Cauliflower Egg Porutu ~ Cauliflower Egg Scramble

This is another everyday simple recipe that is made with cauliflower. This recipe comes from my mom-in-laws kitchen. I usually make Egg and Broccoli Stir-fry which is popular in my family ( that is made with Broccoli and Boiled Egg). When my MIL was here at my house, she suggested to make Cauliflower and Egg stir-fry, I was thinking Cauliflower and Boiled Egg combination, wondering how that would taste. But then she corrected me that it is Cauliflower and Scrambled Egg Stir-Fry. That is Cauliflower will be sauteed on high until it becomes tender and get scrambled with whisked eggs and gets the final touch of some herbs like Cilantro or Spring Onions. This is goes very well with Rice, Roti. But my preference and favorite way of eating this is wrapping it in a roti like a Roll which will be handy for lunch boxes or picnics. Some times I try this on sandwiches for breakfast. Here is the recipe, Njoy!

Ingredients:
Cauliflower - 1 head (or 2 cups florets)
Onion - 1/4 medium
Green Chili - 2
Clove - 2
Cinnamon - 1 inch stick
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1/2 tsp
Eggs - 3
salt - 1 tsp
black pepper - 1/2 tsp
cilantro or spring onions - 2 Tbsp
Oil -2 Tbsp

Preparatory Steps:

• Separate florets from cauliflower head and wash them by keeping under running warm water. Leave them in warm water with some salt for 10 min.  Drain them completely and microwave for 3 min. 
• Chop Green Chili and Onion finely.
• Beat Eggs in a medium bowl, whisk together well and add 1/2 tsp salt and 1/2 tsp black pepper.

Method:

1. Heat non-stick pan on the stove add oil to it. Once the oil is hot, add Clove, Cinnamon and Cumin Seeds. Saute them for 1 min and add ginger garlic paste to the oil. As it separates from oil, add chopped and green chili and onions and saute them for 2 to 3 minutes until they become translucent. 
2. Add semi-cooked ( or half boiled) cauliflower to the pan and mix with onions. Add 1/2 tsp salt and keep stir-frying until cauliflower becomes tender. 
3. Pour egg mixture on top of cauliflower and let it set for 1 or 2 min allowing egg mixture to cook, mix it gently  with out breaking cauliflower , scrambling it evenly so that cauliflowers are coated with eggs.  Taste and adjust the salt and seasonings accordingly. Finally add chopped cilantro or spring onions and switch off the stove.

This is very simple recipe with minimal ingredients, and one way to sneak in some veggies along with eggs. As the mild spices are used in this recipe, this goes well with Roti or Sandwiches as well.

Check out other Cauliflower Recipes as well!

will be back soon
until then take care, ba bye!
-Mythreyi

Authentic Kerala Chicken Curry

I have seen some Kerala mouth watering dishes online and at some of my fellow blogger blogs that are from Kerala. I have witnessed some Tamil Style Food before, but I have never experimented or exposed to Kerala Cooking or Dishes. When it is Kerala Cooking, First thing that comes to my mind is Fish or Banana Chips and of course Coconut. But lately witnessed some of great Kerala Varieties with Chicken and Egg as well. In Kerala Cuisine they use lot of Coconut ( either Oil or paste) in their Dishes, no wonder they got lot of Thick and Black Hair. My sister did her MS in REC Calicut, in Kerala, during her stay, her skin got lot fresh and bright and her hair grew long and became dense black and beautiful. So, When taste and beauty comes together with Kerala Dishes, why not let it flow in your kitchen!

Kerala Style Chicken Curry

So coming back to our recipe, Today I have just tried simple and basic Chicken Curry in Kerala Style. The process and ingredients are little different than our Andhra style cooking, I was keeping my fingers crossed waiting for the end result, at the end the curry got very nice flavor and acquired very rich looks. Here is the recipe, Njoy!

Ingredients:

Chicken - 1 lb

Oil - 1 Tbsp ( Coconut Oil is even Better)

Fenugreek Seeds - 1/4 tsp ( Methi seeds)

Mustard Seeds - 1/2 tsp

Onions - 1 cup ( chopped)

Green Chili - 1

Ginger Garlic Paste - 1 Tbsp

Turmeric Powder - 1/2 tsp

Coriander Powder -1 tsp

Red Chili Powder -1 tsp

Salt - 1 tsp

Dry Coconut Pieces - 2 Tbsp ( chop into small pieces or thin slices)

Curry Leaves - 2 stems ( or 15 leaves)

Water - 1 cup ( boiled)

Cilantro - 1/4 cup ( Optional)

Black Pepper - 1/2 tsp

Masala Spices:

Cumin Seeds - 1 tsp

cardamom - 1

clove - 2

cinnamon - 1 inch stick

Star Anice - 1

Fennel Seeds - 1/2 tsp ( optional)

Preparatory Steps:

• Wash and Drain Chicken and set aside
• Grind ingredients under Masala Spices in Mortar coarsely. ( DON'T make it fine powder)
• Chop the Dry Coconut into small pieces ( or into paste in small mixie jar)

Method:

1. Heat non-stick pan or iron kadi on stove and add oil to it. Once the oil is hot, add mustard seeds,as they start spluttering, add fenugreek seeds. As they start spluttering, add half of the onions and mix it very well. 
2. Now add Ginger Garlic paste to the pan and saute it very well along with onions, until the raw smell goes away. you will notice the onions come together along with ginger garlic paste leaving the oil separate. 
3. Now add remaining Onions to the pan. Mix it very well. Add Turmeric Powder, Red Chili Powder and Coriander Powder, saute onions very well until it mixes with all spices ( at least 5 - 7 minutes). This is the step where Kerala Secret Flavor lies in, so be patient and saute until you will get nice color and aroma. You will notice the onions become thick like a paste. 
4. Now add washed and drained chicken to the pan and mix it onion and spices paste until the chicken gets coated. Fry for 3 min. Now add 1/2 cup of boiled water the pan and close the lid and let it simmer on medium for 5 min. 
5. Now chicken is almost cooked, add roughly ground masala to the pan, add 1 tsp salt and mix it well and add remaining water and close the lid and let it simmer for 5 more minutes.  Now your kitchen must be filled with nice and spicy aroma. 
6. Open the lid and you will notice the gravy comes together and becoming thick, keep the flame on high and leave the lid open. 
7. Now add coconut slivers or chopped coconut pieces to the pan. add curry leaves and mix it well. Let it cook for 5 minutes, at the end sprinkle freshly ground black pepper on top and switch off the stove. Transfer the curry to serving bowl and garnish with some more curry leaves. 

Take a Close Peek! Do you smell the Delicious Aroma!

Ta Daaaa! Authentic Basic Kerala style Chicken Curry is ready now, now dig into this deliciousness along with some white rice or on the side for roti/chapati. This curry is fully cherished by my family.

Pictorial:

Onions mixed with Ginger Garlic Paste

Onions Mixed with Chilli Powder and Coriander Spices

Add chicken to Onion Paste in the Pan

Add boiling Water and simmer for 5 min

Add roughly ground Masala, salt and simmer for some more time

Finally add dry coconut pieces and curry leaves; notice the Curry coming together. Add a dash of black pepper and switch of the stove and call it done. 

Some Observations:

• Unlike Andhra cooking, we won't add any yogurt for marination to chicken or but the coconut pieces will add some slight sweetness that softens the spices and balances the flavor.
•  I believe sauting onions with spices effect is the critical and key step that added lot of flavor to this curry. A touch of Fenugreek Seeds in the beginning and a dash of balck pepper at the end are also acts silently as catalysts in this recipe that brings great taste to this curry. 
• Ideally you should use Coconut Oil for tadka, as I don't have handy I have just used the regular Oil still it came out good. If you have Coconut Oil in your pantry, I highly encourage to use that to get Authentic Kerala Taste.
• I have chopped dry whole coconut into small pieces ( don't use coconut powder). Alternatively you can grind coconut pieces to quick paste, if the small coconut pieces bothers you in the curry.

will be back with another regional style curry soon!

until then take care

-Mythreyi

Bhindi Raita ~ ( Spiced Okra in Yogurt)

Recently I have come across Bhindi Raita recipe in blog world several times. Until I have seen this it never occurred to me that Bhindi Raita can happen. As the Bhindi ( Okra or Ladies Finger) is slimy by nature, i couldn't imagine it getting paired with Yogurt. But at the same time, it sure sounded challenging to me and I wanted to give it a try to taste this new Flavor. Usually I don't get Bhindi that much as the processing is heavy to remove the slimness in order to perfect the Stir-Fry. But recently i have acquired new Tramontina non-stick Stir-Fry pans ( 3 set, $24.99 at Costco), and that made the frying Okra job easier. I just love these pans, noting sticks to this Pan at all ( including, Okra, Tindora, Potato or Brinjal).  It takes less oil to stir fry anything and cooks very evenly making the stir-frys happen quicker than usual. So, coming back to our recipe, the Bhindi will be stir-fried generously with spices and mixed in yogurt at the end. You can eat immediately or leave it for 3 hours to get marinated to enhance the flavor. Overall I have loved experimenting with this new flavor and now it's added to my Raita Recipes collection and sure will happen often in my kitchen from now-on-wards. Here is the recipe, Njoy!



Ingredients: 
Bhindi (Okra) - 1/2 lb
Onion - 2 Tbsp ( chopped)
Dry Red Chili - 2
Urad Dal - 1 tsp
Chana Dal - 1 Tbsp
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric - 1/2 tsp
Curry Leaves - 10
salt - 1 tsp
Red Chili Powder - 1/2 tsp
Corainder Powder - 1/4 tsp
Oil - 1 Tbsp
Yogurt( or Curd ) - 1 Cup

Preparatory Steps:

• Wash the Bhindi and wipe them with Cloth Towel firmly so that it is not wet. Trim the edges and chop them evenly in small pieces ( horizontal cut). Spread them in a wide platter and leave them on the counter top for 2 hours or leave them  in in-direct sunlight for 30 minutes ( near window or patio will work).
• Take the yogurt in a medium bowl and whist together so that any lumps are removed and that should bring the creamy consistency for Curd ( yogurt).

