Print Friendly and PDF

Monday, October 18, 2021

Petti Pathiri(Petti Pathil) | Chicken Box Patties (Step by Step Pics)

Petti Pathiri(petti pathil / pettiyappam) is a Malabar style iftar dish that gets its name by the shape of the pathiri. 'Petti' means 'box' in Malayalam, is an interesting pathiri shaped like a box or petti with a creamy white sauce chicken-veg filling. There are a number of pathiri recipes from Malabar that are prepared for Iftar and other festive occasions. The filling is placed on prepared pancakes (steps listed below) and then it is folded in a box shape, dipped in egg mixture, coated with bread crumbs and fried. The dough can also be prepared just like chapathis or pooris, roll out as pooris and the filling is kept on one poori and covered with another poori. The sides are cut in square shape and sealed by pressing with a fork and the remaining steps remain the same. 
                                              

I have made this filling using chicken, but you can prepare with beef too. I saw this recipe in a cookery channel and the best part that I liked about this recipe is that the filling is not the traditional type and this is more of a chicken pot pie like filling. When I say chicken pot pie filling, its white creamy sauce filling with chicken and veggies whereas the traditional pathiri filling is just like we make Irachi Pathiri. But this filling tastes totaly different in a Kerala style recipe, but we definitely liked it. You can even add grated cheese to this filling to make it richer. Do give this a try if you liked it and enjoy with your loved ones !!



Preparation time ~ 20 minutes
Cooking time ~ 20 minutes
Serves ~ 8
Author ~ Julie
Ingredients
for filling
cabbage chopped 1/2 cup
beans chopped 1/2 cup
carrot grated 1/2 cup
salt
pepper powder 1/4 tsp
oil 2tbsp

to cook chicken
chicken boneless 250 gms
pepper powder 1/4 tsp
salt

for white sauce
butter 1tbsp
maida(all purpose flour) 1tbsp
pepper powder 1/2 tsp
salt
whole milk 1 cup

for pancakes or pathiri
maida (all-purpose flour)1 cup
egg 1
salt
pepper powder 1/4 tsp
water

for cover
egg 1
bread crumbs



                                                                             

Method
  • Wash and clean the chicken pieces. Add the chicken pieces, add pepper powder 1/2 tsp and salt. Add enough water to cook the chicken and cook till done. 
                                                  
  • Add the chicken pieces to a blender jar once cooled and pulse once or twice to get shredded chicken (reserve the chicken stock if any, can use this when making white sauce).
                                               
  • To make filling- Heat oil in a pan and add all the veggies, sauté till the raw smell disappears(a slight crunch is good in the filling). 
                                            
  • Add salt, pepper powder and add the shredded chicken. Mix well and remove from this from pan. To the same pan, add butter then and add all-purpose flour(maida) and sauté till its roasted nice To this, add milk gradually to make a lump free paste. When the sauce thickens(add any reserved chicken stock at this point), add the sautéed veggies and chicken mix. Give a quick mix, stir and switch off flame. Filling is ready.
                                        
  • Now, prepare a batter using the ingredients listed under pancake/ pathiri. Make a dosa like batter for making pancakes/ pathiri. Heat a pan and make thin dosas/ pancakes. Cover and cook for a minute (you don't have to wait for dosas/ pancakes to brown or get crisp, try making this on a non-stick pan). Remove each dosa on a plate and place 1.5 tbsp of filling in the center of the pancake and fold like a box/ pockets type(see pic). Repeat making all the pancakes till you finish with the filling (Don't try to make all pathiris and fill the filling because these pathiris may stick to each other. If you plan to make all pathiris and then do the filling, then place each pathiri separately rathe than stacking one upon another).
                                        
  • Dip the boxes or pockets in beaten egg and roll in bread crumbs. Repeat this step for all pockets.
  • Heat oil in a pan and shallow fry the pockets/ appams by flipping all the sides. Drain and remove on a paper towel. Enjoy warm with ketchup.



