Thursday, June 30, 2016

Boiled Jackfruit Seeds | Palakottai

Boiled Jackfruit Seeds are the delicious snack to munch on anytime. Jackfruit seeds are totally edible(if you're wondering) and taste delicious when it's boiled with plain salt itself.

I have a fond memories of eating boiled jackfruit seeds during summer times in my schooldays. In our home, we used to add the jackfruit seed in Sambar & Aviyal or boiled as it is and have it . 

Last week, we bought the jackfruit from hongkong market here in Houston, the fruit was very delicious and i left with a lot of jackfruit seeds. So i have boiled the seeds and serve as tea time snack, still i reserve some of jackfruit seeds to use in curries. 


Boiled Jackfruit Seed

Preparation Time : 5 mins | Cooking Time : 10 minsServes : 2
Recipe Category: Snacks | Recipe Cuisine: South Indian
Jackfruit seeds, Palakottai,Boiled palakottai,Boiled Jackfruit seeds Boiled Jackfruit Seeds are the delicious snack to munch on anytime. Jackfruit seeds are totally edible(if you're wondering) and taste delicious when it's boiled with plain salt itself.

Ingredients
Jackfruit seed - 1 Cup
Salt - to taste
Procedure
Wash the jackfruit seed and add it in pressure cooker along with enough water.

Add required salt and cover the pressure cooker with lid and put on weight. Cook it for 3 whistle.

Tasty Jackfruit Seed is ready. Peel the outer skin and have it.

Related : How to make Jackfruit poriyal


Notes:

  • It requires the same amount of time to cook as potatoes. 
  • The outer skin of seed is little hard,so be careful in peeling. There is a chance of peel get stuck in between the finger nails.
  • The brown skin inside the outer skin is edible.



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Wednesday, June 29, 2016

Masala Dosai | Potato Masala Dosai | Tamilnadu Masala Dosai

Masala Dosai/Potato masala dosa, a delicious and signature South Indian breakfast recipe. It's one of the popular breakfast/dinner items in restaurants and I have seen that the restaurant here in Canada and US serve this masala dosa for lunch menu or even in buffet. 

Crispy dosa stuffed with scrumptious potato filling along with sambar & chutney is simply a heaven on your breakfast platter !!! There are a lot of variations available in making the potato masala based on the region or restaurant, here i'm sharing the basic version of how we make them at our home.

Amma used to make these masala dosa on weekend mornings in our school days and it's one of my childhood breakfast. As I grew up eating masala dosa at home, I'm not fond of restaurant masala dosa honestly.

In most of the restaurants, the stuffing is way more than what i used to eat at home. So whenever I order masala dosa at a restaurant, most of the potato stuffing remains untouched on my platter that makes me avoid ordering masala at restaurants. Yeah, I'm too picky when it comes to food not only with taste and aroma, how much of chutney or stuffing and all are very important to me. 

Ok, coming to today's recipe, it's a basic version of masala dosa that I grew up eating without any chutney spread or spice powder on top. If you're looking for Mysore style masala dosa with hot chutney spread, check out this recipe. Now  let's check out how to make delicious masala dosa.

Related : How to make Dosa Batter 





Tamilnadu Masala Dosai

Preparation Time : 5 mins | Cooking Time : 25 minsServes : 2
 Recipe Category: Breakfast or Dinner | Recipe Cuisine: South Indian
Masala Dosai, Tamilnadu Masala Dosa,Indian Breakfast,Dosai, Dosa, Potato Masala Dosai, Masala Dosai/Potato masala dosa, a delicious and signature South Indian breakfast recipe.Crispy dosa stuffed with scrumptious potato filling along with sambar & chutney is simply a heaven on your breakfast platter.
Ingredients

Potato - 2 nos
Onion - 1 small
Tomato - 1/2 
Garlic - 1 (crushed)
Turmeric Powder - a pinch
Red Chili Powder - 1/2 tsp
Salt - to taste
Coriander leaves - few
Gram flour - 1 tsp
Oil - 1  tsp + enough for drizzling dosa
Mustard & urad dal - 1/4 tsp each
Dosa Batter - 2 cups(approx)





Procedure
Cook the potato and cut into small pieces, slice the onions thinly and cut tomato into small pieces and keep everything ready. Heat the kadai with oil , add the mustard , let it splutter and add urad dal.
Add onions, curry leaves and garlic.When the onions become translucent, add the tomatoes & saute for a while.
Add enough water to cook the onions, then add turmeric & chili powder, let it boil until the raw smell leaves.
Then add salt & potatoes , give a quick stir. In a bowl, add the gram flour and water, make it as thin batter.
Add the gram flour batter into potatoes and cook till it becomes thick(See Notes at the end ). Finally add coriander leaves and switch off the flame. Now heat the dosa pan and keep everything ready.
Pour the batter on the dosa pan and spread it evenly, drizzle some oil on the sides and cover it with lid, let it cook completely.
Add the required potato masala in the center of the dosa and fold it half. Tasty Masala Dosa is ready.
Serve it with sambar and/or chutney. We had it with sambar and mint chutney.
For more breakfast recipes, check out my breakfast collection and for more side dishes of idli & dosa, check out side dishes collection
Notes:

  • Instead of using gram flour and water mixture in the end, you can simply mash a few pieces of potatoes for thickness and totally skip the gram flour slurry. 
  • You can use the store bought dosa batter too for this recipe.
  • Cooking dosa on one side gives crispy dosa.
  • If you wish, you can add peas or grated carrot in the potato masala.
  • Instead of cutting the potatoes into small pieces, you can mash and add it too.






