Kerala Style Egg Stew With Idiyappam#Soupswappers

This Egg Curry or Mutta Curry ( mutta is egg in Malayam ) is a little spicy egg curry made in Kerala style with coconut milk.

Serve it with Idiyappam/Noolappam, Appam or Rice for a delicious and hearty meal.
Ingredients
6 Egg- Boiled
1 Medium Onion- finely chopped
3 Shallots/Sambar Onions - sliced
1"Piece Ginger- cut into juliennes
1 Green chilly- slit
5 Curry leaves-
1 Medium Tomato- sliced
1 Medium Potato - cubed
3 Tablespoons Coconut Oil
¼ Teaspoon Turmeric Powder
½ Teaspoon Chilli Powder
1½ Teaspoon Coriander Powder
1½ Cups Thin Coconut milk
1 Cup Thick Coconut Milk
Salt to taste
Method

Boil the eggs, remove the shell and given light cuts on all sides to the eggs and keep aside.

Heat oil in a pan, sauté the onion, ginger ,green chilly and curry leaves, till the onion are translucent.

Add chilly powder ,turmeric powder and coriander powder, fry for 2 minutes.

Now add chopped tomato, potato and the thin coconut milk salt to taste, mix well, cover the pan with a lid till the potato is cook and to the tomato is mushy, keep stirring at intervals.

Add the eggs, and , give it a light stir. Cover the pan with a lid and let it come to a boil, it will take around for about 5 - 7 minutes on medium low flame. 

When it comes to a rolling boil add the thick coconut milk, stir it well, on medium low flame let the coconut milk get heated, or let it starts to simmer at the sides of the pan. Switch off the flame , taste for salt.
Drizzle a teaspoon of coconut oil and add few chopped curry leaves and close the pan for few minutes say 5 -7 minutes.

Open and serve.

We enjoyed with Idiyappam/Noolappam
Idiyappam is also called Noolappam or Noolputtu.
1 Cup = 250Ml Cup
Ingredients 
1 Cup Rice Flour - I have used Double Horse brand
1 Cup Water
½ Cup Coconut Milk
1 Teaspoon Coconut Oil
½ Teaspoon Sea salt or to taste

Method

Take the rice flour and lightly roast it for 2 -3 minutes stirring continuously, taking care that it doesn't change the color.

I have used this brand of rice flour.

Boil Water and coconut milk in a pressure cooker along with salt and coconut oil. 

When it comes to a rolling boil, lower the flame and slowly add rice flour and mix well, with a wooden spatula, till no traces of white flour is seen, switch off the flame. Close the cooker with the whistle/weight on and remove from the stove top and keep aside for 15 minutes. 

Then open the cooker and transfer the dough to a big bowl or thal and continue kneading. 

When the mix is still warm but not too hot to handle, grease your hand and knead to a soft dough. Take one portion of the dough and close the remaining with a cloth and again with a lid to keep the moist. 

Take the Idiyappam maker and put the dough and press into greased idly moulds or any flat plate. 

Steam it for 7 minutes and take it out and transfer into a casserole or wide bowl and cover with a cloth.

Repeat the same procedure for rest of the dough. 

So the tasty and soft the Idiyappam is ready to serve . My favorite combination is with Egg Stew or Kadala Curry.

My Notes

Idiyappam  can be made with only water too

I have tried without coconut milk, prefer with coconut milk since it makes the Idiyappam softer and tastier.

Labels: Breakfast, Egg, Spicy, Coconut Milk, Main course, Homemade, Kerala, Vegan, Gluten free, Soup, Soup Swappers

For this month's Soup Swappers event the theme is "Egg" and our host is Wendy Klik of A Day in the Life on the Farm.  

• Chicken Noodle Egg Drop Soup from Making Miracles 
• Hot and Sour Egg Drop Soup from Karen's Kitchen Stories 
• Kerala Style Egg Stew With Idiyappam from Sneha's Recipe 
• Polish Whole Beet Soup (Botwinka) from zestysouthindiankitchen 
• Salmorejo Cordobés from Culinary Adventures with Camilla  
• Stracciatella with Chicken from A Day in the Life on the Farm 

Goan Chorizo Pulao#Improv

When you think of Goa , the first thing that comes to your mind is sausages and cashewnuts. You find so many ladies selling these in Mapusa market. My sister in law buys these from a particular lady only in the Mapusa market, who she has known for many years. 

These rosary (tiny) sausages are purchased from her. They cook so well and are also delicious. Try and make this and I am sure you will love it.

