W/ Pea Pesto and Guava Chutney

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Aloo Mutter PinWheels w/ Pea pesto and Guava Chutney 

1 Pack of Puff Pastry 

Pea “Pesto”:

1 cup Green Peas (boiled and crushed into a coarse paste)

1 cup cilantro 

1/4 cup mint leaves 

1/2tsp Sugar 

1 tsp chat masala 

2 tbsp Lemon juice

Salt and pepper to taste

Or Green peas paste+ green chutney+ chaat masala+ Lemon juice!

Stuffing: 

3 Medium potatoes boiled 

2 tbsp Oil

1 tbsp Ginger 

1 tbsp Garam masala 

1 tbsp Dabeli Masala 

1 tsp sugar 

1 tbsp lemon juice 

1 tbsp Green chili paste or 1 tbsp red chili powder 

Salt to taste

Guava Chutney: 

1 box of Guava paste 

1 tbsp: Red chilli powder, Dhana Jeeru powder, salt, chat masala 

1/2 cup water+ more to make it a chutney consistency

1/2 of lemon juice 

^Puree it all together in a blender until a fine chutney puree forms. 

1 cup crumbled/shredded cheese of your choice. I used feta and it tasted delicious! (optional)

Method: 

1. Thaw out the puff pastry until its soft and easy to work with. 
2. Make the Pea pesto. You can make it from scratch or use the quick method. Also go ahead and prepare the Guava Chutney. 
3. No need to heat the guava chutney as it will bake with the pin wheels. 
4. For the stuffing: Mash the boiled potatoes. In a small pan heat up the oil, then add the ginger, chillies/ chili powder, add the Dabeli masala and garam masala and all the remaining masalas. 
5. Sauté it for ~1 minutes and mix it all with the mashed potatoes. Add the sugar and adjust salt, chat masala, etc according to the taste. 
6. Roll out the Puff pastry sheet and layer it with the peas pesto on all of it first, then the potato stuffing on half of the pastry sheet, add the guava chutney and top it off with your favorite cheese (optional). 
7. Then roll the puff pastry sheet horizontally and cut in 8 same sized wheels. See pictures below for reference. 
8. Coat the pinwheels with some oil or cooking spray. 
9. Bake on 360F for 25-30 minutes until the pastry is crispy and golden brown!
10. Enjoy with some leftover Guava chutney and pesto!

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3 cups All purpose flour 

1 tsp baking powder

1 tbsp salt 

2.5 tbsp Sugar (Your paavs will NOT be sweet! but it is imperative for the yeast to rise) 

3 tbsp Butter (very melted) 

3 tbsp Oil + more for coating pans and bowls! 

1 cup Milk 

3 tbsp Milk + 3 tbsp Water 

1 Active dry packet Yeast- or 8 gms of Yeast 

1. Yeast Prep: 
   1. In a bowl, mix 3 tbsp water and 3 tbsp milk and get the mixture lukewarm (NOT HOT OR IT WILL KILL THE YEAST). I warmed it for 15 seconds max! 
   2. Mix in the yeast in the mixture and then add the sugar,  shake the bowl slightly (NOT WITH a spoon) and cover the mixture and let the yeast froth for about 5-10 minutes in a warm place.
   3. MAKE SURE THE MIXTURE TURNS FROTHY and smells yeast-y. 
2. In a big mixing bowl, mix in the salt, flour, baking powder.
3. Once the yeast mixture is done frothing (it should look bubbly and frothy when you lift the lid) add it to the flour, add the melted butter, oil, and 1 cup milk + 3 more tbsp of water. 
4. THEN knead the dough for 3-4 minutes. A stand mixture would the best option to get a soft dough. At first the dough might seem sticky but once you knead it for a few minutes, the dough should come together well. The dough should be very soft but not sticky (a little softer than the rotli dough). 
5. Knead the dough with your hands for a minute or so and seal the edges of the dough to seal the air inside the dough. 
6. Grease up a mixing bowl with some oil (good amount of it) and leave the dough in it to rise. Make sure the bowl is big as the dough should get double your size. The bowl should be covered with a saran wrap or dish which seals the bowl well. 
   1. Tips for rising: (Choose 1)
      1. Use an instant pot on the yogurt setting (set it to less) and set the time on the yogurt setting for 50 minutes. Cover with a glass lid.
      2. You can turn your oven on 200F and then turn it off. Leave the dough in the warm oven to rise for an hour. Don’t open the lid once you let it rise because that will mess up the rising process. ( BEST ONE according to my experiments)
      3. You can let the dough rise in a warm, dark environment away from everything for an hour. 
7. Once the dough has risen, punch out the air and KNEAD the dough for 3-4 minutes again. (very important step!)
8. Cut the dough in 9 equal sections and roll it out in small rounds. Make sure you roll out the small dough balls well until they are soft and then fold the edges from all four sides under the bun and arrange the bun in the pan. See below for reference.
9. Grease a square or round spring form pan with enough oil and arrange the dough balls leaving a little gap in between for the second rise. 
10. Make sure the pan isn’t too wide or the buns will spread horizontally instead of vertically. Spray a lot of cooking oil in the paavs and coat them in oil. 
11. Look at the picture below for reference. 
12. Leave the Paav to rise for another 30-40 minutes. You can rise them for 20 more minutes if they haven’t risen much. (Again put them back in the warm(turned off) oven with a light on! This will proof them well).
13. Preheat the oven to 375F. 
14. After the second rise and once the oven is HOT at 375, bake the Paav on the middle rack for 15-20 minutes and then on the top rack for 2-3 minutes to get a golden top!
15. Once the Paavs have turned golden brown, turn off the oven and coat the baked Paav with LOTS of butter/oil! This is important as it gives them the shine and that soft texture. You can also take them out of the pan and cover with a damp muslin cloth for 5-10 minutes.
16. Leave them on a cooling rack to cool! Make sure you remove them from the baking pan soon so the Paavs don’t get moist at the bottom because of the heat from the baking pan. 
17. Once they are cool, Wrap the paavs with saran wrap and store for a couple of days outside. They should stay soft and light for atleast 3-4 days. 

