Monday, January 31, 2011

Indian Deviled Eggs/Egg Mimosa

Deviled eggs are a common dish and so popular in the United States that special carrying trays are sold specifically for them. The term "deviled" in reference to food is used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.Cool hard boiled eggs are peeled, sliced lengthwise and the yolks are removed. The yolks are mashed and mixed with a variety of other ingredients, most often mayonnise and mustard. The yolk mixture is then scooped with a spoon or knife or piped into each egg "cup." I used a blend of Indian spices as ingredients.You can also garnish the egg yolks by sprinlking a dash of cilantro.Everyone in my home likes this.I wouldn't blame you for eating one right away though ... Enjoy!

4 boiled eggs,peeled and cut length wise

For stuff:
  • 3 tomatoes cut into small pieces
  • 1 big onion cut into small pieces
  • 1 tsp red chilli powder
  • 1 tsp pepper powder
  • 1 tsp corainder powder
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1 tbsp oil
  • 1 tsp mustard seeds

  1. Boil the eggs, make it peeled and cut length wise.
  2. In a pan add oil,mustard seeds and once the seeds splutter add turmeric powder,onions.
  3. Dry roast onions and add tomato pieces.Cook until the oil comes out of the pieces.
  4. Now add red chilli powder,pepper powder,coriander powder and salt.
  5. Pop out the egg yolk halves carefully with a spoon or with a gentle but firm pressure squeeze the egg half from both sides so that the yolk will pop out easily.
  6. Assemble all the ingredients cooked for stuff with yolk.For nice smooth fillings mash the yolk with fork without any lumps.
  7. Now fill each egg white with spoonful of filling.(You can decorate the filling by using cakes decorator nozzle).
  8. Serve as starters/appetizers. Goes fine with rotis too.
You can add any mixture of spices for filling like garam masala powder etc.But the filling should be gooier in order to stuff. You can make this recipe as gravy by adding more onions and tomatoes.But the filling may become oozy.In such case take some stuff separately in a bowl and mash the egg yolks. The remaining stuff would serve as gravy.

Friday, January 28, 2011

Aloo ke Gutke

Be an American,European,Indian,Chinese who ever it is every one loves aloo.May be the traditional methods and condiments differ. But the whole and sole vegetable loved througout the world is Aloo.In our country aloo with a blend of rich spices is famous in many forms like dum aloo,aloo parantha in North India,Masala dosa along with mashed potato in South India,vada pav in Mahrashtra etc. The present recipe is a delicacy of Kumoan region. Kumauni cuisine from Kumaon region of Uttarkhand is very simple and nutritional which suits the hard environment of Himalayas.Usually this recipe is prepared with Pahari potatoes available exclusively only in Himalayan region. Although the definition sounds quite cliché, you just have to taste the dish to realize why it is so popular among the people of the region. Today one of my colleague who belongs to N.India brought this snack and I liked it very much.Here's the recipe.

  • 4-5 potatoes boiled ,peeled and cut into small pieces
  • 1 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • 8-9 whole red chillies
  • 1 tsp turmeric powder
  • pinch of asafoetida
  • 4 tsps mustard oil
  • salt to taste
  • 1 tbsp water
  • 1/2 cup chopped coriander leaves

  1. In a pan heat the oil, and once it is hot add red chillies and fry.Keep aside.
  2. Now add cumin seeds and when spluttered add turemeric powder.
  3. Add boiled potato cubes ,coriander powder,chilli powder,cumin powder,asafoetida,salt and water and fry on slow fire for 3-4 minutes.
  4. Finally add chopped coriander leaves and red chillies.Serve hot.

This can be served as appetizer/starter during parties.

Sunday, January 23, 2011

Gongura Pachadi

Gongura is very famous in all parts of AP.No Telugu traditional meal is complete without gongura Pachadi.I love gongura in any form like pappu,gongura mutton or pickle.When I was in Chennai I very much missed this and when ever visited home used to take this greeny first.

