Onion Ghee Roast

This hardly calls for a blog post. Yet, me being me, I am posting it :)
All credit for this goes to the ready made batter I bought from the store and the super duper non stick Dosa Pan I recently bought. My only contribution was making the onion roast (lol!)

Kadala Curry (Black Chickpeas in coconut gravy)

Puttu and Kadala Curry is one of the most prominent breakfast items in Kerala. Puttu is made by steaming Rice Flour along with grated coconut and salt. There is a special mould available in the market. I picked mine from Guruvayoor. The success of your puttu lies in the consistency in which you mix salt, water and rice flour. It should not be too dry or too watery. To be frank, I do not know the consistency yet. I got my mother to mix the flour. All I had to do is put copious amount of coconut and flour in the mould and steam it.

Well, the Kadala curry is my preparation though. I undertook a laborious method of preparation today. (My mother does it in a jiffy). Here is how I prepared the Kadala Curry this morning.

Ingredients:

• Black Kadala (Black Chickpeas/Channa) - soaked overnight - 2 cups
• Potato - 1 (optional)
• Onion - 1 big
• Shallots - 10-15
• Tomato - 1 big
• Green Chilly - 2
• Corriander Powder - 2 tsp
• Garam Masala Powder - 1 tsp
• Red Chilly Powder - 1 tsp (or as per taste)
• Turmeric Powder - 1/4 tsp
• Ginger Garlic Paste - 2 tsp
• Cumin Seeds - 1 tsp
• Peppercorn - 1 tsp
• Mustard Seeds - 1 tsp
• Curry Leaves - a handful
• Grated Coconut - 1 cup
• Coconut pieces - 2 tbsp
• Coconut Milk - 200 ml (thick)
• Salt to taste
• Coconut oil - 3 tbsp

Method:

• Soak Kadala (black chickpeas / channa) overnight.
• Pressure cook Channa, potatp(optional) with half an onion cut into thin slices and 2 green chillies slit vertically. Add a pinch of turmeric powder before you pressure cook it.
• Heat 1 tbsp coconut oil in a pan.
• Splutter Cumin seeds (jeera) and add the grated coconut. Fry till brown,
• Add corriander powder, red chilly powder, garam masala, pepper, ginger garlic paste and fry till the aroma of cooked masala arises.
• Add the other half of the onion and half of the tomato and saute well.
• Cool and grind to a fine paste with some boiled chick peas.
• Heat 2 tbsp coconut oil in a pan.
• Add mustard seeds and allow it to splutter.

• Add the chopped coconut slices and fry till brown.
• Add half the curry leaves and shallots and fry well.
• Add the tomatoes and cook till done.
• Add the ground paste to this and fry well.
• Add boiled chickpease and potato mixture without their stock.
• Add sufficient water, curry leaves and salt and bring to boil.
• Add coconut milk and bring to boil. Boil for 5 minutes.
• Remove from flame and serve with Puttu or Appam.

Sweet and Spicy Chutney

                         

Let me start with how I thought of this chutney in the first place. My colleague N who hails from Andhra Pradesh, brought to office one day, a ginger chutney that was out of this world. Promptly I asked for the recipe and she just replied saying grind ginger, chilly and jaggery together. That inspired me to add jaggery to the next chutney I made and it so happened that we had Rava Idli's for breakfast yesterday. So it was the ideal time to try this chutney. I'll let you in on what all I used for this.

Ingredients:

• Shallots - 15
• Tomato - 1
• Green Chilly - 2
• Red Chilly - 2
• Curry Leaves - 1 sprig
• Corriander Leaves - 1/4 bunch (2-3 stalks)
• Tamarind - i inch piece
• Garlic - 10 cloves
• Ginger - 2 inch piece
• Jaggery - the size of a tennis ball
• Oil - 2 tbsp
• Salt to taste

Method

• 
  
  Heat oil in a pan.
• Add shallots, curry leaves, green and red chillies, ginger and garlic and fry well.
• Add tomato, salt and cook covered till the tomatoes are mushy.
• Add curry leaves and corriander leaves and cook for another 5 minutes.
• Cool, grind with tamarind and jaggery.
• 
  
  Add more salt if requred and serve.

Rava Idli (Semilona Idli/Pancake)

Till date I've made Rava Idli's with the ready made MTR mix that is available in the stores. This time around, I decided to try making the batter myself based on a recipe I'd read earlier in some blog. So here is how I made it.

