Spicy Eggplant Raita

Spicy Eggplant Raita

Ingredients

    3/4th cup thinly sliced eggplants
    2 tbsp thinly sliced shallots
    4 garlic cloves, sliced
    1/4 tsp cumin seeds
    1/4 tsp red chili powder
    Salt to taste
    1-2 tbsp oil
    1 cup yogurt

Method

Heat the oil in a saucepan and add the shallots and garlic. When the shallots start to brown, add the cumin seeds, red chili powder and salt and cook on low heat for 3-4 minutes.

Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed.

Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.

Stuffed Omelette

Stuffed Omelette
 
A simple healthy omelette stuffed with vegetables. Adding mushroom to this tastes really wonderful and you can even add meat to this and make it more yummy. We first tasted this at Denny's restaurant and then we became a regular eater.
During weekends we prefer eating this for breakfast than other south Indian food. My hubby loves to prepares this omlette and I get a chance to just stay away from kitchen for a while. This is the recipe of what he did.

 

Ingredients
Egg - 2
Milk - 2 tsp
For Stuffing
Mushroom Chopped - 1/4 cup
Bell Pepper Chopped - 1/4 cup
Onion Chopped - 1/4 cup
Pepper and salt to taste
Any shredded Cheese
Oil - 1 tsp

Method
Heat oil in a skillet and  saute onion for few mins and add mushroom and bell pepper and add some fresh grinded pepper and salt and cook till its done and make it as dry as possible and set aside. Heat a little oil or use a non-stick spray in the egg pan, beat the egg with milk and little pepper and salt, pour the eggs to the centre of the heated pan, tilting the pan so that the eggs spread out evenly on the pan. When its done on one side, carefully flip to the other side and cook. Flip again and place the vegetables to one half side and top it with cheese and fold over with the other side and hold it till the cheese melts. Enjoy!!

Spicy Egg Curry

Spicy Egg Curry
This is an absolute delight and simple dish to prepare. This is an great dish it goes with anything you name it like rice, parota, appam and even as a side dish for briyani. I made this dish for kerala parota and it was a great treat. I opted to prepare this dish as I was lazy and this sure was a easy and quick. I served this dish with frozen kerala parota and it turned out to be a wonderful dinner. Here is the recipe for egg curry.

Ingredients:
Egg - 4
Onion Chopped - 1 medium
Tomato chopped - 1
Green Chilies - 3 slit
Coriander Powder - 2 tsp
Chili Powder - 1/2 tsp
Garam masala - 1tsp
Turmeric Powder - 1/4 tsp
Cumin Seed - 1tsp
Ginger Garlic paste - 1&1/2 tsp
Coconut - 1/2 cup
Cilantro
Oil - 3 tsp
Salt as required

Procedure:
Boil the egg and peel , make sure you peel it when it is still hot otherwise it would be hard to peel. Make 2 to 3 shallow slits on the egg so the egg can absorb the masala and set aside. Grind the coconut and keep aside. In a pan heat oil and add the cumin seed, when it splutters add onion and fry for 5 mins. Add ginger garlic paste and mix well. Add tomato and green chilies and cook till the tomato is well done. Now add all the masala powders one by one and fry well by sprinkling little water. Close and cook until the raw smell of the masala is gone. Add the egg and give a good mix and last add the coconut and close and cook for 5 mins, add water according to the consistency you need. Garnish with cilantro. Serve hot with parota, rice or chapati.

Rava dosai

Rava dosai

A very simple dosa preparation. No need for soaking, grinding, mixing, fermenting etc. This is a slight variation of the usual rava dosai preparation. I have used eggs instead of maida. I learned this from one of my friend. They taste much better than the maida version. A healthy version too because we are substituting a simple carb with good quality protein. Try it for a wholesome breakfast.

Ingredients :

Rava- 1 cup
Rice flour- 1/2 cup
Egg- 1 no
Cashew kernels- 8 nos (broken into small pieces)
Ginger- a small piece (minced finely)
Curry leaves- 10 leaflets (minced finely)
Green chillies- 4 nos (minced finely)
Jeera seeds- 1/2 tspn
Salt to taste
Oil for frying (you can use ghee if you wish)

Method :

Mix all the items mentioned above except oil. Make a batter by diluting the mixture with water. The batter should be very thin. It must be several times thinner than dosa batter and if you take the batter in a laddle and pour it, it must fall freely like thick buttermilk. After preparing the batter wait for half-an-hour. Now heat a pan. When the pan is hot enough pour a laddle of batter. You normally get a net-like dosa as shown in picture. No need to spread it. Dribble oil  and fry both sides until it turns crispy and golden brown. Serve with coconut chutney.

