KERALA EGG ROAST BY ANIL A KAMATH

KERALA EGG ROAST

KERALA EGG ROAST RECIPE

INGREDIENTS:

4 eggs boiled

2.5 cups of onions, sliced thin, 

tightly packed 1 cup of ripe tomatoes, cut into small cubes 

A fistful of fresh curry leaves 

2 tbsp of coconut oil 

1/2 tsp of red chilli powder (adjust to taste) 

1/2 tsp of cumin powder 

1 tsp of coriander powder 

1/4 tsp of turmeric powder 

1/4 tsp of black pepper powder 

2 green chillies (split - optional - adjust red chilli powder quantity accordingly) 

3 tbsp of finely chopped coriander leaves (cilantro) for garnish 

1/2 tsp of mustard seeds 

1 tsp of freshly crushed garlic 

1 tsp of grated fresh ginger

INSTRUCTIONS :

To Make Kerala Egg Roast In a large pan add the coconut oil and mustard seeds. When the mustard seeds start to pop, add the sliced onions and curry leaves.Roast the onions on low heat until uniformly light brown in colour. The key here is to not overcook or fry the onions too much. We are looking for cooked yet soft onions for the gravy. Keeping flame low makes sure the sides of the onions don't get burned. Now add the ginger and garlic and saute for 30 seconds until fragrant. Then add all the spices - chilli powder, jeera powder, coriander powder, turmeric, and pepper. Fry for a minute on low heat.Next, add the cubed tomatoes and green chillies (if using) along with 1 cup water. Remember to adjust the level of heat you'd prefer. We like our egg roast on the spicy side. Cook this gravy until the tomatoes are soft.When the gravy is cooked and mushy, add chopped coriander leaves and salt. A pinch of sugar is a good idea too.Now go back to our pan of boiled eggs and shell them carefully. Make small slits on the side of the eggs and pour the gravy on top.Give the egg roast a gentle mix and let it sit for 10-15 mins for the eggs to soak up the gravy a bit.All done! Serve Kerala egg roast with any side of your choice.

GUJARATI MASALA MATHRI BY SURESH KABADKAR

TEA TIME GUJRATHI FAMOUS SNACK - MASALA MATHRI...!

GUJARATI MASALA MATHRI

Recipe: ( Makes about 40 to 45 mathris)

Ingredients:

1 cup maida ;
¼ tsp ajwain ;
½ tsp jeera ;
1 ½ tsp chilli pdr ;
½ tsp pepper pdr ;
2 Tbs melted ghee ( or a mixture of ghee and oil) ;
salt to taste .
Extra oil and maida for sprinkling.

Method:

Mix all the dry ingredients. Heat the ghee to quite hot and then pour into the maida mixture. Mix together and rub the ghee into the maida with your finger tips till the ghee is evenly distributed. Add hot water just enough to make a stiff dough. Keep it covered for about 15 to 20 mts. Divide the dough into 4 portions , roll out each portion into a squarish shaped chappati slightly thicker than a puri. Prick it all over with a fork, apply oil all over, sprinkle maida on top. Start rolling the chappati from one side till you come to the other end and you have a closed tube-like shape. Cut into ½ “ wide pieces. Put each piece on its side , either roll it or press it down with the fingers to flatten a little like biscuits. Deep fry about 6 at a time in medium hot oil till light brown. Allow to cool completely to room temperature. Store in an air-tight container.

MOONG DUDDHI GHASHI BY VINESH PRABHU

MOONG DUDHI GHASHI

* Moong Dhuddhi Ghassi *

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INGREDIENTS :

200 GMS- Moong 

250 GMS- Dudhi/ pumpkin

1 CUP- fresh coconut smooth paste / coconut thick milk

8- Red chillis - dry

1 STRING- Curry leaves

1 TSP- methi seeds (*depends)

1 TSP- haldi powder

1 TSP-Salt

1 PINCH-Hing

- Thadka items ( oil, mustard,CURRY LEAVES)

METHOD :

Pressure cook moong ( you can add dhudhi pieces too, but sometimes, it can overcook/get mixed due to over cooking). 

In a separate bowl, boil oil and do the thadka with mustard, cumin, curry leaves,.. so on..

Add the pressure cooked moong along with dhudhi pieces add red dry chillis

boil it with few cups of water for some time.

add salt, hing, haldi powder, for taste.

Atlast add thick counut paste or milk to this and keep it for sometime and serve hot.. really tasty and bit sweet too.

* You can have some garam masala powder to this, so that you can serve it with chappathis or rotis too..

(* this is Vins style of cooking.. Experts can try your own way)

VEG MOMOS BY SURESH KABADKAR

EVERYONE LOVES IT ... MOMOS THE BESTEST DISH FROM CHINA..!!

