Baked Chapati Wrap

Here comes Baked Chapati Wrap … a healthy recipe from my kitchen just for you.

Wraps have been part of my life since my very childhood. The quick paratha or roti wrap with some veggies and pickle would be perfect for the tiffin box. The egg wrap with ketchup or the chicken wrap with cheese… Wraps I guess have had a place in many of our lives.

Now, wraps have arrived in a big way…many countries are known by their wraps. So, why not combine the humble Indian flat bread …the chapatti with a filling, wrap it up and bake it to a crispy golden colour? That works perfectly!

The baked chapati wrap or baked roti wrap is like a veg Frankie only crispier on the outside. It is totally a vegetarian recipe.

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BAKED CHAPATI  WRAP                         Makes 6 to 8 wraps

Ingredients:

For the DOUGH

Whole wheat/ Multigrain flour /Atta – 1 cup

All purpose flour/Maida – 1 cup

Salt – ¼ tsp

Vegetable oil – 2 tblsp

Water – to knead a soft dough

For the FILLING

Boiled Kidney Beans – 1 cup

Boiled and cubed potatoes – ½ cup

Chopped Capsicum – ¾ cup

Chopped Red and Yellow bell peppers – ½ cup each

Chopped Onion – 1 large

Grated Garlic – 1 tsp

Fresh tomato paste – about 5 to 6 tbsp

Tomato ketchup/sauce – 2 tbsp

Light Soya sauce – 1 tsp

Cumin seeds – ½ tsp

 

Spices and Herbs

Chili flakes – to taste

Roasted cumin pdr – 1 tsp

Turmeric pdr – ¼ tsp

Black pepper pdr – ½ tsp

Dried parsley – 1 tsp

Salt – to taste

Vegetable oil – 2 tbsp

Chopped coriander – 3 tbsp

For the WRAP

Chapatis – one per wrap

Cooked Rice – 1 cup

Grated Cheese – 1 ½ cups (preferably Mozerella)

Soya sauce – as required

Cumin pdr – as required

Dried Parsley – as required

Method:

1.    Mix the two flours, salt and vegetable oil in a large bowl. Add in water little at a time and knead  soft dough. Cover and keep aside for 15 to 20 mins.

2.    Mix the tomato paste with the sauces and keep aside. Heat the oil in a pan and temper it with the cumin seeds. Add in the chopped onion, capsicum and bell peppers. Add in a bit of salt and cook till the bell peppers soften and the onions are light golden. Next add in the garlic and cook briefly on low heat.

3.    Pour in the tomato paste mixture and the spices, herbs and salt. Cook till the oil separates. Add in the boiled beans. Check and adjust the seasoning.

4.    Add some water and cook the filling till most of the water has evaporated but it looks moist. Mash up the ingredients in the pan slightly. Once the gravy thickens up, turn off the heat. Cool it to room temperature. Add in the chopped coriander leaves and mix thoroughly.

5.    Knead the dough lightly. Make balls from it (big or small as per your requirement). Roll out the chapatti using some dry flour.

6.    Cook the bread on a griddle pan or tawa, lightly on both sides. Once all the flat breads have been cooked start forming the wraps.

7.    Place a chapatti on a clean tray or surface. Add in some cooked rice (1 ½ tblsp) at the centre. Season it with some light soy sauce, roasted cumin pdr and dried parsley. Place 2 tblsp of the bean filling over it. Top it with grated cheese.

8.    Carefully gather the sided (while pressing the filling into a triangular shape) to wrap up the filling into a triangular parcel. Flip it over and place it on a tray lined with foil or butter paper. Line up as many wraps as you can fit in.

9.    Cook the wraps in a preheated oven at 190 °C till it is golden brown on the outside and crispy.

10. Serve it immediately with some salad and a dip on the side.

© Rinki’s Kitchen 

Plum Preserve Recipe

A lot of you have asked me about preserve, ever since I used it one of my recipes. That was strawberry. Since plums are in season, I am sharing a perfect plum preserve recipe.

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So, what is the difference between preserve and jam? For me the basic difference is the taste. You can add less amount of sweetener (sugar) to the preserve as per your taste. The preserve may not be as thick as the jam. I also like to make sure that I get some chunks of the fruit in it. It’s the fruit that is being preserved after all!

