Tomato - Egg Burji

Tomato - Egg Burji

Easy to prepare but tasty.  Can be served with chapattis or carried in the lunch box conveniently. To hasten the cooking,tomato puree is used here. However, tomato can be chopped finely or grated. Bafad powder can be replaced with any sambar or curry powder.

You need

2 eggs beaten well

1 big tomato pureed/grated/chopped finely

1 big onion minced

1 tsp bafat powder

1 sprig curry leaves chopped fine

Little coriander leaves (optional)

1 Salt to taste

1 tsp oil/mustard seeds

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add mustard seeds. Let them crackle. Add curry leaves

·      Add onions and fry for two minutes, add tomato puree, mix well and cook till the puree dries out about five minutes.

·     Add salt and bafad powder, mix well. Check the taste.

·     Add beaten eggs and mix well. Close the lid and let it cook for 2-3 minutes. When the mixture becomes thick, keep stirring for a minute or 2..

·     Check the taste, adjust salt,  close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own.

·     Add chopped coriander leaves.

·     Mix well and serve with chapathi or rice.

Other dishes which use Bafat powder
Drumstick Flower Sambar (Nugge Hu)

Pepper Cabbage

Pepper Cabbage

Cabbage with just pepper and salt yet delicious. Goes well when chapattis need to be made into rolls for tiffin box.

You need

¼ kg Cabbage shredded into thin and long pieces

½ tsp pepper

Salt to taste

1 tsp oil

¼ tsp Mustard seeds

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds.

·     Add cabbage, mix well, close the lid. Let it cook in low heat

·     After 3-4 minutes add salt and pepper, mix well. Leave it for a minute.

·     After 1-2 minutes, check the taste. When the cabbage is still crunchy put off the flame. Cabbage will cook little more in its own heat.

·     Serve as a side dish with rice or with chapatti. 

Banana Leaf Moong Dal Salad/ Green Gram Dal/ Moogachi Dal

Banana Leaf  Moong Dal Salad/ Green Gram Dal/ Moogachi Dal

Tender banana leaf which just peeps in to the world has a distinct taste. The rolled in tender leaf mixed with moong dal tastes delicious. This salad is easy to prepare with a few ingredients always available in the kitchen.

You need

1 tender banana leaf (still rolled together as shown in the picture)

50 gms of moong dal washed well and soaked for 3 hours in cold water

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

1/2 tsp lime juice

1 tsp fresh coriander leaves cut into small

½ tsp oil and a few mustard seeds

Salt to taste

  

·     Clean the banana leaf and cut into small pieces

·     Heat oil in a pan, when hot add mustard seeds.

·     When they start crackling add the cut banana leaf and sauté for 2 minutes. Put off  the stove and leave it to cool.

·     Drain all the water from the moong dal and keep aside.

·     Mix onion, chillies, salt, moong dal and cooled banana leaf.

·     Just before serving, sprinkle lemon juice, check the taste.

·     Sprinkle fresh coriander, give a toss and serve with rice/roti.

Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

Carrot, Potato, Moong Sukka/ Green Gram, Carrot & Potato

This tricolor side dish is a feast to eye. Easy to cook and nutritious but loved by all.

You need

50 gms of whole moong washed well and soaked overnight

1 medium carrot peeled, washed and cut into small pieces

1 small potato peeled, washed and cut into small pieces

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

Curry leaves 1 twig

1 tsp cooking oil

1 tsp fresh coriander leaves cut into small (optional)

1/2 tsp lime juice (optional)

Salt to taste

·     Drain the water from the moong  and keep aside.

·     Heat a nonstick pan or kadai, add oil. When oil is hot add mustard seeds, curry leaves and green chilies one by one.

·     Add onion, fry for 2-3 minutes, add cut potoato and moong. Mix well, close the lid and cook for 5 minutes in low heat.

·     Add carrots and salt, give stir and cook for 2-3 minutes.

·     Check whether the potato is boiled. If not, sprinkle 2 tsps of water and cook further.

