Beef Empanadas#Foodieextravaganza

There are as many variations of empanadas, these are Venezuela style and the pastry is made with oil.   You can fill the little pastries with fresh cheese, minced meat or any combination of veggies and beans. These make a filling breakfast or a wonderful evening snack.

Makes 10 - 12
Ingredients
For the Pastry
300 Grams All Purpose Flour
1 Teaspoon Level Salt
120 Ml  to 125 Ml  Cold Milk
100 Ml  Vegetable Oil

For the Mince Filing 
2 Tablespoon Olive Oil
500 Grams Boiled Beef Mince
1 Medium Onion - finely chopped
3 Cloves Garlic cloves - finely chopped
½ Inch Garlic - finely chopped
3 Red Chillies - finely chopped
2 Teaspoons Heaped Homemade Curry Powder
Salt to Taste
¼ Teaspoon Garam Masala powder
Other Ingredients  
½ Cup Pizza Sauce
1 Egg - beaten -  for brushing pastry

Method
For the pastry

Combine the flour, oil and salt in a mixing bowl

Rub the oil into the flour until it forms fine crumbs. 

Add enough cold milk to form a soft dough. Set aside in the fridge to rest for an hour.

For the filling

Heat oil in a large pan, Add the chopped onions, green chillies. garlic and ginger and fry till translucent. Add the boiled mince, salt and curry powder fry for about two minutes until brown. Cover and let it cook on low flame for 5 to 7 minutes. Add the garam masala powder and mix well.  the lid, till its dry.  Taste for salt and add if needed. Keep it aside to cool completely. Mix in the pizza sauce  well. It's ready. 
To fill the Empanadas

 Take the pastry out of the fridge, and on a lightly floured work surface, roll out a thin sheet.

 Using a 5 inch circle cutter , cut out discs of pastry.

On one half of the pastry circle place a heaped tablespoon of the filling

brush the edge with egg

fold over, crimp the edges together. 

Arrange them on a lined baking tray . Keep this in the fridge to chill for at least an hour. 

Brush with egg and bake at 180°C it in a preheat the oven

for 20 to 25 minutes or until golden.

They are ready to enjoy!!

Delicious!!
Labels : Beef, Mince, Foodie Extravaganza Party, Baked, Breakfast, Starters, Appetizer, Venezuela, International Cuisine

This month my Foodie Extravaganza we are sharing empanada recipes a theme given by our host, Sue of Palatable Pastime.
Check out all the other empanadas recipes:

Argentine Beef Empanadas from Making Miracles
Beef Empanadas from Sneha's Recipe
Easy Cornish Pasties from Food Lust People Love
Easy Empanadas from A Day in the Life on the Farm
Empanadas de Atún (Argentinian Tuna Empanadas) from Culinary Adventures with Camilla
Empanadas de Picadillo from Karen's Kitchen Stories
Indian Spiced Empanadas from Sara's Tasty Buds
Spiced Potato Empanadas from Palatable Pastime

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Masala Sweet Corn Fries

These Masala Sweet Corn Fries is an appetizer and they are so addictive, you just can't stop enjoying them.

Ingredients
2  Corn Cobs 
1 Teaspoon Salt for boiling the corn
4 Cups water
1 box tooth peaks
1 Teaspoon Amchur powder
1 Tablespoon Garlic powder
1 Teaspoons Chaat masala
1 Tablespoon Red chilly powder
1/2 Teaspoon Black pepper powder
1 Teaspoon Salt
2 Tablespoons Rice flour
2 Tablespoons Corn flour
A pinch of Salt
1/4 Teaspoon Black pepper powder
2 Teaspoons Lemon juice
As required Oil for frying

Method

Take a corn cobs measure and cut less then the tooth pick length.Then cut into two halves. Then tooth pick into the corn cobs.Then apply pressure sideways to remove the corn kernels.
OR

Remove one line of corn as shown above then insert a toothpick and apply pressure sideways to remove the corn kernels.

Take a pan with 4 cups of water,  add 1 teaspoon of salt, bring the water to a rolling boil add  corn  fries, let it boil for 2 to 3 minutes.

