Tuesday 21 July 2020
Kerala Meal - Prawn Fry, Okra and Egg Curry, Cabbage and Carrot Thoran and Moru
Saturday 1 December 2018
Bhapa Dimmer Malai Curry (Steamed Egg Curry with Coconut Milk)
Thursday 19 July 2018
Dimer er Bati Chorchori
Monday 26 December 2016
Sri Lankan Egg Curry without Coconut Milk ( My Style ) ......
Thursday 11 August 2016
Dimer Tadka / Anda Tadka / Egg Tadka .......
Tuesday 19 April 2016
Egg Bafat Curry
Thursday 10 March 2016
Burmese Golden Egg Curry
Monday 15 February 2016
Maggi Noodles with Veggies and Eggs...
Sunday 13 December 2015
Sri Lankan Egg Curry with Raw Papaya
Sri Lankan Egg Curry with Raw Papaya
For the Curry
Ingredients
6 Eggs Hard Boil
1 Raw Papaya cut into cubes
2 Onions paste
1 big Tomato paste
1 tsp Garlic paste
1 tsp Ginger paste
Few Curry Leaves
1/2 tsp Red Chilli Powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric Powder
1 tbsp Sri Lankan Curry Powder
1 cup Coconut Milk
Salt to taste
2 tbsp Oil
Few Coriander leaves for Garnishing
Method
Heat oil in a wok and add mustard seed. Once the mustard seeds crackle, add onion paste and saute for 2 minutes. Add ginger and garlic paste and mix all together till brown in color.Add the tomato paste and stir. Now add the red chili powder, turmeric, Sri Lankan Curry powder and salt. Stir it and fry the masala till the oil starts leaving the sides. Add the papaya and stir. Add 2 cups of water, cook it till the papayas are tender. Add coconut milk and stir. Let the curry cook for few more minutes on low flame. Close the lid.Once the curry thickens,add hard boiled eggs and cook for another 1 or 2 mins.
For Sri Lankan Curry Powder
Ingredients
5 Whole Red Chilies
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6 Cloves
6 Pepper Corns
2 Cardamom
1 stick Cinnamon
1 tbsp Rice
1/4 tsp Fenugreek seeds
1 tsp Fennel seeds
1/2 tsp Mustard seeds
Handful of Curry Leaves
Method
Dry roast the curry leaves in a pan and keep aside to cool. In the same pan, dry roast all the whole spices and allow it to cool.In a grinder, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air tight jar.
Wednesday 4 November 2015
Egg Ghee Roast
It is a very famous egg dish from Mangalore.
Easy to make, it is completely cooked in ghee.
Ingredients
2 Kashmiri chillies
2 Green Chillies
8 Garlic cloves
1 small piece Ginger
1/2 tsp Tumeric powder
6 Whole peppercorns
2 Cloves
1 small Cinnamon sticks
1 tsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tbsp Tamarind pulp
Grind all the above ingredients into paste, add little water while grinding.
Ingredients
6 Hard Boiled Eggs
1 big Size Onions finely chopped
Few Curry leaves
4 tbsp Ghee
Salt to taste
Ghee Roast Wet Masala
Few Coriander leaves chopped to Garnish
Take a pan, add ghee; add onions and curry leaves. Fry the chopped onions till brown. Add the paste. Sauté it for 2 minutes. Add 1/4 cup water. Simmer for few . Add the eggs. Stir it. Cook the eggs in the masala till the eggs are well coated with the masala. Garnish it with coriander leaves. Serve hot.
Wednesday 19 August 2015
Mexican Huevos Rancheros...
Mexican Huevos Rancheros...
Ingredients
4 Whole wheat Tortillas
4 Eggs
Salt and pepper
1 cup Roasted Tomato and Green Chillli Salsa
1/2 cup shredded Mexican white cheese OR Mozzarella (I have used Cheddar Cheese as I did have any other cheese)
1 cup Refried Bean
2 tbsp Olive oil
Method
Heat 1 tbsp oil in a skillet. Fry each tortilla on both the sides. Drain each tortilla and keep on paper towels. Remove excess oil from the skillet and leave few drops of oil. Break a egg into the skillet. Like sunny side up. Cook until egg white is set, season with salt and pepper to taste. Place 1 egg per tortilla. Top the egg with cheese, which will melt as eggs are served.Serve with hot refried beans and Roasted Tomato and Green Chilli Salsa.
Salsa de Molcajete (Roasted Tomato and Green Chilli Salsa)
Ingredients
2 big Tomatoes
2 Garlic cloves, unpeeled
1 Jalpano Pepper
1/4 cup finely chopped Onion
1/4 cup chopped Cilantro
1 tsp Lime juice
Salt to taste
Method
Take the tomatoes, garlic and Jalpano pepper and roast it. Cool and peel tomatoes and garlic. Combine the garlic and peppers in a mortar pound with a pestle to form a paste or chop it very fine. Add tomatoes, and coarsely crush using the pestle. Combine the tomato, onion, cilantro, lime and salt in a bowl.
Refried Beans
Ingredients
1 cup Pinto beans washed and soaked overnight.
