Tag: South-Indian

Indache Manni (Palm Sago Pudding)

Discover the exquisite world of Palm Sago Starch, also known as Indache Peet in Konkani, a hidden gem in the culinary traditions of Mangalore used to make manni or pudding.

Extracted from the trunk of the majestic Caryota urens tree, this unique ingredient has been cherished for generations, revered for its unparalleled ability to create delectable puddings. Not only does it tantalize the taste buds with its subtle sweetness, but it also serves as a natural coolant, soothing even the most unsettled stomachs.

In the rich culinary heritage of Mangalorean cuisine, Indache Peet takes center stage, particularly in the creation of delightful puddings like Manni. Indache manni celebrates the fusion simple ingredients of jaggery, nuts, and coconut milk, resulting in a treat that not only pleases the palate but also nourishes the body. The pudding has a wobbly texture, like a popular German dessert called ”Wackel Pudding,” known for its fun jiggle.

Check out my other recipes for tea-time snacks here below

Jackfruit fritters

Patholi

Egg Puffs

Indache Manni / Palm Sago Starch Pudding

Manni is indeed a delightful and almost extinct sweet preparation from Mangalore, a coastal city in Karnataka, India. Let’s dive deeper into this traditional pudding that has been cherished across generations.
Prep Time10 minutes
Active Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian, south-indian
Keyword: Dessert, Konkani Cuisine, summer, Teatime
Yield: 2
Calories:
Author: Sherryl Andria

Materials

  • 85 g Indache peet
  • 3.5 cups Water
  • 1 tsp Salt
  • ½ cup Coconut milk
  • 125 g Jaggery depending on sweetness
  • 4 pods Cardamom seeds removed and powdered
  • 10 pieces Cashew nuts halved, as required
  • 15 pieces Raisins optional
  • Ghee for greasing the plate and pan

Instructions

  • In a large pot, take 85g indache peet, 3.5 cups water, salt, 1/2 cup coconut milk. 150g jaggery and cardamom.
  • Mix together
  • Place the pot on medum heat, stirring continuously until it thickens. This take approximately 10 to 15 minutes.
  • When the mixture starts to boil, reduce heat.
  • Add cashews and raisins (if using). Keep stirring and mixing for 1 minute.
  • Turn off heat. Add 1 tsp ghee and mix well.
  • Grease a 12-inch steel plate with ghee. Pour the cooked mixture onto the plate.
  • Allow it to cool. Once it sets,cut into squares or diamond shapes.
  • Enjoy the delicate dessert of manni. Best when its cold.

Video

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Onion Fritters / Onion Bhaji – Vegan

Quick and easy vegan recipe of crispy Onion fritters also known as Onion Bhaji in Indian cuisine, mainly served as a snack or starter before a main course. Its also sometimes named as pakora (fritter) which are deep-fried in a batter of chickpea flour.

I make this quiet often when we want to munch on snacks and this is quick to prepare during weekends. Most of the recipes call for many ingredients for Onion Bhaji and I made it super-quick for minimal prep and time in the kitchen.

Preparation time : 5 minutes

Cooking time: 10 minutes

Serves: 2

Ingredients

Vegetable oil for deep-frying

Onion – 1 medium, thinly sliced

Chickpea flour/ Gram flour / Besan – 1/2 cup / 70 g

Rice flour – 2 tbsp, for crispness

Water – 25 ml if required

Red chili powder – 1 tsp (optional)

Salt – 1/4 tsp

 

Directions

1. Peel and wash onion. Cut into thin slices.

2. Add chickpea flour or besan, rice flour, salt. Mix and coat together using your hands or spoon. It will turn sticky as onions release water while mixing. Do not add water yet until well mixed for half a minute.

Ingredients for Onion Fritter | Vegan Recipe | Delicious Sweet Aroma

Now you can add little water but not too much.

4. Heat oil in a deep-bottomed container of 2-inch. Drop the batter in small amounts as shown.

Frying Onions | Deep-fry | Delicious Sweet Aroma

5. Fry in batches for 2 minutes or until it changes color to light brown. Strain with a slotted spoon and place on kitchen paper towels.

Frying Onions | Vegan | Delicious Sweet Aroma

Onion Fritters or Baji | Vegan | Delicious Sweet Aroma

Serve hot with tea ☕ or any spicy dip. We have this quiet often in the evenings and by the time I’m done frying with my last batch they are almost over ☺. However, this time I managed to get a picture while my hubby patiently waited.

