What do I have to do with Chinese Tea?   Living in Malaysia - a food haven with multicultural reflections, the region is open to Chinese Culture in its unique form.  And here I got the chance of tasting Chinese Tea. While dining in Chinese Restaurants, they serve their unique tasting Chinese Teas.  I was literally fancied by the Tea sets and the Tea making equipment that long back I collected a few items along with a huge Antique Dragon-Turtle Tea Pot big enough to brew Chinese Tea for a crowd.

    Well, I am not a tea person, but still, I love to drink these Chinese Teas when dining out in midst that I get heady to the drink(it makes me hyperactive).   Especially, I love the Jasmine, Chrysanthemums & Rose flavoured Chinese Teas prepared with dried flowers and Tea Leaves. Mildly flavoured and rejuvenating to the senses.  Jasmine tea is an exotically scented, sensually delicious, but a simple tea to make at home.  Jasmine tea is one of the most famous teas in the world. Whether made hot or cold, jasmine tea’s signature floral aroma makes it a great choice to drink.

JASMINE

    Jasmine tea, one of the major types of flower tea in China, is made by jasmine flowers and fresh tea leaves, so it has both the aroma of jasmine flowers and the freshness of tea leaves. It is welcomed by its strong fragrance, fresh flavour, tender and soft taste and the rich benefits including preventing cancer, resist ageing, relieving pain, and losing weight. Chinese jasmine tea was created 1,000 years ago in Fuzhou, Fujian, a southeast coastal province of China. 

What is Jasmine Tea?

HOW TO MAKE JASMINE TEA

• Jasmine tea is a scented tea usually made from combining green tea leaves with jasmine petals.
• It has a delicate flavour and an exotic floral aroma.
• Sometimes made with white, oolong, or black tea.
• Jasmine tea is shaped into thin, rolled tea leaves or into balls (jasmine pearls).

How Jasmine Tea is scented:

JASMINE

• Traditionally, this tea was scented by placing trays of fresh jasmine flowers below a woven tray of tea leaves in a warm room.
• Now, it’s common for the tea and flowers to be combined as the tea gets processed.
• High quality and more expensive jasmine tea is made with fresh jasmine flower buds. 
• The more affordable and less expensive jasmine tea is made with jasmine extract.
• We can get it as  Tea Leaves and Jasmine Buds mixed together.
• One best way is to steep the Tea Leaves along with fresh Jasmine flowers.
  

Which Jasmine Flower suits well for Jasmine Tea:

ARABIAN JASMINE

    When choosing the right “jasmine” to scent your tea, choose that specifically of the Jasminum species such as Jasminum officinale, Jasminum sambac, or Jasminum polyanthum. Fresh flowers serves best for the tea.  I drop them directly onto a layer of tea in a large jar with a wide opening.  This can be done indefinitely while jasmine is in bloom, layering the blossoms between layers of tea. What is usually sold in market/stores, especially in Chinese shops, are the dried Jasminum Sambac or the common Arabian Jasmine Buds.  You can buy them and mix along with your favourite tea.  Some Tea varieties are sold mixed along with these dried Jasmine Buds.

   *NOTE:  Do not use “star jasmine/confederate jasmine/jessamine” (Trachelospermum jasminoides) or “Carolina jessamine” (Gelsemium sempervirens) – which is toxic, not exotic.      

 

HEALTH BENEFITS OF JASMINE TEA:

HOW TO MAKE CHINESE JASMINE TEA

HOW TO MAKE JASMINE TEA

    Few basic knowledge of Tea Brewing, a decent quality Tea & a bit of patience is all you need for a good Chinese Tea, any Tea as a matter of fact. The best Tea in the world can taste horrible if prepared incorrectly, but even an inexpensive Tea can be more satisfying if prepared in the best possible way.  So remember these 7 little facts before brewing any type of Teas.

• The quality of the Tea
• The quality of the Water
• Correct measurement
• Correct steeping temperature
• Correct steeping time
• Allowing the tea-leaf to expand fully
• Separating the leaf from the liquid at the end of the steeping process

     Use the best tea that is available to you. Scoop the loose tea leaves from the tea canister. Measure the correct amount of tea & add it into the Teapot. I have added fresh Jasmine flowers along with the tea leaves while brewing this Jasmine Tea.

