Egg curry

Egg curries vary in every Indian home and are universally loved by all .This is one gravy that is simple to make and makes an otherwise regular lunch feel special !
I like this gravy for many reasons,for starters it can be made with just egg white, the ratio to eggs per person is far less and if you find yourself short of eggs at home,this is one gravy where a few eggs  can easily feed a group of 6/8.
Ingredients
Eggs-3
Small onions-10-finely chopped
coriander leaves-finely chopped
green chillies-3 finely chopped
Whisk all the above ingredients together ,adding salt to taste.
Heat a paniyaram pan or you can bake them in a mini muffin tray
spoon the egg mixture into the holes
Use a long skewer and turn the egg paniyarams over when the base is cooked
Remove and set aside and pour the next batch.
Now once the egg mixture is all cooked,these egg paniyarams can also be used to make like an egg biryani,cut up to add to a salad...quite versatile !
Gravy
Tomatoes-3
small onions- a hand fullcoriander seeds-1 Tbsp
jeera (cumin)-1 Tbsp
dried red chillies-5
ginger-1/2" piece
garlic-4 cloves
Saute the above ingredients together in a pan with a little oil,saute until well combined.
Let cool and grind to a paste.
Now heat oil in a deep pan,add the tempering ingredients,ie a few mustard seeds,curry leaves and dried red chillies.
Once they sizzle ,add the ground paste and mix
Add about 4 C water and let come to a boil
Add salt,check seasoning and let boil to required consistency
Remove from fire...add the egg paniyarams...re heat if required before serving.

Wholemeal Red Velvet Cake

Red Velvet Cake is one of my favourite cakes to make for an occasion,because it always brings a smile filled with child like pleasure to any face,the ingredients are by far healthier and of course it tastes divine.
The original recipe called for beet extract,please feel free to substitute it for food colouring...if you do use food colouring I would recommend going with a good brand like Wilton or any good organic food colours.As you can see the cake in the pic is not a bright red,because I use as less food colouring as possible and because the flour used is not white,it's wholemeal flour...I'm happy with the red colour on this cake and so far no complaints from friends or family,so ..here it is !
Ingredients
2 1/2 C wholemeal flour
1 1/2 C castor/demerrera sugar
1 tsp soda bi carb
1 tsp salt
1 heaped tsp cocoa powder
1 1/2 C oil
1 C buttermilk
2 eggs
1 Tbsp red food colouring...use more if you want to
1 tsp white wine vinegar
2 tsps vanilla essence
Method
Pre heat the oven to 180 degrees C
In a large bowl,sift together ,flour,bi carb,cocoa and salt....mix in the sugar and set aside.
In another bowl,whisk together either by hand or by an electric whisk,the oil,buttermilk,egg,food colouring,vinegar and vanilla.
Add the dry ingredients to the wet a little at a time and fold together until you get a smooth batter,do not overbeat !
Divide the batter into two 20 cm cake tins and bake until a skewer inserted comes out clean
This would take at least 30 mts each in a moderate oven
As every oven varies in cooking time,I find the skewer test the best option !
Once baked,let cool completely before sandwiching the cakes with a cream cheese frosting and on the top as well.
Cream cheese frosting
400g cream cheese
80 g icing sugar
Beat together until combined and spread.
Note :I've found frosting is something you can change to your liking,if u need a thicker consistency or not as sweet a frosting,go ahead and reduce or increase the quantity of either ingredient as u go along,it will not go wrong in any way !

Note : You can also make this cake in a single 23cm cake tin...will still taste great !

Jaffles !