Ingredients

• Rava (Semilona) - 1 cup
• Onion - 1
• Green Chilly - 2
• Curry Leaves - 1 sprig
• Corriander Leaves - 1 small bunch
• Mustard Seeds - 1 tsp
• Split Urud Dal - 1 tsp
• Channa Dal - 1 tsp
• Cashew nuts - 2 tbsp
• Oil - 1 tbsp
• Curd (Yogurt)- 200 ml (maybe lesser, ensure the batter is not too thick or too watery)
• Salt - to taste

Method:

• Heat oil in a pan.
• Splutter mustards, urud dal and channa dal.
• When cooked, add curry leaves and finely chopped green chillies.
• Add finely chopped onions and fry till translucent.
• Add cashew nuts and fry them till brown.
• Add the rava and roast till it starts browning.
• Add corriander leaves and remove.
• Let it cool. Add curd (yogurt) and mix well till the batter is in a slightly thick consistency.
• Ensure the batter does not run too much, else idli's will not get cooked.
• Set this batter for 60-90 minutes.
• Steam in your regular idli cooker for 15-20 minutes (depends on the type of cooker you  have).
• Garnish with shredded carrots and serve with Chutney.

Bread Masala

Let me start with a confession. I did not make this dish this time. This time around, it was my husband who made it. But I still shamelessly clicked the pictures. It makes an interesting blog entry you see.This is apparently a street food item that is sold in his native home town Manipal.

Manipal is loaded with students - it boasts of the finest medical, engineering and management schools. It is a favored destination by NRI students. Though it sounds like a sleepy hamlet, its abuzz with such kind of activities, stalls and night life. I've not yet tasted the bread masala sold on the streets, but my husband always makes a close replica (as certified by his family), so I am assuming the street food is yum as well. Here is how it is made.

Ingredients

• Bread - 6-8 slices
• Egg - 2
• Onion - 1 big
• Tomato - 2
• Green Chilly - 2-3
• Curry Leaves - 1 sprig
• Mustard Seeds - 1 tsp
• Ginger (Chopped) - 1 tsp
• Chilly Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Corriander Leaf - 1 handful chopped
• Salt - to taste
• Oil -  2 tbsp

Method:

• Remove the sides from the bread and cut into squares
• Beat the egg till fluffy,
• Chop onions, tomatoes, chillies into fine pieces
• Heat oil and splutter mustard seeds.
• Add the ginger and green chilly and fry well.
• Add the onions and fry till translucent
• Add the tomatoes and cook covered till tomatoes are done.
• Heat the dish till all the water from the tomatoes has evaporated.
• Add the beaten egg, turmeric powder, chilly powder and salt and scramble till half done.
• Add the cut bread slices and mix well.
• Cook till the eggs are fully done.
• Add chopped coriander leaves and serve hot.

Enjoy your Bread Masala! You could try variations in this by adding veggies of ur choice or Corn n Peas (My favorites). You could also try variations with the masala used - maybe chaat masala or Pav Bhaji Masala available in the market would be good as well. Not sure, haven't tried that yet!

Chinese Roti's

Yet another one from my left over make over series. Some one is having very little dinner - I practically have left over roti's every day. I know I'm not the one eating any lesser, so it probably has to be my husband. Well, I take efforts to feed him those roti's in yet another form. This time my attempt was at a Chinese variation. Just tore the roti's into small pieces, tossed it in a couple of sauces and it was ready... really, you have to believe me.

Ingredients

• Left Over Chapathi - 2/3 (obviously fresh ones are better)
• Onion - 1
• Green Chilly - 2 slit lengthwise
• Ginger - 1/2 inch piece, chopped into small pieces
• Garlic - 3 cloves chopped
• Soya Sauce - 1 tblsp
• Chilly Sauce - 2 tsp
• Tomato Ketchup - 2 tsp
• Any other sauce/seasoning you prefer
• Oil - 2 tsp
• Salt to taste

Method

• Tear the roti's into small pieces
• Heat oil in a wok
• Add garlic pieces and fry till smoked
• Add onions, chilly and ginger and stir fry.
• Add Soya Sauce, Chilly Sauce, Tomato Ketchup and othe sauces
• Mix well, add salt.
• Finally add the pieces of roti's you tore apart.
• Toss well and serve.

This is not something great or yummy - Just a change from the regular roti's we have and a good way to not waste left over food.

