Category: #lovewriting

Chettinad Egg Curry

Sharing today is a delectable South Indian Egg curry which is very simple, flavorful and easy to make. This recipe of mine is a combination of several chettinad egg curry recipes I tried over the years.

Pooja’s Chettinad Egg Curry

Don’t worry about all the spices listed in the ingredients list. You can find them all online.

All you have to do is go to amazon and order online to get all of these spices delivered. Check this link for Star anise and you can search for the rest to order all of them online.

Chettinad Egg Curry

  • Coconut grater

Curry Masala Paste

  • 1 Tsp Oil
  • 1/2 inch Cinnamon stick
  • 1 no Star anise
  • 3-4 no Cardomom pods
  • 3-4 no cloves
  • 1 Tsp Cumin seeds
  • 1 Tsp Fennel seeds
  • 2 Tsp Coriander Seeds
  • 1 Tsp Peppercorns
  • 4-5 no Red Chillis
  • 1 inch Ginger
  • 2-3 nos Pods
  • 1/4 cup Fresh Grated Coconut

Roasted Spiced Eggs

  • 7-8 no Eggs (Hard boiled)
  • 1 Tsp Oil
  • 1/4 Tsp Turmeric powder
  • 1 Tsp Chili Powder
  • 1 Tsp Salt

Curry

  • 2 no Onion-medium sized (Finely chopped)
  • 2 no Tomato (finely chopped)
  • 1 Tbsp Oil
  • 1 Tsp Curry Leaves
  • 1 Tsp Kashmiri Red Chili Powder
  • 1 tsp Turmeric powder
  • Salt (To taste)

Masala Paste


  2. Let the roasted masala paste cool down & then grind to smooth paste with little water

Roasted Eggs

  1. Peel the boiled eggs and make small slits on all the sides of egg with a knife

  2. Heat oil in pan again and add turmeric powder, red chili powder and salt.

  3. Add boiled eggs and toast them in oil and roast from all sides

Egg Curry

  1. Take off the eggs from the pan and add some additional oil



  2. Add chopped onions and saute till they are brown

  3. Add chopped tomato and saute till they are mushy

  4. Add turmeric powder , kashimiri red chili powder and little salt to taste

  5. Add the masta paste .Mix well and saute for 4-5 min

  6. Add water and let the curry come to boil

  7. Add the roasted eggs . Cover and cook and let the eggs soak the masala.

  8. Garnish with fresh cilantro

Main Course
Indian
boiled eggs, chettinad egg curry, egg curry

For authentic taste use Fresh Coconut which you can find in any grocery store. Break it in half and use the coconut scraper like below to get the fresh coconut.

Don’t forget to subscribe to my blog. Like and comment with your feedback.

Roasted Eggplan in Yogurt sauce / वांग्याचं दह्यातलं भरीत

In my opinion eggplants or brinjal divides people into two kinds first who genuinely & completely hate anything cooked using eggplants And the second who absolutely love anything cooked using eggplants. I’m obviously the later one! A absolute eggplant lover & love all dishes made with them.

Sharing here is one of my most favorite and unique & healthy recipe off roasted eggplant

Let me know how you like it

Roasted Eggplan in Yogurt sauce / वांग्याचं दह्यातलं भरीत

  • Oven Or Gas grill
  • 1 no. large purple eggplant
  • 1 cup Yogurt
  • 1 no small onion chopped
  • 1/4 Tbsp Metkut
  • 1/4 Tbsp Peanut Powder
  • 1/2 Tbsp Oil
  • 2 Nos Sandagi Mirchi
  • 1 tsp Cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp Asafoetida (Hing)
  • 1/2 tsp Turmeric powder
  • 1 salt & sugar (to taste)

