MUSKANA BISCUITS
½  butter
3 cups flour
3 tsp baking.powder
1 tsp salt
3 tblsp castor sugar
1 tsp whole jeeru
Add all ingredients in a dish, make dough with milk, roll out thick, cut into desired shapes, brush with milk and sprinkle tal. Bake till donbe then leave in oven to crisp.

JEERU BISCUITS
¼ 1b butter
3 tsp baking powder
2 tsp whole jeeru
¼  cup sugar
2 ¼  cups flour
1 tsp salt
½  cup fresh cream or milk
Rub together butter, flour, baking powder, salt and jeeru, mix in sugar and make dough with cream. Roll out 1cm thick, cut finger shapes, brush milk, sprinkle tal and bake till done, leave to crisp for about an hour.

TAL THUKRA
¼ 1b butter
3 cups flour
Tal jeeru
Green chillies
1 ½  tsp salt
1 ¼  tsp b.powder
Bind with water, roll out thin, cut in small blocks and fry.

ALL BRAN RUSKS
½ 1b butter
1 cup brown sugar
Beat together then add
4 cups brown flour
2 tsp bicarb
½  cup pecans
½  cup coconut
1 full cups all bran flakes crushed
500ml sour milk
Beat well together, put into baking pan, bake, once baked leave to cool, slice and pop back into oven to crisp.

NAAN KHATAI
2 cups ghee
1 ¾  cups castor sugar
1 tsp baking powder
½ tsp bicarb
1 egg yolk
2 cups coconut
Ground elachi
Flour
Cream ghee and castor sugar till light and fluffy, add yolk and beat. Mix the baking powder, bicarb, elachi, and coconut. Add enough flour to make a soft dough, shape into balls, bake on 180 till light brown, cool on tray before removing.