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Tuesday, February 23, 2016

Egg Curry






Egg curry is one of the most loved dish at my home. Egg curries always taste good whether it may be of Andhra style, Kerala Style, Punjabi or Bengali cuisine. But I like Mangalorean Style Egg curry a lot with the blend of coconut milk and various other spices. This egg curry goes well specially with the red parboiled rice. This can also be served along with dosa, roti’s, chapathi, Phulka etc.

Preparation Time : 20 min
Cooking Time       : 25 min
Serves                   : 4

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Eggs
अंडे
6
Onion
प्याज
1
Tomato
टमाटर
1
Coconut Milk
नारियल का दूध
1 Cup
Salt
नमक
To taste
To Grind into Paste :
Coriander Seeds
धनिया के बीज
2 tsp
Mustard Seeds
सरसों के बीज
½ tsp
Fenugreek Seeds
मेथी के बीज
8 numbers
Cumin Seeds
जीरा
¼ tsp
Dry red chillies
सूखी लाल मिर्च
5 to 6
Coconut Oil
नारियल का तेल
3 tsp
Onion roughly chopped
प्याज
1
Garlic Cloves
लहसुन
4
Grated Coconut
किसा हुआ नारियल
¾ Cup
Turmeric Powder
हल्दी पाउडर
½ tsp
Tamarind
इमली
Size of  a small gooseberry
For Seasoning :
Coconut Oil
नारियल का तेल
1 tbsp
Carom Seeds
अजवाइन
A pinch
Curry Leaves
करी पत्ते
2 Sprig
Cinnamon Sticks
दालचीनी
1 inch


Preparations:

1)Retain one egg and hard boil 5 eggs, peel off and keep aside. You can cut into half or use the whole egg pricking with fork few times.
2)Heat a pan and dry roast coriander seeds, mustard seeds, fenugreek seeds, cumin seeds and dry red chilli together in a low flame. You have to roast till you get a nice aroma of the spices.
3)Place the roasted spices in a plate. In the same pan add oil and fry roughly chopped onions till it softens.
4)Add Garlic cloves and sauté for few seconds. Add turmeric powder and grated coconut and sauté for two more minutes.




5)Remove onto plate and allow it to cool. Using a blender make a coarse powder of dry roasted spices to that add tamarind & onion coconut mixture and grind to a fine paste.




6)Heat a kadai and add oil for seasoning. Add carom seeds, cinnamon stick and curry leaves. Add sliced onion and sauté for few seconds.
7)Also add chopped tomatoes and sauté. Add Grounded masala and cook till its raw smell disappears.




8)Add remaining one beaten egg and mix well. This gives a nice flavour to the curry.





9)Add half cup of water as well as boiled eggs and salt and cook for two minutes.
10)Collect coconut milk in the beginning of preparation. Add it to the curry and further cook in a medium flame for 10 minutes.





11)Turn off the flame and serve hot egg curry along with rice or roti’s.





Friday, February 19, 2016

Malpuri /Malpua







Malpuri is the small pancakes served as a dessert or snacks. This sweet dish is prepared on the occasion of festivals in India especially on Diwali. This is also called as Malpua in Northern Parts of India where in one  extra ingredient is used that is mawa or khoya. The method of preparing this dish is very easy.
Malpuri’s that we get in shops contain the usage of cooking soda which makes the dish fluffy. It also consume extra oil while deep frying. I always cannot eat more than two malpuri’s which is store bought due to adding of cooking soda. My personal opinion is that homemade malpuri’s are the best when compared to store bought which is less oily, fresh and delicious also you can eat many malpuri’s as you can.
I have followed the recipe from a Konkani cook book "Amgel Khan Javan" written by Jaya V Shenoy.

Preparation Time   : 10 min
Cooking Time        : 30 min
Batter resting time: 3 Hours
Makes                     : 15 Malpuri’s

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
All purpose flour/Maida
सभी उद्देश्य आटा / मेडा
1 Cup
Semolina
सूजी
¼ Cup
Sugar
चीनी
1 Cup
Yogurt
दही
¾ Cup
Cardamom Powder
इलायची पाउडर
½ tsp
Yellow Food Color
खाद्य रंग
A big pinch
Ghee or Oil
घी / तेल
For deep frying


Preparations:

1)Prepare the batter for malpuri.  Add sugar and yellow food color in a bowl. Add ¼ cup of water to the yogurt and mix well. Add this yogurt to the sugar and stir for a while to dissolve the sugar particles. 




