Never thought that i will get such a overwhelming response from my family as well as my on-line friends for this experiment of mine. My husband just loved it and advised me to keep it as a snack item in our next get together or whenever we are expecting some guests.
Chef at Large (one of the Facebook foodie groups https://www.facebook.com/groups/chefatlarge) gave me around 300 likes on this post and near-about 100 people asking for the recipe. Sorry guys, for delaying it a little. But here I am with the recipe of these Vol-au-vents.
Saw these Vol-au-vents in one of the bakery shops in Gurgaon and that was the seed sown in my mind to try it out. Google-d about it and used my little bit of knowledge to try hands on it. Baked them and kept them the previous day and prepared the filling on Sunday morning to make it a part of my family breakfast :)
Puff Pastry Dough Recipe
300 gm unsalted butter (chilled)
1tsp baking Powder
½ cup cold water
2 cups Maida
2tbsp Melted Butter
Sieve the maida, baking powder and salt together.
Add chilled butter into it and mix it well
Put in cold water slowly and mix it with a fork
Turn the dough out on a floured surface and smear it well with your hand.
Wrap it in a clean wrap and freeze for 20 mins.
Take it out and roll it in a rectangular shape.
Now we start folding the dough – i.e. we fold one third of the rectangle to the top and the other one third in a manner that they touch each other. Now we put the fold by left end to touch the right end of the dough making it like a folded square.
We now repeat the entire process by rolling it again and then folding it to give a square.
Clean-wrap it again and freeze again for 20 mins.
The dough for the patty is now ready.
Roll out the Puff Pastry dough on a clean surface.
Using a Circle shaped cutter, we cut out 16 round circles from the dough.
We leave 2 of these circles as it is and the rest we cut out with a smaller cutter to give us rings. Now we get 2 intact circles and 14 rings.
We make holes on the intact circles using a folk (like we do to make matthi)
To arrange the vol au vent, we put all these on a surface and brush them with egg yolk or butter. Now we start the arrangement by putting the 2 intact circles on above the other and then the 14 rings on top of them (one by one).
Bake these at 190-200 degree Celsius for 25-30 minutes till they turn golden and crisp.
1 onion (finely chopped)
1 Capsicum (finely chopped)
½ cup American Corn (Boiled)
2Tbsp Grated Cheese
Salt to taste
½ tsp Black Pepper
1 tsp Oregano
½ tsp Chilli flakes
½ tsp Mustard Powder
1tsp Tomato Ketchup
Heat butter in a non stick pan, add Onion and sauté till transparent
Add maida and roast till the color changes.
Pour in the milk and mix well continuously to avoid getting lumps
Add salt, pepper, mustard powder, oregano and chilli flakes
Also add capsicum and corn to the filling.
Cook for 3-4 minutes and put the grated cheese and tomato ketchup.
Let it cool a bit before you fill it in the Vol-au-vents.
Arranging the Vol-au-vents:
Put the filling in the vol-au-vents
Grate some cheese on them and sprinkle some chilli flakes
Bake them for 5-7minutes in OTG at 200 degree Celsius.
Serve hot with a drop of tomato ketchup on the top.
Wanted to bake something in my OTG for dinner. Thought of making a Veg Lasange or Veg Gratin but then it struck my mind to try out something new by baking a pasta!
2 cups Penne (Boiled)
2 Onions (Chopped)
2 tomatoes (chopped)
1 green Capsicum (Chopped)
1 Red Capsicum (Chopped)
½ cup boiled American Corn
1 tsp Garlic Paste
½ tsp Pepper
1 tsp Dry Oregano
½ tsp Red Chilli Powder
2 tbsp Olive Oil
2 ½ Tbsp Softened Butter
2 ½ tbsp Plain Flour (Maida)
2 cups Milk
100 gms Cheese (grated)
½ tsp Black Pepper
½ Tsp Mustard powder
Salt to taste
Boil 6 cups of water with 1tsp salt and 1tbsp Oil. Add pasta and cook for 10 minutes till it gets soft. Strain the pasta and put it in cold water to refresh and strain again.
To prepare the sauce, heat the oil in a non stick pan. Add garlic and onions and cook for 5 – 7 minutes on low heat.
Add tomatoes and capsicum, oregano, salt, pepper and chilli powder. Mix it and also add pureed tomatoes and ½ cup water. Cook it for 10-12 minutes till it comes to a boil.
Add boiled pasta into it. Toss well and spread in a greased baking dish.
Make white sauce, by heating butter in a heavy non-stick; add black pepper and flour and sauté for 1 minute. Remove from heat and gradually pour in some milk. Cook for 2 minutes. Add salt and mustard powder. Remove from fire and let it cool. Make sure there are no lumps into it; else you can run a hand mixture into it. Add ½ cup grated cheese to it.
