Mini Fajitas ~ One-Bite Appetizers for Parties

For the final day of BM#54, under One Bite Appetizers, I have a mini version of Fajitas. Well you might question me on how these would be termed as Fajitas. I could have called them Quesadilla, somehow Fajitas stuck and I was not ready to change.

I was remembering the mini versions that were served during Vaishali's son reception that we went a year back. The starters were so many that we simply could not even taste all that was being served. I especially loved those mini fajitas. Ok now you know why I couldn't change the name. I was told it was a fajita and I wasn't ready to dispute that. Moreover we had such good time and enjoying the spread that we didn't bother much beyond clicking and eating. I searched for that picture, unfortunately couldn't get hold of that. I had clicked everything that was served as I was planning to recreate it myself.

Fajita as the definition goes, is a tortilla on which a sizzling grilled meat is served with other condiments and fillings. I just took one part of it and made coin cutlets and served with roasted broccoli and cheese. The mini tortillas were fun to cook. Since these are mini, there is no serving control, though there is portion control. In a party you won't really worry about that right. This will surely be a hit if you are planning to host a party for kids.

I enjoyed this one bite appetizers a lot and researched so much on different ideas. I wish I had time to make the rest as well. These are total hit in at regular times with kids, as they seem to love anything that's bite sized and smaller ones.

For me it works out best as well, as I need not make one dish so much and at the same time have a variety going on.

Do share your ideas on bite size snacks that will be a hit at parties.

Mini Fajitas

Ingredients Needed:

For the Tortillas

All purpose flour - 1 cup
Cold butter - 1 tbsp
Salt to taste

For the grilled Corn Paneer Coin Cutlet.

Grilled Sweet Corns - 1  cup
Paneer - 1/2 cup
Boiled Potato - 1/4 cup
Bread Slices - 2 slices
Green Chilies - 2 medium
Red Chili flakes - 1 tsp
Salt to taste
Oil for cooking

For Roasted Broccoli
Broccoli, blanched - 3/4 cup
Salt to taste
Red chili flakes

Tomato Salsa
Mozzarella Cheese for topping

How to make the Mini Fajitas

For the tortillas

Take the flour in a bowl along with salt and cold butter, rub the butter well and slowly add water to knead to a soft and stiff dough. Let it rest till you make the toppings.

For the Grilled Corn Paneer Coin Cutlet.

Smear oil over the corn cob and grill over flame until it browns.

Remove the kernels and pulse it along with bread slices to a coarse paste. Make sure the corns are not completely grounded.

Transfer to a bowl, add potato, crumbled paneer and other ingredients. Pinch out tiny balls and flatten.

Heat a nonstick pan with oil and pan roast the coin cutlets till done on both sides.

For the Broccoli,

Blanch the washed broccoli and roast it with oil and season with salt and red Chilies.

Assembling the mini fajitas

When you are ready to assemble, knead the dough again and dust well. roll out a huge disc and using a cutter of the size you prefer, pinch out individual tortillas.

Heat a pan with oil and cook the mini tortillas on both sides.

Transfer to a serving plate and spread the tomato salsa. Place pieces of roasted broccoli, coin cutlets, sprinkle some grated cheese and serve.

Notes:

You could assemble everything and MW for 10 secs just before serving for the cheese to melt and the tortillas to warm up.

Paneer Croissants | How to make Paneer Croissant Sticks

For the second day of Bite size Appetizers, I have a Stuffed Paneer Croissants. These are not your flaky buttery croissants, rather yeasted rolls. However these warm rolls are just right to lighten your time, when you are enjoying time party. In spite of blending in the paneer into the dough, I also stuffed it spiced up, to ensure you get the spicy cheesy dig when you bite into it.

Apart from paneer, I had ideas of stuffing cheese cubes. Then decided that my ideas seem to end up very monotonous, with cheese stuffed into every other snack. I know my kids will love cheese, but including that in everything seems so predictable. I know paneer falls in that category as well.