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Tuesday, June 28, 2016

Butter Pepper Corn | Corn on the cob | Buttered Corn

Buttered Corn, a recipe required  to make this, definitely "no" , here i am sharing how i prepare my buttered corn. You can prepare this for kids as after school snack, simply yet very tasty. It can be made with frozen corn kernels too. 
If you dont want to serve corn on the cob, remove the kernels and then toss with butter and pepper mixture. I like to have corn on the cob, so leave it as such.


Buttered Corn

Preparation Time : 5 mins  | Cooking Time : 10 mins
Serves : Recipe Category: Snacks | Recipe Cuisine: Indian
Ingredients
Corn - 2 nos
Butter - 1 tbsp
Salt - to taste
Pepper Powder - 1/4 tsp



Procedure

Remove the outer leaves and silk from the corn and break one corn in to two pieces. Boil the water in a pressure cooker along with salt.

Add the corn and cover the pressure cooker , put on weight and cook it for 2 whistle.In the mean time, melt the butter and keep it ready.


Add pepper powder and mix it well with butter.Once the pressure released from the cooker, take the corn, brush it with butter well on all sides.


That's it, Tasty Buttered Corn is Ready.

Notes:


  • No need to break the corn into two, if you pressure cooker is large enough to hold that.
  • If you desired, add a pinch of chat masala on top.
  • You can remove the corn kernels from the cob and then toss with butter & pepper mixture and serve it in cup.

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Wednesday, June 22, 2016

Egg Toast | Masala Egg Toast | Egg Toast with Indian spices

Again a bread recipe, this time not a sandwich, a easy toast recipe, that can be ready in 10 mins. This recipes is from Chef Venkatesh bhat, i have seen this on one of his tv shows, immediately i tried on next day. We love this toast so such, it's so soft and tasty. The egg and milk makes the bread so soft and it like soft sponge,so you can try this on some leftover old bread too.

This recipe gives you the idea of how to make basic toast. In this you can add cheese on top or add more veggies like carrot or onions, so use your creativity and make yummy toast as per your liking.
   

Masala Egg Toast
Ingredients
Cooking Time : 10 mins | Preparation Time : 5 mins| Serves: 2 or 3
Category : Breakfast or snack | Cuisine : Indian
Bread Slices - 6 nos
Egg - 3 nos
Milk - 1/2 cup
Green chili - 2 nos
Cilantro/ Coriander leaves -  few leaves(2 tbsp chopped)
Capsicum - 1 tsp (chopped)
Butter - for toasting
Salt -to taste
Turmeric powder - a pinch
Pepper Powder - 1/4 tsp


Procedure
Cut cilantro, green chili & capsicum into fine pieces. Crack open the egg in a large bowl and whisk it slightly.


Add chopped cilantro,capsicum & green chili into the eggs along with salt with turmeric powder.

Then add pepper powder and milk, whisk it well.

Heat the pan and grease with butter generously.Cut the bread into triangles and keep everything ready to toast.

Dip the bread into egg mixture , make sure the egg mixture coats well on both sides of the bread and place it on the pan.Repeat the same for other slices . Cook it on both sides until both sides turns on golden brown.

Remove it on the plate and serve it with ketchup and any of your favorite juice.


Notes:

  • Finely chop the veggies, so it coats on the bread well.
  • I used whole milk, you can use whatever milk as per your liking.
  • Cut the bread into desired shapes.
  • If desired, add 1/2 tsp of ginger garlic taste for extra flavor. 
  • You can serve this as breakfast or as evening snack for kids.  
  • If you wish, you can remove the side crust from the bread.





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Monday, June 20, 2016

Kezhvaragu Puttu | Ragi Puttu| Finger millet Puttu | Breakfast recipe

Kezhvaragu/Ragi Puttu - another easy puttu recipe. This puttu is very healthy and it makes a great breakfast along with ghee and banana.As you all know, finger millet has high nutritional value , especially rich in iron and calcium . Even today, in south tamilnadu, finger millet porridge is the first solid food introduced to the child.
As i already mentioned in my previous post, ragi is the new addition to our breakfast and i used to try various variety. For porridge and adai click here and here


Ragi Puttu

Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves :
Recipe Category: Breakfast | Recipe Cuisine: Indian

Finger Millet Flour/Ragi or Kezhvaragu flour - 1 1/2 cup
Coconut water - 1/2 cup + 1 tbsp
Salt - to taste
Grated Coconut - as needed.

