Curry Puffs

Curry Puffs are my one of my favourite ‘anyday, anytime’ snacks. Relishing Curry Puffs on the roads of Hyderabad with Irani Chai was my favourite pass time…especially on a rainy day. Though curry puffs at home taste better, the atmosphere is just not there. I miss those days very much 😦

Anyways, here goes the recipe.

Cooking Time: 45 Minutes

Serves: 3

Ingredients:

  • Potato (Aalu, chopped into 1 inch pieces ) – 3 Large
  • Green Peas (optional) – 1 cup (tea cup)
  • Onions (finely chopped) – 2
  • Tomatoes (finely chopped)- 2
  • Ginger Garlic Paste – 1 Tsp
  • Curry Powder – 1 Tsp
  • Coriander Powder – 1 Tbsp
  • Chat Masala – 1 Tsp
  • Chilli Powder – 1-2 Tbsp
  • Turmeric Powder – 1 Tsp
  • Curry Leaves (torn) – 6
  • Cumin Seeds – 1 Tsp
  • Mustard Seeds – 1 Tsp
  • Jus Rol Puff Pasty Roll – 1
  • Oil – 5-7 Tbsp
  • Water – According to Quantity
  • A Pizza Cutter
  • A Kadai

Method:

  • Add oil to a kadai and let it heat. Then add mustard seeds and let them splutter. Add cumin seeds and fry them a little…later add curry leaves and fry till they are crispy
  • Now add onions and fry till they are golden brown. Then add turmeric powder, ginger garlic paste and mix.
  • Leave for a couple of minutes and then add tomatoes and mix well
  • One the mixture becomes soft, add curry powder, coriander powder, chat masala and chilli powder
  • Mix well and let it simmer for a couple of minutes on a low flame
  • Now add potatoes, green peas and mix well. Add water to the mixture if necessary….in order to cook the potatoes. I usually do not cook potatoes in a pressure cooker before hand since I absolutely hate washing up 😀 I try to keep utensils to a minimum
  • Once the mixture is partially cooked, turn off the flame and let it cool (very very important)
  • The mixture will be going into the owen, allowing it to cook completely
  • Once the mixture is cool enough, add it to the cut puff rol pieces and tap the openings leaving some gaps in between to let the heat out whilst in the owen

  • Pre-heat owen to 150° centigrade for 5-8 minutes and place the tray with the puffs  in the owen. Leave it for 15-20 minutes but keep checking in between since they cook very quickly.
  • Once the puffs swell up and reach light brown is colour, remove from owen
  • Serve with Maggi Masala Chilli Sauce. Totally Yummy!!!

Pic Courtesy:http://www.secretrecipe.com.pk/cakes.html

Njoy!!

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Chicken Curry (Kodi Koora)

Sorry about the delay in posting these recipes. I had a lovely time preparing the dishes and gobbling them too 😉 Infact, I never liked cooking until I chance stumbled upon a few interesting blogs like Sailu’s Food and Talimpu (to name a few) which are also listed on my blogroll. So I thought..why not try? It’s all about enjoying what you do….it’s about ‘re-aligning’ your mind which says ‘I don’t like it’. Instead, ‘tune’ your brain to make it say ‘yes…I like it actually, I enjoy it’ and everything will be fine 🙂

So here goes…

Chicken Curry Recipe

Chicken Curry garnished with Coriander Leaves

This chicken curry is easy to prepare and does not require alot of chopping or grinding. My mom sent me home-made garam masala from India which makes it doubly-easy. There are many who prepare masalas at home just before cooking but I prefer storing my masalas in order to have less pots to wash up at the end 😉  

Preparation Time – upto 45 mins

Cuisine – Indian

Ingredients & Quantity for Curry:

  1. Chicken – 1 Kg (Washed and Cleaned) 
  2. Oil – 5 tbsp
  3. Onions – 2 large sized ones
  4. Tomatoes – 3 
  5. Green Chillies -4
  6. Ginger Garlic Paste-1 tbsp
  7. Cloves – 4
  8. Cinnamon Stick – 1 small piece
  9. Curry Leaves – 5-6
  10. Dry Red Chillies – 4
  11. Cumin Seeds – 1 tsp
  12. Mustard Seeds – 1 tsp
  13. Coriander for garnishing

Ingridients for Garam Masala Powder:

For people who are not as lazy as I am….Ingridients and Preparation method of Garam Masala can be found here. The only ingridient I would delete from the list is fennel seeds (saunf). But at the end of the day, it’s how you like your curry. I don’t like my curries to be sweet.

Preparation:

First, wash and clean chicken thoroughly. Add turmeric powder and leave it in a dish for a while.

In the meantime, chop onions lengthwise into thin pieces. Also slit four chillies length wise. Chop tomatoes into small pieces

Add oil to a pan and add mustard seeds. Once they start spluttering, add cumin seeds, curry leaves, cinnamon stick, cloves and dry red chillies

Once fried, add the chopped onion and leave. Keep stirring so that they do not burn. Once they have reached golden brown in colour, add green chillies and tomatoes and mix well

Cover the pan and let it cook in medium flame & stir in between

Once the onions and tomatoes mix well to become a paste, add 1 tbsp of ginger garlic paste and mix well

Now add your chicken pieces and mix. You may add a pinch of chilli powder now for colour and taste and mix

Leave chicken to cook under medium flame with mixing in between. You will not have to add any water as the water from the chicken should be enough to cook

After about 10 mins, add garam masala powder and mix

After 15 mins, check if chicken has cooked by tasting a piece. At this stage, add salt to taste and leave for 10 mins. Please make sure that you stir chicken in between while leaving it to cook.

Then switch off and garnish with coriander leaves.

Chicken Curry is ready to be served (Enthoo ruchigaramaina Kodi Koora thayaar!!) 😀

Jeera Rice and Tomato Rasam recipes will follow….