Dodol and Dry Fruit Roll
For Short crust pastry
Refined Flour – 120 g
Butter- 65 g
Castor Sugar – 20 g
Vanilla Essence – 5 ml
Chilled Water (as required)
Dodol (cut into small cubes) – 150 g
Mix Fruits – 50 g
Cinnamon Powder – a pinch
Milk – 25 ml
Castor Sugar – 5 g
Rub butter and flour together, gradually add sugar.
Add vanilla essence and sufficient chilled water to form a dough.
Keep the aside to rest in fridge for 3 hours.
For stuffing, mix all ingredients well.
Roll the chilled dough into medium thickness and cut into rectangle sizes (3 inches × 5 inches).
Place the stuffing mixture at one edge of the sheet and roll the pastry into a cylindrical shape.
Preheat the oven at 180 C for 10 mins.
Place the rolled pastry on a greased tray.
Brush the rolls with milk wash for glaze. (milk wash – dissolve the sugar with the milk gently.)
Bake for 20 to 25 mins at 180 C.
Serve warm or at room temperature.
Peri-Peri Chicken and Cashew Croquette
Onion (chopped) – 100 g
Tomato (chopped) – 50 g
Ginger Garlic Paste – 20 g
Fresh Coriander (chopped) – 10gms
Chicken Mince – 200 g
Cashew Nut Roasted – 50 g
Peri-Peri Masala – 50 g
Boiled Potato – 60 g
Refined Oil – 20 ml
Eggs – 2 nos
Semolina – 100 g
Bread Crumbs – 50 g
Peri-Peri Mayonnaise – 50 g
Oil for deep-frying
Salt to taste
Heat oil in a pan, add onion and ginger- garlic paste, sauté till translucent.
Add chopped tomato and cook well.
In a separate bowl, add raw chicken mince, sautéed masala, chopped coriander, one whole egg, salt, peri-peri masala, mashed potato and roasted chopped cashew nuts. Mix well.
Make small and equal portions of croquettes (elongated).
Beat the remaining one egg in a separate bowl
Dip each croquette into the egg wash and coat with semolina and breadcrumbs.
Fry in medium heat until golden brown.
Serve hot with peri-peri mayonnaise.
Garnish with thinly cut vegetable and coriander sprig.
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