~< Swiss roll >~

Ingredients :

4 egg whites
1 tsp Vinegar
2 1/2 tbsp sugar (for egg whites)
4 Egg yolks
2 tbsp sugar (for egg yolk)
3 tbsp Oil
3 tbsp Milk
2 tbsp water
5 tbsp All purpose Flour
4 tbsp Cornstarch
1 tsp vanilla extract

Directions :

1. Take egg whites in a large bowl. Gradually add sugar in three batches and beat until you get stiff peaks and you have a meringue. The process can take around 12-15 minutes.
2. In another bowl  put egg yolks and sugar and beat until it is pale yellow.  Add milk, vanilla extract, water and oil. Mix well.
3. Add sifted all purpose flour and cornstarch to the mixture prepared in step 2 and mix. You can use the same mixer in steps 1-3 without washing the blades.
4. Add 1/3rd of the egg white mixture from step 1 to the egg yolk mixture and gently mix it in. This helps the egg yolk mixture to loosen up.
5. Add this mixture to the meringue bowl and gently mix it with either a whisk or a rubber spatula. Be very gentle as you do not want to deflate the meringue.
6. Pour into a 10 X 15 inch greased baking sheet lined with a parchment paper.
7. Bake at 320 F for 15-16 minutes.
8. Drop the baking tray from 20-30 cm height and flip the cake on a moist kitchen towel and place it on a cooling rack for 15 minutes, allowing it to partially cool down.
9. While the cake is still slightly warm, gently roll the cake with the flat side on the inside while the parchment paper is still stuck on the flat side. Be very careful as you don't want the cake to tear apart.
10. Wrap the roll in the moist kitchen towel and let it sit in the for 15-20 minutes.
11. Now unwrap the towel and gently unroll the cake. Carefully peel the parchment paper and spread the filling of your choice - could be jam , fruit preserves, chocolate, Nutella or freshly whipped cream. Spread the filling evenly all across the cake, just leave around 1 cm empty on the border.
12. Roll the cake back gently and wrap it with aluminium foil or parchment paper. Place it in the fridge for 1-2 hours. Before serving.

Optional :
You can decorate the Swiss roll further with the toppings of your choice. I just drizzled mine with some chocolate ganache and heart-shaped sprinklers. 

~< Samosa Pinwheels >~

Served these for a lunch party and these were an instant hit !

Ingredients :

3 medium potatoes, boiled & mashed
2 cups peas, boiled
1 small onion, chopped
3-4 green chilies, finely chopped
2 cloves garlic, minced
1/4 cup chopped cilantro
2 tbsp lemon juice
2 tbsp oil
1/2 tsp turmeric
1 tsp coriander powder
1 tsp chili powder
1/2 tsp garam masala
1 tsp cumin seed
1 package puff pastry, thawed **
1 egg (for egg wash ) or a few tbsp milk

Directions :
1. Preheat oven at 400 F.
2. Heat oil in a a skillet, temper cumin seeds and chilies. Let them sizzle for a few seconds. Add onions and garlic, saute till onions are pink.
3. Add all the spices and mix well. Cook the mixture for a few minutes, then add potatoes and peas. Mix until well incorporated.
4. Remove the mixture from heat, add cilantro and lemon juice. Mix well.
5. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14X11 inch rectangle. Spread the potato mixture all over evenly, slightly pressing it.
6. Starting at a short side, roll the pastry as firmly as you can. Freeze for 45 minutes or until firm.
7. Cut the roll into 1/2 inch slices. Place the pinwheels onto light greased baking sheets.
8. Using a brush, spread egg wash (one whisked egg) lightly over each pinwheel. Alternatively you can use milk.
9. Place on the middle rack and bake for 20 - 25 minutes until golden. Serve hot.

**Note :
If pastry sheets are not available near you, you can use the traditional samosa-crust dough for making these pinwheels as well. And you will have to peed fry them instead of baking them.

Pinwheels in the making. Look how beautiful they look. Perfect swirl.