PUFF PASTRY RECIPE| Step by step recipe

Christmas - Hi Mom How To Make Cake, On this share Christmas, I have provide any thing about cake

Christmas

Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Puff Pastry Recipe

Learn how to make buttery, light and flaky puff pastry sheets from scratch.
Cooking Time: 20to 25 minutes
Prep Time: 3 to 4 hours
Makes: 3 sheets
Recipe adapted from Vahrevah.com
Ingredients:

1. All purpose flour - 1.5 cups(+ extra to for dusting)
2. Butter(cold )- 3/4 cup
3. Salt - to taste
4. Vinegar - few drops
5. Water - as required

Instructions:

In a large mixing bowl, combine together all-purpose flour, salt and 2 tsp butter.Mix well using your fingertips until well combined.

Add vinegar and sufficient quantity of water to form a smooth and soft dough.Place the butter between two sheets of parchment paper and tap with a rolling pin or any heavy object to form a 1/2" thick sheet.

On a lightly floured surface roll the dough into 1/2 " thick circle.Sprinkle some flour on top.

Place the sheet of butter in the center of the circle and carefully fold the sides over it to cover the butter completely.( Make sure the butter is cold ,but pliable)

Using a lightly floured rolling pin, roll out the dough to form 1/2" thick rectangle.

Fold the left one third of the dough over the center one third.Finally fold the right one third portion over it ,as shown in the picture.Cover with  plastic wrap and refrigerate for about 20 minutes.

Repeat the rolling and folding process  5 to 6 times.If at any point ,butter starts popping out  through the dough ,just sprinkle that spot with some flour ,gently pat and continue rolling.Make sure you cover the folded dough with plastic wrap and chill it for atleast 20 minutes after each folding process.

After the final rolling ,cover the dough with pastic wrap and refrigerate for about 1 hour or overnight.

Cut the dough into three equal portions and roll each portion into a 1/4 " thick rectangle.Cut this into required shapes and bake at 200Deg C until light and golden.( or use in any recipe caling for puff pastry sheets).

NOTES

• Recipes using puff pastry sheets-

Kerala egg puffs

Kerala Vegetable Puffs

Curried chicken cups

Easy Chocolate Fudge Frosting

Christmas - Hi Mom How To Make Cake, On this share Christmas, I have provide any thing about cake

Christmas

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

Easy Chocolate Fudge Frosting.

Quick and easy chocolate fudge frosting using condensed milk.
Prep Time: 10 minutes
Total time: 10 minutes
Makes: 1.5 cups
Recipe adapted from- food.com
Ingredients:

1. Chocolate chips - 1.5 cups
2. Butter- 1.5 tbsp
3. Condensed milk- 3/4 cup

Instructions:

Melt the chocolate in a bowl using a double boiler.

Add the butter and set aside for 4 to 5 minutes.

Add the condensed milk and stir until smooth.Use immediately as the mixture turns slightly thick once it cools down completely.

NOTES

• If the frosting turns thick or is difficult to spread, place it in the microwave for 15 seconds or on a double boiler for few minutes.

30 Christmas Cakes and Bakes

Christmas - Hi Mom How To Make Cake, On this share Christmas, I have provide any thing about cake

Christmas

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CHRISTMAS CAKES AND BAKES

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Kerala Plum Cake / Christmas Fruit Cake	Gluten and Dairy free rice flour chiffon cake	Eggless Ragi Chocolate Cake (Gluten free)
Rice Cooker Banana Cake ( No Oven Cake)	Whole wheat-Chocolate Apple Muffins	Eggless Chocolate Self-Saucing Pudding
Steamed Chocolate Cake	Easy-One Bowl Brownie	Eggless Vanilla Cake
Eggless  (Vegan )  Chocolate Cake	Eggless Whole Wheat Coconut Cake	Vegan  Whole  wheat  Fruit   Cake
Eggless(Vegan) Carrot Cake	Chocolate Espresso Cake	Easy Double Layer Fudge
Spiced date and nuts balls	Nankatai-Indian Cookies	Butter Cookies
The Best Chocolate Chip Cookies	Melting Moments Cookies	Persian cookies-Nan Berenji
Fruit Mince Pie	Rice Flour Jam Cookies	Eggless Brownies
Flourless Peanutbutter Cookies	Vegan Ragi Cookies( Gluten Free)	Rice flour chocolate chip cookies( Gluten Free)
Kerala  Achappam (Rose cookies)	One Bowl Eggless Chocolate Cupcake	Quick and  Easy  Chocolate Fudge

