For a long time I was thinking of making egg puffs, which usually reminds me my happy days ( i mean my college days). Most of the treats were end up with a puff and we loved that too. Hot, spicy puff with a tea and chit chat with friends in canteen... those are really a golden days.
When we purchased the pastry sheets, as usual he started kidding on me... and I was worried will it turns a disaster. But in surprise it came out well and we enjoyed it.
INGREDIENTS:
Eggs - 3 boil, 1 whisk
Pastry Sheet - 1
Onion - 1 mediam
Garlic - 3 cloves
Gram Masala - 1 tsp
Turmeric - 1/2 tsp
Vegetables (peas, carrot) - optional
Oil - 1 tsp
Method:
1. Thaw the pastry sheets in room temperature for 30-40 mins
2. Preheat the oven for 375F
3. Cut the onion in length wise, crash the garlic and cubed the carrots
4. Boil the eggs, remove the shells and cut into halve
5. Heat oil in a pan, add garlic and onions, fry till translucent then add the turmeric and gram masala and veggies (if desire) saute till raw smell goes
6. Meanwhile cut the thawed sheets into 6 squares
7. Place a spoonful of masala and halve egg in each square and fold it. Seal the edges with little water or use a fork to seal it.
8. Beat a egg and just brush the top of the puffs with it.
8. Bake for about 20-30 mins according to the oven temperature. Serve hot with ketchup and enjoy the puff
Note:
- For egg wash you can use either a brush. If you don't have it, just take a paper towel dip in the egg and apply in the puff just as a brush
- instead egg can make potato masala for veggie lovers. Even can use ur left over veggies
Showing posts with label Appetizers/Snacks. Show all posts
Showing posts with label Appetizers/Snacks. Show all posts
Sunday, June 20, 2010
Tuesday, January 19, 2010
KHAMAN
Ingredients
1) 1 cup besan
2) Salt to taste
3) Sugar to taste
4) Curd
5) Juice of 1 lemon
6) 2 teaspoons Eno fruit salt (plain)
7) Coriander leaves to garnish, chopped
8) A bit of oil
7) Green chillies, chopped, to garnish
8) Hing
9) Mustard seeds
Method:
1) Take the besan in a large bowl and add salt and sugar to taste. Add the curd and lemon juice. Add the Eno fruit salt and mix well to make a paste, a bit thicker in consistency than Bajji batter. The paste should taste slightly sour and sweet (pulippu and thidippu konjam thookal). If necessary, add more lemon juice and curd and sugar.
2) Whisk the paste with hands to make it slightly fluffy. Keep it aside for about 1/2 hour.
3) After 1/2 hour, grease a deep steel plate and pour this paste into it evenly. Steam in cooker for about 5 minutes without whistle.
4) Take out the plate. Heat some oil in a kadhai and add mustard seeds. Allow them to splutter. Add the chopped green chillies and fry a bit.
5) Pour this oil-mustard seeds-green chillies mixture on top of the steamed khaman and cut into square pieces.
6) Garnish with chopped coriander leaves before serving. Dry coconut (Kopra) can also be used for garnishing.
1) 1 cup besan
2) Salt to taste
3) Sugar to taste
4) Curd
5) Juice of 1 lemon
6) 2 teaspoons Eno fruit salt (plain)
7) Coriander leaves to garnish, chopped
8) A bit of oil
7) Green chillies, chopped, to garnish
8) Hing
9) Mustard seeds
Method:
1) Take the besan in a large bowl and add salt and sugar to taste. Add the curd and lemon juice. Add the Eno fruit salt and mix well to make a paste, a bit thicker in consistency than Bajji batter. The paste should taste slightly sour and sweet (pulippu and thidippu konjam thookal). If necessary, add more lemon juice and curd and sugar.
2) Whisk the paste with hands to make it slightly fluffy. Keep it aside for about 1/2 hour.
3) After 1/2 hour, grease a deep steel plate and pour this paste into it evenly. Steam in cooker for about 5 minutes without whistle.
4) Take out the plate. Heat some oil in a kadhai and add mustard seeds. Allow them to splutter. Add the chopped green chillies and fry a bit.
5) Pour this oil-mustard seeds-green chillies mixture on top of the steamed khaman and cut into square pieces.
6) Garnish with chopped coriander leaves before serving. Dry coconut (Kopra) can also be used for garnishing.