Single Serving
Ingredients
1 Cup(150 Ml) Basmati Rice or Rice of your choice
1½ Cups of Water
1 Medium Onion - sliced
1 Small Stick Cinnamon stick
3 Whole Cloves
3 Whole Black Peppercorns
1 Green Cardamom
1 Bay Leaf
1 Small Chicken Stock Cube
Salt to taste
10 -12 Rosary Sausages
1 Tablespoon Oil

Method

In ½ cup water, cook the sausages till done. Remove the casings and seperate the stock from the sausage. The stock we will use to cook the rice.

Wash and rinse the rice. Keep aside

Heat oil in a pressure pan add the bay leaf, cinnamon, cloves, peppercorns ,cardamom and onions, sauté till onion is translucent. Next add the water, sausage stock, chicken cube and bring it to a boil. Now add the washed rice and cooked sausages, stir it lightly and bring this to a rolling boil. Cover the pressure pan with a lid and cook on high flame for 2 whistles. Let the cooker come to room temperature and pressure is released. Open it and serve hot.

Enjoy this Spicy Goan Chorizo Pulao 

My Notes

I have used only one tablespoon oil to make this pulao because when you cook the sausage the fat that's releases in the stock releases fat/oil and give the taste required for the pulao.

If you want to add tomatoes, then add it after the onions are translucent. Cook them till they are mushy. I have not added it since the sausages already have enough vinegar in them. I do like too much acid in the pulao.

Labels: Pork, Sausages, Spicy, Goa, Rice, Single Serving, Improv Cooking Challenge, Main course,  Pressure Cooker

Imrpove Cooking Challenge - May 2021
Theme Sausage & Rice

   

• Goan Chorizo Pulao by Sneha’s Recipe
• Creole Style Jambalaya by Cookaholic Wife
• Sausage Dirty Rice by Making Miracles
• Smoked Sausage with Dirty Rice by A Day in the Life on the Farm
• Vegan Jackfruit Seed Pulao by Magical Ingredients

Red Garlic Chutney#SundayFunday

This Chutney is an easy side dish which goes well with idli, dosas and with dal rice, can be made with minimum ingredients and also used a multi purpose masala in gravies. This is real spicy fiery red chutney. If you are spice lover then this is for you!!

Makes One Cup
Ingredients
25 Grams Peeled Garlic Cloves
25 No's Dried Bedgi Chillies
1 Teaspoon Sea Salt or to taste
¼ Cup + Sesame Oil

Method

Break the chillies into small pieces, wash and soak it hot water till they soften.

Heat a tablespoon sesame oil in a pan, add the garlic and fry it stirring continuously until it becomes translucent ( do not brown/ burn it). Remove from flame and allow it to cool to room temperature. Drain the chillies completely, squeeze out the water ( if you want discard the seeds to reduce the spiciness- I used the seeds also). Now grind all the above ingredients together without adding any water. Add a teaspoon of oil at a time to to grind it to a smooth fine paste.

Remove this into a sterilized jar/bottler and pour the remaining oil on top. The chutney is ready for serving and does not require any tadka. It can be stored for a week or two in a cool place with a inch of sesame oil on top or in the refrigerator for 3 months.

My Notes

The Bedgi Chillies lends a tangy, fiery red color and offers a moderately spicy taste, unlike the Kashmiri chillies. Do try it and you can use this in gravies too, as a multi purpose masala.

Labels: Chutney, Garlic, Spicy, Multipurpose Masala, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Rebekah Rose Hills of Making Miracles.
Sunday Funday Theme "Garlic"   

• Blackened Steak Caesar Salad by Amy's Cooking Adventures
• Creamy Garlic Butter Tuscan Shrimp by Making Miracles
• Family Secret Garlic Bread by Food Lust People Love
• Garlic Parmesan Hasselback Potatoes by Mayuri’s Jikoni
• Garlic Roasted Salmon with Brussels Sprouts by A Day in the Life on the Farm
• Garlicky Fregola with Edamame, Mint, and Ricotta by Culinary Adventures with Camilla
• Indo Chinese Style Schezwan Chutney by Cook with Renu
• Lasanachi Chutney | Maharashtrian style dry Garlic Chutney by Sizzling Tastebuds
• Red Garlic Chutney by Sneha's Recipe
• Tomato, Basil, and Garlic Filled Bread by Karen's Kitchen Stories

Homemade Salsa Verde#SundayFunday

Salsa Verde is a Green Salsa made from roasted green tomatoes, garlic, onions, and peppers. It's incredibly delicious! The main difference between regular Salsa and Salsa Verde is that green tomatoes are used instead of regular red ones.

These are from my garden - organic green tomatoes
Salsa Verde is really easy to make from scratch, all you need are green tomatoes, onion, jalapeño/green chilly, lime and coriander/cilantro leaves.

To make the Salsa Verde, you can cook the tomatoes, which you can be done either by boiling them, broiling them in the oven or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added smoky flavor from the searing of the tomatillos.

