Chapathi Rolls With Potato Masala

Deliciously prepared spicy potato masala stuffed in soft warm chapathis perfect for weekend dinner.

For Potato masala:
Potatoes-3 nos
Onion-1 medium(Chopped finely)
Tomatoes-2 nos(Chopped lengthwise)
Capsicum-1 small(Chopped in strips)
Bay leaves-1 leaf
Ginger-garlic paste-11/2 tbsp
Turmeric powder-1/2 tbsp
Kashmiri chili powder-1 tbsp
Coriander Powder-1 tbsp
Garam Masala-2 tsp
Pepper Powder-1/2 tsp
Chat Masala- 1/2 tsp
Amchoor- 1/2 tsp
Cumin seeds-1 tsp
Coriander seeds-1/2 tsp
Vegetable Oil-1 tbsp approx.
Salt to taste
Kasuri Methi leaves-a generous pinch
Coriander leaves for garnish

Method of preparation:
1. Clean the potatoes,peel them and cut to cubes of medium size. Boil water and cook the potatoes till they are fork tender.Drain and set aside.
2. Heat oil in a pan, add cumin,bay leaf and coriander seeds and fry for a second. Add ginger garlic paste and onions and fry till it turns translucent.
3. Add turmeric powder, chili powder and coriander powder and mix well for few minutes.
4. Add the chopped tomatoes, pepper and salt and cook till it turns soft and holds the shape.
5. Add the chopped capsicum and mix well and cook for few minutes. Then add the potatoes and mix well. Cook closed for few minutes say 4 to 5 minutes. Add about 3 to 4 tbsp of water if the mixture is too dry and starts sticking to pan. Cook till the flavors mix. Check for spices and salt in the recipe.
6. Once done add the methi leaves and cook for a minute. See that there is no water in the mixture. Add the chaat masala, amchoor powder and coriander leaves and mix well.
7. Serve warm rolled in chapathi, tortilla, naan or as a side.

Carrot Onion Coleslaw:
Baby cut Carrots-4 nos(sliced to thin strips)
Onion-1/4 of 1(sliced to thin strips)
Green chili-1 no(sliced to thin strips)
Salt a pinch
Lemon juice-1 to 2 tsp

1. Mix all the ingerdients and set aside.

Mint Yogurt:
Mint Leaves:2 to 3 stems
Yogurt thick: 3 to 4 tbsp
Salt a pinch.

1. Chop the mint leaves very fine and mix with yogurt and salt.

Chapathis:
Wheat flour-2 cups
Salt-1/2 tsp
Olive oil/ghee/vegetable oil-1 tsp
Warm Water-1/4 to 1/2 cup(use more if needed)

1. In a bowl mix wheat flour, salt, olive oil, and water little by little by hand  to form a pliable dough.
2. Keep the dough closed with a lid for 5 minutes.
3. Make the dough to small lemon sized balls.Dust the balls in all purpose flour or wheat flour to avoid sticking to the rolling pin.
4. Roll the dough using a rolling pin to a circle of 7 to 8 cm. Dust in between if necessary.
5. Heat a griddle on medium heat and then add the rolled chapathis and cook on both sides by turning it till you see small brown spots on both sides.
6. You can apply little ghee/oil while taking it off the heat. You can completely skip this too.
7. Keep the chapathis in a casserol or hot pot lined with aluminium foil. Once done completely with cooking wrap the chapathis completely with foil and then close the casserol. This keeps the  chapathis soft for long time.

To make rolls:
1. Take a warm chapathi and keep little potato masala on the center.
2. Add little coleslaw on top of it and then add little mint yogurt on top.
3. Roll the chapathis and enjoy.

Baked Mini Cake Doughnuts

Wishing everyone a very Happy New Year...Ending the year with a sweet note..

