Friday, November 21, 2014

Cheesy Vegetable Puffs / Pizza Puffs

Puff pastries stuffed with the pizza topping

Now a days Puff pastry sheets are very easily available and are so versatile that you can use them in so many ways.The most popular stuffed puff pastries can be made in both-sweet and savory versions.we can experiment with so many fillings and flavours to suit our taste.

My daughter likes pizza very much so we tried to create the same flavour in puffs, we make the stuffing with pizza topping ingredients and spices and it turn so wonderful,but you can add any vegetable of your choice, but the mixture should not be very loose else the puffs will not seal properly.

delicious puffs stuffed with cheesy pizza filling




puff stuffed with cheese and pizza filling




Prep time-10 min
Cooking time-20 min
Difficulty level-Easy
Type-snack

INGREDIENTS-
  • Puff pastry sheets - 7
  • Thick Tomato puree-1/2 cup
  • Tomato,chopped-1
  • Tomato ketchup -1.5 tsp
  • Black olives, sliced - 2 tbsp
  • Corn kernels, boiled - 2.5 tbsp
  • Capsicum, chopped- 3.5 tbsp
  • Mushroom, chopped - 1.5 tbsp
  • Jalapeno,chopped - 1 tsp
  • Mozzarella cheese,grated- 2.5 tbsp
  • Olive oil -2 tsp
  • Chili flakes - 1 tsp
  • Chili powder- 1/2 tsp
  • Oregano - 1 tsp
  • Dried basil - 1/2 tsp
  • sugar- 1 tsp
  • Salt-to taste
PROCEDURE-
  1. Take out the pastry sheets(store brought) from the refrigerator and thaw them for about 20 minutes on room temperature.
  2. Heat oil in a pan and add tomato, tomato puree and chili flakes.
  3. Saute for 2 minute,then add all the spices and vegetables and cook for 2-3 minute or till it become thick.
  4. Now add ketchup in it and take out in a bowl and let it come to room temperature.
  5. Now add grated cheese and mix well.
  6. Take a puff pastry sheet and put some mixture in the center of it.
  7. Fold the sheet into half to cover the mixture.
  8. Press the sides of the sheet with a fork to seal it from all the sides.
  9. Preheat the oven at 200 c temperature.
  10. Now put the stuffed puffs in the oven.
  11. Bake for about 20 minutes or till they become golden from the top.
  12. Cut and serve hot.




Thursday, November 20, 2014

Tabbouleh Salad Recipe

A classic Middle Eastern salad of fresh greens and bulghur - A Lebanese speciality


Tabbouleh is a classic healthy salad from Middle east region. lots of fresh greens,tomatoes,cucumber are added with soaked bulgar/bulghur. Traditionally little quantity of bulghur is added in lots of greens but you can also add more bulghur if you wish ,but I have used more greens and less bulghur.

Bulgar is mainly used in middle eastern cuisine.wheat is parboiled,dried and coarsely ground into tiny pieces to make bulghur.if you don't have bulghur then can substitute it with couscous or boiled fine daliya (broken wheat)

Use of greens, mint, parsley and lemon gives it a very fresh flavor,addition of cucumber is optional but I have added it to give some crunch and freshness.When using tomatoes try to remove the pulp else it will become soggy soon.You can also add some finely chopped mild green chilies in it.

Traditionally Lebanese seven spice powder is also added in it but as I don't have it so just used salt,pepper and lemon juice and loved the fresh flavors

Lebanese fresh tabbouleh salad


Prep time -15 min
Cuisine - Middle Eastern
Type - salad,side
Difficulty level - easy
Spice level - mild
Serve -5

INGREDIENTS-

  • 1/2 cup -Bulghur (Fine cracked wheat)
  • 5 cup - Parsley, chopped
  • 1.5 cup - Mint leaves, chopped
  • 2 - Tomato, chopped
  • 3/4 cup - Cucumber,chopped
  • 4 tbsp - Olive oil
  • 3.5 tbsp - Lemon juice
  • To taste - Salt
  • 1/2 tsp - Pepper powder
PROCEDURE-
  1. Take bulgar in a bowl and wash it with water .
  2. Now add 1 cup of hot water in bulgar.
  3. Cover the bowl with a lid and rest for about 25 minutes.
  4. Chop tomato and cucumber in fine pieces.
  5. Wash parsley and mint and chop finely.
  6. To make the dressing-In a bowl mix olive oil,lemon juice ,salt and pepper powder 
  7. Take a big bowl and add soaked bulgar, parsley, mint, tomato and cucumbers and mix.
  8. Now add the prepared dressing in the salad.
  9. Toss gently and serve chilled
Serving suggestions-serve as a salad, side dish,with  toasted pita bread or romain lettuce etc.

Note-
1-If bulghur is not available then can use couscous or boiled fine daliya
2-Chop vegetables and soak bulghur and then mix just before serving else the greens become soft and loose its crispness.
3-You can easily adjust the proportion of bulghur and greens according to your choice,can add more bulghur and less greens OR less bulghur and more greens.




