Jayasree Satish

We virtually met Jayasree Satish via our food blogging, over 4 years back. We know her as the happy, cheerful Jayasree from the blog Experiments in Kailas Kitchen, posting some awesome Palakkad Iyer recipes from Pune. She would always leave  comments promptly on our posts. 

Two years ago, we connected on Facebook, and it was great to put a face to the name, and she looked every bit cheerful as she sounded. With few folks, even if you never meet them, you develop an instant rapport and friendship.  We were very sure we would have met up sometime in life, to exchange some laughter over good food!

Very shockingly, just yesterday we suddenly found bloggers leaving tributes for Jayasree. We rushed to her Facebook Page, and confirmed our worst horrors. Its  been a month now that she's been gone. It was very shocking and heart wrenching to see her smiling face, and loads of condolences on her page.

Our deepest condolences to her family, and we pray for her soul, and hope she continues to smile wherever she is. 

Blackened Catfish

Susan Pachikara (COPYRIGHT 2011)

There are many misconceptions that keep people from stepping into the kitchen. One is that it takes a lot of time and effort to get a tasty meal on the table. Admittedly, there are some dishes that require a real time commitment (like souffle). But there are hundreds of other mouthwatering dishes that can be prepared before the delivery makes it to the front door. Blackened catfish is one of them.

Susan Pachikara (COPYRIGHT 2011)

It's simple really. Just pull together a rub with a few herbs and spices, coat some fish and pan fry it. I love this recipe from Gourmet. The last time I made it, I was out of thyme and too lazy to run to the store. It was still full of flavor.

Susan Pachikara (COPYRIGHT 2011)

If you're really short on time, buy a pre-made Cajun spice rub. I recommend picking one up from a gourmet grocery store like Whole Foods or a spice shop if possible. Beware of rubs that are packed with salt or full of flavorless fillers like corn starch.

Susan Pachikara (COPYRIGHT 2011)

Steam a side of peas. Set the table. I promise, you'll enjoy dinner.

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.