Method:

1. Heat Oil in the non-stick pan. Once the oil is hot, add Red Chili, followed by Chana Dal, Urad Dal, Cumin Seeds. Once the lentils are browned, add Mustard Seeds. As you notice the mustard seeds spluttering, then add turmeric powder and Curry Leaves. That makes our Taalimpu ( Tadka ) Done.
2. Add chopped onion to the pan, Stir-fry on high and add coriander powder, then stir-fry on medium.
3. Add dried Bhindi Pieces to the pan and keep the flame in medium. Stir fry it making sure the Bhindi pieces are not burning ( or sticking to bottom of the pan). Add 1 tsp salt and Red Chili Powder and keep on stiry frying, until the Bhindi Pieces are fully wilted, fried and simmered with all spices. Now Switch off the stove.
4. Add this fried Bhindi to the Creamy Yogurt Bowl which is set aside. Mix the Bhindi in yogurt so that it fully covers with Yogurt. 
5. Serve Immediately or leave it there for 1 hour to get the marination takes place which enhances the overall flavor of this Bhindi Raita. 

Pictorial:
Here is the trail of pictures that will walk you along with the process.

Add Bhindi Pieces to Tadka in the non-stick pan.

Stir-fry Bhindi with Spcies ( will take 7 to 10 min approx)

Add fried Bhindi to the Creamy Yogurt in the Bowl.

Mix it well so that Bhindi is dipped in Yogurt. 

Serve Immediately or Marinate for 1 hour and then Serve.  It tastes good with Rice or Roti and gives finishing touches to your light meal.

will be back with another challenging recipe,
take care until then!
-Mythreyi

Beetroot Halwa

When I tried Beetroot Halwa at a Restaurant (Paradise in Plano in DFW Area), I have a longing to make this wonderful, colorful and delicious Dessert. Usually It's rare that anyone jumps up for Beetroot, when i saw Beetroot Halwa name at the Buffet section I thought I should try this. Normally I skip any desserts, and mostly you see Carrot Halwa at Buffet in Parties or in restaurants. So two unusual things happen that day, One, Beetroot Halwa at the Buffet Section and Second, Me trying Dessert, that resulted in the making of Beetroot Halwa in my kitchen. The taste is amazing and once you taste you will addict to this. Isn't it wonderful way to eat up all the Beetroot! So next time, lock up your carrots in closet and try this colorful Beetroot Halwa. Here is the recipe, Njoy!



Ingredients:
Grated Beetroot - 1 cup ( 1 medium Beetroot will yield )
Milk - 1 cup
Sugar - 1/2 cup
Ghee - 1/4 cup  (or 1/2 butter stick)
Cardamom - 3 pods
Cashew Nuts - 10
Pistachio and Almonds - 1 Tbsp chopped ( Optional)

*yields - 2 to 3 servings

Preparatory Steps:

• Trim the edges of the Beetroot, Peel and wash. Grate the beetroot in medium grate setting.
• Heat 1 tsp Ghee in non-stick pan and fry all the Nuts until they turn golden color.
• Grind the Cardamom Pods in Mortar and remove the cardamom peels
• Heat the Milk in microwave for 3 min.

Method:

1. Heat non-stick pan and add 1 Tbsp Ghee. Add grated beetroot to it and stir fry on medium heat until the raw smell of the beetroot goes away. ( it will take some time at least 7 to 10 min, Be Patient, this is critical step).
2. Add boiled milk to the Beetroot. At this point you will get very light pink, don't get Panic, it will come back to it's dark color once the milk evaporates.
3. Mix Beetroot with milk and keep on stirring to avoid any sticking to the bottom of the pan. After 5 min, you will notice milk evaporates and leaving the cream infused into Beetroot.
4. Add Sugar to the pan, you will see the caramelization starts and then add cardamom powder to the pan.
5. Mix everything well and keep on stirring until it starts separates. Add remaining Ghee to the pan, you will notice that will make it to Halwa consistency. Now add Fried Nuts to the pan and switch off the stove, but leave the pan on the stove until it cools down.

Once it is cool down, serve into serving bowls, add additional nuts for garnish and serve warm. It leaves the small bliss in you mouth for every bite you will have! I am not exaggerating, make it for yourself and try it to believe me. :-)

Tips:

• Frying the Beetroot until the raw smell goes away is very critical and key step for the great flavor at the end. 
• If you try Large grating setting, you will get nice flakes of Beetroot in the Halwa.
• I always like nuts in Halwas, if you are not Nuts about nuts, you can skip it with no issues.
• Some people add some Kova ( or Mawa) in this recipe, but I preferred to keep it little light, Hence I skipped it. 
• If you are first time trying halwa recipes, I suggest try in small quantities. the measures that are given here are good for small yields. 
• If you want large quantities you can double or multiply the measurements accordingly based on crowd at the party or potluck. 

Check out other Wonderful Beetroot Recipes.

OR

Check out other Halwa Recipes.

will be back with another special recipe!
until then take care!
-Mythreyi