Tag: Easy recipes

Last-Minute Fruit Cake

This cake can be made anytime during the year especially if you need to bake a cake at the last-minute when you have not much time. I baked 2 cakes this christmas – last minute cake to give as a present to my neighbour and relatives, the other was a traditional brandied christmas cake.

I put a lot of time and thought into planning my recipe for both the cakes weeks before christmas and it was worth the effort. I was asked if the cake was store-bought and I was happy to tell them that it was in fact, Homemade!😇. Receiving good compliments on my recipes is what makes me motivated to post more recipes here and all credits to everyone of you making this happen. Do share your thoughts and tell me how you spent your christmas this year in comments below if you can spare a minute of your time.

Thank you and have a Happy New Year 2018! 😊💫☃

 

Preparation time: 20 minutes

Cooking time: 1hr 10 minutes

Requirement: 20 cm / 8in round deep cake tin or springclip tin greased and lined (or use a ready made cake liner)

Ingredients

Dried FruitsRaisins – 100 g

                     Black currents – 20 g

Candied Cherries – 10 pieces, halved

Orange juice – 3/ 4 cup, of 2 large oranges

 

Unsalted butter, softened – 200 g + extra for greasing

Brown sugar (fine) – 200 g / 1 cup

Plain Flour / Top flour – 225 g

Large whole eggs – 4, at room temperature

Vanilla Essence – 1 tsp

Baking powder – 1 tsp

Ground cinnamon – 1 tsp

Nutmeg – 1 tsp

pinch of salt

 

Nuts:

Cashew nuts – 70 g, chopped

Almonds, slivered – 20 g

 

 

Directions

1. Place the dried fruits such as raisins and currants together with cherries, orange juice into a deep pot. Bring it to a boil on high heat. Turn on the heat and simmer for approximately 15 minutes.

dried fruits

 

Leave it to cool or if you have time leave it overnight or as long as you can. Coat the nuts in 3 tbsp of all-purpose flour and set it aside.

IMG_9523

 

Preparing the baking tin:

2. In the meantime or on the day of baking, butter a 20 cm round cake tin and then line both the bottom and the sides with baking paper making sure the paper peaks over the top by about 5cm. Butter again the base and the sides. Set aside.

IMG_9535

Preparing the cake mixture:

3. In a large bowl, put all the rest of the ingredients such as sugar, butter, flour, eggs, vanilla, baking powder, cinnamon, nutmeg, salt except for dried fruits and nuts. Initially, use a wooden spoon and give it a good mix, otherwise using a hand mixer could make the flour fly around everywhere making a mess.

IMG_9524

Now use the hand mixer and make sure to mix everything really well, around 1.5 – 2 minutes on medium speed. Once its mixed well enough, detach the beaters from the hand mixer and remove any cake batter on it.

IMG_9525

4. Add the dried fruit mixture along with its syrup. Mix with the wooden spoon. Then mix in the nuts coated in flour. Give a good mix.

IMG_9528

Nuts Coated in flour | Fruit Cake

Preheat the oven to 140°C/Gas Mark 1 or for 10 minutes.

5. Spoon the cake mixture into the cake tin, level the top using a spatula and bake in the centre of the oven or if using a convection oven place on the lower rack for 70 minutes checking in between once after 45 minutes.

IMG_9536

It is cooked when a wooden skewer inserted into the middle of the cake comes out clean. I could do this without removing the cake tin out of the oven. Do not worry if it has turned light brown on top and needs more time to cook. Just in case the top has turned dark brown in color before its cooked, cover the top with a parchment paper.

Leave the cake to cool completely in the tin. If you wish to decorate the cake you can do so after its completely cooled.

IMG_9538

IMG_9546

Packing as present. Forgive me for my bad photography skills.

IMG_9544

 

 

More on Baking or Cakes

Traditional Christmas cake – Fruit Cake

Lemon Cake

Pear Cake

Tapioca cake

Cocoa -Easy Cake(Vegan)

Butter Biscuit

 

 

 

Stay Healthy!

