Skip to main content

Maida Biscuits

                            
      Wishing You all Happy and prosperous Deepavali


Maida biscuit is one of my childhood favorite and we call this as chappathi biscuits since the dough is rolled into a chappathi and cut it to a desired shape.My mom makes this one for snack when we were kids and myself and my sister used to help to cut the biscuits in different shapes.This biscuits can be added to the mixture also.Here is the recipe...........

Ingredients


IngredientQuantity
Butter/vennai1/2cup
Sugar1/2cup
Milk1/3cup
Baking sodaa generous pinch
Salt1/8tsp
All purpose flour/maida31/2-4cups
Oilfor frying

Method

  • In a wide bowl take the butter,sugar,baking soda,sugar and rub it till it becomes creamy.
  • Now add the milk and mix it well,to this add the all purpose flour and knead it to a dough.
  • The kneaded dough should be in a poori dough consistency.Divide the dough into equal portions.
  • Roll the divided portion into a 1/4inch chappathi and cut it into diamond or square shape.
  • Spread the cut diamonds in a plate or paper and dry it for 5 minutes,then deep fry it in the oil in a medium flame till it becomes golden color.
  • Maida biscuit is ready.
Enjoy...............................................

  • The amount of maida given is approximate it can be added till the dough gets thick(for me it took 33/4 cups)
  • While frying in the oil turn one or two times only otherwise the biscuits will break.
  • The biscuit needs to be fried in a low to medium flame otherwise it will turn brown without cooking.
  • If the kneaded dough is not thick the biscuits will absorb more oil.
  • Instead of butter,vegetable shortening such as vanaspathi can also be used.The biscuits will not be crispy when it is hot but after cooling it will be crunchy and soft.



Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Masala/Gobi Masala - No tomato Version

Coming to day 2 recipe for the blogging marathon#62,themed under no tomato gravy is a rich and creamy cauliflower aka gobi masala. As my family loves cauliflower,so it appears in my kitchen frequently in some form.I tried this cauliflower curry without tomato and used yogurt and cashews paste.The result was such an awesome and creamy curry. The chilly powder I used was bit spicy so the curry was in the spicier side so squeezed some lemon juice in the end.So adjust the spice level according to your family preference.Lets move on to the recipe.........                                                                                                                                                                                    Cauliflower Masala/Gobi Masala                                                                         Basic Information    Preparation time 15 minutes     Cooking time 30 minutes    Serves 3(generously)
Post a Comment
Read more

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/Barnyard Millet Dosa Day - 9  Davangare Benne Dosa/Butter Dosa Week 3 - Instant Dosa Varieties Day 10  -  Thakkali Dosai/T
Post a Comment
Read more