Mumbai Chi Tawa Pulao

 

Ingredients:

For Red Chili Paste
Soaked 7-8 Kashmiri red chili- Soak for approximately 30 minutes.
For chili, just get the one which provides more flavor and color & comparatively less spicy.
10-12 Big Garlic cloves.

Garlic Water
1 tbsp of minced garlic in few tbspn water.

For Tawa Pulao
1 Large Onion
4 Medium sized tomato
2 Medium sized bell pepper
2 Tbsp minced garlic
1 peeled & diced potato
1 peeled & diced carrot
1/2 cup green peas
2 Tbspn Pav Bhaji Masala ( Try to get this from India Maharashtra/Mumbai local or Everest Brand)
1/2 tspn Kashmiri Red chili powder
4 Tbspn Butter
2 Tbpsn Oil
1/2 tspn jeera
3 cups Basmati Rice

 

Method:

• Soak the rice for 20 mins. Bring water to boil, add 1 tbspn oil and add the rice. Cook it and cautiously cook until 90% done. 

• Blend soaked red chilies, garlic cloves and set aside.

• Add 1 tbspn minced garlic to few tbspn water and bring it to boil, drain the water and keep it aside, we will use the garlic water later.

• Heat butter and oil in a pan. 

• Blend soaked red chilies, garlic cloves and keep it aside.

• Heat butter and oil in a pan.

• Sauté cumin seeds, chopped onions, minced garlic for a minute or two.

• Add chopped tomato, red chili powder, all other vegetables and let it cook for few mins in low flame.

• Add pav bhaji masala, chili garlic paste and let it cook for few more minute till the vegetables are cooked.

• Now add cooked rice, garlic water, salt and toss well. 

• Enjoy it while its hot with raita.

Notes:

*An alternative to the chili paste is a store bought chili garlic sauce
*The rice can also be made in a rice cooker. 

 

                                                                            

Healthy recipe- Spinach pesto pasta

Pesto is a very versatile sauce that can be used as a sauce for breads, sandwiches, pastas and whatever else you desire!!! This recipe even convinced my kids to eat spinach because of how delicious it was! All of its ingredients are healthy, and they are readily available in stores and in your pantry. 

Ingredients needed for the Pesto

3 cups of Spinach- I used baby spinach

A squeeze of Lemon- To taste

Salt-To taste

Black Pepper- To taste

1/3 cup of Walnuts- You can toast it lightly if you want

1/2 cup of Parmigiano Reggiano or Parmesan cheese

1/2 cup of Olive Oil

2-3 cloves of Garlic

Optional- Dried Basil  

How to make it

 1) Use a food processor and put the garlic, walnuts, parmigiano cheese, black pepper and salt 

 2) Add the Spinach and lemon and slowly drizzle in half cup of olive oil blend it until you have reached the desired consistency of chunky or smooth

 

Combine it with the Pasta

1) Boil 454 grams of desired pasta and cook it according to the instructions given on the package- (I used Whole Wheat, but the normal variety is good to)

2) Reserve 1 cup of pasta water before draining the pasta

3) Add the pesto to the cooked pasta and use some of the pasta water to get the desired consistency

Notes

*If you want to use a blender instead follow the instructions above but add cooled pasta water to the blender to make the blending process more efficient

*I love adding red chili flakes to it on top

*Because you salt the water, make sure you keep that in mind as you salt the pesto

* Experiment!!! You can substitute and mix and match different greens like basil and Arugula and more. Almonds and pine nuts are also popular choices 

 

Super Soft Idlis with Turmeric Leaf

I may not be able to eat chat everyday but always happy to eat idlis irrespective Im down with fever or jumping energetically! I do get bored with regular recipes and wanted to try something better and make it more mouth melting:-).

You may have used these ingredients before but a slight twist on how you use it will make that difference.

Ingredients

 3 cup rice ( i used sona masuri)

 1 cup urad dhal

 1 cup thick poha

 1/2 tspn methi seeds

 Salt to taste

How to make it

Get water in a big pot enough to soak the 3 cups of rice . Turn off the heat just before the water starts to boil. Please note that the water should NOT boil but you would turn of the heat just before it starts to boil and remove it from the stove top . Add the rice now and cover it and leave it for 7 hours.

Separately soak urad dhal+methi seeds and poha for 4 hours . I just did it at the same time as rice so I dont forget later :-).

