Walnut and flaxseed savory cookies

Today has been a particularly lazy and boring day. Though its just 11 am, I already feel live we've been through the day several times over. So breakfast was a fuss free onion and tomato upma.

Lunch has been planned and I dont feel like attending to any of my daily chores. So I decided to bake cookies and keep myself constructively occupied.  I didn't plan this one and neither did I follow a recipe. I just wanted to make something that the husband can eat without thinking twice.

So it means - no sugar, no maida, no ghee / butter. What's good for controlling bad cholesterol - walnuts,  flaxseeds, garlic. So I just tried a recipe and its turned out quite well. :) all measures are approximate. .as I just went about with this intuitively.

1.5 cups wholewheat flour
About 3/4 cup pure olive oil
2-3 tbsp flaxseeds - lightly toasted
A fistful of walnuts - lightly toasted
A generous sprinkling of ajwain
A pinch of garam masala
1 tsp red chilli powder
A generous sprinkling of roasted garlic flakes.
Salt to taste
A pinch each of baking soda and baking powder
A little milk to bring the dough together

Put the toasted walnuts and flaxseeds into a mixie and pulse till coarsely ground. Mix with all other ingredients and make a smooth dough.

Cover and let it rest while you preheat your oven to 180 degrees. Then roll out the dough into a thick sheet and cut it into any shape you like. Lay it neatly on a greased baking tray and nake at 180 degrees for about 15-18 minutes or until golden brown.

Allow it to cool and store in an airtight container.

Mint tomato & Flaxseed chutney

One more to my list of coconut free chutneys.

2 tbsp dry roasted chana dal
1 handful mint leaves - roasted
3 small tomatoes - roughly cut
1 onion roughly cut and slightly sautéed
1 small sized ball of tamarind / 1 tsp tamarind paste
1/2 tsp sugar / jaggery
1 tbsp dry roasted flaxseeds
Salt to taste

Ghee, hing, mustard and curry leaves for tempering.

Put all the ingredients in a mixie and buzz it till It becomes a smooth paste.  Transfer into a bowl and add the tempering.
Can be had with dosas, idlis, chapati, and as a bread spread. Ek teer, kaee nishaan ;) One chutney, many uses!

Note : In my house most chutneys are made in batches and excess put in the fridge immediately.  They stay for up to a week. I dont add the tempering to the batch that goes into the fridge as I like the mustard seeds to be fresh and crunchy.