Egg Masala (Anda Masala)

Yesterday, as I told you, the great combo for Green Peas Fried Rice is Egg Masala gravy. Really taste is awesome and I can assure you that this is the best combo, not only for green peas fried rice, any other types of fried rices like...Egg Fried Rice or Mixed Vegetable Fried rice etc., and also for any kind of biryani rice dishes or chapathis or naans or great hot steamed white rice. Here is my recipe:


Egg Masala Gravy:
Prep : 20mts
Cooking time: 30mts
Serves : 4
Cuisine : Indian

Ingredients:
4 Boiled Eggs (Keep the 4 slits around each egg length wise, fry them till light golden color and keep aside)
4 tbsp oil
1 onion (Cut into 6 pieces)
4 tbsp dry coconut powder
2 tsp ginger pieces
2 medium size tomatoes (cut each into 6 pieces)
2 green chillies
2 Elachi
5 garlic pods
a pinch of hing
1 tsp red chilli powder
1 tsp whole garam masala powder
salt as per taste

Method:
1. Heat 1/2 tsp oil, add onion pieces, fry till light golden color and keep aside, let it cool completely.

2. In the same kadai, add dry coconut powder, fry till light golden color and keep aside, let it cool completely.

3. Next add 1/2 tsp oil, add tomato pieces, crushed ginger, green chillies, elachi and garlic pods, fry till tomatoes completely soft texture, turn off the heat, let it cool completely.

4. Take all the above fried ingredients into blender, make into smooth paste.

5. Heat remaining oil, add hing powder, add above ground paste, fry till oil separates.

6. Add red chilli powder, garam masala and 1/2 cup water, mix, cook for few seconds, add roasted eggs, covered, stirring, cook till gravy comes to desired thickness.


7. Turn off the heat and serve hot with any kind of fried rice dishes or also with chapathis or white rice or any kind of biryani dishes.

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Green Peas Fried Rice (Chinese Style)

Thanks for participating in my guess game..... The rice dish is, "Green Peas Fried Rice" and the combo dish is yummy "Egg Masala". This Egg Masala dish is the best combo for the same rice dish.Tomorrow I will post the Egg Masala Recipe. Till that wait and see... :). Thanks for your kind words through comments. Here is my recipe:


Green Peas Fried Rice:
Prep: 45mts
Cooking time: 15-20mts
Serves : 4
Cuisine : Chinese

Ingredients:
4 cups Cooked Basmati Rice
1 cup green peas (fresh or frozen)
3 tbsp oil
1 tsp jeera
2 cloves
2" dalchini
2 elachi
2 finely chopped green chillies (optional)
1 tbsp black pepper powder or pepper corns
2 chopped big onions
1 tsp Ajinamoto
Salt as per taste

Method:
1. Add the salt to the cooked basmati rice and keep aside.

2. Heat oil, add jeera, saute for few seconds on low heat. Add cloves, elachi and dalchini, saute for few more seconds.

3. Add onions and green chillies, fry till transparent on medium heat.

4. Add green peas and black pepper powder, fry for 5 minutes on low flame.

5. Add above salted basmati rice and ajinamoto, mix gently, covered, cook on low heat till rice becomes desired hot. Turn off the heat.


6. Serve hot with any North Indian Curries or Raita.

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Guess and Trial.....?

This Sunday, I prepared these 2 dishes. Taste is awesome and looks delicious too. One is Rice dish and the remaining is the best combo for the same. I learned these two dishes also from my North Indian friend, Kirti. I think, now you got a clue.....both are North Indian Dishes. Results announced by tomorrow....lets wait and see.....till that guess...guess....guess....guess....Thanks in advance.

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Carrot Fry

This is one more easy and healthy recipe. Here is my recipe:


Carrot Fry:
Prep : 10mts
Cooking time: 15mts
Serves : 3
Cuisine : Andhra

Ingredients:
3 carrots (wash and cut into small cube sized pieces and boil them for 5 minutes)
2 tbsp oil
1 tsp chana dal
1 tsp urid dal
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
few curry leaves
3 green chillies (slit them length wise)
a pinch of turmeric powder
salt as per taste

Method:
1. Boil the carrot pieces for 5 minutes and keep aside.

