Add boiled water to rice flour and little salt to make the dough.Keep aside for 10-15 miutes.
Make ‘Sharkkarapavu’ by boiling 1/2 cups of water with jaggery.When it turns to semi liquid, add chopped plantains ,ghee and shredded coconut.Let it cook for 8-10 minutes.Add cardamom powder and cashew nuts . keep it aside.
Place each ball in your palm and press with the other hand to flatten.Place a spoonful of coconut-banana mix in the center of the flattened dough.Close the dough around the coconut to form a ball. Roll in hand until well formed.
In a small pan heat 1/3 cup of sugar .Keep stirring until the color changes to dark brown.Turnoff heat and add 1/3cup water.Mix well and keep it aside.
Stage-2:Preparation of batter 1.All purpose flour-1&1/4cup Baking powder-1tsp Cardamom-2 Cinnamon-1small piece Nutmeg-1/4tsp Cloves-1 Blend flour with baking powder and spices.Strain through a sieve.Keep aside. 2.Powdered Sugar-3/4cup Salt-1/8tsp Butter-125gms 3.Egg-2 5.Vanilla essence-1tsp 6.Tutti Frutti-1cup
Preheat oven to 170 degree C.
In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.Beat in the eggs one at a time.
Add flour to the mixture alternately with caramel syrup .Stir until just blended.Gently fold in the tutti frutti with a spoon.
Fill mold 3/4 full.Bake until dark brown and a toothpick inserted in the center comes out clean, about 50-60 minutes.
1.All purpose flour-1cup
Cornflour-1/3cup
Baking Powder-1/2tsp
2.Butter-125gms
Vanilla essence-1tsp
Powdered sugar-3/4cup
White chocolate chips-1/4cup 3.Egg-1
For topping Confectioner's sugar /powdered sugar -3/4 cup
Sugar-1/2cup Coconut flakes -1 cup
Water 1/8 cup + 1/4cup
Green food coloring 3-4 drops
Red m&m candies -40 nos
Combine all-purpose flour,corn flour and baking powder.
In a mixing bowl beat butter,vanilla extract and sugar until light and fluffy.
Add in egg and melted white chocolate. Beat well.
Add dry ingredients and mix well until combined.
Preheat oven to 175 degrees.
Line a baking tray with parchment paper or aluminium foil.
Place star nozzle in piping bag.Fill with cookie dough.Pipe the dough onto the baking tray
or
On a lightly floured surface or roll out dough to 1/4 inches thickness .Cut with a 3" round cookie cutter and place it on the baking tray.Using another 1" cutter ,cut out the inner center and remove it.
Bake for 10-14 minutes or until set.
Remove from oven and cool on wire rack completely
For glaze/topping
combine confectioner's sugar and 1/8 cup (2tbsp)water,mix well.
In a sauce pan heat 1/4 cup water,green food colour and sugar.It become a two-thread consistancy, add coconut flakes and mix well.Allow to dry.
Spread the cookies with glaze once cooled completely,sprinkle with colored coconut and finish off with red m&m candies.
Wait for half an hour so that the topping and glaze sticks well.
For the Pastry Maida-1&1/2 cup Ghee-2 tbsp Salt Water
For the Stuffing
Semolina/Rawa-1/2cup Shredded Coconut-1/2 cup Broken Cashewnuts-1/2 cup
Sugar-1/2-3/4cup
Cardamom powder-1/2 tsp
To make the pastry, mix the flour and ghee, adding water little by little to make a semi-stiff dough. Cover and set aside.
Heat ghee in a pan and fry cashewnuts and raisins.Add semolina and fry until light brown and aromatic. Add coconut and fry for a minute.
Remove from heat and add sugar,cashewnuts,raisins and cardamom powder.Mix well and set aside.
Divide the dough into lemon sized balls.
Flatten each ball into a round disc using a rolling pin.
Spread a spoonful of stuffing on to one of the rolled discs. Fold and seal the edges with a fork.
Heat oil in a kadai, fry gujiyas till golden brown on both sides. Store in an airtight container when cooled.
Raw rice-1cup
Black gram dal(uzhunnu parippu)-1/4cup
Butter-2tbsp
Cumin seed-1tsp
Black sesame seeds-1tsp
Asafoetida powder(kayapodi)-1/4tsp
Warm water-1/2-3/4cup
Salt
Oil
Soak rice in water for 3-4 hours.Drain and spread on a cotton cloth to absorb the excess moisture.
When its dry, grind them in a mixer into a fine powder.
Heat the powder in a pan for 5 minutes and keep stirring it while its heating.Cool the fried rice flour.
Fry the black gram until light brown.Grind it into a fine powder.
Make a firm dough with rice flour,black gram flour,butter,cumin seeds,black sesame seeds,asafoetida powder,salt and warm water.Cover and keep it aside for 15 minutes.
Divide the dough into 4-5equal parts.Fill the murukku press with this dough ( use 3 hole round plate)
Prepare murukkus in a circular motion on the back side of slightly greased ladles.
Heat oil in a kadai.Drop the murukku carefully into the hot oil.Deep fry over medium-flame till crisp and golden in color.
Drain and place in the kitchen tissue.Store in an airtight container when cooled..
Grind coconut, onion, garlic &cumin seeds into a fine paste.
Add sesame seeds in to the flour and mix well.
Boil water and coconut paste in a wide cooking pan,add salt to the water.
When the water comes to a boil, add the flour and immediately stir it with a wooden spoon.Remove from the flame and let it cool down slightly.
After the dough cools down , knead the dough using your hands until soft.
Make small lemon-sized balls out of it .Place the ball in between two lightly oiled plastic sheets (oiled Plantain leaf pieces) on a flat surface and press with a flat plate or roll out with a rolling pin.Remove plastic sheets and paste two ends together, looking like a long cylinder.
For Pathiri Maida-2cups Salt Water Oil-1tbsp Mix all of the above and knead it to a soft dough. Cover with a plastic wrap and keep aside for 30 minutes. For Filling Chicken breast-1 Tuemeric powder-1/4tsp Pepper powder-1/2tsp Salt Water Cook chicken with 1/2 cup water,turmeric powder ,pepper powder and salt.Chop /shred the chicken pieces. Onion (chopped)-2 Green chilly (chopped)-3-4 Ginger(chopped)-1tsp Garlic (chopped)-1tsp Turmeric powder-1/4tsp Coriander powder-1tsp Salt Coriander leaves(chopped)-a handful Oil-1tbsp
Heat 1tbsp oil and fry raisins and cashew nuts.
In the same oil fry onions, ginger ,garlic and green chilly till translucent.
Add turmeric powder,coriander powder and garam masala powder.Fry for a minute.
Add shredded chicken along with the water in which it was cooked .Adjust salt and cook until dry.Add cashewnuts ,raisins and coriander leaves.
Flatten each ball into a round pathiri using a rolling pin.
Spread the stuffing on to one of the rolled discs.
Put the other rolled pathiri on top of the stuffing, press and seal the edges with your fingers.
Heat oil in a shallow frying pan, fry the pathiri till golden brown on both sides.
In a bowl, beat 1egg, with 2 tbsps of sugar ,1tbsp of milk and cardamom powder .Heat 1tbsp ghee in a pan.Dip the fried pathiri in the egg batter and shallow fry utill the egg cooked on both sides .
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