Wanted to make a diwali sweet with the odd constraints: should be non-liquidy, should have coconut-jaggery combo and one should be able to bake it! Snicker-doodle topped with coconut-jaggery-cardamom paste satisfied the constraints pretty well and in fact we liked it so much that it is going to be a diwali regular from here on.
For the longest of times I have been wanting to make samosas, finally it happened today. My favourite recipe book by Madhur Jaffery has a detailed recipe and it was quite easy to follow. I tried making the uncooked samosa the previous evening and refrigerate them in an airtight box. Unfortunately this led to condensation and there was much liquid in the bottom making one of the sides really soggy, also the covering becomes a shade darker. Anyhow, post frying they looked pretty okay. Perhaps it would be better if one keeps the container open while refrigerating till it thermalises and then put the cover to avoid dehydrating them. Will have to wait till next time.
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