Feb 28, 2011

Egg Ring

Egg Ring

Egg ring this round stainless steel ring with its convenient vertical handle is ideal for shaping an egg while being fried or poached. The rings also keep the egg from spreading in the pan so that more eggs can be cooked in the pan at the same time.


Lightly grease the inside of the ring with very little butter or oil.

Heat one teaspoon of butter / oil in a large skillet; then place the greased ring into the pan.

Crack the egg directly into ring.

Cook the eggs to the desired doneness, usually three to five minutes. This is a longer cooking time than what is usually required for eggs that are cooked sunny-side-up, but since the egg rings do not allow the eggs to spread out in the pan, the extra thickness requires more cooking time.

Keep in mind that the longer the egg is cooked, the browner the bottom of the egg will become.

When the egg has cooked to the desired doneness, remove the ring from the skillet / frying pan with the help of a needle and remove the fried egg ring from the skillet / frying pan with the help of a flat spatula.

Egg ring ( Rs29 - 88 ) available @ Lifestyle Homestore & Santhosh Superstore, Chennai

Cooking tip for Egg

Always use 2 bowls for breaking 2 or more eggs. Use one bowl to break one egg at a time and collect the clean broken egg in the other. If an egg is bad, then that can be identified and thrown and not mixed with the rest.

Parle Poppins ... my childhood memories

Poondu Kozhambu

Poondu Kozhambu ( Spicy garlic curry with tomatoes, tamarind, coconut paste and spices - Tamil Nadu cuisine )


Garlic: 10 to 15 cloves
Onion (chopped): 1
Tomato (chopped): 2
Water - 50 ml ( 1/4 cup )
Tamarind: the size of a lemon or 2 teaspoon tamarind paste
Coconut milk or paste: half cup ( 75ml )
Turmeric powder: 1/4 teaspoon
Chilli powder: 1 1/2 teaspoon ( 1 - 1 3/4 teaspoon )
Coriander powder: 1 1/2 tablespoon
Ginger-garlic paste: 1/2 teaspoon
Cooking oil : 1 - 2 tablespoon
Mustard Seeds: 1/4 teaspoon
Curry leaves: one spring
Salt: To taste


Heat pan, add oil and heat. Add the mustard seeds and let them crackle.

Halve garlic cloves and fry until light brown. Add chopped tomatoes, onion and cook until tender.

Add ginger-garlic paste mixed with turmeric, coriander, chilli powder and fry for two minutes.

Add a quarter cup of water and let it boil for five minutes.

Add coconut milk or paste. Add salt to taste.

Soak tamarind in quarter cup water, drain ( or tamarind paste ) and add to the above mixture. Cook until the gravy thickens and finish with fresh curry leaves.

The basic poondu kozhambu curry is ready. To the same, you can add fish for meen poondu kozhambu. This curry can be served with steamed rice.

Beetroot & Ginger Dip ( Chutney )

Beetroot & Ginger Dip ( Chutney )

Recipe credit - Femina

With a dose of iron, folic acid and antioxidants, the beetroot dip is a sure - fire way to score that energy boost !!!

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 2 - 3

You will need

2 boiled beetroots
1/4 teaspoon each green chilli and ginger paste
1/4 teaspoon salt ( or to taste )
Juice of 1/2 lemon
50 g yogurt


Boil the beetroots and mash to a pulp in the mixer ( do not add extra water ).

Add other ingredients, mix well, chill and serve with melba toasts or carrot batons or Indian snacks.

Feb 27, 2011

Kundapur Style Egg Fry

Kundapur Style Egg Fry ( Spicy too !!! )

Serves: 2

You will need

3 boiled eggs, cut into desired shape
1 tablespoon oil
3 onions, finely sliced
1/2 - inch piece ginger, finely chopped
6 cloves garlic, finely chopped
1 spring dark green curry leaves
1/4 teaspoon turmeric powder
4 teaspoon ( 3 - 5 teaspoon ) Kundapur Masala powder ( here’s the recipe )
3/4 teaspoon salt ( or to taste )


Heat oil in a wide frying pan. Fry sliced onions on a medium heat till golden color and fragrant.