NOTES
* You can use beef or use any meat but should be boneless instead of chicken. 
* Alter the veggies too as per preference or availability.
* You can even try the traditional style filling for this recipe like I made the Irachi Pathiri if you like that way instead of the white sauce type filling. And you can omit the veggies in the traditional filling.
* You can even add grated cheese to this white sauce filling for a richer variation.
* The dough can also be prepared just like chapathis or pooris, in that caseyou can omit the egg in the pancake batter and prepare the dough. Pinch out the dough, roll out as pooris and the filling is kept on one poori and covered with another poori. The sides are cut in square shape and sealed by pressing with a fork and the remaining steps remain the same. 

RELATED POSTS




Friday, October 15, 2021

Pineapple Halwa (Step by Step Pics)

Wishing all a Very Happy Dusshera !!
Last year most of us were confined at home, no getto or family visits during all festival times due to Covid-19. This year, the situation has improved in the majority of the states. Hopefully we can enjoy most of the upcoming festivities with the same zeal and enthusiasm. Schools are also re-opening by 1st November and everything is slowly moving back to track. Schools were closed for almost 1.5 years now and kids are also eagerly waiting to meet their friends.


Sweets are always a big 'yes' to my kids, and so do the halwa recipes. This is a simple halwa recipe that you can prepare in a jiffy and enjoy. This halwa has a tangy feel, and so people who don't like the tanginess may add more sugar to hide the tangy feel. Fresh pineapple recipes are listed at the end of this page if you would like to try out something new. The halwa is smooth and silky. I haven’t added any colour to this halwa and all that you see in pics is the real colour of fresh pineapple. You may add a bit of yellow colour if you like a vibrant colour to the halwa. Do give this a try this festive season and enjoy with your dear ones.

Please check out more halwa recipes listed in my space-


Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Author ~ Julie 
Serves ~ 6-8 pieces
Ingredients
pineapple medium size,1 or cubed 2 cups or 2 cups juice
sugar 3/4 cup -1 cup
corn flour 1/4 cup
water 1/4 cup
cardamom powder 3/4 tsp
almonds or cashews 1 tbsp
ghee 1.5 tbsp



Method
  • Keep ready the corn flour mixed with water. Chop the almonds and keep ready. Powder the cardamom and keep aside.


  • Peel and clean the pineapple and chop small. Add to a blender jar and make a smooth paste. Add sugar and blend again till the sugar is completely dissolved. Strain the juice in a strainer so that we can get rid of the fibres.
  • Prepare a bread pan lined with parchment paper. Add chopped nuts(very few) at the bottom.

  • Add ghee and pineapple juice to a heavy bottomed pan. Cook the juice mixture till it's reduced slightly and thickened. At this point, add the corn flour mixed with water. Keep stirring till there are no large lumps and the mixture thickens.  
  • Add the cardamom powder and chopped nuts (1/2 tbsp).

  • Cook till the mixture starts to leave the pan(about 5 minutes). Switch off flame and transfer to the prepared pan. Smooth the top surface and garnish again with few more chopped nuts.
  • Leave to cool completely before you cut in squares. Enjoy.



NOTES
* As pineapple is a tangy fruit, alter the amount of sugar as per the sweetness of this fruit. 
* You can even add a pinch of yellow colour for the vibrant look, but I haven't added any colour, it's the natural pineapple colour that you see.

RECIPES USING FRESH PINEAPPLE

















Monday, October 11, 2021

Mixed Veg Dal Khichadi (Step by Step Pics)

When all are free sitting idle at home, especially weekends, I try making something simple yet nutritious for the family and so end up making a one pot meal. Mixed veg khichadi is one such type of comfort meal that you can prepare with any type of veggies and dal. There are multiple variations that you can try out for this recipe, and I too keep experimenting a lot of them. Mixed veg khichadi when served with a dollop of butter and hot rasam poured over it -awww !! Tastes heavenly. I love that combo so much, and all you need is a pappad(pappadam) by the side at the most. Do give this healthy one pot meal and try serving it hot for best tastes.



