Egg puffs / South indian snack

 

 EGG - PUFFS 

Crispy Spicy Egg puffs with hot Tea 😋

College time nostalgia.

Things Needed:

Boiled Eggs - 6

Red Onions sliced - 2 cup

Ginger garlic finely chopped - 1 tbsp

Turmeric powder 1/4 tsp 

Chilli powder - 1/2 tsp 

Garam masala powder - 1/2 tsp

Fennel seeds, slightly crushed - 1/2 tsp

Tomato ketchup - 2 tbsp

Oil

Salt 

one extra Egg 

Puff pastry sheets

Wheat flour 

Preparation Method:

Heat oil in a nonstick pan. Saute chopped ginger-garlic in it. As the rawness goes add sliced onions to it.

Saut till transparent. Add turmeric powder, chilly powder, garam masala, fennel seeds. Saute for 3 min.

Add tomato ketchup. Cook for further 5 min. 

Onion masala  mix is ready. 

Cut the boiled eggs into halves.

Roll out the puff pastry sheets using a rolling pin . Dust with wheat flour when necessary .

Cut the puff pastry sheets into squares. 

Place one spoon of onion mix in the middle and one egg half . Fold it from 4 sides into middle.

Beat one egg and brush over the folded puffs . This will add a glaze and crispiness to the egg puffs.

When all pieces are done. Bake it in over for 180 degrees till done.

Happy Holidays

Had a very peaceful time at home this holiday season. 

Spent most of the time hanging at home, doing all the odd chores, cleaning, doing laundry, 

cooking favourite dishes, playing with kids and sometimes enjoying the silent moments ... 

This is what I missed the most the whole year.

Holiday Snacks Recipe 1 : 

SESAME LADDU

Holiday Snacks Recipe 2 : 

ULLI VADA - ONION PAKORA

 Holiday Snacks Recipe 3 :

BREAD BONDA

Kerala Mixture - Weekend fun

Kerala Mixture

Mixture is spicy crispy tea time snack and 

one of the most sought out snacks in Kerala.

Ingredients are very simple. 

With very less effort you can make it  at home.

Its great to have them with a cup of tea. So here's the Recipe. 

Happy Sunday ;) !!!  

Things needed

Gram flour/Chickpea flour - 3 cup

Chilly powder - 4 tbsp chilly powder

Asafoetida 

Turmeric 

Curry leaves - a bunch

Split Chana dal - 1 cup

Raw peanuts with skin - 2 cup

Garlic - around 6 pods

Oil to fry

Preparation method

1. Fry currey leaves till crispy and set aside

2. Fry Peanuts till light brown and set aside.

3. Fry crushed garlic in oil till golden brown.

4. Fry split Chana dal till light brown and set aside.

5. To make Sev

Take 2 cups of Gram flour

Add 2 tsp salt

2 spoon chilly powder (according to taste)

1 tsp turmeric

Mix to make smooth dough. Set aside.

Heat oil in a deep fry pan.

Fill the dough in an Idiyappam mould. Use the same thin hole disc that you use for Idiyappam.

Press it into the hot oil in a circular motion. Fry till golden brown. Turn it once in between.

Drain it on a kitchen towel and set aside.

When its cooled crush the sev gently with hands. Set aside.

6. To make Boondhi

Mix 1 cup gram flour

1 tsp salt

1 tbsp chilly powder (according to taste)

Mix to make a smooth dosa like batter.

Hold a sieve slotted spatula on top of the hot oil.

Pour the batter over the spatula and let it drop it into the oil.

You can apply even pressure using the back of a spoon to ease the process.

Fry till golden brown.

Drain it on a kitchen towel and set aside.

7. Finally in a deep pan heat 1 tsp oil. Add 2 pinch Asafoetida.

Add 1 tbsp chilly powder. Mix in all ingredients together to make mixture.

All the spices should be evenly distributed.

Neyyappam - HAPPY MOTHER'S DAY

Neyyappam

Happy Mothers Day to all the wonderful mothers out there, especially those young mothers who spent sleepless nights feeding the lil ones. I just had such a phase in my life. Well got almost over with it.

Neyyappam, another favourite snack which my mom makes at home.

For this we use Raw rice also called pachari. German name is 'Milch reis'. The same round shaped white rice which we used to make milk rice pudding.

Things Needed:

Raw rice (Pachari, Milch reis) - 300 gm
All purpose flour - 2 tbsp
Banana, soft - 1
Jaggery grated - 1/2 cup, as per need
Cardamom - 5 pods
Sesame seeds, black - 1tbsp
Dried ginger powder (chukku) - 1/2 tsp
Sliced coconut pieces - 2 tbsp
Baking soda - 2 pinch
Ghee - 2 tbsp

Oil to fry

Preparation Method:

1) Soak raw rice for 5 hrs. Drain . Spread over a towel/dish cloth to dry for 10 min.