Onion Fritters or Onion Baji | Vegan Recipe | Delicious Sweet Aroma

A quick picture before crunching into them.

Onion Fritter | Vegan/Vegetarian Recipe | Delicious Sweet Aroma

 

You can pin it for later use. If you have tried it please share your views . I would like to hear your thoughts👇 ✍. Thank you for visiting my post.

 

For related recipes of fritters and Ingredients click below:

Goli Baje Recipe

Spicy Banana Pepper Fritters 🌶

Jackfruit Fritters

Banana Fritters 🍌

 

 

 

Stay Healthy!

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Flower Crab – Curry (Mangalorean Recipe)

I have been wanting to make these crabs for so long but always had something else planned for the weekend. I have never cooked crabs nor had the slightest idea what should be done if the crab is alive, neither did my husband. I told my husband: “My job is to cook the crab yours is to kill it” (fair enough right? 😜). So, on Sunday we finally managed to wake up a bit early with excitement to get fresh crabs from the wet market near us. Hoping they were still available at the market we happily found them at one of the stalls I intended to buy from. I was expecting the crabs to be alive but they were slightly cold when touched, mostly frozen when transported from the port I believe, tied with rubber bands not moving. Husband: “My job is done!” with a grin. We let the person at the stall pick the crabs for us as he was better at picking the fresh ones, 4 huge crabs for 22$.

The process of cleaning crabs takes less than 15 mins for 4 crabs. Prepare a curry paste and let the crabs cook in the spice paste for 20 minutes. You must definitely give it a try by referring to pictures below 👏. Happy cooking!

IMG_8198

Preparation time: 20 minutes

Cooking time: 20-25 minutes

Ingredients

Flower crabs 🦀 – 1.5 kg, 4 large size

Olive oil – 2 tbsp

Curry paste:

Grated coconut – 150 g / 1 1/2 cup

Red dry Kashmir chili – 6, medium long

Coriander seeds – 1 tbsp

Garlic cloves – 3

Cumin / Jeera seeds – 3/4 tsp

Mustard seeds – 1/4 tsp

Black peppercorns – 8 

Turmeric powder – 1/4 tsp

Medium Onion – 1/2, roughly chopped

Tamarind – tennis ball size, soaked in water 

IMG_8203

 

Directions

>> How to clean Flower Crabs? It’s easy!

 

1. Turn the crab upside down. Lift the flap and discard.

IMG_8207

2. Grab the bottom end in one hand and the upper end in the other. Lift the upper end of the shell and discard. Use a spoon to scoop out the soft roe (mostly in brown) out of them.

IMG_8209

3. Remove the gills (spongy brown stuff) on both sides of the crab. I didn’t know those were gills until after I cooked them and realized they were inedible.

Gills_IMG_8198

4. Using kitchen scissors ✂ cut the walking legs (with hair) and discard.

Crab legs

5. Remove the entire claw of each crab (to make space in the cooking pot).

IMG_8211

6. In the end give it a through rinse to remove all the inedible stuff. If your container doesn’t hold the crab body, cut them into halves.

The crab is all ready to be cooked now.

 

1. Prepare the curry paste by adding all the ingredients in a blender. Grind to a smooth paste with water.

2. Heat oil in a wide deep-bottomed container. Add the curry paste and 1.5 cups of water for consistency along with 1 tsp of salt.

IMG_8218

3. Add the crabs to coat with the paste enough to stick to the crabs. Cover and cook on medium-high heat for 20 minutes.

IMG_8219

 

In 20 minutes they are done! It reminded me of mom making this for us when we were kids.

IMG_8224

We served them in separate plates with a bowl of rice 🍚. Used our hands and teeth (or crab Cracker) to bite and suck the juices. They tasted delicious and flavorful 😋😍. When they are hot juices ooz out as you break them apart and the flesh can easily be sucked out.

IMG_8229

 

Even if you have never tried cooking crabs. This is still the BEST recipe for a beginner. I hope you enjoyed reading though the fun process of how to clean and cook a crab in this post.

 

Cook’s tip:

*For left over crabs store it in an airtight container in the freezer. Since seafood tends to go bad soon it’s best not to store it in the fridge.

 

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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Vegetable Chili Paste

Vegetable Chili Paste is commonly prepared by my mom at home to give a good flavor and aroma to the dish. Its also known as meet-mirsang masala (chili paste) to us Mangaloreans living in the coastal region.

