Egg Chow mein

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Chowmein has a very special place in my hard. It is not because of that I like all kinds of Chinese cuisine but it reminds me of my school days. Chowmein, and for that matter any kind of noodles was my favorite option for the lunch break at school. Everyday when I opened my tiffin box during lunch time, I wished that I had chowmein. When it comes to chowmein I love any type of preparation with it; be that with only vegetables, or with eggs, chicken, prawn, or even mixed. There was a restaurant in front of my school, and my only aim for saving my pocket money was to go there and have a plate of chowmein. When I was cooking chowmein the other evening lots of such memories encircled my mind. Just a plate of chowmein made me so happy. This was probably the best part of growing up; you just feel happy and contended with such little things.  We were five friends and we used to fight on that single plate and then fight over who\’s going to pay the bill for that month. Out of these four friends, I have contact with only one who stays in Maryland, USA. She called me up some days back and we were talking about our chowmein fights. School was fun and the little moments of happiness made it beautiful to recollect.

I went through some of the links in the web to know more about chow mein and people\’s love towards this platter. Wiki had lots of things to contribute to the cause. One sentence caught my eyes which said that the chowmein was introduced by the Chinese in Kolkata. That was something I had no clue, though I had had noodles at the China Town in Kolkata lots of times.

Ingredients:

Chow mein noodles: 2 whole packets

Cauliflower (Ful kopi): 1 medium bowl of small florets

Carrot (Gajor): 2 medium sizes

Green pepper (Capsicum): 1

Potato (Alu): 1 medium size

Onion (Peyaj): 1 medium size

Egg (Dim): 2

Sunflower oil (Sada tel): 2 tablespoons

Soya sauce: 1 teaspoon

Salt to taste

Preparation:

• Cut the vegetables into thin one inch sized pieces
• Put in all the vegetables in a deep pan and half boil them
• Boil water in a pan and throw in the noodles, take them out just after 2 minutes so that the noodles do not become too soft
• Heat ½ tablespoon of oil in a frying pan and drop the eggs, add a pinch of salt; stir well to make scrambled eggs, keep aside
• Heat the rest of the oil in a wok, throw in the onions and fry till they become golden brown
• Throw in the half boiled vegetables along with salt. Fry till they become soft
• Add the boiled noodles and stir well so that the noodles get mixed with the vegetables
• Pour in the soya sauce and stir again
• Take out of flame, garnish with the scrambled eggs and serve with sauce of your choice

I had added cauliflower, potatoes, carrot and green pepper. If you like you can also other vegetable of choice. Along with eggs you can also shredded chicken or fried prawns. If you are a vegetarian then just leave out the non-vegan ingredients.

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Harvest: The Festival of Rice: Roundup Part II

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With many types of rice, it really took me long to come up with the round-up. I would like to thank Hema and Easy to Cook for sending so many recipes for the event. Please let me know if I have missed out any of your recipes. You can see the first part of roundup for this event here.  SGD of  Whims and Wishes also wrote some words about this Harvest festival, and she was very kind to share her thoughts with us.