Preparation time ~ 20 minutes
Cooking time ~ 30 minutes
Serves ~ 6
Author ~ Julie
Ingredients 
sona masoori 2 cups
tuvar dal or toor dal or sambar parippu 3/4 cup
water 5 1/2 cups
green peas 1/4cup
capsicum 1 small or 1/4 cup diced 
carrots 2 or 1/4 cup cubed
beans 1/4 cup
onion 1 medium-sized
ginger-garlic paste 1 tbsp
tomato 1chopped
coriander leaves 2 tbsp
curry leaves a sprig
chilly powder 1 tsp
kayam or asafoetida or hing 1/2 tsp
turmeric powder 1/2 tsp
whole spices (cumin seeds 1 tsp, cinnamon 2 pieces, cloves 3-4, peppercorns 4, cardamom 3)
salt to taste 
ghee or butter 1 tbsp 
oil 2 tbsp


Method
  • Wash and cut all veggies, keep aside. Wash the rice and dal separately, keep soaked till use.

  

  • Heat oil and ghee/ butter in a pan, add the whole spices, hing and sauté. To this add onion, sauté till translucent and then add ginger-garlic paste, sauté till raw smell disappears. Add the spice powders on low flame and then add chopped tomato. Cook till mashed.
                                        


  • Then add cut veggies and washed dal along with rice. Add salt and mix well. 
  • Finally, add the coriander leaves and water(5 1/2 cups). Cook for 3-4 whistles. Wait till pressure is released and then fluff with a fork to check if done. Serve on a plate with pappad and raitha as side.
NOTES
* If you want the khichadi watery, then add a cup more of water when cooking.
* You can use tuvar dal too instead of moong dal.
* Add whichever vegetables are available in your kitchen.

MORE COMFORT MEAL IDEAS-





                                            

Thursday, October 07, 2021

Shankarpali | Shakkar Para (Step by Step Pics)

Shankarpali or shakkar pare is a traditional Indian sweet prepared during Diwali and Holi. This is a famous snack of Maharashtra and in many other states like Karnataka and southern states. In Kerala, we prepare  Diamond Cuts. I have devoured a lot of shankarpali and Namak pare from Pune bakeries during college/ hostel days and loved these tiny squares a lot. These are typically square shaped biscuit and also called sweet tukdi' in  some places. The process of making this snack is quite simple and just needs the basic ingredients like maida, sugar, ghee and oil. In Rajasthan, people make this snack without adding sugar and coat with sugar syrup finally at the end just like Diamond Cuts.  Namak pare 
and Diamond Cuts  both have that flaky texture and is really addictive.

As we are getting close to Dusshera and Diwali, I thought to post this recipe here. I have been making both sweet and salty versions many a time and both are foolproof recipe that you can try out without much fuss. The only issue with this snack is that the plate gets empty before I even finish frying all batches. This snack is that addictive and loved by my family. This makes a small batch and if you plan to make larger batches, just double up the ingredients and prepare. The square pieces when added to oil should be dropped in hot oil, but then the heat should be lowered to finish the cooking process otherwise the outside may get browned faster (as the dough has sugar) and the inside may remain uncooked. Enjoy making this for Diwali and enjoy with family.




Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ a small quarter plate
Ingredients
maida 1.5 cups
milk 1/3 cup
granulated sugar 1/3 cup
melted ghee 3 tbsp 
cardamom powder 1/2 tsp
salt a pinch




Method

  • In a sauce pan, add milk and warm it up, add the sugar and wait till sugar is completely dissolved. Then add melted ghee. Now, add this mixture to the dry flour mix and knead to a dough. 
  • Combine the dry ingredients; maida, salt and cardamom powder. Keep aside. You can start making from 15 minutes of resting, but I feel resting for an hour gives the dough more pliability. 
  • Divide the dough in equal parts and then roll this dough as a paratha, the thickness as of aloo paratha. Then, using a pizza cutter, cut out squares.

