Sunday, December 22, 2013

Egg Frankie my version

Tasty and easy breakfast, if you are bored of boiled egg, or fried egg. Frankie is a good option.

My Ingredients :

Maida     2 cups.
Oil          1 tbsp
 Egg   6
Onion : 2 medium cut into long slits
Tamato ketchup.
Chat Masala.

  • Combine Maida,tsp of salt, 2 tsp of oil in a bowl and knead into a soft  dough using enough water.
  • Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
  • Divide the dough into 6 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
  • Heat a tava (griddle) and cook  roti lightly on a medium flame for 50 sec. Flip it upside down. 
  • Now break egg on the roti, add salt and pepper powder. Spread it completely, so that egg covers roti. Now add tsp of oil.Flip it over. Let the egg cook completely.

Now on the side which has egg, spread tamato ketchup, chat masala, onion wedges and roll. Egg frankie are ready.


Thursday, December 19, 2013

Rabri and Puri

Rabri or basundi made of khoa.  Khoa is made by simmering full-fat milk in an iron vessel  for several hours, over a medium fire. The gradual vaporization of its water lives coagulated solids in milk, which is khoa. Khoa is easily avaliable in market.


1/2 kg khoa.
1/4 litre milk or less if you need rabri to be very thick.
1 cup of sugar.
Cardamom powder 1 tsp.

Boil milk with sugar and cardmom powder. Once milk starts boiling,  put off stove and add khoa.Continuously  stir,  so no lumps are formed. In a tbsp of ghee, roast cashwenut and pistacho. Garnish rabri with raisins, roasted cashwenut, pistacho.
Rabri is to be served with puri.


Saturday, December 14, 2013

Idli Sambar

For Sambar :
Fresh Peas  :  1 cup. ( If using dried peas, soak overnight).
Drumsticks  : 1 cup. ( cut into  2 inch ).
Cauliflower  : 1 cup.
Potatoes      : 1/2 cup. ( cut into big  cubes).
Bell Pepper  : 1/2 cup
Pigeon peas  : 1/4 cup (Tur dal).
Onion            :  2 medium sized chopped.
 Tamrind pulp : 1 tsp.
Salt as per taste.
Sambar masala  : 2 heaped tsp  ( I use saraswat masla).
Chilli powder   : 1 tsp.

  • Pressure cook pigeon pea till well cooked taking 4 whistles. Now smash dal .
  • Heat 1 tbsp of oil in wok, add 1/4 part of chopped onions. Saute till onions turns to light brown. Add all the above vegetables together with rest chopped onions, 2 cups water and salt. Put the lid on wok and simmer till all vegetables gets cooked. Add cooked and smashed dal , Sambar masala, chillie powder.  Simmer for 10 minutes. Now add tamarind, adjust for salt. Cook for another 5 minutes.
  •  Garnish with chopped coriander.
Sambar is ready to be served with idli.

 For Idli Batter:
Uraddal   : 1cup
Idli Rava  : 2 cups.
Salt as per taste.

Wash and soak Uraddal in the morning hours. The same day evening grind uraddal into smooth paste.Wash rava thoroughly .Add it to the uraddal batter. Adjust for salt. Keep it overnight for fermentation.
Tip: Use a tsp full of lime juice while washing the rava, this gives pure white colour to idli.

Next day morning give a fast whisk to the batter using spoon or hand whisker. Put around 1 Tbsp of the batter into idli mould, such that the mould should be 3/4 filled with the batter.
Now Place the moulds with stand into cooker / steamer with water at bottom of cooker, steam for 20 minutes on medium flames.

Tuesday, December 3, 2013

Biscuit ambade in konkani / Uraddal fritter

Uraddal fritters is made for breakfast. These fritters is served with ginger coconut chutney. Its crunchy and tasty.  Nice combo with tea/ coffee.

Ingredients for fritter batter :

Urad dal : 1 cup ( soak in cold water overnight).
Rava /Semolina   : 3/4 cup or slightly more than 3/4 cup.
Coconut            :   2 -3 tbsp chopped into small square pieces.
Curry leaves      : 1 tbsp finely chopped.
Green chiliies     : 2 tsp  finely chopped.
Salt   as per taste.
Oil for frying.

  • Wash and soak Urad Dal in the water overnight. Drain all the water. Grind to fine paste. Do not add more water while grinding paste. Batter  shouldn't be  too watery. 
  • Transfer the batter into a bowl. Beat this mixture with hand whisk for 2 minutes. This will incorporate air and make the batter light. Then add chopped coconut, green chilies, ginger, curry leaves and salt to taste. Mix well. 
  • Heat oil for frying in a wok. Turn the heat to medium high. Using tsp drop  fritter batter into hot oil. Fry till the fritter changes its color to brown.
  • Donot fry fritters on low flame this will make vada more oily.
  • Serve with Ginger chutney.

For Chutney :

Coconut    :  1 finely grated.
Green chillies :  6-7 ( or depending on spice).
Ginger           : 1/2 inch.
Tamarind         : 2 inch.
  •  In a tbsp of coconut oil, lightly fry green chillies. Grind coconut, fried green chillies, ginger, tamarind  and salt as per taste with a tbsp of water into coarse mixture.


Monday, December 2, 2013

Mint lemon dressed salad

Mint chutney is served with briyani.

My Ingredients :

Coriander Leaves : handful
Green chillies 6-7.
Mint leave  : Half the quantity of coriander.
Roasted Channa dal powder  : 1 small cup.
Asafoetida  Pinch.
Half lemon juice.
Black Salt   : 1 tsp.
Salt             : 1/4 tsp.
Onion          : 1 Slice into thin wedges.

Make paste of coriander leaves, mint and green chillies with a tbsp of water. Now add asafoetida, lemon juice, black salt, onion. Mix well adjust for salt, now add roasted channadal powder. Give a quick stir.