  1. Make slits on the side of eggplant and brush cooking oil on all sides of it.

  2. Line a baking tray with aluminium foil and set the eggplant on it

  3. Broil the eggplant for 20 min on one side then turn over and broil for 10 min

  4. If you are grilling the eggplant on flame or grill just roast it till the sides are charred

  5. Once the sides are all burnt take it out on a plate and let it cool down



  6. Mash the eggplant well



  7. Mix in onions, metkut, peanut powder,salt,sugar and yogurt

  8. Heat oil in the tadaka plan and add mustard seeds , cumin seeds ,hing, sandagi mirchi in the oil

  9. Once fried, pour the tadka on eggplant mixture.

  10. Bharit is ready

  • If you don’t have Metkut, you can skip it but it indeed gives a great flavor
  • If you don’t have sandagi mirchi, use regular red chillies
Side Dish
Indian
baingan bharta, Eggplant

Moong Daal Pakoda ( मुगाच्या डाळीची भजी )

Pakoda ( the crispy fritters ) come in different type. Onion pakora , spinach pakora , Potato pakora are some of the common types but today I’m going to share a less common recipe of pakora made with moong Daal

Moong Daal Pakoda ( मुगाच्या डाळीची भजी )

  • 1 cup Yellow moong daal
  • 1 inch ginger
  • 4 cnt green chilis
  • Salt (to taste)
  • 1 small Onion
  • 1/8 bunch cilantro
  • 1 cup Oil (for deep frying)

  1. Wash and soak moong daal in enough water for at least 4 hrs

  2. Once washed grind the moong daal along with the chilis and ginger without adding any water or adding very little water

  3. Once ground add in salt to taste and mix well with your palms

  4. Add chopped onion and cilantro

  5. Mix everything well

  6. Heat oil in pan and let it heat up well.

  7. Put a small drop of moong daal mixture in the oil. If it immediately floats,then the oil is hot enough

  8. Using a tablespoon add small lemon size balls of moong daal mixture in the oil and let it fry until golden brown from all sides

  9. Take them out of oil and let them rest on paper napkin so the oil is soaked.

  10. Enjoy with mint and tamarind chutney

Appetizer
Indian
appetizer, moong daal pakoda, pakoda

Sabudana Khichadi

Art of making Sabudana Khichadi

Sabudana Khichadi is the one most common religious fasting food in India. I do not know the reason why “sabudana” is one of the “authorized” fasting food but this dish is sure to satisfy your tastebuds.

It is rare to find an Indian who doesn’t like this dish and I’m no exception .. it’s simple, it’s delicious and like I said it’s the most popular fasting food

Sabudana Khichadi

All time fasting favorite

  • 2 cups Sabudana (Laxmi or Swad Brand is most reliable in my opinion)
  • tsp Cumin seeds
  • 1 Tbsp Ghee
  • 5 Nos. Green Chilis
  • 1/2 cup Roasted Peanut Powder
  • 1 Nos Potato – Medium sized
  • 1 Tbsp milk (To sprinkle on top)
  • Salt & Sugar (To taste)

  1. Soak Sabudana in enough water overnight leaving a little water over the sabudana



  2. The soaked Sabudana should look like something in the picture with the pearls separated



  3. Mix in peanut powder ,salt and sugar with the soaked sabudana

  4. Chop the Chilis into small pieces & cut potatoes in the small bite size cubes

  5. Heat up a kadhai in the pan and add ghee

  6. When ghee is hot, add cumin seeds followed by green chilis and potato cubes

  7. Cover and cook on medium flame for 2-3 min or until potatoes are soft.

  8. Add in the sabudana mixed with peanut powder, salt & sugar and mix all well

  9. Sprinkle 1 Tbsp milk over the mixture evenly

  10. Cover and let the mixture cook well for about 3-5 min on low flame

  11. When you open the cover you should see the steam coming out and when you mix the sabudana pearls should be transperant

  12. Garnish with Lemon juice,cilantro and freshly grated coconut (Optional)

  13. Enjoy hot

You can also add some soaked peanuts in ghee to give it a great taste

Sabudana Vada

Indian religious fasting is actually another way to indulge in special food which you do not eat regularly Or which is different from your daily food.

