Egg Gravy

INGREDIENTS:

Eggs - 4
Chopped onion – 1 1/2 medium sized
Boiled & Chopped Potatoes - 1 (optional)
Fresh Coconut paste – 1/2 tablespoon
Ginger-Garlic paste – 1 tablespoon
Tamarind juice – 2 tablespoons
Turmeric powder – 1/2 tsp
Red Chilli powder – 1 tsp
Chopped Tomato - 1/2 (Optional)
Cumin seed powder – 3/4 tsp
Coriander powder - 1/4 tsp
Curry leaves – a few
Salt – to taste
Chopped Coriander Leaves - 1/2 Cup
Oil – as needed

HOW TO MAKE:

1)  Heat 1 tablespoon oil in a pan, add the curry leaves & onions and saute till onions are translucent,add the ginger-garlic paste,the spice powders and the coconut paste and cook for 2 minutes along with some water.

3)   Add the tomatoes, tamarind juice and salt. Cook till you see oil coming up.

4)   Break 2 eggs at a time & without beating them jus add as shown in the following picture. Repeat the same for the other 2 eggs, add the boiled chopped potatoes also and keep on low flame for a while or till you see the eggs cooked and the oil has come up.

4)   Serve with rice or roti garnished with coriander leaves.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  Do not stir after adding the eggs as the eggs will get mixed with the gravy and will hardly be visible in the curry.

** Alternatively, you can boil the eggs in advance and leave it in the gravy while adding the potatoes (in step 3) instead of getting the eggs cooked in the gravy.

Chicken Drumsticks

INGREDIENTS:

6 chicken legs
1 egg-slightly beaten (slightly)
1 cup cornstarch/cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
2 tsp red chilli powder
A pinch Garam Masala Powder
1 full tsp Tandoori Masala Powder (Optional)
Oil for deep-frying


HOW TO MAKE:


1)   Mix together the chicken, egg, cornflour, garlic and ginger paste, spice powders, Tandoori Masala Powder,1 tsp salt and enough water so that the chicken pieces are coated with the batter. Refrigerate it for minimum 1 hour.

2)   Heat the oil and deep-fry the chicken legs over high heat to begin with and then lower the heat till wings are almost cooked through. Drain on absorbent paper.

3)   Serve Hot. You can garnish this with some lemon juice,coriander leaves and onion rings.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  When frying Chicken, always start with the flame low and gradually increase the flame so that the chicken gets cooked well inside.

Seasoned Brinjal Curry (Bagare Baingan)

INGREDIENTS:

Brinjals – 6 (Chopped)
Chopped onion – 1 1/2 medium sized
Fresh Coconut paste – 1 tablespoon
Ginger-Garlic paste – 1 tablespoon
Tamarind juice – 2 tablespoons
Turmeric powder – 1/2 tsp
Red Chilli powder – 1 tsp
Chopped Tomato - 1/2 (Optional)
Mustard seeds – 1 tsp
Cumin seed powder – 3/4 tsp
Coriander powder - 1/4 tsp
Curry leaves – a few
Salt – to taste
Chopped Coriander Leaves - 1/2 Cup
Oil – as needed

HOW TO MAKE:

1)  Heat little oil in a Wok (Kadai) and deep fry the brinjals in it till light golden colour. Remove in a plate and keep aside.

 2)  Heat 1 tablespoon oil in a pan, add the mustard seeds and curry leaves. Then add the onions and saute till translucent,add the ginger-garlic paste,the spice powders and the coconut paste and cook for 2 minutes along with some water.

3)   Add the tomatoes, tamarind juice and salt. Cook till you see oil coming up. Add the Fried brinjals to this and keep on low flame for a while or till you see the Brinjals soft and the oil has come up.

