October 7, 2013

Taco Shells


Ingredients

  • 3/4 Cup CornFlour
  • 1/4 Cup Wheat Flour
  • 1 Tablespoon Maida/All purpose Flour
  • Dry Corn/Wheat Flour for rolling as required
  • Oil for deep frying.
  • Salt as per taste
  • Water for Kneading

Preparation

1.     Mix all the ingredients and knead into a tight and stiff dough.
2.     Let the dough rest for 5-10 mins.
3.     Divide the dough into equal size small balls around 2 cm in diameter.
4.     Roll them into chapati's as thin as possible around 3 inches in diameter.
5.  Prick them with fork as we do not want them to puff up while frying.



6.  Roll all and keep aside.
7.  Heat oil in a wok.
8.  On medium heat fry the Taco roll's on 1 side for a minute then reverse and let it fry for another minute.
9.  Then with the help of 2 spoons fold (as show below) it and continue frying until golden brown on both sides. (Can fold after removing from wok with the help of a rolling pin and a tissue paper, but it has to be done immediately after removing from wok.)



10.  Serve with your favourite filling.


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October 4, 2013

Nankhatai – Indian Cookie

Nankhatai

Ingredients

  • 1 Cup Self raising Flour
  • 1 Cup Rawa (Sooji)
  • 1 Cup granulated Sugar
  • 1 Cup Margarine/Butter Spread (not butter, but spread with vegetable oil) (At room temperature) 
  • Pinch of Salt
  • Cardamom for Garnishing
  • Almonds & Pistachio for Garnishing

Preparation

1.     Sieve and mix the dry ingredients together and keep aside.
2.     In another bowl beat the sugar and butter spread together until the sugar melts and the mixture is light and fluffy. (Can be done by hand only)
3.     Slowly add the dry mixture in batches into the sugar butter spread mix.
4.     Mix all until combined.
5.     Roll into desired shape, garnish with chopped pistachio or almonds and arrange it on the baking tray with distances between Nankhatai's.


6.     Bake at 150 Deg Celsius for 15 mins (Keep an eye on the baking, It should not turn too brown).
7.     Switch off the oven, remove the Nankhatai's and let it cool on a cooling rack. (Let the Nankhatai’s be in the oven for another half hour (if require more crispy).)

Nankhatai

8.     Cool and store it in an airtight containers.

Tip


  • Design funny characters for children.
  • Use cardamom black seeds for making eyes.


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