Friday, February 27, 2015

Empanada Gallega / Galician Empanada




Baking Partners challenge for February was suggested by Marisa of Thermofan. This month challenge recipe is empanadas.The Galician empanada is a variety of popular stuffed bread in Galician cuisine. It is a delicious recipe from Spain. Galicia is an autonomous community located in the north west of spain, most popular for its sea food delicacy. These empanadas are popular stuffed bread with fish or vegetarian filling. Marisa shared a recipe with sardine fish filling. Since I could not find sardine, I used Salmon fish for my filling. Empanadas can be served as an appetizer or snack.Thanks Marisa and Swathi for this challenge.

Ingredients
For the dough
All purpose flour/ Bread flour- 250 grams
Luke warm water- 175 ml
Instant yeast- 1 tsp
Sugar- 1 tsp
salt- 1/2 tsp
olive oil- 1 1/2 tsp

For the filling
Fish 1/2 lb
Onion - medium
Tomato paste- 2 tbs
Garlic cloves- 4-5
Bell pepper- 1/2
Smoked red bell pepper chopped- 1/4 cup
Salt and pepper to taste
Mushroom chopped- 1/3 cup
Paprika- 1/2 tsp
Mexican seasoning mix- 1/2 tsp









To make the filling

Shallow fry salmon seasoned with salt and pepper. Cook till it develops a golden crust. When it cools down cut into small cubes.Heat oil in a pan and saute onions and garlic till it turn golden brown.Add tomato paste and stir fry for a minute.Add chopped bell peppers and mushroom and saute for 3-4 minutes. Add the fish, paprika, pinch of salt and finally the seasoning mix. Stir well and allow the filling to cool down completely. You can make this filling in advance and refrigerate.

To make the dough
In a bowl dissolve yeast in 100 ml of tepid water. Add sugar, mix with a wooden spoon and let it stand for five minutes.Shift the flour and salt. In a big bowl add the shifted flour and the salt. Make a well in the center and pour in the mixture of water and yeast,olive oil and the remaining water and mix until the mixture forms a slightly sticky and elastic dough.Turn the dough out onto a lightly floured surface. Knead until the dough is smooth and elastic. The process will take about 10-12 minutes. Let the dough rest for five minutes and knead another 2-3 minutes.

Form a ball and place in a greased bowl and cover with plastic wrap and let the dough ferment for about  30 to 45 minutes or until double in size. To check whether the dough the dough has properly risen properly press the dough,the mark in the finger will gradually disappear. If the dough has not finished fermenting the mark will disappear immediately.

When the dough is completely fermented, place on a lightly floured work surface. Divide the dough into half. Roll out into two 12 in circles, each half inch thick(you can make small or big circles according to your choice). Place one circle on a baking sheet. Spread the filling in the center on one circle,leaving 2 cm space towards the edges,. Brush with egg wash and place the second circle on top. Using your fingers pinch the edges of the dough and seal. You can also do this with a fork or a cutter. Decorate the empanadas, by cutting shapes from the leftover dough. Brush the top with egg wash and bake in 350 degree f for 25-30 minutes or till the crust turn golden brown. Transfer to cooling rack and allow it to cool down completely. Cut into wedges and serve.


Try it
Hope you will all enjoy!

Saturday, February 21, 2015

Coconut Macaroons



Coconut Macaroons

Coconut Macaroons are delightful and irresistible cookies made with egg whites and coconut. It is chewy cookies, crisp in the outside and soft inside. Earlier I tried a recipe which uses condensed milk, but I felt it too sweet and sticky. So this recipe does not contain condense milk. This recipe will give you around 12 -14 cookies. Try this recipe,you will surely love it.

