Egg Vindaloo

Vindaloo is a spicy Goan curry which mostly made with chicken and pork or mixed veggies.I had chicken vindaloo in restaurants with flat bread and rice.
For the day 2 of Blogging Marathon #26 under the theme Goan cuisine I wanted to try the vindaloo with the eggs instead of chicken or veggies.
For my surprise it turned out super delicious and spicy,tangy,aromatic curry. We enjoyed with roti and plain rice.Now to the recipe.......................

Ingredients
For the curry

Egg	4nos.
Onion(finely chopped)	2nos.(medium size)
Tomato	2nos.(medium size)
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Salt	to taste
Oil	2tbs

For the Vindaloo paste 

Red chilly	6-7nos.
Corianderseeds/vara kothamalli	11/2tbs
Cumin seeds	1tsp
Cloves/lavangam	4nos.
Cinnamon/pattai	1 inch piece
Ginger/inji	1 inch piece
Garlic/poondu	6-7 cloves
Turmeric powder/manjal podi	1/2tsp
Vinegar	1tbs

For the tempering 

Cardamom/ellaki	1no.
Cumin seeds	1/2tsp
Cloves/lavangam	2nos.
Cinnamon/pattai	1 inch piece
Black pepper corns/milagu	1/8tsp

Method 

                Boil the eggs and halved it and grind the ingredients given, to a fine paste with water and vinegar,keep it aside.
Heat a pan with the oil crackle the cumin seeds then add the cinnamon,black pepper,cloves.Add the onions and green chilly,saute till transparent.Then add the ground paste and fry it till the raw flavor vanishes.

Now add the chopped tomatoes,cook till mushy.Add a cup of water and salt,cook it till it becomes thicken.

Now add the boiled eggs and cook it for 2 minutes,finally add the chopped coriander leaves,mix it gently.

Egg Vindaloo is ready. Serve it with roti and rice.

Enjoy.............................................................................

• This same recipe can be made with chicken and mixed veggies even soya nuggets can also be used.
• After adding the eggs gently mix it otherwise the yolk will separate from the white.
• Add the tomatoes after the paste is completely fried and the raw smell vanishes.

Check out my blogger friends recipes participating in Blogging Marathon#26.

Sumber http://www.naliniscooking.com

Baath cake/Semolina cake/Goan Semolina and Coconut Cak

For the final week of Blogging Marathon#26 I chose the Goan cuisine as theme and today,s recipe is going to be a flavorful cake called Baath Cake.
Goan cuisine is influenced by Portuguese colonization,famous for sea food and lots of unique vegetarian dishes.
The baath cake or semolina cake has a very unique flavor which is prepared during the Christmas time in Goa.
This is a simple cake which doesn't need of fancy ingredients and the cake comes out fluffy and light if it soaks for altleast 8 hours or overnite.
The recipe I adapted from Priya's blog and tweaked slightly.The original recipe calls for 3 eggs but I used 2 as we don't like too much of egg flavor in cake so added an extra one tbs of butter.Here is the recipe................................  

Ingredients

Ingredient	Quantity
Semolina/rava/sooji	1cup
Powdered sugar	11/2cups
Coconut(grated)	2cups
All purpose flour/maida	3tbs
Corn flour	1tbs
Butter(room temperature)/vennai	5tbs
Egg	2nos.
Baking powder	2tsp
Salt	a pinch
Milk	1/2cpp
Vanilla extract	2tsp
Finely chopped nuts	to garnish
Milk	1/2cup

Method 

Mix well all purpose flour,finely grated coconut,powdered sugar,semolina,corn flour and baking powder in a bowl and keep aside. Beat the eggs with an electric hand blender till it becomes fluffy.

Then add the butter and beat it well. Now to the egg mixture gradually add the dry ingredients and mix it well with a spatula.Add milk as needed to get a pouring consistency. Cover the mixture and keep it for 8 hours or overnite in a room temperature or refrigerator depending upon the climate.

After 8 hours of soaking take the batter and add the vanilla extract and mix it. Pre heat the oven to 340 degree Fahrenheit and transfer the dough to a greased pan,garnish it with the chopped nuts..Bake it for 30-35 minutes or a tooth pick comes out clean.

Cool it on a cooling rack and cut into desired shape. Baath Cake is ready.

Enjoy.................................................................

• Use the room temperature butter and if you r keeping it in the refrigerator then take it out an hour before and keep it the room temperature,then bake it. 
• Instead of fresh grated coconut,dessicated coconut can also be used but the flavor will be better with the fresh coconut. 
• Do not over bake the cake as it turns hard and after 25 minutes check it every other minute to get a perfect cake.
• The coconut can be grated finely or it can be grind to a coarse paste.

Check out my blogger friends recipes participating in Blogging Marathon#26.