  • 3 medium sized bunches of gongura/red sorrel leaves
  • 1 tsp cumin seeds
  • 1 medium sized onion cut into small pieces
  • 6-8 red chillies
  • 8 garlic pods
  • fisttful of cilantro leaves
  • 2 garlic pods cut into pieces and roasted in oil
  • 1 tsp salt
  • 1 tsp corainder powder
  •  2 tsp oil for frying

1. Separate the leaves from stalks and clean.
2 .Now in a pan roast red chillies and cumin seeds separately.Keep aside.
3. In the same pan add oil,deep fry onions,garlic.
4. Now add cleaned red sorrel leaves and cilantro.Cook for 3-4 minutes.Let it cool.
5. Grind all the above ingredients with salt.(the cooked mixture of gongura and roasted red chillies,cumin seeds,coriander powder)
6. Remove the paste from the mixie jar and add garlic pods roasted in oil.Serve hot with a dallop of ghee.

Sending this post to Dish Name Starts with G by Akila

Akila's event

Egg Pepper fry

We can prepare a number of recipes with eggs.This kitchen friend of mine(ofcourse everyone) helps me when I am running to office and whenever i feel lazy to cook.The present recipe is a simple roast with the flavor of pepper and garlic.

2 boiled eggs
6 garlic pods crushed
1 tsp pepper powder
1/2 tsp salt
1 tsp oil for frying

Cut the boiled eggs into quarter pieces.
In a pan add oil and once when the oil is heat add agg pieces and roast until the outer layer of eggs become crispy.
Now add crushed garlics,pepper powder,salt and mix well.Goes fine with rice and can be served as starters.

Strawberry Smoothies

It's common knowledge that fruits are good for us, but when you step back and take a look at strawberries, you'll find that along with the vitamin C, strawberries are a healthy source of phytonutrients and antioxidants.I love this delicate heart-shaped fruit not only for the taste but also for the color and shape.This recipe is a slushy smoothie with a mixture of sugar and milk.

  • 8 Strawberries 
  • 1 cup milk
  • 2 tsp sugar
  • 3-4 ice cubes(optional)

  1. Wash strawberries and blend with milk on low speed till well smooth.
  2. Add sugar and blend on high speed for 1 minute.The texture should be slushy and smooth.Serve chilled.

Saturday, January 22, 2011

Ragi Malt

Ragi/finger-millet is one of the famous crop in Rayalaseema region.Most of the cusinies from this area include ragi as one of their daily food like ragi malt or ragi sankati, rangi roti.Being hailed from kadapa,one of the rayalaseema disrict my day starts with Ragi Malt even now.Sri too cultivated the habit of taking ragi malt along with breakfast.Finger-millet-based food for infants of six months and above because of its high nutritional content, especially iron and calcium.
Mom is a very good expert in preparing  the ragi powder.Its a tedious process of cleaning,make the ragi germinate,slightly roasting and finally making the powder. Every month she sends me the fresh powder from home.I promise to blog on the ragi powder when I learn it.Now the recipe describes how to prepare ragi malt from instant ragi powder.

  • 1/2 cup water
  • 1 cup boiled milk
  • 2 heaps of ragi powder
  • 2 tbsp sugar(adjust)
  1. Boil water in a steel vessel.Mean while make a smooth paste of ragi powder combined with water.
  2. Once the water is boiled reduce heat to low and add the ragi-water paste .Stir continuously so that  the ragi wont forms lumps.(Be careful ragi as soon as added to boiled water forms lummps immediately).
  3. Now add sugar and stir well.
  4. Finally add milk, bring to a boil and serve hot or chill.

Ragi Malt can also be served with curd/yoghurt.In such a case add curd once the ragi malt is cooled and substitue salt accordingly with sugar.