1. Bajji’s Platter from Hema of Adlak’s Kitchen
2. Bisi Bela Bhaat from Hema of Adlak’s Kitchen
3. Bisibelabath from Shama of  Easy to Cook Recipes
4. Black-eyed peas pulao from Asha of Aroma Hope
5. Brinjal Rice from Shama of  Easy to Cook Recipes
6. Capsicum Rice from Shama  of  Easy to Cook Recipes
7. Carrot Rice from Shama of  Easy to Cook Recipes
8. Cauliflower Rice from Shama of  Easy to Cook Recipes
9. Chenna Pulao from Hema of Adlak’s Kitchen
10. Chicken biriyani from Shama of Easy to Cook Recipes
11. Chilli-Tangerine rice from Anushreeram of Chandrabhaga
12. Cilantro Rice from Hema of Adlak’s Kitchen
13. Cocnut Rice from Shama of  Easy to Cook Recipes
14. Coconut Milk Vegetable Rice from Shama of  Easy to Cook Recipes
15. Dil se pulao from Sindhura of Bay Leaf
16. Doodh Puli Peethe from Sunanda of Sunanda’s Kitchen
17. Garlic Rice from Shama of  Easy to Cook Recipes
18. Healthy Geen Rice/ Pudina Rice from Shama of  Easy to Cook Recipes
19. Iyengar’s Poliodharai from Hema of Adlak’s Kitchen
20. Keshari Bhaat (Sweet Saffron Rice) from Sanika of  Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
21. Khasta Kachori from Naveeta of Zaayeka
22. Kondakadalai Sadam/ Red Chana Dal Rice from Shama of  Easy to Cook Recipes
23. Lemon Rice from Shama of  Easy to Cook  Recipes
24. Lemony Lemon – A Tangy Tasty Masala Bath from Hema of Adlak’s Kitchen
25. Medhu Pakora from Hema of Adlak’s Kitchen
26. Mint Magic (Pudina pulao) from Hema of Adlak’s Kitchen
27. Mishti Pulao from Aundhuti of Gourmet Affair
28. Mor Koozh from Hema of Adlak’s Kitchen
29. Multiprotein Rice from Shama of Easy to Cook  Recipes
30. Mushroom Pulao from Hema of Adlak’s Kitchen
31. Paruppu Keerai Dosai from Shama of  Easy to Cook Recipes
32. Pasta Pulao from Hema of Adlak’s Kitchen
33. Patishapta from SGD of  Whims and Wishes
34. Peanut Cup Rice from Hema of Adlak’s Kitchen
35. Poha from EC of  Easy Crafts
36. Prawn/Shrimp Pulao of Homecooked
37. Puliyothaai/ Tamarind Rice from Shama of  Easy to Cook Recipes
38. Puttu~Steamed Rice Cakes from Poornima of Tasty Treats
39. Rice Ball Kheer from Sanika of Sanika’s Spicy&Tangy….Sweet&Yummy!!!!
40. Rice Uppma from Hema of Adlak’s Kitchen
41. Sharkara Payasam from Poornima of Tasty Treats
42. Shazani biryani from Sindhura of Bay Leaf
43. Spongy Dosa with yum yum coconut from Hema of Adlak’s Kitchen
44. Tomato rice from Sindhura of Bay Leaf
45. Vegetable Bonda from Hema of Adlak’s Kitchen
46. Vegetable Pulao from Poornima of  Tasty Treats
47. Vegetable Rice from Hema of Adlak’s Kitchen
48. Venpongal from Shama of Easy to Cook Recipes
49. Wholesome Moong kichadi from EC of Easy Crafts

With so many recipes, it’s really hard to choose which one is the best. But still, it’s on you to select the best. So go ahead and choose your best recipe and write it down as a comment for this post.

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Harvest: The festival of Rice: Round up Part I

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I am so sorry that I was not able to post the round up for the event. Thanks to all for sending me those wonderful recipes and also for being patient. Everyday of the last month I got so many mails for the event. All the mails had so many different kinds of recipe. To tell you the truth the first time when the idea of this event struck I was not at all aware that I’ll get so many different types of recipes with rice or rice flour as the main ingredient. This is really unbelievable.

