Saturday, December 20, 2008



COME WINTER !!! COME DECEMBER!!! COME CHRISTMAS!!!


Yes , all the Goodies, hot or cold..........Just indulge after all it is once in a year. Here are some yummy's for this festival season. The same yummiest in many houses but my recipe may vary, I always cut on Labour with the best Flavour.


Some people buy and re wrap it presenting as if it was made by them. That's bad don't cheat yourself; many houses in India make this and guess it originated from Goa.... it is the KAL KAL and this is the way my Mom used to make it, try it.......................


KAL KAL


YOU NEED


All purpose flour 2 cups


Semolina 1/2 cup


Sugar 1 cup


Butter 2 tbsp


Eggs 2 nos( only yolks)


Salt 1/2 tsp


Coconut milk 1 cup


Refined oil for deep frying

DO IT

-Sieve the flour and salt add the butter and mix gently.

-Beat the egg yolks add and mix gently, now add the sugar,semolina and milk mixing gently to form a soft dough, keep it covered with a damp clothfor an hour.

-Take a fork and rub oil on the reverse side of the fork, now take a marble size of dough press it to make a rectangular shape and then curl it gently and firm, keep ready 12-15 such curled up Kal Kal.

-Heat oil on moderate heat in a kadai and fry the curls up till golden brown, turn when required, then strain on an absorbent tissue.

Now the Kal Kals are ready, they can be kept for days in an air tight container

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