"Everyday Cooking"-Veggie Puffs/Pattice

If anyone asks me..what was my favorite weekend breakfast back in India(Pune)? The answer will be the 'pattice' from Green bakery!

It used to be kind of a 'delicacy',because these bakeries will only make those on certain days of the week..and that too you have to stand in a queue to get this on busy weekends!

And ya...there were weekends when we went to the bakery a little late in the morning....and they ran out of the pattice.''Pattice NOT Available' the board would say.How heartbreaking was that!They were 'so' much in demand!

Even now,when 'M' and I go back to India,one of our 'culinary' agendas is eating the Green bakery pattice. They make such a flaky pastry stuffed with spiced potatoes and peas. We even make use of our 'jet lag' and wake up early and walk to the bakery very early in the morning to buy the pattice. 'M' always has one question.....if they are 'so' much in demand ...and they run out of the pattice early in the mornings itself.....then why don't they make more of those???????

They should work out their 'Supply-Demand' equation again!(His MBA is speaking here!)

Here in USA...you don't get the pattice anywhere....but you do get the Puff pastry.I tell you..I was so glad when I discovered that! So I started making my own 'veggie puffs' ...close enough to the 'green bakery way'!

Ingredients:

1 packet Pepperidge farm puff pastry

2 boiled potatoes mashed well

3/4 cup boiled green peas

1 tbsp chopped onion

1/2tsp garlic ginger paste

1/2tsp Garam masala

1/4tsp turmeric powder

1/4tsp chili powder

1/4tsp cumin-coriander powder

5-6 curry leaves

1/4tsp fennel seeds

1/4 tsp mustard and cumin seeds

2tsp oil

Salt to taste

Method:

1) Thaw the puff pastry sheets as instructed on the packet

2)Preheat oven to 400F

2) Heat 2tsp oil,add mustard, cumin,curry leaves and fry for few secs.Add ginger garlic paste,turmeric powder,chopped onion and fry.

3)Add the mashed potato,peas,chili powder,garam masala,cumin coriander powder,fennel seeds, salt,and mix all together.Fry till everything warm ups.

4) Cut the puff pastry sheets in desired shape.Stuff with the above stuffing.I usually make 'triangle' puffs (like green bakery),but this time made the rectangle ones.

Press the edges with a fork and place on baking sheet.

5) Bake for about 25 mins or till golden brown and flaky

5) Serve warm with Ketchup/ mint chutney

Variations:

Very versatile and can be stuffed with 'anything'.....spiced shredded boneless chicken, egg bhurgi(spicy scramble eggs),boiled eggs, minced chicken/lamb(kheema) etc.

About the picture:

'M' took this picture and it was his idea to put those 'ketchup' lines in the background, on the plate! How cool was that!

Note:

I am sending this recipe as entry for Meeta's "Monthly Mingle: Brunch" hosted by http://whatsforlunchhoney.blogspot.com/

"Everyday Cooking"-Potato and Peas Paratha

Yesterday's 'Navaratri Potluck' was a big hit.It was so nice to meet all friends together,share good food, laughter and for a change we (the adults) got to play cards while the kids played on their own..without (much) brawling! I really look forward to such potlucks..where things are kept casual..... just catch up with friends,relax, share recipes and good food,laugh..be your own self....it is soooo much fun !
The 'bread pakoda' appetizer I took along for the party....was liked by everyone.Everyone joked about the color combination in the pakodas.....to be 'very patriotic'! See... now I have a 'special' appetizer I can take along to 'Independence day' potluck ..if we have any!
Since we got back home really late after the card game (which I won... once..yeah!!) last night,waking up this morning was....ummm a bit difficult.But 'E' wakes up at his usual 7.30am time..so we had to too!
What's cooking for lunch?.....No that was not 'M' asking me about lunch(he hardly does!)...it was me asking myself...
'M' isn't interested in food as much as I am.He loves to eat good food...but I guess....he's too lazy (and yes...verryyyyy busy) to make it himself,try out different things,learn about it..etc.His way of 'helping' me in the kitchen would be to order 'pizza' for the meal! Hahahha!
So......without much hesitation..on what to cook for lunch... decided to make Aloo parathas.My friend 'V' had been asking me to put up this recipe,as she likes the parathas I make.So this one is for her...
She herself is an incredible cook....and I have hardly tasted anything she made, which was far from 'perfect'.
Ingredients:
For the stuffing/filling:
2-3 large potatoes boiled mashed without any lumps
1/2 cup cooked green peas mashed well
1/2tsp cumin
1/4 tsp garam masala
1/2 tsp chili powder
1/4 tsp cumin-coriander powder
2tsp chopped mint (optional)
1tsp garlic paste
2tsp chopped cilantro
salt to taste

For dough:
1 +1/2 cups whole wheat flour
2 tsp oil
1/4tsp ajwain/owa seeds
salt to taste
water for kneading

Method:
1) Mix flour,oil,salt,ajwain seeds and knead into a soft dough.Keep aside covered.
2) Mix the mashes potatoes,peas,garlic paste,cumin,garam masala,chili powder,cumin-coriander powder,salt etc and knead well.
3) Make lemon size balls of the dough.Roll into a small circle.
4) Put a small lemon size ball(little small than the dough itself) in the center of the rolled out dough.
5) Cover the stuffing completely by folding the dough from all sides.Stuffing should not ooze out.
6) On a well floured surface, gently (without heavy pressure) roll out the paratha.Roll out thicker than chapatis.
7) Roast the parathas on hot pan, with occasional brushing with oil.
8) Roast till both sides are golden brown.
9)Serve hot with mint-coriander chutney/raita/ketchup/butter.

'For Little Tummies'-Shevayi Upma/ Vermecelli with vegetables

Shevayi Upma

'E' is a bit of a picky eater.I have to modify recipes to suite his taste.He likes 'softer' foods ( or is it the laziness to chew?). This Shevayi(Vermecelli) Upma is a fusion between 'upma' and 'chinese noodles'. It is easy to digest,easy to make, has vegetables for nutrition and if pumped up with 'chilli sauce' is perfect for 'bigger tummies' too!

Ingredients:

1 cup Roasted Vermecelli ( or roast the non roasted vermecelli in 1tsp ghee/butter till golden brown)- I use the 'Savorit' Vermecelli found in 'Indian' section in the grocery stores

1 tsp ghee/butter

1/8 cup shredded carrots

1/8 cup frozen corn kernels

1/8 cup other veggies(onions,peas,capsicum)

1/2 tsp roasted sesame seeds

1/4 tsp cumin seeds

1/4tsp Mustard seeds

1/2tsp tomato ketchup

1 cup hot water

Salt and sugar to taste

Pinch of chilli powder/black pepper

1/8tsp Turmeric powder

1/8tsp Garam masala powder ( optional)

3-4 Curry leaves

Cilantro for garnishing

Method:

1) Heat 1tsp ghee/butter add cumin, mustard seeds and saute the carrots, corn, onions, capsicum etc till nice and tender.

2) Add the roasted vermicelli and roast for another minute or so.

3) Add the hot water,salt,sugar,ketchup,chilli powder, turmeric, garam masala and put on a lid for about 2-3 mins.

4) Remove lid, mix, again put lid till all the water is evaporated.Fluff up the noodles with a fork.

5) Garnish with toasted sesame seeds and cilantro before serving.

6) Tastes great when warm and with additional ghee/butter on top!