Chickpea Crackers

 INGREDIENTS

1 cup Cooked Chickpeas

½ cup Mozzarella Cheese or Cheddar

3 tbsp Instant Oats

2 tbsp Olive Oil

1 tsp Garlic Powder

1 tsp Red Chilli powder

1 tsp Salt or to taste 

 

PREPARATIONS

Preheat the oven to 180 degree C (360 degree F). Take a large baking tray and keep it ready.

Take chickpeas, cheese, oats, spice powders and oil in a blender jar and puree till smooth. The mixture will be super thick, so you might need to scrape the sides of the blender often for even grinding. 

The ground mixture will be like a soft dough. Take the dough and place onto a sheet of parchment paper. Now shape the dough into a rough rectangle and place another sheet of parchment paper on top. 

Now roll this gently until the cracker dough is evenly spread and slightly thin. If your oven is smaller, you might need to make this in 2 batches by dividing the dough in half. 

Peel off the top parchment. Use a pizza cutter to cut vertical and horizontally to form crackers. Use a toothpick to make Tiny holes all over the crackers. 

Place the parchment paper with the crackers on the baking tray or sheet and place it into the oven. Bake this for 25 to 30 minutes until the crackers are golden brown and looking crispy. 

Remove from the oven and let it cool down completely for 10 minutes. Now break it into shards and enjoy with your favourite dip. 

Once cooled, you can store this in a ziplock cover in the fridge. The crackers tend to go slightly less crispy after a day or two. Place it back into the oven for another 5 minutes to crisp it again. You can even bake this in an air fryer.

 

 

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Cabbage-Dal Vada

Ingredients

¾ cup chana dal

¼ cup urad dal

¼ cup tuvar dal

water, for soaking

2 cups cabbage, finely chopped

1green chilli, finely chopped

2 tbsp coriander, finely chopped

2 tbsp dill leaves, finely chopped

few curry leaves, finely chopped

1 tsp cumin / jeera

pinch hing 

1 tsp salt

oil for frying

 

Preparations

in a large bowl take ¾ cup chana dal, ¼ cup urad dal and ¼ cup tuvar dal.

wash and soak in enough water for 2 hours.

drain off the water completely and rest for 10 minutes.

blend to a coarse paste without adding any water.

transfer the dal mixture to a large bowl.

now add 2 cup cabbage, 1 green chilli, 2 tbsp coriander, 2 tbsp dill leaves, few curry leaves, 1 tsp cumin, pinch hing and 1 tsp salt.

squeeze and mix well combining the mixture well.

make a soft dough adding 2 tbsp of rice flour if the mixture is watery.

grease hands with oil and prepare small balls, flatten the vada.

and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.

also, stir occasionally till until the dal vada turns golden and crisp.

finally, serve cabbage vada hot along with masala chai.

 

 

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Cloud Bread is the Latest Food Trend and it is Delicious - No Carbs

I didn't think it possible to prepare bread with no carbs, but this recipe proved me wrong. Known as cloud bread, this carb, and gluten-free bread is soft, airy and fluffy, and so delicious - it practically melts in your mouth. It is an ideal replacement for traditional homemade bread, and it is also high in protein. 

So how do you make it? 

All you need is three ingredients: eggs, cream cheese and cream of tartar. The recipe below includes a couple of optional ingredients too - bits of rosemary were added for a more flavorful kick. The result? Patty-shaped bread, or as the name implies, clouds.

Ingredients  

3 eggs, separated 

3 tbsp cream cheese 

1/4 tsp baking powder (or cream of tartar) 

Optional:  

1 tbsp of honey (or a natural sweetener) 

Salt 

Garlic Powder 

Rosemary

Instructions:  

1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white. 

2. In one bowl, mix the egg yolks, cream cheese, and honey until smooth. 

3. In the second bowl, add 1/4 teaspoon baking powder (or cream of tartar if using) to the whites and beat the whites on high speed until they are fluffy, with firm peaks. The egg whites should have a whipped cream consistency. 

4. Then, fold the egg yolk mixture into the egg whites carefully and slowly, retaining, as much as possible the fluffiness of the egg whites. Do not let the mixture melt. 

 5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven. 

6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown. 

7. Remove from the oven, leave to cool and enjoy. 

Storage: Cloud bread may be stored in a container for three days on the counter and seven days in the refrigerator. It can also be stored in the freezer. 

