Egg Roast

On Friday I saw a post by my cousin, Liju Kishore chechi, with this beautiful looking egg roast, it was red, fiery and absolutely beautiful … I asked her for the recipe and she gave it to me. This is her mother Ponamma aunty’s recipe. I think there is something wonderful in the recipes our mother’s and aunties use … there is something of a wow factor … this one is sure a wow.

There are many awesome cooks in my family, maybe I can chronicle their recipes.. kinda something wonderful to pass on isn’t it. I already have a few family recipes here on my blog… my MIL special chicken curry , my Mom special fish curry  and Lucya Aunty special fish curry 

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Ingredients

Eggs – 2-3 Boiled and de-shelled. Keep it whole, do not cut into half

Onion – 2 finely sliced

Tomato – 2 finely chopped

Chilli powder – 2-3 tsp (depending on ur spice)

Ginger garlic paste – 1 tsp

Pepper powder – 1/2 tsp

Garam Masala – 1/2 tsp

Salt – as needed

Sugar – 1/2 tsp (Optional)

Mustard – 1 tsp

Curry Leaves

Oil (little extra than normal for sautéing)

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Method

In a Kadai add oil, add mustard and curry leaves. Add onions and allow to sauté well till it becomes nice and dark brown (do not make it black). This will take time and take care not to burn the onions.

Add ginger garlic paste and sauté and add tomato and let it become mushy and soft. Add all the powders and saute nicely for 2-3 mins till raw smell goes.

Add salt, 1 cup water and allow to boil. Poke the boiled eggs with a fork and add to the masala and cover and cook for few mins or till all water evaporates and it becomes thick.

Add the sugar in the end and mix well.

It’s quite spicy, so watch out.

Till we meet again …

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Banana Bread

Today I have here a baking recipe.

After a really long time decided to bake a cake.  I kept aside a bunch of bananas, patiently waited for them to get black. Mashed it, and added it to flour and other ingredients and yummm.

Its 10:46 at night so I will not go on. Over to the recipe then.

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Ingredients

Mashed Banana – 1.5 cups (I used 4-5 small bananas and 1 large plantain that would be poovan payam and ethakka in malayalam)

Eggs – 2 (beaten)
Buttermilk – 1/3 cup
Oil – 1/2 cup (I used Sunflower Oil)
All Purpose Flour – 1 3/4 cups, sifted
Powdered Sugar – 1 ½  cups
Baking Soda – 1 tsp
Salt – 1/2 tsp
Walnuts – 1/2 cup, chopped to bits tossed in 2 tsp APF

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Method
Preheat the oven to 325 degrees F and grease a loaf pan. Whisk the mashed bananas, eggs, buttermilk, and oil. Sift the APF, sugar, soda, salt. Add the sifted flour to the liquid batter and mix till it is a smooth and slightly thick batter.

Add the walnuts to the batter, pour it into a  greased loaf pan and bake for 45 minutes. Keep checking every ten minutes after that. When a tooth pick comes out clean, it is done.

Let it cool on rack completely before you cut them into desired sized slices.

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Channa – aloo vindaloo

Today, I have for you a very simple recipe. So simple, with a bit of planning. It is a vindaloo, a channa- aloo vindaloo. I have never heard  of a  vegetarian vindaloo, but I guess there is always the first time. It’s simple and tasty. All you need to do is remember to soak the channa the previous night. Once that is done the rest is cakewalk. The recipe is from Anglo – Indian cooking expert, Mrs. Bridget White.

 

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Channa – 200 grams (soaked overnight  and pressure cooked for 4 whistles)

Potato – 1 large (peeled, quartered and boiled)

Onions – 2 (chopped)

Chilly Powder- 2 tsp

Turmeric powder – ½ tsp

Ginger – garlic paste – 1 tsp

Cumin powder – 1 tsp

Tomato puree – ½ cup

Cinnamon – 1”

Vinegar – 2 tblsp

Salt – to taste

Sugar – 1 tsp

Oil

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Method

Heat oil in a pan and sauté till golden brown. Add the ginger – garlic paste and cinnamon and fry for some time. Add the chilli powder, cumin powder, turmeric, sugar, tomato puree and fry till oil separates from the masala. Add the channa, potatoes, vinegar and a little water. Simmer till gravy is thick.

 

Idly Manchurian

I hate idly’s. Nothing anybody can do can change it. I don’t care if it’s the softest, whitest or whatever idly… I hate it. It’s nopt a dislike it is a hate… that’s how strongly I feel about idly. The only way I can eat idly is by cutting it into bite sized peices and drowning them in a giant bowl full of sambar topped with onions and extra coriander…that’s the only way i’ll eat idly…that was of course before I ate idly Manchurian. My boss brought a box of this really yummy looking food. He asked me to taste it and guess what it was … it was yummy and my guesses ranged from potato to bread. I was shocked when he said it was idly (this is after I had almost half the box). I was hooked. I decided to make idly just for this. And I did and I made idly Manchurian … awesome the idly Manchurian of course…  it is a lovely breakfast item; it also makes an awesome snack. It is a tasty twist to an old stale favourite. Idly Manchurian is easy to make and easier to eat.

