Egg White Bhurji With Grated Cauliflower/Scrambled Egg White With Cauliflower

Ingredients:
Cauliflower (medium-sized) - 1 (grated)
Egg whites - from 5 eggs
Onions - 2 (finely chopped)
Garlic - 4 (grated)
Ginger - 3/4 inch (grated)
Tomatoes - 2 (chopped)
Kashmiri red chilli powder - 1 tsp.
Turmeric powder - 1/4 tsp.
Fennel seeds - 1 tsp.
Mustard seeds - 1/2 tsp.
Cumin seeds - 1 tsp.
Green chillies - 2 (slit lengthwise)
Garam masala - 1/2 tsp.
Salt (to taste)
Oil - 1 tbsp.
Coriander leaves - few (chopped)

Method:
Heat the oil in a kadai and add the mustard, fennel and cumin seeds. When the mustard seeds crackle, add the onions and green chillies and saute till translucent. Add ginger and garlic and saute till the raw smell fades.
Add the tomatoes and salt and saute till mushy. Add the grated cauliflower and saute till they are tender.
Add the red chilli powder and turmeric powder and saute for 2 minutes.
Now add the egg whites and saute till they are cooked.
Add garam masala and coriander leaves. Mix well.
Enjoy as a side dish for roti and rice.


தேவையான பொருட்கள்:


முட்டை வெள்ளை கரு - 5

காளிபிலோவேர் - 1 (துருவியது)

வெங்காயம் - 2 (நன்றாக நறுக்கியது)

பூண்டு - 4 பல் (நன்றாக துருவியது)

இஞ்சி - முக்கால் இன்ச் (நன்றாக துருவியது)

தக்காளி - 2 (நறுக்கியது)

சோம்பு - 1 தேக்கரண்டி

கடுகு - அரை தேக்கரண்டி

சீரகம் - 1 தேக்கரண்டி

பச்சை மிளகாய் - 2 (நறுக்கியது)

காஷ்மிரி சிகப்பு மிளகாய் பொடி - 1 தேக்கரண்டி

மஞ்சள் பொடி - கால் தேக்கரண்டி

கரம் மசாலா - அரை தேக்கரண்டி

உப்பு - தேவையான அளவு

எண்ணெய் - 1 மேஜைக்கரண்டி

கொத்தமல்லி இலை - நன்றாக நறுக்கியது

செய்முறை:

ஒரு வாணலியில் எண்ணெய் ஊற்றி கடுகு, சோம்பு, சீரகம் போடவும்.

கடுகு வெடித்ததும் வெங்காயம் மற்றும் பச்சை மிளகாய் சேர்த்து வதக்கவும்.

பூண்டு இஞ்சி இரண்டையும் போட்டு பச்சை வாசனை போகும் வரை வதக்கவும்.

தக்காளி உப்பு இரண்டையும் வதக்கவும்.

துருவிய காளிபிலோவேர் சேர்த்து வேகும் வரை வதக்கவும்.

பிறகு மிளகாய் பொடி, மஞ்சள் பொடி சேர்த்து இரண்டு நிமிடம் வதக்கவும்.

முட்டை வெள்ளை கருவை ஊற்றி வேகும் வரை வதக்கவும்.

கரம் மசாலா, கொத்தமல்லி சேர்த்து கிளறவும்.

சப்பாத்தி மற்றும் சாதத்துடன் தொட்டுக்கொள்ள சுவையாக இருக்கும்.

Read More

Egg White Fry

Ingredients:
Egg white (hard-boiled) - 6 (chopped)
Onion - 1 (chopped)
Ginger-garlic (minced) - 1 tsp.
Green chillies - 2 (slit)
Oil - 2 tsp.
Fennel seeds - 1/2 tsp.
Cinnamon stick - 1
Kashmiri red chilli powder - 1/4 tsp.
Turmeric powder - a pinch
Curry leaves - a sprig
Salt (to taste)
Coriander leaves (chopped) - few

Method:
Heat the oil in a non-stick pan and add the fennel seeds. When they crackle, add cinnamon stick, onions and green chillies and saute till the onions change colour. Add ginger-garlic and saute till the raw smell fades. Add the egg whites and all the remaining ingredients and saute till 2 minutes. Remove from heat and serve hot with rice.

Read More

Shrimp Fry

My mom's simple and tasty fry.

Ingredients:
Shrimp - 400 gm
Ginger-garlic paste - 2 tsp.
Curry leaves - 1 sprig
Kashmiri red chilli powder - 1.5 tsp.
Coriander powder - 2 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Fennel seeds - 1 tsp.
Oil - 1 tbsp.

Method:
Heat the oil in a kadai and add the fennel seeds. When they sizzle, add the ginger-garlic paste and saute till the raw smell fades.
Add the shrimp and saute for 2 minutes.
Now add all the powders, curry leaves and salt and saute.
Add required water and cook the shrimps.
When the water dries, start to saute the shrimp till you hear some crackling/snapping sounds.
Remove from heat and serve as a side dish for rice.

