Month: April 2017

Soup of Mutton Bone-Marrow

Bone-Marrow is considered a delicacy in many countries with India being one of them.

We in Mangalore prepare variety of mutton dishes with bone marrow in them. Not everyone accepts the taste of the bone marrow flesh but, I suggest you taste it once. Eating with hands is the best way to enjoy the bone marrow. Taste it and drop by again until my next post. Would loved to hear back if you’re still reading. Ciao!!

Preparation time: 5 minutes

Cooking time: 45 minutes

Serves: 2

Required appliance: Pressure cooker (Mine is a Prestige hard-anodized which comes with a insertable pressure regulator on the lid.

Ingredients

Bone marrow (frozen or fresh) – 5 or more chopped, with flesh

Celery leaves or 2 stalks – 1/2 cup, chopped

Egg – 1

Corn flour (optional) – 1 tbsp

Salt as required

Water – 3 cups

Rice vermicelli noodles/Egg noodles – for 2 servings

Directions

1. Into a large pressure cooker, place the mutton bones along with 2.5 cups of water. Add 1/4 tsp salt. Close the lid and Insert the pressure regulator (Check instructions on how to use a pressure cooker for the type you own). Set the heat high.

Since mine comes with an insertable pressure regulator. Take 6 – 7 whistles. This must take approximately 25 – 30 minutes. Turn off heat and let the steam escape on it own.

Cooked soup of Mutton

2. Remove lid, placing it on heat add celery. If you’re using corn flour take some of the liquid from the soup into a glass with some cold water, add flour, mix. Add this to the soup (adding corn flour directly into very hot liquid will form lumps).

Celery, a good add on to soups | Delicious

3. After a boil. Lightly whisk the egg with a fork and immediately stir until it gets mixed into the soup. Add salt and pepper powder. Turn off heat.

Cook the rice noodles as per instructions on the package in a separate container. Strain and serve it over the soup.

Rice Vermicelli for soup

Done! And, it’s that easy 🙂

Soup of Mutton | Delicious Sweet Aroma

Enjoy the flavored bone flesh with hot soup.

Soup of Mutton | Delicious Sweet Aroma

 

EDIT 1:

When I prepare with Celery stalks.

with celery stalk

Mutton soup with celery stalk

 

If you have any questions please feel free by commenting below 👋 🌹

Stay Healthy!

 

 

 

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Pan-Fried Breadfruit Recipe

 

While Breadfruit is still unknown to many, they are commonly found in tropical areas where good amount of sunlight and rain is required.

We have a tree in our backyard in my hometown and quiet often my family used to prepare this recipe to accompany with anything as a side dish. During my last visit home in March – when it’s the season for breadfruits, the tree stopped fruiting a lot with few breadfruits falling off before even they turn ripe. So, before leaving, I bought a ripe one at the open market and when I got back to Singapore, stored it in the fridge for a few days.

Breadfruit is considered to alleviate hunger and feed the world. It is large, green with a prickly skin when unripe. When buying look for a mature one with a greenish-yellow skin, a smooth surface which is not prickly, a brownish cracking between the surface segments. Avoid buying immature “Green” Breadfruit. In order to delay ripening, store it in the fridge for few days and then freeze it for later use. It tastes more like a roasted potato when ripe. Sweet with an aromatic fragrance.

Pan-Fried Breadfruit Recipe is easy to be made once you learn how to cut it. Do share your views on this recipe. Following are a few names of Breadfruit :

Deeviso gujo / Jeev Kadgi / Dee Gujje (Konkani), Ber / Beru (Kannada), Neer Phanas (Marathi), Brot Frucht (German), Panas (Puerto Rico)

Preparation time : 10 minutes

Cooking time: 7 -10 minutes

Ingredients

Breadfruit – 500 g

Red chili powder – 1 tbsp

Turmeric powder – 1/4 tsp

Paprika powder – 1 tsp

Vinegar – 1/2 tsp

Salt – 3/4 tsp

Directions

1. How to cut breadfruit >>

Cut into halves. Peel it as it were a potato.

