Saturday, September 16, 2017

Bread Bhurji with Eggs /Egg Bread Bhurji /Scrambled Egg and Bread



Ending this week series with bhurji made with egg and bread.This is one easy and basic recipe and don't feel to share in the blog.But my son insisted me to record the recipe for future reference.If you have lot of leftover bread then this way it can be used and its very tasty.

Its a perfect after school evening snack and making this bhurji is pretty easy.There is no perfect proportion or measurement.All you need is to put everything together and cook it.




                                                                    
                                                           
                                       Egg Bread Bhurji/Bread Bhurji with Eggs



                                                                  
   Basic Information

   Preparation time 10 minutes
   Cooking time 1 minutes
   Serves 2(generously)


   
  Ingredients

  
Ingredient
Quantity
Eggs/muttai
4-5
Bread slices(wheat or white)
3
Onion(finely chopped)
1 medium size
Tomato(finely chopped)
1 medium size
Green chilly/pachamilagai
2(finely chopped)
Cumin seeds/jeeragam
1/2 tsp
Red chilly powder
1/2 tsp
Black pepper powder/milagu thool
1/2 tsp
Turmeric powder
1/4 tsp
Garam Masala powder
1/4 tsp
Curry leaves/karivepillai
 few leaves(optional)
Hot and sweet sauce
2 tsp(optional)
Salt
1/2 tsp
Oil
1 tbs
Coriander leaves(chopped)
2 tbs

  

  Method 

  • Chop the bread into 1 inch cubes and keep it aside(i didn't remove the crust).
  • Break the eggs and take it in a bowl.To this add all the spice powders,salt,green chilly,sauce and beat it well.
  • Add in chopped onion,tomato,half of the coriander leaves and mix it well.Meanwhile heat a pan with oil and crackle the cumin seeds.
  • Now add the cubed bread to the egg mixture and mix it.Now add it to the pan and mix it well.
  • Cook it in a medium flame and stir it in between till the egg is completely cooked.Add in the rest of the coriander leaves and put off the flame.
    • Serve it warm.




    • Grated carrot can also be added.
    • After adding the bread cubes to the egg mixture do not leave it for long time.Immediately transfer it to the pan,otherwise the bread will become soggy.
    • Chop the onion and tomato finely.

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





     Ending this week series with bhurji made with egg and bread Bread Bhurji with Eggs /Egg Bread Bhurji /Scrambled Egg and Bread


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80








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    Friday, September 15, 2017

    Shredded Chicken Fry / Idicha Kozhi Varuval


     During my last India trip I had a chance to have this fry in a restaurant.The name looks so different and we wanted to give a try.So ordered one plate and it was a huge hit among kids.They liked it a lot and we had order two more plates as we were 5 families.

    It was in the appetizer menu and served along with some salad and parota bites(parota was cut into small bite size).After tasting it I was able to make out the ingredients in it and recreated it after coming to US.

    This is one of the easiest chicken preparation I have made and takes only 20 minutes to finish of the dish.While the chicken is cooking,do the rest of the preparation and once the chicken cooked,shred it and add it to the masala.The chicken here cooks very fast so I prefer to cook in a open pot.To reduce the cooking time one can cook the chicken in pressure cooker for a whistle.

    This is one such versatile fry,pairs up very well with roti,rasam rice,bread.The spice powders given here is for a medium spicy.This a dry preparation and if you want it a semi dry curry then go ahead and use another one or two tomatoes.Off to the recipe.....




                                                                        
                                                               
                                         Shredded Chicken Fry/Idicha Kozhi Varuval



                                                                      
       Basic Information

       Preparation time 20 minutes
       Marination time 30 minutes
       Cooking time 25-30 minutes
       Serves 2-3