 

WATER:

• When making any tea, try to use fresh & good quality water.  Water quality reflects greatly on the taste of the Tea.
• Always start with fresh water out of the tap, not water that has been previously boiled or has been sitting around. 
• First, use a small amount of heated water to warm the Tea Pot and Tea Cups before beginning to make your tea.
• To prepare the Chinese Tea, heat water in a kettle.
  

 

CORRECT MEASUREMENT:

     The amount of Tea and Water will vary on the type of tea, its quality, and the size of the teapot, but generally, 1 Teaspoon of tea leaves for every six ounces/3/4 Cups of water will do.

RIGHT WATER TEMPERATURE FOR TEA:

     Raise the kettle to shoulder-length, and pour the hot Water into the Teapot over the tea leaves.  The water should be poured just above the teapot to not remove the flavour from the tea leaves too quickly. After pouring the water, scoop away any excess bubbles or tea leaves. Place the lid on the teapot.

    After the tea has steeped the proper length of time, separate the tea leaves & the jasmine flowers from the brewed Tea. Most teas will turn bitter if steeped too long.

HOW TO MAKE JASMINE TEA

 

 

_______________________________________________________________________

FOOD SAFETY:

• Excessive drinking of  Jasmine Tea will make you feel hungry, or even dizzy.
• It can be harmful to your intestines and prolong stomach digestion when you have it right after the meal.
• Jasmine Tea can cause calcium deficiency.
• It can cause endocrine disorder and menstrual disorder for female.

 

Yes, it does. Although caffeine in jasmine tea is not as much as coffee’s, people with insomnia, hypertension, and arteriosclerosis are not recommended to drink heavy jasmine tea or drink too much.

 

CASHEW CHICKEN

    This "Cashew Chicken" is made with boneless chicken, cut into bite-size pieces, marinated & dredged and then seared. The best about this Cashew Chicken is the Brown Sauce made with Soy Sauce, Oyster Sauce, Rice Wine Vinegar, Garlic, Ginger & Dry Chillies. Simple and quick-fix recipes are always a hit with me. And this Cashew Chicken is one of my favourites when it comes to Chinese Style Chicken Recipes for two reasons - it can be cooked within minutes and additionally, it comes with Cashew Nuts.

    Well, any Chinese restaurant style Chicken recipes, have an extremely tender and silky texture.  Soft & Succulent and the secret behind this velvety texture is that most Chinese chefs “treat” the chicken with baking soda. Baking soda removes the potential “meaty” odour from the meat and tenderizes it at the same time.  *See below in A Quick Tip section for a detailed explanation on how to treat chicken with baking soda & for Searing techniques.

CASHEW CHICKEN

    Cashew Chicken is one popular dish around the world in most of the Chinese Restaurants. The best reason for this Cashew Chicken to be popular is that it has a perfect balance of flavours - it is equally sweet and tangy and all the more slightly underlined with a note of spiciness.  To get the right taste is to come up with the right combination, to suit your taste preference.

 

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Cuisine : Chinese, Southeast Asian
Course : Side Dish
Spice Level : Low - Medium
Difficulty : Easy
Serves : 2-3
Author : SM

Preparation Time : 15 - 30 Minutes
Marination Time : 20 - 30 Minutes
Cooking Time : 10 - 15 Minutes

 

For CHINESE STYLE CHICKEN RECIPES, Click here...

HOW TO COOK CHINESE STYLE CASHEW CHICKEN

CASHEW CHICKEN

INGREDIENTS:

To Marinate:

Boneless Chicken - 250 Grams
Shaoxing Wine - 1 Teaspoon
Salt - To Taste
White Pepper - A Pinch
Cornstarch - 1 Teaspoon

For The Sauce:

Light Soy Sauce - 1 Tablespoon
Oyster Sauce - 1 Teaspoon
Rice Wine Vinegar - 1 Tablespoon
Sugar - 1 Teaspoon
Cornstarch - 1 Teaspoon
Water - 3 Tablespoons

To Roast Cashew nuts:

Cashew nuts - 3/4 Cup
Oil - 3 Teaspoons

To Sauté:

Onion - 1 Large
Garlic - 4 Cloves
Ginger - 1" Piece
Dry Red Chillies - 3-4 No's.
Oil - 2 Tablespoons

To Garnish:

Spring Onion - Few

CASHEW CHICKEN

METHOD:

• Peel, wash & cut Onions into chunks.  
  
