Papaya Pradhaman | Papaya Kheer

Papaya, is very rich in vitamins ,minerals & fiber.(as I mentioned earlier in my papaya milk shake post)This is a real tasty delicious pradhaman,to check out on Onam which is in a couple of weeks now.I was very uncertain of the taste of the pradhaman,but to my wonder kids asked for more.They really loved it ,it tastes similar like other pradhamans,papaya in it has no special taste difference.The color of the pradhaman is reddish brown in color.If you have kids & elders who hate this wonder fruit papaya,then this is the best easy way to sneak the fruit.I bet,anyone would say 'no' to this delicious dessert.So,do give this a try & Enjoy !!!

Ingredients
ripe papaya 2.5 lbs(1.13kg)
coconut milk (thick) 1/2 cup
coconut milk(thin)1 1/2cup (refer notes)
jaggery 1 cup(refer notes)
ghee 2 tbsp
cashews 2tbsp
raisins 2tbsp
cardamom powder 1tsp
dry ginger powder 1/2 tsp

Method
-Wash,peel and cut the papayas in water,cut into cubes.(refer notes)
-Place it in a pan with 1 cup water and let it cook on medium flame covered.It may take 15-20 minutes.If the water dries up,add half of the thin coconut milk.
-In the meantime,melt the jaggery in half cup hot water.Strain the impurities,keep aside.
-Add the remaining thin coconut milk in the cooked papaya.Slightly mash the papaya pieces.
-Let it cook for another 10 minutes on medium flame until the pradhaman thickens.Keep stirring in between so that it doesn't stick to the bottom of the pan.
-Heat another pan and add ghee.Fry the cashews followed by raisins,add it to the pradhaman.
-Add the cardamom powder and dry ginger powder.Lower the flame to low heat.
-Add the thick coconut milk,let 1-2 bubbles appear at the surface.Switch off flame.
-Serve warm or cool !!

Servings~ 3-4adults

Notes
* The outer tough skin should be cut thick as it may leave a bitter taste.Please check the taste of a cut piece before boiling.
* If you are using coconut milk from shredded coconut,then add the third extract milk to cook papaya follwed by the second and finally towards the end add the first.(thick)
* I used the canned coconut milk(Chaokoh brand).I diluted the 3-4tbsp of thick coconut milk in 1 1/2 cup water to get thin coconut milk.
* You can fully mash the papaya pieces too but we like tiny crunch bits so I just mashed 3/4 th.

Just a closer view:)

Sending this to Know your Natural Sweetness-Jaggery, hosted by Achu @ Tangy Minds ,Guest host VFAM- papaya,

Prawns Biriyani(Dum Style)

Prawns biriyani is my kids favorite.They love this as prawns has no bones in it,so my work becomes easier too.I had prepared prawns biriyani long before,do check that simple version.This is a moderately spicy version,please do modify the spices according to your taste buds.And in this I used the dum style,so this retains the flavors more in the biriyani.Do try this out,if you love prawns :-)

INGREDIENTS
To cook rice
basmati rice 2 cups
water 3 cups
ghee 1 tbsp
cinnamon 1'' piece
cloves 3-4
cardamom 3-4
star anise 1
peppercorn 5-6
bay leaves 2
salt

To marinate
prawns 2 lb(20-25 large)
ginger garlic paste 1tsp
chilly powder 1tsp
pepper powder 1tsp
turmeric powder 1/2tsp
salt

To prepare masala
onion 1 1/2 large sliced
tomato 1 1/2 medium sliced
turmeric powder 1/2tsp
chilly powder 1 tsp
coriander powder 1 tsp
pepper powder 1 tsp
garam masala/ biriyani masala 1/2 tsp
green chillies 4 slit vertically
ginger garlic paste 1 tsp
curry leaves
mint leaves 4-5sprigs chopped
cilantro 4 -5sprigs chopped
salt
oil 4 tsp