Aloo Palak/Aloo Spinach curry

Slightly modified from Sailu ji's version of this curry is one of the favorites in my family.Spinach/Palak was introduced to India from Arab traders of Persia,where it is thought to be originated.Spinach is good for those who are in need of iron, taking spinach leaf juice either raw or by cooking as stew or soups. Spinach leaf juice is good for sore throat to be used as gargle. It is one of the cheapest vegetables which supplies the same amount of protein as one gets from the same quantity of meat, fish, eggs and chicken. During World War I wine fortified with spinach juice was given to French soldiers weakened by hemorrhage.The combination of spinach with aloo enhances the taste of aloo.

  • 6 potatoes
  • 3 spinach bunches
  • 1 tbsp ginger garlic paste
  • 1 tbsp green chilli paste
  • oil for fry
  • 1 tsp turmeric powder
  • 1 tbsp ghee
  • 2 medium sized onions
  • few cilantro leaves
  • Salt for taste
For Popu/tadka
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • few coriander leaves
  1. Peel and cut the potato pieces into small dices.Saute in ghee for couple of minutes and keep aside.
  2. Wash and blanch the spinach leaves in hot water for 3 minutes.Let it cool.
  3. Mean while prepare masala by grinding onion,green chilli,ginger and garlic.
  4. Make puree of spinach leaves.Dont throw the boiled spinach water.
  5. In a deep pan pour oil and add popu seeds,turmeric,coriander leaves.
  6. Once sputtered add ground masala and fry till the rawness disappears.
  7. Add spinach puree and the water used for boiling spinach.
  8. Finally add potato dices and cook for 15 minutes on low flame.
  9. Add cilantro leaves and serve hot with rotis/rice.

Khoya/Pala Kova

One of my favorite sweet and easy to prepare sweet is Kova. Yesterday i prepared this accidentally.I was boiling milk and forgot to turn off the stove.Later when Sri went to kitchen almost the milk was reduced to half litre from 1.5 litre. So I decided to make the rest of milk to kova.Usually i boil milk in low flame so it was not sticken to the vessel.

  • 1 litre milk.
  • 1/2 cup sugar
  •  1/2 tsp elachi powder(optional)

  1. In a widely opened vessel boil milk from low to medium heat stirring for every 3-4 minutes.
  2. After an hour the milk becomes thick paste and the color turns to brownish red.
  3. Now add sugar and stir well.
  4. The milk and sugar paste thickens and turn off the stove at desired thickness.
  5. Pour the milk paste onto a plate and cut into desired pieces.Decorate with pista and almond pieces.

Friday, January 21, 2011

Prawn Curry/Royyala mudda kura

The other day my sis Chinna brought prawns as one of her colleague went to Nellore a coastal district in AP.Since the capital city is still in winter mood the prawns are fresh.One more happy thing for me is that the prawns are shelled and deveined.My part is now only cleaning and cooking.Sri misses all coastal food as in Hyd we wont get fresh watered prawns.My sibling also loves prawns like anything.Mom's version of prawn curry with cumin seeds and fenugreek seeds adds a nice taste and aroma to the curry.

  • 1 kg prawns
  • oil for frying ground masala
  • 1 tsp turmeric powder
  • salt accordingly
  • 1 lemon sized tamarind made as paste
For ground masala:
  • 1 tsp cumin seeds
  • 10-12 fenugreek seeds
  • 3 medium sized onions
  • 10-12 garlic pods
  • 1 tbsp coriander powder
  • 1 tbsp grated dry coconut
  • 1 tbsp chilli powder(adjust)

  1. Wash prawns in luke warm water and drain all the water.
  2. Now in a vessel add turmeric powder,salt and marinate for 20-30 mins.
  3. Roast the prawns on medium heat, as prawns retain water it takes some 20 minutes for all water to evaporate.By the end the prawns are almost cooked and are semi roasted.Dont forget to stir constantly.
  4. Mean while make paste of all ingredients mentioned in garam masala by adding water(1-2 tbsps).
  5. Now in a heavy bottomed pan, add oil and ground masala.Stir constantly until the rawness disappears.
  6. Add prawns,tamarind paste and 1/4th cup water(adjust as per gravy consistency).
  7. Bring to a boil and serve hot with rotis/rice.