Add chopped garlic, ginger and curry leaves. Fry for 3 - 4 minutes until fragrant.

Add turmeric powder and fry for 2 minutes.

Add Kundapur masala powder and stir well for 2 minutes.

Add boiled egg pieces and salt to taste. Do not add water. Cover with a lid ( stir occasionally ) and cook on a low heat for 8 - 10 minutes until dries up.

Serve as a side dish with Rotis / Rice / Pulao / Brown bread / Idiyappam ....

Milkmaid Gajar ( Carrot ) Ka Halwa

Here's the recipe

Kundapur Masala Powder

Kundapur Masala Powder (A spicy masala powder (spice powder) for Chicken, Mutton, Mushroom and Egg dishes in Mangalorean cuisine) !!

Recipe link of Kundapur style Chicken

Recipe link of  Kundapur style Mutton (lamb)

Recipe link of Kundapur style  Mushroom

Recipe link of Kundapur style Egg


250 g dried red chillies
125 g coriander seeds
1 1/2 teaspoon peppercorns
3/4 tablespoon methi seeds ( fenugreek seeds )
2 teaspoon turmeric powder
30 garlic flakes


Heat an iron kadai. Dry roast all the above ingredients ( except garlic ) separately till golden color and fragrant on a medium heat.

Finally add garlic ( without peeling the skin ) and make a powder in a mixer.

Cool and store in an airtight container. Better to store in refrigerator for later use. This masala powder goes well with Vegetables, Chicken, Mutton and Egg dishes in Mangalorean cuisine. Spicy too !!!

Feb 26, 2011

Malai Kofta Curry

Malai Kofta Curry

Basic recipe credit - Sanjeev Kapoor

Potato & cottage cheese ( Paneer ) dumplings in rich Tomato gravy !!!!

Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes
Servings : 4

You will need

For koftas:

Potatoes, boiled and mashed - 4-5 medium

Cottage cheese (paneer), grated - 50 grams ( 50 to 100 g )

Green chillies, seeded and chopped finely - 2

Chopped fresh coriander leaves - 2 tablespoon

Cornflour/ corn starch - 1/4 cup ( 50 g )

Salt to taste ( or 1/2 teaspoon )

Raisins - 1/4 cup ( or 3 tablespoon )

Oil for deep-frying ( approximately 250 ml )

For gravy:

Onions, roughly chopped - 3 medium

Oil - 3 tablespoons (or 1 tablespoon )

Ginger - garlic paste - 30 g ( or 2 tablespoon )

Green chillies, chopped - 2

Coriander powder - 2 teaspoon

Turmeric powder - 1/2 teaspoon

Salt to taste ( 1/2 to 3/4 teaspoon )

Tomato puree - 1/2 cup ( 100 ml )

Red chilli powder - 1 teaspoon

Water - 200 ml ( 1 cup )

Fresh cream - 1/2 cup ( according to your choice - 2 tablespoon to 100 ml )

Garam masala powder - 1 teaspoon

Coriander leaves, chopped - 1 tablespoon

Recipe Tip :

Fry one kofta and check for binding, if it breaks, add a little more cornflour. Deep fry in hot oil. Do not fry in high heat. Fry on medium heat till golden color.


For the koftas mix potatoes, paneer, green chillies, cornflour and salt. Divide into sixteen equal portions.

Stuff raisins into each portion and shape them into balls.

Heat sufficient oil in a kadai and deep fry the koftas till slightly coloured. Drain on absorbent paper and keep them warm.

For the gravy:

Boil the onions with a cup of water for ten minutes. Drain excess water, cool and grind to a smooth paste.

Heat oil in a kadai. Add boiled onion paste and sauté for five minutes.

Add ginger paste, garlic paste, green chillies, coriander powder, turmeric powder and salt. Sauté for a minute.

Add tomato puree and red chilli powder and sauté on medium heat for eight to ten minutes or till oil begins to leave the masala.