2. Heat oil, add chana dal and urid dal, fry for few seconds, add jeera and mustards, let them pop, add green chillies, curry leaves and onions, fry till transparent.

3. Add turmeric powder and boiled carrot pieces, mix, covered, stirring, cook for 5 minutes.

4. Add salt, mix, covered, cook for another 5 minutes. Turn off the heat and serve as a side dish with rice.


Note: Add ginger and garlic chopped juliens for better taste.

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Plain Spinach Fry (Palakoora Vepudu)

This is also very simple to prepare, nutritious and healthy recipe. Normally I will give more preference to green leaves in our daily food. I like and love to eat. Here is my recipe:


Spinach Fry:
Prep: 5mts
Cooking time: 10mts
Cuisine : Andhra
Serves : 2

Ingredients:
2 bunches fresh chopped spinach (wash before chopping)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves (optional)
1 finely chopped green chilli
1 chopped big onion
a pinch of turmeric powder
1 tsp red chilli powder
2 tbsp dal powder (Dal Powder Process)
salt as per taste

Method:
1. Heat oil, add jeera and mustards, let them pop, add curry leaves, green chillies and chopped onions, fry till transparent.

2. Add turmeric powder, red chilli powder, dal powder and salt, fry for few seconds.

3. Finally add washed and chopped spinach, mix, uncovered, cook for 5 minutes or until curry comes to dry content. Turn off the heat and serve hot with rice or chapatis.

Note: 1. While adding spinach, cook uncovered, because the more water will form in the curry.

2. Do not overcook the spinach, otherwise nutritious content will be decrease.

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Dal Powder & Cabbage Fry (With Dal Powder)

Normally I used to do cabbage fry with onions and green chillies as plain and some times with moong dal,"Cabbage Moongdal Fry". Once my friend Tanuja told me about this recipe. i tried her variation, hmmm....its yummy and wonderful taste. Normally when we prepare a fry dish, will use it as a side dish and will prepare one more curry or sambar like..., but this recipe is a fry but need not to prepare any other curry etc., . Because when we use this dal powder, we can mix with rice as a curry. In preparation, this is fry type, but in use this is curry type. Just give a try, then let you know. This powder, I prepared and store in a air tight container. We can use this powder in any other fry like Bhendi fry, palak fry and also you can use as combo for Idlis. Thanks Tanu. First I will give the details of dal powder.


Dal Powder:
Prep: 3mts
Cuisine: Andhra

Ingredients:
1 cup chutney dal(putnala pappu)
1/2 cup coriander seeds (dhania)
3 dry red chillies
1 tsp salt

Method:
1. Take all the above ingredients into a blender, make a smooth powder.

2. Store in a air tight container and use for any vegetable fry.


Cabbage Fry:
Prep : 10mts
Cooking time: 15mts
Cuisine : Andhra


Ingredients:
1 shredded medium size cabbage
3 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
4 green chillies (slit them length wise)
1 tsp ginger juliens
1 tsp garlic juliens
1 chopped big onion
a pinch of turmeric powder
2 tbsp dal powder (above)
salt as per taste
Fresh shredded coconut for garnish (optional)

Method:
1. Heat oil, add jeera and mustards, let them pop, add ginger and garlic juliens, saute for few seconds.

2. Add curry leaves, green chillies and chopped onions, fry till transparent.

3. Add turmeric powder, mix, add shredded cabbage, mix, covered, stirring, cook for 5 minutes.

4. Add above dal powder and salt, mix, covered, cook for more 5 minutes. Adjust salt and turn off the heat. Garnish with fresh shredded coconut.


Note: Be careful about adding salt in the curry, because salt is already added in dal powder.

