Baked Indian Classic Mathri (Delicious Salty ShortBread Cookies)

In most Indian homes, Mathri is the common snack especially during tea time. These are not sweet but a savory cookies. They are generally deep fried and taste good paired with sour mango pickle. Living in a big family, my mother and my grandmother used to make these cookies. We kids had the duty of pricking the cookies with a knife or fork. Sometimes we used to write our initials with the knife so that we could claim that particular cookie as ours. These fried cookies taste especially delicious fresh from the frying pan. Since they have good shelf-life, my mother used to make a kilogram or two of cookies at a time. She used to store them in an air tight steel container and kept them on the top self of our kitchen cabinet. All her yummy goodies used to be in the top self, safely away from our greedy hands. But we sometimes used to climb to the top self to get those goodies 😉 (only in afternoon when my mother used to take a nap). How precious were the days back then!
Instead of frying, I bake these mathris. Tastewise, they are equally as good and contain less oil. It’s difficulty level? None; it’s very easy to make.
Mathri

Ingredients:
1+1/2 cup Whole Wheat Flour
1/2 cup All Purpose Flour
2 tbsp Semolina
1 tsp Sugar
1-1 1/2 tsp Ajwain seeds (carom seeds)
1 tsp Black Pepper Powder
1/4 tsp Baking Soda
Salt to taste
1/2 Cup Oil or Melted warm Ghee (Clarified Butter)
*for vegans use unflavored oil instead of Ghee
1/2 Cup Warm Water

Method:
Preheat the oven at 375 Degrees F.
In a large mixing bowl mix all the ingredients except oil and water.
Add oil/ghee to the flour mixture and mix well to incorporate. Now gradually add warm water (little by little at a time) to bring the dough together. Do not knead just make a ball of the dough. If the dough becomes very hard add some water. The dough shouldn’t be either soft or too hard to roll.
Put the dough on a slightly floured surface and roll with a rolling pin. Roll the dough to the 1/8th inch or desired thickness and cut them into round shapes. Prick the cookies with the fork so that cookies doesn’t puff while cooking.
In a baking tray lay the cookies and bake them on the middle rack for about 12- 15 minutes, After 5-7 mins keep a close eye on these as they brown very quickly. When they are light golden brown then these cookies are done. Cool them in a cooling rack. These have a good self life if kept in an air tight container.
It tastes yum with mango or lemon pickle.
*oven temperature varies from oven to oven so the baking time may differ.

Calcutta Style Chow Mien

I grew up in Calcutta and I love its street food. Whether it is phuchka or jhal muri or chinese or egg roll or mughalai or a typical indian ghugni, each and every food is to die for. I never had enough and especially during Durga Puja these delicacies seemed much tastier. It must be the blessings of Goddess Durga 🙂
We Indians love Chinese food so much that we reinvented Chinese food according to our own Indian taste. And trust me Indian Chinese tastes so good. And this Calcutta style Chow Mien is one of them.
I always make Chow Mien at home but somehow the street taste is always missing. Maybe because I make it hygienic and healthy 🙂
chowmien (Small)
The recipe follows:
The measurements are approximate. You can adjust the ingredients according to your taste.

Ingredients:
2 cups boiled string noodles
1 cup mixed vegetables(shredded cabbage, julienne carrots, thinly sliced bell peppers, green beans cut in 2 inches long)
1 medium sliced onion
1-1 1/2 tsp red chili flakes
1 tsp crushed garlic
2 Tblsp sesame oil
2-3 Tblsp soy sauce
1 Tblsp tomato ketchup
2 tsp hot red chili sauce (increase or decrease according to the taste)I use Maggie hot chili sauce
2-3 tsp vinegar ( I used rice vinegar)
Salt and crushed black pepper to taste

Method:
This recipe will be cooked on high heat.
Put the gas on high heat. Place the wok and add oil.
When the oil is hot add onion and sauté. Do not let the onion burn. When the onion becomes loose add garlic and after few seconds add all the vegetables. Sauté for 3-4 mins. Stir occasionally. When the vegetables look tender add cooked noodles.
Add salt, red chili flakes, black pepper, soy sauce, chili sauce, ketchup. Mix well and let it cook for 2-3 mins. Adjust the spices. Add vinegar and mix everything properly. Turn off the gas and sprinkle some chopped green onion. Drizzle some sesame oil ( it’s totally optional).
Serve hot.
*You can add scramble eggs too.