Egg Puffs

Ingredients:

Puff pastry sheet - 1 for each puff

Eggs - 3 hard boiled,cutted into half

Salt to taste

Turmeric powder - 1/2 tsp

Red chilli powder - 1 tsp

Garam masala - 1 tsp

Onion - 1/2 sliced

Corrainder leaves - 1 tbsp chopped

Water - 1/2 cup to seal the edges

Ginger and garlic paste - 1 tsp

Crushed peanuts - 1 tsp

Method:

1. Preheat the oven to 375 degree F. And grease the baking tray with some butter (or) oil.

2. Heat oil in a pan,when its heated add sliced onion and little salt,saute it for few minutes till onion becomes light brown.

3. Then add ginger and garlic paste and saute it again, then add turmeric powder,red chilli powder,garam masala and crushed peanuts and saute it for 5 minutes.

4. Then add the boiled eggs and mix it well,till all the masalas are well coated to the eggs.

5. Finally add the chopped corrainder leaves,mix it. Keep the mixture aside.

6. When oven is preheated.

7. Take 1 pastry sheet and take tbsp of egg mixture and keep it in the center of the sheet. Now brush all the sides with the water and then fold the sheet to any shape. And place it in the baking tray. Prepare 4 to 5 puffs and place it in the baking tray.

8. Then keep the tray in the oven and bake for 20 to 25 minutes (or) till the top is lightly browned.

Note:

* Instead of water you can use egg to wash the sides.

Chicken 65

Ingredients:

Chicken- 10 to 15 boneless pieces

Egg-1

Corn flour- 2 tbsp

Ginger & Garlic paste- 1 tbsp

Red chilli powder- 1/2 tbsp

Turmeric powder- 1/2 tsp

Salt to taste

Chicken 65 Masala- 1 1/2 tbsp

Food coloring- 1/2 tsp(opt)

Oil for deep frying

Lemon slice for garnish

Corrainder leaves for garnish

Method:

1. Marinate the chicken with corn flour,salt,ginger and garlic paste,red chilli powder,turmeric powder,egg,chicken 65 masala and food coloring mix it well.Marinate for 15 to 20 minutes in freezer.

2.Heat oil in a pan,when oil is heated add 5 to 6 chicken pieces and fry till it become golden brown and crispy in medium flame.

3.Remove and keep in platter and garnish with corrainder leaves and lemon slice.

Egg Salad

Ingredients:

• Eggs-5 boiled and cutted into round shape
  
• Broccoli-1/2 cup cooked
  
• Baby spinach-1 cup cooked
  

Salad Dressing:

• Olive oil-5 tbsp
  
• Lemon juice-2 tbsp
  
• Lemon zest-zest of 1 lemon(zest is nothing but shredding lemon)
  
• Salt to taste
  
• Pepper
  

Method:

1.Take a serving plate and arrange the baby spinach.

2.Then arrange the cooked broccoli,evenly over the spinach.

3.In the center of the plate arrange the boiled egg cutted into round shape.

4.For salad dressing,take a small bowl add lemon juice,lemon zest,salt and pepper,stir it well,then add olive oil stir it continously.

5.Then pour it all over the salad.

6.Then serve.

Tiramisu

Ingredients:

• Mascorpone cheese-226g(8oz)
  
• Heavy whippy cream-236ml
  
• Eggs-3
  
• Lady's fingure-1 box
  
• Cocco powder for sprinkle
  
• Sugar-4tbsp
  
• Vanilla extract-1 to 2 tbsp
  
• Coffee powder-1 1/2 tbsp.
  

Method:

1.In a bowl separate egg yolks and egg whites.

2.Beat egg yolk with sugar and keep it side.

3.Then double the egg yolks for 4 to 5 minutes,stir continously.

4.Then beat the egg whites and keep it side.

5.In another bowl add the mascarpone cheese and whisk it nicely.

6.Beat the heavy whippy cream seperatly and then add to the mascarpone cheese,whisk it nicely.

7.Slowly add the egg yolks and whisk it then add egg whites and lastly add vanilla extract whisk it nicely till smooth and keep it aside.

8.Take warm water in a small bowl add 1 1/2tbsp of coffee powder stir it well and keep it side.

9.Take a rectangle or any shape tray,take one lady's fingure and dip it in the coffee liquid and arrange it in a tray as a single layer.

10.Then add mascarpone cheese as a second layer and spread it evenly.

11.Repeat 9th and 10th step again,totally 2 layer of lady's fingure and 2 layer of mascarpone cheese,but top layer should be cheese layer.

12.In the cheese layer sprinkle the cocco powder evenly and cover the tray with aluminium foil.

13.Refrigrate for 8 to 9 hours.

14.Cut into square or rectangle shape and serve chill.