Here goes the first part of the round up for Harvest:  The Festival of Rice

1. Ambur Mutton biriyani from Ashwini of Ashwini’s spicy cuisine
2. Bengal Royal Rice from Anushriram of Chandrabhaga
3. Brown Basmati Egg Biriyani with Chickpeas from Anuvidya of And a little bit more
4. Cheppi Surnalli from Namrata Kini of Welcome to Namu’s Kitchen
5. Chicken Dum Biriyani from Dershana of The Footloose Chef
6. Chicken Rice from Priya Sriram of Priya’s Sourashtrian Kitchen
7. Chilli-Tangerine rice from Anushriram of Chandrabhaga
8. Chinese fried rice from Dhanya of My Home Cooking
9. Coriander Rice from Ashwini of Ashwini’s spicy cuisine
10. Curd rice from Deepa Hari of Simple Home Cooking – from Deepa’s Kitchen
11. Kadambam Rice from DK of Culinary Bazaar
12. Lemon Rice from Ramya of Mane Adige
13. Minced Chicken Pulao from Poornima Nair of Tasty Treats
14. Mixed Vegetable Khichdi from Usha of Veg Inspirations
15. Paal Pongal from Rajee of Simply Innocence
16. Pakistani Chicken Biriyani from swapna Pravin of  Cooking with Swapna
17. Pongal from Hema of Adlak’s Kitchen
18. Pongal, vadai and a tooth from Sunshinemom of Tongue Ticklers
19. Puli Sundal from Chitra of Ratatouille – Any one can cook
20. Recipe for Stuffed Baked Acorn Squash from Vnv of Veggie Monologues
21. Rice Dosa and  Koozh of Chitra from Ratatouille – any one can cook
22. Sakkarai Pongal from Priya Suresh of Priya’s Easy N Tasty Recipes
23. Schezeun Fried Rice from Poonam of Poonam’s Kitchen
24. Tacos with Kidney beans, salsa and rice from Arch of The Yum Factor
25. Tehari from Notyet100 of Asankhana
26. Tondli Bhat from Usha of Enjoy Indian Food
27. Undi (Steamed Rice Balls) from Namrata Kini of Welcome to Namu’s Kitchen
28. Veg Dhum Biriyani from Hema of Adlak’s Kitchen
29. Venn Pongal and Chakkarai Pongal from Smita Kulkarni of Dabbu’s Recipes
30. Zucchini rice from Anushriram of Chandrabhaga

Go ahead and comment on your most loved recipes. I would love to know about your comments.

Check out the other parts of the round up, till then Happy Cooking and happy Eating .

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Palak in Paneer Bowl

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So the guessing game was fun. Thank you all for the comments. Yes, you all have guessed it right the main ingredients were paneer (famer’s cheese) and spinach. Here goes the recipe for the yummy and delicious recipe from my mom’s kitchen.

Serves 6

Ingredients:

For making the paneer bowls:-

Farmer’s cheese (Paneer): ½ kg

Wheat flour (Maida): ½ cup

Spinach paste (Palak shaakh bata): 1 large bowl

Garlic (Rasun): 10 -12 cloves, chopped finely

Ginger paste (Ada bata): 1 teaspoon

Sugar (Chini): ½ teaspoon

Turmeric powder (Halud guro): ½ teaspoon

Chilli powder (Sukhno lanka guro): 1 teaspoon

Sunflower oil (Sada tel): 5 tablespoons for frying

Salt to taste

For making the gravy:-

Cashew nuts (Kaju badam): 30 gms

Poppy seeds (Posto): 100 gms

Green cardamom (Choto elaichi): 3-4

Cinnamon (Darchini): One 1″ size

Cloves (Labango): 3-4

Green chili (Kanch LAnka): 3 – 4

Sunflower oil (Sada tel): 1 tablespoon

Preparation:

For making the paneer bowls:-

• Take the paneer, wheat flour and salt in a large bowl and knead well to make dough. The dough shouldn’t be very soft, depending on the water content of the farmer’s cheese.
• Make two inch diameter spheres from the dough
• Using your hand make them into small bowls to hold the spinach
• Heat 1 tablespoon of oil in a wok
• As the oil becomes piping hot sauté the onions in it
• Throw in the chopped garlic and ginger paste just as the onions turn golden
• Add the spinach paste when the oil starts separating from the sautéed spices
• Put in the turmeric and chili powder along with salt and sugar
• Fry till the spinach gets dry
• Take it out of flame and let it cool down completely
• Take a large tablespoon of the fried spinach paste and put it into the paneer bowls
• Heat oil in a frying pan and fry the fried spinach paste filled paneer bowls in batches
• Drain the excess oil using a kitchen paper

The fried bowls are an ideal snack for any evening party, or you can even use it as a starter along with tomato sauce. Read on if you want to make it into a curry.

For the curry:-

• In a mixer grinder put in cashew nuts, poppy seeds, green chilies and ½ cup of water, make it into a smooth paste
• Heat oil in a wok and throw in cinnamon, cardamom and cloves
• As they start popping pour in the poppy paste along with salt and sauté till the oil starts leaving
• Carefully add the fried farmer’s cheese bowls to the gravy and cook uncovered for 5 minutes
• Take out from flame and serve with rice, paratha or roti

This dish was a instant hit among all my relatives when my mom cooked it for the first time. Though a little tedious and take almost 1 hour to prepare from the raw materials to the dining table, but the outcome is worth all these hard work. Look for more recipe here, till then Happy Cooking and Happy Eating .

