Puff Pastry and a chicken puffs : Baked from scratch

I love the puff pastry even more than the filling... Back when I was in school I used to eat the skin alone leaving behind the fillings no matter what. I used to love peeling the puff layers one by one and then eat it...But that was then, now I like the combined puffs with the filling...:p especially when it is prepared by me...

I was quite fascinated when I read few articles, videos about puff pastry making, and the off the shelf ingredients. It is very easy to make if the instructions are followed carefully. 

This is my third successful attempt....:). Puff pastry sure does puffs up after baking....

Few notes :[from BBC]

------------

• Puff pastry need to be kept cool for best results. This means chilling the ingredients and the utensils before making the pastry, and working on a cool surface.There is an old cooks' saying that people with cold hands are good at making pastry. 
• Pastry needs to be mixed quickly. This helps keep it cool but also minimises development of the flour's gluten content, otherwise the pastry may become too elastic, difficult to roll, inclined to shrink, and tough in texture. 
• Too much handling can also make the fat soft and the finished pastry greasy.
• Once the dough is formed, chilling it for 30 minutes or so helps relax the gluten and set the fat, making the dough manageable and less likely to shrink.
• Chilling the dough between each stage of making puff pastry is vital.
• Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling and baking. They can also be frozen for up to three months.
• Puff pastry uses a special rolling and folding technique to create fine layers of dough that trap air between them. The pastry then puffs up on baking, creating scrumptious leaves with a light texture and rich flavor. 

To explain the technique in my own way I made few pictorial representations.

Recipe:

---------

Flour             -  1 cup + extra for dusting

Water            -  little less than 1/2 cup 

Butter block    -  1/2 cup + 1 tbsp melted butter

Salt       

Vinegar          -  few drops

1. I used the back of the the baking tray for rolling.
2. Place the baking tray in the refrigerator to make it cool.
3. Combine flour, salt, water and melted butter to make a soft dough.
4. Take the tray from the refrigerator and roll the dough to four sides forming the shape of a cross with thick center and tapering towards the four sides. Refrigerate the dough along with the baking tray.
5. Take the butter from the refrigerator and dust some flour and mould it to a workable consistency. Roll the butter into a square shape. Do not let it melt. If it starts to melt refrigerate it for sometime and then work on it.
6. Take the dough from the refrigerator and place the butter on the dough. 
7. Stretch the sides of the dough and seal the butter. 
8. Flatten the dough using the rolling pin by dusting some flour into a rectangular shape.
9. Fold along the dotted lines and roll into a rectangle.
10. Turn the dough to left and fold along the dotted line and quickly roll  into a rectangle.
11. Again turn the dough fold along the dotted lines. Refrigerate for 20 minutes.
12. Repeat steps from 8 to 11 two more times, refrigerating for 20 min after every two folds. So a total of 6 folds are made. 
13. After the sixth fold, roll into a big rectangle.
14. Wrap and refrigerate for 2 days or freeze it.

*** Refer this video or this step by step demo for further clarification. 

For the filling:

----------------

1. Chicken breast            -  1 or cooked and shredded chicken - 1 1/2 cup.
2. Turmeric powder         -  1/2 tsp
3. Onion                        -  1 cup finely chopped
4. Garlic                        -  1 tbsp finely chopped
5. Ginger                       -  1 tbsp finely chopped
6. Green chilli                 -  2 small
7. Red Chilli powder         - 1 tsp
8. Chicken Masala powder - 1 tsp
9. Cumin powder             - 1/4 tsp
10. Garam Masala             -  1/4 tsp
11. Salt
12. Water
13. Oil

1. Cut the chicken breast into small pieces.
2. In a sauce pan add some water(just enough to cook the chicken pieces), turmeric powder, salt and add the chicken pieces.
3. Cover and cook the chicken
4. When the chicken is cooked open the lid and  cook till all the water is dried up.
5. When the chicken pieces are cooled, shred the chicken in a food processor.
6. In a pan heat some oil, add ginger and garlic. Saute for a min.
7. Add the onion and green chilies. Saute till soft. 
8. Add 7,8,9,10, Saute till the masalas are cooked or the oil starts to appear.
9. Add the shredded chicken, mix well with the masalas for a minute or two.

