Puff Pastry Pinwheels

Preparation Time : 10 mins                                                                  Yield : 12 pinwheels
Cooking Time : 20 mins                                                                        Baking Time : 30 mins


Ingredients :
1 cup chopped paneer pieces
3 potatoes (cooked separately and mashed)
1 tomato
1 onion
2 tbsp chopped coriander leaves
1/2 cup chopped broccoli
1/2 cup chopped beans and carrot
2 tbsp oil
1/2 tsp chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin-coriander powder
1 tbsp tomato ketchup
2 tbsp shredded cheese
1/2 tsp red chilly flakes
1 puff pastry sheet (thawed or it should be at room temperature)
1 tbsp clarified butter
1 tbsp all-purpose flour
salt
1 tsp fennel powder

Method :

Stuffing:
1. Heat a pan. Add oil and chopped onion. Fry for 3 mins.
2. Now add tomato. Fry for few seconds.
3. Put all veggies (except potato), paneer and 1/4 cup water. Cover pan with a lid. Cook for 6 mins.
4. Once water evaporates, sprinkle chilly powder, turmeric powder, and cumin-coriander powder. Mix well.
5. Now add mashed potatoes and mix well. Fry for 2 mins. Switch off flame.
6. Once the stuffing is at room temperature, sprinkle coriander leaves and cheese. Mix well.

Preparation of pinwheels

1. On a counter top sprinkle little flour.
2. Place puff pastry sheet.

3. Spread tomato ketchup.

4. Put veggie stuffing and spread evenly.

5. Sprinkle fennel powder and red chilly flakes.
6. Now start rolling from one end.

7. Apply clarified butter on top. Cut into 1 inch slices.

8. Preheat oven to 400 degree F.
9. Place an aluminium foil in baking tray.

10. Place pinwheels on the baking tray.

11. Bake for 25 to 30 mins.
12. Serve with tomato ketchup.

Idli Manchurian

Recipe Type : Indian                                                            Yield : 2
Preparation Time : 20 mins                                                 Cooking Time : 40 mins

Ingredients:
4 idli
1 bell pepper
4 cherry tomatoes
1 onion
2 garlic cloves
2 tsp ginger
2 green chilies
3 tbsp coriander leaves
1/2 tsp chilly powder
3 tbsp rice flour
3 tbsp corn flour
2 tbsp all-purpose flour
salt
5 tbsp tomato ketchup
1 tsp soya sauce
3 tsp vinegar
oil for frying

Method :
1. In a bowl add rice flour, all-purpose flour, corn flour, salt, chilly powder and water. Mix well. Prepare a thick batter.
2. Heat a pan containing oil.
3. Cut idli into small pieces. Now dip idli pieces into the batter and deep fry. Keep aside.

4. Heat a pan. Add 2 tsp oil, chopped onion, cherry tomatoes, ginger, garlic, slit opened green chilies and bell pepper. Fry for 5 mins.

5. Now add tomato ketchup, soya sauce, salt and vinegar. Mix well.
6. Put deep fried idli pieces. Mix well. Cook for 3 mins.

7. Garnish with coriander leaves.

Biscuit Roti

Recipe Type : Indian                                                                   Yield : Count of 15 (big size)
Preparation Time : 5 mins        Dough resting time : 2 hrs      Cooking Time : 15 mins
                                                                                                     Deep Frying Time : 2 to 3 mins each

Ingredients :
3 cups all-purpose flour (maida)
1/2 cup semolina (rava)
1/4 cup grated coconut
1/2 tsp turmeric powder
2 tsp sugar
1 tsp grated ginger
3/4 cup water (add as needed)
3 tbsp hot canola oil
2 cups canola oil (for frying)
2 tbsp chickpea flour (basen)
2 chopped green chilies
1 and 1/2 tsp chilly powder
salt
1 tbsp clarified butter
3 tsp mustard seeds
10 curry leaves
3 tsp crushed black gram (urad dal)
2 tsp crushed cumin seeds
1 tsp crushed fennel seeds
1/2 tsp asafoetida powder (hing)


For dough preparation:

1. In a bowl add all-purpose flour, salt and hot oil. Mix well.
2. Now pour water to knead the dough. Prepare soft dough. Keep it aside for 2 hrs.

For Stuffing preparation:

1. Heat a pan. Add clarified butter. Put mustard seeds, chopped curry leaves, chopped green chilies, crushed black gram, crushed cumin seeds, crushed fennel seeds and asafoetida for tempering.
2. Now add grated coconut and grated ginger. Fry for 3 mins.
3. Add semolina and chickpea flour. Fry for 4 mins.
4. Finally add sugar, salt, chilly powder and turmeric powder. Fry for a minute. Switch off gas. Allow to cool.

Method :

1. From a dough prepare small roundel shapes.

2. Place the stuffing in the middle of the flattened dough.

3. Fold the margins to cover the filling.

4. Using rolling pin prepare a roundel shape (4").
5. Heat a pan containing oil.
6. Deep fry one roti at a time. Fry on both sides.

