Skip to main content

Egg Puffs

Ingredients

  • Puff Pastry Sheet - 1 roll
  • Egg - 6 nos: 
  • Onion - 4 medium (cut into thin slices)
  • Tomato - 1 medium (cut into thin slices)
  • Red Chilli Powder -2 tsp
  • Garam Masala - 1tsp
  • Chicken Masala (optional) - 1 tsp
  • Turmeric Powder - 1/4 tsp
  • Curry Leaves - as required
  • Salt - as required
  • Oil - 4 tbsp

Preparation Method

  1. Boil 5 eggs fully, cut into halves and keep aside.
  2. In a pan heat oil and add onion, ginger, and garlic; sauté in low flame till onion becomes golden brown in color.
  3. Add tomatoes, curry leaves, and salt; sauté till tomato becomes mushy.
  4. Add turmeric powder, garam masala, chili powder, and chicken masala; sauté for 1-2 mins: in low flame.
  5. Carefully add the halved eggs and cover the eggs with masala (make sure that egg yolk and white don't separate), remove from flame, and keep aside.
  6. Preheat the oven to 200 degrees C.
  7. Gently roll the pastry sheet with a rolling pin (roll to make it flat and to seal any cracks without applying pressure).
  8. Cut the pastry sheet into 15cm X 15cm sheets.
  9. Keep a thin layer of onion masala in the center of each sheet and then keep half egg on the masala mix.
  10. Pull the four corners sheet and bring it to the center and seal tightly.
  11. Arrange the sealed puffs in the baking tray lined with parchment paper.
  12. Beat one egg with a pinch of salt and brush the beaten egg on top of each puff, covering all the sides. 
  13. Bake the puffs in the preheated oven for 12-15 mins: (till the puffs become flaky and golden brown in color).
  14. Remove from oven and allow it to cool down for 5 mins:
  15. Serve hot Egg Puffs as an evening snack.   

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.
Post a Comment
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more