To garnish
onion 1 large sliced
lemon 1/2
cashews
raisins
ghee 1-2 tbsp

METHOD
-Rub the prawns using salt and lemon.(I usually apply it all over the prawns and leave it for 15minutes.)Wash under running water 5-6 times until all bad odor disappears or else repeat the first step.
-Marinate the prawns using the ingredients listed above for 1/2 -1 hour.
-Wash the basmati rice and soak in water for 30 minutes.
-Heat ghee in another pan and fry the cashews,raisins.Keep aside.Fry the rice in the same ghee for 2-3minutes after draining the water.
-Place a cooker with 3cups water,add salt and the other spices listed under cooking rice .Bring to boil and add rice.Keep on medium flame.Cover and cook till the water evaporates and the rice is cooked.Put off flame.
-In the mean time,Place another pan on medium heat,add oil .Saute onion till translucent.Add the green chillies,curry leaves,coriander leaves/cilantro,mint leaves.Saute and add the ginger garlic paste.
-Add the chopped tomatoes and cook till mashed.
-Add all spices listed to prepare masala and saute for 2 minutes till the raw smell of spices vanishes.
-Add a cup of water and salt.Bring to boil.Add the marinated prawns to it.
-Cover and cook for 15minutes till gravy thickens.Keep this in low -medium flame.Add the cooked rice on top.Squeeze the lemon juice on top.
-Cover or seal it tightly using maida or atta or a tight lid and leave for another 15-20 minutes on low flame.
-Heat another pan with 3tsp of oil and saute the onion for garnish (I have skipped this)till brown and add to the cooked rice along with fried cashews,raisins and chopped cilantro .
-Serve it with raitha, papad & pickle!!


Servings ~ 3-4 adults

NOTES
*You can fry the prawns if you want it more tasty.
*You can also skip the fried onions for garnish too.I have skipped too.
* The spice level is on a higher side,if you wish a milder version- please reduce your spices esp pepper powder and green chillies according to your taste buds.
*This is a low fat version of prawns biriyani with very less oil and ghee.You can increase the ghee amount.

Sending this to Virtual Eid Potluck party,Spotlight-Rice/Roti/Pulao/Puri

Laced Rice Pancake & Corn Stew | Appam & Corn Ishtu

Appam is a common breakfast menu in Kerala and invariably stews pair best with appams.Stews can be made with a non veg items like chicken stew or mutton stew or beef stew;or a veg version like vegetable stew,mixed bean stew.My family likes corn on the cob and corn kernels too.I had a packet of corn kernels in the freezer and so prepared a stew with this.This was a very healthy combo with appams,we all liked it a lot.Do try this out if u like corn kernels:-)

Ingredients
for appam
raw rice 2 cups
yeast 1tsp
cooked rice 1/3 cup(refer notes)
coconut milk 11/4 cup(refer notes)
cumin powder 1/2 tsp
sugar 1tbsp
salt 1/2 tsp
for corn stew
corn kernels 1 cup
potato 1 mashed (medium  size)
onion 1 sliced
ginger garlic paste 1 tsp
green chillies 3-4
thick coconut milk 1/3 cup
thin coconut milk 1 cup
coriander powder 1tsp
pepper powder 1 tsp
garam masala 1/2 tsp
turmeric powder 1/2 tsp
salt
oil 2tsp
curry leaves few

Method 
for appam
-Wash and soak the rice in enough water for 3-4 hours.Add this in a blender/mixer/grinder and grind it till smooth with little water added.
-Remove this in a bowl and grind the cooked rice  until smooth.Add this to the same bowl,mix the coconut milk in it and dissolve the yeast in about 3tbsp of warm water,add the sugar in  it.Add salt and leave aside for 6-7 hours to ferment.
-Mix the batter well before making.
-Heat an appachatti or a non stick pan with sides.Let it heat well on medium heat and pour a laddle of batter in it.Swirl the pan by holding the sides such that it forms a lace at the sides.Cover the pan and cook on low medium heat.Open the lid after 2 minutes to note the sides starts to give up and slightly browned.Remove it on a plate and repeat the same steps for other appams.
-Serve with chicken stew/ mixed bean stew / corn stew(recipe follows) :-)

for corn stew
-Boil the potato in a pressure cooker until 3 whistles with water and salt.Release pressure,drain water and mash the potatoes.
-Thaw the corn kernels either by putting in hot water or using microwave.OR if you are using fresh corn kernels you can skip the thawing.
-Heat oil in a pan and add the sliced onions,and curry leaves .Saute onions till translucent.
-Add the ginger-garlic paste,green chillies and saute till raw smell disappears.
-Add the corn kernels and saute again.
-Add all the spices on low flame and saute till raw smell disppears and wait till the raw smell disppears.
-Add the thin coconut milk and bring to boil.Cover and cook for 10 minutes.
-Wait till the gravy slightly thickens.Adjust salt and increase pepper powder if required for spiceness.Lower the flame and add the thick coconut milk and wait till one or two bubbles appear at the surface.Put off flame and remove from fire.
-Serve with appams!!


Servings ~ 15-17 appams

NOTES
* Don't stack appams one above the other when hot otherwise it may stick together.Wait till it cools slightly and then stack.
* You can grind the equal amount of shredded coconut too instead of coconut milk.
* In place of cooked rice,you can heat about 1/2 cup water in a pan.Add rice flour in it and dissolve the flour gently,keep stirring till the water is completely absorbed and it forms a solidified thick paste.Put off flame and let it cool.Add this to the ground batter ,mixing gently without lumps.This method is known as kappi kurikayathu /pav kachunathu.

Ripe Mango Chutney

How many of you love chutneys ??I love variety of chutneys with samosas,chaats,sandwiches,dosas or idlis and invariably end up experimenting new chutneys.This was a similar try,and was a delicious one with a sweet,sour and spicy touch.You may call me a mango maniac after seeing so many mango recipes posted in this season but truly speaking am very fond of mangoes.Do try this out when you are bored of the regular coconut chutneys and tomato chutneys :-)

Ingredients
ripe mango 2 small or 1 large
chilly powder 1/2 tsp
cumin seeds /cumin powder 1/4 tsp(optional)
lemon juice 1tsp(optional)
salt

Method
-Wash and peel the mango,slice them in cubes.
- Blend the pieces in blender until smooth along with chilly powder,cumin seeds, lemon juice and salt.
- Scoop and serve with dosas!!

NOTES
* You can skip the cumin powder if you don't like the cumin flavor.
* You can serve this with samosas too.
* Increase the spiceness if you desire,this version is mildly spicy.

Stuffed Buns (Savory filling & Nutella filling)

Buns had always been a fascination to bake,I always love the golden flaky top.These buns are so soft like pillows and very delicious too.Believe me,I was always reluctant about baking buns until earlier I prepared the stuffed buns(sweet version) with coconut filling but this time I badly wanted to eat the buns with savory filling.Kids as always love sweet things,so I made two of them scooped with nutella,they just loved that surprise inside the buns.I almost used the same dough for the buns and just made changes in the filling.Enjoy baking these yummy soft buns,we really loved it :-)

Ingredients
for buns
all purpose flour 2 cups+ 1/2 cup
sugar 1/4 cup
active dry yeast 1 tbsp
egg yolk 1(reserve egg white)
egg white for glaze
warm water 3tbsp
leuk warm milk 1/2 cup
butter 2 tbsp(1/4 cup melted)
oil 1/4 cup
salt to taste
sesame seeds to garnish

for savory filling
potato 2 medium boiled & mashed
carrot 1 chopped small
peas(frozen) 1/3 cup
onion 1 chopped small
ginger-garlic paste 1 1/2 tsp
chilly powder 1/2 tsp
turmeric powder 1/3 tsp
cilantro leaves 3-4 sprigs chopped
salt
oil 2 -3 tsp

Method
For dough
-Melt the butter ,keep aside.Boil the milk ,keep aside.Beat the egg yolk lightly.
-Add the yeast in warm water and add a tbsp of sugar in it.Let it stand for 10 minutes till frothing appears.
-Sift the flour ,add salt ,sugar.Mix well.
-Add the yeast mixture and keep mixing.Add the milk when leuk warm to the flour.
-Add the melted butter.Add the egg yolk and remaining oil.
-Add the reserved half cup of flour if sticky.Knead with hands for 10 minutes to form a smooth dough.
-Cover the bowl and keep to rise for 1 hour or doubles in volume.
-After 1 hour,punch down the air and knead again.Divide the dough into 7 equal balls.
-Cover and leave again for 30-45minutes.

