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Festive Bites same pan, add the sesame seeds and roast till they pop and change color. Keep aside. In a dry grinder or coffee grinder, grind the almonds, cashews, raisins to a semi fine powder. Add this dry fruit powder to the sesame seeds and coconut mixture.Add powdered sugar, nutmeg powder and cardamom powder. Mix everything well and keep the stuffing aside. For the Dough: Heat the clarified butter until warm. In a bowl take the flour. Add the hot melted clarified butter and salt. Just lightly mix everything until the mixture is crumbly. Add milk in parts and knead the dough till smooth. Cover the dough with a moist kitchen towel and keep aside for 15 to 20 mins. Final Assembly: Divide the dough into two parts. Roll each part into a log. Distribute them in equal balls. With a rolling pin on a dusted board, roll the dough round in a 4 to 5 inches diameter circle. Place a tbsp or 2 to 3 tsp of the stuffing in the center or on one side of the circle, keeping the edges empty. With your fingertips, apply water all over the circumference edge. Gently bring together both the edges and join. Gently press the edges. Now with your fingertips, start pinching the pressed edges. Make all empanadas this way or we can use a dumpling mould. Keep them covered with a moist kitchen towel, so that the dough does not dry out. 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. 9. Dried Mole Paste 9.1 Spicy Tomato Condiment UL`= Ingredients: Tomato, Oil, Tamarind, Garlic, Curry Leaves, Fenugreek Seeds, Mustard Seeds, Red Chilli Powder, salt, Asafoetida. Method: Chop the tomatoes finely. In a heavy bottomed pan add chopped tomatoes, cover and cook until it becomes completely dry. Keep stirring and mashing the tomatoes using a spatula in between to avoid burning. In the meantime, dry roast fenugreek seeds until golden brown, allow it to cool and make a fine powder.Once the tomatoes cook completely and become dry add tamarind concentrate, red chili powder,turmeric powder, salt and mix well. In a separate pan heat oil, add mustard seeds, asafoetida, curry leaves, chopped garlic and add it to the tomato mixture. Allow the tomato mixture to cook in oil for at least 15 - 20 minutes in a medium flame. The oil should float on top, it ensures there is no water in tomato mixture. Add fenugreek powder, mix well and turn off the heat. 9.2 Cranberry Pickle Ingredients: Cranberries, Fenugreek Seeds powder, Mustard Seeds powder, Red Chilli Powder, salt, Jaggery Method: In a pressure cooker add oil, cranberries, red chilli powder, mustard seeds powder, fenugreek seeds powder, turmeric powder and jaggery. Cook for 5 minutes. Release pressure. Mix and saute until it leaves oil on the side. 0 v 10. Herb/Spice Blends 10.1 Spicy Garlic Blend Ingredients: Garlic Cloves, Desiccated Coconut, Raw Peanuts, Red Chilli Powder, Salt, Sugar 8