Drumstick Masala/ Murungakkai Masala

Drumstick offers all type of nutritional advantages and in addition cures numerous health conditions. It is rich in iron, Vitamins as well as calcium. Drumsticks are recognized to offer healthy and strong bones and are also believed to purify the blood. So here is Drumstick masala recipe with step by step pics. This South Indian style masala recipe tastes great and it best compliments rice.This is going to be your favorite drumstick recipe! Happy Cooking! Cheers! 

Ingredients:

Drumstick - 2

Onion - 1

Tomato - 1

Curry leaves - 1 sprig

Ginger - 1 inch

Garlic - 4

Green chilli - 2

Chilli Powder - 1 tbsp

Turmeric  Powder - 1 tsp

Garam masala - 1/2 tsp

Coconut - 1/4 cup

Oil - 1 tbsp

Mustard - 1 tsp

Jeera - 1 tsp

Salt to taste

Method of making drumstick masala with step wise picture:

1. Wash drum sticks and cut them to 1 or 2 inch pieces. Pressure cook with water and little salt for one whistle. (Add water just till the drumstick gets immersed)

2. Wash and finely chop ginger, garlic, green chilli, onion and tomato. Clean curry leafs.

3. Heat oil in a pan, add mustard and jeera. Once it splutters, add ginger, garlic and green chillies. Saute for 2 minutes

4. Add onion and curry leafs. Saute till the colour of onions turns pink. Add tomato and saute. Mash the tomatoes.

5. Add chilli powder, turmeric, garam masala and needed salt. Add cooked drum stick along with the water. (Make sure of the consistency, if there is too much of water it will become watery!)

 6. Close and cook for 5 minutes, so that the gravy gets in to drumstick, also water gets reduced. Now grind 1/4 cup of grated coconut with little water to a paste. Add this to the masala and cook for 5 minutes. 

Note:

1. This masala can also be done with the fleshy part of drumstick. After step one, with a spoon remove the flesh of drumstick and use it in the masala (i.e. in step 5). 

2. I have used the chilli powder made at home, it has both red chilli and coriander in it. If you are using plain red chilli powder, add coriander powder accordingly.

Poori Masala/ Potato Masala

Hello! Here is Poori masala recipe with step by step pics. This potato masala recipe is the perfect choice for poori.

This recipe requires cooking of boiled and crumbled potatoes in a flavorful masala. Boiled potatoes are naturally rich in vitamins and minerals. They are low in calories and fat, and their high fiber content helps you feel full. So enjoy this recipe with poori/ in masala dosa. Happy Cooking! Cheers!

Ingredients:

Potatoes - 2

Onion - 1

Tomato - 1

Green Chilli - 2

Ginger - 1 inch piece

Curry leafs - 1 sprig

Coriander leafs - few

Turmeric Powder - 1 tsp

Oil - 1 tbsp

Mustard - 1 tsp

Jeera - 1 tsp

Salt to taste

Method of making "Poori Masala" With stepwise pictures

1. Wash potatoes and boil it. Take some water in a bowl add potatoes and salt and boil them. Pierce the potatoes with a tooth pick, if you are able to pierce through smoothly, then the potatoes are cooked. Switch off the flame.
 

2. Take the potatoes out, Let the heat reduce. Then peel the skin and mash it partly/ Crumble. Keep it in a bowl.

3. Slice onions long and thin. Finely chop ginger and tomato. Slit the green chillies. Wash curry and coriander leafs.

4. Heat oil in a pan, add mustard and jeera. Once it splutters, add  green chillies. Saute for 2 minutes. Then add ginger to it. Saute for 2 minutes.

5. Add onion and curry leafs. Saute till the color of onions turn pink. Add tomato and saute. Mash the tomatoes. And add the partly mashed potatoes along with turmeric powder and 1/2 cup of water.

6. Let the gravy bubble and leave oil out. Switch off the flame. Finely chop coriander leafs and add to the masala.

7. Serve with hot poori.

Note:

1. During tempering you can add gram dhal if desired.

 

Gobi Manchurian

Gobi manchurian or cauliflower manchurian is a must try recipe! It is a Indo chinese recipe, loved by all! Cauliflower is an excellent source of vitamin C , folate, vitamin K , and vitamin B-6. Vitamin B1 , B2 , B3  and E are also present in small quantities. It provides vital minerals such as calcium, magnesium, phosphorous, potassium, and manganese. The antioxidant power of cauliflower helps in strengthening the immune system. So let's add cauliflower in our diet! Happy Cooking! Cheers!

Ingredients:

Cauliflower/ Gobi - 20 florets

Ginger - 1 tbsp finely chopped

Garlic - 1 tbsp finely chopped

Green Chilli - 2

Onion - 1 small size

Capsicum - 1/2

Spring onions few

For batter,

Maida - 1/2 cup

Corn flour - 1 tbsp

Pepper - 1 tsp

Water - 1/2 cup

Salt to taste

For sauce,

Corn flour - 1 tbsp

Water - 1/2 cup

Soya sauce - 1 tbsp

Tomato Sauce - 2 tbsp

Vinegar - 1 tbsp

Lime juice - 1 tbsp

Salt to taste

Method of making "Gobi Manchurian" With stepwise pictures

1. Cut gobi in to small florets and clean them.

2. Take all the ingredients mentioned in "For batter" in a bowl and make a batter. It should be of baggi dough consistency

3. Heat oil for deep frying, Dip the florets in the batter and fry in medium flame. As the florets are not pre cooked, patiently fry  till the bubbles completely reduce.

