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Friday, 26 November 2010

Moong Dal Thattai (Rice Crackers)


Hello everyone,How are you all doing?Any plan for this weekend?.Its really cold and freezing temperature over here.The weather forecast said it will be snow today..Just waiting for the moment.Here come, the new recipe I tried from my favourite fellow blogger Sharmi's  and I am glad the thattais came out well.What would I say my picky eating kiddos (niece and nephew)really love it and as do the elders.I was very happy girl when kiddos said auntie its really yummy.That's I want :)


Ingredients:
  • 2 tbsp ~ split yellow moong dal(soaked in water for 1/2 hour)
  • 2 tsp ~ green chilli paste
  • 1 cup ~ rice flour
  • 1 tsp ~ ginger-garlic paste(optional)
  • 2 sprigs ~ curry leaves(roughly chopped)
  • 2 tsp ~ butter
  • 1 tsp ~ cumin seeds salt to taste
  • 1 cup ~ warm water

Methods:
1.In a pan bring a cup of water to boil. Turn off heat, add rice flour, salt, cumin, chilli paste, ginger-garlic paste, butter, curry leaves, soaked and drained moong dal and knead into soft dough.Cover wit lid and set aside for 10 minutes.

2.In a pan heat oil for deep frying. Take a small lemon sized ball of the dough, place it on an oiled plastic sheet and using your fingers flatten the dough into a 2″ circle.(I used 2'' round cookie cutter to get an uniform shape Thattai)

3.Gently take the flattened piece and deep fry in oil. On medium heat deep fry till golden colour. Moong Dal Thattai are ready to eat :)

Wednesday, 17 November 2010

SWEET DAHLIA COOKIE



I vowed to cook and bake more traditional goodies to celebrate the Deepavali.This is my darling mum recipe.She used to bake Deepavali cookies without an egg and knead the dough by hand,I'm swear it turn really well.And first attempt come pretty good but I'm not satisfied with the shape its should looks more curly thing you know.I'll just have to make another batch with egg because good things are meant to be experienced, especially during festive season.

 Ingredients :
  • Butter  Caster
  • sugar ~ 3 Tbsp.
  •  Vanilla essence ~ 1 Tsp.
  •  Flour 1 Cup*
  •  Cornflour 1/2 Cup*
  •  Custard flour ~ 3/4 Cup* (*sift together)
  •  Red cherries


Method :
1. Add sifted flour into a large bowl, add essence and caster sugar.mix well.
2. Add butter little by little at a time and mix until a soft dough is formed.I used about 1cup of butter.
3. Place a bit of dough into the mould and press onto the baking tray, lined with greaseproof paper.
 Place a piece of cherry on top.
4. Bake in a preheated oven at 170 C for 15 to 20 minutes.
5. Leave to cool before removing from the tray. Keep in an airtight container.

Sujee Cookie (Suji Biskut)


Hello everyone..How you all doing and how was your Deepavali been.Well, usually I have very little time to make anything and that's why my blog is not being updated. But I've made my hands very busy at my kitchen department.Picture of foods are being loaded on my camera but I just haven't gotten around to blogging any of it... so ironic! So here is my very brief version of festive dishes one by one.
Here it is my deepavali sweets.




It's a one of popular cookie on Deepavalli in Malaysia.Traditionally the Indians will start making the sweets for the festive season after the Navarathiri, a nine-day fasting.Normally most of the household start making sweets around fourth or third weeks before Deepavalli.I baked this cookie so many time.And now i got the chance to post it as my first deepavali sweet.My first batch of cookie with glazed cherry was finished on my hubby's birthday(26th oct). 


Ingredients:

•Plain flour ~ 2cup
•Pure Ghee ~ 8 to 9 tbsp
•Vanilla essence ~ 1/2 teaspoon
•Sugar ~ 3/4cup

Sujee Cookie decorate with red food colour
 Methods:

 
1.Sift flour, add sugar and vanilla essence into mixing bowl.

 2.Pour ghee mixture in flour mixture and knead well to form a firm dough.
 3.Preheat the oven to 170C.
 4.Roll dough into small  ball  sizes and place on  tray.
 5.Place a small piece glazed cherry or either red or green food colour to decorate the cookie.
 6.Bake for 20 - 25 minutes till cooked. The cookies should be white and crumbly in texture.
 7. Cool on wire rack before storing in air-tight container.

They are simple and easy to make, just combine all ingredients together, shape and bake.So
try them!.They are meant to be taken in small portion and enjoyed slowly instead of gobbling.Its just melt-in-your-mouth just like that.







Friday, 5 November 2010

♫ ♥ ♪ ¸¸ .•*´HAPPY DIWALI`*•.¸¸ ♪ ♥ ♫


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May the shimmering lights and cracking  fireworks sparkle up your life with all happiness and prosperity.
Wishing to all Kavis Aromatic World viewers a Hearty and Wonderful Diwali.
Have a safe Diwali.
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