Stuffed Bread Pakoda

Recipe Type : Indian                                                                        Yield: 2
Preparation Time : 10 mins                                                             Cooking Time : 30 mins

Ingredients :
6 bread slices
salt
3 potatoes
2 green chilies
1 onion
2 tbsp coriander leaves
1 tsp chopped ginger
1 cup chickpea flour (besan)
water
1/2 tsp chilly powder
oil for deep frying

Method :
1. Cook potatoes and keep aside.
2. For stuffing: In a bowl add chopped onion, chopped ginger, mashed potatoes, salt, chopped coriander leaves and chopped green chilies. Mix well.
3. Prepare batter: In a bowl add besan, water and little salt. Mix well to form thick batter.

4. Now on top of bread slice add stuffing. Place one more bread slice to cover it.

5. Dip stuffed bread into chickpea flour batter.
6. Heat a pan containing oil.
7. Deep fry stuffed and coated bread to golden color.
8. Serve with chutney or ketchup.

Benne Murukku (Dal Murukku)

Recipe Type : Indian                                                                    Preparation Time : 10 mins
Cooking Time : 6 mins

Ingredients:
1 cup rice flour
1/2 cup roasted gram powder (putani/hurikadale)
3 tbsp butter
2 tsp cumin seeds
2 tsp sesame seeds
1/4 tsp asafoetida
2 tsp chilly powder
salt to taste
water to knead the dough
2 cups canola oil or peanut oil for deep frying

Method:
1. In a bowl all dry ingredients and melted butter. Mix well.
2. Slowly add water to knead the dough.  Prepare soft dough.
3. Heat a pan containing oil.
4. Fill the dough in the mould.
5. Deep fry murukku to golden color.

Indian Quesadilla

Preparation Time : 7 mins                                                       Cooking Time : 10 mins

Ingredients :
4 wheat flour chapatis/ rotis
4 tbsp sabji (any leftover vegetable sabji) http://avanicancook.blogspot.com/2017/06/bell-peppers-and-potato-sabji.html
1/4 cup cooked rice
2 tsp tomato ketchup
2 tsp yellow mustard paste
salt
coriander leaves
2 mushrooms
1 small onion
3 tsp oil
4 tbsp cheese

Method :
1. Heat a pan. Add oil and chopped onion. Fry till onion is translucent.
2. Next add sliced mushrooms and little salt. Fry for 4 mins.

On a plate place roti/ chapati. Now put cooked white rice. Sprinkle little salt. Add mushroom and onion saute.

On top add leftover sabji, and coriander leaves.

Squeeze tomato ketchup and yellow mustard paste.

Sprinkle grated cheese. On top place another roti.

Place on grill for 1 to 2 minutes.

Gobi 65

Recipe Type : Indian                                                                         Yield: 2
Preparation Time : 10 mins                                                              Cooking Time : 12 mins

Ingredients:
12 cauliflower florets
1 tbsp chopped coriander leaves
1 tsp salt
1 tsp chilly paste
1/4 tsp crushed black pepper powder
1/2 tsp garam masala
1 tsp ginger-garlic paste
2 tbsp all-purpose flour
1 tbsp corn starch
2 sliced green chilies
2 tbsp water (as required)
1/2 cup oil

Method:
1.  In a bowl add salt, chilly paste, chopped coriander leaves, crushed black pepper, garam masala, ginger-garlic paste, all-purpose flour, corn flour and water. Mix well.

2. Now add cauliflower florets. Mix well.

3. Heat a thick bottom frying pan. Pour oil and wait until the oil is hot (not boiling hot).
4. Deep fry cauliflower florets, slit opened green chilies and curry leaves.

5. Deep fry util cauliflower florets become crispy.

Paneer-bell pepper-onion-tomato Tikka

Recipe Type : Indian                                                                        Yield : 6
Preparation Time : 20 mins                                                             Cooking Time : 10 mins

Ingredients:
250g paneer (cut into square shapes)
2 yellow bell pepper (cut into square shapes)
1 red bell pepper (cut into square shapes)
1 green pepper (cut into square shapes)
2 tomatoes (cut into square shapes)
1 onions (cut into square shapes)
1 cup curd
1 tsp chilly powder
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp ginger-garlic paste
1 tbsp oil
1/2 tsp garam masala
2 tsp dried fenugreek leaves (kasuri methi leaves)
1 tsp salt
2 tsp lemon juice

Method:
1. In a bowl pour curd, 2 tsp kasuri methi leaves, lemon juice, 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp salt, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp ginger-garlic paste and 1/2 tsp garam masala. Mix well.

2. Now add cut pieces of paneer, yellow bell pepper, green bell pepper, tomato, onion. Mix well. Keep this mixture aside for marination (15mins).

 3. Heat a griddle. Pour little oil. Put marinated mixture. Fry till the paneer, bell pepper, tomato and onion pieces become golden brown color. Cook on both sides.

4. Serve with chutney and tomato sauce.