UBE/RASAVALLI/PURPLE YAM PAYASAM

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The purple yam is a starchy root vegetable loaded with vitamins, minerals,and antioxidants,beneficial to health.

Helps to reduce blood pressure and inflammation,rich in vitamin C,potassium..and many more benefits nature has to offer.So do

explore the health benefits.

A staple food of Philippines,but grown and used worldwide too.This yam is soft when cooked, and is used in savoury and sweet

dishes.

Today’s recipe is my mom’s sweet recipe, with my inclusions.To be clear my mom’s recipe contains only the yam with the rest of the

ingredients.

My version is with the addition of sago.Made this for Sunday breakfast,and the appreciates were on the highest level!

This has an amazing taste,and whenever I make this my thoughts ruminate on my mother.Whatever recipes you make new or

old, there is an accepted fact of a “Mother’s touch”and that taste is unique and cannot be compared or expressed!

To the recipe now….

INGREDIENTS

250 gm purple yam

1/2 cup fine sago (cooked separately )*

Sugar to your taste

1/2 tsp.salt

2 cups second extract of coconut milk

1 cup thick coconut (first extract )

a pinch of nutmeg

METHOD

Wash the yam first, then peel the skin,cut into small pieces, and wash again.

Next add water to immerse the yam with salt.Cook in a pressure pan for 2-3 whistles .(You can cook in a normal vessel till soft )

Now mash the cooked yam, add thin coconut milk, cooked sago, sugar and cook for 5-10 minutes.

Add nutmeg and the thick coconut milk.Remove from fire after 2 minutes and serve warm.

*You could slightly roast the sago and add to the yam while adding the thin extract of milk.Be sure that the sago is cooked before you add the thick milk.You can make this without sago too.

PISTACHIOS AND ROSE TART

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This tart combination is another innovation from my kitchen!Made with rose petals and ground pistachios and no colour was used .The ground pistachios itself shed a light green colour and if your option is a greener tart you have the option of adding drops of green food colour.Always remember to soak the nuts in hot water for 5 -10 minutes and remove the outer covering .Removing the outer covering by soaking not only gives you a greener colour but improves the nutritive value and improves digestion .

The next combined ingredient the rose , not only is beautiful to the eye ,but also is good to your inner and outer health too. Yes !it is used in the making of cosmetics,oils,rosewater beneficial to your skin and hair.

This tart can be baked with the filling, and no blind baking (pre -baking )is required.

To the recipe now…

For the tart pastry( makes 12 tarts)

Ingredients

100 gm butter

1 egg yolk

1 cup sugar

2.5 cups flour

a pinch of salt

1/2 tsp vanilla essence

Method

Mix flour, sugar,salt in a bowl.

Add butter, yolk of egg and make a dough with a little water or milk .

Cover and keep aside till you make the filling.

Roll tiny portions of the dough (makes 12 tarts )and place in buttered tart tins.

Prick the bottom of the tart lightly with a fork and add the filling.

Pistachio & Rose filling

3/4 cup pistachios ground coarsely

1/2 cup dried rose petals

1 cup sugar

1.5 cups flour

1 tsp baking powder

1/2 tsp baking soda

100 gm butter melted and cooled

1/2 cup curd or yoghurt

2 eggs

1 tsp vanilla essence

Method

Mix the wet ingredients and dry ingredients in two separate bowls.

Pour the wet ingredients into the dry ingredients, and mix till combined.(do not overmix).

Fill the prepared tart shells with the mixture and bake in a 175 degrees oven 35 minutes or until the tarts are golden in colour .

GOAN BOLINHAS

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This is a Goan delicacy made with semolina, coconut ,cashew nuts and no flour is used in this recipe.This cookie is crunchy on the outside and soft inside, a melt in mouth delight !

I have tried this recipe for the first time and after tasting it, would say it’s addictive and tastes like a ‘love cake‘ in a bite.’You can make this Christmassy Goan treat with fresh coconut too.I tried with dessicated coconut.It’s almost three weeks and the taste has only improved by the days.So do try this worthy recipe for the season and enjoy !

