I prepared this during ramadan for iftar using ready frozen puff sheets and frozen kebabs. Simply stuffed the puff sheets with uncooked kebabs and rolled it up, brushed some beaten egg on top and baked on a pre heated oven at 200 degree celsius for 20 minutes. Easy and tasty too.
puff pastry with tuna filling
I made this couple of years back at the time I was learning how to use the oven and baking cakes and pastries with recipes I got from the internet. Perhaps posting it now might inspire me to make this once again…someday.
Mackerel Fish – 5 large (seasoned, fried, deboned and flaked)
Potato large – 1 no
Dried paprika leaves – 1 tblsp
Cheddar Cheese – 7 small pcs
Butter – 2 tsp
All purpose Flour – 2 tsp
Evaporated Milk,diluted – 1/2 cup
Prepare roux. Mix all ingredients and form cutlets. Breadcrumb the cutlets and deep fry.
As part of my gluten-free initiative, I have introduced this healthy snack for my afternoon break. This recipe is basically a no-sweat three step process. The healthier alternative to frying the cakes would be to add ¼ cup water to the ground mixture and pan fry it in non-stick pan without oil.
Moong Dal(green gram) – 1 cup soaked overnight
Tuvar Dal(split pigeon peas) – 1/2 cup soaked overnight
Quick Oats – 1 cup
Crushed Garlic– 2 cloves(optional)
Green Chilli- deseeded and finely chopped
Cumin powder-1 tsp
Red chilli powder- 1 tsp
Black pepper powder -1 tsp
Salt- 1 tsp
Oil for frying
Grind all the above ingredients to form a coarse paste. Shape the paste into small round cakes/cutlets. Deep fry in hot oil and serve the crunchy cakes piping hot with yoghurt dipping or sauce.
Cauliflower Florets, cut into bite size pcs
One cup Maida
Two tblsp Cornflour
Red Chilli Powder
One cup Oats
Mix all the ingredients for the batter.Dip the cauliflower pcs in the batter and drop in hot oil. Deep fry in low heat till crispy.I accidently discovered that adding oats to the batter render a crispy coating to the fried vegetable.By far, this is the best recipe I’ve tried for cauliflower fry.
I enjoy spicy fried eggs for breakfast. In a hot pan, heat a tablespoon of oil.Stir in a tsp of red chilli powder. Crack two eggs and pour it into the pan .Season it with salt and a pinch of cumin powder(optional). Give it a quick stir and leave it to cook half way. You may turn it and cook the other side or simply serve it right away.Pepper powder not required here.I also like to fry the eggs crispy on the outside and soft inside.Also take care not to burn the red chilli powder in oil.
Urud Dal – 2 cups, soaked overnite
Fenugreek – one pinch, soaked with the dal
Crushed pepper, salt, chopped cilantro – to be blended together with the drained soaked dal and fenugreek.
Baking powder – folded in the end and batter to be kept for another 30 minutes before use.
Notes: Alternate stirring with spoon and grinding the dal mixture with blender to catch air into the batter, to get soft fluffy vadas. Adding fenugreek to the vada mix helps with the crispy exterior of vada.When frying the vadas, it should puff up well on both sides. I’m very satisfied with the results,keeps crispy even an hour after fried.