VEGGIE FRANKIE

VEGGIE FRANKIE

INGREDIENTS

Wheat Chapattis  / tortillas	6 nos
Broccoli florets	¼ cup
Sweet corn	⅛ cup / 2 – 3 tbsp
Carrot  sliced	⅛ cup
Red / green and yellow capsicum sliced	⅛ cup
Onion sliced	⅛ cup
Tomato sliced	⅛ cup
Tomato ketchup	3 – 4 tbsp
Pizza sauce	3 – 4 tbsp
oregano	½ tbsp
Chilli flakes	½ tbsp
Honey	1 tbsp
Cheese cubes	3 nos
Butter	1 tbsp

 

METHOD:

1.       Cut broccoli in bite sized pieces. Mix together the broccoli, carrots and sweet corn.

2.       Steam them till half cooked but it still should have a crunch or bite. Cool them.

3.       Mix all the veggies together. If you want to make it healthier then add in grated beetroot as well.

4.       Place a chapatti or tortilla on a flat surface. Place the veggies in the center of the chapatti in a straight line.

 

5.       Sprinkle as per your taste oregano, chilli flakes, tomato ketchup, pizza sauce and a dash of honey.

 

6.       Grate cheese over the veggies.

 

7.       Fold them such that the two sides overlap in the center.

 

8.       Apply little butter and put it on a hot griddle. Turn it over and cook on both sides till they are golden brown.

 

9.       Cut diagonally in the center and serve hot. This can also be made with leftover chapattis.

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CHOCOLATE PEANUT BUTTER CUPS

CHOCOLATE PEANUT BUTTER CUPS

INGREDIENTS

Dark chocolate or milk chocolate or both together	1 cup
Peanut butter	½ cup
Salted butter	1 tbsp + 1 tbsp
Small paper cups	7 – 8 nos
Salt  (optional)	A pinch
Powdered sugar	½ cup

METHOD:

1.       In a microwave or a double boiler melt the chocolate. Be careful not to burn it.

2.       Add to it 1 tbsp butter and beat well till creamy and well incorporated.

3.       Pour 1 tsp chocolate in each of the small paper cups.

4.       Tap them lightly to even out the top layer of the chocolate.

5.       Refrigerate for 10 minutes.

6.       Simultaneously melt together the peanut butter and remaining salted butter in a microwave or double boiler till it is nice and creamy but pourable. I like using chunky peanut butter but ideally creamy peanut butter is used.

7.       In case you are not using salted butter then add in a pinch of salt.

8.       Also add in the powdered sugar and beat well.

9.       Repeat like step 3 using peanut butter. Tap lightly to even out the surface.

10.   Refrigerate again for 15 minutes.

11.   Warm up and melt the remaining chocolate and repeat step 3 with the chocolate.

12.   Tap lightly and refrigerate 10 minutes.

13.   Once set and they firm up your chocolate peanut butter cups are ready to be dived into.

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THALIPEETH (UPWAS) (उपासाचे थालीपीठ)

 

THALIPEETH (UPWAS) (उपासाचे  थालीपीठ )

INGREDIENTS

Upwas bhajani	2 cups
Roasted peanut pdr	1 cup
Soaked Sabudana / sago	1 cup
Peeled and grated potatoes	1 cup
Red chilli pdr	1 tsp
Salt	T.T.
Sugar (optional)	¼ tsp
Peanut oil	4 – 5 tbsp
Coriander leaves (optional)	2 – 3 sprigs

METHOD:

1.       Mix together the upwas bhajani, peanut pdr, sago, potatoes, chilli pdr, salt and sugar (optional).

2.       Using water make a soft dough. Add coriander leaves of you like.

3.       Divide the dough into 6 – 7 fist sized balls.

4.       Heat a griddle and spray little peanut oil on it. Put the flame very low.

5.       Press one dough ball directly onto the griddle and press it down to make a circle with approx. 1 cm thickness.

 

6.       Make holes in it with your finger. Be careful not to burn your fingers.

7.       Spray little oil on top. Cover with a lid and cook on one side till it becomes golden brown.

8.       Flip over and cook the other side as well. Do not cover while cooking the other side.

 

9.       Serve hot with curd, white butter or beat together curd, little peanut pdr, chopped green chillies, chopped coriander leaves and salt and make a quick accompaniment to go along with the thalipeeth.

