Khima Egg Masala And Green Salad

Khima Egg Masala

When we were about to leave from temporary housing, we had so many stuff remaining and we didnt want to carry too many items from there to permanant one. So thats what is the inspiration behind this experiment. Quite tasty and unique :)

Ingredients

450g Khima

4 Tomatoes

2 Onions

3 Eggs

1 Spoon Garam Masala

1.5 Spoon Red chilli Powder

1 Spoon Turmeric Powder

1/4 Spoon Black Pepper

2-3 Cinnamon

1/4 Spoon Garlic Paste

1/4 Spoon Ginger Paste

1/2 Spoon Corriander Powder

A pinch of Jeera Powder

Corriander Leaves for Garnishing

Salt to taste

Oil

Method

• Hard boil eggs and keep them aside.
• In a pan heat oil and add washed and drained Khima to it.
• Cook till it turns brown in color and oil separates out. Keep aside.
• In same oil add black pepper, cinnamon and let it turn light brown in color.
• Add finely chopped onion, garlic paste, ginger paste to this
• When onion is completely cooked, add 1/2 spoon turmeric, 1 spoon red chilli powder, garam masala, corriander powder and jeera powder
• Mix well and cook for couple of minutes
• Let it cool down and grind the mixture in mixie.
• In same pan in a spoonful of oil add this grinded mixture and grated tomatoes and cook till tomato is half done.
• Mix 1/4 cup of water in it, Salt to taste and the fried keema to it. Cook till completely done and almost dry. Keep aside
• Grate the eggs, add turmeric powder, chilli powder and salt to taste to it and keep aside.
• While serving, add small portion of keema masala into the bowl, top it with grated egg mixture and garnish with corriander leaves.

Notes

One can actually add, cheese or paneer as well instead of egg but I thought egg would be the best one to go along this recipe flavour.

Green Salad

When I came to US there were so many new ingredients that were easily available that I decided to try something different than I have always tried :) So here was my experiment with the first salad. I would name it Green Salad for I used Green Leaf Lettuce :)

Ingredients

10 leaves of Green Leaf Lettuce

1/2 Cup Grape Tomatoes

1/2 Pineapple

1/4 Cup Corn

10 Cucumber Pickels

5 Jalapenos

1/2 Spoon Oregano

2.5 Spoon Ranch Dressing

Salt to taste

Method

• Cook the corn in boiling water or microwave in a cup of water for 5 min. Drain the water and keep aside.
• Cut the green leaf lettuce into medium sized pieces
• Halve the grape tomatoes and add them to leaf lettuce.
• Add Pineapple after chopping it to small pieces
• Halve cucumber pickle and add to it
• Add chooped jalapenos and corn that was set aside.
• Add Ranch Dressing, Oregano and Salt. Mix well and serve.

Notes

This was something quick, healthy and yet tasty. The ranch dressing and oregano went well together :) Need to try some other fruits, vegetables and dressings. :)

Very Berry CakeCorn Sikh Kabab

Very Berry Cake

Right now we get so many variety of berries out here that I thought it would be a good idea to try out this cake.

Ingredients

3 Cups Maida

4 Spoon Baking Powder

2 Eggs

1 Cup Butter

1 Cup Sugar

3/4 Cup Milk

2 Cup Rasberry

2 Cup Blue Berry

3/4 Cup Black Berry

6-8 Strawberries

Salt to taste

Method

• Mix the butter and sugar with the handheld mixer.
• Add Egg and mix again till thick and smooth paste
• Sieve the maida, baking powder and salt together.
• Preheat oven to 350F/180C
• Add the maida-baking powder mixture in to the egg-butter-sugar mixture with constant mixing using handheld mixer
• When the complete maida and baking powder mixture is mixed it would be quite thick. Add milk and mix well
• Add all the berries (used whole berries except for stawberries which i chopped in to four pieces as they were big ones) and mix with a spatula
• Grease the baking pan and pour in the mixture.
• Bake for 35 minutes at 350F/180C

Notes

I used powdered sugar so that it can dissolve in quickly.

Also I used the fresh fruits directly from fridge so that they dont over cook.

You can also use frozen berries available in the market. I might try freezing the fresh berries and using them unthawed next time.

Also I used salted butter and added salt to so it tasted little extra salt. So if you are using salted butter dont use salt or vice-a-versa.