Stuffing process:

--------------------

1. Preheat the oven to 450F.
2. Cut the puff pastry.
3. Roll it to desired thickness.
4. To make one chicken puff....take two round (any desired shape) shaped pastry. 
5. On one of the pastry place one spoon of chicken filling and seal it with the second round shape pastry. Sealing can be done with egg white or water.
6. Place it on the baking tray.
7. Repeat the process.
8. Before baking refrigerate for 10 min.
9. Bake for 10min or till it turns golden brown.

Puff Pastry and a chicken puffs : Baked from scratch

I love the puff pastry even more than the filling... Back when I was in school I used to eat the skin alone leaving behind the fillings no matter what. I used to love peeling the puff layers one by one and then eat it...But that was then, now I like the combined puffs with the filling...:p especially when it is prepared by me...

I was quite fascinated when I read few articles, videos about puff pastry making, and the off the shelf ingredients. It is very easy to make if the instructions are followed carefully. 

This is my third successful attempt....:). Puff pastry sure does puffs up after baking....

Few notes :[from BBC]

------------

• Puff pastry need to be kept cool for best results. This means chilling the ingredients and the utensils before making the pastry, and working on a cool surface.There is an old cooks' saying that people with cold hands are good at making pastry. 
• Pastry needs to be mixed quickly. This helps keep it cool but also minimises development of the flour's gluten content, otherwise the pastry may become too elastic, difficult to roll, inclined to shrink, and tough in texture. 
• Too much handling can also make the fat soft and the finished pastry greasy.
• Once the dough is formed, chilling it for 30 minutes or so helps relax the gluten and set the fat, making the dough manageable and less likely to shrink.
• Chilling the dough between each stage of making puff pastry is vital.
• Raw shortcrust, puff and flaky pastries can be kept wrapped in cling film in the fridge for two or three days before rolling and baking. They can also be frozen for up to three months.
• Puff pastry uses a special rolling and folding technique to create fine layers of dough that trap air between them. The pastry then puffs up on baking, creating scrumptious leaves with a light texture and rich flavor. 

To explain the technique in my own way I made few pictorial representations.

Recipe:

---------

Flour             -  1 cup + extra for dusting

Water            -  little less than 1/2 cup 

Butter block    -  1/2 cup + 1 tbsp melted butter

Salt       

Vinegar          -  few drops

1. I used the back of the the baking tray for rolling.
2. Place the baking tray in the refrigerator to make it cool.
3. Combine flour, salt, water and melted butter to make a soft dough.
4. Take the tray from the refrigerator and roll the dough to four sides forming the shape of a cross with thick center and tapering towards the four sides. Refrigerate the dough along with the baking tray.
5. Take the butter from the refrigerator and dust some flour and mould it to a workable consistency. Roll the butter into a square shape. Do not let it melt. If it starts to melt refrigerate it for sometime and then work on it.
6. Take the dough from the refrigerator and place the butter on the dough. 
7. Stretch the sides of the dough and seal the butter. 
8. Flatten the dough using the rolling pin by dusting some flour into a rectangular shape.
9. Fold along the dotted lines and roll into a rectangle.
10. Turn the dough to left and fold along the dotted line and quickly roll  into a rectangle.
11. Again turn the dough fold along the dotted lines. Refrigerate for 20 minutes.
12. Repeat steps from 8 to 11 two more times, refrigerating for 20 min after every two folds. So a total of 6 folds are made. 
13. After the sixth fold, roll into a big rectangle.
14. Wrap and refrigerate for 2 days or freeze it.

*** Refer this video or this step by step demo for further clarification. 

For the filling:

----------------

1. Chicken breast            -  1 or cooked and shredded chicken - 1 1/2 cup.
2. Turmeric powder         -  1/2 tsp
3. Onion                        -  1 cup finely chopped
4. Garlic                        -  1 tbsp finely chopped
5. Ginger                       -  1 tbsp finely chopped
6. Green chilli                 -  2 small
7. Red Chilli powder         - 1 tsp
8. Chicken Masala powder - 1 tsp
9. Cumin powder             - 1/4 tsp
10. Garam Masala             -  1/4 tsp
11. Salt
12. Water
13. Oil

