A sense of rejuvenation entwines me as I hit the publish button.Being out of touch for more than 4 months, a part of me always felt incomplete,unfulfilled. While I was away, I realized the role of blogging in my life – I missed it. Thank you so much for all your kind emails, tweets & messages. I knew I had to be back in action soon. I am doing better than before & hope to update this space often now.
Last few months have been rough, less of ups, lots of down. Keeping health issues aside, my mind was irrational, loud & restless. I had loads to complain & challenge. I denied the things which came my way, I failed to handle them. Sometimes, life takes its own course and no matter how hard you try to tame it, it does not reciprocate. The very fact that I felt a certain way at that point in my life, I had no choice but to understand that this was meant to be.The sooner I did , the easier it got. The more I questioned : “Why me?”, the difficult it became. There was no force within me that could change the situation, no magic wand or a click of fingers to set it all right, all I got was inner strength to sail me through. When faith falters & hopes diminish, its best to reach out for that simmering potential inside to navigate, exactly what I want to do right now.
For long, I wanted to bake crackers at home,or let me put it this way- I wanted to experiment with savory, whole grain flour baking with an indian touch.I tried the cracker recipe below with a mix of whole wheat & fine wheat flour a couple of times, but it left me wanting for more – something more healthy perhaps? and simple,crispy, spicy too at the same time.Not the most fancy looking crackers around- these are spiced similar to deep fried indian snack – mathri and I think I got what I was looking for this time. Bajri or millet is a gluten free, whole grain widely popular in India to make porridge, flatbreads or pancakes. I did not like it much the first time I ate it but now, its an acquired taste for me especially when I want a break from carbs.
The dip to go along is made with chana (split bengal gram) lentils, which is my new found way to eat them. Rated lowest GI (glycemic index) lentils, these score high when it comes to an earthy, nutty taste.Chana dal yields better amongst lentils to dip-making coz they do not turn into a slimy mush if cooked properly. Easily available in indian stores & tasting similar to garbanzo beans, these lentils are something you would want to stock on.
P,did not care much for the crackers but liked this dip.He polished it off with baked potato chips in the name of healthy food.I found myself snacking on these batch after batch. Somehow the combo is addictive – reminds me of the rajasthani meals at Dilli Haat – bajra roti & masala chana dal.
Yield – About 2 dozen
- 1 cup fine bajri atta (millet flour)
- 1/2 cup atta (whole wheat flour)
- 2.5 tbsp olive oil
- 1/4 tsp ajwain (carom seeds)
- 1/4 tsp red chilli flakes (optional)
- 1 tsp salt
- 1/2 cup + 3 tbsp water (or as required for kneading the dough)
- 1 cup chana dal (split bengal grams)
- 1/4 tsp turmeric powder
- salt to taste
- 3 cups water
- 4 cloves garlic,chopped
- 1 ” fresh ginger shoot, chopped
- 1 serrano chili, chopped (remove seeds to adjust heat)
- 1/4 cup cilantro, chopped
- 1/4 tsp roasted cumin seeds
- 1/2 tsp garam masala
- 1 tbsp fresh lime juice
- 1/4 cup olive oil + more to drizzle
Soak the chana dal in water for atleast 6 hours or overnight. Pressure cook the dal along with turmeric powder & salt in the soaking liquid on high for 2 whistles. Alternatively you can cook the dal in a pot with lid (for about 40-45 minutes) till tender.
Note : This recipe has a strong garlic flavor. You can reduce or omit garlic quantity as per your liking.
Enjoy & Thanks for stopping by!