EGG CURRY

Ingredients

1. Egg hard boiled- 2 nos
2. Onion (diced)- 2 large
3. Tomato(diced)- 1 large
4. Cashew nuts(soaked in water for 15 to 20 minutes)-6 to 8 nos
5. Ginger chopped finely-1/2 tsp
6. Garlic chopped finely-1/2 tsp
7. Green chili(cut vertically)-1or 2 nos( according to taste)
8. Chili powder-1 1/2 to 2 tsp(to taste)
9. Turmeric powder- 1/4 tsp
10. Coriander powder-3/4  tsp
11. Garam masala-1/2 tsp
12. Coconut milk- 3/4 cup
13. Cumin seeds- 1/4 tsp
14. Coriander leaves(chopped)- 2 tbsp
15. Oil
16. Water
17. Salt to taste

Method

• Add onion , tomato and cashew nuts into a blender and  blend to form a smooth paste.Keep aside.
• Heat oil in a pan ,add cumin seeds and let it splutter.Add ginger ,garlic and green chili and saute till done.Now add onion -tomato paste and cook until raw smell leaves.
• Now add chili powder,turmeric powder,coriander powder , garam masala and salt.cook till oil separates.
• Add coconut milk and required amount of water .Simmer for 2 to 3 minutes,or until gravy thickens.
• Cut the hard boiled eggs into two and place it over the gravy  ,carefully  cover it with the gravy.
• Cover the pan and cook for  one more minute,add chopped coriander leaves and serve with appam.

CHEMMEEN MURINGAKKA CURRY ( PRAWNS AND DRUMSTICK CURRY )

Ingredients

1. Prawns(cleaned)-250 to 300 gms
2. Turmeric powder- 1/4 tsp
3. Drumstick(cut it into 2" long pieces)-1 no
4. Kudampuli/Kokum(soaked in water)- 2 nos
5. Tomato(sliced)-1 large
6. Green chilli-2 to 3 nos(to taste)
7. Salt to taste
8. Water

To grind

1. Grated coconut- 3/4 cup
2. Shallots- 4 nos
3. Turmeric powder- 1/4 tsp
4. Chili powder-1/2 to 1  tsp
5. Coriander powder- 1tsp
6. Cumin seeds-1/4 tsp
7. Water- 1cup

For tempering

1. Mustard seeds
2. Fenugreek seeds- 1/4 tsp(optional)
3. Shallots(sliced)- 3 nos
4. Curry leaves-few
5. Dried red chili- 3 nos
6. Oil

Method

• Grind grated coconut with the the rest of the ingredients to grind to form a smooth paste.Keep aside.
• In a pan or a manchatti cook prawns with  turmeric powder,salt and about 1 cup water.
• When it is half done add drumstick pieces and cook till it is done.
• Now add the coconut paste,kudampuli,tomato,green chilli,water and salt to taste .
• Bring it to a boil and simmer for 5 to 10 minutes.Switch off the stove.
• Heat oil in a pan and add mustard seeds,let it splutter.Now add fenugreek seeds,fry for few seconds.
• Add red chilies,curry leaves and shallots,fry till shallots turn golden brown.Pour this over the curry and serve.

Note:you can also use raw mango instead of tomatoes.

Sending this to Kerala kitchen event hosted by Khushi of A girl's diary

CHOCOLATE ESPRESSO CAKE ( CUPCAKE)

Recipe source:Authentic Suburban Gourmet
You can find the original recipe here.

For the cake
Ingredients

1. All purpose flour- 1 3/4 cup
2. Sugar- 2 cups
3. Unsweetened cocoa powder- 3/4 cup
4. Baking soda- 2tsp
5. Baking powder- 1 tsp
6. Salt -1/4 tsp
7. Buttermilk- 1 cup
8. Vegetable oil- 1/2 cup
9. Eggs-2 large
10. Vanilla essence- 2tsp
11. Freshly brewed hot coffee- 1 cup

Method

• Preheat the oven to 180 deg c
• Line the cake tins/cup cake trays with parchment paper/cupcake liners.Or just lightly grease the pan and dust with flour,tapping out excess
• Whisk together all purpose flour,sugar,cocoa powder,baking soda,baking powder and salt in a large bowl.
• In another bowl whisk together buttermilk,oil,eggs and vanilla essence.
• Slowly beat in the buttermilk mixture into the dry ingredients and mix until combined.
• Now slowly beat in the hot coffee and mix until combined.
• Pour the batter into the prepared pans and bake  for 30 to 35 minutes or until  a cake tester inserted into the cake comes out clean.
• Let the cake cool in the pan for completely before removing .

Frosting
Ingredients

1. Whipping cream-2 cups
2. Sugar-2 tbsp
3. Instant coffee powder-1/2 tsp
4. Cocoa powder- 1 tbsp

Method

• Combine all the ingredients and whip to form stiff peaks.
• Spread this over the cake and serve.

Sending this to Bake fest event at zesty palette  hosted by vardhini

CHETTINAD POTATO ROAST

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week i am paired with Kaveri  of Palakkad Chamayal.I tried out this spicy and delicious Chettinad Urulai  roast from her blog,. You can find the original  recipe here.

Ingredients

1. Potato(diced and cooked)- 250gms
2. Mustard seeds
3. Asafoetida- 1 pinch
4. Garlic .crushed- 1/2 tsp
5. Onion chopped finely-1 small
6. Turmeric powder-1/4 tsp
7. Curry leaves- 1 sprig
8. Oil
   

To roast and grind

1. Split urud dal/uzhunnu parippu- 2 tsp
2. Dry red chillies-3 nos
3. Whole black pepper corns-5 to 6 nos

Method

• Heat a pan and dry roast the urud dal,once its colour starts to change ,add dry red chillies and pepper corns.  Roast until urud dal turns golden brown.
• Allow this to cool and grind to form a coarse powder.
• Heat oil in the same pan ,add mustard seeds and let it splutter.Now add asafoetida and curryleaves.
• Now add garlic , onion and turmeric powder.Saute till onion turns golden brown .
• Add the boiled potato and stir carefuly.Add salt to taste and saute for 5 minutes.
• Now add the spice powder and mix well.