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Bottlegourd Fry (With Milk)

Today i am posting 2 simple and quick recipes, which are "Bottlegourd Fry" and "Cabbage Fry". Both are very nutritious and also healthy recipes. Here is one of my recipes:


Ananpakaya Vepudu:
Prep : 10mts
Cooking time: 15mts
Cuisine : Andhra

Ingredients:
1 medium sized bottlegourd (Cut into medium cube sized pieces)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 chopped big onion
3-4 green chillies (slit them into length wise)
1 tsp ginger juliens
1 tsp garlic juliens
a pinch of turmeric powder
5 tbsp milk (low fat)
salt as per taste
fresh finely chopped coriander leaves for garnish

Method:
1. Heat oil, add jeera and mustards, let them pop, add ginger and garlic juliens, fry for 5 seconds.

2. Add green chillies, curry leaves and chopped onions, fry till transparent.

3. Add turmeric powder, saute for few seconds, add bottlegourd pieces, mix, covered, stirring, cook for 10 minutes.

4. Add milk and salt, mix gently, covered, stirring, cook for another 5 minutes.

5. Adjust salt and garnish with chopped coriander leaves and turn off the heat.


6. It goes well with rice and chapathis.

Note: I would like to cook bottlegourd pieces as half boiled. If you want you can cook bottlegourd till tender.

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Tasty Veg Puffs

Yesterday, as I told, today i am posting tasty and yummy home made vegetarian puffs. Its easy to make. I learned some tips and making process of puffs from my friend, Sujatha and as well as my dear sister-in-law, Chandana. With help of little oil, we can prepare these puffs. I used ready made puff pastry sheets. For the stuffing, i used Potato Peas Fry. Here is my recipe:


Veg Puffs:
Prep time: 50mts (with 1 sheet, I prepared 10 puffs)
Cooking time: 35mts
serves : 3 (I calculated as each 3.... :))

Ingredients:
1 readymade puff pastry sheet
3 tbsp all purpose flour or maida
any veg fry curry for filling
3 tbsp oil

Method:
1. Take a puff pastry sheet from freezer and allow it to come to room temperature. It will take minimum 40minutes.

2. After that dust some all purpose flour down and put that sheet and roll it out to the maximum as thin as possible.



3. and then cut it in to some rectangles and stuff with 1 spoon of veg curry in each and apply water in the all corners and press and put in the conventional oven on 350 degrees F for 30 minutes.






4. Otherwise you can check whether its done with the color, light golden color. Yummy and delicious veg puffs will be ready to serve.


Note: Replace veg curry with shreded chicken masala for chicken puffs or replace with boiled egg masala (cut each boiled egg length wise into 2 pieces) for egg puffs.

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Potato- Green Peas Fry

Yesterday I prepared Veg Puffs, for that I prepared aloo green peas fry as stuff. Not only for stuff, as usual for our lunch also. Its wonderful taste and also looks delicious. Tomorrow i will post veg puff process along with photos. Wait for that yummy veg puffs..........Here is my Aloo Green Peas fry recipe.


Potato-Green Peas Fry:
Prep : 10mts
Cooking time: 15mts
Serves : 2 (and also for veg puffs stuffing)
Cuisine : Andhra

Ingredeints:
3 boiled and pealed potatoes (cut into cube sized pieces)
1/2 cup green peas (frozen or fresh)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
1 finely chopped green chilli
few curry leaves
a pinch of turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp coriander powder
salt as per taste
chopped coriander leaves for garnish

Method:
1. Heat oil, once heat, add jeera and mustards, let them pop, add chopped onions, curry leaves and finely chopped green chilli, fry till transparent on medium flame.

2. Reduce heat to low, Add turmeric powder and ginger garlic paste, fry for 5 seconds.

3. Add potato pieces and green peas, mix, covered, cook for 5 minutes on low flame.

4. Add red chilli powder, coriander powder and salt, mix gently, covered, cook for more 5-6 minutes. Adjust salt and turn off the heat and garnish with fresh finely chopped coriander leaves.


5. Use this curry as stuffing for veg puffs or yummy samosas and also for masala dosa. Also you can serve this fry as side dish with hot steamed rice.

