Eggs in Tamarind Gravy/ Kodiguddu Pulusu

As I grew up in Andhra Pradesh, I like all the dishes. Among all the curries which my mom makes, one of my most favorite is this egg curry, which is called as “pulusu”.

Pulusu in Telugu means sour curry. Tamarind is used to get the sourness for the gravy. To balance the sourness, we add jaggery/sugar. We can make this tamarind gravy adding different vegetables.

In this, the boiled eggs are cooked in onions and tamarind gravy, which is then tempered with mustard seeds and curry leaves. Different varieties of egg curries are made, but this version goes well with steaming hot rice as well as roti. This can be made easily on a lazy day without much hustle.

I shallow fried the boiled eggs, before adding in the gravy as I like the crisp outer cover. You can add the boiled eggs directly without frying. Try this out and let me know.

Ingredients:

1. Eggs- 4- 5 nos
2. Onions (chopped)- 2 nos
3. Green Chillies (slit)- 2 nos
4. Red Chilli powder- 2 tbsp
5. Coriander powder- 1 tbsp
6. Turmeric Powder- 1 tsp
7. Cumin powder- 1 tsp
8. Oil- 1 tbsp
9. Mustard Seeds- 1 tsp
10. Garlic Pods- 5- 6 nos
11. Curry Leaves- few
12. Salt- as required
13. Tamarind- a lemon size ball
14. Jaggery- 1 tbsp

Method:

1. Soak the tamarind in a cup of warm water and extract the juice. Keep this aside.
2. Boil the eggs till done and discard the shell. Heat oil in a pan and shallow fry the hard boiled eggs for about 7- 10 minutes, stirring in between. When it is done, remove the fried eggs on a plate.
3. In the same oil splutter mustard seeds along with garlic pods and curry leaves.
4. Saute the chopped onions until translucent. Add the green chilies and all the spice powders along with salt, stir till the raw smell disappears.
5. In this add tamarind juice and 2 cups of water, bring to a boil. Add jaggery to balance the tanginess of the tamarind. Let this simmer for 5 min. Drop the shallow fried eggs in the gravy and let this cook for about 10 min. When u get the required gravy consistency switch off the stove and serve with steaming hot rice and enjoy.

Baked Butter murukku/ Chakli / Rice Flour Spiral Savoury

Murukku is a crunchy, savory snack of India. There are different variations in making this savory. Usually, this murukku is deep fried in oil, but I thought of baking thinking about the calories. Successfully it came out perfectly crunchy and crispy. There is no compromise in taste.

I used my mom’s recipe for this murukku. My mom makes different varieties and in different shapes, but deep fries them. All of them tasted yummy… She used to store them in airtight steel containers and used to refill them whenever it is finished.

From so long, I wanted to try this murukku, but I didn’t have the mold. This mold I borrowed from a friend and the next day I tried. They came out well. You can adjust the spice, according to your taste buds. This will be liked by adults and kids. As this is baked, you don’t have to worry about remaining oil. The method is easy and within minutes a delicious snack will be ready. This tastes just like oil fried murukku.

Murukku is a combination of rice, black gram, and chickpea flour mixed along with spices, salt, butter and required amount of water, which is then kneaded to a smooth dough and then shaped into spirals or coil using a mold, which is then deep fried.

Ingredients:

1. Rice Flour- 1 Cup
2. Urad dal/ Black Gram- ¼ cup
3. Chickpea Flour- ¼ Cup
4. Asafoetida- ½ tsp
5. Sesame seeds- 2 tbsp
6. Red Chilli powder- 1 tbsp
7. Water- ⅓ Cup
8. Hot Oil- 2 tbsp
9. Butter- 2 tbsp
10. Salt- as required

Method:

1. Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep this aside.
2. Roast the urad dal till it turns light brown in color.When cooled grind to a fine powder.
3. In a bowl take the rice flour, roasted and ground urad dal flour, chickpea flour, butter, red chili powder, sesame seeds asafoetida and required the amount of salt.
4. Mix with hands. Add the hot oil and stir well. With required amount of water to make a smooth dough. Do not add too much water at a time.
5. Grease the mold and fill the mold with the dough and press the mold to make spirals and shape it till required.
6. Finish off the remaining dough by making spirals and bake for about 20- 25 minutes. Cool it and store in airtight container and enjoy.