Egg Roll

This is pure left over make over. I had no clue what I was going to prepare for breakfast this morning. I was done with my Idly/Dosa batter, tired of Maggi/Foodles and wary of Upma. I had no clue what I wanted for breakfast either. Cornflakes and Oats are always alternatives and I ensure that I stock them up at home, but then I was in no mood for either of them.

I remembered then that I had some Chapathi's left over from last night. All I could think of then was an egg roll. I've lived for 6 years in Kolkata. My taste buds are honed to the aroma and taste of the Bengali Cuisine. Egg roll is hardly a Cuisine. It is more of a fast food, available at literally every street corner in Kolkata. The rolls in  Kolkata are made with mustard oil. That is something I do not use in my kitchen. Hence I made this with normal cooking oil.I vaguely remember insisting that my dad and uncle who lived with us then had to bring 1 egg roll each when they returned home. Ever since the Tibbs Frankie carts have started in Chennai, my orders would have atleast 1 egg frankie. When I last went to Kolkata for my cousin's wedding 3 years ago, my agenda had only one thing - EGG ROLL. Pity Me....I had a bad stomach and so could not relish the original Kolkata Egg Roll.

Here is how I made this morning's Egg Roll.

Ingredients

• Left over Chapathi's/Roti's - 2 (You could use freshly made roti's - that would obviously taste better)
• Egg - 1
• Onion - 1 chopped into small pieces
• Green Chilly - 1 chopped finely
• Salt - to taste
• Pepper Powder - as per taste
• Paparika Powder - as per taste
• Oil - 2 tsp

Method

• Beat the egg well with salt and set aside.
• Heat iron girdle/pan on high flame.
• Add 1 tsp oil and when it becomes hot, place 1 chapathi/roti over it.
• Toss twice almost quickly. You need to do this so that it becomes warm on all sides without browning further.
• Pour 1/2 the beaten egg onto the Chapathi/Roti.
• Turn the stove to low flame.
• Place 1/2 the chopped onions and chillies on the egg mixture
• Sprinke pepper powder and paparika powder
• Turn over so that the egg, onion and chillies are placed on the girdle.
• Cook for 2-3 minutes till the egg gets cooked.
• Remove from girdle and roll it up. Place something heavy on it as soon as it is rolled so that it retains its shape.
• Repeat for the other chapathi/roti with the remaining half of the ingredients.
• Your Egg Roll is ready!

Arbi-Aloo Stuffed Paratha

 This again is not rocket science. I had left over masala from the Kofta's in the previous recipe, hence I thought I'd make this dish.

 Ingredients:

For the Filling

1. Baby Potatoes - 250 gms
2. Colocassia (Arbi/Yam/Sepankazhangu/Chembu) - 150 gms
3. Corriander Leaves - 1 bunch
4. Chilly Powder - 1 tsp
5. Corriander Powder - 1 tsp
6. Turmeric Powder - 1/4 tsp
7. Dry Mango Powder - 1 tsp
8. Garam Masala - 1 tsp
9. Cumin Powder (Jeera Powder) - 1 tsp
10. Asafoetida (Hing) - 1 pinch
11. Salt to taste

For the Paratha

1. Wheat Flour - 2 cups
2. All purpose flour (Maida) - 1/2 cup
3. Salt - 1/2 tsp
4. Oil - 1 tsp
5. Luke Warm Water - as required
6. Oil/Ghee/Butter - for preparing the paratha

Method:

For the Filling:

1. Boil potatoes and colocassia (Pressure cook for 3-4 whistles)
2. Cool and Peel skin.
3. Mash them well.
4. Add the remaining masalas and corriander leaves and mix well.

For the Paratha

1. Mix all ingredients to get a fine dough. It should be soft, yet not sticky.
2. Set aside for 1 hour.
3. Roll into small balls.
4. Flatten one, spread it on some flour and roll to the size of a Poori (around 8 inches diameter)
5. Take 2 tblsp of the filling, place it in the middle and close from all sides. This would look like a small money purse now.
6. Flatten gently, roll into some loose wheat flour and roll the paratha like a regular roti.
7. Keep dusting wheat flour on both sides because the colocassia in the filling tends to make it sticky.
8. Heat girdle and place on it.
9. Add oil/ghee/butter and turn over when it browns. Do not let it become stiff or too dark. It would become stiff if the girdle is too hot.
10. Keep repeating till all sides are cooked.
11. Serve with a dollop of butter.