Preparing the filling-
-Wash and peel the carrots & potatoes.Cut small cubes and place the carrots,microwave in a microwave safe bowl with enough water and salt for 5 mins.Then,add the potatoes in it ,check water if required.Microwave for 10 -12 mins on high until its cooked well.
-Drain the water & mash the potato completely and carrots partially.Keep aside.
-Heat oil in a pan and saute onions till translucent.Add the ginger -garlic paste and saute till raw smell disappears.
-Add the thawed peas and saute.
-Add in the spices and toss it well.Add in the mashed carrots and potatoes.Toss the masala,add in the cilantro leaves .Put off flame .Let it cool.

Preparing Buns-
-Pre heat oven to 350 degrees F and line a tray with cooking spray.
-Punch down the air again from each made ball and make a disc shape in your palm.Place about 2tsp of filling and seal it completely.Place the sealed side down on the baking tray.(for detailed pics,watch here)
-Brush the top with the reserved egg white and sprinkle a few sesame seeds.
-Repeat the same for all other 6 balls and place on the baking tray.
-Wait for 20 minutes,let it double in size again .
-Place it in the oven and bake at 350 degrees for 20-25 minutes.(I got it ready at 21minutes)
-Cool on wire rack for 5 mins and serve with tea!!

Servings ~ 7 buns

NOTES -
* I used nutella for 2 of my buns as I wasn't sure if kids will love this filling.If you are using nutella ,place about 2 tsp of nutella in the center of the disc and seal completely.
* You can double the ingredients and make more buns.
* If you want to change the filling,you can do that with your desired filling.

Homemade Grape Jam

The store brought jams,toppings and preserves have large amounts of sugar and less of fruit flavors compared to the home made stuff.My mother used to prepare all kinds of jams and that varied esp with the seasonal fruits because those are very economical during that particular season and can be used for a long time as jams.We used to love chapathis rolled up in jams as kids.Recently,I got a packet of grapes for a reasonably cheaper rate and so the first thing that striked my mind was to make jam.Jam making is not that difficult task just that you require to keep stirring till you finish.Usually,grapes are boiled and mashed to make jam but here I have simplified this step by simply pureeing the grapes.Do try this method and enjoy your home made jams !!!

Ingredients
grapes 3 cups
sugar 6 tbsp(refer notes)
lemon juice /citric acid 2 tbsp

Method
-Wash and stem the grapes.Put it in a blender without adding water.Blend it 3-4 minutes,strain the juice and add the remaining coarsely ground skin and blend again till smooth or atleast 3/4th done.
-Heat a non stick pan and pour the pureed grapes mix and keep stirring on medium heat.(Check not to burn the bottom of the pan)
-Add the sugar and mix again.Then,add the lemon juice or citric acid ,keep stirring.
-Wait till it thickens in consistency.(takes about 25-30 minutes)
(TESTING)-Add a tsp of jam in  a plate,chill about a minute and tilt the plate.The jam if ready will not be runny.
-Put off flame and let it cool completely.
-Spoon in bottles and use for bread !!

Servings ~ 1 small bottle


NOTES
* You can add sugar as per the sweetness of grapes and also as per one's sweet tooth.
* You can also add water about 3/4 th cup to increase the quantity but I haven't used that.

Raw Papaya-Black eyed Peas Thoran(Stir fry)

Raw papaya was one of my childhood favorite and in variably many other vegetables too.I used to love the raw crunchy ones and have sliced ones just like that.And mummy used to peel and cut raw papaya for thoran(stir fry) and I used to grab these thin slices and have it from that.But after coming here,I had not seen the raw papaya until recently I hooked one at the stores.The perfect combo with this is the red chori peas/red cow peas (vanpayar),but I didn't have that and so used black eyed peas.This makes a very filling stir fry with rice.Hope u'll make & enjoy with rice!!

