Eggplant fry(Sri Lankan inspired cuisine)

Share

Description:
The main highlight of this dish is the tanginess and the aroma.

Ingredients:
1. Brinjal/eggplant - 3 to 4
2. Onion - 1(small)
3. Chilli powder - 1tspn
4. Coriander powder - 1tspn
5. Turmeric powder - 1/2tspn
6. Coconut milk(thick) - 1/2cup
7. Vinegar/tamarind pulp (I used 2-3 tspn of tamarind juice, but the authentic Sri lankan Eggplant fry uses vinegar)
8. Pepper powder - 1/2 tspn
9. Garlic - 2
10. Oil for deep frying
11. Salt to taste

Procedure:

Wash and cut the eggplants into thin lengthwise sizes. Chop the onion and garlic too and keep aside. Take a bowl and transfer the eggplant into it, then add some turmeric powder and mix. Keep it aside for few minutes. Meanwhile take a wok and pour oil. Drop the garlic first then onions and saute till they starts to get golden brown color. Next add the chilli powder, pepper powder, coriander powder and remaining turmeric powder with salt and mix well. Cook for few seconds and then add the tamarind pulp. Next pour the coconut milk. Same time deep fry the eggplant till then it gets a golden colour. Add the fried eggplant into the masala and mix well so that all the masala coats on the eggplant. Make the dish dry by continuously stirring so that all the moist disappears. Done ready to serve with steamed rice.

NB:-

In authentic Sri Lankan recipe they use the vinegar mostly in place of tamarind pulp.
Incase if you are using vinegar be sure not to pour more, otherwise the dish will  be sour.

Simple brinjal stir fry/Eggplant fry

Share

Description:

This recipe is a simple stir fry with minimal spices.

Ingredients:
1. Brinjal/eggplant(large) - 3 to 4
2. Green chillies - 2
3. Onion - 1/2
4. Chilli powder - 1 tspn
5. Turmeric powder - a pinch
6. Pepper powder - 1/2 tspn(optional)
7. Oil
8. Salt to taste

Procedure:
Wash and cut the brinjal/eggplant length wise. Chop the green chillies and onions too. Take a wok and pour some oil. Add the eggplant, onions and green chilles together into the wok. Close the lid and cook for 5 minutes. Next add the chilli powder, turmeric powder, pepper powder and salt. Mix well and again close the lid and cook for another 5 minutes. After that remove the lid and check whether the eggplant is done or not. If any excess water then remove the lid and cook till the water dry off . Cook till the eggplant becomes soft. Well, over the dish is ready.

Egg drop curry

Share

Description:

Eating an egg a day is very good because of its health benefits. Egg raises the HDL(good cholesterol). This recipe is inspired from the Goan egg drop curry. Its very tasty as well as amazing to see when served on a plate.

Ingredients:
1. Egg - 4
2. Onion - 1
3. Tomato(small)/tomato puree-2
4. Green chillies - 2
5. Garlic - 2 pods
6. Coconut milk - 1/2cup
7. Cumin
8. Chilli powder - 1tspn
9. Coriander powder - 1tspn
10. Turmeric powder - 1/2tspn
11. Garam masala - 1/2 tspn
12. Oil
13. Water - 1/2 cup
14. Salt to taste.

Procedure:
Clean and chop the onion, tomatoes, green chillies and garlic. Add the tomatoes in the blender and make a puree or you can use readymade puree too. Take a deep pan/skillet and pour some oil. Splutter cumin seeds and saute the green chillies, garlic. Next add the onion and salt to the skillet. Close the lid and let the onion cook. Once the onion starts to become golden brown add the spices ie turmeric powder, chilli powder, coriander powder and garam masala. Immediately add the tomato puree too, otherwise the spices may get burnt. Stir well and cook till the raw smell goes. Add the water, salt and allow the gravy to boil.

Take the egg  and break  one at a time into a bowl. Slowly drop the egg into the curry, Add when the curry is boiling otherwise the egg will spread over the curry. Repeat for all the eggs. Close the lid and cook till the eggs are cooked, it won`t take much time. Once the eggs are cooked simmer the flame and slowly add coconut milk to the curry. Tilt the skillet multiple times slowly so the coconut milk spread all over the gravy and egg.  Coconut milk can be avoided but adding the milk really enhances the taste.

Transfer to a bowl and garnish with some cilantro leaves. The gravy consistency can be adjusted according to the food you are serving along. I made it bit dry because I served this curry with chappathi. Please try and enjoy.

Prawns pickle

Share

Description:
Pickles are made with certain vegetables/fruits with edible oil and spices.

Ingredients:
1. Prawns(small) - 15 to 20 pieces
2. Green chilli - 3
3. Ginger
4. Garlic
5. Curry leaves
6. Mustard
7. Chilli powder - 2tspn
8. Turmeric powder- 1/2tspn
9. Vinegar - 1 to 2 tspn
10. Oil
11. Ginger/garlic paste - 2 tspn
12. Salt to taste

Procedure:

Devein and clean the prawns. Take some salt, chilli powder, ginger/garlic paste and turmeric powder in a bowl and make marination for the prawns. Drop in the prawns and let it marinate for overnight or atleast 1-2 hours minimum.  After sometime take the prawns and shallow fry both sides. Prawns doesn`t take much time to cook.  Chop the ginger, garlic and green chillies into small pieces. Take a wok and pour oil into it. Splutter mustard and add the ginger, garlic, green chillies and curry leaves. Saute for few second and then add the remaining turmeric powder and chilli powder. Slightly roast the powder in the same wok and mix with the other ingredients. Add little water and allow it to boil. The pickle gravy shouldn`t be too watery, it must have a thick consistency. When the gravy starts to boil add the vinegar. Be very careful when you add the vinegar. Only add the required amount otherwise the pickle will be too sour. I made this mistake when I first made the pickle. After adding the vinegar let the gravy boil for another few seconds. Add salt as required. Finally drop in the prawns and since the prawns are fried you don`t have to cook further. Give a good mix on low flame and switch off the stove. Check for salt. You can store this in fridge for almost 2 weeks. Transfer to a pickle jar and enjoy.