Then water drain corn kernels cool them.Then add salt,rice flour,cornflour and black pepper powder mix add water mix and within 20 minutes freezer to cool.

To make the spice mix,  take a small bowl add red chilly powder,salt,chat masala,amchur powder, cumin powder and garlic powder mix well and keep a side.

Take a wok add oil then oil heat put corn fries , and fry them till they are  crispy  on medium high flame. Drain them on a paper towel.  When they are slightly cooled.

Mix the fries in the  masala  spice mix, sprinkle  lemon juice.

Enjoy Masala Sweet Corn Fries. Crunchy, crispy and addictive.

Labels : Sweet Corn, Masala, Fries, Appetizer, Snack, Kids delight, Starters, Vegan, Gluten free

Vegan Hariyali Kurma

Vegan & Gluten Hariyali Kurma is a coconut curry based main course dish from Karnataka is made with mixed vegetables. This is a South Indian restaurant style mildly spiced creamy Kurma. 

Ingredients  

300 Grams Frozen Mixed Vegetables
1 Large Potato - cut in cubes & parboiled
1 Large Capsicum - cut in cubes
1 Teaspoon Level Ginger Garlic paste
2 Medium Onions - finely chopped
2 Medium Tomato - finely chopped

1 Teaspoon Salt or to taste 
½ Teaspoon Garam Masala powder
For the Tadka 

2 Bay leaves
3 Whole Cloves
An inch Cinnamon stick
A Sprig Curry leaves
¼ Cup Oil
To grind to a fine paste 

½ Cup Packed Freshly Grated Coconut
5 Green Chillies or to your taste
15 Whole Cashewnuts
½ Teaspoon Heaped Cumin seeds
A handful of Coriander Leaves
10 - 12 Mint Leaves
1½ Teaspoons Coriander powder
1 Tablespoon Poppy seeds/Khus Khus

Method

Boil the cashews and poppy seeds in 1/2 cup water till the they are soft and the water dries. Cool it , then grind this along with coconut, cumin seeds, green chillies coriander and mint leaves to a smooth paste adding little water if necessary.

 Heat a oil in a kadai, add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
Then add the onions saute till light golden then add ginger garlic paste and saute over medium flame for a minute.
Add the chopped tomatoes and salt, cook till the tomatoes mushy.  Add the ground paste and fry till oil surfaces.

Add in the boiled potato, capsicum and mixed veggies saute for a few minutes, add water to make a thick gravy consistency, bring it to a boil on high flame.

 Reduce the flame to low, cover and cook till the veggies are done. Switch off the  flame add the garam masala powder, lightly mix it, taste for salt and seasonings. 

Serve hot with parathas/pooris chapati or with pulao . 

This Vegan Hariyali Kurma is easy to prepare. It's creamy, delicious !!

Labels: Mixed Vegetable, South Indian, Restaurant Style, Vegan, Coconut, Main course, Gluten free, Karnataka, Vegetables, Vegetarian

Mazedar Chicken Noodle Chaat

This is super fast and easy, delicious and complete meal. Many at times our children want to have instant noodles, we give it to them as per the packet instructions and we say that they are having unhealthy food. 

Try this chaat recipe with noodles, chicken, veggies, fries, curds and you are presenting an interesting, delicious and eye catching bowl of healthy food. This can be had as complete meal too. We had it as our meal instead of the regular roti and sabzi... try this,  kids will enjoy,  ask for it again and again. This is an absolute comforting soul food. 

