Thursday, May 25, 2017

Egg masala

Egg masala is a semi dry mild masala curry. One of my all time favorite dish. For a cold or rainy weather, it is an awesome combination with rice and chappathi. An easy recipe to make in few mins.
Garlic goes with eggs very well and gives a nice aroma.

This recipe seems spicy but it is absolutely a mild spice one. This is a recipe which I make whenever I feel out of mood to cook.



Recipe:

  • Prep time - 15 mins
  • Cooking time - 20 mins
  • Serves - 2
Ingredients:

  • Chicken eggs - 3 
  • Onion - 1 large ( finely sliced)
  • Tomato - 1 small ( diced)
  • Garlic -  5 cloves ( crushed with skin)
  • Ground turmeric - a pinch
  • Red chilli powder - 1 teaspoon
  • Ground coriander - 1 teaspoon
  • Curry leaves - 1 sprig
  • Salt to taste
  • Oil - 1 and half tablespoon
  • Water - 80 ml
Method:

Boiled eggs

Veggies needed

Roasting the garlic

Sauteing veggies

Boiling curry when raw smell got vanished

Eggs are added

Just about to serve

  • In a saucepan, heat oil over medium. Add the crushed garlic and let it release a nice aroma.
  • Now add the onions in. Saute well until translucent. Then tomatoes go in along with salt. Saute till they are nicely done like sauce.
  • Add water along with red chilli powder, ground turmeric and ground coriander over medium and low heat ( covered) until the raw smell vanishes.
  • Once the oil started to separate, add the hard boiled eggs in. 
  • Bring it to reduction of semi dry masala curry and garnish with curry leaves.
  • Serve hot with biryani, rice or chappathi.
Trust me! This is an awesome recipe for bachelors too! Hope you liked the recipe. Before you leave why don't you check my Vegetarian RecipesBeginner's Kitchen ( Recipes and Tips ), Non - Vegetarian Recipes, Chutney Recipes.

Happy cooking!

Poori Potato Curry


Poori is a deep fried flat indian bread without adding any leavening agent. It is a common breakfast recipe in India which is usually served with potato curry without masala in South India. In northern part of India, Puri is served as prasadam in temples.

The main ingredient in poori is wheat flour or all purpose flour ( maida) or mixture of both. This recipe along with the potato curry tastes so heavenly.

Potato curry is a very simple side dish which is seasoned mashed potato along with very less spice given by green chillies.

Poori Potato curry

Recipe:

  • Prep time - 10 mins for puri dough; 15 mins for Potato curry
  • Cooking time - 20 mins for curry and 3 mins for 1 poori
  • Serves - 3
Ingredients:
- For Poori:

  • All purpose flour - 1 cup and some for dusting
  • Salt to taste
  • Oil - 1/4 teaspoon
  • Oil for deep frying
- For Potato curry:

  • Potatoes - 3 medium size ( boiled till very soft)
  • Onion - 1 medium ( thinly sliced)
  • Green chillies - 2 ( cut into halves)
  • Ground turmeric - a pinch
  • Salt to taste
-For seasoning:

  • Mustard seeds - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig
  • Oil - 1/2 tablespoon
Method:

- For Potato Curry:

  • While kneading the dough, boil the potatoes side by side.
  • In a pressure cooker, potatoes will take 4 to 5 whistles over medium and low heat to cook very soft.
Potatoes washed and cut for boiling

In pressure cooker

Before putting the weight on.

Sliced onion

Sauteing onion with seasoning

Adding water

Adding a pinch of ground turmeric

Slightly hand mashed potatoes

Adding potatoes in

Almost done curry

  • Peel the potatoes by setting the dough aside.
  • In a shallow pan, add oil, season the ingredients. Add the onions, green chillies. Saute well over low and medium heat.
  • When the onion is translucent, add 160 ml water to cover the onions. Let it be boiled with a pinch of ground turmeric and salt to taste ( half) by cooking it covered over medium heat.
  • After 2 mins, add the softly boiled by mashing with hands in. At this stage, the flatbread can be deep fried. Cook the curry covered for another 5 to 7 mins till the potatoes mix in the water and form a cream like consistency.
  • Serve hot with poori.


- For Poori:

  • In a bowl, add all purpose flour, salt to taste ( half), oil and enough water and make it a dough with slightly sticking in fingers. Keep it aside closed.
Note: The dough should not have more moisture as we need soft poori.