Also this recipe is heading for the EFM-Savouries hosted by Srilekha.

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Guess What!!!!

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Hello to all my visitors. Today I am in a jolly mood, and so thought of having some fun with all  my visitors. A couple of days back, my mom cooked up something and sent the pics to me. The pics courtesy my little sister, this she told me to specifically mention on my post when I upload the photos.

There was coterie at my home in Kolkata and so mom prepared this. The review that I got from all those who attended the party, was that the preparation was very innovative and very very delicious.

The task for you today is to guess what actually is the dish made of. There are two main ingredients in the preparation and it is purely vegetarian dish.

So put on your thinking caps and start tickling your imagination. I’ll put up the recipe tomorrow. Till then keep guessing.

No more thing, for those who guess it correctly there aren’t prizes to win. It is only to understand yourself how well you can imagine and distinguish the ingredients in your fridge and kitchen.

All the best.

Happy Cooking and Happy Eating.

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Upma

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Semolina is cooked in all over India. As its name varies from the different parts of the country, the way its preapared also varies from state to state. In the eastern parts its cooked more often as a sweet. Here in the southern part my neighbor taught me to cook it in the South Indian style. They call it Upma here. It tastes so good, and is a wholesome breakfast option with little oil. This version of the upma doesn’t contain any vegetables, if you wish, you can also add vegetables like cauliflower, carrot, potatoes, or anything of your choice.

Serves 2

Ingredients:

Semolina (Suji): 2 cups

Curry leaves: 6 -7

Mustard Seeds (Sarse dana): 1 teaspoon

Onion (Peyaj): 1 medium size, chopped finely

Tomato: 1 small, chopped into small pieces

Sunflower oil (Sada tel): 1 teaspoon

Sugar (Chini): 1 teaspoon

Water: 1 ½ cup

Salt to taste

Preparation:

• Heat oil in a wok, throw in the mustard seeds and curry leaves, toss for 30 seconds
• Add the chopped onions and sauté till golden brown
• Pour in the tomatoes, add salt and fry till oil starts leaving from the mixture
• Add the semolina and mix well with the fried spices
• Put in the sugar and water
• Cook till the semolina becomes soft, add more water if necessary

Serve with chutney or just have it as a wholesome breakfast. Check for more updates here, till then Happy Cooking and Happy Eating.

Sending the post to Original Recipes – Monthly Round-Up Event.

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Alu Kabli

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When I was young and still a school going child, my mom was very particular about my hygiene. She never used to let me have anything prepared on the streets, but that led me to break the rule and indulge having roadside food. Everyday when I used to comeback from school I used stop at the nearest chaat stall and had my share of alu kabli. Alu Kabli or alu chaat as they call it in most parts of India is very popular among all students, but to disclose the secret it tempts all. My mom used to scold me for having street junks, but I could never kill my temptation to have the small bowl full of alu chaat. School days have passed years ago, but I still can’t resist the smell and taste of alu chaat.

The tamarind paste and the green chilies mix to create an ecstatic smell of freshness, which I have never got from any dish I had. The spices make a brilliant hot and sour combination, and of course the potatoes and chickpeas add to the joy of having it. This evening when I was preparing the alu chaat, I am flown back to the stall just outside my school, and how I craved for the last bell to ring. I have had alu chaats in many different places, but still when I pass by that chaatwala I stop to commit the sin of having the same old alu chaat. Today my post is a tribute to the good times I spent with my friends in front of the chaat stall and the fear of getting caught by mom.

