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Wednesday, 30 August 2017

Egg Butter Masala


6-7 hard boiled eggs
3 big tomatoes
2 big onions, sliced
50 gm cashew nuts
1 1/2 tbsp garlic paste
1 1/2 tbsp ginger paste
1/2 tsp turmeric powder
1 1/4- 1 1/2 tbsp kashmiri chilli powder
1/2 tsp pepper powder
1 tsp garam masala
1 tsp kasuri methi
1 tsp sugar
1/4-1/2 cup fresh cream
30 gm butter
2 tbsp oil
salt to taste
2 tbsp coriander leaves, chopped

  1. Cut each hard boiled egg into 2 pieces and keep it aside. Soak the cashew nuts in little water. 
  2. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and grind to a paste / puree and keep it aside.
  3. Heat 1 tbsp oil in a pan and add sliced onions and saute well till transparent. Allow it to cool and then grind to a smooth paste together with soaked cashew nuts and keep it aside.
  4. In a thick bottomed pan, heat 1 tbsp oil and 25 gm butter and add garlic paste and ginger paste and saute well till the raw smell disappears.
  5. Reduce the flame and add turmeric powder and mix well. Then add kashmiri chilli powder and mix well.
  6. Add tomato puree and saute well till oil appears on top. Add pepper powder and mix well.
  7. Then add onion-cashew paste and mix well.
  8. Add 1 1/2 cup of water, salt, garam masala, kasuri methi and chopped coriander leaves and mix well.
  9. When it starts to boil, add sugar and mix well. Add fresh cream and mix well.
  10. Then add the boiled eggs and boil for 5 minutes on low flame. Adjust salt and water (add hot water if required).
  11. Transfer to a serving plate and garnish with chopped coriander leaves and fresh cream and add 1 tbsp butter...Serve hot..
Recipe Source: Magic Oven

Tuesday, 29 August 2017

Mulayari Payasam / Bamboo Rice Payasam


1 cup mulayari / bamboo rice
300 gm jaggery
3 cups thin coconut milk
1 cup thick coconut milk
1/2 tsp cardamom powder
3 tbsp sliced coconut
8-10 cashew nuts
10-12 raisins
2 tbsp ghee

  1. Wash and soak the bamboo rice in water for about 8-10 hours or overnight.
  2. Then pressure cook it adding 2-3 cups of water for 5-6 whistles until it turns soft.
  3. In a pan, melt the jaggery on low flame adding 1 cup of water, strain it and keep it aside.
  4. When pressure releases, open the cooker and add the jaggery syrup and mix well.
  5. Add thin coconut milk to this and mix well and cook till the payasam thickens, stirring in between.
  6. Then add the thick coconut milk and cardamom powder and simmer in low flame for 2 minutes.
  7. Heat ghee in a small pan and fry sliced coconut, cashew nuts and raisins till it turns golden brown. Add this to the payasam and mix...Serve warm...

Churakka / Bottle Gourd Pachadi


1 cup churakka/ bottle gourd, chopped
1/2 cup grated coconut
1 cup yoghurt
3 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies

  1. Peel and chop churakka into small pieces and cook it in a pan adding 2 slit green chillies, salt and enough water.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked churakka, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Monday, 28 August 2017

Vazhapindi - Unakka Chemmeen Theeyal / Banana Stem and Dried Prawns Theeyal


1 cup vazhapindi/ banana stem, chopped
1/4 cup dried prawns/ unakka chemmeen
2 onions, chopped
1 cup grated coconut
1/4 tsp turmeric powder
8-10 shallots, sliced
3 garlic cloves
5-6 pepper corns
2 sprig curry leaves
1 tbsp coriander powder
2 tsp chilli powder
gooseberry sized tamarind
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

  1. Cut the banana stem into rounds and pull the fibre from the edges using fingers and remove them. Then chop into small pieces and soak them in water till you use.
  2. Clean the dried prawns and wash it and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  3. In a pan, roast grated coconut, shallots, turmeric powder, garlic, pepper corns and 1 sprig curry leaves till brown. Then add chilli powder and coriander powder and mix well.  
  4. Switch off the flame and allow it to cool and then grind it to a smooth paste adding little water and keep it aside.
  5. Heat oil in a pan and splutter mustard seeds. Add 1 sprig curry leaves and chopped onion and saute well.
  6. Add chopped banana stem and dried prawns to this and saute well till it turns soft and gets cooked.
  7. Then add ground coconut paste, tamarind extract, salt and enough water , mix well and allow it to boil for few minutes till the gravy thickens.
  8. Remove from the flame and serve hot with rice, pathiri etc...

Feijoa - Banana Milkshake


2-3 feijoas, peeled and chopped
1 large banana, peeled and chopped
2 cups of chilled milk
4-5 tbsp sugar or as required

  1. In a blender, add the chopped feijoa, banana, chilled milk and sugar and blend well until smooth and creamy.
  2. Pour the prepared milkshake into serving glasses and serve.........
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