Grid the rice using a mixer. Sieve using the puttu sieve( Sieve with bigger holes) to get a coarsely ground powder. The bigger pieces you can put back on the mixer and grind again. Repeat this till all rice are coarsely ground. (The resulting flour you can also use to make puttu.). Set aside.

2)  Melt the jaggery adding water, bring to boil, sieve to remove impurities. Set aside to cool down.

3) Heat Ghee and fry coconut slices till light brown, set aside to cool down.

4) Wash sesame seeds once and set aside.

5) Mash banana in the mixer adding some water or Jaggery syrup.

6) In a deep vessel mix raw rice, 2 tbsp all purpose flour, dried ginger powder, Jaggery syrup, Mashed banana to get a thick batter consistency (dosa batter consistency). Toss in Ghee with fried coconut pieces, sesame seeds, baking soda and mix all well. Set aside 5-10 min.

7) Heat oil in a Kadai. Pour the batter into it, fry turning both sides. Wrap in tissue paper to absorb oil when done.

Peanut Laddu (Peanut Balls)

PEANUT LADDU

Its a super simple recipe. 

Grind one cup roasted peanuts with 1 tbsp palm sugar (karippotti) or Jaggery well 

and roll them to balls.

Full with calories . Ideal tea time or breakfast snack for children.

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Banana Fritter Fry ( Snack of Kerala)

VAZHAKKA APPAM

Things needed :
Banana - 5
All purpose Flour - 150 gm
Turmeric- 1/2 tsp
Sugar - 1 tbsp
Cardamom or Elakka - seeds of 5 crushed
Egg - 1
Water - as required.
Oil - to fry

Preparation method :
Use a thick batter mixing flour, turmeric, sugar Cardamom , egg and a small measure of water.
Cut the bananas into 1 inch thick long slices.
Dip the banana into the batter and fry in the oil until crisp.

Parippu Vada

PARIPPU VADA - CHANA DAL VADA

Whether served as Tea time snack, or soaked in Rasam as Rasa Vadas, served with lunch we loves them at home .

Favourite snack of my Husband, he eats a dozen of it at once. This recipe is inspired by my mother in - law. She is a dedicated parippu vada maker ever since i know her.

Now ...Back to the recipe.

For making 12 vadas u will need,

Things needed :

Chana dal - 2 cups
Onion - 1 + 1/2 chopped
Ginger -1 inch piece
Dry red chilly - 6 or 1 1/2 tsp chilly powder
Curry leaves 2 spring
Salt - 2 + 1/2 tsp

Preparation method :

Soak chana dal in water for 2 hrs.
Drain the dal and grind it coarsely with chopped ginger and dry red chillies ( break the chillies into pieces....thats better) .
Mix the dal mixture with onions,curry leaves and salt.
Heat oil to deep fry. Make round shapes (patties ) and deep fry in oil.


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Sambar Vada

SAMBAR VADA

A fusion food easily made with sambar and uzhunnu vadas.

It gives a twist to usual Vada since its very appealing make great sidedish for guests.

Things needed : 
Uzhunnu vada / Medhu vada
Sambar

Preparation method : 
Take sambar in a deep bowl. Soak Vadas in it  and garnish with coriander leaves, sliced onions.
Best served with coconut chutney.

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Sambar Vada

SAMBAR VADA

Things needed : 
Uzhunnu vada
Sambar

Preparation method : 
Microwave the vada to make it soft. Take sambar in a deep bowl.Put Vadas in it and soak in the sambar. Garnish with coriander leaves , 2-3 pieces of onion and serve with coconut chutney.
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Thyru Vada - Curd vada

Thyru Vada - Perugu Vada -Dahi vada Recipe

CURD VADADont get bothered by so many names ..all points to the same dish . Vada are snacks made throughout south india. Thyru vada is a speciality made with vada . These doughnut shaped snacks are soaked well in creamy curd to make very soft and tasty curd vadas.

Things needed :

Vadas - 3
Well beaten Curd or yogurt - 1 cup
For Seasoning :
Mustard seeds - 1/2 tsp
Urad Dal or Uzhunnu - 1 sp
Dried red chillies - 3 or 4
Asafoetida powder - 1/4 tsp
Curry Leaves - 1 spring
Coriander Leaves - 2 springs
Salt to season , Oil - 2 sp

Preparation method :

Microwave the vadas to make it fresh . Soak the vadas in curd in a deeper plate . Season with salt .
Heat oil in a nonstick pan . Add mustard seeds and alllow to splutter. Add urad dal and dry red chillies when both browns add Asafoetida . Add curry leaves and remove from the heat.
Pour these ingredients over the curd vada . Garnish with coriander leaves and have with a fork. You will love each and every bite . Guten appetit !!

