Bread and apple से बनायें एक नए तरीके की स्वीट डिश / Bread Apple Pie Pockets

 

To view this video in English, check the video below

Quick apple Pie pockets for those sweet cravings! Make your choice between fried and baked pockets. Crisp and crunchy pockets with warm spiced apple filling No need to knead!

Ingredients: For 9 Fried/ 12 baked Apple pie pockets

Apples 2 large,

Lemon Juice (2 tsp)

Cinnamon Powder (3 tsp)

Nutmeg Powder (1 1/2 tsp)

Cloves (3)

Butter (2 tbsp)

Sugar (7tbsp or as desired)

White bread slices (9 for fried version)(12 for baked version)

Oil for frying

Water (as required)

METHOD: For fried version

1. Wash, peel, and chop the apples into small cubes. Toss apple cubes with 2 tsp lemon juice.

2. Set a pan to heat at medium.

3. Transfer apple cubes, butter, cinnamon powder, brown sugar, cloves, nutmeg powder. Mix everything.

4. Allow apples to cook till tender (about 10 minutes).

5. Transfer the apple mix to another bowl and cool down.

6. Trim away crusts of the bread slices.

7. Using a rolling pin, flatten each bread slice. Cut each slice into 2 pparts, one slightly larger than the other. 8. Transfer a portion of the cooled down apple mix on to the smaller piece of slice. remember to remove the whole cloves. 9. Apply little water on the edges of the cut slices. 10. Cover the smaller piece with the larger piece, and seal from all sides by pressing firmly but gently. 11. Trim away the extra edges.Apple pie ready to be fried. 12. Prepare all pockets as stated above. 13. Heat oil at medium. 14. Once oil is ready, reduce heat to between low and medium. 15. Drop in the pockets in the hot oil, and fry till both sides are golden. Enjoy hot apple pie pockets, with a crunchy crisp crust filled with a warm syrupy spiced apple filling.

 

FOR BAKED VERSION: 1. Pre-heat oven at 450 deg F, or 232 deg C 2. Prepare a baking tray by covering with aluminium foil. 3. Trim, flatten and cut bread slices as for the fried version. 4. Prepare the filling same way as earlier,(do not add cloves) but DO NOT COOK IT. 5. Prepare apple pie pockets exactly as earlier. 6. Mark slits so that the pockets do not burst in the oven. 7. Spray the foil on baking tray with a non-stick spray and transfer the apple pie pockets. 8. Set the tray in the oven and bake for 10 minutes. 9. Brush the pockets with little butter for some glaze. 10. Bake further till the pockets become golden. ( I baked for a total of 18 minutes, but each oven is different. Keep a constant watch after 10 minutes)

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36 layered Masala Paratha

To view this video in English, check out the link

Ingredients:
Whole Wheat Flour (11/2 cup + some for rolling and dusting)
Water + milk ( 200 ml, warm)
Oil ( 1 tbsp)
Salt(½ tsp)
Sugar(1tsp)
Desi Ghee or any oil of your choice( as required)

Method:
1.Using water+ milk mixture, knead a soft dough with whole wheat flour, sugar, salt and oil.
2. Refrigerate the dough for atleast 30 minutes.
3. After 30 minutes, give a quick final knead to the dough and divide it in 5 equal sized balls.
4. Using dry flour, roll a ball into a big disc, say 10 inches diameter.
5. Apply a generous helping of desi ghee on this disc.
6. Using a knife or pizza cutter, make 5 vertical and 5 horizontal cuts on the disc.
7. Sprinkle dry wheat flour onto this disc.
8. The whole disc is now divided into smaller pieces.
9. Start piling these small pieces one on top of the other, with the smallest as the topmost and the largest one as the bottom most.
10. You will now have a big pile of pieces.
11.Press it firmly with your palm.
12.Toss this big pile into the dry wheat flour and roll it into a disc, say 7 inches in diameter.
13. Cook this on a hot griddle(medium heat), on both sides.
14. Apply desi ghee on both sides and press lightly to make a crisp lachchha paratha.
15.Once off the griddle, crush it very gently between your palms to separate the layers.
Your crisp, crumbly, soft parat paratha is ready. Enjoy it with any curry, veggie, lentil or raita of your choice, or with a cup of tea/coffee.

