CHICKEN PALANDY


This is my version of chicken palandy with a

mix of thick coconut milk.

One pot cooking ( see picture ) . The chicken is

fried while the onions are also being fried . All

this is fried in ghee .You can use butter for

ghee.

Now to the recipe

INGREDIENTS

250 gm chicken

3-4 onions sliced fine

2 green chillies slit

1 small tomato

1 piece cinnamon

1 tsp chilli powder

1 tsp cummin seed powder

1/4 tsp pepper powder

1/2 tsp garam masala powder

1/4 cup coconut milk

1/2 tsp.sugar

2-3 lightly beaten eggs

Few curry leaves

5-6 tbsp.ghee

Salt to taste

To marinade the chicken

1 tsp.chilli powder

1 tsp ginger-garlic paste

1 tbsp.vinegar

1 tsp salt

METHOD

Heat the ghee in a flat bottomed pan,and fry

the chicken for few minutes.

Shove the chicken,to one side and put the

onions and cinnamon and let it brown.

Once the chicken is done ,add the rest of the

ingredients except the eggs and mix well for 5

minutes.

Shove again the chicken mixture,add the eggs

and scramble .Once partly scrambled mix the

chicken well . Add coconut milk with a sprinkle

of sugar and switch of the flame . Mix lightly

and serve .

The same recipe can be used to make kothu

parota

CARROT ‘N’ OMELETTE RICE


This is a very mild,simple omelette rice akin to

a fried rice .

Chives or some greens may be added if you like

To the recipe now

INGREDIENTS

250 gm cooked rice

3-4 carrots grated ( not fine)

Omelettes made with 4-5 eggs*

2-4 green chillies chopped

1/2- 1 tsp pepper powder or chilli flakes

1 tsp cummin seeds

2-3 tblsp ghee or butter

Salt to taste

METHOD

Heat butter / ghee in a wok.

Add cummin seeds and when they splutter,add

carrot and the rest of the ingredients and mix

for a few minutes till the rice is well corporated

Remove from fire and serve with curries of

your choice.

Giving a menu idea :I served this rice with paneer butter masala and smashed cucumber salad.

*For the omelette

4-5 eggs lightly beaten

1 big onion chopped fine

2-3 green chillies chopped fine

1/2 tsp pepper powder

Finely chopped curry leaves

Salt to taste.

A little oil or butter

Mix all the ingredients and pour into one

omelette. Cook both sides .Cut strips and mix

into the rice.

EGG METHI CURRY


This is a nice creamy curry with lot of taste !

Can be served with rice,rotis,stringhoppers ,

hoppers or even bread.

The trick to the taste is how you sauté and

grind the masalas .

So let’s get into the recipe now.

INGREDIENTS

5-6 boiled eggs , poached, or fried egg

1 big onion chopped

5-6 cloves garlic

2 tomatoes

Tamarind ( size of a gooseberry)extract

2 green chillies

1 tblsp rice

1 tblsp gram dal or channa dal

1/4 coconut cut

Salt to taste

1 tblsp chilli powder

1.5 tblsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seeds powder

1 tblsp methi leaves ( optional)

1 tsp sugar

For tempering

2-3 tblsp oil ( gingelly/ coconut oil)

1/2 tsp mustard seeds

1/2 tsp methi seeds

Curry leaves

METHOD

First dry roast the rice and channa dal .

After it is 3/4th done , add a little oil and add

the coconut pieces and roast till you see the

edges of the coconut browning.

Grind this to a paste and set aside.

Next,heat oil in a pot add the ingredients for

tempering .

Add onions , tomatoes,garlic with salt and

turmeric and sauté till tomatoes are soft .

Now add the spice powders and mix well .

Roughly take some of the sautéed onion

tomatoes mixture and grind this to a coarse

paste, and add it back into the pot .

Add the tamarind extract and ground coconut

mixture now, and allow to cook for a few

minutes.

Add enough water to your requirements (approximately 2-3 cups).

Add eggs ,sugar and cook on a medium flame

till oil separates.

Add methi leaves and remove from fire.

RADISH CHEESE PARATHA


Radish paratha is always a favourite of my

family.

I have posted recipes of stuffed radish before

with variations . Do check the link https://

calinskitchen.com/2014/10/17/radish-parathas/

Today’s recipe will radish with cheese and

scrambled egg. Those who love mayonnaise

can substitute for cheese.

The mixture of the dough was different…made

with whey,ajwain and kalonji seeds.

Served with a lovely ginger,sweet and sour

chutney ,dinner was awesome!

