Xmas Egg & Cheese Puff

About Xmas Egg & Cheese Puff

Ingredients

• Eggs 10
• Cottage cheese, crumbled 2 cups
• Monterey Jack cheese, shredded 2 cups
• All-purpose flour ½ cup
• Baking powder 1 tsp
• Butter or margarine, melted ½ cup
• Salt 1 pinch
• Black pepper powder to taste

How to Make Xmas Egg & Cheese Puff (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease some ramekin moulds.
2. Break the eggs into a mixing bowl, add flour, baking powder and melted butter and whisk. Add a pinch of salt and black pepper powder and keep whisking till smooth.
3. Add cottage cheese and Monterey Jack cheese and mix.
4. Put this batter into the ramekin moulds till they are ¾ full. Keep the ramekin moulds on a baking tray, keep the tray in the preheated oven and bake for about 30 minutes.
5. Take them out of the oven and serve hot.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps