Stuffed Egg

Ingredients:

Boiled egg – 2

Egg white - 1

Potato – 1 medium size

Turmeric powder – 1 pinch

Chilli powder – 1 tsp

Bread crumbs for dusting

Oil for deep frying

Method:

1. Boil the potatoes with salt and a pinch of turmeric

2. Peel the skin and mash the boiled potato. Add chilli powder and mix well

3. Divide potato mixture in to 4 parts and bring each one to the shape of half egg.

4. Cut the boiled eggs longitudinally. You will get 4 pieces now. Fold the potato and egg together so that you get egg’s shape again.

5. Now gently dip it in egg white and dust in bread crums.

6. Deep fry in hot oil. Deviled Eggs are ready!!

Serving Tips:

Serve this with Ketchup or tomato sauce prepared at home. I will soon post tomato sauce recipe.

Sundal

 

Ingredients:

Chickpeas – 1 cup

Oil – 2 tsp

Mustard – ½ tsp

Urad dal broken – ½ tsp

Red chilli -1

Hing – 1 pinch

Curry Leafs – 1 sprig

Salt to taste

Water for cooking peas

Method:

1. Soak chick peas in water overnight( 8 hrs approx.)

2. Put soaked chick peas in cooker and add enough water and salt

 3. Cook for 2 whistles in low flame. (You can cook it in the usual way you do) but the consistency of chick peas after cooking should be as shown in pic below. When you press it, you should feel the softness and the peas should get mashed.

4. Once chick peas is cooked drain excess water completely

 5. In a pan heat oil add mustard, broken urad dal, red chilli, hing, curry leafs and pour this seasoning over the dal

Mothagam

 Ingredients: 

Samba Rava/ Wheat Rava– 1 cup

Pasi parupu – 1 tbsp

Jaggery  - 1 cup

Water – 2.5 cup

Ghee –  1 tbsp

Cashew & raisins – 15 - 20 each

Cardamom powder – ½ tsp

Coconut – 1 cup shredded

 Method:

1. Dry roast moong dal to light brown color

 2. In the same pan put a tablespoon of ghee and add cashewnuts, when it turns to golden brown colour add raisins. Now you have to add rava. Roast the rava in the ghee

3. Meantime in a pot boil 2.5 cup of water.

4. To the roasted rava add coconut and mix. In 2 minutes add moong dal. Add boiling water to this mixture

 5. Finally add jaggery, cardamom and mix well.(Melt jaggery, filter and then add to rava. This avoids dust particles in your sweet)

 6. Heat an idli pan. Place this sweet mix in a steaming hot pan and cook for 3 mins

 7. When it cools a bit, make small balls and enjoy yummy modhagam

 

Nookol Poriyal / Kohlrabi Fry

Happy to share this healthy recipe with you!

Nookol poriyal tatses great with chapatti! If it’s hard to make your kids eat veggies you can stuff this poriyal in the chapatti and serve! It tastes great that way too. Nookol is  rich in vitamins and dietary fiber. Do try this recipe. Happy Cooking! Cheers!

Ingredients:

Nookol – 3 medium size

Onion – Finely chopped 1 Big onion or 20 small onions

Green chilli – 2

Coconut – ¼ cup shredded

Chutney dal powder – 1 tbsp

Mustard – ½ tsp

Jeera – ½ tsp

Broken urad dhal- ½ tsp

Channa dal/Kadalai paruppu – 1 tsp

Curry leaf – few

Oil – 1 tbsp

Method:

1. Scrape the nookol in a scraper.Meanwhile heat a pan. To the hot pan add oil. When it’s hot add mustard, Broken urad dhal, Jeera, Kadalai paruppu one by one.(After one item splutters add the next!)

2. Slit the green chilies and add them. Now add the nookol and curry leafs. Gently mix. And close the pan. It took 8-9 mins to cook. In between open the pan and gently mix, this helps even cooking. No water is needed as the nookol gets cooked in it’s own water content

3. When the vegetable is cooked add chutney dal/ pottu kadalai powder & coconut, gently mix and switch off the pan

 

Serving Tips:

1.This dish goes great with chapathi

 2.Nookol poriyal can be served as a side dish for meals