Mathri (Salty Wheat Crackers)

1 1/2 C unbleached flour or finely milled whole wheat flour
1/2 C sooji (cream of wheat), fine (If you don't want this, you can add in 1/2 C more of the flour above)
1/4 C oil
scant 1/2 C water
1 tsp salt
1 tsp fresh ginger, finely chopped (optional)
1 tsp green chile, finely chopped (optional)
Either 1 tsp ajwain (carrom seed) (optional), or 1 tsp dried methi leaves (fenugreek) (optional)
Oil for frying

Mix the flour, cream of wheat, salt and oil.  Thoroughly incorporate the oil into the flour with your fingers, until the mixture is crumbly.  Add in any of the spices listed above.  Now add in the water, and work the mixture into a ball.  This will take time, as the mixture is quite dry.  After gathering the mixture into a ball (this may take upto 10 minutes), work it for another 5 minutes, to make it soft.  Cover and keep aside for 20 to 30 minutes.  Note: you may want to try mixing the dough in a food processor.

Heat oil in a wok.  Once the oil is hot, turn the heat to medium low.  Break off small balls of dough, and roll out (not too thin).  Using a knife or fork, stab the resulting mathri, so that it does not puff up when it is fried.  Add the mathri to the oil, and fry on low heat until light golden.

Eat plain or with pickle.  Makes a great snack with tea.  This lasts for a few weeks, so it is great to take on trips.

Bread Upma

2 cups chopped bread
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 teaspoon mustard seed
1 teaspoon turmeric powder
1 tablespoon white lentil (split urad dal)
3 curry leaves
1 red chili
1/2 cup buttermilk or water
1- 2  teaspoon oil
salt

Generally day old crusty bread is used for this recipe. I like to use rustic bread like Pugliese bread. Heat a teaspoon of oil in a wok. Add mustard seed, split urad dal(white lentil), red chili,curry leaves and turmeric powder. Once the mustard seeds begin to splutter, add the onions and bell pepper. Saute until the onions and bell pepper are cooked. Toss the bread cubes in buttermilk/water to coat them. Using buttermilk, gives the bread a tangy taste. If you don't like buttermilk or for a vegan option, use water. Add the bread cubes to the wok. Stir to incorporate the bread cubes with the onions and bell pepper. Add salt. You can continue cooking the bread upma on the stove top for another 10-15 minutes until the bread cubes are crunchy.

Instead of cooking on the stovetop for 10-15 mintes, I prefer to put the bread upma in the oven for a crisp and crunchy texture. Preheat the oven to 320 degrees. Spread the bread upma on a tray and put it in the oven for 12-15 minutes.

Whole Wheat Sweet (Aata ka Ladoo)

Makes 40 ladoos

4 C whole wheat flour
2 C clarified butter (ghee), measure when melted
1/2 C slivered almonds (optional)
2 1/2 C finely granulated sugar or powdered sugar

Add the clarified butter and wheat flour to a wok.  Roast on medium low heat for 30 minutes, stirring every few minutes for even roasting.  Add the almonds, and roast for another 20 to 30 minutes.  The total roasting time should be between 50 and 60 minutes, regardless of whether you add almonds.  Take the mixture off the heat, and let it cool, for at least two hours.  Add the sugar and mix well.  Store as is, or take fistfuls to bind into balls.  You will get about 40 ladoos.

Notes:  The quantity of ghee will have to be reduced to 1 3/4 C if you use whole wheat flour from the Indian store (it is lighter -- the kind used for making chapatis).  2 C ghee works if you use 4 C whole wheat flour such as King Arthur's or a brand from Whole Foods, or use a mix of 2 C whole wheat from the Indian store and 2 C whole wheat from Whole Foods.