Chicken Stuffed mushroom grilled

Share

Description:

Mushroom  dishes  are mostly liked by all the people and have good health benefits. Mushrooms are rich in Proteins, Minerals etc and it is low in calories. Mushrooms are of two types edible and edible, so be careful while buying it. This recipe is a very simple recipe but it tastes yum and juicy.

Ingredients:
1. Button mushroom(preferred) - 12 to 15
2. Minced chicken - 200 gms
3. Onion
4. Green chillies - 2
5. Coriander leaves - a bunch
6. Ginger
7. Garlic
8. Garam masala - 1 tspn
9. Chilli powder - 1 tspn
10. Olive oil
11. Tomato - 1
12. Salt to taste

Procedure:

Wash and chop the onions, ginger, garlic, green chillies and tomatoes into small pieces. Wash the mushroom and cut off the stalk(stem). Slowly with the help of a knife or small spoon scoop out the stalk  inside of the mushroom too. Take some water in a bowl and drop these mushrooms into it. Leave aside for few minutes. Put  the minced chicken in another bowl and mash it properly. Take a skillet and pour some oil. Add the ginger, garlic and green chillies. Next add the onions and saute till the onions starts to get transparent. Then add the garam masala, chilli powder, salt and the minced chicken. Mix properly and cook for 5 minutes with lid closed. When the chicken starts to cook it will ooze out water. After 5 minutes drop in the tomato pieces and coriander leaves. Cook till the chicken is done and  transfer to a bowl to cool down.

Take out the soaked mushrooms and wipe them dry with a tissue/clean kitchen towel. Spread an aluminium foil on a flat surface and arrange the mushrooms over it. Brush the whole mushroom with little oil. Now scoop  the filling with a spoon and stuff the mushroom.  Add few drops of oil on top of each stuffed mushroom.Then transfer them to a grilling wired tray. Preheat the oven  and keep the mushrooms for grilling(300c for 10-15 minutes).

  If the skin of mushrooms have started to get golden brown colour then its done.  Take out from the oven and transfer to a serving platter. Its an eye catching dish as well as tasty, juicy and healthy.

Spinach and potato fry

Share

Description:

Spinach and potato are loaded with nutrients and the combination of both with minimal spices is a bliss for your tastebuds.

Ingredients:

1. Spinach - 1 bunch

2. Potato -1

3. Green chilli - 1 or 2

4. Onion 

5. Mustard and cumin

6. Chilli powder - 1/2tspn

7. Turmeric powder - a pinch

8. Oil

9. Salt to taste

Procedure:

 Wash  and clean the spinach under running water. Clean and cut the potatoes into small cubes. Chop the spinach, onions and green chillies too. Take a skillet and splutter mustard and cumin. Add all the chopped veggies into it and cook for 5 minutes. Water may ooze out of spinach, so after 5 minutes of cooking with lid close just remove the lid for the excess water to dry off and add the turmeric powder, chilli powder and salt. Cook till the potatoes are done as spinach will cook very fast. Add salt as required. So easy and simple

Chicken broast(with Indian spices)

Share

Description:

Broasting is a method of cooking chicken using a pressure fryer. Most of the restaurants  use the pressure fryer but at home chicken broast is made by deep frying. The chicken broast recipe and ingredients may vary in  different places .

Ingredients: (Marination)
1. Chicken legs- 8 to 10 pieces
2. Egg(white) - 1 beaten
3. Ginger/garlic paste - 2 tspn
4. White pepper/black pepper  powder
5. Chilli powder - 1tspn
6. Lemon juice - 3 to 4 tspn
7. All purpose flour - 5 to 6 tspn
8. Corn flour - 1 tspn
9. Garam masala/Thyme - 1 tspn
10. Oil for deep frying
11. Salt

For coating:
1. All purpose flour - 2 tspn
2. Chilli powder - 1/2 tspn
3. Salt

Procedure:

Clean the chicken legs and keep aside. Take a bowl and add the all purpose flour, corn flour, ginger/garlic paste, chilli powder, white pepper powder, garam masala and salt. Beat an egg white and add it to the bowl. Mix everything  and add the chicken legs to it. Finally add the lemon juice and mix properly with a spatula/hand. Make sure all the chicken legs are evenly coated with the batter.  Check for salt and add as required.  Keep the chicken for marination. It should be marinated for atleast 1-2 hours for better result.

Take another bowl and add the remaining all purpose flour, chilli powder and salt for coating. Mix well.  Take an aluminium foil and place it over a plain surface. Spread the coating powder over it. Heat oil in a skillet for deep frying. Fry the chickens in batches without over crowding. In a batch you can fry 4-5 pieces at a time. Take the marinated chicken one by one and roll them over the coating powder and drop in the oil. The oil should be hot . After dropping the chicken turn down the flame to low/medium and allow the chicken to cook slowly. Turn once or twice in between all the sides. Don`t cook on high flame as chances are there the chicken will get burnt from outside but the inside will be under cooked. As soon as  the chicken is dropped in the oil you can see the skillet will be filled with bubbles and as the chicken gets cook the bubbles will start disappearing. When all the sides of the chicken starts to get a golden brown colour its time to take them out and transfer on to a tissue.

The chicken will be crispy on top and inside the meat will be soft. Serve hot with some french fries.  Enjoy