I used my air fryer ( @ 200°C for 30 minutes) to roast the tomatoes, garlic, onion and chillies. 

All got roasted perfectly, except the chillies they got charred and dried there was no flesh in it. 

I, then roasted 2 green chillies on the fire and used them after washing the charred skin. 

I did not remove the seeds and used them so my salsa verde is quite spicy, but, I am loving it, taste awesome. Please read My Notes before you make this.

Makes 1 Heaped Cup (250Ml)
Ingredients
450 Grams Firm Green Tomatoes
2 Jalapeno Peppers/Spicy Green Chillies
2 Cloves Garlic
½ Cup Coriander Leaves - finely chopped
1 Small Onion
1 Tablespoon Fresh Lemon juice
½ Teaspoon Pink Himalayan Salt or to taste
A Pinch Cumin Powder 

A Pinch Black Pepper powder

Method

Chop the green tomatoes in halves. Place the tomato , onion and garlic roast them in the oven at 200°C for 30  minutes, I used the air fryer (at 200°C for 30 minutes) and then place them in a blender with cumin and black pepper powder, salt and a teaspoon of olive oil. 

Blend it then add the coriander/cilantro leaves and lemon juice, just pulse it once or twice.

Taste for salt and lemon juice. Remove this into a serving bowl and Enjoy.

My Notes

To maintain the green bright color of the Salsa Verde, drizzle a teaspoon of extra virgin olive oil while grinding. Do not add the coriander/cilantro leaves while grinding the tomatoes. Chop the coriander leaves fine and at the end just pulse the grinder for once or twice. If you grind it along with the tomatoes you will get a green tomato chutney not the look and taste of Salsa Verde. 

If you want to store this for a longer period then drizzle EVOO on top at least to cover the top, this will maintain the color and also preserve it.

Labels: Chutneys & Dips, Jams & Sauces, Green Tomato, Green Chilly, Roasted, Spicy, Mexican, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Karen of Karen's Kitchen Stories.

Chile Pancakes from Sid's Sea Palm Cooking
Chili Plum Sauce from Food Lust People Love
Creamy Chicken Tortilla Soup from Amy's Cooking Adventures
Beef Enfrijoladas from Making Miracles
Homemade Salsa Verde from Sneha's Recipe
Maharashtrian Green Chilli Thecha from Cook with Renu
Mirch Ka Salan from Mayuri's Jikoni
Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
Southwestern Casserole from A Day in the Life on the Farm
Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
Thai Curry Noodles from Palatable Pastime

Indian Style Pink Sauce Pasta#Improv

This is a street style pasta which is saucy/gravy type of pasta and can be spiced according to our taste. This is delicious and uses blended tomatoes. Use grated cheese generously- no cutting/kanjusi in adding cheese. A must try this recipe which is quick and easy.

1 Cup Measurement = 250Ml 

Serves: 2 - as a meal
Ingredients
For Boiling Pasta
2 Cups Penne Pasta 
1½ Tablespoons Salt
2 Tablespoons Oil
6 - 8 Cups Water
For Pink Sauce
2 Tablespoons Oil +1 Tablespoon Butter
4 Cloves Garlic - finely chopped
2 Medium Onions, finely chopped
1 Teaspoon Heaped Red Chilly powder or to your spicy level
5 Medium Red Ripe Tomatoes - pureed
Salt to taste
4 Tablespoons Heaped Tomato Ketchup
½ Cup Sweet Corn - boiled
1 Tablespoon Dried Oregano
1 Teaspoon Level Red Chilly Flakes
2 Tablespoons Butter
¼ Cup Fresh Cream or Malai
Finely Chopped Coriander Leaves
Lots Of Grated Processed Cheese

Method

In a heavy bottom pan, heat water, add salt and oil, bring to a boil, add pasta  and cook for about 80% done. Strain the pasta in a bowl, add some more oil to avoid from sticking. Reserve one cup pasta water, keep aside for further use.

Heat oil and butter another large pan/kadai, add garlic and cook till it releases an aroma. Add onions and cook till translucent. Add tomato puree , mix well, Cover and cook for 10 minutes or till oil surfaces . Add red chilly powder, ketchup, sweet corn, oregano and chilly flakes, mix well. Add pasta and mix well, cover and let it cook till just done/al dente ( it should not be mushy). 

Add butter, 2 tablespoon heaped cheese and fresh cream, mix well, taste for salt then add ( I did not add salt, since butter and cheese already has salt) switch off the flame. 

Garnish with coriander leaves and lot's of processed cheese.

My Notes

Boil the paste only 80%; rest will cook in a sauce
Don’t overcook the pasta in the sauce.
After adding cream, immediately remove from the flame or else it will curdle.