Spanish Omelet

(Indianised to my taste obviously)

My fascination for egg recipes knows no bounds. I always keep inventing with Omelet when we have Bread-Omelet for breakfast or whenever I order it from outside (from 5 star hotels to roadside sandwich stalls), I try to customize it. I've heard about Spanish Omelet and started hunting for the recipe online. I found some authentic recipes. I realized that hubby dear may not prefer the taste of so much of potaotes. So I Indianised my recipe. Try it out.









Ingredients (For 2 omelets)

1. Eggs- 4
2. Potato - 2 small
3. Mushrooms - 5-6, chopped very finely
4. Tomato - 1
5. Green Chilly - 1
6. Paparika - 1 tsp
7. Seasoning of your choice - 2 tsp
8. Salt to taste
9. Olive OIl - 1 tsp per omelet
10. Olive oil - 1 tbsp (for frying the potatoes and mushroom)

Method:

1. Cut potatoes and mushroom into evenly sized small pieces
2. Boil them (optional - I did this so that I dont have to fry it for too long in oil. If you don't boil them, you will need more oil for frying the potatoes and mushroom)
3.  Heat olive oil in a pan.
4. Add potatoes and mushroom and cook till dry.
5. Add salt, required seasoning.
6. Mash it a little.
7. Beat 2 eggs well.
8. Add half the green chilly and tomato cut into small pieces.
9. Add required salt and beat well.
10. Add half the potato and mushroom mix and beat well.
11. Heat the pan and add 1 tsp olive oil.
12. Add the beaten egg mix and spread evenly to make a thick mould.
13. Reduce flame to low and cook covered with a lid.
14. After 3 minutes, turn the omelet over (This is the difficult part, to turn it without breaking it. Cover the pan with a plate and turn it upside down, taking care not to burn your fingers. Then gently slide it back to the pan for the other side to cook.) Mine still gave away - guess it comes with loads n loads of experience.
15. Serve with toast.

Mangalorean Tomato Curry in Coconut Milk

This apparently is a Mangalorean/Konkani delicacy that is had along with Neer Dosa

( http://www.awesomecuisine.com/recipes/177/1/Neer-Dosa/Page1.html ), yet another Mangolerean delicacy.

My husband loves this and my mother in law made it when I went there the first time after marriage. I loved this and asked her for the recipe. She started laughing saying there is hardly a recipe for this cos it is so simple to make. And trust me, when I heard of the recipe then, I was like this can't be so tasty for such a simple preparation! But trust me it is.

This also goes along well with Appams and Puttu as well. I made this when I had my friends over and served it with Appams and they all loved it.

Ingredients

1. Garlic - 7-8 cloves chopped finely
2. Onions - 2 big ones chopped finely or into thin long slices
3. Tomatoes(Finely chopped) - 3 Big ones or 4 small ones (If you are using more onions, use more tomatoes)
4. Turmeric Powder - 1/4 tsp
5. Chilly Powder - 3/4 tsp
6. Thick Coconut milk - 200 ml - 1 glass (I use 1 Dabur Hommade Coconut Milk carton) If you are using the powder, you could use 2 sachets.
7. Water - 200 ml (1 glass)
8. Oil - 2 tblsp
9. Salt to taste

(Yeah, thats it...i told you its fairly simple na!!! :-) )

Method:

1. Heat oil in a pan. Add chopped garlic and fry till golden brown.
2. Add onions and fry till translucent.
3. Add the tomatoes and cook till they become pulpy and lose shape.
4. Add salt, turmeric powder, chilly powder and some water and allow to boil till it becomes half its quantity.
5. Add coconut milk and simmer till it thickens.
6. Increase the heat, allow to boil and remove from flame.

That's it! The result is lip smacking yummy and a not so masaledar accompaniment to Appam, Puttu or Neer Dosa!!!!

Onion-Tomato-Corriander Chutney

I love this one and given this, I could eat a ton of idly's or dosa's any day.

