Friday, April 6, 2012

Project 365 Days Of Food- Day 6, Fillo Potato n' Peas Baskets with Refreshing Falooda!

"Ever tried eating 'Fillo Baskets' without letting the crumbs collapse on you? 
Share the trick if you know one ^-^ share how to combat the worst :P"

Note To My Dear Readers- First of all, Fillo dough is not to be mistaken for puff pastry which is also commonly sold in the frozen section! Puff pastry is flaky, crispy, soft and buttery whereas, Filo dough is flaky, crispy, soft  and buttery   ...oops! Only Flaky n' Crispy I mean :-)

8 Fillo Dough sheets
2-3 Tbsp olive oil
2-3 Tbsp melted butter
1-2 Boiled potatoes chopped into small chunks
1/2 Cup boiled green peas
1/2 Tsp cumin powder
1 Tsp garam masala powder
1 Tsp crushed coriander seeds 
1/2 Tsp finely chopped green chilies
1 Tbsp finely chopped cilantro
1/2 Tsp turmeric powder(optional)
1/2 Tsp chaat masala (optional)
Salt to taste

Step I:- Getting the Fillo Dough/Sheets Ready
1.  Place one sheet of fillo dough on a work surface (keep remaining fillo dough/sheets covered with plastic wrap and a damp towel to prevent it from drying out).
2. Cut into 12 squares. Place one square on top of a second square, alternating corner points, pressed into greased (with melted butter)muffin cups. 
3. Repeat step 2 with remaining 10 squares, filling five more muffin cups. Repeat the process three times with remaining fillo dough/sheets.

Step II:- Getting the Potato and Peas Filling Ready
1. In a pan, heat 1 tbsp of olive oil and gently sauté potato chunks and peas for a minute or two.
2. Add the remaining spices one by one and continue sautéing (gently) for another 2-3 minutes.
3. Garnish the above filling with finely chopped cilantro and keep it aside.
*** Your Potato n' Peas Filling is Ready!!

Step III:-
1. Add the potato and peas filling, 2 tsp each into the fillo sqaures(muffin cups).
2. Bake at 350° for 10-15 minutes or until lightly browned. 
3. Carefully remove these Fillo baskets/cups from the pans to wire racks and allow them to cool.

 Tadaa your "Fillo Potato n' Peas Baskets Aka Faux Samosas are ready to collapse down on you!!!
"Whenever I get a craving to eat samosas, I make these faux samosas:-) The filling is irresistible and the covering is crisp and blends deliciously with the potato n' peas filling- it does not beat the street side snack but as long as it serves the purpose I am GOOOD!!"- Roops

Project 365 Days Of Food- Day 6, Fillo Potato n' Peas Baskets with Refreshing Falooda!

"When Hubby dearest launches an attack on this Refreshing Falooda... 
You my lovelies try to keep your cool during the spills!!"
You just have to- think deeply, speak gently, love much, laugh aloud, give freely and be kind to your best half!!

If that wasn't Refreshing Enough, I SAY YOU TRY THIS RECIPE OUT MY LOVELIES ^_^
Always RemembaH, " When the going gets tough, the tough has Refreshing Faloodaas!!!"
1 Cup heavy cream or whole milk
1-2 Tsp whipped cream/cool whip 
1 1/2 teaspoons  rose syrup/Rooafzah
For Garnishing-  1/2 teaspoon basil seeds/Takmaria/ Sabja (soaked in water for 20 minutes, drain the water and keep these seeds aside 
For Garnishing- 1 -2 Ounce chinese noodles (or 1-2 falooda sev, easily available at your nearest Indian Grocers)
1 Mini tub of your favorite Kulfi from the Indian Grocers
1 Scoop of your favorite jelly with whip cream if desired

1. Soak the basil seeds in water for about 20-25 minutes.
2. Add the chinese noodles / falooda sev in boling hot water for about 5 minutes.
3. Now remove noodles from the hot water and add lots of ice to the pot and let the noodles cool down.
4. In a tall sundae glass add chunks of your favorite jelly and top it with rose syrup mixed with heavy cream.
5. Add a scoop of your favorite ice cream. 
6. Add the soaked basil seeds minus the water.
7. Add chinese noodles on the top of the tall serving glass.
8. Garnish this Refreshing Falooda Kulfi with crush pistachios and cherries.