Cinnamon Roll Twists#BakingBloggers

Light and flaky cinnamon twist pastries can be made quickly and easily from oven to plate in just 20 minutes.

I have used home puff pastry,  you can use a packet of ready rolled puff pastry, brush melted butter onto it, sprinkle some cinnamon and sugar on and then cut it into strips. Twist it, then bake for 10-15 minutes. Done.

Ingredients
250 Grams Puff pastry
2 tbsp butter, melted and slightly cooled
3 - 4 Tablespoons Light Brown Sugar
1 Teaspoon Cinnamon powder
For the Puff Pastry
250 Grams All Purpose Flour
180 Grams Unsalted Butter
1/2 Teaspoon Salt
Cold Water as required 

Method

For the Method of making the Puff Pastry see here.
Preheat oven to 200 degree C and line 2 baking trays.

Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.

Place the rolled pastry sheet onto a cutting mat and brush melted butter all over.

Sprinkle the cinnamon sugar mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.

Slice into strips, about 1 inch thick, but this will depend on the size of your sheet.

Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.

Place twists on baking tray, with 2 inch space between them.
Place in oven for 12-15 minutes until risen, puffy and golden.

Leave to cool on the trays completely.

My Notes :

Whenever I make puff pastry, use the sides to make Cinnamon Roll Twists, nothing goes to waste.

Labels : Puff Pastry Sheet, Light Brown Sugar, Cinnamon, Biscuits & Cookies, Baking Bloggers.

Baking Bloggers
Baked with Puff Pastry
Baked Apricot Pistachio Camembert by Food Lust People Love
Cherry Turnovers by The Redhead Baker
Cinnamon Roll Twists by Sneha's Recipe
Homemade Taco Hot Pockets by A Day in the Life on the Farm
Matcha Puff Pastry Twists by Tara's Multicultural Table
Napoleonskager by Sid's Sea Palm Cooking
Puff Pastry Chicken Packets by Hardly a Goddess
Spinach Ham and Cheese Bites by Karen's Kitchen Stories

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Fruity Rice Paper Rolls#Foodieextravaganza

In Foodie Extravaganza group we celebrate food holidays wherein we cook and bake together with the same ingredient or theme each month. 

This month's theme is National Fruit & Vegetables , our host of the month is Ellen Folkman and my recipe is Fruity Rice Paper Rolls.

Ingredients
10 Rice Paper Wraps
For the filling
1 Apple - sliced
2 Kiwifruits - sliced
10 - 12 Black Grapes - cut into two
1/2 Cup Pomegranate
2 Oranges - sliced
Can use any fruits or sprouts to of your choice

For the Dipping Sauce

2 Tablespoons Lime juice
4 Tablespoons Honey

Method

In a bowl mix fruits,sugar and a tablespoon of lime juice and keep aside.

To make the wraps 

Fill a large deep plate  with water  and completely dip your rice paper for 5 seconds, until slightly soft, carefully take it out and dry with kitchen towel Remove it carefully and place on a dry surface (marble/mat).

Arrange the fruits as you desire. Drizzle with honey and lime dressing 

fold it like a spring roll (in pic)

 Sealing the sides tightly. When done rolling, I recommend letting it sit for a bit, so the rice paper dries. I find it tastes better. 

Serve with honey and lime dipping sauce. Enjoy!!!

Labels :  Foodie Extravaganza Party, Vegetarian, Fresh Fruits, Rice Paper Rolls, Healthy, Honey, Gluten free,Sweets & Desserts

White Chicken - Mughlai Cuisine

This  is a chicken dish  in white gravy, hence it is called White chicken. It can be made with boneless or  with bones,  it will still taste delicious.  I, have used chicken with bones and this dish was too  yummy. Its a very rich gravy made of yogurt, poppy seeds, cashewnuts and cream.  It's a  Mughlai cuisine and makes a fantastic  party dish and mildly spiced.

Ingredients

1/2 kg Chicken - cut into medium pieces
2  Medium Onions  - sliced
4 Tablespoons Heaped Yogurt - beaten
3 Long Green chillies
2 Tablespoons Ginger Garlic paste
Salt
2 Tablespoons Fresh Cream
12 Whole cashewnuts
1 Tablespoons Poppy seeds / Khus Khus

1/4 Cup Warm Milk
Whole  Spices

1 Bay leaf

1 Big Brown Cardamom 

2 Green Cardamoms

2 Cloves 

2 Black peppercorns 

1 Teaspoon Cumin seeds 

1 Stick Cinnamon
Oil as required

Method

Marinate chicken in yogurt, ginger garlic paste, salt and keep aside for 1/2 hour.