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Bittergourd - Tomato Curry (Kakarakaya Tomato Koora)

This bittergourd tomato curry is my favorite dish. I love this combo very much. This is very healthy and low calorie recipe, mainly for diabetic patients. I used to prepare fry and stuffed verities with bittergourd. Here is my recipe:


Kakarakaya Tomato Koora:
Prep : 30mts
Cooking time: 45mts
Cuisine : Andhra

Ingredients:
4 tender bittergourds (cut each into 4 pieces, soak them in salt water for 1hr,
drain and cut them length wise, keep aside)
3 tbsp oil
1 chopped big onion (cut length wise as bittergourd pieces)
a pinch of turmeric powder
2 medium sized chopped tomatoes
1.5 tsp red chilli powder
salt as per taste

Method:
1. Heat oil in thick bottom vessel, add chopped bittergourd pieces, covered, stirring, fry till light golden color(it may take minimum 20mts) on low flame.



2. Add chopped onions, fry till light golden color on low flame.


3. Add turmeric powder and tomatoes, mix, covered, cook for 5 minutes, add red chilli powder and salt, mix, covered, cook till tomatoes smashed and completely dry. Turn off the heat.

4. It goes very well with hot steamed rice.


Note: 1. Take care about to cook till dry content, then only we can use this curry for more than 7 days (after 1 day, keep in freezer).

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Spinach Dal (Palakura Pappu)

Taste wise or health wise also. I love green leaves very much. Here i am getting mostly spinach. I can prepare so many variety dishes like fry, chutney etc. Among that this is well known and a favorite dish for all Indians. This is very easy and healthy recipe. Here is my recipe:


Spinach Dal:
Prep & Cooking time: 20mts
Serves : 2
Cuisine : Andhra

Ingredients:
1 cup toordal (Kandipappu)
a pinch of turmeric powder
1 chopped tomato (cut into 6 pieces)
2 cups chopped spinach (wash and chopp)
5 garlic pods (crushed)
1 tsp red chilli powder
salt as per taste

For Talimpu/Tadka/Popu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
few curry leaves

Method:
1. Wash toordal twice, add all the remaining ingredients, cook on pressure for 10 mts or till 2 wissitles.

2. After air releases, put the tadka with talimpu ingredients, mix to above cooked toordal, mix gently.


3. Serve hot with rice or chapatis.

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Crispy Onion Spinach Fritters ( Ulli Pakodi with Palak Leaves)

Best and suitable evening snacks are onion fritters. In my variation, i didn't use even single drop of water to mix the besan with onions and other stuff. This helps mostly to avoid oil. While doing any snacks (mainly oily food items), i will take care, about how to skip oil(mostly). For that i will use some tips. Here is my recipe.

Ulli Pakodi with Spinach:
Prep time: 5mts
Cooking time: 10mts
Serves : 3
Cuisine : Andhra

Ingredients:
3 chopped onions (cut length wise)
1 cup besan (approx)
1 tsp ginger juliens
1 tsp garlic juliens
3 finely chopped green chillies
2 tbsp finely chopped curry leaves
4 tbsp finely chopped coriander leaves (optional)
1/2 cup finely chopped spinach (wash and chopp finely)(optional)
salt as per taste

Method:
1. Except besan, mix all above ingredients in a bowl with your fingers completely, then add one by one spoon of besan to above mixture.

2. You can observe that there will be little quantity of water content, which comes out from chopped onions, green chillies, salt, washed spinach, garlic, ginger juliens and coriander leaves.

3. Mix sufficient besan to above ingredients, spread very thin layers on hot oil and fry till light golden color. Remove and serve with tomato sauce.


4. Yummy crispy onion spinach fritters are ready to serve.

Note: 1. If you want soft pakodi, just add little water to above mixture.

2. You can use other green leaves instead of spinach.

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Mung Bean Sprouts Koorma - II

Previously posted one type of Mung Beans Sprouts koorma-1. Today I am posting one more variation of same sprouts. Here I changed masala ingredients and also skip some vegetables. This is also very healthy, nutritious and low calorie recipe. But taste is delicious. Here is my recipe:


Mung Bean Sprouts Koorma - II
Prep time: 2 days (for preparation of sprouts)
Cooking time: 20mts
serves : 4
Cuisine : Andhra

