Aval nanachathu (Rice Flake Snack) and Egg Puffs

When Kuchelan visited Lord Krishna (his classmate) at Dwaraka, all he had was a little bit of aval.

When today I had unexpected visitors at tea time, all I had was little bit of aval too. I hope I get that mansion tomorrow.

Rice Flake Snack (അവല്‍ നനച്ചതു)
This is such a simple and quick snack, and certainly tastier than any "hip-hop" snacks, my mom would prepare it in the evening, for her hungry starving children from school. This is so filling, after eating this snack, we kids wouldn’t harass her with 'I-am-hungry' for the next two or three hours.I used to bring bags of these from back home, since we never used to get the red flake rice here. But nowadays everything is readily available; you only have to fill your suitcases with home-made eatables. It is written brown on the packet,it is the same.

1 cup red/brown rice flake (It is made from this)1/2 cup coconut powder1/2 cup jaggery1/4 tsp of cumin

Now mix everything, think about a person whom you hate most and crush the ingredients with your hand thoroughly. The rice flake should be smashed with your hand nicely. At least for 10 minutes, do this and keep aside for 10 minutes for everything to greet each other. Serve with ripe bananas.If you find it little hard, sprinkle some milk and mix it again.

Egg Puffs
I used to collect money (well, ’collect' it is, don’t ask) to buy this snack from the nearby bakery at school, since for some weird reason my parents believed, one should not eat stuff from outside.

So egg puffs would be a rare treat like on a Wedding or some occasion or from the bakery I sneak out to ;-). I can still remember the aroma of egg puffs that makes one weak and hungry, when you walk past those bakeries on your way to school. Do we think with our noses or what?

I don’t know whether pastry sheets are available in India. But in U.S, it is available and it is so easy to make a quick snack.

For 4 eggs,Masala: Heat 1 tsp of vegetable oil, sauté 1 diced onion, 1tsp of diced ginger, 3 green chilies, 2 sprigs of curry leaves, salt, 1/4 teaspoon of turmeric, add 1 diced tomato in that order. Take from heat and add 1/2 teaspoon of garam masala. Divide into 8 equal portions.Boil eggs hard. Take out the shell, and cut the egg into two halves.Roll out the pastry sheet like dough and cut into 4*4 inch square pieces.

If dough is sticking, sprinkle some all prupose flour on the sheet and roll again. On a pastry sheet, place the egg and put the masala portion on top.Roll and seal it like egg puffs, i.e. fold two ends of the pastry sheet and seal them.If you use your hand for putting the masala on top of the egg, your hand will be oily enough to seal both the ends of the sheet.

If you brush, beaten egg white on top, it will look good, but I don’t do it. Seal only two ends.

Dont seal the other two ends.

I dont know why, but the eggs peeking out makes it look good.

Bake for 20 minutes on 350 degrees, or until the pastry sheets are turning golden brown. The pastry will puff up and will turn flaky and crispy. Line your baking pan with parchment paper so that you don’t have to brush oil on the baking pan.Serve with tomato sauce. Kids just love it.