Shital's-Kitchen

Thursday, February 9, 2017

Patti Samosa

No one needs an introduction on Samosas. I am sure everyone loves them! Whatever kind they are, these fried triangles with spicy stuffing are just delicious. Although I like potato and pea samosas the best, cabbage and onion filling has lately been my favorite too.

Samosa folding is not difficult, it may need more time and patience to be neatly folded, but the end result is always great. So while we had sudden guests over, keeping samosa pastries in the fridge did help. I was able to make a super easy and quick snack to serve with chai. The crunch and spice mixture in the filling makes it different from the regular samosas. In fact, these samosas are mainly called Patti samosas as these mini samosas are made with samosa patti or ready made strips.

Ingredients (15 mini patti samosas)
15 ready made samosa pastries or patti
1+1/2 cup finely chopped onions
2 cups finely chopped cabbage
1 tsp. salt
1 tsp. chaat masala
1 tsp. red chilli powder
1 tsp. fresh lime juice
1 tbsp. chopped green cilantro
Oil for frying

Bowl of water to seal the edges of the patti.

Method
  • Mix onion and cabbage with salt and let it sit for 5-7 minutes.
  • Squeeze out water so that samosa does not turn soggy.
  • Add all other spices to the veggies and mix well.
  • Lay each samosa patti at a time on a clean and flat surface.
  • Add spoon-full of stuffing on the corner and start folding it just like the video below.
  • Seal the edges well with water.
  • Deep fry in hot oil.
  • Serve with chutney or as is.
  • Enjoy!!

Here is step-by-step pictorial recipe:
Mix onion and cabbage with salt and let it sit for 5-7 minutes.
Squeeze out water so that samosa does not turn soggy.
Add all other spices to the veggies and mix well.


Lay each samosa patti at a time on a clean and flat surface.
Add spoon-full of stuffing on the corner and start folding it just like the video below.

Check this video of folding patti samosa:
video

Seal the edges well with water.
Deep fry in hot oil.
Serve with chutney or as is.




http://shitals-kitchen.blogspot.com/2013/04/baked-samosa.html









Enjoy Samosas on a cold rainy and snowy day!!


http://shitals-kitchen.blogspot.com/2014/02/samosa.html

Thursday, February 2, 2017

Pull-Apart Masala Bread

Pull apart bread is everywhere on Facebook videos. Pull apart cheesy garlic bread is something that I had seen and found very interesting. This recipe is definitely inspired from those videos. You all know I enjoy baking, and baking crusty bread is super fun and easy. Incorporating my love for Mumbai street food in the recipe, I tried my hands on Pull-Apart Masala Pav. 

Masala Pav, makes me nostalgic... an oversized cast iron griddle to cook veggies and super soft pav bread lathered with butter is stuffed with veggies and spices. Masala Pav is a perfect food that is delicious and filling specially for Mumbai commuters and young college students.

My husband has been following and watching cricket matches on TV, and I thought this is an amazing game recipe (appetizer or dinner) where we just sit back and enjoy Virat Kohli's new captainship in the cricket match. :) You can make this while you watch your favorite game or a movie.

1+1/4 cup water
2 tbsp. sugar
1 pack yeast
3 cups all purpose flour/maida
Extra flour for kneading the dough
1 tsp. Salt

  • Start with 1 1/4 cup warm water (100F) in a large bowl. Add 1 packet Yeast, (2 1/4 tsp.) and 2 tbsp. sugar. Mix and let the mixture rest for 5 minutes.
  • 1 tsp. salt and 3 cups all-purpose flour.
  • Mix together to make a sticky dough.
  • Lightly dust your clean counter. Empty the dough and knead it for 8-10 minutes. This is the most important stage to develop gluten, and make the dough elastic. It is okay to use around 1/4 cup flour while kneading (if needed).
  • Keep the dough in a greased large bowl. Cover and let it rest for an hour.
  • Knead the dough again for 7-8 minutes.
  • Make a dough ball and leave it aside. You could use a baking tray or a pizza stone to bake the bread. If using baking tray, grease and dust the tray and place the log of dough in it. Dust it well on the top. Cover with a dry napkin or cloth and let it rise for 45 minutes. If baking on a pizza stone, preheat the pizza stone too.I used cast iron skillet to bake crusty bread. So I left the dough ball in it to proof.
  • Place a big metal pan in the oven under the baking pan. 
  • Preheat oven to 450F
  • Place the cast iron skillet in the oven.
  • Pour 4 cups of hot water into the metal pan that was placed under the baking shelf. be careful as the metal pan is hot and might create bubbling and steam. 
  • Immediately close the oven door.
  • Bake the bread for 40 to  50 minutes or till you get a beautiful even color and crust. Baking time may vary depending on the amount of dough and shape of the bread.
  • Remove bread on a wire rack and let it cool.
To make Masala stuffing: Check my Masala Pav Recipe
2 Tbsp. butter
1 cup chopped onions
1 cup chopped bell pepper
1 cup green peas
1 cup chopped tomatoes
1 tsp. salt
1 tbsp. minced garlic
2 tbsp. pav bhaji masala
2 tbsp. lime/lemon juice
Grated cheese of your choice

To garnish:
2-3 tbsp. chopped onions
2 tbsp chopped cilantro
  • Heat butter in a pan.
  • Saute onions till soft. Add bell pepper and green peas and saute for 3-4 minutes.
  • Add chopped tomatoes and minced garlic.
  • Cook for 3-4 minutes.
  • Add salt and pav bhaji masala. Mix well. Cook for 2-3 minutes.
  • Turn off the heat and add lime juice. Let the veggie mixture cool.

