Thursday, May 28, 2015

Jeera Biscuit Recipe ,Eggless Cumin Cookies

Cumin flavored bakery style biscuits

Jeera biscuit are typical Indian bakery style biscuits,which are heavily flavored with the rich aroma of cumin and are sweet and salty in taste sooo different from the readily available sweet cookies popular now a days.
They taste great any time but are awesome with tea,so many childhood memories with these flavorful biscuits.These jeera biscuits are kept hidden in a big glass jar in my grand fathers personal almirah and at tea time he himself take out a plate full to distribute among all present at tea time and I often got some bonus biscuits .
The freshly baked biscuits taste heavenly and you can also add some ajwain/carom seeds along with cumin seeds or can only use ajwain for a change of taste. Taste great both ways.

bakery style cumin cookies biscuit

Prep time- 15 min
Baking time- 20 min
Difficulty level-medium
Spice level-sweet and salty
Cuisine- International
Yield- 20


  • Refined flour/maida - 1+1/4 cup
  • Sugar /chini- 1/4 cup
  • Unsalted butter /makkhan - 1/2 cup
  • Cumin seeds /jeera- 1 tbsp
  • Salt /namak - 3/4 tsp
  • Baking powder- 1/2 tsp
  • Baking soda- 1/4 tsp
  • Milk /dodh- 2 tbsp approx


Grind sugar to make a fine powder.

Roast 3/4 tbsp cumin in micro for  1 minute.

Sieve refined flour,salt,baking powder and baking soda and keep aside.

Preheat  the oven on 150 degree temp.

Take a big bowl and add soft butter (at room temp) and sugar and mix it well to make a smooth cream.

Then add the roasted cumin and the flour mixture and mix properly,

Add some milk to make a dough.

Now make a ball from the dough(I made 3 balls).

Put a butter paper or polythene sheet on a flat surface.

Then spread some cumin seeds over it

 Roll to make a smooth medium thick chapati.

 With a cookie cutter or a sharp lid cut into small biscuit,can use give any size and shape of your choice.

 Spread a butter paper in the baking sheet and arrange biscuits over it .

Keep the tray in the oven in the middle rack with both the rod on.

Bake for about 15-20 minutes,large gas oven may take some extra time ,do keep a watch after 12 minutes as each oven have little different setting .

When biscuit become light golden in colour,remove from the oven

Let the biscuit cool down completely .

Store in a airtight jar.

Monday, May 25, 2015

Mango Lemonade Recipe

Cool and refreshing drink of mint and mangoes

As the Summers are still here so mangoes are still in season. We all have our own favorite ways to enjoy this king of fruits,some just slice the fruit and enjoy it, some make desserts, pudding, pickles and so many different and creative recipes with mangoes are tried every season.My family favorite dessert  is - Home made Mango kulfi

Today I am sharing the quick and so refreshing mango mint lemonade drink, which have sweet and tangy flavours of mint , lemon and mangoes. Lemon and mint not only give flavour and taste to the drink but also balance the heat and sweetness of mangoes.I have added aerated water but you can also make it with chilled water.

mengo lemonade recipe

mango lemonade recipe

Prep time - 8 min
Cuisine - Indian
Difficulty level - easy
Type - beverage,cooler
Serve -2

  • Ripe mango/aam -1
  • Mint leaves / pudina - 10
  • Black salt / kala namak- 1/2 tsp
  • Roasted cumin / bhuna jeera -1/3 tsp
  • Aerated lemon drink or soda -1 can
  • Sugar - 3 tbsp
  1. Wash and peel mango skin and chop mango into small pieces.
  2. Add chopped mango pieces, mint leaves, sugar, salt, cumin powder and 1/4 cup water in a blender
  3. Blend it to make a smooth puree.
  4. Add the puree in the serving glass to fill it about 1/3 and add some ice cubes.
  5. Add aerated lemon drink over it and serve with a stirrer 
  6. OR mix puree and aerated drink in a pitcher,mix well and serve in glasses
Rub the glass rim with a slice of lemon and then in a plate mix some sugar,chili powder and salt .
Dip the glass rim in the sugar solution and then gently fill it with the lemonade

Note-If you are using water instead of aerated lemon drink then add 1.5 tsp of lemon juice at step-2

Thursday, May 21, 2015

Paneer Bhurji Sandwich

Toasted sandwich stuffed with spiced cottage cheese mixture.

As the summer vacations have started in Indian schools and kids are at home full time.So there demands for snacks keep the mothers busy all day.

kids loves bread in all forms either simple toast ,sandwiches or any snack made with bread.My children also loves bread and sandwiches,but now I realized that I have posted just few sandwich recipes in my blog so now during this vacation period I will try to post some quick and easy sandwiches.