Sabudana or Sago & Potato are two such ingredients which come to mind when you think of Indian fasting food . Sabudana Khichadi is the fasting dish which are most common and second one is sabudana vada.

Its deep fried sabudana,boiled potato and peanut powder balls and sure is the crowd pleaser at the party. So lets look at the recipe.

Sabudana Vada

  • 1 cup Sabudana (Soaked overnight with little water)
  • 1 cup Peanut powder
  • 4 count Boiled Potatoes
  • 1 Tbsp Cumin seeds
  • 1/2 bunch Cilantro (Coriander)
  • 4 count Green chillies
  • 1/2 cup Oil (For deep frying)
  • Salt & Sugar (To Taste)

  1. Soak Sabudana in little water overnight so that its properly soaks and the pearls are separated

  2. Crush the cumin seeds, green chilis and cilantro or roughly grind

  3. Mix Sabudana with crushed spices, salt, sugar, peanut powder & mashed boiled potatoes

  4. Put little oil on your palms and roll the mixture into lemon size balls

  5. Heat oil in the pan while the sabudana mixture & balls are being prepared.

  6. When Oil is really hot then drop the sabudana balls in the oil

  7. Don't flip the balls before you see they are little browned on one side

  8. Once the balls are browned on all sides then take them out on a paper napkin to soak excess oil

  1. It is very important that the Sabudana is soaked well and the pearls are separated.
  2. I use Laxmi brand Sabudana which never fails to make perfect khichadi or vada.
Snack
Indian
potato, sabudana, sabudana vada

Here is the receipe for the Coconut Peanut Chutney that I made with Vada. I didn’t give any cumin seeds tadaka on the chutney but if you prefer you can do that.

Coconut peanut chutney

Fasting special coconut peanut chutney

  • 1 cup Fresh grated coconut
  • 1/2 cup cilantro / coriander
  • 2 Tbsp Peanut powder
  • 3 no. green chilis
  • 2 Tbsp plain full fat yogurt
  • 2 Tbsp Cumin seeds (1 Tbsp for grinding and 1Tbsp for Tadka (optional))
  • Salt & Sugar (to taste)
  • 1 Tbsp Peanut oil (Optional)

  1. Grind together the ingredients mentioned in the ingredients section except oil and 1 Tbsp of cumin seeds

  2. If you would like to give tadka, heat 1 Tbsp oil in a small kadai and add remaining 1Tbsp cumin seeds

Side Dish
Indian
chutney, coconutchutney

Bhindi Masala / Bhindi Do Pyaza

I’m a Bhindi(Okra) fan and I can eat any bhindi cooked any ways. However, sharing today is my most favorite bhindi dish which I can just eat like that with spoon without any rice or bread with it. If you are one of those who like to keep a check on fats and calories in a dish, this dish is definitely not for you. The less oil (less fats) in my opinion will take away the basic yumminess of the dish. So here you go for the best fingerlicking Bhindi Masala or Bhindi Do Pyaza

Bhindi Masala / Bhindi Do Pyaza

All time favorite .. finger licking deliciiousness

  • 2 Cooking oil
  • 2 lb Bhindi / Okra / Ladies Finger
  • 3 Onions (Cut into big square pieces)
  • Onion (finely chopped)
  • 2 Green chillies (chopped)
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 2 Tomatoes (Chopped)
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp black pepper powder
  • Cilantro (For garnishing)

  1. Cut Bhindi into long pieces and fry them in the oil on high flame until fried perfectly but not browned. Keep aside

  2. Fry onions in the same oil and let them be traslucent. Keep Aside as well

  3. In the remaining oil, add jeera , finely chopped onion and fry until Onion change color

  4. Add finely chopped green chili , GG paste and fry until raw smell goes off

  5. Add turmeric, red chili powder, coriander powder and saute on low flame

  6. Add tomatoes and cook until everything is incorporated together

  7. Add black pepper powder

  8. Add fried bhindi and onion

  9. Close lid and cook for 5-10 min for bhindi to absorb flavor

  10. Garnish with Cilantro

Main Course
Indian
bhindi, bhindi do pyaza, bhindi masala, ladys finger, okra

Pineapple Upside Down Cake

The quintessential Pineapple Upside Down Cake is my all time favorite. Tangy taste of pineapple with caramalized brown sugar is a melt in mouth heaven. I’m so glad to have found a perfect recipe for it. Its very easy fool proof recipe. Do try and let me know how it turned out for you.