Add water to the gravy. Bring it to a boil and simmer for ten minutes on low heat, stirring occasionally.

Add fresh cream and garam masala powder. Switch off the heat and mix well.

Place warm koftas in a serving dish and pour hot gravy on top, decorate with chopped coriander leaves and serve with any Indian breads / Pulao / Rice of your choice.

Channa Dal Paniyaram ( Appo )

Channa Dal Paniyaram ( Appo )

Paniyaram in Tamil Cuisine
Appo in Konkani cuisine

Recipe credit - New Woman Magazine

Makes: 12 - 16

1 cup ( 100 g ) channa dal
1/3 cup rawa ( sooji / semolina )
1/4 cup curd
1 onion, finely chopped
1 tablespoon chopped cashew nuts ( optional )
1 tablespoon coconut, finely chopped ( optional )
1/4 cup chopped coriander leaves
1 tablespoon ginger - green chilli paste
1/2 teaspoon salt ( or to taste )
3 teaspoon oil

Kuzhipaniyaram non stick kadai


Soak the channa dal for six hours and grind it to a fine paste with 3 tablespoon water.

Mix all the remaining ingredients along with channa dal paste in a bowl and make a batter of a smooth and pouring consistency ( add extra 1/4 cup ( 50 ml ) water if you required ). Keep aside for half an hour.

Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.

Pour paniyaram batter in each mould. ( 3/4 th of the mould ). Sprinkle oil / ghee.

Cover with a lid. Cook for 10 minutes on a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).

Turn the other side with the help of a stick and cook till done / golden color ( sprinkle remaining oil ). Serve hot with coconut chutney / hing chutney / tomato chutney / sambar.

Baked Carrot Batons

Baked carrot batons

Recipe credit - Taste.com Australia

You will need

3 large (about 650g) carrots
2 teaspoon olive oil
1 teaspoon cumin seeds
1/4 teaspoon ground allspice ( or garam masala powder )


To make the roasted carrot batons, preheat oven to 220°C and line a baking tray with non-stick baking paper.

Peel the carrots and then cut into 1 x 5cm batons.

Place in a bowl with the oil, cumin seeds and allspice. Toss well.

Spread the batons in a single layer over the lined tray and bake in preheated oven, uncovered, for 15 minutes or until light golden and tender.

Serve with any sauce / dip / mayonnaise of your choice.

Feb 25, 2011

Green Chutney ( for Samosa, Dhokla, Khandvi, Chutney Sandwich .... )

Green Chutney ( for Dhokla, Samosa, Pakoda, Chutney Sandwich, Chaat & Khandvi .... )

Serves: 2 - 3


1 cup ( 200 ml ) chopped coriander leaves ( or 150 ml coriander leaves and 50 ml mint leaves ) Indian standard measuring cup of 200 ml / 8 oz  capacity

1 onion, chopped

2 teaspoon lemon juice

2 green chillies

1/2 teaspoon salt ( or to taste )

1/2 teaspoon sugar ( or to taste )

1/2 - inch piece ginger

Extra 2 - 3 tablespoons water


Make a thick paste of above ingredients in a mixer with very little water. Thick chutney goes well with chutney sandwich. For samosas, dhokla, khandvi and other snacks you can adjust the consistency with 2 - 3 tablespoon water.

Health benefits of Cinnamon

Source - Reader's Digest

Cinnamon. Believe it! Amazingly, just by sprinkling cinnamon on your foods, you could lower your blood sugar. Components in cinnamon help the body use insulin more efficiently, so more glucose can enter cells. A recent study found that in people with diabetes, just 1/2 teaspoon a day ...can significantly lower blood sugar levels. So go ahead and add powdered cinnamon to your whole wheat toast, oatmeal, baked apples, or even chicken dishes. Or soak a cinnamon stick in hot water to make a soothing and curative cup of cinnamon tea.

