Tuesday, June 28, 2016

Kheema Crêpe Parcels

This is the first time I ever tried making French crêpes and this fail proof recipe from Smitten Kitchen is guaranteed to turn out perfect every time. Indeed the recipe was super easy to whip up and each crêpe took just a minute on the stove. 15 minutes later I had beautiful crêpes ready for some tasty fillings. One helpful tip I got from one of the commentators was to use two non stick pans at the same time. When one side of the crêpe is done you flip it onto the second pan. This way you can cook them faster. Stack them up on a foil and when ready to eat just reheat in the oven.

I was inspired to make these parcels from a similar recipe made by my friend who had filled them with a chicken filling. I decided to go with kheema (spiced minced meat) and some mayonnaise.
I would love to try doing a sweet variation next time with nutella and strawberries or coconut and sugar. Crêpe party, here I come!

Recipe - Crêpes from Smitten Kitchen

For The Crêpes
45 Grams Unsalted Butter
1 1/4 Cup (295 ml) Milk (Room Temperature)
4 Large Eggs (Room Temperature)
1 Cup (125 Grams) All Purpose Flour
Two pinches of salt

For The Filling
750 Grams Minced Meat (Beef/Mutton)
To Marinate
2 Tbsp Ginger and Garlic Paste
2 Tbsp Yogurt
1 Tsp Turmeric Powder (Haldi)
1 Tsp Garam Masala Powder
2 Tsp Cumin Powder (Zeera)
2 Tsp Red Chili Powder
2 Tsp Coriander Seeds Powder (Dhanya)
Salt To Taste
To Cook
3 Tbsp Oil
1 Cup Finely Chopped Onion
4 Green Chillies (Finely Chopped)
1/4 Cup Finely Chopped Coriander Leaves
1.4 Cup Finely Chopped Mint Leaves

For Assembly
Mayonnaise as needed
Paste made with water and flour for sticking
Make The Crêpe Batter
1. Melt the butter in a medium bowl. Do not let it get too hot or it will scramble the eggs.
2. Add the remaining ingredients and stir well. There will be a lot of lumps and that is ok.
3. Cover and refrigerate for one hour or upto 4 Days.
Make The Filling
1. Mix all the ingredients for the marinade in a large bowl. Add the meat and mix well. Cover and refrigerate for two hours.
2. When meat is marinated, heat the oil in a large pot and add the onion and chillies. Sauté till the onion is translucent. Add the marinated meat and stir well to break down the clumps of meat.
3. Cook the meat on high till done and adjust spices according to taste. If any water is left in the pot keep cooking till it evaporates.
4. Turn off the flame and add the coriander and mint leaves. Cool Completely before using as filling.
Make The Crêpes
1. Remove the batter from the fridge and give it a quick stir. If you think it is a bit thick add a splash of milk.
2. Place a 8-9 inch non stick pan/skillet on medium flame. I like to use two pans on two burners to speed the process.
3. Lightly butter pan with a tissue and pour in 1/4 cup batter. Quickly rotate the pan to spread the batter evenly all around.
4. Once the edges have set, using a non stick turner or your fingers gently flip the crêpe. I flip mine onto to the second pan and continue to pour more batter on the first pan. Repeat to make more.
5. When the bottom is slightly golden remove crêpe onto a foil or wax paper. Cool Completely.
Assemble The Parcels
1. Place one crêpe on a plate and add 1/4 Cup of kheema in the center with 1 Tsp Mayonnaise.
2. Fold the two sides on the filling and then fold the bottom side upwards Apply the paste of flour and water to the top side and gently fold it downwards to make a square parcel.
3. Heat a skillet and place the prepared parcels on it. Cook till light golden on both sides.
3. Serve hot with Ketchup.
Happy Eating!!

Monday, June 13, 2016

An Iftaar Treat - Chicken Bread Rolls

Ramadan Kareem to all of you. The month of fasting is here once again and I have a new recipe to share. This recipe is very easy and comes together in a pinch. A good thing about these is that they are not deep fried. A quick toasting on the pan gives them a crispy exterior.

For The Stuffing
200 Grams Boneless Chicken - Boiled and shredded
150 Grams Potato - Boiled and mashed
1/2 Cup Finely Chopped Onion
4 Green Chilies (Finely Chopped)
2 Tsp Oil
1/4 Cup Finely Chopped Coriander
1/4 Cup Finely Chopped Mint Leaves
1/4 Cup Grated Cheddar Cheese
Salt To taste
1/2 Tsp Pepper

For The Roll
10 Bread Slices (Use white bread for best results)
10 Tsp Mayonnaise
2 Tbsp Water
4 Tsp Ghee for frying

Make The Stuffing
1. Heat the oil in a pan and Saute the onions and green chillies till the onions are translucent.
2. Mix all the stuffing ingredients in a medium bowl. Taste and add more seasoning if needed.

Prep the Bread
1. Cut the sides off the bread slices (save them for breadcrumbs).
2. Place each slice on a flat surface and roll it flat with the help of a rolling pin. We want to get it as flat as possible as this helps in easy rolling.

Make the Rolls
1. Take one slice and place two tablespoons of filling in the center. Add 1 Tsp mayonnaise across the top. Wet the bottom edge of the bread with a little water and start rolling the bread from the top edge. Seal well and repeat with all slices.
2. Heat the ghee in a frying pan and place the rolls in the pan. Keep turning gently till all the sides are well toasted.
3. Serve hot with Ketchup.

Happy Eating!!