PEPPERRY EGG FRY

Whenever i need to make something quick to go with chapathi's i tend to lean on eggs.Egg dishes are so easy to make and tastes great.Peppery egg fry are spicy and delicious.I saw the pic of peppery egg in suma's blog . Something new made with egg and it catches my eye.I was simply drooling looking at the pic that i had to make it immediately. Result was not at all surprising - ABSOLUTELY PEPPERYABULOUS. It tastes good on its own and is great as an appetiser, made it multiple times. But this time i wanted something to go with chapathi's so i stir fried it with some onions, tomatoes and more pepper.They taste even more fabulous.

INGREDIENTS

Boiled egg - 3-4 nos
Freshly ground pepper - 2 tbsp + 2 tsp
salt to taste
oil - 1 tbsp
Onions - 1 medium size, thinly sliced
Tomato - 1 medium size, sliced
Ginger - 1 tsp, chopped
Garlic - 1 tsp ,  chopped
Curry leaves - 1 sprig
Green leaves - 2 nos, slit

METHOD

Mix 2tbsp of pepper and some salt.Prick the eggs with the help of a fork. Then coat it in the ground pepper and salt mixture.In a pan pour some oil just enough to cover the bottom.Shallow fry them until its brown on the outside.Keep aside.

In the same pan fry ginger and garlic for a minute.Add curry leaves and green chillies.Then add the sliced onions.Fry until it turns brown.Add tomatoes and the rest of the pepper pdr.Fry until the tomatoes are fully cooked.Add the fried eggs to the onion tomato mixture.Mix it well.Garnish with cilantro.Serve warm with chapathi.

ENJOY!!!

CRANBERRY CHOCOLATE COOKIES

It was a really nice long weekend for us.I made some delicious cranberry chocolate cookies for valentine's day.It may not be the appropriate sweet for the day but anything with chocolate in it sounds good to me.And if its combined with something like cranberries then there is no doubt.This heavenly combo is what attracted me to this in the first place.I saw these cookies on HC's My kitchen treasures blog and i knew it right away i have to make it.They were absolutely delicious.A little crunchy but i didnt mind that at all as long as i get a chocolate and cranberry in every bite.

The only small change i made is i added equal quantities of white and dark chocolate chips.Thank you HC for this wonderful recipe!!!

PONGAL WITH GOTSU

Pongal is one of my favorite rice dish.There are 2 types of pongal - sweet and spicy.I love both types but if given a choice i will lean more towards the spicy one.

Here first the rice is cooked along with moong dal(yellow) and then the seasonings and nuts are added to it.Its one of the most popular breakfast dishes in South India.I came across so many pongal dishes last week, but the one that really popped my eye was Sukanya's Pongal with Gotsu. I have eaten pongal many times but its usually along with chutney or shallot sambar.Gotsu was new to me.

Gotsu is a spicy and tangy dal based dish.Here Its made using eggplant and moong dal.The eggplant is cooked along with onions , tomatoes and some spices in the dal gravy.The combination of gotsu and pongal was simply incredible.The pongal simply melted in the mouth.I can have this day and night.

We loved it.Thank you sukanya for the recipe.

I am sending this to this months MBP - Easy Breezy breakfast event started by Coffee of The Spice Cafe and guest hosted by Simple Indian Food .

YOUR DISH, NOT MINE - 2

Here are some of the dishes i tried from other blogs.I enjoyed making each and everyone of them. Click on the dish title to view the recipes.

ARUNDATHI's MINI BAKED SAMOSA


We all love samosas!!But as much as i love them i just hated the fact that its fried.So was always on a lookout for a healthier version.Thats when Anu came to my rescue.She gave me her signature baked samosa recipe that was passed onto her mom by her roomate.
How much we enjoyed eating these baked triangular cuties.A baked samosa wont be as soft as a fried one but i can guarantee u the same flavor and taste.It's crunchy with a killer filling .One should definitely try this,its sure a crowd pleaser.Thank u so much anu .

Anu's recipe was for a big batch so i modified a bit to make for just 2 ppl.I also added some

cumin seeds which gave a nice flavor to the crust.Filling recipe is the same,nothing added just changed the quantity to make a small batch.



For the shell
All purpose flour - 1 cup
Butter - 3 - 4 tbsp ,melted
cumin seeds - 1 tsp
water
salt to taste

Filling
potato - 1 medium size
peas - 1/2 cup , cooked
amchur powder - 1/2 tsp
chilli powder - 3/4 tsp
garam masala - 1 tsp
salt, to taste

Roast & Grind:

saunf -1 tbsp
dhania - 1 tbsp
dried red chillies - 2-3
curry leaves - 1 sprig

Mix flour and butter and a little water to make a soft pliable dough. Take small amounts and roll out into circles, cut into halves and make cones.
Mix together all the filling ingredients and fill each cone. Bake @ 350 deg F for 25-30 mts.

SUMA's SHRIKHAND

As i am not very fond of curd i make very less dishes using it .But i do try and make something from it for my hubby as he loves itbut even then half of the yogurt ends up getting fungus.