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Quick and Easy Paneer Side Dish Recipe

This is a recipe which I prepare quiet often when I am on the hustle. It is one of the easiest recipes to side with anything. Now, that is one good reason why I couldn’t post this recipe earlier. Still, this time with my husbands help in clicking pictures I post this recipe today.

This is one of the easiest side dishes to prepare. It is also one of the most delicious options when you have ready-made paneer on hand. You can whip up this dish in under 30 minutes. This vegetarian dish is sure to delight your family and friends. You can also check my earlier post on Paneer Butter Masala recipe. It offers a different version with some gravy. This version can go with rice. You can also find us on Facebook at Delicious Sweet Aroma page.

 

Preparation time: 5 minutes

Cooking time: 20 minutes

Serves – 2

Ingredients

Paneer / Indian cottage cheese – 240 g

Garlic cloves – 2, finely chopped

Onion – 1 medium, roughly chopped

Vinegar – 1 tbsp

Tomato ketchup – 2 tbsp

 

Nando’s Peri -Peri sauce (mild) – 3 tbsp, depending on spice level

Oyster sauce – 1 tbsp

Soya sauce – 2 tbsp

Sesame sauce – 2 tsp

Green chilies –  1 small

Bell Peppers / Paprika ( red preferably) – 1, chopped with seeds removed 

Pepper powder – 1/2 tsp

Salt

 

Directions

1. Heat a saucepan with oil on medium-high. Once hot add chopped garlic and fry for a minute until the raw smell goes away. Add chopped onions and fry till they turn translucent.

Add tomato ketchup.

Garlic onions

2. Add the sauces of Nando’s peri-peri, oyster sauce, chilli powder, coriander powder and vinegar. Mix and combine well.

Sauces

3. Add soya sauce, sesame oil and toss in the paneer cubes with salt. Mix to coat it with the mixture. Do not over mix.

Cover and cook for 4 – 6 minutes on medium until paneer is cooked.

paneer & sauce

4. Lastly, add the green chilies and chopped paprika. I didn’t have the red paprika that day. I usually prefer it for an intense flavor. So, I used the green pepper instead.

Mix and let it cook for another 2 minutes.

 

Serve as sides with bread or rice.

 

 

Stay Healthy!

 

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Cucumber Steamed Cake / Mangalorean Mandas

Yesterday was Deepavali, so I thought of preparing this incredible rice cake called as Cucumber cake or Mandas (konkani) which my mom used to prepare occasionally at home. The steaming process gives a lovely aroma due to the common ingredients such as jaggery and coconut that I usually add to most of my mangalorean snacks (please check the Mangalorean Recipe categories for more on this).

Preparation time: 15 minutes + soaking time

Cooking time : 30 to 60 minutes

Serves: 4 to 6

 

 

Ingredients

Cucumber – 370 g / 1 large, peeled with seeds removed and chopped

Ghee / Oil – 3 tbsp

Idli rice / White small grain – 1 cup, soaked for 3 to 4 hours (*see here)

Fresh or frozen grated Coconut –  95 g

grated coconut

Jaggery – 70 g, powdered (more info on jaggery read here)

Jaggery

 

 

Directions

1. Soak the rice for nearly 3 to 4 hrs with water 2 inches above the level of rice. Prepare the rest of the ingredients.

2. First blend the cucumber to liquefy, otherwise the blender might heat up while adding the hard ingredients at the bottom.

Cucumber chopped

Then, add the rest of ingredients such as rice, coconut and jaggery. Do not add any water and blend to make a smooth batter of running consistency.

batter for cucumber cake

3. Grease the container with 1 tsp Ghee. Pour the batter into a container and drizzle 2 tbsp ghee. Run a knife through the batter to evenly spread the ghee.

preparing for steaming

Cover with aluminium foil.

