Muttai Bonda / Egg Bonda

For those mothers who wants to give an healthy snack for the whole family in short time, here is the egg bonda recipe. We all know egg is protein rich and the yolk has good fat content, here is a crispy way to feed kids an egg a day.

Ingredient:


Boiled egg - according to feed the family 1 per person..
Dry Channa Flour (Besan) - 1/2 cup(just for 3 eggs.)
Salt - 1 tsp(to taste)
Chilli Powder(Red pepper powder) - 1 tsp(to taste)
Water -  to make besan dip
Oil - to deep fry

Procedure:

• Cut each egg into long halves having yolk in each part.
• Mix salt, chilli powder to besan and add some water to make besan dip. The dip should not be thin or too thick.

• Heat oil in a frying pan. Dip each piece of egg and deep fry them. It needs a flip once.
• Drain excess oil and serve with chutney (Here I used store bought coriander chutney).

Pudalangai Koottu / Snake Gourd Coconut Curry

Snake Gourd, is been grown in many homes as ornamental plant because of its long shiny look. Besides this purpose, it has medicinal value too. The nutritive value of snake gourd comprises of protein, fat, carbohydrate and soluble fiber. Its mineral and vitamin content are calcium, phosphorus, riboflavin, thiamin, niacin and carotene.
Snake gourd makes a tasty veggie curry in different ways. In south India, most of the times, it is presented in the form of koottu(Coconut Currry) in the lunch menu. We also tried this curry as a side for wheat chappathi. It makes a good blend. Here in this post I'm giving an easy way to make koottu in a pressure cooker.

Ingredients:

Snake gourd - 2 nos small size chopped into small pieces
Onion - finely chopped 1 cup
Curry leaves -  1stem
Green chillies - chopped small green pepper 6 nos(or to ur taste)
Channa dhal - 1 cup
Coconut - 1/2 cup shredded
Tomato -  diced 1/2 cup
Turmeric - 1 tsp
Salt - to taste
Oil - to saute
Mustard seeds - 1 tsp
Cumin seeds -  2 tsp


Procedure:

• Soak Channa dhal first before we start the rest for preparing curry.
  
• Heat oil and sputter mustard seeds.
• Saute Onion, green chilli and curry leaf. Add chopped snake gourd. Sprinkle salt and saute for a minute.

• Grind coconut and cumin seeds. Pour it in the saute.
• Add turmeric powder, channa dhal and check for salt.

• Add required water up to the consistency we want.
• Pressure cook all together leaving 2-3 whistles.
• This way, the veggie is cooked as well as the dhal and we dont want to overcook and smash dhal...
• Your pudalangai koottu is ready.

Egg Rice

A kind of egg fried rice, but I prefer to use steamed rice. A good and filling tummy in the afternoon lunch menu. This recipe is from my mother. She makes it really well, which my friends love to eat every time during my school and college days. Now I'm so happy that my kids and hubby love to eat them and get delighted to know that they are going to have egg rice as their lunch.. Simple and easy for lunch pack. A good party platter too.

Ingredients:

Steamed rice - 3 cups
Egg - 3-4 nos.
Onion - 1/2 cup,  Finely chopped
Curry leaves - 1 stem
Gree chillies - 4 nos. (Up to your taste)
Ginger - 3 tsp, Finely chopped
Oil - 4 tsp
Cinnamon sticks - few
Cloves - 3 nos
Fennel seeds - 1 tsp
Bay leaves - 1 big (Optional)
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Cumin seeds - 2 tsp
Cilantro - garnishing
Salt -2 tsp( to taste)

Procedure:

• Cool down the steamed rice in a wide mixing pan.

 

• In a saute pan, heat oil, add garam masala (cinnamon, clove, bay leaf, fennel seed) stuffs. Also sputter mustard seeds, urad dhal and cumin seeds.

• Add onion, ginger, green chillies, curry leaves. Saute well.
• Crack eggs and add them in the saute pan. Add some salt.

• Stir egg continuously till it becomes scrambled.
• Add saute to the rice and softly mix them both.
• Garish with cilantro(coriander) leaves.

• Egg rice is ready. A perfect match is with fried potatoes and yogurt (thayir pachadi)

Adai Dosai

"Adai", is a kind of dosa, that can be prepared instantly after grinding. No fermentation needed. A  good healthy breakfast. Most of the people prepare adai dosa with chana dhal and toor dhal as the ingredient along with some spices. My mother uses most of the grams and grains that she could include in it. And I follow the same recipe, which gives crispy and soft adai. The recipe I'm giving here serves 4 persons or more.

Ingredients:

To soak :
Toor dhal - 1 fistful
Channa dhal - 1 fistful
Rice - 1/2 fist
Urad dhal - 1/2 fist
Moong dhal - 1/2 fist
Green gram - 1/4 fist
Chick peas - few (say 10 nos)
Kidney beans / Rajma - few
Dry Peas - few

Cumin seeds - 3 tsp
Black pepper - 1 tsp
Ginger / Garlic - 2 tsp Crushed
Dry red chillies - 8 nosv(up to your taste)
Curry leaves - 1 stem (Optional)
Hinge - 1/2 tsp
Salt - 3 tsp (to taste)
Water - for grinding
Oil - to prepare dosa

Procedure:

• Soak dhals and grains altogether overnight or atleast for 8 hrs. And wash them.