Taste enhancing tips for this recipe : The most important thing is you need to have a good pan. Use a thick bottomed pan in which the heat spreads evenly and at the same time slowly. Simmer the flame. Do not keep on high flame. The above mentioned points will help in cooking the rava dosa evenly. They also remain intact and crispy. I have only a hot plate.  The pan I use becomes hot quickly and that too only in the center. I had hard time getting a properly shaped dosa. I think electric pan can do wonders, when preparing rava dosa.  Cashews and ginger impart a very nice taste to the dosa. Happy cooking !!!

Egg Pilaf

Egg Pilaf

Egg Pilaf is one of my favorite comfort foods. And for a comfort food, it is prepared very easily and quickly! A blend of lightly spiced basmati rice and chunks of hard-boiled eggs, egg pilaf is a nutritious one-dish meal. Tossing in some nuts and raisins elevates it to a festive dish that makes ordinary weeknights special. The beauty of egg pilaf is that all the ingredients are pantry staples, so it can be put together even at times when grocery shopping is way overdue.

You can use any type of garam masala for this dish, whether home-made or store-bought, but my own favorite is my Mom's blend that is so aromatic that I call it Magic Masala. You simply take equal parts of cinnamon, cardamom and cloves, say, 1/4 cup each cardamom seeds and cloves, and 1 big cinnamom stick, toast them together on low heat to coax out the flavors, and then dry-grind the spices together in a spice blender to a fine powder. I store the powder in a little airtight jar in the freezer and it tastes fresh for a long time.

(serves 3-4 as a main dish)
Ingredients
4 large Eggs
1 cup Basmati or other long-grained rice
1 large Onion
1 tsp Cumin seeds
1 tsp Ginger-garlic paste (or minced ginger and garlic)
1/2 tsp Turmeric powder
1/2 tsp Red chili powder (cayenne pepper)
1 tsp Garam masala
Salt to taste
2 tbsp Cashewnut pieces
2 tbsp Golden raisins
2 tbsp oil
2 tbsp minced cilantro (optional, for garnish)
2 tbsp minced green parts of scallions (optional, for garnish)

Method
1. Hard-boil the eggs: Place eggs in a saucepan and cover with water. Bring water to a boil, then simmer for 12 minutes. Drain the hot water, then rinse the eggs in cold water. Peel the eggs when they are cool enough to handle and set aside.
2. Cut the onion into half from root to tip, then cut each half into thin slices.
3. Place 2 1/2 cups of water in a pot to heat.
4. Heat oil in a large pot, and stir in the cumin seeds. Add sliced onion and fry first on medium-high heat for the edges of the onion to brown, and then on medium-low heat till the onions are very soft and caramelized. Browning the onions gives them a rich, deep flavor, so don't skip this step.
5. Now add the ginger-garlic, turmeric, chili powder, garam masala, salt and fry for about a minute or so. Stir in the cashews and raisins, then add the rice and hot water.
6. Cover the pot and simmer until most of the water is absorbed and the rice is tender (test a grain with your finger).
7. Let the rice rest for 15 minutes, so that the water is completely absorbed. Then fluff the rice with a fork, and toss with slices of boiled eggs. Garnish with cilantro and scallions.

Notes:
1. If you are watching your cholesterol intake, remove and discard the egg yolks and use only sliced egg whites.
2. Egg pilaf pairs well with yogurt raita (salad).

QUICK CHEESE OMELET

QUICK CHEESE OMELET

Serves 1

Crack two eggs into a small mixing bowl and add 1 to 2 tablespoons of milk, cream, or even water. Season to taste and add dried herbs, if using. Whisk well, until eggs are totally combined and airy.

Melt a pat of butter into an 8-inch non-stick skillet over medium high heat. When the butter is foaming, pour the eggs into the skillet, whisking them again as you pour them. Let the eggs sit until the bottom has started to set, about 15 to 30 seconds, and then start to swirl the mixture around the pan so the wet eggs on top continue to be distributed around the heating base.