Dhokla Cup Cakes with Green Chutney & Grated Cheese

Dhokla Cup Cakes with Green Chutney and Grated Cheese

Basic recipe credit - New Woman Magazine

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 4 dhokla cup cakes / muffin moulds ( net weight 95 g / each dhokla )

You will need

1 cup ( 200 g ) gram flour / besan
1 cup sour ( 200 ml ) curd
2 teaspoon Eno fruit salt ( 1 packet )
1/4 teaspoon salt ( or salt to taste )
1/4 cup ( 50 ml ) water for mixing
1/4 teaspoon turmeric powder
½ teaspoon ginger paste
1 teaspoon extra oil to grease the cup cake / muffin moulds
2 cheese cubes, grated


Mix gram flour, curd, Eno fruit salt , salt , ginger paste and turmeric powder.

Add 1/4 cup ( 50 ml ) water to make the batter thicker than that used for making pakodas.

Immediately pour the mixture in a greased moulds ( 3/4 th level of the mould ). Pour a glass of water in the pressure cooker.

Keep the moulds in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ) or steam in a steamer.

Keep aside for cool and carefully remove from the mould with the help of a needle. Top with green chutney and grated cheese.

Green Chutney

Serves: 2 - 3

You will need

1 cup ( 200 g ) chopped coriander leaves ( or 150 g coriander leaves and 50 g mint leaves )
1 onion, chopped
2 teaspoon lemon juice
2 green chillies
1/2 teaspoon salt ( or to taste )
1/2 teaspoon sugar ( or to taste )
1/2 - inch piece ginger


Make a thick paste of above ingredients in a mixer with very little water. If you need thick chutney, do not add more water during grinding ( or you can adjust the consistency with 2 - 3 tablespoon water ). Serve with Dhokla.

Feb 24, 2011

Ponsa Patholi / Jackfruit Ada ( Cake ) made in Dhokla steamer

Ponsa Patholi / Jackfruit Ada ( Cake ) made in Dhokla steamer ( Dhokla steamer available @ Santhosh Stores, Anna Nagar, Chennai - Landmark - Huge crowd near 11 th Main road and Primas )

Makes : 3 thalis


1 cup ( 200 g ) raw rice
2 cups water ( for soaking rice )
Approximately 12 bulbs of ripe jackfruit with seeds removed and the flesh cleaned
175 g ( 3/4 th ) cup grated coconut
150 - 175 g ( 3/4 th cup ) melted jaggery ( cubes can also be used, Better to melt and clean it)
1/4 teaspoon cardamom powder
3 steel thalis
1 1/2 teaspoon oil


For batter:

Wash and clean rice. Soak in water for 5 - 6 hours. Drain out water completely.

Chop jackfruit and keep aside.

Mix rice, grated coconut, chopped jackfruit and melted jaggery together and grind to a thick and coarse paste in grinder / mixer ( preferable - as the paste can be ground in a single go and with minimum water) or mixer ( in batches). Sprinkle little water while grinding. Final color of the batter should be light brown. Add cardamon powder. Add more jaggery if one needs this to be sweeter.

Final preparation:

Pour batter ( 3 ladleful and 3/4 th level ) in greased steel thalis and steam in a steamer / pressure cooker ( without weight ) for 25 - 30 minutes till done / it leaves from the sides of the thali. Allow it to cool for 15 - 20 minutes. Cut into desired pieces and shallow fry in ghee on a medium heat till golden color and fragrant. This method is called Patholi Bajjille in Konkani cuisine. Very tasty dish !!! Must try .... : )

Mumbai style Brown bread Usli / Upma

Mumbai Style Brown bread Usli / Upma

Recipe credit - Goodhousekeeping Magazine

Cooking Time: 15 minutes
Preparation time: 20 minutes
Serves: 2

You will need

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/2 teaspoon urad dal
1 small green chilli, deseeded and chopped
1/2 - inch piece ginger, finely chopped
1 onion, finely chopped
1/2 teaspoon turmeric powder ( optional )
1 cup ( 50 g ) potatoes, cubed and boiled
1 cup ( 50 g ) carrot, cubed and boiled
1 cup green peas, boiled
3 tablespoon grated coconut
5 brown bread slices, cut into small pieces or 1 cm squares
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon sugar
2 tablespoon water
1 teaspoon chopped coriander leaves


Mix the lemon juice, sugar, along with 2 tablespoon water.

