Tuesday, 28 July 2015

Oats Wheat Flour Digestive Cookies / Oats Digestive Cookies / Eggless Oats Digestive Cookies

I remember my office days which were fun-filled as well as hectic. Sometimes less work and sometimes too much work that we had no time to go for lunch even. At times I used to be very hungry if the lunch was delayed or if I had to stay back at office till late evening. Moreover, hunger used take away my concentration from work and it used to take more time. So that time my colleague used to save me from hunger. She used to keep a packet of biscuit in her drawer and later I followed the same. Yes it is better to have one or two biscuits instead of staying at empty stomach. Why I was talking about my office days because today I am going to share a recipe of healthy cookies.
You can prepare them over the weekend and carry in a small snack box and eat whenever hungry. The recipe calls for very few ingredients and it is an eggless version. Even you can enjoy these oats digestive cookies with your evening tea on a relaxed weekend.

Oats Wheat Flour Digestive Cookies / Oats Digestive Cookies / Eggless Oats Digestive Cookies


Whole Wheat Floour / Atta - 1 cup
Oats Meal - 1 cup
Butter - 100 gms
Baking Powder - 1 teaspoon
Powder Sugar - 3/4 cup
Milk - 1/4 cup


1. Take oats into mixer grinder and make a fine powder.

2. Now take oats powder, whole wheat flour, baking soda and powder sugar in a bowl. Mix them together.

3. Add melted butter and mix it again. It will form breadcrumb like texture.

4. Finally add  little little milk and knead a smooth dough. Do not add all the milk once at a time. Use the milk as required not more than that.

5. Allow the dough to rest for 10 minutes. Now rollthe dough into a thin sheet  (2 to 3 mm) and cut using a round cookie cutter.  Prick the middle of the cookie using a fork.

6. Now place them on a tray lined with butter paper.

7. Preheat oven at 180 degree C for 10 minutes and bake them for another 10 minutes keeping on middle rack. Cool them and store in air tight container.

Sunday, 26 July 2015

Achari Mushroom

Achari Mushroom is flavourful dish of mushroom from Northern part of India. In this dish lot of whole spices are used which are normally used to prepare pickles. Hence the recipe gets the pickle taste and named as achari mushroom. Normally when we are heading towards weekend non vegetarians think about non-veg treats over the weekend or specially on Sunday. I would suggest don't look out for non-veg items this weekend and try this mushroom achari. I believe you won't regret and hopefully you would like to try this dish again and again.

Achari Mushroom


Button mushrooms - 250 gms
Onion - 1 medium, chopped
Asafoetida - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Onion seeds (kalonji) - 1/2 teaspoon
Fennel seeds (saunf)- 1/2 teaspoon
Mustard seeds - 1 teaspoon
Fenugreek seeds (methi dana) - 1/4 teaspoon
Ginger Paste - 11/2 teaspoon
Garlic Paste - 1 teaspoon
Red chilli powder - 1 1/2 teaspoons
Turmeric powder - 1/2 teaspoon
Black salt (kala namak) - 1/2 teaspoon
Salt to taste
Mustard oil - 3 tablespoons
Vinegar - 3 tablespoons


1. Clean and wipe the mushrooms. Now separate the stems and caps of the button mushroom. Chopped the stems and keep them aside. Now cut the caps longitudinally either into two or four pieces depending on the size.

2. Heat oil in a pan and add asafoetida, cumin seeds, onion seeds, fennel seeds, mustard seeds, fenugreek seeds and sauté on low heat.

3. Next add chopped onion and chopped mushroom stems. Mix well and add ginger & garlic paste.

4. After that add mushroom caps and cook on medium heat. Next add spice powders including red chilli powder, turmeric powder, black salt, salt and give a good toss.

5. When the mushrooms are cooked add vinegar and cook till almost dry.

Friday, 24 July 2015

Dhokar Dalna / Cholar Dal er Dhokar Tarkary

Bengalis are non-vegetarians and you will rarely find any vegetarian in this community. In West Bengal, most of the families eat vegetarian food on Thursday as it is known as Laxmi Bar (Worship Goddess Laxmi for Peace and Prosperity). Onion and garlic are also considered as non veg hence most of the authentic vegetarian Bengali dishes are cooked without onion and garlic. If there is no non-veg Bengalis preferred to eat some special dishes like chanar dalna, posto or dhokar dalna on their vegetarian day. Today I will share Dhokar dalna. In this dish gram dal is used to make dumplings  and they are emerged in no onion no garlic gravy. Nowadays you get ready mix dhoka powder, but I prefer to prepare it from the scratch. Here is the recipe for our dear readers.

Dhokar Dalna / Cholar Dal er Dhokar Tarkary 


For Dhoka

Gram Dal/ Cholar Dal (without skin) - 11/2 cup
Asafoetida - 1/4 teaspoon
Cumin Seeds - 1 teaspoon
Salt to Taste
Sugar - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Oil - 1 tablespoon + 1 cup for deep frying

For Gravy
Tomato - 1 medium, sliced
Cumin Seeds - 1 teaspoon
Bay Leaf  - 2
Ginger Paste - 11/2 teaspoon
Turmeric Powder - 1 teaspoon
Potato - 2 medium, peeled & quartered
Salt to taste
Sugar - 1/2 teaspoon
Green Chilli - 2
Red Chilli Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Cumin Powder - 1 teaspoon
Oil - 2 tablespoon
Ghee - 1 teaspoon


For Dhoka

1. Soak the gram dal overnight and then grind it to make a smooth paste. Avoid adding water while grinding.

2. Now heat oil (1 tablespoon) in a pan and add asafoetida/hing and cumin seeds. Next add gram dal paste, salt, sugar and red chilli powder. Mix well and cook until the mixture leaves the side off pan.

3. Now grease a plate and spread the mixture over the plate keeping 1-2 cm thickness. Allow it to cool. Once cooled cut the pieces in diamond or rectangle or square shape.

4. Heat oil and deep fry these lentil cakes and Keep aside.

For Gravy

1. Parboil the potatoes (cook 70%) and keep them aside.

2. Heat oil and add bay leaf, hing and cumin seeds. Once the seeds start crackling, add tomato, ginger paste and green chilli.

3. In the mean while, take coriander powder, cumin powder, red chilli powder, turmeric powder and sugar and add 3 to 4 tablespoon water and make a thick paste.

4. Once the oil starts separating and the masala paste into it and cook well.

5. Next add potatoes and salt, cook for sometime (5 to 7 minutes).  Add 21/2 cups of warm water and cook for few minutes.

6. Finally, add the fried dhoka and boil for 5 minutes. Switch off the gas and add desi ghee on top.