Egg Puffs( Indian style curried eggs in puff pastry)

Ingredients

Pepperidge farm puff pastry-1 sheet

Eggs-4

Onion large( thinly sliced)-1

Tomato large( chopped)-1

Curry leaves-2 sprigs

Red chilli powder-1 1/2tsp( +/-)

Cumin powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Oil required.

Method

Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Hard-boil the eggs, remove the shell and halve them. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped tomatoes and cook until they are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place spoonful of curried onion mixture in the center of pastry square and place half boiled egg on the top of curried mixture. Slightly wet two corners of pastry sheet with water and bring both corners of the pastry sheet together pressing firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Egg puffs hot with tomato ketchup or mint chutney.

Brinjal Chutney/ Kathrikkai Chutney.

Ingredients

Brinjal/ Kathrikkai/ Egg plant medium chopped-3

Shredded coconut-1/4cup

Onion medium( chopped)-1

Tomato medium( chopped)-1

Dry red chilli-5( +/-)

Tamarind- very small piece

Salt to taste

Oil-1tbsp

For tempering

Urad dal( white)-2tsp

Mustard seeds-1tsp

Curry leaves-2 sprigs

Oil-2tsp

Method

Heat 1tbsp oil in a pan, when oil is hot add chopped onions, brinjal, tomato, dry red chilli and tamarind piece. Saute until brinjal and onions turn light brown, remove pan from heat and allow brinjal mixture to cool. In a blender/ grinder add the brinjal mixture, shredded coconut, required salt and little water and grind to smooth paste like chutney. Transfer brinjal chutney to a bowl. Meanwhile in a small pan heat 2tsp oil, when oil is hot add the mustard seeds and allow to crackle, add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the brinjal chutney and mix well. Serve with hot idli, dosa and chapati.

Vegetable puffs( Indian style curried vegetable in puff pastry).

Ingredients

Pepperidge farm puff pastry-1 sheet

Onion large( thinly sliced)-1

Carrot( chopped)-1cup

Green peas-1cup

Tomato large( chopped)-1

Curry leaves-2 sprigs

Red chilli powder-1 1/2tsp( +/-)

Cumin powder-1tsp

Turmeric powder-1/4tsp

Salt to taste

Oil required.

Method

Thaw the puff pastry sheet for 1 hour, place the thawed pastry sheet on a floured kitchen surface and cut one sheet into 9 equal squares. Heat 1tbsp oil in a pan, when oil is hot add the sliced onions and curry leaves, saute onions until they turn light brown. Now add the chopped carrots, green peas and tomatoes and cook until tomatoes are mashed. Next add red chilli powder, cumin powder, turmeric powder and required salt. Saute for few more mins until the masala powders are cooked, remove pan from heat and allow onion mixture to cool. Pre-heat oven at 400F( or as per box instructions), place a parchment paper or a foil paper on a baking tray. Take one puff pastry square, slightly flour pastry square on both sides( so that pastry sheet do not stick to you fingers), place a spoonful of curried vegetable mixture in the center of pastry square. Slightly wet the sides of pastry square with water and fold the pastry sheet into half like a triangle. Press the sides of the pastry firmly with finger and place the prepared puff in the baking tray. Do the same for the rest of the pastry sheets. Place the baking tray in the center rack of the hot oven. Bake for 15mins or until the puff pastry turns golden brown and flaky. Serve Vegetable puffs hot with tomato ketchup or mint chutney.

Fish and Butter Beans Korma/ Meen Butter Beans Kurma

Fish marinade ingredients

Fish( boned and cut into thick cubes)-500gms

Red chilli powder-1tsp

Turmeric powder-1/4tsp

Salt-1/2tsp

Oil-3tbsp

Kurma ingredients

Butter beans( Or any kind of dried beans cooked)-1/2cup( Optional)

Tomato large( chopped)-1

Coriander leaves-few

Turmeric powder-1/4tsp

Red chilli powder-1tsp( +/- according to taste)

Salt to taste

Oil-2tbsp

Crush the below ingredients with mortar and pestle( can also be coarsely ground in grinder/ blender).

Onion large( chopped)-1

Green chilli-1 

Ginger-2"

Garlic-5

Curry leaves-few

Masala paste-(grind the below ingredients to smooth paste by adding little water).

Shredded fresh Coconut-1/4cup

Coriander powder-1tbsp

Sombu/ Fennel powder-1tbsp

Cumin powder-1tsp

Method

1.In a small bowl combine 1tsp red chilli powder, 1/4tsp turmeric powder, 1/2tsp salt and 2tbsp water, make a smooth paste and add the cubed fish pieces. Mix well with hand until the fish pieces are well coated with spice paste. Heat 3tbsp oil in a sauce pan, when oil is hot place the cubed fish pieces and cook for few seconds on both sides( fish pieces should be 3/4th cooked). Remove the fish pieces from the pan and set aside.( Fish pieces are 3/4th cooked so that they do not break into pieces when cooking in kurma gravy).

