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Soya Chunks Kurma


Kurma or korma is one of my favorite curries to have with roti/phulka, porotta and even dosa. I love all kinds of kurma - be it a mixed vegetable kurma or one with legumes / beans, I can have it anytime of the day, even by itself!!! I have already shared a few kurma recipes on the blog, so if you are a kurma lover like me, do check them out.

Today's recipe is a spicy and delicious kurma with soya chunks. What I love the most about this kurma is how the soya chunks absorbs all the flavors from the masala, and turns juicy and delicious. Soya chunks is a great meat-substitute for vegetarians. I chucked in all the spices along with the masala to grind and cooked the masala on low heat to release all the flavors. Also I find cooking in pressure cooker lets the chunks absorb all the masala very well. Do try this soya chunks kurma and give me your feedback. I'm sure you will love it!!!

SOYA CHUNKS KURMA RECIPE

{ Soya chunks in a spicy gravy of onion-tomato, coconut and spices }
Serves 2-3


Ingredients:

1 cup soya chunks
1 tbsp coconut oil
1 tsp mustard seeds
Pinch of asafoetida / hing
1 sprig curry leaves
1 large onion, finely chopped
Few coriander sprigs, to garnish
Salt to taste

To grind:
1 medium tomato, chopped
2 garlic cloves, chopped
⅓ cup grated coconut
4 - 5 green chillies
1 tsp pottukadalai / roasted gram
3 - 4 cashews
¼ tsp turmeric powder
¾ tsp fennel seeds / perumjeeragam / saunf
¼ tsp cumin seeds / jeera
½ tsp coriander seeds

Method:

1. Bring a pot of water to boil and add the soya chunks. Boil for 5 minutes. Turn off the heat and drain after 10 minutes. Rinse the soya chunks in water 2-3 times and squeeze out the water.

2. In a mixie jar add all the ingredients to grind along with ¼ cup water and grind to a paste.

3. Heat a heavy bottomed pressure cooker and add oil. Add mustard seeds and when it splutters, add asafoetida, curry leaves and onion.

4. Saute the onion till soft. Add the ground masala and fry in medium-low heat for 8-10 minutes or until raw smell goes.

5. Add 1 cup water, soya chunks, salt and mix well. Close the lid and pressure cook for 1 whistle in low heat.

6. Once pressure subsides, open the lid and add chopped coriander leaves. Add more water if the kurma is too thick.

Notes and Tips
  • Adjust the spice level according to your preference.
  • You can also cook this in a kadai or deep bottomed vessel. After adding soya chunks, cover and cook for about 8-10 minutes in low heat.
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Pottukadalai Poondu Podi | Roasted Gram Garlic Powder


There are different kinds of powder (podi) in South Indian cuisine to serve with idli/dosa and steamed rice. One advantage of these spiced powders is that they can be prepared in bulk and comes handy when you don't have time in hand to cook. One such podi / powder that I happened to taste few months back was this pottukadalai poondu podi.

This podi needs just 3 ingredients - pottukadalai, garlic and red chillies. Pottukadalai is nothing but rosted gram, also known as chutney dal and bhuna chana in Hindi. Just mix this powder with steaming rice and sesame oil (nallennai) or serve with hot idlis. The recipe is quite simple and you need just 10-15 minutes to make this powder.

POTTUKADALAI POONDU PODI RECIPE

{ Spicy roasted gram and garlic powder}
Makes 2 cups


Ingredients:

1 cup pottukadalai / roasted gram / chutney dal
½ tsp oil
4-5 dry red chillies
6-8 garlic cloves, chopped
Salt to taste

Method:

1. Heat a pan and dry roast the gram for 2-3 minutes or until just warm. Transfer to a plate and set aside.

2. Add oil to the same pan and add garlic. Fry for 2 minutes. Transfer to the plate.

3. Add red chillies and fry till crisp. Transfer to the plate and allow to cool.

4. Add to a mixie jar along with salt. Grind to a smooth powder. Once cool transfer to an airtight container.

Notes and Tips
  • Adjust the number of red chillies according to your spice preference.
  • If you don't like garlic, you can add reduce the amount of garlic cloves.
  • Use fresh roasted gram for making this powder.
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Egg Pepper Fry | Muttai Milagu Varuval


Eggs are one of the most versatile kitchen staples. If you want to make a quick breakfast or a side dish for rice or roti, eggs can be really handy. Today's recipe is a spicy egg fry with caramelized onions, mainly flavored with pepper and other spices. The dish comes together in less than 30 minutes and makes an excellent accompaniment to dal-rice, pulao and biriyani.

