Egg Stew

Ingredients (Serves 4 - 5):

Egg                                     --   4
Red Onion                       --   1 medium size / 1½ cup thinly sliced
Ginger                               --   2 tbsp,thinly sliced
Garlic                                --   2 tbsp,thinly sliced
Green Chillies                --   2-3
Cardamom                      --   1
Cloves                               --   2
Cinnamon                       --   1" piece
Curry leaves                  --   1 sprig
Thick Coconut Milk     --   1 cup
Thin Coconut Milk       --   1 cup
Black Pepper powder --   1 tbsp, freshly made preferably
Coriander leaves          --   2 - 3 sprigs
Oil                                       --   2 tbsp, preferably coconut oil
Salt                                     --   as required

Preparation :

Hard boil the eggs, remove the shells and keep aside.

Heat oil in a pan and add the cardamom, cloves, cinnamon and sauté for a minute.

Add the finely chopped onions, ginger, garlic and slit green chilies and saute until the onions turn translucent.

Add the thin coconut milk and let the onions get cooked.

Now add the thick coconut milk. As soon as the mixture starts to boil take it off from the stove.

Cut the eggs into half and add it to the gravy. Garnish with pepper powder.and chopped coriander leaves.

Serve hot with appam / pathiri / chapati.

Chutney Sandwich

Coriander Chutney:

Ingredients:

Coriander leaves -- 2 cups, washed and roughly chopped
Grated coconut   -- 1 cup
Mint leaves      -- 10 to 12
Tamarind paste   -- 1 tsp (approx.)
Green chillies   -- 1-2
Salt             -- to taste

Preparation:

Grind together all the ingredients in a blender, scraping down the sides at intervals, until you get a smooth paste. Add water 1 tsp at a time if at all required.

Tomato Chutney:

Ingredients:

Ripe tomatoes    -- 1 cup, chopped
Onions           -- 1 cup, chopped
Garlic           -- 1 clove
Red chilly powder -- 1 tsp
Oil              -- 1 tbsp
Salt             -- to taste

Preparation:

Heat oil in a pan. Add the roughly chopped onions,tomatoes and garlic. Saute until the onions are light brown. Add salt and red chilly powder. Saute until the raw smell of chilly powder goes off. Let the mixture cool. Grind into a smooth paste.

Assembly:

Bread -- 24 slices.

Evenly spread 1 tbsp of coriander chutney on the first slice of bread. Top it with another slice and spread 1 tbsp of tomato chutney on it. Finally top it with another slice of bread. Gently press it down and then cut into quarters.

Serve for a picnic or a snack for kids or with tea.

Fish Biriyani

Ingredients (Serves 6 - 8):

Fish                     --  ½ kg, I used Salmon
Turmeric powder -- ½ tsp
Chilly powder -- 1 tsp
Salt                      --  As required

Cinnamon        --  1 inch
Cloves               --  5
Cardamom      --  5
Fennel Seeds  --  1 tsp
Saa jeerakam  --  ½ tsp
Cumin Seeds   --  ¼ tsp

Oil                       --  ½ cup

Onion                --  1 cup chopped lengthwise, for garnishing
Cashew nuts   --  10 - 12
Raisins              --  10 - 12

Ginger               --  1½ tsp, crushed
Garlic                --  1½ tbsp, crushed
Green Chilly   --  8, crushed
Onion                --  3 medium size / 4½ cups chopped
Tomato            --  3 medium size / 2 cups chopped
Salt                    --  as required

Basmati Rice --  4 cup
Ghee                 --  2 tbsp
Lemon juice  -- 5 tbsp
Mint leaves    --  ½ cup, finely chopped
Coriander leaves -- ½ cup, finely chopped
Shredded Coconut -- 1 cup, grind to a fine paste

Preparation:

Clean and cut the fish into medium size pieces. Marinate it with turmeric powder, chilly powder and salt. Keep aside.

Wash and soak the basmati rice in water.

