White chocolate and Cranberry Muffins

White chocolate and cranberry muffins

Jan already half way through….can you believe it?!Days are simply flying!!!! I am so late for the first post for the year 2018 huh?!! But glad that I showed up 1st month itself. Our unexpected and unplanned short holiday trip, and its hangover took these while for me to back on track again.Hope you all had wonderful holidays!Here I am with our current favorite, white chocolate and cranberry muffins.

I was feeling to Bake more and more on these wintery days. There is nothing cozy than a hot cup of tea and some baked goodies these evenings. And the day you baked something, your home will smell amazing…..I do enjoy that a lot –  one among the sweet little happiness of the home bakers.

Tender muffins with sweet & tart cranberries and white chocolate, with hint of orange zest….mmmmm they were sooo good! I am addicted to those fragrance of citrus fruits. I am telling you, you won’t be stopping this at one. I had before, during and after clicking the photos….don’t take me wrong, it was my lunch on that day hehe…..No wonder why I am struggling to stay in shape 😉 …. some of the days my lunch used to be with these kind of stuff ;-)….I don’t really cook for myself, if there is nothing left over for lunch….

weekend lazzy breakfast can be handled peacefully if I Bake muffins/pound cakes on Fridays, and it will run through out the week to suppress your little hunger anytime of the day too. Late night hunger of him after having early dinner also will be sorted out with these. Best part of baking these muffins are, they can be whipped up in just 15 minutes. You don’t need to take out all those mixers, just a bowl and spatula will do the work. As simple as mixing dry to the wet. Since I used dry cranberries, these can be prepared throughout the year and you can get dried cranberries every where now a days. Blueberries also would be great alternative to it.

Anyways lets see the recipe…..

⇒Click here for the Recipe!

Fatayer with Spinach and Feta (Middle eastern triangle pie)

Spinach and feta fatayer (Middle eastern triangle pie)

Fatayers are famous middle eastern snacks prepared with pizza dough filled with different delicious fillings. Meat, spinach and cheese fillings are commonly used. As promised here is my fatayer recipe.I have made Spinach and feta combination and it became our favorite filling now for fatayer.Spinach and feta fatayer (Middle eastern triangle pie)

By making all lots of non veg items for Iftar, I thought of giving a vegetarian touch to my Iftar table. Vegetarian savory dishes pop up very rarely during this month here. So I thought spinach is by all means a healthy choice.Spinach filling paired very well with my Homemade Pizza Dough as well. Hubby is not a Pizza fan, but this little spinach triangle pie disappeared easily from here.

Addition of feta cheese really took the taste to the next level, those toasted walnuts added the crunch.These are not loaded with spices, so it was very comforting savory snack for Iftar!!

After my third attempt, I got those pies unopened after baking!! It’s really very important to squeeze out the moisture from the spinach and make it dry. Otherwise by the time your pies are baked … all those naughty little ones would have opened… haha….I was able to eat those…but were not good enough to present in front of you guys ;). Do you know I was waiting near the oven very curiously to see whether they are being naughty again!!! Childishness in me came out when I made this. It was funny too! Spinach and feta fatayer (Middle eastern triangle pie)

So squeeze spinach as hard as possible….. it will be a stress buster exercise tooo ;-). Don’t worry, follow exactly all steps as given…You can also make half-moon shaped pies, that would be really easy in fact, you can follow the steps here. Share with me your experience in comments, would love to hear from you!!!

Lets see the recipe!


Serves ; 20 to 24 Fatayer


Ingredients :-

  1. Pizza Dough
  2. Spinach – 2 cup chopped
  3. Oil – 2 tea spoon
  4. Onion – 1 small
  5. Garlic – 2 cloves
  6. Parsley – 2 table spoon chopped
  7. Chilli powder – 1/4 tea spoon
  8. Cumin powder – 1/4 tea spoon
  9. Walnut – 1/4 cup chopped
  10. Feta cheese – 100 g (3/4 cup  crumbled)
  11. Salt & pepper – to taste
  12. Egg – 1 small (for egg wash)

Direction :- Spinach and feta fatayer (Middle eastern triangle pie)

