Cheesecake

YAY !!! I finally made Cheesecake yum yum 🤤

FUN FACT:

Do you know Cheesecake originated in Ancient Greece over 2000 years ago ? 

I always thought cheesecake was American cuisine. So much for the blind faith.

Anyways, back to the blog post now. I will just put up the pics for now. 'Coz I used someone else's recipe. It wasn't mine. Well, technically it was a combination of my ideas with theirs.

I combined a couple of recipes, for eggless cheesecake and I substituted a few things of my own. For ex., cheesecake calls for condensed milk and castor sugar. I skipped both. Instead, I added more of heavy cream than the recipe called for and also used brown sugar. The addition of brown sugar itself took it to a whole new level, 'coz then it started tasting like biscoff flavored cheesecake.

Ok, lets see the pics. Oh BTW, The pics are a bit crude, b'coz I cut the cheesecake while it was cooling on the rack. I was too impatient. Never never never ever cut it before chilling it. It will spoil the aesthetics.

Fresh out of the oven

Cut out too soon. Chill before cut !!!

Half-eaten 😋

In the pic above, you can see the straight cut after the cheesecake was chilled overnight (left side cut), The right side cut was made before chilling it and it looks crude and bad. Also, I had tried to take it out of the springform pan while it was on the cooling rack 😢 It messed up the round circumference also... sob sob. Well, lesson learnt. Since it was my first time, I forgive myself and the taste far outweighed the flaws in looks. So I think its a win overall !!

Anyways, antio you all... 

Sourdough Starter

 

Helllooooooo you all.....

The past few years have been hectic - with kids, their schools, moving houses, dad passing away, shifting into mom's house along with kids, new school for kids and now finally I'm up for kids homeschooling.

In the midst of all this chaos, I had not found time or rather completely forgotten about my blogs. They felt abandoned. They were begging me to come back. Meanwhile I had been toying with the idea of starting a cafe business. I have been thinking long and hard about it. What kind of food I would offer, what would be on the menu, what I would name it, where would I start it, how big would be the place, the interiors, the aesthetics, the prices etc., etc., you know - all that goes into a cafe business...

During this contemplation, I came across sourdough bread, how its made, its benefits etc., and vowed to put that on my menu. Sourdough bread is extremely healthy bread, since we use wild yeast from nature to make this bread. It has a slightly sour taste but tastes heavenly. Wild yeast is everywhere in nature and we are just feeding it some food and helping it grow in our jar.

Again, all the chaos and I wasn't even able to start the sourdough starter. Apparently very simple to do and I couldn't even do that. Anyways, a couple days ago, I ordered myself these cute little glass jars and promised myself that once those jars come, the first thing I would do is start one of those sourdough starters.

So truly enough, when the jars arrived, I promptly washed and cleaned one of them and set it aside. The next day I started my sourdough starter. And then, something amazing happened.... My blogs called out to me once again, begging me to come back to them. I promptly listened. So, now I am back in the blogging business.

Anyways, lets get to the recipe for the sourdough starter, if you can even call it a recipe. Its as simple as it gets, just 2 ingredients - flour and water. Its that simple. I cant believe, I put it away for so long.

Lets get down to business.... Here's how to...

START SMALL. So that wastage is also small....

Day 1:  

Note down the time you start. Add equal measures of flour and water into the glass jar (I started with 10g flour + 10 g water). Mix well into a pasty dough. Cover the jar lid and set it aside. You can even keep it in the oven with the light on for a few hours (not overnight). You can leave it next to the stove while you do your cooking. Bottomline is that, keep it in a warm place for a few hours.

Day 2:

Do nothing... YES, you got that right. Do nothing the second day. Allow the starter to work its magic. Allow the wild natural yeast to grow. You can open the lid and check on the starter if you want. Do it at your own discretion (stinky smells are forming). You know what, get used to it. Because its gonna get a lot worse. Believe me !!

Day 3:

At approximately the same time as when you started your starter on Day 1, its time to feed your starter. Basically, what you are doing is - feeding the yeast that is in the jar and keeping it active and growing.

You can see that the dough has slightly risen. Or maybe not. Mine didn't, but I didn't give up. 

Whether the dough has risen or not, here's what you do nevertheless. Discard half of what's in the jar. Again take the same amount of flour and water as the first day. Add them to the jar. Mix well with a spoon and make a dough. Cover and keep aside.

