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Festive Bites
<br /> 5.4 Fried Spicy Noodles (Seel
<br /> Ingredients: Bengal gram flour, oil, water, coarse ground carom, coarse ground cumin, coarse
<br /> ground fennel,coarse ground cumin, black peppercorn, cardamom, cinnamon, cloves, red chili
<br /> powder, turmeric powder, ginger powder, baking soda, lemon juice, asafoetida, salt,
<br /> Method: Dry roast all the spices (coarse ground carom, coarse ground cumin, coarse ground
<br /> fennel,coarse ground cumin, black peppercorn, cardamom, cinnamon, cloves) Blend it into a
<br /> powder. Transfer the spice mix to a bowl and turmeric, chilli powder,asafoetida, ginger powder,
<br /> baking soda, salt, oil and lemon juice. Mix well. Add Bengal Gram Flour and mix well. Add water
<br /> if needed to make a dough. Use the noodle maker attachment and stuff in ball sized dough into
<br /> the press. Further, press and spread the noodles in hot oil forming a circle in the oil and make
<br /> sure you do not overlap. After a minute, flip over and fry the other side till it turns golden and
<br /> crisp.
<br /> 6. Dry Baking Mixes
<br /> 6.1 Multigrain Flour for Pancakes &Waffles (Thalipeeth Bhajanil
<br /> Ingredients: Sorghum(Jowar), Pearl Millet (Bajra), Raw Rice, Split Bengal Gram Lentil (Ghana
<br /> Dal), Split & Skinned Black Gram (Urad Dal), Split & Skinned yellow lentils (Moong Dal), coarse
<br /> ground Coriander, coarse ground Cumin.
<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 /> 6.2 Multigrain Flour to make Savory Churros (Chakli Bhajanil
<br /> Ingredients: Raw Rice, Split Bengal Gram Lentil (Chang Dal), Split & Skinned Black Gram
<br /> (Urad Dal), Split & Skinned yellow lentils (Moong Dal), Sago, Thick Beaten Rice,coarse ground
<br /> Coriander, coarse ground Cumin.
<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 /> 7. Fruit Empanadas
<br /> 7.1 Coconut and Rose Jam filled Empanadas (Gulkand KaranjilGujiaj
<br /> Ingredients: Dough: Semolina, all purpose flour, milk, Butter, food colors, saffron
<br /> Layering: Rice Flour, Melted Butter
<br /> Filling: Coconut Powder, powdered sugar, rose jam, rose essence, Oil for frying
<br /> Method: For the filling: Mix all the ingredients for the filling. Rub filling on the palm of the
<br /> hands for a couple of minutes so that the rose jam is mixed evenly.
<br /> For the layering: Mix melted Butter and rice flour to form smooth rice paste and keep aside.
<br /> For the Dough: Mix semolina and all purpose flour. Heat Butter and add to the flour. Warm up
<br /> the milk. Add some milk to the flour and start kneading dough. Add a little bit of mills as required
<br /> to form firm dough. Keep aside for 20 mins. Divide the dough into 3 equal parts. Add a few
<br /> drops of food coloring to one part and knead well for 5 mins. Soak saffron in warm milk and add
<br /> to the second part. Knead well for 5 mins. Knead the remaining white dough for a few minutes.
<br /> 8
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