Lables: Pasta & Noodles, Street food, Indian Style, Tomato, Cheese, Spicy, Main course, Vegetarian, Improv Cooking Challenge

Improv Cooking Challenge:February 2021

Tomatoes & Pasta 

• Cameroon Chicken & Tomato Stew with CousCous from Pandemonium Noshery
• Cajun Chicken Fettuccine from Making Miracles
• Southwest Pasta Salad from Palatable Pastime
• Baked Feta Tomato Fettuccine from Cookaholic Wife
• Pasta with Roasted Cherry Tomatoes and Pepper Sauce by Magical Ingredients
• TicTok Feta Cheese and Tomato Pasta from Our Good Life
• Mediterranean Chicken and Orzo from A Day in the Life on the Farm
• Indian Style Pink Sauce Pasta from Sneha's Recipe

Chicken Lapeta#SundayFunday

Lapeta means a covering or coating around the chicken, the masala coats the chicken so the name is Chicken Lapeta.

This is a delicious dhaba style dish found mostly in Mumbai Goa highway dhabas. Adding roasted and ground masalas gives it a rich flavour. The exotic aroma of masalas coating the chicken makes it an irresistible dish and best enjoyed with tandoori roti,naan or pulao. You can adjust the spice level according to your taste.

Ingredients
For the Chicken Marination
750 Grams Chicken - cut into curry pieces
½ Teaspoon Turmeric powder
½ Teaspoon Ginger paste
½ Teaspoon Garlic paste
1 Teaspoon Salt
1 Tablespoon Lemon Juice
To Fry Then Grind to fine paste
1" Chopped Ginger
8 Cloves Garlic
2 Medium Onions - sliced
3 Green Chilies
4 Dried Bedgi Red Chillies
1/3 Cup Packed Grated Dry coconut
1 Bay Leaf
1½ Teaspoon Fennel seeds
1 Small Stick Cinnamon
5 Grains Fenugreek seeds
5 Black Peppercorns
1 Tablespoon Poppy seeds  
1 Tablespoon Sesame seeds
1 Star Anise
3 Green Cardamoms
4 Cloves
Other Ingredients
2 Teaspoons Chicken Masala Or Malvani Masala  
1 Teaspoons Red Chilly powder
2 Tablespoon Yogurt  
1 Medium Onion - Finely Chopped
Salt to taste
1 Tablespoon Kasuri Methi
Oil as required
A Sprig Curry Leaves
Coriander Leaves for garnishing

Method 

Marinate chicken with lemon juice, turmeric powder, salt and ginger garlic paste and keep it in the refrigerator for an hour.
First we cook the chicken
In a pan heat 4 tablespoons oil , then add the marinated chicken and sauté till it changes color on high flame for 3 -4 minutes. Now add the ½ cup water and let it cook on medium high flame, till chicken is ¾th done. Separate the chicken pieces from the stock and keep aside.
In the meantime let's prepare the masala
Heat a pan with 2 tablespoons oil the sliced onions till it turn light golden and remove it on to a plate. 

In the same pan now add a another tablespoon oil, fry bay leaf, fennel, fenugreek seeds, poppy seeds , sesame seeds, peppercorns, star anise , green cardamoms, cloves for just 2 minutes remove this along with the onions. Next add the bedgi chillies, fry till the chillies release an aroma remove this on to the same plate. Then add the dry coconut, fry till it start to change color. Cool, then place all the ingredient in a blender jar along with yogurt, green chillies, ginger and garlic,  grind to a fine paste, if required add a little water. Keep this aside.
To Make the Gravy- Chicken Lapeta
In another pan heat 1/3 cup oil and then fry the finely chopped onions till light golden then add a sprig curry leaves , add the ground paste and fry till oil surfaces. Then add a ½ teaspoon salt, Malvani Masala , red chilly powder, then add the chicken and fry till it coats the chicken. Then add all the stock and cook till full done. This gravy should be thick consistency coating the chicken. Then add kasuri methi, chopped coriander leaves.

 Enjoy this with Jeera Rice or East Indian Hand Breads (Apas)

Labels : Spicy, Main course ,Chicken ,Dhaba Style, Maharashtra, Street food, Sunday Funday

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event
Rebekah Rose Hills of http://rebekahrose.blogspot.com/the theme is "Holiday Side Dishes".

• Charred Green Beans with Cranberries and Crisped Onions by Culinary Adventures with Camilla
• Chicken Lapeta by Sneha's Recipe
• Creamed Spinach Gratin by Karen's Kitchen Stories
• Golden Marquis Potatoes by Food Lust People Love
• Roasted Brussels Sprouts and Cinnamon Butternut Squash by Making Miracles
• Sicilian Salad by A Day in the Life on the Farm