I once attended a few sessions at a neighbourhood cooking class. I've forgotten most of what was taught but I learned some really tasty and impressive looking treats: a no-bake biscuit roll, a fruit pudding and some pretty and easy to make fancy idlis.
The biscuit powder roll is, perhaps, the easiest. I lost the recipe I had but there are several on the Net. Roller Coaster comes closest. So, basically, you powder biscuits - I think it was Marie. And you make a chocolate dough with that, moistened with some condensed milk.
Then, you make a white dough with dried coconut or coconut powder and perhaps some condensed milk.
Roll out the two doughs separately on a sheet of plastic. The white one has to be smaller and you lay it on the brown one. Then, using the plastic sheet, roll the two into a cylinder. Cool it for a bit in the fridge. Then ease it out of the plastic sheath and cut it into rings.
The biscuit powder roll is, perhaps, the easiest. I lost the recipe I had but there are several on the Net. Roller Coaster comes closest. So, basically, you powder biscuits - I think it was Marie. And you make a chocolate dough with that, moistened with some condensed milk.
Then, you make a white dough with dried coconut or coconut powder and perhaps some condensed milk.
Roll out the two doughs separately on a sheet of plastic. The white one has to be smaller and you lay it on the brown one. Then, using the plastic sheet, roll the two into a cylinder. Cool it for a bit in the fridge. Then ease it out of the plastic sheath and cut it into rings.
And here's a variation on the theme:
Though the biscuit roll looks good, the fruit pudding finds more favour with me. Here, too, biscuits are used. This time it's 'glucose' biscuits. First, moisten the biscuits by dipping them in sweetened lime juice or some other flavoured syrup. Then make some sweetened whipped cream. Peel and grate some golden apples and perhaps steam them?
The pudding is then set up as follows: a layer of biscuits is pressed into a mould. A layer of cream follows. Some nuts and raisins are sprinkled on this and then a layer of the fruit puree (maybe also a biscuit layer?) and so on. Sadly, I can find no such recipe online.
The final treat is savoury - fancy semolina idlis.
The final treat is savoury - fancy semolina idlis.
Recipe
Ingredients:
1/2 cup carrot juliennes and green peas
1 cup semolina/suji/rawa
1 tbsp chickpea flour/besan
1 level tsp salt
A pinch of turmeric powder/haldi
Juice of 1/2 lime
3/4 cup dahi/Indian yogurt
1 tsp Eno
To Temper:
1 tbsp sugar
1 tsp mustard seeds
1 or 2 green chillies
A few curry leaves
A few drops of lime juice
Method
Set the pressure cooker or idli steamer or any other steamer on the fire with enough water to steam the idlis - usually about a glass or two?
Also heat another glass of water separately with a tablespoon of sugar. When the sugar dissolves, switch off the flame. Heat a tablespoon of ghee and splutter some ( a tsp) mustard seeds. Add a couple of slit green chillies. And some curry leaves. Switch off the flame. When cool, add some lime juice to taste.
Meanwhile, grease the idlis plates. Make some carrot juliennes and arrange these and some peas in the idlis cups. Mix the dry ingredients (except the Eno) well. Add the lime juice and dahi and blend. When most of the liquid is absorbed, quickly add the Eno mixed with a little water and fold gently to combine.
Without further ado, ladle this batter onto the pea-carrot arrangements.
Put in steamer and steam for some 15 minutes. Switch off the fire and let the steamer rest for five minutes. Open and gently wet the underside of the idli plates before scooping the idlis onto a plate - use a big plate and keep the idlis apart as they will swell with the next step. Pour the prepared and tempered water over the lot and watch your pretty idlis puff up.
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