Poori Kizhangu

Ingredients:
POORI:
1.Wheat /Maida Flour - 2 cups
2.Sooji (Rava) - 2 tbsp
3.Salt - to taste
4.Baking Powder - A pinch
5.Oil - For deep Frying

Potato Masal:
1.Cooked Potato - 3 nos
2.Slliced Onions - 1 no
3.Green Chillies - 3 nos
4.Curry Leaves - Few
5.Gram Flour - 1 tbsp
6.Oil - as reqd
7.Salt - To taste
8.Turmeric Powder - 1 tsp

For Seasoning:
1.Mustard seeds - 1 tsp
2.Jeera - 1 tsp
3.Chana dhal - 1 tsp

Method:
To Prepare the Poori Dough:
1.Mix all the ingredients except oil and Knead the Poori dough by adding little warm water.
2.The Consistency for the dough should be smooth.
3.Keep it aside for 10 minutes.
4.Take a Golf Ball size dough .
5.Roll the dough into 6'' ,by the time heat the oil in the pan.
6.Put the Poori's in the Hot oil.
7.Turn into both sides till it turns to golden brown.
8.Drain it and serve with Kizhangu.

To prepare the Potato Masal:
1.Cook the potatoes and peel it.
2.Cut the potatoes using your hands,dont smash it.
3.Heat the oil in the wok and season the items.
4.Add the sliced onions and saute it well.
5.Now add the green chillies and curry leaves.
6.Mix the gram flour and turmeric powder with little water, without forming any lumps.
7.Now add the potatoes in the pan and mix it well.
8.Add the 1 cup of water and salt .
9.After getting 2 boils add the gram flour mixture in it.
10.Leave it for 10 minutes,till it turns into thick.
11.Now enjoy the poori masal.

Veggie and Egg Puffs

Ingredients:

1.Frozen Puff Pastry sheets
2.Butter for greasing

For Veggie Puffs:

1.Boiled and chopped potato - 1 no
2.Frozen peas - 4 tbsp
3.Finely chopped Carrots - 5 tbsp
4.Finely chopped beetroot - 4 tbsp
5.Finely chopped beans - 4 tbsp
6.Sliced onion - 1/2
7.Chilli powder - 1 tsp
8.Garam Masala - 1 tsp
9.Salt - to taste
10.Oil - 1 tbsp ( i use canola)

For Egg Puffs:

1.Hard boiled egg - 1
2.Sliced onion - 4 tbsp
3.Chilli powder, turmeric powder - a pinch
4.Garam masala - a pinch
5 Salt - a pinch

Preparation:

1.Heat oil in the pan and saute the onions till translucent.
2.Then add the Veggies one by one to saute with chilli powder, garam masala and salt.
3.Saute it for a while and finally add the boiled potato. Close the pan with the lid and put the fire to medium.
4.Take out the veggies in the separate plate to cool. In the same pan make the stuffings for Egg puffs saute the onions with powders and add the Halved egg.
5.Thaw the pastry sheet for 30 mts while preparing the stuffings and put the oven to 400 deg.
6.Now cut the pastry sheets to your desired shapes and apply milk or water at the edges of the pastry to seal it.
7.Fill the veggie stuffings little bit in the middle of the pastry sheet and seal the edges gently.
8.For Egg Puff, do the same like veggie stuffings and seal the edges .
9.Grease the baking sheet with butter and bake the puffs to 15 minutes till you see golden brown.
10.After 15 mts leave the puffs to cool.
11.Enjoy the Veggie and Egg puff for your tea time snack. For yesterdays evening snack we tried this yummy puffs with tomato ketchup.

Note:

1.Boil the egg with salt to hard for 20 mts, then only it comes easy to halve it.
2.I like veggie puffs with many veggies so i added different vegetables, you can try with sweet stuffing, Greens, beans, minced chicken or lamb whatever your favourite.
3.If you want shiny puffs , on top apply egg wash .(I didnt apply egg wash for my puffs).

Baked Poori

Ingredients:

1.Wheat flour - 1 cup
2.Salt - to taste
3.Oil - 2 tsp
4.Water to knead

Preparation:

1.Knead the soft dough with all the ingredients for poori.
2.Preheat the oven to 250 deg and grease the baking sheet. 
3.Divide the dough into small balls and roll it to mini poori shapes or usual poori shapes and poke the holes with fork all over.
4.Place it in the baking sheet with gap between the pooris. Bake it for 5 to 10 mts , it depends on individual oven watt or it turns crisp.
5.After poori baked well , leave it to cool.
6.Now the baked poori is ready to serve. I enjoyed this baked poori with Ragda pattice.

Note:

The baked poori wont be puffy and it can't match with poori masala. So, enjoy the baked poori for chaats.The taste differs from deep fried poori, so just try this with little amount and then try for lot.

