CHETTINAD EGG ROAST

Egg Roast is a typical Kerala dish and quite popular too. It's usually a thick gravy with hard boiled eggs served with Appam or Idiyappam. Unlike the typical Kerala egg roast, this egg roast recipe of mine is a dry dish prepared using spices specific to chettinadu ( a place in Southern part of India). Chettinad is known for it's spicy and aromatic cooking. This recipe though not an authentic one, tries to bring the chettinad flavours. It's pretty simple to prepare and goes well with any rice preparation or simply enjoy it as a starter.

INGREDIENTS

Hard Boiled eggs - 3

Ginger garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Chili powder - 1 tsp

Black pepper powder - 1 tsp

Roasted cumin/jeera powder - 1/2 tsp

Roasted Saunf/Sombu/Fennel seed powder - 1.5 tsp

Coriander seed/ dhania powder - 1/2 tbsp

Salt 

Oil

Coriander leaves chopped for garnish

METHOD

Slice the hard-boiled eggs into 2 halves. Mix all the spice powders, ginger garlic paste along with little salt, to a thick paste consistency adding little water. Spread the thick paste on the yellow part of the eggs and let it sit for 10 mins. Heat a non stick pan, add a tsp of oil and roast the eggs (masala side down) in low flame, now flip it (masala side up)and roast. Keep flipping and roasting both sides until its done. Serve it garnished with chopped coriander leaves. 

CHILLI PANEER/ CHILLI TOFU

This dish pairs wonderfully well with fried rice and noodles. Since it's not very spicy you can have it like a starter or an evening snack too. Use homemade paneer for best results or buy the best quality available, that makes all the difference. Vegans can follow the same instructions and use tofu instead of paneer.

INGREDIENTS

Paneer/ Tofu - 250 gms

Onion - 1 (cut into square pieces)

Capsicum - 1 (cut into square pieces)

Spring Onion - 4 stalks (slice the white onion and finely chop the greens)

Ginger - 1 inch piece (finely chopped)

Garlic - 3 pods (finely minced)

Tomato sauce - 2 tbsp

Dark soy sauce - 1 tbsp

Green chili sauce 1/2 tbsp

Gingely oil - 2 tbsp

Salt 

To coat paneer/tofu
Tomato sauce - 2 tbsp
Soy sauce - 1 tbsp
Green chili sauce - 1 tbsp
Maida - 1 tbsp
Corn flour - 2 tbsp
Chili powder - 1/2 tsp
Salt

METHOD

Cut the paneer into 1 inch cubes and keep aside. In a bowl, mix together 2 tbsp of tomato sauce, 1 tbsp of soy sauce and 1 tbsp of green chili sauce. Coat the paneer cubes with this paste. Next, in another bowl mix 1 tbsp maida and 2 tbsp cornflour along with 1/2 tsp chili powder and little salt. Take the coated paneer cubes and gently toss them in this mix. Once done, take a pan, add 1 tbsp of oil and shallow fry the paneer till lightly crisp. 

 In the same pan, add oil (sesame oil/gingely oil gives a very good flavour) and saute the ginger and garlic, once they're brown add the onion, sliced spring onion whites and capsicum pieces. Fry till they're crisp and cooked. Now add the sauces, check for salt. Give it a good stir and finally add the paneer pieces and the greens. Toss and remove from flame. 

If you want a gravy, before adding the paneer, make a mix of cornflour and water. 1 tbsp of cornflour in 1 cup water, add this, let it boil and then add the paneer. 

PUMPKIN AND BROWN CHANNA PORIYAL/ PUMPKIN AND BROWN CHICK PEA STIR FRY

Pumpkin is rich in Vitamin A, which aid vision. It is high in antioxidant and a good source of Vitamin C. Pumpkin poriyal is what all of us usually make at home. I came across a recipe which added channa or chick pea to it and I found that interesting. I don't remember the other ingredients of that recipe so did a basic poriyal with onion, pumpkin and finally added boiled chick pea. It was different and good.