To assemble pull -apart bread:
  • Make horizontal and vertical cuts into the bread leaving the base intact.
  • Stuff the cuts (in between the squares) with veggie mixture and grated cheese.
  • Add grated cheese on the top of the bread loaf too.
  • Bake in 350F preheated over for 15 minutes.
  • As it comes out of the oven, garnish with chopped onions and cilantro.
  • Serve and enjoy this pull-apart bread!

Here is step-by-step pictorial recipe:
Make the bread dough and leave it in a greased pan for an hour to proof.

A well risen bread dough.

Baked bread dough. Beautiful color and crusty texture.
Let the bread cool well.

Heat butter in a pan.
Saute onions till soft. Add bell pepper and green peas and saute for 3-4 minutes.
Add chopped tomatoes and minced garlic.
Cook for 3-4 minutes.
Add salt and pav bhaji masala. Mix well. Cook for 2-3 minutes.
Turn off the heat and add lime juice. Let the veggie masala cool.






Make horizontal and vertical cuts into the bread leaving the base intact.


Stuff the cuts (in between the squares) with veggie masala and grated cheese.

Add grated cheese on the top of the bread loaf too.

Bake in 350F preheated over for 15 minutes.

As it comes out of the oven, garnish with chopped onions and cilantro.

Serve and enjoy this pull-apart bread!





Enjoy the Game!!!

Tuesday, January 31, 2017

Dhokla Matarghasti

Question: What does a Gujju do when you hand her an innovative mould?
Answer: She makes dhokla in it :)

Absolutely.... when I received my Amazon order of shot glass mould, I definitely wanted to try something different in it. I have seen videos on Facebook where everyone make ice or chocolate or cookie shot glasses filled with vodka, whipped cream, or milk. I wanted to experiment and make an appetizer, a gujju appetizer. Although my recipe is not new, but the idea is. Since these moulds are meant for baking, putting my imagination into practice was totally worth it.

Dhokla Matarghasti... let's see the meaning of this dish :)

Dhokla is a steamed cake, a delicacy from Gujarati cuisine. The mixed batter is poured in a mould or a plate and allowed to cook over boiling water. The steam helps to rise the batter and cook the dough to produce soft and moist savory cake. It is a healthy, nutritious, and protein rich breakfast and snack in Gujarati culture. Many of the cultures have adapted this technique of cooking and dhoklas are loved by most of the people around the world. And so are most Gujaratis!! :) Here is my recipe of traditional khaman dhokla.
Matar are green peas in Hindi. I somehow wanted to use this word in my tittle to indicate the peas stuffing for these shot glasses.
Matarghasti means fun. I was not aware of this term until I heard a song with Matarghasti in it. Bollywood lovers have guessed it right... Here is the song full of fun :) It is a peppy dance number which I listen to during my workout at the gym. Also, I love how the male actor, Ranbir Kapoor has mimicked a legendary actor Dev Anand's dance moves and style. I feel he has done a great job!
Okay, so let's come back to the recipe...I think I did enough Matargashti above! :)

Ingredients to make around 10-12 dhokla shots:
1 cup besan/ chickpea flour
1+1/2 tbsp. semolina/fine rawa
1/2 tsp. citric acid granules
4 tbsp. sugar
1 tsp. salt
Pinch of turmeric powder
3/4 cup water
1 tbsp. Eno fruit salt + 1/4 cup water

For filling:
1 cup fresh of frozen green peas (slightly blanched)
1 cup grated cheese
1/4 cup finely chopped onions
2 tbsp. oil
1 tsp. cumin seeds
1 small green chili chopped
1 tsp. salt

Cilantro to garnish.
Shredded coconut to garnish.

Method:
  • Mix chickpea flour, semolina, citric acid, sugar, turmeric, salt together and make a smooth dough with 3/4 cup of water. Whisk well for sugar and citric acid granules to dissolve. Leave it aside for 5 minutes.
  • Add Eno fruit salt and 1/4 cup of water and whisk well. The batter will froth and become light and airy.
  • Grease the mould well.
  • Add batter to each mould.
  • Gently place in a microwave and microwave on 100% setting for 1:45 minutes.
  • Gently remove from the microwave and let it cool for 5 minutes. 
  • Carefully and gently remove each dhokla shot glass. It is delicate so handle with care.
  • Place dhokla shot glass on a plate. Sprinkle very little water to avoid dhokla from drying.

Prepare a filling:
  • Heat oil in a pan. Add cumin seeds and saute onions and green chilies.
  • Add peas and salt, and mix well.
  • Turn off the heat and leave it aside for some time to cool slightly.
  • Add grated cheese and mix well.

Before serving:
Fill each dhokla shot glass with peas filling and garnish with cilantro and shredded coconut.

 Here is step-by-step pictorial recipe:
Click on the image to check these moulds.
http://amzn.to/2k5VbHH



Mix chickpea flour, semolina, citric acid, sugar, turmeric, salt together and make a smooth dough with 3/4 cup of water. Whisk well for sugar and citric acid granules to dissolve. Leave it aside for 5 minutes.




Add Eno fruit salt and 1/4 cup of water and whisk well. The batter will froth and become light and airy.



Grease the mould well.
Add batter to each mould.

Carefully and gently remove each dhokla shot glass. It is delicate so handle with care.


Place dhokla shot glass on a plate. Sprinkle very little water to avoid dhokla from drying.

Fill each dhokla shot glass with peas filling and garnish with cilantro and shredded coconut.


Have some Matargashti!!