Raw Breadfruit | Vegetarian

Breadfruit, gujo recipe | Raw Breadfruit

Cut them into thin slices of less than 0.5 cm thickness, remove and dispose the core. Season with salt and let it rest for 15 minutes (refer notes for storing extra quantity).

Sliced Raw Breadfruit | Vegetarian

 

2. Apply some salt and set it aside for 15 mins. After a while you will notice some water settling at the bottom. Discard the water and apply the chili paste (or homemade paste) with your hands.

chili paste, breadfruit

Breadfruit coated with chili coating | Vegetarian

3. With 2 tbsp of oil, heat a pan. Pan fry each side on medium heat for 4-5 mins or until golden brown.

Pan fried Breadfruit | Delicious Sweet Aroma

Breadfruit chili fry | Vegetarian

Breadfruit chili fry | Delicious Sweet Aroma | Indian

 

 

If you find a breadfruit at your location, especially in the western countries, please share in comments below for everyone who has not seen or tasted it gets assistance in finding it. ✍🙂

 

P.S: I haven’t found a Breadfruit in Singapore yet. I will definitely update it when I do.

 

 

Notes:

*Apply some salt to the rest of the slices of breadfruit and store it in airtight container in the fridge. When ready to use, apply chili paste and fry.

 

Stay Healthy!

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Egg Puffs with Easy filling

On the occasion of Easter weekend, I baked Egg Puffs wondering if something similar like these that are made in bakeries can be re-created at home.

Delicious Easy recipe of Egg puffs
Egg Puff

I never thought Egg puffs were this easy to be made at home, especially when you feel confounded by making a dough and your not too sure if the pastry would turn out puffy with crispy golden flaky crust after baking. To make it more easier I used the ready-to-use puff pastry which you must definitely try unless you’re good at it.

Tips of Puff Pastry

Using store-bought puff pastry is a convenient way to create delicious pastries without the effort of making it from scratch. Here’s how you can use ready-made puff pastry without hassle

  1. Thaw the Pastry:
    • If your puff pastry is frozen, allow it to thaw in the refrigerator for 1 hour or follow the package instructions for quick thawing.
    • You want the pastry to be pliable but still cold.
  2. Roll It Out:
    • Lightly flour your work surface and roll out the thawed puff pastry to your desired thickness.
    • You can make it thinner for delicate pastries or keep it slightly thicker for more substantial treats.
  3. Cut and Shape:
    • Use a sharp knife or pastry cutter to create shapes. Common shapes include rectangles, squares, or circles.
    • For turnovers, cut the pastry into squares or rectangles.
  4. Add Fillings:
    • Place your desired spiced fillings on one half of the pastry shape.
  5. Fold and Seal:
    • Fold the pastry over the filling to create a pocket.
    • Press the edges together to seal the pastry. You can use a fork to crimp the edges.
  6. Egg Wash:
    • Brush the top of the pastry with beaten egg for a shiny finish.
  7. Bake:
    • Preheat your oven according to the puff pastry package instructions (usually around 400°F or 200°C).
    • Place the prepared pastries on a baking sheet lined with parchment paper.
    • Bake until golden brown and puffed up (usually 15-20 minutes).
  8. Cool and Enjoy:
    • Let the pastries cool slightly before serving.

Directions

1. In a saucepan, fry onions till slightly brown. Add garam masala, chicken powder, coriander powder (if your using) ,green chilies, chili powder. Mix. Add turmeric and pepper powder. Fry for a 1-2 mins. Transfer to a small container to cool.

Ingredients for masala puffs

2. Peel the eggs and cut them lengthwise with a very sharp knife. Lightly wet the knife for cleanest cut. Season with pepper powder, salt and chaat masala.

