Egg Curry

Egg Curry

 

I don’t eat eggs but my son and husband love this side dish and so it is made often. I just add boiled potatoes instead of eggs to my share of gravy.  Here is how this dish goes- 

Ingredients- 

5 Boiled Eggs
3 Large Onions (finely sliced or paste)
2 Tomatoes (finely chopped or paste)
1 tbsp Garlic-ginger paste
2 tbsp Oil
1 Cup Green Peas (Matar)
Salt to taste
1 tsp Cumin Seeds (Jeera)
½ tsp Mustard Seeds (Rai)
1 tsp Turmeric Powder (Haldi)
1 tsp Chili Powder
1 tsp Coriander powder (Dhania)
Green Chili finely chopped
Chopped Coriander and 1 Tablespoon Cream (Malai) 

Method- 

Take oil in a pan and heat it. Put Cumin Mustard seeds. Once they crackle add onion paste. Sauté this for five minutes and then add ginger garlic paste. Keep stirring this so that it does not stick to the bottom of the pan. Let this cook until the paste is light brown (approximately ten minutes) now add the tomato paste, cream and green chillies and cook and stir until the oil starts separating from the gravy. Add turmeric powder, coriander powder, salt and red chilli powder. Add the cooked peas and boiled eggs. 

Boil for 5 minutes. Garnish with chopped  coriander and serve with hot Chapati or Jeera rice. 

If you like the taste of coconut, you can add desiccated coconut powder or coconut cream as well to the gravy. You can also half slit the boiled eggs vertically and then add them. Adding green peas is optional.

Easy Fruit and Jelly Custard Recipe

Fruit and Jelly Custard

My Mom used to make Custard Jelly for us when we were kids and she still does when we visit her. Mom used to add a layer of home-made cake to this and lots of mango pieces.  My son has friends coming over today and I decided to make it for all of them. I hope they like it as much as I and my brother did.  Simple and quick to make, it  becomes healthy with the input of fruits and milk.

 Ingredients (serves 6)

90 gms pkt strawberry jelly crystals

400 gms can fruit salad or fresh fruits (I took fresh fruits- banana, apple, pomegranate, pineapple)

10-12 Biscuits crushed (I took Almond Biscuits- you can take any of your choice)

600 ml custard

Pineapple/Strawberry/Cherry to top and serve

Method

Divide the fruit into six glasses/bowls. Follow the instructions on the jelly packet and once the jelly is made let it cool slightly (about 5 minutes) Pour this evenly over the fruits. Keep it in refrigerator to cool.

Make custard as per the instructions on the packet. Let it cool.

Now crush the biscuits and sprinkle them over the jelly. Pour the custard over this and refrigerate for a couple of hours for the biscuits to get moist and soften.

You can place a strawberry, fresh cherry or a pineapple at the top and serve! If you have mangoes, add them on, they taste awesome!

For variation- after pouring jelly into glasses, you can place the glasses into small containers such that jelly sets on a slant.

Jelly Custard with Fruits and Biscuits

Palak, Mooli ki Sabji (Spinach and Radish Leaves)

Paalak and Mooli ki Sabji

Back in school, a close friend of mine used to bring mooli ke patte (Radish leaves) ki sabji. I used to love it and wait for her to offer me her Tiffin box. My Mom never used Mooli leaves in cooking. After coming to Hyderabad, I learnt this sabji from a friend. It is healthy, different and goes well with any kind of bread. So go ahead and get some fresh Radish and Spinach when you go out vegetable shopping this week and enjoy this simple, healthy, quick to make dish.

Ingredients-

Palak, Mooli ki Sabji- Ingredients

3 Bunch Radish leaves
1 Radish Chopped
2-3 Bunch Spinach Leaves
5-6 Cloves Garlic Crushed
1 onion chopped
1/2 tsp Mustard seeds (Rai)
1/2 Tsp Turmeric Powder (Haldi)
1/2 tsp Red Chilli Powder
Salto to taste
1/2 tsp Cumin seeds (Jeera)
1 tablespoon oil
1 Whole Red Chilli

Method

Wash and chop the Spinach, radish leaves and Radish. Pressure cook them (add one cup water) for 7-10 minutes (4-5 whistles). Now drain the excess water out. In a sauce pan, take oil, once it is hot, add mustard seeds, cumin seeds and whole red chilli. Let them crackle. Now add the  onions and let them saute. Once they are golden brown add the crushed garlic cloves. Let it fry for a couple of minutes. Now add the steamed mix of spinach and radish leaves. Add the spices and salt. Saute for 5-7 minutes. The Sabji is ready to be served.