Sunday, November 16, 2014

Dahi Aloo Chat


Quick and tempting snack of boiled potato,yogurt and Indian spices

Potato is the worlds most popular vegetable.We don't have to think much about using potatoes as there are endless numbers of recipes to make with potatoes.In fact most of the Indian street food are made with potatoes. side dish ,snack,curries and even dessert can be made with potato,my favorite sweet is -Potato halwa.

Potato bread rolls minty potato, Potato cup chat are many snack I have already posted,but they need some pre planning, stir frying or deep frying.As we all know that if potato is fried then only it become loaded with calories,boiled potato is not that high in calorie so can be used easily and guilt free.

This dahi aloo chat is a popular street food/chat of North India specially from my home town.
boiled potatoes are soaked in yogurt and then roasted cumin powder, chili powder is sprinkled over it. A spoon full of green chutney and tamarind chutney is drizzled over to make it delicious and tempting.\
This is also a ideal recipe for fasting days as it didn't require frying or roasting and use the  delicious -Aam papad chutney and green chutney to drizzle over it if you are fasting


dahi wali aloo ki chat

Prep time- 10 min
Difficulty level-easy
Spice level-mild
Cuisine-North Indian
Type-Snack,street food
Serve-3

Dahi Aloo Chat


Ingredients
  • 3 (small size) - Potato, boiled
  • 1 cup of - Yogurt /dahi
  • To taste- Salt /namak
  • 1/2 tsp - Chili powder /lal mirch
  • 1/2 tsp - Roasted cumin powder/bhuna jeera
  • 1/4 tsp- Black salt /kala namak
  • 2 tbsp - Tamarind chutney /imli ki chutney (recipe here)
  • 2 tbsp - Green mint chutney /hari chutney(recipe here )
  • A pinch of - Sugar
Cooking Directions
  1. Peel and chop potatoes into small cubes.
  2. Take yogurt in a bowl and whisk it well
  3. Add sugar,salt and black salt in the yogurt and mix well.
  4. Add chopped potatoes in the yogurt.
  5. Let it soak for 15 minutes.
  6. Now serve in individual serving bowls.
  7. Sprinkle chili powder and roasted cumin powder over it.
  8. Drizzle some tamarind chutney, mint chutney and pomegranate seeds.
  9. Best served chilled.
NOTE-
  1. If you are fasting then use pepper powder instead of chili powder.
  2. Use mango leather chutney /aam paapd chutney if you are fasting.
  3. Instead of boiled potatoes you can also use deep fried potato cubes.

Friday, November 14, 2014

Amla Mirch ki Achari Subzi

Healthy stir fry made with Indian gooseberry and green chilies

Amla /Indian Gooseberry is green in colour and have slightly bitter sour in taste.Amla  is a power house of goodness. a great source of vitamin C,very good for skin and hairs. A very rich source of antioxidants and fibre, good for diabetic and heart patients and help in reducing body weight and many more health benefits, so it is a good idea to use amla daily in our diet.

In Indian cooking Amla is used usually to make murabba,pickles and candy,but we can also make delicious subzi which is healthy and consume less oil. Today I am sharing my favourite recipe of making Amla mirch ki achari subzi,hope you all will enjoy it.
you can also check-


achari subzi amla and mirch ki





Prep time- 10 min
Cooking time-8 min
Cuisine-Indian
Type-side,pickle

INGREDIENTS-
  • Indian gooseberry /Amla -350 gms
  • Green chilies /Hari Mirch - 100 gm
  • Mustard oil /sarso ka tel - 2tbsp
  • Turmeric powder/Haldi - 3/4 tsp
  • Chili powder/Lal mirch -3/4 tsp
  • Pickle masala /Achar ka masala -2 tsp (optional)
  • Coriander powder/Dhaniya- 1tsp
  • Sugar/Chini- 1tsp
  • Salt/namak-to taste
Tempering /Waghar
  • Mustard oil- 2 tbsp
  • Cumin seeds/Jeera-1 tsp
  • Fenugreek seeds/methi dana- 1tsp
  • Fennel seeds/saunf- 1 tsp
  • Asafoetida /Hing - 1/4 tsp
PROCEDURE-
  1. Wash amla and put in the pressure cooker with a glass of water.
  2. Pressure cook for 1 whistle on medium heat.
  3. When cooker cool down completely then open it and drain amla from the water.
  4. Gently press the boiled amla to seperate the wedges or use a knife to seperate them and remove the seed.
  5. Wash green chilies and trim the stem and chop to make big slices .
  6. Heat oil in a pan and add the tempering ingredients.
  7. When seeds start crackling add the chopped green chilies and saute for few seconds.
  8. Now add turmeric,amla pieces and all the spices and mix and stir well.
  9. Cover the pan and simmer for 5 minutes(or till amla get cooked completely)
  10. Open the lid, add sugar and stir fry for a minute.
  11. Serve with rice,roti or any bread of your choice OR use as an instant pickle.
Note-
1-Use mild variety of green chilies to make it.
2-Can use any cooking oil of your choice.
3-If readymade pickle masala is not available then either use masala from your mango or chili pickle jar or just skip it,will  taste great both ways.