Egg Puri

My blog turns 5 on this Newyear's Eve. Alhamdulillah.. Thanks to my readers, friends and relatives who supported me all these years..
I have nothing special to give you all on this special occasion. My niece was asking mom to make this puri when she saw it in a kid's magazine. Soon I a took some pics with my mobile when she prepared.. :) The recipe was for moms, to make it for their kids. I hope all moms here will prepare it soon for the little pearls...



Egg Puri Ingredients,
eggs 2
maida (all purpose flour) 1 1/2 cups
atta (wheat flour) 1 1/2 cups
onion 1 medium size
green chilies 1
coriander leaves chopped 1 Tbsp
pepper powder 1 tsp
garam masala powder 1 pinch
salt
oil



How to prepare,
Make a dough using Aatta and maida.
Make small puris.
Chop onion and green chilly.
Break egg into a bowl, mix with chopped onion, green-chilly, coriander leaves, all powders and salt.
Place one puri in a small bowl (a bowl with a deep bottom).
Pour the 2 tsp egg mixture.
Place one puri over this and press edges.
Heat a frying pan, apply 2 tsp ghee or oil.
Place this puri carefully on the pan, fry on a low flame by flipping over the puri frequently.
Cook until both sides are cooked well.

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Kanji Vellam Halwa / Rice Soup Halwa

I have been seeing the neglected comments and unanswered queries here since few days... please bear with me, I have a big reason for that.. A great loss in my life, my uppa (father) left us.. I don't know what to write here and was trying to hide.. But I love this little space in net and that took me back.. I would cook nothing special nowadays and this one was in the draft.. This is mom's preparation and I hope you are going to love this.. If you have doubts regarding this recipe please ask through the comment section. Insha Allah will try to answer ...



Ingredients needed,
kanji vellam thick (Rice Soup) 4 cups
coconut grated 1 coconut
jaggery 6 big blocks
rice powder 1 cup
cardamom powder 1 tsp
cashews and raisins few



How Mom Prepared It,
Take coconut milk from one coconut by blending grated coconut with enough water.
Take thick coconut milk and mix this with kanji vellam.
Take this together in a heavy bottomed vessel and place on stove top.
Allow to boil stirring occasionally.
Then add jaggery blocks, allow to melt it completely by stirring occasionally.
Then add rice powder mixed with little more kanjivellam.
Add cardamom powder and stir continuously.
When this turns thick and reaches a string consistency add cashews and raisins.
Grease a pan using ghee, transfer the contents into that.
Allow to cool.
Cut into desired shapes, enjoy with tea!

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Broccoli Egg Dry Fry

Normally steaming is the best option to consume broccoli in a healthy way, stir-frying also helps.. Experimenting on whatever ingredient you cook may bring out nice results, some times.. This simple dish was born once when I got bored of our ordinary veg curries. Serve this with rice or roti, your kids may let you fill their lunch box with this... :)



Ingredients,
broccoli 1 medium
egg 1
onion 1
ginger chopped 1/4 tsp
curry leaves few optional
pepper powder 1 tsp
salt
oil



How I made it,
Chop broccoli into small florets.
Heat oil, saute chopped onion in a pan.
When it is semi transparent, saute ginger and curry leaves.
Saute for few seconds, and break egg into that.
Stir, and make like scrambled egg dish.
Add pepper powder and salt, along with broccoli pieces.
Mix well, place the lid, cook on a low flame.
Open the lid and stir occasionally.
Cook for only few minutes.

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Mughlai Chicken Curry

A simple dish from the Mughlai Cuisine, hope you all may love this. H's European colleagues were very much impressed with it's mild taste, and kids too loved.. Eat like the Emperor and come back to share your thoughts... :)



Ingredients used,
chicken 1 kg
onion 3
garlic paste 2 tsp
ginger paste 2 tsp
coriander powder 1 Tbsp
kashmiri chilli powder 3 tsp
turmeric powder 1/2 tsp
coriander leaves chopped few
cardamom 2
cinnamon 1/2' stick
cloves 2
garam masala powder 1/2 tsp
curd 3 Tbsp
cream optional 2 tsp
cumin seeds 1 pinch
almonds 3/4 cup
oil
salt



How I Prepared,
Wash and clean chicken,
Marinate with curd, chilly powder, turmeric powder, garlic and ginger paste and salt.
Keep for some time.
Soak almonds in hot-water, allow to cool, peel.
Grind them into a fine paste.
Keep aside.
Chop onion into very finely.
Heat oil add cumin seeds , then chopped onion.
Saute until transparent.
Add cardamom,cinnamon and cloves and stir for a while.
Add marinated chicken with coriander powder and stir for a while.
Pour 1 cup water.
Allow to boil.
Add garam masala powder and cook until the chicken is done.
Add the ground almond paste to the cooked dish and when begin to boil, remove from fire.
Add cream and mix well.
Garnish with coriander leaves, serve hot.

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Homemade Chocolate Brownies

As most of you know I’m not that fond of baking, but I love to treat myself at the bakery once in a while. However, some baking recipes can be so easy that you really don’t need to be a top chef with restaurant insurance to make them, and they are also crowd pleasing. One of these is homemade chocolate brownies, which can be nicer than bought in the shop as you get the delicious smell around your house, the warmth and satisfaction of baking it yourself. Your kids will also enjoy baking (and eating) them too! If you are interested in making these, then read on.



