Vegetable Cheese Puffs for Blog Hop Wednesdays

I feel like i m doing a Blog Marathon this week, coz every single day i do a post, thanks for all the events and me being a lazy!!!! Its Blog Hop Wednesdays!!! yeah, yeah i m late again, doing Wednesday's post on thursday!!!! See the Green side,  i dont want to miss the event!!! This Week i m paired with Madhusmita of Redspice. I loved her Cheese Puff Pastry, I have made small changes with the stuffing inside and it turned out yummm!!!! Please follow the link for the Original recipe

Ingredients

10 nos Puff Pastry Sheets (10 palm-sized squares)

1 Cup Mixed Vegetables (Carrot, Potato, Beans, Corn and Peas)

1 Large Onion, thinly sliced

3 Green chillies, finely Chopped

1/2 tsp Everest Kitchen King Masala

1/2 tsp ginger-garlic paste

salt to taste

5-tbsp shredded Mozarella Cheese

Method

• Take the Mixed Vegetables in a Microwave Safe Bowl, Add enough water for the veggies to cover, MW high for 10 minutes. This will make sure that the veggies are cooked well. Drain the excess water.  Reserve the drained water and use it for making roti's or add it to Soup!!!!
• In a non-stick pan, heat oil and add slited green chillies,ginger-garlic paste and saute till the rawness evaporates. Add Chopped onions and saute till they turn pink
• Add The mixed veggies and the masala powder and cook in a low flame.Add salt and Sprinkle water to prevent burning of the masala's. 
• Cover and cook for 5-10 minutes and put off the flame. Let this mixture cool well.

• While the filling is getting ready, prepare the Puff pastry sheets. Take them out of the refrigerator and thaw.
• Take one Square of Puff pastry, Place a spoonful of Filling in the middle, sprinkle cheese on top of the filling and bring the ends of the Pastry together and form a triangle and seal the edges by pressing them lightly. Brush the top with little oil.
• Bake them in  a Preheated Oven @ 200C for 20-22 minutes.
• Serve Warm with Chutney of your Choice. We enjoyed it with Some Coriander chutney and tomato Ketchup!! 

Notes

Baking Time varies from Oven to Oven, so Bake accordingly

Ulli Theeyal / Shallots in Coconut Gravy

Only when I started blogging, I came to know that ulli theeyal is a kerala recipe. But the wonder here is, I prepare this gravy very often at my home without knowing the fact. This recipe is from my mom, who prepares this gravy every week with plain dal and carrot poriyal as the default combination. This combo is my family's favorite and sometimes we demand, home made fried pappadam from her. Try this combo when you bored of... you can feel the heaven. Now, read below to see how I prepare it!!!

Did you know? Shallots can lower the blood sugar levels in people with diabetes by preventing the degradation of insulin and increasing the metabolism of glucose.(From - The Hindu)



Ingredients:



For Gravy:



Shallots - 1 cup, sliced

Tamarind - 1 small gooseberry size

Oil - 4 teaspoons

Curry leaves - 1 string

Mustard seeds and Urid dal - 1/2 teaspoon

Salt - to taste



For Roasting & Grinding:



Fresh coconut - 1/2 cup, grated

Cumin seeds - 1/2 teaspoon

Pepper seeds - 1/4 teaspoon

Fenugreek seeds - 1/4 teaspoon

Coriander seeds/ coriander powder - 2 teaspoons

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The Season for Chili

Susan Pachikara (COPYRIGHT 2011)

In autumn, chili becomes my comfort food of choice. I love the smell of sauteed onions and cumin blooming in the kitchen and the way it's such an accommodating dish. I throw in vegetables I happen to have on hand - carrots, red bell peppers, a handful of corn for crunch. Some days I use pinto beans, on others I add a mix of kidney beans and chickpeas. Cheese and cilantro make for wonderful garnishes, but I never sweat it if I don't have them around.

Susan Pachikara (COPYRIGHT 2011)

VEGETABLE CHILI

A few tips...

My cupboard is full of spice jars. If I had to choose one to take to a deserted Island, I'd reach past the coriander and cardamom for the cumin. I'm so enamored by its earthy, lemon-infused aroma that I feel remorseful cleaning my spice grinder after I blend it. Cumin brings a real finesse to chili, and if you've never ground it yourself, you're in for a sensual treat.

When fresh tomatoes disappear from the farmer's market, I cook with a supply that I stash in my freezer or I buy them canned. I recently used Muir Glen's chopped tomatoes in a pot of chili and was amazed by their full flavor. Muir Glen is a little more expensive than other brands, but well worth the extra pennies. Watch for it to go on sale.

Some times, I add roasted bell peppers to my chili for a smoky flavor. Be sure to wash them carefully if you decide to toss them in or opt for organic as their skins are doused with pesticides.

Serves 4

INGREDIENTS

2 tablespoons olive oil
3/4 cup roughly chopped onion
1 1/2 teaspoon slivered garlic
1 tablespoon freshly ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup roasted red pepper, roughly chopped
1/2 cup raw or canned corn
1 15-ounce can pinto beans
1 14.5-ounce diced tomatoes
1 teaspoon salt
Pepper Jack cheese (optional)
Chopped cilantro (optional)

INSTRUCTIONS

Heat oil in a medium-sized pot on medium.

Add onions and saute for five minutes. Add garlic, cumin, chili powder and oregano. Stir and cook for another 5 minutes.

Add red peppers, corn, beans and diced tomatoes. Stir to coat with oil and spices. Stir in salt.

Cover and reduce heat to low. Cook for 25 minutes.

Top with cheese and cilantro (optional).

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)

Susan Pachikara (COPYRIGHT 2011)