Thursday, 30 April 2015

Egg curry

There is no need to say how nutritional eggs are for us . We should eat eggs at least 3 to 4 times in a week . Having eggs for breakfast is a very ideal start of the day .

 But everyday having the same is not possible and so I try to make some variety dishes out of eggs , so we can enjoy them regularly .

This is a simple egg curry with less spices but yummy with rotis or rice .









Ingredients :


4 ......................eggs ( boiled , and halved)
2 .....................onions ( finely chopped)
2 ......................tomatoes  ( finely chopped )
1 tsp................chilly powder
1/2 tsp...............haldi powder
1/2 tsp...............sabut garam masala  ( fenugreek , cumin , fennel seeds, mustard )


Method :


Heat oil in kadhai and add sabut garam masala .

Now add  chopped ginger and chillies  and saute for 2 minutes .

Add chopped onions and saute till transparent .

Now add chopped tomatoes and saute till oil separates.

Add chilly powder, turmeric and mix well.

Add water to make a thick consistency and bring a boil.

Now add halved eggs and chopped coriander.

Serve hot with rotis or rice.




Sunday, 26 April 2015

Russian Salad


Salads form a very important part of our meal. They give us some variety and much needed fibre in our diet.

Some salads work as a side dish whereas some salads can be had as a complete meal . Russian salad is one such salad . The variety of fruits n veggies included in this salad makes it a complete balanced meal option.

Though the addition of mayonnaise makes it heavy n rich you can also substitute it with low fat eggless mayonnaise. Try this delicious salad for dinner after a heavy lunch.









Ingredients :


2 ......................potatoes
1/2 cup.............pineapple cubes
1/2 cup ............apples cubes
1/2 cup............fresh green peas
1/2 cup............corn
1/2 cup............french beans ( chopped )
1 bunch............lettuce ( salad leaves)
1 cup...............mayonnaise   ( See the eggless recipe here )
                                          ( see mayonnaise-with-eggs recipe here )     




Method :



Peel the skin of the potatoes and cut them into cubes.

Clean the pineapple and remove its skin and middle rind and chop it.

Remove the core of apples and make cubes , keep the skin of apples.

Shell out the peas and corn from the cob.

Remove the strings of french beans and chop them.

In a vessel boil water and add 1 tsp salt to it.

Boil potatoes, peas, corn and french beans separately till just cooked.

All the vegetables should retain their shape and should be crisp so don't overcook them.

Drain the water and chill the cooked vegetables along with the fruits.

While serving mix 1 cup mayonnaise in the cut salad.

Serve chilled on a bed of fresh lettuce leaves.


Friday, 17 April 2015

Fresh Red Chilly Shezwan Chutney

I love trying out various chutneys as an accompaniment for fried or boiled snacks. This chutney made from fresh dry chillies is extremely easy and hardly takes any time. If you substitute lemon juice with vinegar the chutney may be stored for a longer time. This chutney tastes amazing with samosas , pakodas and can also be applied to various wraps and rolls .








Ingredients :

10 to 15 ........................fresh red chillies
2 ..................................tomatoes
8 to 10 flakes ....................garlic
1 .....................................lemon ( squeezed into juice )
2 tsp or more .................sugar
1/4 cup............................groundnut oil
salt to taste
small bunch .....................fresh coriander  leaves








Method :


Dry roast the chillies , tomatoes and garlic on an open flame till the skin is black.

When they cool a bit remove the skin.











Now except coriander grind everything roughly.

Keep the chutney a little chunky .

At the end add coriander and pulse for just 2 seconds.

Heat the oil till very hot but don't let it boil.

When the oil is completely cool add it to the chutney and mix well.

Store the chutney in an air tight bottle in the refridgerator .

The chutney can be stored for at least 2  months.