Egg Masala Fry

Egg Masala fry is basically frying boiled eggs with hot and spicy masala. This recipe tastes awesome as a starter or as a side dish. It is best to eat it with rice or chapattis, rotis or bread. It can be made in so many ways. Here is my version of doing egg masala fry. 

Ingredients

1. Boiled Eggs – 4 (each diced into 4 pieces)
2. Onion (Big) – 1 (finely chopped)
3. Mustard seeds – ¼ teaspoon
4. Black Pepper Powder – ½ teaspoon
5. Garam Masala Powder – ½ teaspoon
6. Coriander Powder – 1 teaspoon
7. Red Chili Powder – 1 teaspoon
8. Turmeric Powder – ½ teaspoon
9. Ginger Garlic Paste – 1 teaspoon
10. Lemon Juice – 1 teaspoon
11. Tomato – 1 (finely chopped)
12. Green chilli – 3 (cross cut)
13. Cooking Oil for shallow fry
14. Curry leaves – 1 spring
15. Coriander Leaves – Few (Chopped) 
16. Salt as per taste

Method / Directions

1. Heat a pan and add some cooking oil. 
2. When the oil is hot enough, add ¼ teaspoon of mustard seeds.
3. When the mustard seeds starts to crackle, add green chilies.
4. Add curry leaves
5. Sauté them for few seconds.
6. Add 1 teaspoon of ginger garlic paste and mix it well.
7. Add finely chopped onion.
8. Sauté on a medium flame for about 5 minutes until the onions become golden brown in color.
9. Add finely chopped tomato and sauté again for about 2 minutes.
10. Add salt as per taste.
11. Add 1 teaspoon of red chili powder.
12. Add 1 teaspoon of coriander powder.
13. Add ½ teaspoon of turmeric powder.
14. Add ½ teaspoon of garam masala powder.
15. Mix well and sauté them all for about a minute.
16. Add 1 teaspoon of lemon juice, mix well and sauté again for a minute.
17. Add diced boiled eggs.
18. Sprinkle ½ teaspoon of black pepper powder.
19. Add chopped coriander leaves.
20. Mix everything well and sauté them for 2 minutes.

Alright, the delicious egg masala fry is ready and now you can transfer them on a serving plate.

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Chivda / Poha Chivda / Avalakki / Namkeen Chivda

Chivda is called by many names such as poha chivda, namkeen chivda, avalakki and other names. It is basically a spicy mixture or appetizer and there are many variations of making chivda. This recipe makes use of thick poha or avalakki (flattened rice), dry fruits and spices.

Ingredients

1. Poha / Avalakki (Flattened Rice) - 4 cups
2. Cooking oil for deep frying
3. Mustard seeds – ½  teaspoon
4. A pinch of hing (asafoetida)
5. Garlic cloves – 10 to 12
6. Groundnuts - ½ cup
7. Roasted gram dal – ½ cup
8. Fresh Hyacinth Beans – ½ cup
9. Dry Coconut slices - ½ cup
10. Cashew nuts - 15 to 20
11. Some Curry Leaves
12. Turmeric powder - 1/2 teaspoon
13. Red Chilli powder - 1 teaspoon 
14. Salt as per taste

Method / Directions

1. First we are going to fry all the dry ingredients for Chivda.
2. I’m going to add cooking oil into the pan and let the oil heat for some time on a medium flame.
3. Now we will use a fine mesh strainer to fry the ingredients or otherwise you will be hunting for everything in the oil.
4. When the oil is hot enough now, add the poha into the strainer and then into the hot oil.
5. Fry them until they remain their colour. Make sure they don’t lose their colour.
6. Remove the strainer from oil and strain out all the oil.
7. Move the fried poha into a mixing bowl.
8. Next, we will fry groundnuts. Certain ingredients take a longer time to fry or fry instantly. You need to accordingly adjust the time.
9. Fry the groundnuts till it changes it colour. Strain out all the oil and add them into the mixing bowl with chivda.
10. Next, fry cashew nuts and they fry very quickly. Strain out all the oil and add them into the same mixing bowl.
11. Next, fry dry coconut slices. When they are fried, add them into the mixing bowl.
12. Next, fry roasted gram dal and it may take a longer time to fry. When they making crackling noise, it means it is ready. Add them into the mixing bowl.
13. Finally, fry fresh hyacinth beans. This will take some time. When they are fried, add them into the mixing bowl.
14. All the fried ingredients that we need has been added into a mixing bowl.
15. Use the same pan and empty all the oil from the pan. Add 1 tablespoon of oil. Heat the pan on a medium flame.
16. When the oil is hot enough, add mustard seeds.
17. When the mustard seeds starts to crackle, add a pinch of hing which is asafoetida.
18. Add crushed garlic cloves and sauté them for a minute on a low flame.
19. Add curry leaves and sauté them again for a minute.
20. Add turmeric powder, red chilli powder and salt as per taste.
21. Mix it well.
22. Add fried ingredients into the pan and mix everything well. 
23. Give them a good mix and few tosses as well to ensure fried ingredients and spices are mixed very well. Let the pan be on low heat for another 2 minutes when you are mixing them well.
24. Alright, the chivda is ready to be served.

