Snacks
M & M’s cookies
Parippu Vada
Honey and cinnamon drizzled teacake
A Quintessential teatime treat. Drizzled with warm honey and cinnamon is so comforting and they take very little time to make. Oh yes they disappeared to quick too!
You need –
- All purpose flour – 1 cup
- baking powder – 1/2 teaspoon
- Unsalted butter – 60 grams, @room temperature
- Caster sugar – 2/3 cup
- Egg – 1, @room temperature
- Milk – 1/3 cup
- Vanilla essence – 1 teaspoon
For the drizzle –
- Honey – 1/4 cup
- Ground cinnamon – 1 teaspoon
- butter – 2 teaspoons
How to –
Preheat the oven to 180C. Grease a 8 inch round cake tin and line the base with a baking sheet. Sift the flour, baking powder and set aside.
In a mixing bowl cream the butter, sugar, essence and egg with electric mixer till light and fluffy. (took me about 8-9 minutes). Now gradually add the flour alternating with milk. Mix well till everything is well combined. Make sure not to over beat.
Spread the mixture into the prepared cake till and bake for 25-30 minutes or till the toothpick comes out clean when inserted in the center of the cake.
Turn the cake on to a wire rack.
To make the drizzle –
In a small sauce pan gently heat the honey, butter and cinnamon till the butter has melted stirring continuously. Turn of the heat.
Allow the honey to cool a bit. Drizzle over the warm cake and serve.
Cauliflower pakoras/pakodas
It’s been raining the whole day here and well a curving for these deep fried fitters was just obvious for tea time. These are excellent to snack on or serve them as a starter with your favorite chutney. I like it with mint-coconut chutney but today we just dipped them into some ketchup and Chili sauce.
The recipe is adapted from the cookbook every Indian.
You need –
- Cauliflower – 350 grams, cut into small florets
- Gram flour – 130 grams
- Corn flour – 2 teaspoons
- Garam masala – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Chili powder – 1/2 teaspoon (or as per your taste)
- Coriander powder – 1 teaspoon
- Baking soda – a good pinch
- Vegetable oil – for deep frying
- Salt to taste
- water for making the batter
How to –
To make the batter , In a bowl mix together Gram flour, corn flour, Garam masala, turmeric powder, chili powder, coriander powder, banking soda and salt with enough water to make a thick batter. Set aside for 30 minutes. After 30 minutes, mix little more water ( around 2 teaspoon) and beat well with a egg beater. The batter should be thick like a double cream.
Heat a deep frying pan with enough oil. Once the oil is hot (170 C), dip the cauliflower floret into the batter and coat well. Drop the florets into the hot oil and fry till golden brown and crispy. Make sure you don’t overcrowd the pan and fry in them in batches.
Once done remove from the oil and drain on kitchen paper. Serve hot with chutney or ketchup for your afternoon tea.
Crispy fried pastries with Beetroot and potato filling
You need –
- Pastry sheets – 1 pack
- Cookie cutter – of your choice
- Oil for deep frying.
For the filling
- Beetroot – 1 large, boiled
- Potatoes – 2 medium , boiled
- Green chili – 1, chopped
- Ginger and garlic paste – 1 teaspoon
- Coriander powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Garam masala powder – ¼ teaspoon
- Cumin seeds – ½ teaspoon
- Parsley – chopped, 2 tablespoons
- Salt to taste
- Oil – 1 tablespoon
How to –
Mash the beetroot and potatoes and set aside.
Heat oil in pan, add the cumin seeds and allow crackle. Add the ginger, garlic paste & green chili and fry till the raw smell is gone. Add the powders, salt and fry for 2 mins or till the oil starts to separate.
Add the mashed beetroot, potatoes, parsley and mix well to coat. Turn off the heat and set aside.
Place the pastry sheet on parchment paper and cut into shapes using the cookie cutter. Take a cut pastry, place the beets-potato filling. Place another cut sheet on top and gently press the edges to seal. You can use a fork to press the sides.
Heat enough oil in a frying pan, Deep fry the filled pastries till golden brown. Remove and set on a paper towel.
Serve with tomato ketchup for your tea-time.
YO-YO Biscuits – Mango flavour with butter cream frosting
Melting movement! They are so delicious, buttery and light… #joy.
You need –
- Unsalted butter – 125 grams, at room temperature
- All purpose flour – 1 cup
- confectioner’s/icing sugar – ¼ cup
- Mango flavoured custard powder – ¼ cup
- Vanilla essence – ½ teaspoon
- Mango essence – ¼ teaspoon
For the filling –
- Confectioner’s/icing sugar – 1½ cup
- Unsalted butter – 40 grams, at room temperature
- Vanilla essence – 2 teaspoon
- Lemon juice – ½ teaspoon
How to –
Pre-heat the oven to 160 C.
In a mixing bowl, beat the sugar, butter, vanilla essence and mango essence with a hand mixed until light and fluffy. Sift the flour and custard powder in and continue to mix on low speed until everything comes together and forms very soft dough.
Spoon a teaspoon of dough and using your palm make small balls. Place them on the baking tray lined with baking sheet. Dip a fork in flour and lightly press down each ball. Bake for 13-15 minutes or till set. Do not brown the biscuits. Remove from the oven and let it stand for 3-4 minutes before you move to a wire rack to cool completely.
For the filling –
In a mixing bowl, beat the sugar and butter until light and fluffy. Add in the vanilla essence, lemon juice and beat on high speed until for 2- minutes.
Spoon/pipe the icing on the biscuit and sandwich with another biscuit.
Mini pathiri – with coconut filling
I sure can’t get enough with the Malabar food… my palate is only getting stronger..:-) for those who are new to Malabar here’s something to read and know more about MALABARregion of Kerala.
You need
- All purpose flour – 2 cups
- Ghee/clarified butter – 2 tablespoons
- Salt – as per taste
- Water – as required
- Oil – for frying
For the filling
- Grated coconut – ½ cup
- Raisins – 1/3 cup
- Caster sugar – ¼ cup
- Cardamom powder – 1 pinch
- Rose water – 2-3 drops
How to –
- In a bowl mix flour, ghee, salt and with enough water to make a make stiff dough. Divide into lemon size equal portions. With a rolling pin roll out and using a round shape cookie cutter into shapes and set aside.
- Combine all the ingredients under filling and set aside.
- Place 1 teaspoon of the filling on to the rolled pathiri and place another rolled pathiri to top and using your figure seal the edges.
- Heat oil in frying pan and deep fry the pathiris until golden brown on both sides.
- Serve warm.
Ela Ada
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| Ela Ada |
You need – Makes 4
- Rice Flour – 1 cup
- Boiling water – 175 mls or enough to make dough
- Salt to taste
- Banana leaves – cut into squares
For the filling –
- Grated coconut – 1 cup
- Grated Jaggery/ cane sugar – 3/4 cup
- Water – 1 tablespoon
How to –
- In sauce pan melt the Jaggery and bring to a simmer.
- Add the grated coconut and cook til semi dry and set aside
- Pour the boiling water onto the rice foul and knead to make smooth dough.
- Divide the dough equally and shape into balls.
- Take the banana leaf, smear with few drops of water.
- Place the ball of dough in centre of the leaf. Dip your finger in water and spread the dough into a thick circle.
- Place a tablespoon of the filling in the centre. Fold the leaf over to form a half moon shape.
- Gently press the edges to the seal the filling in
- Heat a griddle and cook both sides. Leave should turn brown and char a bit.
Perfect to go with the evening tea…
Foodolicious Pictured 