4. Mix a tbsp of cornflour in 1/2 cup of water and keep aside.

5.In a pan heat 1 tbsp of olive oil, add finely chopped chilli, ginger and garlic. Fry till colour turns to light brown.

6. Cut onion and capsicum to small cubes and add it to the pan. Fry for 2 minutes

7.Add the corn flour mixture and let it cook for 2 minutes

8. Add soya sauce, tomato sauce, vinegar to the pan. Let all the sauce cook for 3 to 5  minutes.

9. Add gobi to the sauce, toss gently.

10. Sprinkle lime juice, pepper and spring onions. Serve hot!

Note:

1. Ginger garlic paste can be used instead of chopped ginger and garlic

2.Always serve hot, the cornflour used makes the dish thick/ paste like when cold. If preparing prior heat it once again while serving

Spicy Egg Masala

Hello! Here is a spicy egg masala recipe...Just for you!

This is a spicy hot recipe straight from my kitchen. It's simple and quick recipe as only chopping and sauté is required. It's a semi gravy type of recipe which taste best with hot rice.

Proteins are the main building blocks of the human body. Getting enough protein in the diet is very important. Well… eggs are an excellent source of protein, with a single large egg containing 6 grams. Eggs contain all the essential amino acids in the right ratios, so our bodies are well equipped to make full use of the protein in them. Eating adequate protein can help with weight loss, increase muscle mass, lower blood pressure and optimise bone health. So Happy Cooking! Cheers!

Ingredients:

Boiled eggs - 3

Onion - 1

Tomato - 1 big or 2 medium size

Ginger - 1/2 inch

Garlic - 5

Green Chilli - 4 small size

Red chilli - 1

Hing - 1 pinch

Coriander leafs - 1/2 cup

Curry leaf - 1 sprig

Chilli powder - 1/2 tbsp

Coriander powder - 1/2 tbsp

Turmeric Powder - 1/2 tbsp

Fennel Powder - 1/2 tbsp

Garam masala powder - 1/2 tbsp

Pepper powder- 1/4 tbsp

Lemon - 1/2

Water - 1/4 cup

Oil - 2 tbsp

Method of making "Spicy Egg Masala" With stepwise pictures

1. Boil the eggs and remove the shell.

2. Finely chop tomato, green chilli, ginger and garlic. Chop onion thin and long.

3. Heat a pan. Add 2 tbsp of oil, add mustard and jeera. Once it splutters add a pinch of hing.

4. Add red and green chilies, curry leafs, ginger and garlic. Saute till garlic turns light brown.

5. Now add chopped onion and saute till it becomes translucent.

6.Add finely chopped tomatoes and saute, add needed salt and let it cook for 2 minutes. Now mash the tomatoes.

7. Add chilli ,coriander, turmeric, fennel and garam  masala powders. 

8. Add 1/4 cup of water and let it cook for 5 minutes. Add finely chopped coriander leafs and squeeze 1/2 lemon over the masala and mix.

9. Cut the egg in to halves and place them gently on the masala. After 2  minutes turn them over.

10. Switch off the flame, sprinkle some pepper over the eggs and close the pan with lid. Let the eggs stay in hot masala for 5 more minutes before serving.

Note:

1. Add only a pinch of hing , if added in excess the dish will taste bitter

2. This spicy masala taste best with hot rice/ roti

Brinjal/ Eggplant Masala

Hi! Here’s a tasty brinjal recipe!

This recipe is loved by kids as it has groundnuts. We use sesame seeds in this recipe which is one of the oldest condiment known. Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of magnesium, calcium, phosphorus, iron, zinc, molybdenum, and selenium.  This rich assortment of minerals makes it a very healthy ingredient. Happy cooking! Cheers!

Ingredients:

Brinjal - 250 gms

Onion - 1

Tomato - 1

Ginger - 1/2 inch

Garlic - 4

Raw Groundnuts - 1/4 cup

Coconut - 1/2 cup

Seasame seeds  - 1 tsp

Lime - 1 tsp

Chilli powder - 1 tsp

Coriander powder - 1 tsp

Garam masala - 1/4 tsp

Turmeric powder - 1/4 tsp

Oil - 2 tbsp

Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Water - 1/4 cup

Coriander leafs for garnishing

Salt to taste

Method:

1.Take a heavy bottomed pan, heat it. And raw peanuts and roast for 5 minutes. Once all the nuts are split remove from the pan and let it cool

2. In the same pan add shredded coconut and roast till colour changes to light brown. Remove from the pan and let it cool

3. Now add sesame seeds to it, roast till it splutters

4. Grind ginger garlic with roasted groundnut, coconut and sesame seeds. Grind to a paste consistency.

5.  In a heavy bottomed pan heat oil and put mustard after it splutters add jeera

6.  Add onion and fry till it becomes transparent

7.  Add  ground paste and fry for 3- 5 minutes

 8. Add finely chopped tomato and mix well

9.  Now add all the masala, chilli powder, coriander powder, turmeric and Garam masala

10. Add brinjal and mix well. Add needed water and let the brinjal cook for 30 minutes

11. Finally add a spoon of lime juice and fresh chopped coriander leafs

Note:

1. Sesame seeds get burnt easily, so once the spluttering starts switch off the flame and stir till all the sesame seeds are roasted.

2. The ground paste gets stuck to the bottom of the vessel so it is recommended to use a heavy bottomed vessel/ non stick vessel. 

3. This masala is a very good compliment for roti/ chapathi/ rice.