Jaffles...this is a new word in my food dictionary...until now these were just plain old fashioned grilled sandwiches ;))...now thanks to Master Chef Australia...I now know them as Jaffles !!! Lol...whatever you want to call them,they are delicious,quick and make a healthy breakfast for school going kids !
These in the picture are filled with a combination of grated Kodai cheddar cheese,chopped onions,finely chopped gherkins and a sprinkling of chili flakes...add a few drops of olive oil on the bread before grilling ,if you prefer...a healthy bowl of fruit and a serving of Jaffles makes for a nutritious breakfast ! You can have fun with the fillings,depending on what your child favours :)

Chives

Using herbs in the right quantity and for the right dish,enhances the flavour of a dish and adds a subtle depth to the taste...that if you were to cook the same dish minus the herb the next time around you would definitely find it lacking in flavour ! Once you do educate yourself about using herbs in your daily cooking,it really teaches you that not always does one need masalas and spice blends to make a dish taste like you've put a lot of effort into it ! Subtle flavours also add a heavenly zing to a dish. Having been introduced to the world of herbs some years ago,I can honestly say that I do tend to rely a lot on these leaves, packed with fragrance and flavour, for a lot of my food.

Chives belonging to the onion family have medicinal properties similar to garlic but weaker,they are high in vitamin A and C,calcium and iron and they only,like most herbs need to be taken in small quantities...known to have antiseptic properties too but over consumption which none would resort to will lead to digestive problems !!!They are delicious with eggs,snip them in while whisking eggs for an omelet,scrambled eggs...potato salad, a hung dip...all taste divine with a few sprigs of Chives snipped in ! YUM !

This amazing herb was very sweetly gifted to me by a very dear friend's mum,at whose table I've eaten many  a delicious meal, throughtout my growing up years and whose food is, to date among the most delicious of what I've eaten ever !!!!

The joy of growing herbs and watching  them thrive is unparallelled,they require a very small area,most need lots of sunlight and well drained soil rich in organic manure...I would get started on that herb garden,one at a time,they are otherwise undemanding of your time !

South indian lunch

I've often been asked how to figure out a menu where the dishes compliment one another,especially a vegetarian one ,where many feel the choices are so limited... I do believe that our country is a veggie lover's paradise,with so much to choose from and so many variations to the way 1 vegetable can be cooked...nothing can beat Indian food... now while planning a simple tasty Indian  meal I would suggest to keep in mind a few basic rules...
1 or 2 carbohydrate dishes
a light fresh salad
Definitely a crunchy side dish
A gravy dish
A semi dry dish
A yoghurt based dish
Some pickles,chutneys...that can be made ahead not necessarily on that day...
And of course ,the best for last...a sweet dish
so...how does this sound...
Chappathi
Rice-brown/white
Thattapayir kozhambhu(Red lobia gravy)
Sprouts salad
Beetroot vadai
Avvaraikkai poriyal (broad beans stir fry)
Rasam
Curd with mango/lemon pickle
The sweet dish does not have to be a traditional Indian sweet,some ripe yummy mangoes can be just as satisfying,don't you think ?!

Triple chocolate muffins

These were such a joy to make...recipe courtesy Mr.George Calombaris of Master Chef Australia fame....I have made a few alterations,due to unavailability of ingredients...i would also suggest trying these out with a wholegrain flour...I plan to do that soon,however if you beat me to it,do let me know...this takes an hour from start to finish and I have added a few extra steps for the novice baker...just that sometimes a heavy cake can turn out to be such a disappointment after all that hard work and precise measuring...would definitely make me not very chipper,if that were to happen to me ;))
Ingredients
Self raising flour 1 1/4 C
Oil 1/2 C
Milk 1 C
Eggs 2
Vanilla essence- 2 tsp (he suggests 1)
Dark Chocolate couverture 100 gms /Bournville dark chocolate/ Cadbury silk... cut into squares and refrigerate until use
Soft brown sugar 3/4 C...you could use 1 C too
Cocoa powder 1/2 C
12 white chocolate balls / marshmallows were used in the pic ;p
The triple choc is the cocoa,dark choc and white choc...feel free to play around with this recipe :))
Method:
Pre heat the oven to 200 C/ gas mark 4
Sift together the flour and cocoa
Mix in the sugar...set it aside
Now whisk together lightly in another bowl the milk,oil,eggs and vanilla
Make a well in the dry ingredients and pour in the milk mixture
Now,this is where you need to add that special ingredient...love...fold in gently and patiently,thinking of the person you are making it for :)...do not beat...this will take a few minutes of folding until you get a smooth consistency...it's worth it !
Now add the chocolate couverture or cold chocolate squares ad mix in
Line the muffin trays with the paper cups
Spoon in the mixture about half way,add the white chocolate ball/marshmallow and top with some more of the batter
Bake in the oven for about 12-15 mts or until a skewer inserted comes out clean
Let cool and serve
The original recipe says 12 muffins but I got 14 out of this quantity !

