Egg Curry with Tomatoes

Ingredients for cooking Egg Curry with Tomatoes:

  1. 2 Onions
  2. 4 Tomatoes
  3. 2 Eggs
  4. Oil 100 grams
  5. Sarso 1/4 tsp
  6. Jeera 1/4 tsp
  7. Methi approximately 6 seeds
  8. Tumeric powder 1/4 tsp
  9. Coriander Powder 1/2 tsp
  10. Salt 1 tsp (or salt to taste)
  11. Garlic Paste 1/2 tsp
  12. Ginger Paste 1/4 tsp
  13. Chilly Powder 1/4 tsp
  14. Curry leaves 1 stalk

Method for cooking Egg curry with Tomatoes:

  1. Slice the onions in thin long pieces.
  2. Cut the tomatoes into pieces.
  3. Heat oil in a deep frypan.
  4. Splatter in Methi, when it start to give out bubbles, add sarso seeds.
  5. Add Jeera after sarso starts to pop.
  6. Add Onions and stir for few seconds.
  7. Add the Garlic and Ginger paste.
  8. When Onions are light brown, add the Tomatoes.
  9. Add the Turmeric, Masala, Curry leaves, Chilly Powder and Salt.
  10. When the Tomatoes are tender, break the egg and pour the egg.
  11. Stir and let it cook for 4 minutes (take care not to let it burn and stick to the bottom).
  12. Serve with roti.
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Homemade Peanut Butter

Ingredients for making Peanut Butter at Home :

  1. 1 cup Peanuts
  2. 1 tsp Honey or sugar
  3. 1/4 tsp Salt
  4. 3 tsp Peanut Oil

Method for making Peanut Butter at Home:

  1. Pour All Ingredients in the blender and blend it smooth.
  2. Store in an airtight bottle.

Note:

  1. Use for 2 months.
  2. You can also make other nut spread in a similar manner.
  3. Peanut Butter can also be called by some people as Peanut Spread, pindakaas (peanut cheese).

When i was young, i used to think that Peanut Butter may be some advanced formula. I have never imagined that Peanut Butter could be so easy to make and all the ingredients will be so readily available and cheap.

You can use it as a spread on your favorite biscuits or bread……..its yummy.

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How to store Curry Leaves

Curry leaves (also known as karuvellai/ kadi patha or tes patta) are spice used in Indian dishes. The english name for curry leaves is Bay Leaves.

It has an authentic and distinct flavor and smell. This green gold can be preserved as dried or frozen for long term storage.

Steps for Storing Curry leaves as dried leaves.

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water and let it dry under the fan for 30 minutes (or you leave it in a plate on the counter top for 2 days it will get dry by itself).
  3. Separate the stem from the leaves and collect all the leaves.
  4. Put the leaves in an airtight container and close the lid.
  5. Store it in your kitchen where you keep your other spices.
  6. The leaves will change color from green to blackish but it will taste as good as the fresh leaves.

Or you can simply store your Curry leaves as dry powder.

Steps for Storing your Curry Leaves as Dried Powder.

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water
  3. Separate the stem from the leaves and collect all the leaves.
  4. Put the leaves in a microwave oven for 4 minutes.
  5. Take it out of the oven and let it cool for few minutes.
  6. Crush the leaves with your hands it will crush easily.
  7. Put the leaves in an airtight container and close the lid.
  8. Store it in the kitchen where you keep other spices.

Steps for Storing Curry Leaves in a Freezer

  1. Rinse the leaves sparingly in water.
  2. Drain out all the water.
  3. Separate the leaves from the stem.
  4. Collect all the leaves and put it in a zip lock bag (even an ordinary plastic will do…just tie tie a knot to close).
  5. Put it in the freezer.
  6. Use it directly from the freezer.
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How to make Aloo Paratha

Aloo Ka Paratha is very easy to make and its very tasty at the same time. It is simply roti stuffed with spiced meshed potatoes and cooked with plenty of ghee or butter. The Alu Paratha is Indian dish and is very popular Punjabi breakfast menu.

Parathas are roties made with plenty ghee and aloo Paratha is Roti stuffed with Potatoes. Aloo/alu/aaloo is the hindi word for Potatoes.

The Aloo Prathas are usually served with Pickles and curd and a hot cup of milk tea. I prefer to dip my hot crispy parathas in milk tea and eat. It is supposed to be served hot. Hot parathas are very crispy and scrumptious.

The filling should be all meshed so that it does not stick out and tear the dough while rolling it out.

