Sunday, 31 July 2016

Kerela Egg Roast !

Egg roast (Mutta Roast) is such an effortless dish but tasting so delicious with the flavors of curry leaves and coconut oil. It is part of menu in all kerala restaurants and often served for breakfast with appam or idiappam. 
Eggs are always a part of easy and quick cooking repertoire and can be served with both rice and rotis too. A simple gravy can be made in numerous ways based on the choice of ingredients and their proportions in which they are added.  Other egg based dishes on the blog are

  • 4 Eggs (Hard Boiled and shelled)
  • 2 tbsp Oil (preferably coconut oil)
  • 1 tbsp Ginger Garlic Paste
  • 2 Green Chillis (slit) (optional)
  • 2 sprigs curry leaves
  • 3 Medium Onions (Sliced thinly)
  • 2 Tomatoes (chopped finely)
  • salt as needed
  • 2 tsp Red Chilli Pwder
  • 1/2 tsp turmeric powder
  • 2 - 3 tsp Coriander Powder
  • 1/2 tsp Garam Masala

  • Hard boil the eggs and remove their shells.
  • Add a pinch of turmeric and red chilli powder to the eggs , drizzle some oil in a pan and fry the eggs till they get that gorgeous yellow hue and well fried.

  •  Remove the eggs and keep aside until  needed.
  • Add more oil in the same pan, add jeera let it brown slightly.

  •  Add ginger garlic paste and the sliced onions and saute them until onions turn soft. 
  • Add lot of curry leaves and keep sauteing until the onions turn brown.
  • Throw in all the spice powders to the onions, and add required salt.

  •  Splash some water and allow to cook till oil separates.
  • Add in the tomato pieces,  combine them well , close and cook till tomatoes are cooked and oil starts separating from the masala.

  •  Now add the fried eggs to the masala and toss well. 
  • Close and allow to simmer for 2 - 3 minutes. Garnish with more curry leaves and turn off stove.


  • The eggs need not be essentially fried, they can also be added as such to the gravy after hard boiling.
  • Onions and curry leaves play an important role here, so make sure you are generous with them.
  • Serve with hot steamed rice, chapatis , appam or puttu.
  • I have not added green chillis, you can add them if you love the dish to be spicier.
  • If you want the gravy to me thinner then add more water when you cook the onion tomato masala. Or sometimes you can also add coconut milk to this. 

With Love,

Saturday, 30 July 2016

Chilli Chicken !

Chilli Chicken, an (Indo) Chinese dish where batter coated deep fried chiken is later tossed with onions and peppers along with those mandatory soy sauces. The dish can be made completely dry or a semi gravy. The gravy is only from corn flour slurry and no tomato based. 
Many people (including  me) always wondered what makes the chilli chicken different from chicken manchurian. Or for that matter even how chilli Gobi is different from Gobi Manchurian. After analyzing and going through a number of blogs and recipes I concluded myself that Chilli Gobi or Chilli Chicken has lot of chillis and the peppers essentially making the dish hot as the name implies. Whereas in Manchurian dishes there are no chillis or sometimes very less green chillis and peppers added. Other chinese and Indo chinese recipes on the blog can be found HERE


To Marinate Chicken:

400 gms Boneless Chicken
1/2 tsp Dark Soy sauce
salt as needed
1/2 tsp Black pepper powder
1 tsp Paprika / Red chilli Powder
2 tbsp Corn Flour
2 - 3 tbsp Plain Flour / Maida
1/2 egg  (or just one egg white)

For the sauce:
2 tbp Oil
1 tbsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
1 small onion  (sliced)
4 - 5 Green Chillis (Sliced)
1/4 cup Spring Onions (White part)
7 - 8 White Mushrooms (sliced) (optional)
1 cup sliced bell peppers (any color)
1 tsp Dark Soy sauce
3 tsp Light Soy Sauce
2 tbsp Tomato Sauce/Ketchup
1 tbsp Chilli Sauce
1 tsp Vinegar (White wine / Rice vinegar etc)
salt as needed
1/2 tsp Pepper powder (Black / White)
2 tbsp Corn Flour
1 cup Water
1/4 cup Chopped Green Spring Onions (to garnish)


  • Wash the chicken well and marinate with the ingredients mentioned for 15 - 20 minutes.

  • Heat enough oil to deep fry chicken, and fry them in batches until they are cooked and turn nice n brown.

  • Heat around two tbsp oil in a wok / kadai, add chopped garlic, onions, scallions, green chillis and saute them well.

  • Once onion is sauted well, add teh sliced mushrooms and fry them for 2 - 3 minutes.
  • Then throw in the peppers and saute them all together, adding salt and pepper.

  • Mix all the sauces and vinegar together in a small bowl and add this to the wok.

  • Add the fried chicken also to the wok and toss well that chicken is well coated in the sauces.

  • Mix corn flour with little water to  make a slurry and then add this to the chicken.

