CARAMELIZED ONION TART INSPIRED BY AMRITA GILL

Once again, here is a post to Kolkata Food Blogger's event - 'Know Your Kolkata Food Bloggers'. Today, I am going to introduce a very happy couple who are completely foodie, our sweet and very responsible blogger friends, Amrita Gill and her husband Vishal Tupper from "Sweet 'n' Savoury". 

Both of them are very jovial, friendly, very energetic and with lots of innovative and creative ideas regarding different kind of foods - a gorgeous couple with the sweetest smiles. The idea and concept of this event came from Amrita only. She is a great baker, please visit her space where you can find out amazing baking recipes with mouth watery desserts; where as Vishal is absolutely seafood lover and he shares lots of cooking recipes too. I had my eyes on 'Caramelized Onion Tart' that Amrita had once posted on her blog, I tried my hands on it, just came out awesome!!! My family loved and relished it so much, thanks for this wonderful savoury treat. Lets come to the recipe........

INGREDIENTS:

FOR 6 TARTS:
1/2 Cup All Purpose Flour
30 gm Butter (cold)
Little Ice Water For Kneading

FOR FILLING:
2 Medium Onions (thinly sliced)
1 tbsp Vinegar
1/4 tsp Dark Soya Sauce
1/4 tsp Green Chili Sauce
1 tbsp Oil
A Pinch Of Sugar
A Pinch Of Salt

FOR GARNISHING:
1 tbsp Full Shredded Carrot
Coriander Sprigs
1 tbsp Mayonnaise

METHOD:

HOW TO MAKE TART CRUST:

Cut butter in small cubes. In a bowl, mix flour and butter. Rub the butter cubes with the flour till the mixture resembles breadcrumbs (in texture). Add cold water 1 tbsp at a time and knead to get a smooth dough (Do not over knead). Wrap this dough with a plastic wrapper and refrigerate for half an hour.

Take out the dough and roll it with a rolling pin on a floured surface. Roll out roughly to the size of the choosen tart with 1/8" thickness. With your fingers press gently the pastry dough into the bottom and side of the tart pan. Be sure that the pastry fits snugly where the bottom and the side of the pan meet with no air pockets. The top of the pastry shell will be even with the top of the pan. To trim the excess portion, fold the overhanging pastry over the rim of the pan, press it along the edge and break off the excess portion. Line all the tart pans following the same way. Make small holes on the sides and bottom by using a fork to prevent it from shrinking and refrigerate for another half an hour.

Preheat oven to 180 C. Bake the tarts for 18-20 minutes or till they turn light brown in colour. Let them cool and take them out.

FOR FILLING:

Heat a tbsp oil in a non-stick pan. Add sliced onion with a pinch of salt. Lower the heat and let it fry slowly. Keep stirring occasionally. After few minutes, onion turns into nice golden brown colour. Sugar inside the onion oxides and turn it in brown colour, it is called 'caramelization'. Now add vinegar, soya sauce, chili sauce and sugar. Stir well and remove it from the heat. Caramalized onion filling is now ready to stuff.

FOR ASSEMBLING:
Fill each tart with a spoonful of caramelized onions.

Garnish each with 1/2 tsp mayonnaise, little shredded carrot and a coriander leaf. Yummy, crunchy, mouth watery onion tarts are ready to serve now.

DEVILISH EGGS

This is a great snack in most of the potluck or dinner party, not only that it is great in anytime. I didn't add much stuff here, I love it very simple, which tastes just amazing! Tryout and enjoy this yummy, simple, toothsome dish....and enjoy!

INGREDIENTS:
2 Hard-Boiled Eggs
1/2 tsp Mustard Sauce
1&1/2 tbsps Mayonnaise
2 Drops of Tabasco Sauce
A pinch of Paprika
A Pinch of Salt
A Pinch of Black Pepper Powder
A Sprig of Coriander Leaves / Cilantro (very finely chopped)

METHOD:
Peel the eggs and slice each egg half, lengthwise. Remove yolks very carefully. Arrange the egg white halves on a serving plate and refrigerate whites.

Mash egg yolks by using a spoon/fork. Add mayonnaise, mustard sauce, tabasco, pepper powder. Season it with salt and pepper powder.

Using a spoon and mash up everything with egg yolk nicely. Refrigerate for 20 minutes.

Spoon egg yolk mixture into egg while halves. Sprinkle with paprika and coriander leave on the top.  Serve immediately.

SERVES: 2

ENJOY THIS YUMMY SNACK, WHICH IS GREAT IN ANYTIME..&...HAPPY INDEPENDENCE DAY TO ALL OF MY BLOGGER FRIENDS AND READERS.

Sending to: Guru’s Cooking Giveaway Kids Special ’13

Sending to: Virtual Eid Potluck Party 2013

Sending to: Weekend Gala Dinner Extravaganza...

