Potato Puff Pastry - Desi version

1 container Pepperidge Farm Puff Pastry sheets (2 sheets)
2 medium sized boiled, peeled and mashed potatoes
Ground or well cut Green chilis, Coriander
Baghar basics
Salt

1. In a pan, heat oil and after baghar (with hing - South Indian style!), saute ground chilis and coriander mixture for a minute or less.  Add turmeric powder.

2.  Add mashed potatoes and salt to taste.

3.  Let the mixture be on the stove for 4-5 minutes.  Mix often, especially if like I do, 1 tsp or less of oil is being used.

4.  Thaw puff pastry sheets for 30-40 minutes.  If you thaw more, the sheet gets mushy.  Thaw less and you break the sheet.  This is something you learn as you go.  :)

4.  Spread aloo bhaji in the center part of the pastry sheet and fold in the other two sides towards center.

5. Pre-heat oven to 400F.  On an aluminum foil in an oven tray, spray Pam or such non-sticking cooking oil. Place bhaji filled pastry sheets and...

6. Very important - Cut the pastry sheet to size you desire.  Once baked, there's no way you get decent looking pieces.

 

 

 

Any type of ketchup or chutney goes well with this pastry.  Or just as it is.

 

Variations -> Add ground mint leaves along with green chilis and coriander.  Or, potato bhaji can be replaced with tomato, mint mixture.  Mixed vegetables (peas, potato, green beans, tomato, sweet corn) is another option.

 

 

Frittata with Sun-dried Tomatoes

A few sun-dried tomato pieces, either dry or in oil
Olive oil
1 small onion
1 tsp Italian herbs (any or all of thyme, basil, oregano)
4 eggs
1/2 cup grated Parmesan cheese
Salt & pepper

1. Mince sun-dried tomato pieces. 

2. Heat oil and stir fry onion until golden brown.  Add sun-dried tomatoes, herbs and stir for another minute.  Season with salt and pepper.

3.  Break eggs in a bowl, beat lightly with a fork.  Mix in the above ingredients along with Parmesan cheese.

4.  In a pan, when oil is sizzling, pour in the egg mixture.  Lower the heat and cook for 4-5 minutes.  When the frittata is puffed and golden brown underneath, carefully flip over and brown the other side.

Frittata has to be served hot.

 

Broccoli and Cauliflower Gratin

1 small cauliflower
1 small head broccoli
1/2 cup plain yogurt
1/2 cup grated cheddar cheese
1/2 tsp ground mustard
Breadcrumbs, salt & pepper

1. Cook cauliflower and broccoli pieces in boiling water for 5 mins.  I use Stream Fresh pouch (no preservatives, no additives) and steam for 3 mins.

2. Mix together - yogurt, cheddar cheese, mustard powder, salt & pepper in a bowl.  Spoon over broccoli and cauliflower.

3. Pre-heat your toaster or oven to moderately hot.  Sprinkle bread crumbs over the top of vegetables.  Bake until golden brown.  Best when hot.

 

Paneer Butter Masala without too much butter

Paneer Butter Masala without too much butter

I use red pepper for gravy. Yellow and Orange can be used but red gives better color to fool the kids. With very little oil cook chopped red pepper(1 0r 2) and onion(1/2) in a pan. Let it cool down and grind it. In a pan, cook the paste with 1/2 cup milk or cream(for kids). Add paneer cubes. Add very little turmeric, coriander powder and cumin powder(Optional). Let the whole thing boil till it thickens as per desired consistency. Add kasuri methi when its almost done.

My kids love it. Yash always cleans his bowl like this.