Ghee & Banana - to serve

Procedure

Take the flour in a large bowl, add salt , mix it well.


Add coconut water little by little and incorporate it with the flour. Dont add all the water at once, sprinkle little by little.The flour should be hold the shape when you press it with your fist  and again it should be crumble when you crumble it with your fingers . That's the right way to check the consistency of the flour.


Grate the coconut and keep it ready.Now take the Puttu Kuzhal(Puttu maker). Add the small plate with hole(it comes with puttu maker itself) in to it. Now add the flour into the maker and then coconut .

Repeat the same until you reach the top, finish it with coconut. Put the lid on.

Now heat the water in the pressure pan with lid , and place this puttu maker  instead of weight. Steam it for 8- 10 mins in medium flame. Once cooked, you can see the steam coming out of the holes in the top of the puttu maker.

Serve it with ghee and banana. 

Notes:

  • You can use regular water instead of coconut water.
  • The amount of water may vary depends of the quality of the flour, so add water little by little.
  • If there is any lump while mixing flour with water, break it with your hand before cooking.
  • Amount of coconut is purely optional.Usually i add 3 laddle of flour and 2 tbsp of coconut in between.
  • While serving, if you wish, sprinkle little sugar for extra taste. 

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Saturday, June 18, 2016

Muttai Kuzhambu | Boiled Egg Gravy | Egg Curry with Coconut

Muttai kuzhambu, a spicy & tangy curry made with boiled eggs and it tastes great with steamed rice. It's one of the easiest curry to make in mins so i used to make this on my lazy days. And i always wonder how the simple ingredients give such a delicious & flavorful curry.

Amma used to say that if you knew to balance the tanginess, spiciness and  salt in a curry, then you can become a master in making any kind of curry. That's the key to this recipe too.It's my grandmother's(paternal) recipe and she never made muttai kuzhambu without adding drumstick in it. 
 

Egg kuzhambu as it is, doesn't have much flavor, adding drumstick gives such a nice aroma to the curry and makes the curry more delicious.  Even today, Appa  doesn't like muttai kuzhambu without drumsticks and of  course me too. 

If you haven't tried adding drumstick in egg kuzhambu, do give it a try and i'm sure that you'd be surprised by its amazing flavor.

Related: How to make boil eggs in Instant Pot

For Video Recipe






Muttai Kuzhambu
Cooking Time:20 mins | Preparation Time:10 mins| Serves: 2 or 3
Category: Curry | Cuisine:Indian
Muttai Kuzhambu, Muttai Kulambu,Egg Kuzhambu,Egg curry,Boiled Egg Curry,Egg Curry with coconut Muttai kuzhambu, a spicy & tangy curry made with boiled eggs and it tastes great with steamed rice.
Ingredients
Hard Boiled Egg - 3 nos 
Drumstick (2 inch pieces) -  4 
Tamarind -  a small gooseberry size
Pearl onion - 6 to 8 
Green chili - 2 
Tomato - 1 no
Turmeric powder - 1/4 tsp
Red chili powder - 1 & 1/2 tsp
Curry leaves - few
Sesame Oil - 1 tbsp
Mustard & urad dal - 1/2 tsp
Coriander leaves - few
Salt - to taste

To grind
Grated Coconut - 1/4 cup
Cumin seed - 1 tsp
Garlic - 2 small cloves
Pearl onion - 2 


Procedure

First soak the tamarind in 1/2 cup of water . Peal the onions , cut onions & tomato into small pieces , slit the green chili and drumstick.

Heat the kadai with oil, add mustard & urad dal, once mustard splutter, add the onions & saute till translucent, then add curry leaves & green chili. Saute it for 30 sec.

Add drumstick  & tomatoes one by one , saute it for a while and add  the tamarind juice extract  from the soaked tamarind.

Add all the spices (turmeric & chili powder) & salt. Bring it to boil and keep the flame in medium. Let the drumstick to cook. 

Grind the ingredients listed under "To grind" into fine paste . Remove the shells of eggs and cut into half.

Once drumsticks are cooked, add the coconut paste and enough water. Bring into boil , once the raw smell leaves, add the eggs and switch off the flame.

Tasty Muttai  Kuzhambu is ready.

Related : How to make Egg Kurma

Related : How to make Egg Kothu parotta

Notes:

  • Adjust the chili powder & green chili according to your taste.
  • Don't reduce the amount of coconut, that's the only ingredients give thickness and quantity to the gravy since we don't use any other masala here.
  • If you desired, add few coriander leaves at the end.
  • You can use normal cooking oil too.
  • Peal onion gives great taste to this kuzhambu, highly recommended to use.




   



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