Spinach Cheese Puffs

Spinach and cheese puffs are a family favourite. Each time I make puff pastry (usually during winters) it’s usually a large batch.

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

I have shared the recipe for puff pastry. All you need are four basic ingredients:- flour, butter, salt and water. Puff pastry made at home is buttery flaky and tastes heavenly. Never have I had puff pastry that tastes better than the homemade one.

Once made, the puff pastry may be frozen up to a month. It can also be filled with a variety of filling from sweet to savoury. This recipe uses spinach and three types of cheese in the filling.

Making puff pastry is a bit of art and a bit of science too….very fulfilling!

Try it …I’m sure it’s for keeps…

Click the link below for the video:

Spinach Cheese Puffs                            Makes 9 to 12

Ingredients:

FOR THE PUFF PASTRY

All purpose flour – 2 cups + 1/3 cup

Chilled Butter (unsalted) – 250g

Salt – a large pinch

Chilled water – ½ cup (or slightly more)

Synthetic vinegar – a few drops

FOR THE FILLING

Blanched spinach leaves (roughly chopped) – 1 cup

Paneer/Cottage Cheese – 200g

Mozzarella and Processed cheese (grated) – ¾ cup

Onion (sliced) – 1 large

Capsicum (chopped finely) – 1 tblsp

Garlic (grated) – 1 tsp

 Spices(nutmeg – a pinch, red chili flakes and pepper powder to taste)

Salt – to taste

Extra virgin olive oil – 1 ½ tblsp

Method:

1.    FOR THE PUFF PASTRY: Add salt to the flour and mix well. Take about a tablespoon of butter and rub it into the flour as shortening.

2.    To the chilled water add in the vinegar. Knead the flour with this water to smooth dough. Cover and rest for 20 mins.

3.    Add 1/3 cup of flour to the rest of the butter. Using a pestle, pound the butter and then mix it with the flour using your hands. Shape it into a square or a rectangle that is ¼ th inch thick. Wrap in cling film and put it in the fridge to firm up.

4.    After the dough has rested, knead lightly and roll it out using some dry flour. (It should be big enough to envelop the butter square). Place the firmed up butter in the center and wrap it up.

5.    Roll it out into a rectangle and fold it 1/3 of the way from one side, then the other side. Roll it out again, this time in the opposite direction from the last time. Fold again and put it in the fridge.

6.    Repeat step 5. Two more times so that the dough gets folded 6 times.

7.    After 6 folds, roll it out into a large rectangle 1/8 th inch thick. The puff pastry is ready. Let it chill in the fridge for at least 20 mins before baking.

8.    FOR THE FILLING: Heat the oil and add in the onion and capsicum. Cook till onions turn light brown. Add in the garlic and once the raw smell goes away, add in the spices. Mix well. Add the spinach and toss it up. Turn off the heat.

9.    Crumble the paneer into the pan. Season with salt. Mix well with the spinach. Let it cool to room temperature. Add in the other cheeses and combine well.

10. TO ASSEMBLE THE PUFFS: take out the puff pastry sheet from the fridge and cut it into any shape you like. I cut it into squares.

11. Place a generous amount of filling in the center of each square. Wet the corners, lift and pinch the opposite corners to form a parcel.

12. Bake in a preheated oven at 180°C for 12 to 15 mins or till they are golden in colour.

13. Serve hot with ketchup or chilli sauce.

© Rinki’s Kitchen

Wholesome Winter Soup!

This recipe was born out of a craving for a wholesome winter soup. I was really not in the mood to cook an elaborate meal so; I set out a bit of everything that was there in the fridge onto the kitchen counter. I realized that this soup was going to be inspired by the popular Minestrone soup!

That is how this recipe came about…

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

This wholesome winter veggie soup with pasta has a bit of protein, carbohydrates, fat and lots of vitamins and minerals. Just go with any vegetable, pasta or beans that you have at home. Everyone finds an ingredient in this soup that they love…

I highly recommend this soup as a meal.

Who wouldn’t enjoy a bowl of this steaming hot beans pasta veggie soup?