Healthy Banana and Mixed Berries smoothie

My dear friend introduced me to this smoothie, who herself is a big smoothie lover. She would always tell about different varieties of smoothies which she makes at home for her family. One day when I was in her house, I asked for the recipe and generously she made a big batch of this smoothie and whatever she told about the smoothie is completely true. It is a very filling, healthy, appetizing, flavorful and simply mind blowing. While adding the frozen berries, banana and spinach the smoothie will be thick, just add enough amount of water or milk.

There are lots of variations in making smoothies, like for kids we can add milk, for adults, who are health conscious can make this smoothie by adding water. Instead of regular milk, you can also add almond milk, by making the almond milk at home. I will share the recipe some other time.

This makes more healthy by adding dates instead of sugar. If you want your smoothie sweeter, you can increase the number of dates. This is so filling that you can have this instead of breakfast or lunch. I made this for lunch after my workout and it is very filling and healthy. There are much more different smoothie recipes which she gave and you can see all the recipes in my future posts. For now, enjoy an amazingly delicious healthy smoothie and stay fit...

Ingredients:

1. Banana- 1 no
2. Apple- ½ no
3. Frozen Mixed berries (strawberries, blueberries, and blackberries)- ½ Cup
4. Dates- 5 nos
5. Chia Seeds- 1 tbsp
6. Flax Seeds- 1 tbsp
7. Spinach- ½ Cup
8. Water- ¼ Cup

Method:

1. Combine all the ingredients except chia seeds in a blender until smooth with the required amount of water.
2. Soak the chia seeds in little water for about 10 minutes.
3. Pour the smoothie into a serving glass and garnish with the soaked chia seeds and enjoy a healthy smoothie. (You can add the chia seeds in the smoothie and blend everything together).

Ferrero Rocher cake with Chocolate mousse filling

Today’s post is everyone's favorite. Those who love chocolate will at least try to make this without thinking about the calories. This Ferrero rocher cake can be made once in awhile.

This cake is made using hazelnuts, which is powdered and added to the cake batter. I have given a chocolate mousse filling, as it is my all time favorite which I always prepare as pudding to serve to guests.

Me, my husband, my daughter and now my little one love Ferrero rocher chocolates. The whole box will be finished within minutes as soon as it is brought home. So for our wedding anniversary, I thought of making a special cake, and this is what came to my mind. Though Ferrero rocher chocolates are not added in this cake, it is completely packed with hazelnuts and chocolate flavor.

Equal proportions of hazelnut flour and all purpose flour is added in this cake. If you cannot find hazelnut flour, just powder the whole hazelnuts in a food processor, which I did.

The creamy and silky chocolate mousse filling is used in between the cake layers. The addition of chopped hazelnuts in between the layers gave this cake the essence of Ferrero rocher. I made chocolate butterflies using melted chocolate with the help of youtube videos. Just try this fascinating cake on valentine's day and let me know...

Ingredients:

Adapted from livforcake:

1. All Purpose Flour- ¾ Cups
2. Hazelnut Flour- ¾ Cup
3. Granulated Sugar- 1 ½ Cups
4. Cocoa powder- ¾ Cup
5. Baking Soda- 1 ½ tsp
6. Baking Powder- ½ tsp
7. Vegetable Oil-¼  Cup
8. Buttermilk- ¾ Cup
9. Hot Water- ¾ Cup
10. Eggs- 2 nos
11. Vanilla essence- 1 tsp

For Chocolate Mousse:

• Chocolate mousse I have posted on my blog before, Just click on the chocolate mousse and you will get the recipe. Keep it refrigerated till we assemble the cake.

Chocolate Ganache:

1. Chocolate- 1 ¼ Cups
2. Heavy Cream- 1 Cup

For Garnishing:

1. Powdered hazelnuts- 1 Cup
2. Chocolate Butterflies- 3 nos
3. Ferrero Rocher- 3 nos

Method:

1. Preheat the oven to 350 degrees C.Grease the baking pan with butter and flour and keep it aside.
2. In a stand mixer, drop the all-purpose flour, cocoa powder, hazelnut powder, sugar, baking powder and baking soda. Mix until all the dry ingredients are well incorporated.
3. In a glass bowl beat the eggs until creamy and fluffy. Add the buttermilk and vegetable oil. Blend well. Pour hot water slowly into this mixture and whisk slowly.
4. Add the above wet ingredients to the ingredients in the stand mixture and blend well.
5. Pour this evenly into the greased pan and bake for about 35- 40 minutes or until a skewer inserted comes out clean.
6. Let this cool on a wire rack.