Arrange the baking dish with pasta into it topped with white sauce. Cover it with aluminium foil and bake it for 20 minutes at 180 degrees Celsius. Serve Hot.
Gobhi is one of my favourite vegetables. Thus, thought of trying something new and innovative recipe using it. Tandoori Gobhi is something my hubby really enjoys eating, so thought of trying it myself now! And yes, it came out really well and he loved it :)
1 Big Cauliflower
1 cup Curd (Hung)
1 tbsp Besan
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Dhania Powder
A pinch of Hing
½ tsp Ginger & Garlic Paste
½ tsp Garam Masala
1 tsp Kastoori Methi
2 Onions (rings)
1 tsp Tomato Ketchup
1 tbsp Tomato Puree
Salt to taste
Mix the hung curd with Besan, Salt, Red chili Powder, Dhania Powder, Turmeric Powder, Garam Masala, Ginger & Garlic Paste, Hing, ajwain, Kastoori Methi and mix well.
On the other hand, dice the pieces of cauliflower.
Boil water in a pan, add salt and cauliflower and bring it to a boil. Rinse and pat dry the cauliflower pieces.
Now Marinate these boiled cauliflower pieces in the curd mixture and keep aside for 30 minutes.
Set up this marinated mixture in a deep dish and grill it at 220 degrees in the OTG for about 25-30 minutes.
Separately, take oil in a pan and sauté onion rings. Add the tomato ketchup and tomato puree to the same.
To arrange, take out the grilled Gobhi and top it up with onion rings and coriander leaves.
Woke up after a short afternoon nap today after ages and was thinking what to make for dinner… I took out my helper, i.e. the cookery books and unintentionally instead of looking for a main course, my eyes got stuck on sweety desserts. And I landed up on Seviyaan with a beautiful picture and water in my mouth…
And thus, went to the kitchen, collected the ingredients and here I started my new experiment to cook Seviyaan for the first time…
Here is the recipe…
1 cup Bambino vermicelli (seviyaan)
½ tbsp Olive Oil
3-4 Tbsp Sugar
8-10 Raisins (Kishmish)
A few almonds (chopped)
A few pistas (chopped)
Seeds of 2 green cardamoms (optional)
Few strands of Saffron (Kesar) – dissolved in ¼ cup warm milk
Heat oil in a heavy bottom non stick pan. Add vermicelli and still for 3-4 mins on medium heat till they turn light brown.
Add 1 cup water and bring to a boil. Cover the pan and let the seviyaan turn soft and a little dry.
Add saffron milk, cardamom seeds, kishmish, almonds and cook till it again gets dry.
Add sugar and cook for 1-2 minutes on low heat.
Remove from heat and keep aside for 1-2 minutes till the sugar gets absorbed.
When the love for blueberry grew, I bought a tin of blueberry compote to try my hands on it. Was not having any proper recipe for muffins, though tried it in my cake recipe itself. Surprisingly came out good, thus sharing the recipe here.
1 cup Maida
½ tsp Baking Soda
1tsp Baking Powder
2Tbsp Powdered Sugar
1-2 tsp Vanilla Essence
½ Tin Condensed milk
½ Cup Water
2-3 Tbsp Blueberry Compote (fresh or tinned)
Mix the dry ingredients i.e. maida, baking soda, Baking Powder, Powdered Sugar.
Separately, mix wet ingredients i.e. Butter, vanilla essence, condensed Milk, Water and Blueberry compote.
Now mix both the mixtures and put the batter in cupcakes moulds.
Bake the muffins at 180 degrees in OTG for 20 – 25 minutes and your blueberry muffins are ready.
Bowl the lasagne sheets each separately and drain them with cold water. Apply little oil on them and keep them separated to avoid sticking to each other.
Take 1tsp oil in a non stick pan, add garlic, onion, tomatoes, capsicum and saute for 2-3 minutes. Add spinach leaves , oregano, chilli flakes, tomato ketchup, basil leaves, capsico sauce and sauté for 2-3 minutes.
To make the white sauce, take 2tbsp butter in another non stick pan, add maida and saute for a minute. Now switch off the gas and slowly slowly add milk while mixing it from the other hand to avoid lumps. Add salt, pepper and mustard powder. (In case your sauce gets some lumps, put it in a hand mixture and grind it for a minute.)
To arrange the lasange, take the baking dish, put some white sauce on the bottom and cover it with sheets of lasagne. Now add red vegetable sauce over it and completely cover this by cheese slices or grated cheese. Repeat the process thrice to get good 3 layers and on the top add some cheese and oregano.
Preheat the oven and bake it at 180 degrees for 10-15 minutes i.e. till it starts turning brown in colour. Serve hot!