Paneer Puffs

I used to eat a lot of these when I was younger. They were sold at almost every corner shop in India. These treats have a spicy paneer filling inside a shell of crispy puff pastry. Since it’s so easy to get puff pastry sheets in the US, I make them all the time. 😊

Now, I know paneer is dairy. I’d still like to mention that Pepperidge puff pastry sheets are vegan. So if you replace the paneer with tofu or a spicy veggie filling, or even some fake meat crumbles, these puffs will become vegan!

Crispy and delicious..

Servings: 6, Prep time: 25 minutes, Cooking time: 20 minutes

Ingredients

Paneer 8oz
Onion 1/2
Green chili 2-3
Garlic 3-4 cloves
Tomato 1 medium
Turmeric powder 1/4 tsp
Coriander powder 1/2 tsp
Garam masala 1/2 tsp
Kitchen king masala 1 tbsp
Pepperidge puff pastry 1 sheet
Canola oil 1 tbsp
Salt as needed
Flour for dusting

Instructions

Finely chop the onion, garlic, green chili and tomatoes.
Dice the paneer into small pieces. Remember these need to be small enough to fit in a pastry
In a pan, heat the oil. Then add onions and cook for 3-4 minutes till translucent
Add the garlic and sauté for 1-2 minutes, then add the chili and sauté for 1-2 minutes
Add the tomatoes and cook till the mixture releases oil along the sides.
Add in all the spices and cook for 1-2 minutes.
Mix in the paneer, then set aside to cool
While the filling cools, preheat your oven to 400 F.
Dust a surface with enough flour, then roll out the puff pastry sheet a gently.
Cut the sheet into 6 parts, add the filling on one side and seal the pastries by folding in half and crimping the edges
Refrigerate for 10 mins, then bake for 25-30 minutes or until crisp and golden!

Tips

Make sure your puff pastry is thawed before rolling it out. The thawing instructions are always on the package
If you like making puff pastry from scratch, you can do that! Make a batch and freeze it.
As mentioned before, the filling can be replaced with whatever you want! Just make sure the filling is dry and cool before adding to the pastry
These also freeze really well. You can double or triple the recipe and freeze them for a quick snack. Kids will love that!

I always get nostalgic when I eat these. I hope they will bring joy to you as well! As always, let me know in the comments if you tried these. 😬

Cream Cheese and Pear Tart

I haven’t been posting for a while now, since we were moving states. However, now that’s ere settled, I decided why not try making these tarts. This was my first baking project in the new house. Yes, we have finally graduated to renting homes! It’s a cute little house, with huge trees and flowering plants. For a first rental home, we couldn’t have found a better place. Anyway, back to the tarts…

I’m not a huge fan of cream cheese, since the taste and texture is similar to yogurt. However, I was able to eat at least one of these! This actually worked out well, since my husband loved them, and they didn’t last very long anyway. I just packed one tart for dessert with his lunch everyday. The tarts are also super easy to make, since I used frozen puff pastry for this. You can definitely make your own, but I think the frozen stuff works fine for most things. 😬

Servings: 6, Prep time: 15 minutes, Cooking time: 15-20 minutes

Ingredients

Whole Pears 2
Frozen puff pastry 1 sheet (I used Pepperidge)
Cream cheese 8 oz
White sugar 1/4 cup
Vanilla essence 1/4 tsp
Egg wash (optional)
Flour for dusting

Instructions

Defrost the puff pastry sheet for about 15 minutes
Cut the pears in half, remove the core and slice them along the length
Combine the cream cheese, vanilla and sugar in a bowl. Make sure the mixture in uniform and there are no lumps
Dust the platform surface with a little flour, then lightly roll the puff pastry till all the creases due to freezing and folding disappear
Cut the puff pastry sheet into 6 equal rectangles. Fold the edges of the pastry to create an edge.
Transfer the puff pastry rectangles on a baking sheet lined with parchment paper, then put it in the freezer for 10 minutes.
Add 1/6 of the cream cheese mixture the middle of the prepared puff pastry rectangles. Spread till the mixture reaches the edges.
Lay the sliced pears on top of the filling.
If using egg wash, brush the pastry edges with it at this point.
Bake in a 400 F (200 C) oven for 15-20 minutes until golden brown
Transfer on a wire rack to cool!

Tips

This recipe is really a technique post, since most fruits can be used here in the place of pears. Try it with apples, peaches, cherries or even mangoes!
I didn’t use egg wash, but it’ll give a nice brown color to the edges if you use it.
Store these in an air tight container in the fridge. They should last for 4-5 days

These were as heavenly as I imagined them to be. As s as first baking project, I couldn’t have chose a better dessert. You can also watch a video for this recipe on my Instagram. I hope you’ll try these out and as always, please let me know how it went in the comments!