In a wide pan, dry roast the whole spices. Once cool, grind them into a fine powder.

In the same pan, add the oil and fry the raisins, cashews and the onions one after removing the other from the oil. Keep them aside.

In the same oil, fry the fish until they are done. Drain and keep aside.

    

Crush the ginger, garlic and the green chillies. Add this to the hot oil and fry for a minute. Add the chopped onions and sauté until they are golden brown. Add the salt and chopped tomatoes and fry until it becomes mushy.

Add 2 pieces of fish to the masala and crush it in the gravy. This helps to spread the flavour.

Add the ground coconut. Switch off the flame and then add half of the chopped coriander, mint and the lemon juice. Give a mix.

Now add the remaining fish pieces and keep aside.

In another pan add 1 tbsp. ghee, once hot add the drained rice to it and start frying on a low flame. Meanwhile in another sauce pan, boil 8 - 9 cups of water. Once the water starts to bubble boil, pour the water into the fried rice, add salt and the remaining lemon juice and turn the flame to medium. Let it cook to around 75%. Drain the water and keep aside.

     
In another pan or pressure cooker add the remaining ghee followed by the fish masala, ¾th cooked rice, left over coriander and mint leaves.

If using a pressure cooker, keep on a medium - low flame for 5 minutes. Open the lid once the pressure is completely gone.

If you do not have a big pressure cooker, use a heavy bottomed pan with a tight lid.

Garnish and serve hot with pappadam, raita and pickle.

Recipe Courtesy: Lakshmi Nair

Chocolate Cupcakes with Milk chocolate frosting

(Yields - 14 - 16 cupcakes):

Unsweetened natural cocoa powder -- ½ cup (42g)
All-purpose flour -- ¾ cup (95g) , spoon & leveled
Baking soda            -- ½ tsp
Baking powder      -- ¾ tsp
Salt                             --  ¼ tsp
Eggs                           -- 2 large
Granulated sugar -- ½ cup (100g)
Light brown sugar -- ½ cup (100g) packed
Vegetable oil          -- 1/3 cup (80ml)
Vanilla extract      -- 2 tsps
Buttermilk               -- ½ cup (120ml)

Milk Chocolate Frosting:

Unsalted butter           -- 1 cup (230g) , softened to room temperature
Confectioners' sugar  -- 3 ½ cups (420g)
Unsweetened cocoa powder -- ½ cup (45g)
Salt                                    -- ½ tsp
Vanilla extract             -- 2 tsps
Heavy cream                -- 3 Tablespoons (45ml)

Preparation:

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Set aside.

In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.

In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth.

Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir - about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined. Make sure that you do not overmix.

               

The batter won't be very thick. Fill the cups only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

Frosting:

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 minutes.

Turn speed to LOW and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.

Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute.

Add the remaining confectioners' sugar if you like to increase the frosting's thickness. Pipe or spread the frosting onto the cooled cupcakes.

Recipe Courtesy: Sally's Baking addiction

Idichakka Thoran

Ingredients (Serves 5) :

Tender Green Jackfruit or Idichakka -- 400 gms, cut into pieces
Grated Coconut     --  ½ cup
Shallots                     -- 1
Green Chillies         -- 2
Turmeric Powder -- a pinch
Salt                              -- to Taste
Coconut oil              -- 1 tbsp
Mustard Seeds        -- 1 tsp
Urad Dal                    -- 1 tsp
Dried Red Chillies  -- 1 or 2
Curry leaves             -- 3 - 4

Preparation:

If using fresh jackfruit, take the fruit out of the skin and cut them into small pieces. Cook for 1 - 2 whistles in a pressure cooker adding water and a pinch of salt.

I used the frozen packet from Daily Delight brand. They are pre-cooked and frozen.

Using a mortar and pestle, shred the jackfruit pieces. Once done, pound the green chillies, shallots and the shredded coconut as well.

You can pulse it in the mixer as well but make sure that it is not overdone.