Tomato soup

One thing that i have always noticed is when I'm making soup,it's always a very calm experience,something about having a pot of liquid on a slow simmer with the aromas wafting,changing with the addition of another ingredient,there is no hurry no frenzy,the build up of flavours takes a bit of time and while waiting,stirring,my thoughts always drift to the person/persons who will be tasting it...while this happens with almost every dish I cook...with soups I do feel the thoughts linger longer almost as if it matches the way a soup is cooked ...in a lingering fashion on the stove...and it always never fails to bring a smile in my thoughts and on my face !
Tomato soup
Ingredients
Tomatoes - 1kg
Onions-2-chopped fine
Celery-2 sticks chopped fine
Garlic-2 cloves-chopped
Basil leaves-a few 5-6(optional)
Salt,pepper
Extra Virgin Olive Oil (EVOO)-1 Tbsp
Milk-1/4 cup
Whole grain bread cut into croutons,tossed with a little EVOO and toasted in the oven until crisp...cool and keep in an airtight container.
Method:
De seed the tomatoes and remove the skin by blanching for 1 minute in boiling water
Chop up the tomatoes
In a deep pan,heat the olive oil
Add the garlic,onion and celery and saute well until soft
Add the tomatoes and saute,until it gets pulpy,add a dash of water and keep stirring until cooked
Add 2 cups of water and let boil well...add salt,pepper and a dash of sugar if the tomatoes are very sour
Take off the heat and let cool
Puree it fine or chunky however you prefer...taste for seasoning
Return the puree to the hob,add the milk and then turn heat on low,stirring gently
Check seasoning
Roll up the basil leaves and cut into thin strips
Add to the soup,reserving a bit for garnish
Take off heat,ladle into bowls ,garnish with shredded basil leaves and toasted croutons and serve hot/warm.

Soup Trivia

Soups are so versatile and so satisfying that you just do not have to make them only when one is feeling under the weather ! A soup can be wholesome and a full meal,leaving you completely satiated or can be a light snack or part of a meal...in the world of soups ,the possibilities are endless ! There are 2 ways to make a base for any veggie soup...you can either make a master stock and freeze it or build up the flavour base as you go along...either way it's delicious and comforting !
If you happen to have little fuss pots in your family who turn up their noses at the mention of food,it's high time you converted them into soup slurpers...don't you think!?!...let's blend away ;D

Crunchy Granola

Oops...sorry,add the raisins after the other ingredients have been baked and mix well together and then let cool !!!

Crunchy Granola

The one thing I find is a huge time saver is to make something that is so versatile,which can be delicious served in many ways ! Having received a request for a Granola recipe...I think this is something we should all make and store at home,it's quick,healthy,light and can be crumbled and make a simple vanilla icecream,very special,can be mixed into simple muffin batter to make healthy granola muffins,eaten with a dollop of yoghurt,or just as a simple but satisfying snack !
Ingredients
350 g rolled oats ,200g unsalted peanuts , 100g almonds , 100g sunflower seeds, 150 g light broen sugar/jaggery, 5 Tbsp honey, 3 Tbsp oil, 5 Tbsp maple syrup, 2 tsp cinammon powder / 2 Tbsp cocoa powder ,300g raisins/cranberries/dried berries,pinch of salt
Method:
Pre heat the oven to 180C
Mix all the ingredients,except the raisins
Mix together in a large bowl using hands or rounded spatulas
Pile the mixture in a greased baking tray
Let bake for 30-35 mts,after 10mts,keep turning the mixture ensuring that nothing burns,should only be lightly toasted
Once golden,let cool and store in an airtight jar
Other options for flavour are,apple sauce,golden syrup,seasame seeds,walnuts,pecan nuts...experiment away :))
 

