Saturday, December 20, 2008

Another speciality in most Indian homes is the Rose Cookie the same is called as ACHAPPAM in kerala.Here the recipe looks simple but the job is exhaustive standing in front of the hot kadai with hot oil and concentrating patiently to dip and release the cookies from the mould into the hot oil, I realised that patience and practise is required to perfect this job, there are many varieties of recipes I browsed through and finally with a little modification here and there I tried this and did come out good, though initially the mould played stubborn with me since it was new, take a try at this Rose Cookie.......



Rice flour 1 cup

All purpose flour 2 tbsp

Coconut milk 1 cup

Egg 1 nos

Sugar 1/2 cup

Salt a pinch

Baking powder 1/2 tsp (optional)

Sesame seeds 2 tsp ( Black )

Oil for deep frying


-Sieve the flours into a bowl, add pinch of salt,add the milk and mix well then add the sugar and egg mixing well then the sesame seeds and baking powder, get a smooth paste to that of a dosa batter.

-On a moderate flame heat the oil, dip in the mould for awhile in the hot oil, now this has to he hot so when dipped in the batter, the batter sticks to it, Now at this stage remove and dip in the batter till the mould is 3/4 coated , dip this into the kadai of hot oil and agitate slightly till the cookie gets released into the hot oil use a skewer if need be to separate the cookie batter, but be careful not to break it or loose shape,when golden brown turn it let both sides get the same colour.

-Remove and strain on an absorbent tissue, then serve with a cup of good hot tea, can also be stored for more than a week in an air tight container.

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