Ingredients:

1. Shallots (Small Onions) - 100 gms (or) Big Onions - 2


2. Tomatos - 3 big ripe ones


3. Red Chilly - 3-4 depending on your taste


4. Green Chilly - 1-2 depending on your taste


5. Corriander Leaves - 1 small bunch


6. Curry Leaves - 1 sprig


7. Tamarind - 1 inch piece


8. Coconut Oil - 5-6 tblsp (You could use any oil of your choice, I prefer coconut oil for this chutney)\


9. Salt to taste.

Method

1. Heat coconut oil in a pan.


2. Add curry leaves, red chilly and green chilly and saute.


3. Add shallots/onions and saute till translucent.


4. Add tomatoes and cook till tomatoes are soft and mushy. I add salt at this stage as it helps cook the onions and tomatoes quicker.


5. Add the tamarind piece and corriander and cook for 3-5 minutes.


6. Take off flame and cool.


7. Beat in blender till smooth. You could check salt at this stage and adjust.

This goes very well with Idly's and Dosa's. I also like it with Upma.

Red Pepper (Capsicum) Chutney

I got this recipe from a recipe blog that I regularly follow. (http://sugarandspiceandallelsenice.blogspot.com). This is the original recipe. I made mine with mild variations to suit my taste, but it came out very well. Tasted yummy infact.

Ingredients

1. Red Pepper - 2


2. Garlic - 3 pods


3. Onion - 1


4. Tamarind - 1 inch piece


5. Curry Leaves -  a handful


6. Corriander Leaves - a handful


7. Red Chilly - 3


8. Green Chilly - 1


9. Salt to taste


10. Oil


11. Urud Dal and mustard for seasoning.

Method:

1. Heat oil in a kadai.


2. Saute onions till translucent.


3. Add curry leaves, garlic, red chilly and green chilly.


4. Fry for 1-2 mins.


5. Add cut red pepper and tamarind.


6. Add salt and cook till red pepper is done (you may decide if you want it crunchy or soft).


7. Add corriander leaves and toss for 2-3 mins.


8. Remove from flame and cool.


9. Puree in a mixer/blender.


10. Heat oil in a small frying pan.


11. Splutter mustard and urud dal.


12. Add to the chutney and serve.

Note: You may not want to add the onions - depends on your liking and taste.

Idli Upma

This is a quick fix dish that you can make from the left over idli's from breakfast. I usually make this for dinner if there are left over idlis at breakfast. Atleast husband dear cannot complain that he is being served the same dish 2 times a day.

Ingredients:

• Cooked idli's -  6-7
• Onions - 2
• Green Chilly - 1
• Frozen green peas - thawed - 1 cup
• Curry/Sambar Powder - 1 tsp
• Chicken Masala Powder - 1 tsp
• Red Chilly Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Mustard Seeds - 1 tsp
• Cashew Nuts - 3 tbsp
• Jeera -  1 tsp
• Urud Dal - 1 tsp
• Channa Dal - 1 tsp
• Curry Leaves - 1 sprig
• Cinnamon - 1
• Cloves- 2
• Corriander Leaves - Chopped
• Oil
• Salt to taste.

Method:

• Dip each idli in water, squeeze the water out and crumble.
• Heat oil in a kadai, splutter mustard seeds. 
• Add the cashew nuts and fry.
• Add Jeera, cinamon and cloves.
• Add red chilly, urud dal and channa dal
• When seasoning becomes brown enough, add curry leaves and cook.
• Add onions, chilly and peas and cook.
• Add salt, turmeric powder, chilly powder, chicken masala and curry powder and mix well.
• Add the crumbled idly and cover on low flame for 5 mins.
• Sprinkle corriander leaves and serve.

Note: You may add vegetables like carrots and potatoes if you want, but you will have to wait till it gets cooked before adding the idli.

Stuffed Omelet

Ingredients

Eggs - 3
Butter - 2 tsp
Grated Cheese (you could also try the flavored ones) - 6 tbsp
Boiled Sweet Corn - 4 tsp
Onions Finely Chopped - 1
Tomato Finely Chopped - 1
Green Chilly Finely Chopped - 1
Red Pepper Finely Chopped - 4 tbsp
Coriander Leaves Finely Chopped
Oregano, Thyme, Basil and Pepper for seasoning
Salt To taste

Method
1. Beat the eggs and add salt to taste.
2. Heat the girdle, add 1 tsp butter and pour half the beaten egg.
3. Place a layer of onions, tomatoes, chillies, peppers and corn
4. Add required amount of seasoning
5. Cover with Grated Cheese.
6. Sprinkle coriander leaves and fold omelet in half.
7. Cook till sides are firmly close
8. Remove from girdle and repeat for the next omelet.

Serve with toast and hash browns.