2)Also add all purposes flour, semolina and cardamom powder and mix well so that there should not be any lumps.




3)Your batter is ready and let it rest for minimum 3 hours. The consistency of the batter should be thick than dosa batter but should be of dropping one.




4)After three hours, heat a frying pan and add oil or ghee or oil + ghee which should be 1 inch above the bottom.
5)Keep flame slightly less than medium. Pour a little amount of batter so that it forms a round shape.




6)When the edges turn golden brown flip them and fry for few seconds. If you like soft malpuri’s remove from oil before it turns golden brown.
7)You should be careful while removing from oil. Take it on spatula and remove the excess oil or ghee by pressing it using another spatula or slotted spoon.




8)Remove onto absorbent paper and repeat the procedure to make remaining malpuri’s.
9)You can store it in an air tight container for 4 to 5 days after it gets cooled.





Thursday, February 18, 2016

Gobi Manchurian Gravy







Gobi Manchurian is one of the most loved Indo Chinese starter as well snack. I always like having gobi manchurian which is more crispier that melts in my mouth. Thank god to this recipe that makes the dish exactly how I want. I have also found with my experiments that frying the small florets results in crispier gobi fry than the big size florets. So I always recommend you to cut florets into small and then fry them if you really like crunchy gobi fry. This is the restaurant style recipe of Gobi Manchurian gravy. For the dry Gobi Manchurian recipe please check my blog post.

Preparation Time : 20 min
Cooking Time       : 30 min
Serves                   : 2

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Cauliflower 
फूलगोभी
1 Medium size
Black Pepper Powder
कालीमिर्च का पाउडर
½ tsp
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tsp
Corn Flour
मकई का आटा
¼ Cup
Salt
नमक
To taste
Oil
तेल
For deep frying
Spring Onion Greens or Coriander Leaves
हरा धनिया
For Garnishing
For the Batter :
All Purpose Flour
सभी उद्देश्य आटा / मेडा
½ Cup
Corn Flour
मकई का आटा
¼ Cup
Oil
तेल
1 tbsp
Salt
नमक
To taste
For the gravy :
Oil
तेल
1 tbsp
Onions
प्याज
2 Large
Capsicum
शिमला मिर्च
1
Green Chilli
हरी मिर्च
3 to 4
Ginger Chopped
अदरक कटा हुआ
1 tsp
Garlic  Cloves
लहसुन
7
Tomato Sauce
टमाटर की चटनी
1 tbsp
Soya Sauce
सोया सॉस
1 tsp
Schezwan Sauce (Optional)
Schezwan सॉस
2 tsp
Corn Flour
मकई का आटा
2 tsp
Water
पानी
1 tbsp
Salt
नमक
To taste


Preparations: 

1)Cut cauliflower into small florets and wash well. In a vessel add water and salt and boil cauliflower for 4 minutes. You have to cook only 40%. Drain the water using a colander and place under a running water to stop further cooking.
2)Add drained cauliflower florets into bowl and sprinkle black pepper powder, salt, corn flour and ginger garlic paste. You have to refrigerate this marination for 30 minutes.




3)Prepare the batter to coat and fry gobi by adding all the ingredients mentioned under “For the batter” in a bowl. Add ice cold water to prepare a medium thick paste.




4)Add marinated gobi into the batter and deep fry them in a high flame for first one minute then medium flame until they are crisp and golden.




Preparing the Manchurian gravy:

1)Heat a kadai and add oil. Add finely chopped ginger and garlic, slit green chillies and cubed Onion. Fry onion till they soften.




2)Add cubed capsicum and stir for about a minute. Add three types of sauce mentioned in ingredients one by one and keep stirring.




3)Meanwhile prepare a corn flour slurry by mixing corn flour in water. Reduce the flame to low and add corn flour slurry to the sauce mix.




4)Stir till it slightly thickens. You can serve gobi Manchurian in two ways here. One method is by mixing the fried florets into the sauce mix. 




5)And second method by assembling the fried gobi in a serving bowl and drizzle some sauce mix over it.
6)Serving by second method remains gobi Manchurian gravy crunchy for little longer duration. Garnish with chopped spring onion greens or coriander leaves.