The ingredients you’ll need to make between 6-8 chocolate brownies are –
100g plain flower
100g butter
175g caster sugar
75g muscovado sugar or brown sugar
2 eggs
1 tablespoon golden syrup
1 tablespoon vanilla extract
125g chocolate
½ tablespoon baking powder
2 tablespoon cocoa powder

How I prepared it -
1. Preheat the oven to gas 4/180c/fan 160ci and grease and line a 20cm cake tin/baking tray.
2. Place the golden syrup, chocolate, brown sugar, butter and caster sugar in the pan and melt on a low heat until its lump free and smooth.
3. Once smooth, remove the pan off the heat.
4. Crack the eggs into a bowl and whisk until frothy and light.
5. Next, add the vanilla extract, eggs, baking powder, flour and cocoa powder to the chocolate mixture and mix thoroughly.
6. Put the mixture into the greased cake tin/baking tray and place in the middle of the oven for about 25-30 minutes.
7. Remove from the oven and allow to cool for about 15-20 minutes before cutting into 6/8 portions (be careful of little hands that are eager to eat them!).
8. Your brownies are now ready to serve!i
You could serve the yummy brownies with cream or ice cream and lots of fresh fruit!
GUEST POST

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Thalassery Chicken Biryani

While writing this post I thought about a song, which we used to sing in the childhood.. biryani vekkalalla perunnalu... :) Yeah, that is true, but I was waiting to give you all my special Eid gift, this Thalassery Biryani. This one is easy to prepare, not much worries about the cooking time of rice, but the amount of ghee used is much higher than the other biryani recipes I have posted here. Try out, enjoy with your family and don't forget to leave your valuable opinions... Eid Mubarak!



Ingredients used,
chicken 1/2 kg
onion 4 medium size
tomato 2 medium
garlic cloves 7 big
ginger 1 1/2" piece
green chillies 2
coriander leaves 1/2 cup chopped
mint leaves 2 Tbsp chopped
pepper powder 3 tsp
turmeric powder 1/4 tsp
garam masala powder 2 tsp
curd 3 Tbsp
lemon 1
essence or rose water as desired
salt
ghee

For marinating chicken,
turmeric powder 1/4 tsp
chilli powder 1 tsp
garlic ginger and green chilly paste 2 tsp from the ground paste
garam masala powder 1/4 tsp
salt

For making ghee rice,
basmati or biryani rice 3 cups
onion 1 medium
cinnamon sticks 3 each 1/2 "
cardamoms 3
cloves 3
water 5 cups
salt
ghee

For garnishing,
onion 1
cashews few
raisins few



How I Prepared,
Heat little oil or ghee,roast cashews and raisins and remove from the pan.
Fry the finely chopped onions in the same oil, until golden brown.
Remove and keep aside.

Grind together garlic cloves, ginger and green chillies.
Take the juice of lemon and remove seeds.
Heat 2 Tbsp ghee in a non stick frying pan, shallow fry the chicken.
Fry until the outer part turns slightly golden, no need to cook the chicken well.
Remove and keep aside.

Heat 3 Tb of ghee in a heavy bottomed vessel, saute chopped onions until semi transparent.
Add remaining garlic, ginger and green chilly paste, saute well, until the mixture turns light brown.
Add chopped tomatoes and salt, cook until the tomatoes are mashed well.
Add chopped leaves, pepper powder, turmeric powder, garam masala, curd and chicken pieces.
Pour the melted ghee too that remained after frying chicken.
Mix and cook on a low flame covering the vessel.
Stir occasionally to avoid the masala stick to the bottom of the vessel.
When cooked well, switch off fire, keep the lid closed.

Then make ghee rice according the instructions in the ghee rice recipe, but use the amount of water used here.
When the ghee rice is cooked, spread it over the masala, evenly without breaking the rice.
Pour some ghee over this, as desired.
Sprinkle little garam masala, very less, over the rice.
Sprinkle lemon juice, and place some pudina stems (with leaf) over the rice.
Cover with an aluminium foil, then place the lid over it.
Place a tea pot or another pan with hot water over this.
Place the vessel on a very low flame for 15 minutes, then switch off fire.
Open after 1/2 hours at least, then remove pudina stems, mix carefully.
Garnish with fried onions, cashews and raisins and serve hot with raita and pudina chammanthi!

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Macaroni Payasam / Kheer

Was very busy since few days, thats why couldn't meet you all... And this is the blessed month,so there are many things to do, hope you all are busy with prayers and reciting Quran.. Did any one of you invited few for iftar? I love to do but this time haven't done much... :)
Here you have a simple macaroni / pasta kheer from me, it will be a great addition to the iftar party insha Allah, try out and let me know.. :-)



Ingredients used,
macaroni 2 cups
milk 4 cups
milk maid 1 cup
sugar 1 cup or as desired
cardamom powder 1/2 tsp
rice powder 1 Tbsp
water 1/2 cup
butter 1 Tbsp
cashews and raisins few
ghee



Method,
Cook macaroni according to packet instructions.
Drain and keep aside.
I did pressure cook macaronis up to 3 whistles and cut each into two pieces.
Heat butter in a vessel, saute macaronis in it for 2 minutes.
Add milk, sugar and milk maid and continue stirring.
Allow to boil.
Mix rice powder in water and pour this to the boiling payasam.
Continue stirring and let thicken the kheer.
Add cardamom powder and switch off fire.
Heat ghee, fry cashews and raisins and garnish payasam with it.

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