Day 4:

At around the same time on day 4, check on your starter. You can see tiny bubbles on the surface. If not, don't be disappointed. Every starter is unique. Some are slow rising, some are fast. Just keep feeding it.

Do the same what you did on day 3. Discard half. Feed equal amounts of flour and water. Mix well, keep aside. 

However by day 4, I think you would need to put on some nose plugs. My starter was so stinky. Yuck !! If I didn't know better, I would throw away all of it and start fresh. It smells so bad that I gagged on it. Try it at your own discretion !! I would recommend not to.

Day 5 - Day 10:

Do the same thing as day 4, keep discarding half of what's in the jar. Then add equal amounts of flour and water (use the same measurements as you did on day 1 and every day after that). Every day, you will see some progress to the starter. By day 10, your starter must be quite bubbly and will have doubled in size the previous day. That's when you know your starter is ready to use.

If its not doubled in size, don't worry, give it a few more days... Keep feeding daily. Some starters take up to 15 days. Some get done in 7. So no worries. Both are good and completely normal. By now, the starter has gone from a stinky ugly smelling dish to a sweet smelling dough with lots of bubbles.

For now, I don't have my phone which has the photos in it. Once I get it from my kids , I will add the photos in here.

Bread Upma

 

Ok, I have no story behind this dish, except that my mom used to make it for us when we were kids and I would absolutely devour it. Its one of my favorite dishes !

INGREDIENTS:

Bread - 1 big loaf

Onions - 2 (finely chopped or thinly sliced)

Tomatoes - 2 (finely chopped)

Coriander Leaves - 2 tbsp (finely chopped)

Turmeric powder - 2 tsp

Salt - to taste

For tempering:

Oil - 2 tbsp

Mustard seeds - 2 tsp

Peanuts - 2 tbsp

Curry leaves (optional)

METHOD:

1. Chop the bread slices into small pieces (or tear them with your hand into irregular pieces). Keep these aside.
   
   
   
   
2. Take oil in a pan. When the oil is hot, add the peanuts and roast them well.
   
   
   
   
3. Add mustard seeds and wait until they sputter.
4. Add curry leaves if you are using them.
5. Add onions and fry until they change color (become tender and translucent).
   
   
   
   
6. Add tomatoes and fry until they turn soft. Don't wait for them to become mushy.
   
7. Add turmeric powder and salt and mix well.
8. Add the chopped bread pieces and mix well.
   
   
   
   
9. Add chopped coriander leaves and mix well once again.
   
   

Bread Upma is now ready to serve. Yumm yumm yumm. 

People who love bread - are gonna love this Indian fusion snack.

Burnt Garlic Rice

 If there's rice at home and you are bored of eating it with sambar, then this is the dish you should make. If I make this dish, then any quantity of rice in our house vanishes in minutes. The kids just love it and the adults are a fan too.

Very simple to make and very quick too. Breakfast, lunch or dinner - perfect comfort dish. Add peanuts and it gets even better. You just need 4 main ingredients - 5 if you count the peanuts.

BTW, I add peanuts to everything 😁😁.

It enhances the taste of anything and everything. You can skip if you dont like them or are allergic.

INGREDIENTS

Garlic cloves - 10 to 15 (more the better)

Cooked / Steamed Rice - 2 cups

Green Chillies (slit lengthwise) - 2

Coriander Leaves - finely chopped - 1 tbsp

Salt - as per taste

Tempering

Peanuts (optional) - 1 tbsp

Mustard seeds - 1 tsp 

Oil - 1 tbsp

METHOD

1. Steam / cook some rice with a little less water than usual. That causes the rice to have separate grains. Run a fork in the cooked rice to make it fluffy and cool down.
2. Take a pan. Add some oil.
3. When the oil is hot, add peanuts and garlic cloves to it. 
4. Let the peanuts turn color and the garlic cloves also start roasting.
5. Add mustard seeds and wait for them to sputter.
6. Add in the green chillies and stir for a few seconds.
7. Add in the steamed rice and salt and mix well.

VOILÀ !! You are done - Yes, its that easy 😉

Garnish with coriander leaves and serve hot / warm.

Cucumber Dosa

Exotic ain't it ? You thought right. 

Cucumber dosa is super easy to make. It gives out a heavenly aroma while cooking. Not to mention the amazing health benefits :) The recipe is inspired from a Konkani dish "Taushe Bhakri" which is basically Cucumber rotti. Its almost the same batter with a few small changes.