  • Allow the corn flour slurry to cook and turn glossy, add chopped spring onion and turn off stove.

  • If you don't want to deep fry the chicken, then you can also shallow fry them in pan or even bake it in oven, but deep frying lock the chicken juices and makes it more tasty.
  • Do not add more water in the corn flour slurry else it will become very watery. Its good when it is in a semi gravy stage and can be paired with any rice varieties.
  • Add green chilli as per spice level.
  • Mushrooms are purely optional and I just added to add volume to the dish.

With Love,

Wednesday, 27 July 2016

Oats Pongal !

Pongal is one delicious and satisfying dish mostly served or breakfast but sometimes in dinner as well. It is meant to be rich with ghee and cashews , paired with COCONUT CHUTNEY and SAMBAR served hot. So why not make this delicious dish with healthy twist replacing the rice completely with Oats. Trust me , do not hesitate to use oats. It does really come out well and tastes just like pongal. The tempering actually is the hero here and not the rice. So I make them often with oats and serve hot with sambar !
Other healthy and Oats recipes on the blog are HERE


  • 1 cup oats (I used Quacker)
  • 2 cups water
  • sat as needed
  • 1/3 cup or 1/2 cup Moong dal
  • 1 tbsp Ghee
  • 2  - 3 tsp Pepper corns
  • 8 - 10 cashew nuts
  • 1 tsp Jeera
  • a pinch of asafoedita
  • few curry leaves
  • gew ginger juliennes


  • Pressure cook the moong dal until its soft (but not mushy)
  • Roast the oats 4 - 5 minutes in medium flame.

  • Add super hot water to the oats, add salt and allow it to cook completely.

  • Add the cooked moong dal and give a good mix.
  • Close and cook for 2 - 3 minutes until they are well incorporated and looks like pongal consistency.

  • Make a tempering with, ghee (or oil), pepper corns, cashews, jeera and ginger (and curry leaves) .
  • Pour this tada on the pongal and give a mix. serve hot with chutney or sambar.


  • Do not add so much water in the moong dal and make it mushy, then the pongal will be very gooey along with oats.
  • Make it less calorific by replacing the ghee with little oil and skipping the cashews.
  • Moong dal can be upto half cup, but if you want less dal then add only 1/3 cup.
  • You want the pongal to be a little runny then add a little more water when cooking dal or oats
  • You can pressure cook dal and oats together but I wont recommend as dal takes more time and oats gets cooked very quickly resulting in a gooey pongal.
  • Serve hot , pongal generally wont be great if its not hot.

With Love,

Paneer Butter Masala II

Paneer Butter masala is the most popular recipes with paneer and it is known for its rich , creamy and delicious gravy. THere are multiple ways of making this dish and I have already posted one such recipe that you can find HERE.
Today's recipe is a no onion and no garlic version , where loads of tomatoes are blanched and pureed and then cooked with spices and finished with cream. If you are pureeing them without blanching and removing the skin, then just pass the puree through a sieve.
Other delicious paneer recipes on the blog are
Shahi Paneer
Palak Paneer
Paneer Butter Masala I
Paneer Tikka Masala
Matar Paneer
Malai Matar Paneer

INGREDIENTS (No Onion No Garlic)

  • 8 medium size tomatoes (pureed)
  • 2 tbsp Cashew paste
  • 300 gms Paneer
  • 1 tbsp Butter
  • 1 tbsp Oil
  • 2 - 3 cloves
  • 1 cinnamon stick
  • 2 Green Cardamoms
  • 1 tsp Ginger Paste
  • salt as needed
  • 1/2 tsp Sugar
  • a pinch of turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Kashmiri red chilli powder (for color)
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp roasted cumin powder
  • 1 tsp Garam Masala
  • 2 - 3 tbsps Cream
  • 1 tsp Kasuri Methi

  • Blanch the tomatoes in boiling water and then remove their skin.
  • Cut paneer into desired shape and keep them immersed in warm water so that they are soft.
  • Heat oil and butter in a pan, and add the whole spices and ginger garlic paste.

  • Once them tomatoes are cooled, puree them and add to the hot pan. 
  • Saute for couple of minutes and close them and cook for 5 to 7 minutes in medium flame.

  • Add salt. sugar and other spice powders (except garam masala) and give a mix.
  • Add in the cashew paste and allow the masala to cook.

  • Close and  cook for 5 minutes until masala is well cooked and oil separates, open and sprinkle some garam masala.

  • Add the paneer cubes and also add some cream.
  • Mix well and simmer for two minutes, add cruched kasuri methi and turn off stove.


  • There is no artificial color added and the bright color is only from tomatoes and the kashmiri red chilli powder.
  • Dont skip the cream as the dish is meant to be rich and cream makes the gravy smooth and creamy.
  • Adjust the spices as per taste.
  • the little amount of sugar added balances the acidity of tomatoes.
  • do not cook for long time or in hugh flame after adding cream or it will curdle.