VEG MOMOS

Vegetable Momo Recipe :

INGREDIENTS: 

For the dough : ¾ cup maida ; a little salt ; 1 Tbs oil ; little water . For the Fillings: ¼ cup Cabbage ; ¼ cup carrot ; ¼ cup paneer ; ¼ cup beans ; spring onion green 2 Tbs ; cashew nuts 3 or 4 ; green chilli ½ ; ginger ½ tsp . All these chopped fine. ; Pepper pdr ¼ tsp ; soya sauce 2 tsp; salt to taste. 

For the red sauce: 1 small tomato blanched, peeled and chopped ;2 big garlic cloves chopped ; ½ tsp chilli pdr roasted ; salt to taste. Combine and blend to a smooth sauce. For the black sauce: ¼ cup soya sauce ; 1 to 1 1/2 tsp honey ; 1 tsp vinegar ; 1 tsp roasted sesame seeds ; salt to taste. Combine and keep aside.

METHOD :

To make the dough. Heat the oil and pour into the maida. Mix well till oil is evenly spread. Heat water and pour little by little and form a dough slightly harder than a puri dough. Set aside for 15 to 20 mts. 

To make the filling: Heat oil in a kadai and fry the ginger and green chilli for a minute , then add the rest of the chopped vegetables, salt and soya sauce and fry till it all become dry. Set aside to cool.

Divide the dough into 10 portions and the stir fried vegetables into 10 portions. Roll out each dough-ball into an egg shaped puri but thinner. Place one portion of the filling in the center and enclose it lifting both sides of the puri and pleating it together as you go along. Press the edges together well. Oil the surface of the veg. steamer and place the prepared momos in it and steam for 15 mts. Serve hot with the two sauces.

PINDI CHANNA CHOLE BY YOGITA KAMATH

AUTHENTIC PUNJABI DISH WHICH GOES VERY WELL WITH CHAPATIS..!

PINDI CHANNA CHOLE

INGREDIENTS :

Channa - 1 cup

Onion - 2

Tomatoes - 2 

Green chilly - 1 

Ginger - 1 inch

Garlic - 3 cloves

Jeera - 2 tsp 

Chole Masala - 1 tsp 

Coriander leaves - 2 tsp 

Salt - 1 tsp 

METHOD :

Soak 1 cup small dark channa at nite in water.The next day boil in pressure cooker for 6 to 7 whistles. Grind 2 medium size onions, 2 tomatoes, 1 big green chilly. Small piece of ginger & few garlic pods.into fine paste.Take a kadai , add jeera.2 tbsps oil,few chopped onion & tomato for flavour fry lightly, add d ground masala, little haldi, chilly pwd, garam masala pwd & any brand Chole masala.on slow fire ,fry d masala well, add d boiled Channa & salt mix well. Give a gud boil.add water accordinly to d thickness of gravy.after it boils well turn off d gas add chopped dhania 2 tsp amul butter for yummy taste. Serve hot with garam roti. Njoi it.

CHINESE EGG DROP SOUP BY SURESH KABADKAR

LETS START WITH A NEW SOUP TODAY...!!!

CHINESE EGG DROP SOUP

Ingredients: 

4 cup chicken stock ; 

1 big egg ; 

3 TBs corn starch ; 

1 tsp finely chopped ginger ; 

1 to 2 TBs soya sauce ; 

green part of 1 spring onion chopped into rings ; 

¾ cup paneer cut into flat bite size pieces ( about 50 to 60 gms); 

salt 

pepper to taste and 

1tsp sugar.

Method: 

To the stock add the ginger, soya sauce, salt & pepper, sugar and heat to almost boil. Add the corn starch dissolved in water, constantly stirring so that no lumps form till it comes to boil.. Lower the heat and add the beaten egg slowly stirring to the stock so that it forms a ribbon like pieces . Finally add the paneer and the spring onion. Stir gently, Switch off and serve hot.

GREEN PEAS CURRY BY VINESH PRABHU

GREEN PEAS CURRY 

INGREDIENTS :

Carrots , Green peas , corn - 1 cup mixed

Tomatoes - 2 

Onion - 2

Red chillies - 3

Ginger - 1 inch

Garlic - 4 cloves 

Turmeric powder - 1 tsp 

Jeera Powder - 1 tsp 

Coriander powder - 1 tsp 

Coriander leaves - 3 tsp chopped 

Mint leaves - 3 tsp chopped 

Hing - 1/4 th tsp 

Salt - 1 tsp

METHOD :

For the gravy/curry.... light fry the cut tomatoes onions red dry chillies ginger garlic and spices...

After cooling down, grind it to paste. 

Add it along with cooked green peas + carrots in the pan. Add pinch of hing and salt.

Add curry leaves corriander leaves for garnishing.. mint leaves can add bit more taste.

Good with rice or rotis or parathas or chappathis..