Also smelling the raw egg taste in Egg Chettinad Curry made on 4th September, 2012

What did I use:

Egg: 4 boiled & 3 for adding directly to the curry

Oil 2 tbsp

Mustard seed 1 tsp

Salt 1/2 tbs

Red chili powder, Coriander powder, Garam masala, Pepper powder ½ tsp of each

How did I cook:

Paste 1: Make paste of 1 onion, 1 tomato, 1 inch ginger, 5 pods garlic, 2 green chili

Paste 2: Grind ½ tsp of fennel seeds, cumin seeds and poppy seeds, 4 cashew nuts.

              Add 2 spoon of curd to this powder.

Curry: Boil 4 eggs and peel the skin. Keep them aside.

In a pan heat oil, and add mustard seeds.

When mustard splutters, add the curry leaves and chopped onion. Fry for 1 min.

Add the Paste 1 and fry till the raw smell leaves approximately around 4-5 min in the medium flame.

Add Red Chili powder, Coriander Powder, Pepper Powder and Garam masala and fry for 30 sec.

Add the Paste 2 and add 1 cup of water, Salt and wait till it starts boiling.

Then break the first egg and add directly to the boiling curry. Let it cook for 5 min. Add the next egg and repeat the above step till you add 3 eggs.

Make sure that all eggs are mixed in the curry.

Add boiled eggs to the curry and let them cook for 5 minutes.

Urulai Roast --- made on 20th July, 2012

Read more for recipe 

When Vermicelli is in vogue ... Upma made of Vermicelli (Breakfast)... made on 30th March 2012

      

 What did I use:

1. Semiya / Indian Vermicelli ~ 1 1/2 cups ( broken into small pieces )
2. Onions ~ 1 No (Big sized )
3. Green chillies ~ 3-4 Nos
4. Chopped ginger ~ 1 tsp
5. Cashew Nuts ~ 10 Nos
6. Raisins ~ 10 Nos
7. Turmeric powder ~ 1/4 tsp
8. Dry red chillies ~ 2 Nos
9. Urad Dal / Uzhunnu ~ 1 1/2 tbsp
10. Mustard seeds
11. Oil
12. Salt

      How did I cook:

1. First heat 1 tbsp of oil in a pan and roast the vermicelli / semiya in a low flame till the vermicelli becomes golden brown in color. Do stir continuously otherwise it may get burnt. Roasting will prevent vermicelli from sticking to each other.
2. Then cook semiya by adding enough water along with enough salt in a medium flame for about 8 minutes or till the vermicelli becomes soft. Then drain it in a colander.
3. Meanwhile heat 2 tbsp of oil in a pan and add mustard seeds. When it crackles, add dry red chillies, urad daal, cashew nuts and raisins, and fry for 1-2 minutes. Then add finely chopped onions, chopped green chillies, chopped ginger and turmeric powder and saute till onions becomes transparent.(Note: At this point, if you want then you can even add some grated carrot and finely chopped beans and fry for 5-10 minutes )
4. Then finally add cooked vermicelli and mix it nicely. Remove from the flame after 2 minutes. 

Mohanthali -- not looking attractive but it left us with a delicious taste --- made on 18th March 2012

What did I use:

1. Gram flour  - 1 cup
2. All purpose flour - 1 cup
3. Ghee - ¾ cup
4. Cardamom pwd - ¼ tsp
5. Sugar - 2 cups
6. Water - 1 cup
7. Saffron - a generous pinch
8. Almonds - 6
9. Pistachios - 6

How did I cook:

1. Combine both flours together in a wide bowl.
2. Heat ghee in a fry pan.
3. Add the flour mixture and roast flours to golden brown.
4. Add cardamom powder, mix well.
5. Remove from heat to the wide bowl.
6. Allow to cool with occasional stirring.
7. In a separate heavy sauce pan, prepare sugar syrup by dissolving sugar and water.
8. Continue heating with stirring, until it reaches 2 ½ thread consistency.
9. You can check this by adding a drop of syrup in cold water, it should form a ball, which can be flattened easily, when taken out of water (i.e. Soft ball stage), or press a drop of the syrup between thumb and forefinger and gently pull apart, you should see two threads of the syrup.
10. Getting correct sugar syrup consistency is the secret of the softness of this sweet.
11. Now add the crushed saffron threads.
12. Mix and pour the hot syrup in flour mixture.
13. Beat well with a fork until it forms flakes.
14. Add grated almonds and pistachios.
15. Transfer it to a greased tray and pat it to 1 inch thickness.
16. Allow to remain for 30 minutes. 
17. Now cut into pieces and serve.

Coconut Chicken Masala (South Indian Spice System) - made on 25th Feb, 2012

What did I use:

1 kg chicken, washed and cut into medium sized pieces
1 large onion finely chopped
1 tbsp ginger-garlic paste
1 tbsp coriander powder
2-3 green chillis slit length wise
1 1/2 tsp garam masala powder (2″ dalchini, 2 green cardamom, 6 cloves finely ground)
fresh coriander leaves for garnish
salt to taste
1 1/2 tbsp-2 tbsp oil
For paste:
1 large onion
3-4 green chillis
1/2 cup fresh grated coconut
1 small bunch fresh coriander leaves
10-12 mint leaves
10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 minutes

How did I cook:
Marinate the chicken in coriander powder, turmeric powder, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 minutes. Soak the cashew nuts in 2-3 tbsps milk for 10-15 minutes.
Make a paste of onion, green chillies, grated coconut, coriander leaves, mint leaves and cashew nuts. Keep aside.
Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
Add the marinated chicken and cook on high heat for 4-5 minutes, combining the ingredients once in a while.
Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
Finally add the garam masala powder, combine well and remove the contents to a pressure cooker. Cook the chicken in pressure cooker for 3-4 minutes or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
Serve hot with white steamed rice, biryani or chapattis.