Cake flour-11/4 cups
Granulated Sugar-1/2 cup
Baking Powder-11/4 tsp
Salt-3/4 tsp
Buttermilk-1/2 cup
Egg-1 no(lightly beaten)
Butter-11/2 tbsp(melted)

Method of preparation:
1. Preheat oven to 425F.Spray doughnut pan with nonstick cooking spray.
2. In a large bowl, sift together flour,salt,baking powder,sugar. Add buttermilk, egg and butter and stir until just combined.
3. Fill each doughnut cup approximately half full.
4. Bake for 4 to 6 minutes or until top springs back when touched.
5. Let cool in pan for 4 to 5 minutes before removing. Apply glaze on them and enjoy.

For Vanilla Glaze:
Confectioners Sugar-1/2 cup
Milk/heavy cream-1/2 tbsp
Vanilla extract-1/4 tsp

 In a bowl stir together sugar, milk/ heavy cream and vanilla until sugar gets completely dissolved. Use immediately as glaze.

For Nutella Glaze:
Nutella- 1/2 cup
Heavy Cream-1 tbsp(add more acc. to the consistency)

  In a bowl stir together nutella and milk/ heavy cream till you get the right consistency. Use immediately as glaze

Notes:
1. To make one cup cake flour: for 1 cup of all purpose flour remove 2 tbsp of flour and replace the 2 tbsp with corn starch. Sift thrice before using.
2. To make buttermilk for 1 cup: Add 1 tbsp lemon juice or normal vinegar and then add milk for remaining portion.Stir and  set aside for 5 to 10 mins.
3. For glaze add more milk or cream according to the consistency you need.

Snowball cookies

Its just one day more for christmas and everyone would be looking for spending the time with family and friends with loads of yummy food and happy talks and sure a big list prepared for Santa..Same is the case here..:) Thought of baking some cookies which did not need much effort and were equally yummy..and finally ended up with these...Go ahead and try them...
Wishing all my readers and friends a very Happy Christmas and Holidays....

All purpose flour- 1 cup
Unsalted Butter-1/2 cup
Salt-1/8 tsp
Confectioners sugar-1/4 cup and about 1/4 cup for coating.
Vanilla essence-1 tsp

Method Of Preparation:
1. Preheat oven to 350 F.
2. In a medium bowl beat butter and salt until soft and fluffy.
3. Mix in sugar and vanilla. Add the flour to the butter mixture till its just combined.
4. Form the dough to 1" balls and place on an ungreased baking sheet.
5. Bake cookies for 12 to 15 minutes till its light brown at bottom.
6. Remove from oven and cool on baking sheet for 3 minutes.
7. Then rolls the cookies in sugar. Store them once completely cooled.

Notes:
1. You get about 15 to 18 cookies of the above size.
2. The cookies needs to be rolled twice in sugar. Once when warm and then after cooling.
3. Do not remove the cookies before its cooled a bit. Its very soft and tends to break with slightest pressure.
4. These are mildly sweet so rolling them twice in sugar makes it just the perfect sweetness.

Pasta Peas Soup

When life takes you through a roller coaster you have no time to see to your sides, as  you are too busy looking at the ups and downs about to come in front of you....Saying those words I would love to move on with my soup recipe after a break of more than six to seven months.....
This soup is filled with colours, textures and spices and it makes a perfectly filling lunch/dinner.

Carrot- 2(chopped)
Celery- 2 sticks(chopped)
Dried Green peas- 3tbsp(cooked)
Onion-1/2 of small one.(chopped)
Garlic-1 or 2 cloves(chopped fine)
Tomatoes-3 nos(Pureed)
Tomato-1 (Chopped to pieces)
Water- 3 to 31/2cups
Pasta-1/4 cup(cooked)
Oregano- 1 tsp
Olive oil-2 tsp
Chilli flakes-1 tsp
parsley-1tsp(chopped)
Salt to taste
Pepper to taste

Method of preparation:
1. Heat oil in a deep vessel and add the chilli flakes and oregano to it. Add ingredients from carrot through garlic into it and then cook covered for 3 to 4 mins.
2. Add tomato pieces into this along with pinch of salt and pepper. Add the tomato puree along with water into it and boil it till ra taste goes for 5 minutes on medium low heat.
3. Once boiled add pasta and cooked green peas into it and continue cooking for 5 more minutes.
4. Season with salt, pepper and parsley. Turn off the heat.Serve warm.

