Everyone's favourite snack... Paaturi

Batter made with

1 cup Inkomazi

1 cup Chana/chickpea flour

1 and half cup water

Green chillies

1/2 tsp Tumeric

1/2 tsp salt 

1 Tsp Sugar

Dash of lemon juice to taste

Steam batter until cooked. See below for pictures on how to roll 

Sprinkle coconut before rolling into mini Swiss rolls

Topping: heat two tablespoons oil, add mustard seeds and sesame seeds. Wait until they pop and pour over Paaturi rolls. 

Garnish with coriander 

Peppermint crisp Ganache with mendhi design

Saturday project ... Inspired by all the mendhi designs and peppermint crisp phase, I combined all to come up with the below . 

Using different components I researched  - I can say this is my own creation.

It's a 2 layered chocolate cake. 3 types of frosting. 

1.Sandwiching frosting is a peppermint crisp icing ( icing sugar butter beaten fresh cream and crushed peppermint crisp).

 2.Top glaze is a dark chocolate ganache (fresh cream and dark chocolate with a few spoons of kalua liqueur). 

3.Mendhi design icing is a basic icing colored with gel food color. Putting my school day henna classes to good use. 

Such a fun day creating this delicious art piece :)