Kulkuls
Ingredients
3 eggs, 6 tbsp, flour, 2 tbsp sugar, 3 tbsp butter, 1 cup milk, 1 tsp salt, 1/2 cup coconut milk
Method
Whisk flour, coconut milk, salt and sugar in a capacious bowl. Add a dollop of butter and water to form a thick paste. Once the dough is made, make marble-sized balls as per the size you desire. Now, roll it from one edge to the other helping form curl-like seizures. You may get the design by using a comb. Deep fry in high flame. Cool, and store in an air tight container.
— Recipe courtesy Maria Christina D’Souza
Lemon Tart
For the crust
3/4 cup butter, at room temperature l 1/2 cup white sugar l 1/2 tsp vanilla extract l 1 pinch salt l 1 3/4 cups all-purpose flour
For the filling
1-1/2 cup white sugar l 3 large eggs l 1 tbsp lemon zest l 1/2 cup freshly squeezed lemon juice l 1/2 cup all-purpose flour l 1 tsp confectioners' sugar, or to taste
Method
Combine butter, 1/2 cup sugar, vanilla extract, and salt. Mix ingredients thoroughly. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bake crust until light golden brown, 15 to 20 minutes.
Whisk sugar (blend the sugar in a mixer to make it finer and easier to mix) , eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust.
Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.
— Recipe courtesy Shivani Perumal
Eggnog Pancakes
Ingredients
1-1/5 cups flour l 2 tbsp sugar l 2 1/2 tsp baking powder l 1/2 tsp salt l 1 cup eggnog l 2 tbsp butter l 1 egg lightly beaten
Method
Heat a lightly oiled pan over medium heat. In a bowl, mix flour, sugar, baking powder and salt. Make a well in the centre, and pour in eggnog, butter, and egg. Mix contents until dry ingredients are evenly moist. Pour 1/4 cup batter onto the hot pan for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.
— Recipe courtesy Tamara Issac
