Poori with Mushroom Gravy Poori recipe or puri recipe. Poori is one of the well-known Breakfast dishes enjoyed in all regions of India. To make these, wheat flour dough is rolled to small discs and then deep fried. These discs puff up when fried in […]
Kanchipuram Idli Kanchipuram is famous for more than silk sarees! In fact, this special savoury idli got its name from that small town in Tamil Nadu. It is offered at the Sri Varadharaja Swamy Temple, and food-lovers are generally prepared to even withstand the hardships […]
EGG masala ROAST
Egg masala roast is a masala egg recipe in which eggs are nicely roasted in onion tomato gravy. This is a Kerala style Mutta roast where eggs are boiled, peeled and cooked in the masala gravy. This is usually called as nadan Mutta roast in some parts of south India and the gravy made is a spicy onion tomato gravy into which few spices are added and cooked well.
Eggs are the most versatile ingredient in any pantry. You can have them for breakfast, lunch, evening snacks and dinner and still not get bored of it at all! I don’t get bored, eggs are my favourite! Stir eggs into a soup, fry a simple omelette, fry and add on top of the breakfast bowl, make muffins out of them, put them in a curry they all are delicious!
How To Make Egg masala Roast
- Firstly boil eggs, peel them and set aside.
- Take a pan/wok, add oil and heat it.
- Into it, add very finely chopped onions and cook till soft.
- Add curry leaves and cook till the onions turn a golden colour.
- Into it add finely chopped tomato and mix.
- Cook for a few minutes.
- Add salt, red chilli powder, turmeric powder, black peppercorn powder into it and mix well.
- Cook until the tomatoes turn soft, mushy and until oil appears at the corners.
- Add some water and cook for a few minutes.
- Add boiled and peeled eggs into the gravy by slitting the eggs slightly.
- Cook and roast the gravy until water is absorbed and until the gravy is roasted well along with the eggs.
Ingredients for egg masala roast
- 4 eggs boiled and peeled
- 1 tbsp oil
- 2 medium size onions very finely chopped
- 5-6 curry leaves
- 1 tomato finely chopped
- salt – to taste
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder/Haldi
- 1 tsp black peppercorn powder
- 1/2 cup water
Onion Bajji Chilli Bajji Potato Bajji
Onion bajji is one of my favourites. I love any bajji but onion bajji is my favourite next to potato bajji. I always crave for bajji when the climate is chill as I love to enjoy it with a cup of tea. Onion bhaji with coconut chutney is such a great combination.
chilli bajji is street food from Andhra Pradesh and Karnataka. this delicious bajjis are also known as mirapakaya bajji in Andhra and is a well-known street food there. there is another version of Mirchi bajji sold in Andhra Pradesh – cut Mirchi bajji which is also equally tasty.with green chillies, I make a few recipes and bajji is one such recipe. I also fry green chillies as a side with dal-rice on occasions. I make a filling of cumin powder, salt and lemon juice and then stuff the green chillies with this filling. the fry the chillies in some oil. I have learnt this method of frying green chillies from my mom who had learnt it from her Hyderabadi friend. in this recipe too I have used the same filling of cumin powder and lemon juice. though instead of lemon juice you can use tamarind pulp also.
Potato bajji very simple, yet some suggestions and recommendations for it. firstly, I would heavily recommend using a slicer to thinly slice the peeled potatoes. alternatively, you can use a sharp knife to slice it thinly with extra care. moreover, do not forget to wash it with cold water to remove excess starch from potatoes. secondly, I have added chaat masala to the besan batter for the extra zing or chatpata taste. but it is only optional and you can replace it with garam masala + aamchur powder too. finally, baking soda is purely optional and is added for the extra puffiness.
Ingredients for onion bajji
- 2 nos medium sized onion
- 1/2 cup besan flour
- 1/4 cup rice flour
- 1/2 tsp kashmiri red chilli powder
- 1/4 tsp ajwain
- a tiny pinch baking soda
- oil to deep fry
- water as needed(I added little more than 1/3 cup)
- salt to taste
How to Make Onion bajji
- Measure rice and besan flour and take it in a mixing bowl. Add ajwain, red chilli powder and salt. Add baking soda.
- Now peel the skin from onions. slice them. It should be slightly thick.
- Mix the flours well, add water little by little. Keep mixing.
- Use a whisk to mix so that there are no lumps. The batter should not be runny then it will not coat the onions. If you dip a finger inside and take it out the batter should coat well and should stand this is the right consistency. Now dip the onions in the batter.
- Dip it well so that the batter coats well on both the sides. Heat oil in a kadai, when it’s hot enough then gently drop it in oil.Deep fry.
- Repeat to finish the onions and the batter. Flip and cook until golden brown. Remove from oil, drain in tissue paper. Serve hot with coconut chutney!
