Monthly Archives: June 2017

Apple tarts!

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A quick and pure vegetarian tarts especially for my friends who crib on my recipes mostly being non-vegetarian.

Ingredients for 6 small tarts :

Short crust pastry – 250grams of all purpose flour, 100 grams of butter, sugar 2 tsp and salt to taste.

Filling – 3 apples, brown sugar 2/3tabsp, cinnamon powder 2tsp, salt to taste, juice of 1/4 lemon and 2tabsp honey. Icing sugar 1tabspoon.

Method:

Short crust pastry – In a mixing bowl take some flour add salt and sugar. Now add chilled cubes of butter. Rub the maida/flour to the butter till it comes to a sandy texture. Then drizzle some water and knead it into a tight dough. Refrigerate it for an hour. Divide the dough into 6 equal parts, roll it and place it in the tart dishes pressing it firmly. Poke the pastry with fork and bake it for 15 mins in 200 deg in a pre heated oven.

Filling :

While the pastrys are baking, prepare the filling… Option 1 chop the apples, add sugar,cinnamon, honey and salt. Toss it in a pan till it soften and then fill it in the tart shells. And Option 2 thinly slice the apples horizontally‚Äč, the cut into half making it into a semicircular shape. Place each slice overlapping making it a long row of around 12/18 inches. Now drizzle little cinnamon and sugar over it. Now fold the apple in circular motion making it look like a rose and carefully place it on the tart shells. Drizzle some more sugar, cinnamon, salt and honey. Bake it for 15mins. 

After cooled drizzle some icing sugar.

N.

Palak Paneer Paratha

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Palak and paneer is a powerful combination of healthy nutrients. Rich in vitamins, minerals and proteins. But when it comes to make the kids eat it in a curry form, they and at time the adults become Jim Carey and make weird faces. So, here’s my trick to make them eat this in the form of parathas. And they love it too!!! 

Ingredients:

Palak (spinach) puree 1 cup, grated paneer 200grams, ginger garlic paste 1tsp, sugar 2 tsp, coriander cumin seeds powder 1 tsp, turmeric 1/2 tsp, chat masala 1/2 tsp, salt to taste, flaxseeds powder 2tsp, whole wheat flour mixed with Soyabean flour 2/3 cups. Oil for basting the parathas.

Method:

In a big mixing bowl, take the palak puree, grated paneer, and all the above mentioned ingredients except the oil. Knead in a firm dough. Make small balls and roll them into small parathas. Roast them on iron griddle applying little oil. Roast till it becomes like golden and crisp. Enjoy the velvety rich parathas with ketchup or any pickle.

N.