Pineapple Upside Down Cake

Pineapple Upside Down Cake

The Quintessential Pineapple Upside Down Cake

  • Hand mixer to mix the cake ingredients
  • Large 13×9 cake pan
  • Oven

For Layering the cake

  • 3/4 cup Brown sugar
  • 4 tbsp unsalted butter (melted)
  • 10 cnt Maraschino Cherries
  • 1 can Pineapple – Round Slices (10) (Save the pineapple juice in the can)
  • 1 can Crushed Pineapple (Save the pineapple juice in the can)

For Cake mix

  • 1 pack Dunken Hines Yellow Cake Mix
  • 3/4 cup Water – Water left after using the canned pineapples
  • 3 Eggs
  • 7 tbsp Unsalted butter (softned)

  1. First melt 7 Tbsp Unsalted butter in the 13×9 cake pan

  2. Add 1 cup brown sugar and spread evenly through the melted butter

  3. Now arrange the round pineapple slices on the sugar. I could fit only 8 slices in the pan. I used small ramekins for the remaining 2 slices. and followed the same 2 steps above. (DO NOT DISCARD THE LIQUID IN CAN)

  4. Add 1 maraschino cherry in center of each pineapple slice with the smooth side facing down on the sugar

  5. Now used crushed pineapple and fill in any empty space in and around the pineapple slices with the crushed pineapple so that the sugar and butter mixture is completely covered in pineapple

  6. In a separate pan mix in the cake mix ingredients as per package instructions using hand mixer

  7. Make sure the cake mixture is mixed smoothly.

  8. Pour this mixture on top of pineapple layer and spread evenly.

  9. Gently tap the cake pan on counter a few times. You'll see the air bubbles form on top of mixture which will break and release any extra air trapped while you were layering the pineapples

  10. Bake at 350 F for 40-45 min depending upon your oven settings and package instructions

  11. While the cake is baking line a cookie sheet with aluminium foil and keep it ready.

  12. When cake is ready ( toothpick inserted comes out clear), take it out of oven and let it cool down for 15-20 min

  13. Gently place a knife around the cake to loosen the sides

  14. After its cooled , placeed the aluminium foil lined cookie sheet on top of the cake and turn the cake pan around so that the cookie sheet is at the bottom.

  15. Tap on the back of the pan so that the cake comes down on the cookie sheet.

  16. Voila your pineapple upside down cake is ready.

  • Make sure you save the liquids from the Pineapple slices can and crushed pineapple slices can and use it in the cake mixture instead of using regular water. This gives an amazing flavor to the cake.
  • Use Dunken Hines yellow cake mix for the perfect flavor and taste.
Dessert
American
ilovepineapple, pineapple, pineapple_upside_down_cake

Delicious Sooji-Coconut laddoo

रवा-नारळाचे पाकातले स्वादिष्ट लाडू

Sooji Coconut ladoo

When it comes to religious festivals, everybody gets the nostalgia of thier childhood memories of festivals and food ofcourse is a very important part of those memories. For me Diwali (Festival of Lights) is incomplete with the delicious faral (Sweet & Savory food items) that we used to cook in our home in days reaching up to Diwali. Although there are several of those which I like, today I’m going to share a specific recipe about which most dread about. The catch in this recipe is making the right consistency of sugar syrup.

Here I’m going to share some my fool proof tips of making the perfectly delicious rava ladoo.

  1. 1,2,3,4 – The proportions of the recipe ingredients

Yes its as straightforward as 1, 2, 3 ,4.