Simple veg menu

Food and celebration go so hand in hand in most cultures bringing with it immense amounts of satisfaction and comfort...while we no longer,in most Indian households ,put in the hard work of grinding,chopping,churning by hand,for large gatherings,we still do feel the need to replicate the occasions from past memories from childhood ! In those days the calories lost by working in the kitchen was quickly replenished by the food consumed...leading to a healthy mind and body !
Since by and large the food for celebrations is supplied by a caterer,these days ,I think while we may not have the time or the inclination to do manual labour,we can still keep our health in check by eating food that is not only delicious but very nutritious and not fattening...even on a long weekend,one finds people planning on having a meal out or a leisurely enjoyable meal at home...a non fussy but satisfying Saturday veggie lunch could be:
Aloo paratha with yoghurt
Spinach and paneer cutlets
Curry leaf and garlic gravy
Baby brinjals saute'
Rice,Rasam and some roasted pappad maybe
I find the aloo paratha can just be lightly brushed with a few drops of ghee and will taste even better than adding dollops of butter/ghee...having been told for years by my mum and grand mum about the health benefits of ghee,I am forced to eat humble pie now as more and more nutritional experts swear by that little bit of ghee everyday along with virgin coconut oil ,so everything is beneficial taken with the right foods and most importantly in the right quantity !

Simple italian veggie menu

A vegetarian menu can be slightly daunting to people who are non-veggie lovers...on many an occasion I have had people, who are excellent cooks,ask me for suggestions for a completely veggie meal.While our Indian cuisine does offer a staggeringly wide variety of veggie options,when one wants to pick another cuisine to cook from,very often,the sheer thought process needed to think up a menu can leave one long exhausted before actually beginning to prepare for a meal !!! And cooking or time spent in the kitchen is not meant to be stressful and exhausting....cooking,to me is an art,one of the best ways to show people how much you care :)) So an Italian veggie menu could go something like this....strict vegetarians,please exclude the egg dish!
For a informal but special dinner for 8
Penne pasta with mushroom
Baked spinach and ricotta
Roasted bell peppers with garlic and tomatoes
Eggs with a tomato caper sauce
Potato and chive salad
This menu was designed keeping in mind ,as i think one needs to,the food groups...The potatoes and pasta are the carbs, the eggs and ricotta offer the protein, the bell peppers apart from being full of vitamins/minerals offer the much needed lightness/freshness to the meal,spinach is the super food ;),the tomatoes really do add the acidity required in any meal...so the guest has the option of eating a light/heavy meal.
Dessert...I would suggest a simple chocolate(no cream ,no butter)fudge pudding
              A fruit sorbet would also be lovely !
Follow with an espresso or a liqueur of your choice ! Yummy !

Roasted bell peppers

Bell peppers promote the formation of lutein which is like a natural sun protector which stops the UV aging of the skin...they are one of the favourite veggie options on my dining table,universally approved and this dish in particular a visual stunner as well...originally a Delia Smith recipe, I have enjoyed tweeking it to my moods in the kitchen !!! Always a winner !
Ingredients
Bell peppers-4- halved
Garlic - 2 cloves
Basil leaves -10/12
EVOO (Extra virgin olive oil)
Tomatoes -4
Salt,pepper
Method:
Blanch the tomatoes for a few minutes,in hot water ,peel the skin off once cooled,cut in half,remove the seeds and set aside.
Grease the roasting tray with a bit of any veg oil
Place the halved bell peppers on the tray
Slice the garlic into thin slivers and add a few slivers into the cavity of each bell pepper half
Place a half of the blanched tomato in each half of the bell peppers
Add a good pinch of salt in each,along with some freshly cracked pepper
Add the basil leaves on top of the tomatoes
Drizzle each pepper with EVOO
Add some whole unpeeled garlic pods for flavour-scatter them around
Add a final sprinkling of salt,as the peppers need some seasoning on the outer side too
Roast in a moderate oven for 45mts-an hour until the peppers are roasted and the edges curl !
Serve hot/warm with some crusty bread...or as an accompaniment to any main course.