TIP:Mix and keep aside for 3-4 hours ,or overnight if you want to make the next day !

I used chiroti (fine rawa).You could use the normal rawa and pulse it in the mixer for 1-2 seconds.

Moving to the recipe now

INGREDIENTS

Fine rawa/sooji/semolina-1.5 cups (180 gms)

Desiccated coconut -2.5 cups (you can use fresh coconut)

Sugar-1.5 cups (250 gms)

Eggs -3

Butter-4 tbsp (50 gms)

Cashewnuts-1/4 cup

Vanilla essence -1/2 tsp

Cardamon/elaichi powder -1/2 tsp

a pinch of nutmeg powder

a pinch of salt

METHOD

Roast the semolina till it changes colour and you get a nice aroma.(do not brown )

Powder the cashewnuts in a pulse mode of the mixer.Do not powder fine .The texture should be like rawa.

Beat the butter and sugar till creamy (even if sugar granules are seen don’t mind it).

Add eggs one at a time beating each egg well.(always add salt while beating eggs)

Next add the rest of the ingredients and mix well.

Cover and allow to rest for minimum 4 hours.

After the resting period make tiny portions .

Roll into tiny shapes and slowly make tiny impressions. (see photo)

Bake in a 175 C oven for 30-35 minutes,untill the bottom of the cookie is brown and removes easily from the butter paper.

CORIANDER LEAF DOSAI (with green masala dosai variation)

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Coriander or Cilantro leaves is a powerhouse of many nutrients, and is indispensable in Indian cooking !

This vibrant green leaf is endowed with a host of vitamins, and antioxidants which are advantages to the human body .

I will not be posting health benefits in detail, but those who do not know the benefits please do search and find the credits of this miracle leaf .

Coriander leaves can be used to make refreshing buttermilk, salt lassi , and many healthy drinks .

Variety rice like ‘Keerai sadham’made with these leaves are really a delight for vegans.

Coriander leaves are used to make chutneys, pesto and the ground paste is added in the making of birianis, and meat dishes.

A sprinkle of these leaves at the final closure of cooking any dish,whether it be vegan or non vegan adds more colour and flavour .

This leaf not only favours in cooking, but is also used in cosmetics .Just try a face pack with coriander leaves almonds or peanuts to find the magic it can do!

Today’s recipe is a blend of this herb with leftover rice, sooji (rawa) curd . You can also add the paste of this leaf in your dosa/iddli batter .It does not impart any strong herbal flavour or aroma, but trust me the flavour is unique and awesome!Do try and post in your comments and suggestions.

Now to today’s recipe!

INGREDIENTS

1 cup leftover cooked rice

1 cup sooji (rawa)

1/4 cup curd or yoghurt (unsweetened)

1 cup coriander leaves

1 cup water

salt to taste

METHOD

First soak the rice,rawa curd and water together and set aside for 10 minutes.

After 10 minutes grind all fine with the coriander leaves .Do not add water.

Add salt and make thin dosas.5-6 dosas can be made with this quantity.

Note :To make uthappams (the thicker and spongy version)add finely chopped onions, green chillies, coconut gratings.

If you are adding to iddli-dosa batter my suggestion to another variation is green dosai with potato masala stuffing !Yes to a lovely green masala dosai .You can sprinkle iddli podi.served with coconut chutney to an awesome meal!(will post pictures soon )

Have updated GREEN CORIANDER MASALA DOSAI!

LEMON CAKE WITH CREAM CHEESE FROSTING

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The old saying is ‘When life gives you lemons,give them lemonade .’ Now it’s ‘when life gives you lemons, make lemon cake!’

Yes !this cake is worth trying .The tangy flavour of lemon and cheese gives you the feel of having a cakey cheese cake.This cake free of icing tastes like a lemon pound cake .

The same recipe can be tried with oranges to make the orange version .So do try this recipe and post in your comments!

Nuts like pistachios ,almond and berries like blueberries may be added for decoration and added taste.

Now to the recipe!

