Friday, October 31, 2014

Egg Stir Fry Recipe / Muttai Poriyal / Egg Podimas

Egg Stir Fry Recipe

Egg Poriyal is a simple and quick sidedish that you can make within few minutes.You can prepare this quick stir fry even at the last minute just before sitting for lunch as its better not to precook eggs and eat later, so make sure you always cook eggs and eat it fresh.

I prefer rice, rasam, egg poriyal combo, added on sundal to the menu...and yes our lunch was ready :) I am planning to post more egg recipes as demanded by readers and friends, also I am loving experimenting with eggs :) So stay tuned for more egg recipes here.

Egg Stir Fry Recipe

Egg Stir Fry Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: World

Eggs - 2(I used country eggs)
Big Onion - 1 medium sized chopped finely
Sambar powder - 1/2 tsp
Pepper powder - 1/4 tsp
Salt - to taste

To temper:

Green chilli - 1 small sized finely chopped
Green chilli - 1 small sized finely chopped
Hing - a tiny pinch
Curry Leaves - few
Ginger - 1/4 tsp(finely chopped)

Method:

  1. Break open your eggs and whisk it well,Set aside.Fine chop green chilli and ginger,Fine chop onions also and set aside.Egg Stir Fry Recipe - Step1
  2. In a pan heat oil add jeera,hing,green chillies,ginger and curry leaves saute for 2mins.Then add onion and saute till it becomes transparent.Then add egg mixture.Egg Stir Fry Recipe - Step2
  3. Mix it well, add sambar and pepper powders.Cook in low flame, scrap the pan if it sticks and fluff it up until its dry and raw smell of eggs leave.Switch off.Egg Stir Fry Recipe - Step3
Seve hot with rice and any curry of your choice!
Egg Stir Fry Recipe

My Notes:


  • You can even add any veggie along with eggs, like carrot, greens, cabbage etc.
  • Pepper is must for this stir fry.Ginger is optional but I like the flavour so added it.
  • I am buying country eggs these days so used that for this stir fry.You can use normal white egss too.
  • Adding more onions gives a nice crunch and flavour to the curry.
  • If you are planning to make for kids you can skip green chillies and replace it with little more pepper powder.
  • Add a pinch of garam masala and coriander powders for making masala egg poriyal.
  • After egg is added, keep stirring and fluffing.
Egg Stir Fry Recipe
Written by: SHARMILEE J
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Thursday, October 30, 2014

Aloo Sandwich Recipe - Potato Onion Tomato Sandwich Toast

Aloo Sandwich Recipe
I was craving for some hot bread sandwich for the past 2 days..now blame it on the climate or the sight of bread loaf lying around ;) I saw this potato sandwich recipe quite interesting with a burst of flavours so decided to give a try.I skipped the cheese part and replaced it with white sauce, the sandwich was a great hit at home.Even amma who says no to sandwiches asked for second serving :) Now do I need any other reason to make this sandwich again?! :) This potato sandwich has easily become one of my favorite sandwich recipes that I've tried so far and am sure I am going to try with other veggie variations with this recipe.I have a love for sandwiches both made in sandwich maker and the tawa toasted ones, both tastes good in its own ways.

Check out other sandwich recipes that I've posted so far

Aloo Sandwich Recipe

Aloo Sandwich Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Makes : 4 sandwiches
Recipe Category: Breakfast | Recipe Cuisine: World

Bread - 8 slices
Potato - 1 medium sized
Big Onion - 1 medium sized
Tomato 1 medium sized

For the marinade:

Oil - 3 tbsp
Red Chilli Powder - 1 tsp
Pepper powder - 1/2 tsp
Oregano - 1/2 tsp
Salt - to taste

For the white sauce:

Butter - 2 tsp
Maida(All Purpose Flour) - 1 tbsp
Milk - 1 cup
Oregano - 1/2 tsp
Salt - to taste

Method:

  1. Pressure cook potato until soft(for 4 whistles), peel off the skin and slice them to 1/4 inch thickness.Then slice onions.Aloo Sandwich Recipe - Step1
  2. Slice tomato and get ready with your veggies.Now in a mixing bowl add the ingredients listed under 'to marinade'.Aloo Sandwich Recipe - Step2
  3. Mix well and set aside to marinate.Meanwhile prepare the white sauce.Heat butter once it starts to melt add maida and give a quick mix until it resembles sandy texture.Aloo Sandwich Recipe - Step3
  4. Then add milk and keep cooking till it starts to thicken.Now add oregano and keep cooking until the sauce coats the back of a laddle,creamy and thick.Set aside to cool down.Aloo Sandwich Recipe - Step4
  5. Now take your potato slices, dip it in the spice powder marinade and toast it in a dosa tawa till golden brown on both sides.Next coat onion slices with the spices mixture.Aloo Sandwich Recipe - Step5
  6. And toast it till slightly browned.You can add raw tomato itself to your sandwich but I wiped off the remaining spice mixture and toasted it.Aloo Sandwich Recipe - Step6
  7. Now the toasted veggies are also ready.Now spoon a generaous mixture of prepared white sauce and spread it in 4 slices of bread.On one side of the bread add the toasted potato,onion and tomato slices.Aloo Sandwich Recipe - Step7
  8. Close the sandwich with the other bread, press it slightly so that it gets sealed.Heat dosa tawa drizzle ghee and add one sandwich at a time and toast it till golden brown.Flip to other side and cook.While toasting just press the bread with a flat laddle to get the toast evenly browned as shown below.Aloo Sandwich Recipe - Step8
Cut into half and Serve hot ....yummm!! Enjoy the spicy , creamy sandwich!!
Aloo Sandwich Recipe

My Notes:

  • You can add any vegetable of your choice.Capsicum,cabbage are few of my suggestions.
  • You can either toast and make sandwich and use sandwich maker.
  • Toasting the veggies gives a great crunch to the sandwich.
  • I used white bread, you can use wheat or multigrain bread too.
  • Always use a flat laddle to press the sandwich while toasting , this ensures even browning.
  • Make sure you cool down white sauce before you apply it.
  • The white sauce thickens with time so switch it off accordingly.
  • For the white sauce : I haven't added cheese, if you want add 2 tbsp of grated cheese after the milk starts thickening.
  • This sandwich has to be served immediately else it will become soggy.
Aloo Sandwich Recipe
Written by: SHARMILEE J
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Wednesday, October 29, 2014

Lachha Paratha Recipe - How to make lachcha paratha

Lachha Paratha Recipe
Lachha Paratha is a multi layered flat bread or to make it simple it is Whole Wheat Paratha which is famous in Punjabi Cuisine.Lachha Paratha also called as Lachedar Paratha...'Lachcha' is a hindi word which means a group of strands so that explains it all why this paratha is named so. Lachha Paratha was on my to do list since a year and finally I tried it few months back, Actually I tried lachha paratha last year itself after seeing my friends post , it came out good but I couldn't get the layers perfectly then totally forgot about this paratha.Recently when I saw this in a menu card of a restaurant tada the light shined and I made it the next day itself and clicked.But this time I am completely satisfied, the layers were beautifully shown and the taste was soo good.After that I have made it around 3-4 times and now its going to be regular atleast for mittus sake :)

I love all North Indian food so this is no exception, and to my surprise mittu loved it too.This lachha paratha  is sure a better alternate for maida parotta, this is sure suited for kids and we can occasionally have it when we are craving for parotta ;)

Lachha Paratha Recipe

Lachha Paratha Recipe

Preparation Time:30 mins | Cooking Time : 10 mins | Makes:around 8 parathas
Recipe Category: Main | Recipe Cuisine: North Indian

Wheat Flour - 2 cups
Ghee - 2 tbsp + as required to toast
Oil - if needed to toast
Salt - to taste
Water - as required

Method:

  1. In a wide mixing bowl add wheat flour, salt and first give a quick mix for salt to be even. Then add water little by little, gather to form a soft pliable dough.The dough should not be too tight or too loose, it should be non sticky at this stage.Allow it to rest for atleast 30mins.
    Lachha Paratha Recipe - Step1
  2. Now pinch a big lemon sized ball and roll it as thin as possible.Now apply 1/2-3/4 tsp ghee on the paratha such that ghee is evenly applied, then sprinkle little wheat flour on it.
    How to make lachha paratha - Step1
  3. From one end start to make pleats as shown below.Take a small strip and fold it backwards making pleats till the other edge is reached.It should look like this after the pleat is done.Just swing the strip so that it stretches a bit, don't overdo.
    How to make lachha paratha - Step2
  4. Roll it and bring one edge towards the other edge in a circular manner as shown below.Gently take the outer edge and press it inwards so that its sealed and doesn't open up whil rolling.
    How to make lachha paratha - Step3
  5. Press it slightly to flatten it.Now roll the paratha to 1/4 inch thickness as shown below.Dust flour as and when needed.
    How to make lachha paratha - Step4
  6. Now heat a dosa tawa, place the paratha  once bubbles start appearing on one side turn to other side.Cook in medium heat.Drizzle ghee / oil and toast till brown spots appear on both the sides.Repeat the process till the dough gets over.
    How to make lachha paratha - Step4
Serve hot with any gravy of your choice.
Lachha Paratha Recipe

