Like any other kid that goes to daycare here, Ishaan loved goldfish crackers from a very young age. Although I was okay if he ate them at daycare, I like to avoid giving them at home. So I wanted to make something similar for him, where I could control the ingredients. One day I was searching for crackers recipe and I came across this and this . I bookmarked the recipe and forgot all about it. Finally yesterday I made them. Instead of all purpose flour, I used wheat flour(chapati atta), so they turned out little dense. For some extra flavor, I added cumin seeds and chilli powder. They tasted great. Next time I will make them a little thin and use finely grated cheese, since some were not very crispy.
Ingredients: 1 cup wheat flour 8 oz mild cheddar cheese 1/2 tea spn cumin seeds(slightly crushed) – optional 4 tbl spn unsalted butter 1/2 tea spn chilli powder – optional 4-5 tbl spn water Salt
Method: Mix everything together to make a dough. While adding water, add 1 tbl spn at a time till the dough comes together nicely. Wrap in a plastic wrap and refrigerate for 3-4hrs. Preheat the oven at 350F. Roll the dough into 1/8 inch thin sheet. Remember, if you make them too thick, they do not become crispy. Cut them into required shapes. Bake for around 18-20 mins till they get a golden color. I checked them after 15mins and then kept them again for couple more minutes. Let them cool to room temperature, serve.
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We have few jackfruit trees in our garden. During the season, we make many dishes from the raw fruit. This is one such dish which happens to be very popular among Konkanis. Some call it Chakko chane ghashi, we call it chakko chane randayi (In our Konkani, randayi is any side dish which is watery in consistency).
At my home, we usually like to make jackfruit-dal randayi which gets its aroma from teppal. Chakko-chane randayi is a nice variety with simple ingredients that are easily available everywhere.
Ingredients: 2 cups raw jackfruit pieces 1 cup chana (chickpeas) soaked overnight 1 cup coconut 4 – 5 red chillies 1/2 tea spn fenugreek seeds 2-3 kokum pieces or use tamarind Salt Oil 1 tea spn mustard seeds 5-6 curry leaves 6-7 drumstick(maskasangi/mashinga sangi) pieces (optional )
Method: Cook chana and jackfruit pieces separately in a pressure cooker. Cook drumstick (if using). Heat oil and fry fenugreek seeds. Grind them with coconut, red chillies. Add the masala to the chana jackfruit mixture and cook. Add kokum and salt. Cook for about 4-5 minutes. Heat oil and add mustard. After they start popping, add curry leaves. Add it to the randayi and serve with rice or chapati.
Serves : 3-4 Preparation time : 30mins
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