Paneer Puff Pastry Pinwheels / Paneer Puff Pastry Swirls





Starting the second week of Bake-a-thon with a simple yet kid's friendly snack with puff pastry.These pinwheels /swirls can be made,sweet or savory with number of stuffing.
Today I am sharing a savory version with paneer aka cottage cheese stuffing.The stuffing is so simple and all you need is to mix paneer with the dry spices,no need of any cooking.Once the stuffing is ready, spread a layer on the pastry sheet,roll it and cut into slices.Bake it in a pre-heated oven for 15-20 minutes,a delicious and quick snack is ready.


  

                          Paneer Puff Pastry Pinwheels / Paneer Puff Pastry Swirls
                                      

                                                                  
  
   Basic Information

   Preparation time ~ 15-20 minutes
   Baking time ~ 18-22 minutes
   Makes ~ 12-14
  


   Ingredients


  
Ingredient
Quantity
Puff Pastry
 2 (5X10 inch) sheets
Paneer(crumbled)
3/4 cup 
Green chilly/pacha milagai
2(finely chopped)
Turmeric powder/manjal podi
1/2 tsp
Aamchur powder
1 tsp
Garam masala powder
1/2 tsp
Salt
3/4 tsp
Coriander leaves(finely chopped)
2 tbs

   Method
  • Line the baking pan with parchment paper and keep it aside. Preheat the oven in 400 F.
  • Now in a bowl all the ingredients given except pastry sheet.Mix it well and set it aside.
  • Take the pastry sheet and on a floured surfaced gently roll it and spread a generous amount of stuffing.
  •  Now carefully roll from the one end and roll it to a log and pinch the ends and seal it.
  • Slice the roll into 1 inch thickness.Arrange it on a lined baking tray and bake it in the pre-heated oven for 18-20 minutes or until the pinwheels turned golden and crisp.
  • Serve it warm with ketchup or hot and sweet sauce.





  • While rolling the sheet,roll it tightly.
  • After slicing the roll,gently press and keep it on the tray.
  • If needed egg wash or milk wash can be done.

Enjoy...............................



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Eggless Vanilla Tea Cake



Vanilla flavored tea cakes or pound cakes are my kids favorite and used to make it often.But these days due to diet conscious and gluten intolerance,baking takes back seat.For the year 2018,this cake was the first bake happened in my kitchen in last week of November.
Coming back to the recipe,it's a recipe noted down from a good friend of mine.This is a butter less cake,uses olive oil and yogurt with some basic ingredients.This cake is mildly sweet and perfect to serve with a cup of tea.





                                                                    
                                                            
                                                 Eggless Vanilla Tea Cake


                                                                  
  
   Basic Information

   Preparation time ~ 15-20 minutes
   Baking time ~ 40-42 minutes
   Makes ~ 2 (6"x 3") loaf
  


   Ingredients


  
Ingredient
Quantity
All purpose flour/maida
 1.5 cups
Custard powder
2 tbs
Milk powder
2 tbs
Baking powder
1 tsp
Baking soda
1/8 tsp
Granulated white sugar
1 cup
Olive oil or any neutral oil
1/2 cup
Vanilla extract
1 tsp
Salt
a pinch
Yogurt/thayir
2 tbs
Milk
2-3 tbs

   Method
  • Take all purpose flour,baking powder,baking soda,custard powder,milk powder and salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and preheat the oven in 350 F.
  • Now in a bowl take the,yogurt,olive oil and whisk in a hand blender or whisker for 30 seconds.Now to this,add the sugar and whisk it well until creamy.Add in the vanilla extract and mix it well.
  • To this add in the sieved flour mixture in batches and gently combine it well.If needed add in the milk and mix it well. 
  • Pour the batter into greased pan and keep this in a preheated oven.Bake it for 40-42 minutes(mine took 42 minutes) or until a tooth pick comes out clean.Let it rest it for couple of minutes and invert the cake to a wire rack and allow it to cool completely.
  • Slice and serve it.



  • The sweetness was just perfect with the given measurement.If you want the cake to be on the sweeter side add up to 1.25 cups
  • Slice the cake once its completely cool down.
  • As the batter raises,fill pan 3/4th with the cake batter.

Enjoy...............................



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Eggless Almond Cookies


Today's recipe for Bake-A-Thon is a simple,eggless,mouth melting almond cookies.This cookie dough is a basic cookie dough recipe with almond flour,studded with almonds.The cookies turned out so crunchy and mouth meting and my kids loved it.The original recipe,I noted it from Land-O-Lakes and slightly tweaked it.Also it has an egg wash but I just skipped it as I want an eggless version.




