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Festive Bites 7.2 Multiarain Flour to make Savory Churros Ingredients: Raw Rice, Split Bengal Gram Lentil (Chang Dal), Split&Skinned Black Gram (Urad Dal), Split & Skinned yellow lentils (Moong Dal), Sago, Thick Beaten Rice, Coriander Seeds, Cumin Seeds. Method: Mix all the lentils and wash them. Drain the water and spread it in a layer on a cheese cloth to dry indoors. Once it is dry, roast it in a pan until crunchy. Cool it and grind it into a flour. 8. Fruit Empanadas 8.1 Coconut and Rose Jam filled Empanadas Ingredients: Dough: Semolina, all purpose flour, milk,sommmod colors, saffron Layering: Rice Flour, Melted Butter Filling: Coconut Powder, powdered sugar, rose jam, rose essence, Oil for frying Method: For the filling: Mix all the ingredients for the filling. Rub filling on the palm of the hands for a couple of minutes so that the rose jam is mixed evenly. For the layering: Mix melted clarified butter and rice flour to form smooth rice paste and keep aside. For the Dough: Mix semolina and all purpose flour. Heat clarified butter and add to the flour. Warm up the milk. Add some milk to the flour and start kneading dough. Add a little bit of milk as required to form firm dough. Keep aside for 20 mins. Divide the dough into 3 equal parts. Add a few drops of food coloring to one part and knead well for 5 mins. Soak saffron in warm milk and add to the second part. Knead well for 5 mins. Knead the remaining white dough for a few minutes. Final Assembly: Roll each dough ball into a 12 inch circle. Start with the white rolled circle, apply a thin layer of layering paste. Put the pink circle on top of the white and apply a thin layer of paste on it. Lastly layer the yellow circle and apply remaining rice paste to it. Roll the three layers tightly to form a long roll. Cut the roll into equal size discs. For each disc, press the outer white edge forward so that the outermost layer is on the top/front with the layers overlapping each other and the disc forming an oval shape. Rall each disc into a circle. Put the filling in the center. Apply little milk on edges using your finger and then fold the circle over to form a semi-circle with the edges sealing the filling inside. Once it is sealed firmly, using a fork press the ends to form a nice pattern or the edges can also be folded into small pleats. Continue to roll and fill the rest of the discs. We can also use dumpling mold. Cooking: Heat oil for deep frying in a pan. Lift the empanada gently and slide into the hot oil. Fry 3 to 4 of them at a time. Fry them till light golden. 8.2 Coconut and Dry Fruit filled Empanadas Ingredients: Dough: All purpose flour, milk, salt Filling: Coconut Powder, white sesame seeds, almonds, cashew, golden raisins, powdered sugar, nutmeg powder, cardamom powder, Clarified Butter, Oil for frying Method: For the filling: Heat clarified butter in a small frying pan. Add the desiccated coconut and saute stirring often till the coconut turns golden. Remove the coconut and keep aside.in the 7