INGREDIENTS FOR Chilli bajji
- 200 grams green chillies (bajji Mirchi)
- 1.5 cups besan (gram flour)
- ¼ cup of rice flour
- ¼ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (Hing)
- ½ teaspoon carom seeds (ajwain)
- ⅛ teaspoon baking soda or 2 to 3 pinches baking soda
- salt as per taste
- 1 cup water or add as required
stuffing 2 for Mirchi bajji
- 1 medium onion – chopped or ½ cup chopped onion
- 2 tablespoons chopped coriander leaves
- ⅛ teaspoon red chilli powder or 2 to 3 pinches red chilli powder
- ½ teaspoon chaat masala powder
- 1 teaspoon lemon juice
- ⅛ teaspoon salt or 2 to 3 pinches salt or add as required
HOW TO MAKE chilli bajji
rinse 200 grams large green chillies or 8 to 9 bajji Mirchi very well in water. then wipe dry each green chilli and keep aside.
with a small knife or a paring knife, slit one side of the green chilli. do keep the stems on the green chillies.
now with the handle of a small spoon, remove the seeds and pith of the green chillies.
making stuffing 1 for Mirchi bajji
in a small bowl take the cumin powder. add 1 teaspoon salt or add as per taste.add lemon juice and mix to a smooth paste.
with small spoon stuff the cumin powder, lemon juice and salt mixture in each green chilli. keep the stuffed green chillies aside.
making a batter for Mirchi bajji
take besan and rice flour in a mixing bowl.
add red chilli powder, turmeric powder, asafoetida and carom seeds (ajwain). also, add baking soda and salt as per taste.
add 1 cup water in parts.
adding water in parts begin to mix to a thick batter. depending on the quality of besan you can add ¾ to 1 cup water.
mix to a smooth and thick batter.
Ingredients for potato bajji
- 1 potato / aloo
- ¾ cup besan/gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric / haldi
- ½ tsp Kashmiri red chilli powder / all mirch powder
- ½ tsp chaat masala
- pinch of Hing / asafoetida
- 1 tsp ginger garlic paste
- ½ tsp salt
- ½ cup of water
- oil for deep frying
How to make potato Bajji
- firstly, peel the skin of potato and slice thinly.
- rinse in cold water to remove off the starch from potatoes.
- now pat dry to remove of excess water. keep aside.
- further, prepare besan batter by taking ¾ cup besan and 2 tbsp rice flour in a mixing bowl.
- also add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp chaat masala, a pinch of Hing / asafoetida, 1 tsp ginger garlic paste and ½ tsp salt.
- combine all the ingredients well.
- add in a ½ cup water and whisk smooth.
- make a smooth batter without forming any lumps.
- also, add a pinch of baking soda and mix gently. do not over mix as baking soda will lose its property.
- make sure the batter is flowing consistency.
- dip the sliced potato into prepared besan batter and coat it completely.
- furthermore, deep fry in hot oil.
- also, stir occasionally and fry on both sides.
- further, fry the potatoes till they turn golden brown finally, aloo pakora recipe or potato bajji is ready to serve.
Malai Kofta or paneer Kofta Malai kofta recipe with video Malai kofta is a popular Indian vegetarian dish made of potato & paneer balls dunked in smooth, rich & creamy gravy. Malai translates to cream and kofta to fried balls. So malai kofta literally translates […]
Sweet Pongal is a delicious South Indian dish made with rice, moong lentils, ghee, cardamoms and nuts. weet Pongal is made in many traditional south Indian homes on the day of Makara Sankranthi or Pongal festival. This dish is said to have been prepared by our ancestors to signify and celebrate – abundance and prosperity after the harvest.After preparing sweet Pongal it was offered as naivedyam to the Sun God as a part of the Thanksgiving ritual or puja. There are so many Pongal recipes that are followed in South India based on the family traditions, customs, taste and main importantly region where they live.So one may find sweet Pongal recipes with varying ingredients like moong dal, Cow’s milk, Cow’s ghee, jaggery, Coconut etc.
Many temples in South India offer sweet Pongal, Ven Pongal, puliyogare, & curd rice to the gods during the pooja and distribute it to the devotees. Sweet Pongal is mostly made on Fridays or Tuesdays in Goddess Lakshmi & Durga temples as these are the special days the goddess is worshipped.So many traditional South Indian households to have this tradition of making them on every Friday or Tuesday apart from the festival days like Pongal & varalakshmi pooja.This sweet Pongal recipe I have shared is a traditional one that is prepared in my home during most festivals including Dasara Navratri or Varalakshmi pooja and Sankranti or Pongal festival.This is one of the Naivedhyam dishes we offer to the Gods or Goddess Durga Devi and Lakshmi during the pooja.
How to Make Sweet Pongal
- firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
- add in 2¼ cup water and pressure cook for 4-5 whistles.
- make sure the dal and rice are cooked completely.
- further, in a pan take ¾ cup jaggery and ¼ cup water.
- keep stirring till the jaggery melts completely.
- now filter the jaggery water into the cooked rice-dal mixture.
- add ¼ cup water or more adjusting consistency as required.
- simmer for 2 minutes or till jaggery combines well with the rice-dal mixture.
- add in 2 tbsp ghee and give a good mix till the sakkarai Pongal turns glossy.
- now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
- pour the fried cashews and kishmish into sweet Pongal.
- also, add ¼ tsp cardamom powder and small piece edible camphor. mix well.
- finally, sweet Pongal / sakkarai Pongal is ready to offer to the goddess.
Ingredient for Sweet Pongal
- ½ cup rice, soaked 15 minutes
- ¼ cup moong dal, soaked 15 minutes
- 2¼ cup of water
- Ingredient for jaggery water:
- ¾ cup jaggery
- ¼ cup of water
Ingredients for frying dry fruits
- 2 tsp ghee
- 10 whole cashew
- 2 tbsp raisins
- 1 clove / lavang
- ¼ cup water, to adjust consistency
- 2 tbsp ghee
- ¼ tsp cardamom powder / elachi powder
- small piece edible camphor/pacha karpooram