All purpose flour

Soft but not very sticky dough

Kneading and making the dough into medium size balls

About to deep fry

In the process of deep frying

Slowly flipped poori

Both sides are nicely done

Served hot

  • In a deep cooking pot or deep fryer, add enough oil for deep frying.
  • After 15 mins, knead the dough and make it into medium size balls. Dust the balls and roll them into a medium flat size flatbreads. The state of the flatbread should be moisture free to get oil free poori.
  • Once the oil is heated, put the flatbread in over high heat. Slowly flip the poori so that it form a sphere like shape. Take it out by filtering maximum into the pot itself. Place the poori in a colander with kitchen napkins underneath.
Here is my husband's favorite recipe. Hope you liked it. Please follow my blog for updates. Your feedback and suggestions are always welcome. Happy cooking! 


Wednesday, May 24, 2017

Sindhu's Kitchen Recipes: Carrot Rice

Sindhu's Kitchen Recipes: Carrot Rice: Carrot rice is one of the easy and tasty lunch box recipes. Carrot is a good source of Vitamin A, C, K and B6. The colour of the rice is d...

Carrot Rice


Carrot rice is one of the easy and tasty lunch box recipes. Carrot is a good source of Vitamin A, C, K and B6. The colour of the rice is due to the natural colour from carrot. With no masala, it gives a simple taste with a bit of sweetness. This rice can be served with papad or any fryums.

Carrot Rice with papad


Recipe:

  • Prep time - 15 mins
  • Cooking time - 20 + 20 mins ( including boiling time of rice)
  • Serves -2
Ingredients:
  • Orange Carrot - 1 cup ( grated)
  • Boiled rice - 1 cup (160 ml) Ponni Rice/ Sona Masoori
  • Onion- 1 small ( finely chopped)
  • Green chillies - 2 ( cut into halves)
  • Salt to taste
For seasoning:
  • Oil - 1 tablespoon
  • Mustard - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig
Method:



  • Boil 1 cup rice with 2 and half cups of water in rice cooker.
  • Once the rice is done, immediately transfer it to another bowl and let it completely cool down.
Grated carrot

Seasoning

Tempering with onions and green chillies

With carrots in 

Softened carrots

With rice added

Cooking the rice with carrots in closed pan

Rice is about to be done

  • Meanwhile get the ingredients ready for the recipe.
  • In a shallow pan, add oil over medium heat and the mustard seeds, split black gram.
  • While the mustard seeds splutter and black gram changes slightly brown colour, add the green chillies and onion. Saute well.
  • Now add the grated carrot and salt in. Saute well over low and medium heat; covered and open till the carrot cooks soft enough.
  • Now add the rice into it and mix well. Cook for another 3 to 5 mins in covered and open pan over medium and low heat.
  • Add curry leaves and serve hot.
Stay tuned for more recipes. Your feedback and suggestions are welcome. Follow my blog for updates. Happy cooking! 

Sindhu's Kitchen Recipes: Cauliflower stuffed flatbread/ Cauliflower Paratha...

Sindhu's Kitchen Recipes: Cauliflower stuffed flatbread/ Cauliflower Paratha...: Paratha is a stuffed Indian flatbread. Not only in India but also in many countries like Pakistan, Myanmar where wheat is grown abundantly...

Cauliflower stuffed flatbread/ Cauliflower Paratha


Paratha is a stuffed Indian flatbread. Not only in India but also in many countries like Pakistan, Myanmar where wheat is grown abundantly and is the staple food of that region. In some places, parathas also served with tea time snack. Though it is not a common food of South India, paratha is a very common breakfast recipe in Northern part of India.

A very light stuffing is prepared and is stuffed in the normal flatbread ( Chappathi). That all the recipe. If the stuffing becomes wet or becomes overpowering with the spices, it will not taste that good. Wet stuffing will make the dough so soggy and will thicken the bread dough while rolling. So it is very important to make the stuffing as dry as it can be.

Like Cauliflower paratha, this stuffing can be done with radish, potato, spinach, cottage cheese (paneer). Also it tastes well with non- veg stuffing like minced chicken, mutton, shrimp, beef, pork, etc., With the stuffing the raw bread balls are rolled into flatbreads and shallow fried in Tava/ smooth Griddle pan. Normally it is served with a little butter or with pickle, an Indian condiment named Raita which is prepared with plain yogurt and raw vegetables, tomato sauce.

