Phool makhana bajra cookies/ Foxnut pearl millet cookies

Phool makhana bajra cookies/ Foxnut pearl millet cookies 

Makhana bajra cookies are one of my favourite cookies. These crunchy cookies are very easy to make. 

Quick tip -

1. Phool makhana powder/ Foxnuts powder - dry roast phool makhana till golden and crunchy. Let it cool completely. Pulse it in a mixer jar to a fine powder. Ready to use.

2. Before using almonds dry roast them properly. Let it cool completely. 

3. Butter should be at room temperature.

4. Time of baking varies from every oven.

5. The cookies when hot will crumble. They will harden as it cools completely. 

Ingredients -

2 cups makhana powder/ foxnut powder

1 cup bajra flour/ pearl millet flour

1/8 tsp baking soda

Pinch salt

1 cup almonds (dry roast)

2 tbsp olive oil

50 grams unsalted soft butter

1 cup powdered jaggery

2 tbsp coconut powder

1/2 cup warm milk 

Method -

1. In a mixing bowl mix makhana powder, bajra flour, baking soda,  salt and coconut powder. 

2. Add powdered jaggery and mix. 

3. In a grinder jar add almonds and olive oil.  

4. Grind it. 

5. At first stage it will turn into powder. Scrap it from the sides. Keep grinding it. 

6. Keep grinding it. After a while it will turn into sticky butter. 

7. Almond butter is ready to use. 

8. Add almond butter and normal butter to makhana bajra mixture. Mix well.  

9. Mix well with your fingers. 

10. Add warm milk little by little and mix. 

11. Add milk little by little and knead.

12. Knead it to a soft dough. Cover and keep aside for 10-15 minutes. 

13. Roll the dough with rolling pin. 

14. Spread chocolate chips on it. Cut in different shapes using cookie cutter.

15. Arrange them on the greased oven proof tray lined with foil paper. 

16. Preheat oven at 180°C for 10 minutes. Place the tray inside the oven and bake for 20 minutes. 

17. Remove it from the oven and let it cool completely for 15 minutes or so. 

18. Phool makhana bajra cookies are ready. 

19. Store in air tight container. 

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Baked taco shells

 Baked taco shells 

Baked taco shells are guilt free crispy shells prepared with whole wheat flour. These crispy shells can be stored for a month. 

Recipe notes -

1. Knead the dough tight.

2. It can be stored for a month in air tight jar.

3. Fill tacos with the filling of your choice. 

Ingredients - 

2 cup whole wheat flour

1/4 cup suji/ rava

1 tsp carom seeds

1/2 tsp salt

2 tbsp cooking oil

1/2 cup water 

Method - 

1. In a bowl add whole wheat flour, suji, carom seeds, salt and cooking oil. Mix well. 

2. Crumble well. The flour will turn moist. 

3. Add water little by little and knead. 

4. Knead it to a tight dough. 

5. Divide the dough into equal parts. 

6. Rub few drops of oil on kitchen top. Take one part rub few drops of oil and roll it like a slightly thick puri. 

7. Take a small round shape cookie cutter or a small bowl and cut it in round shapes.  

8. Prick it with a fork.

9. Take wired rack. Place it on the wired rack. 

10. Preheat oven at 180°C for 10 minutes. Place it inside the oven and bake for 20 minutes. 

11. Remove it from the oven. Let it cool completely.  

12. Baked taco shells are ready. 

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Ragi butter cookies

 Ragi butter cookies 

Eggless ragi butter cookies are quick, easy, delicious and lip smacking cookies. Ragi is highly nutritious, naturally gluten-free and alkaline but these cookies are not gluten free as i had added multi grain wheat flour. These ragi cookies is a healthy snack. Goes well with a cup of hot milk or hot tea. 

