Paneer pinwheels

Puff Pastry Sheets – 1 pkg (1 pkg has 2 sheets)

For the filling:
Paneer – 7 oz, grated
Oil – 1 tbsp
Turmeric (Haldi) Powder – 1/4 tsp
Red Chili Powder – 1/4 tsp
Cumin (Jeera) Powder – 1/4 tsp
Chaat Masala – 1/2 tsp
Amchoor (Dry Mango Powder) – 1/4 tsp
Salt – to taste

Mint-coriander chutney - 1 cup 

All-purpose flour - as required
Cooking spray - to grease the baking pan 

Method:

1. Pull out a package of Puff Pastry Sheets to defrost on the counter for 40 minutes.
2. Preheat oven to 400 degrees F. Grease a cookie sheet or tray.
3. To the grated paneer, add the dry spices – Turmeric, Red Chili Powder, Cumin Powder, Chat Masala, Dry Mango Powder & Salt and mix well.
4. Heat Oil in a skillet and heat the Paneer in the skillet for about a minute or so. Allow it to cool.
5. In the meanwhile, dust a flat surface with some All-Purpose Flour and open the sheet of Puff Pastry on it. Dust a little more Flour on top of the Sheet and roll out the sheet a little.
6. Spread the chutney, a very thin layer to avoid making the pastry sheet soggy.
7. Divide the filling and spread half of the filling on the first sheet.
8. Roll the sheet gently into a roll as tightly as possible while being gentle.
9. Once you reach the edge, dab a little water and gentle but firmly press the edge in.
10. Roll the roll over and gently pinch the edges together.
11. With a sharp knife, cut rounds and place them on the greased tray.
12. Repeat steps 5-11 for the 2nd puff pastry sheet.
13. Place them in the oven for about 15 minutes, keep checking and take them out once they are a nice golden brown color. The amount of time required in the oven depends on the thickness of the pinwheels.
14. Once out of the oven, allow them to cool for about 5 minutes before transferring them.

Enjoy warm.

Mysore Rasam

Makes - 4 cups

Tomatoes -2
Toor Dal -3 tbsp
Tamarind - small gooseberry size (soak it in a cup of warm water)
Turmeric Powder - a pinch
Asafoetida - a pinch
Curry leaves -few
Salt to taste

Roast and Grind
Coriander seeds -2 tsp
Bengal gram Dal  - 1 1/2 tsp
Whole black pepper - 1/2 tsp
Red chillies- 1-2
Grated Coconut -1 tbsp

For the seasoning
Ghee -1 tsp
Mustard seeds-1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Curry leaves -few

For garnishing
Coriander leaves -2 tbsp finely


Preparation
1. Soak tamarind in a cup of hot water for 15 minutes, extract the juice and discard the pulp.
2.Soak dal in hot water (appoximately 3/4-1 cup) for 15-20 minutes before cooking. It saves a lot of time and fuel. Pressure cook dal until soft and mash it well.
3.Fry the ingredients mentioned under "roast and grind" in a little ghee, add grated coconut in the end and fry a little. Grind everything together to a fine paste adding little water or you can even powder it without adding water.

Method 
1.Take tamarind extract, add 2 chopped tomatoes, curry leaves, turmeric powder, a pinch of hing and salt needed.
2.Boil on low heat until it reduces and the raw flavor of the tamarind goes.
3.Then add the ground paste, cooked tur dal and needed water. Switch off when it becomes frothy. Do not boil the rasam as it will spoil the taste.
4. Heat a tsp of ghee, add mustard seeds, cumin seeds, when it splutters, add curry leaves and pour it over the rasam.
5.Garnish with finely chopped coriander leaves. Serve hot with cooked rice and any vegetable curry or stir fry.

Veg Puff

Makes 18 Puffs

Puff pastry - 1 box
Potatoes - 2
Onion - 1
Green Chiles - 2 or 3
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tbsp
Coriander Powder - 1/4 tbsp
Chat Masala - 1/2 tbsp
Dry Mango Powder - 1/2 tbsp
Salt to taste

1. Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.
2. Pre-heat the Oven at 400 degrees Fahrenheit.
3. Now for the stuffing, take a small skillet and heat Oil on medium heat.
4. Once hot, add in the Green Chiles and Onions and saute till Onions turn translucent.
5. Meanwhile boil Potatoes with little salt in microwave.
6. Smash the boiled potatoes and add it to the onions.
7. Add in the spices – Cumin Powder, Coriander Powder, Turmeric Powder, Chaat Masala and Dry Mango Powder.
8. Mix really well and keep aside.
9. Cut the Pastry sheets strips into 3s to form a square.
10. Put 1 tbsp (approx) of the stuffing in the center.
11. Fold the Pastry Sheet to make a triangle.
12. Use a fork and gently, but firmly, press into the sides and press away (to form a design and help seal)
13. Put the Puffs on a cookie sheet lined with foil.
14. Place in the pre-heated oven at 400 degrees F for 15 minutes.
15. Once they are out of the oven, transfer them to a cooling rack and allow them to rest and cool down for 5 minutes.

16. Serve with chutney or ketchup.

Nutella mug cake

Makes 1 very large serving

Self rising flour - 4tbsp
While granulated sugar - 4 tbsp
Egg -1
Cocoa powder - 3 tbsp
Milk - 3 tbsp

Olive or vegetable oil - 3 tbsp

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth.
2. Microwave on high for 1 1/2 - 3 min. [Time depends on microwave wattage.]
3. Top with whipped cream and a little chocolate sauce if desired. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.