Sumber http://www.naliniscooking.com

Corn and green Peas Kurma

For the final day of blogging marathon#26 under the theme pick one ingredient I made the kurma with my ingredient sweet corn.Along with sweet corn and peas I added potato,the taste was so good and paired up with rotis for dinner.Now to the recipe.......................

Ingredients

Ingredient	Quantity
Sweet corn kernels	3/4cup
Green peas	1/2cup
Potato(cubed)	1no.(medium size)
Onion(finely chopped)	1no.(medium size)
Tomato(finely chopped)	2nos.(medium size)
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	1 sprig
Ginger&garlic paste	2tsp
Red chilly powder/milagai podi	1tsp
Coriander powder/dhania podi	11/2tsp
Garam masala powder	1/4tsp
Turmeric powder/manjal podi	1/8tsp
Salt	11/2tsp
Oil	11/2tbs

To grind

Ingredient	Quantity
Coconut grated	1/4cup
Fennel seeds/sombhu	1tsp
Cinnamon/pattai	1/2 inch piece
Cloves/lavangam	2nos.
Poppy seeds/kasakasa	1/2tsp
Cashews/mundiri	2nos.

Method

• Grind the ingredients given to a fine paste with water and keep it aside.
• Heat the oil and saute the onion and green chilly till transparent then add the ginger garlic paste.Fry it till the raw smell disappears.
• Add the tomatoes and cook it till mushy,then add the green peas and corn.Saute it for a minute.
• Now add all the powders,salt and mix it well,add a cup of water to it.
• Add the cubed potato and cook it covered in a medium flame for 4-5 minutes.
• Then add the ground paste and cook it for 2-3 minutes.
• Finally add the coriander leaves.
• Serve it along with roti and pulkhas.

Enjoy...................................................

• Instead of coconut paste coconut milk can also be used.
• Other veggies such as green beans and bell pepper also added for extra flavors.

Check out my blogger friends recipes participating in Blogging Marathon#26.
Sumber http://www.naliniscooking.com

Corn and Soya Croquettes

For the blogging marathon#26 I chose the theme pick one and make 3,the ingredient is going to be sweet corn.
So today's recipe is with the sweet corn and soya nuggets which is a starter/snack which I adapted it from a T.V show.Her goes the recipe.................

Ingredients

Ingredient	Quantity
Potato	2nos.(medium size)
Corn kernels	1/2cup
Soya nuggets	15nos.(bigger size)
Onion(chopped)	2nos.(medium size)
Green Chilly(chopped)	4nos.
Ginger(grated)	1tsp
Garlic(grated)	2tsp
Coriander leaves(chopped)	2tbs
Lemon juice	1tbs
Garam masala powder	1/2tsp
Maida/all purpose flour	4tbs
Salt	11/2tsp
Oil	as needed for frying

Method 

• Cook the soya nuggets in a boiling water,squeeze the excess water and pulse it in the blender to a coarse paste.Boil the potatoes and mash it.
• Cook the corn kernels in the microwave or boiling water and mash coarsely it,keep aside. 
• Heat couple of tsp of oil in pan and saute the onions and green chilly,once the onions turn transparent add the grated ginger &garlic.Saute it till the raw smell disappears.
• To this add the soya,corn and salt,mix it well,cook it for a minute or two.Now add the mashed potato and mix it well.
• Finally add the garam masala powder,lemon juice and chopped coriander leaves give it a mix.Let the mixture gets cool down.
• Add the all purpose flour and mix it well.Pinch out a small lemon sized ball and make it to a oblong shape.
• Heat the pan in a medium heat and deep fry 4-5 croquettes for a batch till golden and crisp.
• Drain it on a kitchen towel.

Serve it warm with tomato ketchup or mint chutney.

• The  original recipe is with the soya granules if you are using soya granules use 1/2cup.
• The taste of the croquettes is nice if it is deep fried but it can be shallow fried.The taste will be slightly different.
• Mash the corn slightly,to prevent popping and the green chillies can be substituted with the red chilly powder.
• Maintain the temperature in a medium flame otherwise the croquettes will separate.
• Do a trial fry if it is separated then add little more of all purpose flour and mix it well or roll the croquettes in all purpose flour.

Enjoy...............................................  

Check out my fellow bloggers recipe who is participating in Blogging Marathon#26.
Sumber http://www.naliniscooking.com

Banana Halwa/Pazha Varatti/Pazham Varatti-Indian Cooking Challenge

For this month ICC Srivalli has chosen an exotic sweet from Kerala which is prepared by using the banana.The original recipe is with the typical Kerala bananas called as nendrampazham but due to unavailability I made with the regular banana.The taste of the sweet is so delicious and couldn't find out it is made out of banana.Now off to the recipe...