Tuesday, January 18, 2011


Rasam meaning juice is a famous South Indian soup. Traditional preparation of this kitchen friend involves tamarind juice and tomato as base in additon to other spices and seasonings. I remember one of Sri's friend ,who is a North Indian when invited to lunch literally drank rasam as he loved it very much. I like to cook my nanamma's version of rasam ,where she adds coriander leaf and cilantro leaf with stalks as it imports more aroma and taste to rasam.This is a plain version of rasam.

  • 1 small lemon sized tamarind
  • 3 small tomatos
  • 1 tsp rock salt
  • 1 red chilly pierced into small pieces
  • 1 tbsp rasam powder
  • a pinch turmeric powder
  • 4 garlic pods
  • 2-3 corainder stalks
  • 3-4 cilantro stalks
  • 1 tbsp ghee for popu
  • 3 cups water
 For Tadka:
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 3-4 fenugreek seeds

  1. Boil tomato,tamarind,rock salt in a vessel.When tomato is cooked remove from stove and let it cool.
  2. Once cooled extract juice from the above mixture.
  3. Now heat oil/ghee in a vessel(preferrably steel as aluminium vessels reacts chemically with tamarind) and add all tadka seeds.Let them splutter.
  4. Add garlic and red chilly pieces.Pour the extracted juice into the poppu and add water.
  5. Finally add rasam powder,stalksof curry leaves and cilantro leaves.Boil for 5 minutes until the kitchen is spread with nice aroma.
Those who loves sweet vesrion of rasam can add 1/2 tsp jaggery/sugar.Rasam(salt version) along with curd rice also goes well.I like this combination.

Pappula podi/Chickpea Powder

ChickPeas ,a legume otherwise known as chana dal is a staple ingredient in monsoon countries.In the form of a paste with water or yoghurt, it is most popular as a facial exfoliant in our country. I always have a big granary of chick pea powder which helps me seasoning of certain vegetables like ivy gourd,brinjal etc. When running out of time during week days i even uses this podi for upma,semiya upma etc.Poppula podi plays a major role in preparing erra karam dosa.

  • 1/4 kg chickpeas/pappulu
  • 1 tbsp rock salt
  • 10-12 red chillies (adjust as per spicy levels)
  • 12 garlic pods
  • 1/2 cup grated dry cocnut

  1. In a small pan roast red chillies for 1 minute.
  2. Now grind the chickpeas for 3 minutes.
  3. Finally add rock salt,red chillies,garlics ,grated coconut and grind for 3 more minutes.
  4. Store in an air tight jar.

Borugulu Upma/Uggani/Puffed rice Upma

Borugulu upma famously called as Uggani is a very popular tiffin in Rayalseema districts of AP.In North Karnataka uggani along with Mirapakaya Bajjis is very popular.Srikanth loves to have this breakfast along with Mirapakaya bajjis.I love this breakfast from my childhood.With puffed rice one can prepare a number of items.It serves as a breakfast item, popular street item named bhel puri and also in prasadams offered to god.

Coming to the procedure:

  • 6 cups puffed rice
  • 8 green chillies
  • 1/2 inch deskinned ginger
  • 12 pods garlic
  • 1 tsp turmeric
  • 1 medium sized onion cut into small pieces
  • few curry leaves
  • few cilantro leaves
  • 1 small lemon
  • 1 tbsp salt
  • 2 tbsp oil (adjust)
For popu/tadka/seasoning:
  • 1/2 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 3-4 fenugreek seeds
  • 1/2 tsp split black gram

