Wednesday, September 30, 2009

Egg Curry -2

I have already posted an egg curry recipe.This is another version of egg curry.This recipe is Raja s. He occasionally cooks at home and during such instances mostly he makes this egg curry.In this recipe we dont add the boiled egg, we pour the raw egg into the boiling curry and make it cook.Last time when he prepared it i clicked it so that i could blog it.

Eggs - 3
Mustard seeds - 1/2 Tsp
Curry Leaves - 1 sprig
Onion - 1 large (sliced)
Potato - 1 small
Garlic - 2 cloves
Tamarind - 1 lemon size (Soak and extract the juice)
Green Chillis - 3
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Coriander Powder - 1 1/2 Tsp
Cumin Powder - 1 tsp
Curry Powder - 1/2 tsp
Coriander Leaves - 3 stalks
salt to taste

1.Heat oil in a kadai and add mustard seeds.When the mustard seeds splutter add curry leaves.
2.Add the Sliced onions, garlic, green Chilli and saute until the onion becomes brown here and there.
3.Now add the all the masalas : turmeric powder,Chili powder, coriander powder, cumin powder, curry powder and mix well.
4.Add the tamarind juice and  close the kadi with a lid allow it to boil for 5 min. Add salt. Microwave the potatoes and add it to the mixture
5.Now break 1 egg and add to the mixture stirring continuously and vigorously. Allow the mixture to cook for 3 min.
6.Now break open the other 2 eggs one by one over the top of the kadai and pour it into the curry. Pour it in a single place. Dont stir it . Close the kadai with a lid and allow it to cook in medium flame for  10 min or until the raw smell of egg goes off. The egg will cook well mostly within 10 min.
7.Add coriander leaves and switch off the flame.

Monday, September 28, 2009

25 th post & Paal Payasam

My 25 th post. I am very happy that i have reached this landmark.when i got married i dint know any thing about cooking.I learnt most of my cooking through blogs and websites only.Watching the blogs i wanted to start a blog for a long time.But it got materialised only in Dec 2008.Then also i was lazy to start blogging recipes and only in Juy of 2009 i started blogging regularly. I wanted to celebrate it and hence this sweet recipe.
Though there are many ways we can prepare paal payasam, my mom prepares this way and its her recipe.
She boils the sabudana in the milk itself.I tried it but my paal payasam dint look perfect. I thought maybe because of the sago and hence i boiled the sago seperatly in water and later added to the milk.

Milk - 2 cups
Sago(sabudana) - 1/2 cup
Vermicilli - 1 cup
Ghee - 2 tsp
Cashews - 5 or 6
Raisin - 6 or 7
Sugar - 1/2 cup or according to taste

1.Wash the sabudana in cold water and rinse well. Then cook it in boiling water.
2.Add 1 tsp of ghee to a kadai and saute the vermicilli.They should become light brown.they shouldnt get burnt.So keep in reduced flame.
3.Boil the milk and add the vermicilli.
4.When the sabudanas are 3/4 cooked (some will become transparent), remove only  the sabudanas with slotted laddle and add to the milk.
5.Allow the vermicilli and sabudana to cook in milk.Add th sugar and mix well.When they have fully cooked remove from heat.
6.Fry cashews and raisins in ghee without burning them and add to the Payasam.
Instead of milk u can use coconut milk too.

Saturday, September 26, 2009

Pepper Mushroom

I was introduced to the taste of mushrooms only after marriage. In my home they never used to make it and was reluctant to try it in restaurants too. After trying it for the first time i started liking it and mushrooms have found a permanent place in our menu atleast once in a week.This is an easy recipe for making mushroom chukka which i got from my friend Madhu. This recipe uses pepper and lots and lots of curry leaves.They give the unique flavour for the recipe. 
Mushroom - 1 packet
Onion - 1 small (sliced)
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Fennel Seeds - 1 tsp
Curry leaves - 3 sprigs (fresh)
Turmeric powder - 1/4 tsp
Curry Powder - 1 tsp
Black Pepper - 2 tsp
salt to taste

1.Heat oil in a kadai and splutter the mustard. Then add cumin and fennel seeds.
2.Add the onions and saute it alond with the curry leaves until the onions become soft. Add turmeric.
3.Then add the mushrooms along with salt and curry powder. Allow the mushrooms to cook. If needed add very less water.
4.Finally when the mushrooms have cooked and the water has evaporated add pepper and mix with the mushrooms. Saute it for 3-4 min

Tuesday, September 22, 2009

Guacamole & Salsa

Guacamole is both mine and Raja s favourite.Whenever we order mexican food,we never fail to order extra guacamole. Now with minimum ingredients i made a superb dip.Yet another recipe by Jason hill:
Avacado - 2
Roma Tomato -1(chopped fine)
Cilantro - small bunch (chopped fine)
Lime -1
Green onion - 3 stalks (chopped fine,only green part)
pickled Jalapenos-2 tsp
Salt & Pepper to taste
1.Cut the avacados and seperate the flesh part into a bowl.