Baingan Methi Matar

Baingan Methi Matar

I added matar (peas) to the recipe of Baingan Methi. We had it for brunch today and my husband loved it. Baingan methi matar served with hot chapatis made a complete meal.

Shrikhand- Delicious to eat and quick to make!

Shrikhand- Delicious to eat and quick to make!

Shrikhand takes me back to my days in Indore…I did my Masters from there. The first time I had it, I was with my hostel mates.  My family loves this dish. Charit finds sweets irresistible anyways, he can never say no to a sweet dish. My family loves it with Mango flavour (amarkhand) However this time I tried this quick delicious dish without it. You can do a lot with its presentation too. My inspiration for using pomegranate comes from Ecurry.com. This dish is quick and super tasty. It can be served as dessert, quick snack or breakfast. I served it to my husband after he came back from gym- temptation!
I have to add that if you are short of time on hand, job, kids…….this one is for you…..

Ingredients:

1/2 kg Curd
300 gms. Sugar (Powdered/castor)
Few strands saffron
1/2 tbsp. Pistachios cut
1 pomegranate.

Method-

Tie and hang the curd in a muslin cloth overnight (7-8 hours approximately). In the morning take the curd out in the bowl and add the sugar to it and stir. Keep it aside for 10-15 minutes so that the sugar dissolves properly. Meanwhile, put the strands of saffron in a tablespoon of milk and let them dissolve, keep aside. Now take the curd and sugar mixture, whisk it well till you can see it becoming smooth. Now pass it through a strainer which has big holes, if need be press with your hand or spatula. Add dissolved saffron. ( I did not add cardamom powder but if you wish, add at this stage) Mix and Shrikhand is ready.

For the look to come through use transparent serving bowls/glasses. Add some pomegranate at the bottom, then add-on the Shrikhand. Top it with more pomengarante and chopped Pistachios for garnishing. Refrigerate and chill it for a couple of hours. Enjoy the sweet curd preparation.
You can use powdered cardamom/crushed strawberry/pineapple pulp for added flavor.

Shrikhand

Baingan Bharta

Baingan Bharta

Like I mentioned in one of the earlier posts, I started eating Brinjals at a friend’s house when her Mom had made Baingan Bharta. But Ma never made it at home as Papa did not like it. I had no clue how it was made (not that I knew abouth other dishes that mom made over the years) I knew my husband loved Baingan but I absolutely had no clue as to which variety of Baingan is used for which sabji. This was just after marriage- I had gone on a day long outing with my friend Roli (She is an awesome cook), her hubby and my husband Charitra, on the way back we were very tired, and stopped at Roli’s house to have a quick cup of tea. It was then that she told me how to make Bharta and which Brinjal to pick for the same. I was so excited and wanted to make it for Charit. When we reached home Charit decided to take a quick nap and I went and picked the biggest brinjal I could see at the grocery store. By the time he woke up, Bharta was ready! He liked it and ate it but later told me that the brinjal in the Bharta was not mashed properly. So I worked on that too the next time and since then this is something we cook often and relish it.

Ingredients

1 Big Baingan (Brinjal/Eggplant)
2 medium-sized onions
2 green chillies
1 tsp ginger paste
2 small tomatoes
1/4 tsp red chilli powder
1/2 tsp haldi/turmeric powder
1 tsp dhania powder (coriander powder)
salt to taste
1 Tablespoon oil
1 tsp Jeera/Cumin Seeds
1/2 tsp mustard seeds (optional)
Chopped green coriander to garnish

Method-

The brinjal can be cooked on the burner or in the oven. If you have an oven you can preheat it to 300 degrees and then put the brinjal in a baking sheet and turn sides till its skin shows sign of cracking and can be peeled off. Also check by putting through a knife or a spoon if it is cooked from inside.
I do it on the gas burner. Put the brinjal directly on the gas burner and let it cook, till the outer skin starts to show cracks. Change sides so that it is cooked uniformly. Once the brinjal is cooked in this manner,and supple, take it off the heat and let it cool. Peel the outer skin and mash the pulp of the vegetable with a knife or a spoon. You can knead it a little with your hand. Please see to it that there are no pieces and the brinjal is mashed thoroughly.
Now take some oil in a pan, add cumin seeds and mustard seeds. Once they crackle, add the chopped onions and let them turn golden brown, add the ginger paste, let it fry for a couple of minutes and now add chopped tomatoes and green chillies. Add the masalas such as turmeric powder, coriander powder, red chilli. Stir well and let the vegetables be mashed.