Ingredients
Raw papaya 1 small
black eyed peas 1 cup cooked(refer notes)
grated coconut 1/2 cup
onion 1 small chopped
green chillies 3-4
ginger chopped 1" piece
chilly powder 1/2 tsp
turmeric powder 1/2 tsp
mustard seeds 1/2 tsp
salt
oil 2 tsp

Method
-Wash and cook the beans with salt and turmeric powder.As I used frozen packet,so didn't pressure cook them.If you are using red chori peas(vanpayar),please do pressure cook.
-Peel and cut the papaya in two halves.Deseed and wash it again.Chop it fine as like we do carrots or cabbage for stir fry.Keep aside.
-Heat oil in a pan,splutter mustard seeds.Saute onion ,add in the chopped ginger and green chillies.
-Then add the chopped papaya and grated coconut.Add in the spices.Toss it well,add salt.
-Cover and cook for 5-7 minutes.
-Add in the cooked beans,along with water &cook again for another 10 minutes.Adjust salt.
-Uncover the lid and dry up the water content in it on medium -high heat.
-Serve it hot as a side dish for rice!!

Servings~ 4 adults


NOTES
* I have used the frozen packet of black eyed beans.Actually  red chori or vanpayar is used.
* For added taste,mom usually tempers it with a tsp of boiled rice too.It splutters and gives a unique taste.I haven't done that.
* If you wish a more spicier version,do add half a tsp of chilly powder too.

Boiled Tapioca & Red Dry Chillies Chutney | Kappa Puzhungiyathu & Mulaku Chammanthi

A very old traditional authentic dish of Kerala is the boiled tapioca(kappa puzhukku or kappa puzhungiyathu).The famous combo with this is the kanthari(green chillies chutney),many of the keralite homes had this for breakfast or lunch in the southern parts of Kerala.Years passed by and now things have changed there too,now we get to see this stuff only in the thattukadas(street shops).But being miles away from home,we alawys cherish the good old memories of Kerala.I wasn't a big fan of tapioca when in India but our taste buds keeps changing ryt.So has mine..now I wish to have these traditional ones a lot,probably distance from home has brought out my craving for these foods.Anyways,am happy that I could get yuca here and so could make this at home.This mulaku chammanthi (red dry chillies chutney)is a deadly addictive combo,just loved this.The chutney is bookmarked from kothiyavunnu.com.Thanx Sangeetha for sharing this recipe.Enjoy trying out at home:-)

Ingredients
For boiled tapioca/ yuca/ kappa
Yuca/tapioca 3 lbs(1.5 kg)
water
salt

For red dry chillies chutney/ mulaku chammanthi
red dry chillies 8
pearl onion 4-6 (peeled & whole)
tamarind 1 small gooseberry size ball
vinegar 1 tsp
hot water 1 tbsp
turmeric powder 1/6 tsp
curry leaves
salt
coconut oil 2tsp

Method

FOR BOILED TAPIOCA (Kappa Puzhungiyathu)-
-Peel the skin of tapioca (both the brown and thick pink color)until you reach the white part.
-Cut in cubed pieces,wash under running water until the water turns clear from milky white.
-Boil the tapioca in a thick bottomed vessel with enough water(water level above the tapioca cubes).Wait till it starts to boil,let it boil for 3 minutes.Remove from flame,drain the water completely.
-Add the same amount of water and boil over again with salt. Cook until its done.(Mine got done within 12 minutes)
-Drain the water and serve with chutney or fish curry !!

FOR RED DRY CHILLIES CHUTNEY(Mulaku Chammanthi)
-Heat oil in the pan and roast the chillies followed by the peeled pearl onions until lightly browned on low medium heat.(Check not to burn chillies)
-Allow to cool and grind the roasted chillies,shallots,and tamarind to a coarse paste without adding water,if required add the 1 tbsp of hot water.
-Transfer the mixture in a bowl,add vinegar,salt and oil used for frying.Mix and let it stand for 5-7 minutes to enhance the flavors.
-Serve it with kappa puzhungiyathu(boiled tapioca) /idlis/ dosas/ curd rice,Enjoy!!


Servings ~ 3-4 adults

NOTES
* You can use equivalent amount of red chilly powder too and can use chopped onion instead of shallots but it tastes best with the original ingredients mentioned.

