Egg Moglai Masala

Ingredients:

8 eggs

tsp red chili pwd

1/2 tsp turmeric

1 tsp dhania(coriander) pwd

1 tsp cumin powder

1 medium onion sliced

1/4 cup finely chopped coriander leaves

1 tablespoon curd (yoghurt)

1 tsp kasoori methi

1/2 tsp garam masala

Salt to taste

2 tbsp cooking oil/ghee(clarified butter)

Blend to a smooth paste:

1 small onion

A medium piece ginger

4-5 clovettes garlic

1 tablespoon curd

1 small stick cinnamon

1 cloves

2 cardammoms

Blend to a smooth paste:

2 small tomatoes

1 tablespoon cashewnuts

Preparation:

Hard boil the eggs, shell them and make slits on each egg with a thin knife.Set aside.

Heat the oil and fry the sliced onion.

When it starts turning brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture. This will take around 10 minutes.

Add the red chilli, turmeric , dhania and cumin powders and fry for half a minute.

Take it off the fire and add the eggs. Mix thoroughly till each egg is well coated with the masala.

Add the tomato paste, enough water for a gravy, curd,salt to taste and the coriander leaves.

Put it back on the fire and cook covered for about 3-4 minutes.

Now add the garam masala and the kasoori methi and heat through.

Serve hot with phulkas or plain rice.

King Fish Fry

Ingredients:

Slices of king fish cleaned 500gms
lemon juice 1 tbsp
salt as reqd

For Marination Grind these ingredients:

red chilli powder 1 tbsp
black pepper powder 1 tbsp
turmeric powder 1 tsp
cumin seeds 1 tbsp
coriander seeds 1 tbsp
Onion small 1no
garlic 2 pods
ginger 1 inch piece
curry leaves 4-3 leaves

Preparation :

* Coat the fish slices with lemon juice and salt.keep aside for 10 min.Wash and drain.
* Now marinate the fish with the ground paste and refrigerate for 2-3 hrs.
* Heat the tawa or pan till hot.Add enough oil and place the marinated fish slices.
* Fry the fish on medium heat and turn the fish slice once one side is done.Remove from pan till nice aroma comes out and fish is crisp on both sides.
*Serve with onion rings and lemon slices.

Garam Masala Powder

Ingredients:

4 cloves

4-5 cinnamon sticks

1 tsp cumin seeds

1 tsp coriander seeds

7 peppercorns

1 bayleaf

Ghee(clarified butter)

Preparation :
* Roast each of the above till they turn aromatic
* Powder to a fine powder using a coffee grinder and use as required.
* This will keep well for months in a airtight container.
* You can make a larger quantity of this by using the above ingredients in the same ratio.

Kadai Chicken

Ingredients:

Chicken 500gms
Onions 3 large finely chopped
tomatoes 3 large pureed
ginger garlic paste 2 tbsp
red chilly powder 1 tbsp
coriander powder 1 tbsp
garam masala 1 tbsp
dry red chillies crushed 2 nos
coriander seeds lightly roasted and crushed 1 tbsp
green chillies 2 nos cut lengthwise
fresh coriander leaves finely chopped 1/2 cup
dry fenugreek leaves (kasuri methi) crushed 3 tbsp
Oil as required
Salt as per taste
Water/Chicken Broth as reqd

Preparation:

* Heat oil in a pan/kadai.Fry the crushed coriander seeds and pounded red chillies for a few seconds on low flame.

* Add the onions and fry till light brown.Add the garlic and ginger paste.Saute for 2-3 min.

* Add the spice powders and keep stirring for a few seconds on medium heat.

* Now add the chicken pieces and the slit green chillies.Fry till the chicken pieces are golden brown on all sides.

* Now add the tomato puree and fry for 2-3 min and add salt.

* Cover and cook on low heat till the chicken is tender. Increase the heat and cook till the gravy is thick and oil floats on top.Stir gently.

* Now sprinkle the crushed dry fenugreek leaves and mix well.

* Serve hot garnished with coriander leaves.

Pongal or Venn Pongal

Ingredients:

Rice 1 cup
Moong dal 1/2 cup
Ginger and Garlic Paste 1 tbsp
Salt to taste
Cumin seeds 2 tsp
Whole Pepper corns according to taste
Butter/Ghee 5 tsp
Water 3 1/2 cups
Cashews 1/4 cup
green chillies 4-5
Coriander leaves 1/4 cup

Preparation:

1. Heat a pan/cooker with ghee.Add cumin seeds ,pepper corns,slit green chillies and fry for 2-3 min on medium flame.

2.Now add curry leaves,ginger garlic paste and add cashews and fry for a min.

3.Now add the soaked rice and moong dal mixture,water into the fried ingredients in a cooker.Pressure cook and allow 4-5 whistles to come.

4.Now mix the pongal and garnish with coriander. Serve hot with ground nut chutney or tamrind chutney.

Sweet Pongal or Chakara Pongal

Ingredients:

Rice 1 cup
Moong dal 1/2 cup
Salt 1/2 tsp
Ghee 5 tsp
Water 3 1/2 cups
Sugar/Jaggery 1 1/2 cups(change according to your taste)
Cashews 2-3 tbsp
Raisins 2-3 tbsp
Cardamom Powder 1 tbsp

Preparation:

1. Cook rice and moong dal in a cooker.Allow 4-5 whistles to come.
2. Heat a pan/kadai with ghee.Add cashews,raisins and fry on medium flame till color is changed to brown.
3. Now add rice in kadai along with sugar or jaggery powder.Mix thoroughly until sugar/jaggery is mixed well and allow the sugar /jaggery to melt into rice.Keep on flame on low -medium flame till done.
4.Serve hot with ghee and enjoy.

Kappa Puratiyathu or Mashed Tapioca

Ingredients:

1 kg tapioca
1/2 tsp chilli powder
1 cup coconut grated
1/4 tsp turmeric powder
4 garlic cloves
1 tsp cumin seeds
Salt to taste

For the seasoning:

2 tbsp refined vegetable oil
1/2 tsp small button onions chopped
2 dry red chillies halved
A few curry leaves
2 tsp coconut grated (optional)

Method:

1. Peel and chop the tapioca into small pieces. Allow it to cook in plenty of water. Drain and keep aside.

2. Coarsely grind the chilli powder, coconut, turmeric powder, garlic and cumin seeds.

3. Place the tapioca in a deep pan. Scoop out some from the centre and place the ground ingredients in the space created. Add salt to taste and cover with the scooped out tapioca. Mash the tapioca.

4. Cover and cook over low heat.

5. Heat oil. Splutter mustard seeds. Ad button onions, red chillies, curry leaves and grated coconut. Saute till brown.

6. Add the seasoning to the tapioca and mix well. Serve hot.