Puff Pizza Pinwheels

This pinwheels are great treat for people who love puff, pizza and samosa. It is a combination of all 3. I prepared this pinwheels for many times at home but really don't remember when I bookmarked this recipe from which site.

The stuffing used in this recipe can be changed or altered as per personal preference. I used carrot and boiled, mashed potato for stuffing. I have also tried it with other vegetables but I found preparation of the below stuffing was easy. If you use vegetable stuffing, you need to roll puff sheet tightly than the normal rolling. Otherwise vegetables get jammed at the end or move towards the unrolled space.

Basic Information:
Preparation Time: 15-20 minutes
Cooking Time: 20 minutes
Makes: 20 pinwheels

Ingredients:

For pinwheels:

Ready to use Puff Pastry Sheet - 1 no
Pizza Sauce - 2-3 tablespoons
Oil - for brushing, optional

For Stuffing:

Carrot - 1/2 cup, grated
Potato - 2 nos, medium size, boiled
Cheese - 3-5 tablespoon or as required
Chaat masala - 1/2 teaspoon
Amchoor powder / Dry mango powder - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Salt - to taste

Method:
1) Thaw the puff pastry sheet as per the directions mentioned in the pack.
2) Preheat the oven to 400F(220C) or as said in the pack of puff pastry. Line the baking tray with parchment paper.
3) Meanwhile, in a mixing bowl, take all the ingredients given for stuffing except cheese. Keep it aside.

4) Spread the puff pastry in the kitchen surface.
5) Apply pizza sauce over it. Leave an inch space at one end of the sheet.

6) Now, spread the mixture from the mixing bowl on the puff pastry.
7) Sprinkle cheese on top of it. Add more cheese if required.

8) Roll the puff pastry sheet from one end to other end. Refer the picture. Roll firmly.
9) At the end of rolling, apply little water where we left the space (as said in step 5) and seal it properly.

10) Now, cut the rolled puff pastry into 1 inch pieces.
11) Place them in baking tray with even intervals. Make sure to leave sufficient space between pinwheel since they enlarge while baking.
12) Bake for 15-20 minutes or as said in the puff pastry pack or the puff pinwheel get golden brown in colour.

13) Cool for few minutes and very gently brush with little oil.
14) Enjoy with hot tea.

Note:
1) Stuffing can be changed as per personal preference.
2) You can also skip the Indian masala and add pepper, Italian seasoning for exact pizza taste.
3) Try to serve warm for best results.

ONAM SPECIAL 2012 - Appalam Thair Pachchadi - Papadum In Spicy Curd

ONAM SPECIAL 2012 

APPALAM THAIR PACHCHADI 

 A lot of time, a lot of patience and a little bit of innovative mind are the accessories required to prepare an elaborate festive meal. While sweets, chips and pickles are usually prepared beforehand to save time, side dishes like appalams, fruit salads and pachchadis are reserved as the last minute items to be prepared. Appalam Thair Pachchadi is one such last minute side dish usually prepared in a hurry. The innovative cook grabs a few fried appalams. Crushes them, and mixes them with curds and a portion of the unused coconut paste prepared for the Koottucurry. There! An instant and delicious Appalam Thair Pachchadi is ready, as the banana leaves are being spread out for the feast! 

 Here is a recipe for a delicious Appalam Thair Pachchadi with a simple makeover using a few extra ingredients.

 INGREDIENTS 

Fried Appalams - 2 

Thick Curds - 1 cup 

 Finely chopped tomato - 1 

 Salt - 1/4 tsp 

Coconut gratings - 2 tbsps 

Green chillies - 1 

Fresh ginger - 1" piece 

Fresh coriander leaves ( chopped )- 2 tbsps 

Coconut oil - 1 tsp 

Mustard seeds - 1 pinch 

METHOD 

1. Wash and chop tomato finely. 

2. Grind coconut gratings, green chilly, salt, fresh ginger and fresh coriander leaves into a smooth paste. 

3. Combine the coconut paste, tomatoes and the curd gently. 

4. Heat the oil, splutter the mustard seeds and pour over the pachchadi. 

5. Crush the fried appalams and mix into the pachchadi just before serving. 

Enjoy the crunchy Appalam Thair Pachchadi with the rest of the Onam Sadya delicacies.

ONAM SPECIAL 2012 - Koottucurry - Vegetables Cooked With Chilly & Coconut Paste

ONAM SPECIAL 2012 

KOOTTUCURRY 

I have always been interested in food related topics that cropped up during conversations among family members and friends. After I became a food blogger my interest in traditional recipes intensified double fold. I picked up some Kerala recipes from my Sambandhi (son - in - law's mother) during a casual chat, when she rattled off about her childhood in Kerala and about the festivities and the delicacies of God's Own Country. Here is a simple yet delicious recipe of Koottucurry which is one of the numerous curries traditionally prepared for the Onam Sadya during the festival of bounty called 'Thiruvonam'.



 INGREDIENTS 

Split Bengal gram dal - 1 cup 
Turmeric powder - 1 pinch 
Chayote/ Chow Chow vegetable - 2
Carrots - 2 
Fresh coconut gratings - 1 cup 
Rice flour - 1tsp 
Green chillies - 4 
Cumin seeds - 1 tsp 
Salt - 1 tsp 
Curry leaves - a few 
Coconut oil - 1 tbsp 
Mustard seeds - 1/4 tsp 
Split Black gram dal - 1/2 tsp 
Red chillies - 2 ( broken ) 

METHOD 

1. Wash, peel and cut the chow chow and carrots into big cubes. 
2. Wash and drain the Bengal gram dal and add 1 1/2 cups of water and turmeric powder. 
3. Top the dal with the cubed vegetables and pressure cook up to three whistles. 
4. In the mean while grind the fresh coconut gratings, green chillies, cumin seeds and rice flour together into a smooth paste. 
5. When the pressure subsides remove the cooked dal and vegetables from the cooker. 



6. Add the ground coconut paste, salt and curry leaves, and cook till all the ingredients blend well. Take care not to mash the dal too much. 



7. Heat the coconut oil and add mustard seeds. 
8. When the mustard seeds splutter, reduce flame and add the black gram dal and fry till it turns golden in colour. 
9. Add the broken red chillies and fry till the chillies become crisp. 
10. Pour the seasoning over the Koottucurry.



Enjoy the delicious Koottucurry with the sumptuous ONAM SADYA.