Serves: 4

Ingredients:

Potato (Alu): 2 large sizes

Onion (Peyaj): 1 medium size

Roasted cumin powder (Jeera guro): 1 teaspoon

Red Chili Powder (Sukhno Lankar guro): 1 teaspoon

Green chili (Kacha Lanka): 2-3

Chickpea (Chana Dal): 1 tablespoon

Coriander leaves (Dhane pata) for garnishing

Salt to taste

Preparation:

• Soak the chickpeas overnight, or for more than 6 to 7 hours.
• Boil the potatoes without taking out the peel. Alternately you can also bake it in a microwave oven for 12 minutes.
• After the potatoes are boiled properly, see to it that they are not over boiled, take out the peels and chop them into 1” length pieces
• Chop the onions very finely, the chilies in small rings
• Add all spices along with the onions, green chili and salt; mix well
• Throw in the chickpeas and tamarind paste, toss it so that it gets evenly mixed
• Garnish with coriander leaves and serve

Alu Kabli

Alu chaat is a favorite among all age groups. Serve it over an evening chit chatting. Look for more updates here, till then Happy Cooking and Happy Eating.

Sending this to Original Recipes – Monthly Round-Up Event.

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Put in Everything Omellete

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There is a always a problem with the left over vegetables of last night at my place. Neither do I feel to throw them out nor eat those just like that. Vegetable omelet was my brain child to cope up with this matter. Its a very easy to cook and ready to eat kind of food and is ideal for breakfast, especially when the house cook do not want to work much for the breakfast table. I used the leftover vegetables or meat for the preparation. You can also use any kind of fresh vegetables or meat for making it up.

Serves 2

Ingredients:

Egg (Dim): 2

Wheat flour (Maida): 1 tablespoon

Onion (Peyaj): 1 medium size, cut into small squares

Coriander leaves (Dhaniya pata): 1 tablespoon, finely chopped

Milk (Dudh): 1/4 cup

Green Chili (Kacha Lanka): 2-3 , cut into small rings

Turmeric powder (Halud Guro): 1/4 teaspoon

Vegetables or meat of choice: 1 small bowl

Sunflower oil (Sada tel) to fry

Salt to taste

Preparation:

• Add all the ingredients into a deep bowl and stir to make a dilute batter.

• Heat 1/2 teaspoon of oil on a non-stick frying pan
• Gently pour in one large spoon of the batter to make an omelet.
• Make as many as you wish out of the batter.
• Serve with green salad and tomato sauce.

Look for more on this blog, till then Happy Cooking and Happy Eating

I am sending this to Sangeeth for her 101 omelets.

Sending this entry to BlOg yOur Omelet hosted by Nuria.

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Diwali-Diya-Daler Vada

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Autumn in India is all about festivals. Every day brings in the smell of the coming festivities, the joys and the of course the food. Shopping, visting places, meeting relatives and friends,travelling, pandal hopping, worshipping the goddesses, painting the house, coloring rangolis, eating, cooking –  all comes as if in a package in this festival season.

Diyas for sale at a street side stall in Gariahat market, Kolkata

Getting the diyas ready- part I

Getting the diyas ready- part II

For the last couple of days I had been doing all these. Visiting my native was one of the main dos in the list. I visited Kolkata, my hometown. As you all feel when you go back home after a long long time I felt the same. My mom, my aunts and everybody in there was ready to welcome me with my favorite platters. For one whole week I had been eating and eating with of course learning these dishes.

Diyas ready to light

Rangoli with pista shell lamps at my Bangalore flat

As I was not able to celebrate Diwali with my family, I managed to have the taste of the celebration a few days before the day. Me and my sister went out shopping for the terracotta diyas and painted them with acrylic paints, it was so much fun.

Talking about food I had a pretty good share of the typical home-made dishes and I’ll be putting up one in each of my following posts starting from today with Daler Vada. Daler vada is a typical Bengali starter and also a side dish with rice and dal.

Serves 4

Ingredients:

Motor Dal powder: 100 gms

Onions (Peyaj): 3 medium sizes, juliened

Green chilli (Kacha Lanka): 4, cut into small ringlets

Turmeric powder (Halud Guro): 1 teaspoon

Mustard oil (Sarser tel): 1 tablespoon and extra for deep frying

Salt to taste

Preparation:

• Take the onions in a bowl and pour in one tablespoon of oil and soak in the onions.
• Add the other ingredients to the onions.
• Pour in enough matter to make a soft dough and keep for half an hour.
• Heat oil in a pan and fry the dough in small balls.
• Serve with sauce as starter or with rice and dal as a great side dish.

Daler Vada with tomato sauce

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Durga Puja

Durga Puja is a very special occassion for all of us. All year through we wait to spend these 4 days with the best grandeur possible.

