Eggless Tutti Fruiti Cookies

Ingredients

• 1 cup refined flour or wheat flour (or half maida and half aata)
• ½ cup powdered sugar
• 70 gram (6 tbsp) unsalted butter (at room temperature)
• A pinch of salt
• ½ tsp rose essence
• ½ cup tutti fruiti
• 2 tbsp milk

Method (how to make  aata cookies with tutti fruiti)

• Take butter in a deep bowl and whisk nicely, add powdered sugar and mix with hand mixer till fluffy and light. It will take around 5-7 minutes.
• Now add  rose essence or  you can add any fruit extract or essence and salt.
• Mix well extract with the creamed mixture.
• Add 1 cup shited whole wheat flour or refined flour or can be half half.
• Now add milk and tutti fruit gently mix with your hands and gather the whole mixture in a dough. Now roll the dough gently having a width of 0.5 cm at the edges.
• Cut with a cookie cutter, cut the cookie slices, roll agains with remining dough and cut with the cutter.
• Greased a baking tray and place cookies on greased baking tray.
• Preheat oven at 160 degrees C. and bake cookies for 15-20 mins till the tops become light golden. Since. Switch off the oven.
• After few  minute, place the cookies on a wired rack. Let them cool at room temperature. once cooled, store them in an air-tight box or jars.
• Serve these cookies as a tea time snack.

Instant Poha Idli

Instant Poha Idli

Ingredients

• 1.5 cup  Idli Rava (Rice Rawa)
• 1 cup poha (Thin variety )
• 1 cup sour curd
• ½ tsp eno fruit salt
• Water as required
• Salt to taste

Method (How to make instant poha idli)

• Wash the poha and  soak poha in curd for 3-4 mins . when it  become mushy, Mash nicely.
• Add idli rava ,   and salt  to it . Mix and allow to sit for 10 mins.
• Mixture will  drink in all the liquid content. Add water as required and get idli batter consistency. Idli batter is ready , fermentation not required.
• Heat water in a steamer. Grease idli molds with oil.
• Add eno fruit salt and mix well, Pour the batter into idli stand.
• Steam for 12-15 mins on medium flame.  Prick a tooth pick, if it comes clean it means its done. Allow it to cool a bit and remove from molds using a spoon or knife.
• Soft, spongy and instant poha Idli's are ready to serve.
• Serve with coconut chutney or with  Sambhar.

Smiley fry

Smiley fry

Ingredients (for 2-3 serving)

• 2-3 medium size potato (boiled and nicely mashed)
• 2-3 tbsp Corn flour
• 1/4 tsp Pepper powder
• Salt to taste
• 1 tbsp bread crumbs
•  Oil for deep frying

Method (How to make smiley at home)

• In a large bowl take the boiled and mashed potatoes, add corn flour, bread crumbs, pepper powder salt.
• Mix them well and knead with hand to form a dough.
• If the dough is too loose add extra corn flour.
• The dough should be smooth and soft.
• Make small lemon size balls with the dough and flatten them.
• Now take a straw to cut the eyes for the smiley.
• Use a spoons edge to make a smile on the smiley. Do the same procedure to make  all the smiley circles.
• Heat the oil in a kadai and when the oil is hot simmer the flame.
• Slide in 2-3 smiley at a time and fry them till golden brown on medium flame.
• Take them out from the oil and serve hot with tomato sauce.

Bengali Sandesh

Bengali Sandesh

Ingredients

• 1 litre full cream milk
• 1 tbsp lemon juice or vinegar
• 5-6 tbsp powdered sugar
• ½ tsp rose water or few drops of rose essence
• 1 tsp chopped pistachios (for garnishing)

Method (How to make bengali sondesh at home)

• Heat milk in a pan and bring it to a boil. When it is boiled switch off the flame and wait for cool down little or add 1 cup water into the boiled milk. Now add a tablespoon of lemon and vinegar to it
• The whey will get separated. Pour this into a strainer lined with a cotton cloth.
• Wash paneer under clear running water to get rid of the vinegar smell.
• Pull the ends of the cloth together and squeeze it with gentle hands to remove any excess water from the paneer.
• Transfer the paneer to a plate.
• Start kneading it with your palm with gentle hands till the mixture becomes very smooth and free from any lumps. It should finally look like soft dough.
• Add powdered sugar to this and mix well.
• Add 1/4 teaspoon of rose water or few drops of rose essence to the dough and mix it well.
• Transfer this to a non-stick flat pan and cook on very low flame till the mixture gets rid of any moisture, stir constantly and roast it on low flame for 3 to 4 minutes. Let it cool for a few minutes, then transfer it onto a plate.
• Pinch out a little dough and shape it into a flattened circle.
• Garnish it with chopped pistachios and refrigerate.
• Serve cold and enjoy.

