Immerse the rose cookie iron cast flower mould in the second pan with 1/2 cup hot oil. Fry only one or two at the time don't planetary mixer cluster with too many. Fry and keep aside. Pour evenly into a buttered dish. Prepare kalkals by taking small lumps of dough and rolling on the back of a fork to form a scroll. Add coconut milk as per the consistency. Store in airtight boxes once cool. Re-heat the iron mould into hot oil immerse in batter and then deep fry the cookie. Kulkuls or KalkalKulkuls or KalkalIngredients: Unsalted butter or ghee 300 gm w Refined flour I kg w Eggs 6.Thick coconut milk 2 cups w Salt ½ tsp Sugar 300 gm Baking powder 1 tbsp w Oil for deep fryingMethod Mix flour, salt, sugar and baking powder together.

Heat oil in a pan.— Recipes courtesy: Chef Jason Desouza. Keep stirring it on a low flame till mixture leaves the sides of the pan. Now, shake the mould gently and the cookie will slide away.Whisk the batter well.Also add coconut milk in little quantity.Add coconut milk, eggs, knead into a soft dough. Now, take a mixing bowl and sift flour, rawa, salt, powdered sugar and eggs.Cut into squares and serve. Keep aside for an hour.Add cocoa powder and nuts once sugar and butter dissolves.To frost kalkals, melt 1 cup of sugar with ½ cup of water and when the sugar syrup crystallises pour over the kalkals and mix well. Now, remove the immersed iron mould from hot oil and dip half way in the batter and deep fry in hot oil.

Fry until crisp and light brown from both sides.Rose CookiesIngredients Maida ½ kg (2 measures) Rawa 1 measure Sugar 1½ measure Eggs 4 Coconut milk Salt to tasteMethod: Take two different deep frying pans – One with 4 cups oil and other one with 1/2 cup oil.Place the one with more oil on medium heat high, and the one with less oil on high heat.Semolina (sooji) can be added for extra crunchCondensed milk chocolate fudgeCondensed milk chocolate fudgeIngredients: Condensed milk 1 tin Chopped cashewnuts 100 gm Butter 50 gm Cocoa ½ cup Sugar ¾ cupMethod Pour milk into a thick pan, add butter and sugar to it. It should be like dosa batter.It should be pouring consistency but not thin.Repeat the same with the rest of batter.Allow it to cool and set.Alternately, roll out the dough and cut into fancy shapes with kalkal or cookie cutters. Place cookies on absorbent napkins and allow them to come to room temperature.Tips:Aluminum foil can be used for even-cooking, and to keep the food moist.The batter shouldn't be too thick nor too thin.

They were the first to show that in tropical forests, where cacao grows, every leaf is home to hundreds of different fungi and bacteria, and that applying helpful microbes to leaves in field treatments protected cacao from disease."We discovered both by culturing the microbes from the leaves and also by directly sequencing fungal DNA from plant tissue, that one of the most common fungi on the cacao seedlings was their protector, Colletotricum tropicale. Research at STRI has also shown that, as with humans, microbes stimulate plants Aerated Mixer ability to defend themselves and has demonstrated the magnitude and extent of endophyte effects on host genetic expression."When human babies pass through the birth canal, their bodies pick up a suite of bacteria and fungi from their mother.

Researchers found that specific fungal species, such as Colletotrichum tropicale, protect plants from their enemies--the pathogens and insects that eat them."Researchers at STRI have investigated the interactions between plants and their microbes for the past 20 years."We showed that an analogous process happens in plants: adult cacao trees also pass along protective microbes to baby cacao plants. "What this means is that C. And not only that, but it was also much more common on the leaves of young plants grown with leaf litter from healthy cacao adults," said Christian.""Not only did this show us that starting seedlings out surrounded by leaves from healthy adults may vastly improve their health -- a result potentially very important to the cacao industry -- for the first time, we are beginning to understand how microbial communities assemble on leaves of cacao and other species in nature and what may influence their ability to protect plants," said co-author Allen Herre.

The study appears in the journal Proceedings of the Royal Society B. tropicale from leaf litter from adult trees is able to quickly get into young leaves and crowd out other microbes, including pathogens, thus keeping them from colonizing. These microbes strengthen their immune system and make the baby healthier," said lead author Natalie Christian from the University of Indiana.Washington: They may be too small, but according to a recent study, the litter bugs can help protect the world's chocolate supply.Scientists at the Smithsonian Tropical Research Institute (STRI) in Panama found that exposing baby cacao plants to microbes from healthy adult cacao plants reduced the plant's chance of becoming infected with the serious cacao pathogen, Phytopthora palmivora, by half.