Sunday, January 25, 2015

Chettinad Egg Curry

Today's recipe is about chettinad egg curry.I made this curry long back ago and it was present in my draft. I thought I will post it today.It goes well with rotis,biryani and even with plain rice also.Here goes the recipe.

Boiled eggs -  4 to 5
Chopped onions -2
Chopped tomatoes - 2
Oil- 2tbsp
Salt to taste
Green chillies -2
Curry and coriander leaves

To grind:
Coriander powder-1 1/2 tsp
Chilly powder -1 1/2 tsp
Poppy seeds-1/2tsp
Fennel seeds- 1/2 tsp
Garlic pods - 4 to 5
Coriander leaves few

1. Heat a pan with a oil,pop cumin seeds,chopped onions and green chillies.
2. Fry them till onions are cooked nicely, then add the grounded masala along with chopped tomatoes and  cook till the oil separates from the masala or till the masala is cooked nicely.
3. Once the masala is cooked nicely add required water you needed for gravy and add salt accordingly  to your taste. Cover and cook for 5 minutes on medium flame.
4. After 5 minutes add the boiled eggs and cook till how much thick consistency you want your gravy.
5. Finally add the chopped coriander leaves and transfer into a serving bowl and enjoy.

Wednesday, January 21, 2015

Gutti Vankaya Kura (Dry Version)/Stuffed Eggplant/Brinjal Fry

Today I am posting a recipe from my place i.e. South Indian recipe ( Andhra pradesh).The recipe is gutti vankaya kura dry version.First time I tried this recipe and it tasted very delicious.We had this kura with rice and sambar.In this recipe eggplant/vankaya is stuffed with spices and cooked.Here goes the recipe... 

Vankaya/eggplant/brinjal- 6
Red chillies-5nos
Channa dal-2tbsp
Urad dal-2tbsp
Coriander seeds-1tbsp
Cumin seeds-1tbsp
Fenugreek seeds-1/4tsp
Curry leaves
Turmeric powder-1/4tsp
Salt to taste
Oil for deep frying and extra 1tbsp for making curry


1.  First wash the brinjals and then slit the brinjals in the centre into four pieces and soak them in the salt  water.
2.  Heat a pan with oil for deep frying,and fry the brinjals for 1 minute ( that is cook them halfway only).Remove the brinjals and keep aside.
3. Heat a pan with 1tbsp of oil,fry all the spices by adding one by one,till you get nice aroma.Allow it to cool  add salt and grind into a fine powder.
4. Take the grounded powder into a bowl and add little water to make into a dough shape.
5. Take the fried brinjals and stuff the masala into it.
6. Now again heat another pan with 1 tbsp of oil and place the stuffed brinjals,close it with lid and cook for 20 minutes on low flame,turning occasionally all the sides.
7. Finally garnish with coriander leaves and transfer into a serving bowl and enjoy!

Sunday, January 18, 2015

Sprouted Moongdal Cutlet

First of all a very happy new year to all my readers and blogger friends.It has been very long time I posted  recipes in my blog,as I was little busy with my studies.This year I am starting my post with healthy recipe,that is sprouted moongdal cutlets.Here goes the recipe...

Sprouted moongdal-1cup
Boiled potatoes-2 big
Gram flour-2tbsp
Oil for shallow frying
Chopped green chillies -2nos
Chopped coriander leaves
Ginger paste-1tsp
Coriander powder-1tsp
Amchur powder-1/4tsp
Red chilly powder-1/2tsp
Salt as per taste

Preparation :
1.First boil the sprouted moongdal in water just for 3-4 minutes and drain the water from it.Then mash the sprouted moongdal using a spoon.
2.Then mash the potatoes nicely and added to the dal.
3. Add all the spices and powders to the sprouted moongdal mixture and mix well.

Make into a dough .Now it is ready to make cutlets.
4.Take a little bit of mixture in your hands and bind it properly,press it gently between your hands to make a flat shaped cutlet.
5. Dip the cutlet into the bread crumbs,so that it is fully covered by the breadcrumbs.Do the rest of the cutlets in the same way and keep it on a plate.
6.Now keep this cutlets in fridge for at least 15 minutes,so that it won't break while shallow frying.
7.Heat a pan with 3-4 tbsp of oil,once is oil gets heated add slowly the cutlets into the pan, fry them on medium to low flame.Until they turn into golden brown on both sides.
8.Now transfer them into a serving plate and enjoy with your favourite chutney.