Mix the shredded jackfruit,coconut, shallots, green chillies, salt and turmeric powder in a bowl.

          

 
Heat a pan with coconut oil, add the mustard seeds, once they splutter, add the urad dal and red chillies and curry leaves. Once, the dal changes color, add the jackfruit mixture and sauté.

Let it cook on a low flame with the lid on. For about 15 minutes. Make sure to give a quick sauté in between. Check for salt and doneness.

Switch of the flame and serve with rice and curry

 

Paalaada(Rice crepes) with Chettinad Egg Curry

 

Chettinad Egg Curry

Ingredients (Serves 5 - 6):

For Roasting and Grinding:

Cloves -- 7
Cinnamon -- 3 inch piece
Dry red chilli -- 4
Coriander seeds -- 1 tbsp
Black pepper -- 1 tsp
Cumin seeds -- ½ tsp
Fennel seeds -- 1 tsp
Poppy seeds -- 1 tsp, Or 6 - 8 almonds/cashews
Grated coconut -- ½ cup

For Gravy:

Onion -- 2 medium size, around 3 cups, finely chopped
Tomato -- 2 medium size, around 1½ cups, chopped
Garlic -- 3 cloves
Ginger -- 1 inch piece
Green chillies -- 1 - 2
Turmeric powder -- 1/4 tsp
Salt -- to taste
Coriander leaves -- 2 sprig, for garnishing

Eggs -- 6 nos.
Red chilly powder -- ½ tsp

Oil -- 3 tablespoons
Mustard seeds -- ½ tsp
Fennel seeds -- ½ tsp
Bay leaves -- 1
Curry leaves -- 1 spring

Preparation:

Hard boil egg for 10 - 12 minutes. Once done, remove the shell and prick using a fork. Keep aside.

Meanwhile, dry roast all the ingredients given under "For Roasting and Grinding" except poppy seeds/nuts. On a low flame roast until the coconut is brown in colour. Add the poppy seeds/nuts and turn the flame off. Let it cool to room temperature.
Grind to make a smooth paste by adding required water.

Make a paste of ginger, garlic and green chilly. I prefer using a mortar and pestle for this.

Take a pan and heat oil in it. Add the eggs followed by red chilly powder and required salt. Fry it rolling in the pan, so it gets fried with the masala coating. Drain the eggs from the oil and keep aside.

Add mustard seeds, fennel seeds and bay leaves to the oil(Add more oil if required). Let them splutter.

Add chopped onion with curry leaves. Saute it till the onion is translucent. Add the freshly ground ginger garlic green chilly paste and fry for 1 - 2 minutes.

Add the chopped tomato and cook till the tomato is mashed up. Then add the ground masala and turmeric powder. Mix well.

Once the masala gets cooked well, add 1-2 cups of water. Let it boil in medium flame.

When the gravy becomes thick and the oil oozes out from the gravy, add eggs, mix it well and turn off the flame. You can cut the eggs into half if required. I like it that way so that more masala gets into it.

Garnish with finely chopped coriander leaves.

Reciepe Courtesy: Umas Kitchen

Paalaada - Rice crepes with Egg & Coconut Milk

Ingredients (Serves 4):

Rice -- 1 cup, I used Sona masoori
Eggs - 1
Coconut Milk -- 1 cup, Regular whole milk works well too
Water -- as required
Salt -- to taste

Preparation:

Wash and soak rice for 4 - 6 hours.

Grind it adding the coconut milk / whole milk. Add more water as required. Grind it until it is really smooth.

Add the eggs and blend it well.

Add salt and give a mix. The batter should be of buttermilk consistency. Add more water if required.

Now heat a nonstick pan. Pour a ladleful of batter in it and swirl the pan so it coats on all side of the pan.

This takes only 10 - 20 seconds to cook. Once it is cooked, fold it into triangles.

Serve hot with any spicy gravy. It made a good combo with the chettinad egg curry.

Reciepe Courtesy: Youtube