Corn Sikh Kabab

We get lots of corn out here and I think its good source of fiber and roughage :) So we eat in abundance. But its normally after roasting it and sprinkling salt and lemon. This time I decided to try something different with it and here is the recipe I came up with.

Ingredients

4 Cobs with the corn

2 Potatoes

4 Spoon Corn Flour

6 Cloves of Garlic

2 Green Chillies

1 Onion

1/4 Cup Corriander Leaves

Salt to taste

Butter or Ghee

Method

• Add water to corn and cook over medium flame for around 25 minutes or till the corn is cooked. Keep aside to cool down
• Pressure cook potato in the cooker and keep aside to cool down
• In a mixie grind garlic, green chillie and onion to smooth paste
• Grate the corns, Mash the potatoes and mix them
• Add the grinded mixture, finely chopped corriander leaves, corn flour and salt to taste.
• Make the elongated kababs from this mixture.
• Preheat oven to 400F/200C
• Grease the baking tray with butter/ghee and spread the kababs
• Bake at 400F/200C for 15 minutes
• Flip the sides of the kabab and bake for another 15 minutes. Server with tomato ketchup

Notes

While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.

Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. You can add more or use less according to the consitency of the mixture.

You can also cook the kababs over tawa on medium to low heat but oven cooking worked best as i could manage other work while it was getting cooked :)

Set Dosa And Khatkhate

Set Dosa

My love for set dosa started the very first day i ate it in bangalore. I just love this fluffy thick dosa served in set of three medium sized ones. Finally I did some research for recipe. Most of them were using soda which i didnt want to use. Also found out that they use poha in it. So adapted those ingredients to the my dosa recipe. Outcome was awesome :) Infact I made it like 2 weeks back and before I could click photos, they were over :) And already been asked for repeat. So this week I prepared it again and first thing I did was click the snap :)

Ingredients

2 Cup Rice

1 Cup Idly Rawa

3/4 Cup Udid Daal

1 Cup Poha

1 Spoon Methi Seeds

Salt to taste

Oil

Method

• Soak Rice, Idly rawa, udid daal and methi seeds seperately in the morning.
• In the evening soak poha for an hour
• Grind the rice to fine paste.
• Mix udid daal and Methi seeds and grind it to fine paste.
• Grind the idly rawa to form fine paste
• Grind Poha as well to the paste.
• Mix all these pastes really well and keep in warm place overnight
• Next day morning, add salt and water enough to make free flowing consistency. Mix well.
• Heat tawa on low-medium flame.
• Sprinkle few drops of oil and pour a cup of batter.
• When the one side is one, sprinkle couple of drops on top of the dosa and flip it to cook the other side.
• When the other side too turns light brown, take it out and serve.

Notes
This dosa is normally served with mixed vegetable, but i dont like it at all so instead i served it with peanut-curd chutney without using optional items. It went well.

Khatkhate
I loved this dish a lot since my childhood. Probably then I didn't realise it was the healthiest dish that I loved :D Just like the name says it uses almost everything that's in your fridge :)


Ingredients
1 Cup Beans
1/2 Cup Mutter
2 Drum Sticks
2 Corn Cobs
1 Potato
1 Sweet Potato
1 Raw Banana
1.5 Spoon Tamarind
1/4 Cup Jaggery
1/2 Cup Coconut
1/4 Spoon Corriander Seeds
1 Spoon Red Chilli Powder
1/4 Spoon Turmeric Powder
A pinch of Asafoetida
2 Spoon Ghee
Salt to taste

Method

• In a half cup of water add the tamarind and keep aside.
• In a pan, add beans and 4 cups of water and cook over high flame for 5 minutes
• Cut each corn cob into 3 pieces and add the corn cob pieces and another 2 cups of water, Cook for another 5 minutes
• Add drum sticks - cut into pieces, potato cubes, raw banana pieces, pieces of sweet potato and another 2 cups of water. Cook till they are almost done
• Mean time grate coconut, tamarind (with its water that was it soaked in) and corriander seeds adding half cup of water.
• Add it and mutters to the almost done vegetables.
• Add turmeric powder, jaggery, red chilli powder and salt and simmer it.
• In another small pan, add ghee and let the mustard splutter in it.
• Add asafoetida and mix the tadaka with the vegetable.

