Tuesday, March 29, 2016

Brinjal Stir-fry with Peanuts

Brinjal - 5
Chopped onion - 2tablespoons
Green chilly-1
Chilly powder-3/4teaspoon
Turmeric powder- 1/8teaspoon
Mustard seeds- 1/2teaspoon
Urad dal -1/2teaspoon
Channa dal- 1/2teaspoon
Roasted Peanuts - 1 tablespoon
Grated coconut -1tablespoon

Slightly heat the roasted peanuts in a pan and let it cool.
Slice the brinjals and keep them immersed in water till use.
Heat oil in a pan, add mustard seeds and let them pop. Add the channa dal and urad dal, and fry until they turn golden in color.  Then add the chopped onion and green chilly, fry for 2-3 minutes.
Add the brinjal slices along with chilly powder, turmeric powder and salt.  Sprinkle some water and close the pan with a lid. 
Meanwhile crush the peanuts in a mortar and pestle or mixie jar. 
Once the brinjal is cooked, add the peanut powder and coconut. Give it a quick mix and put off the flame.
Delicious peanut-brinjal stir fry is ready to serve. Goes well with rice and roti. 
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Friday, March 25, 2016

Chilli Egg Parotta

Frozen Parotta -2
Onion -1 (small)
Green chilly -1
Capsicum - 1
Tomato -1
Egg- 1
Ginger Garlic paste -1/2 teaspoon
Few curry leaves and cilantro 
Chilly powder -1/2teaspoon 
Coriander powder - 1/2teaspoon
Curry masala powder -1 teaspoon 
Maggi hot and sweet sauce - 3 teaspoons 

1. Thaw the parotta and cook it as per the instructions on the pack. Let it cool down completely, then cut them into small pieces. I have used my kitchen scissors, you can tear them or cut them according to your convenience.  

Heat a tablespoon of oil in a pan and toast the parotta pieces. 
2. Toast the parotta on low medium heat until it turns little crispy, keep it aside.
3. Cube the onion, tomato, capsicum ( its missing in the immediate photo below) pieces. Finely chop the green chilly. Heat ( should be high flame)another tablespoon of oil, add the  ginger garlic paste, fry for a minute, then add cubed onion and green chilly pieces.  

Then add the cubed tomato and capsicum pieces..sauté in high flame until the tomato pieces becomes soft, add the chilly powder, coriander powder and curry masala powder. 
4. Give a quick toss, let the masala get coated with all the veggies. Now add the toasted patotta pieces. 
5. Add in the egg. 
5. Mix and cook for a couple of minutes, then add the maggi hot and sweet sauce.
6. Finally add in the chopped cilantro and curry leaves, and put off the flame.
Yummy quick fix dinner is ready..Serve hot with raita.
If you want an egg free version, follow the process up to step - 4 and then add the sauce, curry leaves and cilantro and serve as plain chilly parotta.

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Wednesday, March 16, 2016

Moong Sprouts Kurma

Updating my blog after a reasonable time! Shifting the house and other personal works kept me away and happy to be back on track! Today I am sharing healthy and delicious sprouts kurma! 

Moong Sprouts -1/4cup
One small potato
Half of an onion 
Green chilly -1 
Tomato -2
Ginger-garlic paste - 2teaspoons
Bay leaf -1
Cinnamon - 2" piece 
Curry masala powder-1tablespoon
Chilly powder-1/2teaspoon
To grind
Coconut -2tablespoons
Fennel seeds -1/2teaspoon

Take the moong sprouts and cubed potato in a pan. Add enough water and cook until both of them are   cooked. They should be soft but not mushy. 

Heat oil in a pan, add the cinnamon and bay leaf. Sauté it for a few seconds and add sliced onion & green chilly. Fry for a minute, add the freshly crushed ginger and garlic. Sauté until onion turns slight pink color. Then add the tomatoes, cook until they become soft. Add the curry powder, chilly powder and half a cup of water. Let it boil nicely.

Now add the cooked sprouts and potato, add water if needed and let it cook for few more minutes.
Meanwhile make a paste of the items to be grind. 
Add the coconut paste to the kurma and enough salt, sugar & water. Let it boiler 6-7 minutes on medium heat. 
Reduce the heat to low and simmer the kurma until the oil floats on the top.
Protein packed delicious kurma is ready to serve. Tastes grate with chapatti as well as rice dishes.
Recipe Inspiration : HERE
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