugreek instead of ajwain and can add half wheat flour and half refined flour instead of using only refined flour. Light and airy due to the extra layers in it – you can go through quite a few of these once you start. Khaja are served in various ways. With yogurt and chutney as a chaat. Or with pickle and tea (my favourite). Or just had by themselves. Make sure you make a lot of it – and keep them stored in airtight box. You will be surprised on how fast will you run out of the entire stock. It lasted two days in my household of five. Haha!

Khaja / Trikon Mathri

Namkeen Khaja / Trikoni Mathru
A crisp and layered Indian style savoury cracker
Servings Prep Time
15mathri 10minutes
Cook Time
Servings Prep Time
15mathri 10minutes
Cook Time
  1. In a big bowl take refined flour, semolina ,salt, pepper, ajwain and mix well.
  2. Add cooking oil and rub it well with your fingers.
  3. Add water and make a medium stiff dough.
  4. Cover and let the dough rest for 15 minutes.
  5. Rub and knead it again and then make small equal size balls from the dough.
  6. Take a ball and roll to make a thin poori.
  7. Apply little ghee on half portion and then fold gently it to make half moon but don't press it.
  8. Then apply ghee on the half moon and then fold it again to make a triangle .
  9. Prick with a fork 2-3 places and then seal it by inserting a clove.
  10. In a deep wide pan add enough oil to deep fry.
  11. When it become medium hot then slide few mathris and then lower the heat.
  12. Deep fry till they become nice golden in colour.
  13. Drain on a paper napkin to absorb the extra oil.
  14. Store in a airtight container when they cool down completely.
  15. Serve with some pickle, chutney and tea.

The post How To Make Namkeen Khaja / Trikoni Mathri appeared first on Maayeka. Indian home recipes - just like Maayeka!

Friday, 21 October 2016

Halloween Bark

 photo DSCN9403_zpsfwe7xota.jpg

I recently put together some little Halloween Gift bags for the children of a friend of mine.  I wanted to do something special for them because just a few weeks ago on FHE (Family Home Evening) they had popped over with some lovely cookies for us.  It really touched our hearts that they would do something like this for us and so I wanted to do something nice in return.  And so I did what any mom or nan would do at this time of year, I made them some Halloween treats!

 photo DSCN9384_zpszbdbckag.jpg

Halloween bark.  Its such a simple thing.  I had long planned on making some as I had been gathering the ingredients for a few weeks. It made it all the more special that I also got to make it for some lovely children!

  photo DSCN9387_zpszrxmk9em.jpg

I had bought the candy corn mix on Amazon.  I loved it because it had Indian Corn, Candy Corn and pumpkins in it.  Perfect for this use. I bought the autumnal coloured smarties at Hobby Craft.  They were right by the cash and caught my eye.  I bought my googlie eyes there also.

 photo DSCN9386_zpsfknf17sv.jpg

The googlie eyes really make it.  Without them this would simply be melted chocolate with some candy thrown on top.  I also added Dolly Mixtures and some mini Oreo Cookie biscuits.   Altogether it looked just great!  This is so easy to make and you can adapt it to whatever toppings you can find, or even use dark or white chocolate or a mix.  Kids love it.  You should have seen their eyes light up.  Made me smile big time!

 photo DSCN93831_zpsoh9qwpth.jpg

*Halloween Bark*
Makes about 1 pound
I made this up for some neighborhood children as a treat for Halloween.  They loved it!  It's colourful and fun!  You can sprinkle whatever you want on top.  I used candy corn and pumpkins which I bought online from Amazon, smarties,  mini oreo biscuits, jolly mixture, etc.  The googlie eyes were the best part.  I picked them up at a cake decorating supply shop.  They really made the bark!

12 ounces (weight) of milk chocolate or candy melts (2 cups)
2 tsp white vegetable shortening
200g of small candies, etc.  (mini oreos, candy corn, m&m's, googlie eyes, etc.)  

 Have a baking sheet lined with parchment paper ready.  Spray the paper lightly with non cooking spray.  Set aside.

Place the chocolate and vegetable shortening into a medium sized microwaveable bowl.  Blitz on the 80% setting (medium high) for about 1 minute.  Stir.  If the chocolate still doesn't melt, blitz at 30 second intervals, stirring after each, until the chocolate is melted and smooth.  Pour onto the prepared baking sheet, spreading it out thinly.  I use the back of a metal spoon.  Sprinkle with your chosen Halloween Goodies, placing them haphazardly over the top of the melted chocolate.   Place in the refrigerator to harden.
Break into bits once firm.  I try to keep the googlie eyes together.  Store in an airtight container.

 photo DSCN9382_zpsvoipwqtd.jpg

Eddingtons had sent me this really neat pumpkin jack-o-lantern cake tin to use.  I was very keen to try it out.