So lets get down to business ? 😀

INGREDIENTS
(makes approx 10 dosas)

For the batter:

Grated cucumber - 1 cup

Grated coconut - 1/2 cup

Wheat flour - 2 cups

Wheat Rava (any kind / size) - 2 cups 

Green chillies - 4 (maybe more if you want it spicy)

Sugar or jaggery (optional) - 1 tsp

Coriander leaves - 2 tbsp (optional)

Salt - as per taste

Method:

1. Take the green chillies and salt into a large vessel (which can hold the batter).
2. Smash the chillies and salt together until its a coarse paste. Add some water and the sugar into it.
3. Add the grated coconut and salt and mix it well. Add a cup of water.
4. Now start adding the wheat flour little by little and mix well. Form a thin batter.
5. In the end, add the rava and mix it well. Since the rava needs to absorb some water, let the batter have a thin consistency. Keep it aside for 10 mins.
6. Batter should be of dosa batter consistency. Add water or flour to even out either ways.
7. Add in coriander leaves if you want and mix well. Cucumber dosa batter is done.

Making the dosas:

1. Heat up a griddle / tava. Use medium heat. (I prefer to use cast iron - the least toxic of all. Also a healthy choice.)
2. Mix the batter well before making each dosa. 
3. Take a ladle of the batter and pour it on the griddle. 
4. Spread the batter in a spiral way, starting from the center and moving outwards.
   
   
   
   
5. Add a few drops of oil around the dosa. Cover and cook for 30 secs.
6. Flip the dosa and cook the other side for 30 secs. 
7. Serve with ghee / butter.

Yummy Tummy Guys !!! 😍😍

Penne in Bechamel Sauce

Who here is a fan of Italian cuisine ?

My favs are Italian and Thai... I know !! - very different from each other, but both of them are soul food or comfort food to me.

I love cooking Italian too... havent tried my hands at Thai yet - sounds so detail-oriented. Italian in comparison is super easy and less time consuming too.

So, let me present to you Pasta Bechamel  - what is commonly known in India as White Sauce Pasta... (Remember, this is my version of the basic bechamel sauce. So please any suggestions are welcome to improve it and make it more authentic)

INGREDIENTS

(serves 4)

For Bechamel Sauce:

All-purpose flour - 4 tbsp

Milk - 1 ltr

Oregano - 1 tsp

Chilli Flakes - 1 tbsp

Garlic (chopped) - 2 tbsp

Butter / Olive oil - 5 tbsp

Cheddar cheese (shredded) - 100 gms

Mozzarella cheese (shredded) - 100 gms

Salt as per taste

Other fresh / dried italian herbs (optional - as per your likes)

For Pasta:

For my pasta, I cooked some penne, but you can use any kind of pasta (fusilli, spaghetti, macaroni, farfalle). Just the cooking times of each of these pastas will be different. Just follow the instructions on the packet. In addition to those instructions, I add 2 tsp of olive oil into the water when boiling the pasta, that helps the pasta to not stick to each other. I also add some salt.

Method:

Cook the pasta al-dente, that is only until they are 80% cooked. When you break the cooked pasta, the innermost part should not yet be cooked. Drain the pasta and keep it aside. Don't waste the water. I generally use it in the sauce, if it gets too thick.

1. Take a large saucepan (which can hold both pasta and sauce). Add 1 tbsp olive oil / butter to it.
2. When the oil / butter is hot, add the chopped garlic. Let it roast for a while. Remove it and keep it aside.
3. To the same pan, add the rest of the oil / butter. And once its hot, add the flour and stir well.
4. Roast it until the raw smell goes away.
5. Add the milk - little by little and keep stirring. Dont add all the milk at once, 'coz that can cause lumps.
6. When all the milk has been added, allow it to boil. 
   
   
   
   
   
7. Add the roasted garlic, chilli flakes, the fresh / dried herbs and allow it to boil well to infuse the flavors into the sauce. Also add salt.
8. If you find the sauce too thick, add the pasta stock that you have kept aside.
9. When the sauce starts boiling, add the shredded cheese and boil for another 30 secs.
10. Add in the cooked and drained pasta, and give it a stir. Cover and switch off the flame.

Pasta Bechamel is ready !!!

Aloo Mazedar

Today I'll introduce you all to an awesome fried potatoes dish, which is my husband's favourite curry. 