Children will love the taste,so do try and send

in your valued comments and appreciates!

As the link to the previous post has explanation

of health benefits I’m going to the recipe right

away !

INGREDIENTS ( dough)

3-4 cups wheat flour

1 tsp salt

1/2 tsp ajwain seeds

1/2 tsp kalonji seeds

1 tsp sugar

Enough whey water to bind ( optional)

2 tblsp oil.

METHOD

Bind all these to a soft dough.

Apply oil on the dough and allow to rest for

minimum 15-20 minutes.

For the radish stuffing

Ingredients

3 radish peeled and grated

2 tsp chilli flakes

3 -4 eggs beaten

1 tblsp coriander-cummin powder

Salt to taste

1 tblsp butter or oil

1/2 tsp pepper powder

3-4 tblsp cheese ( your choice of cheese)

Method

Squeeze out the water from the grated radish.

Heat the oil,add the radish and the rest of the

ingredients, except the eggs and pepper, and

roast for a minute.

Shove the radish to one side of the pan,and add

eggs and pepper and scramble.

As the eggs start to scramble,mix the radish

and remove from fire.

Add cheese and mix well.

Divide portions of the dough . Roll out each

portion.

Place a tblsp . of the stuffing and roll into

shapes you like.

Heat a pan and cook the roti on both sides with

1 tsp oil for each portion.

Smear with ghee after you remove from fir and

serve with chutney.

You can serve with mint chutney/ raita too.

For the ginger -coriander sweet chutney

A small piece ginger

A handful of coriander leaves

1 tblsp date syrup

3-4 kokum peels

1 tsp chilli powder

Salt to taste

Blend all these ingredients to a fine paste .

Serve with roti.

SAMBHAR MASALA EGG


When I’m down in my energy levels , I make

dishes like this.

Even meat with sambhar masala is a delicacy ,

worth trying .

You could try with vegetables like ladies

finger,coccinea ( kovakai)raw plantain …

This dish is best with any variety rice , rotis or

bread.

To the recipe now

INGREDIENTS

4-6 boiled eggs

1 onion ( chopped)

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2 tblsp sambhar masala powder

1/4 tsp pepper

1/2 tsp cummin seed powder

1 tomato coarsely mashed

Curry leaves

A pinch of asafoetida powder

A tsp of sugar/ jaggery

Light tamarind extract

Salt to taste

Few curry leaves

You can add 1-2 brinjals chopped into 4.

2-3 tblsp gingerly oil or any oil if your choice

METHOD

Heat oil

Add asafoetida,mustard,curry leaves,fenugreek

seeds.

After a minute ,add onions and salt.

Once the onion changes color , add tomatoes

and the sambhar powder and sauté for 2-3

minutes.

Next add boiled eggs and mix in a way that

masalas are sticking to the egg.

Finally add tamarind water and the rest of the

ingredients and cook till thick.

Garnish with dried fenugreek leaves or

coriander leaves.

SOUFFLE PANCAKES


Soufflé pancakes are wonderful for breakfast

or as a snack . Kids will love it more if you try

making with different moulds.

You could try many fruit and vegetable

variations with the same recipe ,or add while

serving .

Today I will be giving the basic vanilla recipe

and a cheesy one .So two recipes in today’s post

a savoury and a sweet one .

To the recipe now

Vanilla soufflé

INGREDIENTS

1/2 cup flour

4 tblsp. sugar ( to your taste)

1 tblsp oil / melted butter ( room temperature)

2 tblsp milk

3 egg yolks

4 egg whites

a pinch of cream of tartar /1 tsp.white vinegar

1 tsp vanilla essence

a pinch of salt

METHOD

Beat egg whites stiff,with cream of tartar and

sugar.Sugar should be added gradually.

Mix the rest of the ingredients,(add flour last).

Fold in beaten egg whites lightly.

Heat a flat bottomed pan . Smear butter or oil

( do not pour oil).

Place spoonfuls ( ice cream scoop / piping bag).

If you want , you could top with another scoop

to get a taller effect. Once you see the bottom

nice and golden , flip over carefully,Cover and

cook on the other side . Remove from fire.

I used my individual pan cake mould. There

seems to be many moulds in the market today ,

so go ahead and try enticing your kids with

their favourite shapes!

CHEESE SOUFFLÉ

INGREDIENTS

It is the same ingredients as vanilla excluding

sugar and including you favourite cheese ( 1/2

cup) and a little pepper /chilli flakes.

You can add a sprinkle of veggies if you like.

The method is the same .

Please try both recipes on medium heat .