Serves 2
Ingredients 
2 Small Pack of Instant  Noodles
150 Grams Boneless Chicken - finely cubed
1 Spring Onion - finely chopped
1 Fresh Red or Green Chilly - finely chopped - I used Red
1 Small Onion - cut into small cubes
1/2 Capsicum - cut into small cubes
1 Medium Tomato - seeded and cut into small cubes
1+1 Tablespoon Olive Oil or Vegetable oil - I used Olive Oil
3 Cloves Garlic - finely chopped
1 Tablespoon Heaped Chilly Garlic Sauce
1 Tablespoon Heaped Red Chilly Sauce
One packet of Noodle seasoning - the one that come along in the pack
1 Cup Thick Fresh Curds / Yogurt- beaten
French Fries as required - optional
Chaat Masala as required
Potato Wafers of your choice - I used Tangy Tomato Wafers

Method
Wash the chicken cubes and marinate it the Chilly Garlic Sauce, Red Chilly Sauce and the noodles seasoning, mix well. Keep this aside covered . 
In the meantime lets boil the noodles

In a big sauce pan heat 4 to 5 cups of water, when the water comes to a rolling boil slide in only the noodles (no salt and seasoning to be added and do not break the noodles ). When boiled drain into a strainer, pour cold water over it and loosen the noodles lightly with your fingers. Add a tablespoon of hot oil over the noodles and toss them well till coated. 

Now that are noodles are done, let's chop our veggies separately and keep them a side.

Now lets prepare the Chicken

In a frying pan heat oil, add the garlic, fry till it releases an aroma, for a minute only ( do not brown it ), add marinated chicken, stir fry till done and dry ( no moisture / liquid should be present). Take off flame, add a little of each - onion, capsicum and chilly, stir well keep aside.

Let's assemble our Mazedar Chicken Noodle Chaat

In a bowl place half the noodles

Arrange the french fries to the sides of the bowl

Now spread half of the prepared chicken

On top of it spread half of the curd / yogurt

Sprinkle half of the capsicum, chilly, onion, spring onions and tomato . Sprinkle chaat masala.

Crush few wafers and sprinkle on top , few whole on to the sides  

Ta-da our Mazedar Chicken Noodle Chaat    its ready ..

Looks irrestible .. isn't it !!!  

Pick a fork/spoon, just dig into it.. Enjoy !!

Labels : Chaat, Chicken, Healthy, Kids delight, Noodles, Pasta & Noodles, Main course, Healthy snacks, 

One Pot Veggie Soupma For Two#Soupswappers

Soupma is nothing "But" Upma + Soup, a semolina veggies soup, tasty quick, filling and a one pot soup.

Serves 2 
Ingredients
¼ Cup Fresh Green Peas
1 Small Onion - finely chopped
1 Small Carrot - finely diced
1 Small Tomato - chopped
3 French Beans - chopped
1 Baby Potato - - finely diced - optional
1 Tablespoon Finely Chopped Capsicum
1 Green Chilly - - finely chopped - optional
2 Tablespoons Heaped Semolina
¼ Teaspoon Urad Dal
¼ Teaspoon Mustard Seeds
¼ Teaspoon Turmeric powder
¼ Teaspoon Paprika powder
1 Teaspoon Sugar
Salt to Taste
4 - 5 Curry Leaves - chopped
1 Tablespoon Oil or Ghee
500 Ml Water

Method

In a sauce pan dry roast the semolina till it turns light pink on low flame. Take this out. 

In the same pan heat oil,  add the mustard seeds, urad dal, and when they crackle,  add the curry leaves and onion, saute till translucent , now add all the veggies and saute for a minute, add the turmeric powder, salt , sugar and water,  bring this to a boil, reduce the flame when the veggies are nearly cooked add the roasted semolina and stir well till mixed and lump free, let this cook on low flame till the veggies are soft yet firm. 

Add a dash of paprika and serve hot with a sprinkle of scallion/spring onion greens. 

Enjoy this tasty Soupma. I, served this Soupma with cheeslings.

Labels : Soup, Soup Swappers, Upma, Healthy, Appetizer, Vegetarian, Vegetables, Vegan

• Caldo Gallego Cubano by Palatable Pastime
• Carrot and Fennel Soup with Homemade Stock by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplices
• One Pot Veggie Soupma by Sneha's Recipe
• Roasted Fennel and Spring Green Soup by Culinary Adventures with Camilla
• Sardinian Herb Soup by Karen's Kitchen Stories
• Split Pea Soup by Making Miracles
• Spring Greens Soup with Mushrooms by Sid's Sea Palm Cooking
• Wilted Spring Greens Soup by A Day in the Life on the Farm