Sausage Rolls - Perfect for winter evenings

I love winter afternoons. They are perfect to do some baking..perfect to dole out some goodies from my kitchen...perfect to show my loved ones that I love them! The aroma of baking fresh bread at home just adds to the pleasure. So today I made this very easy Sausage Rolls just perfect to go with your evening cuppa.

Ingredients:

Flour / Maida - 1 1/2 cup + a little more to adjust the dough

Instant yeast - 1 pack - approx. 7 gms

Salt - 1 tsp

Sugar - 1 tsp

Milk - half cup

Olive oil - 2 tsp

For the filling:

Chicken sausages - 12 nos

Readymade pasta sauce - few tbsps.

Grated parmesan cheese - approx. 2 tbsp.

Method:

Making the dough.

In a bowl add the flour ,instant yeast , salt and sugar. Add the milk gently and bind into a dough. Add the olive oil and knead the dough on a floured surface for atleast 10-12 mins till its soft, smooth and springy.

Place the dough in an oiled bowl, cover with cling film and keep in a warm place. I usually place it inside the microwave.

Let the dough rise for an hour. It will become double the size. take it out on a floured surface and knock down the dough gently.

Now make 12 small sized balls from the dough. Roll out each into small rounds - like puris but not very thin.

Apply some pasta sauce, place a cocktail sausage and sprinkle some grated parmesan cheese. Fold the two sides into the centre in the shape of a roll.
Follow the same process to make all the rolls.

Place each of the rolls in an oiled baking tray. You could also line the tray with some foil paper. Cover with a cling and let them rise again for 20 mins. Brush the rolls with some lightly beaten eggs.

Bake in a preheated oven for 20 mins at 180 degree centigrade.

Serve hot staright out of the oven . It even stores well for upto 2 days.

I had made a few dozens of these sausage rolls for KFB's maiden Bake sale and they were my bestsellers! Extremely easy to make and lovely to eat..what more does one want from life.

 

 

 

 

Diwali Treat - Spicy Mixed Chana Chaat

In continuing with the festive spirit I tried out another recipe that will surely be a part of my Diwali menu. Think Diwali..think chaat - spicy concoction of yoghurt , tamarind - mint chutneys , crunchy sev and boondis. On my recent trip to the supermarket I picked up a pack of ready to use sprouts and there I was sorted. I knew exactly that I could transform it into a lipsmacking dish with very little effort.Here's presenting my super easy recipe of Spicy Mixed Chana Chaat. This one will surely be a crowd pleaser!

Ingredients:

Mixed sprouts - 2 cups - I used the ones readily available at the supermarket. Alternatively

                                            You could soak 1 cup mixed grams - white peas, black gram and
                                     green moong overnight and then boil it in a pressure cooker.

Onion - 1 large - chopped

Tomato - 1 large - chopped

Green chili - 2 nos - finely chopped - adjust accordingly

Turmeric powder - 1sp

Red chili powder - 1 tsp

Cumin powder - 1 tsp

Tomato puree - 1 tbsp

Salt - to taste

Refined oil- 1 tsp

Coriander leaves - a handful finely chopped

Sev or Boondi - a handful

Yogurt - 1 cup

Sugar - 1 tbsp

Tamarind sauce - a few tbsps.

Method:

The first step is to make the sprouts/mixed chana. Rest is simply assembling everything together.

In a pan heat 1 tsp oil. Fry the finely chopped onions till lightly brown in colour. Add the tomatoes and fry till mushy. Add the green chillies.
Next tip in the boield sprouts /chana and all the dry spices - red chili powder,turmeric ,cumin powder,tomato puree and salt. Give everything a good mix. Cover and cook for 5-7 mins. Garnish with chopped coriander and keep aside.

In the mean while prepare the yoghurt by mixing it with some salt, sugar and dahi bhalla masala ( I used store bought). Whisk well and keep aside.

Now for assembling the chaat - you could either serve it in one dish or assemble in individual shot glasses and pudding bowls.

First make a layer of the yogurt. Then a layer of the cooked sprouts. Then drizzle some tamarind sauce. Another layer of yogurt and cooked chana.
Garnish with chopped coriander and sev/boondi to add a crucn to the whole dish.

Serve chilled!

Fifa Fever with some Mini Lamb Pops

Well..what can I tell you about the FiFa World Cup fever that you don't already know! Probably this, that my husband is a football fanatic..a die hard Argentina fan..and says he will stop watching footie if his favourite team doesn't win! My 6 year old sings  his dads tune..so much so that the father-son duo has bullied the travelling brother/uncle to get them jerseys which they plan to wear on the finals nite and cheer for their team. The energy at home on match nights is unbelievable and me who is a football novice cannot help but cheer alongwith and get tensed and bite my nails and give in to all the drama! When KFB announced their latest event Game Night Bites..it left me wondering what should I make? Then a brilliant idea struck me! Keeping with my philosophy of easy recipes - I decided to give the usual lamb/mutton/keema koftas a make over.These Mini Lamb Pops - turned out to be a perfect party/game night snack with not much of prep required.

Ingredients:

Mutton/lamb mince - 500 gms

Onion - 1 medium - roughly chopped

Garlic  - 4-5 large pods - crushed

Black pepper powder - 1 tbsp.

Cheddar cheese - 2 cubes - grated. - parmesan would taste great too.

Salt - to taste

Worcestershire sauce - 2 tbsp.

Parsley - 1 tbsp. - I used the dried ones.

Egg - 1 large - lightly beaten

Refined oil - 2 tbsp. - for frying the pops

Green olives - a hand ful for garnish

Method:

In a blender jar put the lamb mince, onion,garlic,parsley, salt,pepper powder and Worcestershire sauce and pulse the mixture into a smooth paste.

Transfer the mixture into a bowl, add the egg and the grated cheese and give it a good mix. Cover with a cling wrap and refrigerate for 15 mins.

In a non stick pan, heat the oil, shape the lamb mix into small balls and shallow fry till golden brown in colour.

Drain on a tissue and stick them up in toothpick along with some green olives. Serve with coriander-mint chutney.

For the chutney/dipping sauce - blend together a handful of chopped coriander and mint leaves, few green chillies( as per your taste), few pods of garlic, 2 tbsp. yogurt/curd and salt to taste.

Notes:

• Instead of shallow frying you could also bake the pops in the oven. Line a baking tray with foil, arrange the mince balls, brush with a little oil and bake at 180c for 20 mins.
• Black olives or jalapenos can also be used.
• It also tastes good when served with some mayonnaise.

Till then..Happy Cooking and as they say - May the best team win!