Egg Puffs

This recipe was in my drafts for many months and I was in a dilemma to post it or not.  But finally I took a decision to post it today, as it is the special day for children and I am sure it will attract children if we prepare puffs this way.

I usually prepare in our usual way of stuffing egg into the pastry sheet. but few months ago, when I was preparing egg puffs, I wrongly cut the puff pastry sheet and to adjust it I brought it to this pin wheel shape. It worked out well and after that I started to prepare this way only. Your kids can even prepare this, assemble and bake puffs with them and enjoy eating.

Basic information:

Preparation time: 25 minutes + 1 hour to thaw the pastry sheet

Cooking time: 20 minutes

Makes: 6 puffs

Ingredients:



Egg - 3 nos

Puff pastry sheet - 1 no

Onion - 1 no / 1 cup, finely chopped

Ginger - 1 inch piece, finely chopped

Garlic - 1 no, finely chopped

Garam masala - a pinch

Red chilli powder - 1 teaspoon /to taste

Coriander powder - 1 teaspoon

Turmeric powder - a pinch

Cumin seeds - 1/2 teaspoon

Salt - to taste



Method:



1) Thaw the pastry sheet for 1-2 hours.

2) Meanwhile, boil eggs and peel off the shells. Cut them into halves and keep them aside.

3) In a wok, heat oil and add cumin seeds when it is hot. Allow them to crackle. Add chopped ginger and garlic. Saute for a minute.

 

4) Add onion and saute till they are translucent.

5) Add red chilli powder, coriander powder, garam masala, turmeric powder and salt. Cook till the raw smell of masala goes off.

6) Allow the onion masala to cool for few minutes.

7) Meanwhile, take puff pastry sheet and cut them into 6 pieces of square shapes.

 

  

8) Accordingly divide the masala mixture generously.

 

9) Take one pastry sheet, keep masala and above of it place one egg. Cover it with edges of puff sheet or you can try the method shown in picture.

 

 

 

10) Repeat the steps for all the puffs.

11) Preheat the oven to 220C.

12) Keep the puffs inside the oven for 20 minutes or till they become golden brown.

13) Allow the puffs to cool for 5 minutes and serve with tomato sauce.

Chinese Egg and Vegetable Rice Noodle Stir Fry

Today I feel like eating chinese noodles, but didn't wanna get a take out. So I and Anush head to the store....when I saw these stir-fry rice noodles, I thought why not try this one....instead of the regular egg noodles. I never made a recipe with rice noodles, so thought it would be a good choice, as it was lunch time and we usually have rice for lunch. So thought this would be a alternative way of eating rice and a new thing to try and the other main reason being that it would not me much heavy like the egg noodles.

Ingredients:

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1 pkg/box Stir-Fry Rice Noodles (I used the thick ones)

2 Eggs

1 tsp Ginger-Garlic paste or chopped ginger and garlic

1 Onion sliced

6 Brussel Sprouts (you can use cabbage, I used brussel sprouts as I didn't have any cabbage at home! :))

2 large Carrots thinly sliced lengthwise about 2 inch long

2 cups french cut Beans (frozen) or fresh beans sliced thin

1 Red Bell Pepper sliced thin

1 bunch Green Onions (white part sliced thin and green part chopped slantingly)

Salt to taste

1 tsp White Pepper powder

2 tbsp Soy sauce

2 tbsp Tomato ketchup

1 tsp Szechuan sauce

1/4 tsp Red Pepper flakes

1 tsp Oil

Method:
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Cooking Rice Noodles:
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In a big pot of water, bring it to a boil, off the flame, add the noodles and let it sit for about 8 mins, stirring it occasionally. Strain it and add it immediately to the sauce you prepared.

Egg and Vegetable Stir Fry:
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1. In a wok, or stir-fry pan add little oil, when it's hot add the eggs and keep stirring and cook for about 2-3 mins or until the egg cooks.

2. Remove the eggs to a plate.

3. In the same wok add rest of the oil, in medium flame, add ginger-garlic paste or chopped ginger and garlic, saute it for 2 mins.

4. Add all the vegetables and white part of green onion, cook it on a medium high flame for about 3-4 mins.

5. Now add all the sauces and ketchup, salt, pepper power and pepper flakes and stir it on high flame for about 30 secs.

6. Add the eggs, stir again, then drop the strained and cooked rice noodles, mix them all together, so that the rice noodles are well coated with veggies, eggs and the sauce.

7. Off the flame, serve it hot with the green onion on top as garnish.

Baby One Month ( Ci Lily, Cengkareng )

Happy One Month Tristan Mikael Kintly

Ini pesenannya ci Lily buat 1 month baby boy tersayangnya.

Semoga jadi anak yang baik dan sayang mami papi ya, Tristan

Thanks ya ci for ordering