Category Archives: Baking Recipes / Oven Recipes

Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

Recipe – Vegetable Puff Using Ready-Made Puff Pastry Sheet

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Prep Time: 15 Minutes

Cook Time: 35 minutes

Serves: 9

Ingredients

  • Ready-made puff pastry sheet: 1
  • Butter: as required for greasing
  • Oil: 2 Tablespoon
  • Boiled Potato: 3 medium sized
  • Carrots: 1 medium sized, grated
  • Beetroot (Beet): 1/4th of a medium sized, grated
  • Green Peas: 2 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Green bell pepper: 1/4th of a medium sized
  • Ginger-garlic paste: 1 teaspoon
  • Green chili, finely chopped or paste: 1 Teaspoon
  • Water: as required
  • Chat masala: 1 teaspoon
  • Salt: 1 teaspoon or to taste
  • Garam masala: 1/4 Teaspoon
  • Cumin seeds: ½ Teaspoon

Method

  • Heat 1 tablespoon oil in a pan and add cumin seeds. When it changes color, sauté onion, bell pepper, ginger-garlic, chili.
  • Add green peas and grated, beetroot and carrot. Saute for another 3-4 minutes
  • Add boiled and mashed potato, salt, chat masala, garam masala powder and mix well.
  • Fry the mix till it is completely dry and the raw smell of beet and carrot is gone.
  • Turn off the heat and let it cool.
  • Divide the Mix into 9 equal portions. Roll them into cylinder shapes. keep aside.
  • Preheat the oven to 400 F / 200 C
  • Take the puff pastry sheet. If it is frozen, Keep it out for 2-3 hours. It should be in normal temperature while using.
  • Spread some dry flour on the kitchen top and unfold the sheet. Sprinkle some dry flour on it and using a rolling pan roll it gently. No need to roll more.
  • Using a knife cut it into 9 equal rectangular shapes.
  • Add vegetable filling in all the sheets.
  • Fold each portion to cover the filling. Using a fork seal the edges.
  • Brush with butter on both sides and place them on a baking tray.
  • Bake for 10 minutes. take them out. Flip it all and bake again for another 10 minutes.
  • take out and serve hot with tomato ketchup
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Recipe – Eggplant Pizza

Recipe – Eggplant Pizza

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Prep Time: 15 minutes

Cooking time: 50 minutes

Serves: 2

Ingredients

  • Eggplant: 1 big and thick
  • Pizza Sauce: 1/4 Cup
  • Butter / Oil: as required for greasing
  • Cheese: 1 Cup, grated
  • Salt: ½ Teaspoon or to taste
  • Black Pepper powder: ½ teaspoon
  • Dry Oregano: ½ Teaspoon
  • Veggie toppings (any combinations of the following)
    • Onion: 1 medium sized, finely chopped
    • Tomato: 1 medium sized, finely chopped
    • Green Bell Pepper: 1 medium sized, finely chopped

Method

  • Preheat oven to 400 F / 200 C
  • Slice the eggplant into 1/4-inch thick circles.
  • Brush little butter / oil in on both sides of each eggplant circle.
  • Bake all the bases in pre-heated oven for 30 minutes.
  • Take them out.
  • Spread little pizza sauce on one side of each base.
  • Add some of the vegetable toppings.
  • Add some of the grated cheese.
  • Spread little salt and pepper.
  • Bake for another 20 minutes. Keep an eye and if cheese melts after sometime, take out and check if all done.

 

Recipe – Soy Tofu Tikka Masala

Recipe – Soy Tofu Tikka Masala

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Prep Time: 45 Minutes

Cook Time: 35 Minutes

Serves: 4-5

Ingredients

  • Soy Tofu Cubes: 300 Grams
  • Hung curd: 1/2 cup
  • Salt: 1 teaspoon or to taste
  • Onion: 2, chopped into 1 inch pieces
  • Tomato: 2, chopped into 1 inch pieces
  • Green Bell Pepper: 1, chopped into 1 inch pieces
  • Ginger-Garlic paste: 1 tablespoon
  • Green chili: 2, finely chopped
  • Red chili powder: ½ teaspoon
  • Garam masala powder: ½ teaspoon
  • Chat masala: ½ teaspoon
  • Oil/butter: 2 tablespoons
  • Tomato Ketchup: 2 Tablespoon
  • Soy Sauce: 1 Teaspoon

