Same Difference

One look at the ingredients, I hear you say, Oh! wait. I know this, I too have a similar recipe. Yes, these are the same old puff pastries you have in your space. Believe me, it’s mostly the same ingredients. Only the looks maketh a difference! Looks are deceptive, aren’t they?

What would I do? Cold and cough. I wasn’t quite well for a couple of days. And, my dear husband took the responsibility to, well, you know, to put all the food restrictions! No sweets and no snacks. Now, that I am fully recovered. I keenly took the responsibility to make these crossovers. I really started to make a berry crossover, but instead, I ended up making these spicy egg-onion crossovers.

What a delightful tea-time snack? Really, does it matter? A plain folded puffs or solely criss-crossed puffs. It’s just the same with difference. But this small difference would make a difference, won’t they?
  
1 sheet puff pastry thawed
2 large eggs [or] 1 cup Mixed vegetables[Potato, Carrot and Peas]
1 medium red onion thinly sliced
2 tbsp tomato puree
1 tsp red chili powder
1 tsp pav bhaji masala
1/4 tsp chat masala
1 tsp coriander powder
1/4 tsp mustard seeds(Optional)
2-3 curry leaves(Optional)
a few coriander leaves chopped
1 Egg white beaten for egg wash[Optional]
2 tsp oil
Salt and pepper

For Egg puffs, boil the eggs, shell them and chop them roughly. Set aside.

In a hot pan, add oil, splutter the mustard seeds, add curry leaves and onions and fry till the onions are browned. Add the tomato puree along with the masalas and fry for another 2 minutes.Set aside.

Note: For vegetable puffs, add the vegetable to the onions, cover and cook over a low flame for about 5-10 minutes, till the vegetables are tender. Remove the cover and fry for 2 to 3 minutes over medium-high heat. Use this for topping instead of eggs.

Cut the puff pastry sheet to form a long rectangle shape. Line a baking sheet with parchment paper and dust with some flour. Place the pastry in the baking tray.

Place a rod/dowel in the center of the puff pastry and fold them. If the dough is too sticky, sprinkle with flour.

Cut the edges into 1/4 inch strips running the knife. Make sure not to apply pressure on dough, so they won't tend to stick together. Unfold the dough carefully and remove the rod.

Place the chopped eggs diagonally in the center. Sprinkle with salt and pepper. Top it with the onion mixture.
 

Now, fold the strips inside alternatively from two sides, one over the other. Make sure they are crossed one over the other and are sealed completely. Cross the strips till the end of the dough! No need to seal the edges. Once done, give it an egg wash.

Bake in a preheated oven at 375 degree F for about 30 to 40 minutes, or until the edges are golden brown. Cut into long puffs and enjoy!

Dedication with Love

Opening a blog to the sight of a delectable dish, with pleasurable and inspiring photograph, is definitely one of the pleasant blogging experience. With it, comes the passion for cooking and the reason for indulging in food photography.

Those simple thoughts of innovation and touches of creativity, brings an utterly incompetent dish out from your kitchen to others. And that, truly is reward-able.

This post 'Dedication with Love' comes with the feel-good love for all my lovely readers, on this special day. Dedicating this sweet treat to all the lovely bloggers, who unknowingly by their endless efforts inspired and encouraged many others to cook including me! So, herez wishing you all a very Happy Woman's Day!

 CARAMEL CHOCOLATE SHORTBREAD BARS
Adapted the recipe from food network.
 
Shortbread

• 4tbsp Sugar
• 1 1/2 cups All purpose flour
• 1 1/2 stick or 3/4 cup Unsalted Butter
• 1/4 tsp Pure Vanilla Extract
• 1/8 tsp Salt

Preheat the oven to 350 degrees F and place the rack in the center of the oven to avoid burning the shortbread.

Line the baking dish with parchment paper or grease with butter.

Cream the butter with Sugar, add the vanilla extract and mix well, add the salt and flour and mix using a hand or electric mixer for few minutes until everything is well mixed and forms a soft dough.

Press the dough onto the baking dish to about 1/4 inch thickness and bake for about 15-20 minutes depending on your oven, till its slightly brown on the edges. Remove and cool.

Caramel Layer

• 1 can(13.9 OZ) can Nestle or another Dulce de Leche(Sweetened Condensed Milk)

Transfer the caramel to a microwave bowl and warm for about 2-3 minutes and spread evenly over the shortbread and leave it to set for about 20 minutes.

Chocolate Layer

• 1/2 cup Semisweet Chocolate chips or any good quality chocolate - chopped
• 1 tsp unsalted Butter

Melt the chocolate along with butter in a bowl, placed over a simmering pan of hot water, and let the chocolate melt. Once melted pour over the caramel layer and leave it to set for 10-15 minutes.

Cut with the sharp knife into equal squares, store in an air-tight container & refrigerate and definitely Enjoy!

Sending this recipe to Bake-Off event.

'Simplicity' is the key Ingredient

Sometimes, we crave for delicious, home-cooked, complete and a filling meal, like the simmering pot of chicken curry from our grandma's kitchen. But there are times, when we want simple and 'on the go' breakfast. As simple as bread, butter and sugar! Here is one such recipe. Bake the pancake and toss in few vegetables and there you go, healthy and a simple breakfast.

 
BAKED VEGETABLE PANCAKES
Recipe Courtesy : tasteofhome magazine.

For the Pancake
All purpose flour - 1 cup
Eggs - 1 beaten
Milk - 1/2 cup
Baking Powder - 1/4 tsp
Baking Soda - 1/4 tsp
Butter - 1tsp
Salt - 1/4tsp

Or, for a quicker breakfast, use a store bought Bisquick Pancake mix!