4.  In a large pot or work with enough water, place it on a stand of water bath. Close the lid. Cook for 30 – 60 minutes until a toothpick or skewer inserted comes clean without any wet batter.

steaming process

Cooking time varies so check after 30 minutes. You can remove the foil carefully with a pair of tongs and place it back. Steam can be very hot hence must take care not to cause steam burns.

IMG_8937

Steamed Cucumber Cake

 

Thank you for visiting!

 

Stay Healthy! 🙂

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Vermicelli Pudding or Kheer


Kheer is a term used for milk pudding. In some region of India they call it payasam.

This simple recipe is prepared mainly with Vermicelli and a handful of other ingredients for a lighter dessert. You can also replace vermicelli with rice, sago, tapioca pearls etc. For flavor, cardamom (MUST!), cashews, raisins, almonds etc are used. Sometimes some recipes use condensed milk for a rich flavor. I prefer less sweet dessert with minimal sugar to give mild sweetness and is best suited after having a heavy meal.

The process of slow cooking of milk along with the vermicelli  gives it a thick texture which comes out fabulous in 15-minutes time.

 

Preparation time: 2 minutes

Cooking time: 15 minutes

Serves: 4

 

Ingredients

Milk (pasteurised) – 2 1/2 cups

Wheat Vermicelli plain – 1/2 cup (*see notes)

Vermicelli plain pack | RiceKheer recipe| Delicious Sweet Aroma

Granulated Sugar – 4 tbsp, (less sweet) depending on sweetness

Cardamom – 1, powdered or whole seeds

Cloves – 2 (optional)

pinch of salt

 

Directions

1. Take a deep-bottomed container with milk (if its not boiled then get it to a boil) on medium heat. Add vermicelli, cardamom, cloves if using, sugar and salt.

Vermicelli plain | Kheer or Vermicelli pudding recipe

Kheer Ingredients | Easy | Delicious Sweet Aroma

2. Using a wooden spoon give it an occasional stir so the milk does not stick to the bottom. As it thickens keep stirring. This takes up-to 15 minutes or less. Turn off heat and remove from stove top.

Vermicelli Kheer or pudding | Easy dessert | Delicious Sweet Aroma

If it becomes too thick add more milk at the end depending on how much thick you love to have.

3. Serve hot. You can drink it or have it like a dessert.

Kheer or Vermicelli pudding | Easy dessert in 15-minutes

Once cooled, store it in the fridge covered.

 

Cook’s tip:

Heat it and serve. You can store it for 3 days in the fridge.

 

 

Notes:

*Add nuts of choice such as raisins, cashews etc. They were out of stock so I prepared it without them and still tasted lovely.

*Can also use Rice Vermicelli if this one is not available. I prefer the non-roasted one as I like it white and not brown.

 

More dessert recipes click below 👇:

Caramel Orange Pudding

Layered Jelly & Custard Dessert

 

Stay Healthy! ☺

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Sweet Pulav – Rice Recipe

Pulao or Pulav is a delicately flavored rice that is lightly toasted in Ghee and then cooked in spices such as cloves, cinnamon etc. There are different variations of making a pulav in Indian Cuisine with assorted veggies.

Sweet Pulav is mainly served during occasions in Mangalore. The main flavor of this dish is the gorgeous golden brown onions with the addition of raisins and cashew nuts which adds a pleasing crunch and flavor. Mangalorean weddings often have this served with beetroot+raisin or date chutney for a traditional taste.

 

Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

 

Ingredients

Basmati rice – 1 cup

Salt – 1/2 tsp

Caster Sugar – 3 tbsp

Ghee/olive oil – as required (see directions)

Onions – 1 large, thinly diced

Raisins – 1/4 cup, soaked in 1/2 cup  warm water (15 mins)

Cashews – 1/4 cup, slit at the center

Water – double the quantity of rice

 

Directions

Soak the raisins in warm water for 10-15 mins. Drain and dry with a kitchen towel.