1. Cut the chicken breast into small pieces.
2. In a sauce pan add some water(just enough to cook the chicken pieces), turmeric powder, salt and add the chicken pieces.
3. Cover and cook the chicken
4. When the chicken is cooked open the lid and  cook till all the water is dried up.
5. When the chicken pieces are cooled, shred the chicken in a food processor.
6. In a pan heat some oil, add ginger and garlic. Saute for a min.
7. Add the onion and green chilies. Saute till soft. 
8. Add 7,8,9,10, Saute till the masalas are cooked or the oil starts to appear.
9. Add the shredded chicken, mix well with the masalas for a minute or two.

Stuffing process:

--------------------

1. Preheat the oven to 450F.
2. Cut the puff pastry.
3. Roll it to desired thickness.
4. To make one chicken puff....take two round (any desired shape) shaped pastry. 
5. On one of the pastry place one spoon of chicken filling and seal it with the second round shape pastry. Sealing can be done with egg white or water.
6. Place it on the baking tray.
7. Repeat the process.
8. Before baking refrigerate for 10 min.
9. Bake for 10min or till it turns golden brown.

Chicken Cutlet

I was thinking of making chicken cutlets for quite sometime and yesterday seemed to be the perfect day to make it...Everything went perfectly without causing me any trouble. 

I was little apprehensive whether the cutlets may break or not...

But once I mixed everything I knew that the mashed potato was doing its magic ...

A short but wide grin flashed through my face... :D

But I do regret one thing, I added little salt on a whim to the chicken mix just before combining with mashed potato. Oh boy!!! that was one bad impulse..:-(.

I didn't deep fry the cutlets and I do not regret that decision. The cutlets tasted just the way I wanted. 

Recipe:

---------

1. Chicken breast            -  1 or cooked and shredded chicken - 1 1/2 cup.
2. Turmeric powder         -  1/2 tsp
3. Potato                       -  1 large.
4. Onion                        -  1 cup finely chopped
5. Garlic                        -  1 tbsp finely chopped
6. Ginger                       -  1 tbsp finely chopped
7. Green chilli                 -  2 small
8. Red Chilli powder         - 1 tsp
9. Chicken Masala powder - 1 tsp
10. Cumin powder             - 1/4 tsp
11. Garam Masala             -  1/4 tsp
12. Bread crumbs             -   1 cup. 
13. Egg white                   -   of 1 egg
14. Salt
15. Water
16. Oil

a.b.c.d.e.f.

1. Cut the chicken breast into small pieces.
2. In a sauce pan add some water(just enough to cook the chicken pieces), turmeric powder, salt and add the chicken pieces.
3. Cover and cook the chicken
4. When the chicken is cooked open the lid and  cook till all the water is dried up.
5. When the chicken pieces are cooled, shred the chicken in a food processor.
6. Meanwhile in another pan add water and cook the potato without peeling the skin. Cook till potato is soft and ready to be mashed.
7. When the potato is cool enough, peel the skin and mash it using a spoon/ in a food processor (which did the job well).
8. In a pan heat some oil, add ginger and garlic. Saute for a min.
9. Add the onion and green chilies. Saute till soft. [ref. a]
10. Add 8,9,10,11, Saute till the masalas are cooked or the oil starts to appear.[ref. b]
11. Add the shredded chicken, mix well with the masalas for a minute or two.[ref. c]
12. Check for the salt and remove from the heat source.
13. When both potato and chicken mix are cool enough[ref. d], combine potato and chicken mix together. Do not add water. Mashed potato should hold the chicken mix together.[ref. e] Add more mashed potato if it is not holding together.
14. Now divide it into small pieces and make it into desired cutlet shape.[ref. f]
15. Heat oil in a pan, when the oil is hot dip the cutlets in egg white and then coat with bread crumbs and shallow fry it on both sides.
16. Remove from oil when the pieces are light brown. It will turn darker.
17. Serve hot and enjoy...:) 

Chicken Cutlet

I was thinking of making chicken cutlets for quite sometime and yesterday seemed to be the perfect day to make it...Everything went perfectly without causing me any trouble. 

I was little apprehensive whether the cutlets may break or not...

But once I mixed everything I knew that the mashed potato was doing its magic ...