I followed my mushroom pepper fry recipe, and just skipped the bell peppers. The tomato sauce adds little sweetness balancing out the spice from black pepper. I like this egg fry more on the spicier side, but you can adjust according to your spice preferences. Serve with rice and dal or with any variety rice, pulao or biriyani, or as a side dish to roti/chapathi. Let's see how to make this spicy lipsmacking egg pepper fry.

MUTTAI MILAGU VARUVAL RECIPE

{ Egg fry with onions, pepper and other spices }
Serves 2


Ingredients:

4 eggs
1 tbsp coconut oil
½ tsp mustard seeds
1 sprig curry leaves
1 large onion, finely chopped
¼ tsp sugar
1 tsp ginger-garlic paste
2 tsp tomato sauce
¼ tsp turmeric powder
Salt to taste

To roast and grind:
1 ½ tsp black pepper
¾ tsp fennel seeds / perumjeeragam
½ tsp cumin seeds / jeera
½ tsp coriander seeds

Method:

1. Hard boil the eggs. Put in cold water for 15 minutes. Remove the shells and halve them. Set aside.

2. Dry roast pepper, fennel, cumin and coriander until nice aroma comes. Cool and powder to a coarse powder in a mortar and pestle.

3. In a pan, heat oil and add mustard seeds. When it splutters, add curry leaves, onion and sugar. Saute till the onions turn golden brown.

4. Add ginger-garlic paste and fry for 2-3 minutes. Then add tomato sauce, turmeric powder, ground powder, salt and fry for 2-3 minutes in low heat.

5. Add ¼ cup hot water and mix well. Add the eggs and coat them well with the masala. Cook in low heat for another 3-4 minutes.

Notes and Tips
  • Adjust spices according to your spice preference,
  • Do not over cook the egg, the eggs will turn out rubbery.
  • Do not add cold water. Sprinkle more hot water if the masala is sticking to the pan.
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Grilled Sweet Corn Capsicum Sandwich


There are many dishes that we cook often but forget to blog about it. Once such recipe is this grilled sweet corn and capsicum sandwich. I always stock frozen corn as it comes very handy for many dishes. Kids love sweet corn and they will surely love this sandwich with juicy sweet corn kernels, crunchy capsicum and cheese. This sandwich makes a filling and delicious breakfast, or an after-school snack for kids.

When making for kids, feel free to add more cheese and skip the chilly flakes. You can sneak in finely chopped veggies and greens in this recipe. Don't worry if you don't have a grill pan. Just make it in a normal pan, or use the sandwich press. You can make the filling ahead and refrigerate until ready to use. Serve the sandwiches hot with tomato ketchup.

CORN CAPSICUM SANDWICH RECIPE

{ Grilled sandwich with sweet corn, capsicum, cheese and herbs }
Makes 2 sandwich


Ingredients:

1 cup frozen sweet corn
½ cup capsicum, chopped
½ cup shredded/grated cheese
2 tsp mayonnaise
1 tsp Italian mixed herbs
½ tsp chilly flakes
Salt and pepper, to taste

To grill:
4 bread slices
Butter, as required

Method:

1. Pressure cook the sweet corn for 1 whistle. Drain the water completely. You can also cook the sweet corn in microwave.

2. In a large bowl, add the corn, capsicum, cheese, mayonnaise, herbs, chilly flakes, salt, pepper and mix well. Refrigerate for 10 minutes.

3. Place half of the filling on a bread slice and cover with another bread slice. Spread little butter on the top slice. Gently press the slices.

4. Heat a grill pan and add some butter. Place the bread and grill both sides until golden brown. Slice and serve immediately.

Notes and Tips
  • You can use fresh corn cob instead of frozen corn.
  • I used shredded cheddar cheese. You can use any cheese you prefer or use cheese slices. 
  • Chilly flakes is optional. You can skip them if you don't want spice or use finely chopped green chillies instead.
  • If you don't have a grill pan, use a normal pan/tawa. Or you can make them in sandwich maker too.
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Strawberry Fool


Valentines Day is approaching and like every year, this year also I'm sharing a simple, quick and delicious dessert. Last year I posted a healthy mousse with avocado and chocolate which was quite a hit in the blog. Today's I'm sharing with you a lovely English dessert - Strawberry Fool. Traditionally, a fool is made with stewed fruit folded with a sweet custard, but  this is an easier version with whipped cream.

