Spicy Egg Curry

Ingredients:

5 boiled eggs

2 medium onions, chopped

4 ripe tomatoes

3 green chilies, slit lengthwise

1.5 tbsp oil

1/2 tsp cumin seeds

1 tbsp ginger-garlic paste

1 tbsp coriander powder

1.5 tbsp chili powder

1.5 cups water

Salt to taste

1/4 tsp turmeric powder

2 tbsp coconut milk

Curry leaves

Fresh coriander leaves

Preparation

Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and green chilies. Sauté until the onions turn translucent. Add ginger-garlic paste and cook for a minute. Add chopped tomatoes and cook until they soften and release their juices. Add coriander powder, chili powder, turmeric powder, and salt. Mix well and cook for a few minutes. Add water and bring to a boil. Blend the remaining tomatoes into a smooth paste. Add the tomato puree to the curry and mix well. Gently add the boiled eggs to the curry.Cover and simmer for 5 minutes, or until the eggs are heated through. Add coconut milk and stir gently. Add curry leaves and cook for another minute.Garnish with fresh coriander leaves.

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Colocassia Ada

2 boiled and mashed chemp (yam)

1 medium-sized onion, chopped

2 green chilies

1 small piece of ginger, chopped

2 sprigs of curry leaves

1/2 teaspoon cumin seeds

1 cup rice flour

1/2 teaspoon salt

Water as needed

Oil for cooking

Preparation:

Boil and mash the chemp. If the chemp is tough, you can grind it in a blender. Grind the onion, green chilies, ginger, curry leaves, and cumin seeds into a smooth paste.Mix the mashed chemp, rice flour, salt, and the ground paste in a bowl. Gradually add water and knead the dough until it is smooth and elastic. Heat a griddle or tawa over medium heat. Take a small portion of the dough and roll it into a thin circle. Place it on the hot griddle and cook for a few minutes on each side until golden brown. Serve hot Chemp Ada with tea or coffee.

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Moringa leaves curd curry

ingredients

moringa leaves

curd-1/4 cup

coconut oil-2 tbsp

mustard

fenugreek

salt

dry chilly

crushed pepper

green chilly

ginger

garlic

turmeric

Preparation

Heat oil in a clay pot, add mustard to pop, then add fenugreek, after cracking it well add green chilly, ginger, dry chilly and garlic, saute it well, then add moringa leaves and salt, saute it well, then add blended curd to it, mix well, once it heat well turn off flame.

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Beff chilly dry fry

YouTube

The video is about how to make a delicious beef chili. The video starts with the preparation of the beef, which is boiled with salt, turmeric powder, and peppercorns. The beef is then cut into pieces and marinated with spices like chili powder, cumin powder, ginger-garlic paste, and cornflour. The marinated beef is then fried in oil until it is cooked through. Finally, the beef chili is served hot.

Here are the ingredients and instructions for making beef chili:

Ingredients:

1 pound beef, cut into 1-inch cubes

1 tablespoon salt

1/2 teaspoon turmeric powder

1/2 teaspoon peppercorns

chilly flakes

1 1/2 tea spoon chili powder

1/2 tsp beef masala

1/4 tsp fennel powder

garam masala-1/4 tsp

1 teaspoon ginger-garlic paste

1 1/2 t.spoon cornflour

maida-1 tsp

lemon juice

1 teaspoon curry leaves

Instructions:

Boil the beef with salt, turmeric powder, and peppercorns for 8-10 whistles in a pressure cooker. Once the beef is cooked, remove it from the pressure cooker and let it cool. Cut the beef into small pieces.Marinate the beef with chili powder, cumin powder, ginger-garlic paste, cornflour, and salt for 2 hours.Heat oil in a pan and add the marinated beef. Fry the beef until it is cooked through. Add curry leaves and cook for 1 minute more.Serve hot.

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Sauerkraut(fermented cabbage)

Sauerkraut is a fermented cabbage dish that is popular in many cultures. It is made by finely shredding cabbage and then packing it tightly into a jar with salt. The jar is then sealed and left to ferment for several weeks. During fermentation, the cabbage produces lactic acid, which gives sauerkraut its characteristic sour taste.

ingredients

cabbage

glass jar

rock salt

Preparation

Finely chop cabbage, then mix it tightly with your fingers by adding salt, then store it in air tight glass jar.

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No Maida cookies

No flour cookies

ingredients

Rolled Oats – 1 cup

powdered oats – 1 cup

Organic Jaggery powder – 1/2 cup

Baking powder – 3/4 teaspoon

Salt – 1/4 teaspoon

Vanilla essence – 1 teaspoon

Coconut oil – 1/3 cup

Milk – 3-4 tablespoons

preparation

In a bowl, combine oats, oats flour and jaggerry powder together, then add baking powder, salt, vanila essence and coconut oil, combine again, then pour milk, mix well until it become sticky dough consistency.

