Tuesday, February 26, 2013

Carrot Phirni (Carrot Pudding)

Ingredients :

  • 4 cups Milk
  • 1 cup grated Carrot
  • 1 can Condensed Milk
  • 3 tbsp Instant Badam Milk Powder
  • 4 tbsp roasted Rava/Samolina
  • Saffron - few strands

Method :

  • Boil milk in a pan. Add grated carrots to it and cook for 2 to 5mins. Add badam milk powder and rava to it.
  • Stir it frequently to avoid lumps. Add condensed milk and cook till phirni becomes slightly thick.
  • Add saffron strands to it and remove from the heat. Allow to cool and keep it in refrigerator. Serve it chilled.

Friday, February 8, 2013

Egg Curry

Ingredients:
  •     Eggs - 4 ( boiled, peeled and cut into 8 pieces each)
  •     Onion - 1 (medium) chopped finely
  •     Tomato - 1 large chopped finely
  •     Curry leaves - few leaves
  •     Mustard seeds - 1tsp
  •     ginger & garlic  paste - 1tsp each (optional)
  •     Turmeric Powder - 1 tsp
  •     Chili Powder - 1/2 tsp
  •     Coriander Powder - 1 tsp
  •     Garam Masala - 1/2 tsp
  •     Salt - to taste
  •     Oil - 2 tbsp

Method :

  1. Heat oil in a kadai.
  2. When heated, add mustard seed and curry leaves and allow it to sputter.
  3. Add chopped onion and a pinch of salt and fry till its completely cooked but do not over fry it.
  4. Add the ginger and garlic paste and fry for another minute or two.
  5. Add tomatoes and cook well for 5 to 10 mins or till the oil starts to oozes out.
  6. Now add all the spices and a little water and cook well till the water evaporates.
  7. Now add approximately 1 cup of water and bring to boil.
  8. Now add the egg and mix well, till the masala is coated well on the egg.
  9. Serve hot with rice or chappathi or bread

Thursday, February 7, 2013

Vaazhaipoo Vadai

Ingredients:

  • Vaazhai Poo - 1 cup chopped
  • Channa Dhal - 1 cup
  • Onion - 1 (medium size) finely chopped
  • Sombu / Fennel Seed - 2 tbsp
  • Curry leaves - few leaves finely chopped
  • Salt - to taste
  • Red Chilli - 4 or 5 (to taste)
  • Coriander leaves -  few leaves finely chopped
  • Oil - For deep frying

Directions:


1. Soak channa dhal for 3 hours.
2. Clean and chop vaazhai poo (cleaning tips can be found here).
3. Boil water, add the chopped flower. After its cooked, drain water and keep the flower aside.
4. Coarsely grind the channa dhal, salt, red chilli and vaazhai poo.
5. Transfer the mixture to a bowl, then add onion, fennel seeds, curry leaves, coriander leaves and mix well.
6. Heat oil in a kadai. Roll the mixture into vada shape and deep fry it.
7. Sizzling hot vadas ready.