Kerala Egg curry

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I usually buy vegetables for about a week to ten days. Most of the times by the weekend,  I am almost always out of vegetables. Good thing is that I am always stocked up in pulses, eggs and onions. So this is one of the dishes I end up making on weekends, mostly Fridays. 

This is a traditional recipe, with changes made according to each house’s preference. This pairs especially well with aapam, but also goes well with chapati, parathas or idiappam. The base for this dish is sautéed onions with coriander powder, chili powder and garam masala. Coconut milk and eggs will complete the dish from there. Tomato is an optional addition here, but I always add it. 

The base gravy can be used for almost any vegetables. Potato and peas, mixed veggies, cooked chana, potato and mushroom are all good substitutes for the eggs here. You can  cover and cook the veggies before adding the coconut milk or even after that. 

I buy canned milk here in US, which makes this dish extremely easy to make. The traditional way, of course, is to extract the milk from the coconut. Feel free to use the method that works for you. 

Now read on for the recipe. 

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Ingredients:

  • 6 large eggs, hard boiled
  • 3 tablespoons of oil 
  • 1″ piece of ginger, peeled and chopped
  • 3-4 green chillies, slit into two pieces each
  • 3 large onions, sliced 
  • 1/2 of a medium tomato, optional
  • 1 Tablespoon coriander powder 
  • 1 teaspoon chili powder 
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric powder 
  • Salt as needed
  • 1 (14oz) can of coconut milk 

Hard boil 6 eggs. I do this in Instant pot. Add 1 glass of water to the pot, keep the eggs on top of the trivet. Cook in Manual mode for 6 minutes and release pressure immediately.  Shell them, make slits and keep aside. Heat 3 tablespoons of oil in a pan and saute 1″ chopped ginger, three big sliced onions and 3-4 green chillies.

Once the onions turn pink, add half of a medium tomato and follow it up by 1 Tablespoon coriander powder, 1 teaspoon each of chilli powder and garam masala, 1/2 teaspoon turmeric powder and salt as needed. Since the coconut milk will bring some sweetness, you can add a little more chili powder if you want to.

Mix everything, cover and let it cook completely. Add half a cup of water and add  the eggs. Add 1 can of coconut milk and bring it to a boil (I didn’t take a picture of this step). Taste test and add more garam masala or salt if needed. Take of the heat and serve with aapam or chapati.

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Oatmeal Stawberry Banana smoothie

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Dish: Oatmeal Strawberry banana smoothie bowl
I am a big fan of overnight oats and chia pudding recipes. It’s as simple as mixing things in a bowl at night and waking up in the morning to a delicious meal. I make it very frequently and each time I try a different version of it. But now a days, a constant element in my recipes is peanut butter. I noticed that my hunger pangs are curbed a lot more when there is some peanut  butter in my oats or smoothie bowls. 

Smoothie bowls are also a staple at home, especially for my son’s dinner. Here is a recipe that’s a combination of a smoothie bowl and overnight oats. It’s as simple as adding overnight oats to a smoothie.  The recipe is rich in protein with oats and peanut butter. It’s a tasty as well as a filling recipe. 

Read on for the recipe. 

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Serves 1

Ingredients:

  • 1/2 cup oatmeal
  • 1/2 cup milk
  • 5-6 strawberries
  • 1 medium banana, sliced
  • 1 tablespoon peanut butter
  • 1 tablespoon honey
  • Toppings of your choice

Method:

  1. Soak and refrigerate oatmeal in milk overnight or for at least 3 hours.
  2. Blend this with strawberries, banana, peanut butter and honey.
  3. Serve in a bowl with toppings of your choice. Here I have used homemade granola from Pavani, raisins, strawberries and cashews and some more honey for drizzling on top.

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Kerala Green Peas Masala

My Kitchen Trials

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Day two of Blogging Marathon 24 and we dine at Balaji Bhavan today. I choose one dish each from their Rice/Noodles section (easy peasy Jeera Pulao), Tandoori Kadai (Side dish- Green Peas Masala) section, Fruit extracts (Lemon Juice & ready made pomegranite juice) and Any timers (Chapati, no kurma – though!).

Now, isn’t this is a hearty meal?