Wholesome Winter Soup               Servings 4 to 5

Ingredients:

Onion (finely chopped) – 1 ½ tbsp

Capsicum (finely chopped) – 1 ½ tbsp

Garlic cloves (finely chopped) – 2 to 3

Coriander stalk (finely chopped) – 1 tbsp

Carrot and Zucchini (diced) –½ cup

Cabbage (finely chopped) – ¼ cup

Spinach leaves (finely chopped) – ¼ cup

Mixed beans (boiled) – ½ cup

Tomato paste – ¾ cup

Dried oregano – 1 tsp

Processed cheese (grated) – 1/3 cup

Small or broken pasta – ¼ cup

Butter – 1 tbsp

Salt and pepper – to taste

Extra virgin olive oil – 1 ½ tbsp

Hot water or stock – 500ml or as required

 

SAUCE MIX

Tomato ketchup – 2 tbsp

Light soy sauce – 1 tsp

Tabasco – to taste

SLURRY (optional)

All purpose flour – 1 ½ tsp

Water – 2 tbsp

Method:

1.    Heat the olive oil in a deep pan. Add in the onion and capsicum and cook till they turn soft.

2.    Add in the garlic and cook till the raw smell goes away. Add in the carrot and zucchini along with some salt and pepper. Cook for a minute or two then add in the leafy vegetables and the coriander stalk. Cook for a minute.

3.    Flavour with a dried herb of your choice. Mix well. Pour in the tomato paste. Mix again and bring to a boil.

4.    Add in the SAUCE MIX, bring to a simmer and add in about 500ml of hot water or stock. Once it starts boiling, cover and cook on low for 10 minutes.

5.    Add in the cooked beans and the pasta. Add in more hot water if required. Cover and cook for further 10 minutes or till the pasta is done.

6.    If you want to thicken the soup, add in the slurry mix well and cook for 5 mins. Add in the butter and mix to melt. Check and adjust the seasoning.

7.    Serve the soup hot with a sprinkling of cheese on top.

© Rinki’s Kitchen

Dark Chocolate Cake with Cherry Cream Frosting

A Dark Chocolate Cake with Cherry Cream Frosting tastes heavenly and looks pretty too. This delicate dessert can be easily made at home and enjoyed at tea time or as an after meal dessert.

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

Made with oil, this cake turns out to be super moist!

The decadent dark chocolate cake goes extremely well with the delicate cherry cream. And that is what makes it a special cake…

The cherry cream recipe story is quite interesting….some years ago, while baking a black forest cake, I realized that the number of cherries that I had weren’t enough for the cake. So, after some thought, I changed my plan and finely chopped up all the cherries that was there and folded them into the whipped cream. Now, there was a delicately flavoured cherry cream! Win Win 😊

Dark Chocolate Cake with Cherry Cream Frosting
(8 to 10 servings)

Ingredients:

DRY INGREDIENTS:

All purpose flour – 1 ½  cups

Cocoa pdr – ¾ cup

Baking powder – ¾  tsp

Baking soda – ½  tbsp

Salt – ½ tsp

WET INGREDIENTS:

Castor Sugar – 1 ½ cup

Vegetable oil – ¼ cup

Eggs – 2 large

Vanilla essence (optional) – 1 tsp

Buttermilk – ¾ cup

Hot water – ¾ cup

FOR THE CHERRY CREAM

Whipped cream – about 2 cups or as required

Pitted cherries (tinned or fresh) – ½ cup finely chopped

Cherry syrup – 4 tblsp

Whole cherries - 8

Method:

1.    Sift together the DRY INGREDIENTS and keep aside.

2.    Line the bottom of two  7 inch round tins with butter paper. Brush them with oil and keep aside.

3.    In a large bowl add in the WET INGREDIENTS and the sugar. Mix well till pale and fluffy.

4.    Add in the DRY INGREDIENTS into the wet mix in 3 parts alternating with the buttermilk in 2 parts. Mix well after each addition. DO NOT OVERBEAT.

5.    Finally, pour in the hot water and mix it in.

6.    Pour the batter equally into the two prepared tins and bake at 170 °C for 20 mins or until the cake is done. A toothpick inserted in the centre should come out clean. Once done, let them cool completely on the wire rack.

