Shital's-Kitchen: September 2010

Monday, September 27, 2010

Veggy Cheesy Puff

This is a wonderful picnic or a movie or a togo snack. Easy to make with very little efforts. The first time I made these puffs when my darling hubby, Shu and myself went for a picnic on the Antelop island in Salt lake city Utah.

Today I am planning to make some triangular shaped and also want to experiment with different and exciting shapes to serve for tea parties. 


Sliced onions - 1 cup
Shredded cabbage -1 cup
Green peas-1 cup
Puff pastry dough (frozen)
red chilli powder(paprika)- 1tsp
garam masala or curry powder- 1 tsp
lime juice
Freshly chopped cilantro (coriander leaves)
Grated cheese
salt to taste

  Thaw the pastry dough. It should not become very soft. Or keep it in the refrigerator so that the shortening in it does not melt at room temperature.
1. Heat oil in a pan.
2. Saute onions till they turn translucent.
3. Add shredded cabbage and peas.
4. Add salt, mix well, cover the pan and allow the veggies to cook for 5-8 mins or untill they are nice and tender.
5. add turmeric, paprika and garam masala (optional). Mix well.
6. Cover and cook for another 3 min.
7. Add lime juice and freshly cut cilantro. Allow the filling to cool
8. Open the three fold pastry dough gently. If the dough cracks don't worry :)  :)  :) roll the dough with the rolling pin.
9. Cut into 2" squares

10.  Add tsp of veggie filling and grated cheese.

11. Fold into triangular shape.

12. Bake in preheated oven at 375 degree for 20 min. or till it turns golden brown.
13. Cool for 5 mins.

14. Enjoy!!!!

Make pastry dough cup in cupcake pan. Fill it with a tbsp. of filling and grated cheese. Bake for 20 min.

Open cheesy pastries!

1. Jam Puff:
Fill the pastry dough with mixed fruit jam and then bake it to make delicious sweet puffs for kids.

On cooling sprinkle with powdered sugar.

2. Cheesy fruity puff.
Mix cream cheese and dry fruits (finely chopped walnuts, raisins, almond, cashews) to make a smooth mixture.
Fill the cream cheese filling in the dough and bake them to make cheesy fruity puffs.

Paneer Makhani

Cubed cottage cheese cooked in a smooth and rich buttery gravy. You could substitute cottage cheese for veggies or grilled chicken.


Paneer cubes
Bay leaves
Cashew nuts
Chilli powder
Coriander powder
Kasoori methi (dry fenugreek leaves)
Heavy whipping cream
For the paste :
1 medium sized onion
1 inch ginger
4 garlic cloves
3 dried red chillies- small
¼th cup of water

Heat 2 tbsp of butter 
Add 2 bay leaves and 3 cardamoms.
Add freshly ground onion paste and sauté for 3-4 mins.

Blend 3 tbsp of cashew nuts with 1 cup of water to make a smooth paste.
Add cashew nut paste to onion mixture and sauté for 2 to 3 minutes

6. Chop 4 tomatoes and blend to form smooth puree.
7. Add tomato puree to the sautéing pastes.

Cover and cook for 5 minutes

Meanwhile cut ½ inch cubes of Paneer
Heat oil or butter in a frying pan
Fry Paneer cubes till they change color and get light brown. 
Frying is optional. You could pan sear them or leave the cubes as is.

To the gravy add:
  1 teaspoon turmeric
  1 tsp chilli powder
  1 tsp coriander powder
  2 tsp kasoori methi
  Salt to taste
  1tsp sugar
Mix well, cover and allow all spices to cook for around 3-4 mins. On medium high heat.
Add 2 tbsp of heavy whipping cream and paneer pieces.
Mix well, simmer for 3-4 mins.

Garnish with freshly chopped cilantro or butter or cream, and serve with naan or tandoori roti or rice.