After 7 hours, separately grind all the ingredients and mix well with salt to form a thick batter.

Let it ferment overnight.

Arrange the idli stand, pour the fermented batter on ghee smeared idli stand. Steam it for 16mins .I also used olive oil smeared turmeric leaves on the idli stand for some authentic healthy turmeric leaf idlis.

Tips: Grind it smooth, sometimes i also use this batter for making dosa.

Your Feedback

Your feedback is very important me , that is the driving force for me to post.So please comment/share your feedback and any other tips:-).I guess we all learn from each other!

Black-eyed Pea Masala Vada

Ingredients:

Black -eyed pea soaked overnight......2 Cups
Rice floor.............................................2 Tbspn
Onion chopped ...................................1 Cup
Green chilly finely chopped................2
Ginger grated.......................................2 inch
Garlic grated........................................4 cloves
Cinnamon powder................................2 pinch
Asafetida..............................................2 pinch
Curry Leaves chopped.........................1 string
Mint Leaves chopped...........................2 Tbspn
Salt to Taste
Oil to deep fry

Procedure

• Grind the soaked black eyed pea preferably without water or sprinkle a Tbspn water so it is easy to grind.Transfer it to a bowl.
• Add chopped onion,chopped green chilly,grated ginger garlic,cinnamon powder,asafetida,chopped curry leaves, mint,salt to taste and give it a mix.
• Next add the rice floor at last and start making vada.
• Vada making - Have a cup of cold water handy.Dip your palm with cold water everytime before you make vada and pat it to shape it as vada and slowly carefully drop it in medium hot oil.
• Fry until golden and crisp! and let me know how it comes out:-)

Notes 

• Cinnamon -I grated cinnamon while i did ginger,garlic ...it was a little difficult but worth the fresh taste.
• Onion, mint leaves- I added a little more as I like it.

Carrot Rasam - A Healthy Rasam

South Indian meals are incomplete without rasam.

Irrepective of which part of Indian they belong to kids love well cooked rice , rasam and a little ghee.

Now, along with my kids I love rasam too. Easy to make and after eating varieties or frequent parties, I just want some rasam rice and that set :-)

Wanted to try a more healthier option and tried this and kids just loved it .

Ingredients

Carrots chopped ...............1.5 Cup
Tomoto chopped...............1 Cup
Grated Coconut
(Frozen or Fresh)...............1 Tbspn
Jeera...................................1 tspn
Tamarind............................1 tspn
Turmeric.............................2 pinch
Rasam powder....................1 tspn
Jaggery...............................1 tspn ( optional )
salt to taste

Tadka :

Ghee..................................1 Tbspn
Mustard seeds....................1/2 tspn
Asafetida.............................2 pinch
Red Chilly ..........................1
Curry leaves........................1 String

Procedure :

1) Combine carrots, tomato, coconut,jeera,tamarind,turmeric .Add 2 cups of water and pressure cook 2 whistle.

3) Once at room temperature, blend it.

3) Take the blended puree, add rasam powder, salt to taste and water to adjust the consistency of rasam you may like. Bring it to boil. Later add jaggery.

4)Next is tempering : Heat ghee in a small pan.add mustard seeds- once the popping sound tend to stop,add red chilly,curry leaves and pour it on the boiling rasam.

5) Hm...Serve with some rice and papad and enjoy your healthy lunch.

Notes : The carrots I used were not sweet and had to use jaggery for taste.
             You can also use 1/4 cup toor dool to add protein while you pressure cook.

Strawberry Picking

Hello my dear viewers,

Welcome to Spring Season!!

I am sure a lot of you love fresh fruits and vegetables like I do.My favourite past time
is to look for  seasonal fruits "u pick" farms.March means it's time to pick some STRAWBERRIES in Florida.The u picked pink juicy fruit tastes so very different than the store bought one's.

U picks are a good add on for kids spring break,summer break activities.

How do you find the u pick farms??
You can visit Pickyourown.org to check what is in season and the nearest farms which offers u pick.But as the website suggests please call the farm before you plan to travel.
The second way to find the farms is when you go to your local farmers market/flea market you can ask the sellers and sometimes they do have those information.