Quick recipe tip -

1. Do not melt the butter. Keep the butter at room temperature it will become soft.

2. Incase using salted butter then don't add salt.

3. Do not add water.

4. Time of baking is different in every oven. Mine got properly baked in 20 minutes. 

Ingredients -

100 gms unsalted soft butter 

1/3 cup powdered jaggery

1/2 cup ragi flour

1/2 cup multi grain wheat flour

1 tsp cardamon powder

Pinch salt

1/2 tsp baking soda 

Method -

1. In a bowl sieve and mix ragi, multi grain wheat flour, salt, cardamon powder and baking soda. Keep aside.

2. In a mixing bowl add soft butter and powdered jaggery. Mix well using a spatula or a spoon. Mix until the mixture is creamy.

3. Add ragi mix in the butter mixture little by little and mix. Knead it to a dough. Cover and keep in the fridge for 20 minutes.

4. Take a small ball from the dough. Flatten it and make eyes with straw and smile with spoon. 

5. Arrange it in a oven proof tray lined with foil.

6. Preheat oven to 180°C for 10 minute. Place the tray in oven and bake for 20 minutes.

7. Remove from the oven and let it cool. Serve with a cup of hot tea or a glass of hot milk. 

Method with step photos -

1. In a bowl sieve and mix ragi, multi grain wheat flour, salt, cardamon powder and baking soda. Keep aside.

2. In a mixing bowl add soft butter and powdered jaggery. Mix well using a spatula or a spoon. Mix until the mixture is creamy.

3. Add ragi mix in the butter mixture little by little and mix.

4. Knead it to a dough. Cover and keep in the fridge for 20 minutes.

5. Take a small ball from the dough. Flatten it and make eyes with straw and smile with spoon. Arrange it in a oven proof tray lined with foil.

6. Preheat oven to 180°C for 10 minute. Place the tray in oven and bake for 20 minutes. 

7. Remove from the oven and let it cool. 

8. Eggless ragi butter cookies are ready.

9. Serve with a cup of hot tea or a glass of hot milk.

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Baked french fries

 Baked french fries 

French fries are always a hit among kids and adults. Baked french fries are lower in fat and healthier then deep fried ones. These baked french fries are parboiled, then coated with oil and seasonings. Then baked in oven till golden and crisp. A quick and easy dish which can be served as a side dish with dal, chapati or rice and can also be eaten as snacks. 

Ingredients -

2 potatoes

To taste black salt

1/4 tsp turmeric powder

1/2 tsp chat masala

1/2 tsp sesame oil

1 inch grated ginger 

Method -

1. Wash and peel potatoes. Cut them lengthwise. Wash them 3-4 times.

2. Boil water in a big bowl. Add potatoes and boil them for 3-4 minutes.

3. Drain it in colander. Wash with normal water.

4. Add potatoes in a bowl. Add black salt, turmeric powder, chat masala and sesame oil.

5. Add grated ginger and mix well. Keep aside.

6. Take oven proof tray. Line it with foil paper. Arrange potatoes in the tray.

7. Bake for 230°C for 15 minutes in preheated oven on top shelf. After 15 minutes mix potatoes and again bake for 15 minutes. Potato fries will turn crispy.

8. Take it out of the oven. Sprinkle lemon juice and mix. Serve hot.

Method with step photos -

1. Wash and peel potatoes. Cut them lengthwise. Wash them 3-4 times. 

2. Boil water in a big bowl. Add potatoes and boil them for 3-4 minutes.

3. Drain it in colander. Wash with normal water.

4. Add potatoes in a bowl. Add black salt, turmeric powder, chat masala and sesame oil.

5. Add grated ginger and mix well. Keep aside.

6. Take oven proof tray. Line it with foil paper. Arrange potatoes in the tray.

7. Bake for 230°C for 15 minutes in preheated oven on top shelf. After 15 minutes mix potatoes and again bake for 15 minutes. Potato fries will turn crispy.

8. Take it out of the oven. Sprinkle lemon juice and mix. Serve hot.

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