Eggs – 6
Onions – 4 (medium sized)
Tomato – 1
Ginger-Garlic paste – 1 table spoon
Salt – to taste
Chilli powder – 1 table spoon
Garam Masala – 1 table spoon
Oil – 10 tea spoons
Grated Coconut – 2 tea spoons(optional)
Beat the eggs with 3/4th spoon of salt in a dish.
Cover it with a lid and put the dish in a cooker and cook for 15 minutes without putting the weight on the cooker.
Check if the egg is boiled well with a knife by poking it in to the egg the way you do to check if the cake is baked. When the egg is done, take the egg from the dish and cut it into cubes of 1 cm length.
Slice the onions and tomatoes.
Put a vessel and pour the oil into it. When the oil is hot, put ginger garlic paste and onions into it and let it fry till the onions are done. Add the coconut and let it fry.
Add tomatoes and egg cubes and fry for about 3 min. Add salt (that is reqd for onions alone), chilli powder and garam masala.
Pour 1/2 glass of water and cover the vessel with a lid. Let it cook for 5 to 7 min.
Serve hot with Rice.
4 whole ears corn (too hard to cook)
1/2 c. self-rising flour
1 tsp. salt
1/4 c. self-rising cornmeal
1 tbsp. oil
Grate corn in a bowl. Stir in flour and meal. Add salt and oil. Pour in iron skillet that has been preheated and oiled and sprinkled with meal. Cook until golden brown. Serves about 8.
4-5 medium pomfrets cleaned
1 tsp turmeric powder
2-3 tsp lemon juice
3 dried red chillies
1 tsp cumin seed
2 tbls coriander seeds
1 tsp black peppercorns
6 cloves garlic
1-1/4 inch piece peeled fresh ginger
2-1/2 cups freshly grated coconut
1 large onion chopped fine
2 tbls veg. oil
small lump of tamarind
juice 5 kokums or chopped flesh from 1/2 lime
1/4 kg peeled tomatoes
3 fresh green chillies
Marinate the fish fillets with the turmeric, a little salt, and the lemon juice for an hour.
Grind the seeded red chili peppers, cumin and coriander seeds, and peppercorns to a fine powder
Grind the garlic, ginger and coconut to form a smooth paste.
Fry the onion until golden brown.
Add the ground paste and cook on a low flame for 10 minutes.
Pour in 2 cups of boiling water and simmer for 20 minutes.
Now put in the fish and it’s liquid, together with the tamarind juice and the kokums.
Cook gently for 10 minutes.
Just at the very end, add the chopped tomatoes and de-seeded green chillies.
Chicken joints (legs and breast pieces) – 1 Kg
Kashmiri chilli powder – 2 tsp( or to taste)
Pepper corns – 1/2 tsp
Ginger – 4 cm
Garlic – 1 big ( whole)
Cloves – 3
Cinnamon – 2 pieces
Black cardamoms – 2
Fennel – Â½ tsp
Turmeric powder – 1/2 tsp
Lime juice – 3 tbsp
Salt – To taste
Oil – 4 tbsp
Clean the chicken joints and make deep cuts on them. Grind all the masala ingredients together, mix with lime juice salt and oil. Apply on chicken and marinate for 3-4 hrs or overnight in the frig.
Roast on barbecue or grill till cooked ( about 20 minutes), brushing frequently with the marinade
2/3 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
8 lg. tart apples, cored & thinly sliced, may or may not peel
2 tbsp. water
2 tbsp. lemon juice
2 tbsp. butter
1/2 c. firmly packed brown sugar
1/2 c. butter, softened
1 c. all-purpose flour
Filling: Preheat oven to 350 degrees. In large bowl combine sugar, cinnamon and nutmeg. Add apples; sprinkle on water and lemon juice. Toss until evenly coated. Spoon into a 9 inch deep dish pie pan (without pastry). Dot with butter.
Crumb Topping: Cream sugar and butter until light and fluffy. Add flour and stir until smooth. Sprinkle over apples. Bake 50-60 minutes. Serve warm. Makes 8 servings, about 375 calories each. May use cherries, peaches or apricots in place of apples.
Wheat flour 2 cup
Rava 3 t.spoons
Salt 1/4 t.spoon
Cooking Oil for frying
Soak rava in little water for 15 minutes.
Knead wheat flour, rava and salt to a fine dough.
Make small balls, pat it on little wheat, and make thin crust
with a rolling pin and deep fry in oil.
Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Oil 2 t.spoons
Ghee 2 t.spoons
Rinse and soak rice, channa dhall, thuvar dhall, and urad dhall
in water for 1 hour. Wet grind the above coarsley with red
chillies and salt.
Heat oil and ghee in a pan, and add cumin seeds, pepper, hing,
and curry leaves, and mix it with the batter.
Make them similar to addai’s.