INGREDIENTS

225 gm unsalted butter

1.5 gm sugar

250 gm flour

1 tbsp.cornflour

1 tsp baking powder

1/2 tsp baking soda

4 eggs

1/4 tsp salt

2-3 tbsp fresh lemon juice

1 tbsp grated rind of lemon

1 cup buttermilk

1 tsp vanilla essence (optional)/lemon essence

METHOD

Mix the flours, baking powder, baking soda together and set aside.

Beat the butter and sugar together together till creamy and light.

Add in the eggs gradually, one at a time whilst beating.A tip at this point add a tsp or two of the flour to prevent the mixture from curdling.

Fold in the flour and the rest of the ingredients and mix well .

Pour into a greased and lined baking tray and bake in a preheated oven (175 degrees) for 30-35 minutes.

Allow the cake to cool and decorate with icing and lemon rind gratings .

LEMON CREAM CHEESE FROSTING

150 gm cream cheese

50 gm butter

2-3 cups icing sugar

3 tbsp lemon juice

1 tsp grated rind of lemon

Method

Beat all the ingredients excluding the lemon rind.

Once its creamy, add the grated rind and mix.

Cut the cake into your preferred layers and ice the cake.

COFFEE-CARAMEL PUDDING

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Simple and exquisite dessert !Yes!There are some dishes made with simple ingredients which turn out to be more than simple .This dessert is one of that kind .

This innovated version comes from my kitchen, and is the same as Caramel-Tea pudding recipe I had posted earlier.

For the coffee inclusion its best to use instant coffee of your choice.So do try this version of coffee and share your comments and ideas.

To the recipe now

INGREDIENTS

3 cups of full cream milk or 2 cups milk+1/2 cup cream

5 eggs

6-7 tbsp sugar or to taste

1/4 cup hot water

2-3 tsp instant coffee powder

1 tsp vanilla essence (optional)

For the caramel

1/4 cup sugar

1 tbsp water(preferably hot)

METHOD

Add hot water to the coffee powder, mix well and set aside.

Beat eggs, sugar lightly, and add the milk and coffee mixture .

Beat again lightly and set aside to make the caramel.

Making the caramel base

Add the sugar and heat till you get a deep golden colour and add the hot water .

Pour immediately into the mould you wish to bake and swirl the syrup quickly.

Pour the coffee-milk mixture over the caramelised base .

Cover and steam for 30 minutes or till firm.

Flip over carefully after the pudding turns cold or allow to cool in the fridge for some time.

If your option is baking, bake in a water bath covered for 15 minutes first,and uncovered for the next 20-25 minutes or till done.

Serving -Could be served as it is ,or with praline.

PANDAN-COCONUT CAKE WITH BUTTER ICING

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Pandan leaf originated from Indonesia,is widely used in cuisines of Philippines,Thailand,Sri Lanka and Asian cooking .

Pandan leaf/Rampe/Biriyani leaf is a fragrant leaf which is widely used in the making of all types of birianis, pilaus,curries,and variety of dishes .This leaf does have a lovely vibrant green colour, which generously gives out the fragrance in savoury dishes ,but miserly holds back the flavour and colour in baking pastries making sweets.

Care should be taken when you use the leaf’s extract in baking or making sweets,or else you have to expertise in adjusting the taste.

Today I am giving you the recipe for a sponge cake with coconut butter icing adorned with shavings of

chocolate and tiny streaks of Pandan jelly .

Plain Pandan jelly had a grassy taste and I had to use only minimal streaks.

Pandan and coconut is one good combination as the flavour of coconut drags out even the minimal flavour of the leaf and produces an awesome taste !

I used desiccated coconut ,with butter and icing sugar .

For variations you could try using toasted coconut.

Now for today’s recipe

INGREDIENTS

2-3 big strips of pandan leaves

4 egg yolks

4 egg whites

1 cup sugar ( 100 gm )

1 heaped cup flour

1/2 tsp baking powder

A pinch of salt

1 tsp vinegar

METHOD

1. Cut pieces of the Pandan leaf and blend with 2-3 tablespoons of water to a smooth paste

Strain the juice ( 1/2 cup ) and set aside.