Read More

Okra With Onions

Ingredients:
Okra - 300 gm
Onions - 2 (sliced)
Tomatoes - 2 (deseeded and sliced)
Green chillies - 3 (slit)
Garlic - 4 big pods (chopped)
Cumin seeds - 1 tsp.
Turmeric powder - 1/2 tsp.
Oil - 1 tbsp.
Salt (to taste)
Amchur/Dry Mango Powder - 1/2 tsp.
Mustard seeds - 2 pinch

Method:
Wash and pat dry the okra. Make vertical slits and cut into halves.
Heat the oil in a non-stick pan and add the mustard and cumin seeds.
When they splutter, add the onions and saute till translucent.
Add garlic pieces and saute for 2 to 3 minutes without burning.
Add tomatoes and saute till soft.
Add green chillies, salt, turmeric powder and okra.
Saute for 5 minutes. Don't add water.
When the okra release oil, add amchur powder and mix well. Remove from heat.
Enjoy as a side dish.
Source: hamaree rasoi

Sent off to Priya and aipi's "Bookmarked Recipes-Every Tuesday" event.

Read More

Fenugreek Leaves and Carrot Stir-Fry

A simple stir fry but a healthy one.

Ingredients:
Fenugreek leaves/methi (fresh) - 1 cup
Carrot - 2 (grated)
Onion - 1 (chopped)
Garlic - 3 big pods (chopped)
Dry red chillies - 1
Mustard seeds - 2 pinches
Cumin seeds - 2 pinches
Urad dal - 2 pinches
Oil - 1.5 tsp.
Salt (to taste)

Method:
Heat the oil in a non-stick pan and add the mustard seeds, cumin seeds and urad dal. Allow the mustard seeds to crackle and the urad dal to change into golden color. Break the red chilli into two and add. Saute for a minute.
Add the onions and garlic pieces. Saute till the onions change to translucent.
Add the fenugreek leaves and saute for 4 to 5 minutes or until tender.
Add the carrot and salt to taste and saute for 2 to 3 minutes.
Remove and enjoy hot as a side dish for rice or chapathi.

Read More

Kadappa

This recipe is one of the grand collections of my mom's maternal aunt.

Ingredients:
Moong dal - 1/2 cup
Potatoes - 3 (boiled and diced)
Onions - 2 (chopped)
Ginger - 1/4 inch (chopped)
Garlic - 3 pods (chopped)
Tomatoes - 2 (chopped)
Grated coconut - 3 tbsp.
Poppy seeds - 1 tsp.
Curry leaves - 1 sprig (chopped)
Coriander leaves - few
Salt (to taste)
Oil
Turmeric powder - 1/4 tsp.

To temper:
Mustard + Cumin seeds - 1 tsp.
Fennel seeds - 1/2 tsp.
Bay leaves - 2
Cinnamon stick - 2
Cloves - 3
Dry red chillies - 3 (cut into halves)

Method:
Cook moong dal till soft and mushy.
Dry roast the poppy seeds till light brown colour. Grind the poppy seeds with coconut into fine paste by adding little water. Keep aside.
Heat the oil in a pan and add the tempering ingredients. When the mustard seeds crackle, add the onions and saute till translucent. Add curry leaves, ginger and garlic pieces. Saute for 2 minutes. Add tomato pieces and saute till mushy.
Add the potatoes and saute.
Add the cooked moong dal, turmeric powder and salt. Bring it to a boil. Cook for 5 minutes by stirring in between.
Now add the coconut paste and cook for 2 minutes in medium-low flame.
Remove from heat and add the coriander leaves.
Enjoy with idli or dosa or puris. In my opinion, I find it best with puris.

Sent off to "Veggie/Fruit of the Month-Potato" hosted by Divya and started by Priya.

Read More

Mixed Vegetables Pasta Soup

Ingredients:
Pasta - 1.5 cup
Onion - 1 (chopped)
Mixed vegetables - Corn, peas, carrot, cabbage and beans (chopped)
Spinach - few leaves (torn)
Basil leaves - 15 very small leaves (torn)
Oregano - 1 tsp. (dry)
Pepper powder
Salt (to taste)
Olive oil
Red chilli flakes - 1 tsp.

Method:
Cook pasta as per instructions and keep aside.
Heat olive oil and add the onion pieces. Saute till translucent.
Add the vegetables and saute. Pour required water and cook till they are tender.
Now add the spinach and basil and cook for 4 minutes. Remove from heat and cool slightly. Mash the vegetables and greens coarsely.
Again keep it in the heat.
Now add the oregano, red chilli flakes, pepper powder, pasta and salt. Mix.
Cook again for 2 minutes. Remove from heat.
Enjoy piping hot.

Sent off to Joey's "Winter Warmers" event and the Doctor's "Soup Recipes" event.