A short but wide grin flashed through my face... :D

But I do regret one thing, I added little salt on a whim to the chicken mix just before combining with mashed potato. Oh boy!!! that was one bad impulse..:-(.

I didn't deep fry the cutlets and I do not regret that decision. The cutlets tasted just the way I wanted. 

Recipe:

---------

1. Chicken breast            -  1 or cooked and shredded chicken - 1 1/2 cup.
2. Turmeric powder         -  1/2 tsp
3. Potato                       -  1 large.
4. Onion                        -  1 cup finely chopped
5. Garlic                        -  1 tbsp finely chopped
6. Ginger                       -  1 tbsp finely chopped
7. Green chilli                 -  2 small
8. Red Chilli powder         - 1 tsp
9. Chicken Masala powder - 1 tsp
10. Cumin powder             - 1/4 tsp
11. Garam Masala             -  1/4 tsp
12. Bread crumbs             -   1 cup. 
13. Egg white                   -   of 1 egg
14. Salt
15. Water
16. Oil

a.b.c.d.e.f.

1. Cut the chicken breast into small pieces.
2. In a sauce pan add some water(just enough to cook the chicken pieces), turmeric powder, salt and add the chicken pieces.
3. Cover and cook the chicken
4. When the chicken is cooked open the lid and  cook till all the water is dried up.
5. When the chicken pieces are cooled, shred the chicken in a food processor.
6. Meanwhile in another pan add water and cook the potato without peeling the skin. Cook till potato is soft and ready to be mashed.
7. When the potato is cool enough, peel the skin and mash it using a spoon/ in a food processor (which did the job well).
8. In a pan heat some oil, add ginger and garlic. Saute for a min.
9. Add the onion and green chilies. Saute till soft. [ref. a]
10. Add 8,9,10,11, Saute till the masalas are cooked or the oil starts to appear.[ref. b]
11. Add the shredded chicken, mix well with the masalas for a minute or two.[ref. c]
12. Check for the salt and remove from the heat source.
13. When both potato and chicken mix are cool enough[ref. d], combine potato and chicken mix together. Do not add water. Mashed potato should hold the chicken mix together.[ref. e] Add more mashed potato if it is not holding together.
14. Now divide it into small pieces and make it into desired cutlet shape.[ref. f]
15. Heat oil in a pan, when the oil is hot dip the cutlets in egg white and then coat with bread crumbs and shallow fry it on both sides.
16. Remove from oil when the pieces are light brown. It will turn darker.
17. Serve hot and enjoy...:) 

A Snap - No bake - Cheesecake

The other day I was strolling through the supermarket with my friend, I saw a packet of gelatin.

I was intrigued when I read the recipe on the back and it sounded very simple...No baking...and a Cheesecake out of it...

I have never made a cheesecake before but have eaten one lots of time. I went ahead and bought the gelatin packet and cream cheese.

I don't have any sophisticated baking tools with me....I used just the hand whisk to beat the cream cheese...and my wooden spoon to mix everything together.


I started beating the cream cheese right after taking out from the fridge..Bad idea... and it beat the hell out of me....So I waited patiently till it reached the room temperature.  I prepared the crust meanwhile ... Once the cream cheese came to room temperature it was fairly easy....I used my whisk to do the job...So it was a good workout for my right hand..LOL!!!


Okay the crust (bottom portion of the cheesecake) is usually made with crackers and butter...but to my bad ... the butter I had in my fridge was salted and I finished off the crackers way before preparing this (typical me :-p)...So I had to find some alternative. I ended up with Cheerios (my breakfast cereal) in place of crackers and chocolate bars instead of butter...and it worked out fine without giving me any trouble....After all making improvisation is the fun part ....:)  

Recipe:

---------

I used 15 cm round dish to make this.

I lined the whole dish with grease proof sheet. It will be easier to lift the cheesecake at the end without breaking. 

