Farm Fresh Eggs









Ingredients for Eggs :
3 Eggs
1/4 cup chopped Onions
1/4 cup chopped Tomatoes
1/4 cup chopped capsisum
2 table spoon chopped french beans
7-8 Baby Spinch leaves (Optional)
3 table spoon grated cheese
Black Pepper powder for seasoning
Oregano for seasoning (Optional)
Salt to taste
2 tsp Oil

Directions: Heat oil in non-sticking fry pan. Beat eggs in bowl. Spread beaten eggs in hot pan. Spread Onion, tomotoes and cheese. Then spread beans, spinach, capsicum and add seasoning (Salt, Oregano, black papper powder). Cover the pan with lid and let it cook for few minutes on low flame. Uncover and poke knife to check if eggs cook evenly. Serve it with toast or bakery rolls onside.

Note: Baby spinach and beans are not added, dish shown in the picture.

ACHARI KARELA

ACHARI KARELA

Ingredients for Karela:

Karela (Bittergourd) - 300gms (Sliced)

Onion - 150gms (Sliced)

Mustard Oil - 3 tbsp (Any vegetable oil)

Turmeric - 1/4 tsp

Red Chilli Powder - 1/2 tsp

Onion Seeds (Kalonji) - 1/2 tsp

Fennel Seeds (Suanf) - 1/2 tsp

Mustard Seeds (Rai) - 1/2 tsp

Fenugreek Seeds (Methi) - 1/4 tsp

Salt to taste

Directions: Sliced Karela and add little salt. Rub salt nicely into karela and keep aside for 1 hour to reduce bitterness. Slice onion. Heat a wok (Kadai), add mustard oil. Allow oil to reach smoky hot level. Lower the flame and add fennel, fenugreek, mustard, onion seeds. Allow them to crackle and add sliced onion. Saute onion till soft. Drain water from salted karela (if any). Add Karela in the wok. Saute with Onion mix for few minutes. Add turmeric, red chilli powder and little more salt to taste. Cover and cook.

Serving: Goes well with Paratha, Plain Chappati or even Naan.

Idiyappam

IDIYAPPAM

Ingredients for Idiyappam:

Raw Rice Flour - 1 cup

Water - 1 cup

Coconut - 1/2 cup (Grated)

Ghee - 1 tsp
Salt to taste

Directions: Mix rice flour with hot water, ghee and salt. Knead it into a smooth, soft dough. Fill it in an idiyappam presser/sieve and press it onto banana leaves on which a little grated coconut has been sprinkled, or press it directly onto an idli pan without banana leaves.4. Steam for 5-10 minutes. Some people add a little grated coconut on top before steaming. Serve it Coconut Chutney.

Idiyappam Presser

Home Cooking

Puttu with Potato Stew

Ingredients for Puttu:

2 cups of raw rice

1 cup of grated coconut

salt to taste

Directions: Soak the rice for 2- 3 hours and drain the water. Spread the rice in a paper sheet and allow it to dry for 3-4 minutes see that it is a little wet and not fully dry. Grind the dried raw rice to a fine powder in a mixie.Fry the rice flour in a pan, stir it continuously until you get the aroma of the rice, remove the flour, bring down to cool. Mix salt in water and sprinke water little by little to the rice flour and mix it throughly. The rice flour should be wet enough, keep stirring it with your fingers as it should remain in a powdered form and do not mould it in to a dough.If you are using a puttu maker, then add 1 ½ cup of water in the puttu pot and bring it to boil. Now take the cylindrical vessel and add a handful of coconut, then 3- 4 handfuls of rice flour, repeat it until you fill the puttu vessel. Now fit the cylilndrical vessel on the pot. Steam cook it for 4-5 minutes.Remove the cylinder, use a spatula to push out the puttu to a plate.

Puttu Maker Pic (Easily avialable at South Indian stores)

Ingredients for Potato Stew:

2 Large Potato (Peeled and diced)

1 Large Onion (Sliced)

8-10 Curry Leaves

1 tsp Mustard Seeds

4 Tbsp Coconut Oil (Cooking Varient)

3-4 Green Chillies (Slit in half)

70 ml Coconut milk (Semi Thick)

Salt to taste

Water

Directions: Heat coconut oil in wok (Kadai), crackle mustard seeds, add curry leaves and onion. Saute it till onion turns translucent, add diced potatoes and chillies. Again saute it for few minutes. Add salt to taste and water (enough to cover potato). Cover a wok and let it cook. Add coconut milk and mix, keep it on flame for 1 minute only. Serve with puttu.

ALOO PURI

Aloo Puri

Ingredients for Puri:

2 cups atta (whole-wheat flour)

1/2 tsp salt

1 tsp oil or ghee

oil for deep frying

Directions: Mix all the ingredients in a large bowl. Add warm water little by little to make smooth but firm dough (firmer than regular roti dough). Let the dough relax for 30 minutes under a barely-damp towel in the covered bowl. Then take about a tablespoon of dough at a time, roll it into a thin circle (using some more atta to help in the rolling process), and deep fry for a few seconds on each side until the puri is puffed and golden. Drain well on some paper towels and serve hot.

Ingredients for Aloo Bhaji:
10 large boiled and peeled potatos cut into medium sized cubes
2 tsp jeera
1tsp red chilly powder
1/2 tsp garam masala powder
1tsp turmeric powder
1 tbsp vegetable oil
Salt to taste
1/2 cup finely chopped Coriender leaves (Optional for garnish)
Directions: Heat oil in a wok .Put jeera to crackle, now add potatos and fry for a min. Add turmeric, red chilly, garam masala and mix well. Add salt and add 1cup water, just for little moisture. Finally add chooped coriender (optional) and serve as side dish with puri.

Hi Guys,





I am blogging for my people who actaully make my life worth living. Cooking has been my passion since I was 10 years old and it grew up with age. Cooking for my brother at the start and then for entire family when I turned 12 years old. Now my husband is a big foodie and love to eat different dishes from different cuisine which I make it at home. I have a great desire to taste and cook food from round the world. As a working woman I cook really-really special (Fiest) on weekends.... So I will share some of my recipes with all of you....


This blog is dedicated to my husband and my best friend.......


Cheers !!!

Nits..... ;-)