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DIM KOSHA /BENGALI STYLE SPICY EGG MASALA

Hello!!!

I am back from my wonderful Delhi Trip .Getting back to my daily routine slowly. Starting to blog from this week. Today’s recipe is for all the Egg lovers.My Boys are fond of egg recipes and Dim Kosha is one of their favorite ones.Hence I thought to blog about it.

Today’s theme has been suggested by our wonderful co blogger Sujata Roy who has some awesome collection on her blog
https://batterupwithsujata.wordpress.com/ .

My humble contribution for 193rd #Foodiemonday #Bloghop theme #Bengalifoodfest is this bengali style spicy egg masala / Dim Kosha.

Recipe for Dim Kosha/ Bengali Style Spicy Egg Masala:

Ingredients:

  • 6 Hard Boiled Eggs
  • 1 Bay Leaf
  • 1/4 Tsp Turmeric Powder / Haldi
  • 1 Tsp Kashmiri Chilli Powder
  • 1/4 Tsp Fenugreek seeds / Methi
  • 1 Tsp Jeera Powder / Cumin Powder
  • 1/2 Tsp Dhania Powder / Coriander Powder
  • 4 Tbsp Mustard Oil
  • 1/2 Tsp Garam Masala
  • Salt as per Sugar
  • 1/2 Tsp Ghee
  • 1/4 Tsp Sugar
  • 1/4 Cup Fresh Coriander Chopped
  • For Paste
  • 2 Onions Cubed
  • 2 Tomatoes Cubes
  • 1/2 Inch Ginger Chopped

Method:

Peel the shell of the eggs . Marinate the eggs with little salt and turmeric and keep it aside.

Make a coarse paste of onion ,tomatoes and ginger.Keep it aside.

Heat a wide bottom pan. Add 2 tbsp oil. Roast the marinated eggs untill they turn golden brown. Transfer the eggs to a plate.Once done add the remaining oil to the pan.Add bay leaf and methi seeds for 10-15 seconds.

Once it starts to sizzle add the ground onion tomato paste and saute on medium flame untill the raw smell goes off and oil starts to separate from the sides. Now add jeera powder, dhania powder,chilli powder, salt , 2 tbsp water and mix well.Saute for 3-4 minutes.Oil surfaces on the top. Add a cup of water and allow it to boil.

Once it starts to boil add the fried eggs, garam masala, sugar and ghee. Allow it to simmer on medium flame for about 5 minutes.Masala will be slightly thick and dry. Switch off the flame. Garnish with freshly chopped coriander .

Serve hot with Rice or Phulkas.

Enjoy!!!!!!!!!!!!!

Notes:

I have adjusted the spices to suit the palate of my family.You can increase or decrease as per your taste.

Do share your feed back and tag me in case you try this recipe.

Other egg recipes.https://preethicuisine.com/spicy-egg-masala/

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RAGI KANJI /FINGER MILLET PORRIDGE

Hello!!

I am just back from my India Trip. Had a wonderful time in Delhi with Colleagues and friends.Weather is getting hotter day by day.Summers are in full swing in many parts of the world.I am always looking for some healthy home made summer coolers to keep you hydrated all the time.

Today I am sharing a very simple ,easy and healthy recipe that can be had for breakfast or anytime of the day to beat the heat.It is filling and delicious.

This is my contribution for #flavorsofregionalcooking.This month we have decided to share recipes from Tamil Nadu.

Recipe for Ragi Kanji / Finger Millet Porridge:

Ingredients:

  • 3 Tbsp Ragi Flour
  • 1.5 Cup Water
  • 1.5 Cup Butter Milk
  • Salt to Taste

For seasoning:

  • 1/2 Tsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Urad Dal
  • 1/2 Tsp Channa Dal
  • 1 Red Chilli Broken into Pcs
  • A generous pinch of Hing / Asafoetida
  • 1 Sprig Fresh Curry Leaves

Method:

Mix 3/4 cup of water and Ragi flour in a pan and ensure it is lump free.Cook on medium flame until it is cooked and thickens. Mix well and ensure it does not burn.Switch off the flame and allow it to cool completely.