2.Heat 2tbsp oil in a sauce pan when hot add the crushed ingredients and saute for 3 mins or until onions turns brown. Add the butter beans( optional) and cook for few more mins. Now add the tomatoes, ground masala paste, turmeric powder, red chilli powder and salt. Saute until oil separates on the sides of pan. Add enough water for the gravy and bring to boil. Now add the 3/4th cooked fish pieces to the gravy and cook the gravy until thickens. Garnish with coriander leaves and serve Fish kurma hot with rice or roti.

Lemon Garlic Herb Chicken.

Ingredients

Whole chicken( cleaned)-1

Onion small( minced)-1

Garlic cloves( minced)-6

Juice of lemon-1

Soy sauce-1tsp

Red chilli powder-2tsp(+/-)

Salt and pepper to taste

Fresh rosemary( chopped)-2tsp

Fresh thyme( chopped)-2tsp

Olive oil-1/4cup

Method

In a medium bowl add minced onion, minced garlic, lemon juice, soy sauce, red chilli powder, chopped rosemary, chopped thyme, olive oil, salt and pepper. Whisk well and check the seasoning. Rub this marinade over the whole chicken until coats well on all sides. Prick the top of the chicken with fork so that the marinade reaches inner meat. Place the whole chicken in a deep dish, pour the excess marinade over the chicken, cover with lid and marinate in refrigerator for 4 hours( I always prefer overnight marinade for added taste). Pre heat oven at 400 F. Remove the marinaded chicken from the refrigerator, reserving the marinade, place whole chicken on a roasting pan and place inside center of oven. Keep basting the chicken with reserved marinade occasionally until the chicken is fully roasted and cooked.( To know if the chicken is done, insert a instant read thermometer into the thickest part of thigh should read 180 F).  Serve hot with mashed potatoes or side of your choice.

Courtesy

Picnics and Tailgates- Williams and Sonoma. 

Chilli Soya Chunks/ Chilly Mealmaker.

Ingredients

Soy nuggets/ Meal maker( uncooked)-2cups

Onion large( minced)-1

Tomato small( finely chopped)-1

Green chilli( minced)-1

Garlic cloves( minced)-2

Ginger( minced)-1/2"inch

Ginger and Garlic paste-1tsp

Kashmiri red chilli powder/ normal red chilli powder-1tsp

Salt to taste

Cornflour-1tbsp( mix with 4tbsp water)

Oil required

Method

Boil water in a large pan, add salt, when the water starts boiling add the soy nuggets and turn of the heat. Keep the nuggets in boiling water for 5 mins until the nuggets soften and drain the soy nuggets. Allow the soy nuggets to cool, squeeze excess water from the soy nuggets and set aside.

Heat 2tbsp oil in a sauce pan, when hot add the minced onion, green chilli, ginger and garlic saute for 2 mins. Next add the ginger and garlic paste and saute for 2 mins. Now add the chopped tomato and cook till the tomato is done and mashed. Add kashmiri chilli powder, salt, cooked soy nuggets and saute for few more mins. Sprinkle 1/4 cup water on the nuggets and bring the gravy to boil, when the gravy starts boiling add the cornflour paste and reduce the heat. Stir well and cook until the gravy thickens. Serve hot with Fried rice, Noodles or Chappati.

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Chicken Tikka.

Ingredients

Chicken breast( cubed)-500gms

Onion medium( grated)-1

Garlic paste-1tbsp

Ginger( grated)-2tbsp

Kashmiri red chilli powder-2tsp( +/-)

Cumin powder-1/2tsp

Coriander powder-1/2tsp

Curd/ Yogurt-1/2cup

Salt to taste

Butter for basting

Garnish

Onion small( diced)-1

Capsicum small( diced)-1

Cilantro leaves-few

Method:

In a large bowl add grated onion, grated ginger, garlic paste, red chilli powder, cumin powder, coriander powder, salt and curd. Whisk them well, add the chicken cubes to the tikka masala and marinade for atleast 3 hours( if possible overnight marinade is preferred.) Pre-heat oven to 400F, add the marinade chicken cube to the wooden skewer, in between chicken cubes add the diced onions and capsicum. Place the wooden skewers in the center of oven rack and bast with butter occasional. Roast the chicken tikkas in oven for 20 mins or until chicken is cooked. Garnish with Cilantro leaves and serve with chutney of your choice.