Ingredients
Dry coconut( finely shredded)- 1 1/2 cup
All Purpose flour- 2 tbs
Egg white-3
Cream of tartar- 1/8 ts(optional)
Sugar- 1/3 cup
Vanilla essence- 1 tsp
Salt- a pinch


Mix shredded coconut, flour and salt and keep aside.
In a separate bowl beat egg whites. When the egg whites are bubbly and white add cream of tartar. Beat until soft peaks form or when you see streaks with your whisker.Gradually add  granulated white sugar in little additions and beat until almost stiff peaks form. If you lift the whisk the egg meringue will be slightly drooping down wards.Add vanilla and whisk for a few seconds.
Add coconut mixture in little additions and fold into the meringue. Use a spatula and gently fold in without deflating the egg whites.
Transfer mixture to a pastry bag or large zip-lock bag fitted with decorating tip. Pipe shapes on prepared baking sheet or just scoop spoonfuls and place on the baking sheet. Leave 2 inch space between each cookie.Bake for 20  minutes at 350 degree F until the edges are brown and crisp and cookies are golden brown. Transfer into cooling rack and allow the cookies to cool down.


Try this
Hope you will all enjoy!

Friday, February 13, 2015

Butter Chicken/Murgh Makhani



Butter Chicken/Murgh Makhani

Butter chicken/Murgh Makhani is a very popular dish of North India and a treat for all chicken lovers.Butter  chicken  has a rich  creamy gravy which is very appetizing.Traditionally it is made with left over tandoori chicken/ grilled chicken. In this recipe I  used boneless tandoori chicken pieces, but you can also use fried chicken . 

Ingredients
Marinade for chicken
Chicken- 2 lb
 Ginger- garlic paste- 1 tsp
lemon juice-a few drops
salt to taste
Kashmiri Chilly powder -  1 1/2 tsp
Coriander powder- 1/2 tsp
Gram flour- 2 tsp
Garam masala- 1 tsp
Yogurt (hung) 1/2 cup
Mustard powder- 1/3  tsp
Kasoori methi powder- 1/3 tsp
Oil 3-4 tsp

For the masala
Onion- 1 medium (optional)
Tomato-5-6 medium
Sugar- 1/2 tsp
Salt to taste
Butter- 3 tsp
Cashew nuts- 1/2 cup
Ginger garlic paste- 1 1/2 tsp
Kashmiri chilly powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala- 1/2 tsp
Cardamon powder- 1/3 tsp
Heavy cream- 1/2 cup
Kasoori methi- 1/3 tsp


Heat 2 tsp of oil and add gram flour and roast it in a slow flame for about a minute till you get a nice flavor. Allow this to cool a bit.
Mix all ingredients listed in the marinade (except oil) along with the gram flour paste and coat the chicken with it.Finally add the oil on top.Leave it in refrigerator for at least four to five hours. Preheat oven to 350 degree F and place it on a greased baking tray. Cook for 10 minutes and then turn around and cook for another 10  minutes. Bast with the juices in between so that it does not get dry. For the next 5 minutes bake in 400 degree F.
Note If you want a quicker version you can marinate the chicken and deep fry in oil.

In the mean while prepare the sauce. Soak cashew nuts in warm water and then make a fine paste. Puree the tomatoes and keep aside. Finely mince onion.
Heat butter and some oil  in a  heavy bottom pan and add onions and saute. Next add the ginger garlic paste and saute till raw flavor disappears. Add turmeric powder, salt and after a few seconds add the pureed tomatoes. Saute for three to four minutes till tomatoes are cooked and oil separates.
Pour the cashew nut paste and continue to cook in a low flames. Stir continuously and cook till they start leaving the edges of the pan and gets thick. Add chilly powder, garam masala and fry a bit. Add 2 cups of warm water and mix well. Let this sauce reduce and thicken. Add the chicken and simmer in low for 6-8 minutes. Finally add the fresh cream and kasori methi, mix and switch off the flame. Serve with naan, chapati or pulao.


Try this
Hope you will all enjoy..

