July 16, 2016

Zucchini Salna ( Without Onion and Garlic )


One of my friend requested me to post few Satvik recipes which does not contain Onion and Garlic in the dish. So, tried Salna which is a popular side dish for parotta in Tamilnadu. The curry turned out delicious and flavourful inspite of not adding onion and ginger garlic paste.  Really happy with the output and my family members loved this tasty salna. The spices, coconut and tomatoes are roasted and grind into fine paste to get a thick flavourful curry. I have included Zucchini in this recipe which can also be replaced with mixed veggies or veggies according to choice.


Ingredients :

1 Zucchini, Chopped into small pieces
2 Tomatoes, Medium sized, Finely chopped
2 Green chillies, Slitted
2 Springs of Curry leaves
1 1/2 Tbsp Oil
Salt to taste
1 1/2 Cups Water

To Grind :

1 Tbsp Oil 
3 Medium sized Tomatoes, chopped
1 Bay leaf
1/2 inch Cinnamon
1 Elachi
1 Tsp Saunf
1/4 Cup Mint leaves
1/4 Cup Coconut pieces, Finely chopped
1/4 Tsp Turmeric powder 
1 Tsp Red chilli powder 
1 Tsp Coriander powder 
1/2 Tsp Cumin powder / Jeera powder 

Method :

Heat 1 tbsp oil in a pan and add bay leaf followed by cinnamon stick, elachi and saunf.

Add coconut pieces followed by mint leaves and saute.

Add the chopped tomatoes and saute for a minute.

Now add the masala powders ( Turmeric, Chilli, Coriander and Cumin ) and saute it for another couple of minutes.

Once done, remove from the flame and cool the mixture.

Grind into fine paste by adding little water and keep aside.

Now for the salna, heat 1 1/2 Tbsp oil in a pressure cooker and add curry leaves followed by green chillies.

Add the finely chopped tomatoes and saute till it turns soft.

Now add the chopped zucchini and cook it for couple of minutes in a medium flame.

Add the ground masala along with half a cup of water and cook it for 3 - 4 minutes.

Add the remaining 1 cup of water and required amount of salt to the salna.

Close it with the lid and pressure cook it for 2 whistles.

Once done, switch off the flame and keep aside.

Once the pressure gets released, open the lid and garnish with chopped mint leaves or coriander leaves.

Serve hot.


Serving Options :

Serve hot with Parotta or Roti or Idly or Dosa.














July 15, 2016

Egg Rice / Lunch box Special


This delicious rice is a perfect option for lunchbox menu as it is easy to prepare in the mornings, required less ingredients yet flavourful and tasty.  The shallots are sautéed along with chillies and spices is further mixed up with eggs and cooked rice. The addition of pav bhaaji masala powder enhances the taste and flavour of the rice. This can be served with fryers and potato fry.


Ingredients :

2 Cups Cooked Rice 
1/4 Cup Shallots ( Spring Onion Bulb ), Sliced 
2 Green chillies, sliced 
1 Tbsp Oil 
1 Tsp Jeera / Cumin Seeds
2 Eggs
1/4 Tsp Turmeric powder 
1/2 Tsp Red chilli powder 
1/2 Tsp Pav Bhaaji Masala powder 
Salt to taste 
3 Tbsp Spring Onion leaves, finely chopped 

Method :

Heat oil in a pan and add cumin seeds.

Once it starts spluttering, add green chillies followed by shallots and saute well.

Add turmeric powder followed by chilli powder and pav bhaaji masala powder.

Mix well and cook for a minute in a medium flame.

Add the eggs and scramble it along with the masala.

Now add the required amount of salt and cook it for a minute.

Add the measured cups of rice and mix well so that the masala gets coated evenly with rice.

Add the finely chopped spring onion leaves to the egg rice.

Mix well and switch off the flame.

Serve hot.


Serving Options :

Serve with Fryums.