• Clean, Wash and Cut Chicken into small pieces.
• Marinate the Chicken pieces with the ingredients mentioned under 'To Marinate'.
• Leave this aside for about 20-30 minutes.
• Mix all the ingredients mentioned under 'For the Sauce' and keep it aside. Make sure there are no lumps,
• Heat 3 Teaspoons of Oil in a wok and shallow fry the Cashew Nuts until they turn golden brown.
• Remove them from oil and drain them on a Paper towel.
• In the same wok add 2 Tablespoons of Oil, sear the marinated chicken in hot oil for a few minutes until the colour changes.
• Remove it from oil and keep it aside.
• In the remaining Oil, sauté finely chopped Garlic, Ginger and Dry Red Chillies until they turn aromatic.
• Add Onion chunks and sauté it briefly.
  
• Add the seared Chicken to the above and stir-fry on high flame for a minute or two.
• Stir the Sauce Mix thoroughly before pouring it over the Chicken.
• Stir-fry until the sauce mix is well combined with the Chicken Pieces on high flame for a  few minutes.
• Finally, add shallow fried Cashew nuts and give a quick stir.
• Garnish Cashew Chicken with Spring Onions.
• Serve Cashew Chicken hot with any dish of your choice.
• Dish out and serve it immediately with Jasmine Rice, White Rice, Brown Rice, Fried Rice, Noodles or any other dish of your choice.  

 

    One dish which fascinated my whims the very first time we dined at a Chinese Restaurant in Malaysia was the Chinese Vegetable Stir Fry.  The moment I tasted it I knew it was a bit under cooked for our preference then, later, realizing and strictly following the way it is cooked with almost all the vegetables I cook at home.  Literally speaking, this Vegetable Stir Fry gave me a total new revelation to cooking vegetables, the way it has to be, retaining the colour, texture and nutrition.  From then on, I have never looked back, I still cook most of the vegetable even while making Indian style stir fries like Poriyals/Thorans, Sabzis etc., a bit under cooked. 

    Chinese Style Vegetable Stir Fry is a quick & easy Chinese dish.  This style of cooking vegetables adds a whole new dimension to the all plain vegetables.  But the secret behind perfect Chinese Style Stir Fry is the techniques you need to follow to get it right.  Keep in mind that the vegetables in the stir-fry should retain the colour, crunchiness and freshness of the vegetables.  When perfectly done, this Chinese Style Vegetable Stir Fry is going to be lustrous, gorgeously beautiful, presenting itself with a cornucopia of colours with a remarkable texture.  I love this stir-fry whatsoever.

    Just follow these simple tips and techniques for perfectly cooked Vegetable Stir-fry.

CHINESE VEGETABLE STIR FRY

VEGETABLES:

    As we need to stir-fry the vegetable in one quick movement in a high heat, it is always advisable to keep all the needed items ready side by side.  First clean, peel & cut the vegetables and when it comes to the Vegetables which you can add into this stir-fry, I mostly use Carrots, Mushrooms, Broccoli, Cauliflower, Capsicums & Snow peas. Can add Baby Corn too. If using mushrooms, use varieties like Button Mushrooms, Crimino Mushrooms, Shitake or Oyster Mushrooms.  Small Beech or Bunapi Mushrooms also suits well for Vegetable stir fries.

BLANCHING THE VEGETABLES:

    Then I blanch the vegetables before stir-frying them.  Blanching shortens the time required for stir-frying.  And also the vegetables are cooked half way, retaining the shape & colour.  Then, while stir-frying, the idea is just to mix them up with the sautéed garlic and the sauces on a high heat.  This way the Stir Fry turns out to be perfectly cooked through, retaining the texture, colour, and all the more the nutrition. Once the Vegetables are blanched, you can straight away go with the stir-frying process.

    Then mince the Garlic, Cut the Onions into big pieces and then thinly slice the bird's eye chillies.  Well, I do add a Bird's eye chilli into this Stir Fry.  After all, the taste buds of Indian ethnicity asks for a bit of heat in everything.  You can totally skip it in this recipe.

