pepper egg masala
Long back when i was staying at a hostel, we were served an egg curry every thurdays for dinner. On the whole the food served there was horrible but i would wait for thursdays because the egg curry (only that) was really very tasty. Soon after that i got married and i totally forgot about that curry. But after 5 years , last week when i had been to a friend's place (who is from mangalore) for dinner, she had made the same egg curry which made me nostalgic. i asked her for the recipe and i found out it was really easy to make. and my husband enjoyed eating it as its very very spicy. so thought of sharing it with all of you :)
Time taken: 40 minutes
serves about 3 people
Ingredients used:
6 hard boiled eggs
1/2 a cup grated coconut
1 Tsp coriander seeds
1 Tsp cumin seeds (jeera)
1/2 tsp tamarind concentrate
1 1/2 Tsp pepper powder
1 tsp turmeric powder
2 medium sized onions chopped
1 1/2 tsp red chilli powder
4 Tsp oil
salt to taste
handful of chopped coriander leaves
Method of preparation:
Dry roast the cumin seeds and coriander seeds and grind it with coconut , tamarind and red chilli powder. grind it into a smooth paste and keep aside. Peel the eggs and cut it into halves. In a kadai, add oil and fry the onions for about 4 to 5minutes. now add the turmeric powder and pepper powder fry for about a minute. now add the halved eggs and fry till the eggs are coated with pepper and turmeric. it takes about 2 minutes. now add the ground paste and fry for about 2 to 3 minutes, now add enough water to make a thick gravy. add salt and coriander leaves, bring it a boil and switch off the gas, serve with rice.
Labels: Easy, egg curry, managalore, Spicy, Tasty
Chicken keema biryani
I love biryani a lot, especially when its mutton biryani. But as my husband doesn’t eat red meat, I prepare the mutton dishes substituting it with chicken. During my last visit to India, I got a chance to taste mutton keema biryani. I loved it and wanted to prepare it at home. But as usual I had to use chicken keema instead of mutton, but the end result was wonderful and delicious.
Time taken: 30 to 35 minutes
Serves about 3 people
Ingredients used:
½ pound chicken keema (you will find readymade keema in shops)
1 medium sized onions sliced
1 large tomato chopped
1 medium potato , peeled and cubed
5 red chillies
1 tsp cumin seeds (jeera)
1 Tsp coriander seeds (dhaniya)
2 Tsp grated coconut
3 to 4 cloves
½ inch cinnamon stick
2 whole green elaichi
½ inch ginger
3 cloves of garlic
2 bay leaves
2 Tsp curds
1 tsp turmeric powder
½ Tsp biryani masal powder ( I used badshah biryani masala)
1 cup uncooked basmati rice (soak it in water for about 15 minutes)/
salt to taste
4 Tsp ghee
Method of preparation:
In a nonstick kadai, add 1 tsp ghee and fry the basmati rice (after draining the water in which it was soaked) till it becomes whitish and keep it aside. Make a smooth paste of red chillies, cumin seeds, turmeric powder, coriander seeds, ginger, garlic, cloves, cinnamon and coconut in a mixer adding very less water. Heat 2 cups of water and bring it to boil. In a pressure cooker, add 3 tsp ghee, add the green elaichi and the bay leaves and fry for about a minute. Now add the sliced onions and fry till they turn pinkish. Now add the tomatoes and potatoes and fry till the tomatoes are mashed properly. Now add the chicken keema and fry till it turns brownish. Once this is done, add the red paste and fry till the raw smell of whole garam masala is gone, it takes about 3 to 4 minutes. Now add the rice and fry for ½ a minute. Add the curds, salt and the boiling water. Mix once and close the lid of the cooker. Cook on high flame till 1 whistle, then lower the flame to medium for 3 minutes and switch off. Once the cooker is opened, dish out the biryani in a serving bowl and garnish with coriander leaves. Serve hot with raita.
Labels: biryani, chicken, hot, keema, Spicy
Beerakayi Chutney(Ridgegourd Chutney)
Ridgegourd (Beerakai in telugu and heerekai in kannada) chutney is prepared in different ways in various regions of South India. Since it is a little spicy by nature, it tastes excellent with plain rice. With this item in your meal, you do not really need any other side dish. Learnt to prepare it from a telugu friend who is a very good cook. Thanks Pushpanjali! This is one of the tastiest dishes i've ever had.
Time Taken: 20-25 minutes.
Serves about 2-3 people.
Ingredients Required:
1 large sized ridgegourd.
4-5 spicy green chillies.
2 cloves of garlic.
Half a tsp tamarind paste concentrate.
Quarter cup of coriander leaves.
