2 Ingredients Keto Irish Shrimps Pastry Turnovers#SundayFunday

These are super delicious and easy to make. No fat head dough and yet crisp.

Makes 5
Ingredients
2½ Tablespoons Hung Curd/Greek Yogurt
¼ Teaspoon Xanthan Gum
1/8 Teaspoon Salt
¾ Cup + 1 Tablespoon Almond Flour

For The Filling
200 Grams Cleaned Shrimps/Prawns
1 Tablespoon Salted Butter
⅓ Cup Irish whiskey - I used Bushmills
2 Tablespoons Heavy Cream
2 Tablespoon Finely Chopped Colored Bell Peppers
2 Tablespoon Finely Chopped Onion
Chopped Chives or Scallion Greens
Salt, Black pepper & Cayenne powder to taste
2 Tablespoons Heaped Grated cheese
Method
For The Filling

In a large metal saucepan over medium-high heat, melt butter.
Add shrimp and season with salt, pepper, cayenne and paprika.
Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate. Chop it in tiny pieces and keep aside.

In the same pan add the onion and sauté until soft and translucent, then add the colored bell peppers and sauté for a minute. Gently add whiskey to pan, bring this to a boil. Then switch on the flame add cream and simmer for 3-5 minutes or until it thickens and all the the mixture is dry. Add seafood back into saucepan and toss to coat. Top with a sprinkling of chopped chives or scallion greens. Keep aside to cool the filling is ready.
For The Dough

In a bowl add the hung curd, xanthan gum and salt, mix well. Keep adding the almond flour little at a time to make a nice dough ( the amount almond flour added to make a dough will depend on the how thick the hung curd is). When you get a nice soft dough. Cover with a cling wrap and let is rest for 10 minutes in the refrigerator.

Roll the dough between two sheets of parchment paper dusted with little almond flour to a medium thick circle. 

Cut small circles from the dough using a bowl or a cookie cutter. 

Place a tablespoon of the filling in one side of the circle. Lightly brush the edges with water and close the pastry to form a empanada. 

Trim the edges with a pizza cutter. Like wise make the rest, re rolling the left over dough.

Place all the turnovers/empanadas it in a lined baking tray with a silicon mat. As your can see the last one is made from a leftover dough and patched to make a turnover. This dough is so forgiving, you patch up any crack. Prick the top with a fork. Refrigerate it for 15 minutes.

In the meantime preheat the oven 180°C. Bake the turnovers/empanadas for 10 to 15 minutes or until the edges start to brown. 

Cool them on wire rack. 

Enjoy when warm!! 

Labels: Keto, Almond Flour, Yogurt, Irish, Sunday Funday, Breakfast, Snack, Alcohol, International Cuisine, Empanadas

• 2 Ingredients Keto Irish Shrimps Pastry Turnovers from Sneha's Recipe
• Dark Chocolate Chunk Baileys Scones  from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Irish Banger Skillet from Culinary Cam
• Irish Cream French Toast Casserole from A Day in the Life on the Farm
• Irish Mushroom Toast from Palatable Pastime
• Irish Potato Cakes  from Karen's Kitchen Stories
• Green Eggs & Ham Bake from Amy's Cooking Adventures

Khoya/Mawa Gujiya With Dry Fruits

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.

Measurement 1 Cup = 200 Ml Cup
Ingredients
Recipe For The Dough
2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut

Method

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

Recipe For Dough 

Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 

This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.

Chop the dry fruit finely and mix in the desiccated coconut and cardamon powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.

The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri 

then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water  

then place a heaped tablespoon of filling . 

Cover it and seal it the edges by pressing it with your thumb, then with  with a fork make a design.

Like wise make all and let them rest covered with a damp cloth for 10 minutes.

In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.

These are all fried, crispy flaky.

These are packed and ready to take for our trekker's Holi party on the hills. Enjoy

My Notes

Make sure you do not add a lot of water while kneading the dough -  the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low. 

Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya 

Olya Naralachi Karanji / Fresh Coconut Nevries

We East Indians make this for San Jao Cha Sann/St  John feast, which is celebrated on 24th June the proper day or the coming Sunday. 

This is must in my family, my mother and grandmother used to make this every year,  I too make this since my husband love them. This year I decided to take step by step pics, here is my family recipe. You can add more sugar if you want, but for us the sweetness was just right.

This Karanji is  also a traditional Maharashtrian sweet,  usually made  for festive occasions like Diwali and Ganesh Chaturthi.  

Olya means fresh, naralachya means coconut,  karanjya is turnovers or nevries,  which means fresh coconut karanji. The shelf live of these are just 3 - 4 days,  for a longer shelf-life you may use dry or desiccated coconut and sugar. 
I, prefer making karanji using fresh coconut for a superior taste. Making these, is quite a time consuming task, but,  if you love these, all the effort is worthwhile. This is one of the most easy recipes, do try preparing karanji this way and let me know how it turned out.

Makes around 9 - 10  Nevries /Karanjies - depending on the amount of filling inside.

Ingredients
For the filling

1 Cup Packed Fresh Grated Coconut
1/4 Teaspoon Heaped Cardamom pods
3 Tablespoons Heaped Sugar

A Pinch of Nutmeg powder

15 Cashewnuts - chopped

1 Tablespoon Golden Raisins/Kismis

1 Teaspoon Ghee/Vegetable Shortening

For the Covering

2 Cups All Purpose Flour

1½ Tablespoon Heaped Melted Ghee

1/4 Teaspoon Salt

For frying 

Vegetable Oil as required
 Method

For the filling

In a pan / kadai take ghee, coconut and sugar. Cook on low heat till  melts and the mixture comes together, add the raisins, cashew nuts, cardamom  and nutmeg powder and continue to cook the mixture on low medium heat for a 2 minutes stir continuously, since tends to burn quickly, so do not stop stirring at any given point of time. Once the mixture is dry  take  off the heat and set aside to cool completely.

For the covering

In a thaal/bowl mix  flour, melted ghee and salt, mix well.  Add water as required and knead to a soft, pliable,  smooth dough.  Keep it covered in a moist cloth  for 25 to 30 minutes. 

After 30 minutes, knead the dough again slightly and make small round balls.

Take one small dough ball. With the help of a rolling pin, roll it flat (same as the size of a poori)

Place a spoonful of the coconut jaggery mixture in the center

Dip your finger into the water and apply on the edge of half the poori. Flod the other edge of the poori, press the edges well to seal the filling inside
Be sure that no air bubbles remain inside. The edges should be tightly sealed or the filling may ooze our during deep frying.

Press the edges using the back of a fork  or a cutter to give it that  design.  Place the filled karanjis on  a plate and cover with  a damp  towel to avoid drying. 

Heat oil for deep frying in a kadhai or deep pan.
Slowly fry the karanjis on low flame till golden brown. Remove on paper towel and let them rest for 20 mins. When cooled down, store in airtight container upto 3 - 4 days. If refrigerated, it can be stored for a few more days.

Enjoy.. these are delicious, I am sure you can't stop at one or two!!
Labels:   Coconut, Fried, Nevries, Karanji, Turnover, Festival , Maharastrian Cuisine, East Indian, Vegan