Chicken puff

Today, I made another batch of chicken 65 and saved little to make chicken puff. An all time favorite for my DH and my elder son.

We are all very familiar with the street corner bakeries and the delicious aroma that will float around that area. One of my favorite items from such bakeries is the Puff. Flaky wrap and spicy filling, it’s a popular bakery food, loved by all ages. They are prepared with puff pastry like dough, and the filling varies- from vegetarian potato, to egg, chicken, kheema, mutton etc.

Thanks for the frozen puff pastry, We can make a great quick turn snack and a sure hit party appetizer.

For filling, I used chicken-65 recipe, you can use low fat chicken fry or any version of chicken fry.

Ingredients:

• 1 pack of Puff Pastry sheet (I used the Pepperidge farm frozen puff pastry)

Making of Chicken Puff

Directions-

1. There are four sheets in one pack, and they were stuck to each other. So I cut them to three strips.
2. Roll each one to a thin rectangle. Divided each strip to 4 equal portions.
3. Place a tablespoon of chicken towards one of the corner of each portion, fold, and baked them at 350°F for about 15 minutes to golden-brown.

Chicken Puff

Egg Biryani

For the past few weeks, unknowingly, I’ve been cooking different kind of egg recipes. This is one of the many versatile egg recipes, that taste awesome just by it self, No need of any curries. My DH loves to have this at least once a week.

Ingredients-

• 2cups cooked Basmati rice cooled and separated
• 2 boiled Eggs
• 2 raw eggs to scramble in the recipe
• 1 medium Onion chopped length wise
• 1 vine ripe tomato or 2 roma tomatoes chopped length wise
• 1 Tbsp Ginger garlic paste
• 6 Green chilies slit length wise or adjust to taste
• 4 Cloves
• 1 tsp of fresh ground Black pepper
• 2 Bay leaves
• 1 Tbsp Garam Masala Powder
• 4 of ½ inch Cinnamon sticks
• Chopped coriander leaves
• Fist full of mint leaves
• salt to taste

egg biryani

Directions-

1. Heat oil in a wide pan. Add cinnamon sticks, cloves and bay leaves. Fry for a minute.
2. Add sliced onion, green chilies and sauté until the onions are translucent.
3. Add tomatoes and sauté them until they are slightly soft.
4. Crack the eggs and beat the eggs with little salt. Pour the beaten eggs to the pan and scramble them until they are fully cooked.
5. Add coriander and mint leaves to the scrambled egg, add salt and sauté it for another min.
6. Cut boiled eggs into cubes or strips (however you like) and add it to the scrambled eggs, sauté them until boiled eggs are nicely coated with all the flavors.
7. Add cooked basmati rice to the above egg mixture and mix the rice thoroughly with all the sautéed egg mixture.
8. Add 1 tbsp of garam masala and sauté it for another 3 min, mixing gently without breaking the eggs too much.
9. Check the seasoning and serve it with some veggie salad like cucumber, carrots and onions.

Bon appétit!!!

Delicious Egg biryani

]]> http://simplefoodbowl.com/cooking/featured/egg-biryani/feed/ 0 http://simplefoodbowl.com/cooking/featured/egg-pulusu-kodi-gudu-pulusu/ http://simplefoodbowl.com/cooking/featured/egg-pulusu-kodi-gudu-pulusu/#comments Fri, 25 Sep 2009 16:21:13 +0000 pavani http://simplefoodbowl.com/?p=829

Egg pulusu

Pulusu (Andhra Tangy Stew) is a sour curry with Tamarind pulp (Chintapandu) as the main ingredient. Tamarind gives a tangy flavour to the dish. Jaggery or sugar is a perfect pair to the tangy tamarind which imparts a sweet and sour flavour to the dish. Andhra cuisine consists of at least one such gravy dish as part of a regular meal. Any vegetable cooked in a sweet and sour gravy is generally called “Pulusu”, and not all dishes call for jaggery or sugar. You can use most vegetables to prepare pulusu like lady’s finger / okra, egg plants, bitter gourd, bottle gourd. Well, the list can go on, the choice is to our imagination.

I am using eggs in today’s dish. Eggs are regular in my kitchen. ‘egg pulusu’ is a typical Andhra dish where boiled eggs are cooked in onions and tamarind gravy and tempered with mustard seeds, cumin seeds, garlic and curry leaves. It’s generally served with hot rice.

Ingredients:

• 6 boiled eggs make slits along the length of each egg
• 2 onions finely chopped
• 3-4 green chilies slit length-wise
• 1 tbsp red chilli powder
• 1 tsp of turmeric pwd
• 1 big lemon sized tamarind (soaked in warm water and extract the pulp)  or 2-3 tbsp of tamarind paste (vary according to your taste)
• 1/2 tsp sugar or jaggery
• 2 cups water
• 3 tbsp oil

Directions-

1. Heat oil in a wide heavy bottom pan. Add mustard seeds and let them splutter, add cumin seeds, curry leaves and fry for few seconds. Add garlic and let it fry for till nice aroma comes out from sauted garlic.
2. Add chopped onions and green chilies and fry till the onions turn light brown. ( add ½ tsp of salt for fast cooking of onions)
3. Add chili powder, turmeric powder, mix well and sauté for few seconds.
4. Add tamarind extract, water and bring it to a boil. Add salt and sugar and reduce heat and let it simmer for 2-3 mts. Add the boiled eggs and let it cook in the gravy for 10-15 minutes or till you get the required gravy consistency.
5. Garnish with chopped coriander leaves. Serve this hot steamed rice.

Masala Egg Cube Curry

Egg dishes are hugely popular in my home. This is a simple and different recipe with beaten eggs steamed in pressure cooker and prepared with spices. Easy to do and a very tasty way of presenting eggs. A good treat for egg lovers.

Ingredients-

• 1 medium onion chopped
• 2 green chilies slit length wise
• 4 Eggs
• 1/2 cup milk
• 1 tsp ginger garlic paste
• ½ tsp pepper pwd
• ¼ tsp turmeric
• 1 tsp red chili pwd
• 1 tsp garam masala pwd
• ½ tsp each of mustard seeds, cumin seeds, urad dal, channa dal
• 1 curry leaf stalk

Directions-

1. Take a bowl and beat the eggs well with ¼ cup of milk, turmeric powder, pepper powder and salt.
2. Add 2 cup of water into pressure cooker and place pressure cooker on the cook top.
3. Pour the beaten egg mixture into a greased pan or bowl and place the dish into pressure cooker. Cover with lid and cook for 15 mins with out whistle ( like we cook idli). Let all the pressure cools off, before opening the lid.
4. Check the boiled egg by inserting a tooth pick , when tooth pick comes out clean, the beaten eggs r cooked well.
5. Once the boiled egg mixture is cooled, cut them into cubes.
6. Heat oil in a Kadai and add mustard seeds, when they crack, add cumin seeds, urad dal, channa dal and curry leaves, let them fry to golden brown.
7. Add onion pieces, green chilies and sauté them until onions are translucent. Add ginger garlic paste and saute it till the entire raw flavor is gone.
8. Add red chili powder, salt and stir them too in medium flame, once the spices get mixed well, stirring constantly add ½ cup milk and cook it for another 2 mins stirring. Close the lid and let the curry cook for a min or 2.
9. Add the already cubed egg pieces to the gravy, stir them occasionally.
10. Check the taste and add garam masala, Let it cook until the oil separates.
11. Switch off the stove and top it with cilantro leaves and serve it with Plain rice or fried rice or jeera rice or Mint rice or spinach rice.

Masala Egg Cube Curry