  • Heat oil in a wok and check if the oil is hot by dropping a small piece, if the dough goes down and then floats up. Then the oil is ready to fry.
  • Add the square pieces, don't overcrowd. Wait for the pieces to get lightly browned and then start flipping all sides, reduce the heat slightly so that the pieces get coked from inside else the outside gets browner faster and the inside may remain uncooked.


  • Once deep brown, drain using a slotted spoon on a paper towel. Repeat the same step of making till you finish the dough. Finally, cool the shankarpali completely and store in airtight containers.




NOTES
* I used only 1/4 cup granulated sugar, but you can use upto 1/3 sugar. We like it mildly sweet. More the sugar, the pieces tend to become browner faster.
* Double the ingredients and make larger batches.


For more Diwali recipes, click here.



Thursday, September 30, 2021

Pull Me Up Cake | Eggless Devil's Food Cake (Step by Step Pics)

Baking has been my favourite piece of cooking, but I was always a little apprehensive on my frosting skills. However, when all were confined at home due to covid lockdown, many new home bakers popped up in Kerala and this gave me a confidence to try out my hands in frosting too. My kids gave me the extra boost to prepare their birthday cakes, and so I started to bake for our birthdays and am really enjoying the baking and frosting melas. And believe me, the cake tastes super yummy 😋 than store brought. The other advantages that I noticed is that we can always alter the amount of sugar that goes in a cake, and you definitely get to know the amount of sugar that adds up in each cake. I have baked the White Forest Cake,  Spanish Delight Cake(San Marcos Cake) and Vancho cake (recipe coming soon). 



My younger son's birthday was two weeks back and my H's was a week before that (both in September). I made the Vancho cake for H's birthday and pull me up cake for son's birthday. Both cakes came out perfect. Pull me up cake is a trending cake these days. The cake is layered with whipped cream and is covered snugly with a OHP sheet. Chocolate ganache is poured on top over the cake and this plastic sheet is pulled up to get a chocolate explosion all over. It's a very nice experience to enjoy the melted ganache flowing out through the sides and getting covered on the sides of the half frosted cake. My son totally loved the experience and was very happy, but at the same time was a little nervous before pulling up. Pull me up cake can be tried out for rasmalai cake or any other chocolate ganache type cake. I have made an eggless devil's food cake to layer with whipped cream but you can use any chocolate cake.This is a perfect chocolate bomb for all chocolate lovers and do give this a try for any specific occasions , enjoy !!!
                                               
                                                


 Preparation time ~ 30 minutes
Baking time ~ 35 mins
Assembling ~ 30 minutes
Author ~ Julie
Serves ~ 700 gms cake
Ingredients
for cake 
dry ingredients
maida /all-purpose flour 3/4 cup
cocoa powder 1/3 cup
baking powder 1/2 tsp
baking soda 1/4 tsp

wet ingredients
granulated white sugar 3/4 cup
milk 1/4 cup + 2 tbsp
vinegar 1/2 tsp
curd 1/4 cup
oil 1/3 cup
vanilla 1/2 tsp

for sugar syrup
water 1 cup
granulated sugar 1/2 cup

for frosting
whipping cream 3/4 cup

for chocolate ganache
dark chocolate compound 200 gms
fresh cream 1 cup(240 ml)

for assembling
OHP sheet 2
cake board 1
dark chocolate chips 2 tbsp
white chocolate chips 2 tbsp 
                                             


Method 
FOR MAKING CAKE
  • Sift all the dry ingredients twice and keep aside. Mix milk and vinegar first, keep aside for 10 mins.
  • Mix oil and granulated sugar in a bowl, beat well. Add the yogurt, milk mixed with vinegar. Add vanilla essence and combine.