2. Beat egg whites with a pinch of salt to a stiff consistency.

3. Beat egg yolks and sugar well,and mix into beaten egg whites.

4. Add Pandan extract,vinegar and mix using the folding method.

5. Fold in the flour sifted with baking powder till the colour of the extract is uniformly mixed.

6. Pour into a baking tray and bake in a preheated oven(180 C) for 25 -30 minutes .

7. Allow to cool and spread icing on the top of the cake.

8.Pipe the Pandan jelly on the icing and sprinkle chocolate shavings .

For the coconut butter icing

50gm unsalted butter

75- 100 gm icing sugar

25 gm desiccated coconut

Beat the butter and sugar till creamy and add coconut and mix well.

For the pandan jelly

2 tsp gelatine

2-3 tablespoons of pandan extract (extract from 1 leaf )

1/2 cup hot water

sugar to taste

Pour hot water over the gelatine and mix well till dissolved.

Add leaf extract,sugar,and mix well.

Allow to set in fridge and pipe on the cake after icing the cake.

Do try this recipe and post in your comments!

RAGI /FINGER MILLET/KURAKKAN APPAM

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A healthy and delicious breakfast recipe .Small grains with great benefits .Great source of

calcium for strengthening bones in all ages.Millets in general help in controlling blood sugar no

levels and this particular finger millet is widely used by diabetics due to the high fibre content.

Millets are found to be highly nutritious,and it’s best to include it in your daily diets.

Coming to today’s recipe..it was really a delicious and healthy breakfast to note .The texture

was soft, and the sides were crispy like any other hopper.So do give it a try and post in your comments .

INGREDIENTS

2 cups ragi flour

3/4 -1 cup cooked rice

1/2 coconut cut/ scraped

Coconut water 1/2 cup

2 tbsp sugar

1 tsp salt

1/4 cup all purpose flour

A pinch of cooking soda

METHOD

Grind all the given ingredients except all purpose flour, sugar and salt fine .

Add the remaining ingredients and mix well . Allow to rest overnight.

Mix in baking soda in a little water and add to batter to a pouring consistency ( not thick / or thin).

Pour one ladle of the batter into a greased hopper pan . Swirl the pan ,cover and allow to

cook,and brown on the sides. Remove slowly with spatula .

Adding egg while cooking is your option . Serve with seeni sambol( Srilankan caramelised

spiced onions )coconut sambol or any curry of your choice .

EGG-LEEKS-CHEESE ROTI

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This is the easiest breakfast you could make .I have posted a recipe akin to this (egg and leeks paratha )

where the egg is used to coat the paratha.This is the link to the previous post.EGG”N”LEEKS PARATHA

Today’s recipe is with egg,leek and cheese filling made with less spices,and shaped like a roll .

For the dough I used more of wheat flour and a minute quantity of all purpose flour.

Moving to the recipe now…

INGREDIENTS

For the dough

3 cups wheat flour

1/2 cup all purpose flour

1/2 cup milk

1 egg

1/2 cup curd

1 tsp sugar

1 tsp salt

enough water to bind

METHOD

Bind all the ingredients to a soft dough .Apply ghee or oil on the dough .Cover and allow to rest for some time .(minimum 1/2 an hour).

FILLING

2 cups finely chopped leeks/spring onions

1/2 cup cheddar cheese grated

4-5 eggs lightly beaten

1-2 tsp chilli flakes /sliced paprika

1/2 tsp pepper powder

salt to taste

1-2 tbsp butter

METHOD

Heat butter in a pan,and add eggs and scramble lightly .

While the mixture is liquidy add the rest of the ingredients and switch off the flame.

Mix well and set aside.

To make the roll

Divide portions of the dough and roll out thin on a well oiled board.

Place the desired amount of filling,and fold in the ends of dough to shape into a roll .

Use a shallow pan and cook in ghee or butter till cooked on all sides .Use a pair of tongs to hold the roti to cook on the sides evenly .

Can be served without any accompaniments.

If desired with mint chutney or mayonnaise.

CARROT CUSTARD PIE /TART

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This carrot pie is made with boiled carrots and has a great flavour and texture.This is a an old fashioned recipe like the pumpkin pie and sweet potato pie.

When the recipe called for boiled carrots,i was a little confused how the final result would be…

Amazing …is one word you could title the tart ,and surely it’s a winner! So do try this recipe and post in your comments!

INGREDIENTS

150 gm boiled and finely mashed carrots (1.5 cups)

3/4 cup brown sugar

1.5 cups milk

1/2 cup cream

2 eggs

1 tsp cinnamon

1/2 tsp ginger powder

1/4 tsp nutmeg powder

1/4 tsp salt

METHOD

Mix all the ingredients listed .Fill in a 9 inch pie shell and bake first at 200C and lower the

temperature to 175C and bake for 1 hour or until the centre of the filling does not jiggle.

You could add flaked almonds or any nuts of your choice before baking.

Can be served plain or with cream or vanilla ice cream.

For the pie crust

2 cups all purpose flour

1/4 cup sugar

1 egg

75 gm butter

1 tsp vanilla essence

pinch of salt

Beat butter sugar,egg,salt and essence (you can use powdered sugar ).

Mix in flour and bind to soft dough.Cover and refridgerate till you prepare the filling.

LOTUS STEM-POTATO MASALA

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Lotus stem an aquatic plant has many essential minerals and nutrients and is a great source of vitamin C which fights viral infections, and boosts the immunity system.This root which is low in calories not only is believed to manage obesity ,but also aids in good blood circulation as Potassium is present in this root which aids in relaxing the blood vessels.

Now.. from the brief summary of the nutrition part I will be moving to today’s recipe …

You can check these recipes too… LOTUS STEM SALAD and KASHMIRI FISH ‘N’LOTUS STEM CURRY

Looking forward to your likes, comments and suggestions !

INGREDIENTS

2-3 peeled and sliced

2 potatoes cut into cubes

1-2 onions finely chopped

3 tomatoes coarsely ground

1 tsp ginger-garlic paste

1-2 tsp kashmiri chilli powder

1 tsp cumin seed powder

1/2 tsp pepper powder

curry leaves

salt to taste

2 tbsp oil

METHOD

First soak the sliced lotus stem in salt water for few minutes and wash well again for 2-3 times.

Heat oil in a kadai and add the onions and saute till light brown.

Next add the ginger-garlic paste ,tomato puree, chilli powder and salt .

After 5 minutes add the lotus stem and potato, mix well ,cover and cook on a low heat till the vegetables are cooked.

Add a little water only if needed.

Garnish with coriander leaves.

Add the rest of the ingredients and remove from fire.

Can be served with any menu.

BRAIN FRITTER STIR FRY

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This brain fritters recipe was made with minimal oil ….Yes it was made in the paniyaram moulds .

Kept a few to serve it plain and the rest I tossed in with some red chillies and greens .

The taste was awesome !Well this recipe was my discovery . These little dumplings can be made into a

curry or stir fry or served plain for starters with a sauce.

To the recipe

INGREDIENTS

2-3 goat brains

2 big onions chopped fine

1/2 tsp ginger garlic paste

2-3 green chillies cut fine

few curry leaves chopped fine

1 tsp pepper powder

1/2 tsp cumin powder

1-2 spinach leaves chopped fine (optional)

2 eggs

1 heaped tbsp breadcrumbs

1 tsp gram flour

1/2 tsp plain flour

salt to taste

oil for frying

frying in mould

METHOD

Clean the brains and mash it with eggs and all the ingredients and mix well.

Heat the paniyaram moulds and a tsp of oil in each division.

Add a spoon of the brain mixture and fry till golden brown on one side .

Flip over to the next side and fry till evenly browned.Remove from fire.

For the stir fry mix

1 small onion chopped

1-2 garlic crushed

8-9 red chillies broken

few spinach leaves /curry leaves

1/2 tsp cumin powder

1/2 tsp lime juice

1 tsp oil

METHOD

Heat oil, and add the garlic and onions with the dry red chillies.

