Dosa and Egg Curry

Dosa or Dosha is a fermented flat soft bread made out of Rice and Urad Dal (Black Lentil)

Dosa Recipe ::  http://ourharsha.blogspot.com/2013/02/dosa-recipe.html

Thick and Spicy Egg Curry  is a simple egg curry  recipe usually made in our house as an accompaniment to idiappam, paalappam, vattayppam or puttu.

Thick and Spicy Egg Curry  Recipe::  http://ourharsha.blogspot.com/2013/02/thick-and-spicy-egg-curry.html

I like this combination very much.

Comments

Dosa Recipe

Dosa or Dosha is a fermented Flat Bread made out of Rice and Urad Dal (Black Lentil)

INGREDIETS:

Idli rice or parboiled rice – 4 Cups

Skinless Urad daal (skinless black gram) – 1 Cup

Methi seeds (Fenugreek seeds) – 1 tbsp

Salt to taste

METHOD:

• Wash and soak Idli rice or parboiled rice , methi seeds (Fenugreek seeds) ,  and urad dal (Black Lentil) in  separate vessels by adding  sufficient water for soaking.
• Remember that rice should be soaked for 4-5 hours and urad dal not more than 2 or 2.5 hours. So Wash and soak rice first.
• After soaking time, first we  have to grind  urad dal so drain water from urad dal.
• Turn on your grinder and slowly and carefully add urad dal  to it and run for 2 minutes, once it blended  add methi seeds and sprinkle little water.
• Keep running the grinder for 10-15 minutes, sprinkle water now and then to grind dal but don't add too much water in the beginning itself.
• When the dal will be grinded coarsely, transfer the ground batter to wide and large vessel .
• Now add drained rice to the grinder, slowly and carefully add all the rice to grinder and grind it for another 25-30 minutes  to get a smooth paste by adding water. Don't add water in one go, just sprinkle little by little as needed.
• After grinding add  the rice paste  with urad dal batter container and mix well.
• Now add salt and mix well using hand and allow to ferment for overnight or 8-10 hours.
• After  fermentation, you can see that volume of the batter is little raised, 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.Stir the batter gently, if its properly fermented the batter will be so light, airy and fluffy.
• Remember one thing: Before making the dosa and sufficient water to the batter to get dosa consistency and add enough salt.
• Heat dosa tawa/iron griddle, when it gets hot, 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.Keep the heat on a medium flame.
• Cook in medium high heat till the dosa starts browning then flip other and cook for one more minute.

• 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.

• When the bottom side of the dosa is done, flip over and cook for another minute.
• The thinner the dosa batter will give you the thinner and crispier the dosa.
• If you are not a big fan of crisp dosa, pour the slightly thicker batter to the tawa like pancake.
• Do the same with remaining batter.
• Serve hot with Coriander  chutney or any other chutney or any curries.

Comments

Thick and Spicy Egg Curry

This is a simple egg curry  recipe usually made in our house as an accompaniment to idiappam, paalappam, vattayppam or puttu.

INGREDIENTS:

Hard-boiled egg - 2

Onions, big, thinly sliced  - 1

Tomato, big , finely chopped - 1

Green chilli,  slit - 2

Mustard seeds -  1/8 tsp

Ginger Garlic Paste -  2 tsp or 1 tsp of chopped ginger and 1 tsp of chopped garlic pods

Turmeric powder – 1 pinch

Coriander powder – 1 tsp

Red Chilli powder - 1 tsp

Salt to taste

Curry Leaves - 1 spring

Oil  - 1 tbsp

METHOD:

Remove shells of hard- boiled eggs and keep it aside.

Heat oil in a kadai/pan and splutter mustad seeds in it and and curry leaves.

Now add sliced onions. Add ginger garlic paste,mix well  and sauté till the onions turn brown. Add green chillies. Sauté for a minute.

Now add add chopped tomatoes and sauté for a minute.

Now add Turmeric powder , Coriander powder, Red Chilli powder, salt and mix everything well.

Add  1/4 cups of water, cover and cook in low flame for 2 to 3 minutes .

Meanwhile using a very sharp knife or with an egg slier, slice your hard-b0iled eggs and add these egg slices to the pan. Mix every thing well carefully. Check for the salt.

Switch off the flame, transfer Your  tasty , Thick and Spicy Egg Curry to a serving bowl or plate.

Serve hot with Appam, Idiappam or Indian Breads.

Note::

• Use a knife that is immersed in hot water to halve the eggs,so that they get cut fine and will not allow the yellow to fall down.
• This is thick Spicy Egg  Masala Curry . You can adjust the consistency of this curry by adding warm water.