 

Instant Bedmi Poori/Urad dal kachori/ बेडमी पूरी/ उड़द दाल कचौड़ी / एक बार बनायें और कई महीनों तक तल कर खायें

Ingredients:
Whole Wheat Flour (1 1/3 cup)
Skinless Urad Dal (¼ cup)
Spinach leaves (2 cups)
Water (2 tbsp+ 5 tbsp) (or as required)
Oil (2 tbsp + for frying)
Salt ( ½ tsp or as per taste)
Red Chili Powder ( ½ tsp)
Coriander Powder( 2 tsp)
Asafoetida (hing) ( ¼ tsp)
Dry Ginger Powder (sounth) (1/4 tsp)
Turmeric powder (1/3 tsp)
Fennel Seeds (1 tsp, pounded)
Method:
1. Soak urad dal in 2 cups of water for 8 hours. Drain the excess water and blend to a paste, neither very fine, nor very coarse. Use minimum water for blending. I used 2 tbsp of water for blending.
2. Chop fine the spinach leaves.
3. Mix together flour, salt, all spices, 1 tbsp oil, urad dal paste, and chopped spinach. Leave undisturbed for 2 minutes.
4. Knead to a hard but pliable dough. Use minimum water. I used 5 tbsp water.
5. Smear the ball of dough with little oil, and store in the refrigerator for 30 minutes.
6. Give the dough a light final knead, and divide in 11 portions.
7. Apply some oil on the palms and roll each portion of dough to a smooth ball with no cracks.
8. Set the pan of oil to heat at high.
9. Roll out a few pooris (each 4 to 5 inch diameter) before beginning to fry.
(Note: Roll this poori thicker than you would roll a wheat flour poori. Keeping a diameter of 4.5 in ensures just that!)
10. Check the oil if heated properly. Any piece of dough dropped in the hot oil should rise to the surface instantly and should float.
11. Fry pooris one by one, making sure you fry on both sides.
Enjoy hot with a curry, raita or just a cup of hot tea!

Note: If you are rolling a large number of pooris, with the intention of frying them after a little while, cover them with a cling wrap or a damp kitchen towel, to prevent them from drying.
How to freeze bedmi poori:
Place rolled out discs of dough between sheets of parchment paper. Put them in a ziploc bag (freezer safe) and suck out all air from the ziploc using a drinking straw. This would prevent ice-formation on the discs. Place the ziploc flat in the freezer.
The parchment paper can be re-used any number of times, till it tears apart.
Before frying the frozen pooris, remove the frozen discs from the parchment paper. If the discs are sticking to the paper, then defrost for 10-20 seconds in the microwave, just enough so that you can remove them from the parchment paper without breaking.
Frozen items that have to be fried are never thawed because that introduces water in the hot oil, which can cause oil to splutter. This is true for all frozen items, bedmi poori included. If you thaw it on the kitchen shelf, then do it for little time only. Do not bring them to room temperature. Also, just like any other frozen item, any thawed/defrosted discs should not be re-frozen. Therefore, defrost only the count that you need.