2. Add the tomatoes, cilatro, jalapenos, green onion and lime juice to the avacado and whisk a fork until everything mixes together.

3.Add salt and pepper to taste.

These were the tips given by the chef.

Note: 1.The avacado should be soft to the touch.

2.We can add 1 0r 2 tsp of brine of the jalapeno pickle to the mix.

3.In order to prevent browning of the guacamole,we can bury the seed of the avacado into the guacamole



Tomatoes -4 or canned tomatoes

Cilantro - small bunch

Onion - 1/2 (Chopped)

Cloves - 2 pods

Lime - 1(Extract the juice)

Jalapeno -pickled

Salt to taste

Add everthing and grind in a food processor or blender.I ground it in Indian mixie. So it became very fine mixture.

Monday, September 21, 2009

Chicken Quesadilla

I had a chance to taste burrito from chipotle  and ever since am hooked up on Mexican dishes. Might be since their flavour is close to Indian flavour. When we were in Chicago we had chipotle across the street and i wouldnt miss a single chance to get their burritos. I wanted to try making burritos long back, but i was little reluctant. The other day i found this recipe to make quesadilla by chef Jason Hill in food tv,until then i dint know making quesadilla was such a easy thing. This might not be authentic mexican quesadilla but it was worth the try. I made slight changes to the recipe. So here goes the recipe:-)

Tortilla - 1 (store bought)
Cream cheese- 1 tbsp
Cheese - pepper jack (or)cheddar
Green onion- 1 chopped (fine)
Cilantro - handful (finely chopped)
Picked Jalapenos - 2 tsp
Taco Seasoning - 1 tsp
Chicken breast - 1

1.Marinate the chicken with little salt, turmeric powder and lemon juice for 15 min.
2. Boil or cook the chicken.Cool it and shred into bite size pieces using a fork.
3.Add Taco seasoning and little bit of pepper and salt to the chicken and mix well with hands.
4.Add green onion and cilantro to the cream cheese and mix it well.
5.Apply the cream cheese on one side of the tortilla. Sprinkle some cheese on one half of the tortilla(i used mix of pepper jack & cheddar).
6.Place the chicken pieces and pickled jalapenos over the cheese and again over the chicken sprinkle some more cheese.
7.Fold the other half of the tortilla over and place it on a hot tava sprayed with oil.
8.Cook for 2 min and turn over the other side and cook.

Remove it from the tava and enjoy with guacamole and salsa

Thursday, September 17, 2009

Spinach Poriyal

Spinach - 1 packet (ready to use)

Urad dal - 1tsp

Cumin Seeds - 1tsp

Curry leaves -few

Green Chili - 1 or 2

Garlic - 1 clove (chop into small pieces)

Asafoetida - a pinch

Sambar powder - 1-2tsp

Grated coconut- 1/2 cup

Onion -1/2 small (chop into small pieces)

Salt to taste


1.Chop the spinach.

2.Microwave it for 2 minutes.

3.Heat oil in a kadai and add urad dal and cumin seeds.Then add curry leaves.

4.Add garlic and then the green chillis. Add the onions and saute. Add asafoetida and mix well.

5. When the onions become soft add the half cooked spinach along with salt and saute it.Note:

6.After 3 min add Sambar powder and saute again. Add the grated coconut and saute until the water evaporates.

Note: While cooking don't close the vessel and cook then the water will not evaporate easily and the spinach will get mashed up.

Wednesday, September 16, 2009

Moong Dal Curry


Green whole Moong dal - 1 cup

Onion - 1medium

Tomato - 1 small

Green Chili - 2

Garlic - 2 cloves

Curry leaves - 2 sprigs

Coriander leaves - 2 stems

Tamarind - lemon size(soak in water and extract the juice)

Chili Powder -1/2 tsp

Turmeric Powder - 1/4 tsp

Coriander Powder - 1 tsp

Sambar Powder - 1 tsp

Asafoetida - 1/4 tsp

Salt - to taste


1. Saute moong dal in a pressure cooker for 3- 4min and switch off the stove. Take care not to brown it.

2. Add Onion, tomato, green chilli, garlic, salt and water to moong dal and cook it for 4 - 5 whistles or until the moongdal becomes soft.

