Blissini Recipes

RUSSIAN BLINTSI

Steps:

• In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth.
• Add salt and mix well.
• Add 1 egg at a time and beat well to mix after each addition.
• Add sugar and beat again.
• Add 3 tablespoons melted butter and beat again.
• Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.
• Add baking powder and mix lightly until blended.
• Let batter sit for about 5 minutes before using.
• Batter consistency should be like whipping cream.
• Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.
• Rub fry pan with vegetable oil before cooking each blintsi.
• Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.
• Cook until edges just start to brown and lightly curl, about 1 minute.
• Turn blintsi over and cook an additional 15 to 20 seconds.
• Adjust heat temperature to suit the type of fry pan you are using.
• Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.
• Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm.
• Serve with syrups or jams of your choice.
• If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.
• You can also simply sprinkle blintsi with lemon juice and some sugar.
• Refrigerate any unused blintsi.
• To reheat again, place in a microwave-safe dish and microwave on HIGH (full power) for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

BOHRI SAMOSAS AND BLISSINI

Steps:

• How to make them: Soak the soya granules in hot water for about 1/2 hour. Squeeze out all the water and drain.
• Saute the onions in oil after adding the jeera and fennel mixture. When the onions turn light brown add the.
• Soya granules, green peas and the garam masala. Add ginger-garlic paste, salt, red chilli and mix well.
• Add a little water to bring all the ingredients together and incorporate the bold flavors throughout the stuffing. Add the Cooked sweet potatoes, mix well. Remove from fire and cool.
• Now remove the sheets of Phyllo gently one by one and apply the melted butter with a brush.
• Place the next sheet over the first one and brush more melted butter.
• Repeat for about 3-4 layers and cut them with kitchen shears lengthwise into two or three strips.
• If you have three strips you will have mini samosas and two will form bigger ones. I have a mixed batch.
• Place a large spoonful of mixture on to one end of one strip of pastry. Fold over to cover and form a triangle.
• Fold over into a cone from one end of each strip until the stuffing is completely encased inside the pastry.
• Heat the oven to about 350 degrees F and bake the little bundles until the shell is a deep brown color.