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HAPPY NEW YEAR 2017 !

Last couple of year’s blog has taken a back seat because of my family priorities. Heartfelt thanks to all those who messaged/emailed me during my absence, truly appreciate your love & Support in every way.  Looking forward to do more posts going forward.  See you all soon with lots of refreshing posts in the blog.  I wish everyone a Wonderful, healthy and amazing year ahead, “HAPPY NEW YEAR 2017". This is my last post for 2016 and I am sharing some of my Christmas and New Year packages I did for my family and friends.  Thanks y'all for stopping by.  C'ya.

















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CHRISTMAS FRUIT CAKE 2016


Counting down the days to Christmas and New Year is just around the corner, I Love everything about the winter.  It’s very festive everywhere, the Christmas lights, Holiday parties, School holidays, Lots and lots of baking, Gifting, family gathering, Curling up on the couch with warm Blanket sipping hot cocoa, Spiced Lattes....Mmmmm :)  Its wonderful time of the year.  My Oven is so busy for last 20 days.  I love making Fruit cake every year and gift them to my friends and family(which is very much famous among my friends and family).  Fruit cake is tedious and expensive one to make which needs lots of planning.  The fruits are soaked 6 months before, then they are baked and basted with Liquor for few days/weeks. The more they age the tastier it is.  Below is my Rich and Moist Fruit cake which I made this year.   

I am yet to post my last year Christmas fruit cake pictures, decor and Table setting.. will update them later... Check out my previous fruit cake/ Christmas posts here

RICH RUM FRUIT CAKE !

DUNDEE CAKE !














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VEGETABLE ROLLS / VEGETABLE CIGARS !


Vegetable Cigars/Rolls 

Yields : 18 rolls



Ingredients :

Fillo/ Phyllo pastry sheets - 18 sheets (Thawed)
Potato - 2 medium sized (Boiled and cut to small cubes)
Beans - 1/2 cup very finely chopped
Carrot - 1/2 cup Grated
Green peas - 1/2 cup 
Onion - 1 very finely chopped
Garlic - 2 
Ginger - 1/2 inch 
Green chilli - 1 
Garam masala - 1 tsp
Chilli powder - 1 tsp
Tomato sauce - 1/2 tbsp
Lemon juice - from 1/2 lemon
Coriander - 3 tbsp finely chopped
Kosher salt - 1 1/2 tsp
Oil - 1/2 tbsp 

Brushing :

Butter - 1 tbsp
Oil - 1 tbsp

Melt the butter and mix with the oil. Keep it aside in a small bowl.






Stuffing :

1.Heat oil in a pan add finely chopped onion saute till they are slightly brown, now add Ginger+garlic+Green paste. 
2.Once raw aroma disappears add finely chopped beans for few minutes until  it is cooked 3/4th. Now add grated carrot, green peas.  Saute for few minutes until they are half cooked. (Do not overcook the vegetables)
3.Add all the spice powders, ketchup, boiled potatoes and salt.  Toss until everything is blended well. 
4.Squeeze juice of half lemon.  Finish it with chopped cilantro.  Let the stuffing cools completely.


Making Rolls :

1.Take a sheet and gently brush with
 the melted butter and oil mixture.  Place another sheet on top of the brushed sheet, again brush with the butter and oil mixture, similarly do it with one more sheet and brush with butter mixture. (Totally 3 sheets - > 1 sheet - Brush with butter mixture - 1 sheet - brush with butter mixture - 1 sheet - butter and oil mixture) Use pastry brush for brushing, do not over brush with butter mixture it makes the sheet soggy. Do it gently and slightly. 


2.Using a knife cut the sheet to 3 equal columns as shown in the picture.
3.Take a tbsp of masala stuffing keep it in one edge and start rolling.
4.Once you roll 1/4 way through tuck in the sides as shown in the picture and roll till the end gently.

5.Similarly make all the rolls and keep it in the baking tray facing seam side down (Keep it closed using damp kitchen towel)
6.Once all the sheets are filled and rolled.
7.Brush the rolls slightly with the remaining butter mixture on top of the rolls and sprinkle sesame seeds.
8.Bake it in the 375F preheated oven for 25 - 30 minutes until they are nice golden brown in color.

9.Serve with Ketchup and Green chilli sauce.



Note :

1. Always Keep the Fillo/Phyllo pastry sheets closed with damp kitchen towel to avoid drying.
2. For variation you can add finely chopped soya chunks, boiled corn, baby corn, mushrooms etc.







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