Hide N Seek Biscuits

Ingredients:

All purpose flour - 50 g
Unsweetened Cocoa powder - 7 g
Unsalted butter - 20 g
Sugar - 20 g
Milk - 10 g
ChocoChips - 2 tsp
Esc - 1/4 tsp

Method:

• In a bowl add in flour, cocoa powder.
• Add in sugar, room temperature butter, chocochips.
• Mix them well.
• Now add milk and esc and gather the dough (no kneading).
• Refrigerate the dough for 15 mins.
• Then place the dough over a butter paper.
• Top it with one other butter and roll it thin.
• Make the desired shape and place them in lined baking tray.
• Use toothpick or knife and make the pattern.
• Bake this in a preheated oven (OTG) at 180°C for 12-15 mins.
• Let it stay in oven for 5 mins after baking.
• Let it cool and store in airtight container.
• Yields 10-12 biscuits.

Note:

• Use super fine granulated sugar.
• Can use wheat flour and if using have to add little milk to adjust consistency.

Cashew Pakoda #2

 

Ingredients:

Cashews - 1/2 cup

Besan flour - 3/4 cup

Rice flour - 2 tbsp

Red Chilly powder - 1/2 tsp

Ginger garlic paste - 1/2 tsp

Fennel Powder - 1/4 tsp

Hot oil - 1 tsp

Mint Leaves -  3 tbsp (fine chop)

Coriander Leaves - 3 tbsp (fine chop)

Hing - a pinch

Baking soda - a pinch (optional)

Salt, Oil, Water -  As reqd

Method:

• Roughly break and add the cashews in a bowl.
• Add in flour, salt, hing, spice powders/
• Add in mint leaves and coriander leaves.
• Add in hing and baking soda and mix well.
• Add in hot oil and mix with a spoon.
• Then rub with hands.
• Now add water little by little and make a dough.
• Heat oil in pan and pinch the dough and drop.
• Fry them low-medium flame.
• Serve hot.

Strawberry Frosting #2

Ingredients:

Strawberry - 200 g
Unsalted butter - 224 g
Icing Sugar - 460 g
Fresh cream - 4 tbsp
Esc - 1/2 tsp

Method:

• Wash and hull strawberries.
• Add it to blender and puree it.
• Now measure this and set aside.
• Now add this to a pan and cook in low flame for 8-10 mins.
• It should have thickened(not too thick)and when measured should have a reduced quantity.
• Transfer this to bowl and allow to cool completely.
• In a bowl add in butter and cream well.
• Add in esc and whisk.
• Add sugar in batches and whisk well.
• Now add puree little by little and whisk well.
• Add cream little as per desired consistency.
• Use this to frost cupcakes or cakes of your choice.

Walnut Mittai/ Chikki

 

                                        

                                       

Ingredients:

Walnuts - 75 g
Jaggery - 75 g
Water - Little
Elaichi powder - a pinch
Ghee - 3 tsp + 2 tsp

Method:

• Grease a bowl with ghee and set aside.
• Chop the walnuts and set aside.
• Heat a pan with 2 tsp of ghee.
• Add in walnuts and roast them in low flame.
• Roast them till you get nice aroma and nuts change mildly in color.
• Now transfer this to plate.
• Now to the pan add in jaggery and little water.
• Once jaggery melts, strain it and add it back to pan.
• Cook in low flame.
• Keep a small bowl with water.
• When you add the syrup to it, you should be able to gather and make a ball.
• This is the right consistency.
• Add in elaichi powder and ghee and mix it.
• Now add in nuts and mix well.
• Transfer this to greased bowl and press it.
• Set aside for couple of hours.
• Slice it and enjoy,

Green Peas/Matar Poori

Ingredients:
Wheat flour - 1 1/4 cup
Green Peas - 1/2 cup
Green Chilly  - 1 (small)
Red Chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1/2 tsp
Salt, Water, Oil - As reqd

Method:

• In a bowl add in peas and chilly and blend it.
• Now in a bowl add in flour, salt and mix well.
• Add in spice powders and mix it.
• Add in blended puree and mix well.
• Add water little by little to make a soft dough.
• Add little oil to the dough and set aside for 10 mins.
• Dust the surface with flour and pinch a ball size dough.
• Roll it out.
• Heat oil in pan.
• Fry them in low to medium flame.
• Serve hot with gravy of your choice.