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

Baked Green Chutney Chicken

Green chutney is an excellent combination with tandoori chicken, you can find its recipe below. You will never have cravings for the restaurant tandoori chicken if you taste this one.

I try not to deep chicken, and baking is the best option. In baking the chicken remain juicy and absorbs the flavors. Baking is also hassle free, place the chicken in the oven and after 10 mins just check and turn them, that all. Baking also requires hardly any oil. The chicken once baked is oil free and healthy. Prepare and enjoy!!


Ingredients
6 Chicken Drumsticks – skinless 

For the green chutney
Small bunch of fresh coriander
Small bunch of fresh mint
2 Teaspoons Ginger-garlic paste
3 - 4 Green chillies - chopped
1 Teaspoon Cumin seeds
2 Tablespoons Lemon, juice
1 Teaspoon Salt
200 Grams Thick Yogurt
2 Tablespoon Oil - I use Mustard Oil

Method

Mix all the ingredients blend to make the chutney. Keep aside.

Wash the chicken drumsticks. Pat dry with a paper towel. Make 2 – 3 deep slits on the fleshy part of the chicken so that the marinade can penetrate inside the flesh. Rub the marinade all over the chicken drumsticks one by one. Remember to rub the marinade inside the slits. Put them in the refrigerator for at least 8 hrs or overnight.

Preheat oven at 180 degress.. Arrange the chicken drumsticks on the baking pan. Brush the chicken with oil or pour little oil on them ( this step is optional). Place the tray in the center rack of the oven. Bake it for about 12 – 15 minutes. Take out the tray carefully using your oven mitts. Turn them over and brush/pour a little oil on the chicken pieces (this is optional). Return the tray to the oven. Bake for another 10 – 12 minutes. 

When done just turn on the broiler and let the chicken remain in for a additional 2 minutes.  Switch off the oven and let it stand for 3 minutes more.  Take out the tray when the drumsticks are done. Be careful not to burn the chicken pieces. (The juices that surrounds the chicken would be burnt and the skin of the chicken pieces might be stuck to the foil when you take it out.) Slowly take out the drumsticks after 2 minutes using a tong.   Serve and En.. joy...........

Labels : Chicken, Blogging Marathon, Starters

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Fresh Fruit Tart with Pastry Cream - French Fruit Tart

This classic French Fruit Tart has a sweet pastry crust that is filled with a rich and creamy pastry cream and topped with seasonal fresh fruit. This tart is a fabulous way to use up fruit of the season. A sweet pastry dough is baked in a tart pan, filled with pastry cream and then topped with kiwi, strawberries etc., . It’s cool, creamy and packed with fruit. The perfect end to a delicious meal. This crust is prepared differently from the usual crust, in this crust I have added cream and an egg.

Ingredients

For the Pastry Cream:
2 cups Milk
4 Tablespoons granulated sugar
5 egg yolks
3 Tablespoons Corn Flour
4 Tablespoons cold unsalted butter
1 Teaspoons Vanilla essence
2 Tablespoon Heavy Cream
Pinch of salt

For the Crust:
1 Egg yolk
1 Tablespoon heavy cream
½ Teaspoon Vanilla essence
250 Grams All-purpose flour
50 Grams Powdered Sugar
¼ Teaspoon Salt
150 Grams old unsalted butter, cut into ½-inch cubes

For the Fruit
2 kiwis, halved lengthwise, and cut into half-circles about 3/8 inch thick
2 cups Strawberries
1 cup Black Grapes
1/2 Cup Pomegranate

Method
Make the Pastry Cream:

Heat milk, add 2 tablespoons of the sugar, and the salt in a medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar.

Meanwhile, whisk the egg yolks in a bowl until thoroughly combined. Whisk in the remaining 2 tablespoons sugar and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds.

When the milk reaches a full simmer, gradually pour this into the yolk mixture and continue to whisk till well combined. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Take off the heat, whisk in the butter, heavy cream and vanilla.

Strain the pastry cream through a fine-mesh sieve keep it in a bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours or up to 2 days.

Make the Crust: 

Whisk together the yolk, cream and vanilla in a small bowl set aside. Place the flour, sugar and salt in a food processor and process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a round according to the size of the pan. Transfer the dough to the tart pan. Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Preheat oven to 180 degrees . Set the dough-lined tart pan on a baking sheet, press a square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights or beans. Bake for 20 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

Assemble the Tart:

Spread the cold pastry cream over the bottom of the tart shell, using an offset spatula or large spoon.

Arrange the kiwi slices in an overlapping circle around the inside edge of the pastry. Arrange the strawberries in rings just inside the kiwi.

Mound the grapes in. (The tart can be refrigerated, uncovered, up to 30 minutes.) Remove the outer ring of the tart pan and place the tart onto a serving platter; serve.... hmm mmm yum...

My Notes :
To make the dough you can use a hand blender too.

This quantity of Pastry cream will make 3 Tarts of 5 inch.

With this quantity of pie crust dough I made 2 Tarts size of 5 inch and one tart of size 4 inch.

Labels : Pie & Quiche, Fruits, Blogging Marathon. 

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