Idly Manchurian

Idly Manchurian

Ingredients

Idly – 6 (cut into small bite sized peices)

APF (Maida) – 2 tblsp

Cornflour – 1 tblsp

Ginger Garlic paste – 1 tsp

Soya Sayce – 1 tblsp

Water – enough to make a thin batter

Onions – 1 (chopped)

Ginger – 1 tsp (Chopped)

Garlic – 1 tsp (chopped)

Capsicum  – 1 (Chopped)

Green Chillies – 3-4 (slit)

Tomato Sauce – 2 tblsp

Soya Sauce – 1 tsp

Vinegar – ½ tsp

Oil – for deep frying

Coriander leaves / Spring Onions (for garnishing)

Water

Method

Prepare a batter with cornflour, APF, ginger garlic paste, soya sauce and water. Add the idly to the batter and when the batter coats the idly well deep fry till golden brown and keep aside.

In a kadai heat a tsp of oil, add onions, when slightly pink add the ginger, garlic, green chillies and sauté well. Add the capsicum and toss till cooked for a few mintutes. Add the tomato sauce, soya sauce, and vinegar and mix well. Add a few tblsp of water and add the fried idly’s to the sauce and toss around till the sauce coats the idly. Garnish with coriander leaves or spring onions. 

Idly Manchurian

Idly Manchurian

Falafel Sandwich

Falafel always reminds me of the super hit series FRIENDS… in my opinion its the greatest sitcom…ever…In season 10 Rachel’s(Jennifer Aniston) sister mistakes Ross(David Schwimmer) for the guy selling falafel on the street … hence I always look at falafels and think of FRIENDS. So, what is a falafel…it is a deep fried, yummy, crunchy ball of ground chickpeas, coriander and other seasonings. It kinda like the Indian masala vada … kinda not really …

Anyways……… during my weekly grocery shopping sessions I saw frozen falafels … I thought why not and took it, I was expecting visitors during the week. I figured I could fry these up when they come home. They came home, we had a great time, and I totally forgot about the falafels … typical Anisha huh ….

It continued living in my freezer until it was time for my trip to India. While I was clearing out my refrigerator I saw the falafels and I decided to do something with it. My first instinct was to fry it up, but Binish and I are not really the evening tea with some snacks kinda people. A little of blog jumping later I decided to make a falafel sandwich. To go with it I made a simple tzatziki and a tahini dip… simple but yumm. So here is how I made the falafel sandwich… the recipes for the tzatziki and tahini will come up soon. If you don’t get frozen falafels where you live, or prefer not to but frozen food you can make it at home. This page should help you.  So here we are falafel sandwich … enjoy

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Ingredients

Pita Bread – 3

Falafels – 6 (I kept two falafels in 1 pita bread it was really filling)

Lettuce leaf – 3

Tomato – 1 (large) (sliced)

Onion-1 (sliced)

Tzatziki – as needed

Tahini Dip – as needed

Cut open the top of the pita bread to expose the pocket inside.

Layer the lettuce leaf, top with two tomato slices, then two onion slices, then a falafel on each onion – tomato slice, a tsp of tahini or tzatziki on top of each of the falafel and … eat it … how simple is simple.

For further explanation look at the picture.

Falafel Sandwich

Falafel Sandwich

I really hope you guys make this super easy, super tasty sandwich.

Till we meet again ciao…

Kadala Curry

That heart stopping moment when you just can’t find your photo library … awful, however after searching my computer I found my photo library so I can post this yummy Kadala curry.

A quintessential Kerala breakfast is Puttu and Kadla. I doubt you can find too many Malyalee’s who dislike this combination. So here I am with an awesome recipe  for Kadla curry from Flavours. The blogger and I share the same name … Anisha, that kinda predisposes me to liking her. And then I tried her Kadala curry … it was the cherry on the icing … So here is Kadala curry from Anisha Ranjit through Anisha Kuruvilla for all of you lovelies out there.IMG_0250

The recipe can be found here.

Till we meet again

Sayanora

Drumstick Sambar

I know I already have a sambar recipe, and it is a good one … but here is a better one. Drumstick or Muringakka as it is called in malayalam is an old favourite in my house. The drumstick tree of full of benefits . You can read about the benefits all over the internet, so0 I am not going to repeat myself here. You can read it  here, here, basically here.

Getting back to my recipe here is how you make it.

Ingredients

Toor Dal – 1/4 cup
Red Masoor Dal – 1/2 cup

Shallots – 7 -8
Drumstick – 2 nos (cut into the size of your index finger)
Potato – 1 (cubed)
Onion – 1 (sliced)
Tomato – 1(sliced)
Green chillies – 3 – 4

Sambhar powder – 2 tsp
Turmeric powder – 1/2 tsp
Cumin seeds- 1/2 tsp                                                                                                                                                                                                                                      Curry leaves – 1 sprig
Fenugreek Seeds – 1/4 tsp

Tamarind – 1 gooseberry sized in ¼ cup water                                                                          

 Salt – as reqd

For Tadka
Mustard seeds – 1 tsp
Red chillies – 5 -6
Curry leaves – As reqd
Ghee – 1 tsp

Hing – 1 pinch
Coriander leaves – A bunch

Method

Wash and soak the two dals and keep for 10 mins. Pressure cook the dals with the shallots, potato, 1 tomato, 2 green chillies. 1/4 tsp turmeric powder, cumin seeds, fenugreek seeds and a tsp of oil.  Cool it and keep aside

In a pan heat oil, add hing, green chillies,onions, curry leaves and sauté till pink. Add 2 cups water and let it come to a boil. Add the drumsticks, cover and cook till done. When the drumsticks are cooked add the cooked potatoes, salt, tamarind water and simmer. Add the sambar powder and stir it in.

Check the dal for excess water, strain if you find anything, mash the dal and add to the vegetables. olet it come to a boil. Check salt, sourness and consistency. If sambar is to think add excess dal water.

Do tadka with ghee and add it to the sambar.

Take off heat and garnish with coriander leaves.

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End of Story.