Kerala Egg Masala ~ Restaurant Style

Wondering where had I been lost? I myself is not sure ;-).  Had been lost in the woods? No, not in the woods thoughJ. We were on summer vacation for a month and half to my very own hometown - Kannur, Kerala. Had an awesome trip this time, with family and friends, good food and lots of travelling.  Time passed so fast, but the memories remain freshJ.

 

It had been a while we are back to US and everyone had adjusted back to the daily routine. It took me a while to restart my blogging episodes, as I was Indulge in our Association Onam programs. Had sleepless nights with arrangement of the programs, but again as I always believe your hard work will never go in vain. The results were amazing with 25 + programs and 200 + kids and adults participating in the program. I was so happy at the end of the program since everything went as scheduled in a very organized way.  Every single program turned out great, with lots of appreciation from everyone around.

So coming back to today’s recipe, I am posting one from the archives, which had been sitting there for long. Kerala Style Egg Masala ~ Typical Restaurant style. It pairs very well with Appam, Chappathi, Fulkas, Naan, Puttu, Dosa and even boiled Rice. Definitely give it a try and please let me know the results. Enjoy with your loved ones J

 

Ingredients:-

1. Hard Boiled eggs - 4(slice into halves or make slit on all sides)

2. Finely sliced onions - 3(~3 Cups)

3. Finely Sliced Tomato -2(~1 ½ Cups

4. Green chilies -4 split into halves

5. Fresh Ginger finely chopped ~ 1 tbsp.

6. Fresh Garlic finely chopped ~ 1 tbsp. (or use 2 tbsp. freshly ground ginger-garlic paste or crushed ginger-garlic)

7. Turmeric powder- ¾ tsp

8. Chili powder - 1 tsp

9. Pepper powder - 1/2 tsp (optional, I prefer pepper instead of chili powder)

10. Coriander powder -1 tsp

11. Chicken masala - 2 tsp

12. Thin Coconut Milk – 1 Cup

13. Thick Coconut milk - 3 tbsp. (If using canned milk, add 1/4 cup water and mix well)

14. Oil- 2tbsp

15. Mustard seeds - 2 tsp

16. Chopped Coriander leaves few

17. Curry leaves few

 Preparation Method:-

•Heat up a kadai or pan, pour oil, splutter mustard seeds, add ginger-garlic and saute for a minute or till raw smell is gone.

•Add green chillies, onion, curry leaves and stir till onion is translucent (don't get it to dark brown), add tomatoes and stir well till tomatoes starts to break and release the juice.

•Add in masala powders and stir in med flame for 1 min and mix everything well.

•Add in the boiled eggs and stir gently to mix.

•Add the thick coconut milk and let it cook for another min. Bring it close to boil. Switch off the stove. 

•Garnish with chopped coriander leaves and curry leaves and leave it covered for 30 minutes.

•Serve warm with Chappathi/Appams/Rice or anything of your choice.

Kerala Style Egg Puffs With Puff Pastry

Frozen Puff pastries are so very easy and handy, great and quick way to prepare snacks, may it be sweet or savory choice is all yours. Every time I buy them I end up making these egg puffs first, as they are easy to make, very filling and satisfying snack especially for kids and even grown up kids like us ;) Some boiled eggs, puff pastry and a simple onion masala cooks up this awesome snack.

Many of my friends ask me where to buy the puff pastries, so just in case you are confused check out for them in the frozen sections where you find other frozen foods. Its normally available in most of the super markets, so next time you find them you know what to make. Try out the recipe by yourself and enjoy some warm homemade egg puffs with a cup of Hot Chai!!!!!!

Ingredients:

1. Puff Pastry - 1 Sheet
2. Boiled Eggs - 5
3. Pepper powder ~ ¼ tsp(optional)
4. Turmeric powder ~ ¼ tsp
5. Garam masala ~ ½ tsp
6. Salt ~ ¾ tsp +  ¼ tsp(check for the taste and adjust accordingly)
   
7. Onion finely Chopped - 2
8. Ginger, Garlic finely chopped or crushed in a mortar ~ 2 tsp
9. Green chilly
10. Curry leaves a sprig
11. Oil of your choice ~ 2 tsp

Preparation Method:-

• Pre-heat the oven to 400 Degree F.Thaw the Puff Pastries according to the package instructions, it normally takes 45 mins to 1 hour. 
• Peel of the shell from boiled eggs and cut them vertically into two equal halves. Sprinkle a pinch of salt and pepper on top of the boiled eggs from the ¼ tsp pepper powder and salt(Sprinkling salt n pepper is optional, I do it though)
• Heat a frying pan, pour oil, saute the onion till translucent. Add the crushed/chopped ginger-garlic, green chilies and saute till raw flavor disappears.
• Add curry leaves, turmeric powder, garam masala and saute well till the masala leaves it raw smell and combined well with onion mix. Make sure the masala mix should be dry(You can add some chopped veggies as well like carrot, green peas etc if desired)
• Once the pastries are thawed cut them vertically into three pieces through the folded lines. Cut them again horizontally into three again to get nine pastry squares

• Take a spoonful of onion masala and keep in the middle of each pastry squares, top each of them with egg halves. 

                      

• Dip your finger in water and apply it on the edges of the pastry squares.Pull the corners towards the center diagonally and seal them.

                                    

• Line them in a baking sheet and bake for approximately 15- 20 minutes or until the pastry top becomes   golden brown and crisp.

                          

• Take out of the oven and let it cool for couple of minutes. Enjoy warm with a cup of tea!!!!!!!

Notes :- 

1. I cut the pastries into 9 squares but I would suggest you to cut into 6 pieces (3 through the folded  lines and 2 horizontally) to make six puffs as I felt the egg filling was heavy compared to pastry sheets. or cut one egg into four pieces and keep one small piece in each squares. But either way you won't have any problem in folding or making them.
2. Instead of applying water and sticking the pastries together you can beat an egg well to make egg wash. Brush the egg wash on four sides before folding and top of the pastry after folding to get a shiny, crispy and perfect finishing when you bake.

Sending this to The Kerala Kitchen hosted by Jehanne at The Cooking Doctor