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...............................



Bakeathon


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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...............................



Bakeathon


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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...............................



Bakeathon


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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.................................

Bakeathon


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