Chettinad Egg Curry

 

Ingredients:

• Shallots 6
• Garlic 5 pods
• Ginger 1 big piece
• Green chilly 1 and half
• Onion 1
• Tomato 2
• Boiled egg 4
• Butter 1 Tbsp
• Turmeric pdr a pinch
• Chilly pdr 1/2 Tsp
• Coriander pdr 2 Tsp
• Pepper pdr 1/2 Tsp
• Curry leaves pdr 1 Tsp
• Curry leaves 
• Mustard
• Dry chilly
• Saunf
• Water
• Salt
• Oil

Heat oil in a kadai and splutter the mustard seeds. Then add saunf, dry chilly and curry leaves. Put the crushed first four ingredients into it and saute well. Add the finely chopped onion and saute till it turns transluscent. Saute the chopped tomatoes with the onion. Reduce the heat and put chilly pdr, coriander pdr, turmeric pdr, pepper pdr, curry leaves pdr and salt into it. When the oil starts separating, add the sliced boiled eggs and slowly combine it with the masala. Pour 1.5 cups of water into the gravy and boil it for a few mins. Finally put butter into the curry and remove it from fire.

Recipe Courtesy: Home Cooked Indian Food

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Fish Biriyani

Ingredients:

For rice:

• Biriyani Rice 4 cups
• Water 7½ cups
• Cinnamon 2 to 3 pieces
• Garam masala ½ Tsp
• Cardamom 3
• Ghee 2 Tbsp
• Clove 3
• Salt

For Fish Masala:

• Fish 1 kg
• Yoghurt 1 cup
• Ghee ¼ cup
• Onion 4 big
• Chilly 5 to 10
• Tomato 5 med
• Garlic 15 pods
• Ginger 1 big piece
• Lime juice of 2 lime
• Chilly pdr 1 Tsp
• Turmeric pdr ¾ Tsp
• Coriander pdr 1 Tsp
• Coriander leaves 1 cup

For Garnishing:

• Onion 1 med
• Raisins ¼ cup
• Cashews ¼ cup
• Coriander leaves

Soak the rice for 10 mins. Clean and drain the excess water. Saute the rice in ghee till it turns crisp and starts to crack. Boil water together with salt, little ghee, lime juice, whole spices. Pour this water into the rice and cook well. When it becomes void of moisture content, remove it from fire and keep it aside.

Clean and cut the fish into medium pieces. Marinate it with turmeric pdr and salt. Shallow fry it and keep it aside. Heat ghee in a kadai and add sliced onion, crushed chilly, garlic and ginger. Saute it till it turns light brown in colour. Then put turmeric, chilly and coriander pdr into it and saute well. Add chopped tomato and stir it for a few minutes. Reduce the heat and pour the yoghurt. Add fried fish and rqd amount of salt into it and cook well. Add grounded coriander leaves and lime juice. Mix it slowly and remove it from fire.

Fry the thinly sliced onion in ghee and keep it aside. Fry the cashews and raisins in the same ghee. Arrange fish masala and rice alternatively in a vessel and garnish the top layer with coriander leaves, fried onions, cashews and raisins. Cover it and cook it for 5 to 10 mins.

 

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Eggless Vanilla Cake

Ingredients:

• Maida  1½ cup
• Granulated sugar  ¾ cup
• Van essence 1½ Tsp
• Bakind pdr 1¼ Tsp
• Baking soda  ½ Tsp
• Veg oil  ½ cup
• Milk 1 Tbsp
• Curd 1 cup

Seive the maida twice and keep it aside. Beat sugar and curd until it turns creamy. Then add baking soda and baking pdr into the curd and mix well. Keep it aside for five mins. When bubbles form, pour vegetable oil and vanilla essence into it. Slowly add maida (by batches) into it and mix till the mixture turns creamy and thick. Preheat the oven to 200°C. Transfer the batter into a greased cake tin and bake it for 10 mins at 200°C. Then reduce the temperature to 180°C and bake it for 30 to 35 mins. Brush the top of the cake with milk, 10 mins before taking it out of the oven, to get a shiny effect. Transfer it to a wire rack and cool it.

[Recipe Courtesy: Sharmi's Passion]

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Unakkameen Thoran

Ingredients:

• Dry fish 100 gm
• Shallots 20
• Coconut 1½ cup
• Turmeric pdr 1/4 Tsp
• Chilly pdr 3 Tsp
• Mustard seeds
• Curry leaves
• Water 2 cup
• Dry chilly
• Oil

Crush the coconut, turmeric pdr, chilly pdr and the 4 shallots and keep it aside. Soak the fish for 1 hr and clean it well. The recipe calls for small salted fish. Remove the bone and then cook the fish with water, curry leaves and sliced shallots. Crush the cooked fish with a wooden spoon. Add the crushed coconut mixture into the cooked fish and combine it well. Saute it till it is void of the raw smell and make it dry. Season it with mustard seeds, curry leaves and dry chilly.

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Mangalore Chicken Curry

Ingredients:

• Chicken 3/4 kg
• Grated coconut 1 cup
• Kashmiri chilly (whole) 12
• Cumin seeds 1/2 Tsp
• Whole cardamom 4
• Cinnamon piece 2
• Whole clove 2
• Coriander pdr 1 Tsp
• Turmeric pdr 1/2 Tsp
• Chopped ginger 1 Tbsp
• Chopped garlic 1 Tbsp
• Sliced onion 1 big
• Dry chilly few
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil 

Heat oil in a kadai and add cardamom, clove and cinnamon. Saute it for few mins and put Kashmiri chilly and grated coconut into this. Stir it and add the coriander pdr (do not change the colour of the coconut). Remove it from fire and allow it to cool. Grind it with little water. Splutter mustard seeds in little oil and saute the onion, ginger and garlic. Add turmeric pdr, chicken, grounded coconut, salt and little water into this and cook well. Season it with mustard, dry chilly and curry leaves.

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White Chocolate Scones with Rose Butter

Ingredients:

• Self rising flour 2 cups
• Chopped chilled butter 30 gm
• Grated white chocolate 50 gm
• Milk ½ cup
• Water ½ cup

For Rose Butter:

• Chopped butter 100 gm
• Icing sugar 4 Tbsp
• Rose water ¼ Tsp
• Pink food colour 2 drops
•  Fresh rose petals 

Preheat the oven to 220° C. Grease and line a baking tray with butter paper. Add butter into the sifted flour and lightly mix it with finger tips. Stir along with the grated chocolate. Make a well in the centre of the flour and pour the milk-water mixture. Gently mix into a soft smooth dough. Do not over mix. Transfer it to lightly floured surface and knead it gently. Roll it into a 2 cm thick round. Cut it into small rounds using floured round cutter. Brush it with milk mixture and bake it for 8 to 10 mins until it sounds hollow when tapped with your finger. Cool it well. Beat the butter and powdered sugar till it turns creamy and then add colour and rose water to it. Serve the scones with rose butter and petals.

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Carrot Potato Fry

Ingredients:

• Sliced carrot 1 cup
• Sliced potato 1 cup
• Turmeric pdr ½ Tsp
• Garam masala ½ Tsp
• Pepper pdr ½ Tsp
• Garlic 5 to 8 pods 
• Curry leaves
• Onion (big) 1 
• Dry chilly 5
• Salt
• Oil

Heat oil in a kadai and add sliced onion, crushed garlic and curry leaves. Saute till it turns golden brown and add crushed chilly, turmeric pdr, pepper pdr, salt and garam masala. Mix it well and add the sliced carrot and potato. Reduce the heat and sprinkle little water. Stir it occasionally till it becomes dry.

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