1 big Onion chopped
1 tbsp Garlic mince
1/2 tsp Cumin powder
1/2 tsp Chilli powder
1/4 tsp Pepper powder
Salt to taste
1/2 cup Milk OR Coconut milk or Soya Milk if Vegan
1 tbsp Oil / Butter
Method
Pressure cook the beans. In a saucepan, saute the onions in the butter or oil, until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more. Add in the cumin, salt, chilli powder, and black pepper. Sauté for few seconds. Add the beans and milk.Simmer and allow it to cook on low heat for 10-20 minutes, stirring occasionally. If the mixture is dry, you may need to thin it with more milk or water. Once the beans have cooked, cool it and mash them with a potato masher, fork, or use a hand blender, leaving some chunks of beans...
Homemade Whole Wheat Tortilla
Ingredients
1 cup Whole wheat flour
1/2 tsp Baking powder
Salt to taste
1 tsp Olive oil
1/4 cup Warm water(more or less as needed)
Method
Combine flour, baking powder, salt. Mix it. Add olive oil and combine it well. Add in warm water little at a time until the dough is formed. On a floured surface, knead dough for about 10 minutes.Cover and let it rest for 15 minutes. Divide dough into equal portions. Roll each ball to form a circle. Cook each tortilla on a skillet over medium-high heat until puffy.
Sunday 16 August 2015
Kadai Anda Masala
Kadai Anda Masala
Ingredients
12 Eggs
2 Onions chopped
2 Tomatoes chopped
2 Green chillies chopped
1 Potato cut into small cubes
1 Capsicum cut into small pieces
1/2 cup Peas
1/2 tsp Garlic paste
1/2 tsp Cumin seeds
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Chilli powder
1/4 cup Tomato Ketchup
Salt to taste
Few Coriander leaves chopped
2 tbsp Oil and Butter mix
Method
Take a Kadai / wok, add oil and butter, let it heat. Add the cumin seeds, let it crackle. Add onions and green chillies, sauté it for 2 minutes. Add the capsicum and garlic paste, sauté for another 2 minutes. Add the chopped tomato, stir it and cover the Kadai with a lid, cook on low flame for 2 minutes. Add the tomato ketchup, salt, turmeric powder, chilli powder, garam masala powder, cumin powder and coriander powder. Stir it and add 1/4 cup water. Cover and let the gravy cook for 2 minutes. Add peas and potatoes. Stir it and add 1 cup water. Cook till the potato pieces are tender. Take 6 eggs and beat it. Spread the beaten eggs on the gravy. Close the lid and on a low flame cook till the eggs are almost settled. Now break the remaining eggs on the gravy. Cover and cook till the yolks have harden up. Garnish with coriander leaves... Serve with Ladi Pav..
Wednesday 5 August 2015
Bhapa Omelette er Dalnna (Steamed Omelette Curry)
Bhapa Omelette er Dalnna (Steamed Omelette Curry)
For Steamed Omelette
Ingredients
6 Eggs
1 Onion chopped
3 Green chillies chopped
1/2 tsp Ginger paste
Salt to taste
2 tbsp Milk
2 tbsp Coriander leaves chopped
Method
Beat all the above ingredients in a bowl. Grease a plate. Add the batter in the plate. Steam the batter in a steamer. Once done cool it down and cut in cubes. Keep it aside while making the gravy.
For the Gravy
Ingredients
1 Onions paste
2 Tomatoes paste
1 tsp Garlic paste
1/2 tsp Ginger paste
2 Green chillies slit
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Garam Masala
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
Salt to taste
1/2 tsp Cumin seeds
1 Bay leaf
Coriander leaves for garnishing
1 tbsp Ghee
Method
Heat ghee in pan, heat it. Add cumin seeds and bay leaf. Let the cumin seed crackle. Add onion and tomato paste. Saute it till the paste turns a light brown and you see the oil separate from the paste.Add garlic, ginger paste and green chillies. Sauté it for few seconds. Add 4 tbsp water. Add Cumin Powder, Corriander Powder and Red Chilli Powder, Turmeric powder, Garam masala powder, Salt and Sugar. Stir well on medium heat. Add 2 cups water. Cover and cook till the gravy for 10 minutes. Add the steamed omelette pieces and thicken the gravy on medium flame for 2 minutes. Garnish with chopped coriander leaves. Serve with Roti, Rice or Paratha.
Thursday 11 June 2015
Anda ( Egg ) and Sabji (Vegetable) Parothe
Anda ( Egg ) and Sabji (Vegetable) Parothe
Ingredients
5 Eggs
1/4 cup grated Cheese
Salt to taste
1/4 tsp Garam masala powder
1 cup finely chopped mix vegetables ( broccoli, red and yellow capsicum, green chilies, onion, carrot )
1 tbsp chopped coriander leaves
250 grams fine flour
1 tsp dry yeast
1 tsp sugar
1/4 cup Water + more
1 tbsp butter
Oil to fry
Method
Take the yeast and sugar and add to 1/4 cup luke warm water. Let it rise. Take flour, add salt to taste and mix it. Add the yeast water and little more water at a time to make a semi soft dough. Add butter and knead it for 5 minutes. Let it rest for 15 minutes. Meanwhile take eggs and beat it. Add salt and Garam masala powder, beat it again. Add the chopped vegetables, coriander leaves and grated cheese. Mix it well. Take the dough and make big equal portions. Sprinkle some flour on the platform and roll out a ball. Take a non stick tawa. Put the rolled sheet on the tawa. Cook one side for few minutes and flip on the other side. Pour the egg mixture on the sheet. Quickly fold all the four sides of the sheet. Add oil and fry the Parothe till golden brown. Serve with salad and sauce.