IMPORTANT TIPS: 

1. MAKE SURE YOU COAT ALL THE PANS VERY WELL WITH OIL TO PREVENT THE PAAVS FROM STICKING TO ANY OF THE PANS. 
2. TRY TO FOLLOW THESE INSTRUCTIONS TO THE T AS THAT WILL LEAD TO THE PERFECT SOFT PAAVS THAT WILL STAY SOFT FOR DAYS. 
3. Pan recommendations: 

• 8-inch square baking pan
• 9X5 inch baking pan 
• A medium sized Springform pan 

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Ginger Pear (Tea) Cake 

1 stick of Butter (at Room temperature) 

2 cups Self rising flour 

1.5 cups Milk (I used Vit-D milk) 

1 cup sugar 

1 tsp Elaichi powder (Cardamom powder)

1 tbsp grated ginger 

A few drops of vanilla 

Sliced Pear for the topping 

• In a bowl, whip/ beat the sugar and butter until its whipped and fluffy. 
• Add the cardamom powder+ ginger and mix once more. 
• Slowly start adding the flour and milk alternatively until it’s all mixed in. 
• Mix the batter to dissolve the crumbs but do not over mix! (Can add a few more tbsp of milk if the batter is too thick). 
• Line a SPRINGFORM pan and pour batter and top with sliced pears 
• Bake on 360 for 20-25 mins or until the cake is well done! 
• Take out the cake after waiting 5 minutes and then cool it on a cooling rack.
• Sprinkle some powdered sugar on top and enjoy! 

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NO BAKE RECIPE!!!!

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Masala Doodh Powder: You can use ready made powder from the Indian store (Kesari Masala Milk Powder) or make it at home:  

4 tbsp milk powder 

2 tbsp crushed almonds 

2 tbsp crushed cashews 

2 tbsp pistachios 

1/2 tbsp saffron strands –> (roast them lightly in the microwave for 10-20 seconds, let it dry and then crush it in the powder mixture)

1/2 tbsp cardamom powder

pinch of cinnamon  

pinch of nutmeg and dry ginger powder (optional)  

Tea masala (optional) <– only the chai masala, not tea leaves!

^ This powder mixture can be stored for months outside and used to make warm flavored milk when needed! 

Filling: 

1.25 cups Heavy cream

2 tbsp sugar 

3 tbsp Masala Doodh Powder 

1 pack cream cheese 

1 cup white chocolate (melted) I used 3 big squares from a white chocolate bark—> see picture for reference!

1 pack of 6 mini Keebler Pie Crust or you can make your own crust at home (3 packs crushed Parle G biscuits+ 1/2 cup butter.. Press the mixture into a Tart/Pie pan)

Whipped Rose Mousse: 

• 1 cup heavy cream 
• 3 tbsp rose syrup 
• pinch of cardamon powder 
• 4-5 tbsp powdered sugar 
• 2 tbsp (whipped) cream cheese 
• 1 tbsp melted white chocolate at Room Temperature 

Part 1: Rose Cardamom Mousse

1. Beat the cream cheese for a few seconds until its a little soft. Mix in the melted white chocolate and mix well! The mixture should be soft.
2. Add the rest of the ingredients together and beat till stiff peaks form (~2 minutes). Refrigerate until further use! Fill it up in a piping bag (optional).

