Palmiers / Elephant Ears

 

Puff Pastry  Sheet - 1 ( I used Pepperidge Farm puff  pastry sheet)

Sugar - 3/4 cup or as required

 

Thaw the puff pastry sheet for about 45 minutes.

 

Sprinkle half of the sugar evenly on a clean work surface, Place the puff pastry sheet on top, and sprinkle the remaining sugar evenly.

 

Roll out the dough gently into a 17 x 13 rectangle, about 1/8 inch, continually coating both sides with sugar and being careful not to press too hard around the edges. Trim the outermost edges with a sharp knife.

 

 

 

With your fingers, roll up one side as tightly as possible into a cylinder, being  careful not to stretch out the dough and stopping when you reach the middle. Repeat on the opposite side until you have two tight cylinders that meet in the middle . Wrap tightly in plastic and freeze until firm, about 15 minutes.

Using a sharp knife, cut dough crosswise into 3/8 inch thick slices. Place slices on ungreased baking sheets, about 2 inches apart, and flatten firmly with with the palm of your hand. Cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 375 F.

 

 

Bake for 5 minutes, reduce oven temperature to 350 F. Using an offset spatula, flip the palmiers over, bake until pastry is golden brown and well-caramelized, about 10  - 12 minutes more. Using the spatula, immediately transfer to a wire rack to cool completely, shiny side up. Keep in an air-tight container at room temperature for up to 3 days.

 

 

 

 

Recipe Source - Martha Stewart’s Baking Handbook

Chicken Kathi (Kati) Rolls

 

  These chicken kathi rolls make for a great snack or party food. Kathi roll also known as Kati Roll is a street-food originating from Kolkata, India. Its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll. The innovations tend to be in two areas - the fillings or the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton. More exotic versions can have combinations of ingredients, or fancy curries such as Thai or Schezwan. (Source - Wikipedia). Try these easy and super-yummy kathi rolls.

Ingredients ( Makes 8 - 10 Rotis )

For dough

1. Plain flour / maida - 1.5 - 2 cups
2. Wheat flour  (atta) - 1/2 - 1 cup 
3. Potato - 1 small, boiled and grated
4. Oil - 1 tbsp
5. Salt - 1 tsp or to taste

  For the filling

1. Boneless chicken - 500 gm, cut to small cubes ( I used 2 chicken breasts)
2. Onion - 1 large, ground to a paste (Chop the onions roughly to large chunks and grind in a mixer to a paste)
3. Ginger - garlic paste - 2 tsp 
4. Tomato - 1 large, chopped
5. Chilli powder - 1/2 tsp
6. Pepper powder - 1/2 tsp
7. Salt - To taste
8. Eggs - 3 , beaten
9. Lemon juice - 2 tsp
10. Sliced onion - 1/2 cup
11. Green chutney - 1/4 - 1/2 cup (See the recipe below)
12. Oil - 1 tbsp

Method

1. To prepare the dough - In a large bowl mix maida and whole wheat flour. Add grated potato, oil and salt. Mix well. Knead into a firm dough of rolling consistency with some warm water. ( I kneaded the dough in a food processor). Keep aside covered.

2. To prepare the filling, heat oil in a pan at medium heat. Add onion paste, little salt and cook till light brown. Add ginger-garlic paste and cook for a minute. Now add the chopped tomatoes and cook until they get mashed up. Add chilli powder and pepper powder. Mix well.

3. Add the chicken pieces and enough salt. Cover and cook on medium-low flame till chicken turns tender and cooked. Open the lid and stir-fry until they get somewhat dry. Switch off the flame. Check for salt and squeeze lemon juice to taste.

 

To prepare the rolls

1. Beat 2 eggs lightly with a pinch of pepper powder and salt. Divide the dough to equal sized balls. Flatten them with a rolling pin. Cook the chapathis on both sides (applying little oil or ghee on both sides, if you like) on a tawa. Pour 2 tbsp of beaten egg on the chapathi and flip it to cook the egg ( do not overcook). Remove from tawa, keeping the egg-coated side up.

 

2. Arrange chicken filling on the chapathi, add a little green chutney, some sliced onions, sprinkle little lemon/lime juice and kebab/chaat masala, if you like. Roll the chapathi tightly to form the kathi roll. To serve, wrap the lower part of the rolls in a paper napkin, butter paper or aluminium foil.

 

For the Green chutney

Grind a handful each of cilantro and mint, 1 garlic clove, 1/4 inch ginger, 1 seeded green chilly, 1 tsp lemon juice, 1 tbsp yoghurt and enough salt. Grind to a fine paste.

