Homemade Cheese Crackers


If you are anything like me( I love sharp Cheddar cheese), this is a recipe that you must try. Its really easy and does not go wrong at all. It can also be customized to give it more flavor with herbs or spices. Can give store brought Cheezits a good run for its money. The trick is to use good sharp cheddar, the kind that has been aged for a longer period of time. I used the Wisconsin Cheddar from Trader Joes, aged for 9 months, turned out to be really good.

These crackers are also a great substitute for bread croutons in a good soup.



  1. All Purpose flour- 3/4 cup + a little for dusting
  2. Butter- 4 Tbsp, cut into small pieces
  3. Sharp Cheddar- 6 OZ( I used 3/4 of a 0.5lb slab), Shredded fine
  4. salt- 1 tsp
  5. Chilli powder or chilli flakes- 1/8 tsp
  6. Roasted cumin powder- 1 tsp ( Any herbs like dry rosemary or sage or spices can be used, its optional. I just experimented with Cumin powder)
  7. Ice cold water- 2 Tbsp approximately


Run the first 6 ingredients in a food processor till the mixture is crumbly. Add 1 TBSP of water and run again. If the mixture form a dough that just manages to come together, there is no need to add more water. Or else, add more water till the the mixture forms a dough that just barely come together.

Make a ball of the dough and keep in the refrigerator for about 2 hours. This makes the butter and cheese harden and the resulting crackers very crisp.

After about 2 hours, Preheat the oven to 375 Degrees F or 200 Degrees C. Take out the dough from the refrigerator and roll it on a silicon sheet or a piece of parchment paper into a sheet about 1/8 inch in thickness. Cut out the crackers into any shape you prefer. Separate the crackers and place them a few centimeters apart on a baking tray. Bake in the oven for 8-10 minutes, till the edges start getting brown. Turn them over and bake for an additional 5 minutes to make them crispy. Remove from the oven, cool well and store in an airtight container till they last( which I am assuming won’t be more than a couple of days) They are that irresistible.

Eggless Banana Cardamom Bread


It is sometimes nice when husbands and wives have an argument after a really long time, because they get a chance to make up in their own special way. Something like that happened at our place last evening. My Husband Hari made the the most amazing Banana Bread I have ever tasted. It was a revelation even to me, because he was baking after years and did not even ask for my help. The whole house was filled with the aroma of cardamom and bananas, a feeling that is difficult to explain. The taste is simply heavenly the next day and the bread is so moist, it is simply wonderful

I had to coax the recipe out of him, as he was a bit reluctant to share his secret:)


  1.  4 Super ripe Bananas- Mashed really well
  2. All purpose Flour/ Maida- 3/4 Cup
  3.  Whole wheat flour- 3/4 Cup
  4.  Baking Soda- 1 Tsp
  5.  Brown Sugar- 3/4 Cup
  6. Walnuts – 1/2 Cup Broken
  7. Cardamom- 6 pods powdered
  8. Milk- 1/2 Cup
  9. Curds- 2 TBSP
  10. Oil- 1/4 cup( Use a refined oil)


  • Preheat the oven to 350 Degrees Fahrenheit.
  • Sieve together both the Flours with baking soda, a couple of times.
  • Mix the Bananas, cardamom and the brown sugar in a mixer or food processor.
  • Add the milk and curds to the Banana mixture and run the food processor once again.
  • Transfer the wet ingredients to a mixing bowl and add the oil. Mix well.
  • Add the flour mixture and fold into the wet mix to make a batter.
  • Fold in the Walnuts.
  • Transfer the batter to a 8X4 Loaf tin, lined with Parchment, or oiled well.
  • Bake it for 40-45 minutes, checking a couple of times, till a toothpick comes out clean.
  • Remove from the loaf tin and cool on a rack for about an hour. Store in an airtight container.
  • The flavors develop with time, so it tastes best served the next day.

Serve with lots of love, a smile and a cup of  hot Coffee.