Thursday, February 23, 2017

Egg Omelette | Egg Masala Omelette | Egg Omelet

Egg Omelette, an easy and healthy breakfast/side dishes that can be prepared in a jiffy.You may think why is there a recipe needed to prepare an omelette? Is that a complicate dish? No, definitely not at all,literally you can make an omelette in hundred ways with minute variations from one another. So here i'm sharing my way of preparing egg omelette and i think it may helpful to bachelors or beginners in cooking.
Even i'm not stick to this recipe all time for making omelette. But out of all the ways i have prepared,this method is my favorite.Here i'm using green chili for spice instead of pepper powder, i personally like the green chili flavor in the omelette than the pepper powder, but you can use pepper powder especially if you're making for your kids.

Egg Omelette

Preparation Time : 5 mins | Cooking Time : 5 minsMakes :
Recipe Category: Breakfast | Recipe Cuisine: Indian
Egg - 2
Onion(small) - 1/2
Capsicum(small) - 1/2
Green chili - 1
Coriander leaves - few
Oil - 1/2 tsp  
Salt - to taste

First chop onions,capsicum,chili and coriander leaves into small pieces. Crack open a egg in a bowl, add half of the chopped onions,capsicum,green chili and coriander leaves.Add enough salt and mix it well together. Beat the egg with spoon vigorously for 30 sec or until it becomes frothy.Heat the tava and grease it with oil,pour the egg mixture into pan and sprinkle oil on sides.Cook it for 30-40 secs,then flip the omelet on other sides and cook the other sides for 30-40 secs. Then remove it on the plate.Do the same for the another egg.That's it,Tasty & fluffy omelette is ready to serve. Serve it as breakfast along with some buns and juice .

  • Beat the egg till it becomes frothy, it gives fluffy omelette
  • Adjust the green chili as per your taste.
  • Instead of green chili, you can add the coarse pepper powder too.
  • I have used red bell pepper here,but you can use any color you have.
  • Sometimes, i skip the capsicum and make omelette only with onions ,that too tastes great.

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Tuesday, February 21, 2017

Manathakkali Vathal Kuzhambu | Manathakkali Kulambu | Black NightShade Curry

Manathakkali Vathal Kuzhambu, a spicy & tangy curry made with dried black nightshade. Black Nightshade/ Manathakkali has wonderful medicinal value and it helps to cure mouth ulcer and indigestion problem.Include this berries at least twice in a month helps to prevent mouth ulcer and indigestion problem.
We are back from a short trip to San Antanio, after eating continuously at restaurants for 3 past three days,today i was craving for some spicy & tangy home made curry.So i have prepared this simple gravy along with rice & chow chow kootu and we had a hearty meal.This gravy is very simple to make and it doesn't need any grinding work ,so it's  a ideal curry to make when you're lazy or you're out of veggies in your fridge.The flavor and the taste from the manathakkali makes the gravy so delicious.

Manathakkali Vathal Kuzhambu

Preparation Time : 30 mins | Cooking Time : 15 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Manathakkali Vathal/Black Nightshade - 2 tbsp
Tamarind - a gooseberry size
Pearl onion - 5
Garlic - 4 pods
Tomato(small) - 1 
Curry leaves -few
Red Chili powder - 1/2 tsp
Sambar powder - 2 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tbsp
Mustard & urad dal - 1/4 tsp
Jaggery - a small piece