Friday, February 6, 2015

Spicy Pepper Paneer




Paneer pepper masala/ fry is a nice side dish with chapatis or pulao. I love to try different recipes with paneer. This recipe is flavorful with the kick of black pepper. This is an easy quick recipe for dinner. I like this as a filling for chapati wraps.

Ingredients

Paneer - 2 cups cubed
Onion - one large
Tomato- 2 medium
Bell pepper- half cubed
Ginger garlic- finely chopped- 2 tbs
Yogurt- 1/3 cup
 Garam Masala- 1/2 tsp
Chilly Powder - 1/4 tsp
turmeric- a pinch
Pepper powder- 1 tsp
Salt to taste
oil for frying
coriander leaves to garnish



Cut Paneer into small size cubes.Mix in yogurt, salt, and turmeric powder. Keep aside for 10 minutes Chop onion and tomatoes and keep it aside.
Heat oil in a pan and fry the marinated paneer. Fry till golden brown on both sides and keep aside.
In the same oil saute chopped onions. Fry till they are golden brown. Add ginger garlic and saute till the raw flavor disappears.Now add tomatoes and saute them till they are cooked and soft. Add the bell pepper and the spice powders and saute for two minutes or till the bell pepper is soft.

Add in the fried paneer and mix sprinkle pepper powder and finally garnish with coriander leaves and saute for one more minute. Serve with pulao/chapathi



Try this

Hope you will all enjoy.

Thursday, February 5, 2015

Mushroom Egg Thoran



Mushroom Egg Thoran

Thoran is quick and easy stir fry with vegetables and grated coconut. This mushroom and egg thoran goes well with steamed rice.

Ingredients
Mushroom- 8 oz. pack
Egg- 2
Grated coconut- 1/2 cup
Onion- 1 medium
Green chilly-1
Garlic- 3 pods
Turmeric powder- 1/3 tsp
Chilly powder- 1/3 tsp
Pepper powder- 1/3 tsp
Cumin powder- 1/3 tsp
Garam masala- 1/3 tsp (optional)
Mustard seeds- 1/3 tsp
Curry leaves - a few
 
Wash and clean mushroom,pat dry and chop into small pieces.
Heat oil in a pan and add mustard seeds. When they splutter add curry leaves, chopped onion, green chilly and garlic and saute till golden brown. Add turmeric powder, and salt and saute for a minute. Increase heat to medium high and add mushroom and stir fry for two minutes or till all moisture evaporates. Add beaten egg and stir fry till dry. Finally add chilly powder, pepper powder, cumin powder, garam masala and grated coconut and stir fry for two minutes. Serve with rice.

Try this
Hope you will all enjoy!

Wednesday, February 4, 2015

Apple Kums/Pola



Apple Kums/Pola

Kums is a popular snack Malabar snack. It  looks like a cake but has a pudding like texture,moist and tender. It is an egg based dessert and is slow cooked on stove top. The custard is allowed to cook and set till it is firm and can be sliced. You can make it with egg as the key ingredient or flavor with fruits. Try this, tea time snack. You will surely love it.

Ingredients
Apple-2
Egg-4
Maida- 2 tsp
Milk powder- 5 tsp
Sugar -5 tsp
(adjust according to taste)
Cardamon powder-  1/2 tsp
(or use vanilla essence)
salt- a pinch
Ghee- 1 tsp
Raisins or cashew nuts to garnish

Beat egg, sugar, salt and cardamon powder till light and fluffy. Mix flour and milk powder and mix well. Peel apple and make it into a puree.Gently mix this into the egg batter.
Take a deep heavy bottom pan. Add ghee and when hot,pour the batter in, cover and cook in very low flame for about 15-20 minutes or till the top is set and firm. The side will brown up and will start leaving the edges of the pan. If it is browning up quickly,place the pan over a tawa to avoid direct heat.Allow this to cool in  the pan and then invert into a plate, slice and serve. Serve this with tea or chill and serve a a dessert


Try this
Hope you will all enjoy!

Related Posts Plugin for WordPress, Blogger...