1. Frying Cashews, Raisins and Onions separately and setting aside in one plate.

Toss the cashews in 1 tbsp ghee and fry on high heat in a frying pan until its lightly toasted. Set it aside.

Cashew-nut | Toasted

Toss in raisins in the same pan with ghee, they will have plumped up. Set aside.

Raisin | Toasted for Pulao Recipe

Toss the onions in the same pan, add 1 more 1 tbsp of ghee and stir-fry on medium-high heat. Keeping eyes on them, they must turn dark golden brown and not black or burnt. This might take a while. Also, avoid tossing them too much.

The Onion | Fried for Rice Recipe | Delicious Sweet Aroma

 

2. In the same frying pan add the rice and toast it lightly with 2 tbsp ghee or oil. Transfer to a large pot.

Toasting Basmati RIce | Rice Recipe

3. Add cinnamon, cloves, salt and sugar. Pour 2 cups of water. It must be at-least 1 inch above the rice level. Cook on medium heat and bring to a boil. Keeping an eye, cover and cook until the rice is tender.

Basmati Rice | Aromatic | Delicious Sweet Aroma

4. Garnish with the fried onions, raisins and cashews.

Garnish food | Rice Recipe | Delicious Sweet Aroma

Serve hot with any curry dish.

Sweet Pulao Recipe | Mangalorean Recipe | Delicious Sweet Aroma

 

Sweet Rice Recipe / Sweet pulao Recipe | Delicious Sweet Aroma

 

 

Cooks tip:

*To obtain a caramelized texture of onions add enough ghee or oil. Wider the space faster is the frying process for larger portions. Keep stirring every minute for even browning.

 

Thank you for your likes and comments. For related rice recipe please click the recipe below. I have a few rice recipes which I prepare occasionally at home that saves a lot of time. When I have taken pictures of them will be sure to post it here and share.

Do not forget to check my Facebook page for more pictures and updates >> https://www.facebook.com/delicioussweetaroma/

 

 

Stay Healthy! 🙂

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Parmesan Stuffed Chicken

There is no reason why one cannot try this recipe of Parmesan Stuffed Chicken. It doesn’t require fancy ingredients to make a phenomenal delicious filling dinner/lunch.

 

Preparation time: 15 – 20 minutes

Cooking/Baking time: 25 minutes

Ingredients

Chicken Breasts / Boneless chicken – 4

Baking tray 13-in. × 9-in.

Olive oil for greasing

couple of toothpicks

 

Filling:

Spring onions – 4 bulbs, only greens finely chopped

Garlic cloves – 2, finely chopped

dried Oregano leaves – 1/2 tsp

Cheddar cheese – 2 tbsp

Parmesan cheese – 1/2 cup

 

Coating:

Flour – 1/2 cup

Butter/Eggs – 50 g / 2 eggs lightly whipped

Mixed together —> Bread crumbs 1/2 cup, salt 1/2 tsp, chili powder 1 tbsp, parmesan cheese 1/2 cup, Cumin powder 3/4 tsp

 

Directions

1. Prepare the filling by mixing all the ingredients mentioned under filling. Set it aside.

stuffing of cheese mixture | Chicken

2. Place a plastic wrap on the cutting board and place the chicken breasts over it. Place a second layer of the plastic wrap over the chicken of equal length.

Now, flatten the chicken  to 1/8-in. thickness. Do the same for the rest of the pieces.

Place the filling (about 2 tbsp) in the center and roll up. Roll up the other end and secure with toothpicks. Check link here on how to do the filling.

Chicken stuffed Parmesan cheese mix | Delicious Sweet Aroma

3. Prepare  a bowl or plate, combine bread crumbs, salt, chili powder, Parmesan cheese and cumin. Mix together. Place flour in another plate. Place whipped egg or butter in a third bowl. Meantime, preheat oven to 200 degree Celsius (400 deg F)

Coat all sides of each chicken roll-up with flour, then dip in butter and toss it in bread crumb mixture.

