Eggs in Tomato Gravy

Eggs... or shall I call them Incredible Eggs. Why Incredible?? Because, One egg has 13 essential nutrients in varying amounts – including the highest quality protein, choline, folate, iron and zinc – for only 75 calories. Eggs also play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.

Eggs in Tomato Gravy

Inexpensive, convenient and delicious, eggs are the perfect choice for the entire family. They can be prepared quickly in a variety of ways to suit everyone’s taste buds.

Coming to the recipe...

Ingredients:

Ingredients

Eggs: 4
Onion: 1 big
Tomato: 3 big
Ginger: 1 inch piece
Garlic: 3 pods
Tamarind: size of lemon
Salt: as per taste
Red Chilly Powder: 1 tsp
Garam Masala: 1 tsp
Turmeric: 1/2 tsp
Oil: 3 tbsp

For Tadka:
Dry Red Chilly: 2
Mustard: 1 tsp
Jeera: 1 tsp
Urad dal: 1 tsp

Method:

1. Boil eggs and remove the shells and keep aside.
2. Blanch tomatoes in boiling water for 10 mins. Cool and grind.
3. Pass it through a seive to get fine puree.
4. Chop onions very finely.
5. Grind ginger and garlic. (Alternatively you can use 1 tbsp of GingerGarlic paste).
6. Soak tamarind in warm water and extract the pulp.
7. Heat oil in a wide kadai.
8. Add all the ingredients for tadka.
9. After they splutter, add the finely chopped onions and turmeric.
10. Fry for 5 mins and add ginger garlic paste.
11. Fry for few more mins, and add tomato puree.
12. Add salt, red chilly powder. Mix and cover.
13. Let it simmer for few mins, approx 10 -15 mins
14. Now add tamarind pulp, garam masala.
15. Mix and add eggs.
16. Simmer for 10 more mins.
17. Garnish with corriander and Serve hot with Rice.
    

Eggs served with Hot Rice

And the Verdict:
Very delicious and healthy... tastes even better with hot rice :-)

Food Event:
This is my entry for the Curry Mela event being hosted by dear SriValli of Cooking For All Seasons.

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Methi & Paneer Stuffed Paratha

From the time the summer started this year, I have been growing some fresh greens in my balcony. Yesterday, I have observed that Methi has grown to its full size.. lush green and healthy...

Fresh Methi

So I have been listing all the recipes made out of Methi...
Aloo Methi
Methi Dal
Methi Paratha... yummm.. this must be tasting too good... :-)

Methi-Paneer Paranths with Carrot-Tomato Raita

And to add that extra shahi touch... how about adding some fresh paneer and some mint leaves to the filling... sounds heavenly is'nt it....

Methi-Paneer Filling

Ingredients:

For The Filling:
Fresh Crumbled Paneer: 2 cups
Fresh Methi Leaves: 2 big bunches, finely chopped
Ginger: 1 tsp, finely chopped
Green chillies: 3, finely chopped
Mint Leaves: 2 tbsp, finely chopped (optional)
Garam Masala: 2 tsp
Pepper Powder: 2 tsp
Salt, to taste
Oil: 2 tbsp

For the dough:
Whole Wheat Flour: 3 cups
Maida (all purpose flour): 1 cup
Water: as needed
Oil, to fry

How I did it:

1. Heat 2 tbsp of oil in a kadai, and add chopped ginger and green chillies, fry for a minute and then add the fresh chopped Methi leaves and Mint Leaves; add salt and let it cook for 2 minutes.
   
2. All the excess water from the leaves oozes out, carefully, separate the water. You can use this water while kneading the dough.
3. Add this methi mixture to the fresh crumbled panner.
   
4. Add Garam masala powder and pepper powder. Mix well. Keep aside.
   
5. Knead the dough with the whole wheat flour and maida. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
6. Roll out small balls of the dough and fill with 1 tbsp of the filling.




In The Making



7. Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
8. Pat off the excess flour and roast on a hot griddle.
9. Fry one side for 1 minute and then turn over and brush with a little oil.
10. When the second side is done and golden brown, flip and brush with a little oil on that side too.
11. Serve hot with raita.
    

