Sunday, June 28, 2015

Piglets filled with vegetables/ Stuffed soft fluffy dinner rolls

So today while looking for recipes of quick snacks, I stumbled upon these cute piglet dinner rolls on blog flavorcorner. I was looking for something which doesn't require lot of oil(hence bake), easy to do, but still looks so endearing. 

I followed the same recipe with just bit of adjustments in measurements according to my taste. And it turned out great! I always feel so inspired whenever an experiment gets successful. Yes!


The most appealing part of this recipe is that there are in-numerous ways to stuff this bread(spicy Indian, Feta cheese+spinach, cheese+ veggies etc.).

The bread is soft as Indian pav, slightly sweet and fluffy, and spicy potato filling makes them taste like samosa. What else one needs when you get taste of samosa but still baked not deep fried. 
And making them with a 5 years old will add the quotient of excitement of course!


These measurement will yield around 15 medium sized rolls.













Poor me!
Ingredients:


For dinner rolls dough

  • 250 ml milk 
  • 50 gms cup sugar
  • 60 ml vegetable oil
  • 1 tsp active dry yeast
  • 375 gms + 50 gms all purpose flour (maida), separated into 375 gms and 50 gms for later use
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 ½ tsp salt
  • Cloves or Black Peppercorns to make eyes

For filling:

  • 1/2 cup onions finely chopped
  • 1/4 cup carrots diced
  • 1/4 cup green peas (I used frozen)
  • 4 medium size potatoes boiled and mashed
  • 1/4 cup bell pepper chopped
  • 2 green chillies chopped (optional)
  • 1/2 tsp cumin seeds (Jeera)
  • 1/2 tsp turmeric powder (Haldi)
  • 1/2 tsp Red chilli Powder (optional)
  • 1 tsp Chaat Masala
  • 1/2 tsp Garam Masala
  • Salt to taste

Method:


Mix sugar, milk and oil in a pan and heat it just before its about to start to boil. Switch Off the heat and let it cool down.

Once lukewarm, add the yeast and let it sit for a minute.
Now add 375 gms flour to this mixture and let it rise for an hour or so. This dough will be sticky and wet but that is how it shoukd be, just keep it in a warm lace so that it helps it to doubled the size.

For filling, Heat oil in a pan. Add cumin seeda, and let it splutter. Stir in chilies, Onion, pepper, carrot and peas and saute until it is almost cooked (you can cover with lid to steam it).


Now add the mashed potatoes and season with red chilli powder, chaat masala, garam masala, and cumin powder. Stir and cook for 5 minutes. Once done let it cool.

Back to dough, sprinkle the remaining 50 gms flour + baking soda, baking powder and salt to this dough and make firm and very soft dough. You can vary the quantity of flour to make the dough bit firm.

Make lemon size balls out of this dough and set aside covered by lid to rise for 15- 20 mins. One of the balls will be used to make tails, nose and ears of piglets.
Now to start with stuffing the balls, roll one of the dough ball into a circle of diameter of around 10 cms; Make the edges of the circle slightly thinner than the center. Place a tbsp of stuffing at the center of the circle.

Gather the edges of circle to make a pouch of this dough with filling intact inside. Press it to make it uniform and oblonged shape.

Place on a baking tray, Repeat the process for the remaining dough balls.

Cover the dough balls with a damp towel or a lid and let it rise in a warm place for 20-30 minutes until slightly puffy.

Preheat the oven to 220 degrees celsius.
Now just before putting these rolls in oven, we'll make ears, nose and tail with pea sized pieces of dough and stick to the 'body' with the help of tip of water.





Stick two toothpicks into oval piece to make the nostrils. Leave the toothpicks in the dough while baking so that the holes do not seal up in oven. Prick two holes in place of eyes with help of toothpick and then insert the cloves. 

Place in oven and bake for 15-18 minutes, until golden brown. Let it cool then carefully remove the toothpicks and serve.

This is a great snack favorite among kids and can be served at Kids events.

Sunday, August 24, 2014

Quick fix- Indian semolina pancakes


Ever wondered that the food you have been eating from your childhood which has always been considered as country's traditional dish, might be getting cooked from ages in other part of world too and with the same notion that they invented it or rather OWN it! Yes, this happens a lot and to everyone. When we go places in our lives we get exposed to new things, new traditions, new people and new food which yet looks similar to your own cuisine with some minor differences or just the different name!
Pancakes fall under similar category, almost every country has this dish in their menu for breakfast- sweet or salty!
In India, we do have similar recipes for pancakes but mostly without eggs. In fact pancakes varies from region to region if you travel from north to south.
In North India, all variations of pancakes are known as Cheela (can be sweet or salty) but in South it becomes Uttapam, Dosa(more like crepe) and might be many more different names which even I am unaware of!