Coated chicken roll-ups | Hungry?! That's what I made!

Place roll-ups in a baking tray, seem side down, lined with butter paper and greased with olive oil. Place it on a low oven rack uncovered at 200 deg C for 25 minutes.

Remove the toothpicks before serving.

Parmesan Stuffed Chicken (2)

 

I almost forgot to take a picture right after baking. Was too excited that I got hungry and couldn’t wait to grab a bite. We enjoyed the stuffed chicken with tomato rice. The stuffing was CHEESE-LICIOUS!

 

Hope you enjoy this delicious chicken roll-ups. Thank you for sharing and being supportive!

 

 

Note: 

If you do not have an oven consider deep-frying to get a golden crispy texture.

 

Related recipes of Chicken:

Chicken Schnitzel

Cream of Chicken Soup

Crispy Chicken Fry

Chicken Bites

 

Stay Healthy!

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Chicken Curry with Kori Rotti – Easy Recipe

Curry is the pinnacle dish of South Asian meals goes-with-everything and a great accompaniment with bread, rice pancakes or rice. This Chicken Curry recipe is a basic recipe that is made easy where even a newbie can try and can never go wrong.

In Mangalorean cuisine we call this dish as Kori Rotti, Kori – Chicken and Rotti meaning rice wafers made from boiled rice. The Rotti is a bread where the rice paste is flattened and then sun dried to get thin sheets. Typically Kori Rotti  is made from freshly ground spices but I have used my version of basic recipe with generous amount of curry and gravy to compliment the dish.

Chicken curry is a family-friendly dish in my home most commonly prepared during weekends or festive occasions. Since this recipe is very basic prepared with ready-made spice powders it  doesn’t require a blender to make a curry paste these powders are usually available in Asian supermarkets. The addition of yogurt is another key ingredient to get a thick creamy texture.

Directions

1. Sprinkle 3/4 tsp salt evenly over the chicken and set aside.

Chicken | Chicken curry

2. Heat 4 tbsp ghee or oil in a deep-skillet, Fry chopped onions till slightly brown on high heat. Add tomatoes, cook and stir occasionally until softened, about 5 minutes.

Add salt, garam masala, bafat powder or chicken powder, turmeric and give it a final mix.

Chicken curry made easy

3. Add potatoes, garlic and ginger-garlic paste. Fry for 2 minutes. Add little less than 1/4 cup water, lightly whipped yogurt and finally the chicken. Give a good mix to coat the chicken.

CHicken curry masala | Delicious Sweet Aroma

4. Pour 11/2- 2 cups of water enough to cover the chicken pieces. Add some salt if necessary. Cover and cook on low heat for 25-30 minutes. Cook the potatoes till tender when pierced with a fork or knife.

Easy Chicken Curry | Delicious Sweet Aroma
Easy Chicken Curry | Kori Rotti | Delicious Sweet Aroma

Here’s a simpler version of the serving suggestion for Kori Rotti:

Place the pieces of Rotti on a plate by breaking them.

Top it with hot curry and mix with your hand so the crispy wafers become soft. Relish!!! :)
Kori Rotti | Delicious Sweet Aroma | Chicken Curry Recipe
Kori Rotti | Easy Chicken Curry | Delicious Sweet Aroma

Enjoy the delicious combination of spicy chicken curry and crispy Kori Rotti!

Easy Chicken Curry | Kori Rotti | Delicious Sweet Aroma

Chicken Curry | Mangalorean | South Indian

Sherryl Andria
Traditional Chicken Curry served with crispy Kori Rotti, a Mangalorean delicacy combining tender chicken and crunchy, thin bread.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch, Main Course
Cuisine Caribbean, Indian, Malaysian, Middle Eastern, Singaporean, Thai
Servings 4
Calories 1061 kcal

Ingredients
  

  • 1 kg Chicken with bones, chopped with 1 tsp salt
  • 4 tbsp ghee/veg oil
  • 2 large onions finely chopped
  • 1 tsp ginger-garlic paste
  • 2 medium tomatoes chopped
  • 1 tsp garam masala powder
  • 1 tbsp chicken powder/ bafat powder
  • ¼ tsp turmeric powder
  • 3 cloves garlic finely chopped (optional)
  • 2 medium potatoes cut into 1.5 inch
  • 5 tbsp yogurt lightly whipped with spoon
  • salt as per taste
  • water as required
  • fresh coriander leaves for garnish
  • pack of kori rotti for serving (optional)

Instructions
 

  • Heat 4 tbsp ghee or oil in a deep-skillet or pot over medium heat.
  • Fry chopped onions till slightly brown on medium-high heat.
  • Add 2 tomatoes, cook and stir occasionally until softened and form a thick sauce, about 5 minutes.
  • Stir in 1 tsp garam masala, 1/4 tsp turmeric powder and salt. Cook for 1-2 minutes until the spices are aromatic.
  • Add garlic and 1 tsp ginger-garlic paste. Fry for 2 minutes. 
  • Toss in potatoes and 5 tbsp yogurt. Mix together.
  • Add the chicken pieces to the skillet.
  • Pour in 2 cups water and salt if necessary. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet.
  • Let the curry simmer for about 20-25 minutes.
  • Check if the potatoes are tender by piercing with a fork. If the curry is too thick add little water to reach your desired consistency.
  • Taste and adjust the seasoning if needed. Garnish with fresh coriander leaves if available.
  • To serve, place a few pieces of Kori Rotti on a plate and spoon the chicken curry over the top.

Notes

You can also adjust the level of spiciness by adding more or less chicken curry powder according to your preference.
Keyword Comfort food, Curry, Flavorful, Recipe Indian Curry, South Indian, summer

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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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Spicy Banana Pepper Fritters

These Hot Chili Peppers which are commonly known as ‘Banana Peppers’ is named because it resembles the shape of a banana. It is 6-inch-long pepper, mild hot because of its seeds.

These banana pepper fritters are easy to make in less than 30 minutes. My husband wanted it spicy so I haven’t removed the seeds in my recipe. If you cannot take the spice, I recommend slicing the pepper vertically through the center and removing the seeds before coating with the chickpea flour.

Preparation time: 5 minutes

Cooking time: 20 minutes

 

Ingredients

Vegetable oil for deep frying

Banana peppers – 7 (spicy)

Chickpea / Gram flour (Besan) – 1 1/2 cup

Kashmiri Red chili powder – 1 tbsp

Salt – 3/4 tsp

Turmeric powder – 1/4 tsp

Water – 3/4 cup

 

 

Directions

1. Prepare a paste by adding all the ingredients: flour, chili powder, salt, turmeric. Add 3/4 cup water and mix to form a thick paste. Add more water if necessary, the batter must be thick.

chili powder & besan/chickpea flour for banana

saltturmeric for hot pepper fritter

 

2. Coat the peppers with the above chickpea mixture. Place it separately on a plate.

chili pepper fritter coating

3. Heat a deep-wide-bottomed container with 2 inch vegetable oil set at medium for deep frying.

Once its hot enough. Carefully place the peppers in hot oil. I fried 2 at a time in batches.

deep frying banana pepper

4. Fry on each side for 2 mins until they turn brown. Transfer and drain into paper towels.

5. Serve with coriander chutney, ketchup or can just be enjoyed plain with an evening cup of tea.

pepper fritter, hot pepper fritter

inside of Banana pepper

 

 

Notes:

*If you want to have a dip of coriander chutney, refer my previous post of goli baje recipe for instructions.

 

Hope you have a lovely Monday! Stay healthy!

 

 

 

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