Soak the cashewnuts and poppy seeds in 1/4 cup warm milk for at least 1/2 hour.  Then grind this to a fine paste with the milk.  Keep aside.

Saute  the onions in 2 tablespoons  oil,  till then turn light pink then add all the whole spices and green chillies saute till the spices release an aroma ( do not brown the onions or else the color of the dish will change). Let this cool completely then grind it to a fine paste with little water.

Saute the marinated chicken with 2 tablespoons oil on high heat till chicken becomes soft for 10 mins. Add the ground  onion and spice paste and saute till oil surfaces. Add  the cashew and poppy seeds paste and stir till well incorporated and on low flame let it simmer for 10 minutes or till oil surfaces and chicken is done.  

Keep giving it a stir after every 2 minutes or else it will burn at the bottom of the pan.   Drizzle a little cream. 

 Garnish with sprigs of mint leaves and  serve it with Hyderabadi Parathas or naan or any crusty bread.  

Enjoy...

Labels : Chicken, Mughlai Cuisine, Cashewnuts, Poppy seeds, White Chicken

Cherry Tomatoes & Lentil Feta Cheese Salad

This is a healthy salad, packed with proteins and fiber.  A great and delicious summer salad that is vibrant in color, crunchy and tangy. This is my hubby's favorite salad.   I made a bowl full for us for  dinner, but he asked me prepare another helping for him again.  He loves this salad.  You too try it may become your favorite, because it so simple, easy and filling too.

Ingredients
12 -15 Cherry Tomatoes - halved
1 Cup Boiled Sabut Masoor Dal / Brown lentils
1 Red onion - thinly sliced
100 Grams Feta Cheese or more according to your liking
1 Tablespoon Chopped Coriander Or Parsley Leaves

10 -12 Basil leaves - torn
A Pinch of Sugar
Salt and Black Pepper to taste

For the Dressing - mix together

1 Tablespoon Olive oil
1 Tablespoon Balsamic Vinegar

Method

Slice the tomatoes In a large  mixing  bowl add the cherry tomatoes, lentils, onion,  coriander and  basil leaves  and season with salt, pepper and dressing (olive oil and balsamic vinegar) mix well then crumble the feta over it.

Serve.

My Notes

Feel free to add more tomatoes or lentils or feta cheese if you are making a bigger salad.

Labels : French Cuisine, Salads, Healthy, Sabut Masoor,  Lentils, Feta Cheese

Vegetarian Mulligatawny#SoupSwappers

Mulligatawny is prounced as Mulli ga towny. This is a classic Anglo-Indian soup, the name of which means pepper water.  This is an English interpretation of an Indian dish.  It's a curry soup, full of nutrients, a mouthful of goodness in every spoon. Simply delicious and comforting soup.

"Let's Go Meatless" Event for Soup Saturday Swappers was the theme given to us by our hosted Paula Begley.   Made this Vegetarian Mulligatawny soup for the event.

Serves 4
Ingredients
2 Tablespoons Butter
1 Onion - chopped
1 Big Carrot - finely diced
1 Fresh Red Chilli - chopped
3 Cloves Garlic - minced
1 Teaspoon Ginger - minced
2 Apples- skinned and finely diced
2 Big Tomatoes - finely chopped
1 Tablespoon Curry Powder
1 Teaspoon Roasted Cumin powder 
1/2 Teaspoon Paprika powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder
1/4 Teaspoon Cardamom powder
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Dried Thyme
1/2 Cup Masoor Dal / Red Lentils - soaked
4 Cups Vegetable Stock
2/3 Cup Coconut Milk
Salt to taste
Black Pepper powder to taste
Roasted Cashews for garnish
Chopped Coriander for garnish
Spring Onions for garnish

Method

Melt butter in a large pan / pot,  add the onion, carrot, and red chili, then sauté until the onions have softened. Add the garlic, ginger, apples and diced tomatoes.  Add in all of the spices and toss to coat. Add in the lentils, stock and let come to a boil. Turn the flame to low and simmer uncovered for 30 minutes. 

Puree about 75% of the soup in with a stick blender. Leave some of the chunks whole, as it gives a nice texture and consistency to the soup. Return the pot  back to flame,  stir in the coconut milk and just warm it( do not bring it to a boil). Taste and adjust for salt and black pepper as needed. 

Serve topped with cashew nuts and spring onions.

Labels : Vegetarian, Soup, Mulligatawny, Masoor dal, Soupswappers, Gluten free, Healthy Dinners, Coconut Milk

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