He likes it so much that whenever we visit a restaurant, my husband asks for this dish there. Of course it's not available in restaurants, because this is a recipe I picked up from the late Tarla Dalal, the famous Indian food writer and chef. I used to love watching her cooking shows. Unfortunately she passed away in 2013 following a heart attack.

Anyways, Without further ado, heres the recipe for all of you.

Also heres how to reach her website - TarlaDalal.com

Homemade Garlic Butter

Has there ever been a person who hates garlic bread ? I cant think of anyone such.

Garlic Bread is my heavenly comfort food, next to .... nothing I guess ! I think you buy me a few slice of garlic bread and I would forgive your gravest mistake !! Aaah, now the secret is out :)

So since I really really love garlic bread, I wanted to try making it at home. Since store bought butter is highly processed and then if you have garlic butter, you can use it with anything else too. So I set about finding out how to make garlic butter. Turns out it is the simplest thing to make - EVER !!! 

You need just butter, garlic and salt !! Wow that's it ? Lets go learn how.

INGREDIENTS

(Makes 1 cup of garlic butter)

Homemade Butter - 1 cup (unsalted) OR Store-bought butter (salted or unsalted)

            P.S - Will soon put up a recipe on how to make butter at home.

Herbs (optional) - 2 tsps - you can add any herbs for the flavor that you like.

            (Mint, Oregano, Coriander, Thyme, Rosemary etc., etc.,)

Garlic - 10 pods / cloves (If you love the taste of garlic, then add more)

            P.S: Raw Garlic gives out a pungent flavor - so dont add too much.

Salt as per taste (dont add if you are using store bought salted butter)

METHOD:

1. Add the garlic pods into a mixer jar and crush them coarsely.
2. If you are using fresh herbs, add along with the garlic and crush them along. If you are using dried powdered herbs, then skip this step.
3. Melt the butter slightly. Just make it soft and add it to the ground garlic paste. Grind it a bit more.
4. Remove into a bowl. Your garlic butter is now ready to use.
5. Spread on bread and toast it for wonderful tasting garlic bread.
6. Slightly soften it and use it as a dip for your veggie sticks or anything else that you want to dip in it.
7. Use it on your naans or even on your chapathis. It goes with anything and everything.

CHOLE !!!

Who doesn't know Chole ? Is there anybody who doesnt like it ? I love chole - provided its made out of chickpeas (the white ones).

Chole is a typical North Indian dish usually paired with Bhature - a form of deep fried puffed bread. Chole is a mouth watering dish which needs a lot of spices. It takes very less time to prep and cook. You still want more reasons to cook this dish ? The white chickpeas are very healthy and contain loads of iron. So for those with iron deficiencies, this is a blessing in disguise. Try this and you surely wont be disappointed.

INGREDIENTS

For the dish:

White chickpeas - 1 cup soaked (close to 2 cups after soaking)

Potatoes - 2 (cut into cubes)

Onion - 1 small (sliced)

Tomato - 1 small (sliced)

1 tea bag (optional) - gives a slight flavor and darker color to the gravy

Garam Masala powder - 1 tsp

Chilli powder (if you want your gravy spicier) - 1 tsp

Turmeric powder - 1 tsp

Chole masala powder - 2 tbsps

Kasoori Methi - 1 tbsp

Coriander leaves - 1/2 cup

Salt as per taste.

For the gravy masala:

Oil - 2 tbsps

Tomatoes - 2 large (diced)

Onions - 2 large (diced)

Garlic - 10 cloves of garlic

Ginger - 1 inch piece

Cloves - 2 or 3

Cinnamon - 1 inch

Cumin Seeds - 1 tbsp

Coriander leaves - 1/2 cup

Green chillies - 2 to 3

For tempering:

Oil - 1 tbsp

Cumin seeds - 1 tsp

Cinnamon - 1 piece

Bay Leaf - 1 or 2

Cloves - 1 or 2

Method:

1. Boil or pressure cook the chickpeas with the tea bag in 2 glasses of water. The chickpeas should be 3/4 cooked but should still be firm. Drain the water. Keep the water aside and keep the chickpeas aside in a bowl to cool.
   
   
   
   
   
   
   
2. Take a pressure cooker pan. Add 2 tbsps of oil. This is for roasting the ingredients for preparing the gravy masala. When its hot, add cloves, cinnamon, cumin seeds. Once they splutter, add onions, ginger and garlic. Fry until onions are soft and tender. Add the tomatoes and cook until soft. Add coriander leaves and mix. Don't cook the coriander long, just a couple of seconds. Switch off and keep aside to cool.
   