LENTIL DUMPLINGS
Method:
1. Soak ½ cup chana dal & ½ cup toor dal in water for 2- 3 hours.
2. Grind the dals with 2-3 red chilies, 1 tsp cumin seeds, and salt without adding water.
3. Grind to a coarse paste and not to a thick paste.
4. To the ground paste add ½ big onion finely chopped and mix with the paste. Make lemon size balls with your hands.
5. Arrange the balls on idly moulds and steam cook for 9- 10 minutes until the ball gets cooked.
1. Soak ½ cup chana dal & ½ cup toor dal in water for 2- 3 hours.
2. Grind the dals with 2-3 red chilies, 1 tsp cumin seeds, and salt without adding water.
3. Grind to a coarse paste and not to a thick paste.
4. To the ground paste add ½ big onion finely chopped and mix with the paste. Make lemon size balls with your hands.
5. Arrange the balls on idly moulds and steam cook for 9- 10 minutes until the ball gets cooked.
SPICY MODAKAM
1. Heat the pan with oil; add mustard, urad dal, chana dal, few broken red chilies, and curry leaves.
2. Add half cup of water, salt, and allow it to boil. Add 1 cup of rice flour and make to a thick paste.
3. Turn off the heat and allow it to cool.
4. Make them into mini balls (if it is dry, add some warm water to it to make balls) with help of your hand, and steam cook the spicy modakam’s.
2. Add half cup of water, salt, and allow it to boil. Add 1 cup of rice flour and make to a thick paste.
3. Turn off the heat and allow it to cool.
4. Make them into mini balls (if it is dry, add some warm water to it to make balls) with help of your hand, and steam cook the spicy modakam’s.
ROASSTED CHICKPEAS
Ingredients:
1 can chick- peas
3 tsp olive oil or (regular oil)
½ tsp salt
½ tsp black pepper
1 tsp chili powder (to taste)
1 Lime cut into wedges
Method:
1. Preheat oven to 400F.
2. Rinse and drain the chick- peas thoroughly in colander under plenty of running water. Shake until fairly dry.
3. Combine chickpeas, olive oil or (regular oil) salt, black pepper and chili powder in a large baking pan that will hold chickpeas in single layer.
4. Bake 15minutes or until chick peas begin to brown, shaking pan twice to brown evenly.
5. Remove pan and season with chili powder, black pepper and salt for taste. Bake on additional 5 minutes until dark golden red.
6. Serve with lime wedges.
Note:
You can use the normal dry chickpeas too. Soak chickpeas overnight and cook them in microwave for about 10 mins. The chickpeas should not be over cooked. Dry the chickpeas in a cloth or paper towel. Do not pressure cook the chickpeas.
1 can chick- peas
3 tsp olive oil or (regular oil)
½ tsp salt
½ tsp black pepper
1 tsp chili powder (to taste)
1 Lime cut into wedges
Method:
1. Preheat oven to 400F.
2. Rinse and drain the chick- peas thoroughly in colander under plenty of running water. Shake until fairly dry.
3. Combine chickpeas, olive oil or (regular oil) salt, black pepper and chili powder in a large baking pan that will hold chickpeas in single layer.
4. Bake 15minutes or until chick peas begin to brown, shaking pan twice to brown evenly.
5. Remove pan and season with chili powder, black pepper and salt for taste. Bake on additional 5 minutes until dark golden red.
6. Serve with lime wedges.
Note:
You can use the normal dry chickpeas too. Soak chickpeas overnight and cook them in microwave for about 10 mins. The chickpeas should not be over cooked. Dry the chickpeas in a cloth or paper towel. Do not pressure cook the chickpeas.
Saturday, January 9, 2010
CUTLET - LEFT OVER
Ingredients:
Left over rice - 1 1/2 cups
Boiled Potato - 1
Any cooked veggies - little (left over Poriyal)
Green chillies - 2 chopped
Onion - 1 small chopped
Ginger garlic paste - 1 tsp
All purpose flour - 2 tbsp
Bread crumbs - 1 cup( or as needed)
Oil - for frying
Salt
Method:
1. Mash the cooked rice well
2. Add the vegetables( potato and veggies), green chillies, onion, ginger garlic paste, salt and mix well.
3. Make balls and press to desired shapes.
4. Mix all purpose flour with water(must not be too watery)
5. Dip the balls in this paste and roll them in bread crumbs
6. Shallow fry both sides in oil until golden brown
7. Serve with Tomato Ketchup
Tuesday, November 10, 2009
Sprouted Kollu Sundal
In Tamil, horse gram (kollu, கொள்ளு) is normally used to feed horses, though it is also commonly used in Tamil dishes, including kollu porial, kollu avial, kollu sambar, and kollu rasam. In traditional ayurvedic cuisine, horse gram is considered a food with medicinal qualities for suffering from jaundice or water retention, and as part of a weight loss diet. It is considered helpful for iron deficiencies, and is considered helpful for maintaining body temperature in the winter season.
