Egg Roast

INGREDIENTS:

• Eggs - 2
• Onion – 1 or 2, medium-sized, thinly sliced
• Tomato - 1 , chopped
• Ginger – 2 tsp, finely chopped
• Garlic – 2 tsp, finely chopped
• Green chillies – 1 or 2, slit
• Turmeric powder - 1/4 tsp
• Red Chilly powder -  1/2 tsp
• Coriander powder – 1/2 tsp 
• Pepper powder - 1/4 tsp
• Fennel powder – 1/4 tsp
• Cinnamon powder – 1/4 tsp
• Cloves – 2 nos
• Curry leaves - 1 sprig
• Mustard seeds - 1/4 tsp
• Salt - To taste
• Oil – 1 Tbsp or as required
• Parsley -  2 or3 laves , to garnish (Optional)

METHOD:

• Boil the eggs in water for about 10 to 15 minutes or until they are done. Then rinse  them under cold, running water and remove their shells. Cut them into halves. Keep aside.
• Heat 1 tbsp of oil in a non-stick wide pan at medium heat and splutter the mustard seeds.
• Add  ginger,  garlic and green chillies.
• Saute for 3 minutes and add the sliced onion, fennel powder, cinnamon, cloves, curry leaves and little salt.
• Stir-fry until onion turn golden in color.
• Now add the chopped tomatoes.
• Cook covered for few minutes at medium heat until they get mashed up and the oil separates.
• Now add Red Chilly powder, Coriander powder, and Pepper powder. Stir for 5 minutes or until the oil separates.
• You can sprinkle a little water to avoid the masala powders from getting burnt.
• If you need,  add 1/4 cup water (adding water is optional).
• Mix well and taste-check for salt.
• Now add the egg halves.
• Mix them carefully with the masala.
• Cover with the lid and cook for one minute at very low heat. Garnish with chopped cilantro or parsley. 
• Remove from fire and serve hot with Puttu, Appam, chappati, or Idiappam.

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Idiappam & Egg Roast

Idiappam with Egg Roast Comments

White flower stud with Pearl drop Earrings

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White Rose Ear Stud

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Pink Flower stud with Green Teardrop Earrings

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Chain Drop Earrings

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Green & Pink Dokya Chain

Dokya style necklace with Round Green, Pink and Golden Color Beads and gold plated flower spacers placed in between. This jewelry is embellished with Green, golden color beads,gold plated flower spacers and diamond shaped Pink Glass bead.

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Kakka irachi/Clams(Mussels) Roast

INGREDIENTS:

• Kakka irachi (Mussels ) – 1 Lb
• Turmeric powder -  1/8 tsp
• Red chilli powder - 1/4 tsp
• Salt – 1/8 tsp

FOR ROAST:

• Onion , thinly sliced – 2 no , medium
• Tomato, chopped – 1 no ,big
• Green chillies – 1 no
• Ginger paste – 1  tsp
• Garlic paste – 1 tsp
• Red chilli powder – 1/2 tsp
• Turmeric powder  - 1/4 tsp
• Black Pepper powder - 1/4 tsp 
• Garam masala powder - 1/2 tsp
• Meat masala – 1/4 tsp
• Fennel seeds powder/perumjeerakam powder - 1/4 tsp
• Salt - to taste 
• Coconut oil – 2 Tbsp  METHOD:
• In a meenchatty or Heavy bottomed pan cook the mussels/Kakka irachi  with 1/4 tsp red chilli powder,1/8  tsp of turmeric powder,and salt.
• Add 1/2 cup of water to it and cook it well.
• Heat oil in a pan, add ginger garlic paste and sauté well.
• Then add the onions to it and sauté it well.
• Add the chopped  tomatoes and sliced  green chillies to it.
• Add the red chilli powder,salt,turmeric powder,garam masala powder, meat masala, Black pepper powder ,Fennel(perum jeerakam powder) to it and mix well.
• To this add the cooked mussels and roast it till it is coated with the masala.
• Serve Kakka irachi/Clams(Mussels) Roast hot with rice.