  1. Wash the puffed rice in water by soaking it for 2 mins.Dont soak too much as the puffed rice becomes soft and the uggani will turn out as paste.All the dirt from the puffed rice will come out as the water becomes black in color.
  2. Squeeze away water by taking handful of puffed rice each time and add to a vessel having holes.(If any water in puffed rice will go out through the holes).
  3. Now in a pan add mustard seeds,cumin seeds,curry leaves,turmeric and let them splutter.
  4. Make fine paste of green chillies, ginger and garlic(both combined) separately.
  5. Now add onion and once it becomes transparent add green chilli,ginger-garlic paste.Fry for few minutes until the rawness disappears.
  6. Add the squeezed puffed rice , pappula podi aka chick pea powder and mix well.
  7. Finally add lemon juice,salt and mix well
  8. Garnish with cilantro leaves and serve hot.

Sunday, January 16, 2011

Puri with Mutton Curry

I love this mutton curry as a side dish with dosas,puri and vadas. As a child i used to get up early on sunday mornings as this is a mandatory dish with dosa on sunday cooked by mom.When ever guests arrive to our home mom used to prepare this as breakfast item as every one loves the combo.Even Sri loves this combo and today i prepared this as Sri's bro is our guest.

  • 1/2 kg mutton
  • 1 tsp turmeric powder
  • 2 large tomatos
  • few curry leaves
  • few cilantro leaves
  • salt for taste
  • 2 tbsp oil

For ground masala:
  • 2 big size onions
  • 8-10 garlic pods
  • 1" deskinned sliced ginger
  • 2 tbsp coriander powder
  • 2-3 1 ''cinnamon sticks
  • 6 cloves
  • 2 tbsp grated dry coconut
  • 1 tbsp chilli powder(adjust as per spice levels)

  1. Wash mutton pieces with luke warm water and add turmeric powder,salt in a cooker.Keep aside for 10 minutes.
  2. Mean while prepare ground masala by grinding all the ingredients specified above.
  3. Now cook mutton without lid until all water evaporates.Mutton retains some water and when turmeric and salt are added it becomes more watery.Now and then roast the mutton pieces so that they wont stick to cooker.
  4. Now add oil to mutton and once it becomes hot add ground masala.Roast for 5 minutes until the rawness dispapears.
  5. Add tomatos ,curry leaves and water.Place the lid and cook upto 10 whistles.
  6. Once the cooker is cooled remove the lid and add cilnatro leaves.Cilantro cooks with the heat in cooker.

If the mutton contains more fat add less oil.Cook mutton for 10-15 whistles accordingly as per the softness of mutton.Since the curry is for Puri the gravy can be preferrably thick.

Mutton Liver fry

Liver is good source of vitamins, minerals and proteins.Cooking liver is a tricky process as overcooking may turn out into hard rubber like texture.

  • 250 gms of mutton liver
  • 1 tsp turmeric powder
  • 12 garlic pods crushed
  • 1 tbsp pepper powder
  • salt for taste
  • 2 tsps oil for frying
  • 1/2 cup water

  1. Wash the liver properly for 2-3 times and if there is some small layer of skin remove it.
  2. In a pan add turmeric powder,salt,water and cook in low flame for 5 minutes until the liver is cooked and soft.
  3. Now add oil into the same pan and stir fry the liver for 2 minutes.
  4. Add pepper powder,crushed garlic pods and fry for 3 minutes.
  5. Serve hot with rice rotis.

Dont add much water as the liver retains water in it.

