Scrambled Egg Curry

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Well another recipe from my Mom...the main ingredients are onions and eggs, you'd say that's what I put in Khagina, but nay, taste this and you'll have to change your opinion.

Ingredients:
1 tsp oil
4 eggs
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
1/4 tsp turmeric powder
3-4 average onions
2 cups water
1 green chilli
1/3 cup milk
2 tbs lemon juice
handful of cilantro sprigs, chopped

Method:
In a small bowl take the milk, add some salt to taste and 1/4 tsp ginger garlic paste. Whisk the eggs and add cilantro.

Heat an omlette pan and scramble the eggs little by little. Keep aside.

In a seperate pan, heat oil and add onions, as the onions begin to brown add ginger garlic paste, salt, turmeric and red chilli powder.

Finally add water and green chillies and shut the lid..let it all cook on a medium flame. Keep checking to avoid sticking on the bottom.

As the onions start to leave oil, add the scrambled eggs and also the lemon juice. Stir well to mix in all the ingredients. Serve with plain rice.

Dahi Wade

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Ooohh the inviting iftaars never complete without this delicious accompaniment. I remember Mom making it almost every other day of Ramadan. Making this dish brings back so many memories!


Ingredients:
5-6 tbs yogurt
1/2 tsp ginger garlic paste
salt to taste
1/2 cup water, as needed

For the batter:
1 cup chana besan flour
1 tsp salt
1 tsp red chilli powder
1 tsp ginger garlic paste
a pinch of baking soda
1 green chilli, finely chopped
a handful of cilantro leaves


For tempering:
1 tsp oil
1 tsp cumin seeds
1 tsp coriander seeds
2 dried red chillies
a few curry leaves
pinch of turmeric powder for color

Method:
In a bowl take yogurt and add salt and ginger garlic paste. Add water if the yogurt is thick, set aside.

In a small bowl take a cup of water and add less than 1/2 tsp salt, keep this aside to soak the bhajiyas after they are deep fried.

In a seperate bowl prepare the batter and deep fry the bhajiyas, till golden brown, toss them into the salty water and let them soak for a few minutes.

Transfer the bhajiyas into the yogurt mixture, set it aside.

Heat oil and add the temepering ingredients. Add turmeric powder a while before removing it from the stove. Turmeric is added to give the lovely yellow color to the tempering.

Splash it onto dahi wadas and refrigerate it, serve chilled by itself or a variety of sauces of your choice.

Vadas

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This is the first time I was trying to make vadas using GITS vada mix. Follow the instructions on the packet carefully.

Although I must warn you that the water measurements are not accurate. So make sure the batter is even otherwise you will have to struggle to get the doughnut shape out of it ;p

Serve hot with Mint and Cilantro Chutney/Hot and sweet Tomato Chilli sauce.

Mint and Cilantro Chutney

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This refreshing chutney is perfect for serving with south indian dishes or even samosas. The sweet blend of tamarind and sugar gives a whole new taste to it. Another addition in the chutney is that of yogurt, which the recipe says is optional, but I strongly suggest you add it coz it brings out the taste in it.

Ingredients:
1 1/2 cup mint leaves
1 cup cilantro leaves
1 green chilli
1tbs tamarind puree
1/2 tsp salt
1 1/2 tsp sugar
3 tbs thick plain yogurt(optional)


Method:
Wash the mint and cilantro leaves. Blend all the ingredients together in a food processor, or chop everything finely. Taste the chutney and add more salt if necessary. Finally stir in the yogurt for a milder creamier taste.

French-Fried Bhajiyas

Ramadan Mubarak to all the Bloggers!

Now that Ramadan has officially gone underway and the summer almost out the door...Iftaars are all about something hot and piping. Something hot...hmm, the first thing that pops up in your mind will be those sinister looking oily delicacies which you actually avoided eating all these days and which you can't resist no more!!

Ingredients:
2-3 potatoes
1-2 tbs chana besan flour
1 tsp salt
1 tsp ginger garlic paste
1 tsp red chilli powder
a pinch of baking soda
few cilantro sprigs
3-4 tbs oil, for deep frying

Method:
Peel the skin of the potatoes and cut them length wise-french fried style. Keep them aside.

In a bowl, take chana besan and mix salt, ginger garlic paste, red chilli powder, soda and cilantro. Add water little by little, just enough to make a thick batter and hold the potatoes together.

Toss in the potatoes and coat them well in the mixture.

Spoon out the potatoes and deep fry till golden brown. Serve with chutney or sauces of your choice.