Egg Jalfrezi

Egg Jalfrezi is a unique, delicious and quick to make. Its different and taste great.

Ingredients
4 hard boiled eggs
1 Green Capsicum - cut in cubes
1 Onion  - cut in cubes
1/2 Cup Tomato ketchup
1/2 Cup Tomato Chilly Sauce
1 Teaspoon All Meal Sauce - optional
2 Tablespoon Chilly Sauce
1/2 Red Chilly Flakes
1/2 Cumin Powder
1 Teaspoon Ginger Garlic paste
1/2 Cup Water
2 Tablespoons Oil

Method

Heat oil in a pan , add ginger garlic paste saute for a minute add the onion and saute till light pink, add the capsicum and all the ketchup, tomato chilly sauce, chilly sauce, all meal sauce, salt to taste, chilly flakes, cumin powder and water, stir well and cook for till it comes to a rolling boil, add the egg and stir fry for 2 minutes.

The egg jalfrezi is ready to serve garnish with chopped coriander and enjoy with Egyptian Rice With Vermicelli.

Labels : Egg, Chicken

Medhu Vada - Savory Lentil Doughnut

Medhu Vada or savory lentil doughnut, is a South Indian snack, it's also a famous Mumbai street food which is mainly had for breakfast.  These are crisp vadas from outside and soft from inside.  Serve these with sambhar or chutney.    Try them and enjoy.

Ingredients
1 Cup Urad dal / White Lentils
½ Teaspoon Cumin seeds - lightly crushed with your hands
1 Green chily -  chopped
1 Tablespoon Rice Flour
A sprig of Curry Leaves - finely chopped
1/2 Teaspoon Baking powder
Salt as required
Oil for deep frying

Method

Wash and rinse the urad dal in water for a couple of times.  Soak them in enough water overnight or for at least 5 hours.

After that drain well and take 2 curry spoons of lentils in a  small  grinder jar  and grind them to fine paste with a  tablespoon of water.  Switch off the grinder  after a  minute or two and scrape the sides of the jar with a spatula and grind again in intervals scraping and stirring the batter a few times till it is ground to a fine past.  When the batter is  smooth, fluffy and soft, stop grinding, take it out in a big bowl .

In the same way grind the remaining lentils to a smooth, fluffy and soft paste.

When all the lentils are ground to a smooth paste add the rice flour and whisk it well so that there are no lumps and it turns light.  Cover this bowl with a lid or cling film and keep it the refrigerator for an hour  at least.

After an hour heat oil in a kadai or pan for deep frying the vadas.
Take the batter out from the refrigerator and add the  cumin seeds, green chilies, curry leaves, baking soda and salt to it and again mix it well it turns smooth and fluffy.

Take water in a small bowl.  Wet your hands a little and take a little batter shape  into a the medu vada (  doughtnut) press finger into center of  it create a hole.   Fry them in medium hot oil till evenly golden and crisp.

Drain vadas on paper napkins and serve the  medu vada hot with coriander garlic coconut chutney or sambhar.  Enjoy ...

Coriander Garlic Coconut Chutney

Ingredients

1/2 Cup Packed Fresh Coconut - grated
A Handful of Coriander Leaves with stems - chopped
3 Green Chillies - chopped
3 Cloves Garlic - chopped
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
1 Tablespoon Lime Juice

Salt to taste

Method

Grind all the above ingredients to fine paste with a tablespoon of water if required.  Chutney is ready.

Sending this to Foodie Extravaganza Party- Host Lauren Mitchell, thank you dear for hosting this event.

My Notes :
Do not add more water while grinding or else you will not be able to make the vadas easily.  The batter will be watery and the vadas will not be able hold shape.

Do skip adding the rice flour and baking powder, because this makes the medu vada crisp from outside and soft inside.


Labels : Lentils, Breakfast, South Indian, Foodie Extravaganza Party

July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren of From Gate to Plate told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st). 

