Egg Idli Curry

Egg Idli Curry

Ingredients

Eggs                                                                                                           4 - 5
Onion                                                                                                     2 (medium)
Green chillies                                                                                               3-4
Tomato                                                                                                   1 (sliced)
Garlic                                                                                                      4-5 cloves
Cinnamon                                                                                              1 small piece
Cardamom                                                                                                   2
Coconut milk                                                                                          1/2 cup

Turmeric powder                                                                                     1 tsp
Salt                                                                                                         To taste
Oil                                                                                                            2 tbsp
Curry leaves                                                                                             A sprig
Coriander leaves                                                                                   To garnish

Preparation


Boil the eggs in an idli plate. It comes out as shown in the picture.

Take a kadai, heat oil, add cinnamon, cardamom, curry leaves, onion and saute it well.

Then add garlic, green chillies, a pinch of salt, turmeric powder and saute again. You can make it more spicy adding more chillies as per your taste.

Allow it to cool and grind it. Saute one tomato and add it to the masala.

Boil the masala for 5 minutes till the raw smell goes.

Now add coconut milk and salt. When it starts boiling add the egg idli and garnish it with coriander leaves.

Beetroot Halwa

Beetroot Halwa

Ingredients

Beetroot                                                                                        3-4 (big)

Milk                                                                                                 1/2 ltr Sugar                                                                                            250gms

Cardamom powder                                                                         1 tsp

Ghee                                                                                              3 tbsp

Cashewnuts                                                                                    8-10

Preparation

Peel off the skin, wash and grate the beetroot.

Cook the beetroot adding milk to it. Stir it often. You can also pressure cook it for 3 whistles.

When it is cooked well, add sugar (blend the granulated sugar into fine powder) and stir it well.

Let the milk get completely absorbed.

When  it is almost absorbed, add 2 tbsp of ghee & cardamom powder to it and cook it for two more minutes till it is completely absorbed.

Take a small kadai, add 1 tbsp ghee, fry the cashewnuts and garnish it.

You can adjust sweetness as per your taste. If you wish to make it more tasty, add khoya and make it more yummy :-)

Yummy Beetroot Halwa is ready ! It is rich in iron and good for anaemic patients.

Aam Ke Gul gulay

Aam Ke Gul gulay

Gul gulay is a different sweet dish which contains mainly wheat flour and sugar. Here we are adding ripe mango puree and it is named as Aam ke gul gulay. It is also known as fried Indian Doughnuts !

Ingredients

Wheat flour                                                                                    1 and 1/2 cup

Mango puree                                                                                      1 cup

Sugar                                                                                                 3/4 cup

Cardamom powder                                                                            1 tsp

Fennel seeds                                                                       1 tsp (coarsely crushed)

Yellow colour                                                                                   A pinch

Baking soda                                                                                      1/2 tsp

Water                                                                                               1/4 cup

Ghee                                                                                                 To Fry

Preparation

Mix well the wheat flour, mango puree, sugar, cardamom powder, fennel seeds, yellow colour and make a thick paste like batter and keep it aside for a while.

Before frying add soda powder to the batter and mix it again.

Take a kadai, heat ghee, deep fry as u do for bhaji and Gul gulas are ready :-)

You can also make it using banana or jack fruit too instead of mango puree.

I have made a simple and sweet dipping to add more sweetness for this !

Ingredients

Grated coconut                                                              2 tbsp

Sugar                                                                            2 tbsp

Cold Milk                                                                       1/2 cup

Cardamom powder                                                       1 tsp

Preparation

Its so simple :-) Grind the grated coconut with sugar well and add the milk to it and grind it again.

Serve it in a bowl adding cardamom powder for flavor !!

Now dip the Gul gulas in the sweet coconut and milk mixture and mmmmm..... yummy :-P

Jeeraka Kanji (Porridge)

Jeeraka Kanji (Porridge)

This is a Ramadan special dish, specially during fasting .

Ingredients

Broken Rice                                                                                         1 cup

Grated coconut                                                                                  1/2 cup

Shallots                                                                                                   5

Cumin seeds                                                                                  1 and 1/2 tsp

Turmeric powder                                                                                1/2 tsp

Water                                                                                                4 cups

Salt                                                                                                   To taste

Coriander leaves                                                                             To garnish

For seasoning

Ghee                                                                                                  2 tbsp

Shallots                                                                                                 4

Garlic                                                                                                    2

Cinnamon                                                                                   1 small piece

Cloves                                                                                                 2

Preparation

Boil the water adding salt and  turmeric powder. Then wash and cook the rice in it.

Grind grated coconut, shallots and cumin seeds.

When the rice is almost done, add the ground coconut mixture to it and allow it boil on low flame for 5 minutes adding salt. You can also use normal rice but this gives a special taste !!

If the gravy is too thick add more water.

Take a kadai, heat ghee, add cinnamon, cloves, shallots (sliced), garlic (crushed), saute well till it becomes brown colour and add it to the rice porridge.

Garnish it with coriander leaves :-)