                                               

                                                 Eggless Almond Cookies


                                                                  
  
   Basic Information

   Preparation time ~ 15 minutes
   Chilling time ~ 10-12 minutes
   Baking time ~ 12-15 minutes
   Makes ~ 14-16 cookies
    


  Ingredients


  

Ingredient
Quantity
All purpose flour/maida
1 cup+2 tbs
Almond Powder
3 tbs
Whole almonds(blanched)
15-16
Milk powder
2 tbs(optional)
Salt
1/4 tsp
Baking powder
a pinch
Sugar
1/3 cup
Butter/vennai
1/2 cup or 1 stick
Milk
1 tbs(if needed)



   Method 
  • Soak the almonds in hot water for 15 minutes and remove the skin a keep it aside.Mix in all purpose flour,milk powder,baking powder and salt in a bowl and keep it aside.
  • In a bowl take the butter and powdered sugar.Cream it well,to this add the all purpose flour mixture,mix it well.If the dough is too crumbly then add some milk and knead it to a smooth dough.
  • Take a big gooseberry size of dough and roll in to smooth ball and keep it on a lined baking tray.Continue for the rest of the dough.Now gently flatten the dough ball and press in the blanched almond in each cookies dough.Refrigerate it for 10-15 minutes.Now pre-heat the oven at 350 F and bake it for 15 minutes or till the cookies turned golden and crunchy.Remove it and cool it on a cooling rack.
  • Store it in an air tight container after its completely cool down.



  • The cookies will be crispy once its completely cool down.Do not bake it more than 15 minutes.
  • The butter should be in room temperature.
  • If salted butter is used then no need of extra salt.
  • Here I used the store bought almond powder.


Enjoy...............................



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Eggless Custard Powder Cake




Its December already and  time to celebrate holiday season with baked goodies. We group of bloggers participate in Bake- A- Thon and some of our blogger buddies are going to share baked goodies on Monday,Wednesday and Friday for the entire month of December.

Today I start up the Bake-A-Thon with a simple eggless custard powder cake.The cake was in my to do list so long and finally tried it.The cake came out so  good and delicious with a perfect texture.I halved the original measurement and made two  inch bundt cakes as my lil one wanted cute cake.



                                                                    
                                                            
                                       Eggless Custard Powder Cake


                                                                  
  
   Basic Information

   Preparation time ~ 15-20 minutes
   Baking time ~ 30-35 minutes
   Makes ~ two 4 inch bundt cakes
   Recipe Source ~ here
    


   Ingredients


  
Ingredient
Quantity
All purpose flour/maida
 3/4  cup
Custard powder(vanilla flavored)
1/3 cup 
Baking powder
1 tsp
Granulated white sugar
1/2 cup
Unsalted Butter/vennai
75 gms /appr. 6 tbs
Vanilla extract
1 tsp(optional)
Salt
a pinc
Milk
1/2 cup

   Method
  • Take all purpose flour,baking powder,custard powder and salt and mix it well.Sieve it for couple of times.Grease the baking pan with baking spray or oil and dust some flour.Keep it aside and preheat the oven in 350 F.
  • Now in a bowl take the butter and sugar,whisk in a hand blender or whisker until it becomes creamy and smooth.Now to this mixture add in the 1/2 cup of milk.Add add 1/2 of the flour and mix it well.
  • Then add the remaining portion of the flour and mix it well.Pour the batter into greased pan. Keep it in the preheated oven.Bake it for 30-35 minutes(mine took 34 minutes) or until a tooth pick comes out clean.Let it rest it for couple of minutes and invert the cake to a wire rack and allow it to cool completely.
  • Slice and serve it.





  • The sweetness was just perfect with the given measurement.
  • Slice the cake once its completely cool down.
  • Here I sprinkled the powdered sugar and did not use any vanilla extract as I used the vanilla custard powder.

Enjoy.................................

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Tomato Mint Chutney/Thakkali Pudina Chutney




As my family likes the mint flavor,I try to make different varieties of chutney out of mint.One such try was this mint chutney and it pairs very well with idly and dosa.Also its a great spread for bread to make sandwiches.

This is a simple,easy to make chutney and need only 20 minutes for the entire process.Addition of urad dhal and channa dhal gives a nice creamy texture to the chutney.




