Chicken Puffs

 

Ingredients:
Pepperidge farm puff pastry Sheets ( 1 box)
Boneless Chicken ( 1/2 lb)
Salt to taste
Red Chilly powder (1tsp)
Onion ( 1/2 )
ginger garlic paste ( 1/2 tsp)
Oil ( 2 tbsp)
Turmeric powder ( 1/4 tsp)
Garam Masala (1/2 tsp)
Chopped coriander leaves ( 1 tbsp)
Chopped mint leaves (1 tbsp)
lime juice ( 1tsp)

Pepperidge Farm Puff Pastry Sheets : You get 2 sheets in one box,you can make 9 puffs in one sheet.


Preparation :

Chicken Fry:

• Cut the boneless chicken into bite size cubes.
• Heat a pan add oil ,onion and turmeric powder let it cook for a min then add ginger garlic paste.
• Cook it for a min then add chicken and cook for 5-6 mins then add salt to taste , red chilly powder and chopped mint.
• Close the lid and cook for abt 5 mins then add garam masala , chopped coriander leaves and lime juice.
• Open the lid and cook for abt 5 mins until the chicken is cooked well.

Chicken Puffs:

• Allow to thaw the frozen Pepperidge farm puff pastry sheets for about 20 mins.
• Open the sheet and cut into 9 equal parts and place the chicken fry in the sheets.Join all the ends of the sheet in the center.
• Repeat the process and prepare all the puffs.
• Pre heat the oven at 400 degrees for 5 mins and place the Chicken puffs on the Aluminium foil with enough space in between the puffs.
• Bake the puffs for 20 mins in the oven at 350 degrees ,when they are golden brown puffs are ready to serve.

GUACAMOLE

Ingredients:
Ripe avocados ( 2 )
Red onion, minced (1/2 cup)
Jalapeno,minced ( 1 )
Cilantro leaves, finely chopped ( 5-6 )
Fresh lime juice ( 1tbsp)
Garlic, minced ( 1 clove)
Tomato,chopped ( 1 )
Salt to taste


Preparation:

• Cut avocados in half,remove seed. Scoop out avocado from the peel, put in a mixing bowl.Using a fork mash it properly.
• Then add Onion ,Jalapeno , cilantro, garlic and salt mix it well.
• Finally add tomato ,lemon juice and mix it well.
• Garnish with cilantro and refrigerate until you serve.
• Serve guacamole with tortilla chips.

Vadiyala Pulusu ( Moong wadi )

Ingredients:
Moong Wadi ( Pesarupappu vadiyalu )( 20 )
Onion ( 1/2 )
Green chillies ( 2-3)
Cumin Seeds (1/4 tsp)
Mustard Seeds (1/4 tsp)
Ginger garlic paste (1/2 tsp)
Cooking oil ( 2 tsp )
Turmeric ( 1/4 tsp )
Salt to taste
Red chilly powder (1/2 tsp)
Sambhar powder ( 1 tsp)
Curry leaves ( 6-8)
Tamarind ( lemon size )
Water ( 1-2 glass)
Cilantro to garnish.

Preparation:

• Soak Tamarind in water for 10 mins,extract water from it.
• Take a pan add oil , Cumin seeds , Mustard seeds , Onion , Green chillies, Turmeric ,Ginger garlic paste,Curry leaves fry for 2 -3 mins.
• Add Moong wadi (vadiyalu) and fry for 2-3 mins then add Salt to taste, Red chilly powder,Sambhar powder and fry for 5 mins.
• Then add tamarind water, required amount of water and close the lid.
• Cook for 10-15 mins or until moong wadi (Vadiyalu) is cooked well , mix it well for every 5 mins.
• Garnish with cilantro and serve the Vadiyala pulusu with white rice.

Note: Moong wadi is available in indian stores.

Pomegranate raitha

 

Ingredients:
Curd (Yogurt) ( 1 cup)
Onion or Spring onion ( 1/2)
Pomegranate Seeds (1/2 cup)
Salt to taste (1/4 tsp)



Preparation :

• Take a bowl add Yogurt and beat it properly add Salt to taste,mix it thoroughly.
• Add finely chopped onion and pomegranate seeds mix it with the curd.
• Garnish with few pomegranate seeds.
• Pomegranate Raitha is ready to serve.Goes well with biryani,fried rice and Paratas.