He hadnt eaten Shrikhand before and so i thought of making it. I had seen suma's shrikhand recipe and was very tempted to make it as her instructions were very simple and it looked damn good.My hubby loved it so much that he asks me to make it everytime we get yogurt now .I am also happy to make it as nothings going waste now.Thank u so much suma.


MADHURAM's GRITS AND DAL ADAI

I had some leftover grits from the Arusuvai that madhu sent me.I wanted to make something different out of it than the regular way americans prepare.When i saw madhu's grits and daal adai recipe,a very creative combination, i made up my mind to make it. I t was so crispy and delicious especially with some tangy onion chutney.Thank u so much madhu for the recipe.We really enjoyed eating it.


Changes i made :-Added some cumin seeds while grinding .




PRIYA's ALOO TIKKI


I have prepared vegetable cutlets many times but never even ones did i make aloo tikkis which are so much easier and less complicated and healthier in terms of oil.
I saw priyas tikkis and her photos were just enough to push me into making it.The taste was even better,I have to say one of the best i have eaten so far.Even my hubby agrees :).Thank u so much priya .

Changes i made :-I added some corn kernels along with peas and 1/2 tsp coriander pdr.



MORE TO COME.....stay tuned :)

YOUR DISH, NOT MINE

Before I do my todays post i have a small announcement to make.The open sesame 2 event voting has begun.If you did like my entry - nankhatai plz cast your vote for the same.Ofcourse one has to be a member of the dining hall forum to do that.Also if one is having problems logging in DH plz mail Siri or DK to resolve it.

Now back to my post.Lately i have been cooking dishes from other blogs and I really enjoyed them all.Click on the dish title to view the recipe.

SHIBANI's MANGO BAR

Mango is undoubtedly my favorite fruit.I love anything made of mango.Shibani's mango bar

had been tempting me for quite a while, so finally made it.This is my 1st bar that i baked and am sure this is not the last.Thank u so much shibani .

Changes i made:-

Used canned mango pulp

whole wheat cereal instead of oatmeal

SHUBHA"S MUMBAI CHUTNEY SANDWICH

This is one of the best sandwiches i have had.I followed her recipe exactly as she is described without changing anything.It was very crispy and really tasty.Thank u shubha for this fabulous mumbai sandwich.

MEERA'S TALLELYA ANDYACHE AMTI

This is one of the most outstanding egg curry i have tasted.Very different from the usual egg curry i make.The unique thing that attracted me to this dish was the combination of various spices used and the shallow frying of the boiled eggs.Thank u so much meera for introducing such a flavorful dish to us.

Changes i made:-

Added tamarind concentrate instead of kokum and added little water to make the dish semi dry.

ASHA's MINT-COCONUT-PEANUT-CHUTNEY

Bored with the regular ginger coconut chutney?Then this is the right chutney to make.A small amount of toasted peanuts gives it a great nutty taste that is so welcoming.Thank u so much asha

Changes i made:-

Used more of cilantro since i didnt have mint.

Didnt add the seasonings.

But this didnt compromise the flavor of the chutney.We enjoyed it so much with idli and dosa.

SRIVALLI's SNAKE GOURD with MOONG DAL

Snake gourd is one of my favorite vegetable.

I usually make a simple upkari with it or sometimes a curry with coconut. When i saw valli's snake gourd curry i knew i had to make this soon.One of the simplest and very flavorful dish i was introduced to.Lovely combination of moong dal and snake gourd.Thank u so much valli.

Changes i made:-

Added some coriander pdr and cilantro to give a bit of masala taste to go well with chapathi.

MORE TO COME........:)

Awards time!!!!

I received some awards last week

Lathamma of yum blog gave me the inspiration award.I was really thrilled to have received an award from a person who inspire many people.Thank u so much lathamma.

Madhavi of recipes from my favorite place -kitchen gave me the blog with a purpose award :).I am really happy to have received this for the 2nd time.Thank u so much madhavi :)

JZ of tasty treats and Divya of easycooking gave me the big bear hug award.I am really happy to have received this one.This one is special coz it feels gr8 to receive a hug even though its virtual :).Thank u JZ and divya.

I would like to pass on this award to Madhuram of eggless cooking , Arundathi of food blog, DK of culinary bazaar,Siri of siri's corner, Lathamma and Laks of yum blog,Divya of dil se,Bhags of crazy curry ,srivalli of cooking 4 all seasons ,Raaga of singing chef and swathi of chat khor.

CHICKEN ROGANJOSH with MOOLI KA PARATHA

I got the recipe for roganjosh from one of my favorite blogger.In a short period of time we became very good friends.Apart from being an excellent cook with great plating skills she is warm ,friendly and a comfortabe person to talk to.With a lot more push from all of us she can simply create wonders.Still wondering whom i am talking about?I am talking about none other than JZ of Tasty treats .

From the day i saw her roganjosh dish recipe i was really tempted and knew it would be a sure winner in my house and i was right.My hubby loved it so much that he has asked me to make it more often.I made slight changes in the recipe.I used chicken instead of pork and skipped the use of cream as i didnt have it at the time.But that didnt compromise the delicious flavor of the dish.I am sure it would only make it tastier.The recipe also called for cooking the dish in the oven but since boneless chicken breasts cooks up fast i did it over the stove top.Original recipe can be found here .