Wait for the special recipes for the Pujas.

Non-Veggie Recipe Roundup

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It was a great honour to host this event. As it was, it was the first time I had hosted any event on my blog. It really felt nice to receives lots and lots of recipes from everyone of you. I thank all to make this event a great success. So here are the recipes for the Non-veggies event round up.

Post a comment on which recipe you liked the most and please leave out your own recipes.

This is in the order of how I received the recipes:

Sharmila was the first person to send me this yummy looking fish kheema for the event.

Fish Kheema

Manasi with her lots of energy had many a things to share and here are her contributions.

Seekh Kabab

Lukhmi

Shikambur Kabab

After fish and meat it has to be egg, so here was Vij with her Disguised Egg Curry.

DISGUISED EGG CURRY (EGGS COOKED IN CASHEWNUT AND POPPY SEEDS SAUCE)

And now comes the dear exception. With the girl chefs around, I came across somebody who is a little different. He is non other than Siddharth, he was good to send me his simple recipe of EggVeg Ginger Garlic Maggie Noodles, and to tell you the truth, it has become very popular among those who can light the gas oven and knows nothing more. Check his blog for more details.

EggVeg Ginger Garlic Maggie Noodles

Suma was there next with chicken kheema and chiken samosa. A all time favorite of all Indians for an idle evening ideal snacks.

Chicken kheema

Chicken samosa

With the snacks getting over had to have something little more spicy, and yes Arundhati was ready for that. The Tandoori chicken was ready to serve.

Tandoori Chicken

It was now time for my dear friend Priti, who had sent a number of recipes for the event and here are the list: Grilled Chicken, a different style Egg Drumstick curry, the delicious and yummy Prawn Masala, and ofcourse the main course Egg Briyani with Rajma.

Grilled Chicken

Chicken curry with capsium baby corn

Prawn Masala

Egg Biriyani with Rajma Raitha

Vij has sent another yummy recipe with egg, Egg Kheema Curry.

Egg Kheema Curry

Priya was all set to have a massive entry for the event, and here she is with five of her delicious non-veggie recipes. Hyderabadi Chicken 65,  Malabar Egg Thokku, Egg 65, Shark Hash Kuzhambu, and Spicy Fish Gravy.

Hyderabadi Chicken 65

Malabar Egg Thokku

Egg 65

Shark Hash Kuzhambu

Spicy Fish Gravy

Shama sent nice South Indian non-veggie recipes for the event. Mutton Kulambu/Goat meat Curry, Chicken Pulikulambu, Chicken kulambu, Fish Mango Curry and Fish Kulambu.

Mutton Kulambu

Chicken PulikulambuChicken Kulambu

Fish Mango curry

Fish Kulambu

Priyanka sent the chicken specialties Murghir jhol and chicken rezala, and look they seem to be so mouth watering.

Chicken Rezala

Murgir Jhol

And last but not the least it was Srivalli who had sent me her Fried Chicken with Eggs. To add here she had specially made this preparation for the Non-Veggie event.

Fried Chicken with Eggs

Thank you everybody for taking active part in this event and making it a huge success. I hope that I have added all yours recipes. If somehow I had missed out any please do notify me through email or just post a comment with this roundup.

THANK YOU very much. Keep in touch. Till then HAPPY COOKING AND HAPPY EATING.

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Egg Sandwich

Nothing much to say. This a nice and wholesome breakfast. You call can try it out. The recipe here’s for all of you.

Ingredients:

Bread (Pau ruti): ½ lb

Butter (Makhon): 2 tablespoons

Potato (Aalu): 4 medium sizes

Eggs (Dim): 4

Green chili (Kacha Lanka): 3 or 4

Salt to taste

Preparation:

• Boil the potatoes and eggs.
• Peel out the potatoes and mash in a big bowl.
• Mash the eggs along with the potatoes too.
• Cut the chili into small rings and add in.
• Add salt to taste.
• Take two bread slices, apply butter on one side.
• Add one tablespoon of stuffing already made to the buttered side of one of the bread slices.
• Cover it with the other slice.
• Cut the bread slices diagonally to make two triangular sandwiches.

