PINWHEEL CUSTARD

Ingredients:

Bread Slices : 4
Mixed Fruit Jam : 4 tbsp
Finely Chopped Dryfruits : 2 tbsp
Milk : 1 litre
Vanilla Custard Powder : 3 tbsp
Sugar : 4 tbsp

Method :

1. Cut the corners of the bread slices.
2. Slightly dip the bread slices in milk and squeeze lightly and keep  it on a rolling pin . Put other slice at the end of first slice .

3. Lightly roll these joined slices with a rolling pin or you can flatten them with your palm .

4. Mix the jam and dryfruits very well .

5. Spread this jam mixture on bread and start rolling the bread slices from one end to other .

6. Cut into small parts and keep aside .Bread Jam pinwheels are ready.

For the Custard .

1. Dissolve custard powder in lukewarm milk.
2. Boil milk , add custard mix and keep stirring the mixture so that it doesnot stick to the bottom of the pan .
3. When the milk is reduced to half , add sugar and keep stirring till sugar dissolves .
4. Allow this to cool . You can also chill this custard .

For  Serving

1. Place the  bread pinwheels in a bowl and top it with custard and serve .

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NO BAKE PINWHEELS

Ingredients :

Marie Biscuits : 1 small packet
Chocolate Sauce : 1 cup
Mixed Dry Fruits : half cup

Method :

1. Grind the biscuits in a mixture jar to a fine powder.
2. Do this grinding for dryfruits too.

3. Make a dough of biscuit powder with chocolate sauce .

4. Spread aluminium foil on a kitchen platform .Roll the dough into a half inch circle on foil.

5.Spread dry fruit powder  on the rolled dough all over .

6. Roll this mixture from one end to other .

5. Allow it to rest for some time 15 to 20 mins .
6. Cut and serve .

Next Recipe : Pinwheel Custard

MAKHANA BHURJI

Ingredients :

Makhana(Lotus Seeds) : 1 cup
Onion : 2 medium sized
Tomato : 2 small
Green chilly : 1 small or as per your taste
Ghee : 2 tbsp
Oil : 3 tbsp
Turmeric Powder : a pinch
Coriander Powder : 1 tbsp
Garam Masala : one tsp
Salt to taste
Coriander Leaves for garnishing


Method :

1. Heat ghee in a pan  and roast makhana till crisp .

2. Allow to cool and grind coarsely .(dont make powder of makhana)

3. Heat oil in a separate pan , add finely chopped onions and green chillies .

4. When the onions become light brown add finely chopped tomatoes .( tomato pulp can also be used, i have used pulp)

5. When the tomatoes get cooked , and leaves oil , add the makhane and seasoning.

6. Mix well and  saute for few minutes .
7. Add required water to get bhurji like consistency , cover and cook for few mins .

8. Sprinkle garam masala , garnish with coriander leaves and serve .


Note :

Instead of roasting , you can deep fry makhana in oil . in this case the bhurji will become very oil , it enhances the taste and good for those who are not bothered about  extra calories.


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No Bake Pinwheels

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RICE FLOUR RINGS

Ingredients :

Rice Flour : 1 cup
Curd : 1 cup
Water : 1 cup
Finely Chopped Onion : 1 small sized
Finely chopped green chillies : as per taste
Finely chopped corainder leaves : 4 tbsp
Salt to taste
Oil for deep frying

Method :

1. Mix  riceflour , curd , water and salt very well  .

2. Heat this mixture on low flame  stirring continuously to avoid any lumps .heat till it turns into a dough like ball.

3. Allow to cool .
4. Mix onions , green chillies and corainder .knead well . You can use little oil if its sticky.

5. Take a small portion from the dough and roll it between palms to elongate it .

6. Join  the ends to form a ring .
7. Repeat this for the entire dough .

8. Deep fry in medium hot oil on low to medium flame .
9. Serve hot .

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POTATO ROSES

Ingredients :

Potatoes : 2 medium sized
Salt to taste
Oil for deep frying
Few Toothpicks

Method :
1. Wash the potatoes , wipe them dry.
2. Peel the skin .
3. Thinly slice the potatoes as we do for potato wafers .

4. Soak these slices in salt water for 30 - 45 mins .

5. Again wash these .
6. To make roses , start by picking up a slice and fold it in the shape of a petal .

7. Cover this petal with another .

8. Repeat this step till you get a rose of desired shape .

9. To make it firm for deep frying insert toothpicks between petals . Try to use toothpicks as less as possible , because taking them out after frying is little complicated .
10 . Deep fry the roses in medium hot oil on medium flame .

11. After frying the potato slices have turnes to wafer and have became fragile so very carefully remove the toothpick with soft hands ( else the roses will break ) and serve .

Note :
If you wish , dont remove the skin of the potato , that will give a wonderful look .


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Rice Flour Rings


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EDIBLE ROSES

Ingredients:

All Purpose Flour : 150 gms
Red Food Colour : 1tbsp
Water to make dough
Salt to taste
Oil  : 1tsp  + for deepfrying roses
Stuffing of choice : I have used boiled potato stuffing ( refer recipe of dhabeli)


Method :

1. Dissolve red food colour in water and keep aside .
2. Mix salt and 1 tsp  oil in all purpose flour and make a dough with coloured water .

3. Divide  the dough in small pieces ( small like puri balls )
4. Roll three balls .
5. Place the rolled puris one above the another .

6. Make an impression at  the centre with some circular bowl . this will create space for stuffing .
7. Make three slits with knife on each puri .Place the stuffing .
8. Fold the pieces between these slits upwards . When you will fold all the 9 pieces upwards you will get a rose structure.

9. Deep fry these roses in medium hot oil on low flame .You can also bake them but baking will dimnish their colour .

Next Recipe : Potato Roses
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ACHARI ARBI

Ingredients :

Boiled Arum (arbi) : 200 gms
Onion : 1 Small , finely chopped
Curd : 50 ml
Salt to taste
Oil for deep frying
Mixed Pickle  as per taste ( I have used nilons mixed pickle around 2 tbsp )
Onion Seeds : 1 tsp
Fennel : 1 tsp

Method :
1. Cut the boiled arum in desired shape  and deep fry these .

2. Marinate deepfried arum with curd and salt for 15 mins .
3. Heat one tbsp oil , add fennel and onion seeds .

4. Add onions and saute till onions become soft and transparent .Add little salt.

5.Add marinated arbi and  pickle .

6. Saute for few mins and serve hot .

Note : Marination can be avoided if you dont want it to be very sour . And avoiding this step will be a very nice red colour . I have avoided this step in the above pictures.


Next Recipe : Edible Roses


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