Sending this to EP Series :Curry leaves or Red Dry Chillies hosted by Poonam @ Spicy Aroma

Announcing EP Series : Curry Leaves OR Red Dry Chillies

Hi everyone,
Yet another interesting series of herbs & spices is on its way for August.First of all let me thank each one of you who have regularly supported the event at my space and had been sending me mails and comments for the betterment of the event.Looking forward for all feedbacks & suggestions always.Starting from tomorrow the theme is "Curry leaves OR Red Dry Chillies".You can link your old as well as new entries with specifically these as the main ingredients.You can use either of the two in one dish and also you can link both veg & non veg entries.Please don't link up any recipe that uses curry leaves or red dry chillies as garnish.The event is guest hosted by Poonam@ Spicy Aroma.A bunch of Thanx to Poonam for taking up the initiative to host the event.A few examples to help you boost your brains and to remind you the traditional ones are karivepalai sadam,Curry leaves powder,Red dry chillies pickle,chutneys,curry leaves chutneys etc..Looking forward for more innovative and interesting yummy recipes,please do visit her space for the details of the event.
I would also like to thank Kaveri @ Palakkad Chamayal for hosting EP Series(July)-Fenugreek leaves OR Green Chillies,the round up of which will be posted shortly:-)

Homemade Puff Pastry Sheets from Scratch & Tuna Puffs with Home made pastry sheets !!

Puff pastry sheets are nothing but layers of flour separated by layers of butter and when it is placed in the oven,the butter creates the steam and puffs up the layers.Did you know a perfect made puff pastry sheet had 729 layers?? Though puff pastry sheets are easily available here in stores,yet I wished to try these to keep this as a keeper esp when we get back to India and to identify the amount of ingredients & efforts being put in it while making these sheets.And I must say am now addicted to these home made puff pastry sheets.They were real buttery,flaky and delicious than the store ones.

This is my second attempt in preparing these sheets.In my first attempt ,I forgot to click the step wise snaps and so this time could click some.The only thing I would like to tell is you need to have a lot of patience to roll and wait for the next fold.You may fine the word 'fold' and 'turn' frequently used in making these sheets.'Fold' refers to folding the dough in third like a letter and 'turn' refers to turning the dough so that it face you like a book (see pictures to understand better).Please do read the points to remember before you start making the sheets.The recipe is bookmarked from Naughty Curry,Thanx Deepa for the recipe so well explained that it was very easy to follow.Do check this out and enjoy baking them:-)

INGREDIENTS
FOR PREPARING PUFF PASTRY SHEETS
all purpose flour 2 cups(250gms)
unsalted butter 25 gms,2 tbsp (chilled and cut in cubes)
vinegar /lemon juice 1 tsp
salt 1/2 tsp
water(ice cold water ) 3/4 cup
to place in b/w layers
Unsalted butter 2sticks (226gm) ,1 cup

FOR PREPARING TUNA PUFFS
puff pastry sheets 8 pieces
beaten egg white 1(for glaze)
tuna packet 180gm
onion 1 fine chopped
ginger-garlic paste 1tsp
tomato 1 small chopped
cilantro 3-4 sprigs
coriander powder 1  tsp
chilly powder 3/4 tsp
garam masala 1/2 tsp
pepper powder 1/2 tsp
turmeric powder 1/2 tsp
salt

METHOD-
FOR PREPARING PUFF PASTRY SHEETS
-Sift the flours and salt together.
-Add the chilled,cubed pieces of butter in it.Gently rub the butter along with flour to get a coarse mixture or grainy with your hand or food processor.
-Add vinegar and ice cold water.Knead into a smooth pliable dough.Refrigerate immediately by wrapping in a cling wrap until next use.

Mixing the butter with flour & Whacking the other 2 sticks of butter

-Put the other unsalted butter(cold) mentioned in the list in between two layers of cling wrap or Ziploc bags and whack using the rolling pin into a mashed form or shape it in the form of a rectangle 5"* 8"(approx)
-Flour a rolling surface(refer notes) and roll out the refrigerated cold dough into a rectangle of 8"*12".Roll out in such a way that each side has a protruding dog ear.Brush off the excess flour using pastry brush.
-Place the whacked butter slab in between the rolled dough and fold the four edges of the dough to cover the dough & seal it completely such that the butter should not be visible.
-Gently press and rock the rolling pin back & forth over the dough ,slowly stretching the butter and the dough to form a rectangle.Rock in between to stretch the butter but make sure the butter doesn't seep out the dough.Brush off excess any flour.

