Racing Cars with Biscuits

 

 

 

Last Week it was my son's turn to be the Baker Man in his class means it was my turn to bake something for his classmates. I wanted to make something simple and easy. I got this idea from some site and my son liked it . Racing Cars....... Ofcourse boys favourite. I didn't do any baking for this but used some baking stuff.
Isn't it a nice idea for boy's birthday parties

 

 

 

 

Ingredients

Boudoir Biscuits

Gems

Small Teddy Bear Jelly Beans

5 tablespoons of Icing Sugar

1 tablespoon of Water

 

1. Mix 5 levelled tablespoons of Icing Sugar with a tablespoon of water and make it a smooth paste.

2. Take a drop of Icing Sugar paste with a kitchen knife and place on Gem.

3. Keep Boudoir biscuit on a flat surface and stick gem to the biscuit. This is the wheel of the car.

4. Stick all four wheels. Place Icing Sugar paste at the bottom of Teddy bear and stick it to biscuit in the place of the driver. I made a mistake here which my son has noticed later . I sticked teddy bear near the front wheels, where as in a racing car driver sits near the back wheels.

5. Allow them to stick firmly for 30 mins.  First I made 2 cars for my son and daughter in blue and pink and then made few more. Look at my car factory.

Andhra Idli / Idly

 

 

Idli is South India's most popular breaskfast. Idli with Coconut Chutney, Podi, Sambar is every South Indian's favorite. Now a days North Indians also started liking and making Idlis and is so available all over India.

 

Andhra Idli's batter is different from Dosa Batter. Click here to see how to make Andhra Style Idli Batter . 

 

 

 

 

Ingredients

Idli Batter ( How to make Idli Batter ) 

Oil

 

Things Needed

Idli Cooker /

Pressure Cooker without Weight / Steamer / Low Bottom Vessel

Idli Plates

 

1. Mix Idli Batter well before using it. Apply little Oil all over the moulds of the Idli Plates. Pour 1 1/2 to 2 tablespoons of Batter in each mould. Leave some space for the Idli to raise.

2. Pour some water in the Idli Cooker and keep the plates in it. Keep the lid and cook Idlis for 13-15 minutes. Take Idli plates out of the cooker. You can take out Idlis  with your hand or use a spoon.

3. Have them hot with Podi, chutney, hot Sambar.
4. Check this link Spicy Coconut Powder / Endu Kobbari Podi .  

Andhra Idli Batter / Idli Pindi

 

 

Homemade Idli Batter / Idli Pindi in Andhra is different from Dosa Batter. Idli Batter is made with Black Gram Dal and Idli Ravva where as Dosa Batter is made with Black Gram Dal and Rice.

Ingredients

 

1 Cup Black Gram Dal / Urad Dal

2 Cups Idli Ravva

1 teaspoon Fenugreek Seeds

1 teaspoon Salt

1. Add a teaspoon of Fenugreek seeds to Black Gram Dal. Wash Black Gram Dal, and Idli Ravva seperately for 2-3 times and soak it water for atleast 8 hours. Adding Fenugreek seeds  makes the Idli very soft.   

2. After soaking in water for 8 hours, remove water from Black Gram Dal and Idli Ravva. Grind Black Gram Dal to a smooth paste. Grind it for a minute add 3 teaspoons of water and grind it again till it becomes a smooth paste. Add Salt. Add this to Idli Ravva, mix it well and leave it ferment for atleast 8 hours.

3. I soak Dal and Ravva in the morning, at night I grind Dal, add it to Ravva and will leave it to ferment overnight so that I can have Idli the next morning.

Spicy Coconut Powder / Endu Kobbari Podi for Idli, Dosa

 

 

Spicy Coconut Powder / Endu Kobbari Podi is preapared with Dry Coconut Powder / Dessicated Coconut Powder, roasted Channa Dal and Red Chilli Powder. This can eaten mixed with hot Rice and Ghee. Goes well with Idli and Dosa too.

 

 

 

Ingredients

1 Cup Dry Coconut Powder / Dessicated Coconut Powder

1/2 Cup Bengal Gram Dal / Channa Dal

1/2 Cup Black Gram Dal / Urad Dal

6 Dry Red Chillies

Pinch of Hing

1/2 teaspoon Salt

 

1. Heat a pan , dry roast Channa Dal, Urad Dal till they turn light brown. Saute every minute. Add Red Chillies and hing and saute for 2 minutes. Spread all these in a plate and let it cool .

2. In the same pan,  roast Coconut till it turns brown. Keep stirring. It doesn't take much time.Spread this in a plate to cool.  

3. First blend Dals and chilli for a minute, then add roasted Coconut blend again for a minute. Now add Salt blend it for a minute again. Store it in a airtight jar.

 

Paneer Makhni / Paneer Butter Masala

 

 

Paneer Makhni or Paneer Butter Masala is a Punjabi dish,  very popular dish in North Indian Cuisine.

We like any thing made with Paneer and this one specially for its rich gravy.

 

 

 

Ingredients

1 Cup Paneer

2 Tomatoes

2 Onions

15 Cashews

2 tablespoons Clarified Butter / Ghee

1 teaspoon Ginger Paste

2 Cardamom / Elaichi

1  Cinnamon Stick / Dalchini

2 Cloves 

2 Dry Red Chillies

1 tablespoon Tomato Ketchup

2 tablespoon Yogurt /  Curd

1 teaspoon Salt

1 teaspoon Sugar

1 teaspoon Masala Powder

 

 

1. Cut Tomatoes and Onions into 1/2 inch pieces. Take these pieces in a pan , pour water to immerse, add cashews and boil it till the water evaporates. Keep it aside to cool.

2. Heat a tablespoon of Ghee in a heavy bottomed pan. Add Cardamom, Cinnamon Stick and Cloves. When the Cloves turn light brown add Red Chillies and ginger paste.

3. Fry the paste till it turns brown. Transfer this and boiled vegetables to a blender and blend it to a smooth paste.

4. In the same heavy bottomed pan, add a tablespoon of Ghee and then the blended Tomato Onion Paste. Add Tomato Ketchup and Curd, mix it well. Cook it for 5 minutes.

5. Add Salt, Sugar and Masala Powder mix it and add then add Paneer. Cook again for 5 more minutes.

6. Paneer Makhni  is ready to Serve.