Baked Cheese Chilies

I watch this recipe on a cooking show on TV and had noted this recipe.  In winter season where we get varieties of green chillies. These chillies are not pungent, they have a thick skin and excellent for baking. This you can have as a side dish with your main course. They are very tasty. Try them and you too will love the taste of the them.

Ingredients
12 Jalapeño or Long Green Chilies

For Filling
1/2 Teaspoon Garlic - minced
1/4 Cup Onion - minced
1/2 Cup Mozzarella Cheese - shredded
1/2 Teaspoon Garam Masala

Method

Slice the chillies in half lengthwise or slice off the top one-third lengthwise.  Scrape out all the seeds and ribs from each chilly with a spoon. 

Mix together all the filling ingredients.

Pack the filling into the peppers and arrange the peppers on a greased baking pan and bake at 150 degrees for 10-15 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked. 

Allow to cool for 5 minutes before serving.

Labels: Vegetables, Blogging Marathon

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Genoise Chocolate Sponge Cake

I made this Genoise Cake  for my daughter's  birthday. I had forgotten to post it. Just the other day she reminded me ma, my birthday cake is not published yet? Since this is the month baking I am posting it today.

What I like best about this cake is that it is light both in texture and flavor. That is why it is often used in combination with fruit and whipped cream. You could serve it on it’s own with a fruit sauce for a light dessert too. The genoise can be swirled, stacked or sandwiched.

Ingredients:
6 Eggs
180 Grams Powdered Sugar
150 Grams Butter - melted
150 Grams All Purpose flour
1 Teaspoon Baking powder
15 Grams Cocoa Powder
2 tsp Vanilla extract
Pinch of salt

Method:

Grease and line two sandwich cake pans.

Melt the butter and keep it warm.

Sift the flour, cocoa powder, salt and baking powder, keep aside.

Place the eggs in a mixing bowl and  whisk it  on high until light, fluffy and stiff. Add the  sugar, vanilla extract and whisk again.  Add the melted butter and flour little by little by folding it in with a spatula ( At this stage do not use the whisk) till all the  flour is incorporated.   Again fold gently.

Once incorporated…immediately pour into the prepared cake pans and bake at 180 degrees  for about 20 to 30 minutes.
The cakes are done when the top is springy, the sides are loosened from the cake pan or a tooth pick inserted into the center comes out clean.
Unlike other cakes – it is best to take these cakes out of the pan as soon as they are out of the oven or else they tend to sink.

So invert them onto a baking rack and then invert them over so the top of the cakes are facing up again. I forgot to take a picture of top out of the pan.. Sorry.  

When cooled, sprinkle sugar syrup on one cake and cover it with whipped cream and grated chocolate.  Place the other cake. Ice it with whipped cream, decorate and serve.

What I like about this cake that is very light and easy to ice does not crumble while icing.

Labels: Cakes, Blogging Marathon

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Baked Potato Wedges

We loved these potatoes, they are simple to make and taste great! This was crisp and delicious, oven-roasted potato wedges are a great alternative to French fries. As I mentioned in my yesterday's post that I had made them for our trip to North for lunch. Since I had carried chicken for non-veg eaters, this was for the vegetarians. These are no oily and yet taste great, easy to carry and absolutely healthy. Try them and too will fall in love with them and will never eat fried french fries.

Ingredients
4 large Potatoes - peeled
2 Tablespoons  Olive oil
1 Teaspoon Salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon Chilly Flakes

Method

Preheat the oven to 150 degrees.

Wash the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper and chilly flakes. Toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer in baking tray.

Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 10 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Serve.

Labels : Vegetables, Blogging Marathon, Potato

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Paneer Bhurji Buns / Stuffed Paneer Buns - Eggless

We  were travelling for our Holidays to North and as usual apprehensive to eat the food served in the train. So I, carried, Plain Baked Potato Wedges, Baked Chutney Chicken, Pulav, for Lunch and these buns for breakfast the next day. My friend too carried food for dinner and next day lunch. Let me tell you that these buns stayed fresh, soft and good after baking it the previous morning. These are perfect for travelling and non messy yet very filling. These were a real hit... superb.

Ingredients

4 Cups flour
1 Cup water
1 Cup milk
3 Teaspoons Instant Yeast
2 Tablespoons Sugar
2 Tablespoon Oil
3 Tablespoon Butter - I used salted butter
1.1/2 Teaspoon Salt.

For the Paneer Bhurji filling.... recipe click here

Method

Melt the butter, add the oil and milk to it and keep aside.

In a big bowl mix the flour, yeast, salt, milk mixture and mix till it represents bread crumbs.   Start kneading to a soft dough adding water little by little till it turns to a soft dough.  Continue to knead for 10 minutes till soft and smooth.  Then place this dough in a oiled bowl.  Cover with cling foil and let it rise till it double its volume, it make take 45 min to 1 hr.

Once it doubles in volume punch it down, divide into equal balls and flatten each ball and place the filling.

Cover it and tuck the sides in .Place the ball seam side down on a well oiled baking tray or lined with parchment paper. Brush the top with milk, Cover lightly and set aside till they double in volume.

Bake in a oven for at 200 degrees for 15-20 minutes.

Enjoy freshly baked paneer bhurji buns. You can even enjoy these with bowl of soup for dinner ..You will simply relish them.

Sent a few for breakfast to my friend as soon as they were baked. They too enjoyed them.

Lables: Breads, Blogging Marathon, Paneer

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Paneer Bhurji

There are times when you scratch your head thinking what to cook. Then this is an apt recipe to make a dish quick and easy. This is also nutritious and healthy. You can even add more veggies to this and can substitute tofu for paneer. Made this paneer bhurji double the quantity and used it also for stuffing buns.

Ingredients
200 Grams Paneer
2 Onions - finely chopped
1 Tomato - finely chopped
1 Capsicum- chopped in small cubes
2 Green chillies - finely chopped
1/2 Teaspoon Ginger - minced
4  Garlic cloves minced
1/2 Teaspoon Garam masala powder
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Cumin seeds
1 Tablespoon Coriander leaves - finely chopped
1 Tablespoon Oil
Salt to taste

Method
In a pan heat oil,add cumin seeds let it crackle. Add the chopped ginger garlic and onions and saute for 5-6 min on low flame .

Once the onions turn translucent add the green chillies and capsicum and saute .

Then add chopped tomatoes and cook till mushy.

Now mix in the garam masala powder, turmeric, salt and the crumbled paneer. Saute till everything is well mixed and dry.

Lastly add coriander leaves and serve hot. This Paneer bhurji taste good with breads/naans/chapati..

Labels : Paneer, Capsicum, Vegetarian