Patisa (Soan Papdi)
Ingredients
1 1/4 cup gramflour
1 1/4 cup plain flour (maida)
250 gms. ghee
2 1/2 cups sugar
1 1/2 cup water
2 tbsp. milk
1/2 tsp. cardamom seeds crushed coarsely
2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
4″ squares cut from a thin polythene sheet
Method
Sift both flours together.
Heat ghee in a heavy saucepan.
Add flour mixture and roast on low till light golden.
Keep aside to cool a little, stirring occasionally.
Prepare syrup simultaneously.
Make syrup out of sugar, water and milk as shown in introduction.
Bring syrup to 2 1/2 thread consistency.
Pour at once into the flour mixture.
Beat well with a large fork till the mixture forms threadlike flakes.
Pour onto a greased surface or thali and roll to 1″ thickness lightly.
Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
Cool, cut into 1″ squares, wrap individually into square pieces of thin plastic sheet.
Store in airtight container.
Making time: 45 minutes
Makes: 20 pieces (approx.)
Shelflife: 2 weeks
Cheese Straws
1 cup flour
1/2 teaspoon salt
1/2 teaspoon ginger — powdered
1/3 cup butter
4 ounces sharp cheddar cheese
1/4 cup sesame seed — toasted
1/2 teaspoon worcestershire
2 1/2 tablespoons cold water
Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blended. Add Worcestershire to water, sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8″ thick. Cut into strips 3″ long and 1 1/2″ wide. Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers.
Hot and Hearty Heroes
1 c Thinly sliced onion
1 c Thinly sliced green pepper
1/4 c Italian salad dressing
1 tb Dijon mustard
1 pk Hot roll mix
1 c Hot water (120F-130F)
2 tb Olive oil
1 Egg
5 oz Thinly sliced deli ham
4 oz Thinly sliced deli salami
4 oz Thinly sliced deli swiss ch.
2 oz Shredded cheddar cheese
1 tb Olive oil
2 ts To 3 t poppy seed
In large skillet, cook onion and green pepper in salad dressing just until tender. Stir in mustard; remove from heat. Set aside. Grease cookie sheet. In large bowl combine flour mixture with yeast from foil packet. Stir in HOT water, 2 T oil and egg until dough pulls away from sides of bowl. Turn dough out onto floured surface. With greased or floured hands, shape dough into a ball. Knead dough for 5 minutes until smooth. Sprinkle additional flour over surface to reduce stickiness. Cover with large bowl; let rest 5 minutes. On lightly floured surface, roll dough to 16×14″ rectangle. Arrange ham, salami and Swiss cheese lengthwise over half of dough, overlapping slices; sprinkle with cheddar cheese. Spread onion mixture over meats and cheeses. Fold remaining half of dough over filling. Pinch edges to seal; tuck ends under. Place on greased cookie sheet. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85F) 15 minutes. Heat oven to 400F. Uncover dough. Brush with 1 T oil; sprinkle with poppy seed. Bake at 400F. for 15 to 20 minutes or until golden brown. Let stand 15 to 30 minutes before serving. Cut in half lengthwise,