I always have a small jar of preserve lying in the fridge. Add it to a dessert or to a smoothie or to a curry and make a difference.

PLUM PRESERVE RECIPE

Ingredients:

Plums (Ripe or Over Ripe) – 15 to 16 (small sized)

Superfine or Castor Sugar – ¾  to 1 cup

Salt – ½ tsp

Cinnamon stick – 1

Method:

1.    Wash and clean the plums. The skin will be cooked too.

2.    Deseed or pit the plums and cut into quarters. Put them in a broad pan and spread them out evenly.

3.    Sprinkle ½ cup of sugar evenly over the fruit pieces. Put the pan on a stove on low heat.

4.    Once the sugar melts slightly, mix it up with a spatula. Add in the salt and a stick of cinnamon.

5.    Cook on low heat stirring from time to time. At first there will be a lot of liquid in the pan.

6.    Once the liquid starts boiling, give it a taste. Add in the rest of the sugar or more if you want it sweeter. The amount of sugar to be added depends on the taste of the fruit and how sweet you like your preserve. (I like it to taste more like the fruit and less sweet.)

7.    Keep an eye on the pan as the preserve starts reducing.  Stir it continuously and maintain the heat at low to medium.

8.    When all the liquid has evaporated, it will start to resemble a chutney. That’s when you must take it off the heat. Put it on a wire rack to cool completely.

9.    Pour it into a clean or sterilized jar, cover it with a lid and store it in the fridge. It will stay good for 4 to 5 months!

© Rinki’s Kitchen 

Carrots Layered Biryani

Want to cook something different? Try out my Carrots Layered Biryani.

It’s a vegetarian recipe that is fragrant and spicy.

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I have used chunky carrots that stand out as the main ingredient of the biryani. Just like the rice, they are cooked partially at first (in a spicy fragrant masala with yogurt). Then the rice and carrots gravy is layered with nuts, fried onions and saffron milk and slow cooked on dum till done.

Carrots layered biryani can truly be called a biryani even though it is made with vegetables. The method of cooking this dish earns it the rightful name of biryani.

This carrots biryani is a huge on the carrot flavor. The biryani is best served with raita or flavoured yogurt.

CARROTS LAYERED BIRYANI             Serves 2 to 3

Ingredients:

For the Rice

Basmati Rice – 1 cup

Whole Spices for rice – Bay leaf(1), Black cardamom(2), Green cardamom(3),

                                          Cinnamon stick(2 inches), Mace (a piece)

For the Carrots gravy

Whole spices  -  Bay leaf(1),  Black cardamom(3), Green cardamom(3),

                           Cinnamon stick(2 inches), Mace (a piece), Pepper corns(10), Cloves(5)

                                   

Carrots – 2 large (cut 10 to 12 pieces 1 inch thick)

Sweet corn kernels – a handful

Coarsely ground coriander – 1 tblsp

Turmeric pdr –  ¼ tsp heaped

Garam masala pdr -  ½ tsp

Red chili pdr - ¼ tsp heaped (add more if you like)

Cumin pdr – ½ tsp

Chaat masala – 1 tsp

Yogurt – ½ cup

Grated onion – 1 large

Grated garlic – 1 tsp

Grated ginger – 1 tsp

Green chilies – 2 whole or slit

Oil – 2 tblsp

Ghee/Clarified butter – 1 tblsp

For the layering

Fried onion – 1 medium

Roasted lotus seeds/makhana – a handful

Roasted walnuts – a handful

Mint leaves/Pudina – a handful

Saffron strands – a large pinch (soaked in ¼ cup of warm milk)

Ghee – 2 tblsp

Method:

1.    Wash and soak the rice for about 30 mins. Add 3 cups of water in a pan and bring it to a boil. Add in the whole spices for rice. Let it boil for 2 to 3 mins. Drain the water from the rice and add it in. Cook the rice till it is 75 to 80% done. Drain the rice and spread it out onto a tray to cool.

2.    Wash and peel the carrots. Using a serrated knife or peeler make grooves on them lengthwise. Cut into inch thick pieces.

3.    For the carrots gravy, heat the oil in a pan, add in the ghee. Follow this by adding the whole spices. Fry briefly till the spices release their aroma. Add in the onion and cook till golden brown.

