Me and my blogger friends are starting on a month long journey with "Fire Up Your Oven All This April". Enjoy the delicious baked recipes I will be sharing here & do visit the other bloggers too for awesome recipes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.
Pinwheels have been on my to do list for a longtime. Snacks are made very occasionally at home & I got an opportunity of making this snack for world cup series. We totally enjoyed them with sun-dried tomato filling along with generous amount of cheese to make you tempt for more. The store bought pastry sheets with make the job much easier & the filling can be of your choice so be creative & greedy about the fillings.
Prep Time-40mins {Thawing the pastry sheet + making pinwheels} Cook Time-15to20mins Serves- 18 to 20 pinwheels {Depends on the shape of puff pastry} Ingredients 3Square shaped puff pastry sheets thawed 1Cup cheddar cheese 1/2Cup chopped sun dried tomatoes 1/4Cup chopped cilantro & spring onions 1Egg + 1Tbs water 1Tsp black pepper 1/4Tsp salt 1/4Cup all-purpose flour to roll Directions
- Pre-heat oven @350 degrees. - Break egg in to a bowl & mix it well with water. Keep aside. - Dust the surface with little flour & roll the pastry sheet a little to flatten the layers. - Brush the sheet with egg mixture. - Sprinkle the cheese as needed. Then add in sun dried tomatoes, cilantro & spring onion. - Roll the sheet & cut them in circles. - Arrange them on a baking sheet leaving a little space in between. - Bake for 15mins or more as needed till the outer layer turns to light brown in color. - Remove from oven & allow them to cool on counter top. - Serve with a ketchup or as they are. Note - Baking time varies from oven to oven. Do adjust accordingly.
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Curd Chutneys are simple & easy to make. They take very less time & you don't have to be a expert to make one. Beetroot Yogurt Chutney is one of my favorites & love making it very often. Probably it's the goodness of the beetroot that motivates me to make it more often. The recipe I shared is one way of making it. You can add in fried onions & can flavor it up with mustard, sesame or your choice of dressing too. I make eggplant chutney regularly, but it is very similar to this chutney what I'm sharing here. The other one is the tomato sesame chutney, which is flavored with sesame paste along with yogurt & it is simply superb. Give this chutneys a try & I'm sure you will simply love them. These chutneys can be paired with rice, roti & many other south indian tiffins. For this week theme on BM I'm presenting "Cooking for One". Enjoy the dishes & don't miss the update.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Prep Time-5mins Cook Time 10mins Serves-2People Ingredients 2Cups grated beetroot 1&1/2Cups thick yogurt/Curd 1Tbs lemon juice Salt to taste Tempering 1Tbs oil 1Tsp chana dal 2Tsp urad dal 1Tsp mustard seeds 1Tsp jeera 3Red chili's broken in to half 2Green chili's chopped 1/2Tsp hing Few curry leaves Directions - Heat pan with oil. To that add in chana dal, urad dal & fry them till they turn light brown in color. Next add in mustard, jeera, red chili's, green chili's & curry leaves. Fry them till mustard starts jumping & last add in hing. Switch off heat & transfer it to a plate. - To the same pan add in grated beetroot & sprinkle with little salt. Close pan with lid & cook for 5mins on low heat. Switch off heat & transfer to a bowl. - Once the beetroot is cold enough to handle add in curd & enough salt to it. Add in lemon juice & tempering to the curd. Mix them well. - Let it sit for sometime before you serve, so that the flavors will mingle perfectly. Note - If needed cook beetroot for more than 5mins. - Lemon juice is optional. - If the curd is too thick add little water to get the perfect consistency.
Here are the other 2chutneys I was mentioning above which are very similar to the recipe I'm sharing here.
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Egg Fry is a easy side dish. This protein packed dish can be a served as appetizer, side dish & also as snack. Eggs are perfect for any kind of meal. On lazy days & when I have no company for lunch this fry is to my go as it is filling & tasty. For this week theme on BM I'm presenting "Cooking for One". Enjoy the dishes & don't miss the update.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Prep Time-5mins Cook Time-10mins Serves-3people Ingredients 6Eggs boiled & peeled 1Small onion sliced 2Tsp red chili powder {Adjust as needed} 1Tsp turmeric powder Salt to taste 1Tbs oil 1Tbs lemon juice {Optional} Few spring onions to sprinkle {Optional} Directions - Slice eggs vertically as seen in picture & keep aside. - Heat pan with oil. To that add in sliced onions & fry them translucent. - Next add in sliced eggs to pan. Arrange nicely without disturbing the yolks. - Sprinkle turmeric, chili powder & salt to pan. Fry them on each side. You should see little blisters on each side of eggs. - Switch off heat. Sprinkle lemon juice & spring onions to fried eggs. Mix them well. - Egg fry is ready to serve. Note - Onions, lemon juice can be excluded from the dish.
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Tomato Rice is a simple yet flavorful dish. It's easy to make & requires less ingredients & time. If you are making with a fresh cooked rice it might take a little more time, but for a left over rice it is a super fast dish. On those lazy days when I have to cook just for myself I prefer one pot meals rather for an elaborated lunch. This is one of many versions to make this rice, but I prefer this version because of it's simplicity. Enjoy this dish!!! For this week theme on BM I'm presenting "Cooking for One". Enjoy the dishes & don't miss the update.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#49.
Prep Time-5mins Cook Time-30mins Serves-1person Ingredients 2Cups cooked rice / Basmati rice 1Small onion sliced 2Big tomatoes chopped 1/2Cup cauliflower florets 1Tbs oil 2Bay leaves 1Tbs ginger garlic paste 1Tsp garam masala powder 1Tsp red chili powder Salt to taste 1/2Cup chopped mint & coriander leaves Directions - Heat pan with oil. To that add bay leaves & ginger garlic paste. Stir them for few seconds. - Next add in onions & cook them for 2mins while sautéing in between till they are soft. - Add in tomatoes & cauliflower florets to pan & cook them for 5mins to 10mins on low heat with a closed lid. - Once tomatoes are soft & cooked perfectly sprinkle with garam masala, chili & salt. Mix them well & allow them the curry to come together. - Sprinkle in mint & coriander leaves. Next add in rice & mix them well. Adjust salt & chili powder if needed. - Cook on low heat for 5mins & Stir in between to avoid sticking rice to bottom of the pan. Switch off heat & close pan with a lid. This makes the rice more flavorful & tastier. Note - Though I limited to cauliflower, you can add in more veggies like carrots, beans, green peas, capsicum to this dish. - You can use leftover rice or freshly cooked rice in making this dish.
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