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Spicy sweet kiwi lamb walnut puffs

by 10 Comments

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A bite size crusty buttery pastry filled with spicy lamb masala and kiwi. Delish! The idea of Savory puffs and hot chai combination is irresistible. Try it! Spicy, crispy, sweet with ginger and garlic flavor.

I have never tried the combo of lamb and kiwis. However I have read that kiwis can tenderize meats and that make a great combo. So, I tried it J and distributed at my work place 🙂 they loved it. Kiwi complemented lamb perfectly! I was wondering which recipe to try when I received the lovely package from sungold zespri kiwi,had lot of gifts like tidbit plates from katespade, special mentions about kiwi benefits. Did you know that “Zespri SunGold Kiwifruit also contains Vitamin C, E, potassium and fibre “! ?:) I am using the kiwis sponsored by them. They also gave a spoon 😉 ofcourse! Right? We all use the “Cut & scoop” method. J I always love to scoop my kiwis rather than chopping them 😀 try it! I used the kiwis after three weeks of receiving them J they still stayed fresh. IF you would like to buy them, Zespri SunGold Kiwifruit can be found at your local supermarket from May to October, so keep your eyes out!
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I love Savory puffs. Here in Canada, I don’t find much of savory puffs, but in India 🙂 we have vegetarian puffs, paneer puffs, samosas, chicken puffs, lamb puffs, egg p:)ffs J Drooling!!!! I made chickpeas corn capsicum puff and it tasted out yum! Whenever there are some parties or dinner gatherings, these are perfect!  I have done the pastry dough myself before and it is easy too except that it is time consuming. The idea of Savory puffs and hot chai combination is irresistible.  Perfect as appetizers and you can have more  Try it!
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You can freeze the lamb mixture before making a patty or freeze the patty in ziplock bag. You can thaw the patty or lamb mixtures when needed and shallow fry them. Try not refreezing after thawed. If you think you have a big batch stored, try to store them in small batches.
My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka,lamb shami kebabs.

4.7 from 3 reviews
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Spicy sweet kiwi lamb walnut puffs
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Sungold kiwi – 2, chopped
  • Readymade pastry – 2 sheets
  • Minced Lamb – 200gms
  • Walnut – 4, crushed
  • Ginger – 1 tbsp, freshly grated
  • Garlic – 3 cloves, minced
  • Chilli powder - Âœ tsp
  • Sriracha – 1 tsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Lemon Juice – 1 tbsp
  • Sodium soy sauce – 2 tbsp
  • Red chilli Flakes – 1 tsp
  • Cheese blend mix– 2 tbsp
  • salt - as per taste
  • oil - 1-2 tsp
  • butter - 1- 2 tsp ( to brush- optional)
  • Egg yolk - 1, small ( to brush- optional)
  • Parsley leaves - 1 tbsp, chopped finely
  • Sesame seeds – to garnish
Instructions
  1. Heat a pan with 1 tsp of oil in medium heat; add red chilli flakes, garlic, ginger and sauté for a minute. Add the minced lamb with little salt, chilli powder, coriander powder,cumin powder and sauté for 5 minutes.
  2. Add the soy sauce, and sriracha sauce. Keep the heat to low, close the lid and let it simmer for 10 minutes. Stir it once in a while. Switch off, squeeze some limejuice, garnish with parsley leaves, mix well and keep aside.
  3. Pre heat the oven to 220 Deg C.
  4. Allow the pastry sheet to soften slightly, then unwrap, cut into desired sizes. I cut them to round sizes.
  5. Spoon the Lamb mix, spoon some kiwi, walnuts and top with cheese.
  6. Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. Sprinkle some sesame seeds.
  7. Bake for 15-20 mins, until golden brown in colour.
  8. Brush again with oil or butter if desired.
Notes
You can also blend this lamb after sautéing.
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Disclaimer: This post has been sponsored by the Zespri Kiwi fruit and I have been compensated monetarily! However all opinions are my own as always.

Chickpeas Corn Capsicum Puff

by 11 Comments

chickpeascorncapsicumpuff-14A handy pastry filled with a perfectly crusty, buttery and flaky crust filled with classic Indian flavoured chickpeas, corn and capsicum masala. Delish!

These spicy vegetable pastries make a great vegetarian alternative to sausage rolls or chicken puffs. They are packed with healthy vegetables and chickpeas!

They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas so I made some of my Christmas potluck  at work sometime back. So, this time I wanted to make another classic Indian Puffs this time for valentines potluck at work. But for potluck, I wanted to make more, so thought of making these beauties using the advantage of easy availability of samosa pastry these days. You can just use the puffs with classic potato peas carrot veggies filling. But I am using chickpeas, corn and capsicum filling. You can ditch this and use chicken  filling, egg masala or potato cheese filling and so on. I took mine to work 🙂 and it was a big hit 🙂 I was super happy!

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Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make  It is for the reason that the first batch would be finished before the second batch even gets baked. I should accept the fact that they are super easy to make except that in my area it was hard to find readymade pastry and if the pastry dough is store bought, it’s quick. I have done the pastry dough myself before and it is easy too except that it s life consuming


The idea of Savory puffs and hot chai combination is irresistible.  Perfect as appetizers and you can have more  It is easy to prepare savory’s at home and it is hard to get some here in Canada. I could always get great sweet pastries but savory ones are hard.

My Other Favorite snacks/appetizers: Jalepeno Herbs cheese muffins, Indian spiced kale chips, Potato Garlic Tikka.