Preparation for U pick
It is very important to well prepare for your picking trip so you can enjoy to the fullest.
Check the weather and dress up accordingly.
Have cash ready as some farms do not accept credit,debit cards.
Pack some snacks,cooler,juice,water as some farm might not have snack bar or even vending machines.
Some farms do have picnic tables so you can even pack your meal
Hat,Sunscreen lotion,bug spray will definitely help.
Extra clothes for your kids.

Brown's Farm in Northeast Florida,Hawthorne FL
Address-18120 FL-26 ,Hawthorne FL 32640. Approximately 90 miles SW of Jacksonville FL is Brown's farm.My 4 year old was in Spring break..and she loves strawberries so thought this would be great spring break activity.They opened up for u pick on March 14th and usually runs for 1.5 months.Big farm and berries were big enough  and you could fill the buckets soon.The lady their was kind enough to show us which part of the farm had plenty to pick.They also sell fresh vegetables picked from their farm,honey,jams.

Here are some pictures..

This artistic vegetable is called Romanesco and tastes like a mix of cauliflower and brocolli.Yum

RECIPES tastes great when you use the u pick fruits and vegetables.

Let us make some STRAWBERRY ICECREAM WITHOUT ICECREAM MAKER andSTRAWBERRY MILKSHAKE this strawberry season and impress our friends and family.

5 Minute Sidedish - SweetCorn Fry

Calling all the busy mommies!!

Here is a super simple easy "Sweetcorn Fry/Usali"

I am sure kids would love this!This would be a good side dish /salad for back to school lunch boxes.

As its Festival season now,you can make this usali for pooja offering and share it with your friends.

This could be a tasty add on for your meal plate.

Ingredients

Sweet Corn kernels Frozen/Fresh..................2 cups
Oil.................................................... .1 Tbspn
cumin seeds + mustard seed............. .1/4tspn
Lemon juice...................................... .1/4 tspn
Cilantro chopped.................................1 Tbspn
Green chilly chopped..........................2
Grated coconut(frozen or fresh)..........1 Tbspn
Salt to taste

Procedure

1.Take a frying pan,add oil.When oil is hot add cumin seeds and mustard seeds.
2.When the cumin and mustard sizzles add the frozen corn.
3.Fry for 1 min.
4.Add grated coconut,salt to taste and fry for 1 more min.
5.Add lemon juice ,cilantro fry for few seconds and ready to serve.

Tips

1.I used frozen corn,If using fresh corn - Run a knife and scrape the kernels and preboil or microwave for 3min.

2.You can skip green chillies and add pepper powder or mix them both.

3.Top it with a tsp of butter

Panner Vegetable Fry-Simple and Tasty!

I am always in hunt for quick and tasty sidedishes for roti/chapati/paratha.

Just tried a simple vegetable panner fry today and everone including my picky eater daughter loved it .

This simple dish is good for busy mommies!

I used potato,carrot,bellpepper,cucumber.You can opt out cucumber and add green peas.Try ur variations and share it in comments :-)....

Ingredients

Large potato peeled cut into pieces.................1
Large carrot  peeled cut into pieces.................1
Bellpepper cut into pieces.................................1
cucumber cut into pieces...................................1 cup
Grated Panner...................................................4 Tbpsn
Coriander powder...................................... ......2 tspn
Garam masala...................................................2 tspn
Oil.....................................................................1 Tbspn
Cumin seeds.....................................................1/4 tspn
Turmeric...........................................................2 pinch
Jaggery powder(optional).................................1/2 tspn
water.................................................................1/4 cup
salt to taste

Process

1)Take a deep pan,add oil,when hot add cumin seeds,turmeric & wait for 3 sec .
2)Next add vegetables except cucumber and water let it cook for 5 min
3)Now add masala powders,salt,cucumber and allow it to cook for 8 min or till 3/4 th done.(Sprinkle water if necessary)
4)Lets add jaggery,it gives nice taste.
5)Lets add grated panner and allow it to cook for 2 min.

 Enjoy with rotis

Samosa

Samosa -Crispy flaky deep fried pastry with spicy potato filling.

Samosa for me is King of Appetizers.

If I go to restaurants,the first thing I order is samosa.

I go to the party and I see samosa in menu & I am happy:-)

I am angry and if my hubby gets me a samosa I'm happy:-) and the list goes!

Samosa reminds me of  college days.There was a Punjabi stall close by and ,he used to make best samosas and jalebis,all time crowded..just can't forget the taste ! Our fun days were never complete without samosa.Gossip,chitchat,make bunk plans eating samosas:-).You might have similar ones too rite?

