A rainy Sunday post noon,renders a perfect time for ginger spiced chai and fried food,isn't it? Don't all my fellow Indians crave for it???
Ah,well but the increasing dress sizes,the journey from 6 to 12 is so hard for the wall mirror to forget! So,here's a little change we would sip through our ginger spiced chai with some healthy baked snack.Most times one ends up eating the salty,trans-fat-full,store bought biscuits/triscuits.And that's really sad :(
A while ago,I had made the Potato-dill biscuits by chefinyou.They had turned out pretty well exhausting minimal resources.Was wondering if my leftover potato-bottle gourd soup could be used to make the triscuits that I plan to make using the base recipe by chefinyou.
Gladly decided to give it a kick!
Here's my ordeal:
Leftover business with pantry twists..
- 1. 4 c all purpose flour/maida.
- 2. 5 tbsp butter, softened
- 3. Salt to taste
- 4. 3 tbsp dried thyme
- 5. 2 c leftover potato-bottle gourd soup
- 6. 2-3 tbsp milk, as required (skimmed)
- 7. 1tsp.black pepper
- 8. 1tsp.ajwain/owa
- 9. 1 pinch baking powder
I have modified the original recipe to suit my ingredients/choices.In case you want to stick to the original one,use the link!
Mix It Up,Pile,Roll and Bake
1. Preheat your oven to 450F. Sift the flour in a bowl.
2. Add the butter, salt and the soup. Give it a stir until combined.
3. Add all the dry ingredients.Mix it up.
4. Make a soft, pliable dough by kneading with milk.
5. Roll out the dough on a well floured surface until fairly thin.
6. Cut into desired shapes,I chose the diamond shape-similar to the triscuits :P
7. Grease a baking sheet, place these cakes on it and bake for 20-25 minutes or until risen and golden.
Loved eating these crunchies! Hope you guys would do so soon!!
ps:my new camera is on its way,so the photos are on my husbands iphone4.they will see the light soon :P (anybody listening?)