INGREDIENTS

Yellow Pumpkin - 250 gms

Onion - 1 sliced

Brown channa/ chick pea - 1/2 cup boiled 

Cumin pwd - 1tsp

Turmeric pwd - a pinch

Dry Red chili - 1

Mustard seeds - 1/2 tsp

Jeera/cumin seeds - 1/2 tsp

Sesame oil - 2 tbsp  (can use any oil) 

Salt

METHOD

Wash, peel and cut the pumpkin into cubes. In a pan, heat 2 tbsp of Gingely/sesame oil and temper the mustard, cumin seeds and red chili. Add the onions and saute till light brown. Then add the pumpkin along with turmeric and cumin powders. Cook on high flame for a minute and then close the lid and cook on low heat till the pumpkin gets tender. I dint add water. Once it's done, add the boiled chick peas and saute for 2 mins till it gets coated with all the masala. Serve hot. 

PASTA SALAD

I love salads and these pasta salads are my favourite for it's simplicity and taste. These salads are kept on all the buffets these days! As usual, I wanted to re-create that at home just by tasting and without finding out what actually goes in. I usually do such experiments at home, sometimes, it's a hit and at times it's a miss. Don't worry! I share only the hit ones here.

Here's my recipe for the pasta salad, try it out and I'm sure you'll love it. It's a cold salad, so chill it before you serve. Also, do add your favourite seasoning or veggies to it if you prefer.

INGREDIENTS

Pasta - 100 gms (I've used Penne)

Fresh cream - 1 tbsp

Eggless Mayonnaise - 1 tbsp

Cherry Tomatoes - 5

Fresh Basil - 3 leaves

Celery - 1 tbsp finely chopped

Freshly ground black pepper - a pinch 

Salt

METHOD

Boil pasta with enough water and salt. Add a drop of oil to prevent from sticking together. Make sure you don't over cook them. Once done, run under cool water. Add all the ingredients except cherry tomato and give a good mix. Finally add the cherry tomatoes and give a light mix. Chill and serve!

Note

If you don't have cherry tomatoes, then use 1/4 tsp tomato sauce to give a tangy and sweet taste. Use not more than 1/4 tsp otherwise it'll alter the whole taste. 

VEGAN DATES SMOOTHIE

This smoothie is an ideal breakfast for kids as well as adults. It's vegan too! Made with Arabian dates and raw peanuts, it has all the necessary nutrients for a power packed breakfast. At home, I avoid using sugar as much as I can so I've used honey for this one. You can use sugar if you prefer.

*Peanuts are not only good in taste they're also rich in monounsaturated fats and numerous other nutrients that have shown to promote heart health. It's a legume and not a nut! They're rich in antioxidants and folic acid. They're low in carbs but packed with protein, vitamins, fibre and minerals. It has a low glycemic index, hence suitable for diabetic patients too.

Since we're using raw peanuts here, it should be soaked in water overnight or at least for 6-8 hours. This eliminates digestive issues caused by having raw peanut. Please don't skip this process. It is necessary.  

INGREDIENTS

For a big glass of smoothie

Raw peanuts - a handful, soaked in water overnight. 

Arabian dates - 6

Honey - 1/2 tbsp 

Water - 1 cup or more

METHOD

Blend the nuts with little water to a smooth paste, then add dates and honey. Use more water if required to get the smoothie consistency. Pour it in a glass and enjoy! 

 Note

Feel free to use any fruit of your choice along with dates or without dates. 

*Source - www.whfoods.com 

ROASTED BELL PEPPERS AND PESTO SANDWICH

I love wholesome sandwiches, it's simple to prepare and filling too. Ever since I had a yummy sandwich stuffed with bell peppers and loads of mozzarella at a near by cafe, I wanted to re create the same at home. It was delicious and I gobbled all of it without the tomato ketchup (I usually need tomato ketchup for every bite I take) so you can imagine how good it was!

So here's the recipe for the yummy, hearty and healthy sandwich! I've been getting a lot of requests for vegan recipes, so here you go! This is Vegan too! Please feel free to use cheese if you're not a vegan! To add some flavour I wanted to use some quick pesto sauce (my recipe). You can omit this if you don't like pesto.

