Chillie Fish Fry

Ingredients

·            4 Tilapia fish, filet

·            1 tsp Chillie powder

·            ½ tsp Turmeric Powder

·            1 tsp Oil (in marinade)

·            1 Onion, diced

·            1 tsp Ginger paste

·            1 tsp Garlic paste

·            1 Bell Pepper, cut into large pieces

·            2 tbs Chillie Sauce (or Sriracha Sauce)

·            1 tbs Soy Sauce

·            1 tbs ketchup

·            1 stem Curry leaf

·            Oil to deep fry fish

·            Little water in a cup

·            Salt to taste

Method

1.        Wash the Fish and cut in to 1-inch cubes.

2.        Mix Chillie powder, Turmeric powder, Salt and Oil to create a marinade.

3.        Mix the fish in the marinade, cover and refrigerate for 1 hour.

4.        Deep Fry the fish and set it aside.

5.        Fry the curry leaves in the oil and set aside.

6.        Heat 2 tbsp of oil in a pan. Sauté the Onion to a light brown

7.        Add ginger and garlic paste and sauté for 2 more minutes

8.        Add bell pepper and sauté for 2 more minutes.

9.        Add chillie sauce, soy sauce, ketchup, 2 tbs water and mix well.

10.    Add fried fish and mix very lightly. Turn off the stove.

11.    Garnish with the fried curry leaves.

Egg Puffs

Egg Puffs 

Ingredients

• Puff Pastry Sheets - 2 tri-folded sheet makes 18 puffs
• 9 Hard Boiled Eggs - shell removed and cut in half
• 1 tbsp. Water (to stick sheet corners)
•  1 Egg, raw, with 1 tsp water, beaten well

Method

1.    If taken out of the freezer, let the pastry sheets thaw at room temperature for about 30 minutes, to make them pliable.

2.    Open the tri-fold of the pastry sheet (Pepperidge Farm Puff Pastry Sheets). First cut them vertically along the fold, then cut each of them into 3 equal pieces. You will get 9 square pieces. It is important that the pieces are square.

3.    Line a baking tray with a baking sheet and spray with oil.

4.    Take each square piece, place one egg-half diagonally, face down, on the square piece.

5.    Fold over the other two corners over the egg half. Wet the corners with some water so the corners stick together over the egg.

6.    Place the prepared pieces onto the baking tray.

7.    Before baking, brush on the beaten egg over each piece.

8.    Preheat the oven to 400 degrees (F).

9.    Bake for 15 to 18 minutes (It is ready when the top of the egg puffs turns brown)

10.  When done, take it out and let it cool for 5 minutes.

11.  Serve with a sauce of your choice

12.  Ketchup, Sriracha, Hot Sauces, Maggie Hot and Sour are some options.

Mini Shell Dessert Treats

Ingredients

• 1 Pack of Light Mini shells
• 1/2 Pint (236 ml) Heavy whipping cream
• 2 tbsp. Granulated sugar
• 1 pint fresh Raspberry (you can use any berry or fruit instead)
• 1 tbsp. Sugar
• Chocolate of choice (to shave on to the dessert)

Method

1. Take out the shells from the packet and bake it for a 2 minutes, just to warm it.
2. Use an electric egg beater (or food processer on low) to mix whipping cream and granulated sugar until it becomes a soft mixture. It takes a while if hand whipping it, though it can be done.
3. In a pan, bake raspberry sprinkled with sugar for about 10 minutes.
4. Transfer to a bowl and mash the Raspberry and Sugar with spoon and keep aside.
5. In each mini shell fill 1 Tsp whipping cream from step 2 above, 1/2 tsp raspberry from 4above and top with shaves of chocolate of choice.
6. This is a bite size snack and is easy to make. Sure to be a party favorite.

 

Kerala Paruppu Vada (Masala Vada)

Ingredients 

• 2 Cups Kaddala Paruppu  (Channa Dal)
• 1 Medium Size Red onion - diced
• 1/2 inch piece ginger - diced into small chunks
• 2 Tsp Crushed Red Pepper (may adjust for spice level)
• 2 stalks of Curry leaves, separated from the stalk
• 1 Tsp Salt (you may adjust to taste)
• Oil to deep fry vada

Method

1. Soak Paruppu in 6 cups of water for 2 hours.
2. Drain water (Don't drain for too long and leave a little bit in the paruppu),
3. Too much water in the grind will burn paruppu vada and will not cook or be crisp.
4. Add ginger and curry leaves in the paruppu
5. Grind paruppu to a coarse consistency (don't make it a paste)
6. You may have to grind the paruppu in two or three batches so that if one batch becomes a paste, you can make the next batch a bit more coarse to compensate.
7. Transfer ground paruppu to a large mixing bowl.
8. Add crushed pepper, salt and chopped onion to the ground Paruppu.
9. Mix everything well. Check spice and salt levels from the raw mix. Adjust as necessary.
10. Make lime size balls, squeezing them tight and keep in the mixing blow itself.
11. Heat oil (enough to deep fry vada) on medium-high heat.
12. Take each ball and flatten it on your wet palm and gently drop in heated oil
13. Fry until vada becomes golden brown.
14. Do not fry more than 5 or 6 vadas in a batch.
15. If you drop in too many the oil will become cold and vada will absorb oil.
16. Eat one from the first batch. You may have to adjust to get it right.
17. If inside is not cooked and surface is not burnt, then increase heat a bit.
18. If inside is not cooked but surface is burnt, reduce heat a bit for next batch.
19. Medium high heat is best to cook inside and get crispy outside. It may take a couple of tries to get it perfected to your taste.
20. Serve hot and enjoy. You don't need sauces or sides for vada. Just need good company.
    

    
    

Spinach & Cheese Rolls

 

INGREDIENTS

• 1 pkg Pepperidge Farm Puff pastry sheets
• 1 egg
• 1 tbsp. water
• 1/2 cup grated parmesan cheese
• 1/2 red onion chopped small
• 1 tsp garlic power
• 1 pkg frozen chopped spinach, thawed and drained

METHOD

1. Thaw pastry sheet to room temperature so it is pliable.
2. Beat egg and water in small bowl and keep aside.
3. Unfold pastry sheet on lightly floured surface (prevents sticking)
4. Brush pastry sheet top with egg mixture.
5. Top sheet evenly with onion, cheese, garlic powder and spinach.
6. Starting with the side closer to you, roll up sheet with topping.
7. Now cut the roll to get 1/2 inch thick wheels.
8. Place wheels on lightly greased baking sheets.
9. Brush egg mixture on the top of the wheels
10. Heat oven to 400F
11. Bake 15 mts or until golden.
12. Serve at room temperature.
13. Can be eaten by itself. Dipping sauces are not necessary.