Well coming to the recipe ....

Outer Shell

 Maida/allpurpose flour 2 cups
3 Tbspn oil +1 Tbspn ghee
1/4 tspn ajwain(optional)
salt to taste
water to mix

1)Take a large bowl,add maida ,salt give it a mix.Next add oil and ghee and rub it into the flour for 2 min so the fat gets nicely coated to flour and you get nice flaky samosas.

2)Sprinkle few ajwain ,add water little at a time and make medium soft dough(It should be firm than chapati)

3)Cover it in wet cloth and set aside for atleast 20-30 min.

Filling

6 medium size..........Boiled smashed potato
2 Tbspn ....................Oil
2 Tbspn.....................Chopped coriander leaves
1.................................green chilly chopped
2 pinch......................Turmeric
2 pinch.......................Hing
1/4 tspn......................ginger grated
2 tspn.........................coriander powder
1/4 tspn.....................garam masala
1/2 tspn.....................chilly powder
cumin +mustard........1/4 tspn
salt to taste

1)In a pan add oil,when hot add cumin and mustard.Allow mustard to pop now comes turmeric,hing,ginger,greenchilly.Keep the flame low and add masala powders.

2)Add boiled mashed potatoes,boiled greenpeas,coriander leaves,salt to taste and mix well.

3)Your filling is ready.You can also add chopped onion and garlic paste to tempering to add a different taste.

Shape Up

1)Take a lemon sized dough,roll it thin to make a circle.
2)Take a knife,cut them into half.
3)Each piece makes one samosa.The bigger your circle,bigger the samosa,
4)Start making cone shape from one end.
5)Close the cone,sharpen the tip,press the ends well
5)Fill up the potato filling till 3/4th and close it(give a good press).
6)Let the samosa stand on the surface.

Below pics will give you good idea to shape it

Frying

1)Take a deep kadai,add oil for deep frying.
2)Make sure the oil is medium hot and not too very hot.
3)Drop ur samosas(i usually do 3 at a time)
4)Fry till golden brown.
5)Let it set on paper towels
6)Homemade samosas are ready to enjoy.

Serve it with green chutney and tamarind dates chutney

Impress your friends and family and enjoy your evening.A lovely teatime with samosa:-)

.

Happy Ugadi dear viewers-2015-Recipes

HAPPY UGADI to All My dear viewers.

SRI MANMATHA NAMA SAMVATSARA begins on March 21,2015.

Enjoy the auspicious day with your friends and family with " special recipe of ugadi" ie,obbattu .

Healthy salad kosambari is perfect for any festival side dish.

Easy,instant puliyogare ,pineapple gojju and the south Indians favourite sambar completes the  festival meal.

obbattu recipe

Kosambari recipe

Easy puliyogare

Pineapple Gojju

sambar

 

 

Karnataka Special-Ragi Mudde video

Ragi Mudde or the steamed ragi balls...Hmm never heard of it before??Well some might have heard it.Karnataka people will sure know this...rite?.

I can introduce this as most powerful healthiest and easiest meal of Karnataka.Hardworking farmers in hot sun usualy eat Ragi Mudde and soppu saaru(spinach sambar recipe) for their lunch.This gives them a lot of energy to continue their work and refreshes their tiredness.

For those who don't know,let me list some of the benefits of this wonder crop-ragi.

Rich in fiber and helps lower cholesterol level.

Ragi is rich in calcium and makes your bones strong.

Very good source of iron and helpful for anaemia patients.

Good source of protein.

Good for migranes and diabetic patients as it controls blood sugar.

This nutritious grain is well suited for pregnants and kids.

Lets come back to ragi mudde recipe.

Here is what you need

2 3/4 cup Ragi flour
3 1/2 cup water
1 teaspoon ghee
thick bottom vessel
wooden stick                                                 


                                                                    VIDEO

                                              Part 1 -Adding Ragi flour to boiling water with ghee   

 

 

 

Part 2-Turning the wooden stick to form lump free smooth dough

 

 

 

 

Part 3 -Shaping the mudde

 

Here is how to do

Ragi mudde is very easy to make but you have to pay a lot of attention to get a lump free smooth well done mudde.

1)Lets add water  and ghee to thick bottom vessel and when it starts to boil add ragi flour little at a time.