Just the other day, seeing me work overtime, trying to get all the dishes done for July, Athamma was asking me if I was cooking for the blog for the next two months. I said I have about twenty plus posts to be done for a month. She was shocked and asked what all I plan to make. I said I am aiming at simpler ones and she also nodded saying I must have blogged all of Amma's and hers already! Yes I know, even the simplest chutney has made an appearance. 

So coming back to the paneer Croissants, I hopping on blogs and landed at Archana's. I knew my kids will love it as they enjoyed the twisted Pizza sticks. I thought these might be interesting for them as well. I was very happy when Chinnu tasted it and said he liked it. He went on for second one as well. Konda was going on encouraging him. I know its a good thing he was not eating all purpose loaded stuff. However nothing wrong in just tasting it. So in that way I was much happier.

If you are wondering why those ribbons seem to make an appearance, well those are my boy's handiwork. On a Sunday with about seven dishes to cover, I hardly have energy to set this up. So I ended up asking their help. They decided these ribbons will be great. I didn't want to discourage them. I am hoping with time and exposure, they will learn the coordination soon. 

Paneer Crescents

Ingredients Needed

For the Dough

All purpose flour - 2 cups
Salt - 1.5 tsp
Sugar - 1 tsp
Paneer, crumbled - 1/4 cup
Melted Butter - 2 tbsp
Instant Yeast - 1.5 tsp
Warm Milk - 1/2 cup and water as required to knead to a soft dough

For the Stuffing

Paneer, crumbled - 1/2 cup
Red chili flakes -1 tsp
Salt to taste
Butter for glazing

How to make the Paneer Crescents

In a mixing bowl, take the flour, salt, crumbled paneer, instant yeast, olive oil, sugar and warm water. Mix everything well together. Knead well.

Finally add the melted butter and continue kneading till you get a soft dough. cover and let it rise. Mine rose by 45 mins.

When read to bake, punch it down softly and knead for couple of mins again.

Dust and roll out as to a disc. Using a sharp knife slice through the middle and do a crisscross to get 4 pieces. Slice each again to get a thinner triangle.

Place a small serving of the spiced paneer in the outer wider place and start rolling from outer to inner, ensuring the stuffing is fully covered.

Continue with rest and place everything on a greased baking tray.

Bake in pre heated oven at 185 C for 20 mins.

Brush with butter on top and bake for another 2 mins.

Serve warm.

Notes:

Stuffing can be more spicy if you want, can stuff with cheese as well. top it with more spiced butter or any other topping if required.

Just before serving you can warm it for 20 -30 secs in MW and pour spiced butter or sauce. You can serve this with some spicy dips as well.

Tadka Dal | Dhaba Style Mix Dal Fry

For the second day of cooking Lentil in 3 different way, I have yet another Tadka dal. I know you must be wondering after having posted so many different dals, what more can I possible have! Even I thought so and was surprised that combining different dals, can get you such differently tasting and so delicious dals.

Infact I had tough time deciding on what lentil recipe I could post. I had this teen dal recipe written in my dairy and seeing it was a combination I am yet to try, I decided to make it. Hubby dear liked the dal a lot and infact wanted me to make this quite regular.

So even if it might sound regular, you should try this combination. I always stock a pack of Masoor dal always. I simply put it in the freezer and forget. So it really comes handy when I make such dals. I somehow like how simple a masoor tastes.

Or you could simply check the Dals collected over the years!

All this means that, end of the day even after a heavy dose of rich food, our comfort food will always be a dal.

Nothing like a simple dinner that can get done under 30 mins, with both these dals and roti.

Dhaba Style Mix Dal Fry

Ingredients Needed:

Toor dal - 1/2 cup
Split Yellow Moong dal - 1/4 cup
Masoor dal - 1/4 cup
Onion minced - 1 small
Green Chillies sliced - 3
Ginger grated - 1/4 tsp.
Whole Cumin seeds    1/2 tsp
Red chilli powder  1/4 tsp.
Ghee/ Butter - 2 tbsp
Salt to taste
Coriander leaves, finely chopped    1/2 tbsp.

