Potala 1

EGG CURRY (SOUTH INDIAN STYLE)

Hello!!!

Today I am sharing a very simple egg curry recipe from the southern part of India . My boys love the egg recipes and this one of their favorite. Egg are a great source of protein and good for health when eaten in moderation.

For people who don’t eat eggs can replace it with potatoes or Paneer. I bet you will love this yummy recipe to the core.

This is my humble contribution for this week’s 195th #Foodiemonday #Bloghop theme #ThirdLetterMagic suggested by Amrita who blogs at http://thefoodsamaritan.com/

Recipe for Egg Curry (South Indian Style):

Ingredients:

  • 5 Hard Boiled Eggs
  • 4 Red Onions finely Chopped
  • 3 Large Red Tomatoes finely chopped
  • 1/2 Lemon Size Tamrind soaked in water
  • 1 Tsp Jeera
  • 1 Tsp Curry Powder
  • 1/2 Tsp Mustard
  • 1/2 Tsp Black pepper powder (Coarse)
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • A generous Pinch of Asafoetida
  • Salt to Taste
  • 2 Sprigs of Curry Leaves
  • 2 Tbsp Gingely Oil

Method:

Peel the boiled eggs and keep it aside. Take a wide bottom pan. Add 2 tsp oil. Add a little chilli powder, some pepper powder and turmeric powder. Make dents in the boiled eggs and roast them on medium flame until they turn golden brown .Transfer it to a plate once done. In the same pan add 1Tbsp oil. Add jeera , mustard, asafoetida .Once the mustard starts to splutter add the finely chopped Onions and roast well. Once it turns slighlty brown add finely chopped tomatoes. Add curry powder,curry leaves and salt . Allow it to cook until the tomatoes are nicely cooked. Squeeze the soaked tamrind and add the water to the onion tomato mixture.Allow it to cook on low flame for about 10 mins. Allow this mixture to cool.

Once the mixture reaches room temperature blend it to a fine paste. Heat the same pan. Add remaining oil. Add the ground paste and balance chilli powder and allow it to boil .Once it starts to boil add the fried eggs. Garnish with coarse pepper powder and curry leaves.

Serve hot with Rice or Rotis and enjoy.

Notes:

I have used Aachi brand curry powder. You can use south indian curry powder.

Try These Egg recipes:https://preethicuisine.com/dim-kosha/

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

Potala 1

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/

Potala 1

HULLED MILLET GULIAPPA

Hello !!!

This week I have teamed up with Alka Jena who is a good friend and guide from Odisha . Both of us are full time working professionals and and have a passion for food blogging.This is our passion and we try our best to keep it alive inspite our hectic work commitments and hectic schedules. I am sure many working woman can relate to our stories.We decided to explore the flavors of regional cooking and showcase the recipes from all parts of India out of which many areas are unexplored. We will pick one state every month.

This month we will be sharing some wonderful recipes from Karnataka from where i belong.I will be sharing some healthier version of recipes along with Alka who blog at www.culinaryxpress.com

This week i am sharing a very healthy and easy breakfast recipe called Guliappa in Karnataka , Paniyaram in Tamil Nadu and Gunta ponganalu in Andhra .I have made these using hulled millet. Millets in general are an
excellent source of dietary fiber. It is also a good source of manganese, magnesium, phosphorous and copper. It is Gluten free. Millet is alkaline which makes it easily digestible, and helps maintain pH equilibrium in the body and low in Glycemic Index. A good substitute from White Rice which high in carbs.

Now Coming back to the recipe:

Recipe for Hulled Millet Guliappa:

Ingredients:

  • 1 Cup Hulled Millet
  • 1/4 Cup Whole Urad Dal /Black Gram
  • 1 Tsp Methi seeds / Fenugreek
  • Salt to Taste
  • 1 Big Onion finely chopped
  • 2 Green Chilli Finely Chopped
  • 1/2 Carrot Grated
  • 1/2 Cup Finely Chopped fresh Coriander
  • Few Curry leaves finely Chopped
  • 1 Tsp Mustard
  • A generous Pinch of Hing
  • Oil
  • 1 Tsp Grated Ginger

Method:

Wash the millets and soak it in water for about 4-5 hours .Wash and soak Urad dal and fenugreek seeds as well separately.

Grind all the ingredients separately to get a smooth paste. Allow it to fermant overnight.

Take a wide bottom pan. Add a tsp of oil. Add mustard seeds and once they splutter add the chopped onions and slightly roast them for about a minute. Add grated carrots , chillies, grated ginger,salt ,chopped curry leaves and coriander and mix well. Add this mixture to the millet batter and mix well.

