Sunday, October 30, 2011

Kodi Guddu Kura | Ande Ki Sabji | Egg in Coconut Gravy

Long back when were moving from guest house to a apartment in Korea, I was too tired to make dinner because of all the shopping to the new home. Then my sweet hubby made me a beautiful dinner that I can never forget. He made few hard boiled eggs and sprinkled them with pepper & salt. Oh.. I just can't forget how yummy they were.. :) Though it is the most easiest thing you can do, but for me it is so precious. 
Coming to the curry the fried boiled eggs are dipped in a tomato coconut gravy along with garam masala powder & topped with cilantro. You can use either hard boiled or poached eggs for this curry. 

Prep Time-10min | Cook Time-30mins | Serves-2 to 3 people
4Hard boiled eggs 
1Big onion chopped 
1Tbs ginger garlic paste
3Big tomatoes chopped
2Tbs thick coconut milk {3/4Cup thin coconut milk}
2Tsp garlic chilli powder {Adjust as needed} 
1Tsp garam masala powder
1/4Tsp turmeric
Salt to taste 
1Tsp cumin 
1Tbs + 1Tsp oil 
Few coriander leaves to garnish
Fried Eggs
- Mean while heat another pan with 1tsp oil & a pinch of turmeric. 
- Then add boiled eggs & fry them for few seconds. 
- You can see some few blisters & also a nice crust will be formed on eggs.
- Switch off heat & allow them to cool. 
- Later cut the eggs in to half vertically as shown above in the curry. 
Making Curry
- Heat a pan with 1Tbs oil and add cumin to it. 
- After few seconds add add onions & ginger garlic paste to pan. 
- Fry them till onions are translucent.
- To the pan add tomatoes & cook with a closed lid. Cook tomatoes till they have turned soft. 
- Add turmeric, salt, garam masala & chili powder. 
- Add the coconut paste too pan & mix them well. 
- Adjust salt & spiciness if needed.Cook for 5mins on low heat.
- Now add the fried eggs to pan & cook them for few seconds in the gravy.
- Switch off heat & garnish with coriander leaves at end.
***Serve with rice, naan or roti.
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Monday, October 24, 2011

Kajjikayalu | Somas | Karanji

Happy Diwali.... 

Kajjikayalu are traditional sweets which doesn't need an introduction in south Indian house hold.This festive dish is made of maida & some sweet stuffing in it. A little time taking dish but you can forget all the efforts once you taste them.
As a tradition for Diwali at my mom's place we make gulab jaamun, kajjikayalu or gavvalu (sweet & savory). She says this tradition has come from my grand mother to my mom & now to me.I learnt this recipe from my mom while helping her making them.
This recipe needs a kajjikaya peeta, but I have given a step by step instructions for this which can help in making them without peeta.

Yields 27 kajjikayalu.
11/2 cup all purpose flour
2 Tbs oil 
pinch of salt 
Little water
Oil for frying
For stuffing 
1 Cup channa dal
1 Cup grated coconut
1 Cup sugar 
2 Tbs cardamon powder 

How to make ???

Mixing flour
Take bowl add flour, oil, salt & little water at a time till the flour comes together like a ball.Allow it to set for 15mins & then roll small balls as shown above & keep them aside.

Heat a pan and add channa dal to it. Dry fry dal till you get a nice aroma from channa dal.
Grind coarsely  channa dal, coconut powder ,sugar & cardamon powder.

Mean while heat oil for frying.
Take a maida ball & roll it to a round shape.Add a spoonfull of stuffing powder.

Then close it in to half.

 Now fold ends as shown in the figure.

Then press edges with a fork.

As our oil is ready for cooking place slowly kajjikayalu in oil.Fry them in medium heat.

Once they are done remove from oil & place them on a tissue paper.Same process repeats for rest of all kajjikay's.

I was left with 1/2 cup of stuffing powder which I rolled them to ravva ladoo's. 

1. Don't fry them on high flame. 
2. Fold the ends carefully or the stuffing will spill in oil & messes all kajjikaya's. 
3. Be careful while handling heated oil. 

Friday, October 21, 2011

Kosambari / Carrot Salad

This week I'm paired with Swetha of  Experiments, Emotions, Experiences with food & I chose kosambari for my blog hop this week.Her version is a little different from the traditional kosambari. She avoided pulses from the recipe & it makes kosambari a healthy veggie salad.  

1 Cup grated carrot 
1/2 Cup chopped onions
2 Tbs grated coconut
2 Green chilli's sliced 
1 Tbs lemon juice 
Pinch of salt
Cilantro for garnish

For Grated carrots
Wash carrots and wipe them with a cloth. Peel off the skin with a peeler & grate them.

Mix carrot, onion, green chilli & coconut in a bowl. Add salt & lemon juice to the mixed veggies & mix them well. Garnish with finely chopped cilantro and serve this salad as a side dish.

I had kosambari before but I just couldn't remember when I had it. I was breaking my head to get back my memories.But while writing this post I realized that when I was in san diego we had a kannadiga friend who served this amazing salad for lunch & that's where I had it. 