Take a big bowl. Add water,buttermilk,salt and whisk well.Pour it onto the Cooled ragi and whisk again to mix well.It should be lump free.

Heat a small pan with oil. Add channa dal, urad dal ,red chilli and once it turns slightly brown add mustard seeds , curry leaves and asafoetida.Pour it on to the Ragi Mixture. Serve in small earthern pots.

Enjoy this delicious and healthy Summer Cooler!!!!!

Do try this healthy and yummy recipe and share your feedback. https://preethicuisine.com/ragi-ambali-summer-cooler/

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KOTHAMBARI SOPPU TAMBULI / CORIANDER TAMBULI

Today I am going to share a popular recipe from Udupi Cuisine. Kothambari soppu Tambuli is perfect recipe to beat the heat. Perfectly goes well with piping hot rice and ghee.

This week’s theme for #191 #Foodiemonday #Bloghop #DahiDelights was suggested by Priya Iyer who blogs at https://thephotowali.wordpress.com/   Check out her blog for some wonderful recipes.

This is one of the most easiest and healthy recipe that can be put together in just 5-7 mins.I am sure you will love it. Try it to believe it.

Recipe for Kothambari Soppu Tambuli / Fresh Coriander Tambuli:

Ingredients:

  • Fistful of Coriander Leaves
  • 2 Tbsp Thick Yogurt
  • 1/4 Cup grated coconut
  • 2 Green Chillies
  • 1/2 Tsp Jeera
  • 1/2 Tsp Mustard Seeds
  • Few Curry leaves
  • Salt to Taste
  • Generous pinch of hing
  • 1 Tsp Ghee

Method:

Grind Coriander , grated coconut and green chilli to get a smooth paste. Do not add water. Next add thick yogurt and blend well. Make a fine paste. Transfer this mixture to a bowl. Add salt and mix well.

Heat a small wok or Pan. Add ghee .Once the ghee melts add jeera ,mustard seeds , hing and curry leaves.Once they splutter pour this over the Coriander yogurt Coconut mixture.

Serve with Piping hot rice ,ghee and bendekayi Ajethna. A perfect udupi lunch affair. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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RATALYACHA GOD HALWA /SWEET POTATO HALWA

Hello!!!

I recently joined a group Recipe Swap Challenge where the members are wonderful bloggers. We are paired one blogger and we have have to cook any recipe from their blog. I was paired with Archana who blogs at
https://themadscientistskitchen.com/ . I had short listed many recipes but settled to make Sweet Potato Halwa / Ratalyacha God Halwa.Glad I tried this recipe. I did tweak in a little as i did not have condensed Milk.You can read original recipe here.

Recipe for Sweet Potato Halwa / Ratalyacha God Halwa :

Ingredients:

1 Big Sweet Potatao

2 Tsp Brown Sugar

2 Tbsp Ghee

A generous pinch of Cardamom Powder / Elaichi Powder

1 Tbsp Milk

8 Raisins

4 Almonds Chopped

Few Strands of Saffron

Method:

Pressure cook the sweet potato upto 2 whistles. Allow it to cool .Peel the skin once it reaches room temperature.Mash the sweet potato and ensure it is lump free.

Soak Saffron in milk and set aside.

Heat a wide bottom pan. Add ghee and fry the almonds and raisins and keep it aside.In the same wok add the mashed sweet potato to the remaining ghee and allow it to cook for about 5 mins on low flame. Now add sugar and saffron soaked milk and cook it on low flame.The gooey halwa will start to thicken as the ghee leaves the sides of the pan. Garnish with raisins and almonds roasted earlier. Switch off the flame .

Serve hot and Enjoy!!!!!!!!!!!!

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MINI EGGLESS BANANA BUNDT CAKE

Hello World!!!!!!!!!

Today I am very excited to share an easy eggless cupcake that is so easy to bake. You can even bake after you are back from work with easily available ingredients in the pantry.The cakes were gone as soon as they were out from the Oven.Had to make a second batch to click the pictures for blog.I was glad to bake again as my biggest critics loved them.