Notes:
1. Cook pasta according to package instructions till al dente. Add little salt while cooking. Drain and set aside.
2. You can use chick pea instead of green peas.
3. I used the dry green peas and thus cooked it till soft before using.
4. Amount of peas and pasta can be increased or decreased.

Chocolate Covered Coconut Macaroons

Its almost a month that I posted anything here or been active on facebook. I am held up in packing and is extremely busy. Will be away for another month too. Thanks for all the messages :). For time being we can see the yummy post that I had prepared for a friend.
       Sireesha Puppala  from Siris Food is a  person most of you are familiar with. For me she is a cute bubbly girl with full of energy...We got to meet virtually through fb and then I have always enjoyed her clicks and drooled seeing the delicious food prepared by her..You will find a wide variety of recipes in her space and I say once you are there,  you will be lost in that wonderful world of treats. She had approached me long time back for the guest post and I accepted it. As many things came to front in my life,  I almost lost track of the date that I had committed. Then I suddenly remembered it and send her an email saying that it will be done soon but that soon took a  little long...:)
   Coming to the recipe, if you are a coconut lover and enjoy its chewiness with a hint of chocolate then this is it...Its from the book "Desserts 4 Today"..I have given it a little twist by adding cardamom powder. If you don't want you can just leave it. If you are someone who doesn't like chocolate, I never thought there will be someone like that until I met my husband..;) you can skip it and enjoy..

Do visit here to check how these simple and delicious macaroons are made...

Torcettini di Saint Vincent

This month Aparna decided to bake yeasted cookies by "We knead to bake" group. These are soft as well as slightly crispy cookies coated in sugar. The recipe is adapted from A Baker's Tour by Nick Malgieri.

Warm Water-1/2 cup(about 110F)
Active Dry Yeast-11/4 tsp(Instant Yeast-1 tsp)
All-purpose flour-11/2 cups
Salt-1/4 tsp
Lemon Zest-1 tsp
Unsalted Butter-40gms(cold and cut to small pieces)
Sugar-1/3 cup(for rolling the cookies)

Preparation:
1. Dissolve yeast in warm water and set aside.
2. In a large bowl mix the flour and salt for couple of times. Add butter pieces and mix until the flour- butter mixture looks powdery.Add lemon zest to this and mix.
3. Add yeast mixture and mix till everything comes together as a ball.Do not over process/knead.
4. Place the dough in a oiled bowl,see that the dough is well coated in oil.Cover the bowl, and let the dough rise quite a bit.
5. The dough looks puffy after an hour or so. When you pinch off a bit from top you can see the interior looks like honeycomb.
6. Press down the dough and deflate it, wrap it in cling film and refrigerate it for atleast an hour or up to 24 hours.
7. When ready to bake cookies, Lightly roll the dough into a 6" square. Cut  the dough into four strips of equal width using a pizza cutter.
8. Cut each strip to 6 equal pieces, by cutting across, making a total of 24 pieces.
9. Roll each piece into a pencil thick rope about 5" long. Sprinkle little sugar on surface and roll rope on it so sugar crusts the dough uniformly.
10. Form rope into a loop crossing it over before the ends.
11. Place them on parchment lined baking sheets, leaving 11/2" between them. Leave them for about 20 minutes or so till they rise/puff slightly.
12. Bake them at 325F for about 25 minutes, till they are nice golden brown.
13. Cool cookies completely on rack. Store them in air tight containers at room temperature. Makes 24 biscuits.