Part 2: Tart Filling (make a little ahead of time)

1. In a pan, simmer some heavy cream+ Masala doodh powder (see above for recipe).
2. Simmer the mixture for 5 minutes and then set in the refrigerator to cool for at least 1.5 hours! 

Part 3: Tart Filling (cont.)

1. Place the white chocolate in a microwave safe bowl. Melt the chocolate by microwaving it at 30 second intervals, stirring in between, until completely melted. Set aside to come to room temperature. 
2. Meanwhile, mix the cream cheese and sugar and start beating it with a hand mixture until its mixed well. 
3. Add the melted white chocolate and beat again for ~40 seconds- 1 minute until the mixture starts to look fluffy. 
4. Add the cold heavy cream  to the mixture and beat the mixture for ~1-2 minutes until the entire mixture is smooth and looks fluffy. 
5. Tip: Make sure the mixture is smooth and the ingredients are fully incorporated by scraping the bowl constantly while whipping all of these ingredients together.
6. Use a scoop and spread it evenly in the little tart/pie cups. 
7. Use a piping bag, and Decorate with Rose Cardamom mousse as you like! (Its the best addition to this little dish). 
8. Decorate with some crushed pistachios (optional). 
9. Place it in the fridge for at least 5 hours before serving! Enjoy 🙂
   

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1 cup of Roasted Red Peppers ( or 2-3 fresh Red peppers roasted in oven on 380F for 30 minutes till their skins come off) –> Just lay them on a baking pan (+baking sheet) and bake!

A handful of fresh basil 

Optional: chopped baby spinach 

Pasta Dough: 

1.5 cups all purpose flour+ more for dusting

1/2 cup Semolina Flour (take 1/2 cup semolina(sooji) and crush it up in a blender) 

2 tbsp oil 

salt to taste 

3/4 cup lukewarm water+ more if needed 

Tikka Marinara Sauce: 

1 medium can of diced tomatoes 

1 24. Oz of your Favorite Marinara Sauce or 3 cups Homemade Mariana sauce

1.5 tbsp ginger paste 

1 tbsp Garam Masala 

1 tbsp red chilli powder+ 1/2 tbsp turmeric powder 

1 tbsp Punjabi masala (Shahi paneer or curry masala work as well) 

1 tbsp Italian seasoning+ Fresh Oregano (or dried oregano)+ some Parsley

2.5 tbsp sugar (trust me you won’t taste it and it will elevate your sauce)

3/4 cup heavy cream

Crushed red peppers to taste 

Black pepper and salt to taste 

To make the Sauce: 

1. Heat up some oil in a pan, add the ginger paste and sauté. 
2. Add the fresh herbs and all the seasonings till it starts turning aromatic. 
3. Add the diced tomatoes (don’t drain the juice) and cover the cooked mixture on medium high flame until the tomatoes become soft (~7 minutes). 
4. Mash the tomatoes with a masher or the back of a spatula.
5. Mix the marinara sauce and cook the sauce for 10 minutes. 
6. Chop about 1/4 cup of roasted red peppers very finely and mix them in the sauce as well.
7. Add the heavy cream once the sauce is cooked and simmer on medium flame for ~5 minutes. 
8. You can adjust the sugar, salt, crushed red peppers and heavy cream according to your taste (only if needed).
9. The sauce should have the authentic Marinara taste to it with a kick of our tikka spices!  

Pasta Dough: 

1. If using a stand mixer: Mix the flours, salt, oil and start the mixer on slow and slowly add the lukewarm water until a soft but stiff dough forms. 
2. Knead the dough on a well floured surface for a few minutes to get all the gluten to form well. The dough shouldn’t stick to your hands but if poked, it should spring back. Make sure the dough is not too stiff and dry. 
3. Wrap the dough in saran wrap and store in the refrigerator for at least 15-20 minutes (or longer if you are making the pasta later).  

