Brazilian Corn Scratch Cookies | Biscoitos de Maizena | Gluten Free 3 Ingredients Cookies

     Brazilian corn scratch cookie is very tempting to eat, but the good news is you can have it as much as you want- because it is non maida and gluten free. It is also soft and melts in your mouth.

Recipe Cuisine : International | Recipe Category: Baking

Preparation Time: 15 mins  | Cooking Time: 7 mins | Yields: 20 nos.

Ingredients:

Corn Flour	1 cup
Butter / Dalda	¾ cup
Sugar	½ cup
Vanilla Essence	½ tsp

Procedure:

1. Powder the sugar using the dry mixie and keep it aside.

2. Cream the butter with hand beater or electric beater.

3. Then add the powdered sugar and beat them till they reach the soft peak consistency.

4. Now add the corn flour and vanilla essence. Mix them gently and knead it into a soft and pliable dough using your fingers.

5. Roll the dough into ¼ inch thickness circle. Cut the circle with 2 inch diameter cookies cutter.

6. Take the cookies carefully using the flat spatula.

7. Arrange them on the un greased cookie tray with ½ inch gap between the cookies.

8. Preheat the oven for 200 degree Celsius. Bake the cookies for 7 mins at 180 degree Celsius.

9. Allow it to cool down completely and then store it in an air tight container for later use.

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Corn Flour Halwa / Karachi Halwa

     The highlight of the corn flour halwa is instant and doable in a snap halwa recipe.

     I have taken this from Jeyashri’skitchen. I had tried this halwa 2-3 times earlier with orange food color as specified by Jeyashri. But I came across  similar recipe in a book (named cucumber halwa recipe) with a simple color variation-green instead of orange, sprinkled with cucumber seeds. So I have tried this with green.

Ingredients:

Corn Flour	½ cup
Sugar	1 ½ cup
Water	2 ½ cup
Ghee	2 tbsp
Food Color	1/8 tsp
Cucumber Seeds	1 tbsp

Procedure:

1. In a bowl, add corn flour, 1 cup of water and food color. Mix them well without lumps and keep it aside.

2. Grease the plate with ghee and keep it aside.

3. In a heavy bottomed pan, add sugar and the remaining water (1 1/2  of cup). Heat them till sugar dissolves.

4. Now strain the sugar syrup to filter out the impurities.

5.  Again, add the sugar syrup in the pan. Then add corn flour mixture and mix them well.

6. Now the mixture starts  thickening. Keep the flame low. After  few minutes, the mixture becomes transparent. At this stage, add the ghee and cucumber seeds.

7. Stir continuously till the mixture separate from the edges of the pan.

8. Switch off the flame and pour the halwa on greased plate. Allow it to cool down and cut into small pieces.

    Serve it chill or at room temperature. 

    You can preserve this halwa in a fridge atleast 3 days.

I am sending this to Mayuri's Jikoni's event.

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Corn Flour and Bread Fritters / Pakodas

Ingredients:

Corn Flour	2 Cups
Rice Flour	1 Cup
Bread	4 Slices
Onion	2
Curry Leaves	1 Spring
Coriander Leaves (chopped)	½ cup
Red Chilly Powder	1 tbs
Garam Masala Powder	1 tbs
Ginger Garlic Paste	2 tbs
Salt	To Taste

Procedure:

1. Cut the bread slices into small pieces.

2. Peel the onion and cut them into lengthwise thin slices.

3. Mix this chopped onion with all other ingredients except bread slices.

4. Gradually add water and make it into dough. The dough should not be very hard. Keep it aside for just 10 mins.

5. Add the bread slices to the dough and mix them well. [before making the fritter]

6. Heat the oil in a kadai at medium flame. Make the dough into small fritters and deep fry until it becomes golden brown.

Serve it hot with Tomato Ketchup.
I have learnt this recipe from my mother.

I have send this to Priya and Aipi's Bookmarked Recipes.....

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