Super Easy Dessert! - Strawberry and Nutella Pastry :)

There are hundreds of such recipes online. So here goes one more nutella pastry receipe :)
Ingredients:
Strawberry fruit preserves -  I bought the low sugar one
Nutella
Puff pastry sheet
Powdered sugar
Method:
1) Thaw the puff pastry sheets for an hour (It says 40 minutes on the box)
2) Cut it into desired size rectangles.
3) Add a spoon of nutella to one half of the rectangle.
4) Add a spoon of strawberry preserve on top of the nutella.
5) Fold the other half of the rectangle on top of the filling and press along the edges to seal.
6) Wet your fingers a little bit if the edges do not seal.
7) Place in fridge for about 20 minutes.
8) Bake in a 400 degree preheated oven until golden brown.
9) Remove and dust with powdered sugar when hot.
10) Serve at room temperature with  whipped cream :) or serve warm with any fudge or caramel sauce on top.

P.S: If you have some kind of mint-dark chocolate at home, I think it would great in this receipe instead of nutella. I have to try that sometime.

Tomato Dal

Ingredients:
Tomato- 1 (chopped)
Garlic - 1 pod (minced)
Green chilli - 1 (minced)
Sambar powder - 1/4 tsp (I used "Priya" brand)
Tumeric - 1/4 tsp
Asefotida - to taste
Salt - to taste
Mustard - 1/4 tsp
Toor Dal - 1 cup (cooked)
Oil - 1/2 Tbl
Method:
1) Heat oil in a kadai and add the mustard seeds.
2) Once the seeds splutter add garlic, green chilli and asefotida. Fry for 1 min.
3) Add the tumeric and samba powder. Fry for a couple of minutes.
4) Add the chopped tomato and fry till tomato gets soft.
5) Add the  cooked Toor Dal and allow to boil for another 4-5 minutes.
6) Serve hot with Rice or Chapathi.

Beetroot & Coriander curry

Ingredients:
Beetroot - 2
Urad dal - 1 tsp
Bengal Gram - 1 tsp
Cumin - 1 tsp
Oil - 1 Tbl

Grind Together:
Coriander - 1/2 bunch
Green Chilli - 2
Ginger - 1/2 inch piece
Cumin - 1/4 tsp
Almond - 5
Asefotida - a pinch

Method:
1) Boil and cut beetroot into small cubes
2) Heat oil in a kadai and add cumin seeds.
3) Add urad and bengal gram and fry until they turn golden brown.
4) Add the ground mixture and fry for 5 minutes.
5) Add the beetroot pieces and 1/2 cup of water.
6) Boil for another 5 -10 minutes.
7) Serve with rice.

Beetroot & Cucumber puffs

Ingredients:
Cucumber - 1 (cut into tiny pieces)
Beetroot  -  1
Carrot - 1
Peas  - 1/2 cup
Onion - 1 (cut into small pieces)
Garam Masala - 1/4 tsp
Chaat Masala - 1/4 tsp
Aam chur - 1/4 tsp
Salt - to taste
Chilli powder - to taste
Ginger Garlic paste - 1/4 tsp
Puff Pastry Sheets
Oil - 1 Tbl.
Cumin Seeds - 1/4 tsp

Method:

Filling:
1) Boilf beetroot and carrot and cut into small pieces.
2) Heat oil in a kadai & add the cumin seeds.
3) Add onions and ginger-garlic paste and fry till onions turn translucent.
4) Add all the spice powders and fry for a minute.
5) Add the cucumber pieces and fry for 2 min. (Do not worry the cucumber will not give out any water.)
6) To this add the beetroot, carrot  and peas and fry till all the moisture dries up.
7) Keep it in fridge for a few hours, to allow all the flavors to marinate.

Puffs:
1) Thaw the puff pastry for about an hour.
2) Cut into rectangles of desired size.
3) Spoon the filling on one half of the rectangle.
4) Fold the other half on-to the filling and seal the sides.
5) If they refuse to stick, wet your hand with a few drops of water and try again.
6) Place the uncooked puffs in the fridge for about 20 minutes.
7) Bake at 400 degrees for about 10-15 minutes or until globen brown.