Fettuccini: 

1. In a well floured surface, roll out the dough with a rolling pin. Make sure you dust the dough very well on each each so it doesn’t stick. 
2. Roll out the dough where you can see your hand behind it if you pick it up. But it shouldn’t be too translucent where it just breaks apart with a slight touch. 
3. Cut out thin strips with a pizza cutter, dust some flour over the cut up strings again and start rolling up the strings with your fingers and make small nests. (kind of like playing with a clay ribbon haha) 
4. Put the bunches aside on plate. Make sure all the cut up strings are well floured again to prevent the sticking. You can make a big pile of those strings or you can make small nests like I did shown in the picture. 
5. Let it air dry for 20-30 minutes. 
6. The fresh pasta cooks REALLY QUICKLY! So have the boiling water ready! 
7. Boil a pot of water with a pinch of salt. Once the water is boiling really well add the fettuccini nests and stir with a wooden spoon to ensure the pasta is not sticking at the bottom. 
8. This should be done in less than 5 minutes. It looks done when the color starts changing and you can always break off a little piece and check to see if it is cooked. It should taste like boiled pasta do! 
9. Drain and set aside. 

To Mix it all together: 

1. Add a little butter and Italian seasoning in a pan, mix in the pasta, tikka marinara sauce, roasted red peppers and top it off with some fresh basil leaves. 
2. Cook for 5-7 minutes and once its all done, grate some fresh Parmesan or Mozzarella cheese. Enjoy! 

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Everything should be chopped in little squares 

2 cups potatoes (chopped+ add some water and boil in the microwave for 2 minutes) 

1 big broccoli chopped w/ its stems 

A bunch of chopped colored peppers 

1/2-3/4 cup chopped mushrooms 

1/2 cup chopped carrots

1/2 cup tomatoes

2 tbsp Ginger paste 

Masalas: 2.5 tbsp Paav Bhaji Masala+ 1 tbsp Garam Masala+ 1 tbsp Chaat masala+ 1 tbsp curry/kitchen king masala (optional)  

Add Salt to taste+ 1/2 tbsp of: pepper, red chilli powder, turmeric, cumin powder

2 tbsp Hot sauce 

1. In a bowl take the chopped potatoes, cover with some water, add a little salt and boil in the microwave for 3-4 minutes. (This will cook the potatoes a little before we start sautéing them with the veggies). Drain them and keep them aside.
2. Take a pan, add some 3 tbsp oil, add the ginger paste and sauté for a minute till it turns aromatic. 
3. Add all the veggies and the potatoes and sauté on medium high for about 10 minutes. 
4. Add all the masalas and cook the mixture until you can mash the potatoes with the back of your spoon. You will know the mixture is ready when most of the potatoes are a mashable consistency. 
5. Top with finely chopped cilantro for a nice touch 🙂 

• On a heated nonstick grill, add the stuffing and place 3-4 slices of American Cheese/Pepper jack cheese on top of it. You will start hearing the sizzle of the veggies cooking again. 
• Once the cheese starts melting, start mixing up the stuffing+melted cheese with 2 spoons, let it sizzzzle a little bit more and then stuff it into a slightly warm sub bread of your choice. 
• I usually butter the insides of the bread and cook it on the grill right for just a few seconds until the butter melts. 
• Enjoy with a side of hot sauce or ketchup! 

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Strawberry Lime cake 

1 pack Strawberry Cake mix or 1 pack vanilla cake mix(+ 1 cup finely chopped strawberries) 

1 can evaporated milk 

1/4 cup oil

2 tbsp plain yogurt (optional) 

Lime cream: I used this as my filling between the layers and my icing on the outside to give the cake a light yet a rich, tangy taste.

1/2 a can of Sweetened condensed milk 

1 cup Heavy whipping cream 

a juice of 1 lime (fresh) 

lime zest 1/2 tbsp 

2 tbsp Powdered sugar (icing sugar) 

Fresh Strawberry coulis: 

2 cups fresh chopped strawberries

4-5 tbs sugar (more if the strawberries aren’t too sweet)

1/4 cup water 

1 tbsp lemon juice

• In a pot, mix the strawberries, water, sugar together and simmer till the strawberries are soft enough to be mashed by a big spoon. Simmer till a thick syrupy consistency forms, turn off the stove and add the lemon juice. Cool for the later use. 

Lime cream: 

• In a mixing bowl, combine the lemon juice, zest and condensed milk together. Add in the heavy whipping cream and sugar and beat till stiff peaks form. Store in the refrigerator for later use. 

Cake: 

• Mix all the ingredients in a mixing bowl. 
• To make those 6 layers, spread the batter evenly in two rectangular cookie sheet baking pans. 
• Bake on 350 F for 10 minutes or until the cake starts coming off the edges of the pan. 
• If you’re using the regular cake pans, bake for 20-25 minutes.
• Cool on a cooling rack. 
• Cut the cake from each of the pans in 3 rectangular pieces. You will have 6 rectangular pieces total. 