My favorite is- Pineapple salsa sandwich ,  Mumbai style grilled potato sandwich, the popular Middle Eastern special  Falafel sandwich , Italain eggplant panini  but this paneer bhurji sandwich is very quick and mildly flavoured and an instant hit with kids, you can also add some chopped coloured capsicum and corn in it to make it more colourful and healthy.

grilled paneer sandwich

Prep time-5 min
Cooking time- 5-8 min
Difficulty level- easy
Spice level- mild
Cuisine- Indian
Type- snack,breakfast


  • Bread slices- 4
  • Cottage cheese/paneer - 1/2 cup
  • Tomato,chopped -2 tbsp
  • Green chili,chopped - 1/2 tsp
  • Fresh coriander,chopped - 1.5 tbsp
  • Pepper powder/kali mirch  - 1/4 tsp
  • Turmeric/haldi - a pinch of
  • Cumin seeds /jeera - 1/4 tsp
  • Salt /namak - to taste
  • Ghee or oil  - 1.5 tsp
  • Butter- 2 tsp
  1. Heat ghee or oil in a pan and add cumin seeds.
  2. When seeds start crackling add green chilies and stir.
  3. Add chopped tomato and stir fry for few seconds till they become soft.
  4. Add turmeric and mashed paneer. pepper powder,salt and stir fry for few seconds.(don't overcook else paneer will become hard and chewy)
  5. Sprinkle chopped coriander in the pan and mix.
  6. Apply butter on one side of each bread.
  7. Put a slice in the grill ,apply half the paneer stuffing over it.
  8. Cover it with another bread with butter side up and grill till golden in colour.
  9. Take out from the grill and slice into two pieces .
  10. Serve hot with tomato ketchup or any tangy dip of your choice or pack for lunch box.
1-You can also add some chopped bell peppers and boiled peas in it to make it more healthy and colourful
2-Can use tofu instead of paneer.

Tuesday, May 19, 2015

Neer Mor Recipe ,Spiced Buttermilk

Spiced butter milk- from South India

During summer season demand for fresh,healthy cooler and drink are increased. Fresh fruit juices, milk and yogurt based drink are good to have instead of those readily available fizzy drinks which are loaded with artificial color and sugar.
Buttermilk is a perfect healthy cooler to beat the summer heat.There are many easy and quick drinks to make with yogurt.
Neer More is a very popular,healthy and a slightly spicy palate cleaner from southern India.In Tamil its known as Neer Mor/More and in Malayalam its called Sambharam
Its quite easy and quick to make,as only few ingredients are needed to make it.Curry leaves impart a fresh flavour and the tempering gives a nice taste so don't skip any step if you want the authentic taste of neer mor.
The thickness of neer mor depends on individual preference,in a cup of yogurt you can add 2 part,3 part or even 4 parts of water,taste great anyways. You can easily refrigerate the leftover drink or make a big jug and use through out the day.Serve chilled and stay cool through out the summer :)

sambharam neer more

Prep time -10 min
Difficulty level - easy
Spice level - medium
Cuisine - Southern Indian
Type - drink,cooler
Serve -3

  • Yogurt /dahi - 1 cup
  • Water /paani - 2 cup
  • Green chili,chopped /hari mirch - 1
  • Ginger/adrak - 1/2 inch
  • Curry leaves /kadi patta - 10+4
  • Fresh coriander ,chopped /hara dhaniya - 1.5 tbsp
  • Salt /namak - 1 tsp
  • Asafoetida /hing- a pinch of
  • Cooking oil /tel - 3/4 tsp
  • Mustard seeds /rai- 1/2 tsp
  • Cumin seeds /jeera- 1/2 tsp
  1. Chop coriander,green chili ,ginger and curry leaves.
  2. Add yogurt and chopped coriander,chili,ginger and curry leaves in the blender and grind to mix.
  3. Now take out  the yogurt mix in a serving bowl.
  4. Add 2 cups of cold water and salt and mix well.
  5. Heat oil in a small pan,when it become warm add cumin and mustard seeds.
  6. When seeds start crackling add curry leaves and asafoetida.
  7. Add this tempering in the prepared butter milk.
  8. Add few ice cubes if you wish.
  9. Mix well and serve.
  1. You can adjust the quantity of green chilies according to your taste.
  2. Instead of coriander you can also add 4-5 leaves of mint.
  3. Addition of curry leaves and the tempering is a must in this ,so don't skip both .