My Notes:

  • Do not apply much pressure while rolling so that the layers are visible.
  • Also the dough should be like our chapathi dough soft and pliable.
  • If you make more pleats then you will get many layers.
  • Stack the cooked parathas and gently pat the sides of the paratha so that the layers start separately showing outside but only gently else it will start to tear.I did not do it.
  • Do not flip the parathas more than 2-3 times else the parathas will become hard and very crispy.
  • The parathas will be flaky and crispy on the outside and soft inside.
  • I used homemade chapathi flour, you can even use multigrain atta.
  • Do not skip ghee as it ensures the layers stay till the paratha gets cooked.If you don't add ghee you will not get proper layers.You can replace ghee with oil.May be you can reduce / omit ghee/oil while toasting incase you are diet conscious :) 
  • You can use the leftover inner stuffing for making sweet paratha for kids, tastes great.
  • Make sure you press the edge of the strip inwards and seal it else it will start opening out while the paratha gets cooked.
  • Sure the making process is time consuming what you can do it make 2 parathas ready then start cooking, while one gets cooked you can make another paratha.
  • Lachha paratha is heavy by itself so I would recommend to have a mild sidedish, dal would be perfect!
Lachha Paratha Recipe
Written by: SHARMILEE J
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Monday, October 27, 2014

Easy Garlic Bread Recipe - Bread Recipes

Easy Garlic Bread Recipe
Finally I am back after a break, the much needed one actually....:) Now back to the grind...I had few recipes in hand but still wanted to have a break after the diwali celebrations here in this space :)

This is a very easy garlic bread recipe that you can serve within minutes.I love garlic bread from Dominos the stuffed version and I always wanted to try it that way but last time ended up making this quick version of garlic bread.I loved the simplicity of this recipe, so we enjoyed it as a snack on a rainy day.
Easy Garlic Bread Recipe

Garlic Bread Recipe

Preparation Time:5 mins | Cooking Time : 10 mins | Serves:2
Recipe Category: Snack | Recipe Cuisine: Indian

Bread - 4 slices
Garlic - 3 pearls(medium sized)
Butter - 3 tbsp
Cheese - 1 tbsp grated
Chilli flakes - 1/2 tsp
Mixed Herbs / Oregano - 1/2 tsp
Coriander leaves -  1 tsp chopped
Ghee - to toast
Salt - to taste

Method:

  1. Take 3 garlic pearls in a mixer and grind it to a semi fine paste.Take butter,garlic paste,chilli flakes,required salt,mixed herbs,grated cheese and coriander leaves in a bowl.Mix it well.
    How to make garlic bread - Step1
  2. Trim the edges of the bread.Spread a heaped spoonful of the mixture on one side of the bread and keep it ready.
    How to make garlic bread - Step2
  3. Heat a dosa tawa, grease it with ghee and add the bread slices and toast it till golden brown.
    How to make garlic bread - Step3
Serve hot!
Easy Garlic Bread Recipe

My Notes:

  • When you flip the bread slices with the garlic mixture side down on the tawa, it will stick so add more ghee to toast.
  • You can either use olive oil or ghee to toast.
  • You can even toast it in oven.Preheat oven at 175 deg C and bake the bread slices for 5-7mins in toast mode.No need to flip it, just place the slices with applied side on top.
  • Do not add more garlic then it will give a pungent raw smell.
  • While toasting the side which has the garlic paste, keep in low flame and toast well so that there is no raw smell.
  • If you prefer you can even add green chillies sliced thin.
Easy Garlic Bread Recipe
Written by: SHARMILEE J
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Monday, October 20, 2014

Sathu Maavu Laddu Recipe / Millets Health Mix Laddo - Easy Diwali Sweets

Sathu Maavu Laddu Recipe
I wanted to post atleast one healthy recipe for this Diwali which we can have it guiltfree so this is my choice, Sathu Maavu Ladoo.Last year I posted a baked version of cornflakes mixture and this year it is this easy and healthy ladoo.I havent used sugar instead chose the healthier option of using palm jaggery.You can replace it with normal jaggery too.