Sandwich Stuffing

Egg and Potato stuffed Sandwich

Serve with fruit juice to have a nice wholesome breakfast. You can spice up the sandwiches with some spicy tomato or chili sauce. Catch you soon, until then happy eating and happy cooking.

Sending it to WBB Combi Breakfast hosted by Latha .

Sending it to Lunch Box Special Event hosted by Vandana.

And here sending the egg sandwich to The Bread Mania hosted by Sindhura of Bayleaf.

Dimer Vada

This morning went to the nearby super market to get the vegetables and some other household articles. There in one corner was a huge stack of these double-yolk eggs. I couldn’t control myself and bought a whole dozen of them. While returning all through the street I was thinking of what to do with those eggs. For the special eggs there should be something very special.

Whenever my mom gets tired of living in the kitchen, she tries out all possible shortcuts for dinner. “Dimer vada” is also one of her shortcuts too. It’s so easy to cook, yet it’s the so tasty. I just love the smell of it from the kitchen. So today I thought of making that myself with the special eggs from the market.

 

Serves 4

Ingredients:

Potato (Aalu): 4 or 5 medium size

Egg (Dim): 3

Onion (Peyaj): 1 small

Green chilli (Kacha Lanka): 2

Turmeric powder (Halud guro): ½ teaspoon

Sunflower Oil:  1 tablespoon

Salt to taste

 

Preparation:

• Boil the potatoes.
• Slice the onion in very small square pieces
• Mash the potatoes and add the beaten eggs to it.
• Throw in the onions, chilli, turmeric pwder and salt.
• Heat oil in a frying pan.
• As the oil gets heated, make small discs out of your batter and fry.
• Serve as a wonderful starter with tomato sauce or just have it as a side dish with dal on your dinner table.

 

Enjoy the great egg pakora. Catch you soon, till then happy cooking and happy eating.

Dim Lalbahari

After coming back home tonight, I found there was actually no vegetables left. The only thing that I found in my kitchen was two tomatoes, some onions, garlic and of course there was my all time ready stock of eggs. Putting on my apron, I was ready to prepare something really rich and spicy, because the last few days I was only eating blunt non-spicy food and my taste buds were all expecting something to get aroused.

The cooking time was short. Cooked some rice, and served the dinner at the dining table. My little experiment with the left out morsels turned out to be delicacy. Tasty, spicy and easy to cook, the best one can ask after a whole day’s work. The current gone once again for the second time after I reached home, Enrique singing in my laptop, the candle light at the dinner table and the hot food: all added to excellent milieu of tonight’s dinner. I would just love to have it once more.

The recipe here’s for all of you.

Serves: 2

Cooking Time: 10 mins

Ingredients:

Egg (Dim): 4

Tomato: 2

Onion (Peyaj): 2

Garlic (Rasun): 4 / 6 cloves

Ginger- garlic paste (Aada-Rasun bata): 1½ teaspoons

Turmeric powder (Halud guro): 1 teaspoon

Chili powder (Shukhno Lankar guro): ½ teaspoon

Garam Masala: ½ teaspoon

Sunflower oil (Tel): 2 tablespoons

Salt to taste

The ingredients

Preparation:

• Chop the onions and tomato into small pieces.
• Beat the eggs in a bowl; just add ½ teaspoon salt with it.
• Heat 1 tablespoon of oil in a wok.
• As the oil gets fully heated add the beaten eggs and fry to make a big omelet.
• Set the omelet on a dish and cut it into four halves or you may cut it in your own way.
• Add the left out oil on the wok and heat.
• Add the onion and garlic cloves as the oil gets heated. Sauté until the onions soften.
• Add the ginger-garlic paste.
• Throw in the tomatoes; add all spices along with salt.
• Pour little water if it becomes too dry.
• As the gravy starts becoming thicker add the fried pieces of eggs and toggle them in the gravy.
• Serve hot with rice, chapathi or roti.

Am sure you’ll enjoy cooking it and of course having it. Catch on for the other recipes. Till then happy cooking and happy eating.

