Diwali Snacks

Kuih Siput/Snail Cookies

More of a snack rather than a cookie, Kuih Siput has been an old recipe which has been prepared in many houses during festivals. This snack is 
crunchy, savoury and spicy which makes it something to munch with a hot cup of tea and can be very addictive !  It comes in varied recipes ,as some like to add dried prawns or dried anchovies!! The snack is said of Malay origin and got its name as it comes in the shape  of a snail !!

300 grams of flour
100 grams butter( melted)
1 egg (beaten lightly)
1 tsp icing sugar
Salt to taste
2 tbsp or more fresh milk

2 dried chillies -or more 
1 tsp  cumin  seeds 
6-8 curry leaves (discard the stems)

Dry roast the spices and make it into a fine paste in a mixer with a bit of  water.

Chill the melted butter before using. Mix  flour ,spices ,melted butter,salt ,sugar and beaten egg. Mix nicely . Sprinkle milk and make the flour mixture into a dough.Leave to rest for 10mins .

Use the kuih siput mould(REFER IMAGE)  and take a bit of dough, flatten on the mould and roll ,to get a snail shape kuih.
You can use a fork to make the snail effect but it wouldn’t be as perfect as using the mould. Do until the dough finishes. If you find the dough hard to handle at one point of time, just sprinkle some milk to make it pliable .
Heat enough oil, deep fry until light golden brown. In between when you fry there will be bubbles, do not worry as it comes because of the butter in the dough. Keep stirring and check as it turns  light golden brown.Dish out. The kuih will turn crisp as it cools down . If you are doing this kuih for the first time, do in small batches first .Leave it to cool and taste .If it is is crispy ,then it means its done. Then you will have a rough idea on when to dish out the kuihs .This recipe gives you a soft and crispy snail  kuih.

Note: You can add dried prawns in this kuih. Soak in hot water. Drain and grind it in the mixer with the roasted spices.

Spicy Spring Rolls

Another snack which seems to have taken its place among the many snacks is the fried spring rolls which has been cut diagonally and coated in many variation of ingredients, some with sugar and nestum , some in sambal variation. I have created it to cater the indian community for Diwali by generously coating the rolls with roasted spices.

1 packet Spring rolls
(40 sheets )

Gum (to seal the edges of the spring roll)
2 tbsp plain flour
4 tbsp water or more

Take a spring roll, half  it and seal with some gum.
Roll from one end up to another end and seal it with flour gum.
Do the same to all the spring rolls. The end result will look like a mini cylinder !

Cut diagonally each spring roll .Deep fry in medium heat in 5 to 6 parts.
When you put in the cut spring rolls ,do not stir , it will come from its shape as the rolls are fragile. Stir ,only after a minute, by then the rolls will be stiff. Fry until it turns golden brown. Dish out on a kitchen paper .Do the same until all the cut rolls finishes.

4 dried red chillies(break into a few parts)
3 sprigs curry leaves (discard the stem)
1 tsp cumin seeds
¼ tsp asafetida/hing powder
11/2  tsp icing sugar
Salt to taste

Dry roast dried chillies, curry leaves, cumin seeds, hing powder.

Pound in a pestle and mortar until it becomes into powder form.Combine  in icing sugar and salt and mix into the fried spring rolls, Adjust the seasoning accordingly  .Toss well until all the ingredients are well coated. Leave to cool before storing in air tight container.