                                             

  • Line a 6’ cake pan with parchment paper and line the sides with oil and flour. Pre-heat oven to 350 degrees F or 180 degrees C.
                                                 
  • Add the dry ingredient mix in three batches and combine well. The batter is of ribbon consistency and then pour this in the prepared cake tin.
  • Place in oven and bake for 30-35 minutes(mine took 35 mins to be precise). Remove cake from oven and cool for 10 minutes. Invert on a wire rack from pan to cool completely.
FOR FROSTING 
  • Pour the cream in a glass bowl and beat with a beater for 4-5 minutes until stiff peaks. Invert the bowl gently, and see if cream flows. If it stays, it's ready. Refrigerate by covering with a cling wrap or lid until use.

FOR MAKING SUGAR SYRUP
  • Heat the sugar and water in a pan. Boil till the sugar is dissolved completely.
FOR ASSEMBLING
  • Cut the cake in three equal layers using serrated knife. 
  • Place a dab of whipped cream on the cake board and place the first layer of the cake. Apply sugar syrup on the cake.
                                                
  • Then add the whipped cream frosting, add the dark chocolate chips. Place the second layer of cake, add sugar syrup.
  • Then place another layer of whipped cream frosting. Add in chocolate chips and finally place the top layer cake. Soak the syrup and place the frosting and chocolate chips. Refrigerate the cake till cutting.
FOR MAKING GANACHE

  • Prepare the ganache half an hour before pouring in the cake.
  • Chop the dark chocolate compound in bite size pieces. 
  • Heat the cream in a bowl on medium heat. Don't wait to boil the cream, when 2 or 3 bubbles start appearing on the surface, remove from flame and pour over the chopped chocolate.
  • Wait for 5 minutes and then gently mix to get a smooth ganache. Keep mixing until all the chocolate is melted. Cool completely before pouring on top of the cake.
                                             
  • Stick two OHP sheets together and place around the cake. Place a cello tape and stick the ends.
  • Place the cake on a deep bowl or deep plate to collect the excess ganache if any flowing out once you pull the OHP sheet. Now pour the chocolate ganache on top of the frosted cake and add the decorations if using any. I added white chocolate chips, wafer sticks, silver pearls and cake topper. Wait till the cake is  pulled up to enjoy the magic of flowing ganache. Don't wait too long to pull the cake after pouring ganache as ganache may stick to the OHP sheet and may not pull well. Also, don't refrigerate after pouring the ganache. My kid loved to pull, and it did properly dribble all around the cake. Cut and enjoy the cake. Remaining can  be refrigerated in airtight bowls; and believe me, the cake tastes best the next day.
Here is a glimpse of the birthday boy with the pull me up cake experience 😊




                                                
NOTES
* You can make any frosting cake this way, whichever uses ganache or rabdi in case of rasmalai cakes.
* Don't make the cake much in advance, as the cake gets moist as it sits in cling wrap and the top gets sticky. One day before is good enough.
* Please don't refrigerate after pouring the ganache. 

Enjoy the slice 😉
                                                         

Few of my frosting creations that may be helpful for any occasions. Am not a pro in frosting, but you'll definitely get ideas -
* Fondant Cake

                                                  
                                                    

                                                       

                                                    

Monday, September 27, 2021

Chena Asthram | Yam Curry (Step by Step Pics)

Healthy foods and dishes are a comfort meal when served on a daily basis, that is what my family prefer mostly, though we cheat ourselves once in a while to enjoy the other way round too. There is no dearth of these underground roots, tubers, corms or rhizomes in Kerala which are mostly edible and most of the other parts like leaves, stem is also used of these veggies. Colocasia, yam, cassava(tapioca), cheru kizhangu(lesser yam), kachil(violet yam), arrowroot are to name a few. I love chembu astram and chembu mezhukuparetti that I prepare using colocasia. This yam curry is similar to chembu astram but here I have used tamarind extract instead of yogurt. You may even add yogurt, but I feel tamarind adds flavour in this curry. This curry is a delicious combo when served with steamed rice. This is quite simple to prepare as well, enjoy !!



Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 6
Author ~ Julie
Ingredients 
chena/ yam cubed pieces 2 1/4 cups
chilly powder 1/2 tsp
turmeric powder 1/2 tsp
salt

tamarind 1 lemon size 
grated coconut 1/2 cup
shallots 4
cumin seeds 1/2 tsp

to temper
coconut oil 1 tbsp 
red dry chilly
curry leaves 2 sprigs
shallot sliced 2



Method
  • Peel the skin of yam and cut in cube size pieces. Then wash the pieces under running water, please use a strainer to remove the pieces from water, else gives a bad irritation to sensitive hands and causes itching. I get it, so I always use a colander to drain the water or use a strainer to remove the pieces and put in a pan.
                                           
  • Add the pieces in enough water, add salt, turmeric powder and chilly powder. Cook covered on medium flame till the pieces looks nicely cooked but not to the level that pieces gets mashed. The pieces should be cooked enough such that when you squeeze a piece in your fingers it should be soft.

  • In the meantime, grind the coconut, cumin seeds and shallots to a smooth paste(see first pic). Soak the tamarind in enough water to squeeze out the pulp.
  • Add the ground mix with enough water, adjust salt if needed. Add the tamarind juice after extracting. Simmer over low flame for another 2 minutes and then enjoy.

  • Heat oil in a pan and add mustard seeds. Splutter mustard, then add the red dry chillies and curry leaves. Add the sliced shallots and sauté until lightly browned. Pour this mix over the curry. Keep covered for 10 minutes and then mix, serve warm with steamed rice.
NOTES
* You can add yogurt instead of tamarind extract too.

RELATED POSTS
* Chembu Astram








Monday, September 20, 2021

Chakka Podi Puttu | Steamed Raw Jackfruit Powder Puttu


When you wish to reduce your carb load, yet would like to enjoy the traditional Kerala breakfast, then try these low-carb options. I have already shared the recipes of preserving raw jackfruit by sun drying the pieces and storing to powder, use this Raw Jackfruit powder in different recipes. It's good for diabetics to reduce the glycaemic load, and it also has more soluble fibres, thereby reducing the cholesterol. Raw jackfruit has many other benefits too, as it prevents colon cancer says research, and is a low acid veggie.

I have already shared a few recipes that I gave a try using this podi and today's recipe is yet another healthy alternative to malayalis favourite breakfast. I tried making puttu with the raw jackfruit powder and came out really soft and yum. These days I have been making frequently as I have a good pack of raw jackfruit well-preserved at home. The preserve should get over before the next season to make a new batch. You can prepare this puttu using raw jackfruit powder alone, but adding a little puttu podi gives a lighter feel as puttu podi is a little coarsely powdered than the raw jackfruit powder. If you don't have homemade raw jackfruit preserve or powder, we do get raw jackfruit powder in supermarkets under different brand names. You can even try using that and make puttu. Enjoy this puttu with kadala curry or ripe bananas.

Check out more jackfruit powder recipes
1. Chakka Podi Idli 



Preparation time ~ 15 minutes
Cooking time ~ 5 minutes
Serves ~ 1 kutti puttu
Author ~ Julie
Ingredients
chakka podi 1 cup
rice flour or puttu podi 1/3 cup
salt to taste
grated coconut 1/2 cup




Method
  • Mix both the flours and add salt. Pour water little by little to wet the flour like coarse bread crumbs. When you press the dough in your palms, it should hold shape.
  • Add enough water in a cooker and cover the lid. Place on flame without weight.
  • Then in a mould, add the grated coconut then add the flour mix alternating till you reach the top. Finally, add grated coconut to finish filling the mould.
  • Place the mould over the cooker without weight. Steam cook for 4-5 minutes or till the steam seeps up in the puttu maker for a few minutes and is ready.
  • Remove from the mould to a plate and serve warm with bananas or kadala curry or fish molly.