SAUCE:

    The next step is to get the sauce ready.  The idea of a sauce in a stir-fry is to add taste and flavour into the bland vegetables.  So you can get easy with the type of sauce you use.  Commonly Oyster Sauce is used along with seasoning like salt, sugar and a dash of white pepper powder.  I love to add the popular locally available ABC Sauce, which is a sweet thick soy sauce with caramelized palm sugar in it. Alternatively, can add Dark Soy Sauce.  I have added the Corn Flour slurry into the sauce mix.  So, you do not need to add ‘cornflour slurry’  during stir-frying.  Corn flour slurry glazes & gives a sheen to the stir-fried vegetables.  You can prepare this sauce and refrigerate it for a few days.  The same sauce can be used while stir-frying Chinese greens like bok choy, choy sum, kai lan, napa cabbages etc., 

STIR-FRYING:

    Then, the stir frying - keep in mind, you need to stir-fry in a high heat, in quick movements.  Sauté, the garlic, Onions, bird's-eye chillies, briefly sauté the Capsicums & then pour in the sauce and cook for a few minutes, then add in all the vegetables and mix it well in quick movements over a high flame.  Once the sauces all coated and the vegetables are glazed, switch off the flame and serve immediately.

 

For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
 Serves - 2- 3
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 5-10 Minutes
 

HOW TO MAKE CHINESE VEGETABLE STIR FRY

CHINESE VEGETABLE STIR FRY

INGREDIENTS:

Vegetables:

Carrots - 1/2 Cup
Broccoli - 1/2 Cup
Cauliflower - 1/2 Cup
Snow Peas - 1/2 Cup
Mushroom - 1/2 Cup 

 

For Blanching:

Water - 4-5 Cups
Salt - To Taste
Sugar - a Pinch  

 

For the Sauce:

Oyster Sauce/ABC Sauce - 2 Tablespoons
Salt - to Taste
Sugar - 11/2 Teaspoons
White Pepper Powder - 1/8 Teaspoon
Corn Flour - 1/2 Teaspoon
Cold(Ice) Water - 4 Tablespoons

Sautéing:

Garlic - 6-8 Cloves
Onion - 1 Big
Bird's eye Chillies - 1-2 Numbers
Capsicum (Green) - 1/4 Cup
Capsicum (Yellow/Red) - 1/4 Cup 

 

For Vegetable Stir-fry:

Oil - 2 Tablespoons
Salt - To Taste
Sugar - a Pinch

 

METHOD:

Preparing the Vegetables:

• Carrots - Peel, wash and cut Carrots into Wedges or thick slices.

• Snow peas - Wash & then remove the ‘string’ of the snow peas on both the sides and snap it off into two or three pieces.  No need to cut it, just snap it off using your hands.

• Broccoli - Wash & then cut the florets into medium or large sized ones. Discard the lower part of the stem, which is hard & fibrous. Use the tender part of the stem, cut them into slices or wedges. The tender stem is full of flavour, so do not throw them away.

• Cauliflower- Wash & then cut the cauliflower into florets, preferably into medium or large florets.

• Mushroom - Cut off the ends, wash them and then cut the Mushroom into slices.
  

• Capsicum - Wash & then snip off the tip and then remove the core and seeds. Cut the capsicum into large slices.

• Onions - Peel, wash and cut Onions into fours and then cut them into small cubes.  We need some square shaped Onions in this Vegetable stir-fry.

• Garlic - Peel, wash and mince the garlic cloves and keep them aside.

• Bird's eye Chillies - Remove the stalk and then cut it into thin slices. Alternatively, you can mince it.
  

 

Blanching the Vegetables:

• Boil enough water in a large pot, let the amount of water be good enough to cover the vegetables.
• Add a dash of Salt and a pinch of Sugar into it.
• Let it boil.
• First add the Carrot Wedges into the water and cook them for about 2-3 minutes.
• Once the Carrots are cooked halfway through,  add Cauliflower & Broccoli florets and blanch them for about 2 minutes.
• Then follow it with snow peas, mushrooms and blanch it for about a minute.
• I usually do not blanch Capsicums.
• Once done, drain it through a colander and keep it aside.