7.    FOR THE CHERRY CREAM: Whip up some chilled cream till stiff peaks are formed. Take out about 2 cups of the whipped cream into a bowl. Add in the chopped cherries and mix well by folding in.

8.    To assemble the cake, place one layer of the cake on the cake board/stand. Drizzle with cherry syrup. Place a generous amount of cherry cream over it and spread it out. Put the other layer over it with the bottom side up. Repeat with the soaking. Cover the cake with the left over cherry cream. Use a knife or spatula to smooth the top first and then the sides as best as you can.

9.    Place the whole cherries as decoration on top. Chill it for half an hour before serving.

© Rinki’s Kitchen

Assorted Shortbread Cookies

Baking shortbread cookies or biscuits can be a fun project for the family. Follow the recipe and learn how to make assorted shortbread cookies easily at home.

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

Winter is the time for baking with family. I always enjoyed baking with my mother and later with my son. Here’s a recipe that is not only super easy but a lot of fun to bake. My go to … quick cookie recipe and an all time favourite.

It is actually very easy to remember this recipe. Unlike other recipes this one can be easily measured out using a cup. As simple as that!

I have shared 3 variations of this recipe mainly keeping the kids in mind. You may add nuts or dried fruit pieces or any other ingredients or flavourings to create your versions. Keep experimenting….

The end result is this super buttery and crumbly cookie that you cannot have enough of.

Pure indulgence!

Click the link below for the video:

SHORTBREAD COOKIES ASSORTED                  Makes 24 to 30

Ingredients:

All purpose flour – 2 cups

Butter – 1 cup

Icing sugar – ½ cup

Vanilla essence (optional) – 1 tsp

Baking powder (optional) – 1/8 tsp

Salt (optional) – ½ tsp

Sprinkles (multi coloured) – 2 tblsp

Choco chips – 2 to 3 tblsp

Method:

1.    Beat the butter till its light. (The butter must be at room temperature but not too soft.)

2.    Add in the icing sugar and beat till light and fluffy. Add in the essence and beat to combine.

3.     Mix the flour, salt and baking powder ( if you are using them) thoroughly. Add the dry mix into the beaten butter. Combine together by beating it lightly. Stop when it has just combined.

4.    Take out the dough onto your work surface, sprinkle a little flour and gather it into a ball by pressing with your hands.

	Note:   Divide the dough into 3 parts. Keep one part plain. ­ To the second part add the sprinkles and mix well.  To the third part add the choco chips and mix well.

 

5.    Roll out and shape into square or rectangle. Cut out square or rectangular pieces. Poke holes using a skewer all over. Arrange the cookies with a little gap in between each on a baking tray (lined with a baking sheet). Chill in the fridge to firm up the cookies.

6.    Bake at 180 °C for 12 to 15 mins or till the cookies get a light colour on them.

7.    Cool completely on the wire rack before removing from the tray.

8.    Serve with a hot glass of milk or a cup of hot chocolate.

© Rinki’s Kitchen

Grilled French Beans

 

How about grilled French beans? I make this cheesy French beans with a tomato chutney and lots and lots of cheese…sounds yumm?

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

This recipe of grilled French beans is super delicious. The beans retain their crunch and are complemented by the chutney and cheese. Perfect as a side dish though, I make it into a meal by adding in some garlic bread.

A cheesy wintery treat that is enjoyed by everyone!

GRILLED FRENCH BEANS                   Serves 3 to 4

Ingredients:

French beans – 250g

Extra virgin olive oil - 2 tsp

Salt - to taste

FOR THE TOMATO CHUTNEY

Tomato (chopped finely) – 4 medium

Onion (chopped) – 1small

Sugar – ½ tsp

Garlic (chopped finely) – ½ tsp

Dried oregano – ½ tsp

Red chili flakes – ½ tsp

Cumin powder – ½ tsp

Pepper powder – ¼ tsp

Salt – to taste

Butter – ½ tblsp

Extra virgin olive oil – 1 tblsp

FOR THE CHEESY TOPPING

Fresh cream – 1 ½  tblsp

Processed cheese (grated) – ¼ cup

Garlic powder – ¼ tsp

Mozzarella (grated) – ¼ cup

Method:

1.    Wash, string and trim the beans. Pour boiling hot water over them and soak for 3 to 5 mins. Drain and sprinkle salt and some extra virgin olive oil. Give them a rub and keep aside.

