Remove the pastry sheets from the freezer and allow to thaw as per the instructions on the packet.
Heat a little oil in a Kadai/ wok. Add the finely chopped onions and fry till golden brown.
Add the ginger garlic paste and fry till the raw smell goes.
Add the tomatoes and cook until soft.
Add the green chilies and all the powders, including salt.
Add the kheema and fry for some time.
Cook on medium flame, stirring occasionally until the kheema is done.
Add the finely chopped coriander leaves and fry for a few seconds.
Remove from fire and keep it aside.
Preheat the oven at 350 degrees Fahrenheit or 180 degrees Celsius.
Unfold the pastry sheet and lay it flat on a baking tray with parchment paper. Pastry sheet has 3 folds. Fill with the Kheema mixture in the middle. Leave an inch gap at the top and bottom. Cut the sides of the pastry sheet 1 inch shorter on both sides.
Now cut 1 inch sections from the center out. To start braiding, Criss-cross the cuts from the sides over the filling.
Apply butter or you can even do an egg wash.
Add some sesame seeds on top.
Allow it to bake for half an hour. Half way through cooking, brush some more butter on top.
Remove from oven and leave aside for 5 mins.
Cut them and enjoy these crispy, spicy and braided chicken puffs when it’s hot.
Summer vacation is here, and my kids want to bake more. I remember we three sisters helping mom bake. Baking and cooking together is fun and a great way to bond. Just feel like I’m living those memories all over again. Try baking this simple recipe and make memories with your kids 🙂
All-purpose Flour/ Maida – 2 1/2 cups
Granulated sugar – 1 cup
Unsalted butter – 1/2 cup
Eggs – 2
Salt – 1/2 tsp
Baking Soda – 1 tsp
Baking powder – 1 tsp
Whole milk – 1 cup
Vanilla essence – 1 tsp
Mini unsweetened chocolate chips – 1 cup
Keep all ingredients ready with the above-mentioned measurements before you start baking.
Sieve flour, baking powder, baking soda, and salt thrice so that all are very well combined. Add chocolate chips, mix into the flour mixture and keep aside.
Eggs should be at room temperature. If refrigerated, keep them out for about an hour before baking.
Line the muffin tray with paper cake cups. If you don’t have them, grease the tray with butter and dust with maida so that the muffins come off easily once baked.
Melt butter and allow to cool.
Preheat oven at 375-degree Fahrenheit or 190 degrees Celsius.
Add cooled butter into a bowl, to that add in sugar, eggs, and vanilla essence
Mix it slowly with a whisk.
Now add 1/3rd flour and fold with a spatula. Then add 1/3 milk and fold in again.
Follow the same step until all the flour and milk are used up.
Pour this mixture into the paper cake cups and bake at 375 F or 190 C for about 20 -25 minutes. Time may vary for each oven.
Check if the muffin is baked with a toothpick. The muffin is done if it comes out clean.
Remove from the oven and place it on a wire rack and allow to cool.
Serve muffins for breakfast or have them as an evening snack.
It’s summertime in the US. Shakes are a perfect way to beat the heat! And what better than a chilled strawberry shake 😊, which my kids simply love. With fresh strawberries, scoops of strawberry ice cream, and a whole lot of love, it’s easy peasy and a classic treat!
Strawberry ice cream – 4 scoops
Milk – 1 cup
Fresh strawberries – 2 cups
Sugar – 2 tbsp (optional)
Blend the fresh strawberries and strawberry ice cream along with milk in a blender. You can add sugar if desired according to your taste. Make sure you use half the ingredients first. Blend it to make a smooth shake. Then use the other half of the ingredients and do the same.
Cinco De Mayo Or the 5th of May is a holiday to celebrate the victory of the Mexican’s Army over with the French at the Battle of Puebla on May 5, 1862. Mexicans celebrate this day with their traditional and authentic recipes.
I love Mexican food and trying new recipes just like mom. Here’s a recipe of my version of Lamb Tacos.
Hard Taco Shells – 8
Minced Lamb / Kheema – 500 gms
Finely chopped onion – 1 medium sized
Finely chopped tomato – 1 large
Ginger-Garlic paste – 1 tsp
Taco seasoning – 3 -4 tbsp
Taco Sauce – 1 cup
Lettuce chopped – 2 cups
Cherry tomatoes – 12 -15
Grated cheddar /mozzarella cheese – 1 cup
Oil – 2 tbsp
Salt as required
Heat 2 tbsp oil in a kadai / wok
Add finely chopped onions and fry till slightly brown
Add ginger-garlic paste and fry until golden brown
Now, add the finely chopped tomatoes and cook till soft
Add the kheema and fry well for 2 minutes
Add the taco seasoning about 3-4 tbsp and salt as required
Cook on medium flame until kheema is done
Meanwhile, pre-heat the oven at 350 degree Fahrenheit. Place the tacos on a baking tray and bake for about 5 minutes. This is done just to heat the tacos.
Add some kheema/ minced lamb mixture to the taco
Add some taco sauce, lettuce, tomatoes, and gated cheese. I also like to add some Mayo.
You can also add an array of toppings like avocado, sour cream, mustard sauce, jalapeño, guacamole, cilantro, olives and list goes on.
• Button Mushrooms – 500 grams
• Finely chopped Onions – ½ Cup
• Finely chopped Garlic – 9-1- large cloves
• Olive Oil – 3-4 tbsp
• Extra Virgin Chili Pepper Olive Oil – 1-2 tbsp (optional)
• Fresh Thyme – 1 tbsp
• Finely chopped Parsley – few springs
• Black Pepper Powder – 1 tsp
• Salt as required Method:
• Wash the mushrooms thoroughly, strain the water and immediately pat dry. This helps the mushroom from blackening. I like to remove the stems completely. You can just trim them.
• Heat 3-4 tbsp of olive oil in a pan.
• Add finely chopped onions and saute for a minute.
• Add the finely chopped garlic and saute for another minute.
• Now add the mushrooms and fry well until they are lightly roasted.
• Once they are lightly roasted, add salt and black pepper powder.
• Continue to cook them until they are done on low flame for about 10 minutes uncovered.
• About 5 minutes into cooking, add the fresh thyme and finely chopped parsley. You can add more and any herbs you like.
• Lastly, add in extra virgin chili pepper olive oil depending on your spice level and mix.
• Serve hot with some Alfredo pasta and a piece of chicken or with some rice and fish or any other combinations you may like.