Buttermilk in earthen pot/Munthalo Majjiga

A thirst quenching refreshing drink in summer is none other than buttermilk. But I love to take buttermilk in all times as it is a natural coolant.I remember buttermilk served in earthern pots at my granny's home.The age old tradition of storing buttermilk in earthern pots has been disappeared with the foray of refrigerators. Storing water/butter milk in earthern pots acquire a heavenly taste which is far better than soft drinks.This traditional drink serves as a good antidote to sunstrokes during summer. Coming to the recipe

  • 1 cup curd/yogurt
  • 1 1/2 cup water
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tblsp lemon juice
  • few cilantro leaves        

  1. Mix up the curd and water in a large volumed vessel and churn the curd by a churner.Make sure that the lumps of curd disappear.
  2. Now add cumin powder,salt ,lemon juice and churn until you get the bubbles of curd.Formation of bubbles depicts that the curd is churned well.
  3. Chill it in earthen pots , decorate with cilantro and serve cold.   


Saturday, January 15, 2011

Idli Sambar

Idli a famous South Indian tiffin is well popular throughout the India. Though children hates , preparing these fluffy pillows is  a very easy go tiffin in terms of cooking as well as digestion and suggested for people suffering from fever or any type of health aliments. The combination of Idly with sambar makes a very mouth watering break fast. Even the left over idlis are used to prepare an evening snack item. I would like to share a funny event regarding idlies. During my clients visit to Hyd(he is from Newzealand) one day i questioned him about his breakfast.He replied as round white cakes with yellow soup. I could not stop laughing and he too joined me.

  • 2 cups rice/par boiled rice
  • 1 cup urad dal(white)
  • about a fistful of cooked rice
  • oil for greasing
  • 1 tbl spoon salt(adjust)
  • a pinch of baking powder
  1. Soak rice and urad dal for almost 8 hrs probably @afternoon.
  2. Grind rice and urad dal with cooked rice so that the batter is not so smooth.
  3. Ferement the batter through out the night.(This is the crucial step in getting soft idlies and by morning the batter doubles the voulme).
  4. Add salt ,baking powder and mix up well.
  5. Grease the idly plates with oil and fill the plates with 3/4th batter.
  6. Place the idly plates in the idly cooker and cook for 10 minutes or until the cooker whistles .
  7. Remove idlies with spatula carefully and serve with hot sambar.
Note: The batter should be fermented for atleast 8 hours inorder to get soft idlies. Dont overcrown the idly plates with batter as the idlies will rasie while cooking.

Sambar Recipe:

  • 1 cup tur dal/kandi pappu
  • a cup of cooked vegetables like radish, brinjal,drumstick (anyone vegetable also goes fine)
  • 3 baby onions whole
  • 1 medium sized onion cut lenght wise
  • 2-3 tomatoes
  • 1 lemon sized tamarind
  • 1 tsp turmeric powder
  • a pinch of mustard seeds,cumin seeds,fenugreek seeds
  • 2 red chillies
  • 3-4 flakes of garlic
  • 2 tbsp oil
  • 1 tbsp salt(adjust)
  • 2 cups water
  • few curry leaves and cilantro
 For sambar powder:
  • 2 tbsp corainder powder
  • 1 tbsp chilli powder
  • 6 garlic flakes
  • 1 tbsp grated dry coconut
 Grind well all the above ingredients and make the sambar powder ready.
  1. Soak the tur dal and tamarind separately for 20 minutes..
  2. Now pressure cook dal, turmeric powder,tomatoes, baby onions for 3 whistles.
  3. Carefully separate the cooked onions from the dal and mash the dal.
  4. Heat oil in a pan and add mustard seeds,fenugreek,cumin seeds and let them splutter. Add red chillies, curry leaves, onions,garlic pods and fry till onions and garlics are transparent.
  5. Add the above contents to mashed dal .Also add cooked vegetables, baby onions and water.
  6. Add the sambar powder ,salt and tamarind paste and cook for 10 minutes until the rawness of tamarind disappears.
  7. Finally add cilantro and serve hot with idlies.
 Note: Instead of home made sambar powder we can use instant powders. In such case dont forget to add chilli powder to the sambar. Soaking and cooking of dal depends on the nature of dal. Sometimes it needs for soaking of half an hour and cooking for 4 whistles. While frying we can use ghee instead of oil.

My other tickles

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