EGG CURRY( WITH POTATO)

Recipe source( with slight variations): Suriyani pachakam (Bava R Lukose)

Ingredients

1. Hard boiled eggs-6 nos
2. Onion sliced-2 large
3. Ginger chopped-1 tsp
4. Garlic chopped- 1tsp
5. Green chilies(cut vertically)- 4 nos(or to taste)
6. Coconut milk(thin)-2 cups
7. Potato (cubed)-1 large
8. Coconut milk(thick)-1/2 cup
9. Oil

To grind

1. Chili powder-2 to 3 tsp(according to taste)
2. Coriander powder-1tbsp
3. Turmeric powder- 1/2 tsp
4. Black pepper powder- 1/2 tsp
5. Cinnamon stick-1" piece
6. Cloves- 4 nos

For tempering

1. Mustard seeds-1/2 tsp
2. Shallots(sliced)- 1 tbsp
3. Curry leaves- 1 sprig
4. Oil

Method

• Combine all the ingredients to grind ,add sufficient quantity of water and grind to form a smooth paste.Keep aside.
• Heat oil in a pan , add sliced onion and salt to taste.Saute for 2 to 3 minutes .
• Now add chopped ginger , garlic and green chilies.Saute till onion turns golden brown.
• Reduce the flame to low and add the masala paste and saute till oil separates.
• Add potato and thin coconut milk.Cover and cook till done.
• Once potato is cooked ,pour thick coconut milk and stir well.Adjust salt to taste.
• Add hard boiled eggs and switch off the flame.
• Heat oil in another pan and add mustard seeds.Let it splutter.Add shallots and curry leaves,saute till it turns golden brown.Add this to the curry, cover and keep aside for few minutes before serving.
• Serve with idiappam or appam

To prepare idiappams

Ingredients

1. Idiappam flour (rice powder)- 1 cup
2. Hot water- 1 to 1 1/4 cups
3. Oil- 1 tsp
4. Salt to taste

Method

• Combine 1 cup idiappam flour(rice powder) ,1 to 1 1/4 cups hot water,1 tsp oil and salt to taste.
• Knead well to form a soft dough.Fill this dough into an idiappam press.
• Add 1 tsp grated coconut into the idli plates and  squeeze the dough over it.Sprinkle grated coconut over this if desired.
• Steam it for about 10 to 1 5 minutes and serve with egg curry.

ENJOY!!

SAMOSA

Ingredients

Pastry sheets

1. All purpose flour or whole wheat flour-  1 1/2 cups (I used whole wheat flour)
2. Semolina(rava)-2 tbsp
3. Ajwain/carom seeds-1/4 tsp
4. Oil- 2 tbsp
5. Water-1/4 to 1/2 cup(approx)
6. Salt to taste

Oil for frying samosas

Filling

1. Potatoes(boiled and mashed)- 2 medium nos
2. Cumin seeds- 1/4 tsp
3. Asafoetida- 1 pinch
4. Green chilies (chopped)- 1 or 2 (according to taste)
5. Ginger chopped- 1 tsp
6. Onion chopped - 1 no
7. Chili powder- 1 to 1 1/2 tsp(according to taste)
8. Turmeric powder- 1/4 tsp
9. Coriander powder- 1 tsp
10. Garam masala- 1/4 tsp
11. Coriander leaves(chopped)- 2tbsp
12. Salt to taste
13. Oil

Method

To prepare the dough for the crust/pastry sheets

• Combine flour,semolina,carom seeds,salt and oil.Mix well until combined.
• Slowly add water and start kneading as you do so.
• Knead for about  3 to 4 minutes to form a soft dough (like chapathi dough).
• Cover  and keep aside for about  30 minutes.

To prepare the filling

• Heat oil in a pan and add cumin seeds,let it splutter.
• Now add asafoetida,green chilies and ginger.Saute till done.
• Add onion and saute till it turns golden brown.
• Reduce the flame to low and add chili powder,turmeric powder,coriander powder and garam masala.
• Saute for about a minute or till raw smell leaves.
• Add boiled potatoes ,salt to taste and mix until combined.Switch off the flame.
• Add chopped coriander leaves and mix well.Keep this aside.

To prepare samosas

• Divide the dough into lemon sized balls.
• Roll this out into thin circles and cut this into half.
• Moisten the edges with water using your finger tips.
• Fold each semi circle into a cone , fill each cone with about 1 tbsp of the filling.
• Dampen the inner edges with water using your fingers and lightly press the edges together .
• Heat oil in a frying pan.Make sure the oil is not too hot.(a pinch of the dough dropped into the oil should stay at the bottom for a few seconds before rising to the top)
• Fry the samosas over low-medium heat ,turning sides in between until it turns golden on all the sides.
• Serve with tamarind and mint-coriander chutney.

Enjoy!!