Methi-Paneer Paranths with Carrot-Tomato Raita

And the verdict:
Just Yummy..... Methi is a very healthy option to use in parathas, unlike the regular aloo ones. Adding the paneer gives it a shahi touch and the mint leaves add the extra aroma..... It was just a lovely dinner :-)

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Indo-Chinese Cooking : Chilly Chicken

I always loved chinese food, especially Indo-Chinese. When I first came to Germany, J took me to a chinese restaurant, and when the menu cards arrived, I eagerly opened them to find dishes like Manchuria, Chilly Chicken, Ginger Chicken etc etc... But to my surprise I found something like Kung-Pao, Chicken in sweet and sour sauce etc...

I was very much disappointed at the fact that, Manchuria and Chilly Chicken etc, are found only the the Chinese restaurants in India.

Last weekend we have been to our friend's place in Munich, and suddenly the two men J and J wanted to have something spicy and so we decided to make Chilly Chicken, after browsing on net for the recipe, and after mix and match from here and there, we came up with this recipe.

Ingredients:
For Chicken:
Chicken Breasts: 500 gms, cut into bite sized pieces
Cornflour: 1 tbsp
Egg: 1
Salt: to taste
Ajnimotto: 1/4 tsp
Ginger Garlic Paste: 1 tbsp
Pepper Powder: 1 tsp
Oil: for frying

To Finish:
Oil: 2 tbsp
Green Chillies: 8 to 10, slit length wise, acc. to your taste buds
Capsimcum: 1 large, cut into cubes
Onions: 1 large, cut into cubes
Chopped Ginger: 1 tbsp
Chopped Garlic: 1 tbsp
Salt: to taste
Soya Sauce: 2 tbsp
Ajnimotto: 1/4 tsp
Red Chilly Sauce: 1 tbsp
Cornflour: 1 tbsp, mixed in little water
Spring Onions: to garnish

Chilly Chicken : The Steps

How I did it:

1. Mix chicken with all other ingredients, mentioned under 'For Chicken'.
2. Heat oil in a wide pan, and fry the chicken.
3. Keep aside.
4. Take an other deep pan, add little oil.
5. When hot, add green chillies and chopped ginger and garlic.
6. Then add Onions and Capsicum.
7. Add little salt and fry for 5 mins.
8. Add Soya Sauce, and ajnimotto and Chilli Sauce.
9. Fry for 2 mins more.
10. Add the fried chicken pieces and 2 to 3 tbsp of cornflour mixed in water.
11. Mix well and fry for 2 more mins.
12. Serve Hot.

And the Verdict:
Spicy, yummy.. and though it comes under chinese cusine, its truly Indian at heart :)

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Onion Pesarattu (MoongDal Dosa)

Pesarattu with Coconut Chutney

Whenever we used to visit a udipi restaurant, the first thing that I would order was DOSA. I always used to spend atleast 10 mins on the menu reading all types of dosas available. As far as I can remember only Dosa has such huge variety of variations - Plain Dosa, Onion Dosa, Masala Dosa, Paper Dosa, Rava Dosa, Set Dosa, MLA Dosa and what not :)

One variety which I like in Dosa apart from the above mentioned is Pesarattu. I always used to wonder why is this not mentioned under Dosa category in restaurant menu.

I have been reading all the blogs from past 3 months, and it has been raining Dosas in Blogosphere since the day Srivalli announced the Dosa Mela. I felt very bad missing all the fun becoz of Morning Sickness, but I am glad that I am able to make it before the deadline :)

Onion Pesarattu:
Ingredients:
MoonDal(Whole or Split): 1 1/2 cups
Salt: to taste
Water: as needed, while grinding
For Topping:
Onion: 1, finely chopped
Green Chillies: 5, finely chopped
Ginger: 2 inch piece, finely chopped

Soaked MoongDal and Dosa Batter

How I did it:

1. Soak MoongDal overnight in sufficient water.
2. Grind it to Dosa consistency the following morning, using water as required.
3. Mix salt.
4. There is no need to ferment the Pesarattu Batter as we do it for regular Dosa.
5. Take a Dosa tava and when hot put a ladle full of batter and spread it.