Read More

Plantain Oats Vadai

Ingredients:
Plantains (boiled and mashed) - 1 cup
Oats - 1/2 cup
Onion - 1 (chopped)
Ginger - 1/2 inch
Green chillies - 2
Fennel seeds - 1 tsp.
Coriander leaves - few
Salt (to taste)
Oil (for deep frying)

Method:
Grind ginger, green chillies and fennel seeds without adding water.
In a mixing bowl, add the mashed plantain, oats, fennel seeds mixture, coriander leaves and salt. Mix well.
Divide them into equal-sized balls and flatten them.
Heat the oil for deep-frying in medium flame.
Fry the vadais till golden brown colour in batches.
Enjoy hot with a cup of coffee/tea.

Read More

Broccoli Usili

Ingredients:
Broccoli florets - 1 (medium size)
Moong Dal - 1/3 cup
Dry red chillies - 3
Hing/asafoetida - a big pinch
Turmeric powder - 2 pinches
Salt (to taste)
Mustard seeds - 3/4 tsp.
Cumin seeds - 3/4 tsp.
Urad dal - 3/4 tsp.
Oil
Grated coconut - 2 tbsp

Method:
Steam broccoli and keep aside. Soak moong dal for half an hour.
Drain the water. Grind the red chillies, moong dal, a little salt and hing into a coarse paste. If it becomes a fine paste, no problem.
Grease an idli plate and add the moong dal in each mould. Steam for 10 minutes.
After few minutes, crumble the steamed moong dal.
Heat the oil in a non-stick pan and add mustard, cumin seeds and urad dal. When the mustard crackles, add the crumbled moong dal and saute.
Saute for 7 to 8 minutes. In between, you may have to add an extra little oil every 3 minutes.
Now add the steamed broccoli, grated coconut and salt and saute for 2 minutes.
Remove and enjoy hot as a side dish for rice.

Note: You can skip the process of steaming. Add the broccoli florets after sauting the dal. Saute the broccoli for 4 to 5 minutes and enjoy as a 'half-crunchy' side dish.

Read More

Oats Pongal

Ingredients:
Oats - 2 cups
Moong dal - 1/3 cup
Ginger - 1/2 inch (chopped)
Cumin seeds - 1.5 tsp.
Peppercorns - 3/4 tsp.
Curry leaves - 1 sprig
Asafoetida - a pinch
Turmeric powder - a pinch
Ghee - 1 tsp.
Oil
Salt (to taste)

Method:
Grind the cumin seeds and peppercorns coarsely. Keep aside.
Cook the moong dal till soft and mushy.
Heat the ghee in a non-stick pan and add the oats. Saute for 3 to 4 minutes.
Pour 3 cups of water and bring it to a boil.
Add the moong dal and turmeric powder and mix.
In another small pan, add the oil, cumin, pepper powder, ginger, curry leaves and asafoetida.
When they sizzle, add them to the oats mixture. Add salt and mix.
Enjoy hot with chutney and sambar.

Sent off to "CWF-Oats" hosted by Priya (started by Kiran) and Kurinji's "Pongal Feast" event.

Read More

Pumpkin Oats Kheer

Ingredients:
Yellow pumpkin - 1 cup (chopped)
Quick cooking oats - 1/2 cup
Milk (boiled) - 1 1/2 cup
Granulated sugar - 1 cup (or as per taste)
Green cardamom powder - 1/2 tsp. (heaped)

Cashew nuts - 10
Golden raisins - 8
Ghee - 1 tsp.

Method:
Pressure cook the pumpkins till 3 whitsles. Cool. B-) Blend.
In a kadai add milk, oats, ground pumpkins and sugar and bring it to a boil while stirring in between.
Reduce the heat to medium-low flame and add the cardamom powder.
Fry cashews and rai'sins in ghee and add to the kheer including the ghee.
Enjoy warm in winter and cold in summer.

Sent off to Sent off to "CWF-Oats" hosted by Priya (started by Kiran) and Kurinji's "Pongal Feast" event.

Read More

Cream of Mushroom Soup

Ingredients:
Button mushroom - 200 gm (sliced)
Milk (low-fat) - 1 cup
Bay leaves (big) - 1
Cloves - 4
Cinnamon - 1 stick
Pepper powder - 1/4 tsp. (or as per taste)
Salt (to taste)
Garlic - 3 pods
Onion - 1 (sliced)
Olive oil

Method:
Heat oil in a pan and add bay leaf, cloves, cinnamon, onion and garlic.
Saute till the onions turn translucent.
Add sliced mushrooms and saute for 2-3 minutes.
Pour 2 to 2 1/2 cups of water. Bring it to a boil.
Cover and cook for ten minutes.
Remove from heat and cool it slightly.
Discard cinnamon, bay leaf and cloves.
Strain the mushrooms and reserve the liquid.
Blend the mushrooms by adding the liquid little by little.
In a pan, add the blended mushroom, milk and bring it to a boil.
Remove from heat and add salt and pepper.
Enjoy the hot piping soup with any bread of your choice.

Sent off to Joey's "Winter Warmers" event.

Read More