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Brussels Sprout Thoran

INGREDIENTS:

• Brussels sprouts, chopped – 6 nos
• Onion, chopped – 1 no
• Green chillies, chopped – 3 nos
• Ginger paste – 1/2 tsp
• Garlic paste – 1/2 tsp
• Garam masala – 1/2 tsp
• Black pepper powder – 1/2 tsp
• Cumin powder – 1/8 tsp
• Turmeric powder – 1/8 tsp
• Grated coconut – 1/4 cup
• Salt – to taste
• Oil – 1 tsp

METHOD:

• Take chopped sprout in a large bowl and add all the other ingredients with it and mix well with your hand. check for the salt.
• Heat oil in a pan and the mixed ingredients to the pan ,  cover the pan and cook in low flame.
• Allow them to cook for 10 to 15 minutes, sauté in between, If necessary add 1 or 2 Tbsp water.
• Open the lid and mix Brussels sprouts Thoran well.
• Brussels sprouts Thoran is ready to serve.

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Lunch 44

Rice with Spinach-Potato ( Aloo-Palak) curry, Brussels Sprout Thoran and Kakka irachi Masala Comments

Clams/Kakka irachi (Mussels) Masala

INGREDIENTS:

• Kakka irachi (Mussels )-  250 gm
• Turmeric powder - 1/8 tsp 
• Salt – 1/4 tsp

FOR MASALA:

• Onion, thinly  sliced - 1 no
• Tomato - 1 no
• Green chillies – 1 no 
• Ginger paste - 1 tsp
• Garlic paste -  1 tsp
• Red chilli powder – 1/2 tsp
• Turmeric powder -  1 pinch
• Black pepper powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Fennel seeds powder/perumjeerakam powder - 1/4 tsp
• Meat masala – 1/2 tsp (optional)
• Salt – to taste
• Coconut / Olive oil -  1 Tbsp
• Chopped coriander leaves – 2 Tbsp

METHOD:

• Clean and wash the mussels.
• Cover and cook them in a heavy bottomed pan by adding salt, little water and turmeric powder. Set aside.
• Heat oil in a pan, add sliced onion in it and sauté well.
• Then add green chillies , ginger paste and garlic paste and sauté till onions become transparent.
• Add chopped tomato in it and sauté well.
• Now add the red chilli powder,salt,turmeric powder,garam masala powder,black pepper powder ,Fennel(perum jeerakam )powder to it and mix  well.
• Finally add  cooked clams and mix it nicely with masala.
• Garnish KAKKA IRACHI MASALA with chopped coriander leaves.

Note:Be careful while adding salt, since Clams/Kakka have already salt in it.

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Paalada Payasam

INGREDIENTS:

• Palada or rice ada – 1/3 cup
• Whole milk – 4 cup
• Sago(sabudana/chauwari) – 2 tbsp
• Sugar – 1 cup (adjust to taste)
• Cardamom powder – 1/2 tsp
• Nuts  - 10 or more
• Ghee – 2 tsp
• Raisins – 1  tsp (optional)METHOD:
• In a heavy bottomed vessel, cook the chauwari  by adding 5 glasses of water.
• When it done, it will appear to be transparent and soft.  When it is fully cooked, Drain the water completely and reserve this cooked Sabudana.
• Heat ghee in a heavy bottomed pan, add  cashews and raisins in it. Fry until golden brown. Set aside.
• In the same pan, add the ada and fry until slightly browned. Set aside.
• Now pour milk to the pan  , allow it to boil then add sugar.
• Keep stirring in medium flame until it thickens and becomes almost half of the quantity.
• At this stage add the fried ada, cardomom powder and stir well. Cook until the ada becomes soft - Now add the cooked chauwari and mix well.
• Keep in low flame for 3-5mins and switch off in semi runny consistency as it thickens after sometime.
• If you need, you can add more milk.
• Garnish with cashews and raisins and serve hot or cold.

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Crispy Masala Dosa

For Dosa Batter:

• Idli rice or parboiled rice – 3 Cups
• Skinless split Urad daal (skinless black gram) – 1 Cup
• Methi seeds (Fenugreek seeds) – 1 tsp
• Rava – 1/4 Cup
• Cooked rice – 1/4 Cup
• Baking Soda – 1/2 tsp
• Sugar – 3 tsp
• Salt – As required 
• Chana dal (Yellow split peas) – 1 handful.