July 13, 2016

Spicy Egg Curry


My today's recipe is a perfect side dish for this rainy season to serve with hot indian breads. The soaked red chillies is ground into fine paste along with tomato and ginger garlic paste to give a hot spicy colour and taste. Apart from Indian breads, this also goes yummy with hot rice or rasam rice.

Click the below link to watch the detailed video recipe...

https://www.youtube.com/watch?v=rIGNcYr5_TU


Ingredients :

4 Eggs, Boiled
2 Tbsp Oil
1 Bay leaf
2 Elachi
1/2 inch Cinnamon stick
2 Onions, chopped
1/4 Tsp Turmeric powder
1 Tsp Coriander powder
1/2 Tsp Cumin powder
1/2 Tsp Garam Masala powder
1  Tbsp Kasuri methi, crushed
Salt to taste
1 Cup of Water
Coriander leaves for garnishing

To Grind :

2 Tomatoes, chopped
2 Tsp Ginger garlic paste

5 - 6 Dry red chillies, soaked

Method :

Grind the given ingredients in "To Grind" to fine paste and keep aside.

Grind the chopped onions to fine paste and keep aside.

Take boiled eggs and prick it using fork and keep aside.

Heat oil in a pan and shallow fry the eggs.

Once done, remove from the pan and keep aside.

Add bay leaf to the same pan followed by cinnamon stick and elachi.

Add the onion paste and saute till the colour changes to light brown colour.

Now add the tomato - chilli paste and cook it for couple of minutes.

Add all the masala powders ( Turmeric, cumin, coriander and garam masala ) along with the required amount of salt.

Add the measured cup of water, close the lid and cook till the oil separates from the masala.

Now add crushed kasuri methi and mix well.

Add the shallow fried eggs and cook it for more couple of minutes.

Garnish with coriander leaves and serve hot.


Serving Options :

Serve hot with Indian breads or Rice.



July 12, 2016

Chicken & Veggies in Coconut Milk Curry


The chicken and veggies are cooked in a coconut milk along with the spices is further made creamy and rich by adding thick coconut milk to give a flavorful and delicious curry to serve with hot rice.  Apart from rice, this can also be served with Idly, Dosa, Idiyappam, Appam and Roti. I have used chicken leg pieces in this recipe which can also be replaced with boned or boneless chicken pieces. And also, I have used pressure cooker method to speed up the cooking process which helps in the busy mornings. Alternatively, chicken and veggies can also be simmered in a thin coconut milk until it gets cooked.


Ingredients :

2 Chicken Leg pieces ( can also be substituted with chicken pieces )
1 Tbsp Oil
1 Bay leaf
2 Elachi
1 inch Cinnamon stick
1 Big Onion, Thinly sliced
1 1/2 Tsp Ginger garlic paste
3 Green chilies, sliced
3 Potatoes, Cut into small cubes
2 Carrots, Cut into small cubes
1 Capsicum / Bell pepper, Cut into small cubes
50 ml Thick Coconut milk
For Thin coconut milk - 50 ml Thick milk + 1/2 Cup Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste
Mint leaves, Finely chopped for sautéing and garnishing
1/2 Cup Water

Method :

Heat oil in a cooker and add bay leaf followed by elachi and cinnamon stick.

Add the sliced onion along with few mint leaves and green chilies.

Saute till it turns translucent and add ginger - garlic paste.

Saute till the raw smell of ginger - garlic goes off.

Now add the veggies along with chicken leg pieces and saute.

Add turmeric powder followed by chilli powder and the required amount of salt.

Cook for couple of minutes in a medium flame and add thin coconut milk.

Pressure cook it for one whistle and switch off the flame.

Once the pressure gets released, open the lid and add the thick coconut milk.

Cook it for another couple of minutes and garnish with the remaining mint leaves.

Remove from the flame and serve hot.


Serving Options :

Serve hot with Rice, Appam, Idly, Dosa or Roti.


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