BHAKARWADI PALMIERS

I have a die-hard passion for trying out fusion recipes. This year for Diwali I decided to do the same. We all know and love French cookies called Palmiers. While I love to have one of these on and off – Isn’t it good to have a savory version at home – just in case 😅 May I present – Bhakarwadi Palmiers, an Indian – French fusion savory snack. The butter puff pastry melds beautifully with coconut and Indian spices (mix of sesame seeds, red chili powder, turmeric, coriander powder, ajwain, and cumin seeds powder). Takes less than 15 minutes to whip these up and beware it can knock any guests socks off – YEAH these are that good 💥💥 I also made an IG reel with a step by step – link here.

INGREDIENTS (makes about 24 palmiers) –

  • 1 puff pastry roll (choose the one with cleanest ingredients – I buy the DuFour All Butter Puff Pastry from Whole Foods)
  • 2 tbsps white sesame seeds
  • 1/4 cup dry flakey or powdered coconut
  • 1 tbsp cumin seeds powder
  • 1/2 tsp turmeric
  • 1 tbsp kashmiri chilli powder (this is not spicy – mainly adds a red color)
  • 1 tbsp cane sugar
  • 1 tsp salt
  • 1 tbsp coriander seeds powder
  • 1/2 tbsp ajwain or carom seeds
  • 1 tbsp melted butter
  • 2 tbsps heavy cream
  • few tbsps water to thin the heavy cream

METHOD –

  • In a bowl, mix coconut, salt, sugar and all the spices (sesame seeds, cumin seeds powder, turmeric, red cili powder, coriander seeds powder, and carom seeds). Mix it thoroughly using a spoon and set it aside.
  • In a separate bowl – mix heavy cream and water. and set it aside.
  • Defrost and flatten the puff pastry on a floured surface. Use a rolling pin to even the edges out. Do not over roll – just do it slightly.
  • Brush the melted butter evenly over the puff pastry.
  • Spread the coconut spiced masala in two rows (check the video – link here)
  • Roll both edges of the pastry towards the middle. Stop at the center. Then apply heavy cream mix all over. Then roll the pastry to to make one log.
  • Keep the log in the fridge to chill for about 15 minutes. Pre-heat your oven to 385F while the dough is chilling and line the baking sheet with parchment paper.
  • Take the dough our from fridge and use a sharp knife to cut 1/3 inch pieces.
  • Put them on the baking sheet keeping enough gap in between as they will expand. I can only fit 8 at a time.
  • Bake for 14 minutes flipping them half way.
  • Enjoy while hot or you can make these in advance and have them like cookies or biscuits.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


ROASTED RED PEPPER & COCONUT MILK SOUP W/ MACARONI

With changing seasons – I sometime get sore throat. One thing that’s super comforting and cozy during those days is this Red Pepper Coconut Macaroni soup. Love the feeling of warmth this soup brings ☺️🥰 I also made a reel video with step by step. It’s linked here.

INGREDIENTS  (serves 5-6)

  • 200 gms pasta (macaroni or any hollow tube pasta works)
  • 3 large organic red peppers, washed, de-seeded and cut in chunks
  • 1 medium red onion, peeled and cut in chunks
  • 1 can full fat organic unsweetened coconut milk
  • 4-5 thai green chillies, optional
  • 4-5 cloves of garlic
  • 1 tbsp + 3 tbsp good quality olive oil 
  • 1 tsp salt
  • ⅛ cup chopped fresh cilantro 
  • Ice cubes, optional

METHOD

  • Preheat the oven at 395F and line the baking tray with parchment paper 
  • Add – onions, garlic, chillies, red pepper chunks, garlic on the tray. Drizzle some oil and sprinkle ½ tsp salt. Bake in oven for 20 minutes 
  • Boil the pasta per the instructions on the package. Set aside once done plus ½ cup pasta water 
  • In a blender jar, add the red-pepper – onion mix and make a fine paste (only add ice if you are in a hurry – I don’t like to blend warm or hot things in plastic jars)
  • Heat a deep pan with 3 tbsps olive oil on a medium – high flame. Add all the red-pepper & onion paste. Let it bubble – add pasta, pasta water and a can of coconut milk. Bring it to a boil – takes about 3-4 minutes. 
  • Add cilantro. Turn off the flame and cover the lid for 4-5 minutes and let it sit. 
  • Serve warm with garlic bread to buttered toast.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky