Appetizers/Snacks

Cream Cheese Puffs

Cream cheese puffs

These are delicious melt in the mouth rolls. I found this amazing recipe from www.compulsivefoodie.com. 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 http://www.compulsivefoodie.com/2012/08/06/cream-cheese-puffs-2/

Ingredients:

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

Method:

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

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Side dish

Mixed vegetable Saagu

Ahh  saagu!!! Saagu is a side dish either made of potato and onions or with mixed vegetables. It can be served with pooris, chapatis, dose or anything else that needs a side dish. I just love the way my mom makes it, so this recipe is her’s.

Ingredients:

Beans- 3 handful, chopped

Carrot-2 medium size chopped

Potato-2 medium size chopped

Onion-1 medium size coarsely chopped

Green chillies/ jalapenos- 6 to 8 depending on taste required

Groundnut- ¼cup

Coconut-½ cup

Ginger-½ inch piece

Cloves-3

Cinnamon- 1 inch piece

Cardamom- 2

Cilantro/ coriander-5 to 6 strands

Oil- 5 Tsp

Mustard seeds-½ Tsp

Preparation:

Excluding vegetables, groundnut and oil, grind the remaining ingredients and onion with water into a fine paste.

Heat oil in a pan and add mustards seeds, allow it to splutter. Now add the chopped vegetables, groundnut and little water and steam cook until they are half tender. Add salt while the vegetables are cooking.

Mix the ground paste to the vegetables. Cook until vegetables are just tender. Turn off the heat and serve with pooris or chapatis.

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