Wednesday, December 22, 2010

Munchies for tea-time (Khari Biscuits)

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I am someone who absolutely loves crunchy munchy stuff. I can have it with breakfast, lunch and dinner, and of course with tea. Of late, since coming back to India, and not having my trusty range at my disposal here, my experiments with cooking have come down drastically.
I have a teeny weeny tabletop OTG here, which is nowhere close to the real thing. Moreover temps are in Celsius and most recipes give temps in Fahrenheit. What’s the problem you say? Why can’t I just convert to Celsius and continue? But how can you be sure you are using the right temperature, when the recipe asks for 400 degrees Fahrenheit, which converts to 204.44 degrees Celsius, and your oven has temps marked as 100-180-200 and so on. So generally speaking, I'm not as cook-happy nowadays. But today I just craved for something crunchy, something flaky, something fresh baked and something that would be a perfect accompaniment to my cup of tea – Homemade khari biscuits. I took the recipe mainly from Tarla dalal’s site and tweaked it with tips from other site
1 cup all purpose flour
0.5 cup ghee
2 tbsp. ghee
Additional ghee for brushing
Salt to taste
Ice cold water for kneading

Carom seeds (ajwain) for garnishing
Mix salt into all purpose flour and chill in freezer for 10 min, take out and rub 2 tbsp soldified ghee thoroughly in it. Add ice cold water and knead into a smooth dough. knead for 2 min and cover with a damp cloth for 10 min. Roll out into an oblong shape and cut into 3 equal parts vertically. Divide 0.5 cup ghee into 3 equal parts.

To each part apply ghee leaving 1 cm space all around. Roll up part1 and place it on part2, roll up parts 1 and 2 together and place it on part 3. Roll up part 3 with parts 1 and 2 inside. seal the edges, brush with additional ghee or flour and roll out into a rectangle.

Chill in refrigerator compartment for an hour or so. Take out, divide the dough into three vertical imaginary parts. Fold parts 1 and 3 onto part 2.  Roll out into a rectangle and chill in freezer for 20 min,

Take out cut into rectangles, brush with ghee, sprinkle carom seeds and bake in oven at 180 C for 20 min. Reduce temp to 100 C and bake for an additional 10 min or till tops are browned. Cool on racks for 15-20 min and store in an airtight container, Enjoy with a nice hot cup of tea,
Time consuming yes, laborious yes, but totally worth it.








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