days aproaching

hello guys...
m on leave right now..
yea...till deepavali...
so, what am i doing at home
trust me when i say my work at home is a never ending story..

on tuesday...
went shopping for my new clothes at MV..
wow, the deco there is damn nice..
its intended for diwali..wanna have a look???
here it is..


this is the front look of the decor...its damn beautiful....

top angle...

so, since my mom was bz at work...
lending a helping hand will be awesome i thought...
so, i decide to make kuih gunting...or what indians call as chippi...
it is actually a non-veg delicacy...
since, v have to pray for our ancestors, i tought, i will make it vegetarian...

so, here is how i made it...

Kuih gunting:

600g flour
1 handfull dried prawns (i did not use)
coriander leaves 3 sprigs
curry leaves 3 sprigs
dried chilli 20 pscs soaked
onion 2 big
cumin seeds 1 tsp
fennel seeds 1 tsp
santan 1 box ( for softness and crunch)
planta 2 tbsp
salt, black pepper, sugar
oil for frying.

method:

1. roast the seeds till fragrant in a saute pan, and pound in mortar to make fine powder..
   
2. blend the onion and dried chillie till smooth, thick paste
3. dry fry the curry leaves and corriander leaves without water or oil...to dry off the juice in the leaves (to keep long)
4. in a large bowl, combine all dry ingredients such as flour, salt, sugar and black pepper
5. add in the leaves and mix thoroughly for even distribution,
   
6. add in the pounded seeds and mix well.
7. after mixing evrything evenly
8. add in the chillie and onion paste and mix well, u may use your hand to mix..its better...
9. one the dough starts to form, pour in some santan and knead well,
10. the dough will be quite hard, and ad the planta and knead with power...and force.
11. heat a pan over the flame.
12. roll out the pastry like a chapati and do like chapati, finish all the dough...
13. once the chapatis are cooled
14. cut the chapati into long strips vertically, and then cut into thin strips horrizontally.
15. after cutting all the chapatis
16. heat oil in a wok, fry a little tamarind first...why??? so that the kuih will not burn quickly...
17. discard the tamarind and fry the cut chips batch by batch till finish...
18. each batch will take about 5-6 minutes to turn into golden brown...
19. cool and store in air tight tuperware...
20. done..

this is how it looks...




this is how it looks like...its hot ans spicy, its not hard to make, u need patience of coz..
so nex kuih is, kuih denderam, or athirasam