The Following step by step recipe will make 8 Aloo Parathas. First the Roti dough is prepared and the Potato is prepared separately and than the Spiced and meshed potatoes are stuffed in the roti and rolled to make Aloo Parathas.

Ingredients for roti used for making Aloo Parathas:

  1. 2 cups of flour 400 g
  2. Water for making dough (210 ml approximately)
  3. Pinch of Salt

Ingredients for spiced Potato stuffing used for making Aloo Parathas:

  1. 4 medium sized Potatoes
  2. 1/4 tsp Roasted and grounded Jeera
  3. Pinch of Chilly powder
  4. 1/4 tsp Garlic paste
  5. Coriander Leaves (cut into very small pieces)
  6. Salt to taste
  7. 1/4 Onions (optional-It is supposed to be cut really very finely)
  8. Pinch of Masala (optional)

Other Ingredients used for Making Alu Parathas:

  1. Ghee or Butter for cooking
  2. Plain Flour for dusting

Method for the dough used for making Aloo Parathas:

  1. Sieve the flour
  2. Heat water for making dough.
  3. Add a pinch of salt to flour and mix it.
  4. Add water to the dough and make a smooth dough.
  5. Break the dough into 8 equal pieces.
  6. Make each small dough round and smooth.

Method for the Stuffing used for making Alu Parathas:

  1. Boil and peel the Potatoes.
  2. Mesh the potatoes.
  3. Add Jeera Powder, Chilly Powder, Garlic Paste, Cut Coriander/Cilantro Leaves, Sliced Onions, Salt and Masala.
  4. Mix this well.
  5. Break the Potato filling into 8 equal pieces and make it round in shape.

Remaining Method for making Aloo/Alu/Parathas or Potato Stuffed Roti:

  1. Take 1 dough and roll out to to the size of 1 large potato.
  2. Put the the potato filling in the middle of the half rolled dough.
  3. Close the filling inside the dough.
  4. Pat the dough with some flour and roll out the Paratha.
  5. Heat a tawa or a flat pan smear some ghee or butter on the pan.
  6. Transfer the rolled Paratha to the pan/tawa.
  7. Cook both sides of paratha well, apply plenty of ghee or butter while cooking.
  8. Repeat the process for all the parathas.
  9. Serve hot Aloo Parathas with curd and pickles and a large cup of milk tea.
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How to store coriander leaves

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta

Coriander Leaves, Chinese Parsley, Cilantro, Kothamalli, Kotmir or Dhania Patta

Coriander leaves also known as Fresh Coriander, Chinese Parsley or Cilantro  is a common spice used to flavor food. In Indian languages it is also known as Kothamalli, Kotmir, or Dhania Patta.

All parts of the Coriander is used in cooking. The leaves are usually used for garnishing, seeds are used to makes masala and the roots are also used as flavoring food. Roots have a more deeper taste than leaves. But the most used part of a Coriander plant are the leaves, it is often added immediately before serving food.

Coriander contains antioxidants which can delay the spoilage of food which is contains this spice. Both the leaves and roots have properties to keep food fresh but the leaves have a stronger effect.

Coriander leaves needs to be stored in a proper manner to help it keep longer. When the leaves are dried or frozen it looses its aroma. Thus, it should be kept fresh. I have seen some people keeping the Coriander in a glass of water but it soon wilts and gets bad. Some people put it directly in the refrigerator.

The following steps are needed to keep the Coriander leaves fresh for longer:

  1. Clean the fresh leaves by washing the soil off the roots and rinsing the leaves in water.
  2. Put the wet leaves in a newspaper and wrap it well with that newspaper (do not keep any openings otherwise it will get dry faster).
  3. Store the wrapped wet Coriander in the Fruits and  Vegetable section of the refrigerator.
  4. Every time (daily) when you are taking out some of the leaves to use, make the remaining leaves wet before wrapping and storing it again in the refrigerator.

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Idli (South Indian Type)

Idli (South Indian Type)

Idli (South Indian Type)

This is a breakfast menu in South India and is famous throughout India.