4)   Serve with rice or roti garnished with coriander leaves. This dish also tastes best with Biryani.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  If you want more gravy, you can add more onions to this recipe

**  Brinjals can also be cut in any shape desired.

Masala Puri

For the Puris:

INGREDIENTS:

1 Cup All purpose Flour (Maida)

3tbsp Ghee / Clarified Butter
Oil for deep frying
Salt to taste

HOW TO MAKE:

1)   Rub Ghee into the Maida.  Add Salt and little water to prepare a stiff dough.  Cover with a wet cloth and leave aside for 30 minutes.  Do not knead this dough too much.  

2)   Divide into tiny balls and roll out on a floured surface into 1″ diameter roundels, make tiny cuts in between to avoid puffing.  

3)   Heat Oil in a frying pan and deep fry on low heat until done. 

For the Ragada:

INGREDIENTS:

1 ½ cups Dry Peas soaked overnight in water
¼ tsp Turmeric
2tsp Red chilli powder
2 tbsp Corriander powder
¼ tsp Black pepper powder
1 large onion cubed
2-3 Big cloves Garlic
½ tsp Garam masala
1” pc Ginger

1)   Boil the soaked peas with little salt and keep aside.
2)   Place remaining ingredients in a blender with ½ cup of boiled peas. Blend to a fine paste.
3)   Add this paste to the peas and bring to a boil. Let boil for atleast 10 minutes, stirring occasionally. Add salt to taste and use as required.

For the Sweet Tamarind Chtney

INGREDIENTS:

1 portion of Tamarind juice
2-3 portions Jaggery

¼ cup Water

HOW TO MAKE:

1)  Place jaggery and tamarind juice with water in a pan. Bring to a bubbling boil. Taste and add more jaggery if required. 

2)   Chutney is ready when the mixture has thickened and is sticky. Store in an air tight container and refrigerate.

For the Masala Puri

INGREDIENTS:

The prepared puris
2 tomatoes Chopped

1 onion chopped

1 carrot grated
1/2 cup boiled peas

1 cup Fine Sev

Salt

Sweet Tamraind Chtuney 

Chopped coriander leaves

HOW TO MAKE:

1) In a bowl mix the chopped onions, tomatoes,coriander and grated carrot.

                                 



2) Take 6-7 puris in a shallow bowl or a plate. Flatten them by pressing down with the palm of your hand.

3) Pour 2-3 ladles of the ragada on top of the crushed puris. Pour 1 tsp of tamarind Chutney on top.

4) Add a pinch of salt and top with the onion mixture. Cover with fine sev. 

5)  Serve hot immedietely.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  The dough of the puris should not be knead till soft as it may result in soft puris which are not crispy. However, you can also add 2 tablespoons of Semolina along with the flour while making the dough so that you can get more crispy puris.

Rice flour Roti

INGREDIENTS:

1 cup Rice flour
2 finely chopped green chillies (opional)
1/2 tsp cumin seeds
Pinch of asafoetida or hing (optional)
1 tbsp chopped fresh coriander leaves
1 Cup chopped fresh Dill/Rosemary leaves
2 tbsp grated fresh coconut (optional)
1 onion finely chopped
Salt to taste
2 cups water

HOW TO MAKE:

1)   Put 2 cups water in a vessel and bring the water to boil. Add all the ingredients except the Rice flour.

2)    Once it boils, add the flour and switch off the stove.

3)    Mix the Flour well in such a way that its evenly mixed with all the ingredients and resembles dough.

4)    Allow to cool for 5 Minutes. Then make small sized balls out of the dough.

5)    Roll out these balls on a rolling board spreading it as thin as possible into a circular shape of approx 6" in diameter.

6)   Pre-heat the griddle spreading a tsp of oil and carefully transfer the rolled out rice flour roti onto the griddle

7)    Cook for about a minute,flip and cook for another minute.Keep flipping till its well cooked on both sides.

8)   Serve hot with chutney.

 RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

**  Be careful when using the water to mix the dough as excess water can spoil the dough by making it watery/sticky. To avoid this, just take out a little of the boiling water in a small bowl before mixing in the vegetables and the dough. You can use this water while mixing the flour if you find the flour looks dry at any point of time.

Assorted Sandwiches

This post will show the various sandwiches I make sometimes for breakfast.