Serve with rice.

KEEMA BIRIYANI

Ingredients

1. Basmati rice-1 cup
2. Keema(minced meat,beef or mutton)-200 gms
3. Cardamom- 2 nos
4. Bay leaves- 1 no
5. Cloves- 3 nos
6. Star anise- 1 no
7. Ginger crushed- 11/2 tsp
8. Garlic crushed- 1 /2 tsp
9. Green chili (chopped)- 1 no
10. Onion (sliced finely)- 1 large
11. Kashmiri chili powder- 1/2 to 1 tbsp
12. Coriander powder-1/2 tbsp
13. Turmeric powder- 1/2 tsp
14. Garam masala-1/2 tsp
15. Pepper powder-1/4 to 1/2 tsp(optional)
16. Coriander leaves (chopped)- 1/4 cup
17. Mint leaves(chopped)-1/4 cup
18. Salt - to taste
19. Oil /Ghee
20. Water-2 1/2 to 2 3/4 cups

To garnish

1. Onion sliced finely- 1 no
2. Cashew nuts and raisins- few
3. Oil/Ghee

Method

• Heat oil/ghee in a pan and fry sliced onion, cashew  nuts and raisins (to garnish) separately until it turns brown and keep aside.
• Heat oil/ghee in a pan add cardamom,bay leaves,cloves and star anise and saute till fragrant.
• Now add ginger ,garlic and green chili and saute for a few seconds.Add  sliced onion and saute till it is caramelized.
• Add minced meat  and mix well.
• When the meat is half done add chili powder,coriander powder,turmeric powder, garam masala,pepper powder and salt to taste.Mix until combined.
• Now add half of the fried onions,coriander and mint leaves and cook until meat is done.
• Add rice and pour water,add salt to taste.Cover and cook till done.
• Garnish with fried onions ,cashew nuts ,raisins and chopped coriander leaves.
• Serve with raitha.

Sending this to Kerala kitchen event hosted by Khushi of A girl's diary

WHOLE WHEAT VEGETABLE PIZZA

Ingredients

For the crust

1. Whole wheat flour- 1 3/4 cups
2. Milled flax seeds-2 tbsp (optional)
3. Active dry yeast- 1/2 tbsp
4. Sugar-3/4 tbsp
5. Warm water-3/4 cup
6. Olive oil-2 tsp
7. Salt- 1/2 tsp

For pizza sauce

1. Tomato- 3 nos
2. Garlic (crushed)- 2 cloves
3. Mixed Italian spices- 1 tsp
4. Vinegar- 1/2 tsp
5. Sugar- 1/2 tsp
6. Crushed pepper-1 tsp(or according to taste)
7. Salt to taste
8. Olive oil

For topping

1. Tomato (sliced thinly)-1 small
2. Bell pepper (sliced finely)-1 small
3. Onion (diced)- 1 small
4. Spinach-few leaves(optional)
5. Cheese-1/4 to 1/2 cup(according to taste)
6. Olives-Few

Method

To prepare the crust

• Dissolve sugar in 3/4 cup warm water and add yeast to it.Keep aside for 10 minutes or until frothy.
• Meanwhile  combine whole wheat flour,milled flax seeds and salt .
• Pour the yeast mixture and olive oil into the dry ingredients.
• Knead the mixture well until it is no more sticky.(add a few tsps of whole wheat flour if required)
• Transfer the dough to an oiled bowl and leave it aside for 45 minutes or until it doubles in volume.
• Transfer this dough into a greased baking tray and evenly press this dough to form a thin crust.

To prepare the pizza sauce and topping

• Blanch the tomatoes and remove the skin.
• Chop the tomatoes finely and keep aside.
• Heat oil in a pan and add the crushed garlic and saute till done.
• Add the chopped tomatoes and mix well.
• Add mixed spices,vinegar,sugar,crushed pepper and salt to taste.
• Cover and cook for 30 minutes over low flame or until the tomato is completely cooked and mashed up.
• Allow this sauce to cool.
• Spread this pizza sauce over the prepared crust leaving 1/2 " on all the sides. 
• Arrange  sliced vegetables ,olives and grated cheese over this.
• Bake the pizza for 15 to 20 minutes (220deg)or until crust turns golden brown in color.

Sending this to Bake fest event   hosted by Vardhini of Zesty palette

EASY TOMATO CHUTNEY

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week I am paired with Raksha  of RAKSHA'S KITCHEN.I tried out this simple tomato chutney from her blog. You can find the original  recipe here.


Ingredients

1. Tomato(chopped)-3nos
2. Garlic- 2 cloves
3. Mustard seeds
4. Cumin seeds- 1/2 tsp
5. Garlic paste- 1 tsp
6. Chili powder- 1 tsp(or to taste)
7. Sugar-1/4 tsp
8. Salt to taste
9. Oil

Method

• Add the tomato and garlic into a blender ,blend to form a fine puree.
• Heat oil in a pan and mustard seeds .Let it splutter.
• Now add the cumin seeds and saute for few seconds .
• Reduce the flame to low and add garlic paste and chili powder.Saute till done.
• Add the pureed tomato ,sugar and salt to taste.
• Cook for 2 to 3 minutes or until oil starts to  separate.
• Serve with dosa .

Sending this to Kerala kitchen event hosted by Khushi of A girl's diary

Sending this to Any one can cook event at Taste of pearl city