Cream Cheese Puffs

Cream cheese puffs

These are delicious melt in the mouth rolls. I found this amazing recipe from Asmita has shown this recipe in a very simple and easy to follow video.  I will definitely make it again 🙂 Original recipe can be found here


Pillsbury Crescent roll- 1 box

cream cheese, at room temperature-4 ounces

garlic powder-3/4 tsp

red chilly powder-1/4 tsp

 finely chopped cilantro-1 tbsp


In a bowl, mix cream cheese, garlic powder, red chilly powder and cilantro . Keep aside.

cream cheese puffs

Cut out a wax paper or parchment paper, open the crescent roll, split it into 2 halves and join the perforated lines together and apply the cream cheese liberally on one side.

cream cheese puffs

Roll this and close both ends. Roll this in parchment or wax paper and keep aside . Do the same with the remaining dough and take both the rolls and place in the refrigerator for 2 hours.

cream cheese puffs

Pre-heat the oven to 375 degrees, cut the rolls into 4 or 5 pieces, and place them on a cookie sheet or baking sheet lined with parchment paper. Bake for 12 to 14 minutes. Remove and let it cool for 2 minutes. Transfer to a serving platter and serve with sauce of your choice. Enjoy!

cream cheese puffs


Gobi Manchurian

This is a favorite appetizer in restaurants in Bengaluru/Mysuru. I always ordered it whenever I went to a restaurant and wanted to try it at home. Fortunately, it turned out great! There is a very interesting  history about this dish in this blog. Everyone in my family loves this dish and they are ready to eat it anytime of the day.


Medium size cauliflower-1

Medium size onion-1

Capsicum/Bell pepper-1/2

Spring onions-a small bunch

Coriander/ Cilantro- 5 to 6 strands

Garlic cloves- 6

Ginger-Small piece

Green chillies/ jalapenos- 5 (medium hot)

All purpose flour/ Maida- 9 Tbsp

Rice flour-3 Tbsp

Corn Flour-2 Tbsp

Red chilli powder- According to spice level

Salt –to taste

Tomato Ketchup -1/2 cup

Soy Sauce-1-2 tsp

Sugar-A pinch

Oil for frying


Cut the base of the cauliflower and separate the florets.  Soak them in warm salt water for 10 minutes in order to remove dirt and germs. Dry the florets.

Chop onions finely, cut spring onions and capsicum/ bell pepper lengthwise. Mince garlic cloves, ginger, green chillies/ jalapenos and coriander/cilantro and keep aside.

Mix all the flours, red chilli powder and salt with water and make a thin batter. Thin batter makes the Manchurian crispier. If you prefer soft and dry Manchurian, make thicker batter.

Heat oil in a frying pan. Dip the dried florets into the batter and fry them till they turn golden brown.  Fry them on medium heat. High heat will fasten the process of frying but florets will not get cooked properly from inside and Manchurian will become soft quickly. Keep them aside while you prepare the sauce.


Heat 2-3 Tbsp of oil in a pan.  Add minced garlic cloves, ginger, and green chilies/jalapenos. Sauté for a minute and add chopped onions. Cook till they turn translucent. Now add capsicum/bell pepper and spring onions. They do not have to be cooked long (they have to be crispy). Add salt (according to taste), tomato ketchup and soy sauce and mix well. Finally toss the fried florets with the sauce for a minute, garnish with cilantro/coriander and serve HOT!!!