Heat oil in a wide pan / kadai. Add mustard seeds. When they begin to pop, add jeera and urad dal.

Add curry leaves, ginger and green chilli. Saute for 1 - 2 minutes.

Add onion and fry till crisp and golden color. Add turmeric powder ( optional ) and fry for 2 minutes.

Add bread pieces, boiled potatoes, carrot, green peas and grated coconut. Adjust salt to taste. Stir well for 3 minutes.

Add lemon juice - sugar mixture and stir continuously for 5 minutes. Sprinkle chopped coriander leaves. Serve hot.

Feb 23, 2011

Onion Rings Bajji

Onion Rings Bajji - A deep fried snack. Best with tea / coffee ...

Serves: 2 - 3
Makes: 20 - 25 onion rings


3 onions, cut into rings ( separate each ring carefully from onion slices )
200 ml oil

For the  batter:

1/2 cup ( 100 ml / 4 oz - Indian standard measuring cup ) gram flour ( besan / kadala maav )

1 teaspoon rice flour

50 ml + 1 tablespoon ( 65 ml - 75 ml ) water

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

2 pinches hing ( asafoetida )

1/2 teaspoon finely chopped coriander leaves ( optional )

1/2 teaspoon salt ( or to taste )

Make a smooth batter of above ingredients and keep aside for 15 minutes. Batter should be of dropping consistency.


Heat oil in a kadai / deep frying pan  Reduce the heat to medium. Dip each onion ring into gram flour batter and fry till golden color and crisp on both the sides ( 8 rings at time ).  Drain out from oil and place it  on kitchen towel / paper towel to absorb extra oil. 

Serve hot with Tea / Coffee.

Kadai Vegetables

Kadai Vegetables

Basic recipe credit - Nita Mehta

Serves: 4

You will need

1 tablespoon ghee
2 onion, separate different layers of onion
1 green capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
1 yellow capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
1 red capsicum ( medium size ), deseeded and cut into thin fingers or desired shape
or 200 g carrots, French beans, fresh green peas also another option with paneer
100 g paneer, cut into desired shape
2 teaspoon shredded ginger
2 tablespoon chopped coriander leaves
3/4 teaspoon salt ( or to taste )
1/2 teaspoon garam masala powder
150 ml water ( 150 - 200 ml / 1 cup )
2 teaspoon chopped coriander leaves

Kadai gravy:

1 tablespoon ghee
2 teaspoon garlic paste
3 teaspoon whole coriander seeds ( saboot dhania )
4 whole dried red chillies
2 green chillies, slit, deseeded and chopped
2 teaspoon chopped ginger
4 - 5 tomatoes. chopped
2 teaspoon kasoori methi ( dried fenugreek leaves )
1/2 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )
2 teaspoon cashew nuts , split
1/4 cup ( 50 ml )


For Kadai gravy:

To prepare the kadai gravy, pound dry red chillies and saboot dhania to rough powder ( you may use the chakla belan ).

Heat ghee in a kadai, reduce the heat to medium, add garlic paste and fry till light brown and raw smell disappears.

Add coriander - red chilli powder and saute for 1 minute.

Add green chillies and chopped ginger. Saute for 1 minute.

Add chopped tomatoes and fry until the ghee comes to the surface and well blended with all the spices.

Add kasoori methi, salt to taste and garam masala powder. Mix all the ingredients well and finally make a smooth paste with cashew nuts. Add 1/4 cup ( 50 ml ) water during grinding. Adding cashew nuts will make a creamy and delicious gravy. Keep aside the kadai gravy. You can also use this kadai gravy for kadai chicken.

Final preparation:

Heat ghee in another kadai and saute onions till light brown. Add capsicum ( red, yellow and green ) pieces and saute for 2 minutes.

Add shredded ginger and saute for 1 minute.

Add kadai gravy and saute for 3 - 5 minutes until ghee separates.

