Chettinad Egg Curry

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. It is one of the most spiciest and aromatic cuisines in India. The dishes are made of ground spices and are hot and pungent but delicious. There were some friends coming over for dinner in US, and had demanded some dish with a kick... sup decided to make this chettinad egg curry which was an instant hit !!

Ingredients :

• Boiled eggs : 4
• Onions : 2 no
• Tomatoes : 2 no
• Ginger garlic paste : 2 tsp
•  Dry coconut (fresh coconut can also be used): 11/2 tbsp
• Coriander seeds : 2 tsp
• Cumin seeds : 2tsp
• Poppy seeds (khus khus) : 2 tsp
• Whole Elaichi : 2-3
• Cloves : 2-3
• Cinnamon stick : 1 inch
• Bay leaf : 1 no
• Dry red chillies : 5-6 (as per
  required hotness)
• Curry leaves : 1 sprig 
• Turmeric powder : 1/4 tsp
• Red chilly powder : 1 tsp (optional)
• Garam masala : 1/2 tsp (optional)
• Coriander leaves for garnishing
• Oil : 2-3 tbsp
• Salt to taste

Method :

•  Roast coriander seeds, cumin seeds, poppy seeds, elaichi, cloves, cinnamon stick, bay leaf, dry red chillies and dry coconut together in a kadhai.
• Once it gets a brown tinge, cool it and blend it to a smooth paste. Keep aside.
• Now heat oil in the same kadhai. Oil once hot, add chopped onions, chopped tomatoes and curry leaves. Cook till it gets tender and mushy.
• Add ginger garlic paste and stir for a minute.
• Now add the dry spices paste to it and mix really well. Add salt to taste. Add red chilly powder and garam masala if desired.
• Add around 1 cup water, cover and let it cook for 5-7 min
• Now peel and cut the boiled eggs into halves and put into the gravy.
• Garnish with coriander leaves and serve hot with chapati, naan or rice!

Appe

Appe is a very popular breakfast dish in Southern India and a few parts of Maharashtra. It is known by different names as the region changes! To list a few, Appe in Maharashtra, Ponganalu in Andhra Pradesh, Paniyaram in Tamil Nadu and Paddu in Karnataka.. It can be made sweet or savory of which I prefer savory, which tastes just too good..It is made in a special pan with holes called 'Appe Patra', which can be seen in pictures below!!!

Ingredients :

• Idli batter : 1- 2 cups
  (fermented batter of 1
  cup urad dal,  2 cups
  idli rawa/rice )
• Finely chopped onion :
  1 small
• Finely chopped
  green chillies : 2-3
• Grated ginger : 1/2 tsp
• Finely chopped coriander leaves : few sprigs
• Salt to taste
• Oil : 1-2 tbsp

Method :

• Take idli batter in a bowl. Add chopped onions, green chilies, coriander leaves and grated ginger.
• Add salt and mix really well.
• You may add some water to make it a batter of pouring consistency.
• Heat the Appe pan and add a few drops of oil in each mould.
• Pour in a spoonful of batter in each mould and allow it to cook.
• Flip and allow to cook on the other side. Tastes great when golden brown on both the sides.
• Serve hot with coconut chutney, chutney poodi or any chutney of your choice!

VARIATION : To make sweet version add Jaggery or Sugar to the idli batter. Add a pinch of cardamom powder and a spoon of grated coconut. Make appe in the mould and serve hot!

Grape Raita

 I came across this recipe in some magazine. GRAPE RAITA sounded innovative (rather odd), so thought of trying it. It goes well on the side with Pulao, Biryani or any type of rice..try it!

Ingredients :

• Grapes (Red/green/black) : 1 cup
  (I used 1/2 red, 1/2 green)
• Yogurt : 1-1/2 cup
• Cumin powder : 1/2 tsp
• Curry leaves : 1-2 sprigs
• Green chilies : 1 (optional)
• Oil for tempering
• Asafoetida (hing powder) : a pinch
• Sugar : a pinch
• Salt to taste

Method : 

• Take yogurt in a bowl. Add a tablespoon water, salt and sugar and whisk it once. Keep aside.
• Cut grapes into halves and add to the yogurt and mix well.
• Sprinkle cumin powder and mix.
• For tempering, heat oil. Once hot, add mustard seeds and allow them to sputter. Add asafoetida, curry leaves and green chilly and pour it into the raita.
• Serve chilled!

Methi Matar Malai

Methi leaves or Fenugreek leaves play an important role in Indian cuisine. These are full of flavor, nutritious and have a medicinal value too. They may be slightly bitter to taste but the use of cream in this dish makes it mild! When I make Methi Matar Malai for a regular lunch, I avoid the cream, so as to cut the excess fat! But if you make it once in a while just excuse yourself for a day and relish with loads of cream!

