Coconut Cookies

Ingredients:4 cups all purpose flour (I used unbleached all purpose flour)
1 and 1/2 cups desiccated coconut
2 cups sugar
1 tea spn baking soda
2 cups butter
1 tea spn cardamom powder
Few raisins

Method:Preheat the oven at 275F for 10mins.
Melt the butter. Add it to all other ingredients(except raisins) and mix.
Line the cookie sheet with silver foil (for easy clean up). Make small balls of the dough and keep it on the sheet. Leave around 2 inches space between two cookies.
Keep a raisin on top of each ball and slightly push it in the dough.
Bake for about 20mins or till done.
Makes about 80 cookies

Suhali

Ingredients
500 g all purpose flour ( maida )
1 tablespoon  oil
1 teaspoon jeera ( cumin seeds )
1 tablespoon kasuri methi
1 teaspoon ajwain
Salt to taste
Oil for deep – frying


Method
1, Knead all the ingredients together into a smooth dough along with olive oil.
2, Cover the dough with a moist muslin cloth for an hour. Divide it into lemon sized balls and roll them into small discs.2-3 inches in diameter. 
3, Fold the discs into half and again fold them into another half giving them a triangular shape.
4, Heat oil and deep – fry the folded pieces till done and crisp. Serve with spicy mint chutney. Store in an airtight container.

Tip for Suhali : This can also be baked instead of frying. Pierce the triangular suhali with a fork before frying. This ensures that is does not absorb too much oil.

Kothambir Wadi

Ingredients

3 cups chopped coriander
1 cup besan
1 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp baking soda
oil as needed
 salt to taste

Method

Mix gram flours, coriander leaves, chilli powder, turmeric powder, soda bicarb, and salt. add water and make a thick paste. Heat 2 tbsps oil and add to the paste. Grease a deep platter and spread the paste evenly. steam for 15 minutes in an idli steamer or pressure cooker, without using the weight. remove and cool. cut into diamond shaped pieces. Heat oil and deep fry these pieces.

Serve hot with green chutney..