Atta Mathri for Holi

Here is my first entry for "Jihva for Ingredients". This month it happens to be Wheat.

JFI - Wheat

I tried out baked Atta Mathri for Holi this time. For sweet dish I opted for my regular Kalakand.

Kalakand
I followed Sandeepa's Kalakand recipe to the ‘T’ and it has never failed me. Every time I prepare it, I thank Sandeepa for letting know such an amazing yet simple technique to prepare this yummy sweet dish. With my busy schedule, I always have it as a fallback dessert recipe for a special occasion.

kalakand-for-deepavali

Atta Mathri


Ingredients

1 cup Atta (Wheat Flour)
¼ cup Kasturi Methi leaves (dried Fenugreek leaves)
1 tsp Ajwain (Carom seeds)
1 tsp Jeera (Cumin seeds)
1 tsp Red Chilly powder
½ spoon Amchur (dry Mango powder)
¼ tsp Sugar
¼ cup of melted Ghee (Clarified Butter)
Water as required
Salt to taste

Steps

1. Heat the oven at 350 degree.
2. Mix all the ingredients and knead the dough. The dough should to be left little harder than what one would keep for making regular rotis/ chappatis.
3. Divide up the dough into small balls
4. Using the rolling pin flatten the balls into small tortilla like discs
5. Using a knife/fork, prick few holes and cuts. This will prevent the dough from puffing.
6. Bake them for 15 min or till golden brown.
7. Serve with hot mango or chilly pickle. You can even store this in an air tight container for a week.

Ragging should be fun not this

I finally decided to get back to blogging and write a recipe but then decided to catch up on the holi pictures, fun facts and the news going around before I sit.

I know no one would go to hinduonline to do that but then I grew up in Chennai and reading "The Hindu" used to be a ritual every morning. Though “Times of India” and rediff have all the masala and gossips but still reading the hindu makes me feel closer to Chennai.

Sadly the front page carried this news and my heart goes out to the family. My prayers are with them.

“My son complained of ragging but I never imagined it would come to such a pass”