Ingredients :

• Methi (fenugreek) leaves : a bunch
  (I used frozen)
• Green peas : 1/2 cup
• Onion : 1/2 cup finely chopped
• Ginger garlic paste : 1 tsp
• Green chilies : 2-3
• Kasoori Methi : a pinch
• tomato ketchup : 1 tsp
• Cream : 1/4 cup
• Milk : 1/2 cup
• Coriander powder : 1 tsp
• Salt to taste

Method :

• Wash and finely chop Methi leaves. If using frozen, thaw and keep aside.
• Heat oil in a pan, add chopped onions and sauté till onion gets golden brown.
• Add ginger garlic paste and chopped green chillies and cook for a min.
• Add tomato ketchup, crushed kasoori methi, coriander powder and chopped Methi leaves and mix well. Sprinkle salt to taste and cook for 5-7 min.
•  Now add green peas, cream and milk and cook covered for 5-7 min.
• Methi Matar Malai is ready! Serve hot with roti, chapati or naan!

French Toast

French toast can be made either sweet or savory, commonest being sweet. Made with bread and eggs, known by different names,  it is eaten at breakfast or brunch in many parts of the world ! I make the spicy version which gets ready in a jiffy and tastes simply awesome!

Ingredients :

• French bread : 4-5 slices
  (I used the regular white bread )
• Eggs : 2
• Finely chopped onion : 2 tsp
• Finely chopped green chilies : 2 no
• Finely chopped cilantro : few sprigs
• Cumin powder : 1/2 tsp
• Red chilly powder : 1/2 tsp (optional)
• Salt to taste 
• Oil / butter/ ghee : 1 tbsp 

Method :

• Break eggs in a bowl, beat them really well. 
• Add salt, chopped onion, green chilies and cilantro. Add cumin powder and red chilly powder and beat very well. 
• Pour the mixture in a flat plate. Cut bread slices in halves.
• Heat a griddle (tawa), put some oil. Now, dunk the bread slice in the egg mixture, make sure it is fully coated on both the sides and shallow fry. Repeat the same for all the slices.
• Serve hot with tomato ketchup or mayonnaise!

VARIATION : To make the sweet version of French Toast, add milk and sugar to the beaten eggs. Add a pinch of cinnamon powder and shallow fry. Top up with honey or maple syrup and serve!

Kesar Firni

Firni is a kind of pudding made with rice, somewhat similar to Kheer or Payasam. It is of thick consistency and is served chilled traditionally in earthen bowls. I don't really have a sweet tooth nor does my husband have, but we relish Firni as it isn't very sweet and is a light and flavorful dessert!
I added Kesar (Saffron) to it. You may add cardamom powder, rose water, nuts, raisins etc. Mango, Strawberry or Sitafal pulp can be added to make (particular) Fruit Firni..!

Ingredients :

• Milk : 21/2 cups
• Basmati rice : 1/4 cup
• Sugar : 3/4 cup (as per desired sweetness)
• Cashewnuts : 4-5
• Kesar (saffron) : a pinch

Method :

• Soak rice in water for around 2-3 hrs. Add few drops of milk and grind it to a course paste.
• Take milk in a thick bottomed pan and boil at low heat till it reduces a bit.
• Add around 1-2 tbsp rice paste and stir continuously to avoid sticking or lumping.
• Cook for 7-8 min and stir occasionally. Add sugar and chopped cashewnuts and stir.
• Once it thickens, turn off the heat. Sprinkle Kesar strands dipped in milk.
• Chill and serve!

Baked Macaroni and Cheese

I bought a pack of elbow macaroni last month. Since then I was pondering when to make Baked Macaroni. Umm...yesterday was in a mood of eating something different than the routine dinner and so finally I made it!!
This is a classic recipe loved by kids a lot...I mean that is what I heard from few Moms here! For kids, you may exclude or include the ingredients as per their likes and dislikes!

Ingredients :

• Elbow Macaroni : 11/2 cup
• Green bell peppers (capsicum) : 1/2 cup
• Green peas : 1/4 cup
• Milk : 1 cup
• Cheese : Any cheese as per availability. I used cheese slice.
• Mozzarella cheese : 1/2 cup
• Corn flour : 1-2 tsp
• Bread crumbs : 1/2 cup (optional)
• Oregano : 1 pinch
• Black pepper : a pinch
• Chilly flakes : a pinch
• Olive oil : 1 tbsp 

Method :

• Boil Macaroni as per packet instructions. Strain and keep aside. (If its sticks to each other, apply a few drops of oil lightly with fingertips)
• Heat oil in a pan. Once hot, add crushed garlic and sauté for 2 min on high flame.
• Add bell peppers and peas. Cook on high flame for 5 min. Add pepper powder, chilly flakes and oregano.
• Now add Macaroni and toss well. Pour in milk and cheese. Mix well. (Mozzarella not to be added now)
• Transfer the Macaroni into a baking dish or a bowl. Spread mozzarella cheese over it, and sprinkle bread crumbs all over. 
• Bake in a preheated oven @ 375 degree F for around 20 min.
• Serve hot with a garlic bread on the side!