 

Spicy Masala Maggi with cheese/ चीज़ वाली झटपट चटपटी मसाला मैगी

Ingredients:

Maggi noodles cake with masala packet (1)

Water (225 ml)

Butter (1tsp)

Minced garlic (1 tsp)

Chopped Onions ( 2 tbsp)

Chopped green pepper/capsicum (2 tbsp)

Chopped carrots (2 tbsp)

Green peas (2 tbsp)

Grated processed cheese ( 3-4 tbsp/as per choice)

 

Method:

  1. Set a pan to heat at medium.
  2. Add 1 tsp butter. Allow to melt.
  3. Add garlic. Saute. Add onions and saute for a minute.
  4. Add capsicum and carrots, and saute for a minute.
  5. Add green peas and saute.
  6. Add water. Transfer contents of masala packet. Mix. Add 2 tbsp cheese and mix.
  7. Cover with a lid and let boil.
  8. Add maggi noodles cake broken in to smaller pieces.
  9. Cover and cook for 2 minutes.
  10. Cook uncovered for 2 minutes.
  11. Add salt and chilli flakes as required.
  12. Switch off heat and allow to rest for a minute.
  13. Serve hot garnished with grated cheese.

 

Flaky Multilayered Lachha Pheni Paratha

Ingredients: (for 3 parathas)
Whole wheat flour (1/2 cup/ 80 g) + 1 1/2 tbsp
All purpose flour (1 cup/ 120 g)
Salt (1 tsp)
Sugar (2 tsp)
Lukewarm water (as required)
Desi Ghee (3 tbsp) + for frying
Oil (as required)

Method:
1. Mix together whole wheat flour, all purpose flour, salt and sugar.
2. Knead a dough, not very soft and not very hard either.
3. Refrigerate the dough in air-tight container for 30 minutes.
4. Knead again and divide the dough in 3 equal sized balls. Make a paste of 3 tbsp whole wheat flour and 1 1/2 tbsp desi ghee.
5. On a flat, clean, scratch proof surface, roll out a ball of dough (first with hands, and then with rolling pin), in to a big thin sheet.
6. Smear 1/3 of the paste on to the sheet.
7. Using a knife or a pizza cutter, cut the sheet along the length in to very thin strips.
8. Roll the strips one over the other, with the help of a spatula.
9. Now roll this long log of strips into a loosely packed ball (the way traditional lachha paratha is rolled)
10. Roll out this ball into a thick disc.
11. Transfer this disc on to a hot tawa, cook from both sides and fry in desi ghee.
Enjoy pheni/sevaiyan lachha paratha with spiced yogurt, or curry of your choice, or just by itself with a cup of tea/coffee!

 

Pistachio almond banana kulfi/ Put together in 5 minutes

 

 Pistachio Almond Banana Kulfi

Ingredients:

Ripe banana (1)

Milk (1 cup/200 ml)

Milk Powder (1 cup/50 gm)

Condensed Milk (4 oz/ 115 gm)

Few almonds and pistachios

Method:

  1. Peel and slice banana.
  2. Cover with cling wrap/foil and freeze for 2 hours.
  3. Blend frozen banana slices with a tbsp of milk.
  4. Add rest of milk and blend till no lumps are left.
  5. Add alomonds, milk powder and condensed milk. Blend.
  6. Sprinkle few crushed pistachios at the bottom of moulds in which kulfi is being set.
  7. Transfer kulfi mix in moulds. Sprinkle few pistachios on top.
  8. Cover with a cling wrap/foil. Freeze for 8-10 hours or until set well.

De-mould kulfi. Enjoy!!

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Malai Kulfi (Ultra quick recipe)

Ingredients

Milk (1/2 cup)

Milk Powder (1/2 cup)

Cardamom Powder (1 tsp)

Condensed Milk (7 oz/200 gm)

Heavy whipping Cream/ Fresh Cream (1/2 pint, approximately 250 ml)

Assorted dry fruits (chopped)

Method:

  1. In a bowl, mix together milk and milk powder.
  2. Add cardamom powder, condensed milk and whipping cream.
  3. Mix well.
  4. Add assorted nuts. Save a few for garnishing.
  5. Transfer a few chopped nuts at the bottom of moulds in which kulfi is being set.
  6. Transfer kulfi mix. (Do not fill to the top)
  7. Freeze for 8-10 hours or until set well.

De-mould kulfi and enjoy!!

*Add more condensed milk for extra sweetness.

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