2 tsp grated coconut.
Half tsp refined oil.
Half tsp mustard seeds.
2-4 curry leaves.
Half tsp urad dal
4 green chillies
Salt to taste.
Method of Preparation:
Wash the ridgegourd well. Chop it into 2-3 big chunks and cook it with its peel/skin in a cooker along with slit green chillies and half a cup of water. When the ridgegourd chilly mix cools down a little, grind it along with raw garlic, tamarind, coriander leaves, grated coconut and salt into a thick, smooth paste using a mixer. Then, in a pan, warm up a little oil. Sputter mustard seeds and curry leaves in this oil. Add urad dal and red chillies(cut into halves) and stir with a ladle until the dal turns light brown. Pour in the chutney now and cook till a boil.
Labels: Beerakayi, Chatpat, Chutney, Jhatpat, Ridgegourd, Spicy, Telugu
Vegetables in Hot Garlic Sauce
Everybody loves having Chinese food once in a while but I am such a person who would love to have it everyday ;), so I try out mostly all the Chinese recipes. This particular recipe is the easiest among all the Chinese dishes I know. And it has to be eaten with just plain rice or noodles. so it consumes less time for the total preparation.
Time taken: 20-25 minutes
Serves about 3 people
Ingredients required:
1 big bowl of cut vegetables like mushrooms, baby corn, carrot, peas, French beans,
1 big capsicum chopped
3-4 cloves of garlic minced
1 big onion chopped
2 tsp red chilli paste ( red chilli sauce also can be used)
3 Tsp tomato sauce
1 Tsp corn flour
1 tsp chilli flakes (optional)
2 Tsp oil
Salt to taste
Method of preparation:
Heat the oil in a wok and add the minced garlic. Fry for a minute till the garlic turns brownish. Now add onions and capsicum and all the vegetables, and fry on a high flame. Fry till the vegetables are crunchy on the out side but cooked from the inside. Now add the red chilli paste tomato sauce and the flakes. Fry for about 30 seconds. Now add 1 cup of water( You can add more if you need more gravy) and bring it to a boil. In small cup add the corn flour and about 3 Tsp of water and mix. Now add this corn flour mixture to the wok while stirring. (if you don’t stir when adding corn flour mixture, then it might turn into lumps). This corn flour mixture will make the gravy thick. If you feel the gravy is very thick then add water or if the gravy is very thin add more corn flour. Add salt and boil the gravy for about 5 minutes. Vegetables in hot garlic sauce are ready. Serve it with hot plain rice or noodles.
Labels: chinese, garlic sauce, hot, Spicy, Vegetables
Ragi Dosa with Spicy Peanut Chutney
Ragi/Millet Dosa with peanut chutney is a combination which is very tasty and very very healthy. Ragi is a staple crop of Karnataka and perhaps Andhra Pradesh as well. People who eat it in their everyday meal are supposed to have a very strong physical constitution. Yes, I know the colour of Ragi dosa is very scary(that was my reaction when i first saw it) but i'm quite sure that you would love to eat it. This has quite an exquisite taste especially with the peanut chutney alongside. Learnt to prepare the dosa from my mom and the chutney from my close friend. Time Taken: 20-25 minutesServes about 2- 3 peopleIngredients Used:For the Dosa:3-4 tablespoons of Ragi/Millet flour.
6-8 tablespoons of water(depending on how thick you want the dosa)
1 cup of finely chopped onions
4-5 green chillies
1 tsp cumin/jeera seeds
a few coriander leaves
Salt as required.
For the Spicy Chutney:5-6 green chillies
Half a tsp tamarind paste
One clove of raw garlic
1/2 a bunch of coriander leaves
One handful of roasted peanuts
Salt to taste
Method of Preparation:Take water in a bowl. Mix ragi flour to a smooth consistency along with salt in this water. Add the onions, chillies and coriander leaves(all finely chopped) and the cumin seeds to this batter. Heat a skillet and make thin pancakes/dosas using this batter,on medium flame making sure you cook both the sides well.
For the chutney, fry the green chillies in a little oil. Grind it along with the ingredients provided under the chutney category in a mixer/blender into a smooth paste adding 1/4-1/2 a cup of water. The chutney is ready.
It is customary(but not mandatory) to spread some finely chopped raw onions on the dosas while eating- that is, if you like raw onions.
Note: Those of you who get a chance to visit 'Dosa Camp' at 3rd Block Jayanagar, Bangalore in the evenings, please don't forget to savour it.
Labels: Chatpat, Chutney, Dosa, Jhatpat, Kannada, Millet, One dish meal, Peanut, Ragi, Spicy, Telugu