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Engelsaugen

ENGELSAUGEN - CHRISTMAS COOKIES

Things needed :

All purpose flour - 240 gm
Butter ( soft,at room temperature) -150 gm
Egg yolks of 2 eggs
Powder sugar - 75gm
Vanilla sugar - 2 spoon
Lemon - 1 ( for making zest)
Salt -- 1/2 tsp
Fruit Jam - Strawberry,pineapple anything you have

Powder sugar - to sprinkle


Preparation method :

Make zest of a lemon.
Beat well butter , powder sugar, vanilla sugar ,salt and Egg yolks .
To this add the lemon zest . Beat well.
Add the flour and knead well to make the dough.
Keep this dough covered in the refrigerator for 2 hrs.

Take the dough out to make cookies.
Make small balls out of the dough.
Make a small cavity on the middle using the back end of a wooden spoon .( you can also use your finger).
In that cavity place the Fruit Jam. You can also use a pastry bag for placing the jam.

Bake in the oven in 200 degrees temperature for 12 min or until it is done.
The desired color is little bit whitish. Can be pale brown at the end sides.

Sprinkle some powder sugar after cooled.

Stuffed Banana Sweet - Nirakka

Nirakka Recipe

STUFFED BANANA SWEET
This sweet is made using paste of cooked Plantains ( Banana) with a filling made with egg , nuts & raisins. I don't know from where mom got the recipe of this sweet..I remember having it from school time..It tastes delicious ..Especially the filling inside is awesome , I used to have it just like that.

Things needed :

2 Ripe Bananas - Tip: It should be just ripe & not fully ripe.
All purpose flour if needed.

For the filling:
5 Cashew nuts
2 Cardamom
2 Eggs
1 sp sugar
10 sultanas
ghee

made 6 of them

Preparation method :
Prepare Batter :
Boil the bananas . Peel & mash them using mixer.

We have to make forms using this banana paste.
So if it is not tight enough we can add some all purpose flour . The flour added should be as less as possible for good taste .

I had to add 5 sp of all purpose flour to get the right batter , like in picture .Keep the batter aside.

Prepare Filling:
Beat well egg , sugar & cardamom crushed & keep aside.
Heat a spoon Ghee in a nonstick pan .
Fry the dry grapes in it till it becomes balloon like. Take it n keep aside .

Add the egg mixture to it & make fine egg scrambles by breaking the thick egg pieces by the back of the spoon.

Next add the crushed nuts & fry till very slight brown. (I added nuts in the last because it will be tougher to remove nuts from pan when its crushed to small.)



The tasty filling is ready . Now we can stuff them inside the banana paste.

Apply oil in both hand(to avoid stickiness of batter) , put 2 spoons of banana paste into it & spread it using other hand .You can use oil if needed.

Put 1 spoon filing in the middle & close the edges of the batter by pressing finger.


Fry in oil.

Its good to add 1 spoon Ghee into the oil to get good flavour.






Drain using tissue paper.
Garnish with the rest of the filling & serve.
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Stuffed Banana - Pazham Nirachathu

Stuffed Banana - Pazham Nirachathu Recipe

STUFFED SWEET BANANA

Things needed :
Bananas 2
All purpose flour - 1/2 cup

For the filling:
5 - Cashew nuts
2 - Cardamom
2 - Eggs
1 sp -sugar
10 -dry grapes
ghee, oil

Preparation method :

For the filling : Beat well egg , sugar & cardamom crushed & keep aside.

Heat a spoon Ghee in a nonstick pan .
Fry the dry grapes in it till it becomes balloon like. Take it n keep aside .

Add the egg mixture to it & make fine egg scrambles by breaking the thick egg pieces using the back of the spoon.

Next add the crushed nuts & fry till very slight brown. (I added nuts in the last because it will be tougher to remove nuts from pan when its crushed to small.) . Mix in fried dry grapes as well to this. Filling is ready.

I have used the same filling for other recipe , you can for some pics of the filling.


Slit the Banana into halves.

Remove the center with black seed with a small
knife , like in the picture.

Fill the filling.

Close the sides with a thick paste of flour.



Add enough Ghee or vegetable oil in a nonstick frying pan.
Fry turning over sides until your desired texture. Some people used to fry it only till smooth. I fried till little bit crispy.

