Tutti Frutti/ Karachi Biscuits

 

Preparation Time: 20 mins
Freezing Time: 45 mins
Baking Time: 30 mins

Ingredients: 
Maida/All Purpose Flour – 1cup
Tutti Frutti – ½ cup
Sugar – ½ cup (powdered)
Milk Powder – 10 gm
Butter – 75 gm
Vanilla essence – 1 tsp
Baking Powder – ¼ tsp
Milk - little

Method:
1.Mix Tutti Frutti, Maida, milk powder and baking powder and keep aside.
2.Whisk butter, sugar and essence till it is light, and then add the above ingredients with little milk to make dough.

3.Roll the dough in butter paper and Refrigerate for 30 mins
4.Remove the dough, cut it into pieces (1/2 inch thickness) and set them in a greased plate
5.Preheat the pressure cooker for 5 mins, keep the plate with biscuits and bake for 30 mins, till the base of the biscuit is golden brown in color.

6.Remove the biscuits and allow to cool. Store in air tight container.

Dhokla/Kaman

Cooking Time: 30 mins

Ingredients:
Gram flour/Besan - 1 cup
Rava/Suji - 1tsp
Curd - 3/4 cup
Water - 1/2 cup
Lemon juice - 1 tsp
Turmeric powder  - ¼ tsp
Green chilli and ginger paste – 1tsp
Eno- ½ sachet
Asafoetida/Hing  - one pinch
Salt as per taste

To Temper:
Mustard seeds – 1 tsp
Cumin/Jeera – 1tsp
Green Chilies – 4
Curry leaves – A bunch
Coriander leaves - 1 bunch
Grated Coconut - 2 tbsp (optional)

Additional Seasoning:
Water – ½ cup
Sugar – 2 tsp

Method:
1. In a bowl add all ingredients except Eno. Mix well without any lumps, batter should be thick, then add Eno and mix. Grease the bowl and pour the mixture.

2. Then bake in idli cooker for 15 mins, go for toothpick test before u take it out. Let it cool, turn upside down and then cut into desired shapes.
3. Temper with the ingredients to temper and pour on the dhokla.

4. Finally, boil 1/2 cup of water with 2 tsp sugar and pour over the dhokla.

Spicy Beetroot Kuzhi Paniyaram

Preparation Time: 20 mins

Ingredients:
Idli batter - 2 cups
Onion - 1 (Chopped finely)
Green Chilies - 4 (Chopped finely)
Beetroot - 1 (Grated)
Ginger-Garlic-Green chili Paste - 1 tsp
Salt

To Temper:
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Oil

Method:
1. Mix all the ingredients in a bowl. Heat oil in a pan and temper the ingredients given to temper and add in the batter.

2. Heat the paniyaram pan. Add oil and pour a spoonful of batter into each of them. Cover it and cook on slow flame till done. Then turn over and cook on the other side as well.

Spicy Kuzhi Paniyaram ready! Serve with coconut chutney.

Instant Vada

Preparation Time: 20 mins

Ingredients to Grind:
Roasted gram/ Buna channa/ Pottu Kadalai/ – 1cup
Fennel Seeds/ Saunf / Peruncirakam - 1tsp
Chilli powder – 1tsp
Garlic – 4 cloves
Cinnamon/Pattai – a small piece
Curry Leaves- Few
Salt to taste

Other Ingredients:
Onion – 1 (finely chopped)
Oil to deep fry

Method:  
1. Grind all the ingredients adding little water & make a coarse mixture
2. Add onions to the ground ingredients & mix well.  
3. Shape into small vadas and deep fry in hot oil till golden brown. 

Good tea time snack!

Madurai Special - Jigarthanda

Cooking Time: 30 mins 

Make: 4 Glass

Ingredients:
Milk – 4 cups
Sugar – 4 tbsp
Nannari Syrup – As required
China Grass/Agar Agar/Kadal Paasi – A small piece
Vanilla Ice cream – 2 scoops

Method: 
1. Boil milk until it is half its quantity. Cool down and refrigerate.
2. Heat water, add china grass and boil till it dissolves. Mix well and refrigerate.

Setting the drink:
First add china grass cubes, pour milk and nanari syrup. Finally add ice cream.