Tips:

1. You can prepare these rolls well in advance. At serving time heat in a microwave for a few seconds along with the paper napkin.

2. You can substitute chicken with mutton, beef or pork. Prepare them in a pressure cooker to make them tender.

4. You could also try this recipe with paneer filling and other veggies like bell pepper, tomato, cucumber or even cooked spinach.

5. I have used only about 1-2 tbsp of egg / roti. You can use 1 egg per roti if you wish.

6. You can cook the rotis in advance and keep them covered in an aluminum foil or in a casserole. At serving time, reheat them, pour beaten egg on one side, flip over and cook the egg, arrange chicken filling and roll up. You can even use store-bought chapathis or tortilla breads if you wish.

7. You could also try chicken tikka kati rolls. Click here for chicken tikka recipe.

Peanut Butter Cookies

 

Here is the recipe for the super-delicious peanut butter cookies. I tried it from Simply Recipes. They are really easy to make, hope you would give it a try.

 

Ingredients  (Yield - 27 cookies)

1. All purpose flour - 1 1/4 cup
2. Peanut Butter - 1/2 cup
3. Butter - 1/2 cup, room temperature
4. Brown sugar - 1/2 cup
5. Sugar - 1/2 cup
6. Baking soda - 3/4 tsp
7. Baking powder - 1/2 tsp
8. Egg - 1
9. Vanilla extract - 1 tsp
10. Salt - 1/4 tsp

Method

1. Sift together the all purpose flour, salt, baking powder and baking soda. In a separate bowl combine peanut butter, brown sugar, sugar and butter. Cream together for 1-2 mts or until fluffy. Now beat in the egg and vanilla extract. Stir in the flour mixture to the peanut butter mixture and beat until everything is mixed well. Refrigerate it for 2-3 hrs.

2. Now roll the dough into 1 - 1 1/4 inch balls and arrange them on a greased baking sheet 2-3 inches apart. Flatten the balls with a fork and make any pattern your wish. Bake at 375 F for 9 - 11 mts. Cool on the baking sheet for 2-3 mts(otherwise they will crumble) and transfer the cookies to a wire rack to cool completely. Enjoy!!

 

 

Chocolate Chip Cookies

 

 

 

 

   I was always reluctant to try cookies or any other desserts since me and my hubby both are not big fans of sweets. I used to bake only chicken and fish before but nowadays I am trying cakes and other stuffs too, partly for the blog and partly for experimenting. I am really enjoying baking these days. I had no idea that baking could be this fun. Few days back I was chatting with my friend Ramya and she told me all about her fancy cookie baking stories that tempted me to give it a try. I couldn't believe that it was this easy to make cookies. The cookies turned out to be delicious, crunchy on the outside and chewy inside. I tried this recipe from here. I just halved the ingredients and used more of brown sugar. We finished the whole thing in minutes, taste checking them after saving some for our friends!

 

Ingredients (Yield - Around 20 cookies)

1. All purpose flour - 1 1/8 cup (1/8 cup equals 2 tbsp)
2. Brown sugar - 1/2 cup
3. Granulated sugar - 1/4 cup
4. Butter - 1/2 cup or 1 stick (Leave it outside for 1-2 hrs so that they will soften up)
5. Egg - 1 large
6. Semi-sweet chocolate Chips - 1 cup (I used semi sweet dark chocolate chips)
7. Baking Soda - 1/2 tsp
8. Vanilla extract - 1/2 tsp
9. Nuts - 1/2 cup (opt, I used 2 tbsp chopped nuts)
10. Salt - 1/2 tsp

Method

1. Combine the flour, baking soda and salt in a bowl. In another bowl blend the sugar, brown sugar and butter with a hand mixer.

 

2. Then add the egg. Mix well. 

3. Gradually add in the flour little by little and mix well.

4. Now add the chocolate chips, nuts and stir well with a spatula.

5. Preheat oven to 400 F. Put a spoonful of the batter on the cookie sheet (no need to grease it) keeping them about 2 inch apart. Place the cookie sheet in the middle rack of the oven and bake for 9 - 11 mts or until the cookies are light brown on the edges.  They will look soft at the center  but they will turn crispy when they are cooled completely. Take it out and cool for 2-3 mts on the cookie sheet. Remove to a wire rack to cool completely. Enjoy!!