4.    Next add the ginger and garlic. Lower the heat to minimum. Cook for a few seconds then add in the dry spices. Mix. Add a bit of water. Cook till the oil stars separating.

5.    Add in the corn, carrots and green chilies. Season with salt. Cook for 2 mins. Add in a cup of water. Bring to a boil. Cover and cook till the carrots are partially cooked. Remove the chilies.

6.    Switch off the heat. Beat the yogurt till smooth. Add it into the pan. Mix well. Turn on the heat to low. Cook till the oil starts separating. Turn off the heat.

7.    In a glass bowl, add in half of the carrot gravy at the base. Cover it with half of the rice. Spread it out. Add in some brown onion, torn mint leaves, some lotus seeds, walnuts. Drizzle half the saffron milk and a tablespoon of ghee on top.

8.    Repeat all the layers once again. Ending with the rice. Cover the bowl with a heavy glass lid or cling film (poke a few holes in it).

9.    Cook at 60% power on your microwave oven for 20 to 30 mins. Until the carrots and rice are fully cooked. Rest for 5 mins in the oven before taking it out.

10. Serve immediately, with some raita or yogurt on the side.

© Rinki’s Kitchen 

Eggless Almond Jam Cookies

The sinful buttery Eggless Almond Jam Cookies are to die for. In this video I show you how easy it is to bake them perfectly…All from scratch.

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The almond meal combined with the flour gives the cookies a rich taste. These cookies are perfect with a hot cup of tea or coffee as with a chilled glass of milk.

I especially enjoy beating the sugar and butter, cutting out the cookies and the best part … placing the top cookie onto the base and pressing it lightly till the jam oozes out of the cut out center.

The Eggless Almond Jam Cookies are perfect for a family baking session. Try the recipe, I am sure you will love the cookies.

Eggless Almond Jam Cookies      Makes 18 to 22

Ingredients:

All purpose flour/Maida – 1 ½ cups + extra for rolling

Almond meal / Almond Flour – ½ cup

Superfine Sugar – ½ cup

Butter – ½ cup + 2 tblsp

Vanilla essence/extract – 1 tsp

Chilled Milk – 3 tblsp

Baking powder – 1 tsp

Icing sugar – about 3 tblsp

Salt – ¼ tsp

Jam (Strawberry or Raspberry) – about 3 tblsp

Method:

1.    In a large bowl, beat the butter. Add in the sugar and vanilla. Beat till it is light, fluffy and looks pale. (Use a wooden spoon or an electrical beater.)

2.    Mix the baking powder and salt with the flour. (Leave out the salt if using salted butter) Add in about 2 tblsp of the flour into the beaten butter. Mix it till just combined.

3.    Now, add the almond flour into the rest of the all purpose flour and mix thoroughly. Add the flour mix into the bowl in two parts. Mixing after each addition, till just incorporated. Add 1 or 2 tablespoon of chilled milk if the dough looks dry.

4.    Take it out onto your work surface. Knead it lightly and bring it together. Divide the dough into 2 parts and cover them in cling film or plastic wrap. Store in the fridge for at least 30 mins.

5.    Take out the dough onto a floured surface. Let it rest for 2 to 3 mins outside. It becomes easier to roll out this way.

6.    Roll out to 1/8 inch thickness. Use cookie cutters or bottle caps to cut out even number of cookies. Use a smaller cutter to cut out the centre of half of the cookies.

7.    Line a baking tray with butter paper or silicon sheet. Lift the cookies carefully using a knife and place them on the tray. Gather the left over dough, roll out and cut out cookies till no dough is left.

8.    Bake the cookies in a preheated oven at 180 °C for 12 to 15 mins or until they get a light colour on them. After baking, cool the cookies completely on a wire rack.

9.    Line up the top cookies (with cut out center) on a tray. Take some icing sugar in a strainer and dust it over these top cookies.

10. Beat the jam to a smooth paste. Put about ¼ tsp of jam at the center of each base(whole) cookie. Place the top cookies over the bases one by one. Gently press them down so that the jam oozes out of the cut out.

11. Serve them with hot tea or chilled milk. They would be great for an after meal dessert too.

© Rinki’s Kitchen 

Baked Parcel Samosas

Have you made baked samosas before? My recipe of Baked Parcel Samosas will find a place in your special recipes list…I am sure.