                                                             
                                                            
                                  Tomato Mint Chutney /Thakkali Pudina Chutney


                                                                  
   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 10 minutes
   Serves ~ 4-5


  Ingredients




Ingredient
Quantity
Mint leaves/pudina illai
2 cups(tightly packed)
Coriander leaves/kothamalli illai
1/4 cup(tightly packed)
Tamarind/puli
a big gooseberry size
Green chilly/pachamilagai
6-7
Shallots/chinna vengayam
3-4
Tomato/thakkali
3 (medium size)
Urad dhal/uluthamparuppu
2 tsp
Channa dhal/kadalaparuppu
2 tsp
Salt
3/4 - 1 tsp
Oil
1 tbs

   For the tempering


Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Curry leaves/karivepillai
few leaves
Asafoetida/perungayam
a pinch
   

Method 
  • Clean the mint and coriander leaves in water for couple of times and set it aside.
  • Heat a pan with 2 tsp of oil and to tis add the urad dhal and channa dhal,fry it until golden.Add in the green chillies,chopped shallots and give it a mix.
  • Now add in the chopped tomato,tamarind and cook it till the tomatoes are soft.at this stage add in the coriander and mint leaves.

  • Cook it until the leaves wilt.Put off the flame and let it cool down.Now blend it in a blender to a fine paste and transfer it to a bowl.Now heat a pan with a tsp of and do the tempering and add it to the chutney.Mix it well.
  •  Serve it  with idly or dosa.



Enjoy....................................



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Chicken Soup - South Indian Style


 As we are approaching winter,the weather is getting colder day by day and we had our first snowfall yesterday.The cold weather calls for some light and hot foods,so prepared this yummy chicken soup and had it for our lunch.

Coming to the recipe,its a typical South Indian style with  the flavor of black pepper and other spices..A simple freshly ground spice powder is used to enhance the aroma of the soup.
This soup can be made in less than 30 minutes in a pressure cooker.Its a very comforting soup and I make it often in winter or kids get cold.Here I have used the boneless chicken,as my kids love,tender and soft chicken pieces in their soup.

I am running in the 94th edition of Blogging Marathon,Dish under 30 minutes,as theme.Needless to say this soup is one such dish,fits for the theme.Try this simple and yummy chicken soup and enjoy the winter.




                                                          
                                                           
                                                       Chicken Soup -South Indian Style



                                                                  
   Basic Information

   Preparation time ~ 15 minutes
   Cooking time ~ 15 minutes
   Serves ~ 3 (generously)


   
 Ingredients

 
  
Ingredient
Quantity
Chicken( with bone or boneless)
200 gms
Onion(finely chopped)
1(medium size)
Tomato
1 (medium size)
Ginger&garlic paste
1.5 tsp
Turmeric powder/manjal podi
1/2 tsp
Red chilly powder/milagai podi
1/2 tsp
Curry leaves/karivepillai
2 sprigs
Salt
1.5 tsp
Oil
2 tbs
Coriander leaves(finely chopped)
2 tbs
   

 To roast and powder



Black pepper/milagu
1.5 tsp
Cumin seeds/jeeragam
1 tsp
Fennel seeds/sombu
1 tsp

   

 Method 
  • Wash and clean the chicken and cut into bite size pieces.To the chicken add turmeric powder and a pinch of salt,mix it well and keep it aside.
  • Heat a pan and to this add the cumin seeds,fennel seeds and black pepper.Dry roast it until a nice aroma comes out.Grind it to a coarse powder in a mortar and pestle,after cooling.Set it aside.
  • Heat a pressure cooker on a stove top and add  oil,add in the chopped onion and curry leaves,saute it with a pinch of  salt until translucent.Add in the ginger &garlic paste and fry it for a minute or until raw smell disappears.Add in the chopped tomato and mix it well.Cook it until mushy.
  • Add in the marinated chicken and give it a mix till it changes the color. Now add in the ground powder,red chilly powder,salt and mix it well.
  • Add around 4-.5 cups of water and add in some chopped coriander leaves.Cover the lid and pressure cook it for 4-5 whistles in a medium flame.After the pressure subsides,remove the lid and boil it for a minute and add some more chopped coriander leaves.
  • Serve it warm with hot.





  • The spices given is for a medium spice level.Alter it according to personal preference.
  • Instead of red chilly powder,dried red chilly can be added along with the whole spices while roasting.


Enjoy.......................................



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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

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