How to make the Tadka Dal

Mix and wash dals well. Pressure cook for 3 whistles, till soft but not overcooked.

Once the pressure falls down, remove the lid and mash the dal when it is still hot and add enough water.

Heat ghee/butter in a deep non stick pan.

Add cumin seeds, then add onion, ginger and green chilies. Stir fry till soft and nicely browned

Now red chilies and salt, mix well. Add the cooked dal, mix everything together well.

Bring to a boil. Simmer for 3-4 minutes.

Garnish with chopped coriander and lemon juice.

Serve hot with rice, rotis, etc.

Cooking from Cookbook Challenge for September

This announcement is for September Cooking from Cookbook Challenge. Read the announcement post for more details.

We are not going to concentrate on any theme, so you are free to do any offline source and blog on it.

The source can be a cookbook, paper clipping, cookery show, written records or anything that you have with you. Recipes from other blogs/websites are not allowed as of now. This is subject to change later on.

Basic requirement needed for participation:

Final prepared picture, along with recipe is mandatory.
Should display the code that will be sent across.
Should display the CCC Logo in their blog.
Though usage of logo in all posts is not mandatory, it can help spread the news.

As with any community, supporting other bloggers is always appreciated, so please make sure you visit and read the participating bloggers.

Note:
Accepting signups to this event is left to the moderator's choice.
If bloggers discontinues two consecutive months, they will not be accepted in future editions.

If you are planning to join us, please send an email to cooking4allseasons@gmail.com by 23th August.

Bikaneri Paratha | Dal Stuffed Bikaneri Paratha

We are starting the third week of BM#54. I will be cooking lentils in three different ways. Lentils provide all the protein to a vegetarian and one has to include all different dals in a meal, if one has to get the required protein intake.

Though I have been a vegetarian for the best part of my life, I have never really given much importance to it. A year back I went on a severe exercise regime and ignored my diet. Result was ending up with bad cramps, that none of the doctors could even understand. I finally realized myself and when I told that to my ortho, he was shocked that I am a vegetarian. He then went on to say how one must include at least three different lentil in a meal to compensate or even to get just enough for us to be alright.

Imagine my shock. I hardly ever include more than one and talk about three or more! Anyway the moral of the story was, I should stock up my lentil recipes and make them more. This weeks theme is no where near me making them all the time. Still it was worth the efforts.

The day one recipe is something I made long time back from Sapana's space. The parathas were very good, I wonder why i never posted it, lucky me, it was all there for me to just post it now! The picture setup was inspired by Nalini, who had done a similar setup during the time I had made this. Mine were no where close to how wonderfully Nalini plates her dishes, still it was worth the try.

These dal stuffed parathas are a great source of energy for breakfast. You could make the stuffing ahead and freeze if required. Even just refrigerating will do, you can just make parathas for morning breakfast.

Bikaneri Paratha

Ingredients Needed

For the outer layer:

Wheat flour - 1 cup
All purpose flour/ Maida - 1/4 cup
A pinch salt
Water as required
Oil for cooking the parathas

For filling:

Split Yellow Moong dal - 1/4 cup
Handful of channa dal
Green Chilli - 2 medium
Cumin seeds - 1 tsp
Ginger, grated - 1"
Red Chilli powder 1 tsp
Garam masala - 1/2 tsp
Salt to taste
Amchoor powder - 1/4 tsp
Oil - 2 tsp

How to make the Paratha:

Knead the flours together with salt and ensure the dough is soft, yet stiff. Keep it covered till you make the filling.

Wash and soak Moong dal in water for 1 hour. Drain and grind to make a smooth paste.

Heat oil in a pan, add cumin seeds, once it splutters, add the grated ginger and chopped green chillies.

Add the salt, spice powders and let it get cooked well. This takes about couple of mins.

Now add dal paste and mix well. Let it get cooked well and the mixture dries up.

Set it aside to cool. Divide into small balls.

To make the Bikaneri Paratha

Pinch out equal balls from the dough. Dust well and flatten on the sides. Place the dall balls and enclose on all sides completely.