For the Sauce:

• Mix all the ingredients mentioned under "For the Sauce" in cold water & keep it aside.
• Make sure there are no lumps in the sauce.

CHINESE VEGETABLE STIR FRY

Sautéing & Stir frying the Vegetables:

• Heat oil in a Wok/Pan over high heat.
• Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
  
• Then add Onion chunks & Capsicums and sauté it for a while. 
• Now add, the blanched Vegetables and give a quick stir.
  
• Immediately pour in the Sauce and mix well.
• Let it cook for about 2 minutes or until it thickens
• Stir-fry until well combined on a high flame, & the vegetables are glazed.
• Immediately, serve Chinese Vegetable Stir Fry hot.
• Chinese Vegetable Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.
  

NOTES:

• 
  
• Use your preferred combination of vegetables in this stir-fry.
• Do not cover the pan while cooking.
• Once the sauce thickens, stir-fry the vegetables on high heat for a short time.  This will retain its nutrients & texture.
• Do not brown the garlic, as they would tend to give a bitter taste to the dish.
• Adding Bird's eye Chilli is purely optional.
• Cook the vegetables to suit your preference. I like to keep it crunchy & tender, and mainly love to retain the colours in the vegetables.

MINI VEG PUFFS

    Vegetable Puffs or popularly called Veg Puff is one popular snack sold in Indian Bakeries.  It is a default to have a Bakery outside college or school or there would exist a college/school canteen which were hanging out places for most of the youngsters during their school/college days.  A puff or a vadai or a Bajji along with a Kadak Chai or Coffee would have remained a spectator for most of the events and talks which happened during the time. Sharing is caring days, "a single Puff" would go into many mouths. Most of us would have fond memories of this snack.

    Even we had JM & Sons, a popular Bakery chain in Coimbatore outside our college, and most of our lunchtime or evening snack happened to be these wonderful Puffs & Pepsi.  Pepsi(Leher Pepsi) was just out in the market with all bang and catchy ads with Amir Khan and Aishwarya Rai, with the famous slogan "Yehi Hai Right Choice Baby" -  Ah Ah!!! Fond memories flocking through my mind...  Sitting in the steps in front of the shop with small chit-chats were a small kind of time pass during our college days.

    So, when talking about Puff, as a matter of fact it would have surely been a Bakery(store) bought one and in my opinion, mostly it is not a home-made snack.  As years passed and living far from your home country, most of the old memories, tastes & preferences embedded into our hearts turns into NOSTALGIA.  And when it comes to snacking, Puffs takes a special place in the line of Nostalgia.  When such things hit to the core, I try replicating them at home and have tried making Puff with Pastry Sheets.  Making from scratch is absolutely not convincing in my terms with long preparation time and above all the loads of Butter or Margarine needed to make Pastry sheets makes me cringe to the idea.  So when it comes in a disguise my brain accepts it, convincing to the facts.

    So let's cut the crap and get into making Veg Puffs and this recipe is a Mini or Bite sized version of Vegetable Puffs with Frozen Parotta Sheets.  The ultimate snack with all of its perfection - flaky, crispy and tasty.  This recipe came out to be as a process to clear off the left-over from the prominent recipe which I was into - The Egg Puff.  When I had a few side cutting of frozen Parotta sheets from making Egg Puff, I saved them in the freezer, made the Vegetable Filling and followed the suit.  

    What was hit at home were these Bite-sized Veg Puffs rather than the Egg Puff. Kindling the memory of mini Puffs we get at Thangu Cake Shop in Lawley Road. These Veg Puffs could be made in regular size too.  I have used Frozen Parotta sheets, you can even get easy with Pastry sheets to make these Veg Puffs.  Puffs made out of Frozen Parotta sheets are going to foolproof - it turns out perfectly flaky and crispy every time you make it.  And for the filling I  have used some classic vegetable combination like Carrots, Potatoes & Green Peas, can add veggies like Beans, Beetroot, Cauliflower etc.,  Go along with your preference or simply convert it into Chicken/Meat Puffs. 

 

For more SNACKS & SAVOURIES, Click here... 

Cuisine - Indian
Recipe - Snack
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 - 20 Minutes
Baking Time  - 30 - 45 Minutes.