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Jeera Pulao

Makes : 2 servings

Ingredients:

  • Basmati rice           :       1 cup
  • Ghee                         :       2 tsp
  • Jeera                         :       2 tsp
  • Salt

Method:

  1. Wash and soak the rice for 15-20 minutes. Drain and keep aside.
  2. Heat ghee in a pan, add the jeera seeds. Once it cracks, add the rice, saute for a couple of minutes. Take off the heat.
  3. I usually cook this in a rice cooker. So at this stage, I move the rice to the rice cooker, add salt, two cups of water and cook…

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Banana Wheat germ pancakes

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BM # 73: Week 4, Day 1
Theme : Ingredient swap
Recipe: wheat germ pancakes with banana

Last month we had a mini blogger meet at Pavani’s place. It was a perfect timing since Valli had an interesting theme for February – Ingredients swap. So instead of mailing each other, we were able to exchange it when we met. All of us had about 3-4 ingredients to share and picked whatever we fancied from the lot. I ended up picking all three ingredients from Pavani.

My own (ingredient) shopping for the event was a hurried one. Its in my blood to postpone things to the last possible minute and you can’t question habits ingrained that deep. I realized much later that I had a lot more interesting ingredients right in my pantry itself. Well, may be for the next meet, I will be a little more smarter and shop my own pantry before rushing to the store.

I picked wheat germ from the lot for the first post and made a banana based wheat germ pancake. Its the first time I am using my tripod, so I was able to get some hands free maple syrup shot. Its an entirely different thing whether the pictures are good or not. Whats more important is the fact that I used the tripod ( last year’s birthday gift ) before my next birthday. So hurrah for that!

In my enthusiasm to get a good picture, I ended up pouring too much syrup and making my son very happy as a result. Eating pancakes drenched with syrup is a happy sacrifice from his end for my little space on the web :-). Read on for the recipe.

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Recipe adapted from: Prevention RD

Ingredients:

  • 1 cup wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup wheat germ
  • 3 tablespoon sugar
  • 1 tablespoon baking powder
  • pinch salt
  • 1 banana
  • 2 eggs
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  • about 1/2 cup milk

Method:

  1. Whisk the dry ingredients in a bowl.
  2. Blend the banana, eggs, oil, vanilla. Add to the dry ingredients. Mix in enough milk to get the batter to the consistency of cake batter.
  3. Heat a pan. Pour 1/4 cup of the batter. Let the pancakes cook on a medium heat until the bubbles subside, flip carefully and let the top side cook as well. Take off the pan when golden brown. Serve with syrup.

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Zucchini carrot soup

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I chanced upon this book The Perfect recipe for losing weight and eating right at the library and I decided to buy the book pretty soon after. The main reason for the purchase was the options which the book gives for making your own salad and soup. There is a section, ‘Create your own soup(or salad) combos’ in the book which had me hooked.

The author has divided the soup as a combination of herbs, meat, vegetables, starch and other flavorings. She lists out 10-12 items under each of these. So you can pick 1 or 2 herbs from the list, pick couple of veggies so that it adds up to 1 pound (1/2 kg), 1 or 2 starches  like black beans, rice or pasta and then flavor it the way you want. Its very similar to the ‘build your own’ salad my friend Swapna taught me to make, so that’s another reason I like the book :-).

True, I haven’t tried a lot of dishes from this book, but I have repeated the couple of recipes many times. So read for this version of Mexican Chicken and Black Bean soup,made in Instant Pot.

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Recipe adapted from: The Perfect recipe for losing weight and eating right

Ingredients:

  • 2 teaspoons oil
  • 1 large onion, finely sliced
  • 2 teaspoons chilli powder, or per taste
  • 1 teaspoon dried oregano
  • salt
  • 2 medium carrots, cut into circles
  • 2 medium zucchini, diced
  • 1 cup frozen corn
  • 1 cup cooked black beans or rajma
  • 1/2 cup elbow macaroni
  • 1 quart/liter vegetable broth (I used water)
  • 1 14.5 can diced tomatoes (or 5-6 tomatoes, pulsed in the mixer)
  • 2 handfuls of coriander leaves
  • 2 tablespoons lemon juice

Method:

  1. Heat oil in a pan. I used the electric pressure cooker here (Instant pot). Saute the onions and once it changes color, add the chillli powder, salt and oregano. Saute for a few moments, then add carrots and zucchini.
  2. Saute that for a couple of minutes and add everything else except the lemon juice.
  3. Cook in soup mode for 10 minutes. Let the pressure release naturally and add the lemon juice, if preferred and serve hot.

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This recipe goes to this week’s Cooking from Cook Book Challenge. Please follow the link to know more about the event.