Chocolate Almond Vegan Cookies

No picnic is complete without dessert, and we love to take these vegan chocolate almond cookies! I adapted the recipe from pick up limes. The original recipe can be found on this link: https://www.pickuplimes.com/recipe/almond-brownie-cookies-44. A lot of the quantities remain the same, but I used different methods and slightly different quantities for the wet ingredients.

The recipe is competent vegan and has a very strong chocolate flavor. Almonds provide a nice crunch to the cookies. The texture of the cookies is a cross between a cookie and a scone. Since these do not have eggs, the extra baking powder I added helps with the rise. It was completely by accident, but I prefer them this way. 😅

Servings: 8 cookies, Prep time: 40 minutes, Cooking time: 10-12 minutes

Ingredients

Ground flaxseeds 1 tbsp
Water 2 tbsp
Vegan chocolate 2.6 oz
Coconut oil (solid) 1 tbsp + 1 1/2 tsp
Brown sugar lightly packed 1/4 cup
Chopped almonds 2 tbsp plus more for garnish
Vanilla extract 1/2 tsp
Baking powder 1/2 tsp
Salt 1/4 tsp
All purpose flour 1/2 cup + 2 tbsp
Plant based milk (I used oat) 2-3 tsp

Instructions

Mix the ground flaxseeds with water in a small bowl and set aside for at least 10 minutes to gel
Finely chop the chocolate. Add the chocolate and coconut oil to a large microwave safe bowl, then melt in 10 second intervals. Stir between each interval so chocolate melts evenly
Add the brown sugar and mix well. Then add the vanilla and baking powder, and mix.
Add the gelled flaxseed, chopped almonds and salt and mix till well combined.
Mix in the all purpose flour. Add the milk 1 tsp at a time until the mixture holds together when squeezed in the palm. Rest the mixture for 15 minutes
Line a baking sheet with parchment paper. Use a cookie scoop to take the cookie mixture onto your hand and make a ball of it using your palms. Place on the baking sheet and press lightly. Press a few pieces of almond on the cookie surface for decoration.
Bake for 10-12 minutes in a 350 F preheated oven. Cool for a few minutes on a wire rack, then enjoy!

Tips

Add the milk 1 tsp at a time so the mixture does not become too loose. If you add all the milk before, the cookies will not bake right since they will be too wet
Since the cookies are brown, it’s easy to over bake these. Check the cookies after 8 minutes, then every 2 minutes. This will ensure that they cook perfectly
It’s tempting to put the chocolate in the microwave for longer intervals. However, chocolate burns very fast and it can also seize due to the smallest amount of moisture. So make sure you only melt in with 10 second intervals and stir after each one.
Make sure to transfer the cookies to a wire rack for cooling. This will ensure air circulation around the bottom of the cookies.

The cookies stay good at room temperature for 3 days in an air tight container. If you need to store them for longer, it might be better to freeze the raw mixture. Portion and shape the cookies, then freeze in a single layer on a baking tray. I haven’t tried it yet, but I’m sure they will turn out fine if baked from frozen for 12-15 minutes. If you freeze them, let me know how they came out in the comments. I hope you try these and as always let me know how it went!😬

Rosemary and Olive Oil Focaccia

In keeping with the bread baking madness, I have conquered another kind: focaccia.

I followed this recipe for making the bread: https://www.gimmesomeoven.com/rosemary-focaccia-bread/. I used 1/4 cup more flour than asked for and substituted bread flour for all purpose. Keep in mind that breads made with bread flour absorb moisture slower and you will need to knead the dough for longer. Need to knead.. I like the sound of that, reflects the need to make bread perfectly.

I prefer a thin focaccia and so I rolled my dough out thinner. You can roll it as thick as you prefer!

This bread needs a very short second rise. Make sure that the dough is not over proofed. That will mess up the bread structure and the dough will collapse. I proofed it for 45 mins the first time around and 20 mins the second time. I would also recommend chopping up the rosemary leaves to make the spreading more uniform. I don’t like whole rosemary leaves in my mouth, but it’s a personal preference.

I used rosemary sparingly. Don’t do what I did, use plenty

Another tip is about poking holes in the dough. You want to be forceful enough to make sure the holes stay, but gentle enough that the surrounding dough does not deflate.

Using the right olive oil is also essential for focaccia. Since the bread has a lot of oil, it acquires that taste. If you use olive oil which doesn’t suit your taste, the bread will taste bad as well. I have also read about infusing the olive oil with garlic and herbs before adding it to the dough. I haven’t tried it personally, but I don’t see why it won’t work. Let me know if you try it and if it makes better bread!

