Egg pepper

4 Comments / Egg, NonVeg, Simple and Easy / By

Egg pepper

When we were growing up, we used to buy eggs very rarely. But whenever we bought them, this was prepared. Aayi used to make these just before the meal and serve them piping hot. I have no idea where she learnt this, but I have grown up eating this. Now a days I like to make it when I can’t come up with any side dishes or when I want to fix something very delicious in no time. My hubby has fallen in love with this, so he gets too happy when I make this.

Ingredients:
3 eggs boiled
1/2 tea spn pepper powder
A pinch turmeric
Ghee
Salt

Method:
Put slits on eggs(not very deep, slits are only for spices to reach the yellow part) . Heat ghee in a pan. (On a low flame) Add all other ingredients and egg. Mix till egg gets a coating of spices from all sides. Serve hot.

Serves : 2
Preparation time : 10min
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Egg green-masala fry

4 Comments / Egg, NonVeg, Simple and Easy / By

Ingredients:
Bollied eggs (cut into half lengthwise) 3
Ginger 1 inch piece
Garlic 3-4 cloves
Coriander leaves 6-7 strands
Onion 1
Green chillies 2-3
Rice flour 1 tea spn
Salt as per taste
Oil

Method:
Grind together ginger-garlic, coriander leaves, green chillies,onion. Mix with rice flour and salt. Apply the mixture to eggs. Apply oil to tava and fry the eggs. Serve hot.

Serves : 2
Preparation time : 15min

Bread roll

26 Comments / Breakfast or snacks / By
bread-roll

When I was a kid, I had this once in a picnic. I liked it very much, but I did not know what was its name. Just last year, my Maushi had come home, she prepared this for us. Try this, very delicious one.

Ingredients:
1 cup potatoes (cooked & mashed)
1/2 cup green peas (cooked)
6-7 strands coriander leaves
4-5 green chillies
2 tbl spn rice Flour
1 tea spn ginger-garlic paste
5 bread slices
Salt
Oil for deep frying

Method:
Mix potatoes, green peas, coriander leaves and chillies made into paste, ginger-garlic paste and salt. Mix well.

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Dip bread slice in water & squeeze out the water.

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Fill the mixture in bread & close the bread around the filling(filling should not come out).
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Roll it on rice flour so that the bread roll gets a coating of rice flour.

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Deep fry in oil.

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Serve hot with ketchup.

Serves : 2
Preparation time : 15 min

Bread bajji

5 Comments / Breakfast or snacks / By

Ingredients:
Bread 4 slices
Rice flour 2 tea spns
Besan 5 tea spns
Onion cut into small pieces 1
Chilli powder 1 tea spn
Coriander leaves 2-3 strands
Salt as per taste
Asafoetida a pinch
Oil for deep frying

Method:
Mix onion, rice flour, asafoetida, chilli powder, coriander leaves, besan with water(It should not be too thin or too thick. Mix to the consistency of bajji flour). Cut off the edges of bread. Make the bread into four pieces. Dip the bread pieces in mixture so that it gets the coating on all sides. Deep fry in oil and serve hot with sauce.

Serves : 2
Preparation time : 10min

Cauliflower-Red chilli subji

9 Comments / Side dishes, Simple and Easy / By

Ingredients:
3 cups cauliflower cut into pieces
1/2 cup chopped onion
2-3 cloves
1 inch cinnamon
1 tea spn red chilli powder
1 tea spn coriander powder
1/2 tea spn cumin powder
Salt
Oil or ghee

Method:
Heat oil and add cloves, cinnamon and onion. Fry till onion turns golden brown. Add cauliflower, salt and little water. Close the lid and cook. When half done, add chili power, coriander powder and cumin powder. Cook till cauliflower is done and all water is absorbed. Serve hot with rice or chapathis.

Serves : 3
Preparation time : 30 min

Cauliflower-Coriander subji

1 Comment / Side dishes / By

Ingredients:
2 cups cauliflower cut into pieces
8-10 strands coriander leaves
1/2 tea spn ginger pieces
1/2 tea spn garlic pieces
1/2 cup onion
3-4 cloves(optional)
1 inch cinnamon(optional)
Oil /Ghee
3-4 green chilies
Salt As per taste

Method:
Grind coriander leaves, ginger, garlic and green chillies. Heat oil and add cloves, cinnamon. Add onion and fry till brown. Add the ground mixture for 1 min. Then add cauliflower pieces and salt. Add water sufficient to cook cauliflower. Cook in a closed pan. Cook till no water remains and cauliflower is done. Serve hot.