Dust again and gently roll it out.

Heat a tawa and cook the Paratha on both sides using oil.

Serve with curds and pickle.

Beerakaya Thokku Annam | Ridgegourd Peel Mixed Rice

I am getting back to Cooking with Cookbook Challenge after couple of weeks. Even with all plannings, we sometime face unexpected things and you are left with no choice but to stop doing something. I faced such a situation and even though I wanted to be prepared, I couldn't do it.

So getting back to doing this after a gap and am glad I am getting back with a healthy, interesting rice dish. Interesting I say because one would not expect such a combination to happen. When Amma made this for the first time, she sort of gave us a riddle. She wanted us to decipher what went in. The mixed rice was very delicious and all, yet we couldn't point out clearly on what all went in!

Ridge gourd is quite a frequent vegetable at home. We make a pappu, a kura with it. Apart from the regular Thokku with the peel, infact I have two chutneys made with the ridgegourd peel

Before even going into checking out how to make the various dishes with this vegetable, check out how to peel a Ridgegourd.

Beerakaya Pappu
Beerakaya Kura
Beerakaya Vepudu

Beerakaya Thokku Pachadi 1
Beerakaya Thokku Pachadi 2

Beerakaya Thokku Annam

Ingredients Needed:

For the Beerakaya Thokku

Beerakai peel along with flesh - 1 cup
Coriander leaves - 1/2 cup
Green chilies - 2 -3 nos
Cumin seeds - 1/2 tsp

For making the Rice

Cooked Rice - 1 1/2 cup
Beerakaya Thokku
Garlic - 3 - 4 cloves
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Red Chilis - 2 -3 nos
Curry leaves handful
Oil - 2 tbsp

How to make the Beerakaya Thokku Annam

Have cooked rice ready.

To make the paste

Wash, peel the ridgegourd and include some flesh along with the peel as well.

Heat a non stick pan with a tsp oil, add cumin seeds, then add chopped green chilies, then add chopped coriander leaves, then add peel.

Fry well till it's fried well. Let it cool. Then grind to a smooth paste.

To make the Rice

Heat a pan with oil, add curry leaves, garlic, mustard seeds, red chilies, cumin seeds, saute well.

Then add the ground ridge gourd paste, and combine everything well. Cook for couple of minutes.

Now add cooked rice and gently mix well.

Serve with papad

fry well and then mix cooked rice

This goes for the July Week 4, Cooking from Cookbook Challenge  Group.

No Bake Chocolate Lasagna ~ No Bake Dishes

For the second day of No Bake Dishes, I made a Chocolate Lasagna. The recipe was pretty long, however  I made over two days and I didn't find it so tough. The dessert ends up being very rich, so take caution on how you portion it. 

Since I took them right off the fridge, the cups got misted and I couldn't clear it long enough for the kids to hold!

Do check out the Nutella Chocolate Milkshake as well!

No Bake Chocolate Lasagna

Ingredients Needed

For the Oreo Layer

Oreo Biscuits - 15 without cream
Oreo Biscuits - 5 with cream

Cream Cheese - 1/2 cup

Whipped Cream - 1/2 cup
Icing Sugar - 3 tsp

Chocolate Pudding Regular / Dark - 1 cup
Chocolate Ganache

For topping
Chocolate chips
Orea Biscuit Cream
Chocolate Shaving

How to make the Tart

Blend the orea biscuits to ensure you get a fine powder. Mix in butter and make the crust. In an individual serving cups, first fill in the oreo layer. Refergerate for 10 mins.

Prepare Cheese Cream and have it chilled

Prepare Chocolate Pudding either regular or Dark.

Prepare Chocolate Ganache and keep all the layers ready.

Whip the cream with icing sugar and chili.

When ready to layer,

On the oreo layer, layer it with cream cheese, then follow with a layer of chocolate pudding, followed by cream cheese, then with ganache, finally top with whipped cream.

For topping, place the orea cream, chips chocolate shavings.

Chill and serve it as dessert!