Dinner Rolls

Ingredients:

1.Active  Yeast - 1 package
2.Cake flour and Wheat flour - 3 cups ( 1.5 : 1.5)
3.Warm milk - 1 cup
4.Sugar - 1/2 cup ( i used brown sugar)
5.Salt - 1 tsp
6.Butter - 1 tbsp
7.Canola or vegetable oil - 4 tbsp

Preparation:

1.Dissolve the yeast in the warm milk with 1 tbsp of sugar. Keep it aside in a warm place till it rise for 10 mts. 2.Meanwhile in another deep bowl  sift the flour with remaining sugar,salt , butter and oil. Rub the flour with butter and oil till it turns crumbs.
3.After yeast turns foamy add it to the flour bowl. Mix it well if it is sticky rub the hands with flour and try to blend together nicely.( running out of milk means add little bit of warm water)
4.Make into soft dough and transfer into floured surface try to knead it well again. Transfer this soft to greased bowl and apply oil on top of the dough.
5.Cover the bowl with wrapping sheet and let it rise to doubled for 45 mts.
6.Knead the dough again in the floured surface and cover it in greased bowl to rise for about 1 hr.
7.Punch down the dough again after 1 hr or doubled the size and make small balls or your desired shapes in the greased baking sheet.
8.Cover the sheet and leave it to rise for 25 mts in warm place.
9.Bake the rolls in 350 deg for 20 mts or till light golden brown on top.
10.After Baking transfer the rolls to wire rack to cool.
11.Tasty Dinner Rolls are ready for the fabulous Dinner. We enjoyed the Dinner rolls with Black Currant Jam.

Dil Pasand Dinner Roll

Nothing taste delicious like sweets, i remember of my schooling days used to eat often the coconut buns from the bakery. It's delicious and i like that yummy buns and stuffed with loads of grated coconut,sugar and tutti frutti. Atleast i eat 2 buns at the same time, its been long time i tasted the coconut buns. A few days before i came across the Dil Pasand in Sushma's blog immediately it reminded me my favourite coconut buns.Thanks Sushma for reminding me about it. I can't wait to try that one, but last week i didn't find coconut in my veggie shop. This week i found the coconut and bought only to try the coconut buns. But, it will be simple changes from Sushma's Dil Pasand i changed 2 things one is with dinner roll and other one is i used brown sugar. I am passing my favourite Coconut stuffed Sweet Dinner Roll to SweetSushma. I hope u like my version of Dil Pasand.

Here the preparation for Dil Pasand Dinner Roll:

Ingredients:

1.Active  Yeast - 1 package

2.Cake flour and Wheat flour - 3 cups ( 1.5 : 1.5)

3.Warm milk - 1 cup

4.Sugar - 1/2 cup ( i used brown sugar)

5.Salt - 1 tsp

6.Butter - 1 tbsp

7.Canola or vegetable oil - 4 tbsp

For Stuffing:

1.Grated fresh Coconut - 1 cup

2.Sugar - 1/2 cup ( i used brown sugar)

3.Tutti Frutti - 4 tbsp

4.Crushed nuts ( pecan nuts,walnuts,almonds) -  3 tbsp( optional)

5.Powdered Cardamom pods - 2 tsp

Preparation for Stuffing:

1. Heat Sugar ,crushed  cardamom pods with little bit of water.

2.Try to stir it well and add the grated coconut, tutti frutti and roughly crushed nuts.

3.Stir it well in the medium flame and take out the pot from the fire after you get thick stuffing.Leave it to cool.

Preparation:

1.Dissolve the yeast in the warm milk with 1 tbsp of sugar. Keep it aside in a warm place till it rise for 10 mts. 2.Meanwhile in another deep bowl  sift the flour with remaining sugar,salt , butter and oil. Rub the flour with butter and oil till it turns crumbs.

3.After yeast turns foamy add it to the flour bowl. Mix it well if it is sticky rub the hands with flour and try to blend together nicely.( running out of milk means add little bit of warm water)

4.Make into soft dough and transfer into floured surface try to knead it well again. Transfer this soft to greased bowl and apply oil on top of the dough.

5.Cover the bowl with wrapping sheet and let it rise to doubled for 45 mts.

6.Knead the dough again in the floured surface and cover it in greased bowl to rise for about 1 hr.

7.Punch down the dough again after 1 hr or doubled the size and divide into small balls. Take one ball of dough try to flat with your fingers and stuff the sweet coconut in the center. In the same way do it for other dough balls.

8.Now place the coconut stuffed dinner rolls in the greased baking sheet. Cover the sheet and leave it to rise for 25 mts in warm place.