Heat the guliappa pan. Add 1/4 Tsp of oil in each mould. Pour a tsp full of batter in all the moulds.Cover the pan and allow it to rise and cook. As soon as it starts to leave the sided turn them to cook on the other side. As they turn brown and crisp remove them from the pan .

Serve hot with any Sambar or Chutney. I served it with Spicy Onion Chutney. It was enjoyed guilt free.

Potala 1

PUMPKIN STIR FRY / POOSANIKAYI PORIYAL

Hello!!

The weather is returning to normalcy after the typhoon effect. Storms and typhoons have affected many parts of the world.Hope life will be normal soon.Many parts of the world are ready to welcome Fall season. Beautiful colours of the leaves gives a new hope to everyone.Pumpkins will flood the market during this season.

My humble contribution for our 163rd #Foodiemonday #Bloghop theme #PumpkinTreats is this simple and delicious Pumpkin stir fry / poosanikai Poriyal. Pumpkins  are also known as Squash in many areas.The seeds and flowers are also edible .There are many popular delicacies with this popular fall vegetable.

Recipe for Pumpkin Stir Fry / Poosanikai Poriyal

Ingredients:

1 Medium Size pumpkin( cut into cubes)

1/2 Tsp Mustard seeds

1/4 Tsp Asafoetida / Hing

1 Sprig of curry leaf

1/4 Cup Finely chopped Coriander

3 Red Dry Chillies roughly torn

3/4 Tsp Vatha Kozhambu Masala (Store Bought)

1/4 Tsp Turmeric

Salt to taste

2 Tsp Oil

Method:

Wash the pumpkin and cut it into cubes.I have not peeled the skin as it was tender.Heat a wide bottom pan. Add oil. Once the oil is hot add mustard seeds.Once it splutters add the red chillies, turmeric , curry leaves and asafoetida.Mix well. Add the chopped pumpkin. Mix well. Close the lid and allow it to cook on medium flame for about 5-7 mins. Once done add the vatha kozhambu masala and salt to taste. Add 1/2 cup water. Mix well and let it cook untill pumpkin cubes are well coated with the masala. Do not overcook as it will turn mushy.

Serve hot with Rice  or Rotis!!!

Enjoy!!!

Potala 1

PAHARI ALOO PALDA

Hello

Today I am sharing a wonderful recipe from the beautiful state of Himachal Pradesh .Himachal Pradesh apart from being blessed with breathtaking natural beauty, is also a wonderful blend of exquisite  pahari cuisine that gives any  one  a perfect reason to fall in love with this beautiful mountains dotted state. Himachali or pahari cuisine has a unique aroma and flavour to it due to the use yoghurt and cardamom and cooking on slow flame. Himachali dishes have a lot of influence of Punjabi and Tibetan style of food.I love recipes using humble potatoes.

Pahari Aloo Paldah is a flavorful yogurt based gravy made with basic spices. Goes with piping hot rice or rotis. One of the best Pahari dish I have had till date.This is my contribution for 129th #Foodiemonday #Bloghop theme #HimachalRecipes.

Recipe for Pahari Aloo P alda:

Ingredients:

2 Medium size Potatoes

1 Small Onion finely chopped

200 Gms thick Yogurt

1/4 Tsp Chilli Powder

1/4 Tsp Turmeric / Haldi

1 Tsp Coriander Powder

1/4 Tsp Garam Masala

1 Tbsp Raw Rice

1Tbsp Mustard Oil

Salt to taste

1/2 Inch Cinnamon Stick

2 Cloves

1 Green Cardamom

1 Black Cardamom

Pinch of Asafoetida

1/2 Tsp Jeera / Cumin

Coriander Finely Chopped (I did not have  stock so have not used)

Method:

Mix yogurt and turmeric in a bowl and keep it aside.

Peel the potatoes and  slice them into thick pieces and boil them and keep it aside. Make a fine paste of raw rice and green cardamom. Add this paste to the yogurt mixture and mix well.

Take a heavy bottom pan. Add mustard oil. As it reaches nearly smoking point add black cardamom , Cinnamon  stick , cumin seeds ,cloves and asafoetida. Once you get the aroma add the finely chopped onions and saute on medium flame untill translucent. Now add the boiled potato pieces, coriander powder,salt, chilli powder and garam masala. Toss the mixture untill all the potato slices are nicely coated with the masala for about 3-4 mins. Reduce the flame and add the yogurt mixture. Let it simmer for about 2-3 mins. Once done switch off the flame .

Serve hot with Rice or Rotis.

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