·     When they are cooked well add lime juice, sprinkle fresh coriander, give a toss and serve with rice/roti.

Moong Dal Salad/ Hesaru Bele Kosambri/ Moogachi Dal

Moong Dal Salad/ Hesaru Bele Kosambri/ Moogachi Dal

The tiny moong dal when soaked and mixed with readily available items in the kitchen turns into a lovely salad or kasambri. What’s more, this dal doesn’t need any cooking but tastes just great.

You need

50 gms of moong dal washed well and soaked for 3 hours in cold water

1 medium carrot peeled, washed and grated

1 medium onion cut into small pieces

1 green chilli cut into medium pieces

1/2 tsp lime juice

1 tsp fresh coriander leaves cut into small

Salt to taste

·     Drain all the water from the moong dal.

·     Add grated carrot, minced onion and chillies and salt. Mix well.

·     Just before serving, sprinkle lemon juice, check the taste.

·     Sprinkle fresh coriander, give a toss and serve with rice/roti.

Flax Seed Chutney Powder the Power Food

Flax Seed Chutney Powder the Power Food

The small brown seeds are treasure of numerous nutrients. Flaxseeds are called super food due to their content of omega-3 fats and fiber. Keeping a jar of chutney powder in the fridge and daily consuming a spoon of it adds much needed omega-3 fat and fiber into ones diet.

You need

½ cup flax seeds

4 cloves garlic with skin

1.5 tsp chilli powder

1.5 tsp jeera/cumin seeds

Salt to taste

·        Heat a thick bottomed pan on medium heat, add flax seeds and dry roast on medium flame. Keep stirring. You get a nice aroma and can hear the flax seeds popping.

·        Spread them on a dry plate to cool. If the seeds are not cooled completely, the powder tends to be more oily.

·        Roast the cumin seeds slightly and garlic till the skins become brownish.

·        When the fried items are cooled well, blend them in the mixer including chilli powder and salt.

·        Check the taste, add salt if required and blend till you get a fine powder.

·        Transfer to an airtight container and store in the refrigerator.

·        Use it with rice/chapathi with ghee or honey.

Note:

Before roasting the flaxseeds look out for any stones etc. But never wash them. They get very slimy.

This chutney powder can be added to any veg pallya/subji/sambar  if you don’t prefer to eat it with rice or chapathi. In that case remember to reduce the chilli powder.

Tulsi Tea

Tulsi Tea

Tulsi, the queen of herbs! Tulsi leaves can be used fresh or dried. Tulsi tea relieves cough, flem and tension. This tea also works as mouth freshener.

You need

1 glass of water

¼ tsp tea powder

3 fresh tulsi leaves

1 tsp sugar or honey optional

¼ tsp lime juice, optional

·     Wash the tulsi leaves well and tear into 2-3 pieces

·     Boil the water. When it starts boiling add tea powder and tulsi leaves.

·     Close the lid and boil for 2 minutes. Can feel the tulsi aroma.

·     Put off the stove

·     Let the tea stand for 1 minute.

·     Strain and serve.

·     May add sugar or honey if you prefer it sweet.

·     Can add lime juice to enhance taste with or without sugar.

TOASTY CUSTARD PUDDING

TOASTY CUSTARD PUDDING

You need

500 ml milk

1/2 cup sugar (increase or decrease as per your taste)

2.5 tbsps custard powder (smoothly mixed with little milk from above)

4 slices of bread (sides trimmed and cut into quarters)

1 tbsp ghee/oil or more to brown the bread slices

Cut dry fruits of your choice

Serving dish 2-3 inches deep

·     Heat a pan, spread ghee/oil and fry the bread pieces in ghee till brown flipping sides.

·     While frying bread, take half a cup of milk and mix the custard powder to a smooth paste.

·     In another pan boil the remaining milk add sugar and stir well till sugar dissolves.

·     Drop the fried bread slices into milk. Let the bread will soak in to milk for 2-3 minutes.

·     Slowly transfer the soaked bread pieces to the serving dish.

