Tuesday, 30 March 2010

Tamatar egg

Preparation time: 15 min | Cooking time: 30 min

I was away on a holiday with my family. We had a lovely time. Therefore I wasn't able to post any new recipes or follow my friends. Today I'm posting a simple egg recipe. (source: Sanjeev Kapoor).


Onions (chopped)-2 medium
Tomatoes (chopped)- 2 medium
Ginger paste-1tsp
Garlic paste-1tsp
Red chilli powder-1 1/2tsp
Turmeric powder-1/4tsp
Coriander powder-2tsp
Garam masala powder-1/2tsp
Vinegar-1 tsp
Fresh coriander leaves (chopped)-2tbsp
Salt to taste

Heat oil in a thick-bottomed pan. Add onions and saute on medium heat till light golden. Add ginger and garlic pastes and saute for a minute. Add tomatoes and salt and saute for another two to three minutes. Add red chilli powder,coriander powder and turmeric powder, mix well and cover and cook on low heat till tomatoes are done and oil surfaces on top. Add garam masala powder, vinegar and chopped coriander leaves and stir to mix well. Flatten the cooked mixture evenly in the pan and make four depressions using a spoon or a spatula.

Break each egg separately in a cup and gently slip into the above cooked mixture so that the yolks fall into the depressions. Adjust seasoning and cover and cook on low heat for two to three minutes or till eggs are done. Serve hot.

Sunday, 14 March 2010

Cashew pepper chicken

I've bookmarked quite a few recipes of my blogger friends. This is one of them from Sangeetha. It was worth the try and all of us enjoyed it. Thanks Sangee for the lovely recipe. Click here for the details of the dish.

Monday, 8 March 2010

Gotham puttu (wheat steam cake) and cherupayar

Preparation time: 20 mins | Cooking time: 30 mins

Wheat flour-2cups
Coconut grated-1/2cup
Salt to taste
Water for mixing

Add some salt to a cup of water and sprinkle water on the flour (little at a time) and mix it gently. The flour should be wet enough for steaming. Put wet flour in the mixer and run it just for one minute to break apart the small lumps and form a nice wet powdery texture. Put two teaspoon of grated coconut in the puttu maker and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut. Cover with the lid and cook till steam comes out.

Serve hot with sugar or banana or kadala curry or payar and papadam.

Green Gram(cherupayar)-1 cup
Grated coconut–1/4cup
Mustard seeds -1tsp
Red chillies -1 to 2 nos
Curry leaves-a few
Coconut oil-1tbsp
Salt to taste

Cook the green gram along with salt & water until soft.

Heat oil in a pan or a kadai. Splutter mustard seeds and then add red chillies and curry leaves. Add the green gram, grated coconut and mix well. Cover the pan with a lid and cook on low flame for 5 mins. Remove the cover and mix well the whole contents again ans serve.

Note: You may mix the flour and refregirate over night for the following morning.

Sunday, 7 March 2010

Aloo paratha

Preparation time: 45 mins | Cooking time: 60 mins

For stuffing/filling
Onion(finely chopped)-1
Chilli powder (to taste)-1/2tsp
Coriander powder-1tsp
Garam Masala-1/2tsp
Cumin powder-1/4tsp
Coriander leaves(finely chopped)-3 tbsp
Salt to taste

For dough
Chapatti flour-400 to 500gms
Salt to taste
Ghee or oil-2tbsp
Enough water to make the dough

Boil potatoes until tender. Cool, peel and mash. Heat some oil in a pan, add onions and saute for 5 mins. After 2 mins add all the spices and mix well. Now add the mashed potatoes, salt, coriander leaves and mix well and cook for 5 mins. Keep aside.

Mix the flour, salt, and 2 tbsp oil or ghee and add enough water to make a soft dough. Knead well for 5-6 minutes.(parathas will be softer when knead well and it would be easier to roll them too).
Leave to stand for 10 minutes or so. Knead briefly again.

Separate dough into approximately 10-12 portions. Keep covered with a moist cloth. Dust 1 ball with flour and roll out, 8-10 cm. in size. Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and press in the centre, to make a ball (dumpling). Heat the griddle or tawa. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.

Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface. Cook the other side the same way. Turn it over again. Brush oil on both surfaces, one by one, using a long handled spoon or ladle. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.

Serve hot with a knob of butter, pickles of choice, natural yoghurt.

Wednesday, 3 March 2010

Tricolour Capsicum curry

Preparation time: 15 mins | Cooking time: 30 mins


Capsicum (red, yellow, green)-1each
Onion (large)-1
Green chillies-5 to 6
Ginger-a small piece
Cumin seeds-1tsp
Cashew nuts-10
Black pepper corns-6
Cinnamon stick-1"
Salt to taste
Coriander leaves for garnishing
Oil-2 tbsp

Grind cashews, cloves, black pepper, cinnamon stick, green chilly and ginger well. Add yogurt to the above mixture and blend it into a fine paste. Keep it aside.

Cut capsicum and onions into thin slices of around 3 inch long. Heat oil in a pan, add cumin seeds. After the seeds crackle, add onions to it until it becomes golden brown. Now add capsicum to it and stir fry for 5 mins till it becomes tender. Add the spiced paste, salt and a cup of water and let it cook for 5-7 mins over a low flame. Garnish it with coriander leaves and serve it hot with pulav or any indian breads.

Monday, 1 March 2010

Chocolate fudge cake

I'm a novice when it comes to baking. But I had to start somewhere :-). It was my older son's birthday and thought it to be the right opportunity.

My older son loves the chocolate flavour and so I thought I'd bake this for his birthday. He wanted his favourite super hero Ben-10 on his cake.

I followed the recipe by Nigella Lawson.

Click here to find out how to make