Ingredients for making South Indian Style Idli:

  1. Baking Powder 1 tsp
  2. 2 cup Uncooked Rice
  3. 1 cup Urdi Dal (White split dal)
  4. 1 cup leftover Cooked rice
  5. Fenugreek seeds (Methi) 5 pcs
  6. Salt 1 tsp

Method for making South Indian Style Idli:

  1. Soak the uncooked rice, urdi dal and methi separately for about four hours.
  2. Blend the urdi dal, rice and methi separately (Pour sufficient water to make it into paste.
  3. Mix the blended ingredients together and leave it for approximately 8 hours (overnight) for fermentation.
  4. In the morning, blend 1 cup last nights leftover rice.
  5. Mix together the fermented rice and urdi dal paste, blended rice, salt and baking powder. Make this into a runny paste (Add more water if required).
  6. Spread some oil on the mould of idli tray.
  7. Fill the idli cooker with enough water for steaming.
  8. Pour the Idli batter into the idli moulds and steam cook the idlis for 10 minutes.
  9. Serve the idlis with Coconut chutney/Peanut Chutney or Sambar.
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Scrumbled Eggs

Ingredients:

  1. 2 Eggs
  2. 2 tsp Butter
  3. Salt
  4. Pepper
  5. 2 tbsp milk

Method:

  1. Break the eggs and add salt, pepper and milk to it.
  2. Beat the mixture thoroughly.
  3. Warm a non stick frypan.
  4. Pour the butter and let it melt.
  5. Pour the beaten egg into the frypan and let it cook till the sides are turning solid.
  6. Use a wooden spoon or a spatula, fold the sides into the center. Break the larger pieces into smaller pieces.
  7. When all liquid is dry and it is still moist your scrumbled egg is ready.
  8. Take out the scrumbled egg and serve with toast.

Notes:

  1. Beating the egg incorporates air in the egg. Beating well means fluffier eggs.
  2. Do not use high flame it can burn the egg.
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Masala Chicken Curry

Masala Chicken Curry (Fiji Type)

Masala Chicken Curry (Fiji Type)

Ingredients:

  1. Chicken No 10
  2. 1 cup Oil
  3. Sarso (mustard seeds)1/2 tsp
  4. Jeera (cumin seeds)1/2 tsp
  5. Methi (fumagreek seeds) 6 seeds
  6. Garlic paste 2 tbsp
  7. Ginger paste 1 tbsp
  8. Onion  1 sliced
  9. Curry Leaves 5 -8 leaves
  10. Salt to taste
  11. Chillies pounded
  12. 1 1/2 Tsp Haldi
  13. 3 tsp Masala
  14. 3 cardamom (Partially grounded)
  15. 1 inch Cinnamon stick (grounded)
  16. Chicken Masala (if you have) 1 tsp

Method:

  1. Cut the chicken in bite size pieces.
  2. Cut the onion into half, lengthwise, and cut it into long thin slices.
  3. Heat oil and splatter in sarao, Jeera, and methi.
  4. When it slightly changes color, add onion, garlic,  curry leaves, cardamom and cinnamon and stir for a few seconds.
  5. Add the chicken and stir, add salt, pounded chillies, tumeric and masala and mix well.
  6. Add 1 cup water and cook till all water is evaporated and masala looks separate from oil.
  7. Serve with dal, rice and chutney.
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Lamb Chops and Sausages Barbecue (BBQ)

Ingredients:

  1. 1 Kg Lamb Chops (BBQ Pieces)
  2. 2 tbsp Ginger (paste)
  3. 2 tbsp Garlic (Paste)
  4. 100 ml Dark Soy sauce
  5. 500 grams Sausages
  6. Cooking Oil (for the BBQ Pan)
  7. 1 tbsp green Chilly paste (Optional)

Method:

  1. Defrost the BBQ Chops and Sausages.
  2. Wash/Rinse the Chops and Sausages.
  3. Diagonally slice the Sausages into halves (so that flavor gets soaked in while marinating).
  4. Marinate the chops and Sausages in sauce, ginger and garlic  for about 30 minutes.
  5. Heat the BBQ Pan and Smear it with oil.
  6. Cook the Marinated Chops and Sausages over the Hot BBQ pan.
  7. Use tongs to turn the meat while cooking (Cook both sides well).
  8.  Serve with dalo/cassava/kumala and tomato sauce and Salad.
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Simple Lassi

Lassi

Lassi

Ingredients:

  1. 2 Glass of curd (also known as yogurt, yoghurt, yogourt, yoghourt)
  2. 1 Glass water
  3. 1 Glass ice-cubes
  4. 12 teaspoons of sugar or sugar to taste

Method:

  1. Pour all the ingredients together in a blender and blend it till smooth.
  2. Pour in long glasses and serve.
  3. Store in a refrigerator.

Note:

  1. This is sweet lassi.
  2. Fruits can also be added to enhance the flavour.
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