2) Place the wooden stick in between and try to push the ragi flour down so u don't see any dry  flour on top.

3)Leave it for 4 min on medium flame.

4)Now comes the patience job.You have to use the wooden stick to turn around,back and forth for atleast 2 min till you get lump free smooth mixture without dry flour.

5)Lets close the mixture 3/4th not fully and allow it for 2-3 min in medium flame.

6)Scoop out the mixture and dip your hands in cold water frequently while making round shaped balls.Handle with care.Usually the round ragi balls are made when hot and ate when hot.

 Serving suggestion Before u eat ,make a hole in the middle ,add a teaspoon of ghee and pour spinach sambar around or mixed veg sambar.


How to eat:-)
Yes ragi mudde has a special way to eat.
1)Take a bite size piece.Press it in sambar,turn around press again.Now pressed mudde alond with sambar is swallowed .....hm interesting rite?yes you don't chew,you swallow!Once you get hang of it,u will be addicted to it.

EAT RAGI MUDDE ,SPINACH SAMBAR AND HAVE A ENERGETIC DAY.
 

HAPPY BHOGI AND SANKRANTI DEAR VIEWERS

'
                                         "Wish u and ur family a very happy sankranti"

Here is the link for sankranti recipe khara pongal,side dish for khara pongal,sweet pongal,ellu bella

                                Sankranti Recipes

Sweet Pongal

Sankranti festival is not complete without sweet pongal and khara Pongal recipe.

Here is what you need.

Rice..........................................1 cup

moong dal................................0.5 cup

Jaggery roughly powdered......11/4cup.

whole milk...............................1/2 cup
pacha karpoora...................... ..a pinch(optional)

ghee..........................................2 Tbspn

elachi........................................3

cloves.......................................4

saffron strands..........................5-6

cashew pieces...........................1 Tbspn

raisin.........................................1 tspn

water to pressure cook and adjust consistency.

Here is how to do

1)Lightly roast moong dal in low flame for 3 min or till u get nice aroma.Dont make it black or brown.

2)Wash the rice and roasted dal and pressure cook with two times of water.Sometimes it may require a little more or less water depending on how old is the rice.Old rice requires more water.

3)In a thick bottom vessel,tranfer the cooked dal rice,add jaggery,milk,around half cup water.In a medium flame bring it it boil .Let the jaggery melt completely and allow few more minutes to boil.At this time u can check to see if u need some more jaggery next add a pinch of edible camphor.
.Also make sure u keep stirring now and then as it has high tendency to stick in the vessel and burn.

4)Now lets add tempering.Heat ghee once it melts add cashew,raisin,cloves,elachi.When cashew turns light golden brown and raisin swells up.Add it to pongal.

5) Give a good mix keep it in low flame for 3-4 min.

6)Sweet Pongal is ready to enjoy with khara pongal.


Note-Edible camphor/cooking camphor gives very nice aroma to the pongal.Make sure u add a pinch,just like u need hing/asafetida.In temple prasada they usually add pacha karpoora to sweet pongal.

You can opt out milk and add just water if u prefer.

Vegetable Churmuri/Easy Bhel-Healthy and Yummy

Whats this Churmuri??If u are not familiar with Bangalore/Mysore you probably will get this question.Churmuri can be called as instant bhel-you don't add chutneys to it.The ingredients is less but it tastes delicious.

Sometimes u don't have chutneys handy and u r lazy enough to make one then churmuri is the best quick fix.

I miss those park days in Bangalore,Cubban park,sanky tank.The most exciting moment in the park was to have churmuri.And the way they pack is so tempting...news paper and on top of that banana leaf,make a big cone and fill it up.Just can't wait for my next trip.

Also if you know any other best places to eat churmuri in Bangalore please post in comments...

Recently I tried adding extra vegetables to the original one you get in streets.And it turned out too yummy and definitely healthy.

Here is what u need:

Murmura/Kadlepuri-6 cups
1 big tomato or 2 small tomato chopped
1/2 big onion or 1 small chopped
red round raddish finely chopped -3
green onion finely chopped-3
cucumber peeled and finely chopped-3 Tbspn
lemon juice-1 Tbspn
sugar powdered-1/4 tspn
chaat masala-1 tspn
green chilly finely chopped-2
Cilantro finely chopped-2 Tbspn
Mixture/Namkeen-1 Cup
chakkli pieces/kodbale pieces(optional)-1 Tbspn (tastes great)
salt to taste

Once the cutting work is done ....churmuri is almost done!Isn't it easy??