Serve hot Baingan Bartha with Chapattis.

Stuffed Shimla Mirch (Capsicum)

My Mom and sister were here last week and I had a very nice time with them. From shopping to Temple visits to the mall, with Arnav my little kiddo, we had a lovely time. And yes we ate a lot…I am visiting my Mom again this month end and can’t wait for the treats from her kitchen. I remember sitting by the dining table for an hour or more after the lunch would be over and chatting to Ma, Nani, Masi and cousins…those were the times…and will come again often! Cause I can never give up chatting to Mom for hours…over any topic under the sun!!! I am already missing her.

While they were here I made stuffed Shimla Mirch (capsicums) and they liked it so this is how it goes-

 

 

 

Stuffed Shimla Mirch (Capsicum)

Ingredients-

4-6 Green Shimla Mirch (capsicum) , medium size
4-5 Potatoes medium size
1/2 Onion finely chopped
1 Tbsp green peas
1 small piece ginger, grated
1/2 cup coriander (cilantro) leaves, finely chopped
1 tsp fresh lime juice
1 tsp red chili powder
1/8 tsp turmeric powder (haldi)
1/4 tsp garam masala
1/4 tsp cumin seeds (cumin)
1/4 tsp amchoor powder (dry mango)
salt to taste
1-2 Tbsp Cooking Oil

Stuffed Shimla Mirch (raw)

Method –
Wash and boil the potatoes. Peel them and mash them. Now mix the green peas, chopped onions, coriander, ginger paste, turmeric powder, amchoor powder, red chilli powder, garam masala, salt and lime juice.
In a sauce pan take half tablespoon oil. Add half the cumin seeds and after they crackle add the above prepared mixture.
Stir for 5-7 minutes and take the stuffing off the heat and let it cool.
Take the washed capsicums, remove the stem, and carefully scoop out from the top a small portion- as shown in the picture above. Now remove all the seeds from inside through this opening and make the capsicum hollow. The capsicum can now be stuffed with the potato mixture made above.
Once you are done with stuffing the mixture, next, take little oil in the non sticking skillet and once it is hot enough, add the cumin seeds, let them splutter, now slowly put the stuffed capsicums in the oil and cover with a lid. Keep the flame low and change the sides of the capsicum gently after every 5-7 minutes until the capsicum skin becomes soft. You can add additional salt for the capsicum as per taste.

If scooping the top seems to be tough you can slit the capsicum into two and remove the seeds.  Then addd on the stuffing.
You can also add raisins in the stuffing to make it richer.

Mixed Vegetables- a twist here!

Mixed Vegetable Dish with a twist

Ever left with a little cauliflower, a little spinach, and a couple of capsicums/Bell Peppers in your fridge? Well I was yesterday, and then I remembered this recipe that I had seen on TV sometime back. This tastes awesome! My husband loved it and his feedback on the dish made me quite happy. The addition of the Indian Pickle spices like Saunf and Kalonji make it very interesting and delicious. This is a sure thing on the menu for the next party at my home!

Ingredients-

Chopped Palak (Spinach) – 2 Bowls
Chopped Patta Gobhi (Cauliflower) – 1 bowl,
1/2 Shimla mirchi (capsicum/bell peppers) each of green, yellow and red color
Oil/olive oil- 2 Tablespoon
Kalonji (Nigella or Black Onion Seeds) – 1 teaspoon
Fennel seeds (Saunf)
1 Onion Chopped
1 Tomato chopped
Grated Cheese – 2 tsp
Grated Paneer (Indian Cottage Cheese) – 1 tablespoon
Cream/Malai (Milk Cream) – 1/2 Cup
2 Green chillies split vertically
1 teaspoon ginger paste
Turmeric Powder- 1 Tsp
Red Chilli Powder- 1 tsp
Salt to taste
Garam masala- ¼ tea spoon