       
      Ingredients

      
    Ingredient
    Quantity
    Chicken( boneless)
    300-00 gms
    Onion(finely chopped)
    2 medium size
    Tomato(finely chopped)
    1 medium size
    Ginger&garlic paste
    2 tsp
    Green chilly/pachamilagai
    2 (slit lengthy)
    Red chilly powder/milagai podi
    3/4 tsp
    Coriander powder/dhaniya podi
    1 tsp
    Turmeric powder
    1/4 tsp
    Garam Masala powder
    1/4 tsp
    Black pepper powder/milagu thool
    3/4 tsp
    Fennel seeds/sombu
    1/2 tsp
    Curry leaves/karivepillai
    2-3 sprigs
    Lemon juice
    2 tsp
    Salt
    1/2 -3/4 tsp
    Oil
    1 tbs
    Coriander leaves(chopped)
    2 tbs

     For the marination

    Ingredient
    Quantity
    Red chilly powder
    1/4 tsp
    Ginger&garlic paste
    1 tsp
    Turmeric powder/manjal podi
    1/8 tsp
    Salt
    1/4 tsp

      Method 
    • Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.
    • Cook the marinated chicken in a pan with 1/2 cup of water in a medium flame.Once the chicken is completely cooked drain if any water and with a help of a stone shred it to small pieces.
    • Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in chopped tomato and cook it until soft.Add in all the spice powders except black pepper powder and salt.
    • Mix it well and add couple of spoons of water.Cook it for a minute or two.Now add the shredded chicken and mix it well.Keep it on flame or 2 minutes and stir it in between.Finally add the lemon juice,black pepper powder and coriander leaves.Mix it well and put off the flame.
    • Serve it warm with rice and rasam or an appetiser.






    • As the chicken is marinated with salt,while adding it to the curry keep an eye,otherwise it will be too salty.
    • The spices give are for medium spice level.The amount of green chillies and the black pepper can be altered according to personal preference.
    • If the fry is not dry then,sprinkle 2 tsp of roasted gram dhal powder(pottukadalai) in the end along with the chopped coriander leaves.

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



    During my last India trip I had a chance to have this fry in a restaurant Shredded Chicken Fry / Idicha Kozhi Varuval


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80







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    Thursday, September 14, 2017

    Chicken Uppu Varuval/Kozhi Uppu Varuval


    Uppu Varuval is a Chettinadu delicacy that can be made with either chicken or mutton.A simple dry preparation uses only dried red chillies and some basic spices.

    Shallots and the red chillies enhances the taste and flavor of the recipe.Shallots tastes best for this preparation but regular onion also makes wonder.

    This spicy curry couples up great with simple rasam or curd rice but with pulao too.This fry takes only 30 minutes to cook and tastes better when it is served hot.Also the red chilly in the fry goes very well with curd rice.





                                                                        
                                                               
                                            Chicken Uppu Varuval/Kozhi Uppu Varuval



                                                                      
       Basic Information

       Preparation time 20 minutes
       Marination time 30 minutes
       Cooking time 30-35 minutes
       Serves 4(generously)


       
      Ingredients

      
    Ingredient
    Quantity
    Chicken( boneless)
    1.5 lbs
    Shallots(thinly sliced)
    10-15
    Tomato(finely chopped)
    1 medium size
    Garlic/poondu(finely chopped)
    7-8 cloves
    Ginger/inji (pounded)
    2 tsp
    Red chilly/varamilagi
    8-9(broken)
    Turmeric powder
    1/4 tsp
    Garam Masala powder
    1/4 tsp
    Fennel seeds/sombu
    1/2 tsp
    Curry leaves/karivepillai
    2-3 sprigs
    Lemon juice
    2 tsp
    Salt
    1.5 tsp
    Oil
    2 tbs
    Coriander leaves(chopped)
    2 tbs

     Roast and Grind


    Ingredient
    Quantity
    Cumin seeds/jeeragam
    1/2 tsp
    Black pepper/milagu  
    1/2 tsp


     For the marination

    Ingredient
    Quantity
    Red chilly powder
    1/4 tsp
    Ginger&garlic paste
    1 tsp
    Turmeric powder/manjal podi
    1/8 tsp
    Salt
    1/4 tsp