 

For BAKERY STYLE SNACKS, Click here...

 

HOW TO MAKE MINI VEG PUFFS WITH FROZEN PAROTTA SHEETS

MINI VEG PUFFS

INGREDIENTS:

To Boil the Veggies:

Potato - 1/2 Cup
Carrot - 1/2 Cup
Green Peas - 1/4 Cup
Salt - To Taste
Sugar - a Pinch
Water - as required
Water - 2 Teaspoons

 

METHOD:

To Boil the Veggies:

• Clean, peel & wash the Potatoes and Carrots.
• Cut them into small cubes and leave them aside.
• In a saucepan, add the Carrots & Potatoes along with the Green peas.
• Add a dash of Salt and a pinch of Sugar.  Pour in enough water and cook the vegetables until they are cooked and turns soft.
• Alternatively, can cook the Vegetables in a pressure cooker for a whistle.  If cooking in a pressure cooker, use just 1/4 cup of water.
• Can drain any excess water left in the vegetables once cooked.

For Veggie Masala Filling:

• Heat oil in a pan, sauté finely chopped Onions, Curry Leaves, Green Chillies until Onions turn translucent.
• Add Ginger-Garlic Paste and sauté it until aromatic.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above.
• Fry for a while until the raw flavour goes and sauté it until oil separate from the mix.
• Add in the Tomato Ketchup and give a quick stir.
  
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary, and cook on a low flame for about 5 minutes.
• Add boiled Vegetables into it and cook them on a low flame for a few more minutes.
• Let the Veggie Masala Filling be dry.
  
• Switch off the flame and garnish it with Coriander Leaves.
  

MINI VEG PUFFS

For Mini Veg Puff:

• Meanwhile, pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two and then make 2-3 thin strips out of it.
• Take a strip of Frozen Parotta sheet and place about 1 teaspoon of Veg Masala Filling over it.
  
• Gently fold the frozen parotta sheet and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
• *If using the side cuttings of the Frozen Parotta sheets - Place 3-4 side cuttings side by side and add about 1 teaspoon of veggie filling into it. Then, tightly secured it into bite-sized Puff packets. 
• When the Puffs are packed and ready, place the Mini Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Mini Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Mini Veg Puffs into the Electric Oven.
• Bake the Mini Veg Puffs at 200 °C for about 25 -30 minutes.
• You need to bake the Mini Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
• Serve flaky & crispy Mini Veg Puffs hot with your choice of Sauce or Ketchup.
  

For Normal sized Veg Puff:

• Pre-heat the oven to 200 °C.
• Take the frozen Parottas from the freezer just before making the Veg Puffs.
• No need to thaw them.  Thawing can make the process cumbersome.
• Gently peel off the plastic sheets from the Parottas and place it on a cutting board.
• Cut the Frozen Parotta sheet into two.
• Take one part of the Frozen Parotta sheet and place 2-3 teaspoons of Veg Masala Filling.
  
• Gently fold it and cover the Veg masala.  No need to cover the sides.
• Follow the suit for the rest of the fillings.
  
• When the Puffs are packed and ready, place the Veg Puffs on a greased baking tray.  
• Leave enough space in between. 
• Meanwhile, beat the Egg with a teaspoon of water for the Egg Wash.
• Gently brush the Veg Puffs placed on the baking tray with the Egg Wash.
• Now, place the baking tray with the Veg Puffs into the Electric Oven.
• Bake the normal-sized Veg Puffs at 200 °C for about 30-45 minutes.
• You need to bake the Veg Puffs until the crust turns golden brown & until it turns crispy & flaky.
  
• Adjust the baking time according to your oven settings.
  

MINI VEG PUFFS

NOTES:

• Adjust the amount of Spices to suit your taste preference.
• Use your preferred combination of classic vegetables.
• Make sure that the Veggie Masala filling is dry, otherwise you may end up with Soggy, wet Puffs.
• Adding Sugar & tomato ketchup are totally optional. 
• Adjust the baking time accordingly -  25 -30 minutes at 200 °C for Mini Veg Puffs   &                                                         30-45 minutes at 200 °C for normal-sized Veg Puffs. 
• If you are doing a total vegetarian version, you can use milk or cream instead of Egg wash to glaze the Puffs,  just before baking.