Soulful Creations

Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for Empanadas! We were given two dough recipes to choose from and encouraged to fill our Empanadas as creatively as we wished! "An empanada (or empada , in Portuguese) is a stuffed bread or pastry baked or fried in many countries in Western Europe , Latin America , and parts of Southeast Asia . The name comes from the Galician, Portuguese and Spanish verb empanar, meaning to wrap or coat in bread" -source wikipedia I think of an empanada as a variation of Indian samosa... anyhoo on to the recipe     Empanada Dough (a recipe using wheat flour from “La Empanada Gallega”) Servings: 6 Ingredients 3½ cups (500 gm) all-purpose (plain) or bread flour 1 cup (240 ml) warm water ½ cup less 1 tablespoon (100 ml) of liquid fat (oil, margarine, lard) 1 satchel (1 tablespoon) (15 gm) dry yeast or (1 oz)

T'was Ganesh Chathurthi yesterday- the only bright star was this baked gulab jamun I made. Pretty simple actually- (this is a consolidation of recipes, temperatures and times from many blogs) Ingredients 1 pkt Gits Gulab Jamun mix 1/4 cup milk 3 tsp oil a few tbsp water a few tbsp oil For the raw sugar simple syrup (recipe adapted from here ) 1 cup water 1 3/4 cup raw sugar 2 tbsp rose water 1 tsp ground elaichi (cardamom) a pinch camphor Method Preheat the oven to 350F. Line a cookie sheet with silicone mat Knead the gulab jamun mix with milk and oil adding water in small amounts (like a tbsp at a time) until everything is mixed Grease your palms and make small rounds of gulab jamun. Place them on the baking sheet (1 inch apart). Bake for 15-20 min (in retrospect might have been a bit too hot for a bit too long- note to self for next time: reduce temperature and time) The jamuns will be light brown in color unlike their fried cousins For the sugar s

Besan (chick pea flour) ki masala roti for this month's ICC hosted by Srivalli. I followed the recipe closely except I made a double batch and froze half uncooked (rolled the rotis out, layered them on to parchment paper, let them harden in the freezer for a few hours before I put them in a ziplock bag!) Below is the recipe from Srivalli's blog Ingredients Needed For roti Gram flour / Besan - 1 cup Whole Wheat Flour / Atta - 1/2 cup Salt to taste Ghee - 2 tbsp For masala filling Cumin powder - 1 1/2 tsp Coriander powder - 1/2 tsp Turmeric powder - 1/4 tsp Green chilli paste - 1/2 tsp Salt to taste Dry mango powder / Amchur - 1/2 tsp Red chilli powder ; ;1/2 tsp Pure ghee - 1& 1/2 tbsp How to make the Besan Ki Masala Roti In a bowl, combine all the ingredients for the masala filling. If the ghee is not enough you can add little oil to make the paste little runny. For the dough, combine all the ingredients, knead into a soft dough using wate