Potato Wedges

Ingredients

• 3-4 long size Potatoes
• 2 tbsp Corn Flour
• 1 tbsp Italian herbs or oregano
• 1 tbsp Red chilli Flakes
• ½ tsp pepper powder
• Oil for frying
• Salt to taste

Method (How to make potato wedges at home)

• Wash and peel potatoes. Slice the potatoes into half lengthwise. Again cut them into 3 or 4 pieces lengthwise.
• Boil water in a saucepan and when water starts boiling add potatoes and salt to the pan and cook for about 2-3 minutes or till potatoes are 3/4th done.
• Drain excess water using a strainer and keep it aside to cool down on room temperature.
• Take 2tbsp corn flour, red chilli flacks and Italian herbs in a mixing bowl and mix well.
• Add salt and pepper to taste, mix all this together so that the spices get mixed evenly.
• Put slices of potatoes into the corn-flour mixture and coat it all over the slices. Gently toss the potato in the mixture to get the spices coated all over the potato slices.
• Now keep it in a freezer for 30 mins.
• Heat oil in a pan or wok.
• Slide in a few slices of potatoes into the hot oil. Fry till they are golden brown and crispy.
• Remove them from oil and drain them on paper towels to remove excess oil.
• Serve hot with tomato ketchup.

South Indian Dry Chutney Powder

South Indian Dry Chutney Powder

Ingredients

• 1 cup Urad Dal
• 1 cup Chana Dal
• 1 cup Grated Dried coconut
• 1 cup Dried Red Chilli
• 1 cup Kashmiri red chillies
• 1 cup Curry Leaves
• 1 tbsp Tamarind
• ¼ Jaggery
• Salt as per taste
• 1 tsp Mustard seeds
• 1 tsp turmeric powder
• 1 tsp Asafoetida
• 3-4 tbsp Sunflower Oil

Method (How to make chutney powder at home)

• Dry roast chana dal until its aromatic and light red in color. Do not brown. Transfer it to a plate and allow to cool.
• In the same frying pan similarly dry roast, urad dal till aromatic and light red in color. Transfer them to a plate and allow to cool. Keep all the dals separate.
• Next on a low flame in the same frying pan, dry roast grated dry coconut till they are little crisp. Transfer it into  plate.
• Heat oil in the kadhai. When its hot, add mustard seeds. When it start splutter add hing and haldi, keep the flame on low and roast red chillies and curry leaves, till both red chillies and curry leaves have turned crisp.
• Add tamarind sauté for few seconds and add jaggary. Switch off the flame.
• Add salt to taste and adjust the seasoning if required
• Mix everything together and blend in blender in 2-3 rounds so that it gets mixed uniformly.
• Tasty chutney powder is ready.
• Store it in air tight containers and use when required. Tastes best upto 6 months.
• To serve mix a spo

Seven Cup Burfi

Ingredients

• 1 cup Gram Flour
• 1 cup full cream Milk
• 1 cup Fresh Coconut (grated or powdered)
• 1 cup Ghee
• 2 cup sugar

Method

• Grease a plate or tray and keep aside.
• In a heavy bottom kadhai, add a spoon of ghee . Add gram flour  and roast on medium flame for 3-4 mins. In the same kadhai add all the ingredients roasted gram flour, grated coconut, sugar, ghee and milk. Mix well to avoid lumps.
• Place the kadhai on flame, keep the flame on medium and keep stirring the mixture continuously. You will observe that once the mixture gets heated, it will start becoming thin.
• As you continue stirring, after some time the mixture is getting thicker, darker and bubbles are forming.
• Continue the stirring process so that that mixture doesn't stick to the bottom and gets burned.
• Once the mixture starts leaving the surface of the kadhai and becomes a single mass and it is done.
• Transfer the mixture into the greased plate. Tap the tray and using a spatula spread it evenly to get desired thickness. Smoothen the surface using a flat spatula or flat bowl. When it is warm, make markings of desired shape and size.
• Seven Cup Burfi is ready. It will stay without refrigeration for max 8-10 days.
• Serve and enjoy.