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Festive Bites
<br /> the flours. Heat water till it starts boiling. Add this hot water in parts to the flour mixture. Mix with
<br /> a spoon. Add more hot water as required and begin kneading. Knead and form a dough. Knead
<br /> to a dough which is firm. Cover and let the dough rest for 30 minutes.Apply some water in the
<br /> churro maker and place a portion of the dough inside it.Tighten the lid and press the churro maker
<br /> to prepare rounds to get a spiral shape. Make the churros on butter paper or aluminium foil, so
<br /> that it is easy to remove them. Heat oil for deep frying in a pan. Lift the churros gently and slide
<br /> into the hot oil. Fry 3 to 4 churros at a time. Fry them till golden.
<br /> 6.2 Savory Multigrain Churros
<br /> Ingredients: Raw Rice, Split Bengal Gram Lentil (Chana Dal), Split& Skinned Black Gram
<br /> (Urad Dal), Split&Skinned yellow lentils(Moong Dal), Sago, Thick Beaten Rice, Coriander
<br /> Seeds, Cumin Seeds, water, oil, red chilli powder, Carom Seeds (Ajwain), Sesame seeds, salt,
<br /> turmeric powder
<br /> Method: Mix all the lentils and wash them. Drain the water and spread it in a layer on a cheese
<br /> cloth to dry indoors. Once it is dry, roast it in a pan until crunchy. Cool it and grind it into a flour.
<br /> Heat water in a pan. In a bowl, take the flour. Add red chilli powder, carom seeds, sesame
<br /> seeds, salt and turmeric powder. Mix everything well. Add oil and mix it well. The flour should be
<br /> crumbly. Add boiling hot water. Mix well. Cover and give it a standing time of 10 minutes. Knead
<br /> it into dough. Apply some water in the churro maker and place a portion of the dough inside it.
<br /> Tighten the lid and press the churro maker to prepare rounds to get a spiral shape. Make the
<br /> churros on butter paper or aluminium foil, so that it is easy to remove them. Heat oil for deep
<br /> frying in a pan. Lift the churro gently and slide into the hot oil. Fry 3 to 4 churros at a time. Fry
<br /> them till golden.
<br /> 6.3 Fried Spicy Garlic Noodles
<br /> Ingredients: Bengal gram flour, oil, water, garlic, carom seeds, cumin seeds, black peppercorn,
<br /> red chili powder, turmeric powder, asafoetida, salt
<br /> Method: In a blender take 8 clove garlic, carom seeds, black peppercorn, turmeric, red chilli
<br /> powder along with water into a smooth paste. Transfer the masala paste into a large mixing bowl
<br /> and add oil, asafoetida and salt. Whisk and mix well making sure everything is well combined.
<br /> Add Bengal gram flour, and whisk to a smooth dough. Add water as needed. Use the noodle
<br /> maker attachment and stuff in ball sized dough into the press. Further, press and spread the
<br /> noodles in hot oil forming a circle in the oil and make sure you do not overlap. After a minute, flip
<br /> over and fry the other side till it turns golden and crisp.
<br /> 7. Dry Baking Mixes
<br /> �w 7.1 Multigrain Flour for Pancakes/Waffles
<br /> Ingredients: Sorghum(Jowar), Pearl Millet (Bajra), Raw Rice, Split Bengal Gram Lentil (Chana
<br /> Dal), Split&Skinned Black Gram (Urad Dal), Split&Skinned yellow lentils(Moong Dal),Coriander
<br /> Seeds, Cumin Seeds.
<br /> Method: Mix all the lentils and wash them. Drain the water and spread it in a layer on a cheese
<br /> cloth to dry indoors. Once it is dry, roast it in a pan until crunchy. Cool it and grind it into a flour.
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