Add chopped coriander leaves, paneer, water ( 150 to 200 ml / 1 cup ) and adjust salt to taste. Cover with a lid and cook on a low heat for 5 - 7 minutes ( till paneer softens ) and gravy slightly thickens.

Sprinkle garam masala powder and chopped coriander leaves. Serve hot with any Indian breads of your choice.

Fresh Ripe Jackfruit in Chennai

Rs30/ 12 ripe jackfruit bulbs

Feb 21, 2011

Gobi Manchurian

Gobi Manchurian

Basic recipe credit - Charisma Ramachandani of Khana khazana

Serves: 2 - 3

You will need

335 g ( net weight ) cauliflower, cut into florets

For batter:

1 cup ( 100 g ) all purpose flour
1/2 cup ( 50 g ) corn flour )
1/2 teaspoon red chilli powder
1/2 teaspoon salt
1/4 teaspoon ginger, chopped
1/4 teaspoon garlic, chopped
200 ml oil for frying

For sauce:

1 tablespoon oil
1 bunch spring onion or 2 onions, chopped
1 3/4 teaspoon garlic, chopped
1 3/4 teaspoon ginger, chopped
1 dried red chilli, crushed
1 green chilli, chopped
1 green chilli, chopped
1 tablespoon soy sauce
1 tablespoon red chilli sauce
1 tablespoon green chilli sauce ( mix soy sauce, red chilli sauce and green chilli sauce and keep aside in separate bowl )
200 ml water
1/2 teaspoon salt
1/2 teaspoon water
2 teaspoon corn flour ( dilute corn flour in 4 teaspoon water, make a smooth solution and keep aside )


Wash and clean cauliflower florets.

Boil the florets for 3- 4 minutes in plenty of water. Drain and pat dry on a clean cloth.

Make a batter out of the flour and cornflour, adding 1/4 teaspoon each of ginger, garlic, red chilli powder and salt to taste.

Dip the florets in the batter one by one and deep fry in hot ( 8 - 9 florets at a time ). Keep aside.

Heat oil in a wok or frying pan and add chopped ginger, garlic , chopped green chilli and crushed red chilli. Fry for a minute.

Add chopped spring onions or onions. Stir fry till pink color.

Add 200 ml water, salt to taste and bring to a boil.

Gradually add diluted corn flour to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.

Add fried cauliflower florets and sauce mix ( soy sauce, red chilli sauce, green chilli sauce )

Boil for 2 more minutes. Remove.

Serve hot with rice or noodles.

Quick Banana Milkshake

Quick Banana Milkshake

Serves: 1

You will need

175 ml boiled and cooled milk
2 well ripe bananas, chopped
2 teaspoon honey or 2 teaspoon sugar ( or to taste )


Blend all the ingredients in a blender till smooth and creamy. Serve immediately in tall glass.

Cooking tip for tur dal

Add 1/4 teaspoon Turmeric powder and 1/2 teaspoon cooking oil when boiling tur dal in pressure cooker. Dal will cook very fast and soft.

Health benefits of Walnuts

Walnuts contains omega 3 fatty acids that help lower the LDI. cholesterol. They help in cardiovascular protection, better mental function and anti - inflammatory benefits of asthma. It improve your body metabolism rate and are excellent in body and muscle building and also act as a laxative too.

Latest Amul Topical

Opening ceremony of Cricket World Cup 2011 - Feb. 2011.

Feb 20, 2011

Egg Stew & Idiyappam

Egg Stew

A very easy and tasty ( creamy too !!! ) stew goes well with Idiyappam, Appam or Brown / Whole wheat bread. Not spicy.

Serves: 2


1 tablespoon oil

2 onions, chopped ( separate each layer )

8 cloves garlic, chopped

1/2 - inch piece ginger, chopped

2 green chilli, slit lengthwise

1 spring curry leaves

1/2 teaspoon salt ( or to taste )

2 boiled eggs, cut into desired shape and size

200 ml thin coconut milk (or mix 20g (4 teaspoons) Maggi instant coconut milk powder with 200 ml / 1 cup water)

2 tablespoon thick coconut milk (or mix 1 teaspoon (5 g) Maggi instant coconut milk powder with 2 tablespoon / 30 ml water)


In a wide pan, heat oil. Add chopped onions and fry till light pink color on a medium heat ( 5 - 7 minutes ).

