Curry Puffs

You think of curry puffs and I am sure to most of the Indians, street corner bakery is what crosses your mind. Curry Puffs are popular in Asia, especially in Singapore, Malaysia and India. Indian Curry Puffs tend to be on the spicier side. It is perfect for an evening snack. You can always use any leftover curry or make a new one. I have used the traditional potato curry (Recipe follows).

1 Package of Pepperidge farm Pastry sheet (found in the freezer section of your grocery section. Do not confuse with filo sheets. They are very different)

You will find 2 sheets in the package. Use one sheet for this recipe and freeze back the other immediately. Thaw the sheet according to the package directions.

Open up the sheet, put some flour on top and dust it. Cut the sheet vertically along the creases. You will get 3 vertical sheets. Cut each sheet into 2 halves. You will end up with 6 total.

Lay the half sheet flat on a countertop and put some curry filling on one half of the sheet and fold the other half on top of the filling

Grease a cookie sheet. Place the puffs in a preheated oven of 400F and bake it for 15 mts or until the top is golden brown. Serve warm with tomato Ketchup.

Curry or Filling

3 Medium potatoes (peeled, boiled, cubed)

1 Med Onion, sliced thin

2 Tomatoes, cubed

¼ cup sweet peas

2 small green chillies

1 Tbsp of curry leaves

¼ tsp Hing

¼ tsp cumin seeds

¼ tsp mustard seeds

¼ tsp Turmeric

½ tsp Cumin-Coriander powder

Salt to taste

Lemon juice (optional)

Heat 2 tbsps of oil in a wok or pan. Put Cumin seeds, mustard seeds, Curry leaves, turmeric, chilies and hing.Fry them for a couple of minutes. Add onions and fry them till they are soft. Add cumin powder. Add tomatoes and cook till the mixture becomes juicy. Add Potatoes and green peas .Cook for about 5 mts. Add lemon juice .Garnish with Coriander.

Blueberry Pound cake

This recipe is an inspiration from a Blueberry cake Recipe (I found it at the back of a calendar) except, there is an orange element in my recipe. I was going to one of my friend’s place and I was wondering what to take and I thought why not blueberry pound cake! This cake is very moist and is very fruity and tangy.I feel it is just perfect for Spring or Summer.They make a perfect evening snack and go very well with a cup of coffee or tea.


8 oz Fresh blueberries
1 stick unsalted butter, room temperature
2 eggs
1 2/3 cups all purpose flour
1 cup sugar
1 tsp baking powder
½ tsp salt
½ cup milk
½ tsp lemon zest and orange zest (combined)

For the glaze:
2 tbsp lemon juice
1 tbsp orange juice
1/3 cup sugar

Grease a loaf pan and keep it aside.


Sift the flour to make sure there are no lumps. Add salt and baking powder. Whisk together the butter and sugar and then beat in eggs until soft. Don’t overdo it. Add the dry ingredients and milk (Slowly so that there won’t be any lumps-One after another) to the egg mixture. Now gently fold the blueberries and the citrus zest.

Pour in the pan and bake in a preheated 350F oven for about an hour or until a fork comes out clean.

Glaze: Combine the sugar and juices and heat until the mixture is in the consistency of sugar syrup. Pour it on the baked bread (as soon as it comes out of the oven) and let it cool completely before you take it out of the pan.

If you feel upto it, you can wrap the pound cake in a parchment paper and tie an elegant ribbon around it!!