Chekkalu

 

Papdi

 Ingredients

Maida - 1 cup

Salt 

Oil - 1 tbsp

Ajwain - 2 tsp

Oil for deep frying

Method

Mix maida, salt and oil well. Add ajwain

Add water little by little and knead into a stiff dough

Keep aside for 1/2 hour

Knead again and roll into a slightly thick chapathi.

Cut small circle from the roll and deep fry in hot oil on a medium flame till it becomes light brown

Pav bun

Ingredients

Maida -2 & 1/2 cup

Salt as per taste

Water 4-5 tbsp 

Butter 2 & 1/2 tbsp

Yeast activation

Warm milk - 3/4 cup

Sugar - 2 tsp

Dry yeast - 2&1/2 tsp

Method

To warm milk, add sugar and stir well

Add the yeast, stir well and keep covered for 10-15 min

Take a bowl, add maida and salt. Mix well

Make a well in the centre and add the activated yeast mixture

Mix with fingers to incorporate all the ingredients well.

Add water little y little and make a sticky dough

Knead well for 15 minutes adding butter after a few minutes of kneading

Grease a bowl with oil and keep the dough inside

Cover with a wet towel

After 1-2 hours, knock out the air and knead again for 1 min

Divide into equal portions and make small balls

Grease the baking dish with butter and keep the balls side by side

Cover with wet towel and keep aside for 45 min

Brush the top with some milk and bake at 200 degrees in a preheated oven for 20-22 minutes

Once done, take out from the oven, immediately brush some oil on the top

When the tray becomes warm, take out the buns and cool on a wire rack

Poha idli

 Poha - 1/2 cup

Curd -1/2 cup

Idli rava/ bombay sooji - 3/4 cup

Water 

Soda - 1/8 tsp

Salt

Method

Grind poha to a coarse powder. Add salt, curd and mix well.

Add idli rava, 3/4 cup water and mix well again. Cover and keep aside for 1/2 hour

Add 1/2 cup water and mix well. Adjust consistency by adding more water if required.

Add soda just before steaming and mix well

(For the above mentioned quantity, we get 12 idlis)

Chocochip cookies

Ingredients ½ cup (115 g) unsalted butter, at room temperature ½ cup (100 g) packed light brown sugar ½ cup (100 g) granulated sugar 1 large egg, at room temperature 1 tsp vanilla extract 1 ¼ cup (185 g) all-purpose flour 1 Tbsp (7.5 g) cornstarch ½ tsp (2.5 g) baking soda ½ tsp (2.5 g) salt 1 ½ cup (262 g) chocolate chips 1 cup (100 g) lightly toasted, coarsely chopped pecans (optional) Directions 1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla. 2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using). 3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later. 4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above. Let cool slightly and enjoy.