Add chopped ginger, garlic, slit green chillies and curry leaves and saute for 3 - 5 minutes.

Add thin coconut milk and salt to taste. Cover with a lid and cook on a low heat for 15 minutes. switch off the heat.

Finally add thick coconut milk and stir well nicely. Do not boil again.

Arrange egg pieces on a serving bowl and pour the stew over it ( or arrange egg pieces over stew ). Consume after half an hour. Then it will absorb all the flavors of coconut milk.

Serve with Idiyappam, Appam, Brown or Whole wheat Bread.

Idiyappam (String Hoppers)

Serves : 2 - 3
Makes : 10


Please use same measuring cup to measure rice flour and water.

1 cup / 200 g  raw rice flour - dry roasted (Indian standard measuring cup of 200 ml / 8 oz capacity)

1 3/4 cup water

1/2 teaspoon ghee / oil

1 1/2 teaspoon extra oil

1/2 teaspoon salt

1/4 cup grated coconut ( optional )


In a pan, boil water with salt and ghee / oil. When the water starts boiling,  add rice flour and mix well with a thick steel ladle ( Pour  rice flour evenly with one hand and simultaneously stir with a steel ladle with the other hand). Then the rice will mix nicely with hot water.

Add a teaspoon of oil to the mix and knead to a soft dough. Divide it into lemon sized balls.

Different types of Idiyappam (string hopper) machine - wood, steel and brass

Lightly grease the idiyappam mould and put 2 lemon sized portions of the rice dough.

Press/ extrude out the dough (resembling the noodles ) - while moving the mould in a small circle to form a small mount of noodles - onto each of the greased idiyappam stand / idli steamer and sprinkle grated coconut ( optional ).

Steam for about 10 - 12 minutes in a steamer / pressure cooker ( without weight ) / National-slow cooker or till done. Serve with stew / korma or chicken curry.

Punjabi style Sunheri Bhindi ( Okra / Bhindi sliced and deep fried )

Punjabi style Sunheri Bhindi ( Okra / Bhindi sliced and deep fried )

Serves : Four
Time required : 20 minutes


500 g bhindi ( lady fingers )

Salt to taste ( or 1 teaspoon )

Juice of two lemons (this ingredient is very important)

1 teaspoon chilli powder

1 teaspoon turmeric powder

2 teaspoon chaat masala

1 teaspoon ajwain

1 teaspoon amchur powder ( dry mango powder )

30 g ginger- garlic paste

50 g gram flour ( besan )

2 teaspoon rice flour

Oil for frying ( approximately 250 ml )

10 g ginger , julienned ( optional )

5 green chillies , sliced ( optional )

Lemon wedges (optional)


Wash, clean bhindi and wipe each bhindi with a soft kitchen towel.

Snip off both the ends of the bhindi and slit lengthwise.

Spread the bhindi in a flat dish and sprinkle evenly with salt, lemon juice , chilli powder , turmeric powder, chaat masala , ajwain , amchur powder and ginger- garlic paste. Mix gently to coat the bhindi evenly.

Sprinkle gram flour and rice flour over the bhindi and mix it to coat the bhindi evenly (This step is very important). Divide into four portions.

Heat oil in a kadai until it is smoking.

Add one portion of the coated bhindi slices, gently separating them with a fork , so they do not stick to each other.

Fry till crisp and brown. Similarly fry the remaining bhindi.

Garnish with ginger juliennes / lemon wedges and green chillies and serve immediately with tomato sauce or green chutney or as a side dish with Rotis / Rice.

Nutritive value of each serving : 247.0 kcal
Useful kitchen gadgets

Pepper grinder / crusher

Egg slicer

Available @ leading supermarkets in Chennai