With Love,

Schezwan Fried Rice !

Schezwan Fried Rice, another popular dish from the Indo Chinese cuisine is a treat for spicy food lovers. The hot and fiery sauce is lip smacking and I use it as a dip with almost all the snacks and not just for the rice or noodles. I made this recently for dinner with the let out rice from lunch and paired it with delicious Baby corn Machurian . I generally use load of veggies like moong sprouts and cabbage etc , but this time just made with whatever I had in my pantry.

Check out other Chinese and Indo Chinese dishes on the blog that might interest you,

  • 2 cups cooked rice
  • 2 tbsp Homemade Schezwan Sauce / Store bought
  • 1 - 2 tbsp oil
  • 1 medium onion (chopped)
  • 1 tbsp Garlic (finely chopped)
  • 1/4 cup Spring Onions bottoms (white part)
  • 1 cup veggies (carrot, beans, babycorn, bell peppers etc)
  • 5 - 6 medium mushrooms
  • salt as needed
  • 1 tsp Sesame oil (to drizzle at last)
  • 1/4 cup Spring Onions (Green Part)

In case you don't have schezwan sauce handy, you can follow this procedure.

Soak 8 to 10 dry red chillis in water removing their stems and seeds for 15 minutes, grind to a fine paste. And before adding the veggies add this paste and cook well in oil, also add 1 tsp of light soy sauce, 1/2 tsp dark soy sauce , a pinch of sugar and 1 tsp tomato sauce/red chillli sauce when sauteing the veggies. Then add rice and mix well. 

  • Heat oil in wok, add garlic, onion and spring onion white part and saute well till onion turns soft.
  • Then add all the vegetables (except peppers and mushrooms)  and stir fry them in high heat for 2 to 3 minutes.

  • When those veggies are almost cooked add peppers and mushrooms and fry for another 2 minutes.
  • Then add schezwan sauce and toss well with the veggies.

  • Add the cooked rice to the wok and gently toss them so that each and every grain of rice is coated well with the sauce.
  • Add the spring onion green part , drizzle some sesame oil and turn off stove.
  • Serve hot !


  • I use Byadgi Red chillis along with normal red chillis to make my Schezwan sauce, so they impart a very bright red color yet not that fiery.There is no artificial color in the sauce or rice. Its just the color from the chillis and trust me its not very spicy.
  • Quantity of sauce added depends on your own spice level.
  • You can also add veggies like peas, cabbage, chinese cabbage, moong sprouts , broccoli etc.
  • Serve hot with any sauce or (Indo) Chinese gravy dishes.
  • Feel free to add scrambled egg, chicken pieces or shrimp instead of just veggies.

With Love,

Tuesday, 26 July 2016

Dry Chole !

This recipe brings back my childhood memories where I used to lunch with my friend at her home, and her mom makes this delicious and aromatic chickpea dry curry. Those days I never bothered to ask her how she made it and only that I used to ask is for more curry :) shameless me :) 
Recently I took the recipe from my friend and tried it at home only to find that I haven't got the same taste and especially the aroma. The recipe she shared was quite simple with sauteing of onions and tomatoes with all basic spice powders. May be she had some magic masala of her own :) 
As chickpeas are my all time favourite I try endless combinations with them. If you are one like me then do check out the other recipes with chickpeas


  • 2 cups boiled chickpeas
  • 2 tbsp oil
  • 1 tsp fennel seeds
  • a pinch of hing (asafoedita)
  • 2 - 3 cloves
  • 1 tbsp Ginger Garlic Paste
  • 1 onion (finely chopped)
  • 1 tomato (finely chopped)
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 1/2 tsp Coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp Tomato sauce /ketchup (optional)
  • salt as needed
  • 2 tbsp chopped coriander
  • lemon wedges to serve


  • Soak the chickpeas overnight (or 7 - 8 hours) and then pressure cook with little salt until they are cooked soft.
  • In a kadai heat oil, add fennel seeds , cloves and hing.

  • Then add chopped onion and ginger garlic paste and saute till onions turns slightly golden brown.
  • Add chopped tomatoes and saute well.

  • Once tomatoes become soft add the spice powders and salt.
  • Add a splash of water if the masala is too dry, close and cook for 3 - 4 minutes till oil separates.

  • Add the boiled chickpeas and toss well that the masala coats them all.
  • Close and simmer for 2 - 3 minutes.

  • Add tomato sauce (optional) and chopped coriander leaves and give a mix. Turn off stove.
  • Squeeze lemon juice while serving.


  • Adding tomato sauce is optional but we like the tangy taste of it.
  • Do not add too much of tomatoes and onions else it would become semi gravy dish and not dry chole.
  • You can also add channa masala powder along with the spice powders. But I tried to keep it simple.
  • Serve as side with rice or with rotis.

With Love,