Cocktail puff

These make an amazing snack for a cocktail party or great appetizer for a dinner that you're hosting and then, compliment it with a lighter main course. I've tried them both ways and was much appreciated and enjoyed by friends!

Preparation time: 30 min
Cooking time: 50 min (20 min for the filling, 30 min for baking)
Difficulty level: moderate
Source: Mom and me
Servings: Makes about 30 puffs

Ingredients:

Oil - 2-3 tblsp
Butter - 1 tsp
Cumin seeds - 1 tsp
Potatoes – 4 (medium size)
Onions (finely chopped) - 2 (medium size) 
Tomato puree - 4 tblsp
Pav baaji masala - 5 tsp 
Turmeric powder - 1/4 tsp
Fresh coriander leaves (chopped) - 3-4 bunches
Salt - a pinch
Cheddar cheese (grated) - 1/4 to 1/2 cup
Mozzarella cheese (optional) - 1 tblsp

Procedure:

For the filling:

Boil and peal potatoes; once they cool, mash them and keep aside. Heat oil in a wide pot or a saute pan, melt it a little butter into it. Add cumin seeds and fry for a minute till they sputter, then add chopped onion. Fry onion till it turns very soft and after, add tomato puree. Cook until the oil separates. Then, add turmeric powder and pav baaji masala. Sprinkle salt per taste. Add the cheeses and mix well. Add mashed potato and further mix to well blend the ingredients. Finally, add fresh coriander. If you like it tangy, throw in a dash of lemon juice. The filling must be of a paste-like consistency (not of liquid consistency).

For baking:

Pre-heat oven to 385F. Roll out a pastry sheet and cut them into squares of 5". Brush the right and bottom edges of each square with a few drops of water. Place a table spoon of filling at the center of it and fold the square along its diagonal, into a triangle. Press down the moist edges. Line up a baking tray with parchment paper. Place the triangles on it with at least an inch spacing between each triangle (puffs will raise into layers while they bake). Place the baking tray in a pre-heated oven, at 385F and bake for 28 to 30 min, or until you see them turn golden brown. 

Serve with chili sauce or ketchup, and enjoy them as a side with your favorite cocktail or virgin margarita!

Work around and tips:

• You can substitute tomato puree with finely chopped tomato.
• Use the back of a wooden (cooking) spoon to mash and mix potato with the filling.
• Use frozen ready to use pastry squares (available in Indian and Middle-eastern grocery stores) for ease.
• You can choose to make the filling ahead of time, allowing you to host a lovely dinner at the end of a long day at work.
• Saute sliced chilies for the spicy tongue!

Marble Cake

This is yet again one of mom's best recipes. I've augmented it by just a little for a denser and moister texture. I feel so happy that mom and I share cooking ideas and tips with each other now. In the past, it was only following of her recipes and rejoicing the fact of creating edible food!

I recently made this for my husband's birthday and then iced it to portray a bunch of carefree heads who existed to bring a smile on you :)

Preparation time: 25 min
Baking time: about 50 min
Difficulty level: moderate
Source: Mom
Servings: 10 to 12

Ingredients:

Eggs – 4 (at room temperature)
Butter (melted and cooled) or Oil – ¾ cup 
Sugar – 2 cups
Baking powder – 2 teaspoons
All purpose flour/maida - 2 1/2 cups
Vanilla essence - 1/2 to 1 tsp
Unsweetened dark cocoa - 3 -4 tblsp
Salt – just a pinch
Water – 1/2 to 3/4 cup
Milk - 1/2 cup
Bake at 350 F for 50 minutes
Pan size - 8" round/8" bundt/13" x 9" rectangular





Procedure:

Sieve flour and baking powder in a mixing bowl; keep aside. If using butter, melt it and bring to room temperature. Pre-heat oven to 350 F. Grease pans with butter and a little flour; I generally use a cooking spray, available in most grocery stores. 

Pour sugar into a bowl and whisk in the eggs, one egg at a time, using the wire whisk attachment of a stand mixer, or a hand mixer, at medium speed, until the mixture is frothy - about 7 minutes. Pour in butter and continue to whisk a little longer until well blended. Lower the speed and add the sieved mixture, little by little so it is well incorporated into cake batter. Do not whisk too much once you add the sieved mixture. Add vanilla essence, milk and water, little by little to avoid sputtering of batter outside the bowl and for better blending of the batter. Pour cake batter into the greased pan leaving behind about 1/2 cup of batter. Mix cocoa into this and then pour it into the baking pan making swirls. Bake for about 50 min, check if done by pricking the cake with a knife or toothpick, it should come out almost clean with a few crumbs sticking to it. Remove from the oven and let cool for about an hour before you flip it over on a cake decorating or serving plate!

Tips:

• Do not whisk too much after you add flour to cake batter.
• Use a fork or knife to make swirls.
• You can alternate cake batter with the chocolate mix for creative marble designs!