Veg puffs aka Baked Samosas

Hosting a tea party? Ran out of options for hot breakfast? Craving for a samosa but want to stay out of deep frying? Well here is the answer for all.If you make it once, will never stop making it. This snack is extremely popular with my family and friends. 

Ingredients: (makes 9 puffs)

Pepperidge farm Puff Pastry Sheets (from the frozen dessert section of a grocery store) – The box has 2 sheets,1 sheet makes 9 puffs

For the stuffing:

Oil – 2 tsp
Cumin: 1tsp
Garlic-4 cloves, finely chopped or crushed
Garam masala: 1tsp
Onions – 1/4 small, finely chopped
Potato – 1 boiled Russet potato. Mash it lightly or chop roughly.
Salt – to taste
Peas– 1/4 cup
Turmeric powder – 1/8 tsp
Thai Green Chili – 2, finely chopped

Method:

1. Take one sheet out of Puff Pastry box and thaw at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.

Stuffed puffs before baking

3. For the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add cumin, garlic, green chillies. Sauté for half a minute.
5. Add Onions and sauté till they turn translucent.
6. Add in turmeric, Potatoes and salt. Mix well, cover and cook for 2-3 minutes till the Potatoes are cooked. Add peas.
7. Finally add Garam Masala.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square. You should get 9 squares from 1 sheet.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil or parchment paper.
14. Place in the pre-heated oven at 400 degrees F for 7 minutes.
15. Take the puffs out of the oven, flip and again pace in the oven for 8 minutes. This will ensure uniform cooking on both sides.
16. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.
17. Serve with cilantro chutney or ketchup.

The stuffing looks like this once done

Almond Chai masala cookies (eggless)

These cookies are loaded with goodness of almonds, made with whole wheat flour, dont need any electric whisk or mixer and the dough is super quick to make. What else can someone ask for? Here is a super easy cookie recipe which will become a family favorite once you make it! 

Ingredients:

1 cup whole wheat flour
1/2 cup sugar
1/4 teaspoon baking powder

1/4 teaspoon salt
1/4 cup chopped/sliced almonds
1/2 teaspoon elaichi (green cardamom) 

1/2 teaspoon chai masala
1/2 cup unsalted butter (4oz stick)
few tablespoons of milk to make a smooth dough

Method

Pre heat the oven to 360 degree F.
Whisk these together: flour, salt, sugar, almonds, chai masala and cardamom powder.
Add soft butter and milk to dry ingredients to make a soft dough. 
Divide the dough into about ~20 parts and make them into balls.
Press a slice of almond into each ball in the center.
Place the dough balls on an ungreased cookie sheet about inch a part.
Bake the cookies for about 18 minutes or until cookies are lightly gold brown.
Cool cookies on a wire rack.

Skill for a lifetime!

According to a public health research, people who frequently cook meals at home eat healthier and consume fewer calories, less sugar, less fat than those who cook less. Still, cooking is a skill which is rapidly becoming extinct. Most of the nights, the burners and ovens are untouched in many households. As per studies, more than 40% of Americans don't cook at home. Food poisoning affects 1 in 6 Americans every year. More than two-thirds of Americans are considered obese.

Last week while coming back from swimming class, Aarav asked: "Mumma why the sign says Swimming is a life skill". "Because it can save your life" I replied. That made me thinking what are the other skills which I can train him for. While cooking may not be a life skill it certainly leads to a healthier life. I could never learn swimming so made sure Aarav gets the lessons and can swim well. However cooking is something I already know, then why should I not pass it on to him?  It is very natural for a child to inherit their parent's skill. My mom cooked well so I can cook too. It comes naturally to me and is my stress buster. There is nothing like a freshly cooked homemade meal enjoyed with family. It's nutritious, saves money, increases family time, gives a control to what goes in your food.

I can't bear the thought of Aarav leaving home for college/job and craving home made food. I want him to have his comfort food anywhere, everywhere. On his birthday, signing off with this thought and hoping that home cooking is not dead in next generation!

Easy Marinara sauce

I am yet to meet a kid who doesn't like pasta. Pasta/ Spaghetti in red sauce is a great hit in my home. Found this easy tomato marinara sauce recipe as I usually avoid store brought sauces. Since most of the kids don't like to 'see' any veggies in pasta, this is a great way to sneak in fresh tomatoes, garlic and basil in food!