Soak the tamarind in water for 30 mins, peal the onions & garlic and cut the tomatoes into small pieces. Heat a sauce pan with oil and add mustard & urad dal,let the mustard splutters.Add the manathakkali vathal and saute in oil for 30 secs, then add the onions,garlic and curry leaves and saute it in oil for 2 mins.Now add the spices (turmeric ,red chili and sambar powder).Saute the spices(keep the flame in low,otherwise the spices would burnt) in the oil for 30 secs and then add tomatoes and saute till it becomes mushy.Extract the tamarind juice from the tamarind and add it.Bring to boil and then add the salt and keep the flame in medium.Keep it in flame until it thickens, finally add the jaggery and switch off the flame when the oil floats on top.That's it , Tasty & finger licking manathakkali vathal kuzhambu is ready.
  • Saute the manathakkali vathal in oil for few secs, it will help to reduce the bitterness.
  • Keep the flame in low when adding the spices,otherwise it would burnt.
  • Adding the spices in the oil gives enhanced flavor to the kuzhambu.
  • Pearl onion gives great taste to the kuzhambu,so don't skip it.
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Thursday, February 16, 2017

Tomato Rice with Jeeraga Samba Rice | Thakkali Satham

Tomato rice,the quick & easy to prepare one pot meal.I have seen many people who are very crazy about tomato rice including ST, but i'm not big fan of it. I prepared this rice only if ST insist me to make.One time, when i prepared this rice, i had used jeeraga samba rice(normally i use basmati rice, that time i ran out of basmati rice in my pantry) and the tomato rice turned out so flavorful. The unique aroma from the jeeraga samba rice goes well with the tomato flavor and even i liked it so much.
After that, if it's tomato rice, then it should be prepared with jeeraga samba rice.Trust me on this & try it , you must be amazed by the flavor of the rice.From start to end, it hardly take around 20 to 25 mins to make this rice including chopping.As the rice itself is so flavorful,you don't need any side dish, simple onion raita and some chips are enough for this rice.But today i have prepared egg pepper masala along with raita and the lunch was so yummy.

Tomato Rice with Jeeraga Samba Rice

Preparation Time : 05 mins | Cooking Time : 20 minsServes :
Recipe Category: Rice | Recipe Cuisine: Indian
Jeeraga Samba Rice - 1 cup
Tomatoes(large) - 2 
Onion(small) - 1 
Cinnamon - 1/2 inch piece
Cloves - 3
Cardamom - 2
Cashews(broken) - 1 tsp
Ginger Garlic paste - 1 tsp
Green Chili - 1
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp 
Coriander & mint leaves - handful
Ghee + Oil - 1 tsp + 1 tsp
Water - 11/2 cup
Salt - to taste

Cut the onions lengthwise and tomatoes into small pieces,slit the green chili and keep it ready. Heat the pressure cooker with ghee & oil,add cloves,cinnamon ,cardamom & saute for 30 secs.Then add cashews and roast till it becomes golden brown and then add onions & green chili,saute till the onion become translucent and add tomatoes. Then add ginger garlic paste and saute till the tomatoes becomes mushy and then add the roughly chopped coriander and mint leaves & mix it well.Add the water followed by spices(red chili & turmeric powder) & salt,bring it to boil.Wash &  drain the rice and add into boiling water,cover the cooker with lid and put on weight and cook for 3 whistle.Switch off the flame.That's it, Tomato Rice is ready.Serve it with raita and chips.We had it with raita and egg pepper masala.
  • Ginger garlic paste, mint leaves and the jeeraga samba rice gives very good aroma to this dishes,if you want more flavor, add 1/2 tsp of garam masala.
  • Use well ripped tomatoes for this rice.
  • If you're in  India,use the bangalore variety tomatoes.That has mild sourness and it's best suitable for this rice.
  • Here i'm using Roma Tomatoes.

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Tuesday, February 14, 2017

Purple Cabbage Stir Fry | Purple Cabbage Poriyal

Purple/red cabbage poriyal, a simple stir fry made with purple cabbage & indian spices. I'm little bit hesitant to buy any vegetables that are unknown to me or we don't prepare normally in our home.This purple cabbage is one among them, i have seen them in veggie market lot of times and i love the color but since i didn't known how it would taste, i keep avoiding them from buying. Later i browsed and read about it and many articles says that they(red and white cabbage) taste the same, both are rich in fiber and low in calories and the purple one has more antioxidant & vitamins than the white/green ones.