Comments

Whole Wheat Chapati and Kerala Style Spicy Chicken Curry

Chapati and Chicken curry is such a lovely combination.  This Kerala Style  Chicken Curry is really spicy and medium hot.

Recipe is here ::  Chapati  and Kerala Style Spicy Chicken Curry

Comments

Kerala Style Spicy Chicken Curry

INDREDIENTS:

For marinade

Chicken breast, skinless, clean and cut into small bit pieces – 1 no

Turmeric powder – 1/4 tsp

Red Chilly powder – 1/4 tsp

Coriander powder – 1/4 tsp

Ginger, finely chopped  – 1/4 tsp

Garlic pods, finely chopped  – 1/4 tsp or 1 garlic clove 

Salt –  1/4 tsp

Oil – 1/4 tsp

For curry

Onion, thinly sliced – 1 big

Ginger, finely chopped – 1/4 tsp

Garlic pods, finely chopped – 1/4 tsp or 1 garlic clove

Red chilly powder – 1/4 to 1/2 tsp

Coriander powder  – 1/4 to 1/2 tsp

Black pepper powder – 1/4 tsp

Cinnamon  powder – 1/4 tsp

Cloves – 2 nos

Fennel powder – 1/4 tsp

Tomato, medium sized – 1, chopped

Salt – to taste

Oil – 2 tsp

Fresh coriander leaves , finely chopped for garnish (optional) – 2 Tbsp

Warm water – 1 to 1 1/2 cup

METHOD:

• Wash the chicken breast , cut them into small bit pieces. Wash  the chicken pieces well 2, 3 times. Drain all the water.
• Mix all the marinade ingredients and rub into the chicken. Allow it to rest for 30 minutes to 1 hour  either in the refrigerator or at room temperature.
• Meanwhile slice onion, chop ginger, garlic and tomato and keep it aside.
• Heat oil in a heavy bottomed  pan.
• Add sliced onion, ginger and garlic to the pan and sauté until the onions are soft and slightly browned.
• Now add fennel  powder , cloves, and cinnamon powder and mix well.
• Then add Red chilly powder, Coriander powder, and Black pepper powder and mix well.
• Add marinated chicken pieces, chopped tomatoes, then cover and cook for about 5 minutes in low-medium heat.
• Open the lid, add salt, mix everything well and add enough water and and cook until the chicken is done, about 15-20 minutes.
• Check for the salt and consistency you need.
• Transfer your delicious thick Kerala Style Spicy Chicken Curry to a serving bowl.
• Garnish chicken curry with chopped coriander leaves.
• Serve hot with rice or appam, or chappathi , or dosa, or  idiappam, or puttu

 

NOTE::

If you don’t have cloves, cinnamon, and fennel powder, you can use 1/4 tsp of Garam masala ansd 1/4 tsp of Meat masala.

Comments

Rava-Rice Flour Appam and Kerala Style Egg Curry

 

Rava-Rice Flour Appam was just an experiment but its taste is very good. The combination of Rava-Rice Flour Appam  and kerala style egg curry is amazing ……

Click here for the recipe of Rava-Rice Flour Appam

Click here for the recipe of  Kerala Style Egg Curry

 

Comments

Kerala Style Egg Curry

I love egg curries very much. The mix of spices give a very unique taste to the boiled eggs and it is marvelous.

Eggs are a good source of low-cost high-quality protein, providing 6.3 grams of protein (13% of the daily value for protein) in one egg for a caloric cost of only 68 calories.

An Egg Breakfast Helps Promote Weight Loss.

There are several different styles for making Egg Curry and this recipe is Kerala style.

INGREDINETS :

• Hard boiled eggs – 2 nos
• Onion(sliced finely) –2 large or 3 medium
• Tomato, (finely chopped) – 1 no
• Green bell pepper ( finely chopped) – 1/8 (optional)
• Ginger (chopped) – 1 tsp
• Garlic (chopped) – 1tsp
• Curry leaves –1 sprig
• Coconut milk – 1/2 cup
• Water – 1/4 to 1/2 cup( as required)
• Oil – 1 Tbsp
• Salt – to taste
• Kashmiri chili powder – 3/4 to 1 tsp( or according to taste)
• Coriander powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Cinnamon powder – 1/4 tsp
• Fennel powder – 1/4 tsp
• Cloves – 2 nos 

METHOD:

• Hard boil eggs, remove shells and set aside.
• Heat oil in a heavy bottomed pan,add onion,cinnamon powder,cloves,  fennel powder, ginger,garlic and curry leaves and  sauté well till onion turns golden brown over a medium flame for about 15 to 20 minutes ,stirring in between. (Just make sure that onion is caramelized, and then  add salt while frying the onion to speed up the process).
• Reduce the flame to low and add  turmeric powder, Red chilly powder and coriander powder and sauté for a minute or two.
• Now add chopped tomato , bell pepper  and 1/4 cup of water. Allow it to cook for 5 to 10 minutes.
• Now add coconut milk and required amount of water ( 1/2 to 1 cup).Mix well and bring to just under a boil over medium flame.Adjust salt level at this point.
• Add the sliced egg pieces and mix with the masala softly without breaking the eggs,coat the eggs with the gravy well ,cover and cook for 4 to  5 minutes.
• This is thick Spicy  Egg Curry . You can adjust the consistency of this curry by adding warm water.
• Transfer your delicious thick Spicy  Egg  Curry  to a serving bowl.
• Garnish with chopped coriander leaves ,if desired.
• Serve with Appam, Chappathi, Dosa or Rice

NOTE:: 

If you don’t have cloves, cinnamon, and fennel powder, you can use 1/2 tsp of Garam masala and 1/2 tsp of Meat masala.

Comments

Vegetable-Egg Fried Rice

INGREDINETS:

 

• Basmati rice – 1 cup
• Water -  4 or 6 cups
• Butter – 1 tsp
• Oil –  1 tbsp
• Onion, thinly sliced – 1, medium
• Carrot, cut in to 2 inch long, thinly sliced pieces – 1/2 cup
• Green Beans – 1/4 cup (optional)
• Green peas – 1/4 cup (optional)
• Cabbage (cut in to 2 inch long,  thin strips) – 1/2 cup
• Chopped Spring onions – 1/4 cup
• Ginger – 1 tsp ,  finely chopped
• Green Chillies, sliced – 4/5 (optional)
• Garam masala – 2 tsp
• Salt – to taste
• Egg, hard boiled – 1 or 2

METHOD:

• Rinse Basmati rice well get rid of excess starch. Rinse it at least three times until the water runs almost clear.
• Place washed rice in a medium sized bowl, and add enough water to completely cover it. Let soak for 15 minutes.
• While your rice is soaking,take 4 or 5 cups of water in  a medium sized heavy bottomed vessel or in  a large pot and bring it to boil.
• Now you can drain the soaked rice completely, to discard the soaking water.
• Add the drained rice to the boiling water.
• Bring the water back up to a boil, If you need drain the boiled water from rice and add enough clean water again. This will help to reduce starch.
• Bring the rice to boil, uncovered, at medium heat.
• When the rice is cooked enough and Salt , 1 tsp of garam masala and 1 tsp butter and mix well, check for the salt.
• Now drain excess water.
• Now heat oil in a large heavy bottomed vessel or pan and add sliced onion, green chilles, chopped ginger and sauté well   till onion become translucent. Then add  Cabbage,Carrots,  Green peas , Green beans,  gram masala  powder and salt. Cook it for 5 minutes and sauté well.
• Now add cooked and drained rice to the pan and  slowly mix well with the vegetables without breaking the rice grains.
• Transfer the well cooked, tasty  spicy Vegetable-Egg Fried Rice to a large shallow  bowl or plate.

• Garnish your Vegetable-Egg Fried Rice with spring onion and thinly round slices of hard boiled eggs. 

Comments

Jalebi

Jalebis are one of the most popular and favorite  South Asian cuisine.Typical Kerala Jalebis are made from Urad Dal. The other type which is made from Maida/ All Purpose Flour is called Imarti. There are different varieties of jalebis that are available in the market named mawa jalebis, paneer jalebis etc.It is considered to be a celebration sweet in India.

It is very easy to prepare. All you need is a little practice. Once you practiced jalebi making,  you can enjoy delicious homemade Jalebis.

 

Here is the recipe for this mouthwatering sweet::

INGRREDIENTS:

• Urad Dal – 1/2 Cup (Wash and soak for at least 4 hours)
• Salt – 1 pinch
• Orange Red Food Color – 2 or 3 drops
• Baking Soda – pinch (Optional)
• Oil for deep frying (Use Ghee for better taste, or use half of each)

To make the Syrup

• Sugar – 1 ½ Cups
• Water  - 1 Cup
• Orange or Red Food Color – 4 to 5 drops ( You can use Saffron instead of food color)
• Cardamom – 2 pods (crushed well)

 

METHOD:

• To soak urad dal, first wash it twice or trice with water and then soak it in warm water. Soak urad dal  for atleast 2 to 4 hours  and grind with very little water as we do for grinding vadas.(I used approximately less than 1/4 cup of water).The batter should be fluffy and smooth.Mix Salt, Food color and Baking Soda in the last stage of grinding.
• To prepare the sugar syrup,take a big vessel or deep pan , place it in medium heat and add all the ingredients to make the Sugar Syrup and bring  it to boil. Once the mixture starts boiling, wait for 2 or 3 minutes and reduce the flame to low and maintain it like that.
• Now take a zip lock bag and make a hole on one end with your nail or using scissor . The hole should be very tiny. The best way is to use ketchup bottle instead of zip lock bag.
• Fill half the zip lock bag with the batter and first practice doing in a plate as squeeze the bag to drop the batter to make a circle and draw small swirl like circles over it.if you want, you can draw a small  circle on top  swirl like circles. Just practice 2-3 times you will get it right.
• On another stove, heat a wide,  shallow pan with half an inch of oil on medium heat.
• The oil should not get fully heated,when it starts forming small,small bubbles in the bottom,squeeze the bag to drop the batter and make  patterns as your wish, repeat the same to make many. Don't fry Jalebis in the Oil for too long, as it will make them very hard and wont absorb Syrup properly.
• Fry them on both sides for a minute each and immediately and carefully transfer them to the simmering Sugar Syrup.
• Let it soak in the Syrup for two minutes, turning once in between if needed
• Take out jalebis carefully from Syrup and arrange it a plate.
• Serve Jalebis warm or at room temperature.

NOTE:

If in case the batter ends up a little thin, add a few teaspoons of Urad Dal Flour to make it thick.

Comments

Colorful Pista Shell Flowers

I am so… much interested in craft making... especially with things left waste...I am sharing one of my Pista Shell craft idea.Hope you will enjoy this!!!!

No need to throw away the pista shells . You can make lots of beautiful crafts like lotus, five or six petal flowers, peacock, wall hangings etc., with empty pista shells.

Here you can see the combination of pista shell crafts and Paper quilling.

 

MATERIALS:

Pista Shells

Glue

Glitter glues (Red ands yellow color)

Fabric paint or water colors (I used green, violet, orange, yellow, and red colors)

Green color paper

White cardstock paper

Frame

White or other color beads

Comments

Valentine's Day Gift

This beautiful rose plant  is one of the Valentine's Day gift from my loving husband. I really love it. I will water my lovey rose plant everyday and it will give me more and more beautiful flowers  ………. I am so happy to see that…..feel that ……. no words to explain my happiness …………..

Meaning of Pink Rose - Appreciation, gratitude

Pink roses in general are given to those whom you want to show thankfulness, admiration, and happiness. The different shades of pink can have more precise meanings.

We express our gratitude and appreciation with pink roses….
While feelings of admiration and appreciation find words with roses that are light pink in color.

Comments

Cooked Rice Spicy Snack

It is very easy recipe with left over cooked rice This snack  can tantalizes  your  taste buds. Though, I am not very fond of deep frying, these spicy, tasty quick snack are well worth little efforts.

INGREDIENTS :

• Cooked Rice – 1 cup
• All purpose flour or Besan flour  – 1 cup
• Red chilly powder – 1/2 to 1 tsp
• Salt – to taste
• A generous pinch asafoetida
• Oil for deep frying

METHOD:

• Place cooked rice in the  medium jar of your mixer and grind well to get a thick paste.
• Transfer this rice paste to a medium sized mixing bowl.
• To this add all purpose flour, red chilly powder, asafoetida and salt and knead well  to make a dough in the consistency of soft and pliable chapathi dough. Apply little oil in your hand while mixing to avid sticking it in your hand. Knead well  to form a soft non-sticky dough. If needed, you can add more all purpose flour to get the correct consistency. Check for the salt.
• Heat oil in a  saucepan/kadai  for deep frying. Check the oil for the right temperature by dropping a very small  ball of the dough, it should sizzle up. If it sinks into the oil, you need to wait for a few more minutes for the oil to heat up.
• Now take a handful of dough and place it in  murukku presser and squeeze directly into the oil in a circular fashion to avoid overlapping.
• Deep fry till golden brown. Allow it to cook by turning it occasionally and until the bubble noise in the oil settles down.
• You need to make sure that you do not over crowd the kadai/pan. Continue to do in batches for the remaining dough.
• Leave to drain and cool on absorbent paper towels.

• Store them in air-tight containers, when completely cool
• Enjoy your Cooked Rice Spicy Snack with hot  Tea/Coffee or whenever you feel like munching on to something.

 

Comments