Tomato & Cheese Sandwich

INGREDIENTS:

1/2 cup mozzarella cheese

4 tablespoons mayonnaise

1 large ripe tomato, sliced into circles or strips

4 Slices bread

pepper to taste

HOW TO MAKE:

1. Assemble sandwich by spreading the mayonnaise on the bread slices followed by tomato and sprinkling the mozarella cheese(grated) along with the pepper and grill until golden brown and till the cheese has melted, about 2-3 minutes per side.

Chicken Sandwich

INGREDIENTS:

1/2 cup shredded chicken

4 tablespoons mayonnaise

1 lettuce leaf

4-5 slices cucumber

4 Slices bread

pepper to taste

HOW TO MAKE:

1. Remove bread edges with a knife (optional step)
2. To make shredded chicken, pressure cook some chicken in a cooker till the first whistle. When the cooker opens, shred the chicken.
3. Grind the chicken,pepper and the mayonnaise together coarsely.
4. Assemble sandwich by spreading the mayonnaise-chicken on the bread slices followed by lettuce leaf,cucumber and sprinkling pepper. Grilling this sandwich is optional. Cut the sandwich into triangles and serve.

Egg Sandwiches

INGREDIENTS:

1 egg

1/4 teaspoon garlic paste

A pinch Red chilli powder

A pinch Turmeric powder
1 teaspoon frozen peas (optional)
1 tablespoon chopped tomato(optional)

1 tablespoon coriander leaves finely chopped

1 teaspoon oil

1/4 onion finely chopped

Salt to taste

2 Cheese slices

1 lettuce leaf

4-5 slices cucumber

4 Slices bread

Pepper to taste

HOW TO MAKE:

1. The first Step is to make scrambled egg - Heat 1 teaspoon oil in pan,add the onions,tomatoes & peas and fry them less than a minute. Add the red chilli powder,garluic paste,turmeric powder,salt and coriander leaves. Add the egg and using a spatula, scramble the egg till it resembles crumbs.
2. Assemble sandwich by placing the cheese slice on the bread  followed by a liberal layer of the scrambled egg ,lettuce leaf,cucumber and sprinkling pepper. 
3. Place the sandwich in a sandwich maker and toast till golden brown.

Paneer Sandwich

INGREDIENTS:

4 slices Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomato chopped
1 Onion chopped

1 tablespoon coriander leaves chopped fine

1 lettuce leaf
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

HOW TO MAKE:

1. Mix the grated Paneer with the onions, tomatoes,salt,red chilli powder,coriander leaves.
2. Butter the bread slices, place the lettuce leaf on it. Add the Paneer mixture and cover with the other bread slice.
3. Put this in sandwich toaster and toast till the sandwich turns golden and crispy.
4. Serve with Ketchup.

Healthy Vegetable Sandwich

INGREDIENTS:

4 slices Bread
1/2 cup Mint Chutney

1 Tomato chopped
1 Onion cut in rounds

1/2 cup grated carrot

1 tablespoon coriander leaves chopped fine

1 lettuce leaf
4-5 slices cucumber

1 tablespoon shredded cabbage

Salt to taste
2 cheese slices

For the Mint Chutney

1 cup chopped fresh coriander leaves, chopped
1 cup fresh pudina/mint leaves, chopped
2 green chillis (adjust)
2 tbsps lemon juice
2 tbsps water
1 teaspoon sugar
Salt

1. Grind coriander leaves, mint leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.
2. Remove into a bowl. Refrigerate until use. Use as a spread for sandwich.

HOW TO MAKE:

1. Spread the Mint Chtuney on the bread slices. Place the cheese slice on this.Then Place the vegetables on the cheese slice.
2. Put this in sandwich toaster and toast till the sandwich turns golden and crispy.
3. Serve with Ketchup.

