Chourico Pao

After I tried the sausage rolls I thought I'd try the chourico pao; ;) the same thing basically but just a change in shape. My sis-in-law had bought some tiny chourico pao but I simply cannot make them in miniature just like my potato chops. How on earth do people make them ever so tiny? Maybe because they have to sell them, I guess! Mine always turn out big!

Ingredients:
Same as for sausage rolls.


Method:

• Prepare dough as already shown for the sausage rolls.

• Divide the dough into 12 balls.

• Take a ball and flatten onto a flat floured surface.

• Roll into a small circle, making sure that it is fairly thick.

• Put some sausage filling at the centre.

• Bring the edges to the centre and seal.

• Turn them so that the smooth side is at the top.
• Leave to rise.
• Bake as for chourico pao that I posted earlier.

• Serve warm.

How to cook the Goan sausage

Goan sausages go well with pulao or even plain rice but they make for a tasty snack with pao. Chop the onion fine if you are making sausage rolls or sausage pao. Also, you can boil the whole string of sausages without taking off the skin but for sausage rolls or chourico pao, you will need to de-skin the sausages.

Ingredients:
¼ kg Goan sausages (I like the Homemade brand)

Onions - you can use the tiny ones if you are using them whole or use them finely chopped if you are using the sausage in chourico pao or sausage rolls.

Method:

•  Put the sausages skinned or not, in a pressue cooker with about three tbspns of water.
• When the cooker whistles, cook on simmer for 10 mins.
• After that, take off fire and let off steam.
• Add the onion and put on fire again.
• After the whistle, cook on simmer for 5 mins.

Sausage Rolls

Sausage rolls are a great snack; serve them warm and they can be really enjoyable. I tried these out some months back but simply didn't get down to blogging about how to make them. So here I am finally blogging again after several months.

How to make chourico pao

Ingredients:

1 cup warm water

4 tbspns dry milk powder

1 tbsp dry yeast

 2 tbspns sugar

1 tsp salt

2 tbspns butter

½ egg, beaten

2 ¼ cups all purpose flour/maida

Sausage filling

 

Ingredients for chourico pao

Method:

• In a mixing bowl, stir the dry milk powder in the warm water and until it dissolves.

• Add yeast, then sugar, butter, egg, salt and half the quantity of flour.

• Mix until ingredients are wet.
• Add the remaining flour, mix on low speed until ingredients are wet.
• Add remaining  flour and mix again, the dough must  be soft, not too sticky but not stiff either.
• Scrape the dough off the sides of the bowl and apply a little vegetable oil around the inside of the bowl so that it is coated.  

• Place some plastic wrap or a plastic bag over the bowl securing it with a rubber band if necessary. Leave it to rise in a warm place until the dough grows doubles in size and rises upwards in the bowl.

• Once the dough has risen sufficiently (takes about an hour or so), roll it out into a circle on a flat floured surface.

• Next cut the circle into 16 equal parts.
• Place the sausage filling at the broad end of each of the triangular portions and roll towards the thinner end. I’m afraid I did not get the pictures for this. But when I do the make the sausage rolls/ chourico pao again, I will add them here.

• Leave them to rise; they will almost double in size;  takes about 45 minutes.

• Bake at 200 C for 15-20 minutes or until they turn golden-brown. 
• Optional : Brush with melted butter while still hot.

• Serve warm.

Colourful Jelly Art Dessert

If you remember I had shared the Striped Chocolate Jelly with you the last Christmas season. That was the first gelatin dessert I had ever tried out. That time I had melted the gelatin over a pan of hot water; but this time I did it a different and easier way. Read on to learn about it. I have been meaning to try this out for quite a while and so I finally decided to make this for our family Easter lunch. There were double helpings so I was pretty pleased. This dessert is light and not rich at all; ideal for this hot season.

Ingredients:
4 boxes jelly crystals, each in a different colour/flavour (You could also use just three if you'd rather have some more white than colour in it)
1 tin condensed milk - 450 gms (I used Amul's Mithai Mate; you may choose to use Nestle's Milkmaid)
2 sachets (10gms each) gelatin crystals
1/2 cup water
1 cup boiling water

Method:

• Make the jellies in 4 individual vessels as per the instructions on the box and  refrigerate.
• Once the jellies have set, proceed.
• Put half a cup of water in a bowl and sprinkle the gelatin crystals into it.
• Let rest for about 2 minutes.

• Pour the boiling water into it and stir till the gelatin is completely dissolved.

• Add the condensed milk and mix well.
• You may keep this in the refrigerator for about 20 minutes so that it cools.

• When the jellies are set, cut into cubes.

• If you want to decorate the top, you can slice the jelly and use moulds to cut out the desired shapes.
• Lightly oil a glass bowl.

• Mix together the different coloured jelly cubes into the bowl.
• Keeping aside some of the milk gelatin mixture to top the dessert in order to get a clean white finish, pour the rest over the jelly cubes.
• The jelly cubes will float and come to the surface.
• To avoid this you can pour some of the white mixture first and then let it set before adding some more and more.

• Finally top the dessert with the white mix that was kept aside. I'm afraid I almost forgot to do this so my dessert is not a full white on the top even before I decorated it.
• Refrigerate again and once firm, decorate as you wish. My little niece helped me with this.

• Take out of the refrigerator, after a few minutes, overturn onto a plate.
• Slice with a sharp knife and serve.