We grind the ingredients to a fine thick paste and store it in a small bottled container in the fridge. When preparing vegetarian dishes, just add the required amount of the chili paste needed based on your spice level.

Veggies that can be prepared with this chili paste for dry gavy dishes:

  • Yam- Elephant foot / Soorn (konkani)
  • Chickpea (any kind of chickpea) / Bengal gram / Garbanzo : soaked in water overnight before cooking
  • Raw banana plantains

Ingredients

Red dry Kashmiri Chilies – 15 

Coriander Seeds – 1 tbsp

Cumin / Jeera seeds – 1/2 tbsp

Mustard seeds – 1/2 tbsp

Garlic cloves – 4 large

Black Peppercorn seeds – 12

Pinch of turmeric powder

EDIT:

Ingredients veg dishes_IMG_8373

1. Grind all the ingredients with little amount of water into a fine paste using a blender ( smaller container the more finer paste). The paste must be thick and not watery.

Blending Ingredients for Paste | Veg or Vegan dishes | Delicious Sweet Aroma

Chilli paste for Veg dishes | Vegan | Easy DIY

2. Store in a sealed container in the fridge and use some amount when preparing dry vegetable dishes.

Paste for vegetarian dishes | Easy recipe | Delicious Sweet Aroma

Note:

*Make sure to use the paste withing a few weeks. You can also portion them in small zip-lock bags with name tag and freeze. When you plan on making it thaw or defrost them few hours before preparing the dish.

>>How to prepare vegetable dishes with this paste?

Click link below:

Raw Jackfruit Dry in Claypot

Clay-pot Recipe, Kadgi Sukhi (Mangalorean food)

Related Chili paste recipe that can be stored in a bottled container:

Fish Fry Chili Paste (Meet – Mirsang)

Vegetable Curry paste (for dips)

Stay Healthy!

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Coorgi Pork

Coorgi pork is a traditional dish from Coorg with a complete twist unlike my previous post of black pepper pork recipe.

Coorg also known as Kodagu, is a district in South-Indian state of Karnataka. It’s a hill station with a stunning landscape and because of its breathtaking view, history, nature, cool climate it is equated to Scotland known as “Scotland of India”. It has a lot to offer to tourists with acres of tea and coffee plantations with vast stretches of the pristine grasslands.

Preparation time: 20 minutes

Cooking time: 45 minutes

Appliance: Blender

Ingredients

Pork belly – 1 kg, cut into medium-sized pieces

Veg.oil – 1 tbsp

Fresh / frozen Curry leaves – 4 stems, washed and tapped dry

Vinegar/ Coorgi Kanchampuli/ Apple cider –  2 tbsp (if it’s spicy add more)

Salt

Coorg Pork Masala – 3 tbsp ( or you can prepare this powder with the ingredients given below under coorgi  pork masala powder)

 

For the paste: Grind these into a paste

Coriander – 10 stems

Green chilies – 3

Garlic cloves – 10 large

Onions – 3 big size, roughly chopped

Ginger – 1/2 inch

Blended paste | Delicious Sweet Aroma

Coorgi pork masala powderIn a small saucepan roast the following ingredients except turmeric for 2 minutes on high heat and make a fine dry powder using a small blender (see notes*).

Coriander – 1 tbsp

Cumin seeds / Jeera – 2 tsp

Mustard seeds –  1/2 tsp

Peppercorns – 2 tsp

Turmeric powder –  1/4 tsp

 

Directions

1. Cut the pork into medium-sized pieces and sprinkle 2 tsp salt. Set aside for 30 minutes.

Pork belly | Delicious Sweet Aroma

2. Using a sauce pan fry the pork without oil on medium heat until excess fat separates. Discard this fat and transfer the pork into a plate.

Stir-fry pork

3. Heat 1 tbsp oil in a heavy-bottom pan, add curry leaves. Add the paste, 1/4 tsp salt and fry for a couple of minutes.

frozen curry leaves

curry paste for pork

4. Add some water, pork meat. Mix and cook for 15 minutes on medium heat.

5. Now, add the coorgi masala powder, vinegar. Mix , cover and cook for another 15 minutes or until well cooked. Check salt, add if required.

Coorgi pork | Easy ! Delicious Sweet Aroma

Vinegar | Coorgi Pork | Delicious Sweet Aroma

Coorgi pork recipe | Delicious Sweet Aroma

 

 

Note:

*Remaining Coorgi masala powder can be stored in an air-tight container or zip-lock bag in the fridge for later use.

 

 

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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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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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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