Chocolate Tartlets with Almond flakes

   

Chocolate Tart

The name may give an impression of  "difficult recipe"  but believe me...its one of the easiest baking recipes
especially in today's time when you can buy Pastry ;-)
I have used a Shop bought pastry so I admit little bit of cheating is there..but hey ho.. some trade off between time and tedious recipes is allowed isn't it :-)

Let's get started then... as they say in Great British Bake off... get set Bake!

Ingredients :

500gm Shortcrust pastry ( I used fresh version of Jus-Roll  Shortcrust Pastry )
250gm double cream
250gm Dark chocolate
( I used Sainsbury's dark chocolate bar which was 50% dark having sugar in it already )
Almond Flakes for garnishing

Tools or Requirements : 10cm Tartlet tin  or  one Big 24cm Pie dish
                                            Baking paper cut into squares much bigger than size of pie dish
                                            Ceramic beans for blind baking

Makes : 12-14
Procedure:

1. As per the packet instructions, freeze the Pastry pack on the day of shopping and then remove and keep it into Fridge overnight before use and/or when you are going to prepare immediately, keep at room temperature for 45 minutes before use.
2. Preheat the Oven at 200 DEG C
3. Meanwhile, grease the Tartlet tins with butter.
4. Take a chunk of Pastry and roll out to line one large pie dish or small Tartlet tin.
5. Using your hands lift the pastry up and allow the pastry to drop into the edge of dish.
6. Go around and push it in to the sides make sure it is absolutely pushed to the side ( into the ridges of pie dish )
7. Line the baking paper into each Tartlet tin or one big pie dish. Push it gently so that it is placed on the pastry properly.
8. Fill with baking beans and bake for 12-14 minutes in oven.
9. Remove the baking beans and paper and bake for another 8-10 min until the base turns golden brownish. Do not bake it until very brown which makes the base easy to break.
10. meanwhile heat the Cream and chocolate together in a pan over medium heat and stir continuously until the mixture becomes smooth and thick.
11. If the base is baked, remove from oven and keep it aside to cool down properly.
12. Once cooled, pour the chocolate mixture into the tart shell and arrange Almond flakes the way you like.
13. Chill in the Fridge for 60 minutes or until set.
14. You can also add any cake decorative stuff you get in baking section. :-)

Enjoy the dessert...and do let me know if you have any questions!

Thanks..

Chenna Poda-Oriya Sweet / Paneer Cake/ Milk Cake

Chenna Poda/ Paneer Sweet/Paneer Peda

I heard about this from a friend and went for it....It is a traditional Oriya sweet. Made up with Home made Paneer. just 4 ingredients and super easy process...its little crispy outside and spongy soft inside...I would say a must try recipe...


Ingredients:
3 cups of Milk - This gives approx. 150gm of Paneer
1/2 Lemon's juice
5 gm Semolina
40gm Sugar
powder of 1 cardamom
To try at first time, take this much quantity, when you are happy with it,increase the quantity of milk in order to increase quantity of Paneer. For 800gm of paneer take 20gm of Semolina(Sooji/Rava)


Procedure:

1. In a non stick pan keep mil for boiling on medium flame. Keep stirring so that milk doesn't stick at the bottom of the pan.
2. Once the mil come to the proper Boil, switch off the stove.
3. Add the lemon juice. Give a stir.
4. Milk will start to curdle. Let it settle for couple of minutes and you will see the total separation of curdle milk and water.
5. Keep the oven to preheat at 160 deg.C
6. Drain the water through a muslin/cotton cloth and collect the curdled milk. Flow cold water on the Paneer/Chenna.
7. Remove the Paneer from the cloth totally and put it in a bowl.
8. Add semolina,add sugar,add cardamom powder and knead the paneer for 5-7 minutes until it becomes soft.Consistency of the paneer will be very soft. It is not a fluid batter consistency nor like a Chapati Dough. Something in between.
9. Oven must have been reached a decent hot temperature now.
10. Grease a pan with butter or Ghee and keep the Paneer mixture in it and keep for baking.
11. Bake for 30 minutes or until the upper layer turns light golden brown. After 30 minutes switch off the oven but keep the pan inside oven to get baked in that heat.
12. Remove after 5 minutes and cover the pan with  aluminium foil airtight.
13. After almost 30 minutes, see if it has cooled down. 
14. Remove the paneer from the pan and slice it with knife.

It is not at all a heavy dessert. Treat yourself with a nice soothing paneer Poda :-)

Tag: Paneer,Chenna

Paneer from 3 cups of Milk

Patties/Veg Puff/व्हेज पफ

Veg Puff ,Patties

In college days..we used to eat it almost every Sunday morning....
Very easy to make so you can make it at home.. a good option for accompanying tea...
serve hot with nice Masala Chai :-)
I am giving a generic Recipe, how to do it. Adjust your ingredients as per the number of Puffs you want to do it.
Basically,I did it with Potato sabji this time. Like Aloo masala of masala dosa. You can prepare mixed veg Sabji or any stuffing as you like. :-)
I would suggest, use 2 potatoes and prepare stuffing. and Make 2-3 Puffs from it and see how it goes.Later on you can try more numbers. :-)


Ingredients:
Puff pastry ( I used Jus-Rol Puff pastry 500 gm pack which will have 2  slabs/thick sheets 
it makes 25-30 medium sized Puffs )
You can use as much as you want to make Puffs. Its like frozen Dough ,so use and then freeze again.
For potato stuffing :
Medium sized potatoes ( ideal for mash ).
Green chillies to taste
Grated ginger
Mustard seeds, cumin seeds, Turmeric powder
Salt to taste
Coriander powder
Procedure:

1. De-frost the pastry  for 2-3 hours. Ideally keep it outside freezer to normal room temperature for more than 2 hours before you start rolling the pastry.
2. Boil potatoes in pressure cooker until soft and easy to be mashed. Mash the potatoes to prepare filing.
3. Preheat the Oven for 200 deg.C
4. Potato filling : Keep oil for heating. Once heated, add mustard seeds, cumin seeds, Grated ginger, chopped chillies, turmeric powder. Stir well. Add the mashed potatoes.
5. Mix well and add salt to taste. Add Coriander powder for a nice Flavor.
6. Mix well and cook for just 5 min. Keep it aside to cool down.
7. The pastry will come as a square slab.Divide the slab into small squares.(Cut the Pastry slab with Knife into an approx. 3 cm wide roll and cut that roll into small square shaped chunks.)
8. Roll out each square into a round shape with roller pin. Dont make it very thin.Keep it medium thick.
9. Take a tsp full of filing and place on the rolled pastry.

       10.  Close it by all the sides and give a shape of a rectangle by pressing

               from both the sides. Make sure filling is not exposed by making sure

               that everything is well packed.

   11. In a heated Oven, place these Puffs on a Foil covered treys. 

         Keep the trey in a middle shelf of oven. Bake for 12-15 min or less or 

         more until they puff up and turn light golden brown.

Homemade Veg Puff

            

Tags:  Homemade Veg Puff/Aloo Patties/Patties recipe/Puff recipe/Kartoffel/ジャガイモ/картофель