 

 

Chicken, Veg and Meat Rolls

 

   This is my attempt at making the rolls that are usually sold in the bakeries in Kerala. The ones available in the bakeries are called meat rolls since beef is usually the filling in those rolls. Here I have tried three types of filling for these rolls - chicken, beef and chicken and veg filling. All the fillings were tasty but I loved the combination of chicken and veggies, the most. The meat rolls sold in the bakeries are almost deep brown in color. I am always too scared of leaving anything in hot oil after they turn golden brown, for fear of getting them burnt. Also I do not have the pictures of the the rolling process, since my hubby was not home when I made these and I couldn’t handle both together. The meat(beef) rolls were all made in the first batch and I am really sorry guys, I forgot to take their pictures before I tasted them all (ooops) :). 

Ingredients for the batter and rolls (Yield 12- 14 rolls)

1. Maida/All purpose flour - 2 cups
2. Egg - 1
3. Salt - To taste
4. Water - As required
5. Egg-white - Of 2 eggs
6. Bread Crumbs - 1/2 - 3/4  cup or as required

Beat the egg well and add the maida, salt and water. Consistency should be like that of a dosa batter.

 

Method of making the rolls

 

Make thin dosas with the above batter.  Fill the top end of the dosa with around 1.5 - 2 tbsp of the filling and fold the top end of the dosa over the filling(you can shape the filling like a log and press them down to tighten the roll). Now fold the right and left sides towards the centre. Now start rolling down to form a tight roll and seal the bottom end with some maida batter. Be careful not to tear the dosa.  Now dip them in beaten egg-white and then in bread crumbs. Deep fry in hot oil at medium heat until golden brown. It takes about 10 - 15 mts. Serve hot with ketchup.

 

 

Ingredients (For chicken filling and beef filling)

1. Minced chicken breast -  1/2 cup (Marinate it with salt, pepper powder for 30 mts and then cook in a pressure cooker for 2-3 whistles. Mince when it cools down) 
2. Ginger - 1 tsp minced
3. Garlic - 1 tsp minced
4. Pepper powder - 1/2 - 1 tsp
5. Garam masala - 1/4 - 1/2 tsp
6. Salt - To taste

Heat oil in pan and add minced ginger, garlic. Saute for a minute and add the minced chicken. Add  pepper powder and garam masala. Sprinkle water if it is too dry. Mix well and switch off. Substitute chicken with beef for the beef filling.

 

For chicken and veg filling

1. Chicken breast -  1/2, sliced to thin strips and cooked with pepper powder and salt
2. Carrot - 1/4 cup sliced thin
3. Onion - 1/4 cup, thinly sliced
4. Cabbage - 1/4 cup, thinly sliced
5. Bell peppers (red and green) - 1/4 cup thinly sliced
6. Pepper powder - 1/2 tsp
7. Soy sauce - 1 tsp
8. Garlic salt - To taste

 Heat oil in a pan, add onion, saute for a minute at high heat and add carrot. Saute for a few seconds and then add cabbage. Saute for a few seconds and add bell peppers. Saute for a minute, add the cooked chicken strips, soy sauce and garlic salt. Mix well and switch off. Use it as a filling for the rolls when it cools down.

 

Layered Sandwich

       Here is the recipe for a tasty sandwich from vanitha magazine. Use whatever vegetables, fruits or spreads you prefer so that you will really enjoy your sandwich. For example you could also use avocado slices, lettuce, cabbage, spinach, zucchini, celery, sprouts, cauliflower, sliced paneer or tofu, peanut butter, almond butter, hummus, ketchup,  pureed dry fruits, sliced apples, strawberry also as fillings to make it more healthy and tasty. You could also stuff these into slightly warmed pita pockets. Wrap and store in refrigerator until you’re ready to eat. Your choices are infinte :) !!

 

Ingredients

 

1. Bread slices - 8 (I used multi-grain brown bread)
2. Butter - 1 tsp
3. Cheese slice - 2
4. Egg - 1
5. Pineapple chopped fine - 2 tbsp
6. Capsicum, grated carrot, finely chopped tomato and onion - 3 tbsp
7. Salad cucumber - 12 - 15 thin round slices
8. Chicken - 1 breast half (cooked with salt and pepper powder)
9. Mayonnaise - 1 tbsp (optional)
10. Pepper powder, Salt - To taste

 

 

Method

 

 

1. Butter the bread slices on both sides and roast on a tawa.

2. Scramble the eggs with salt and a pinch of pepper powder. Mince the chicken and keep aside. 

3. Place a cheese slice on a bread slice. Top with chopped pineapple and minced chicken.  Place the second slice of bread on top of it and spread the vegetables(grated carrot, finely chopped onion and tomato) mixed in mayonnaise and a few salad cucumber slices (I didn’t use mayonnaise).