Though it is called samosa, it is much lighter than the regular Indian samosa snack. The dough for the outer covering is made with flour, yeast, baking powder and vegetable oil. Also on account of the Baked Parcel Samosas being baked, it becomes a healthier option.

You may omit the butter used in the recipe and use only vegetable oil, better still use olive oil. That will make for light and healthy samosas.

The process of making these parcels may seem time consuming but it is not. Just plan and prep everything in advance. Follow the recipe and go on patiently.

At the end of the day, you will be overwhelmed by the result. These stunning parcels are show stoppers in their own right.

The dough is super dough and that makes it easy to get it into a really thin sheet that can be stretched and folded in any way you want.

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Baked Parcel Samosas                 Makes 8 to 12

Ingredients:

For the DOUGH

Dry active yeast – ½ tsp

Sugar - 1 tsp

All Purpose Flour – 2 ½ to 3 cups

Baking pdr – ½ tsp

Vegetable oil – 3 tblsp

Warm water – 1 cup

Salt – as required

For the SOYA KEEMA FILLING

Soya granules – 1 cup

Onions – 2 medium (finely chopped)

Tomatoes – 2 medium (chopped)

Ginger – 1 tsp (grated)

Garlic – 1 tsp (grated)

Green Chilies – chopped (as per taste)

Coriander pdr – 1 tsp

Cumin pdr – ½ tsp

Garam masala – ½ tsp

Turmeric pdr – ¼ tsp

Frozen or boiled peas – ½ cup

Coriander leaves – a handful (chopped )

Lemon juice – 2 tblsp

Salt – to taste

Vegetable oil – 2 tblsp

For the POTATO FILLING

Boiled potatoes – 3 large (mashed)

Chaat masala – 1 tsp

Cumin pdr – ½ tsp

Coriander leaves – 2 tblsp (chopped)

Salt – to taste

FLOUR AND STARCH MIX

All Purpose Flour – 3 tblsp

Corn flour – 3 tblsp

BUTTER AND OIL MIX

Butter – 3 tblsp (melted)

Oil – 3 tblsp

Method:

1.    THE DOUGH: Mix the dry yeast, sugar, ¼ cup of warm water, ½ tsp of flour and mix well. Keep it aside in a warm place for 10 to 15 mins.

2.    In a large bowl, add in 2 ¼ cups of flour, ½ tsp salt, ½ tsp baking powder and mix well to combine. Make a well in the centre. Add in 3 tblsp of oil, the yeast and ¾ cups of warm water.

3.    Mix it with a spoon or spatula. You will get a really sticky dough. Turn out the dough onto your work surface. Sprinkle some flour a little at a time and knead the dough till it is soft and smooth. Cover it and rest the dough for at least an hour.

4.    THE SOYA KEEMA FILLING: Heat 2 tblsp of oil in a pan. Add in the chopped onions and fry till golden brown. Add in the grated ginger and garlic, fry them briefly. Add in the tomatoes and green chilies. Add in a bit of salt and cook till the tomatoes become soft.

5.    Add in coriander, cumin, turmeric and garam masala powders. Cook till the oil starts separating.

6.    Add the soya granules (that had been soaked in warm water for 30 mins). Mix with the onion tomato masala. Add in ¼ cup of water. Season it with salt. Add in the peas and 2 tblsp of chopped coriander leaves. Cook the granules stirring continuously till most of the water has evaporated. It should still be moist. Add in some lemon juice and more chopped coriander, mix well, turn off the heat and let it cool down completely.

7.    THE POTATO FILLING: Mash the boiled potatoes. Add in the salt, spices and chopped coriander. Mix well and keep aside.

To make the PARCELS

1.    Knead the dough lightly and divide it into 8 or 12 balls of equal portions. (For bigger or smaller parcels)

2.    Roll out 4 balls at time to small discs about ¼ “ thick. Use the Flour Starch Mix to roll out. Dust the discs with the flour mix and stack them. Roll out the 4 discs together to 8 or 9” round, flipping the stack from time to time. Carefully peel back the thin sheets.

3.    Lay out a sheet and brush the center with the oil butter mix. Flip it over. Place a tblsp of the potato filling in the center and 2 to 3 tblsp of the soya keema filling over it.

