I always thought that without taking a look at internet and my blog I can’t start the day.  But when you are sick and can’t lift your head it doesn’t matter, I learned that yesterday. My hubby always says that you need to be fit to do all the fun things.

In my house yesterday we all were sick. My princess got something from her mother’s day out center and she was coughing for a few days, and on top of it she started vomiting. And finally with a dose of antibiotic she is better. In the mean time both me and hubby got sick, I got my cough at highest degree, even started throwing up. Finally yesterday I went to see the doctor and got a lengthy prescription of medicines and with my first dose of antibiotic and steroid feeling better today.

Coming back to this recipe, I was eying this recipe of Parmesan cheese cream crackers from   Mark Bittman for a long time. When Deb of Smitten Kitchen made this cracker, I took both the recipes as the starting point to make my version.  I added some spices, without them I think I am leaving out something. So got in pantry added chili powder, gram masala, shallots and cumin seeds, of course there is Parmesan cheese and cream. I reduce the baking temperature to 375F from 400F. These are delicious crackers. I found out that cumin and Parmesan cheese can become friends.   You don’t know how much you are munching at a time.

Another good thing about these crackers is that it is easy to make using a food processor. If you don’t have a food processor you can do it by hand. I took out my food processor and made it using them. Put all the ingredients including flour,  butter, spices, shallots, cumin seeds and cheese mix everything  make a dough with cream. Don’t try kneading the dough once it comes together; chill the dough in the refrigerator 30 minutes.  After chilling spread the dough into ¼ inch sheet and cut out 1 1/2 inch thin rounds. Prick with fork  to prevent extra puffing while baking and bake at 375 F for about 15 minutes.

You can munch it as snack or it is a great appetizer for parties. You can use them as cocktail crackers.  Try some time.Make sure to serve warm.

First  gather your ingredients and a food processor.

 In the bowl of  food processor add flour, butter, cheese, green chili, shallots,  salt, chili powder and garam masala and pulse together, gradually add cream to make it a dough.

Chill the dough for about 15 minutes and then spread it into 1/4 inch thick  sheet and prick with fork and cut out  1 1/2 inch rounds. 

Bake them at 375 F  for about 15 minutes and let them cool in baking sheet for about 5 minutes. 

These at best when they are warm.

                                                          Print recipe

Spicy Mini Cream Crackers by Swathi  @ Zesty South Indian Kitchen Preparation time: 20 minutes Cook time: 15minutes Serves: 8 ( 120 crackers) Ingredients        2 cup all-purpose flour, more as needed 3/4 cup finely grated fresh Parmesan cheese 3 tablespoons unsalted butter 1/2 cup cream 1 chopped shallots ( substitute with red onion) 1 green chili 2 teaspoon  sugar 1 teaspoon salt 1 teaspoon red chili powder ½ teaspoon garam masala ½ tablespoon cumin seeds       Directions Preheat oven to 375 F. Put flour,  butter, cheese, green chili, salt, shallots, red chili powder, garam masala and cumin seeds   in bowl of a food processor. Pulse until   you get bread crumbs like  also everything well  combined. Add about 1/4 cup cream let machine run for a bit until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. I chilled the dough for about 15 minutes,  you can skip this step but you need  little  flour while spreading the dough. I didn’t need much flour. Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Prick the dough with a fork prevent less puffing while baking.   I cut them as 1 ½ inch rounds and bake them an inch apart on your baking sheet . Bake until moderately browned, about 15 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days. Variations You can use poppy seeds, sesame seeds instead of cumin seeds

I am linking this delicious crackers to Hearth and Soul blog hop 111 hosted here.