Cooking without Onion & Garlic event

Diwali is ahead of us along with "Kartika Masam". This month is very auspicious & there are many festivals included in this month.This month is also know as upasana month. We wake up early morning in brahmi muhurat & take a head bath daily. We offer our prayers to Lord Shiva/Lord Vishnu (Damodara (Krishna)) this whole month observing fasting on Mondays.
Coming to cooking part we generally follow a strict rule of no onion & garlic this month.Taking this into consideration I planned for this event thinking that it would be easy to everyone to send in some entries.

 Simple rules :) 
  • Send in vegetarian dishes only.
  • Post it in your blog and link back the recipe to my event.
  • Archived recipes are fine too.
  • Use of logo is appreciated.
  • You can send in multiple entries too..
  • Don't have a blog... Do send in your recipe to along with a picture of your dish. I will post it for you       
                  Subject : COG 
                  Name : 
                  Blog Name:
                  Recipe Name:
                  Recipe Url : 
                  Attach a picture of the recipe with your mail. 

Round Up
1.Allu ka paratha                         
4.Milagu Kulambu
5.Potato pakoda                          

6.Sweet Poha 
9.Milky Paneer                                   
14.Bisi Bele Bath                               
16.Til Ke Chawal                               
18.Amla Pachadi    

Monday, October 17, 2011

Donkaya Karam Pettina Kura | Stuffed Tindora Curry | Tindora Sabji

10 Tindora
4 Tbs oil
For stuffing
1/2 Cup of besan
1 Tbs chilli powder
2 Garlic pods
1 Tbs sesame seeds
1 Tbs cumin coriander powder

Mix all stuffing ingredients in a bowl add little oil to the mixture and keep aside.
Make a slit in middle of tindora as shown in above picture. Stuff them with the besan mixture.
Heat a pan with 2 tbs of oil an place all stuffed tindora in it & close it with a lid. Rotate all tindora's to the other so that they fry equally on all sides.
Once they are cooked well then remove the lid and fry them for few seconds & curry is ready to serve. 

Serve with rice. It tastes yummy.

Wednesday, October 12, 2011

Badam Kheer with Vermicelli

I am all exited when I saw that my blog has 100 followers. Oh yes today it became 101 too.I was down with fever & cold  for past 3 days & yesterday morning when I realized about it I just couldn't wait making some sweet dish as a sign of celebration. I decided on making Badam Kheer & I felt it was kind of easy considering my situation & went a head making it. It was just awesome & satisfied my sweet tooth a lot. 

1Cup vermicelli 
2Tsp ghee
10 Almonds/badam 
2Cups milk 
1/2Cup sugar (Adjust sugar if needed)
1Tsp cardamon Powder 
1Tsp sliced almonds 
Pinch of saffron flower/kumkum puvvu

Blanching  almonds
Take water in a vessel & bring to boil. Now add almonds to the water. Allow them to boil for few mins & switch off heat. 
Filter almonds & allow them to cool. Now peel of the almonds skin & grind them to a smooth paste with little milk. 

Take a wide pan and heat it with ghee. Add vermicelli to it & light fry them ( This will give a unique taste to vermicelli). Once done add milk to the pan & bring it to boil. Cook till vermicelli is done.
Take a little warm milk along with saffron & mix well. 
Now add sugar & almond paste to pan & bring it to boil. Now switch off heat and mix cardamon powder & saffron milk. 

Serve it with almonds sprinkled on it.

1.You can also add sabudana in place of vermicelli. 

Tuesday, October 11, 2011


These chilli's were all set to make a chutney spicy & before that they liked to have a photo shoot in which their colors have vanished & they are just to themselves.

 A Glimpse of there colors

This pic goes to Susan's Black and White Wednesdays!

Wednesday, October 5, 2011

Gutti Vankaya Koora kaaram Petti | Stuffed Brinjal Curry | Baingan sabji

It's holiday time and I miss my mom so much.We use to have lots of fun when I was with her few years back. I don't want to exaggerate that she is a best cook but she is one for me.It's almost 10 years I left home still I can feel the aromas of my mom's kitchen.For this recipe I have to say I tried many variations in powders still all those are just temporary. It's like  a phase that's it when the madness is over I will be back to the same old mom's recipe. 
The same stuffing powder can be used for all the veggies which you can stuff. 

6 Brinjals
2Tbs oil
Stuffing powder
1/2 Cup urad dal 
1/4 Cup channa dal
3 Red chilli's
5 Methi seeds 
Small piece of tamarind.

Dry Roast all the stuffing ingredients except for salt & tamarind.Just fry them till they turn light brown & cool them aside before making it a powder. Grind coarsely along with salt & tamarind.

Take a brinjal and make a slit in between & repeat the same with rest of the brinjals.
Take the powder in a bowl & mix it with 1 tsp of oil.Stuff it in brinjals and place them slowly in a pan. Now switch on the heat and add 1 tbs oil to the pan. Close it with a lid and allow them to cook.
Once they are cooked well remove the lid and add rest of the oil to pan and fry them well.Sprinkle a little stuffing powder at the end and saute it for few seconds & switch of the heat.

Curry is ready to serve with hot rice.

1. You can add sesame & coriander seeds for the stuffing ingredients.
2. Adjust oil accordingly as I used a nonstick one it took much less oil. 
3. Refrigerate the remaining powder in a air tight container.
4. Adjust red chilli's based on your spice levels.