Thursday, January 28, 2010

Egg Puffs

Me, my brother and cousins used to go to this bakery near my nanamma's house and relish puffs and pastries of all kinds.Puffs are puff pastry sheets filled with boiled eggs seasoned with salt and red chilly powder or mixed vegetables, or minced chicken curry or minced meat curry. They are generally served with tomato ketchup. Making puff pastry from scratch is such a pain and time consuming, hence never tried making it before and thats when I came across puff pastry sheets. Now, making puffs is a breeze and I  make them when ever I feel like having 'em. I made egg puffs when my bil visited us a couple of weeks ago.


9 boiled eggs, halved and seasoned with salt and red chilly powder on cut side
1 Pack Pepperidge farm puff pastry sheets

Onion Masala
4 large onions sliced
4 green chillies  sliced
1&1/2tsp ginger-garlic paste
2tsp red chilly pwd(optional)
1 tsp garam masala pwd
2-3 curry leaves, chopped
1/4 tsp fennel pwd
A pinch of turmeric
A pinch of sugar(optional)
Salt to taste

  • Thaw the puff pastry sheets as per the instructions on the box.
  • Mean while, heat oil in a kadai. When hot, add the curry leaves, sliced onion and green chillies. Let cook till onion is translucent.
  • Add ginger-garlic paste and saute till the raw smell disappears. Add turmeric, salt, red chilly pwd, fennel pwd, garam masala, sugar  and saute for 2-3 mins.
  • Let cool.
  • Place thawed pastry sheets on a floured surface and cut each sheet into 9 equal parts(u'll get 2 sheets in a box so it would make 18 equal squares).
  • Lighty roll them(do not make them too thin).

  • Place 1 tbsp of mixture on one piece and place the halved egg, cut side down on this.

  • Brush water on all four sides and fold each corner into the middle and seal .

  • Place on a baking tray.
  • Repeat with all the remaining.

  • Brush with milk or egg wash (egg beaten).

  • Preheat oven to 400 degrees F and place the baking tray in the oven and cook for 22-24 mins (check in between) or until they turn golden brown.

  • Serve warm with tomato ketchup.

Tuesday, January 26, 2010

60th Republic Day of India and Instant Tiranga Idli/ Tri coloured Idly


 India celebrates her 60th Republic Day today.  I woke up  with this song (S was listening to it), its been ages I heard this song and it bought back many memories. I made tiranga idli to mark the Republic day .This is very fast and simple.There is no need for fermentation and waiting for 12 hrs to relish your idlis. These are instant. can be made whenever you feel like having idlis or when u have unexpected guests.

1 cup bombai ravva/sooji/cream of rice
1/2 cup curd/yogurt
1/2 tsp baking soda
little more than 1/2 tsp of lemon juice
Salt to taste
1/8 cup water( if needed)
1/2 cup grated carrots
1/2 cup of mixture of peas, cilantro, pudina, 1 green chilly

  • Mix together bombai ravva, curd, baking soda, lemon juice, salt and mix well. Add water if needed.
  • Grease idli plates and pour the batter in them. Garnish with carrots on one end and the green pea mixture on the other, leaving the middle white. 
  • Pour 1 cup water at the bottom of the cooker, place the idli stand in it, close the lid and leave on high for 2 mins and then on medium and cook for 11 mins.
  • Switch off stove, let stand for 5 mins, wet a spoon and remove the idlis from idli paltes.
  • Serve with chutney of your choice or sambar. I served mine with Nellore fish pulusu( Nellore fish curry).
  • Enjoy!!!

Friday, January 15, 2010

ICC Dec Challenege: Moong Dal Halwa/Pesarapappu Halwa/Moong dal Seera

When Srivalli of Spiceyourlife announced that we were to make moongdal halwa for december's challenge....I was pretty excited, as I never made it but had it many times. I made it twice. Once with the second recipe and again without soaking the dal (this is my friend's version).

Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup (Notes from Lataji - instead of water for the sugar, this gives the khoya added taste, Simran's recipe asked for water)
Cashews/ raisins roasted in ghee for garnish.

Method to Prepare:

  • Soak 1 cup moong dal overnight. Next morning, grind to a paste.
  • Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
  • Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
  • Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
  • Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
  • Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
  • Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
  • Cook until the ghee surfaces.
  • Garnish with cashews and raisins.
  • Notes :* Use a thick bottom pan or better nonstick pan
* Don't leave the halwa unattended. The dal can stick and it can go from just done to burnt in a second so keep stirring as much as possible. You should remember to keep stirring to prevent dhal from sticking irrespective of the ghee added.
* You aren't looking for the halwa to get too thick when you turn off the heat. It was thicken as it cools.
* Cook until ghee surfaces on the sides and the halwa attains a very nice shine.
* Initially, it may appear that all the ghee is being used up. But as the dhal cooks the ghee separates. So the ghee measure is sufficient.
* In both recipes depending on how you got the moong dal paste, you may require slightly more ghee to get the texture
* Though original recipe didn't call for roasting the dhal before soaking, Lataji felt roasting it a bit gives more fragrance.

My friends recipe:

1/2 cup moong dal
1/2 cup-3/4 cup sugar(depending on your taste)
1/2 tsp cardamom pwd
1&1/2 tbsps dry coconut pwd or fresh grated coconut
1&1/2 cups water or 1 cup milk and 1/2 cup water
2 tbsps ghee
12-15 cashews
6-8 raisins
1 tsp rose water(optional)
Some saffron strands(for colour)

  • Dry roast the moong dal on very low flame till they turn golden brown(take care not to burn)or nice aroma fills ur kitchen. Cool ,make a coarse powder and keep aside.
  • Heat ghee and roast the cashews and raisins, keep aside.
  • Now add the moong dal pwd and fry on low flame for about 5-6 mins or till it turns into a nice golden brown colour.
  • Add the coconut and saute for a couple of minutes.
  • Add milk and water slowly, 1/2 cup at a time mix well. Avoid any lumps. Add the cardamom pwd and saffron and cook covered on low heat, stirring occassionaly and taking care not to burn the halwa at the bottom.
  • Once the dal is cooked, add the rose watre, switch off, transfer into a bowl , garnish with cashews and raisins.
  • Enjoy!!!!!

Tuesday, January 5, 2010

On a break!!!

2010 stared off busy.......taking a small break .....will be back soon....
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