Cauliflower paratha


Recipe:

  • Prep time - 20 mins
  • Cooking time - 3 mins ( for 1)
  • Serves - 3
Ingredients:
  • Wheat flour - 1 cup ( sifted)
  • Oil - 1/2 teaspoon for dough 
  • Oil or Ghee ( Clarified butter) - enough to shallow fry 
  • Salt to taste
  • Water - enough to make a soft non-sticky dough
  • Cauliflower - 1/2 ( florets separated )
  • Green chillies - 2 ( finely chopped)
  • Red chilli powder - a pinch
  • Garam Masala powder - a pinch
  • Fennel powder - a pinch ( optional)
  • Cilantro - 1 tablespoon ( finely chopped)
Method:
  • Make the dough by adding wheat flour, salt ( only half salt taste) , oil and enough water. Keep it aside till the stuffing is done.



  • In another bowl, slice the cauliflower in a chips slicer/ Mandoline slicer into a very thin mixture. Add the green chillies, half salt, red chilli powder, garam masala, fennel powder, cilantro and mix them dry.


  • Sometimes, cauliflower can have some water in it after slicing. Make sure to place the entire mixture in a kitchen paper towel and pat the mixture dry. And make the dough into balls. 


  • Place the dough ball in hand and gently make it into bowl and put the stuffing in and seal it. Dust with the flour and roll it into a flatbread with neither thin nor thick size.


  • Heat a Tava/ smooth Griddle over medium/ high heat and place the rolled stuffed flatbread. Add little oil or clarified butter ( ghee) on top of  it and spread. Wait for 20 seconds and flip it and apply oil. Again flip it after 20 seconds until it gets golden brown on both sides.
  • Serve hot with side dish or just like that with little bit of butter.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback are welcome. For updates please follow my blog.  Happy cooking!

Tuesday, May 23, 2017

Plantain Flower Curry with lentils/ Vazha Poo Koottu


Plantain flower, otherwise called as banana blossom or banana heart is the most commonly used vegetable in South Indian cooking. Not only in India but in various parts of the world. It's really an interesting thing about nature that this tender, starchy, slightly bitterly, waterproof, conical flower would turn into heavy bananas hanging out in the stalk.

It is one of the tasty vegetables can be cooked in many forms like curry, fritters, stir fry, etc., Now the important thing is in cleaning the flower. The below image clearly explains how:

Image Courtesy: Google image.
Plantain flower curry is a very traditional south indian recipe which is normally served with rice. Personally I like it with dosa as well. The blend of yellow lentils (Toor dal) with plantain flower adds a fantastic taste without any masala. Also this flower is an excellent source of vitamin A and C.

Plantain flower curry with rice and potato dry roast.


Recipe:

  • Prep time - 40 mins
  • Cooking time - 30 mins
  • Serves - 3
Ingredients:

  • Plantain flower / Vazha Poo - 1 ( medium size - cleaned and chopped)
  • Yellow lentils / thuvaram paruppu - 1/2 cup (80 ml)
  • Onion - 1 medium ( diced)
  • Tomato - 1 small ( diced)
  • Green chillies - 2 ( slit)
  • Salt to taste
  • Ground turmeric - a pinch
Note: Put the chopped plantain flowers in the water ( rice washed water can be better) because of it's oxidising nature can turn it dark in colour. 

For Tempering:

  • Mustard seeds - 1/2 teaspoon
  • Split black gram - 1/2 teaspoon
  • Curry leaves - 1 sprig
  • Oil - 1 tablespoon
Method:
  • Boil the yellow lentils with a pinch of ground turmeric and 3 drops of cooking oil till it becomes very soft and get mixed with water. This can be done with pressure cooker or by using a deep cooking pot covered with lid over low and medium heat.
  • Place the pressure cooker or the deep cooking pot over medium heat and add the chopped flower in along with salt. Let it be cooked over low heat.
  • In another sauce pan, pour oil for tempering over low and medium heat. Add the mustard seeds, black grams along with curry leaves.
  • While the mustard splutters, add the green chillies and onion. Once the onion becomes translucent, add the tomato and saute well.
  • Then add the entire tempered mixture into the lentils and half cooked plantain flower. Cook them well and bring it to reduction over high heat. 
  • Serve hot along with rice or tiffin along with some dry roasted vegetable.
Hope it is an another interesting recipe. Stay tuned. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Happy cooking!

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