METHOD:

• Add Idli rice or parboiled rice , methi seeds, Rava, Chana dal (Yellow split peas)  into one large vessel or separate vessels containing sufficient water for soaking.
• Then soak urad dal in water in a separate vessel.
• Soak for 6-7 hours or overnight.
• Now  grind Urad dal well in a grinder and pour the batter to a large vessel.
• Then  grind rice with Rava, methi seeds, cooked rice, yellow spilt peas  to a smooth paste by adding water as required.
• After grinding add it to urad dal batter container and mix well.
• Now add sugar, salt, baking soda to the batter and mix well.
• Cover and keep aside in a warm place for at least 7 hours.
• During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.
• Remember one thing: Before making the dosa and sufficient water to the batter to get dosa consistency and add enough salt.

RED CHILLI CHUTNEY:
INGREDIENTS:

• Grated coconut – 1 /2 cup 
• Red chili powder – 1/2 tsp
• Roasted split chickpeas – 1 tsp (optional)
• Cooked Channa – 1 Tbsp
• Curry leaves – 4 or 5
• Tamarind – A grape fruit size
• Chopped Coriander or cilantro – 1 Tbsp
• Salt – to taste

METHOD:
Grind all the above ingredients and make a thick paste.

ONION POTATO MASALA OR  PALYA:INGREDIENTS:

• Potato, Large sized – 2 nos
• Onion, medium sized long thinly sliced – 2 nos
• Small green chilies, split them at the center – 5 or 6  nos
• Turmeric powder – 1/4 tsp
• Salt to taste
• Mustard seeds – 1/4 tsp
• Urad dal (black gram) – 1/2 tsp
• Chana dal (yellow split peas) – 1 /2 tsp
• Curry leaves – 10 nos.
• Coriander leaves or Cilantro – 3 Tbsp
• Ghee – 1tsp
• Oil – 1 Tbsp

METHOD:

• Peel the skin of the potato and cut the potatoes  into small cubes .
• Cook them in a cooker by adding turmeric powder and enough salt until cooked well.
• Heat oil in a kadai or a pan and add mustard seeds.
• When the mustard starts popping or bursting add urad dal and chana dal.
• Keep stirring for a minute and then add onion, curry leaves, and green chilies .
• Sauté for around 10 minutes.
• Add enough salt and 1/4 cup water and stir well.
• Add the cooked  potato to this and smash or squeeze them coarsely.
• Cook till to get a thick masala ( or evaporate all water) .
• Now add coriander leaves, ghee and mix well.
• Then turn off the heat heat. Your potato  masala  is done.

CORIANDER CHUTNEY:
INGREDIENTS:

• Grated Coconut – 1/2 cup
• Roasted split chickpeas – 2 Tbsp(optional)
• Cooked Channa – 1 Tbsp
• Small Green chili  - 5 or 6 nos
• Ginger – 2” piece
• Chopped Coriander or Cilantro – 4 Tbsp
• Tamarind - size of a grape fruit
• Salt to taste
• Mustard seeds – 1 /8 tsp
• Curry leaves – 4 or 5 nos

METHOD:

• Grind all the above ingredients with a little water into a paste.
• Heat 1 Tbsp oil in a pan  and splutter mustard seeds in it.
• Add 4 or 5  curry leaves in the pan on medium heat.
• Now add the ground chutney paste to the pan.
• If you need, add 2 or 3 tbsp of  of water, mix well.
• Check for the salt.
• Now your coriander chutney is done.Making The Masala Dosa:
• Take a dosa tawa or a non-stick pan and place it on a medium heat.
• Apply few drops of ghee on the pan.
• Take a piece of cloth and rub it all over the surface of the pan to grease it. Do this step for each dosa.
• Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot.
• Take one spoonful of dosa batter and gently pour this batter onto the center of the pan.

• Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter.
• If you need, apply oil or  ghee over the surface of the dosa and also around its edges. If you wan you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa.
• After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done.
• Now smear a little bit of the red masala chutney on the dosa. The quantity of this chutney depends on how spicy you want the dosa to be.
• Then  add the onion potato masala  to the center of the dosa.
• Now flip the 2 sides of the dosa one over the other such that the onion potato masala is covered.
• The Crispy masala Dosa is now ready to be served.

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Spring Wreath

Work in Progress.

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