Do try with other flavours too.A fruit

topping,chocolate, caramel,or honey topping

will be a lip smacking breakfast!

Do post in your suggestions and comments!

BREAD ‘N’CHEESE BAKE


This is the easiest and yummiest breakfast .

Cheesy , creamy , and healthy too.

Well, the previous day I had baked wheat bread

and half of the loaf was remaining .

Thought to make sandwiches,but that seemed a

little more work on one of my lazy mornings,so

plan diverts ,took to another successful dish .

Just one touch of the mixer, and there you are

relishing a healthy breakfast.

To the recipe now

INGREDIENTS

1/2 loaf bread

1 cup goat cheese/ any cheese you prefer

4 eggs

1/2 cup milk

Few spinach leaves/ leeks

2 sliced green chillies

Pepper to taste

1 tblsp butter

Salt ( if using goat cheese ,please check for salt)

1/4 tsp nutmeg grated

slices of capsicum

METHOD

Break the eggs into the mixer directly.

Add cheese,milk and run the mixer , for 2-3

seconds.

Next add the spinach( Palak leaves) and again

blend for another second.

Add the green chillies,nutmeg,pepper powder.

Arrange the bread on a greased dish . Crumble

it slightly and pour the egg mixture over it .

Top it with slices of capsicum and bake in a

moderate ( 180C) oven for 25 minutes.

Serve warm / hot.

MAWA CARROT CAKE


This carrot cake is made with an Indian touch !

To be clear,I have included the ingredient used

for make Indian sweets,the mawa/ khova

(thickened evaporated milk).

I have made mawa cakes ,and carrot cakes,but

this time I combined both to get this awesome

sweet cake.

To add to the richness I added powdered

cashewnuts,and reduced flour.

You can use almond meal in place of the

cashewnuts

This can be made as muffins too.

Trust me,it’s really awesome!

To the recipe now !

INGREDIENTS

1 cup flour

1/2 tsp baking powder

1/4 cup curd

3 tblsp olive oil

3/4-1 cup brown sugar

1/2 cup coarsely powdered cashewnuts

2 eggs

100 gm mawa/ khova/evaporated milk grated

3/4 cup grated red carrot

1/2 tsp cardamon powder

a pinch of nutmeg powder

a pinch of salt.

METHOD

Beat the eggs and sugar together till frothy .

Add curd and beat till sugar is dissolved .

Add the carrots,powdered cashews,mawa,and

the rest of the ingredients .

Mix the flour and baking powder together .

Finally fold in the flour and pour into a greased

tray .

Bake in a 170C temperature oven for 30- 35

minutes!

BANANA’N’ RUM UPSIDE DOWN CUPCAKE


Wow ! This was delicious !Banana combined

with brown sugar and rum was tooo good.Easy

on the mix and time.Worth the try!

To the recipe right away

Turned upside down!😀

INGREDIENTS

1+1/2 cup all purpose flour

1/4 tsp baking baking powder

1/8 tsp baking soda

A pinch of cinnamon powder

A pinch of salt

1/4 cup oil

1 tsp banana essence

1 tblsp rum

1/4 cup yoghurt/ curd

2 eggs

3-4 yellaki banana/red banana/your choice

3/4-1 cup brown sugar

Extra brown sugar

5-6 tsp . butter

METHOD

Mix the dry ingredients together.

Mix the wet ingredients till sugar is dissolved.

Now mix the wet ingredients, into the dry

ingredients and mix well with a spatula .

Slice the bananas.

Add 1/2 tsp butter in each cupcake tin.

Sprinkle the extra sugar according to your taste

Keep 1-3 slices of banana at the bottom, and

scoop on the cake batter.

Bake in a moderate oven (180C) for 20-25

minutes or until done.

Can be served with cream, ice cream , or

served plain.

GOAT BRAIN OMELETTE


This is like a souffle ,and an excellent side dish

with rice and curry or as a stuffing for rotis.

Very simple on preparation, so do try this dish,

and post in your comments!

To the recipe now

INGREDIENTS

3-4 brains ( membranes removed and mashed lightly)

3 eggs

3 potatoes boiled and mashed

1 cup chopped onions/spring onions

3-4 green chillies chopped fine

Curry leaves

1 tsp pepper powder

1/4 tsp cummin powder( optional)

Salt to taste

Oil to make the omelettes

METHOD

Mix all the ingredients well.

Heat a tsp of oil in a flat pan,and pour a ladle of

the mix ,and cook on a medium flame .

Flip over and cook on both sides.

Tip : Cover with a small lid after pouring,and when you flip to the other side remove lid .