Add the fried dumplings ,sprinkle the cumin powder, and toss for a minute.

Remove from fire, add lime juice and mix well.

CELERY ‘N’ FENUGREEK SPROUT SALAD

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This is a healthy salad made with celery and fenugreek sprouts.

Celery is one low calorie vegetable with amplified health benefits.Some do not prefer the aroma of this vegetable consumed raw.

Considering the fact that the nutrients are not lost even though celery is blanched, steamed,or sautéed,i decided to toss the vegetable in a little oil before adding to this lovely salad.

Continuing to the next healthy ingredient the fenugreek is also a seed loaded with health benefitting properties.

I usually drink fenugreek water in the mornings, and sprinkle the soaked seeds in my garden and get fresh methi leaves often.

This time I decided to store it in the fridge to get the sprouts.When it sprouts in the fridge it has more of a fresh taste.

Soaked fenugreek does not taste bitter and it does not alter the taste when added into any salad.

This type of salad can be consumed by anyone, of any age.Very beneficial for diabetics.

A teaspoon is more than enough to soak in a cup of water for one person .

Moving on to the recipe now…

INGREDIENTS

1 cup celery stalks chopped and slightly tossed in 1 tsp.of oil

1 cup cucumber cut into cubes

1 red carrot chopped

1 small tomato (seeds removed

3-4 tsp fenugreek sprouts

For the dressing

1 tbsp apple cider vinegar /vinegar

1 tsp honey

1/2 tsp pepper powder

1 tsp Worcester sauce(optional)

1/2 tsp chilli flakes (optional)

1/4 tsp mustard powder

1 tsp olive oil or sesame oil

1/2 tsp lemon juice

salt to taste

METHOD

Mix all the ingredients for dressing in a separate bowl and pour over the cut vegetables and sautéed celery

and mix well.

This salad is beneficial to diabetics and people who want to prevent diabetes’s do try this healthy salad and post in your suggestions and comments.

SCOTCH EGGS WITH SLICED PAPRIKA &CHEESE

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Scotch eggs are made with boiled egg wrapped in any filling of your choice, coated in breadcrumbs and

deep fried in oil.Plainly explained it’s boiled egg bundled in cutlet mixture.

Can be served as a snack/starter with any dipping of your choice.

Today’s recipe is made with only eggs and bread.Simple and elegant dish!

Let’s get into the recipe to know how…

INGREDIENTS

6 hard boiled eggs

3-4 bread slices

2 tbsp.sliced paprika

1 tsp Worcester sauce

4-6 tbsp grated cheese

1-2 tsp pepper powder

2 tbsp chopped onion/spring onion

salt to taste

For coating

2 lightly beaten eggs

Enough breadcrumbs to coat

Oil for frying

METHOD

Slit the boiled egg in half and remove the yolks into another bowl.

Soak the bread in water/milk for 2 minutes, and squeeze out the water.

Mix the squeezed bread with the rest of the ingredients, yolks and salt to taste.

Fill in the egg white cases, and shape like an egg.

Dip in egg, coat with breadcrumbs and deep fry in oil.

SCOTCH EGGS CURRY-Check this recipe also for scotch eggs in curry.

CARROT -CAULIFLOWER PICKLE

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A Vegan pickle with a good combination of vegetables.

The cauliflower can be steamed,boiled in salted water or fried lightly in oil and added .

Adding mustard oil to any pickle produces a lovely taste and aroma .I tried this pickle with a mix of gingerly

oil and mustard oil .

The pickle can be used after a day.Do try this recipe and post in your comments and suggestions.

Moving to the recipe now…

INGREDIENTS

1 cup cauliflower florets

1 cup carrot cut into medium strips

Mustard oil+gingelly oil 3/4 cup (teacup)

2 tbsp.ginger-garlic paste

5-6 slit green chillies

1 tsp chilli powder

1.5 tsp coriander powder

1 tsp turmeric powder

1/2 cup vinegar

6 tsp jaggery powder

salt to taste

Roast lightly and powder (coarsely)

1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp fenugreek seeds

1/2 tsp fennel seeds

METHOD

Wash the cauliflower florets well, mix in with a little salt and steam for 10 minutes, and allow to cool.