---

CHRISTMAS CAKES AND BAKES

---

Kerala Plum Cake / Christmas Fruit Cake	Gluten and Dairy free rice flour chiffon cake	Eggless Ragi Chocolate Cake (Gluten free)
Rice Cooker Banana Cake ( No Oven Cake)	Whole wheat-Chocolate Apple Muffins	Eggless Chocolate Self-Saucing Pudding
Steamed Chocolate Cake	Easy-One Bowl Brownie	Eggless Vanilla Cake
Eggless  (Vegan )  Chocolate Cake	Eggless Whole Wheat Coconut Cake	Vegan  Whole  wheat  Fruit   Cake
Eggless(Vegan) Carrot Cake	Chocolate Espresso Cake	Easy Double Layer Fudge
Spiced date and nuts balls	Nankatai-Indian Cookies	Butter Cookies
The Best Chocolate Chip Cookies	Melting Moments Cookies	Persian cookies-Nan Berenji
Fruit Mince Pie	Rice Flour Jam Cookies	Eggless Brownies
Flourless Peanutbutter Cookies	Vegan Ragi Cookies( Gluten Free)	Rice flour chocolate chip cookies( Gluten Free)
Kerala  Achappam (Rose cookies)	One Bowl Eggless Chocolate Cupcake	Quick and  Easy  Chocolate Fudge

---

CHRISTMAS CAKES AND BAKES

---

Kerala Plum Cake / Christmas Fruit Cake	Gluten and Dairy free rice flour chiffon cake	Eggless Ragi Chocolate Cake (Gluten free)
Rice Cooker Banana Cake ( No Oven Cake)	Whole wheat-Chocolate Apple Muffins	Eggless Chocolate Self-Saucing Pudding
Steamed Chocolate Cake	Easy-One Bowl Brownie	Eggless Vanilla Cake
Eggless  (Vegan )  Chocolate Cake	Eggless Whole Wheat Coconut Cake	Vegan  Whole  wheat  Fruit   Cake
Eggless(Vegan) Carrot Cake	Chocolate Espresso Cake	Easy Double Layer Fudge
Spiced date and nuts balls	Nankatai-Indian Cookies	Butter Cookies
The Best Chocolate Chip Cookies	Melting Moments Cookies	Persian cookies-Nan Berenji
Fruit Mince Pie	Rice Flour Jam Cookies	Eggless Brownies
Flourless Peanutbutter Cookies	Vegan Ragi Cookies( Gluten Free)	Rice flour chocolate chip cookies( Gluten Free)
Kerala  Achappam (Rose cookies)	One Bowl Eggless Chocolate Cupcake	Quick and  Easy  Chocolate Fudge

Kozhi Peralan |Chicken Peralan

Christmas - Hi Mom How To Make Cake, On this share Christmas, I have provide any thing about cake

Christmas

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.

Kozhi Peralan

Spicy ,Kerala style chicken roast
Cooking Time: 50 minutes
Prep Time: 10 minutes
Serves: 3 to 4

Ingredients:

1. Chicken,cut into small pieces - 450 to 500 gms
2. Water - 3/4 cup( or as required)
3. Curry leaves - 3 to 4 sprigs
4. Onion,sliced - 1 large( 3/4 cup)
5. Green chili,sliced - 2( or according to taste)
6. Tomato,chopped - 1/2cup(1small)
7. Salt - to taste
8. Coconut oil- as required

For Tempering:

1. Coconut,sliced - 1/4cup
2. Curry leaves - few
3. Green chilies,cut into two - 1 or 2
4. Coconut oil- as required

For marination:

1. Shallots ,sliced - 1/4 cup
2. Ginger-garlic paste - 1.5 tbsp
3. Curry leaves- few
4. Turmeric powder - 1/4 tsp
5. Coriander powder - 1 tsp
6. Kashmiri chili powder - 1 tbsp( or according to taste)
7. Black pepper powder - 2 tsp( or according to taste)
8. Fennel powder - 1/2 tsp
9. Garam masala powder- 1/2 tsp
10. Salt -to taste

Instructions:

In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.

Cook the marinated chicken along with 3/4 cup water.Cook until it turns tender and the gravy coats the  pieces.Keep aside until required.

Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.

Next add tomato and cook until it turns mushy.Add salt to taste.

Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.

Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.

Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.

NOTES

• Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.