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Chickpeas Corn Capsicum Puff
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Readymade pastry
  • Corn(Cleaned & Boiled) - 1 cup
  • Chickpeas(Cleaned & Boiled) - 1 cup
  • Capsicum/bell pepper - ½ cup
  • Garam masala - ½ tsp
  • Chilli powder - ½ tbsp
  • Coriander powder - 1 tsp
  • Cumin powder - 1 tsp
  • Ginger - 1 inch, chopped finely
  • Garlic - 3, chopped finely
  • Onion - 1, small, chopped finely
  • Green Chilli- 2, chopped finely
  • salt - as per taste
  • oil - 1-2 tsp
  • butter - 1- 2 tsp ( to brush- optional)
  • Egg yolk - 1, small ( to brush- optional)
  • Coriander leaves - 1 tbsp, chopped finely
  • Dry Methi/Fenugreek Leaves - 1 tsp
Instructions
  1. Heat a pan with a tsp of oil and add onions, garlic, ginger and fry for 1-2 minutes.

  2. Add the chopped capsicum and saute for a minute

  3. Add the boiled corn, chickpeas and add the chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder.

  4. Mix well and saute in low flame till all the masala blends well with with the corn and capsicum masala. Lastly add the salt, coriander leaves, methi leaves, mix well and cool down.
  5. Pre heat the oven to 220 Deg C.

  6. Allow the pastry sheet to soften slightly, then unwrap , cut into desired sizes. I cut them to rectangular sizes.

  7. Spoon the vegetable mix along one of the sides of the pastry, fold and cover the stuffing.
  8. Line a baking tray with aluminium foil and grease it with oil and arrange the puffs. Brush the puffs with oil/butter/beaten egg. sprinkle some sesame seeds.

  9. Bake for 15-20 mins, until golden brown in colour.
  10. Brush again with oil or butter if desired.
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Mushroom Cutlets

by 8 Comments

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Fantastic little treats for appetizers packed full of goodness.I am sure this is one of the finger food that is finger licking good. 
 
Finely chopped mushroom laced with mashed potatoes and spices.These are perfect appetizers and super easy to prepare. Mushroom cutlets are packed with great flavor. You can add veggies or minced meat to this if you want 🙂 for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all purpose flour dip.You can very well pan fry by drizzling some oil over a hot pan and arrange 3-4 at a time and cook in a medium flame both sides, until crisp. My mother always used to prepare cutlets this way. 
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When I used to come from school around 4 pm, my Mom makes some snack for me 🙂 totally for me. My sister is not crazy about food like me 😀 so it is totally for me. And I would just guess each day at the door from the smell each day. I totally miss it! I love you Amma (Mom). Mothers are the best in the creator’s 😀 hand.
 
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5.0 from 1 reviews
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Mushroom Cutlets
Author: 
Recipe type: Appetizer
Cuisine: Indian Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Mushroom - White button - (You can use any variety) - 200 gm
  • Cumin Seeds/ Jeera - 2 tsp
  • Onion - ½ cup - finely chopped
  • Fennel seeds - 2 tsp - crushed
  • Green chilli - 3 medium sized, finely chopped
  • Garlic - 3, finely chopped
  • Ginger - 1 inch, finely chopped
  • Potato - 2 medium sized.
  • mint - 2 tbsp, finely chopped
  • Coriander - 2 tbsp, finely chopped
  • Pepper powder - 2 tsp.
  • Salt - to taste
  • Garam Masala - 1 tsp
  • All purpose flour - 2 tbsp
  • eggs , slightly beaten (or) all-purpose flour &water
  • Breadcrumbs - 3 tbsp
  • Vermicelli - 2 tbsp
  • Oil - for deep frying and 1 tbsp for sauting.
Instructions
  1. Boil the potatoes, season with salt until tender. Then drain, peel and mash.
  2. Heat 1 oil in a pan in medium flame, add cumin seeds and when it changes color, add the onions, green chillies, ginger and garlic with little salt. Saute them till the onions becomes translucent.
  3. Add the finely chopped mushrooms now and saute they dry out all water and get cooked.
  4. Now add the mashed potato, mint, garam masala, fennel seeds, pepper powder and coriander to the pan. Mix well and switch off. Check for salt and add at the step according to your taste.
  5. Take the mushroom potato mixture, make it to small balls. Place in your hands, now press it gently to flatten it to round thick cutlets. You can make it to any shape you fancy.
  6. Dust it to flour, then dip it in egg mixture and shake off any excess for a thin coating and then dip in the breadcrumb mixture to coat evenly.

  7. Place them into a baking sheet or a plate till you finish all. Keep it aside for 15 minutes if possible to make it dry for deep frying.
  8. If you want, you can freeze the cutlets at this point up to one day. You do not need to thaw before frying. They can also be frozen up to 2 weeks and defrost completely before frying.

  9. Heat oil in a large pan in medium-high heat. Deep fry the cutlets till they are crisp and golden brown on all sides, turning once in between. Drain the excess oil by placing on kitchen paper.
  10. Serve hot with tomato ketchup or yogurt mint dip and thinly sliced onion rings and lemon slices.
Notes
1. If you are pan frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides,until crisp.
2. You can add veggies or minced meat to this if you want 🙂 for meat lovers. And vegetarians, you can mix some all purpose flour and water, replace egg dip with the all purpose flour dip.
3. Adjust the quantity of chilis and black pepper powder according to your taste.
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