The recipe calls for baking the bread for 20 mins. Mine was done in about 18. If you have a thicker dough, bake it for longer and cover the pan with foil about 20 mins in. This will ensure that the bread gets cooked, but doesn’t brown too much. Cover the bread with a damp towel while cooling for a softer crust!

One last tip is about the pan used for baking the bread. I used a sheet cake pan. This allowed my bread to have some support on the sides while rising and gave it a nice rectangular shape ( once I trimmed the sides)… However, any kind of pan with enough of an edge can be used.

So I hope you try baking a focaccia next time and let me know how it went!

Healthy Seedy Bread

I was just super busy last week and did not post anything. My partner moved to Austin for work and I was too busy feeling sorry for myself. So this is bonus post!!!

I baked over the weekend. I baked because I figured it was time to improve my bread skills. I was the worse bread maker till two years ago. Then I realized that I screwed up bread because I was scared of it. I realized that it’s just dough and I make doughs all the time! It’s all about the feel of the dough and the moisture content. So, I found a recipe for a healthy and seedy bread and made it! It turned out so well that I’ve decided to bake a bread a week till I’ve gotten over my fear of bread.

Here’s the recipe I used to make my loaf: https://www.ambitiouskitchen.com/best-homemade-healthy-sandwich-bread-recipe/

Now I want to make it clear that it’s not my recipe and I adapted it to my methods. I also added 1 tbsp flaxseed meal instead of the 2 tbsp mentioned in the recipe. It still turned out fine.

The trick to making good bread is the kneading and never using the amount of flour required at once. I started with 1 cup of bread flour and 3/4 cup of whole wheat flour. Then I turned the dough into a clean surface and used the remaining 1 cup bread flour for kneading. I also kneaded the dough for a good 10-15 mins. This helps to develop the gluten and in moisture absorption. If your dough does not feel sticky and comes together in a stretchy ball before you have used up the required flour, stop there. DO NOT add in the rest of the flour, it will make the bread dry.

Another trick is the find a warm corner to put the dough to rise. I heat my oven to the lowest setting, let it cool for 15 mins or so and then put my dough in. The rising time can vary depending on the location, temperature etc. So don’t be disheartened of the dough hasn’t doubled in 90 mins. Let it rest for longer if required.

I also substituted the egg wash with a milk wash since I hate wasting the leftover egg wash. Once the load is out of the baking tray, brush the top with butter or olive oil to make the crust soft. You can also cover the top with a damp towel to retain moisture and soften the crust.

Perfect airy and even structure. It’s all in the kneading!!

Make sure the bread is stored in an airtight container or zip lock bag. If it sits outside without cover for too long, the crust will become tough and the bread goes stale faster. So go on make bread! It’s one of the better things in life… As always, don’t forget to let me know how your loaf turned out!!

Baked Vegetables and Toasted Sourdough

We try to eat as healthy as possible, but weekends are cheat days. This weekend I made baked vegetables in white sauce. It’s a ‘continental’ cuisine recipe from India. I’ve never actually heard of a cuisine named ‘continental’ outside India though.

Anyway, this is an extremely popular dish and I’d been craving it for a while. I used this recipe with a few adjustments: https://m.recipes.timesofindia.com/recipes/baked-vegetables-in-white-sauce/rs52568191.cms

I used a cast iron skillet to make the sauté the vegetable and make the sauce so that I’d only need to clean one pan. A cast iron skillet is perfect since it works on the stove and in the oven! I also used low fat cheese and olive oil instead of butter…

The recipe I’ve given the link for does not say how to make the white sauce. It’s nothing more than a béchamel. I’ve included the recipe below:

Ingredients

3 tbsp olive oil
5 finely minced garlic cloves
2 tbsp all purpose flour
2 cups milk
1/4 cup shredded cheese
1 tsp mixes herbs
Salt and pepper according to taste

Instructions

Heat the olive oil in a cast iron skillet
Add the garlic and sauté till fragrant
Add the all purpose flour and mix
Add the milk a little at a time, whisking continuously. Make sure there are no lumps.
Heat the mixture on medium heat till it is thick.
Add salt, pepper, mixed herbs and cheese and mix till combined.

We ate toasted sourdough bread on the side. I love the citrusy and earthy taste of sourdough, but you can use any bread you want! Of course, this recipe can be eaten without any accompaniments as well… If there is one drawback this recipe has, it’s that it cannot be frozen. Since it is dairy based, it will most likely split. I like eating it, so I haven’t tried freezing it. If you do and it works, let me know!!!