Wednesday, March 17, 2010

Stuffed Crescent

I just love these crescents so fluffy,soft and buttery.Here I made them with a spicy filling almost same as we do for samosas.But it can be anything so go with your imagination and make your choice of stuffed crescent and enjoy them with your family and friends.

Crescent (dinner rolls) 1 pack(8 rolls)
Hash Brown Potato Patties 3
Green Peas 1/2 cup
Cumin seeds 1/2 tsp
Coriander pw 1 tsp
Garam Masala 1/2 tsp
Amchoor/Dry Mango pw 1/2 tsp
Red Chili pw 1/2 tsp
Oil 1 tbsp

1. Heat oil in a pan and add cumin seeds.Let them crackle then add potato patties.Cover them to cook for 2 minutes.
2. Now crush the patties roughly with a spatula/spoon.Add peas,salt,red chili powder,garam masala,dry mango powder,coriander powder and mix all the ingredients together.Cover again and cook for 4-5 minutes or till the veggies are cooked.
3. Preheat oven to 375 degree F.
4. Open the crescent dinner rolls and separate dough into 8 triangles.
5. Put a spoonful of the veggie mixture on each triangle and roll loosely as shown on the pack.
6. Place point down on ungreased baking sheet and bake for 8-10 minutes or till golden in colour.

Note: 1. You can use boiled potatoes in place of hash brown patties.
2. You can make your own stuffing.Some choices are-spicy peas,minced chicken or mixed veggies.
3. You can add cheese, mayonnaise or sour cream to the filling.

Sending this to the following events-

Jihva-Breakfast by Suma of Veggie Platter and originally started by Indira

Sunday Snacks-Healthy Snacks by Divya of Dil Se.

Monday, March 8, 2010

Dum Aloo

Dum Aloo is a very famous north Indian recipe where small/baby potatoes are cooked under dum(pressure).This recipe belongs to Awadhi cusine.So enjoy this creamy potato gravy with naan,roti,chapati or even with parathas.

Aloo/Potato(small size) 5-6
Onion 1 Small
Tomato Puree 2 tbsp
Ginger-garlic paste 2 tsp
Yogurt 2 tbsp
Cream 2-3 tbsp
Turmeric pw 1/2 tsp
Corriander pw 1 tbsp
Red chili pw 1/2 tsp
Garam Masala 1/2 tsp
Chasewnut pw 1 tbsp
Kasoori Methi/Dry Fenugreek Leaves 1 tsp
Oil for deep frying + 2 tbsp

1. Take the potatoes and peel them.Cut into halves if they are not very small otherwise leave them whole.Wash and dry them completely.Prick the potatoes with a fork.
2. Heat oil in a kadhayi/pan and deep fry these potatoes till they are golden in colour.Take out of oil and place them on kitchen paper towel to absorb the extra oil.
3. Now heat 2 tablespoon oil in a kadhayi/pan and add finely chopped onions in it till golden in colour.Add ginger-garlic paste and again fry for 1-2 minutes.
4. At this point add tomato puree and all the spices(turmeric powder,red chili powder,coriander powder) except garam masala and fry it for a minute(if required add little water).
5. Now add yogurt and keep stirring.Add deep fried potatoes,salt,cashewnut powder and water to make gravy.Let it simmer for 5-6 minutes.Add garam masala and mix it.
6. Finally add kasoori methi and cream and serve hot with naan/roti/parathas.
Sending this to the event EFM Theme- Parathas and Curries/Gravies.