Nevryo Christmas Special
Ingredients:
1 kg Maida
2 tbsp. Cuscus
½ cup Til
Cashewnuts, Raisins and Almonds (Finely chopped)
4 cups coconut (dessicated)
½ tbsp cardamom powder
½ tsp. nutmeg powder
1½ cup sugar (powdered)
Butter
A pinch of salt for taste
Method:
Filling:
Heat the butter in a pan.
Fry til and cuscus, raisins and the rest of the nuts till golden brown.
Then keep them aside.
Roast the coconut without any oil, keep aside.
Mix all the nuts, coconut, powdered sugar, cardamom powder,
nutmeg powder and salt and mix well and keep aside.
Chapathi:
Mix the flour with a pinch of salt and water, knead it thoroughly to a stiff dough.
Roll out the dough into thin chapaties, cut into equal rounds.
Add the filling in the center of each chapatti round.
Moisten edges with water, fold and press edges over if you are using the mould.
If not, cut with a cutter and deep fry in oil.
Chef Rozerio, Courtesy: Chef Niru Gupta., mangalore delicacy,
1 kg Maida
2 tbsp. Cuscus
½ cup Til
Cashewnuts, Raisins and Almonds (Finely chopped)
4 cups coconut (dessicated)
½ tbsp cardamom powder
½ tsp. nutmeg powder
1½ cup sugar (powdered)
Butter
A pinch of salt for taste
Method:
Filling:
Heat the butter in a pan.
Fry til and cuscus, raisins and the rest of the nuts till golden brown.
Then keep them aside.
Roast the coconut without any oil, keep aside.
Mix all the nuts, coconut, powdered sugar, cardamom powder,
nutmeg powder and salt and mix well and keep aside.
Chapathi:
Mix the flour with a pinch of salt and water, knead it thoroughly to a stiff dough.
Roll out the dough into thin chapaties, cut into equal rounds.
Add the filling in the center of each chapatti round.
Moisten edges with water, fold and press edges over if you are using the mould.
If not, cut with a cutter and deep fry in oil.
Chef Rozerio, Courtesy: Chef Niru Gupta., mangalore delicacy,
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