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ZAPIEKANKA

Zapiekanka is a polish street food......a baguette topped majorly with mushrooms, meat and cheese.  This recipe was introduced to me by my dearest friend Preeti Mahadik, so thank you Preeti for this lovely introduction.
This that I have made is a little changed version of the original without the meat but still equally mind blowing. So here it is.

ZAPIEKANKA (POLISH)

INGREDIENTS

Onion (chopped finely)	1 cup
Red / yellow and green capsicum (chopped finely)	1 cup
Mushrooms (chopped finely)	1 cup
Garlic (minced)	2 – 3 flakes
Pizza sauce	2 – 3 tbsp
Mix herb	½ tsp
Salt	T.T.
Olive oil	1 tbsp
Baguette / French loaf	1 loaf
Cheese grated	1 cup
Butter	3 – 4 tbsp

 

METHOD:

1.       Warm the olive oil and add in the garlic.

2.       Sauté a little and add in all the veggies. Sauté on high heat for 2 – 3 min.

 

 

3.       The moisture will start to evaporate but still leave the veggies half done.

4.       Add in the pizza sauce, mix herb and salt.

5.       Slice the baguettes to 1 inch thickness.

 

6.       Butter them a little and put the prepared topping on the slices.

 

7.       Sprinkle grated cheese on top and grill in the oven at 180° C for 4 – 5 min till the cheese melts and the bread browns a little at the sides.

8.       If you do not have an oven then place the prepared baguette in a microwave and micro on high for 1 min till the cheese melts.

9.       Transfer it on to a griddle and leave it on a low flame foe 2 – 3 min.

10.   The bottom of the bread will crisp giving the same effect of a crisp exterior and a soft moist centre.  Serve hot.

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TIL KHOBRYACHI SATORI (तीळ खोबऱ्याची साटोरी)

TIL KHOBRYACHI SATORI (तीळ खोबऱ्याची साटोरी )

INGREDIENTS

FILLING
Roasted white til seeds pdr / sesame seeds	½  cup
Roasted peanut pdr	½  cup
Roasted grated dry coconut	⅛  cup
Ghee / clarified butter	1 tbsp
SUGAR SYRUP
Sugar	½  cup
Jaggery	¼ cup
Water	3 tbsp.
DOUGH
Wheat flour	1 cup
Oil	1 tbsp + for shallow frying
Salt	A pinch

 

METHOD:

FILLING & SUGAR SYRUP

1.       Mix together the sesame seed pdr, peanut pdr and dry coconut.

2.       Put the sugar, Jaggery and water in a heavy bottomed pan. Bring to boil and simmer.

3.       Put a few drops of the sugar syrup in a bowl of cool water.

4.       If you can roll it to make a soft pliable ball then the syrup is ready. This is called the soft ball stage. Switch off the gas.

5.       Put the mixed powders in the syrup with the ghee. Remove from flame and cool. It should become crumbly when it cools.
 

DOUGH

6.       Mix together the wheat flour, oil and salt and make a hard dough using water.

7.       Rest the dough for 1 hour.

 

SATORI

8.       Divide the dough into lemon sized balls. Using very little flour roll to a palm sized circle.
 

 

 

9.       Take this rolled dough in your left hand and hold it such that it resembles a cup.
 

10.   Put equal quantity i.e. 1:1 of the filling in the cup and take all the edges at the top and seal them well so that it again resembles a ball.

 

11.   Carefully roll this ball with a rolling pin to a circle a little larger than your palm. Be careful while rolling as the filling might come out.  The trick is to make sure that the rolled dough is thick in the centre and thin at the edges.
 

12.   Roll lightly but evenly so that the filling reaches the edges of the satori. Or it will form a hard doughy ring at the edge.
 

13.   Cook on a griddle to a light brown colour on both sides using a little oil. Press the edges for even cooking. This will also help the satori to puff up. They can also be deep fried.

14. Serve hot. These satoris last for 4 – 5 days at room temperature without refrigeration.

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