Ingredients

Ingredient	Quantity
Banana(pulp)	1cup
Sugar	11/2cups
Ghee	1/4cup
Chopped nuts	for garnishing(optional)

Method 

• Cut the banana into roundells and pressure cook it for 2whistles.After cooling blend it in a blender to a fine smooth paste. 
• For every one cup add 1.5 cups of sugar is needed. Put the puree in a non stick heavy bottom pan and add the sugar,mix it well.
• Add the ghee with regular intervals.Mix it well till it reaches the desired consistency or leaves the side of the pan.
• Pazha Varatti is ready.

Enjoy...............................................................

• The taste and the color will be slightly different if nendram pazham is used.
• Use the well ripen bananas to get a nice sweet taste. 
• The amount of ghee can be increased or decreased to personal preference.

Sumber http://www.naliniscooking.com

Aloo Methi/Poatoes with Fenugreek leaves(Dry version)

Every week I buy a bunch of fresh methi leaves and make dhal with 3/4 th of the bunch with the remaining leaves make either methi chicken or aloo methi.Even though I make aloo methi for lunch or dinner often I couldn't click the picture for the blog.Yesterday I made this one in the afternoon and finally got a chance to click in the natural light.
This is a simple and flavorful recipe which goes very well with rice and rotis or it can be used as a filling for sandwich or to make a roll with wraps.
I keep this curry in the roti or wrap,drizzle some tomato ketchup,roll it and serve it as a roll for my son.Here is the recipe......

Ingredients

Ingredient	Quantity
Potato	2 nos.(medium size)
Fresh methi leaves/fenugreek/vendhaya keerai	1/2cup(roughly chopped)
Onion/vengayam	1no.(medium size)
Ginger/inji(grated)	1tsp
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Curry leaves(chopped)	2 sprigs
Red chilly powder/milagai podi	1/2tsp
Turmeric powder/manjal podi	1/8tsp
Garam masala powder	1/4tsp
Salt	to taste
Oil	11/2tbs
Lemon juice(optional)	1tsp

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Asafoetida	a pinch

Method 

Boil the potatoes in a pressure cooker for a whistle in a pressure cooker and cube it,roughly chop the methi leaves,keep it aside.
Heat the pan with the oil and crackle the mustard seeds and cumin seeds,add the onion,grated ginger,chopped green chilly.Saute it till transparent.Now add the chopped methi leaves saute it for a minute or two.

Then add the powders and salt,give it a mix.Add the cubed potatoes now and mix it well.

Keep it in a medium flame for 5-6 minute in between stir it once to prevent burning.Finally add the lemon juice and mix it well.

Aloo Methi is ready.

Serve it roti or rice.

• If you are using kasoori methi leaves add it in the end otherwise it will end up in bitter taste.
• Adding lemon juice is purely optional but it gives a nice tangy taste.

Enjoy............................................................


Sumber http://www.naliniscooking.com

Tomato Dosa/Thakkali dosai

Today's recipe is an instant version of dosa which doesn't need any fermentation which is a good option for breakfast or dinner.
This dosa can be made with both raw rice and idly rice but today I used the raw rice and flattened rice(poha).
Addition of tomatoes give a nice color and tanginess and the poha gives a soft crisp texture to the dosa.This dosa can be eaten as such but coconut chutney is the perfect combo and gives an added taste.Now off to the recipe..............

Ingredients

Ingredient	Quantity
Raw rice/sona masoori rice/Paccharisi	11/2cups
Rice flakes/flatten rice/poha/aval(thin variety)	1/3cup
Tomato	3nos.(medium size)
Red chilly	4-5nos.
Cumin seeds/jeeragam	1tsp
Asaoetida	a generous pinch
Coriander leaves(chopped)	2tbs
Onion(finely chopped)	1/2no.
Salt	to taste
Oil	as needed

Method 

• Soak the rice for 2 hours and drain the water and keep aside.Soak the aval in the water for 2 minutes and squeeze the excess water,chop the tomatoes roughly.
• In a blender jar put the rice,aval,chopped tomatoes,cumin seeds,red chilly and salt.Grind it to a fine paste with little water as needed. 
• Add the coriander leaves and finely chopped onion,asafoetida to it and adjust the consistency by adding water little by little (should not be too thick or too thin).
• Heat a griddle and pour a ladleful of batter and spread in a circular motion.Drizzle a tsp of oil.
• Flip it to the other side and cook it for a minute then remove it from the griddle.
• Serve it with coconut chutney.

Enjoy................................................................

• This dosa tastes good if its served hot.
• Do not add too much of onion otherwise spreading the dosa is difficult.
• Cook the dosa in a medium flame.
• Red chillies can be substituted with red chilly powder.
• If the tomatoes ot not sour enough add a tsp of tamarind paste to the batter and mix it well.

Sumber http://www.naliniscooking.com