  1. Prepare the  Pizza Dough and keep it ready or you can use store-bought as well.
  2. Add little salt to chopped spinach and keep aside for 10 to 15 minutes. Then take the spinach in muslin cloth and squeeze out the water from it.
  3. In pan add chopped walnut and dry roast until just it changes color slightly.
  4. Heat oil in the same pan, add chopped onion and grated garlic, saute until onion became translucent.
  5. In a bowl add spinach,sauted onion,parsley,cumin,chilli and mix well.
  6. Then add in crumbled feta cheese and walnut. Add salt and pepper to taste (remember you already added salt in spinach, so add if only require).
  7. Preheat your oven at 180 ° C.
  8. Now roll the pizza dough about 1/8 inch thickness and cut using around 4 inch diameter cutter. (Please keep unrolled dough close with kitchen towel to prevent from drying out)
  9. Now add 1 tea spoon filling at the centre of the cut dough (make sure not to touch the filling on the sides where you gonna punch together. If your filling touches the edges it will be difficult to stick together and will open up while baking).
  10. Now bring together two sides of the dough until centre and take third portion and pinch towards centre. You will get a triangle shape as in the picture.Close them and punch them firmly and well. Repeat the process with rest of the filling and dough.
  11. Place prepared fatayer on baking sheet.
  12. Beat the egg with a tea spoon water, brush it evenly on top of prepared fatayer (Egg wash gives shining and nice golden color).
  13. Bake it in the preheated oven for about 20 minutes until bottoms are lightly golden color. Then turn the grill/broiler mode and keep for 3 to 4 minutes just to get the golden brown color.(don’t keep more, it may tend to burn).
  14. Serve hot.

Tips & Tricks :-

  • It’s really very important to squeeze out excess moisture from the spinach.

Spinach and feta fatayer (Middle eastern triangle pie)

Savory Chatti Pathiri (Atti Pathiri/Atti Pathal)

Here is another famous and delicious Malabar snack – Chatti Pathiri/Atti pathal/Atti pathiri. This yummy snack hold its place on Iftar table and other festival parties or simply as evening snacks. This Malabar delicacy made in both sweet and savory versions.  By its look, chatti pathiri is very similar to Italian Lasagna. Crepes are  layered with meat fillings and cooked in lowest flame or baked in the oven.

Since my hubby loves savory snacks for Iftar, I prefer to make Malabar savory snacks for him. Chatti pathiri is very filling and you can also make this as a dinner item. Filling can be made ahead of time and making crepe and assembling can be done simultaneously on the day you prepare Chatti pathiri.

Preparation is little bit lengthy process but delicious treat is assured at the end. Filling can be done as you desire, I made filling with chicken in authentic north Malabar style.

 

malabar savory chattipathiri

This yummy dish is called by different names in various regions of malabar.But method of preparations are almost similar. Anyways here is the recipe for you.

 

⇒Click here for the Recipe!

Lahmacun / Lahmajoon

Lahmajun/ lahmacun (Turkish pizza)

Lahmacun/Lahmajun is a thin round crust topped with spiced minced meat masala and baked to the perfection. This is also known as “Turkish Pizza”. It’s a very popular turkish/Armenian/Middle Eastern dish.

One of our favorite menu item in turkish restaurant here in Tashkent. While ordering food, we never used to think twice to order this exotic dish. I always wanted to put my hands on Lahmacun preparation and book marked this recipe long back.But some how it took this long to come out of my oven.

During Ramadhan we never have food from outside. So when I got minced meat, first thing came to my mind was this  yummyy dish to prepare for Iftar. Once it is in your oven, your house will fill with the irresistible smell of Lahmacun and will vanish from your table when served hot. Addition of parsley leaves are very important and it gives this dish a distinct aroma and taste.

Lahmacun is always our favorite and hope you will also start enjoying it as much as we do.

 

⇒Click here for the Recipe!

Baked Erachi Ada (Malabar style Meat Pockets)

Baked erachi ada (Malabar meat pockets)

Erachi ada/Irachi Ada is one of the popular and tasty crescent-shaped Malabar snack. Which is prepared during Iftar and also as evening snack. Without Erachi Ada and Unnakaya/kayi ada(Stuffed plantain) our snack platter won’t complete. Whether it is for Iftar or tea time party or anything. Traditionally beef is used to make Erachi Ada

This is my hubby’s favorite and from 1st day of Ramadhan he started asking, Why are you not making Erachi ada (Meat pockets). I was literally lazy to make this meat pockets, especially during Ramadhan, because I don’t like to play with dough and roll it by standing for long time. For me its a big job 😉 . Back home, when my mom start making all kind of snacks with dough, I will simply disappear from that area. But I love to eat those if someone makes and give.

Since he was asking for this everyday, I planned to make a big batch and freeze some. Yes this will freeze really well. If you don’t have a helping hand to divide your work, you can make meat filling previous day and the dough and assembling on the next day,.

Usually we used to make this deep-fried, but I really wanted to avoid as much oil fried as possible during Ramadan…. I baked those little pockets. Believe me, baked erachi ada also taste great. Once you started baking, I am sure you won’t deep fry it again.

Anyways lets see the recipe…..

⇒Click here for the Recipe!

