Mughlai paneer pockets

These are similar to paneer paratha or my version Palak paneer paratha but the stuffing is different and the way its made is different. This is easy to eat on the go. Usually Indian food is not very portable, but these are super portable and delicious for kids school lunch

Makes 4 to 6

Mughlai Paneer Pockets (Cottage cheese stuffed wheat pockets)

Mughlai Paneer Pockets

Ingredients:

1. 2 cups wheat flour

Ingredients for filling/stuffing:

1. 1-1.5 cups grated paneer
2. 1 medium carrot grated
3. 1/2 cups chopped capsicum/bell pepper
4. 1 tablespoon chopped cashew nuts (optional)
5. 1/4 cup green peas
6. 1/4 cup chopped onions
7. 1/2 teaspoon each of salt, turmeric, coriander powder, cumin powder, amchur powder
8. 1 tablespoon oil
9. 1 green chilli finely chopped
10. 1/2 teaspoon ginger garlic paste / finely chopped garlic
11. Ghee/ butter for frying the pockets

In a pan heat the oil and add the onions and carrots to it and fry for 2-3 minutes. Add cashews and bell pepper and add all the spices and mix well. Let cook for 5 minutes. Add peas and paneer and mix well and cook for 5 more minutes. Garnish with cilantro, cut the flame and mix again. Set aside to cool

Mix the flour with water and form dough and set aside covered for 15-20 minutes.

Divide into 6 parts.

Roll the dough into 8 inch. Add 2 tablespoons stuffing into the center and fold the edges onto the stuffing, making a pocket.

In a pan heat 1 teaspoon butter and on medium low flame add the pocket to the pan. Cover and let fry for 2 minutes. Flip and fry covered for 2 more minutes. Cut the pocket into 2 triangles and serve with ketchup

Apple Cider Pumpkin bread

It is the season of the the Pumpkins and the apple ciders....mmmmmmmmm Apple Cider...One of the best drinks . So I got a whole gallon of Apple cider and after having my fill...now I need ways to use the rest of it. And here comes the apple cider Pumpkin bread. Yummy for a quick break fast. Toast a slice and serve it with butter or as is

Apple Cider Pumpkin bread

Apple cider pumpkin bread

Apple cider pumpkin bread with home made cream cheese frosting

Ingredients:

1. 1 cup each of apple cider, pumpkin puree
2. 2 large eggs
3. 1/4 cup vegetable oil
4. 1/2 cup brown sugar, firmly packed
5. 2 cups all-purpose flour
6. 2 teaspoons  baking powder
7. 1/2 teaspoon each of salt, baking soda, cinnamon, nutmeg
8. 1/2 cup chopped walnuts or pecans (optional)
9. 1 medium apple peeled, cored and chopped

Preheat oven to 350°.

In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.

In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, and cider.

In bowl, sift the flour, baking powder, salt, baking soda, cinnamon and nutmeg.

Stir in walnuts or pecans if using, and stir in apple pieces.

Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.

Bake in middle of oven 1 hour, or until a tester comes out clean.

Let bread cool in the pan.

Pear upside down cake

The super market has been having a whole lot of pears recently and they look super fresh and super delicious. I got a whole pack and after eating all the pear as can, I had to find other ways to use the pears and the cake recipe I found and made is super delicious.
We practically ate this cake for breakfast.

Pear upside down cake

Upside down pear cake

Ingredients:

1. 2 large or 3 medium small pears, peeled, cored and sliced length wise into 1/4 inch thick slices
2. 4 tablespoons butter melted
3. 1 egg
4. 1/2 cup granulated sugar + 1/4 cup brown sugar
5. 2/3 cup milk
6. 1 teaspoon each of cinnamon + vanilla extract
7. 1/2 teaspoon ginger + salt
8. 2 teaspoon baking powder

Butter the bottom of 8 inch baking pan and spread the pears on the bottom. 

Melt the butter and beat it with the sugar into a smooth cream. Add milk, egg and vanilla and beat again. Sift the dry ingredients together and milk them into the wet ingredients.

Pre heat the oven to 350 degrees.

Add the batter on top of the pears and bake for 30-35 minutes until an inserted toothpick comes out clean.

Take the pan out and set aside for 5 minutes. Put a plat on top of the pan and turn the pan so that we get the upside down cake.

Enjoy with whipped cream