When the eggs are almost set, but still wet on top, sprinkle about 1/8 of a cup of shredded cheese between the center and one edge, and then fold that edge over the cheese. Continue to move the omelet around the pan for about 30 more seconds to give the cheese time to start melting. Remove from the heat and slide the omelet onto a plate, using the skillet to fold the other side of the omelet over the folded side.

Egg Biryani

Egg Biryani

Biryani!!!!!!!!!!! Ahhhh..... no matter how many times we make it we can never ever get bored of it. Here's one more biryani recipe..... a Complete Comfy Meal. The process seems like really tiring and confusing, but once you know how to make its the best. Its just a basic biryani recipe where in you replace all your veggies with eggs...lot of eggs or as many eggs as you want.

Preparation time = 40 mins
Serves = 4
Calories = Approx 330/ Serving

INGREDIENTS-
2 Cups Basmati Rice
8 Eggs
1 Cup Yogurt
1/4 Cup Milk
2 Onions (Chopped)
1 Tomato (Chopped)
2 Tbsp Butter
1 Cup Scallions / Spring onions (Chopped)
1 Tbsp Biryani Masala
2 Cinnamon sticks
5-6 Cloves
2-4 Cardamom
2 Mace
2 Star anise
2 Bay leaves
2 Hot peppers
1 Tbsp Ginger garlic paste
1/2 Cup Cilantro (Chopped)
1/2 Cup Mint (Chopped)
1/2 Cup Scallions (Chopped)
Salt to taste ( Around 2 Tbsp)
1 Tbsp Oil
1 Tsp Ground black pepper
2 Saffron strands
1 Tbsp Warm milk


PREPARATION-
1. Soak basmati rice atleast for 30 mins. Now bring 6 cups of water to boil along with some salt and half of all the whole spices. Add rice and cook till 80% done. Drain and set aside.
2. Boil 4 Eggs, peel and set aside. Soak saffron stands in warm milk and set aside.
3. In a bowl, beat 4 eggs, milk, salt, 1/4 cup of the chopped onions, ground black pepper and mix well. Heat a pan and add some oil. Pour the omelet mixture in the pan. Once the omelet is cooked transfer to a plate and allow it to cool. Once it is cooled, chop into pieces and set aside.
4. Heat a heavy bottomed pan and add butter. Once the butter melts, add the hard boiled eggs and fry till they get crinkled. Transfer on to a paper towel and set aside.
5. Now add the whole spices and fry for a min. Now add onions, tomatoes, hot peppers, ginger garlic paste and fry till they are caramelized. Once they are done, add yogurt, biryani masala, boiled eggs and fry for a minute.
6. Stir in the omelet pieces, half of the cilantro and mint and mix gently. Transfer this mixture into a oven safe dish and spread it in a layer. Preheat the oven to 350*F.
7. Now add the rice layer over the top. Sprinkle the remaining cilantro, mint, spring onions, saffron milk. Cover with foil and cook for 10- 15 mins.


If you are using a stove top. Just in the same vessel, add the rice layer and everything just like i did. Cover and cook on a very low flame for 5 mins.

Malabar Egg Thokku

Malabar Egg Thokku

Malabar Egg thokku, a tasty side dish, prepared in coconut oil this egg gravy goes very well as side for any sort of rice dish, can also have the gravy with hot rice too..simple, easy  awesome dish, give a try friends..

Ingredients-1

4 nos Boiled eggs
10 nos Shallots
5 nos Red chillies (dry)(can decrease r increase)
¼ cup Grated coconut
2 T           Coconut oil
½ tsp Cumin seeds
Salt as per need
2 tsp         Cilantro leaves chopped


Instructions

Grind finely the shallots, red chillies, grated coconut with half cup of water in a food processor r blender..Heat the coconut oil n add the cumin seeds n stir until they get fried, add the grounded paste to the hot oil n stir them continously in simmer with lid closed n with enough salt until the oil get separates.. just cut the egg's both edges with a knife (make a small cross sign)..add the boiled eggs to the gravy n stir them well for a while, put off the stove n add the cilantro leaves…

Serve hot with hot rice..tasty Malabar egg thokku is ready..