Saturday, 31 August 2013

Egg onion bajji

Egg bajji normally prepare with boiled egg and besan flour that everyone  knows. But here I prepared egg bajji that with onion and spices. This  we used to prepare in home. It is very tasty and crispy too. Fried crispy onion covering on egg tastes well.

Ingredients

Egg                                                           : 3

Besan flour/ gram flour                          : ½ cup

Sliced onion                                              : ½ cup

Chopped green chilli                                : 1 tsp

Ginger garlic paste (optional)                  :  1 tsp

Chilli powder                                            : ½ tsp

Turmeric powder                                     : ¼ tsp

Curry leaves                                            : 2 stalks

salt to taste

Oil for fry


Preparation

  1. Boil egg and remove shell. Then cut this into small pieces (1 egg we can cut 5 pieces)
  2. Mix sliced onion, green chilli, ginger garlic paste, curry leaves, chilli powder, turmeric powder and salt. Mix properly with hand.
  3. Add besan flour to this and mix nicely. Sprinkle little water on it make sticky batter
  4. Heat oil in a pan.
  5. Take one egg piece and coat this with sticky batter both side.
  6. Deep fry in hot oil and drain . Likewise complete all egg pieces
  7. Serve hot with sauce




    Egg onion bajji old pic




Bread upma

Bread upma
Bread still in your kitchen shelf not using yet? no need to through bread anymore here is one simple recipe bread upma. This one is my husband's favorite recipe whenever he see bread in shelf he will tell make bread upma. For him I add scrambled egg with it but here I prepared veg bread upma that very tasty and spicy. 

Ingredients
Bread slice                                                 : 8
Chopped onion                                            : 1 ½tbsp
Chopped tomato                                          : 1 ½tbsp
Chopped capsicum                                       : 1 ½tbsp
Chopped carrot                                           : 1 ½tbsp
Green chilli                                                 : 2 (chopped)
Chilli powder                                              : ½ tsp
Mustard seed                                              : ¾ tsp
Tomato ketchup                                           : 2-3 tsp
Oil                                                              : 1 tbsp

Preparation
  1. 1. Cut bread into small square pieces and toast (you can toast bread first then make small pieces)
  2. 2. Heat oil in a pan and add mustard seed
  3. 3. When mustard seed begin to splutter add all vegetables to it and saute for 2-3 minute (you can add your fav  veggies)
    4. Then add salt and chilli powder into it saute for 1 minute
    5. Add roasted bread into it and mix nicely
  4. 6. Finally add tomato ketchup and saute few more minute. Serve hot



Rice pudding

Rice pudding


Pudding is my all time favorite and I like to do experiments on it. Here I prepared pudding with leftover cooked white rice. You can prepare this recipe with uncooked rice also. 

Ingredients
rice (kaima/jeera)                                                     : ½  cup
(or you can use leftover cooked white rice                   : 1 ½ cup )
Milk                                                                          :  1 liter
Condensed milk                                                           : ½ cup
Egg                                                                            : 2
Sugar                                                                         : 3 ½ tbsp
Vanilla powder                                                            : 1 tsp
chopped apple                                                              : ½  cup            
Sliced cashew nuts                                                      : 2 tsp
Raisin and cashew nuts                                                 : 2 tsp
Preparation
1. Cook rice in 3 ½ cup of milk (or cook leftover cooked white rice in milk till it become soft)
2. Add sugar and condensed milk into it and continuously stir to become thick
3. In a bowl beat the egg and keep aside
4. In a separate pan boil ½ cup of milk and add this into beaten egg (continuously stir egg while adding milk)
5. Then add this egg and milk mixture into rice .Stir well
6. Add sliced cashew nuts, apple and vanilla powder cook for 5 minute
7. Grease a casting bowl and pour rice mixture into it decorate with raisins and cashew nuts
8. Cook this in steamer  for 15-20 minute. After 20 minute take out the tray and let it cool
9. Once it cooled keep in refrigerator and serve cold

Friday, 30 August 2013

Madakku chapathi (Layer chapathi)






Malabar a northern part of Kerala is very famous for their hospitality and parties because of these reason they have unique food recipes. One day I tried to count all recipes but I understood that is not possible. There are so many recipes I forgot but the taste is still in my tongue as childhood memory. Some recipes I didn't try yet that all I will try and will post soon.
Madakku chapathi is traditional soft and layered wheat rotti  of Malabar. This one is a special dish for bridegroom because old people don't allow to serve normal oil free chapathi for groom.   Even kids will love to eat this with honey or peanut butter.