  • 4 Portions of Sooji or Rawa
  • 3 Portions of Sugar
  • 2 Portions of shredded coconut & water (for sugar syrup)
  • 1 Portion of ghee

To put it in different words ,whatever portion of Rawa you take, use 1/4th of that portion of Ghee, 1/2 portion of coconut & 1/2 portion of water and 3/4th portion of Sugar

  1. Making the sugar syrup

This is the main area which most people dread about. You need a 1 string consistency syrup and many couldn’t figure out when their syrup is ready.

Two simple tips to know if your sugar syrup is ready

  1. Take a drop of sugar syrup between your fingers and hold up to check if you see 1 string forming between your fingers. If you see it, then syrup is ready. Checkout this blog for more information How to make chasni?
  2. Try to drop the sugar syrup from a spoon back in and see if a string forms when you do it the link shared above would be a good help to explain this better.
  1. Roasting the rawa and coconut just right

You should add the ghee gradually while roasting the sooji and coconut. Also , don’t brown the sooji when you first roast it. Roast it just so it leaves its raw taste but is still pretty white in color. Then when you add the coconut to it you need to roast it again.

  • Making the ladoos at right time

You should make the ladoos when the mixture cools down but don’t let it sit for long or overnight before you make them in to the laddoo balls. Otherwise the mixture will be too hard and you will have to heat it up again to get it in ball shape.

Delicious Sooji-Coconut laddoo

A perfect Diwali Laddoo recipe in 1,2,3,4 ingredients

  • 1 cup Ghee
  • 2 cup Shredded coconut (Fresh OR Frozen)
  • 3 cup Sugar
  • 4 cup Sooji / Rawa
  • 2 cup Water for the sugar syrup
  • Raisins (garnishing)
  • Kesar (Few strands)
  • 1 tbsp cardamom powder

  1. Add half of the ghee in a pan and when melted add Sooji

  2. Roast on medium flame until aromatic but don't brown it

  3. Add shredded coconut and remaining ghee

  4. Roast again until the moisture evaporates from the coconut and mixture turns aromatic

  5. In another heavy bottom pan, mix water with sugar

  6. Boil the sugar syrup until 1 string consistency

  7. Add cardomom powder and kesar (optional)

  8. Mix the Sooji – Coconut mixture in the hot sugar syrup

  9. Mix well and the mixture will be watery at this stage

  10. Let it rest for about 2 hours or until it cools down and comes together

  11. When the mixture is cool enough, put some ghee on your palms and roll the laddoos.

  12. Garnish with raisins on top as in the picture

Dessert
Indian
laddoo, MaharashtrianCuisine, rawa laddoo

Healthy Spinach Potato (आलू पालक / पालक आणि बटाट्याची भाजी )

Maharashtrian Spinach Potato sabji

For me and for everyone their mom is the best cook in the world . Nothing can beat the taste of food cooked by a mom with all her love and care. It just tastes out of this world. I’m no exception. Today I’m going to share one of many such delicious recipes that I learnt from my Mom in my “आईच्या हातचं” (Cooked by Mom). Its healthy,simple and delicious. My all time favorite recipe.

Healthy Spinach Potato (आलू पालक) (पालक आणि बटाट्याची भाजी )

Sauted spinach with potato and spices

  • 1 bunch Fresh Spinach (chopped)
  • 2 Medium sized potatoes (boiled ,peeled & cubed)
  • 1 Small onion (diced)
  • 1 Tomato (cubed)
  • 4-5 Green Chilis (sliced lengthwise)
  • 4 pods Garlic (miced)
  • 2 tsp Cooking oil (I use peanut oil)
  • 1 tsp Turmeric powder
  • 1 tsp mustard seeds
  • 1/2 tsp Asofoetida (Hing)
  • Salt (to taste)
  • 1 tsp sugar