So last week, when i saw a small cut piece of purple cabbage, immediately i bought and tried this simple poriyal on the very next day. Apart from the color, i couldn't find any difference in  taste.Like the green/white ones, this too gives mild sweetness when sauted. Again today i prepared this along with sambar for lunch and after a hearty meal,i'm here with the post. 

Purple Cabbage Poriyal

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Purple Cabbage -11/2 cup (shredded)
Onion -1 medium size
Coconut Oil - 1 tsp
Mustard & Urad dal - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - few
Turmeric powder - a pinch
Red chili powder - 1/4 tsp
Salt - to taste
Grated Coconut - 1/1/2 - 2 tbsp

First grate or cut the cabbage into thin slices & cut the onion into small pieces.Heat the kadai with oil,add mustard & urad dal, let the mustard splutter, then add channa dal & roast it for 30 sec.Then add the sliced onions& curry leaves,saute till it becomes translucent.Then add the cabbage.Mix well and then add the spices(turmeric,red chili powder) & salt and give a good mix.Cover the kadai with lid and allow the cabbage to cook.Open  the lid and stir in between to avoid burning at the bottom.Once the cabbage is cooked, add the grated coconut and mix well & switch off the flame.That's it , Tasty & Simple Purple Cabbage Poriyal is ready.
  • This poriyal tastes good even without coconut too.
  • Stir in between to avoid burning at the bottom.
  • For extra flavor and spice ,add 1/2 tsp of sambar powder.
  • Sauteing onions till became translucent is important to give mild sweetness to this dish.
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Monday, February 13, 2017

Beetroot Idiyappam | Heart Shape Idiyappam | Breakfast recipes

Beetroot idiyappam, a slight twist in our regular idiyappam and make it even more appealing and healthy. To achieve that beautiful red/dark pink color, here i have used beetroot juice. Always i have love-hate relationship with the beetroot, i'm so much in love with the color of beetroot,but the same time, i couldn't stand the strong earthy taste of the beetroot.So i always  prefer the way to subside the earthy taste of beetroot by adding smaller quantity of it in pav bhaji,kurma or in baking goods,that way the beetroot taste is not predominant in the recipes, at the same time, you can achieve the beautiful color on your recipes. And i'm sure the kids would absolutely love it just for its color.I got this idea when i saw the recipes of beetroot poori and later i tried poori,idiyappam and puttu with beetroot, out of all, idiyappam & puttu  are my personal favorite and i'm 100% sure you couldn't find any difference in taste other than the color change.As the color is more suitable for valentine's day, i have tried my best to create the heart shape to make it even more special and i'm happy that the way it turned out.  

Beetroot Idiyappam

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Breakfast | Recipe Cuisine: Indian
Rice Flour - 1 cup
Beetroot(grated) - 1/3 cup
Water - 1 to 11/4 cup
Sesame oil - 1 tsp
Salt - to taste

Put the grated beetroot in a mixie/blender jar and add 2 tbsp of water and grind into smooth paste.Strain the juice and discard the extract and measure the juice,we need 1 cup of liquid,so for the remaining add water to the juice and make it as 1 cup .Pour the juice into the sauce pan,add salt and sesame oil and bring into boil.Once it comes to boil,switch off the flame. Take the flour in a bowl and add this beetroot juice and mix it with spatula/slotted spoon vigorously until it becomes a single mass.Take the idiyappam maker and fill it with dough. Grease the steamer plate with sesame oil and keep it ready.Squeeze the dough as concentric circles in the steamer plate and steam it for 8-10 mins.That's it.Beautiful looking & healthy beetroot idiyappam is ready.
To make heart shape
Take the foil paper and squeeze the dough in heart shape on the foil paper. To steam it, i placed two small tumber in the steamer and place the steamer plate in inverted position.Then place the foil on the steamer plate and cover it with lid as shown below and cook it for 8- 10 mins.Heart shaped idiyappam is ready.Serve it with grated coconut and sugar/jaggery powder.
  • The color of the idiyappam depends on the color of beetroot juice and also how much beetroot you used.
  • The heart shape  one is made with 1/4 cup of beetroot for 1 cup of flour and the round ones are made  with 1/3 cup of beetroot for 1 cup of flour, so you can see the slight color change in the idiyappam.
  • I'm 100% sure that you don't get that earthy smell of beetroot in the idiyappam.
  • Instead of using steamer plate, you can use the idli plate too.
  • Depends on the flour, you many need 3/4 to 1 1/4 cup of liquid, as i have known that my rice flour needs 1 cup of liquid, i just used 1 cup to boil. But if your flour is new or you're not sure , to be on safer side, boil 11/4 cup of water.
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Thursday, February 9, 2017