PUTTU VARIETIES





Friday, September 17, 2021

Karachi Fruit Biscuits (Step by Step Pics)

Karachi bakery biscuits is a famous India cookies from Hyderabad's Karachi Bakery. Years ago, when dad visited Hyderabad on an official tour had brought a pack of Karachi biscuits as that was the famous item then. That's the first time I remember munching these addictive, famous cookies. Those days edibles famous in a place is only sold at that particular region and so had to be procured from that place to enjoy.  But now, all these edibles are sold at every place and can be enjoyed anytime, unlike earlier. Then, when we used to get these cookies from the Indian stores in US. Gradually I started making these simple biscuits at home as tutty fruity and custard powder is easily available here. Kids love these biscuits a lot and I have already posted a similar version -Eggless Tutty Fruity Cookies too. The vanilla custard powder adds a nice yellow colour to these biscuits which can be replaced with corn starch too, but the colour will be missing. Rose essence/ cardamom powder / pineapple essence can be added to give that fruity flavour. Adding baking powder is truly optional in this recipe, but make sure the butter and sugar is creamed together until light and fluffy. Don't over do this process else the cookies will be chewy kind and not crunchy. Baking powder gives the stability to make the cookies light and crunchy. Do give this a try and enjoy with chai(tea).



Preparation time ~ 15 minutes
Refrigeration time ~ 30 minutes- 1 hour
Baking time ~ 13-18 minutes
Author ~ Julie
Ingredients
all-purpose flour / maida 1.5 cups
vanilla custard powder 8 tbsp or 1/2 cup
baking powder 1/2 tsp
salt a pitch 
soft unsalted butter 100 gms or 1/2 cup
powdered sugar 1 cup
pineapple essence / rose essence 1 tsp
tutty fruity 1/2 cup
cashews chopped 1/4 cup 
milk 3-4 tbsp



Method

  • The  butter should be at room temperature but not over soft or very cold. If using salted butter, omit adding salt in the flour mix.
  • Sift the flour, custard powder, baking powder and salt twice. Keep aside.
                                                    

  • Add the powdered sugar to the soft butter and cream together with a whisk until pale and light(don't over beat, else the cookies turn soft and not crunchy). To this add the pineapple essence or rose essence. Add the chopped cashews and tutty fruity. Mix well.
  • Finally, add in the flour mix in three batches and add the milk in between. Don't knead the dough long, and just bring the dough together. You may need 3-4 tbsp of milk or less, so add little by little and use till the dough comes together.
  • Divide the dough in two and shape the dough in log form. Cover with a cling wrap and refrigerate for a period of minimum 30 minutes to an hour.
                                                   
  • Pre-heat oven to 350 degreees F or 180 degrees C.
  • Remove room fridge and cut the log in 1/4' thick pieces. Place on a parchment sheet lined tray. Space and keep as the cookies expand as it bakes. Leave atleast 1' space, I left a little less and so the cookies started touching each other once baked.
                                                    

  • Place and bake in preheated oven for 13-18 minutes. Keep checking after 13 minutes as the bottom of the cookies turn brown faster.
  • The center of the cookies are soft when touched immediately after bake. Leave to cool completely to enjoy the crunchy cookies. Enjoy with a cup of black tea.

NOTES
* You may leave out the addition of baking powder but adding gives that crunchy effect as the air pockets are nicely puffed up and stays firm
*These cookies are soft immediately after bake. Let it cool completely on a wire rack and then becomes crunchy.
* You can reduce the amount of sugar to 1/2 cup, as the cookies in this measure are moderately sweet, just like the store brought.
* You can use corn starch instead of custard powder, but then the yellow colour goes missing. In that case, you may have to add a pinch of yellow food colour too.