 

Baked Falafel with Tahini Sauce

Baked Falafel with Tahini Sauce

Falafel  is a middle eastern vegetarian snack made with soaked chickpeas. If you were some where in middle east, you probably would have tasted this tasty snack. Usually it used to be served as sandwich in pita bread. Which is also very tasty with some garlic sauce/tahini sauce or even with ketchup.

In UAE near my dad’s shop there is a cafeteria, who serves very tasty and hot falafel. We used to buy falafel alone in a paper bag and munch on with some fresh juice. It is used to be super crunchy – which is oil fried.

Since I wanna avoid as much oil frying as possible for Iftar snack, I made baked falafel without compromising on taste. Baked falafel is lighter one. It is totally up to your preference whether to fry or bake, both the ways it is tasty and easy. You just need to soak the chickpeas over night and process it with spices and herbs, shape it up and bake it.

 

We served it with Tahini sauce, I have given the recipe below.

⇒Click here for the Recipe!

Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)

Unakka chemmeen Unda Putt Recipe (Kerala Style Dried Prawns Stuffed Steamed Rice Balls Recipe)

Unda Putt is a Kerala evening tea time snack/Iftar recipe or it is also used as a tasty breakfast item. One of our family favorite too. Even though we make different filling to this cute little rice balls such as mussels (kallummakaya), Clam (Kakka irachi) etc…, Prawns (Chemmeen) are stuffed mostly.

Back home in Kerala, we makes this using fresh prawns. Unfortunately I don’t get fresh prawns here easily, I used dried one. Dried one also taste yummy. Once when mom called me, she told that they had ‘Unda putt’ for breakfast, I really craved for that and tried with dried prawns which was handy with me. It came out well and I started making this with dried prawns.

Usually I make this on saturday breakfast. You can make the filling previous day night, so that you just need to make the dough and fill it and steam it in the morning. If I have time in the night, I used to fill the dough at night itself and keep it in the fridge. So that next day breakfast will be easy and hassle free, just only need to steam it.

This can also be given as tiffins to your kids and husbands, so that they can have it easily without making any mess. This cute little Unda putt also can pack while you going somewhere out or for picnic.

Lets see how this tasty and easy Chemmen Unda Putt (Prawns Stuffed Steamed rice balls) are made…………

 

⇒Click here for the Recipe!

Financiers Cupcake

Financiers Cupcake

Financiers are little classic french tea cake baked using ground almonds. These are light and moist delicious treat which is very easy to prepare!It seems these little spongy cake got the name ‘financiers’ from the traditional rectangular mold, which resembles a bar of gold.

Traditionally financiers are made using small rectangular loaves. Since I dont have it handy…I used my cupcake molds. Whatever mold you use…. these are amazing. This is for the nut lovers, since the core ingredient is ground almonds. Other ingredients are egg white,sugar,little flour and butter.

It doesn’t take much time to prepare, but I am assuring a delicious treat for your family.Recipe adapted from my favorite pastry chef Anna Olson.

Lets see how these cute cakes are made…

⇒Click here for the Recipe!

Rava Laddu/Thari Unda (Semolina balls)

Rava laddu / semolina balls/ truffles

Rava laddu/Thari unda is a evening tea time snack made with Rava/semolina or can have as a dessert after a heavy meal. This laddu is prepared with very little ingredients and can put together easily within no time. You can get different varieties of laddu in Indian markets.

Ghee roasted semolina gives this sweet balls very nice and mouth watering aroma, with the flavour of coconut and crunchy cashew nuts and chewy raisins.

I made rava laddu in kerala style and thats how we make at home. My hubby loves this sweet snack and often demands to make this. This laddus can be stored in airtight containers for 2 to 3 days, but I am sure it will vanish before that if you have a  sweet tooth at home 😉
Anyways,lets see how this sweet balls are made.

 

Egg Bonda/Pakora (Egg Fritters)

Egg bonda/fritters/pakoras

Egg bonda is one of the Indian snack with simple ingredients,which you can put together easily. Hard boiled eggs are stuffed with aromatic, little spicy filling and deep fried by dipping in maida(all purpose flour) batter.There are different variations of egg bonda across the region, and this is how we make at home.

This snack is often made at home during iftar or as evening tea time snack. This pakora also made if any guests arrive without any notice, because this can be made with ingredients easily available in all kitchen like egg,onion,ginger garlic paste, green chilli,maida……….

This egg pakora/bonda I made for a Uzbek guest here, mainly because, when we went to their home, we were talking about Indian food and snacks. First thing they were saying about Indian snack was Pakoras. So I made this snack with some other snacks. I made it less spicy, because people here are not used with so much of hot and spiciness as we usually have.

Anyways….lets see how this Egg bonda/pakora/fritters made……

⇒Click here for the Recipe!