KIFLI - HUNGARIAN PASTRY

My favorite Kifli is a traditional Hungarian pastry, which means 'Crescent Moon', made by cutting sheets of soft flour dough into triangular wedges and wrapping those wedges and gave a crescent shaped morsel and then baked. There are lots of variation of Kiflis. These Kiflis are buttery, flakey, very tasty and look very cute. 

INGREDIENTS (for making 12 nos pastries):
250 gms All Purpose Flour / Flour (maida)
1/2 pkt of Yeast
1 tsp Sugar
1/2 tsp Salt
1/2 Cup Luke Warm Water (not too hot)
50 gms Unsalted Butter (melted)
1/2 tsp Caraway Seeds (shahjeera) & 1/2 tsp Roasted Sesame Seeds (For Decoration)

METHOD:
Add yeast and 1 tsp sugar with warm water. Set aside for 10-15 minutes.

In a large bowl, combine flour, salt, melted butter and mix it thoroughly.

Add luke warm water in it and knead it nicely to make a smooth dough. 

Cover it tightly and keep aside for 30-40 minutes, till it enlarge double in size.

Now takeout dough, sprinkle little flour on it. Again knead it for a minute or two. 

Divide the dough into three equal balls. Now cover it and leave for 30 minutes.

Flat each ball like a large and thick chapati, a circle of 8" diameter. Cut into 4 equal parts. Fold each part as it is shown below to make each pastry.

Preheat oven to 190 C. Line up parchment pepper on cookie sheet. Arrange pastries on it. Brush butter on each pastry, sprinkle little caraway seeds on few pastries. And also sprinkle little sesame seeds on the rest of the pastries.

Bake it for 25 minutes. Place on a wire rack and let it cool naturally. Store in a air-tight container.

Serve with warm soups. Its delicious!!! 

NOTE: May use warm milk instead of warm water.

Sending to:  Guru’s Cooking Giveaway Kids Special ’13

Sending to:  Virtual Eid Potluck Party 2013

Sending to: Gujarati Zaika

VANILLA CHOCOLATE CHIPS ROSE CUPCAKES - MY GUEST POST ON MANJU'Z KITCHEN

Hellow friends!!!

A few days back, my friend Manju Modiyani, a wonderful food blogger and author of Manju'z Kitchen had contacted me to do a guest post for her blog. I accepted her request and the first thing which popped into my mind, as this is a very first guest post on her space, so why not I start with a sweet / dessert, which will be very simple, yet yummilicious, favorite to each and everyone from kid's to adult.

The recipe I shared today is a very simple and easy to make, but quite satisfies our taste buds. It is "VANILLA CHOCOLATE CHIPS ROSE CUPCAKES", an exceptional yummy dessert loved by all chocolate lovers. Thank you so much Manju, for giving me such opportunity. Today I really honoured by you dear.

So, friends please do visit my guest post on Manju'z Kitchen and leave your comments "CLICK HERE"

VANILLA CHOCOLATE CHIPS MUFFINS & CELEBRATING 300th POST

Hellow Friends,

When I started this blog, never dreamed of reaching 300th post. Today I am so happy and excited. Very special thanks to each and everyone who visit my space and who always supported and encouraged me through their valuable comments and showering awards on me........thank you a ton my dear friends. So my today's recipe, a quick snack, full of chocolate that is very easy to make and these chocolate chips muffins are truly a dream of chocolate lover's. 

INGREDIENTS (For Making 12 nos Medium Sized Muffins):
2 Cups Flour / APF
1 Cup Chocolate Chips
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon Powder
2 eggs
1/2 Cup Milk
1/4 Cup Melted Butter
2 tbsps Plain Yogurt
1/2 tsp Vanilla Extract
1/2 Cup Brown Sugar
1/2 Cup Regular Sugar

METHOD:
Sieve flour, salt, baking powder, baking soda and cinnamon powder.

Mix 2-3 tbsps flour with chocolate chips very nicely. (So that while it will bake, chocolate chips will not go to the bottom of muffins) Set aside.

Take a large bowl, combine eggs, brown sugar, regular sugar, milk, melted butter, plain yogurt and vanilla extract in it. Blend it nicely with hand blender.

Slowly add flour mixture in it. Fold it well.

Now add flour mixed chocolate chips in it. Fold well again.

Preheat oven to 350 F or 180 C. Arrange cupcake liners on a muffin tray. 

Take an ice-cream scoop. Pour a scoop full mixture to each cup cake liner. 

Now bake it for 20-22 minutes, till a toothpick plunged into it and comes out clean. Stand in pan for 5 minutes.

Turn out onto on a wire rack to cool and serve warm or completely cooled.

Enjoy my 300th post with soft, spongy and yummy muffins. Thanks you for visiting and viewing "Sanoli's Kitchen" and I hope you will continue to reading it in future too. Today also I am a learner cook, hope many more culinary adventures to come.

Sending to: Virtual Eid Potluck Party 2013

Sending to: Guru’s Cooking Giveaway Kids Special ’13