Ingredients:
1 cup Whole Green Mung Bean sprouts
2 tsp oil
1 tsp jeera
1 tsp mustards
1 Chopped onion
few curry leaves
1 Aloo (cut into cube sized pieces)
1 carrot (cut into small cube sized pieces)
1 tsp red chilli powder
a pinch of turmeric powder
1 tsp ginger garlic paste
1 tsp coriander powder
1 tsp whole garam masala powder
salt as per taste
chopped coriander leaves for garnish

To make ground paste :
1 tsp Jeera (roasted)
10 cashewnuts (soak them for 15mts in 3 tbsp milk)
2 green chillies
2 tomatoes (cut each into 4 pieces)

Method:
1. For preparation of sprouts, wash the whole mung beans 2 times, soak them in plenty of water for 8 hours, later drain them and pour into a clean thin cloth, tie it properly and kept in a closed wardrobe for a night. Next day you can see fresh, organic and healthy mung bean sprouts.

2. First prepare the coarse paste of roasted jeera, soaked cashewnuts, green chillies and tomatoes, keep aside.

3. Heat oil in a pressure pan, once oil heat, add jeera and mustards, let them pop on low flame. Add chopped onions and curry leaves, fry them till brown color.

4. Now add turmeric, ginger garlic paste, red chilli powder and coriander powder mix, roast it for 3 seconds, add aloo, carrot cubes and mung bean sprouts, mix gently, covered, cook for 5 minutes on medium flame.

5. Next add the ground paste, salt and 1 cup water, mix gently, cook them covered for about 15 minutes, until vegetables and mung beans are slightly tender. At this stage, turn the heat into low, add whole garam masala, mix, cook them covered for more 15 minutes or until the curry thickens. Adjust the salt, garnish with fresh coriander leaves.

6. It goes very well with rice or chapatis.

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Black Eye Peas Curry (Curry with Bobbarlu/Alasandalu/ Karamani/Lobia)

Today i am posting very nutritious, healthy and low calorie recipe called "Black Eye Peas Curry". One more name is "white kidney beans". I learned this recipe from one of my dearest friends, kamila. Taste is awesome. Here is my recipe:


Black Eye Peas Curry:
Prep : Soak overnight
Cooking Time : 25mts
Cuisine : Indian

Ingredients:
1 cup black eye peas (soak overnight)
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 chopped big onion
few curry leaves
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
2 medium chopped tomatoes
1.5 tsp red chilli powder
salt as per taste
1 tsp coriander powder
1.5 cup water
chopped coriander leaves for garnish

Method:
1. Wash and soak the black eye peas overnight. Drain and keep aside.

2. Heat oil in a thick bottom vessel, once heat, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till transparent on medium heat.

3. Add turmeric and ginger garlic paste, fry for 3 minutes, black eye peas, mix, covered, cook for 5 minutes on low heat.

4. Add chopped tomatoes, mix gently, covered, cook for more 5 minutes. Add red chilli powder, coriander powder, 1.5 cup of water and salt, combine, stirring, cook for more 15 minutes or till gravy becomes thicken.

5. Garnish with fresh chopped coriander leaves, turn off the heat. It goes very well with rice and chapatis.


Note: 1. Finally if you want you can add 2 tsp tamarind juice for little sour taste, this is optional.

2. Skip the ginger, add crushed garlic pods and methi powder (optional).

3. Along with black eye peas, you can add some other vegetables like...Aloo, Drumsticks, Raw Bananas and Boiled Eggs also. They add more delicious and yummy taste to the gravy.

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Green Peas Pulav with Cucumber Raita

Today i am posting two more simple, quick and easy dishes called "Green Peas Pulav" and "Cucumber Raita". I learned this rice dish from my North Indian friend, keerti. Really this recipe is very easy and taste is awesome. I prepared Cucumber Raita and Aloo Masala Gravy as combo for this rice dish. Fantastic and delicious combo. Here is my Green Peas pulav recipe:



Green Peas Pulav:

Prep : 5mts
Cooking time : 30mts(For Rice)
Serves : 3
Cuisine : North Indian

Ingredients:

2 cup basmati rice (washed and soak for 30mts)
2 tbsp oil (I used 1 tbsp ghee and 1 tbsp oil)
1 tsp jeera
2 Elachi
2 lavangi
2" piece dalchini
3 bay leaves
10 cashewnuts
1 cup green peas
salt as per taste
3 cups water

Method:
1. Heat oil, once heat, add jeera, roast for few seconds on low heat, add cashewnuts, lavangi, elachi, dalchini and bay leaves, saute for few more seconds.