Cooked Egg | Recipe for Egg puffs

3. Thaw the puff pastry as per instructions given in the package.

Puff Pastry | Delicious Sweet Aroma

Using half of this puff pastry. Flatten it into desired thickness into a square. Cut out the uneven sides and use this left-over in the end. Divide the pastry into required square size to make different shapes.

Making of Egg Puffs | Recipe for Egg puffs
cutting into squares based on the size of the egg

Preheat oven to 200 degrees Celsius or 400 deg F (convection with fan) until it reaches the desired temperature.

Fill in 1 tsp of the filling and top with egg halves facing down and to the corners lengthwise. Brush with egg wash, stretch the 2 corners towards the center.  If required use a fork to seal them (Mine didn’t seal too well, but it looked delicious I believe ;)). For video

Making of Egg Puffs | Recipe for Egg puffs

4. Line the puffs in a baking sheet and bake at 200 degrees Celsius for approximately 15 minutes or until the pastry top becomes golden brown and crisp.

Making of Egg Puffs | Recipe for Egg puffs

Serve them with ketchup or enjoy them on its own. I would recommend without ketchup to to enjoy the spice filling.

Egg Puffs Rrecipe | Delicious Sweet Aroma
Egg Puff Recipe
Egg puffs | Easy recipe by Delicious Sweet Aroma

You can also look at more recipes with Egg and a printable version below :

Potato Cutlets with Egg

Moist Scrambled Eggs


Egg puffs | Easy recipe by Delicious Sweet Aroma

Egg Puffs

Sherryl Andria
Unravel the secrets behind crafting the ultimate Egg puff – a symphony of golden layers, savory fillings, and an irresistible aroma that elevates comfort food to an art form.
Prep Time 20 minutes
Cook Time 10 minutes
Baking 15 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 2
Calories 581 kcal

Equipment

  • Oven

Ingredients
  

  • Puff pastry / Blätterteig 8 squares (store-bought)
  • 1 egg wash for glazing

Pastry filling

  • 4 hard-boiled eggs
  • 2 tbsp Oil / ghee
  • 1 medium onion finely chopped into 0.5cm thickness
  • ¼ tsp garam masala
  • ¼ tsp turmeric powder
  • ½ tsp pepper powder
  • ½ tsp red chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp ginger-garlic paste
  • 1 green chilli finely chopped
  • salt as required
  • ¾ tsp chicken masala powder optional
  • ¼ tsp chaat masala optional

Instructions
 

Puff Pastry filing

  • Take a pan, fry 1 chopped onion till slightly brown.
  • Add 1/4 tsp garam masala, 1/4 tsp turmeric, 1/2 tsp pepper , 1/2 tsp red chili powder, 1/2 tsp cumin and 1/2 tsp coriander, 3/4 tsp chicken masala powder along with 1 tsp ginger-garlic paste and green chilli.
  • Season with salt, mix together and fry for a 1-2 mins.
  • Transfer to a medium sized bowl.

Puff Pastry

  • Preheat oven to 200 degrees Celsius (400 deg F) convection with fan for 10 minutes.
  • If the pastry is thick, flatten it into desired thickness into a square.
    Cut out the uneven sides and use this left-over in the end. Divide the pastry into required square size to make different shapes.
  • Fill in 1 tsp of the spice filling and top with egg halves facing down and to the corners lengthwise.
  • Brush with egg wash, stretch the 2 corners towards the center.  If required use a fork to seal them.
  • Line the puffs in a baking sheet and bake at 200 degrees Celsius for approximately 15 minutes or until the pastry top becomes golden brown and crisp.
  • Serve them with ketchup or enjoy them on its own.
Keyword Easy Puff Pastry Appetizers, Egg Puffs, Indian egg puffs, puff pastry recipes, Puff Pastry snacks, Quick puff pastry, South Indian Egg puff
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Raw Jackfruit Dry / Kadgi Sukhi in Clay Pot

Clay-pot recipes are one my families ancient ways of  cooking. My granies backyard has a separate open fireplace to cook food in clay-pots. My mom still cooks food in clay pots in granies kitchen. The food prepared in them are one of the tastiest than when prepared using other utensils.