INGREDIENTS

Bread - 6 slices (to make 3 sets)

Vegan Pesto sauce - 3 tbsp (recipe below)

Red bell pepper - 1 (thinly sliced)

Green bell pepper - (thinly sliced)

Onion - 2 (finely sliced)

Egg-less Mayonnaise - 3 tbsp 

Olive oil - 1 tbsp 

Salt 

Freshly ground pepper for seasoning

METHOD

To prepare the pesto sauce:

Pesto sauce is a combination of crushed garlic, fresh basil, pine nuts, cheese and olive oil. It originates from Italy. The traditional way of preparing, is by pounding the ingredients using a wooden mortar and pestle. Since it's vegan I haven't added cheese in my recipe. Also, instead of pine nuts I've used walnuts. I've also added a few fresh thyme leaves along with basil. 

In a mixer coarsely powder 4 whole walnuts, then add 2 garlic cloves roasted in olive oil or use it raw, 2 handful of fresh basil, a sprig or 2 of fresh thyme, 4 tbsp of olive oil and a pinch of salt. Using the pulse mode blend to coarse mixture. 

Bell pepper stuffing:

Heat olive oil in a pan, when hot, add the onion with a pinch of salt and saute till light brown, add the bell peppers and saute till they're soft, add required salt and a pinch or two of pepper. 

Assemble & Toast

Take a slice of bread and, apply the pesto sauce, add some filling and 1 tbsp of mayonnaise to another slice and close with it.  Follow the same for other slices. If you like it with cheese, add some grated cheese. I would suggest mozzarella  or cheddar or a combination of both for the filling and some butter to toast. 

Toast the sandwich in a pan with olive oil or use a sandwich maker. Enjoy the yummy goodness!

BROWN CHICKPEA/CHANA PULAO

INGREDIENTS

Brown chickpea boiled - 1 cup

Basmati Rice - 1 cup

Water - 2 cups

Onion - 2 sliced

Green chili - 1 slit

Turmeric pwd - a pinch (optional)

Clove - 2

Green Cardamom - 1

Black cardamom - 1

Cinnamon - a small piece

Fennel seeds - 1/2 tsp

Cumin/ Jeera seeds - 1/2 tsp

Ginger garlic paste - 1 tbsp

Pudina leaves - about 7 leaves

Salt

METHOD

Wash and soak basmati rice for 10 mins. Drain the water and keep it aside. Heat oil in a pan (you can add ghee if you wish), add fennel, cumin, green cardamom, cinnamon, clove and black cardamom and saute for 2 mins. Now add the sliced onions and salt. Saute till it gets brown and add ginger garlic paste, slit green chili. Once the raw smell goes, add the boiled and cooled chana, turmeric and saute for 5 mins. Now add the drained rice, salt, water and boil in high flame till 80% of the water is absorbed, then add pudina leaves and cover the pan with a foil and close the lid airtight. Reduce the flame to low and cook till the water is absorbed completely, this will take about 10-15 mins ( it took 7 mins for me ). Once ready have it with raitha. It goes well with my Capsicum peanut gravy. 

HYDERABADI DUM BIRYANI

Here's the much awaited and most requested recipe! My Hyderabadi Dum Biryani! We all love biryani for its lovely aroma and taste. The taste and flavour of a good biryani comes from the use of spice, marination and also by the method of cooking. The traditional and popular way of cooking a biryani is called - dum method. This certainly gives it the excellent aroma. 

The original recipe (Taken from Times of India) calls for mutton but I have been doing this only with chicken with a little variation. All the mentioned ingredients should be added to get the authentic flavour and taste. It tastes great with any raitha.

INGREDIENTS

Chicken - 1/2 kg

Indian Basmati rice - 3 cups

Bay leaves - 2

Green cardamoms - 6

Black peppercorns - 23

Cinnamon sticks - 3

Onions (sliced) - 5

Caraway seeds/Shahi jeera - 1/2 tsp

Cloves - 9

Ginger paste - 2 tbsp
Garlic paste - 2 tbsp

Red chili powder - 1 tbsp

Yoghurt - one cup

Fresh coriander leaves (torn) - 1 cup

Fresh mint leaves (torn) - 1 cup

Black cardamoms - 2 

Saffron (kesar) mix in 1/4 cup lukewarm milk

Ghee

Chopped coriander for garnish.