INSTANT BROKEN WHEAT AND OATS IDLI

Recipe source: Veginspirations.com

Ingredients

1. Broken wheat/Samba wheat rava(coarsely powdered)- 3/4 cup
2. Oats(coarsely powdered)-3/4 cup
3. Ragi (Finger millet)powder- 1/2 cup
4. Baking soda-1 tsp
5. Salt- to taste
6. Yogurt- 2 cups
7. Grated coconut- 4 tbsp(optional)
8. Grated carrot-3 to 4 tbsp(optional)
9. Frozen green peas- 3 to 4 tbsp(optional)

for tempering

1. Mustard seeds-1/2 tsp
2. Urud dal/uzhunnu parippu-1 tsp
3. Channa dal- 1 tsp
4. Cashew nuts(chopped)- 4 tsp
5. Curry leaves chopped-1 sprig
6. Green chilies (chopped)- 2 nos(or to taste)
7. Oil

Method

• Combine broken wheat ,oats,ragi powder,baking powder and salt together.Keep aside.
• Heat oil in a pan ,add mustard seeds and let it splutter.Add urud dal,channa dal, and cashewnuts ,saute till it turns golden brown.Now add curry leaves and green chilies.Saute for few seconds.
• Combine this with the wheat and oats mixture(as per the recipe you can store this mixture in an air tight container for about 1 week,just add yogurt , grated coconut and veggies just before making idlis)
• Add yogurt and mix well.
• Add grated coconut,carrot and green peas (if using) and mix well.
• Immediately pour the batter into greased idli molds and steam for about 20 minutes.Allow it to cool for a minute before removing the idlis from the molds.
• Serve with chutney and sambar.

EGGLESS CARROT CAKE

Recipe source:Cakes and more

Ingredients

1. All purpose flour- 1 1/2 cup
2. Light brown sugar- 1 cup
3. Baking soda- 1 tsp
4. Baking powder-1/2 tsp
5. Cinnamon powder- 1 1/2 tsp
6. Salt-1/4 tsp
7. Carrot(grated)- 1 to 1 1/2 cups
8. Water-3/4 cup
9. Vegetable oil-1/2 cup
10. Vanilla essence- 2 tsp
11. Vinegar-1 tbsp

Method

• Preheat oven to 175 deg C.Line the baking tray with baking paper or use 7 to 8  of these handmade origami paper cake cases like i did(steep by step tutorial included)
• Whisk together all the dry ingredients(ie. all purpose flour,sugar,baking soda,baking powder,cinnamon powder and salt.
• Now add the grated carrot and mix well.Keep aside.
• In another mixing bowl combine all the wet ingredients(ie water,oil,vanilla essence and vinegar.
• Slowly add this to the dry ingredients and mix until combined(Do not over mix)
• Pour into the prepared pan/paper cases.
• Bake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean. 

They make perfect and delicious Christmas gifts!!

CHOCO ROLLS

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Vatsala of Show and tell.I made these delicious chco rolls from her blog. You can find the original  recipe here.

Ingredients

Chocolate layer

1. Arrowroot biscuit(powdered)-1/2 packet
2. Cocoa powder-1 1/2 tsp
3. Sugar(powdered)-1tbsp
4. Milk- 1/2 cup(approx)

Coffee cream layer

1. Butter-1/4 cup
2. Sugar(powdered)-1/2 cup
3. Vanilla essence-1/4 tsp
4. Instant coffee powder- 1/2 tsp

Method

• Cream butter ,powdered sugar and coffee powder together until light and fluffy.Now add vanilla essence and combine well.Keep aside.
• Now to prepare the chocolate layer combine finely powdered  biscuits,cocoa powder and 2 tbsp sugar.Add sufficient quantity of milk and knead well to form a soft dough(like chapathi dough).
• Roll the dough into a 1/4 inch thick sheet over an aluminium foil.
• Spread the coffee butter cream  on the chocolate layer and start rolling it from the longer side to form a cylinder.(use the aluminium foil to lift and roll the sheet.)
• Cover this with aluminium foil and refrigerate for 30 minutes.
• Cut into 1/4 inch thick pieces and serve.

METHI PARATHA

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Sumedha ofSumee's culinary bites.I made these delicious methi parathas from her blog. You can find the original  recipe here.

Ingredients

1. Fenugreek leaves/Methi leaves- 1 bunch
2. Whole wheat flour- 3 cups + extra for dusting
3. Chili powder- 2tsp
4. Turmeric powder-1/2 tsp
5. Cumin seeds- 1 tsp
6. Ajwain seeds/carom seeds-1 tsp
7. Garlic (crushed)- 2cloves
8. Oil- 1 tbsp
9. Salt to tasste
10. Water

Method

• Wash methi leaves, and chop it finely.
• Combine all the other ingredients with the methi leaves and knead well to form a soft dough by adding sufficient quantity of water.
• Cover and keep aside for 15 to 20 minutes.
• Make  lemon sized balls out of the dough and roll it gently to form a thin circle ,over a surface lightly dusted with flour.
• Heat a non stick pan and put the paratha on the hot pan and cook on medium heat  for about 15 seconds.
• Turn it over and cook on the other side for about 30 seconds.
• Flip it over again and gently press the paratha using the spatula or a clean kitchen towel for a few seconds.
• Serve with raitha and pickle or gravy of your choice.