Chicken Drumstick Curry | Chicken Leg Kuzhambu | Chicken Curry

If you have been reading my blog regularly, you might knew that i rarely cook non-veg in home. May be twice in a month or weekly once maximum,that do i prepare on sunday mostly,on weekends,i hardly do any work related to my blogging.So there is a lack of non-veg recipes here.
Just for blogging sake, i have started making non-veg recipe in week days instead of week ends, so that i can take some pictures and post here.Don't know how long it will work. Last week i made this chicken curry along with rice and rasam and we had a hearty meal.This chicken curry is so flavorful with the freshly grounded masala and i have used chicken drumstick here for making this curry. But you can use any part of chicken,make sure it's boned. Boned meat gives wonderful flavor to the curry so i always prefer to make curry with it.   

Chicken Drumstick Curry

Preparation Time : 30 mins | Cooking Time : 25 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Chicken drumstick(un skinned) - 1 lb
Onion(medium) -1
Tomato(medium) - 2
Ginger garlic paste - 1 tbsp
Salt - to taste
Curry leaves - few 
Coriander leaves - few
Coconut - 1/4 cup
Oil - 1 tbsp
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom- 1
To marinate
Turmeric powder - 1/4 tsp
Salt - 1/2 tsp
To roast & grind
Red chili - 5
Coriander seed - 1 tbsp
Fennel seed - 1/2 tsp
Cumin seed - 1/4 tsp
Peppercorns - 1 tsp 
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom- 2 

First clean the chicken drumstick & wash it well for at least 3 times. Then make a slit in the chicken and marinate with turmeric and salt for 30 mins. Then heat the pan and add all the  ingredients listed under "To roast & grind" and roast till nice aroma comes from it and let it cool completely.Now chop the onions into thin slices and tomato into small pieces. Heat the pressure cooker with oil, add cinnamon,cloves and cardamom and fry it in oil for 30 secs.Then add the onions, curry leaves & ginger garlic paste and saute till the onions becomes translucent ,then add the tomatoes and saute.Once the tomatoes become mushy, add the chicken and give a good mix in the masala.Add the roasted ingredients into the mixie/blender jar and grind into smooth paste with the help of water and add it into the chicken.Add enough water(i washed the mixie jar with water and use it) and cover the cooker with lid  & put on weight and cook it for 3 whistle.In the mean time, add the coconut into mixie jar and grind into smooth paste with the help of water and keep it ready. Once the steam released from the cooker automatically,open it and without lid bring into boil again.Add the coconut paste & salt and mix it well. Keep the flame in medium until oil floats on the top. Finally garnish with coriander leaves and switch off the flame.Tasty & flavorful Chicken Drumstick curry is ready to serve.
  • Instead of pressure cooking, you can cook in open pot too.
  • If you have skinned chicken, remove the skin before using.
  • Add more or less of coconut paste as per your liking.
  • For the given measurements, the spice level is medium.Adjust more or less of chili/peppercorns as per your liking.
  • If you want semi/dry curry, add little water while cooking the chicken.  
  • Making slit in the chicken helps to get the flavor of curry in the chicken.
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