Notes:
1. Dry yeast can be replaced with 1 tsp instant yeast.
2. To make chocolate torcettini, replace 2 tbsp all purpose flour with 2 tbsp cocoa powder and lemon zest by orange zest. You can add 1/2 tsp instant coffee powder to the flour.
3. Do not knead the dough too much.
4. While making torcettini cutting the dough to 24 pieces is not really needed. Its to get 24 equal shaped dough bits.

Mango CheeseCake

With dark fluffy clouds, fierce winds and occasional snows my part of world is still in the clutches of winter...Everyday sun tries to make an effort to shine high and bright but immediately it is attacked by cold and dark clouds that it goes unnoticed. With all these dull stuffs happening here I was eager to bring in some sunshine to the hearts of my loved ones. It was at that time Baking partners group decided to bake cheesecake and this bright and summery cheesecake was in there. Immediately seeing mango I fell for them and decided to go for it. It was all perfect, delicious and an eye catchy stuff  and very easy to put together with no baking included. This recipe was suggested by Sweatha adapted from Divine Taste. Now lets move on to the recipe...

For Crust:
Digestive biscuits/any plain sweet biscuits-11/2 cups(160 gms, crushed)
Butter-1/2 cup(100 gms, chopped)

For Filling:
Fine sugar/powdered sugar-1 cup(160gms, add more if needed)
Thick full fat yogurt-3 cups(800gms)
Paneer Cheese-2 cups(400gms)
Water-11/2 cups(375ml)
Agar Agar/china grass-15 gms
Mangoes-2 nos/1 cup(peeled, chopped, pureed)
Pure Vanilla Extract-1 tsp

For Mango Glaze:
Mango-1 nos/1/2 cup(peeled, chopped, pureed)
Water-2 tbsp
Sugar-2 tbsp
Lime Juice-1 tbsp

Method of preparation:
Preparing thick yogurt:
1. Place the yogurt in a cheesecloth and let drain to a colander overnight. The quantity will reduce to half (400 gms or 11/2 cup)next day.

Preparing Crust:
1. Place the biscuits in a zip lock bag and crush it to powder using a rolling pin.
2. Add this powder and the cubed butter into the food processor and process till the mixture is well mixed.
3. Remove the mixture and press it on to a 8"/9" springform pan.
4. Chill in freezer for 15 minutes or in refrigerator for half an hour.

Prepare Filling:
1. Break and soak the  china grass in 11/2 cup water for 10 minutes until it becomes soft.
2. In a food processor blend the paneer and thick yogurt to smooth and  creamy mixture. Transfer to a bowl.
3. Heat mango puree in a saucepan over medium heat. Do not allow it to boil.
4. In another pan, place the china grass and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.
5. Once the china grass melts completely, pour the hot china grass mixture into hot mango puree, stirring all the while.
6. Slowly add mango mixture into yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.
7. Pour this mixture over the prepared crust, level with a spoon and chill in refrigerator for 3 to 4 hours.

For mango glaze:
1. Place all ingredients for glaze in a pan and  cook over medium heat.
2. When it begins to boil, reduce heat and cook for 3 to 4 minutes more. Let it cool to room temperature.
3. Spread it on cheesecake with spoon.
4. Allow the glaze to set over the cheesecake for 2 to 3 hours or more before slicing it.

Notes:
1. You can use cottage cheese instead of paneer. In that case let the water drain completely before using. The cheese should be dry to get a perfectly set cheesecake.
2. Blend the paneer to puree here.
3. China grass should be completely melted to set properly. Do it on low heat.
4. Break the strands of china grass to small pieces  before soaking it.
5. While mixing the china grass mixture let both the liquids used to mix be hot, so that it sets properly.
6. If china grass sets before u mix to another mixture, then reheat till it melts completely.
7. The sugar mentioned here is just sweet. If you have a sweet tooth then add about 1/4 to half cup more. Applies if your mangoes are sour too. Taste the mixture to check it before setting.
8. You can use the mixer to powder the biscuits too.
9. You can make the cheesecake as individual servings too.
10. I have used graham crackers for the base.
11. I  used 9" springform pan.