4. Cover it with the third slice and spread the scrambled eggs and finely chopped capsicum. Cover with the fourth and final slice. Press well, divide into two. Repeat the same with the remaining four slices. Cut  into desired shapes and serve.

 

 

 

Tips:

 

1) Try using thicker dressings rather than drippy ones, which will soak through the bread.

Mango Pie

Here’s a recipe for an easy and delicious mango dessert.

 

 

Ingredients

Preparation Time – 10 mts, Refrigeration  7 – 8 hrs
This recipe is for two pies. If you want to make just one, cut down the ingredients to half.
1. Unflavored Gelatin (Jell-O) –  10 oz (there will be 4 small packets inside. Use 2 for one pie)
2. Heavy Cream – ½ Pint
3. Philadelphia Cream Cheese - 1 Packet (8 oz)
4. Mango Pulp – 1 can (available in Indian store. If the pulp is less sweetened, you may have to add sugar. So check before you start.)
5. Sugar (if extra sugar needs to be added and/or if the mango pulp is unsweetened)– 1 cup
6. Vanilla Essence – 1 tsp
7. Cardamom Powder – 4-5 pinches
8. Water – 1/2 cup
9. Graham Pie Crust – 2

Method

1. Heat heavy cream in a pan(max 4 mts in low heat).
2. Dissolve gelatin in warm water completely and add to the heavy cream.
3. In a blender mix together the above mixture with mango pulp, cream cheese, vanilla essence and cardamom powder and blend it smoothly.
4. Pour this to the graham piecrust.
5. Refrigerate overnight or at least 7 hours.

 

 

Recipe contributed by Lekshmy

Palak(Spinach),Beetroot,Carrot Chapati

      Chapati can be made more delicious and nutritious by adding some vegetables to it. Here is a chapati recipe where I used spinach, beetroot and carrot. You can substitute it with vegetables of your choice and can serve this with any veg/nonveg curries. Kids will find it attractive.

      Spinach is a powerhouse of health among leafy green vegetables. Spinach offers twice as much fiber as other greens. So when you want a salad that's going to fill you up, go for the spinach variety. Spinach is a nutrition superstar, even a fairly good source of iron. It's loaded with vitamins and minerals, some of which are hard to find in other foods. Spinach leaves can either be flat or slightly crinkled. Spinach can be purchased fresh, canned or frozen. Spinach is also often available as baby spinach (often used in salads). To know more about spinach click here.

      Carrot is an excellent vegetable as it has both nutritional and medicinal values which are essential for our optimum health. Carrot is a vegetable grown for its edible root. Raw carrots are eaten in salads and are mixed with some viands. Carrot contain carotene, a chemical that is converted into vitamin A by the body, it helps prevent night blindness. Have a look at the health benefits  of carrots.

      Then finally  beetroot  is delicious raw or cooked, hot or cold; the stalks and leaves are as full of nutrition as its dark red root. The beetroot’s green leaves and stems contain beta-carotene and plant pigments known as carotenoids, which have antioxidant properties. The leaves too are tasty and we usually make thoran and aviyal with them. They are a good substitute for red cheera like the red swiss chard. The importance of beetroot in our diet is in this ‌link.

             .

 

 

Ingredients

1. Wheat flour – 2 cup

2. Spinach – 3 cup washed and cleaned or Carrots – 2 or Beet root – 1 large

3. water – 1/2 cup

4. Green chillies – 3 (optional)

5. Garlic – 2

6. Salt – to taste

Method

1. Boil the 1/2 cup water in a vessel and add the spinach leaves as such. Within a few mts the leaves will be soft,tender and deep green. Then remove the vessel from the heat and let it cool (for palak chapati). For beetroot and carrot, peel it, cut into small pieces and microwave or cook it with enough water. The vegetables must be half cooked.

 

2. Grind the spinach leaves with the water (in which it is cooked), green chillies and garlic into a fine paste (Same for beetroot and carrot) .

3. Add salt to the wheat flour and mix well.

4. Gently add spinach paste to wheat flour and knead it to get a soft dough.

 

 

5. Cover it with a damp cloth and keep aside for at least half an hour.

6. Make small balls out of the dough and roll them out with a chapati roller into round shapes.

7.Heat a pan and fry the chapaties. Serve hot.