   
   
   
   
   
   
3. Take a mixie jar and grind the above roasted ingredients to a coarse paste with very little water (use the water from the pressure cooked chickpeas). Add 1 - 2 tbsp of chickpeas (depending on how much gravy you need) along with the masala and grind it all to a fine paste.
4. Take the pan used earlier. Now to start preparing the dish itself. Add 1 tbsp of oil and add the tempering ingredients. Add the sliced onions and cook well until tender. Add the tomatoes and cook well until tomatoes are soft. Add the potatoes and cook for 2 - 3 mins. Then add the boiled chickpeas and fry for a couple of mins. Add the spice powders - chilli, tumeric, salt etc., and mix well. 
   
   
   
   
   
   
   
   
   
   
5. After 2 - 3 mins, add the prepared gravy paste and add some chickpea water. Cover the gravy and allow to boil.
6. If the gravy is too thick, add some more water as needed. Add garam masala powder and chole masala powder and mix well. If you want the chickpeas more softer, pressure cook this gravy once more, else keep boiling for another 5 mins. The gravy is done. 
   
   
   
   
   
7. Crush some kasoori methi in your hands and add it to the gravy. Add coriander leaves for garnish and mix well. Chole is ready. Serve it with bhature or rice or simple chapathis, parantha - anything... some people even eat it with toasted bread slices. Its yummy in any way.

Fusilli in Roast Pepper and Garlic Sauce

Truly a bowl of delicious health !!

I am not really a big fan of bell peppers but I just could not resist trying out roast pepper sauce in my pasta this time. I loved the result. Without more blabbering I'll just get on to the recipe.

I need to warn you that this is not the authentic roast pepper sauce. Its just my take on the recipe.


The recipe serves 2 people

INGREDIENTS

Fusilli pasta - 4 cups
Bell Peppers - 2 (any color) (diced)
Onion - 2 large (half diced and half julienned)
Tomato - 2 large (half diced and half finely chopped)
Garlic - 10 - 15 cloves (finely chopped)
Coriander leaves - few sprigs (finely chopped)
Potato - 1 large (optional - You can add any veggies of your choice or skip) (chopped)
Chilli Flakes - 1 tbsp (use as per taste)
Oregano - 1 tbsp
Mozzarella or parmesan cheese (grated)
Salt to taste
Olive oil to cook (You can use any oil of your choice though)
Water to boil

METHOD

Boil pasta as per instructions on the packet. Strain the pasta and keep aside.
Tip: I add a tbsp of salt and a tbsp of oil whenever I boil pasta.
Tip: You can run the strained pasta under cold water to stop further cooking. This will also stop the pasta from sticking to each other.

For the sauce.

1. Take a pan. Add a tbsp of olive oil. Add the finely chopped garlic and the diced peppers. Roast them for a few minutes.
2. Add the onions and roast until color changes.
3. Finally add the tomatoes and roast until all veggies are well roasted. Keep aside to cool. Grind into a slightly coarse paste. Add a little water to the pan and scrape all the caramelised stuff from the pan and use that for grinding. You can grind into a fine paste also.

Tip: You can make the sauce in larger quantities and store in the fridge or freezer. Lasts longer in the freezer.

Tip: I have read on the internet that sauce can be stored in the ice cube tray so that its easier to thaw and use later. Measurement would be easier.

For the pasta.

1. Use the same pan. Add a tbsp of olive oil. Add the julienned onions and fry until they lose color.
2. Add the veggies and cook until they soften a bit. Let them stay a bit crisp.
   Tip: Add the slow cooking veggies first and add the quick cooking veggies last.
3. Add the tomatoes at the end and add salt for taste.
   Tip: Always try to add salt with the tomatoes. It aids tomatoes to cook faster and softens them quicker.
4. Once the tomatoes are cooked, add the sauce and cook for 8 - 10 mins. Add some more salt as required. Add a little water if you feel that the sauce is too thick.
5. Add the strained pasta and mix well.
6. Sprinkle the oregano and chilli flakes and the finely chopped coriander leaves. Mix lightly.

No cheese topping on this bowl

Serve with grated cheese on top. ENJOY !!