This week the theme #Minicakes was suggested by me for 190th #Foodiemonday #Bloghop .Look out for some amazing mini cake recipes by my fellow bloggers.

These cakes can be given to your kids for School snacks or even evening snacks.We adults will also love them along with the kids to satisfy our sweet cravings.

Recipe for Mini Eggless Banana Bundt Cake:

(Makes 8 Mini Bundt cake)

Ingredients:

1 Cup All Purpose Flour (Unbleached)

3/4 Cup Powdered Brown Sugar

1 Tsp Baking Powder

2 Ripe Bananas

2 Tbsp Milk

Method:

Sift the unbleached all purpose flour twice in a wide bowl. Sift the baking powder as well and add it to the flour.Mix well and keep it aside.

In a blender add bananas and brown sugar and blend to make a fine paste.

Now add this banana mixture to the flour and mix well.Ensure not to overmix. Add milk and mix again.The batter is ready.

Preheat the oven for 10 mins at 190 Degrees Celsius.Grease the bundt pan with oil and dust some flour. Now pour the mixture into the greased bundt pan upto 3/4th. Tap the pan in order for the mixture spreads evenly and there are no air bubbles.

Place the pan in the pre heated Oven and bake for 30 mins or untill the toothpick comes out clean.

Enjoy!!!!!!!!!!!!!

Notes:

Do not over mix the cake batter.

You can use baking spray to grease the pan instead of oil.

You can add chocolate chips or small pcs of chocolate to the cake.

Adjust Sugar if you like the cakes to be too sweet.

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CARROT VADA / CARROT FRITTERS

Hello!!

I am back with my Monday Post .This week I have a very interesting recipe for our theme.The main ingredient is Carrot .

Did you know that the International Carrot Day or the Carrot Day is
celebrated every year on April 4th and is the pinnacle for carrot lovers all around the world. It is the day when the carrot is celebrated through carrot parties and other carrot related festivities.
The Carrot Day was founded 2003 to spread knowledge about the carrot and its good attributes around the world.The day is increasingly popular and April 4th 2012 carrot celebration was reported from France, Italy, Sweden, Russia, Australia, UK and Japan. Source:Internet


 
      

This week’s wonderful theme was suggested by my fellow blogger Poonam who is an amazing blogger and blogs at https://poonambachhav.blogspot.com/ .    Do check her blog for some recipes. My humble contribution for 189th #Foodiemonday #Bloghop theme #CarrotkaJalwa is Carrot vada.

Now coming back to the recipe.I wanted to try something different and delicious at the same time. As I saw the flaxseed meal in my pantry , this carrot vada idea stuck me. It was so delicious and was wiped off in a jiffy.

Recipe for Carrot Vada / Carrot Fritters:

Ingredients:

  • 2 Cups Grated Carrot
  • 1.5 Cup Rice Flour
  • 3/4 Cup Flaxseed meal
  • 1Tsp grated Ginger
  • 2 Green Chillies finely chopped
  • 1/4 Tsp Asafoetida
  • 1/4 Red Chilli Powder
  • Salt to Taste
  • 1/2 Cup Finely Chopped Fresh Coriander
  • 1/2 Tsp Jeera
  • 1/4 Cup Water
  • Oil for Shallow frying

Method:

Take a wide bottom bowl. Add grated carrots, rice flour, flaxseed meal ,grated ginger,red chilli powder, asafoetida ,freshly chopped coriander,salt and green chillies. Mix all the ingredients well. Add water slowly to get a nice soft dough. Allow the dough to rest for 10 mins.

Take small portions and shape it in round flat vada. Heat oil in a wok. Once the oil is hot shallow fry the vadas. Remove from the wok once both sides are cooked. Serve hot with any Red Chutney / Green Chutney /Ketchup or Chiili Sauce.

This is good for your kids lunch or snack box. Fussy eaters will fall in love with this vada.

Enjoy!!!!!!!!!