How to Make:

1.Lets mix all the ingredients in a very big bowl except for mixture/namkeen.

2.Use your clean hands and give a good mix by pressing the ingredients so it turns it a little juicy.Continue for 2 more times.

3.Now add namkeen.Next comes murmura, make sure its crisp.You can microwave it for a minute or keep it in sunlight or carefully roast it in low flame

4.Give it a good mix in hand.

5.Adjust salt and sugar.

6.Enjoy with a cup of tea .

Note:I like more vegies in my churmuri..you can add extra murmura if u don't like it.Also u can be creative and make your own variation by adding boiled potato pieces,raw mango pieces,pineapple pieces.Let me know what u tried.


 

Happy Deepavali- Snacks recipes

 To All My dear viewers ,Happy Deepavali/Diwali.

Here are few snacks and the detailed recipe I made yesterday for my family and friends.Enjoy your deepavali with these snacks

Easy Chakkali/Murukku 

 

 Besan Ladoo



Poha chivda



Iyengar bakery style mixed veg puff



Stuffed Capsicum Pakoda chaat


 

Iyengar bakery Vegetable Puffs

Its Bangalore....

Its Evening....

And the streets are filled with the aroma from iyengar bakeries...:-)

It usually used to pull me daily for the hot crispy veg puffs...

Just cannot forget the taste of variar bakery (rajajinagar )and V B bakery in vv puram.

For those of you around rajajinagar visit variar in the evenings for their yumm puff.Their address: No 68 ,Near ESI hospital, 12th Main Rd, 2nd Block, Rajajinagar, Bengaluru, Karnataka 560010, India

For those in Bangalore and looking for baking supplies and pastry sheets u can try General food Additive stores in sheshadripuram...special store for baking.
Here is the address No.175/3, 1st Main Road, Seshadripuram, Opposite To HDFC Bank, Bangalore - 560020  +(91)-80-23367878, 23360517    www.generalfoodadditives.in .Call before u go for timings!

In US you can find puff pastry sheets in publix,walmart,kroger,meijer or any other grocery store in frozen section.

Remembering all my childhood memories of India...decided to make puff.It was super hit almost tasted like variar bakery one:-).Try it out and ur family and friends would love it.

Here is what u need:

1)Puff pastry sheet.
2)Filling:You can be  creative and make make ur own creative crazy fillings.It could be sweet cream and dry coconut,salty potato or spicy mixed vegetables.Leave me a comment if u have any other creative suggestions.

For iyengar bakery mixed veg filling u need:

2 big potatoes boiled  and mashed
finely chopped cabbage-1 cup
finely chopped carrot-1/2 cup
boiled green peas-1/2 cup
chopped capsicum-1/2 cup
green chilly-2
garam masala-1 tspn
rasam powder-1/2 tspn
oil-1 Tbspn
salt to taste
turmeric-2 pinch
hing-2 pinch
mustard seeds-very little it should not be seen-less than 1/4 tspn
jeera-very little it should not be seen-less than 1/4 tspn
coriander leaves/cilantro-1 tbpsn chopped.

 How to prepare the filling

1)Heat oil in a deep pan.When hot add mustard seeds,jeera,hing,turmeric.When mustard seed crackles add all the vegetables other than mashed potatoes.Fry for 2 min  add 1-2 tbspn water to aid the cooking process,add salt and let it cook.

2)Now add the masala,cilantro,potatoes,adjust salt.

3)Mix well.

How to make

1)Puff pastry sheets are frozen ,keep them outside and let it thaw for 5 hour.Keep an eye on it.Don't thaw too much it makes it sticky and difficult to handle.You can also transfer from freezer to fridge area the night before so it gets thawed.

2)Cut them into desired size.I made them a little small-9 pieces in a  sheet.You can try 6 pieces if u want them big bakery way.

3)Make cylindrical shape balls.I try to use more filling as I like it that way.

4)Press the edges .Grease the baking tray and arrange the puffs.leave enough space between two as it puffs up and becomes bigger than original size.

5) Preheat the oven for 400F.

6)Place the trays and bake them for 25 min.

7)Keep a close eye after 20 min as some oven takes a min or two less.

8) Once its golden brown its ready ..Fresh hot crisp yum vegetable puff.