2. Add soaked basmati rice (only rice), combine well, fry for 5 minutes on low flame.

3. Add green peas, mix gently, fry for more 3 minutes.

4. Add water and salt, mix, covered, cook till rice completely done.


5. Serve hot with any gravy kind of recipes and curd (raita).

Note: I prepared this rice dish in Electric Rice Cooker....its easy right? :-)


Cucumber Raita:



Prep time: 10mts
Serves : 3
Cuisine : North Indian

Ingredients:

2 cups fresh curd (add 1/2 cup of water and beat well)
few chopped coriander leaves
2 finely chopped green chillies
1 finely chopped cucumber (pealed and cut)
salt as per taste
1 small finely chopped onion

Method:
1. Mix all the above ingredients with beaten curd, adjust the salt.


2. Cucumber raita is ready to serve with Green Peas Pulav.

Note: If you want you can add 1/2 finely chopped tomato also.

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Potato - Peas Koorma (Aloo Masala Gravy)

This is one of my favorite vegetarian dishes, which is absolutely suitable for vegetable pulav, or any other kind of rice dishes. For this dish, i prepared a kind of masala powder, which includes indian spices and some other stuff. This is main ingredient for this gravy. If this powder is ready, its very easy preparation of gravy, that takes only 15 minutes. Here is my reicpe:



Potato Peas Masala Gravy:
Prep time : 8 mts
Cooking time : 15 mts
Serves : 4
Cuisine : Andhra

Ingredients for Masala Powder :

1 tbsp chanadal
1 tbsp urid dal
1 tbsp coriander seeds
2 dry red chillies
1 tsp jeera
1 elachi
1 clove
1" dalichini
1 tsp salt

Method :

1. Roast all above ingredients except salt with help of 1/2 tsp oil, let them cool.

2. Take all the roasted ingredients into small mixy cup, add salt, make a fine smooth powder. store in a air tight container.



For gravy:

3 boiled potatoes ( peal them and cut into medium size pieces)
1/2 cup green peas
2 tomatoes
2 tbsp oil
1 tsp jeera
1 tsp mustards
1 big chopped onion
few curry leaves
4 green chillies (slit them length wise)
1 tsp turmeric powder
1 tbsp ginger garlic paste
salt as per taste
4 tbsp masala powder (above)
fresh chopped coriander leaves for garnish

Method:

1. Cut all the ingredients, boiled potatoes, tomatoes and onions and keep aside.

2. Heat oil, add jeera and mustards, let them pop, add onions, curry leaves and green chillies, fry till onions become slightly reddish on medium heat.

3. Add turmeric powder and ginger garlic paste, mix, saute few more seconds, add chopped tomatoes, mix, covered, cook for 5 minutes on low heat.

4. Add potato pieces and green peas, mix gently, covered, cook for 5 minutes on low heat.

5. Add ground masala powder and 1.5 cup of water, add salt (careful about salt, because already salt content is there in masala powder), mix, covered, bring to a boil on hight heat.

6. Now reduce to low heat, stirring, covered, cook till gravy comes to thick. Adjust the salt and garnish with fresh chopped coriander leaves, turn off the heat.



7. Serve hot with vegetable pulav or any other kind of rice dishes. Even it goes well with white rice and chapathi also.

Note: You can replace aloo with brinjals or green peas or drum sticks.

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Happy Mother's Day

Today is very great day....My dear mom, Love you so much......

HAPPY MOTHER'S DAY

to all dear fellow bloggers and viewers.