Double Layer Sandwich

INGREDIENTS:

4 slices Bread
1 Tomato chopped
1/2 Onion chopped

1 tablespoon coriander leaves chopped fine

2 lettuce leaves

1/2 cup grated carrot

4-5 slices cucumber

1/2 capsicum cut in strips
2 slices cheese
Salt to taste
1 teaspoon olive oil
1/4 cup mayonnaise

HOW TO MAKE:

1. Grate a small carrot, finely slice capsicum and some chopped onions. Heat a tsp of olive oil in a pan, add the onion and saute for a minute. Add capsicum slices and carrot and saute for another minute. Add coriander leaves & a pinch of salt and mix.
2. Toast the bread slices till light golden.
3. Apply mayonnaise to the non toasted side of a bread slice. Layer lettuce leaves and cucumber slices. Place a bread slice over it. Place a cheese slice over this, layer the sauted vegetables and place the toasted bread slice over it. Serve.

Spring Rolls

INGREDIENTS:

Cover :
1 Cup All purpose flour (Maida)
1 Egg
Little Salt
Water to make batter

Filling :
1 cup Chicken shredded
1 Big Carrot cut in streaks
1 Capsicum cut in strips 
1 full cup cabbage shredded
1/2 tsp Ginger (Minced)
1/2 tsp Garlic (Minced)
75 gms Sprouted Beans (optional)
1 cup finely chopped spring onion greens
Salt to taste
2 tbsp Soya Sauce
1/2 teaspoon chilli sauce
1/2 tbsp White Pepper Powder

HOW TO MAKE:

1)   Sift the flour and add salt, egg and water and make a smooth dough. Keep the dough aside for resting.

2)   To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and shredded chicken, stir fry for 10-15 seconds.

3)   Add all the vegetables and stir fry for about 1 minute, Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes.

4)   Add the spring onion greens & set aside the filling to cool.

5)   Make small balls out of the dough and roll them out into thin sheets. Cut them into squares for convenience.

6)   To make the spring rolls, place 2-3 teaspoon of the filling in the center of each rolled out sheet. Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.

7)   Deep fry in hot oil or shallow fry in a pan with little oil until golden.

8)   Serve the spring roll hot with some Ketchup.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  The spring roll sheets should be rolled out very thin and even for crispiness. Alternatinely, you can also buy the frozen sheets/wrappers available in the markets for spring rolls.

** Stir-Fry vegetables refers to frying the vegatbles in oil in such a way that they are tender but crisp and not overcooked - preferebly for 1-2 minutes on high flame.

** Shredded chicken can be obtained by pressure cooking a few chicken pieces in a cooker  with very little water till the first whistle and then removing shreds out of the cooked chicken. The water can be used in any curry later on.

** For vegetable spring rolls, omit only the chicken out of the recipe.

Tomato Soup

INGREDIENTS:

Ripe Red Tomatoes - 3 or 4
Garlic - 3 cloves
Onion - 1/2 chopped
Pepper powder  - 1 teaspoon
Red chilli flakes - 1 teaspoon
Corn Flour - 1 tablespoon
Water - 1 cup
1/2 teaspoon sugar
Butter - 100 gms
Salt to taste

HOW TO MAKE:

1) Boil some water in a pan and switch off the stove. Place the whole tomatoes in this boiling water for 10 minutes covering the lid of the pan.

2)  Cool the tomatoes and peel off the skins of the tomato. Chop them and grind them coarsely.

3)  In another pan, heat the butter, add the onions and the garlic and fry over medium-high heat until shimmering. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Cool this and grind to a paste.

4)Stir in tomatoes and their juice. Stir in sugar and chilli flakes; bring soup to boil. Reduce heat to medium and cook, stirring occasionally for 5-10 minutes.

5) Add cornflour mixed with cold water and season to taste with salt and pepper. Cook till desired consistency . Remove from the stove.

6) Garnish with grated cheese/cream / toasted bread sticks, more pepper & serve soup in individual bowls.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    8/10**

**  For an even smoother soup, pass the pureed tomatoes through a fine-mesh strainer before stirring in the chicken broth in step.

** You can also add a small piece(1 inch) of beetroot to the boiling tomatoes and puree it along with them so that you can get a more prominent color to the soup if the tomatoes are not ripe red.