Boil 1/2 cup water with 1/2 tsp salt and add the cut carrots .Cook for 2 seconds and remove from the boiling

water, and set aside.

Next add the slit green chillies and remove immediately and set aside.

Heat both the oils, add ginger garlic paste,salt,rest of the ingredients excluding the roasted powder spice mix.

Add salt to your taste, mix well and then add the roasted spice powder and remove from fire .

Mix well, set aside to cool thoroughly and store in sterilised jars.

Tips to note: Once the roasted powder is added at the end, you should quickly remove from fire,as the

pickle may turn bitter if cooked longer.

Pickle made with fried cauliflower florets will have longer shelf life.

MEAT PICKLE

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Starting to blog after a long pause with a meat pickle recipe which could be made with any meat.The first choice will be beef/veal.

This is a spicy,addictive and tasty pickle .If you are person with less time in your hands, just slip in these meat pieces in a wrap/ sandwiches .You could also make a rough mince of these pieces and add to make a quick bite.

The meat can be cooked in a pressure cooker till tender and then fried/or cut into tiny pieces and fried in oil before adding the spices.The level of oil should be slightly above the meat level to store for a longer time.If you find that the meat has sucked up the oil ,after it has cooled ,heat a little more oil and pour over the pickle and mix well.

Now to the recipe..

INGREDIENTS

750-1kg beef

Ingredients to cook beef with

1 tsp turmeric powder

10 peppercorns

1 tbsp plain chilli powder

1 tsp garam masala powder

1 tsp salt

To fry meat after cooking

Coconut oil /gingelly oil

For tempering

1/2 tsp mustard seeds

3/4 tsp fenugreek seeds

2-3 dry chillies

few curry leaves

2 tbsp finely chopped ginger-garlic

4-5 tbsp raw chilli powder

3/4 cup vinegar

6-7 green chillies slightly slit

1/2 tsp asafoetida

salt to taste

1 tsp sugar or jaggery

7 tbsp gingelly oil

METHOD

First cook the meat with the ingredients listed for cooking, for 3-4 whistles.

Transfer the meat with the water into another pan and cook till the water is absorbed.

Heat coconut oil and fry the meat till it is brown and set aside.

Heat another pan with gingelly oil ,add the green chillies and remove immediately.

Next add the mustard,fenugreek,curry leaves, ginger-garlic,green chillies, chilli powder, asafoetida, vinegar, fried beef, salt ,sugar .(Add the ingredients in the order I have given ).

Cook for 2 minutes .

Allow to cool and store in sterilised bottles.

BREAD OMELETTE WITH CHEESE

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Easy and wholesome breakfast !Of recent classified under ‘street food’ this sandwich is twisted and turned to make varieties of flavours with sauces and chutneys.

Well ,today’s recipe is egg and chives seasoned omelette,and grated cheese sandwiched together with chilli sauce .Food like this makes the change with chutneys and sauces.This one is the most simplest and filling for a good breakfast .

To the recipe (for 1 sandwich )

INGREDIENTS

3 slices bread

2 eggs

pepper and salt to taste

few chives /leeks/basil leaves finely chopped

grated cheese

any chilli sauce

Butter/oil

METHOD

Beat eggs with salt and pepper, add in the greens and pour the mixture in a wide pan.

Allow the egg to spread as we have to fold with the bread.

Keep 2 slices of bread one in line to the other.

Now fold in the cooked egg from all sides, and then flip one slice over the other to form like a parcel.

Add the chilli paste and grated cheese to the remaining slice, and place on the prepared sandwich .

Press and flip the cheese slice to the bottom and allow to lightly toast for a second .

Remove and cut.

Tip.Sandwiches like this can be cut into pieces, dipped in bajji batter and served as a snack