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How to set Yogurt or Curd

In this article, we will see how to make homemade curd or yogurt. Curd or yogurt is a thing which will be available all time in all Indian houses and used at any time of a day with all type of recipes.

You can prepare so many dishes with yogurt or curd if you know how to set curd. It is very easy to prepare in your home itself. So you don’t have to buy it from the store every time.

Ingredients

1. ¼ litter milk
2. Yogurt / Curd – 1 tablespoon

If you are doing this for the first time then you need to have curd / yogurt either purchased from the store or preserved from any past recipes you made. So you need 1 tablespoon of yogurt to set 1 little milk for yogurt.

Directions

1. Pour the milk in a deep pan.
2. Boil on a medium flame for 4 to 5 minutes or until the standard boiling point of milk. 
3. When the milk is boiled, switch off the flame.
4. Let the milk cool down for a while.
5. Now I’m going to use earthenware pot to set the yogurt. Since this pot is made with clay and it is very pores, the yogurt stays thick. If you don’t have an earthenware pot like this then you can use any container that you have.
6. Pour the lukewarm milk into the pot.
7. Just add little yogurt and mix it well until the yogurt is evenly spread.
8. Cover with a lid and keep aside in a warm place for 6 to 8 hours or till the curds set. 
9. Alright, you can see that the yogurt is set now.
10. You can refrigerate the yogurt and use it as required.

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Babycorn 65

I love babycorn 65. It is very easy to prepare, very crunchy inside and crispy outside. It is one of those starters, that’ll eaten by people within few seconds. You can call them as Babycorn fry or Babycorn 65. Kids will love it. Do try them... I’m sure you will enjoy this crispy recipe with a cup of tea... or any sauce of your choice.

Ingredients

1. Baby corns (sliced into half) – 12 to 15
2. Coriander leaves – 1 bunch (finely chopped)
3. Curry leaves – 2 springs
4. Green chili - 1 (finely chopped, for batter)
5. Green chilies – 6 ( sliced into half for tempering / flavouring)
6. Ginger - 1 small piece (finely chopped)
7. Garlic – 6 to 8 cloves
8. Salt as per taste
9. Garam Masala Powder – ½ teaspoon
10. Kashmiri Red Chili Powder – 1 teaspoon (You can use any red chili powder. But to give more colour, we are using Kashmiri red chili powder instead of an artificial food colour).
11. Rice Flour – ¼ cup
12. All-purpose Flour – 1 tablespoon
13. Corn Flour – 1 tablespoon
14. Lemon Juice – 1 teaspoon
15. Curd – 1 Tablespoon
16. Cooking oil for deep frying.

Direction

1. First, boil the babycorns by adding some water into a pan.
2. When the water is boiling, add a pinch of salt and then I’m going to add the sliced babycorns into hot water and I’ll boil them for two to three minutes.
3. When the babycorns are boiled, keep them aside.
4. Next, prepare the batter for frying the babycorns. 
5. Add coriander leaves, curry leaves, one green chili (finely chopped), ginger (finely chopped) and garlic. If you want more spiciness, you can add more of green chilies.
6. Blend them together and make into a rough grounded paste.
7. Add the paste to a mixing bowl, add garam masala powder, add ½ teaspoon Kashmiri red chili powder. You can always adjust your spice level. Again, you can use any red chili powder. But to give more colour, we are going to use Kashmiri red chili powder because I don’t like to add food colour.
8. Add rice flour, add all-purpose flour, add salt as per taste and mix them all.
9. Add lemon juice, add 1 tablespoon of curd and mix all ingredients to make it a nice thick smooth batter. 
10. You may have to add little bit of water as well because the batter shouldn’t be neither too thin nor thick. 
11. Drop all the babycorn pieces into the batter. 
12. Pour cooking oil on a pan and heat it on a medium flame.
13. When the oil is hot enough, add the babycorn mixed with batter into the hot oil.
14. Fry them for at least two to three minutes until they are brown colour.  Don’t try to flip them around as soon you put them into the hot oil, because they masala batter may come off.
15. The fried babycorns are ready. Keep them aside.
16. Pour 1 tablespoon of oil on a pan and heat it on a medium flame.
17. To give more flavouring to you babycorn 65, temper the babycorn 65 recipe. 
18. Now add fresh green chilies which have been sliced into half and sauté them for a minute.
19. Add curry leaves and sauté it for a minute
20. In the meantime, prepare the thickener.
21. Add corn flour in a cup and mix it with some water. 
22. Add the corn flour thickener into the pan.
23. Now to give colour to your food, you can add red colour. But instead of adding an artificial colour, we can add red chili powder. So I’m going to add ½ teaspoon Kashmiri red chili powder which gives more colour than any other red chili powder. 
24. Mix it well for a minute.
25. Now add your fried babycorns into the pan and give them few tosses.
26. Transfer them on a serving plate and add few chopped coriander leaves for garnishing.

BabyCorn 65 is ready. Enjoy this crispy and crunchy recipe.

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