  1. Heat oil in the pan and add mustard seeds. Let them crackle

  2. Add hing followed by green chilis

  3. Add minced garlic

  4. Add onions and saute them until translucent

  5. Now add the turmeric powder & mix

  6. Add the chopped spinach and mix well

  7. Add in salt and sugar and let the spinach cook uncovered

  8. Once the water released from spinach starts drying out add cubed potatoes

  9. Mix everything well and let the potatoes cook in the mixture for 1-2 min

  10. Now add the cubed tomatoes and saute just for a min or two.

  11. Tomatoes should retain their texture and should not get mushy

  12. Enjoy the sabzi with any bread or rice

  • It is important to cook the spinach uncovered so that it retains its color.
  • Spinach cooked on steam will turn brownish
Main Course, Side Dish
Indian
aloopalak, momsreceipe, palak aloo, spinach

Choosing the right Rangoli

Have you started your Diwali prep yet?

What are your most important Diwali Prep tasks?

May be house cleaning , cooking the faral (Diwali sweet and savory food items) or making an Akashkandil ( Special decorative lantern for Diwali ) but for me one of the main tasks to prepare for is the Rangoli. Its one day in the year when I spend at least half of my day in doing what I absolutely love to do.

The most important part of drawing a Rangoli is obviously the bright and vibrant colors that make this art so beautiful. There are different forms and ways of drawing Rangoli but the colors you choose make all the difference in the look and feel of this art.

In India you’ll find myriad of choices in selecting the type and colors for Rangoli. You can just go to a store and purchase what you like for a particular occasion.

In India you’ll find myriad of choices in selecting the type and colors for Rangoli. You can just go to a store and purchase what you like for a particular occasion.

But in the US drawing any type of Rangoli requires a little bit of prep work. You cannot just go to an Indian store and buy whatever they are selling in the name of Rangoli and expect it to help you draw the exact same type as you are used to in India.

In this blog post I’m going to share my self-learned tips for selecting the perfect Rangoli color.

  • Choose bright colors

This is largely a personal choice but choosing the bright colors will make your design stand out. You can use light or dull colors but trust me you’ll see a huge difference in appeal between a rangoli drawn with those vs a same rangoli drawn with bright colors.

  • Rangoli colors sold in Indian Stores

Rangoli colors are “Sand” colors. So the powdered colors sold as Rangoli colors in Indian stores are not much of use for drawing a even design. Same thing with using Haldi or Kumkum in lieu of rangoli color. Any powdered color sticks to your pinch and you can not easily put it on a design. You need to mix it with white or “sand” color to give it a texture that is suitable for Rangoli. But if you mix it with white it loses it’s brightness and design loses its charm

The best rangoli colors to choose from Indian stores are the find “sand” like colors sold in packets of jars like I have shown here. Just to compare the Rangoli colors should match the texture of “Fine Sooji”you buy from the same grocery stores and should not be the texture of a flour(Atta)

  • All Sand colors cannot be used for traditional Rangoli

I have experimented with several Sand colors that you find in American stores and I can tell you that all sand colors that you find in local craft stores cannot be used for traditional rangoli.

The main use of sand color in US homes is for decorations. They fill in small containers with different colors and use them as home arrangements. Or in weddings they use mason jars filled with sand colors as table centerpieces. So long the colors are bright , the texture of the sand itself doesn’t matter for their purpose.But the texture of sand color we use for Rangoli makes all the difference in the way the overall design looks.

  • Best Sand colors I like and where to find them

I have tried several sand colors over the years and from my trial and error the best one I found is the Tree House brand Sand color that you find in Hobby Lobby. Its 2.99$ per bottle. Here is the link for your reference

It has vibrant colors and you can mix the primary colors to make different shades as you need.

Another best sand color I found were in one of the Indian grocery stores but it is rare to find and like I mentioned before, not all sand colors they sell are good for rangoli. Here is a picture of the one I like.

The White Rangoli

The most important of all the colors is the White Rangoli. I make it a point to bring White Rangoli in bulk from India whenever I travel. Now a days its also available on amazon but I haven’t tried it yet since I have a stock.

Do you have any other experiences with Rangoli colors in USA? What is your favorite brand of colors to use?

Exit mobile version
%%footer%%