METHOD
Spice powder

Grind 1/2 tsp caraway seeds/shahi jeera, one cinnamon stick, 15 black peppercorns, 9 cloves and 1 green cardamoms to a fine powder and set aside.

Marination

Take chicken pieces in a bowl. Add ginger paste, garlic paste, salt, and mix. Add the spice powder, red chili powder, sliced and  fried onions (crushed), yoghurt, and coriander leaves, half of the mint leaves and one tbsp oil and mix.  

Let it marinate for about two hours or longer in the refrigerator. I usually marinate it overnight. 

Rice

Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, 5 green cardamoms about 8 black peppercorns, one cinnamon stick and cook until 3/4th done. Drain and set aside.  

Gravy

Heat sufficient oil in a kadai and deep-fry half the onion slices until golden brown. Drain and place on an absorbent paper. Heat 2 tbsp ghee in a pan, add one cinnamon stick and black cardamoms and saute till fragrant. Add the remaining sliced onion and sauté until light golden. Add marinated chicken, stir and cook on high heat for 3-4 minutes. Cover, reduce heat and cook until almost done.

Preparing the dum

Heat about a tbsp of ghee in a thick-bottomed pan. Spread half the rice in a layer and chicken over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice.  Sprinkle saffron milk. Cover and cook under dum (very low flame) until done. Garnish the biryani with fried onion.

POTATO FINGERS

It's raining in Chennai now so how about some hot potato fingers to have by the window sill, enjoying the rain? Here comes the recipe for homemade, all time favourite potato finger- Indian style.

INGREDIENTS

Potato - 2

Salt 

Chili powder - 3-4 pinches

Oil to deep fry

METHOD

Cut the potato into thin strips. Heat oil and when ready add the potato fingers and fry only till the potato turns pale yellow and remove immediately. Repeat this until all the strips are fried. Cool them. Heat oil (let it be smoking hot) and add the lightly fried and cooled potato strips. Fry till they turn golden brown. When hot and just out of oil, add the salt and chili powder and toss well. Here you go! Homemade potato fingers is ready to eat! You can add seasoning of your choice. Try black pepper and salt or add some chili flakes and oregano to make it Italian!

CAPSICUM IN PEANUT GRAVY

This is one of my favourite dish and this yummy gravy goes well with ghee rice, biryani, Pulao , steamed rice and even roti. Usually prepared with brinjal as a side dish for biryani or ghee rice but I've used capsicum here. It's a tasty dish with roasted peanuts, sesame and has a tangy flavour. A good accompaniment for plain rice or other rice preparations. 

INGREDIENTS

Capsicum - 1 big chopped into big square pieces

Onion - 3

Tomatoes - 3

Tamarind pulp - 3 tbsp

Coconut - 2 tbsp grated

Roasted peanuts - 5 tbsp

White sesame seeds - 4 tbsp

Chili pwd  - 2 tbsp

Coriander pwd - 1 tbsp

Turmeric - 1/2 tsp

Pepper corns - 5

Green chilli - 1

Gingelly oil

Salt

METHOD

Heat 2 tbsp of gingely  oil and when hot sauté the capsicum in high heat stirring to avoid burning it. When the pieces start turning brown remove off the heat and keep aside. This will take 3-4 mins. 
Grind- onion, tomato, coconut, chili pwd, coriander pwd, turmeric adding little water and keep aside. Roast peanuts and sesame and grind separately without adding water. In a pan add 5-7 tbsp oil, (preferably sesame oil/ gingelly oil) when hot add pepper, ginger garlic paste, green chilli and sauté till raw smell goes then pour the onion masala paste. Add 2 cups of water. When they boil add the ground sesame and peanuts. Add salt, tamarind pulp and additional 1 cup of hot water. Close lid and cook for 25 mins in low heat, stirring when necessary.
When oil starts separating and the raw smell of the masala goes add sautéed capsicum and cook for 2 minutes. Remove from heat and serve hot with ghee rice, biryani or Pulao.