4.    Gather the edges of the flour sheet in a pleat. Twist it twice to secure the filling. Then open out the pleats on top of the parcel. It will fan out in a circle. Carefully tuck the edges under the soya keema parcel. Shape it into a round parcel with your hands.

5.    Arrange all the parcels on a baking tray lined with butter paper. Brush them with the oil butter mix. Bake in a preheated oven  at 200 C for 15 to 20 mins.

6.    Brush with melted butter and serve hot.

NOTE: Make smaller samosas to serve as party snacks. You can serve the larger ones along with some salad and soup as a meal.

© Rinki’s Kitchen 

Chicken Stew...the Bengali way

If it’s a chicken stew, it has to be a Chicken Stew the Bengali way! The aromatic spices, the pieces of vegetables and a hint of sweetness…Oh it’s so good.

Usually made with chicken drumsticks, this stew has therapeutic value. It works wonders on the cold and the flu. If you taste it you will agree that it is perfect for a cold or rainy day. This healthy chicken stew the Bengali way is a meal in itself. You could serve it up with toast or garlic bread on the side.

Let me break it down for you…the drumsticks cater to the protein requirement, the veggies the vitamins and carbohydrates, the aromatic spices not only add the flavor but are also known to provide the warmth. The butter gives the fat.

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Chicken Stew … the Bengali way                    Serves 2

Ingredients:

Chicken Drumsticks – 2

Carrot (cut into chunks) – 1 large

Potato (cut into chunks) – 1 large

Shallots/Baby onions –  8 to 10 (if using onions, cut into large chunks)

Frozen peas – a handful

Garlic(chopped) – 1 tblsp

Ginger paste – 1 tsp

Whole spices – a piece of cinnamon, 3 to 4 cloves and green cardamom, 12 to 15 peppercorns

Nutmeg(freshly grated) – a pinch

Bay leaf - 1

Crushed pepper – as required

Vinegar – 1 tblsp

Soya sauce (light or dark) – ½ tsp

Worcester sauce – ½ tsp

Olive/Vegetable oil – 2 tblsp

Slurry – 1 tblsp of flour mixed with ¼ cup of cold milk

Water – 3 to 4 cups or as required
Sugar - 1 tsp (optional)

Salt – to taste

Soft Butter – 2 tsp

Method:

1.    Marinate the drumsticks with vinegar, a pinch of salt and a pinch of crushed black pepper. Keep it refrigerated for at least an hour.

2.    Heat the oil in a wok. Add in the onion and garlic, fry till they get a light colour. Add in the potatoes, carrots, ginger paste and cook stirring for a minute.

3.    Add in the marinated chicken pieces, the whole spices. Turn the heat to high. Cook for a minute.

4.    Grate in the nutmeg; add in some crushed pepper, soy sauce and Worcester sauce. Cook till the chicken pieces get a light colour on them and the vegetables are par cooked.

5.    Add in water, enough to cover the veggies and chicken pieces. Add in the bay leaf and season with salt. Bring it to a boil. Add in the frozen peas. Cover and cook on low heat till the chicken is cooked.

6.    Lower the heat and add in 2 tblsp of the slurry. Mix it well and bring it to a boil. Add more slurry if you want a thicker consistency. Cook for a minute then turn off the heat.

7.    Serve hot with a blob of butter and a sprinkling of crushed pepper on top. Goes well with toast or garlic bread.

© Rinki’s Kitchen 

Corn Cobs Gravy .... Bhutta Curry

There’s something about corn on the cob and monsoon. Come; celebrate this connection with a Corn Cobs Curry from my kitchen.

Corn roasted on the charcoal or on the flame or boiled … any one of these is fine by my taste buds! I have used flame roasted corn on the cob for this recipe.

A fine combination of spices mixed with onions and tomatoes form the gravy.

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Corn Cobs Gravy                  Serves 2 to 3

Ingredients:

Corn Cobs – 1 large or 2 small

Onions – 2 medium (sliced)

Tomatoes – 2 medium (sliced)

Ginger garlic paste – 1 tsp

Green chili – 1 or 2 (chopped)

Coriander pdr – 1 tsp (heaped)

Cumin pdr – ½ tsp

Turmeric pdr – ¼ tsp

Garam masala pdr – ¾  tsp

Kasuri Methi / Dried Fenugreek leaves – 2 tblsp

Oil – 2 to 3 tblsp

Butter – 1 or 2 tblsp

Honey – 1 tblsp

Salt – to taste

Fresh cream – 2 tblsp

Method:

1.    Heat oil in a pan. Fry the onions till they are light brown in colour.

2.    Add in the tomatoes, ginger-garlic paste, green chilies and a bit of salt. Cook till the tomatoes are soft and mushy.