Having lived abroad some foods can never replace home food. During my recent visit to Mangalore, I had enjoyed having cooked raw jackfruit prepared in clay pot (as we always do!). After I got to know that, this fruit is one of the fruits unknown to most people, I made sure I took a picture of it this time.

Home grown Jackfruits | Delicious Sweet Aroma

It varies in size. Since this fruit is very sticky, once cracked open, its a good idea to oil your hands and knife  before cutting. It’s an excellent vegetarian substitute for meat because of the fleshy inside. The skin of unripe jackfruit must be peeled first, the rest is chopped and then used to prepare savory dish with spicy chili paste. Young jackfruits also used to prepare curries, pickles and other dishes.

Raw jackfruitDSC04519

The size of Jackfruit used for preparing this recipe

Preparation time: 45 mins

Cooking time: 1 hour

Serves: 4 – 6 as sides

Ingredients

Raw Jackfruit – 1 small sized

Salt – 1 tsp

 

For tempering:

Vegetable/Sunflower oil – 2 tbsp

Mustard seeds – 3/4 tsp

Fresh/Frozen grated coconut – 1.5 cups (depending on the quantity)

Curry leaves – 2 stems

Garlic cloves – 2 large, smashed

Tamarind – 3 seeds, mixed in some water, seeds discarded

Onion – 1 medium, thinly sliced

Water – 1 cup or as required

Salt if necessary

Veg Red chili paste (click here) – 3 tbsp (mild), depending on spice level

Directions

How to >> Cut Raw Jackfruit

Method_cutjack

+ Prepare the working surface by covering with a large plastic. Add water into a large bowl and keep it aside.

Cut the Jackfruit into halves. Here, a traditional method using a sickle made it more easier. You can also use a large knife. (Following video shows how a ripe Jackfruit is cut)

Remove the latex from the fruit if a lot oozes out.

+Remove the skin. Cut them into chunks and dip them into the bowl of water. Set it aside until your ready to cook in the next steps.

Once your done. Apply  few drops of veg oil on hands to remove the latex. Wash with soap.

1. Cooking the jackfruit:

Strain the liquid from the jackfruit that was previously soaked in water. Add them into a claypot and enough water to soak. Add 1 tsp salt. Cook this until it becomes soft for 30 mins – 45 mins.

Kadgi Sukhi/Mangalorean cuisine/Raw jackfruit recipe

Raw Jackfruit dry, kadgi Sukhi, young jackfruit

step1c_DSC04543

Once the jackfruit is cooked. Strain it in a colander. Crush the jackfruit gently.

step2_DSC04548

Crushed cooked jackfruit

Cooked raw jackfruit, gujje, halsinahannu

2. Tempering: Prepare the ingredients as given under tempering.

Tempering ingredients for Kadgi Sukhi

Heat a clay-pot. Add oil. When the oil is very hot, add mustard seeds. After they sputter, add curry leaves and garlic. Stir for few seconds.

Tempering in a Claypot

Add onions. Stir fry until they turn translucent.

adding onion

3. Add red chili paste and fry for few seconds. Then, add grated coconut, tamarind water and some salt. Mix well and toss for a few mins.

Grated coconut and masala in claypot

Add some water.

Claypot recipe, raw jackfruit recipe, South-Indian cuisine

4. Add the cooked jackfruit and mix well to coat the spice paste. Cook for 5- 10 minutes.

Kadgi Recipe, Raw Jackfruit Dry Recipe

You can enjoy having it plain or by using it as a side-dish.

final3_DSC04576

Delicious Mangalorean Kadgi Sukhe, Raw Jackfruit Recipe

Sorry for a few blurry pics, I tried my best for good shots with time constraint. I hope you still enjoy making this. You can also try the recipe on how to make snacks using ripe jackfruit.

Stay Healthy!

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