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Mutta maala and Mutta surkka

mutta maala and Mutta surkka

Ingredients:

eggs

sugar

water

cardamom powder

lemon juice

Instructions:

Separate the egg yolks from the egg whites. Beat the egg yolks until light and fluffy. Add the sugar and water to a saucepan and heat over medium heat until the sugar dissolves. Once the sugar has dissolved, add the egg yolks and cook for 2-3 minutes, stirring constantly. Remove from heat and add the cardamom powder and saffron strands. Pour the mixture into a greased mold and refrigerate for at least 2 hours. Once the Mutta Mala is set, unmold it and cut into slices. Serve chilled or at room temperature.

Here is the recipe for Mutta Suruka

Ingredients:

egg whites

cup sugar

cup all-purpose flour

salt

cardamom

milk powder

Preparation

Beat the egg whites until stiff peaks form. Gradually add the sugar, flour,salt and milk poiwder, beating until just combined. Fold in the chopped nuts (if using). Pour the batter into a greased and floured baking dish.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.Let cool completely before serving.

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soft and delicious bread.

Ingredients

3 cups all-purpose flour (maida)

2.5 teaspoons instant yeast

1 teaspoon salt

2 tablespoons oil

1 cup warm milk

1 tablespoon sugar

Water as needed

1/4 teaspoon oil for greasing the bowl

30 grams butter

4 cloves garlic, minced

1 tablespoon chili flakes

Optional: Fresh parsley or cilantro for garnish

preparation

In a large bowl, whisk together the flour, yeast, salt, and sugar. Add the oil and warm milk to the dry ingredients. Mix well. Gradually add water, a little at a time, to form a soft dough. Knead the dough for 2-3 minutes until smooth and elastic.Grease a bowl with oil. Place the dough in the bowl, turning to coat with oil. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size. Once the dough has risen, punch it down to release the air. Divide the dough into 8-10 equal pieces. Shape each piece into a smooth ball.Place the dough balls on a lightly floured surface. Cover with a damp cloth and let them rest for 10 minutes. Roll out each dough ball into a thin circle, about 1/4 inch thick. Heat a tawa (griddle) or skillet over medium heat. Cook each bread for 1-2 minutes per side, or until golden brown and cooked through.
Make the Butter Mixture: While the bread is cooking, melt the butter in a small saucepan. Add the minced garlic and chili flakes. Cook and stir until the garlic is fragrant and the butter is slightly browned. Once the bread is cooked, remove it from the tawa and immediately brush with the garlic butter mixture. Garnish with fresh parsley or cilantro, if desired. Serve warm.

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Mutta varaval

5 Eggs

1 teaspoon Oil

12 Kashmiri Dried Red Chillies

1 teaspoon Oil

1/4 teaspoon Salt

1/2 teaspoon Black Pepper Powder

15 Small Onions

1 Medium Onion

10 Garlic Cloves

1 Inch Ginger

1 teaspoon Fenugreek Powder

1 teaspoon Mustard Seeds

A few Curry Leaves

3-4 Dried Red Chillies

A Pinch of Fenugreek Seeds

1 Gooseberry-sized Tamarind (soaked and squeezed)

Water

2 tablespoons Water (for grinding)

1/4 teaspoon Salt

1/4 teaspoon Black Pepper Powder

Preparation

Heat oil in a pan. Add 12 dried red chillies and roast them until they turn slightly brown. Remove and set aside.
Heat 1 teaspoon oil in a pan. Add the beaten eggs, salt, and black pepper powder. Scramble the eggs gently, breaking them into small pieces. Remove and set aside. In a blender, add the roasted red chillies, small onions, medium onion, garlic, ginger, fenugreek powder, and 2 tablespoons water. Grind to a smooth paste. Heat oil in a pan. Add mustard seeds, curry leaves, dried red chillies, and fenugreek seeds. Once they splutter, add the ground masala paste. Cook the masala paste until the raw smell disappears and the oil starts to separate. Add the squeezed tamarind and some water. Mix well and bring to a simmer. Add the scrambled eggs to the masala. Mix gently to combine. Add salt and black pepper powder. Simmer for 2-3 minutes, allowing the flavors to meld. Remove from heat and serve hot with rice, appam, or as a breakfast option.

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Tapioca Vada

ingredients

tapioca-1/2 kg

onion-1

green chilly-2

ginger

curry leaves

salt

pepper

chilly powder-1/2 tsp

rice flour and gram flour

oil

Preparation

Boil tapioca well, then mash it well after removing water from it, then add other ingredients to it, knead it well and make a thick dough. Take small quantity from it, then make small vada, fry vada in hot oil.

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Thattukada

Spicy Egg Curry

Colocassia Ada

Moringa leaves curd curry

Beff chilly dry fry

Sauerkraut(fermented cabbage)

No Maida cookies

Mutta maala and Mutta surkka

soft and delicious bread.

Mutta varaval

Tapioca Vada

Recipe categories

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Crispy bread bites

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