Bumble bee cupcakes

These cupcakes were an absolute joy to make,which is probably why they turned out looking the way they did !!!! It's just a basic vanilla sponge cake batter...and the frosting is a simple hot water and icing sugar frosting,for a 100g icing sugar ,you need a Tbsp of hot water,just stir it in ,if it's too thick ,add water a teeny bit at a time,too runny,add icing sugar,no fail ! Add the yellow food colouring for three fourth of the mix and black food colouring for the remaining quarter...using a small palette knife and with a big smile ,apply the yellow icing on each cupcake and let dry...using a toothpick dipped in the black icing,draw lines and eyes to depict the little buzzing bug...mouth and expressions are other options too,have fun with it...it takes an hour for 80 cupcakes...that's not too bad :))

Hokey Pokey

This recipe was originally made with golden syrup...we all don't happen to have golden syrup sitting around in our pantry do we ?! ...so I thought why not try some honey instead,same consistency,colour,ummmm...sounds healthier !!! And it worked...was super happy,hope u will be too !
Now i have modified slightly from Nigella's recipe and cut down the use of bi carb ...so if you do see her recipe ,you will find that difference !
Ingridients
Castor sugar 100g
Honey /golden syrup-4Tbsps
Soda bi carb-1 tsp
Whisk
Baking parchment or greased foil paper
Method:
Keep the bi carb and whisk ready.
Keep the greased paper ready on a plate
Put the sugar and honey in a pan
Stir it together before putting it on the hob
Do not stir after heat is applied
Turn on flame to slow,once the sugar starts melting,gently swirl it around
Continue to watch like a hawk until the mixture turns to a golden caramel/dark maple syrup colour
Switch off fire.
Immediately add the bicarb and whisk in circles vigorously,the mixture will billow like a golden cloud
Quickly turn it over on the greased foil before it starts to harden...this should be done in one fluid motion
You will get a cloud of pale gold foam like you see in the pic
Let cool in the refrigerator or in a cool place for about 20-25 minutes
Once hard ,break into pieces and store in an airtight tin.
This can also be used as a crumble topping for ice cream :)

Hokey pokey

Kitchen Alchemy..you do feel.like a mad food scientist...loads of fun..that's what making Hokey Pokey is all about,super easy,interesting to look at and 10 0ut 0f 10 people love it !!! That's a definite winner and an absolutely must try recipe ! So...must try and must give feed back :))) Crunchy honeycomb is the best way to describe it ! I first watched Nigella make it and have been wanting to try....made it today in honour of a little bumble bee who turned 4 ;)) and most of the mommy and baby bees seemed to love it too...think they were quite buzzed with it !Lol !

Simple veggie menu

It's always a dilemma for a foodie what to serve when inviting people over for a meal...keeping in mind the general preferences,if any,it's always best I think to follow a few simple rules
1.Never try more than 2/3 new dishes for the first time,for a party
2.Stick to a few dishes that you are familiar with and is always well received
3.If it's a slightly bigger group...keep in mind a few dishes that are quick to prepare and easy to serve
4.Sometimes,dips,chutneys,desserts can be made the previous night,so do take advantage of that time saving factor.
5.Since the host needs to have a good time too and that will in turn reflect on the guests,serve food that needs not too much attention to detail...food can look stunning and be super easy at the same time !
For eg...an easy dinner for 2 guests can be;
Drink of choice
starters
Baked potato wedges
veg crudites with a hung curd dip

Main course
a spiced papaya salad
jasmine rice with thai red/green curry
tofu and bell peppers in a herb sauce
baby corn fritters
Dessert
Fresh mango fool
The dessert can be made ahead of time as well as the curry...all it takes is a bit of organising and planning!

