Monday, August 11, 2008

Tea special

Checkered biscuits

Refined flour 250g
Castor sugar 80g
Baking power 1tsp
Butter 175g
Vanilla essene 1.5tsp
Milk or as required 250-50ml
Cocoa 2tsp
A pinch of salt
Method :-
Cream butter, suger and vanilla essence. Sieve the flour, salt and baking power together. Add the butter mixture and make a smooth bough using milk.
Divide the dough into 2 equal parts. To one add the cocoa and mix well.
Divide each portion of dough again into 2. From each portion into a 8” roll. Place a vanilla roll next to the chocolate roll so that they are side by side .place the second vanilla roll on the chocolate roll and chocolate roll on the vanilla roll.
Press all the roll s tightly together so that the entire dough is joined.
Cut into thin slices, arrange on a greased tray and bake in a preheated oven at 180cdegree for 15-20 minutes. Cool and store.

Noodle rawa cakes


Semolina - 250g
Sour curd -125g
Mustard seeds - 1tbsp
Gram(roasted) - 2tbsp
Cashew nuts - 2tbsp
Green chilli(chopped) - 1tsp
Boiled small sized noodles - 0.5 cup
Soda - 0.5tsp
Refined oil - 1tbsp
Turmeric - 1tbsp
Salt to taste

Heat oil in a pan, put mustard seeds into it. Let them crackle, add the cashew nuts, roasted gram and the green chilli. Fry for a minute and add the semolina. Fry for some time on a low flame. cool and add the curd, salt and enough water to make a smooth batter. keep in a warm pace for 4-5 hours.
Mix the turmeric with the boiled noodles. mix the soda to the semolina batter and fill in a greased idli maker. Top with a little noodles. Steam for 4 minutes on 100% heat in a microwave oven. Serve hot, with coconut chutney.

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