2.    FOR THE TOMATO CHUTNEY: Heat the oil and butter. Add in the chopped onion and garlic. Sauté till the raw smell goes away. Add in the tomato and season with salt. Mix well, cover abd cook on low heat for 5 mins.

3.    After 5 mins, add in the spices, mix well and cover for another 5 mins. Check after the time is up. Add in ½ tsp of sugar and mix well. Turn off the heat and let it cool down.

4.    FOR THE CHEESY TOPPING: Mix all the ingredients except Mozzarella and keep aside.

5.    TO ASSEMBLE THE DISH: Grease a baking dish with olive oil. Add in half of the chutney and spread it out. Mix the remainder of the chutney with the beans.

6.    Arrange the beans in the dish. Pour the cheesy topping over the beans. Top it with the Mozzarella.

7.    Grill in a preheated oven at 200 °C for as long as it takes to melt the cheese and get a light colour on it.

8.    Serve hot with garlic bread.

© Rinki’s Kitchen

Potato fingers with cornflakes

What do you do when there is hardly anything in the pantry and you have to cook up a snack? I make potato fingers with cornflakes. I call it an emergency snack recipe… actually!

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

This super crispy potato cornflakes fingers is enjoyed by everyone. The best part about this recipe is that you can use any flavouring you want and add in any extra ingredients of your choice. It is so simple that you can make it on any day.

Click the link below for the video:

POTATO FINGERS WITH CORNFLAKES              Makes about 15

Ingredients:

Potatoes – 7 to 8 medium sized

Cornflakes – about 2 cups

Cashewnuts(toasted and chopped) – ¼ cup
Garlic powder - 1/2 tsp 

Red chilli flakes – as per taste

Black salt – as per taste

Plain flour – 3 to 4 tblsp

Oil – for deep frying

Method:

1.    Boil or steam the potatoes till just done. Best cooked in the microwave for 5 mins on high or til done.

2.    Peel and mash the potatoes. Add in the cashew nuts, chilli and salt. Mix well. Divide into equal sized balls.

3.    Shape into fingers. Toss in dry flour. Use the remaining flour to make slurry.

4.    Crush the cornflakes. Dip the flour coated fingers in slurry and then coat them with the cornflakes.

5.    Deep fry in moderately hot oil till golden and crunchy on the outside.

6.    Serve hot with a sauce or chutney of your choice.

© Rinki’s Kitchen

Flaky Indian Puri with Spinach Recipe...parat wali palak ki puri

This flaky Indian puri with spinach recipe is a celebration of the winter season and its produce. I have many fond childhood memories associated with the recipe 😊

My Nani would make the best parat wali palak ki puri during winters and this is actually her recipe.

How to use spinach leaves to make flaky palak puri? I have shared a detailed step by step recipe that you will be able to follow easily and get the perfect result.

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

Click the link below for the recipe:

FLAKY INDIAN PURI WITH SPINACH                     Makes about 16

Ingredients

Spinach – 600g

Plain flour/Maida – 2 ½ cups

Nutmeg – 1

Salt – to taste

Vegetable oil – for deep frying + 2 tblsp

Method:

1.    Wash and clean the spinach. Trim the leaves and reserve the stalk to use in soup or dal.

2.    Steam the leaves briefly till wilted. Put them in a bowl with chilled water to stop the cooking process. Once cooled, remove from water, squeeze lightly to remove excess water. Keep aside.

3.    To the flour, grate in about a pinch of nutmeg. Season with salt. Mix well. Add 2 tblsp of oil and mix it thoroughly into the flour.

4.    Add the cooked spinach leaves into the flour and mix them with the flour. Take your time. Make sure there are no lumps of spinach leaves. The dough will start to come together.

5.    Use water as required to knead a soft smooth dough. Cover and keep aside to rest for 15 to 20 mins.

6.    Knead lightly and divide the dough into small balls. Use a little oil to help with the rolling.

7.    Fry the puris in hot oil till they puff up. Drain on absorbent paper.

8.    Serve the puris hot with dum aloo or any vegetable of your choice.

© Rinki’s Kitchen