Breakfast trivia

Breakfast, ideally ,I hear should be the most important meal of the day...while it may not be for most,people with children at home,need to come up with healthy breakfast options that will make the time before school, a pleasant experience for both parent and child...while our staple idli/dosa is on the menu in most homes,the lack of time and the exhaustion of thinking up a dish can often lead one to turn to cereals and other instant foods. I was told very recently and did read up that while you do have a wide variety of healthy whole cereals to choose from,most are along with being fortified with vitamins,have many forms of hidden sugars...this is not very advisable to eat on a regular basis...so With that in mind let's exchange ideas about breakfast options,my apologies to the vegetarians...I will include other veggie breakfasts too !

Eggs down under

     The picture here is without the cheese...that's an option,which could be included  !

 This was made with giving the young ones a fully balanced breakfast,that having been said there is really nothing unhealthy about it for adults either,you can change it depending on your dietary requirements !
This breakfast has whole carbs,Vitamin A from the egg yolk,lycopene from the tomatoes,calcium/Vitamin D from the cheese and healthy fats from the EVOO
Ingredients-for 1 portion
Organic multi whole grain bread-1 slice
Ripe tomato-1
EVOO (extra virgin olive oil)
Grated cheddar-1 Tbsp / 1 Britannia cheese slice single
salt,pepper,oregano-to taste
Method;
Using a round cutter,cut out a circle in the centre of the slice of bread and keep aside
Cut tomato into circles-de seed
Add a tablespoon of EVOO on a flat omelet pan
Place the slice of bread the bread disc and the tomatoes on the pan
Break an egg into the scooped out portion of the bread
Add salt  and pepper on the egg
Season the tomatoes too and add a dash of dried oregano
Now turn on the stove to low heat,cover with the lid and let cook until eggs are just set with the yolks still soft
Turn off the heat,open the lid and add the cheese to the bread disc and cover again for a minute
The residual heat will melt the cheese
Serve hot
Serving suggestions...those wanting added flavour can add a dash of Tabasco or balsamic vinegar

Food trivia

As I was reading the amazing cookbook,Pure Vegetarian by Smt.Prema Srinivasan,I was amazed at how they excelled at making so many varieties of dishes,for eg, from one batter and the sheer devotion and complete dedication involved in preparing a meal for the family.
The pride they took in their kitchens and home cooked food is incomparable...it was truly food for the soul...the aesthetics involved in preparation,serving and presenting of a dish makes one want to have the time to pass on such traditions ,they involve not only the food itself but of a culture filled with respect and reverence to the art of dining and for the gratitude of prosperity.Few today ,in the world of instant mixes and masala packets,that no doubt helps us to multi-task,even reflect on a moment on the origin of these dishes and the labour involved in making them from scratch :)
In her book,her section of dosais,I learnt a piece of trivia that brought a smile to my face for the sheer simplicity of it... she writes and i quote..."The origin of the popular word dosai is dwi osai ,being also onomatopoeic,mimicking the hissing sound of batter as it is poured over the hot griddle and once again making the same sound when it is turned over to cook on the other side. Dosai has evolved from dwi osai,meaning two sounds"
This book also seems to have many simple dishes for healthy every day eating,I cannot wait to try out some of the recipes :))

Christmas salad

Do try this one, foodie people...even the non-broccoli lovers...the nuttiness of the pecans,the sweet/tart flavour of the cranberries and the freshness of the broccoli really do work well together and is well received ,be it a simple meal at home or for a party...trust me !!!
Ingredients:
Broccoli-1/2 kg,cut into florets
Cranberries-dried-1/2 a cup
Pecan nuts/Walnuts
EVOO (extra virgin olive oil)
White wine vinegar -1Tbsp
Honey-2 Tbsp
Salt,chilli flakes to taste
Method:
Steam the broccoli for a few minutes,just until you see steam coming out of the steamer...if you leave it too long,it will loose it's colour(nutrients) and look rather dull and wilted
Set aside the steamed broccoli,add the cranberries and mix slightly
Toast the nuts in a pan on low heat and set aside to cool
Make the dressing,by whisking together EVOO,white wine vinegar,honey and seasonings.
Taste the dressing.
Pour onto the broccoli and cranberries and toss together with salad prongs or forks...strew the nuts on top,give one final light toss and serve.