Ever since I was a kid, I loved watching my mom in the kitchen preparing delicious and fulfilling meals with ease. My mom is a magician in the kitchen...(Read More)

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    Female/26-30. Lives in Canada/Ontario/Toronto, speaks English. My interests are cooking, art, design,/writing, reading, .
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    Canada, Ontario, Toronto, English, Female, 26-30, cooking, art, design,, writing, reading, .


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  • Thursday, November 03, 2005


    A Diwali Treat...from me to you!

    I know, I know...Diwali is over! But that doesn't mean we have to stop the festivities now, does it? The truth is that I have been so busy dishing out tasty treats on all the 4 days of celebration, that I haven't had the time to post these recipes on Diwali day! So all my fans out there who were expecting to use my recipes on this special occasion, I'm sorry. So do forgive me and try these recipes out sometime, there are welcome even on non-festive days! Shakkarpare (Deep-fried Sugar Cookies) Ingredients: 1 cup all-purpose flour 1 cup whole wheat flour 1 tbsp cooking oil 1 tspn salt 1 cup icing sugar oil for deep frying Method: Mix the all-purpose and whole wheat flour with salt and a tbsp of oil in a large bowl. Use water to knead into a smooth dough. With a rolling pin, flatten out the dough to about 1/2 an inch thickness. Cut into small diamond shapes. Heat oil in a pan and deep fry the diamond-shaped dough pieces. Place on a paper towel to absorb excess oil and coat with icing sugar. Store in an air-tight jar and enjoy with tea/coffee or just as a snack!

    Namakpare (Deep-fried Savoury Cookies) Ingredients: 1 cup all-purpose flour 1 cup whole wheat flour 1 tbsp cooking oil 1 tspn salt 1 tsp ajwain (caraway seeds) oil for deep frying Method: Mix the all-purpose and whole wheat flour with salt, ajwain and a tbsp of oil in a large bowl. Use water to knead into a smooth dough. With a rolling pin, flatten out the dough to about 1/2 an inch thickness. Cut into small diamond shapes. Heat oil in a pan and deep fry the diamond-shaped dough pieces. Place on a paper towel to absorb excess oil. Store in an air-tight jar and enjoy with tea/coffee or just as a snack!


    4 Comments:

    Blogger மதி கந்தசாமி (Mathy) said...

    hi!

    I love your posts as i am hooked on heat myself. :)

    It would be really great, if you could post some photos with your recipes. would it be possible?

    Thanks.

    -Mathy

    11/03/2005 02:12:00 PM  
    Blogger Anita said...

    Ajwain is not caraway seed as you mentioned in your namakpare receipe. caraway seed is called in india kala jeera. ajwain is carom seed which is also called bishop weed. hope you make a correction

    8/03/2007 06:12:00 PM  
    Anonymous viagra online said...

    I just want to say that your blog is something I really love. I love food, and this is the perfect place in order to get to know new recipes.

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