…erably one tray at a time to retain uniform color of the cookies. Serve at tea time or eat whenever you feel like biting into a cookie/biscuit… Enjoy! 😀 Fun with left over Cookie Dough : For Marble Cookies : I had some trimmings & left over dough so I combined the chocolate & vanilla trimmings & then rolled into a log, sliced, and baked them…. VOILA! I had MARBLE COOKIES… Aren’t they pretty? For Flower Cookies : I shaped the left over…
…mind for their Irani Patti Samosas & Chai is a perfect combination at tea time & an irresistible any time snack. As I said earlier, no one can resist the delicious, crispy & crunchy Irani Patti Samosa! The aroma captivates you especially when its raining heavily in the monsoons & when it is cold & gloomy in the winter months. Enjoying hot samosas with your favorite spicy & tangy chutney with hot cups of aromatic tea is som…
…ies of Goa but a Goan takes great pride in baking them at home for regular tea time and for special festive occasions. These golden cookie balls bursting with succulent fresh coconut mixed with the perfect crunchy binder rulao / suji and that sweet aromatic flavor of green cardamom and nutmeg is a wonderful Christmas treat. Eggs add that oomph to these delectable baked golden cookie balls. The combination of egg yolks with egg whites or just egg y…
…ust salt to taste and a tablespoon of coriander leaves. Keep stirring from time to time; cook for 3 to 4 minutes. In case it is dry then sprinkle water sparingly just to moisten a little. Cover if you so like to cook in its steam. Squeeze fresh lime juice and give a nice stir. Serve garnished with palak sev / spinach sev, grated coconut and coriander leaves with hot cups of tea; Adrakwali, if you please. Alternatively, you can serve palak sev, gra…
…il so that the bhajias puff up & then turn them on the other side from time to time. Adjust the heat occasionally to med. while frying to allow them to fry well & crispy. Fry well on both sides till they are lightly golden & crisp. Drain the pakoras completely with a slotted spoon & transfer on a plate lined with absorbent tissue. Serve piping hot with your favorite dip, sauce or chutney. Enjoy with a cup of masala chai or your fav…
…would be packed in my school short break tiffin and many a time enjoyed at tea time too. Simple plain vatis(bowls) made of aluminium were used to mould these cute little tea cakes into tarts. I am not fond of tutti frutti but loved to admire these colorful bits in the simple vanilla flavoured butter cake which looked pretty like gems. Nostalgia got the better of me and I baked these a month ago with the signature tutti frutti which they are famous…
…life, great as travel food, awesome on picnics and does make breakfast and tea time extra special. 🙂 Ingredients: 2 cups Maida / All Purpose Flour ½ tsp Black Pepper powder or to taste 1 tsp Ajwain / Carrom Seeds 1 tsp Jeera / Cumin Seeds 4 tbsp Pure Ghee or as needed Salt to taste Water as needed for the dough Vegetable Oil or deep frying Procedure: Sieve the flour with salt and mix in all the dry spices with your fingers. Rub in 2 tablespoons of…
…bout 3-4 mins. Drain the excess oil & place on absorbent paper. Serve hot with your favorite dip/chutney/sauce at tea time….
…poon and transfer onto a tray lined with absorbent paper. When cooled completely, they will turn crisp and crunchy. Store in an airtight container. Enjoy at tea time or as an anytime snack. They are good to serve on your festive platter. …
…er like I did. If you are using a hand whisk then it will take a real long time to attain a good consistency. Now turn the speed to slow & add one egg at a time; beating well after each addition. Once the eggs are well incorporated, add the flour mixture in three additions & mix gently after each addition. It is time to add the milk & the saffron milk (if using). Turn the speed to medium & continue beating till the batter is smooth…