3.    Add in the coriander, cumin, turmeric pdrs and ½ tsp of garam masala pdr. Mix it up and cook till the oil separates. Add 2 to 3 tblsp of water and let it come to a boil. Switch off the heat and let it cool to room temperature.

4.    Clean the corn cob. Roast it on the flame or charcoal. Alternatively, you may boil it. Cut it into 1 or 1 ½ inch thick roundels. (6 to 8 pieces) Keep it aside.

5.    Blend the cold tomato onion masala with a bit of water (1 cup) in a mixer or blender to a smooth paste.

6.    Heat the same pan. Add in a tblsp or two of butter. Flavour it with a pinch of garam masala and some kasuri methi(dried fenugreek leaves). Mix it well.

7.    Add the blended paste back into the pan. Let it come to a boil. Pour in some water (about 1 ½ cups). Bring it back to a boil. Adjust the seasoning.

8.    Add in the corn pieces. Coat them with the gravy. Cover and cook for about 7 to 10 mins. Remember to flip them over midway (after about 4 mins).

9.    Add in a tblsp of honey. Mix well.

10. Serve hot drizzled with some fresh cream and a sprinkling of kasuri methi. 

© Rinki’s Kitchen 2018

Flavoured Bread and Custard Powder Pudding

Flavoured bread and custard powder pudding is one dessert that can be made at a very short notice. This is one of my quick party dessert recipes.

For more such recipes, subscribe & check out my channel:  https://goo.gl/XBwLLc

The humble custard powder pudding can be combined with various elements to create a superb dessert. In this case the flavoured bread pieces and the crunchy almonds perfectly compliment the custard sauce.

Flavoured Bread & Custard Powder Pudding                     Serves 6 to 8

Ingredients:

For the custard sauce

Milk (preferably full fat) – 4 cups

Custard Powder (vanilla) – 4 tblsp

Sugar – 4 tblsp

For the bread

Bread slices – 6 or 7

Ghee/Clarified butter – as required to shallow fry the bread pieces

For the flavoured syrup

Sugar – ¼ cup

Water – 1 cup

Cinnamon stick – 1

Star Anise – 1

Salt – ¼ tsp

For the finale

Sliced almonds – 4 tblsp

Sugar Sliver balls / Dragees – for decoration

Method:

1.    Warm the milk and add in the sugar. Stir to dissolve it completely.

2.    Add a little cold milk (taken out before warming) to the custard pdr. Mix to a smooth paste.

3.    Put the sweetened milk on low heat. Add the custard powder paste and mix it in.

4.    Keep stirring the milk on low heat till it thickens and just comes to a boil. Switch off the heat when the first bubble appears.

5.    Strain the custard for best results while it is still hot. Cover it with cling film so that the film touches the surface of the custard. Let it cool completely.

6.    In another saucepan, heat 1 cup of water. Add in the sugar (1/4 cup). Dissolve the sugar and then raise the heat to medium. Bring it to a boil. Add in the cinnamon stick and star anise. Lower the heat and let it boil till reduced to ½ its volume. Should take 10 to 12 mins. Switch off the heat and cool to room temp.

7.    Cut the bread slices into smaller squares and shallow fry in ghee till crispy and golden brown. Keep aside to cool.

8.    For arranging in a dish: Take a square or a rectangular dish. Place the fried bread pieces at the base. Drizzle with syrup. Cover with custard sauce. Sprinkle some sliced almonds on top.

9.    Repeat step 8 till the bowl is filled with the pudding. (I got 3 layers) Put it in the fridge for at least 1 hour to set.

10. Decorate the top with whipped cream stars, sliced almonds and some dragees(silver balls).

11. For individual portions: Take a plate. Make a circular base of the (chilled) custard sauce. Arrange 3 fried bread pieces over it in a line. Drizzle with the syrup. Add more custard sauce on top. Sprinkle with sliced almonds and dragees.

© Rinki’s Kitchen