Enjoy! This guilt-free treat works great as a hamburger bun or sandwich bread. You can toast it and enjoy with jam for a tasty breakfast.

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Perfect Baked Potato

 

Crispy, salty skin and a light, fluffy inside. No foil, a hot oven, and one simple test to check it's done. Serves: 4 

Ingredients      

4 russet (baking) potatoes, similar in size 

1 tablespoons olive oil 

1 teaspoons coarse salt 

Steps Heat the oven: 

Heat the oven to 425°F (220°C) and position a rack in the middle. A hot oven is what gives you a crisp skin and fluffy center. 

Scrub and dry: Scrub 4 russet (baking) potatoes, similar in size clean under running water and pat them thoroughly dry with a towel. 

Prick all over: Poke each potato 8 to 12 times all over with a fork. This lets steam escape so the potato does not burst in the oven. 

Oil and salt: Rub each potato all over with 1 tablespoons olive oil, then sprinkle with 1 teaspoons coarse salt. The oil and salt are what make the skin crisp and tasty. Do not wrap in foil, which just steams the skin soft. 

Bake: Place the potatoes directly on the oven rack (with a tray on the shelf below to catch drips) and bake for 50 minutes, turning them once halfway through. 

Test to see it's done: Slide a knife or skewer into the centre of the biggest potato. It should go in with almost no resistance. If it still feels firm, give it another 5 to 10 minutes. 

Rest and open: Let the potatoes rest for a few minutes. Then cut a cross in the top, squeeze the ends gently to open it up, and fluff the inside with a fork before adding your toppings. 

Extra Tips: The foolproof test: a baked potato is truly done when its inside reaches about 205°F (96°C), which is where the flesh turns light and fluffy. If you have a food thermometer, use it. If not, the knife-slides-in-easily test does the same job. Choose russet (baking) potatoes for the fluffiest result, and pick ones of similar size so they finish together. Skip the foil for crisp skin.

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Brazilian Sweet Corn Bake

A baked custard, a savoury-sweet pie, or a corn pudding with flair—call it what you like, but Pamonha Doce is Brazil’s way of showing off corn’s creamy side.

Traditionally steamed in corn husks, this baked version is fuss-free yet indulgent. A blend of corn, eggs, milk, and mozzarella creates a fluffy, golden bite that’s best served warm. Slightly sweet, slightly savoury, and incredibly satisfying—it’s the kind of dessert that works just as well at a brunch table as it does after dinner.

Ingredients

4 cups Fresh Corn Kernels

1 cup Milk

1 cup Sugar

2 Eggs

2 tbsp Melted Butter

1/2 tbsp Salt

1 tsp Baking Powder

1 cup Mozzarella Cheese

Method

Preheat the oven to 180 degrees Celsius.

Grease a baking dish of 8-inch square.

Cut the corn kernels from the cobs, husked.

In a blender, combine kernels, milk, sugar, eggs, melted butter and salt.  Blend until smooth.

Stir in the baking powder, most of the cheese.  Reserve some for the topping.

Pour the batter into the greased baking dish.

Sprinkle the remaining cheese on top.

Bake for 50-60 minutes until golden brown and set in the centre.

Let cool for 15-20 minutes and serve warm or at room temperature.

 

 

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Pecan and Blue Cheese Cookies

  Ingredients

 Blue cheese - 3.5 oz. (Roquefort or Danish blue - crumbles)

 Butter - 1 stick 

Olive oil - 2 tbsp. 

Powdered sugar - 1 tsp. 

Salt - 1 tsp. 

Ground black pepper - 1 tsp. (or 1/2 tsp chili powder) 

Flour - 1 and 1/4 cup 

Pecans - 1 and 1/2 cup (toasted and chopped -1 cup for the dough and 1/2 cup for the topping))

Preparations

 Place the butter, cheese, olive oil, salt, powdered sugar and black pepper (or chili) into a food processor. 

Blend until ingredients are well mixed. Add one cup of chopped pecans and flour, and work until a crumbly texture is formed. 

Remove the dough from the food processor and knead with your hands. 

Divide the dough into 2, mold each part into a log or long rectangle (for circles or squares). 

Sprinkle the 1/2 cup of pecans you have left on a baking pan and place the logs or rectangles on top of them. roll them over the pecans so that they stick. 

Wrap the dough in plastic wrap and cool in the refrigerator for about an hour or more before slicing the cookies. They can be stored in the freezer for 4 weeks. 