GoLi Baje (Mangalore Bajji)

See these yummy looking fritters ? Ever had these ? These are called GoLi Baje. GoLi means round like a marble and Baje means fritters. These fritters are a speciality of Mangalore. Hence they are also called Mangalore Bajji.

My mom makes a very good version of these. Although I like my version better. I add a little more refined wheat flour than her and this makes them softer and fluffier. Lets move on to the recipe now.


INGREDIENTS

Refined Wheat Flour (Maida) - 2 tbsp
Gram Flour (Chickpea flour / Besan) - 1/2 tbsp
Sugar - 1 tsp
Curd - to mix
Baking Soda - 1/2 tsp
Ginger (grated / paste) - 1 tsp

Green chillies (finely chopped) - 2 to 3
Salt to taste
Little water to mix

Oil to cook

METHOD

Mix sugar and curd and keep aside. Let the sugar melt and mix well. Mix the other dry ingredients together along with ginger and green chillies. Add the curd and sugar mixture and mix well with a whisk / fork. I prefer to mix with a fork as it breaks any lumps that get formed. Add some water if needed. The dough should reach the consistency of milk cream.

  

Heat oil in a deep fryer pan. To test the heat in the oil, add a drop of the batter to it. If the batter rises immediately, then the oil is just right. Drop a spoonful of batter into the oil. It should fluff into a ball shaped fritter. Add several spoonfuls at various places in the oil. They will all fluff a bit. So keep enough distance between them. When they are golden brown all over, remove them from the oil and keep them in a slotted vessel to drain out excess oil.

  

Enjoy with a cup of hot hot tea on a rainy rainy day !! YUM !!!

Homemade corn, paneer and two cheese lasagna

 INGREDIENTS

For the sauce:

8 - 10 large tomatoes - diced
8 - 10 garlic cloves
1 large onion - diced
Salt to taste
8 - 10 Green olives (optional)
Pepper as per taste (can add green chillies also)
Butter - 3 tbsp

To make sauce:

Add the butter to a pan. When the butter melts, add the diced onion and crushed garlic. Fry until brown. Add chopped tomatoes, and salt. Add pepper and green chillies too. Cook until tomatoes are well cooked. Add the olives and switch off the stove. No need to cook the olives too much if you are adding them. After this mixture has cooled down, grind into a fine paste - you can coarse grind it if you like to feel the texture on the veggies added.

For the lasagna:

Pasta sauce (recipe above)
Sweet corn - 3 cups
Paneer - 3 cups
Cheddar cheese - 200 gm (can add more if needed) - grated
Mozarella cheese - 200 gm (can add more if needed) - grated
Oven Ready Lasagna strips (can use the normal strips also, just cook them prior to making the lasagna as per instructions on the box) - 8 - 10 strips (bigger dishes might need more strips)

Take a large baking dish. Apply some butter to the bottom and sides - to avoid the lasagna from sticking and also helps the lower layers to cook well.

Pre-heat the oven to the lowest setting - mine is 200°C. Since all the ingredients are cooked, there is no need to cook much on high heat.

Pour a thin layer of sauce. Place 2 lasagna strips next to each other. My dish holds 2 strips - you can place more if your dish is bigger.
Make layers of the given ingredients as below:
- Spread corn and paneer
- Pour and spread sauce
- Spread some cheese
- Place lasagna strips on top
Repear this until the dish is 3/4 covered.

On the topmost layer, after placing the lasagna strips, spread the rest of the corn, paneer and sauce until empty. Spread the rest of the cheese generously. This forms a cheesy layer on top when baked.

Place the dish in the oven. PLEASE USE OVEN MITTS for safety. Oven will be super hot even at the lowest setting. Bake for 15 mins or until the cheese on top melts and forms a yummylicious looking layer as in pic.

Switch off the oven and leave the dish in there for another 2 - 3 mins for the layer to set. DO NOT remove immediately after switching off, because if the cheese is bubbling, it might spring out on your hands and burn you.

Tukdi (Shankarpule - Namakpare) from leftover maida dough

Ever had tukdi or namakpare... awesome melt-in-the-mouth experience !! I love this snack and I buy and eat it every time I go to Mangalore. BTW, ever had some leftover maida dough when you finished making obbattu / holige / puran polis ? Wondering whats the link... There is but only one connection :) I just prepared some tukdi from the leftover poli maida dough and they turned out amazing !! I just loved them and the kids just couldn't have enough.