BLUEBERRY MUFFINS

 

Ingredients:

1 cup maida(refined flour)
4 eggs
1 cup coaster sugar
1/2 tsp baking powder
5-7 drops vanilla essence
1 cup or 100 gms refined oil
100 gms. blue berries

Method:

1. Sieve maida along with baking powder two to three times.
2. Switch on the oven (OTG) for preheating at 200* CG or 400* F.
3. Break the eggs in a bowl and beat them with a blender.
4. Mix oil and sugar and blend it till the sugar dissolves completely.
5. Mix beaten eggs mixture with oil sugar mixture.
6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7. When the batter is ready add essence and mix with light hand. Dust blue berries with some maida(flour) and add them to the prepared batter and mix .
8. Grease the muffin molds with some oil, and pour in the cake batter.
9. Bake the muffins for 5 minutes at 180*CG or 350*F and and after that for 15-20 minutes at 150* or 300* F. 10.Check it with knife if these are not baked completely then bake them for 5 more minutes.
10. Let them cool and then bring them out of the moulds and the muffins are ready to be served.   

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CHEESE CHILI PATTY

For dough of the crust:
3 cups all purpose flour
1 cup water
1 tsp salt
1 tbsp white vinegar
1 cup butter
1 egg yolk beaten (Optional for the glaze)

For filling:
2 medium sized onion finely chopped
1 capsicum finely chopped
5-6 cloves of garlic
1-2 green chilies finely chopped
150 gms cottage cheese
2 tsp soya sauce
1 tsp chili sauce or schezwan sauce
1-2 tsp tomato ketchup
1 tsp vineger

1 tsp cornflour dissolved in 2-3 tsp water
1 tbsp oil
salt and black pepper to taste
 
Method:
For the crust:

1. Mix the salt with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
2. Mix together butter and rest of the flour. (1 cup.) It will form a soft paste that is easy to spread.
3. Spread the butter mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
4. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
5. Refrigerate dough at least for 2 hours.

For the filling:

1. Heat one tablespoon of oil in a kadai. Add finely chopped garlic. 
2. Then add chopped onions, capsicum and saute for a while.
3.  Addd  green chilies ,all the sauces,vinegar, salt and pepper and mix well .
4. Add chopped cottage cheese and mix well.  Add cornflour slurry and mix well.   
5. Remove from heat. Set aside to cool.

Assembling:

1. Preheat oven at 400 F or 180 C. Place a pan of water on the bottom rack of the oven. 
2. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rectangles. Place a tablespoonful of stuffing on one side of the dough. Fold and lightly press ends together. 
3. Place the patties on a baking sheet or in a greased baking tray. Brush the tops and edges of the patties with egg yolk or oil before placing in the oven if you want to have the shine on the surface of the patties. 
4. Bake until golden brown, it will take around 35-45 minutes.

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APPLE PIE

Preparation time: 30 min
cooking time: 10-15 mins 
Serves: 4

Ingredients :

For pastry dough

1 cup all purpose flour

1/3 cup butter

1/8 tsp salt

1 tsp powdered sugar

 3-4 tbsp chilled water

For the filling:

2 tsp sugar

1/8 tsp ground cinnamon

a pinch of salt

1 tsp all purpose flour

2  tart apples peeled & diced

2 tsp butter
  

Method:

1. Combine ingredients listed under pastry dough i.e. flour,sugar and salt in food processor; pulse once or twice. (Whisk together if you haven’t got a food processor)
2. Add butter and turn on machine, processing about 10 seconds or until the butter and flour are blended and the mixture resembles bread crumbs.
3. Place mixture into a bowl and sprinkle with 3 tbsp of ice water.
4. Use a wooden spoon to gradually gather the mixture into a ball; if the mixture seems too dry, add another ½ tbsp ice water and mix until you can gather into a ball with your hands.
5. Wrap ball of dough in plastic wrap, flatten into a disk and place in freezer for 10 minutes (or 30 minutes in fridge) to ease rolling. At this point you could also refrigerate the dough for a day or two, or freeze it almost indefinitely.
6. Heat oven 180 C
7. Mix sugar, cinnamon flour and salt in large bowl. Stir in apples.
8. Unwrap dough, lightly sprinkle its top with flour and roll out onto a lightly floured board or countertop; if the dough is too hard, let it sit for a minute or two (it should give a little when you press your fingers into it). 
9. Take muffin moulds and line in the moulds with rolled pastry dough , prick with fork.
10. Fill in the apple filling.
11. Roll some more pastry dough and cut strips out of it, cover the filling with strips,trim overhanging edges.
12. Repeat the process and make more pies.
13. Bake for 10 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm with a scoop of vanila ice-cream.

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BAKED POTATOES

Ingredients:

4 medium sized potatoes
4 button mushrooms finely chopped
4 cloves garlic finely chopped
1 tbsp all purpose flour(maida)
1 tbsp butter
1 cup milk
salt to taste
pepper to taste
4 tbsp grated mozzarella cheese
mixed herbs for garnishing

Method:

1. Boil the potatoes half way don't boil then fully.Cut them into halves with skin and scoop with a spoon to make cavity in side.Keep them aside.
2. Take butter in a pan and stir fry chopped garlic and mushrooms and cook for 2 minutes.
3. Add all purpose flour and cook for another 2 minutes.
4. Add salt , pepper and milk and stir continuously so that no lumps are formed . Cook for a minute an remove from fire.
5. Fill this stuffing in the cavity or parboiled potatoes and sprinkle mozzarella cheese.
6. Preheat oven at 200 C and bake the potatoes for 7-8 minutes or till the cheese becomes brown in colour.
7. Sprinkle dried mixed herbs a serve hot.

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STUFFED TANDOORI AALU

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:
4 big (long in shape) potatoes                                          

chaat masala to sprinkle
oil for frying
Stuffing
50 gm grated paneer
1 tbsp finely chopped coriander  leaves
1  finely chopped deseeded green chili
1/4 tsp garam masala
1/4 tsp red chili powder
1/4 tsp salt
1/4 tsp amchoor

Coating
 1/2 cup hung curd
1 tsp besan
1 tbsp ginger garlic paste
1/4 tsp red chili powder
3/4 tsp salt
1/4 tsp tandoori colour or haldi
1/2 tsp tandoori masala or garam masala
1/4 tsp green cardamom powder
1/4 tsp jeera powder

Method:

1. Boil potatoes till just tender. Peel the skin when the potatoes become cold. Scoop out the centre of the potatoes with the back of a teaspoon and deep fry the potatoes in hot oil.
2. Mix all the ingredients of stuffing coriander leaves, green chilies, grated paneer,salt,garam masala, red chilli , 1/2 tsp tandoori masala , amchoor and the scooped out portion of potatoes.
3. Mix all the ingredients of coating in another bowl.
4. Stuff with paneer filling in the cavity of the potatoes.
5.  Prick the potatoes with fork, making the surface rough so that potatoes hold the masala well.
6. Dip each potato in the curd mixture.
7. Grill potatoes in a tandoor or a preheated oven at 180 degree Celsius or 400 degree Fahrenheit for 15 minutes on greased wire rack till they get slightly dry. Do turn the potatoes during the grilling process at least once.
8. Or you can take a wired gridle as shown in the picture and grill the potatoes on gas. 
9. Spoon some oil or melted butter on them and then grill further for ten minutes till the coating turns absolutely dry.
10. Cut the potatoes in to half and sprinkle some chaat masala and serve hot with dahi pudina chutney.

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