Heat your oven to 350°F (180°C). 

Remove the plastic wrap and slice into cookies. Place the slices on the baking sheet-lined pan. 

Bake them for about 13-14 minutes until they turn golden at the bottom around the edges and then transfer to a cooling rack.

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Savory Sesame Cookies

  

 These salty biscuits are a great way to start the day or end a meal. Anyone who knows the taste already knows that once you take a bite, you won't be able to stop. So, preheat your oven and treat yourself and your family to a few of these delicious savory cookies, but watch out - they're addictive!

Ingredients

Flour - 7 cups 

Yeast - 2 tbsp. 

Salt - 1 tbsp. 

Butter - 2 sticks 

Oil - 3/4 cup 

Water - 2 tbsp. (warm) 

Sesame seeds - 1 cup 

Egg - 1 ( use substitute)

Preparations

Preheat your oven to 400°F (200°C). 

Place the flour and yeast in a bowl and mix. 

Add all the other ingredients in order: salt, butter, oil and water, and work them lightly until you get a uniform dough. 

Take small pieces of dough and roll them into snakes, then use the snake to form a circle. 

Whisk the egg and water, pour the sesame seeds on to a flat plate, and dip each circle in the egg mixture and then in the sesame. 

Place the cookies in a baking pan and bake for about half an hour, until golden brown.

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Italian Classic Almond Biscotti

  

 Ingredients

2¼ cups flour

 ¾ cup sugar caster

eggs 2

lemon zest 1 tsp 

baking pdr 1 tsp

vanilla extract  1/2 tsp

raw unblanched almonds  1 cup

salt 1/2 tsp

 

Preparations

 Pre-heat the oven at 350°F (180°C). Cover baking tray with parchment paper. Beat eggs and the sugar. Next add the vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest. In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined. Finally, stir in any mix-ins the almonds in this case, or any other ingredients you want to use. For this quantity you can shape the dough into a log shape (see notes). Place the logs on a parchment-lined baking sheet. Press down with your hands to flatten the logs, you want them to be 3/4-inch thick to ensure even cooking. You can also use your hands to smooth and flatten the edges of the dough logs. Position oven rack in the middle of the oven and bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft (see notes). At this point lower the oven temperature to to 325°F (175°C). Place the cooked log on a cutting board. Slice the logs on the diagonal, pressing a sharp knife straight down into the dough (see notes). Place the cookies back on the baking tray, cut side up. Bake the biscotti a second time, for 12-16 minutes, until golden brown and crisp. Your cookies are now ready!

Notes

–If instead you double the qty to make a big batch or want to make smaller cookies, divide it into 2 logs.  – Be sure to let the baked biscotti logs cool 30 minutes before slicing. If you slice them when they are too warm, the cookies will crumble.

• Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.

 

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Smoky Roasted Chickpeas

  

 

Ingredients

• 1 15.5-ounce can chickpeas, rinsed, drained, and patted dry 

• 1 tbsp olive oil / any veg. oil

• 1 teaspoon smoked paprika / red chili pdr

Directions

1. Preheat baking sheet and oven to 425°F/ 220 C. Toss chickpeas in olive oil and paprika and spread on a rimmed baking sheet.

2. Roast until crisp, shaking pan halfway through, about 20 minutes. Time can vary depending on the size of your oven, voltage. 

    

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Peach and Blueberry Buckle

  

Ingredients

4 tbsp unsalted butter, at room temperature, plus more for the dish

1 2/3 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

1/4 tsp finely grated orange zest

1 large egg   

1/2 cup milk

2 cups blueberries

1 large peach, chopped

1/4 cup granulated sugar

2 tbsp packed light brown sugar

3 tbsp all-purpose flour

1/4 tsp freshly grated nutmeg

Pinch of salt

2 tbsp unsalted butter, at room temperature

Vanilla ice cream, for serving

 

Preparations

Make the cake: Preheat the oven to 375 degrees F. Butter an 8-inch square baking dish. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and orange zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it may look curdled). Add the flour mixture and beat, scraping down the bowl occasionally, until smooth. (The batter will be thick.) Stir in the blueberries and peach and spread in the prepared dish.  

Make the topping: Mix the granulated sugar, brown sugar, flour, nutmeg and salt in a small bowl. Work in the butter with your fingers until clumpy; sprinkle over the batter.  

Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Let cool at least 30 minutes. Serve with ice cream.  

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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