9.Bake the rolls in 350 deg for 20 mts or till light golden brown on top.

10.After Baking transfer the rolls to wire rack to cool.

11.Yummy Dil Pasand Dinner roll tasted delicious. We enjoyed the Dil Pasand Dinner rolls on tuesdays dinner.

Note :

For the dinner rolls stuffing with sweet coconut tasted yummy. I should try the rolls with different stuffings like potato, chicken , I am sure it will taste great.

Vanilla Cake with Lite Creme and Peaches

Ingredients:

1.Cake flour - 1 1/2 cup
2.Powdered sugar - 1 cup
3.Whole eggs - 2
4.Unsalted Butter - 4 tbsp
5.Baking powder - 1 tsp
6.Salt - a pinch
7.Vanilla essence - 1 tsp

For Topping:

1.Lite Creme - 1 tbsp
2.Peach slices in syrup - 1 slice

Preparation:

1.Preheat the oven to 350 F and grease the baking pan.
2.In one bowl sift the cake flour,baking powder and salt. Mix it well and keep it aside.
3.In another bowl beat the butter well with hand mixer ( butter should be in room temperature), add the powdered sugar little by little in butter and beat it again nicely.
4.The butter and sugar should blend together, now add the eggs one by one beat it nicely for 5 mts.
4.Follow with vanilla essence, now add the dry ingredients little by little into the egg bowl.
5.Mix it nicely till it incorporate with flour. Transfer the cake mixture to the greased pan and bake it for 20 - 25 mts.
6.Check the cake with tooth pick and allow it to cool.
7.Now cut the crust parts and slice the cake into your desired shapes.
8.Top the cake with lite creme and peach slice.
9.This looks delicious and yummy, easy to make at any time.
10.We enjoyed this yummy dessert after our yesterday's dinner.

Note:

Me n my Hubby don't like heavy cream icing, everytime we try the cake with jam or with lite creme. Sometimes with custard milk, it tastes delicious. Here, i used non-diary lite creme it's good for the health with low fat.You can also enjoy the cake soak with maple syrup, that tastes good.

Rich Creamy Paneer Peas Masala/Shahi Paneer

Ingredients:

1.Indian cottage cheese or paneer - 200 gms ( i used store bought)
2.Frozen peas - 5 tbsp
3.Low fat Cream - 5 tbsp
5.Cashews - 6 whole nuts.
6.Chopped Onion - 2 no's
7.Tomato puree - 5 tbsp
8.Kashmiri Red chilli powder - 1 tsp
9.Coriander powder - 1/2 tsp
10.Garam Masala - 1/2 tsp
11.Fried onions - 3 tsp ( for garnishing)
12.Turmeric powder - 1 tsp
13.Salt - to taste
14.Canola oil - 2 tbsp
13.Cumin seeds - 1 tsp
14.Ginger - small piece
15.Garlic - 5 pods
16.Kus kus/poppy seeds - 4 tsp

Preparation:

1.First fry the paneer cubes, i bought the paneer from Indian store and cut into cubes fry it in oil till light golden brown in medium fire.Keep it aside.
2.Heat oil in the pan, Fry the onions ( leave about 5 tbsp of onion for frying),ginger,garlic for a while. Then add the tomato puree ( i used canned puree) cook for a while.
3.Leave it to cool and grind to fine paste.
4.In separate pan fry the poppy seeds and cashew nuts in little bit of oil, allow it to cool and grind to fine powder.Keep it aside.
5.Again heat oil in the heavy bottom pan, season with cumin seeds  and add the remaining chopped onions fry for a while with red chilli powder.
6.Then add the grounded tomato n onion paste saute in a medium flame , after 5 mts add turmeric powder,coriander powder,garam masala ,cashew n poppy seeds powder.frozen peas and salt.
7.Allow it to cook in medium fire till the oil comes on the surface, close the pan with the lid.
8.Before transfer the gravy to the serving bowl add the low fat cream to this mixture. Stir it well and then add the fried paneer cubes.
10.Transfer the Shahi paneer to the serving bowl and garnish with Fried onions.
11.Now the Rich Creamy Shahi Paneer is ready to serve with roti or with biriyani.
12.We enjoyed this Rich Creamy and Yummy Shahi paneer with chicken biriyani for Lunch and For dinner with roti.

Note:

This Shahi paneer is rich in texture by adding cream and cashew paste, i tried to reduce by adding lot of fat ingredients for that i used canola oil instead of butter for frying, i used only 4 small cubes of paneer and i used low fat cream instead of heavy cream. Cashew nuts i used from my snacks roasted n salted nuts. I use to cook this rich creamy kuruma only once in a month, becoz it contains lot of rich ingredients. What soever it tasted yummy with Chicken biriyani.