3. Heat oil in a kadai. Add mustard seeds and when they splutter add curry leaves and fenugreek seeds. Switch off the stove and add chili powder, turmeric powder, coriander powder, sambar powder and asafoetida to the hot oil.

4.Add this masala mix to the moong dal and add tamarind water and cook for 10 min. Garnish with coriander leaves.

Tuesday, September 8, 2009


I love puffs so much.I never get bored of this snack. I remember my school days when there used to be 2 bakeries kings bakery and Greatest bakery near by. Getting puffs from there and having was like a special occasion for me and my brothers.

Now only the Greatest bakery is there.Every evening we can get fresh hot puffs there. They just melt in the mouth. Even now when i pass this bakery i don't miss the chance grab 1 or 2.

The masala inside the puffs gives a great taste to the puff. The masala can be prepared as per our wish.The only thing is it should be little dry.U can add either boiled eggs ,veggies or chicken to this masala.


Puff Pastry Sheet - Pepperridge farm (or) Daily Delight

Egg - 1 boiled

Fennel seeds - 1/4 tsp

Onion - 1/2 (chopped fine)

Ginger Garlic Paste - 1 tsp

Tomato - 1/4 (optional)

turmeric powder - 1/4 tsp

chili Powder - 1/4 tsp

Coriander Powder - 1/2 tsp

Garam Masala - 1/2 tsp

Salt - to taste


1.Heat oil in a kadai and add fennel seeds .Add the chopped onions.

2.When they become soft add the ginger garlic Paste.

3.Then add the tomatoes and when they get mashed .

4.Add all the masala along with salt and mix well.If needed add little water and allow it to cook for 5 min.But in the end the masala should be little dry.It shouldn't be watery. Switch off the stove and add the egg to it and coat the egg with the masala.Allow it to cool.

5.Pre heat the oven to 400 F .

6.Cut the pastry sheet into desired size .Apply egg wash or water on all 4 sides of the sheet.

7.Place the masala coated egg inside and seal it on one edge .The remaining 2 sides should be open.

8.Apply egg wash on the top side of the pastry sheet and place it in the oven.

9.Bake it for 15 - 20 min. check it frequently. Baking time depends on the pastry sheet and oven.

Tomato can be substituted with amchur powder.Its dry mango powder available in grocery stores. 1/4 tsp of amchur powder should be added at the end before switching off the stove. It gives a tangy taste to the masala.

Wednesday, September 2, 2009

Chicken Cutlet

The word cutlet again brings back fond memories of my childhood. My mom prepares it often. She prepares with chicken as well as fish. She prepares fish cultlet with the 'jumper' fish. It tastes really awesome.

Chicken -boneless -1/4 pound
Onion - 1 small (sliced)
Ginger garlic paste - 2 tsp
Green Chilli's -2
Tomato -1/2
Chili Powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Fennel seeds _ 1 tsp
Curry leaves - 4 or 5
Coriander leaves - 3 or 4 stems
Bread slices - 4 or 5
Egg -1
Salt to taste

1.Heat oil in a pressure cooker and add Fennel Seeds. Add curry leaves.
2. Add the sliced onions and saute.When the onions become very soft add ginger garlic paste.
3.When the raw smell goes off add green chilies and the coriander leaves.
4.After 1 min , add turmeric powder and mix well.
5.Add Tomato and saute.when tomato gets little mashed add chili, turmeric, coriander powder and garam masala and mix well.
6.Add the chicken pieces, salt and mix. Chicken leaves water.If we want we can add little water and allow the chicken to cook. Water should be minimum.
7. After the chicken is cooked allow it to cool. Grind into a smooth paste.

Note: If we have added less water there wont be any water.If there is gravy drain it and grind only the solid ingredients.
8.Make the paste into small round patties.
9.Remove the edges from the slices of bread and grind it into powder.
10. Beat an egg in a bowl.
11. Dip the patties in egg and then roll them in the bread powder and allow it to sit for 2 to 3 min
12. Heat oil in a kadai and when it is hot add the cutlets and brown both the sides.
Serve it with tomato ketchup