I first saw this dessert in a cooking show, and have been waiting to try this and what better time than this with Valentines Day coming up. This strawberry fool is exactly my kind of dessert - it's very easy and needs very less time. This is a make-ahead dessert, so perfect your friends and family for parties and get-together. The main ingredients of this dessert are cream and strawberries, with a slight hint of rose essence. If you want to make something special for your loved ones, try this out and let me know how you like it.

STRAWBERRY FOOL RECIPE

{ English dessert with cream, strawberry and rose essence }
Serves 3-4


Ingredients:

300 ml cream, chilled
300 g, strawberries, roughly chopped
¼ cup sugar
½ tsp rose essence

To garnish:
Sliced strawberries
Strawberry wafers (optional)

Method:

1. In a bowl, add strawberries, sugar, rose essence and mix well. Set aside for 15 minutes. Mash the strawberries with a fork.

2. In a large bowl add the cream and beat until light and fluffy. Add the strawberry mixture to the whipped cream and fold.

3. Divide the cream-strawberry mixtures among glasses and garnish with sliced strawberries and wafer.

Notes and Tips
  • You can use vanilla essence instead of rose essence.
  • If you are not serving immediately, cover and refrigerate until serving. Add the wafer at the time of serving.
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Spinach And Feta Gözleme #BreadBakers


BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. I couldn't join for the last few months due to lack of time, but I didn't want to miss out this time and somehow made it :) This month's host Anshie of Spice Roots selected griddle breads as the theme. We could make any breads that are cooked on a griddle or tawa. If you love bread baking and want to be part of this wonderful group, go through the details at the end of the post.

Most of our Indian breads are made in griddle but I wanted to try something different and settled on this gözleme. A gözleme is a savory Turkish flatbreads made from flour, yeast, oil and sometimes yogurt too. The fillings vary by region, but mostly include vegetables, greens, meat and cheese. For the perfect gözleme, they key is to roll the dough as thin as possible.

A traditional gözleme filling does not have spices, but I was worried if it will bland, so I added cumin, pepper and bit of chilli flakes. If you haven't tried gözleme, you definitely must give this a try. It was really delicious and I will be making them often. Next time, I will substitute half the flour with wheat flour, and try different filings too. Off to the recipe.


GÖZLEME RECIPE

{ Turkish pan-fried flatbread filled with spinach and feta cheese }
Recipe Source ~ Ozlem's Turkish Table
Makes 6


Ingredients:

3 cup all-purpose flour
2 tsp instant dried yeast
½ tsp sugar
¼ tsp salt
3 tbsp olive oil
2 tbsp yogurt
200 ml water

For the filling:
200g spinach leaves, finely chopped
200g feta cheese, crumbled
¼ tsp cumin powder
½ tsp red chilli flakes
Salt and pepper, to taste

Olive oil, to cook

Method:

1. In a mixing bowl add flour, yeast, sugar, salt and mix well. Add oil, yogurt, water and mix well to form a dough.

2. Knead the dough until soft and non-sticky. Cover the bowl with a damp cloth and rest for 30 minutes or until dough doubles.

3. To make the filling, combine spinach, feta, cumin powder, red chilly flakes, salt and pepper in  large bowl and mix well.

4. Once the dough doubles, punch the dough and knead again. Divide into 6 pieces and roll into balls.

5. On a lightly floured surface, roll each ball with a rolling pin as thin as possible. Now fold the left and right so that it forms a rectangular shape.

6. Place about 3 tbsp filling  in the middle and fold the top and bottom sides over the filling, making sure the filling is covered well. Gently press the edges to seal.

7. Heat a griddle or pan and add little olive oil. Once oil is hot, gently place the gözleme and cook in medium heat until both sides are golden brown.

Notes and Tips
  • If using active dry yeast, add yeast to warm water and let sit for 10 minutes or until yeast is foamy.
  • 200 ml water was enough for me to make the dough. You can add more little more water if required. 
  • Spices in the filling are optional. You can adjust according to your preferences,
  • It is important to roll the dough as thin as possible, otherwise the dough will not get cooked.

BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.




Griddle Breads
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