      Method 
    • Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.
    • Dry roast the cumin and pepper in a medium flame till nice aroma comes out.Put off the flame and powder it coarsely.
    • Now in a pan heat the oil and crackle the fennel seeds.Add the chopped onion/shallots,garlic,pounded ginger and curry leaves.Saute it with a pinch of salt till transparent.Add in the broken red chillies and fry it for a minute.
    • Add the chopped tomato and cook it until soft.Add in the marinate chicken.
    • Saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the salt and garam masala powder,give it a mix.
    • Add around a cup of water and cook it covered for 5-6 minutes or till the chicken is tender.
    • Once the chicken is completely cooked remove the lid and cook it uncovered till all the moisture evaporates.Now add in the ground cumin and pepper powder,coriander leaves,lemon juice.Mix it well and put off the flame.
    • Serve it warm with rasam or curd rice.





    .

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





     Uppu Varuval is a Chettinadu delicacy that can be made with either chicken or mutton Chicken Uppu Varuval/Kozhi Uppu Varuval


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80







    Sumber http://www.naliniscooking.com

    Wednesday, September 13, 2017

    Egg Pepper Masala/Egg Pepper Curry


    Today I am sharing yet another finger licking egg curry loaded with flavors.With winter slowly getting with a gloomy weather,kids are getting cold.As black pepper is used as a natural remedy for cold and cough I try to include a lot in winters especially.

    This egg curry is one such recipe where you can add lot of black pepper to include in the diet.Even kids can enjoy without any complaints.My kids never got bored of this curry and every time they surprise me with their clean plate. Off to the recipe..............








                                                                        
                                                               
                                           Egg Pepper Masala/Egg Pepper Curry



                                                                      
       Basic Information

       Preparation time 20 minutes
       Cooking time 30-35 minutes
       Serves 4(generously)


       
      Ingredients

      
    Ingredient
    Quantity
    Hard boiled eggs
    6-8
    Onion(finely chopped)
    2 medium size
    Tomato(finely chopped)
    2 medium size
    Green chilly/pachamilagai
    2-3 (slit lengthy)
    Ginger&garlic paste
    1 tbs
    Red chilly powder
    1/2 tsp
    Coriander powder
    3 tsp
    Turmeric powder
    1/4 tsp
    Garam Masala powder
    1/4 tsp
    Curry leaves/karivepillai
    2-3 sprigs
    Lemon juice
    2 tsp
    Salt
    1.5 tsp
    Oil
    2 tbs
    Coriander leaves(chopped)
    2 tbs

      For the tempering 


    Ingredient
    Quantity
    Clove/lavangam
    4-5
    Cinnamon/pattai
    2 inch piece
    Bay leaf
     1 
    Star anise
    2 petals
    Fennel seeds/sombu
    1/2 tsp
      
     Roast and powder
    Ingredient
    Quantity
    Fennel seeds/sombu
    1 tsp
    Black pepper/milagu
    1 tbs
    Red chilly/varamilagai
     1 


      Grind to a fine paste
    Ingredient
    Quantity
    Coconut(grated)
    2 tbs
    Poppy seeds/kasakasaa
    1/2 tsp



      Method 

    • Boil the eggs for 15 minutes in water and remove the shell,Keep it aside.Grind the given ingredients to a fine paste and set it aside.
    • Dry roast the fennel seeds,black pepper and red chilly in a medium flame till a nice aroma come out.Put off the flame and powder it in a mortar and pestle to a coarse powder.
    • Now in a pan heat a tsp of oil and fry the hard boiled eggs for couple of minutes.Sprinkle a pinch of salt,turmeric powder and red chilly powder.Mix it well and it coats on each egg well.Keep it on a flame for another minute,remove it and transfer to a plate.
    • Now in the same pan heat the remaining oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in half of the  ground fennel and pepper powder and spice powders.Fry in the oil for a minute.
    • At this stage add in chopped tomato and cook it until mushy.Add 1/2 cup of water and let it cook till the oil separates.Add in the ground paste and mix it well.
    • Add in some water and adjust the consistency if need.Add rest of the ground fennel and black pepper powder.Allow it to boil.Once the raw smell goes off add in the eggs and allow it for one boil.Add in the chopped coriander leaves and lemon juice,put off the flame.
    • Serve it with roti or rice.