Ingredients:
(makes sauce for 6 servings of pasta)

6 tomatoes cut in chunks (preferably tomatoes on the vine)
6 garlic cloves- roughly chopped
handful of fresh basil leaves (use the dried basil if fresh not available)
dried oregano - 2 tsp
crushed black pepper
salt to taste
Olive oil - 2 tbsp
1 jalapeno (optional)

Sauce before blending

Method:

Mini Farfalle with marinara sauce

1. In a large pan, heat olive oil over medium heat for a minute.
2. Add garlic and saute for few seconds.
3. Add tomatoes, oregano, salt and mix it up.
4. Cover and cook for 10 minutes, this will help the tomatoes to sweat and cook quickly.
5. Uncover and keep stirring till all tomatoes break down and release all the juice (should take about 20 minutes).
6. Add basil and pepper and turn off the heat.
7. Let the sauce cool and puree in a blender (give quick 2-3 pulses, we need a coarse mixture-not a paste).
8. The delicious Marinara sauce is ready and can be enjoyed in any type of pasta!

Sweat it out..;-)

Do you Live to eat and not eat to live?
Well join the club. The last thing a foodie needs is Calorie count of every meal. We just love to eat and there should be no problem with that.

Until comes the time to draw your blood and know your 'numbers'. Blood sugar, BMI, good cholesterol, bad cholesterol, thyroid and what not.

Its very important to keep these critical numbers in check and the best way is to do it naturally.

It is not as difficult to get all your numbers right as it sounds.

Follow few ground rules-eat fresh, eat everything in moderation and burn out that food.

I have collected my favorite routines here to sweat it out.
Do these thrice a week (well at least one of these) and you will be able to enjoy more guilt free meals.

Latin Dance Fitness, Beginners 1https://www.youtube.com/watch?v=qa2IWYs3ags

Jillian Michaels 30 Day Shred: Level 1-https://www.youtube.com/watch?v=1Pc-NizMgg8

Have also combined a list of few metabolism movers to keep those calories burning :)

• Broccoli, 
• Green tea, 
• Citrus fruits, 
• Almonds, 
• Curry powder, 
• hot peppers, 
• spinach 
• and last but not the least-water.

More great tips to follow in upcoming posts. Stay tuned!

Easy Churma recipe

Churma is a delicacy served with Dal-Bati. There are various versions of churma- churma laddoos, deep fried crumbly churma, etc.
My version is healthier (read less ghee :D), and a very easy recipe. Get all the right ingredients in right quantities, mix them and you are done.

Ingredients:
(for 6 people)

6 batis
Sugar: 1 cup or to taste
2 tsp Mishri: crushed coarsely
4 elaichi: crushed coarsely
Kesar: few strands
2 tsp Gulab jal
1tbsp raisins
1/4 cup broken unsalted cashews
1/4 cup unsalted pistachios
1 tsp black pepper: crushed coarsely

Method:

1. Make batis with this recipe without adding salt.
2. Once the batis are cool enough to handle, crumble them with hands and crush in food processor.
3. Mix rest of the ingredients and you are done!
4. Churma tastes great by itself . Also tastes great mixed with dal, try it to believe it :)

Bati recipe

Marwari food is incomplete without dal bati churma. Crispy hot batis drowned in melted ghee along with spicy dal, chutney, bharta with sweet churma is a party in mouth!
Recipes of each of the above will be given in separate posts.

After lots of hits and misses, have come up with the following recipe which always makes perfect batis. An ideal bati should have golden crispy crust and crumbly inside.

Ingredients for 6 batis-
(Please double the quantities for more batis)

1 cup wheat flour
1/2 cup sooji (the coarser the better)
1 tbsp yogurt
salt to taste
lukewarm water-about 1 cup
2 tbsp melted ghee( for dough)
1 cup melted ghee ( for dipping batis)

Method:

1. Mix all the ingredients except for water and knead till the mixture looks like crumbled bread.
2. Slowly add lukewarm water and make a dough. Please note that the dough should not be hard else it would make very hard and dense batis. (The dough should be harder than chapati dough but softer than poori dough)
3. Cover the dough and let it sit for half an hour.
4. Heat oven at 400F.
5. Make 6-7 balls, taper them a little at the center and heat in oven for 15 minutes.
6. After 15 minutes, flip them over and heat again for 15 minutes. While batis are heating, warm one cup ghee in a bowl.
7. Take the batis out from the oven. The color should be golden brown from both sides and should have cracks all over which means the heat has penetrated inside.
8. Immediately transfer the batis in melted ghee.
9. Enjoy with dal, chutney, bharta and churma.