I tried this recipe out for a friend's birthday party and it came out awesome!
http://www.indianchild.com/batata_vada_recipe.htm
Wednesday, June 3, 2009
Tuesday, June 2, 2009
Egg Curry
Heres an egg curry i tried out inspired by the Egg Curry recipe from Rasheeda:
Ingredients:
1 large onion
4 medium tomatoes
1 cup tinned coconut milk
2 tsp ghee
6 eggs boiled and quartered
Corriander leaves for garnishing
3 tsp kitchen king masala
1 tsp red chilli powder
Salt to taste
Method:
Grind the tomato and onions to a smooth paste.
Heat up the ghee and fry the paste until the oil separates
Add the coconut milk and heat for around 5 minutes
Add the kitchen king masala, red chilli powder and salt and cook for another 5 minutes.
Add water to gravy if too thick.
Add the eggs and cook until you get a nice creamy gravy.
Garnish with corriander leaves
Ingredients:
1 large onion
4 medium tomatoes
1 cup tinned coconut milk
2 tsp ghee
6 eggs boiled and quartered
Corriander leaves for garnishing
3 tsp kitchen king masala
1 tsp red chilli powder
Salt to taste
Method:
Grind the tomato and onions to a smooth paste.
Heat up the ghee and fry the paste until the oil separates
Add the coconut milk and heat for around 5 minutes
Add the kitchen king masala, red chilli powder and salt and cook for another 5 minutes.
Add water to gravy if too thick.
Add the eggs and cook until you get a nice creamy gravy.
Garnish with corriander leaves
Caramel Custard Pudding
I tried this one out recently (i had seen my mom and aunt make puddings and decided to try out something based on what i remembered) and it came out really well. Its the perfect desert for the hot summer.
Ingredients:
500 ml milk (2%)
3 tbsps custard powder
12 tsps sugar
2 eggs
Method:
1. Make custard as per the instructions on the packet. Heat up 500 ml milk with 9 tsps of sugar (Add 3 tbsp custard powder separately to 1/4 cup cold milk and dissolve the custard powder). Once the milk comes to boil, remove from heat and add the custard powder dissolved in milk stir. Put the mixture back on the stove and stir continously for another 2 minutes and let it heat up.
2. In an alliminium baking pan (i just used an alliminium pot), heat the 3 tsps of sugar until it is caramelized (dark brown and it thickens up). In case, you like more caramel use more sugar.
3. Once the custard has cooled, add 2 eggs to the mixture and beat it up.
4. Add water to the pressure cooker (up to 3/4 the level of your pot or pan). Add the custard mixture to the baking pan/pot that contained the caramel
5. Heat this mixture up in the pressure cooker for 3 whistles.
6. Cool the custard pudding and refrigerate for at least 1 hour before serving.
Ingredients:
500 ml milk (2%)
3 tbsps custard powder
12 tsps sugar
2 eggs
Method:
1. Make custard as per the instructions on the packet. Heat up 500 ml milk with 9 tsps of sugar (Add 3 tbsp custard powder separately to 1/4 cup cold milk and dissolve the custard powder). Once the milk comes to boil, remove from heat and add the custard powder dissolved in milk stir. Put the mixture back on the stove and stir continously for another 2 minutes and let it heat up.
2. In an alliminium baking pan (i just used an alliminium pot), heat the 3 tsps of sugar until it is caramelized (dark brown and it thickens up). In case, you like more caramel use more sugar.
3. Once the custard has cooled, add 2 eggs to the mixture and beat it up.
4. Add water to the pressure cooker (up to 3/4 the level of your pot or pan). Add the custard mixture to the baking pan/pot that contained the caramel
5. Heat this mixture up in the pressure cooker for 3 whistles.
6. Cool the custard pudding and refrigerate for at least 1 hour before serving.
Egg Curry
Heres another egg curry recipe i got from my cousin Rasheeda. It came out really well
Ingredients:
1 medium onion
1 medium tomato
2 cloves garlic
2 kashmiri mirch (dried red chillis)
2 tsp oil
1 cup coconut milk
1 capsicum sliced into thin slices and fried
1 1/2 tsp corriander-cumin powder
4 eggs boiled and cut into 4 (or as per taste)
tomato ketchup (optional)
Method:
1.Grind onion, tomato, garlic and kashmiri mirch to a paste
2.Heat oil and fry the ground mixture for 10 mins on slow to medium heat
3. Add coconut milk , and thereafter blend it
4. Add cumin-corriander powder 1 tsp or else 1 tsp dhaniya powder and 1/2 tsp cumin powder to the mixutre.
5. Add ketchup to taste (optional)
6. Heat on low for 10 minutes
7. Fry capsicum and add to curry
8. Fry the eggs and add to the curry (Frying is optional)
9. Garnish with corriander leaves.
10.Garnish with ghee (Heat 1 tsp ghee and pour over egg curry) (optional)
Ingredients:
1 medium onion
1 medium tomato
2 cloves garlic
2 kashmiri mirch (dried red chillis)
2 tsp oil
1 cup coconut milk
1 capsicum sliced into thin slices and fried
1 1/2 tsp corriander-cumin powder
4 eggs boiled and cut into 4 (or as per taste)
tomato ketchup (optional)
Method:
1.Grind onion, tomato, garlic and kashmiri mirch to a paste
2.Heat oil and fry the ground mixture for 10 mins on slow to medium heat
3. Add coconut milk , and thereafter blend it
4. Add cumin-corriander powder 1 tsp or else 1 tsp dhaniya powder and 1/2 tsp cumin powder to the mixutre.
5. Add ketchup to taste (optional)
6. Heat on low for 10 minutes
7. Fry capsicum and add to curry
8. Fry the eggs and add to the curry (Frying is optional)
9. Garnish with corriander leaves.
10.Garnish with ghee (Heat 1 tsp ghee and pour over egg curry) (optional)
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