In Process!



6. Mix all the ingredient mentioned under topping, and put a spoonful on the dosa.
7. Put oil on the sides and on the dosa.
8. Let it fry till crisp. There is no need to turn over.
9. Serve Hot with Coconut Chutney.

Yummy!!

And The Verdict:
A very wholesome, nutritious and delicious breakfast... Just Yummyyy!!!

Food Event:
This is my entry for the Dosa Mela event being hosted by dear SriValli of Cooking For All Seasons.

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Hey... I am still Existing :)

Firstly I would like to Thank You all for stopping by and asking how I have been and enquiring about my absence. I know it has been long since I have blogged. I took a break for 2 months due to India visit... But the after two months I came to know that I, Cinnamon, am soon going to be Mom Cinnamon :)

And this good news brought along with it Morning sickness... bcoz of which I could not stand any type of smells from the kitchen....

I have been reading all the posts from all the bloggers, though I could not post. Hopefully I will be active again from today.... so watch out for the recipes.

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Hyderabad Calling :)

Its been long time blogging, I have been quite busy last few weeks.... shopping and packing... why?? Becoz Iam flying to Hyderabad yippee :)
I have 2 months long vacation.. and all I am going to do is eat, shop and sleep... in short Enjoy :)

I will be blogging in between, with the recipes from Mom and Aunts.. but not very often...

Byee for now.. and keep visiting for Hyderabadi Food and recipes :)

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Layered Parotta with Aloo Gobi

Layered Parotta

I like long car journey's, ... becoz we get to stop at Dhabas for lunch and dinners :)
I enjoy Dhaba food, esp, sitting on the cots and having garma garam food and lassi :), and one of my favorite is the parotta, which is served with some gravy or dal.
Once me and my mom, observed the way the cook at the dhaba, works on the dough and tried at home, but it was never a success.
Recently I have come across this blog here, which showed the step by step process. This has come out very well, just like the parottas, made by a profi.

Parotta:
Ingredients:
Maida: 2 cups
Sugar: 1 tsp
Salt: to taste
Luke warm water: as needed
Oil: while kneading(1Tbsp) and while rolling(as needed).
Eggs: 1 (optional)

How I did it:

1. Mix all the dry ingredients in a big bowl and add eggs(if using).
2. Knead to form soft dough adding sufficient water and oil.
3. Cover with a wet muslin cloth and keep it aside for 1 hr.
4. Divide the dough into equal portions of size of a small.
5. Take a portion and apply some oil on it.
6. On a flat platform apply some oil and roll out the portion to the maximum, as thin as possible and do not worry about the shape.
7. Now fold it, just like making pleats of a saree, and roll it spirally.
8. Repeat this step for all the portions.
9. Heat the tawa, and roll out each portion in the shape of a roti and fry on hot tawa on both side, applying little ghee or oil.
10. Serve Hot!

Parotta, served with AlooGobi

Aloo Gobi:
Ingredients:
Aloo: 4 big, chopped
Gobi: 1 medium, chopped into medium florets
Onions: 2
Ginger Garlic paste: 1 Tbsp
Garam Masala: 1 tsp
Green Chillies: 4, slit length wise (adjust accordingly)
Haldi: 1/2 tsp
Salt : to taste
Corriander: 1 small bunch, chopped
For Tadka:
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry Red Chillies: 2
Oil: 2 Tbsp

Method:

1. Heat oil in a kadai, and add the ingredients for Tadka.
2. Add Onions and green chillies, and fry till golden.
3. Add ginger garlic paste and haldi and fry for few more mins.
4. Now add aloo and gobi and salt and cook covered for 10 mins.
5. Add Garam Masala, and cook for few more mins till done.
6. Garnish with corriander and serve hot!

AlooGobi with Parotta

And the Verdict:
It is long, time consuming process, but the end result is very satisfying... its worth all the hardwork done :)

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