'Fold' like business letter as shown on left & then rolling out after the final fold)

-Fold in third like a business letter(as in pic),make sure to brush excess flour and this completes the first fold.
-Wrap it in a cling wrap and refrigerate for half an hour.
-Remove the dough from the refrgerator and turn to place in such a way that it faces you like a book.Lightly dust with flour and placing it facing you like a book ,roll using a rolling pin and stretch again to form a rectangle with rocking and pressing motion.And then brush the excess flour and turn it by 90 degrees to face you like a book and fold in third like business letter as shown before.This completes the 2 nd fold.
-Refrigerate again half an hour and repeat the same step until you complete 6 th fold -7th fold.I completed inn 7th fold.
-After the final turn,roll it out into half inch thick rectangle.Either store as it is or cut in small pieces of 4" squares and separate each with parchment paper to prevent sticking.Freeze by wrapping in cling film until next use.

Servings ~ 15 pieces of 4" square pieces (2 sheets)

POINTS TO REMEMBER WHILE MAKING PUFF PASTRY SHEETS

* Butter should be kept cold at all times.If you feel butter is melting or oozing at any point of time when rolling,refrigerate immediately.

* Winters or an air conditioned room works best to prepare the dough.Use only your finger tips to handle the dough or minimal handling when folding and turning.Our body temperature too transfers into the dough and the butter melts.The best temperature the dough prepared is 16 degrees C or 60degrees F.

* Use a cold surface to roll out the dough.I usually use the back of a large tray so that I can leave it on top f it each time after rolling.Refrigerate both the rolling pin and the tray for best results.*The dough must be refrigerated after every fold for a minimum of half an hour to allow gluten in the flour to link up and retain layering.

* The vinegar or lime juice is used to make the dough more elastic and pliable so that it doesn't break while rolling & folding.I used vinegar.

* Keep an account of number of folds and turns so that you don't miss the number.

* For ideal results when baking,refrigerate the filled puffs for 15 minutes before placing in the oven.

* The original recipe uses 1 1/2 tsp of salt,though in my first attempt I found it was quite high .This time I reduced to 1/2 tsp and that was correct.

FOR TUNA PUFFS-
 Prepare the filling 

• Rinse the tuna under running water and drain in a colander.(I used the packet one with less water in it)
• Heat oil in a pan and saute the onions till translucent.
• Saute the ginger -garlic paste till raw smell disppears.
• Add the chopped tomatoes and add the chopped cilantro.Cook till slightly mushy.
• Add in the spices and toss it well.Add in the drained tuna and add about 1/3 rd cup water.
• Cook covered for 10 minutes.Then uncover the lid and dry up the water content.
• Remove from flame and cool.

Preparing the puffs-

• Thaw the pastry sheet for about half an hour -40 minutes outside or refrigerate overnight.
• Take each piece and place about 2tsp of filling in it.Seal all the edges using a little water and press down with a fork to make a pattern.place on a tray with parchment paper.

• Pre heat oven to 400 degrees F or 200 degreees C.
• Apply the egg white using a brush on top of each sealed puffs.
• Place it in the oven and bake for 15 mins.
• Remove from oven,cool a bit.Serve warm with tea !!

Just to tempt you all,a last one :-)

Scones Topped with Preserve

 Scones are small British quick bread,using wheat or oatmeal or all purpose flour with baking powder as leavening agent.Scones rely on cold butter for their delicate,flaky texture.Scones are best served warm from the oven when the jam is soft & runny,the outside crust of scone is delicious crisp,crumbly yet the inside is soft and flaky.Scones are best served the day they are made.However,while the outsides of scones will soften.They can be stored for few days.Do check this out, everyone will surely love this !!