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE

Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla

Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas

Lemon Poppy Seed Donuts by Making Miracles

Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook

Baked S’mores Doughnuts by Tara’s Multicultural Table

Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas

Breakfast Donut Burger by From Gate to Plate

Cake Mix Donuts by I’m Hungry

Doughnut Trifle by A Day in the Life on the Farm

Watermelon Doughnuts by The Freshman Cook

Baked Cherry Lemon Donuts by Caroline’s Cooking

Orange Glace Donuts by Basic N Delicious

Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe

Pan Fried Seer Fish in Recheado Masala #FISHFRIDAYFOODIE

Recheado Masala is spicy, tangy, masala paste of Goa. I love this spicy, tangy masala paste. This paste is mostly used to make fish preparations. It has a lot of vinegar so there is no need to add any extra sourness while making any preparation. You can fry any fish in this paste.

Now many of you will wonder why is that I always use Seer Fish. Since this has no thorn just one center bone, this is preferred by us. Its a tasty, fleshy and juicy fish.

Ingredients
4 Thick Slices Seer fish
4 Tablespoons Heaped Recheado Masala Homemade
Salt to Taste
1/3 Cup Rice Flour for coating
4 Tablespoons Oil for Frying or as required

For Garnishing
Onion Slices
Lemon Slices

Method
Wash and pat dry the fish with a paper towel. Apply salt and masala to the fish well and keep in the refrigerator for atleast 30 minutes to marinate.

Spread the rice flour on to a plate. Coat each slice of fish with flour. Keep aside.

Heat a pan with oil , place the slices of fish. Fry on low flame till one sides is done. Then flip and fry till the done.

Enjoy this fish with onions and lemon slices.

Sending this to Fish Friday Foodie - Host of the month's event is April Tuell - theme Pan or Deep Fried Fish . Thank you April for hosting this event.

Labels:  Fish, Recheado Masala, Goa, Fish Friday

An InLinkz Link-up

Recheado Masala - Homemade

Recheado means stuffed in Portuguese. Recheado Masala is spicy, tangy and a traditional Goan recipe.
Recheado masala is a red paste which is used to make fish preparation.

I made this paste and stored it in the freezer for further use. You can also use this paste to grill baby potatoes or any other veggies.

Ingredients

20 Kashmiri Chillies
20 Cloves Garlic
8 Cloves
1 Teaspoon Turmeric
1/2 Heaped Teaspoon Cumin seeds
1/2 Heaped Teaspoon Mustard seeds
20 Black Peppercorns
2 Tablespoons Tamarind paste
2 Inch Piece of Ginger
A Pinch of Sugar
A Pinch of Methi
1 Stick cinnamon
1/2 Teaspoon Sea Salt
1/2 Cup Vinegar

Method

Grind all the above using vinegar, the recheado paste is bright red.

This will stay good in the freezer for months.

Labels:  Goa, Masalas, Recheado

Cherry Ricotta Muffins #BreadBakers

This post was just lying in drafts for more than a year,  had forgotten about it, till the theme was decided for this month's event.  These were made for one of my friend's son birthday party and all the guest loved these muffins.  They loved the cherry , it gives a unique taste to the  muffins. I made three batches of these muffins.

Sending these to Bread Bakers event- theme - stone fruit , Host blog: The Schizo Chef http://www.theschizochef.com/, thank you dear for hosting this event.

Recipe Source- Joy of Baking

Makes 12  muffins 

Ingredients
1 Cup Ricotta cheese
2  Eggs
1 Cup Buttermilk
1 Teaspoon Vanilla essence
1 Tablespoon Lemon juice
4 Tablespoons Butter -  melted and cooled
2 Cups All Purpose flour
3/4 Cup Sugar
1.1/2 Teaspoons Baking powder
1/8 Teaspoon Baking soda
1/2 Teaspoon Salt - Since I used salted butter did  not add
1 Tablespoon Lemon zest
1.1/2 Cup Fresh Cherries -  pitted and sliced

Method

Melt the butter in a pan and keep aside to cool.
In a bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the buttermilk, vanilla essence, lemon juice and  melted butter, mixing well.  Keep aside.

In another bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest. Add the ricotta mixture to the flour. Mix it just until combined and then fold in the chopped cherries. Do not over mix this mixture or use the electric whisk,  else the muffins will be tough when baked.

Divide the batter in the muffin cups using  an ice cream scoop.

Place in the oven and bake in a preheat oven at 180 degrees for about 18 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.

Labels : Cakes, Bread Bakers, Cherry, Ricotta

Let's take a look at the other baker's..

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Bread with Walnuts by The Bread She Bakes
• Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum & Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

Here’s the html for the logo:

Here’s the html for the wording: #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.