Easy Butter Cookies

Ingredients:

Butter - 1 Cup (Room Temperature)

Sugar - 1/2 Cup (Powdered)

Flour - 2 Cups

Corn Flour - 1 Teaspoon

Salt - 1 pinch

Method:

- Mix butter and sugar together and beat for 5 mins till creamy.

- Sieve flour, corn flour and salt together.

- Add the flour mixture to the butter.Fold in gently to make a dough.

- Refrigerate the dough mixture for about 15 mins till the dough gets firm.

- Roll out the dough into 1/4 inch thick.

- Cut out into any shapes you want with a cookie cutter.

- Bake in a pre-heated oven for about 10-15 mins at 160 degrees.

- Cool and store in an air tight jar.

Churros

Ingredients :

• 250 ml water
• 1 tablespoon sugar
• 90 g butter, chopped
• 150 g plain flour
• 2 medium eggs
• Oil for deep frying

To Make Cinnamon Sugar

• 1 cup caster sugar
• 2 tsp cinnamon powder

• Combine water, sugar and butter in pan and stir over heat until butter is melted.Bring to boil.
• Add flour all at once and stir vigorously over heat until mixture forms a ball.
• Remove from heat, beat in eggs, 1 at a time, beat until thick and smooth.
• Place mixture into a piping bag fitted with 1 cm star tube.
• Press out the dough directly into the oil.
• Deep fry fritters in batches until lightly browned and cooked.
• Drain on absorbent paper, roll it in cinnamon sugar.

To Make Cinnamon Sugar

Mix the ingredients together.

Pizza

Ingredients:

• 4 tsp instant dry yeast
  
• 300 ml lukewarm water
  
• 500g plain flour
  
• 1 tsp saltMinced meat / Bite sized chicken chunks/hotdog 
  
• Pasta/spaggatti /tomato sauce
  
• Vegetables :( onions, capsicum, mushrooms,pineapple chunks,spinach) chopped      
• Sprinkle the yeast into 100 ml of the water. Leave to dissolve for 5-10 minutes until it is bubbling and foamy.

• Combine the flour and salt in a mixing bowl and make a well in the centre. Pour in the yeast liquid. Using a wooden spoon, work the ingredients together by pulling the flour into the liquid until it comes together. 
• Use your hand to transfer the mixture to a lightly floured surface. Knead the dough for 10 minutes or until it is smooth and elastic. Form the dough into a round loaf. Leave to rise under a clean tea towel for about  2 hours or until doubled in size.
• Punch down the dough and knead for a couple of minutes. Divide the dough into four balls. Press each dough ball out flat and using a floured rolling pin, shape into a 10 inch diameter circle. Using your knuckles, press just inside the edge to raise them slightly. Leave to rest for 10-15 minutes. 

Assembling the Pizza:

• Preheat the oven.
  
• Top  the pizza base with your favorite  tomato sauce/spaggeti sauce/pasta sauce.Add in chicken/minced meat/hotdog and mozzarella cheeseAdd in the vegetables( onions, capsicum, mushrooms,pineapple chunks,spinach )
• Sprinkle more cheese (mozzarella or cheddar).
• Drizzle a  little olive oil and Bake at 220C for about 12-15mins.
  

Vermicelli Coconut Burfee

Ingredients:

• Butterfly Vermicelli - 1 Cup
• Milkmaid - 1/2 Tin
• Fresh grated Coconut - 1 Cup
• Almonds/ Cashew Nuts/Pistachios - 20g ( chopped )
• Saffron: few strands, soaked in a little milk

Method:

• Dry roast the vermicelli till light brown.
• Cook vermicelli in boiling water till slightly soft and drain.
• Mix together Milkmaid, cooked vermicelli, coconut and nuts.
• Cook this mixture in a non - stick pan for about 5-7 Mins on low heat.
• Add in the Saffron .
• Spread on a greased flat tray.
• Cool well before cutting into desired shapes.

Vermicelli French Toast

Ingredients:

• Butterfly Vermicelli - 1 cup


• Bread slices - 4


• Eggs - 2


• Mixed Vegetables - 1 cup ( carrot, beans,cabbage,potatoes,etc chopped )
  Salt and pepper to taste

Method:

• Cook vermicelli with mixed vegetables like you do for Semiya beriyani/ Fried vermicelli.


• Take a slice of bread and spread this vermicelli mixture on top.


• Cover with a second slice and cut into 4 small cubes.


• Beat the eggs in a bowl ,seasoned with salt and pepper.


• Dip these bread cubes in egg and deep fry till golden brown.


• Serve hot with tomato/chili sauce.

Vermicelli Fish Cutlet

Ingredients:

• Butterfly Vermicelli - 1 cup
• Fish Fillet - 200g
• Boiled Potatoes - 100g
• Onion - 1 , finely chopped
• Ginger - Garlic paste - 1 tsp
• Chili power -1 tsp
• Turmeric powder - 1 tsp
• Spring onion - 50 g chopped finely
• Salt to taste
• oil for frying
• Egg- 1

Method:

• Boil fish fillets in water mixed with a little turmeric power and salt.
• Cook till done and mash it into flakes and keep aside.
• Mash potatoes and mix with the flaked fish fillets.
• In a pan, fry onions in oil, add ginger garlic paste, chili power,turmeric powder and salt.
• Add this fried onion to the fish -potato mixture.
• Add in chopped spring onions and combine everything well.
• Shape into small balls and flatten it into oval cutlets.
• Dip this cutlets in egg and roll in vermicelli.
• You can either deep-fry or shallow fry according to your wish.
• Serve hot with tomato/chili sauce.

Vermicelli Rava Pancake

Ingredients:

• Butterfly Vermicelli - 1 cup


• Rava ( Semolina ) - 1 cup


• Onion - 2 chopped


• Green Chillies - 4 chopped


• Coriander Leaves - 2 Tbsp chopped


• Soda Bicarbonate - 1 Tsp


• Water for mixing the batter


• Salt to taste


• Oil for frying

Method:

• Cook vermicelli in boiling water and drain well.


• Mix the rest of the ingredients except oil in a bowl.


• The batter should be of thosai batter consistency.


• Leave the batter to ferment for about 30 Min's.


• Heat a non- stick pan, add a tsp of oil and pour in the batter.


• Cook on both sides till roasted to a golden brown colour.


• Serve hot with tomato/coconut chutney ,any other spicy gravies or even tomato/chili sauce.


• Vegetables like grated carrot, chopped tomatoes , mushrooms or any vegetables you prefer can be added to the pancake mixture.