The recipe I am sharing today is originally for Uttapam but I tried to make it in mini sizes: less surface area more crispy! ;)















Ingredients:

For two portions:
Time to prepare: 10 minutes
Time to cook: max 10 minutes

200 gms or 1 cup semolina or suji or mannagryn
1/2 cup yogurt
1 + 1 Tbs. Oil
1 cup finely chopped bell peppers, tomatoes, cabbage, cauliflower or any vegetable you want to add in it!
Salt to taste
1 tsp. Mustard seeds
1/4 tsp. turmeric powder or gurkmeja (optional but good to use as it is natural anti-inflammatory herb)
1/4 tsp. baking soda or Fruit salt
1/4 tsp. citric acid/lemon juice/ nimbu ke phool
few Indian curry leaves (fresh or dried)
Green chilies as per your taste

Method:

In a big bowl, add semolina, salt, 1 tbs. oil, citric acid, turmeric, yogurt and mix well with water to get a lump free thick batter.
Keep it aside for 15 to 20 minutes for better results.

In a small pan, heat the oil on medium heat and add mustard seeds, curry leaves until it starts to splutter.(This small step is called Tadka in hindi )
Now add this Tadka, the vegetables, chilies and soda in this batter and mix it softly without mashing the vegetables.

In a wide non stick pan, put  little oil and spread a spoonful of batter to make almost 2 inches wide and 1/2 cm thick pancake. Repeat this for more pancakes in same pan to cook together.

Cover it with lid for 5 mins and let it cook on medium heat.
Keep checking it in between and wait until it doesn't look like raw batter anymore.
Now flip them upside down to get cooked on other side too.
Brush a little oil on each of them to make it more crispy and flip it again. Cook for another 1 minute without covering the lid. Approximately each batch takes around 5-7 minutes or so in total to be ready.

Once you get the desired color and texture, take it out of pan and serve hot with Indian coriander chutney or even Tomato ketchup.

Sunday, March 30, 2014

Blueberry/Raspberry pie with crumbled topping

This is the first time I tried pie from scratch and believe me, pies are quite easy to do as compared to cakes. ( I still remember my flop shows of initial trials at cake baking).

Follow simple instructions to create flaky, buttery pie crust at home.



Pie crust can be tricky if not one is not considering some points which are quite important to keep in mind. I will make sure to add those points in note so that when you try for first time it won't be a flop show.:)

For Pie crust:

Ingredients:
2  cups all-purpose flour
2 Tbs. sugar
1/4 tsp. salt
10 Tbs. (150 gms) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. approx. very cold water

Method:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a fork, cut the butter into the flour mixture until the texture becomes coarse, with butter pieces no larger than small peas. Add the water gradually while mixing just until the dough pulls together.

Transfer the dough to a kitchen counter, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.)
But still if you think that butter is melting or getting too soft then don't hesitate to put it in refrigerator for some time like 5 minutes.
Then lightly flour the counter, then flatten the disk with a rolling pin.
Lightly dust the top of the dough then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 11-inch single-crust pie.

Place a rack in the lower third of an oven and preheat to 204°Celsius.




Take the refrigerated  rolled dough out  and transfer to a 11-inch pie dish and pork it with fork few times to avoid blistering. Many people line the chilled pie crust with a piece of heavy-duty aluminum foil and Fill with dried beans, uncooked rice or pie weights. But since I didn't have any of these at home so I'd covered the whole pie crust with some bread loafs (which later can be used as croutons for soup). Remove these bread loafs after 10 mins.
 Bake for 10 more minutes until the crust dries out.
 Reduce the heat to 176°C.
Continue to bake until the crust is lightly browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer the crust to a wire rack to cool down.

Filling:
Here I have used fresh blueberry and raspberry to make the juicy and tangy pie filling.

Ingredients:
3/4 cup plus 5 Tbs. all-purpose flour
1 cup granulated sugar
2 tsp. ground cinnamon
1/8 tsp. salt
8 Tbs. cold unsalted butter, cut into 3/4-
 inch pieces
3 cups of blueberries and raspberries



In a large bowl, stir together the 3/4 cup flour, 2/3 cup granulated sugar, 1 tsp. of the cinnamon and the salt. Scatter the butter pieces on top and toss with a fork or your fingers to coat with the flour mixture. Using your fingertips or a pastry blender, work the ingredients together until the mixture forms large, coarse crumbs the size of large peas. Set the topping aside.

In another large bowl, combine the berries, the remaining 1/3 cup sugar, the remaining 1 tsp. cinnamon and 4 Tbs. of the flour. Stir gently to coat the berries evenly. Sprinkle the remaining 1 Tbs. flour and the 1 Tbs. granulated sugar over the bottom of the prebaked crust. Pour the filling into the crust, spreading it evenly.






Sprinkle the topping evenly over the berry filling. Bake the pie until the topping is golden brown and the blueberry filling just begins to bubble, 50 to 60 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature or serve warm with rich vanilla ice cream. And if by chance some are still left then you can refrigerate for 2-3 days. :)









Notes:

I have mentioned many times to keep dough cold  its because the more butter is stiff and cold before baking more the crust will be flaky.
Warm water and butter will lend to hard, crunchy crust instead of a nice tender flaky crust.









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