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Festive Bites 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. Roll 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. 7.2 Coconut and Dry Fruit filled Empanadas (Dry Fruit Karanji/Gujia Ingredients: Dough: All purpose flour, milk, Butter, salt Filling: Coconut Powder, coarse ground write sesame, almonds, cashew, golden raisins, powdered sugar, nutmeg powder, cardamom powder, Butter, Oil for frying Method: For the filling: Heat 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 same pan, add coarse ground sesame 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 coarse ground sesame and coconut mixture. Add powdered sugar, nutmeg powder and cardamom powder. Mix everything well and keep the stuffing aside. For the Dough: Heat the Butter until warm. In a bowl take the flour. Add the hot melted 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, 8. Dried Mole Paste 8.1 Spicy Tomato Condiment {Tomato Thokku) Ingredients: Tomato, Oil, Tamarind, Garlic, Curry Leaves, coarse ground Fenugreek , coarse ground Mustard , 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 9