Tuesday, November 28, 2017

Chettinad Egg Curry

Chettinad Egg Curry 

I never make egg curry often. This is my first or second try on egg curry. My hubbys fav egg curry and made it a good combo that goes well with Ghee rice.

Fresh ingredients roasted spices really adds flavor to the dish. 

Tips and changes for the curry:
1.Cook in medium flame.
2. I Used normal red onions.
3. Added coconut while grinding the chettinad masala.
4.Add loads of Coriander leaves at the end for garnishing and flavour.
5. Added a small cube of jaggery to balance the rich and spicy flavour of peppers

Friday, August 26, 2011

Sabudana upma/ Sabbakki Uppittu with Moon Dal

Sabudana Upma. Mostly it is considered as fasting food in Maharastra. Back in Karnataka, They do it for evening snack or for lite dinner. Sabudana with combination of moong dal makes this dish more tastier. Got this recipe from my dera mom. I have made this in several kitty parties, potlocks too. Everybody liked it. It should be tasted while it is hot!


Sabudana- 1 cup
Moong Dal- 1/2 cup
Green chillies- 8
Curry leaves
Mustard seeds-1/2 tspn
Jeera- 1/2 tspn
Coriander leaves-for garnishing
Grated coocnut- for garnishing
Lemon juice- 1 tbspn
Salt- to taste

  • Soak Sabudana for atleast 5-6 hrs in enough water.
  • If you are planning to make thsi upma in teh evening. Soak it in morning or if you are planning to do it for breakfast soak it night only.
  • Boil water in a bowl.Add Moong dal. Let it cook 3/4. Dal should not become mushy. Strain it and keep it aside. Make sure there is not much water left inside dal.
  • Add oil in a deep pan. Add seasoning with mustard seeds, Jeera, hing, curry leaves.
  • Add Green chillies. Fry for some time. Add Sabudana and fry for 2-3 mins until the sabudana pearls fades in to different color. Add salt and keep frying.
  • Finally add moong dal and mix it gently.Turn off the stove,
  • Add lemon juice. Mix it well. Garnish it with Coriander leaves and grated coconut
Sending this to Vrat ka khaana event hosted by Kalyani Mom chef

Monday, August 22, 2011

Aloo Gobi Mutter

Aloo Gobi is generally a dry curry. I don't like dry vegetable curry that goes with chapatis. but our vah chef gives ypou teh recipe that has little gravy in it. He cooks it with tomatoes and there is little gravy effect on this dish. Tomato in this curry makes little tangy and we do also add amchur( mango powder).

Gobi- 1 small
Frozen peas-1/2 cup
Red chilli powder- 1/2 tspn
cumin powder- 1 tspn
Amchur powder- 1/4 tspn
Coriander powder- 1/2 tspn
Garam masala- 1/2 tspn
Onion- 1 small chopped finely
Green chillies-4
Jeera-1 tspn
Ginger garlic paste-1 tspn
Kasuri methi powder-1/2 tspn
oil for deep frying

  • Add the chopped aloo and gobi in hot oil and fry them for a min till it becomes soft and keep aside.
  • Make a coarse paste out of onions and green chillies and keep aside
  • In a separate pan, Add some oil. Add jeera and add the onion green chillies mixture.
  • Fry it for 2-3 mins.
  • Add tomatoes and fry for some more time until it becomes little mushy.
  • Add turmeric powder and salt and fry it.
  • In a small bowl, add cumin, coriander, amchur and red chilli powders and mix it well by adding water.Add this in to the mixture. keep stirring.
  • At this time add fried aloo and gobi.keep stirring it until teh masala coats well for 2- 3 mins. Add frozen green peas. mix it well.
  • Garnish it with coriander leaves.
  • Serve hot with chapathis or rotis.
Note:- If you are very calorie conscious, you can avoid deep frying aloo and gobi. Directly add in to the curry and cook for atleast 20 mins in a low flame.