For the Topping
You can use any vegetables you prefer, but here is what I used.

Broccoli florets - 1/2 cup
Green Bell Pepper - 1/4 cup
Onions - 1 Sliced lengthwise
Tomato - 1 Chopped
Mushroom - 1/4 cup (Optional)
Frozen Corns - 1 tbsp
Jalapenos - 1 tsp Chopped (Optional)
Carrot and peas - 1/2 cup
Salt- 1/2tsp
Oil - 1 tsp
Ground Pepper or Chili Powder - 1 tsp
Cheese - Shredded 1/2 Cup (Mozzarella or Cheddar)

Place the un-melted butter in a pie-pan, and place it in the oven, pre-heated at 450°F, and heat until the butter is melted.Carefully, tilt the butter to coat the pan.

In a separate bowl, mix the ingredients for the pancake until smooth. Pour into the pie-pan and bake for 12-16 minutes or until brown.

While the pancake is baking, heat oil in a skillet, add the onion and fry for few minutes, add the vegetables and fry for few minutes in a high flame, till tender and crisp. Add salt and chili powder.

P.S.Cooking the vegetables can be skipped, if you prefer raw-vegetables.

Once the pancake is done, remove the pan carefully, sprinkle the cheese and top it with the cooked vegetables. Return the pie-pan to the oven and bake for another few 3-5 minutes, or until the cheese is melted.

P.S. Instead of vegetables, you can top it with berries, powdered sugar and whipped topping for a sweet treat!

 

Sending this recipe to Sunday Snacks-Healthy Snacks event, Jihva for Ingredients event hosted as Jhiva-Breakfast event.  Sending the photo to the DMBLGIT event hosted by Susan of the The well seasoned cook

Mr.Shan Mix & Chicken Briyani

When its comes to cooking biryani..its always been a nightmare for me! Every time I end-up calling my mom to ask silly questions. How much coriander powder? how many cloves..cardamoms etc..etc.? And I always end-up adding more cloves & cinnamon, and the result, over-flavored Biryani. Poor me!

And then, there came my dear 'Mr.Mix' to the rescue. While hunting though the shelves in nearby Indian grocers, 'Mr.Mix' caught my attention and followed me home.

Typically, one can very well follow the instructions at the back of the box. But for me, nah.. I tried a different variation, a blend of South-Indian based rice, Shan-mix based gravy and final touch with the help of Oven. Touch-wood!

 

CHICKEN BIRYANI 

For the Rice

• Basmati Rice - 1 cup
• Coconut Milk - 1 cup
• Pepper corns - 3 to 5
• Green chili - 1(slit lengthwise)
• Black Cumin(Shahi Jeera) - 1 tsp
• Coriander powder - 2 tbsp
• Oil - 2 tsp
• Coriander Leaves - a small bunch.
• Water - 1 cup

Soak the rice for 10-15 minutes. Take a pan, heat oil over medium heat, add cumin seeds, green chili and pepper corns, fry for a minute and add the coriander powder. Fry for a minute in low heat. Do not burn the coriander powder. Make sure enough oil is there to fry the coriander powder.

Add water and coconut milk carefully, without spilling over and mix thoroughly. Once the water starts to boil, add the rice and coriander leaves.

After adding rice, you can cook the rice in three methods.

Rice Cooker - transfer the rice & water and cook accordingly.

Pressure Cooker - transfer the rice & cook for 1 whistle or as required.

Stove Top - Cook till the water evaporates, and then close tightly with a lid and simmer till the rice is cooked.

Choose whichever method suits you better, and make sure the rice remains as individual strands after cooking. Cook the rice and set aside.

Gravy - With Mr.Mix

• Chicken - 0.7 Pounds (Preferably thighs or drumsticks -4 to 5 pieces )
• Onion - 2
• Tomato -1
• Ginger garlic paste- 1 tbsp
• Shan or National Chicken Briyani Mix : 4 tbsp
• Coriander powder - 1 tbsp
• Green chili - 2
• Cumin Seeds - 1 tsp
• Yogurt - 2tbsp
• Oil - 2tbsp
• Coriander leaves - from 3 to 4 stalks
• Mint leaves - 6 to 8
• Fried Onion - 1/2 cup [or use 1- finely sliced onion and deep fry until golden brown]

In a thick-bottomed pan, heat the oil, splutter the cumin seeds, add green chili and ginger garlic paste and fry till the raw smell goes. Add onion and fry till brown.

Add the coriander powder and chicken masala and fry for another minute. Add the tomato and cook till done.

Add the chicken pieces, reduce to low heat, cover and cook for 20-30 minutes, until the chicken is soft and tender. Stir in the yogurt, mint and coriander leaves and fry for another minute over medium heat till the oil separates.

Arranging & Baking

Pre-heat the oven to 325F. In a baking-dish, add the gravy in the bottom layer, sprinkle with chopped coriander leaves(optional) and then layer the rice on the top. Sprinkle with fried onions, coriander leaves and butter. Tightly close with the foil and bake for about 20 minutes.

Sending this recipe to APS Rice event hosted by Anitha of Anitha's Kitchen.

Happy little Clowns......

Chocolate Cake with Butter-cream Icing!

 

 

Butter-cream icing

1 cup                     -     Vegetable shortening

1 lb                        -     Pure cane sugar(powdered sugar)

1 tsp                     -     Any Extract( There are lots of flavors like, Almond, Vanilla, Butter etc)

2tbsp                     -     Water or Milk [If using Milk you need to refrigerate the icing]

coco powder        -     1/3 cup

Blend all the above ingredients using a hand mixer till creamy and your frosting is ready to go on the cake.