Serves : 5
Preparation time : 30min

Cauliflower pickle(Flowera nonche)

10 Comments / Konkani Recipes, Pickles and powders, Simple and Easy / By

cauliflower-pickle
This is a ready to serve pickle. Can be preserved in refrigerator for at the max 1 week. Cauliflower should be very fresh and crunchy for the best results. V loves this pickle, aayi makes this all the time when he is at home. We prefer this pickle made with only cauliflower, but the same can be made with a mixture of cauliflower and carrot too.

Ingredients:
3 cups cauliflower and/or carrot (cut into small pieces)
2 tea spn chili powder
1 tbl spn lemon juice
1/2 inch piece asafoetida(hingu)  or 1/4th tea spn powder
2 tea spns ginger(cut into small pieces)
1 tea spn green chilies(cut into small pieces)
Salt As per taste

Method:
Wash the cauliflower and/or carrot (ie, cauliflower alone or carrot alone or cauliflower and carrot both can be used for this recipe) in water and dry it on paper for half an hour. Add all other ingredients and mix well. Serve. This remains good for about 1 week in refrigerator.

Serves : 6
Preparation time : 15min

Curd Rice

21 Comments / Rice items, Simple and Easy / By

Different people have different ways of preparing curd rice. I like this one the most. This is my aayi’s version. I used to run away from it when I was growing up. Now it is one of my comfort foods.

Ingredients:
2 cups cooked rice
5 tbl spns curd(yogurt)
4-5 green chilies
5-6 curry leaves
1/2 tea spn each of mustard seeds, cumin seeds, urad dal
2 tea spns oil or ghee
A pinch asafoetida
1/2 tea spn pepper
5-6 coriander leaves
Salt

Method:
Add green chilli pieces, coriander leaves, pepper powder and salt over the cooked rice. Heat ghee and add mustard, asafoetida, curry leaves to the heated ghee and add them to the rice. Add yogurt to the rice just before serving.

Serves : 3-4
Preparation time : 10min

Jeera-Pepper Kadhi (Jeer-mirya kadi)

33 Comments / Gravy (Curry and daals), Konkani Recipes / By

This is one of my favorite Konkani dishes. My Aayi is an expert in preparing this. Since we add cumin seeds(jeera) and pepper(miryakan) to this, it is good for health. I used to eat a lot more when this dish was prepared. I love to pair this with some lemon pickle. A lot of garlic is added to this gravy to give that amazing aroma.

Ingredients:
1 cup fresh/frozen coconut
1 tea spn cumin seeds(jeera)
6-7 peppercorns
3-4 red chillies
1/4 tea spn tamarind extract or 1-2 pieces of normal tamarind
1-2 tea spns finely chopped garlic
Oil
Salt

Method:
Heat oil and fry cumin, pepper and red chillies. Grind with coconut, tamarind and salt. Heat the ground masala with sufficient water(to a consistency of sambar) for 10min. Heat oil in a pan. Add garlic, when they turn to brownish, add to the cooked masala. Serve with hot rice.

Serves : 3
Preparation time : 10mins

Urad dal dosa (Udida pole)

44 Comments / Breakfast or snacks, Dosa Corner, Konkani Recipes / By

This is the simplest way of doing Urad dal dosa. Some people add one table spoon of chana dal for making the dosa very crisp and/or half tea spoon of fenugreek seeds for taste and fiber content.

Ingredients:
2 cups dosa rice (or any normal white rice)
1 cup urad dal
1 tbl spn chana dal (optional)
1/2 tea spn fenugreek seeds(methi) (optional)
Oil
Salt As per taste

Method:
Soak all the ingredients(except for oil) for 4-5hours. Grind with salt. Leave the batter for 5-6hours. Make dosas.
Serve with bhaji or chutney.

Serves : 5
Preparation time : 20min

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