Check out other ladoo recipes that I've posted ealier.

So this is my closure of this Diwali 2014, see you all with few more interesting recipes next week, yes need a small break :)

I have another exciting news to share :) I got featured in The Hindu on Saturday(18/10/14) as a part of Diwali special, Check the article in the media mention page.
Sathu Maavu Laddu Recipe

Sathu Maavu Ladoo Recipe - Ingredients

Preparation Time : 5 mins | Cooking Time : 20 mins | Makes : 12
Recipe Category: Sweets | Recipe Cuisine: South Indian

Sathu Maavu(Health Mix Powder) - 1 cup
Palm Jaggery(Karupatti) - 1/3 cup
Ghee - 2 tbsp
Cardamom powder - a tiny pinch

Method:

  1. Dry roast sathu maavu for 8-10 mins until nice aroma comes and color slightly changes,Set aside.Scrap pall jaggery.How to make sathu maavu ladoo recipe - Step1
  2. Measure palm jaggery and take it in a pan, add very little water say 2 tbsp just for the jaggery to immerse well.How to make sathu maavu ladoo recipe - Step2
  3. Heat it up, when it starts to get thick switch off.Strain to impurities.See the consistency should be thick slightly thinner than honey.Cool down the syrup.
    How to make sathu maavu ladoo recipe - Step3
  4. Take roasted flour in a mixing bowl, add the palm jaggery syrup.How to make sathu maavu ladoo - Step4
  5. Mix well with a laddle.Heat ghee and add it.How to make sathu maavu ladoo - Step4
  6. Now mix well and let it rest until its warm enough for you to handle with your hands.Then shape them into laddos.
    How to make sathu maavu ladoo - Step4
Store in an airtight container and enjoy your ladoos.
Sathu Maavu Laddu Recipe

My Notes:

  • While roasting sathu maavu powder take care not to burn it...keep stirring continuosly.
  • Add ghee little by little and mix well, this way you can control the amount of ghee too.
  • If you want more ghee flavour in your ladoos then add 1/4 cup.But 2 tbsp is just to shape the ladoos.
  • You can replace palm jaggery with normal jaggery too.
  • Heating up ghee and adding is to shape the ladoos easily and it holds its shape well.But mix well with spatula and then handle with your hands only when its warm.
  • It keep well for more than a week.
  • The color of the ladoo purely depends on the color of health mix powder.I used homemade health mix powder, you can use store bought powder too.
  • I had cardamom powder already in the health mix so didn't add it while making ladoos.
Sathu Maavu Laddu Recipe
Written by: SHARMILEE J
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Saturday, October 18, 2014

Seepu Seedai Recipe - Diwali Special Recipes

Seepu Seedai Recipe
Seepu Seedai is a Chettinad Special murukku also called as Seepu Murukku.I've grown up eating chettinad snacks like athirasam, thenkuzhal murukku and seepu seedai.When we visit our native town Karaikudi it is a must for us to buy a pack of all these chettinad special snacks and if my mama visits us he brings a pack too.This is a authentic chettinad special recipe which I got from my athai, I referred my chettinad cookbook too.

I have helped amma just for rolling seepu seedai during my school days and I wanted to try this and post it here but all these days I didn't have the proper achu(seepu murukku press) so kept delaying.The seepu murukku press amma gave me  was slightly twisted so the seepu seedai tapes were not even, my perimma had sent me the press last week and yesterday I gave it a try....I was so surprised that I got the tapes perfect that even amma appreciated me...happy me :)

Seepu Seedai Recipe

Check other muruku recipes here :
1.Thenkuzhal murukku
2.Butter Murukku
3.Maida Mullu Murukku
4.Pottukadalai Murukku
5.Potato Murukku
6.Rava Murukku
7.Wheat Flour Murukku
I have given the steps and detailed instructions so that its easy for beginners to try it. I have also included alternate method for those who don't have the seepu seedai press mould by using a unused new comb. The process of making seepu seedai is sure time consuming so plan your day accordingly....but at the end of the day am sure its worth the effort....I love the flavour of coconut milk the best in this seepu seedai.If you ask me, I didnt find any difficulty to make it single handedly..the only thing is it takes time but I loved the making process...it was fun :)
Seepu Seedai Recipe