Method for Chocolate Ganache:

1. Place the chocolate in a glass bowl.
2. Heat the cream in a saucepan over a medium heat. When it is about to boil, switch off the flame and pour this hot cream on top of the chocolate in the glass bowl.
3. Whisk until smooth. Allow the ganache to cool.

For assembling the cake:

1. Cut the cooled cake in half using a serrated knife.
2. Place the bottom cake on a cake stand, sprinkle the chopped hazelnuts and then take out the chocolate mousse from the refrigerator and blend it well to form soft. Spread this evenly on the cake.
3. Place the other half of the cake on top and crumb coat using the remaining mousse.
4. Pour the cooled chocolate ganache on top and spread so that the cake is fully covered with the ganache.
5. Decorate the sides using powdered hazelnuts, top with Ferrero rocher and chocolate butterflies.

Awadhi Murg Biryani/ Lucknowi Chicken Biryani

Its biryani time in our monthly challenge. Every month, we have a challenge of making a dish with a particular item or any dish from any of the blogger's page. This time it is to make biryani.

After coming to the US, the preparation of biryani has much increased when compared that of India, because here not, as usual, we will go out to eat. My daughter and my husband are huge biryani fans. If given a chance, they would prefer biryani every day. Mostly I make biryani using chicken. Very occasionally I will make mutton biryani. But to tell you the truth, after coming to the US I have become an expert in making biryani.

Awadhi cuisine is an indigenous part of the city of nawabs, Lucknow. The chefs of Awadh had invented a dum style of cooking or cooking over low heat, which will enhance the flavors and texture of the dish. These dishes are filled with nuts, herbs, spices and full of flavors.

In this biryani, the meat is cooked slowly in aromatic and exotic spices till soft and tender. Meanwhile, rice is cooked in water infused with whole spices and ghee. Layered together, sealed and cooked on slow flame.

In Awadhi biryani, the spices are used in whole. This biryani is full of flavors, texture and aromatic with all the whole spices and rose essence and can be served with any raita of your choice.

Ingredients:

For Marination:

1. Chicken- 500 gms
2. Onions- 1 no
3. Ginger and Garlic Paste- 2 tbsp
4. Coriander Powder- 1 tsp
5. Cumin Powder- 1 tsp
6. Cinnamon, Cloves and Nutmeg Powder- 1 tsp
7. Kashmiri Red Chilli Powder-  2tsp
8. Yogurt- 1 Cup
9. Salt- as required
10. Lemon Juice- 1 tbsp

For Rice:

1. Basmathi Rice- 3 Cups
2. Rose Essence- few drops
3. Water- 5 Cups
4. Cloves- 3 nos
5. Cardamom- 4 nos
6. Cinnamon Stick- 1 “
7. BayLeaf- 2 nos
8. Star Anise- 2 nos
9. Ghee-  1 tbsp

For Sauteing:

1. Onions (sliced)- 3 nos
2. Ghee + Oil- 2 tbsp

Garnishing:

1. Red Food Colour- a pinch
2. Milk- 2 tbsp
3. Roasted Cashews- ½ Cup

Method:

1. Wash and drain the chicken well, before marinating.
2. Put all the ingredients for marination, except chicken in the food processor and process to a smooth paste.
3. Rub this paste over the well-drained chicken and let it marinate for overnight. Keep this in refrigerator covered.
4. In a deep bottom pan, saute sliced onions along with ghee and oil. When they turn golden brown in color, remove ¼ of the browned onions and keep aside for layering at the last.
5. In the remaining sauteed onions add the overnight marinated chicken, and let this cook well till almost all the water from the chicken gets drained and the chicken gets cooked.
6. Meanwhile, soak the washed rice for about an hour and then drain.
7. Heat a deep bottomed pan, pour 5 cups of water, add all the spices for rice and at last ghee.
8. When the water is about to boil, add the drained rice and a few drops of rose essence.
9. Lower the flame and cover with a lid, let this cook for about 20 minutes. Switch off the flame. By this time all the water for the rice gets drained off and rice will be cooked to perfect. Fluff the rice using a fork.

For Layering:

1. In a deep bottomed vessel, spread ghee, over that spread the prepared chicken with masala. Spread the half of the cooked rice, sprinkle browned onions, roasted cashews, and colored milk.
2. Repeat the process, till u end up with rice layer on top. Finish off with browned onions, roasted cashews, and colored milk.
3. Cover this with a clean wet towel and place a heavy object on top of the lid and cook for about 15- 20 minutes on a very low flame.
4. When done, uncover and enjoy hot along with raita.

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