Enjoy this classic snack of kerala with a cup of cardamom tea !
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Banana Ghee Fry

BANANA GHEE FRY

This is my favourite Banana recipe. One of the fastest 5 min. recipe .
All you need is a Ripe Banana & some Ghee ( clarified butter).
The idea is simple , fry them in a nonstick pan applying Ghee on both sides .

I used to have it as breakfast in my student time...its so easy to make & have it .
Some of friends didn't knew about this recipe at all & I was thinking it's being made only in my home. When I started this blog I came to notice that many other blogs have already posted this recipe ( laugh at me :D ).


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Banana Baji

BANANA BAJI

A quick snack , which can be made in 15 min.



Things needed :


Raw Banana - 1
Gram Flour - 5 sp
Chilly powder - 3/4 spoon
Hing or Asafoetida - 1/4 tea spoon
Salt
Water





Preparation method :

Cut the raw banana into long or round slices and keep aside.
Combine the rest of the ingredients in a bowl adding enough water . The batter should be thick so try to add less water as possible.
Dip the bananas into the batter to coat it well & fry in oil. Give it enough time in the oil so the raw banana inside may cook.
Drain using tissue paper.



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Egg puffs

EGG PUFFS

Egg puffs are Puff pastry stuffed with Egg halves , fried Onions and spices. There is also another method in which they use only Puff pastry and Egg half. But I am mostly familiar with this one.

It is a very popular snack in Canteens, Bakeries back at Kerala. There is a bakery near my home from where me & my brother used to buy snacks from childhood. We were regular customers in that bakery and the shopkeeper knows us very well.Sometimes we used to get 1 or 2 puffs for free.
Their are also Meat puffs which are also my favourite, but i will try them later..

Things needed :

Boiled Eggs - 6
Onion - 4 big 600 gm
Ginger garlic - 2 full sp chopped
Green chilly - 2 medium chopped

Chilly powder - 1/2 sp
Turmeric - 1/4 sp
Coriander - 1/2 sp
Meat masala - 1/4 sp
Garam masala -1 tsp
OR
Use freshly crushed spices .Refer below it enhances the flavor of the filling .

Garam masala Spices :

1/4 spoon of Fennel seeds ( perum jeerakam)
1 inch Cinnamon stick
10 cloves

Crush them coarsely & keep aside.

Preparation method :

Boil the eggs in a deep vessel.
Tip : Add 1/2 sp of salt in the water. It helps the eggs from cracking the eggs.

Heat oil in a nonstick pan.
Add Ginger - Garlic chopped & saute & fry .






Now add Chilly chopped & Onions sliced , saute till transparent.





Add all the Chilly powder, Turmeric, Coriander powder & saute until it is well coated on the onions.

Add the crushed Garam masala spices & Meat masala in the last min. Saute for 1 min.

Finally add 3 spoons water , because we want the filling to be little bit wet.
Onion filling is done.

Take a puff pastry sheet in a wooden board.Sprinkle enough dough on both sides to avoid it form sticking to the rolling pin. Roll it a little bit using the rolling pin , to make it almost like a square .

Place 2 sp onion filling in the center & spread it.
Place 1/2 of an Egg on it.

Then fold it to make puffs.

Follow the pictures to make a tray of puffs .












Bake them for 20 minutes. Or until it turns Golden brown.

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Coconut Burfi

COCONUT BURFI

Coconut Burfi is a tasty dessert made with Coconut , Milk and nuts.

Things needed :

Coconut - 50 gm

Condensed milk -1 tin
sugar - 5 sp
Cardamom crushed - 5
Cashew nuts crushed -10
Pista 7-8

Pour the coconut in a nonstick vessel.
Saute until a slight smell of the coconut spreads.
But dont burn it or brown it ..look at the texture of the coconut in the picture.






Add the condensed milk. It should be enough to cover the coconut .






Cook by simmering continuously .
You can see the mixture is getting thick after some time .








Add the crushed Cardamom & Cashew nuts
when the mixture thickens.
Saute well.



You will see the mixture leaves out the nonstick vessel. Keep sauting for few more minutes.

There should be only enough water to make it a burfi. If there is too much of water then it will become like halwa . Refer the picture .




Greece the sides of a tray using Ghee.
Transfer the Burfi mixture into it.
Make it a square like form using a flat Spatula.
We are making thick bars out of it,
 so apply enough pressure on its sides & top surface with the spatula..














Now apply Ghee on a thin sharp knife,
using which you want to cut the Burfi..

Proceed gently cutting the Burfi.

Allow it to cool down completely .






Top it with some sliced pistachios..

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