Ready to serve Dim Lalbahari

Dum Alu

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Writing after a long long time. These few days I was absolutely burdened and couldn’t even enter my kitchen with the right state of mind to cook something new. With all the calorie consciousness all of us have really started avoiding potatoes and as such any high calorie fruits and vegetables. But you know what at times you also need to give a break to the thinking procedure and pamper your taste buds.

The dum alu is all about pampering that secret emotion of yours, which is now almost covered with the weight of the calorie conscious thoughts.

I tried this out yesterday, and had it with paratha. But I felt that this would as good as a snack on an evening enjoying and partying with friends.

Serves 6

Ingredients:

Potato (Alu) : 1kg

Onions (Peyaj): 200gms

Garlic (Rasun): 10 /12 cloves

Ginger (Adaa): 10gms

Turmeric powder (Halud guro): 1 teaspoon

Chilli powder (Lanka guro): 2 teaspoons

Garlic-Ginger paste (Aada-Rasun bata): 2 teaspoons

Mustard oil(Sarser tel): 2 tablespoons

Sugar (Chini): 1/2 tespoon

Coriander leaves(Dhane pata) to garnish

Salt to taste

Preparation:

• Take the vinegar in a small bowl and add julienned ginger to it. Keep it aside for the ginger to soak.
• Boil the potatoes un-peeled with 1 teaspoon of salt, don’t over boil. Just boil them till the hardness goes off.
• Take them out, drain the water and peel off the skins. Cut the potatoes into halves if they are of medium size. You can also use the smaller potatoes, then don’t need to cut them into pieces.
• Julien the onions and keep it aside.
• Heat oil in a wok. Add the oinions, garlic cloves and saute’ till the onions start becoming golden brown.
• Add the ginger-garlic paste and sauté till the fried smell comes out.
• Add turmeric powder, chilli powder and salt along with two cups of water.
• As steam starts coming out, add the boiled potatoes. Cook till the potatoes become soft. you can add water in the way if it gets too dry. Add the sugar and mix well.
• Take the potatoes and keep in a serving bowl.
• Garnish with the soaked ginger and chopped coriander leaves.

Instead of mustard oil you can also use vegetable or sunflower oil.Enjoy the DUM ALU with roti, paratha or just as a snack in a lazy evening with friends and family. Happy eating and happy cooking.

Bhindi South Indian Style

I just came back from home a few days ago, and when the daughter goes home after a long time, surely there are all kinds of dishes she likes and invitations from all relatives. So there was I going around from one relative’s place to the other satiating my tummy with all those wonderful dishes and collecting ideas to post on my blog.

Ingredients:

Ladies finger (Bhindi): 250gm

Onions (Peyaj): 4 medium size

Sambhar Masala: 2 teaspoons

Cumin powder (Jeera guro): 2 teaspoons

Turmeric powder(Halud guro): 2 pinch

Sunflower oil: 2 tablespoons

Salt to taste.

Preaparation:

• Cut the onions length wise into halves, one inches piece.

• Julienne the onions.

• Heat oil in a fry pan, when the oil is heated saute’ the onions.

• As the onion start getting brownish add the ladies finger and salt.

• Fry the ladies finger till it becomes dry.

• Add the spices , and fry for a minute.

• Serve at the evening table as snacks or you can serve it as a side dish at the dinner table.

Enjoy the great South Indian style ladies finger. Happy cooking and happy eating.

Onion Pakora

Serves: 4

Onion pakora, or peyaji, or whatever you may call it the taste and remains the same. Those evenings, everybody coming back from office, sitting in the drawing room , and Ma gets a big bowl full of peyaji. O, I just miss those days. But nothing doing, days pass by. It had been mom before and now it’s me to get into the kitchen. So lots of talk, lets now get back to cooking .To start with:

Onions (peyaj): 4 big, chopped properly

Mustard oil (sarser tel): 50ml

Green chilli(kacha lanka) : 4 , chopped

Cornflour: 2tsp

Salt to taste.

The Preparation:

Just add the chopped onions, green chilli , salt , corn flour and 1 tsp of mustard oil. Mix them all and keep aside for 5/10mins so the onions soften.

Cooking:

Add mustard oil in a shallow pan. When oil get heated up , make small pakora size flattened balls of the marinated onions and fry till they become golden brown.

Serve with sauce or chutney, and enjoy your evening meal.