TEA TIME SNACKS RECIPES RECIPES

Steps:

• For the Ice Ring:.
• In a small pan/tea pot heat 1 quart water to a boil. Add 4 black tea bags. Let steep 5 minutes. Remove tea bags. Stir in sugar until dissolved. Refrigerate until very cold.
• Fill mini cake molds with a small amount of chilled water. Layer in cracked cinnamon sticks, and feathered lemon peels spaced equally around the bottom of each mold. Let freeze for 1 hour or until frozen to hold inclusions in place. Fill with chilled tea to top of molds. Freeze overnight.
• For the Simple Syrup:.
• In a small saucepan, bring sugar and water to a boil and reduce to simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool completely. Will keep refrigerated for one month.
• For the Punch:.
• Stir together punch ingredients in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting Float ice ring in punch.
• Ladle into tea cup. Garnish with channel peeler manicured orange wedges and serve.

Steps:

• Add Rice flour, Carom seeds, Salt, Dalda to the plain flour and mix well.
• Make a soft dough using sufficient water. Keep it aside for 30 minutes.
• Spread the dough into a thin Chapathi using powdered flour.
• Sprinkle some powdered flour on the top of it and cut it into diamond shapes using a knife. Remove the diamonds from the surface.
• Place them in a strainer and remove the excess flour from the diamonds.
• Fry the diamonds in hot oil on a high flame till they turn golden brown. Place them in a strainer and leave it for 2-3 hours.
• Store them in an air-tight container after 3 hours. They remain fresh for 15 days.