Notes
You can optionally add 1 cup of pumpkin pieces too, but I couldn't as it wasn't available in the store here.

Prawns in Garlic Butter Salad

I have started to enjoy salads so much that every week i almost crave for one if i dont eat one. So here is a simple butter garlic garden salad with prawns that i made that tasted awesome.

Ingredients

8 Large Prawns

2 Cup Broccoli

2 Cup Green Beans

1 Cup Sweet Corn

1 Avocado

3 Cup Iceburg Lettuce

1 Onion

1 Cup Sweet Bell Pepper Sliced

1/4 Cup Cherry Tomatoes

6 Garlic Cloves

1/4 Spoon Oregano

1/2 Spoon Black Pepper Powdered

1 Lemon

Mozzarella Cheese for garnishing

Salt to taste

Butter

Method

• Heat pan and add in broccoli and green beans with some butter. Cook till they are smoky in color. Mix in salt to taste and keep aside.
• In same pan add in sweet bell pepper and some more butter and cook it for a while.
• When pepper seems almost done add in sliced onion, salt to taste and cook till onions turn light brown.
• Mix it with green beans and broccoli and keep aside.
• In same pan add in prawns and garlic diced coarsely and some butter and cook them turning often on low-medium heat till prawns are done. Mix in salt and keep aside
• Microwave sweet corn for two minutes and keep aside
• Divide the lettuce into two bowls.
• Add in half mixture of green beans, brocolli, pepper and onions in each bowl.
• Add in diced avocado half in each bowl.
• Add in prawns and garlic dividing half in each
• Add in cherry tomatoes and corn half in each bowl.
• Sprinkle lemon juice, black pepper powder and oregano half in quantity on each bowls contents evenly.
• Garnish it with shredded mozzarella cheese

Notes

I used Lemon as the dressing instead of ranch or anything else. If you like you can add ranch or other dressing that you like. But i thought the salad tasted awesome just with natural flavours from lemon.

Except prawns i cooked everything else on high flame giving it a crunchy texture. For prawns i added them on high heat and then reduced the heat so that i could give them smoky taste and color yet cook them nicely.

Corn Coriander Paratha

To all the blogger readers Happy New year. After rejuvenating holidays this is my first post of the new year. Well I had made these parathas the day Ajoy came from India but its today I finally get to post the recipe. The parathas are very simple easy, using whatever I had in fridge but the end product was very tasty.

Ingredients

2 Cup Corn

2 Cup Wheat Flour

Handful of Coriander Leaves

5 Garlic Cloves

2 Green Chillies

1/2 Lemon

Chaat Masala

Salt to taste

Ghee

Oil

Method

• Add in a spoon of oil in the wheat flour. Add water and knead the soft dough. Keep it aside.
• Microwave the corn for two minutes.
• In a mixie add in garlic, coriander, green chillies, corn, lemon juice and salt and make a smooth paste.
• Make lemon sized dough balls and roll two rotis.
• On one roti, spread the corn-coriander paste, roll over the second roti and close the sides.
• On hot tawa, cook it over medium flame with ghee and oil.
• Sprinkle a pinch of chaat masala on top and serve with pickle and cold curd

Notes

I microwaved the corns instead of boiling them as its quick and easy but if you don't have microwave you can always boil them with water and then let the water drain out.

Methi Corn Aappe

This recipe is inspired by the Corn Aappe Recipe I had posted long time back.. I thought little taste change in same recipe would bring variation and thats how this one came to life :)

Ingredients

4 Cup Sweet Corn

2 Cup Rawa

4 Green Chillies

1 Cup Methi Leaves

1 Cup Coriander Leaves

1/2 Spoon Garlic Paste

1/4 Spoon Ino

Salt to taste

Method

• In a mixie, crush together green chilies and corn till smooth paste.
• Add in salt, rawa, garlic paste and mix.
• Add in finely chopped methi leaves and coriander leaves and mix.
• Add in ino and if required little water and make batter by mixing well.
• Heat the aappe pan and sprinkle drop of oil in the pan and pour in spoon of batter in each appe cup.
• Cook the appe till they become brown, flip and let it cook till the other side browns too, serve hot

Notes

If using frozen sweet corn microwave them for couple of minutes so that making paste is easier.