Have a nice day and enjoy...... Keep Visiting....Thanks

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Egg Bread Bajji

Today i am posting simple, quick and very easy snack recipe called "Egg Bread Bajji". Simple ingredients and very simple process. Here is my recipe:

Egg Bread Bajji:
Prep & Cooking Time : 10 mts
Serves : 3
Cuisine : Andhra

Ingredients:

2 Eggs
4 Bread Slices (Prefer normal or milk bread)
1/2 tsp red chilli powder
salt as per taste
a pinch of garam masala (optional)

Method:

1. Break the eggs into a bowl, add red chilli powder and salt, beat well and keep aside.

2. Cut each bread slice into 4 triangle pieces (or desired shape), keep aside.

3. Keep a frying pan on high flame, once heat reduce to medium.

4. Pour 1 tsp oil on frying pan, spread it properly. Now dip each bread slice in egg mixture, place it on pan, roast two sides.

5. Yummy Egg Bread Bajji is ready to serve. Serve with tomato sauce.

Note: 1. If you want you can fry the dipped bread slices in oil till golden colour. But i will prefer pan style only, because we can avoid oil, right ?........:-)

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Vankaaya-Tomato Curry (Brinjal-Tomato Curry)

My family, all are brinjal lovers. I think not only my family, most of the Indians may like Brinjals. I can prepare brinjals in so many variations, like curry, pickle, fry, stuffed, spicy brinjal curry etc., Among all the variations, this recipe is very simple , quick and easy to make within 15 minutes. It will be very tasty, when it will be hot. Really its a mouthwatering recipe. Here is my recipe:



Brinjal-Tomato Curry:
Prep & Cooking time : 15 mts
Serves : 3
Cuisine : Andhra

Ingredients:

6 purple brinjals (round or lengthy)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped big onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 chopped medium sized tomatoes
salt as per taste
fresh chopped coriander leaves for garnish

Method:

1. Cut each brinjal length wise and keep in salted cool water.

2. Chopp the onions and tomatoes, keep aside.

3. Heat oil, add jeera and mustards, let them pop, add chopped onions, curry leaves and green chillies, fry them till onions become slightly reddish on medium flame.

4. Add turmeric powder and ginger garlic paste, fry for few seconds, add brinjal pieces, mix gently, covered, cook for 3 minutes on low heat.

5. Add chopped tomatoes, mix, covered, cook for more 5 minutes, remove the lid, add salt, mix gently, uncovered, cook until gravy becomes thick.

6. Turn off the heat, garnish with fresh chopped coriander leaves.

7. Serve hot with white rice.



Note: 1. Don't stir too much of brinjal pieces, otherwise they may broken into small pieces or sometimes smash.

2. Don't over cook the brinjal pieces, it may loose its natural taste.

3. Use tender brinjals for better taste.

4. Before starting curry, chopp onions, tomatoes and brinjal pieces, because brinjal pieces cooks within 3 minutes.

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Cauliflower-Tomato Curry

Cauliflower, such a nutritious and very healthy vegetable. Its cool-season vegetable. Before using of cauliflower for any variation, pluck the florets, keep in salted warm water for 10 minutes, which will remove the natural bitterness, drain them and keep aside. Now you can use these florets for any type of variations like curry, dry items or pickles etc... I use to prepare these cauliflower in 3 or 4 variations. One of these Cauliflower-Tomato curry will be looks beautiful and taste will be hmmmm.... :-). This contains low calories and very healthy food also. Here is my recipe:



Ingredients:

1 medium sized cauliflower (washed in salted warm water)
1 tbsp oil or butter
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 chopped big tomatoes
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder (Jeera powder)
1/2 tsp whole garam masala powder
salt as per taste
chopped coriander leaves for garnish


Method:

1. Heat 1 tbsp oil or butter, add the washed florets, stir fry for 5 minutes continuously on medium flame, remove and keep aside.

2. In the same vessel, heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till slightly reddish.

3. Add turmeric powder and ginger garlic paste, fry for few seconds, add all powders and salt except garam masala powder, mix, fry for few more seconds.

4. Add the chopped tomatoes, cook till oil separates from the edges of the vessel.

5. Add fried cauliflower florets, mix gently, covered, cook for 5 minutes on low heat. Add garam masala powder, mix gently, covered, cook for 5 minutes on low heat.

6. Garnish with chopped coriander leaves and turn off the heat, once cauliflower florets become completely tender.

7. It goes well with rice and chapatis.

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