Ingredients
Whole wheat flour                :  2 cup
All purpose flour                  :  ½ cup
Salt to taste
Ghee/ oil                               :  2 tbsp

Preparation
  1. Mix all ingredients together except ghee/oil.
  2. Add enough warm water to make soft dough and knead well until become smooth
  3. Make small balls and flatten it with rolling pin
  4. Spread ghee/oil on it and dust flour
  5. Fold four side to make squire shape and flatten it again (add ghee/oil in each fold)
  6. Heat tawa at medium flame then place one chapathi and cook one
  7. Flip over and add ½ tsp of oil on both side 
  8. Press the centre  with a flat spoon. chapathi will puff up and you can see layer sperates from each other
  9. serve hot with your favourite curry
















Ney pathiri/ Ney pathil/ Poricha pathiri (Fried rotti)

Ney pathiri

Ney pathiri/ ney pathal/ poricha pothiri is a common  breakfast item in Malabar area. But based on locality the preparation method is different. We prepare dough by grinding rice other than rice flour. This dish is having special preference during eid because in our locality on eid we prepare ney pathiri for breakfast. This is a crispy tasty pathiri that you can have with any curry.

Ingredients
Par boiled rice                                        :   2 cup
Grated coconut                                       : ½ cup
Shallot                                                     : 10
Cumin seed                                              : 2 tsp
Salt

Preparation
  1. Wash and soak the rice for 4- 6 hour
  2. Drain and grind it with  grated coconut, shallot, 1 tsp of cumin seed, salt and  little water until to get thick dough (No need to grind as paste. It's texture should be slightly crushed and some finely ground)
  3. Add remaining cumin seed to it and mix well
  4. Take a small portion (lemon size ) and roll it
  5. Flatten it using finger by placing it on sheet (we normally use banana leaf for this but here in Qatar it’s not possible so I used aluminium foil) like puri (don’t make too thin)
  6. Heat oil in pan at medium high flame
  7. Take pathiri from sheet and carefully put in hot oil
  8. When it puff up flip over and fry other side. Flip over again and make sure both side turned golden brown.
  9. Drain and serve hot with your favorite curry






Thursday, 29 August 2013

Chicken bread roll

Chicken bread roll
It is chicken filled fried bread roll. It can serve as evening snack and as an appetizer. Its crispy outer covering and inside spicy masala is a nice treat. You can try with different stuffing. Your kids will love it(make less spicy for kids).

Ingredients
Bread slice                                                  : 15
(any bread don't use milk bread) 
For filling
Chicken breast piece                                  : 250 g
Turmeric powder                                        : ¼ tsp
Pepper powder                                            : 1  tsp
Oil                                                                : 1 tbsp 
Chopped onion                                             : 1 cup
Chopped green chilli                                    : 3 tsp
Chopped ginger                                           : 1 tsp
Chopped garlic                                            : 1 tsp
Chilli powder                                               : ½ tsp
Curry leaves and coriander leaves            : 1 cup
For bread roll
some water
Egg                                                              :  2
Bread crumbs                                             :  2  cup
Oil for fry

Preparation 









  1. Clean and chop chicken breast into small pieces. Cook this with pepper powder, turmeric powder, salt and ½cup of water
  2. Heat a pan with one table spoon of oil
  3. Fry chopped onion till it become slight golden color. Then add green chilli, ginger, garlic, chilli powder and salt. Saute for few minute
  4. Add cooked chicken with chicken stock in to it and mix well
  5. Saute till it become dry.
  6. Turn off flame and let it cool
  7. Cut sides of bread (this sides can use for making bread crumbs )
  8. Dip bread in water and squeeze out water with your palm
  9. Take 1 or 2 tsp of chicken filling and place on bread piece
  10. Fold it and press the edges to seal properly.
  11. Dip in egg and roll in bread crumbs
  12. Deep fry at medium flame and serve with sauce






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