Seepu Seedai Recipe - Ingredients

Preparation Time : 40 mins | Cooking Time : 20 mins | Makes : 15 small murukku
Recipe Category: Snack | Recipe Cuisine: South Indian

Raw Rice - 1 cup
Whole Urad Dal - 1/4 cup
Fried Gram Dal - 1/8 cup
Thick Coconut Milk - 1/2 cup
Butter - 2 tsp
Salt - to taste
Oil - to deep fry
Hot Water - as required

Measures using ReadyMade Flour:

Rice Flour - 1 cup
Urad Dal Flour(roast & ground) - 1/4 cup
Fried Gram Dal Flour(roast & ground) - 1/4 cup
Thick Coconut Milk - 1/4 cup
Butter - 1 tsp
Salt - to taste
Oil - to deep fry
Hot Water - as required

Method:

  1. First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry say for 30-45mins.It will be slightly moist only.Then transfer this to a mixer.How to make rice flour at home - Step1
  2. Grind it to a fine powder in a mixie in batches.Then sieve it. If you find small balls break and sieve it.How to make rice flour at home - Step2
  3. Take coconut in a mixer, add little water and grind it.
    How to make seepu seedai - Step3
  4. Now extract coconut milk, use a strainer to do this.Then dry roast urad dal till golden brown.
    How to make seepu seedai - Step4
  5. Cool down and transfer urad dl to a mixer and grind it a fine powder,Set aside.Take fried gram dal in a mixer.
    How to make seepu seedai - Step5
  6. Grind it to a fine powder and Sieve both the flours together.Discard the rava mixture and collect the sieved flour alone.Heat coconut milk for a minute till it gets hot, don't boil just heat it up.
    How to make seepu seedai - Step6
  7. Take rice flour,urad dal flour and fried gram dal flour in a mixing bowl, add salt and butter mix well with your hands.Then add hot coconut milk little by little.
    How to make seepu seedai - Step7
  8. Add hot water if coconut milk isnt enough.Form a smooth nonsticky dough without any cracks.Take your seepu seedai press...Now fill the murukku press with little dough.
    How to make seepu seedai - Step8
  9. Now start pressing them into long tapes then cut them into small strips(around 10 cm) on a big board or your kitchen counter.I used my wooden board.
    How to make seepu seedai - Step9
  10. Join the ends of the strips around your forefinger to make cylinders like shown below.Gently remove it and place it.Repeat the same till the entire dough gets over.
    How to make seepu seedai - Step10
  11. Heat oil, to check if the oil is hot just add a pinch of the dough....if it raises immediately then oil is ready...Now carefully add the prepared seepu seedai's  may be 6-7 at a time and fry till golden brown.Drain in tissue paper.
    How to make seepu seedai - Step11
  12. This is an alternate method if you dont have the seepu seedai press....but this method using comb is sure time consuming.First grease the board with oil...take a small portion of dough and roll it to 2mm thikness...then  use a new unused comb and press it slightly so that the impression is on the thumb.Cut into strips and roll it as mentioned before.
    How to make seepu seedai - Step12
Cool down then store in an airtight container.


Seepu Seedai Recipe

Ready to munch seepu seedai for this Diwali?! :)
Seepu Seedai Recipe

My Notes:

  • Homemade flours can be made in advance and stored.
  • The dough should not be runny and should not be dry.If its dry sprinkle little water and then mix it again.
  • You can replace butter with ghee too, use the same measure mentioned.
  • If the dough is little loose then you will not be able to press long tapes, it will start to break in between in that case sprinkle little more rice flour and mix well to get a smooth nonstick dough.
  • It took me around 1.5 hrs to complete for 1 cup measure so I understand it takes time so plan accordingly.But the time includes clicking the steps and videoshoot also :)
  • Sieving the flours is really important, if there are any grainy particles then it will get stuck to the press and will be difficult while pressing.
  • I used homemade flours.You can use readymade flours too but use the 2nd ingredient measure for it.
  • Coconut milk will not be enough for the entire flour, so add hot water.
  • Cook in low medium flame and regulate heat as and when it goes high / low.
  • The seedais grow in size while getting fried so just add 6-7 at a time and fry in batches.Don't overcrowd while frying.Carefully flip over to other side while frying so that it doesn't change its shape.
  • Use a big lengthy board or a big plate so that you can press lengthy tapes.Just press 3-4 tapes at a time, them cut and make roundels then continue pressing.If you press more the tapes will become dry and tend to break.
Seepu Seedai Recipe
Written by: SHARMILEE J
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