    • While frying the fennel and pepper,keep the flame in medium.
    • The spices give are for medium spice level.
    • The amount of green chillies and the black pepper only gives the spiciness to the curry,so adjust accordingly.I added around 1/4 tsp of red chilly powder along with the spice powders.

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



     Today I am sharing yet another finger licking egg curry loaded with flavors Egg Pepper Masala/Egg Pepper Curry


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80







    Sumber http://www.naliniscooking.com

    Tuesday, September 12, 2017

    Egg Drop Curry /Udaitha Muttai Kulambhu


    Egg Drop curry aka udaitth muttai kulambhu is a popular village style curry,goes very well with idly,dosa and rice.

    I usually make either Chettinadu egg curry or egg kurma  and never tried this egg drop curry on my own.As the egg disintegrates in the kulambhu easily if it is not properly made.

    After seeing so many videos tried for couple of trials and finally made it almost close to the original.
    This egg tastes very good as it gets soaked well in the kulambhu.If you are serving this for idly or dosa then the consistency can be on the thinner side,for rice it needs to be slightly thicker.Let's move on to the recipe..........



                                                                        
                                                                
                              Egg Drop Curry/Udaitha Muttai Kulambhu


                                                                      
       Basic Information

       Preparation time 10 minutes
       Cooking time 30-35 minutes
       Serves 3-4 (generously)


       
      Ingredients

      
    Ingredient
    Quantity
    Eggs
    5
    Onion(finely chopped)
    2 medium size
    Tomato(pureed)
    2 medium size
    Green chilly/pachamilagai
    2-3 (slit lengthy)
    Ginger&garlic paste
    2 tbs
    Red chilly powder/milagai podi
    1-1.25 tsp
    Coriander powder/dhaniya podi
    3 tsp
    Garam masala powder
    1/2 tsp
    Curry leaves/karivepillai
    1 -2 sprigs
    Tamarind/puli
    big gooseberry size
    Turmeric powder/manjal podi
    1/4 tsp
    Salt
    1-1.25 tsp
    Oil
    1.5 tbs
    Coriander leaves(chopped)
    2 tbs



      For the tempering

    Ingredient
    Quantity
    Clove/lavangam
    4-5
    Cinnamon/pattai
    2 inch piece
    Star anise
    1 petal
    Fennel seeds/sombu
    1/4 tsp
      
     Grind it to fine paste


    Ingredient
    Quantity
    Coconut(grated)
    4 tbs
    Fennel seeds/sombu
    1/2 tsp
    Poppy seeds/kasakasa
    1/2 tsp
    Cashews/mundiri
    2

      Method 

    • Soak the tamarind in water for 5 minutes and extract the juice.Grind the given ingredients to a fine paste and keep it aside.
    • Heat a pan with oil and do the tempering and add in the green chillies,curry leaves and onion.Saute the onion until translucent.Now add in the ginger&garlic paste.Fry it until raw smell disappears.Add in the pureed tomato .
    • Cook it for a while and now goes in all the spice powders and salt.Fry it till the oil separates.Add in the tamarind water.
    • Also add a cup of water,let it boil for 5 minutes in a medium flame.Add the ground coconut paste at this stage.Adjust the consistency with water and let it boil for 2-3 minutes.
    • Reduce the flame and break egg,take it in a small bowl.Add the egg while the kulambhu is boiling.Add the rest of the egg same way.Do not add on top of one egg,one in the center and rest eggs in the sides.Increase the flame and cook it undisturbed.Do not mix it with a ladle.After 5 minutes slowly with the help of spatula stir it,so that the eggs won't settle in the bottom.Sprinkle the coriander leaves and put off the flame.
    • Serve it with idly,dosa or rice.





    • The ingredients given is for a slightly spicier version you can increase or decrease the red chilly powder according to your preference.
    • Before adding the eggs the kulambhu must be slightly water,so that the consistency will be perfect after the eggs are cooked.


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


     Egg Drop curry aka udaitth muttai kulambhu is a popular village style curry Egg Drop Curry /Udaitha Muttai Kulambhu


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80







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