Very recently I started using of it after had a kollu dosa at my SIL house. Even my hubby found of idlies in this. Since started taking sprouted grams in all possible sort of menus as sambar, sundal, and salad... it turns out even well and delicious
Ingredients
Sprouted horse grams - 1 cup
Onion - 1/4 chopped
Lemon juice - 1tsp
Mustard seeds - 1/4tsp
Urad dal - 1/4tsp
Dry red chillies - 2nos
Curry leaves - 5nos
Grated Coconut - 1 tsp(if desired)
Salt
hing - 1 pinch
Oil for seasoning
Method
1. 1 cup of Kollu add 1 cup of water and some salt and a dash of hing and pressure cook it
2. When it is pressure cooked, drain and save the water, you may add it to your rasam or Dal or sambar
3. In a Kadai, add little oil add all the seasonings when sputters add curry leaves and drained kollu and stir
4, Finally add fresh grated coconut (this is Optional, depends on how much you like it) along with everything, stir once and serve
TIPS TO SPROUT:
Soak 1 cup of kollu in water. Soak it overnight or for 8-12 hrs. Drain and rinse water 2 times with water. You can tie it in a wet thin cloth. Let it rest for another day, wet the cloth if it is dry till the sprouts have grown.
Very recently I started using of it after had a kollu dosa at my SIL house. Even my hubby found of idlies in this. Since started taking sprouted grams in all possible sort of menus as sambar, sundal, and salad... it turns out even well and delicious
Ingredients
Sprouted horse grams - 1 cup
Onion - 1/4 chopped
Lemon juice - 1tsp
Mustard seeds - 1/4tsp
Urad dal - 1/4tsp
Dry red chillies - 2nos
Curry leaves - 5nos
Grated Coconut - 1 tsp(if desired)
Salt
hing - 1 pinch
Oil for seasoning
Method
1. 1 cup of Kollu add 1 cup of water and some salt and a dash of hing and pressure cook it
2. When it is pressure cooked, drain and save the water, you may add it to your rasam or Dal or sambar
3. In a Kadai, add little oil add all the seasonings when sputters add curry leaves and drained kollu and stir
4, Finally add fresh grated coconut (this is Optional, depends on how much you like it) along with everything, stir once and serve
TIPS TO SPROUT:
Soak 1 cup of kollu in water. Soak it overnight or for 8-12 hrs. Drain and rinse water 2 times with water. You can tie it in a wet thin cloth. Let it rest for another day, wet the cloth if it is dry till the sprouts have grown.
Stuffed Mushrooms
Ingredients:
Button/Crimini mushrooms - 10-15 no.
For Marination:
Yogurt/Curd - 1 tbsp
Olive oil/Vegetable oil - 2 tsp
Lemon juice - 1 tbsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Chaat Masala - 1 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Salt - 1/4 tsp
Ginger garlic paste - 1/2 tsp (optional)
For the stuffing:
Mushroom stem - chop up all the mushroom stems
Onion - 2 tbsp (chopped finely)
Capsicum - 2 tbsp (chopped finely)
Cauliflower - 1/2 cup (grated)
Green chilli - 1 (chopped finely)
Garlic - 2 clove (grated)
Salt - 1/4 tsp
Chaat Masala - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves - 1 tbsp
Lemon juice - 1 tsp
Oil/Butter - 1 tsp
Grated Cheese - 1 tbsp (optional)
Method:
1. Clean the mushrooms with a towel and separate the stems from the caps.
2. Combine all the ingredients for marination and mix well. Add the mushrooms caps and coat with the marinade gently. Refrigerate for an hour.
3. Heat oil in a pan, add the onion, garlic, salt and saute for 2 mins. Add the vegetables and masalas and cook. At last add the lemon juice.
4. Preheat oven to 375 F.
5. Stuff the marinated mushrooms with the stuffing, place them on a baking tray
6. Bake for 15 mins and then 2 mins under the broiler.
TIP: Marination should not be watery and just brush it in the mushrooms else it will ooze water while baking.
Subscribe to:
Posts (Atom)