**A springform pan works best for cheesecakes...:)

For the crust: {The way I made it...}

------------------

1. Cheerios                 -  1 cup
2. Melted Chocolate      -  1/2 cup or enough to mix all the cheerios.

1. In a food processor grind the cheerios into a fine powder.
2. Melt the chocolate in microwave.
3. Mix the powdered cheerios and chocolate together.
4. Using hands or presser, press the cheerios-chocolate mix to the bottom of the dish firmly.
5. Refrigerate it till it hardens.(1/2 hr)

For Cheesecake:

-------------------

Source : Knox Gelatin cover

1. Boiling water          -  1 cup
2. Sugar                   -   3/4 cup
3. Cream cheese        -  2 (8 ounce), at room temperature.
4. Unflavored gelatin  -   1 envelope
5. Vanilla extract        -  1 tsp

1. Mix gelatin and sugar in a bowl.
2. Add boiling water and stir until gelatin completely dissolves. It takes about 5 min.
3. Beat the cream cheese and vanilla extract until smooth.
4. Slowly beat in gelatin mixture.
5. Take the tin having the crust from the refrigerator
6. Pour in slowly over the crust.
7. Refrigerate until firm, about 3 hrs.
8. Before serving slowly lift the cheesecake from the tin by holding the sheet and transfer to a plate.
9. Garnish as desired.
10. Cut a small piece and enjoy...:)

Update : I forgot to mention.... other than the fact that my cheesecake had 2-3 air bubbles (which I really don't care)....the cheesecake tasted(which I really care) really good...It felt like the store bought plain cheesecake...

A Snap - No bake - Cheesecake

The other day I was strolling through the supermarket with my friend, I saw a packet of gelatin.

I was intrigued when I read the recipe on the back and it sounded very simple...No baking...and a Cheesecake out of it...

I have never made a cheesecake before but have eaten one lots of time. I went ahead and bought the gelatin packet and cream cheese.

I don't have any sophisticated baking tools with me....I used just the hand whisk to beat the cream cheese...and my wooden spoon to mix everything together.


I started beating the cream cheese right after taking out from the fridge..Bad idea... and it beat the hell out of me....So I waited patiently till it reached the room temperature.  I prepared the crust meanwhile ... Once the cream cheese came to room temperature it was fairly easy....I used my whisk to do the job...So it was a good workout for my right hand..LOL!!!


Okay the crust (bottom portion of the cheesecake) is usually made with crackers and butter...but to my bad ... the butter I had in my fridge was salted and I finished off the crackers way before preparing this (typical me :-p)...So I had to find some alternative. I ended up with Cheerios (my breakfast cereal) in place of crackers and chocolate bars instead of butter...and it worked out fine without giving me any trouble....After all making improvisation is the fun part ....:)  

Recipe:

---------

I used 15 cm round dish to make this.

I lined the whole dish with grease proof sheet. It will be easier to lift the cheesecake at the end without breaking. 

**A springform pan works best for cheesecakes...:)

For the crust: {The way I made it...}

------------------

1. Cheerios                 -  1 cup
2. Melted Chocolate      -  1/2 cup or enough to mix all the cheerios.

1. In a food processor grind the cheerios into a fine powder.
2. Melt the chocolate in microwave.
3. Mix the powdered cheerios and chocolate together.
4. Using hands or presser, press the cheerios-chocolate mix to the bottom of the dish firmly.
5. Refrigerate it till it hardens.(1/2 hr)

For Cheesecake:

-------------------

Source : Knox Gelatin cover

1. Boiling water          -  1 cup
2. Sugar                   -   3/4 cup
3. Cream cheese        -  2 (8 ounce), at room temperature.
4. Unflavored gelatin  -   1 envelope
5. Vanilla extract        -  1 tsp

1. Mix gelatin and sugar in a bowl.
2. Add boiling water and stir until gelatin completely dissolves. It takes about 5 min.
3. Beat the cream cheese and vanilla extract until smooth.
4. Slowly beat in gelatin mixture.
5. Take the tin having the crust from the refrigerator
6. Pour in slowly over the crust.
7. Refrigerate until firm, about 3 hrs.
8. Before serving slowly lift the cheesecake from the tin by holding the sheet and transfer to a plate.
9. Garnish as desired.
10. Cut a small piece and enjoy...:)

Update : I forgot to mention.... other than the fact that my cheesecake had 2-3 air bubbles (which I really don't care)....the cheesecake tasted(which I really care) really good...It felt like the store bought plain cheesecake...