·     Now boil the remaining milk. When it boils add the custard paste and cook in sim for 3 minutes.

·     The milk starts thickening. After 3 minutes put off the heat. Wait for a minute.

·     Pour the custard over the bread slices. Garnish with dry fruits. Leave it to Cool.

·     When cool, refrigerate it  and serve.

Egg Burji with Methi Leaves

Methi Leaves Egg Burji / Menthya Soppu/ Fenugreek leaves

Tiny Methi leaves though slightly taste bitter, have medicinal properties. Available almost all through the year. These leaves taste good with the egg. Can be served with chapattis or carried in the lunch box conveniently.

You need

3 eggs beaten well

2 handful methi leaves, washed and drained

1 big onion minced

2 green chilies minced

½ tsp jeera powder

1 big tomato chopped fine/pureed (optional)

1 sprig curry leaves chopped fine

Salt to taste

1 tbsp oil

·     Pluck only methi leaves, wash, drain and keep aside. (You may chop them finely, but burji may taste slightly bitter).

·     Heat a nonstick or thick bottomed pan, add oil.

·     When oil is hot add green chilies and curry leaves, fry for a minute.

·      Add onions and fry two minutes, add methi leaves, mix well and close the lid and cook for about five minutes.

·     When the leaves are almost cooked, add tomato and fry till the tomato is cooked. Add salt and jeera powder, mix well. Check the taste.

·     Add eggs and mix well in high flame. Keep stirring for a minute or 2 till the eggs thicken and coat everything well.

·     Lower the heat, close the lid and cook for two minutes.

·     Put off the stove and let the eggs cook for 2-3 minutes on its own. Mix well.

·     Mix well and serve with chapathi or rice.

Kadale Sukka (Whole Bengal gram or kale sane)

Black Chana/Kadale Sukka (Whole Bengal gram or kale sane)

Black chana or whole Bengal gram or kala chana or kale sane or chickpea is used in many cuisines. These are small, dark brown in color and very rich in protein. Chana or kadale is very hard and not easy to cook. They are always soaked overnight before cooking. Can be used in curries, side dish or snacks. 

You need

1 cup black kadale soaked overnight or sprouted

1 medium onion sliced thinly or minced

2 tbsp grated coconut

1 tsp Bafat powder or any sambar powder

1 tsp tamarind juice or lime juice

Small piece of jaggery (optional)

5 cloves garlic smashed

1 sprig curry leaves

Salt to taste

1 tbsp oil

·     Wash the kadale in two changes of water and soak overnight or anywhere between 6-8 hours. Drain the water when you start cooking.

·     Heat a small cooker and add oil.

·     When oil is hot add smashed garlic, when it is light brown and curry leaves, fry for a minute.

·    Add onions and fry two minutes, add coconut and bafat powder and continue to fry on low heat till you get nice spice aroma.

·     Add  kadale, tamrind juice, salt, jiggery if you are using and half cup water. Mix well and close the lid. Increase the heat.

·     After the first whistle, boil the kadale for 10 minutes in low heat and put off the stove.

·     After a minimum of 20 minutes, open the cooker and mix well. Check the taste. Serve as a side dish.

Note: Alternative, the kadale can be boiled till they are soft. Seasoning can be made in a thick bottomed or nonstick pan. Boiled kadale can be added along with salt, tamarind paste and cooked in low heat for 5 minutes. Both taste the same.

Click here  Bafat powder for full recipe

Ginger Garlic Paste

We need

 250 grams ginger

250 grams garlic 

Peel the garlic. Use large cloves of garlic to make the peeling easier. After peeling we may get around 175 to 200 gms of garlic.

Choose fat ginger. Rinse the ginger for a while, scrub the mud if any, rinse and peel. Roughly chop the ginger (we may get around 175 to 200 gms of garlic)

Fill the mixer jar with cleaned ginger and peeled garlic. Grind to a smooth paste. Add water little by little if necessary.

Store in a clean jar with well fitting lid in the fridge.  Stays good for a month.