Saturday, April 30, 2016

Spiced Cheese Loaf

Flour                        - 420 ml        - 1.75 cups
White sugar        - 60ml        - 4 tbsp
Salt                        - 1/4 tsp
Baking powder         - 2 1/2 tsp
Cheddar cheese – 240 ml        -1 cup (shredded)
Egg                        - 1 (Beaten)
Milk                        - 240 ml        - 1 cup
Vegetable oil        -80 ml        -1/3 cup
Mixed Italian herbs – 2 tsps
Chilli flakes        - 1 tsp
1. Preheat oven to 200 degrees C.
2. Grease lightly and flour a loaf pan (9X5 inch)
3. In a large bowl, mix all the dry ingredients including seasoning thoroughly, excluding cheese
4. Reserve some shredded cheese and mix the balance with the flour mixture lightly
5. In a separate bowl, beat the egg, add milk, oil and beat well.
6. Add the flour/cheese mixture to the egg mixture and stir lightly until all the dry powder is blended.
7. Pour batter into prepared pan.
8. Sprinkle the reserved cheese on top to cover the entire loaf.
9. Bake in the preheated oven for 35 minutes or until a skewer inserted into the centre comes out clean.
10. Remove from oven and cool well before slicing.
1. Quantity of sugar may be adjusted to individual taste.
2. Caramelised onion can be added to the batter for a variation
3. Jalapeno pieces can be substituted for chilli flakes for a different taste.

Saturday, April 16, 2016

Crispy Samosas in Airfryer

For outer shell:
Flour                - 600 ml
Ajwain        -1 tsp
Ghee        - 4 tbsp
Salt                -1 tsp
For the stuffing:
Potatoes        - 5 medium- boil and mash
Peas                - 3 tbsp – boil
Ghee        - 2 tbsp
Cumin        - 1 tsp
Ginger        - 1 inch piece, chopped fine
Amchur        - 1.5 tsp
Chilli powder- 1 tsp
Dhania powder- 1 tsp
Garam masala- 1 tsp
Salt to taste
Dry roast the following till aroma is released and crush with the rolling pin.
Anardana                - 1 tsp
Coriander seeds- 1 tbsp
Add all the ingredients for the shell. Mix well and add water little by little and prepare a stiff dough. Cover with wet cloth and let it rest when the stuffing is prepared.
Heat the ghee in a pan, add cumin and then ginger pieces. Salute well. Add the mashed potatoes, peas, and all the spice powders. Add salt in the end and thereafter the Anardana/coriander seeds. Mix well and transfer to a bowl.
Take a ball of dough slightly larger than a lemon and roll into oblong shape. Thickness should be even. Cut into two. With each half make a pocket sealing the edge by applying water. Fill the stuffing tightly in the pocket and close the samosa. Make the rest of the samosas similarly.
Preheat the air fryer at 180 degrees C for 5 minutes. Place the prepared samosas in the basket, brush lightly with oil and cook for about 20 minutes at the same temperature until it browns. Check in between and turn if necessary.
Remove, cool and serve with tomato sauce, green chutney.
Cashew nuts and/or raisins can be added to the stuffing as a variation. If desired to fry the samosas, add the samosas to the oil before it heats up fully and let the samosas cook slowly to make the crust crisp.