When we’re not digging into a delectable treat, we’re certainly dreaming about one. And now the foodie that resides permanently in our hearts decided to break free!
Introducing “On A Platter”, a new series for the experimental, seasoned and curious grub lovers. While we’re always searching for treasures to share with you, this time we’re swooning as we take the conversation to the kitchen.
With Diwali around the corner and countless parties lined up for the festive season, we decided to bring out the cutlery and discover a dish that you can serve fresh for an evening of fun, chatter and lots of card playing.
Mushroom Tarts (Makes 12)
- 1 cup flour (maida),
- 1 tbsp butter,
- 1 pinch baking powder,
- ½ tsp salt,
- ¼ cup milk,
- ¼ tsp Carom (ajwain),
- 1 tbsp water
- 1 tbsp butter,
- 2 cloves (laung) crushed,
- 200 gms (1 pack) mushroom (chopped),
- 2 onions,
- ¾ tsp salt,
- ½ tsp garam masala,
- ½ tsp amchur,
- ½ tsp red chilli powder,
- 1 tbsp coriander (chopped)
1. Sift flour (maida), baking powder and salt.
2. Rub the butter lightly into the flour with your fingertips till it almost resembles fine breadcrumbs.
3. Add milk. Knead lightly to form dough.
4. Cover the dough and keep aside in a cool place or in a fridge in summers.
5. To prepare the filling, heat butter and add cloves. Add chopped onion and stir fry till transparent.
6. Add chopped mushrooms and cook for 5 minutes on medium flame till light brown and dry.
7. Add salt, garam masala and red chilli powder.
8. Mix well. Add coriander. Cool the filling.
9. On a clean platform, roll out the dough lightly to square of about 10 inches. Mark length wise into three equal parts (but do no cut).
10. Leaving the centre portion untouched cut the outer part diagonally into small equal stripes of ¼ inch broad.
11. Place the prepared filling in the centre portion length wise.
12. Lift the strips from the two sides alternatively and lay them on top of the filling. Brush with butter.
13. Bake in an oven at 200 degree Celsius for 20-25 minutes till the top is brown and the bottom is crisp. Serve hot.
– Recipe courtesy Ms. Sajjan Pincha
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