Egg Roast | Motte Fry | Anda Masala Fry
Monday, December 26, 2022
Egg Roast or Motte Fry is one of the simple side dish, easy to make, but tastes grand.
What you need is boil egg, onion and any masala. I usually use ready Rasam powder from MTR. Sometime I just add Red chilli powder, coriander powder, and cumin powder. Optionally: garam masala powder and/or ginger-garlic paste may also be used. Just eyeball to your taste preference and prepare this yummy dish.
Ingredients:- 6 - Eggs
- 1 - Big onion
- ½ tsp - Turmeric powder
- 1 tsp - fennel seeds
- 1 tbsp. - ready Rasam powder
- 1 tsp each - cumin powder, coriander powder, and/or ginger-garlic paste [optional]
- ½ tsp - garam masala & ¼ tsp sugar [optional]
- 3 tbsp. oil / ghee
Method:- Preparation: Boil egg, remove the eggshell, and score lightly with a knife. Cut onion lengthwise - keep aside.
- In a pan, add oil and ghee on medium heat. Cook sliced onion with a pinch of salt and sugar until lightly caramelized. Set aside the onion,
- In the same pan, add a bit more oil/ghee. Lightly roast the rasam powder, fennel, and other spices before adding in the eggs. Keep stirring the eggs (or they'll pop!) and fry them until lightly roasted. Add in the onions and continue frying everything until browned to your liking. Serve with a sprig of coriander, enjoy!
Labels: Egg, Mangalore dish, Side-Dish, South-Indian Dish
Ricotta Cheese Italian Cookies
Sunday, December 25, 2022
HAPPY HOLIDAYS & MERRY CHRISTMAS!!
Recently, at small Christmas gathering at my work place. I tasted some yummy cookies I never had before. Found out what it was , googled for recipe (Italian Ricotta Cheese cookies -tq) and here it is.
Check out more cooking ideas for Holidays!
Ingredients:- 1 container whole milk ricotta cheese (15-ounce)
- 2½ cups - all-purpose flour
- 1 tsp - baking powder
- 1 tsp - salt
- 8 tbsp. - (1 stick) unsalted butter, softened
- 2 cups - sugar
- 2 - eggs, at room temperature
- 3 tbsp - lemon juice
- ¼ tsp - lemon zest
- For the glaze: 1½ cups powdered sugar; 3 tbsp. lemon juice & ¼ lemon zested
Method:- Sieve the dry ingrediets (flour, baking powder, and salt) together and keep aside.
- Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing between additions until well incorporated.
- Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine.
- Fold in the dry ingredients, small amounts at a time.
- Tightly cover the dough with plastic wrap and refrigerate overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- Scoop the dough (about 1 tablespoon for each cookie) onto the baking sheets.
- Bake 10 minutes, until cooked through but still pale. (Note – they go from done to burnt really quick, test with a toothpick at 10 min)
- Remove from the oven and let the cookies rest on the cooling rack. Continue with the remaining dough. Glaze and decorate once the cookies are cooled.
- For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon the glaze onto each cooled cookie and use the back of the spoon to gently spread, add sprinkles to decorate. Let the glaze harden for about 2 hours.
Makes about 40 to 45 cookies.
Labels: Baking, Cookie, Festive Food, Holidays, Sweet
Tora Root | Arbi Root | Kesuvina Gedde - fry palya (stirfry)
Friday, December 23, 2022
My previous post was similar dish using Potatoes. This yummy side-dish, goes well will rice and dal or rasam. Easy and quick to make with common ingredients in [Indian] kitchen. I make the same dish with Potatoes, green saba banana(balekai) or chinese potato (Samrani gedde) - preparation slightly different, but they all turn out yummy.
NOTE: The vegetable contains a bitter-tasting compound called calcium oxalate. This can cause an itchy mouth and throat if consumed raw but is safe to eat when cooked. Also, adding tamarind in the dish helps in not causing irritation. I apply oil to my hands while handling the roots (before and after boiling to remove the skin).
Ingredients:
- 1 lb. - Tora Root /Arbi Root / Kesuvina Gedde
- 1 - big onion
- 6 - garlic cloves
- 2" - ginger
- 2 tsp - red chilli powder or Rasam powder
- 1 tsp - tamarind paste (or as per taste)
- ½ tsp - turmeric powder
- ¼ tsp - mustard seeds
- ¼ tsp - cumin seeds
- ¼ tsp - fennel seeds
- ¼ tsp - sugar or jaggery
- ½ cup - curry leaves
- 2 tbsp. - oil
- pinch - asafoetida/hing
- salt as per taste
Preparation
- Apply oil on your hand and wash Tora roots couple of times. No worries, the roots will still look brown and ugly. just try to remove the dart while washing.
- In a pressure cooker, take some water - enough to submerge the roots. Add a teaspoon of salt ( I add bit of turmeric powder as well). Cook on medium high flame. Once you see the steam, place the weight, and reduce the flame to medium. Turn off the stove after three whistles. Let the pressure release on its own. [If you don't have a pressure cooker or Instapot, you may boil the roots in a pot - just like boiled potatoes ]
- Once the pressure is released, drain the water and add fresh cold water (Blench). This helps to remove the skin easily. Apply bit of oil on your hand and peel the skin off the Tora roots. Cut the roots to one inch or so sized pieces and keep aside
- Cut onion lengthwise; smash and finely chop garlic and ginger - keep aside
Method:
- Place a thick bottom pan on medium heat. Add oil, once hot add three seeds (mustard, cumin & fennel). Once mustard seeds starts to sputter, add asafoetida and curry leaves.
- Now add ginger, garlic and onion. Mix in pinch sugar and sauté until onions are translucent.
- Increase the flame to medium-high, add the prepared Tora roots. Stir.
- Now add turmeric powder, red chilli powder (I use ready rasam powder), tamarind paste and salt.
- Mix and stir-fry until done (about 3 to 5 minutes)
- Optional: garnish with fresh coriander
- Serve hot with cooked rice and curry. Enjoy!
Read about health benefits of Taro roots
here.Labels: Side-Dish, South-Indian Dish, Vegetarian
~ Tora Root | Arbi Root | Kesuvina Gedde - fry palya (stirfry)
~
Posted by Swetha @ 12/23/2022 12:07:00 PM ::
Swetha's Fusion ::
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Baby Potato Spicy Stir fry - Alugadde fry palya
This is one of the yummy side-dish, goes well will rice and dal or rasam. Easy and quick to make with common ingredients in [Indian] kitchen. This time I made with baby red potatoes and left skin as it gives unique nutty taste. I also use regular potatoes as well for this dish, just cut it into bigger pieces.
I make the same dish with Arbi/Tora root(Kesuvina gadde), green saba banana(balekai) or chinese potato (Samrani gedde) - preparation slightly different, but they all turn out yummy.
Ingredients:
- 1 lb. - Potato
- 1 - big onion
- 6 - garlic cloves
- 2" - ginger
- 1 tsp - red chilli powder or Rasam powder
- ½ tsp - turmeric powder
- ¼ tsp - mustard seeds
- ¼ tsp - cumin seeds
- ¼ tsp - fennel seeds
- ¼ tsp - sugar or jaggery
- ½ cup - curry leaves
- 2 tbsp. - oil
- pinch - asafoetida/hing
- salt as per taste
Method:
- Peel, cut and wash potatoes. In a pot, bring water to a boil.. Next, add a teaspoon of salt and potatoes pieces into the water. After few minutes turn off the fire and drain the water. Keep aside slightly cooked potatoes aside.
- Cut onion lengthwise; smash and finely chop garlic and ginger - keep aside
- Place a thick bottom pan on medium heat. Add oil, once hot add three seeds (mustard, cumin & fennel). Once mustard seeds starts to sputter, add asafoetida and curry leaves.
- Now add ginger, garlic and onion. Mix in sugar and sauté until onions are translucent.
- Increase the flame to medium-high, add the prepared potatoes. Stir.
- Now add turmeric powder, red chilli powder (I use ready rasam powder) and salt.
- Mix and stir-fry until done (about 3 to 5 minutes)
- Optional: garnish with fresh coriander
- Serve hot with cooked rice and curry. Enjoy!
Labels: Potato, Side-Dish, Vegetarian
~ Baby Potato Spicy Stir fry - Alugadde fry palya
~
Posted by Swetha @ 12/23/2022 11:06:00 AM ::
Swetha's Fusion ::
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Dim'er Dalna | Bengali Egg Curry - Version 1 [thick gravy for Roti/Chapati]
Wednesday, December 21, 2022
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Dim'er Dalna means Egg Gravy. This is a staple food, made often for some amount of needed protein. Tastes great & grand, takes less time prepare. My mom-in-law prepared in two different ways. Using almost the same ingredients. (1) make the gravy thick by grinding the masala to have with Roti/Chapati (2) gravy is watery, to have the curry with rice. Here, I am posting one of the version, which is thick gravy.
Ingredients:
Method:- Preparation: Peel and cut onion, garlic & ginger; Cut tomatoes; Boil egg and potatoes, remove eggshell and potato skin. Cut potatoes into big pieces. Make small slight marks on sides of the egg with knife and keep aside.
- Sauté and grind: Onion, garlic cloves, ginger, cumin seeds, Green cardamom, Cinnamon, Cloves (Bengali garam masala), red chillies or kasmiri chilli powder and poppy seeds. Keep aside.
- On medium flame heat 1 tablesppon of oil in a thick pan. To the hot oil add turmeric powder and then add eggs. Keep stirring until the eggs are slightly roasted on all sides (about 2 minutes). Transfer the eggs to another dish, increase the flame to medium-high, now add the cut potatoes and roast them as well. Turn off the flame, transfer the potatoes to same dish with eggs and keep aside.
- Put the same pan on medium flame, add 1 (more) tablespoon of oil. Once oil is hot, add bay leaf, fennel seeds & green chilies. Stir for about 20 seconds; now add the ground masala paste. & cut tomatoes. Mix in ½ of sugar and salt. Stir and cook the masala until nice aroma comes. Once ready, you will notice that the oil starts to separate to the sides.
- Add the roasted egg and potatoes to the masala. Add half cup of water and salt as per taste. Cover and let it simmer for five to ten minutes or until done.
- Garnish with chopped fresh coriander leaves and serve hot with roti or chapatti.
Labels: Bengali dish, Egg, Side-Dish
~ Dim'er Dalna | Bengali Egg Curry - Version 1 [thick gravy for Roti/Chapati]
~
Posted by Swetha @ 12/21/2022 09:50:00 AM ::
Swetha's Fusion ::
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Masala Vada
Tuesday, December 20, 2022
Masala Vada is similar to
Dal vada, but with more spices and flavor.
Masala vada goes well with coconut chetney
Ingredients:
- ¼ cup - chopped onions or 1 small onion
- 1 tsp - chopped green chili
- 1 tsp - chopped ginger
- 9 to 10 - curry leaves – finely chopped
- 3 tsp - chopped coriander leaves
- 1 pinch asafoetida (hing)
- salt as required
- oil for deep frying – as required
- water for soaking chana dal – as required
- Ground together
- ½ cup - chana dal (husked and split bengal gram) – 120 grams
- 1 - dry red chili – deseeded and halved (or red chili powder may be used)
- 1 tsp - fennel seeds
- ½ tsp - coriander seeds
- ¼ tsp - black pepper
Method:
- Rinse chana dal couple of times in water. Then soak in enough water for 2 hours. [if short on time, microwave(with water) for 5 minutes and let it sit for about 30 minutes]
- In a blender, add dry red chili, fennel seeds, coriander seeds and black pepper. Grind the spices coarsely
- Drain all the water from the soaked chana dal. Add the soaked lentils to the blender along with the spices and grind the lentils coarsely. Some whole chana dal should be there. No need to add water while grinding.
- Remove the ground dal-spice mix in to a mixing bowl.
- To the mixture, add chopped - onions, green chilies, ginger, curry leaves, coriander leaves, asafetida(hing), and salt as per taste.
- Mix everything together.
- Meanwhile, heat oil in a fry-pan
- Let the oil become hot on medium heat. to test if the oil is ready, drop a tiny portion of the masala vada mixture in the hot oil. If it comes up bubbling and quickly on to the surface of the oil, you can begin frying.
- Shape the mixture to a big lemon sized ball, press slightly to flatten it on your palm.
- Gently drop the vada to the hot oil, may fry multiple vada at a time depending on the size of your fry-pan.
- Let one side become light golden and then turn them over with a slotted spoon. Then fry the second side. If the oil becomes very hot, reduce the heat.
- Fry until masala vada turns crisp and golden. Flip each vada a couple of times for even frying.
- Remove the vadas with a slotted spoon and place them on kitchen paper towels to remove extra oil. Use up the entire masala vada mixture to shape and fry as shown in the steps above.
- Serve these spiced masala vada hot with coconut chutney.
TIPS:
No onion: If you plan to make dal vada on a festival or a fasting occasion, then simply skip onions. Add a generous pinch of asafetida to mimic the onion flavors.
Soaking: Do not soak chana dal for more than 2 hours. Soaking it for longer time does not result in crispy texture.
Consistency: The ground mixture has a thick and coarse consistency. If the batter becomes flowing or runny, then add some rice flour to thicken it.
Shaping: A thick coarse mixture helps to shape the vada easily. For super crispy vadai, flatten them more.
Labels: Appetizers, breakfast, Fritters, Lentil, Side-Dish, Snack, South-Indian Dish, Vegetarian
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