It tastes great with rice or rotis.We had it with some yummy mooli ka parathas .
I am sending this dish to vandana rajesh's chicken event.

INGREDIENTS

Chapathi flour - 2 cups

oil - 3-4 tbsp

grated radish - 1 1/2 cups

onions - 1 cup , grated

red chilli pdr - 1 tsp

green chillies - 3 nos , chopped fine

coriander odr - 2 tsp

garam masala - 1 tsp

Hot water - approx. 1/4 - 1/2 cup

salt to taste

METHOD

In a bowl mix flour,salt and oil.Nicely mix it together until the flour is evenly moist from the oil.Squeeze out the water from the grated onion and radish and add it into the bowl.Now mix the rest of the ingredients except water.Slowly add the hot water and combine everything together until it forms a soft, smooth dough.Refrigerate it for atleast 1 hr before making the parathas.Make small lemon size balls of it.Heat a griddle. Roll out the dough on a lightly floured surface.Do not make it as thin as a chapathi,keep it slightly thick. Put it on the hot griddle and toast it until both the sides get slightly brown.

I am sending this for Sri's roti mela event.

Awards time :).

Last week i was showered with some more awards.No matter how many times i receive it i feel the same thrill and excitement each time.

JZ gave me the rocking girl blogger and good chat blog award.Thank you so much JZ.I am really happy to receive this from you.

Shubha and Sireesha gave me the yummy blog award.Thank u so much Shubha and Sireesha.I am very grateful to you gals.

I also received an Inspirational award from Suma,Madhavi and JZ. The thought of me inspiring someone itself is so inspiring to me.Thank u so much gals, you are very sweet and kind.This is a very special award that i will cherish it forever.

This award was started by Jamie of the Flavour Pantry. According to Jamie,

“This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe. As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.”

Wow!!what a wonderful concept Jamie.Thank u so much for starting this award that is so inspiring and motivating many of us to do better.

What inspires me?

1)My parents with their unconditional love and support always keep me on the positive outlook.

2)My bro who always keeps me laughing with his great sense of humour and with his suggestions that helps me improve.

3)The almighty god who gives me strength to face difficulties in life and gives me hope that helps me move forward in life.

4)Many bloggers who motivate me with their encouraging and sweet words.

5)Last my hubby who supports me and is always there to share my joy and sorrow.

Now i would like to pass on this award to:-

Roopa of My kitchen treats

Asha of Aroma

Suganya of tasty palettes

Sunitha of sunitha's world

Congratulations to all of you!!!

and hey Siri has put up the much awaited AWED-middle eastern cuisine round up ..click here to see it.

STUFFED BAKED PORTABELLO

Mushrooms are one of my favorite and so they find a way in our menu almost every week.We usually buy button mushrooms as i find them the easiest to cook.Wanted to try out portabellos but didnt know what to do with it until now.I have seen many versions of stuffed and baked portabellos on tv but the recipe that caught my eye was the one posted by Suganya of tasty palettes . Her version was so simple and very easy to make and they looked so mouth watering delicious that i was determined to make it as soon as we bought the portabellos.As it was the day for grocery shopping we bought the portabellos and i made it the very same day.It was realllllllly yummy just as i had imagined it.I served it on a bed of roasted asparagus.So here's the recipe.

INGREDIENTS

Portabello mushroom - 2 large size
pasta sauce- any store bought
shredded mozarella- i used fat free version
parmasan cheese
salt and pepper
(There is no particular measurement for the amount of sauce and cheese used as you can add more or less to your choice)

Asparagus
salt and pepper
oil


METHOD
Preheat oven to 400 deg F.Clean the mushroom caps using a damp towel.Remove the stem of the mushroom.Season the cavity with salt and pepper.Fill it with pasta sauce .Then top it with mozarella cheese followed by parmasan cheese.Bake for 15-20 mins or until the cheese gets brown.Let it rest for 10 mins before eating it.
Clean the asparagus and apply some oil on it.Season with salt and pepper.Bake it at the same temperature for 20-25 mins or until its tender and brown.Switch off the oven and let it rest for 5 mins before taking it out.
Arrange it on a plate and serve the baked mushroom on top of it.

NOTE:-While baking ,the mushroom oozed out plenty of water so i recommend baking it on a rack keeping an oven proof bowl or tray underneath to collect the water or as soon as its done baking , remove it from the oven, lift it and keep it on a paper towel for 10 to 15 mins. Suganya was really helpful in pointing out that the water oozed out because i filled the sauce till the brim.So i recommend not to do that.Fill only half way through)

Bloggers who tried out this recipe:-

Suma of suma's cuisine

NAAN

I love naan and this is one Indian bread that is popular with the rest of the world.So when i saw Aparna's naan recipe i was in.She has explained the process so well that i will simply paste the link to her site.Hope u all enjoy!!!

http://mydiversekitchen.blogspot.com/2008/02/naan.html