Promise not to laugh  . . .

 photo DSCN9392_zpsfnk9vwqv.jpg

Haha, decorating cakes is not really my fort!  This pan actually made it a bit easier, because the indentations for the eyes, etc. baked right into the cake.

 photo DSCN9388_zpsch3i1nue.jpg

All I had to do was bake the cake and top with a glaze, and then fill in the indentations with some goulish cake decorations.

 photo DSCN9395_zpswuja1ckg.jpg

I thought it was pretty gruesome anyways.  I used  Mary Berry's all in one plain sponge recipe.  You just bang it all into a bowl and whip it together.

The Eddingtons Spooky Pumpkin Cake Tin can be purchased online at Ocado for £3.20.  It is non-stick and dishwasher safe.  The non-stick coating makes for an easy and clean release.  I only spritzed the tin with some low fat cooking spray prior to baking and cean up was very easy as well.

Again, don't laugh at my decorating skills . . .

 photo DSCN9396_zpsbmu44vty.jpg

I also made them bat cookies and ghost cookies using a recipe for buttery cut out cookies I found on the Land O-Lakes website.   I glazed them with a simple icing sugar glaze, which I left plain for the ghosts and then tinted black for the bats and the ghost eyes.  Those googlie eyes came in really handy once again for the bat's eyes!

 photo DSCN9389_zpszh2hqu2x.jpg

I used Eddingtons bat, ghose and pumpkin cookie cutters, also available online at Ocado, for £1.20 each.  They are made from high quality poly resin coated stainless steel and simple to use and clean.   They're great!  I had no problems with any dough sticking to them at all.

 photo DSCN9384_zpsuoetbcxn.jpg

And now I think I have answered that age old question I keep being asked, which is why don't you apply to go on the GBBO?  Why?  See above.  I can bake great cookies, quick breads, pies and cakes, but I am sadly lacking in the patience and finer skills needed for great decoration and I am hopeless at breads most of the time.  Thankfully Halloween baking means that things actually look better if they are a bit ghoulish!

 photo DSCN93832_zpsqygjtxby.jpg

Happy Halloween!

Teenage Brain Surgeon

Chicken, Sausage, Peppers, and Potatoes – Name That Dish!

It’s kind of nice when the name of a recipe is simply what’s in it, as is the case with this pan of roasted chicken, sausage, peppers, and potatoes. As soon as you see the words, you know exactly what you’re getting into. 

The only problem is, “chicken, sausage, peppers, and potatoes,” uses up a lot of characters on Twitter, so if you did have an idea for a shorter and/or catchier name, I’m all ears.

By the way, the two most important things here are not on the ingredient list. That would include a large, heavy-duty roasting pan, as well as a very hot oven. Hopefully, you have something similar to what I used, but if not, you can divide everything up between several smaller casserole dishes; or even use those large, disposable aluminum pans.

I went with hot Italian sausage here, since it so highly-seasoned, but you can really tailor a dish like this to your personal tastes, by switching up what you use, as well as the herbs, and seasonings. No matter what you include, just be sure to season generously, and leave it in the oven long enough. We want everything beautifully caramelized, and our chicken fork tender. I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:
4 large Italian sausage links
1 tablespoon olive oil, plus more as needed
6 to 8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt, plus more as needed
freshly ground black pepper to taste
2 large handfuls, seeded and cut sweet peppers
1 sliced small red onion
1/2 sliced yellow onion
4 large Yukon Gold potatoes, quartered
2 generous teaspoons dried Italian herbs (I actually used an “Herb de Provence” herb blend, which included rosemary, thyme, oregano, marjoram, basil, parsley, and lavender)
fresh Italian parsley to garnish, optional

Chef JD's Comfort Cuisine: Eastern European Style Head Cheese Platter

Chef JD's Comfort Cuisine: Eastern European Style Head Cheese Platter:

Spiced Pear Muffins - Vegan

I'll be the first to admit that baking does present greater challenges than most of the dinners I cook because the chemistry is usually more precise, but in the case of muffins, only a few fundamentals are necessary to understand and you'll get perfect muffins each and every time. It is important to measure out the dry ingredients separately from the moist ingredients and then stir the moist ingredients into the dry ingredients until just combined without over-mixing. In fact, if you are looking to encourage someone to experience the joys of homemade baked goods in their own kitchen, muffins are a good start. They are also a great way to get kids interested in baking too. Not only is the process relaxing and easy, but the end result is a...

This is a summary only. Visit for full recipes and photos!
Related Posts Plugin for WordPress, Blogger...

Design by Free WordPress Themes | Bloggerized by Lasantha - Premium Blogger Themes | Online Project management