GRAHAM CRACKERS

Graham Crackers was one ingredient that showed up a lot of times in a lot of recipes that I researched for. Since they were difficult to find in the area around my place I had to look out for other options.

So looking around and searching around for the recipe for Graham Crackers, came across this wonderful youtube channel of Gemma Stafford. Her recipe looked easy enough to give a try. The entire recipe is completely hers, and I must say they turned out pretty decent. So here is her recipe for Graham Crackers.

GRAHAM CRACKERS

INGREDIENTS

Whole wheat flour	2 cups
Light brown sugar (blitz a little if the sugar is grainy)	1 cup
Baking soda	1 tsp
Cinnamon pdr	1 tsp
Salt	¾ tsp
Butter chilled cut in pieces	7 tbsp
Milk	3 tbsp
Honey	⅓ tsp
Vanilla extract	2 tsp

METHOD:

1.       In a food processor add in the wheat flour, sugar, baking soda, salt, cinnamon pdr and blitz it all together to combine.

2.       To it add in the chilled butter and blitz till it forms coarse bread crumb like texture.

3.       In a separate bowl mix together the milk, honey and vanilla.

4.       Gradually add in the wet ingredients to the dry ingredients and blitz in shorts bursts till they combine all together.

5.       Remove out on to a working counter.

6.       Bring it all together to form into a dough. Make sure you do not knead as that will form gluten in the mix and make it chewy.

7.       Wrap it up in cling film and allow to refrigerate for around 2 hours.

8.       Remove, use a little flour for dusting if required and roll out to form a rectangle.

9.       Instead of making one big rectangle, I divided the dough into 4 portions and rolled them out separately.

10.   Cut them with a round or rectangular cookie cutter. I had neither of them handy so used free hand. So the crackers are not uniform in shapes.

11.   Give an imprint of a line in the centre of your cracker shape, but do not cut through.

12.   On either sides of the line make small 4 indentations with the fork.

13.   Put them on to a greased baking tray.

14.   Bake in a preheated oven at 180° C for 10 – 12 min.

15.   You may have to turn around the tray half way into baking if your oven does not heat evenly.

16.   Allow to cool and remove them out on to air tight container.

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MEXICAN VEG ENCHILADAS

MEXICAN VEG ENCHILADAS

INGREDIENTS

Corn tortillas or wheat tortillas / chapatti  http://paripoornapaksiddhi.blogspot.in/2016/03/mexican-corn-tortillas.html	7 – 8 nos
REFRIED BEANS
Kidney beans OR baked beans	1 cup OR 1 tin
Olive Oil	2 tbsp
Garlic chopped	½ tbsp.
Onion chopped	1 no
Spring onion bulbs sliced	5 – 6 nos
Capsicum roughly chopped or sliced	1 no
Salt	T.T.
Chilli pdr	1 tsp
Chilli flakes	1 tsp
Cumin pdr	¾ tsp
Black pepper pdr	¾ tsp
Mix herb	¾ tsp
Oregano	½ tsp
Enchilada sauce  http://paripoornapaksiddhi.blogspot.in/2016/02/home-made-enchilada-sauce-mexican.html	1 cup + 2 cups
Coriander leaves chopped	2 – 3 tbsp
TOPPING
Sweet Corn Kernels boiled	½ cup
Red capsicum finely chopped	¼ cup
Yellow capsicum finely chopped	¼ cup
Green capsicum finely chopped	¼ cup
Broccoli finely shredded and par boiled	½ cup
Button mushrooms chopped and tossed in little olive oil till soft	½ cup
Jalapenos sliced	3 – 4 nos
Green and black olives	8 – 10 nos
Cheese grated (mozzarella / processed or whatever available)	1 – 1 ½ cup

METHOD

TOPPING

1.       Mix together the corn, broccoli, red, yellow green capsicum, and mushrooms.

REFRIED BEANS 

2.       Soak the kidney beans in water for 7 – 8 hours.

3.       Wash the soaked beans, add in 1 cup fresh water.

4.       Pressure cook them for 6 – 7 whistles till soft.

5.       Mash them a little. I used a hand blender and they got a little mushy, so try and avoid that.

6.       Incase you are using tinned baked beans then avoid steps 1 – 4.

7.       Heat oil, add in the garlic.

8.       Toss it a little, do not allow it to colour.

9.       Now add in the onions, saute a min and add in the spring onions. Again saute till they are soft and transparent.

10.   Now add in the capsicum and saute till the capsicum gets a little soft.

11.   Pour in 1 cup of the enchilada sauce and stir.

12.   Add in the cooked beans or baked beans and bring to a boil.

13.   Add in the salt, chilli pdr, chilli flakes, cumin pdr, mix herbs, oregano, pepper pdr and stir all in.

14.   Finally add in the coriander leaves and mix. Allow to cool.

ASSEMBLING

15.   In a baking pan, spread the base of the pan with the enchilada sauce.

16.   Take a tortilla and spread a large spoonful of the refried beans in the centre.

17.   Sprinkle a little of the veggies topping over the beans.

18.   Sprinkle little grated cheese on it.

19.   Roll the tortillas over the filling.

20.   Line them on the baking tray on the sauce.

21.   Continue with the rest of the tortillas / chapattis and arrange them on the baking tray.

22.   Spoon a little of the sauce over the arranged tortillas.

23.   Sprinkle over with the remaining veggies.

24.   Sprinkle over with grated cheese and sprinkle the jalapenos and olives on top.

25.   Bake in a preheated oven at 180˚ C for 15 – 20 min.

26.   Serve hot with sour cream and tomato salsa.

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BAKED BAJRI DISCS

BAKED BAJRI DISCS

INGREDIENTS

Bajri flour / pearl millet flour	1 cup
Rice flour	¼ cup
Til seeds / sesame seeds	2 tbsp + 1 tbsp
Oil	2 – 3 tbsp
Red chilli pdr	1 tsp
Salt	T.T.
Sugar	½ tbsp
Garam masala pdr	½ tsp

METHOD:

1.       Mix together the bajri flour, rice flour, 2 tbsp sesame seeds, chilli pdr, salt, sugar, garam masala pdr.

2.       To it add the oil and mix. The flour should be able to take the shape of your fist when you press it.

3.       Add a little hot water as required and knead to a soft smooth dough.

4.       Divide into 3 – 4 portions. Roll each portion with the help of a little flour into a little thick circle.

5.       Sprinkle a little more sesame seeds on top and lightly pass a rolling pin over to stick them in.

6.       Dust the edges of a round cookie cutter and cut out circular portions.

7.       Arrange the cut out portions on a baking tray.

8.       Baste them with a little oil.

9.       Bake at 180°C for 5 – 6 min.

10.   Keep on checking them after half time. As they get ready, you will not miss the garam masala aroma.

11.   Make sure you remove them as soon as they are ready, or they will burn easily.

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