Method

Heat 2 tablespoon oil in a saucepan. Add Saunf, Kalonji (Crush the Kalonji slightly with the palms as you put them in the oil, this helps in releasing their aroma)
Once they crackle, add the chopped onions. Fry them till they are golden brown.
Now add the ginger paste and green chillies, after a couple of minutes add the chopped cauliflower, let it cook for 5-6 minutes, once it becomes soft, add the capsicum. Stir the vegetables.
After the Capsicums softens a little bit, add the chopped tomatoes, and the spices (Turmeric powder, chilli powder, salt) please keep in mind that Spinach has slight salt content in it, so the salt amount can be on the lesser side.
After the vegetables blend and the spices infuse their aroma, add the spinach. Let the spinach cook for 2-3 minutes and then add the grated cheese, paneer, and cream. In the end add the Garam Masala Powder and garnish with cheese and Paneer.

This dish tastes awesome- it can be served with chapatti, naan, or bread.
Remember to let the salt added be on lesser side as spinach already has some natural salt content in it. Also don’t overcook the dish especially after you add the spinach, so that the nutrients and colors are preserved.

Nariyal Ladoos

Nariyal Ladoo

Now this is some years back….. I had learnt to make Chapattis and daily curries but was very apprehensive when it came to making sweets…a close friend of mine, told me how simple it was to make Nariyal (Coconut) ladoos.  I thought I could manage this one and gave it a shot; the outcome was super!  I think this is one of the quickest, easiest way to make a sweet, especially for someone like me who is not very good with complicated dishes.  Needless to add the Nariyal  Ladoos taste excellent and just melt in the mouth.

Ingredients-

Coconut (Nariyal) Powder- 300 gms (about 3 cups)

Condensed milk- 400 gms

½ to 1 Cup Milk

Method-

Keep aside a little dry coconut powder and dry roast the rest in a kadhai or saucepan just for a couple of minutes.  Add the condensed milk.  Keep the flame low.  Stir continuously and mix it well.  Add milk as per the consistency and stir till the mixture is thick.  This will hardly take 5-7 minutes.  Make small balls of the mixture and roll them in the dry coconut powder.

Top the Ladoos with Almonds or Pistachio.

You can also add a pinch of turmeric powder/saffron/ or edible color to give these Ladoos a color.

Palak Paneer

Palak Paneer

Palak (Spinach) Paneer (Indian Cottage Cheese) is our favorite….my son loves it.  In fact one day he even promised to treat me with an ice cream if I made Palak Paneer all throughout the week.  The rich and healthy North Indian dish is almost always a hit with all age groups.  It is a creamy green curry, moderately spiced, with paneer cubes cooked in onion-tomato and spinach base.

Here is the recipe I follow-

Ingredients-

• 250 gms Paneer (you can also make paneer at home)
• 3 medium-sized bunches of fresh palak (spinach)
• 1 tsp cumin seeds
• 2 cloves, 1-2 cardamom and 1 inch cinnamon stick
• 4 tbsps vegetable/ canola/ sunflower cooking oil or you can use Ghee (Clarified Butter)
• 2 medium onions chopped fine or onion puree
• 1 large tomato chopped fine or tomato puree
• 1  tsps garlic ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1 tsp chili powder
• Cream/Malai (Milk Cream)
• ½ tsp Garam Masala Powder
• Salt to taste

Method-

Blanch the washed Palak in a vessel with boiling water for 4-5 minutes.  Drain the water, wash the blanched Palak with cold water, and blend it in a mixer to form a smooth paste.  Cut the paneer into equal sized cubes and shallow fry them in a tablespoon of oil.  In case you are calorie conscious you need not fry Paneer, you can add the cubes to the Palak gravy without frying as well.

Take a saucepan, add oil, and once it is hot, add the cumin seeds.  Once they crackle add the cloves, cardamom, and cinnamon stick.  Now add the onion puree and let it fry till it becomes translucent.  Add ginger garlic paste and the spices.  Let this fry for another five minutes and then add tomato puree.  Add cream.  Now fry this, stirring continuously until the oil leaves the mixture.  Add the Palak puree, bring it to boil and now add the fried Paneer cubes, sprinkle the Garam Masala powder, and stir softly.

Serve hot with Chapatti, Naan or hot steamed rice.

You can replace the paneer with tofu or potatoes too.  Kasturi Methi can be added for a change in flavor.