Ingredients
all purpose flour 2 cup
granulated sugar 1/4 cup(50gm)
cold butter 1 stick
baking powder 1 tsp
baking soda 1/2 tsp
salt a pinch
buttermilk 2/3 -3/4 cup (refer notes)
jam as needed (I used pine apple jam)

Method
-Pre heat oven to 375 degrees and place rack in middle position.Line a baking sheet with parchment paper.
-In a large bowl,whisk together the flour,sugar,baking powder,baking soda and salt.Cut the butter in small pieces and blend in flour mixture with a pastry blender or knife.You want the mixture looks like coarse crumbs.
-Add the buttermilk and stir until dough comes together.
-Transfer the dough to a lightly floured surface and knead the dough gently,roll in a rectangle 1- 1 1/2 " thick.
-Use a  biscuit cutter or bottle lid and cut out discs,place on a parchment paper lined tray.Then,using your thumb make an indentation in the middle  and press down almost to the bottom of the scone Try not to squash the edges of the scones.Fill each indentation with jam.

-Place it in the oven and bake for 20 minutes until golden brown and tooth pick inserted comes out clean.Transfer on the rack and cool.(mine got ready at 18 minutes)
-Serve with tea !!

Servings~ 15 scones

NOTES
* You can use any flavor of jam or preserve.
* To make your own buttermilk,add a tablespoon of white distilled vinegar or lemon juice to1 cup of milk and then let it stand before 5- 10 minutes before using.
* I prepared slightly thinner scones ,you can make slightly thicker version if you wish.

Baking Partners: New Baking Group Announcement

Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and  right techniques are required. We are a small group of home baker friends who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.Every member gets a chance to present their choice of recipe and share important points with the rest of the group.

• Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

• Rules are simple, we will choose one recipe  based on a theme and send it out to the group by 16th of every month and  the reveal date will be 15th of the next month . On that day we will  blog about it. A linky tool will be open during that time and each member can link their post.

• First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at  a recipe. By doing in between recipes, we will able to learn more.

• All enthusiastic bloggers interested in baking are welcome, please email  to Swathi - favoriterecipes12@gmail.com.

• We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo.

• If you   want to make it a gluten or vegan free diet, you can do those modifications also.

Baking partners are-

Reeni (Cinnamonspiceandeverythingnice)

 Julie Erivum Puliyum

Tina  ( Pinay in Texas Cooking Corner)

Priya (Priya's Versatile Recipes)  

 Suja ( Kitchen Corner Try It)

 Archana  ( Tangy Minds)

 Reshmi  ( EasY Cook)

 Prathibha ( Cook Ezee)   

Sweatha ( Tasty Curry leaf)

Priya R ( Cook Like Priya)

Vidhya (  A Portion to Share)

Usha Rao ( My Spicy Kitchen)

Divya Prakash( Divya’s Culinary Journey)

Swasthi Blank ( Swasthi The Health Freak)

Sanoli Ghosh ( Sanoli’s Kitchen)

                                                       Swathi ( Zesty South Indian Kitchen)

Papaya Milkshake

Papaya, a rich source of main essential healthy nutrients,digestive and medicinal properties.The fruit contains low in calories and no cholesterol,but a rich source of phyto-nutrients,minerals & vitamins.Papaya contains easily digestible pulp with soluble fiber that helps to have normal bowel movements; thereby reducing constipation.One of the richest source of Vitamin C(immune booster & anti inflammatory actions), Vitamin A(healthy mucus membrane & essential for vision), Vitamin B complex such as folic acid,riboflavin,thiamine & pyridoxine(essential for metabolism) and a rich source of potassium & calcium.My elder son has started using eye glasses since one year and not only him,there are many other kids too whom I know personally using glasses at early ages.And the best part of the story about preparing this shake is that he doesn't like to eat the ripe fruit just in slices,so always prepare it in shakes.This really tastes good if you drink it immediately.After reading so many healthy benefits,who will resist having such a healthy refreshing drink ??:-)

Ingredients
papaya 400g (puree to get 2 cups)
chilled milk 1 cup
sugar as per taste

Method
-Peel the skin,remove seeds and wash the papaya.Slice and blend in a blender without water.
-Add the chilled milk and sugar,blend again.Serve chilled immediately.

Servings ~ 3 glasses

NOTES
* Don't store the drink for long in refrigerator as it leaves a bitter taste at times.Serve immediately when blended.

Sending this to Serve It Blended, Fun in the Sun, Bon Vivant-Sunny Refreshing Drinks