• Decorate each layer with strawberry coulis and lime cream till every bit of the cake is covered with icing. Shred some white chocolate on top for a nice final touch and refrigerate for an hour at least for the best taste 🙂 

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1 pack of firm tofu 

1/4 cup green peas 

1/2 cup shredded cabbage

1/2 cup Green bell peppers chopped ( or colored bell peppers)

1 tbsp Pav bhaji masala 

1 tbsp Garam masala 

1 tbsp curry masala or Kitchen king masala 

1/2 tbsp turmeric and chilli powder 

3/4 tbsp Chaat masala 

2 tbsp oil 

Salt to taste 

• Drain the water from the Tofu, and leave the tofu on a colander with the weight on top to completely get the water out. 

-In a pan, heat up some oil and add a few cumin seeds to check the temperature of the oil. 

-Once the cumin seeds splatter, add the veggies and all the masalas and sauté the veggies till they are a little tender (we don’t want them too soggy). 

• Shred the tofu with your hands, squeeze ALL the water out of the tofu and mix it in with the veggies. 
• On medium high flame, cook the bhurji mixture until all the tofu moisture is lost (~10 minutes). 

Mint Mayo Dressing 

3 tbsp Green chutney or (Cilantro+greenchillis+ salt+lemon+sugar/chat masala paste) 

1/4 cup chopped mint leaves (5-6 mint leave branches) 

3 tbsp Mayonnaise/Veganaise 

2 tbsp Sour cream 

1 tbsp Chaat masala 

Salt and pepper to taste 

• In a small blender, blend the green chutney+ Mint leaves+ Mayo together. 
• Add the sour cream, salt, pepper, and chat masala and mix with a spoon/ whisk by hand and store in the fridge for later use! 

Putting the subs together: 

• 1 footlong Italian or multigrain wheat bread or any other bread of your choice
• Lettuce, spinach, banana peppers, Jalapeños, olives ( you can add more veggies of your choice) 
• Mix shredded cheese (or a couple slices of American cheese) 
• Cut open the bread, add the veggies on one side and the Tofu bhurji mixture on the other, decorate with cheese and add the Mint Mayo on the veggie side to prevent the bread from getting soggy! 
• Fold together and enjoy 🙂 

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Indian Style White Pasta 

White Sauce: 

4 tbsp unsalted Butter

3 tbsp all purpose flour 

1 cup milk or (1/2 cup milk+ 1/2 cup heavy cream)

1 tbsp sugar 

Black pepper, oregano, Italian seasoning, red chili flakes and salt to taste  

Optional (pinch of nutmeg) 

1 cup boiled pasta 

a mix of Green peppers, corn, colored peppers, Jalapeños, Broccoli(optional)

4 tbsp Chili oil for sautéing the veggies 

Chili oil: 2 cups of EVOO (or any oil of your choice), 5 tbsp red chilli flakes, 1/4 cup fresh cut basil, 1/4 cup fresh oregano or (2 tbsp dry oregano), 1 tbsp rosemary, 1 tbsp thyme, 1/2 tbsp black pepper, salt to taste. -In a pan, add all the ingredients and simmer for 10 minutes. Store in an airtight glass jar. ( Great to use on breads, crackers or pizzas)

1. Heat a saucepan, keeping the flame on low, add the butter and let it melt. 
2. Once the butter starts melting, add the flour and stir as quickly as possible to prevent clumps. (I use a sieve and add the sieved flour to prevent clumping.) 
3. Stir frequently for 5 minutes and cook the flour until it turns a light, pale golden color. ( make sure it doesn’t turn brown). 
4. Add the milk slowly by pouring it slowly and mixing the flour and milk mixture with a whisk to prevent clumps from forming. 
5. Stir frequently while the mixture warms up on medium flame. 
6. You can use a hand mixture(stick blender) to break apart the clumps and to get an even saucey texture. 
7. Simmer the sauce on medium low until it thickens. (you can add 1/2 tbsp of flour+ 4 tbsp milk mixed together if the sauce is still runny after a while). 
8. Once the sauce is thickened, add the seasonings and salt.
9. Add 2 tbsp grated Monterey jack cheese or white cheddar cheese. (optional) (you can save this step once you add the pasta) 

1. In a separate pan, heat up the chili Italian oil and sauté the veggies. 
2. Add the pasta and mix it well with the veggies. 
3. Mix in the sauce, simmer on low for a few minutes, and add the grated cheese! 
4. Enjoy 🙂 

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