Method

  • To make hung curd, take curd on sieve, place a bowl below the sieve, cover the sieve with a plate and keep it hung for minimum 1 hour.
  • In a big bowl transfer the hung curd. Add all ingredients mentioned above and toss everything gently.
  • Cover it and let the mix marinade nice for 2 hours.
  • Bake in preheated oven in 400 F / 200 C temperature for 30 minutes.
  • Or else, heat 2 tablespoon oil/butter in a non-sticky pan and roast the marinade mix in high heat for 20 minutes.

Recipe – Khasta Moong Dal Kachori

Recipe – Khasta Moong Dal Kachori

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Prep Time: 2 hours

Cook time: 45 minutes

Serves: 12 Kachori

Ingredients

For the Dough / Pastry:

  • Maida (Plain flour): 2 Cup
  • Ghee / Refined oil: ¼ Cup
  • Salt: 1 Teaspoon or to taste
  • Water: as required

For Filling / Stuffing:

  • Moong Dal: ½ Cup
  • Water: as required
  • Oil / Ghee: 2 Tablespoon
  • Fennel seeds (saunf): 1 Teaspoon
  • Black seeds (kalonji): ½ Teaspoon
  • Bay leaf (tej patta): 1
  • Green chili: 1 teaspoon, finely chopped
  • Dhaniya Powder: 2 Teaspoon
  • Red chili powder: 2 Teaspoon
  • Garam masala: 1 Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Coriander leaves: 2 Tablespoon, finely chopped

For Frying the kachori:

  • Oil: As required for kachori to sink in the oil for deep fry.

Method

For the Dough / Pastry:

  • Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for 10-15 minutes.

For Filling / Stuffing:

  • Wash the moong dal 2-3 times and soak in water for 2 hours.
  • Drain the water and grind it to smooth paste. Paste should be very thick. Do not use water while grinding.
  • Heat oil for deep fry.
  • Take small lemon size balls from the moong dal paste and deep in hot oil until golden and crispy. Likewise fry the complete the moong dal paste. Take them out in a plate and let it cool for 5-10 minutes. Now, grind it to coarse powder.
  • Heat 2 tablespoons of oil in another pan.
  • Add saunf, kalonji, tej patta. Stir for 30 seconds.
  • Add the coarse moon dal powder, green chili, dhaniya powder, red chili powder, garam masala powder and salt. Mix well and cook for another 10 minutes, till nice aroma comes from the dal.
  • Turn off the heat and add coriander leaves, mix well and keep it aside to cool for 10 minutes.

For the kachori:

  • Divide the moon dal masala into 12 equal portions.
  • Take the dough and knead again for 2-3 minutes.
  • Divide the dough into 12 equal portions and roll them into balls.
  • Apply a little flour and roll each dough ball into 3-inch diameter circle.
  • Add one portion of the filling in the middle of the circle.
  • Apply little water on the edges.
  • Bring together all the sides, seal it tightly and remove any excess dough.
  • Roll the filled kachori again into a 3-inch diameter circle, ensuring that the filling does not spill out. Gently press the center of the kachori with your thumb.
  • Continue filling the rest of the kachoris.
  • Cover with the wet napkin, otherwise it would be dry.

Frying the kachori:

  • Heat oil for deep fry. Let it be medium hot and deep fry in medium heat for 5-6 minutes or until crispy and golden brown. If you fry them in high heat, kachoris will look brown from outside but inside layers will be soft. Drain onto absorbent paper.

Baking the kachori:

  • In case you planned to bake the kachoris, add 1 teaspoon baking powder and ½ teaspoon baking soda in the maida/flour before kneading the dough.
  • Preheat the oven to 180 degree Celsius or 350-degree Fahrenheit
  • Brush oil lightly on the prepared kachori doughs
  • Place them in a baking tray and bake for 35 minutes or till golden brown at 180 degree Celsius.
  • Flip them after every 5 minutes.

Serve

  • Serve hot kachori with green chutney / Tamarind Chutney / Tomato Ketchup