•  Add cumin seeds, black pepper, ginger, garlic, dry red chillies, curry leaves, hinge, salt to the soaked grain and grams and grind coarsely. 
• Add water for little flow consistency.

• Prepare dosa as usual. Adai would be thick and served hot with butter other than sambar, chutney. 

• But you can also prepare thin adais too that would be crispy.

Cauliflower dry Curry / Poo Go'su Poriyal

One of the Cruciferous vegetables, which can be taken on regular basis say, weekly twice or thrice is cauliflower. Note that the cauliflower shouldn't be overcooked. It is a good source of antioxidant. Also it provides detox support, that's one of the reason to include cauliflower in our diet on a regular basis. One of the tastiest way to eat cauliflower is given here.

Ingredients:

Cauliflower - 1 no.

Onion - Finely chopped 1/2 cup

Ginger garlic - Crushed 1 tsp

Curry leaves - 1 stem

Sambar Powder - 1/2 tsp

Garam Masala - 1/4 tsp

Salt - to taste

Water - just a little

Oil - 2 tsp

Mustard Seeds - 1 tsp

Urad dhal - 1 tsp

Procedure:

• Cut cauliflower in to small florets. Clean cauliflower in hot salted water.

• Heat pan and sputter mustard seeds, urad dhal in oil. Saute onion and curry leaves. 

• Add ginger garlic once onion is half cooked. Saute well.

• Then add cauliflower, saute well sprinkling salt. Cauliflower leaves our some water along with its raw smell, which most of the people wont like while eating.

• Add sambar masala powder and garam masala powder. Add some water to cook.

• It takes hardly 5 minutes to cook the veggie. Water added will all be used for cooking cauliflower.

• Serve with rice or with chappathi.

Carrot Chutney / Carrot Dip

Carrot., as everyone knows, its good source of vitamin A, good for eyes. Its rich in sugars. This delicious dish is liked even by those who does not like carrot. I have one real example at my home. The lentil(dhal) used in this chutney blends with the carrots and gives nice taste.

Ingredients:
Carrot -  1 no.
Onion - 1 medium size or 1/2 big size
Tomato - 1 small size or 1/2 medium size
Dry red chillies - up to your taste ( I used 6 small round ones.)
Urad Dhal - 1/4 cup
Salt - to taste
Oil - 4 tsp (3 tsp for sauteing and 1 tsp for seasoning)
Mustard seeds - 1 tsp
Curry leaves -  1 stem

Procedure:

• Dry roast Urad dhal.

• Then heat 3 tsp of oil and add diced onion and dry red chillies. Saute for 3 minutes.

• Add diced tomato. Sprinkle some salt. Saute till tomatoes are smashed.
• Add cut carrots and saute to half cook just till its raw smell goes off.

• Let it cool down. Course grind dhal first and add the veggie mixture and grind to make chutney.

• Season chutney with mustard seeds and curry leaves.

• Tastes as side dish for idly, dosa, rava uppma, idiyappam, appam, chappathi. Also goes good as party dip.

Muttai Kulambu / Egg Curry

Most of the vegans least non-veg(up to Me) food is Egg. Egg is protein rich and makes a good breakfast. Some people are worried about cholesterol in the egg yolk. But that gives only good cholesterol which our body fights to reduce the bad cholesterol and heart diseases. Here is a recipe for making egg curry which is one of my husband's favorite dish.

Ingredients:

Boiled Egg - 3-4 nos
Onion - 2 medium size
Ginger garlic paste - 2 tsp
Tomato - 1 no. diced
Coconut - Shredded 1/2 cup
Green Chilli - 2 no. (Optional)
Curry leaves - 1 stem
Oil - for sauting
Mustard seeds - 1 tsp
Cumin seeds - 2 tsp
Curry Masala Powder -  2 1/2 tsp (Ingredients shown below or get it from an Indian grocery shop)
Salt - to taste

Curry Masala Powder:  Dry Roast the below ingredients separately and grind. Store the unused powder in an air tight container.

Coriander Seeds - 1/2 cup

Cumin Seeds -  2 tbsp

Black Pepper - 1 tbsp

Black Mustard Seeds - 1 tbsp

Fenugreek Seeds -  1/2 tsp

Dry Red Chillies - 7-8 nos

Curry Leaves - 2 stem

Turmeric Powder - 1 tsp

Cinnamon - few. say 3, 2" stick

Clove - 7-8 nos.

Fennel Seeds - 3 tsp

Hinge / Asofoetida - 1 tsp

Procedure:

• Boil eggs and peel the skin. Cut them into halves lengthwise.

• Saute diced 11/2 Onion in a flat bottomed pan. Add ginger garlic paste to it and let the raw smell goes off.

• Add diced tomato to the saute. Sprinkle some salt so as to speed up the process.

• Let the sauted onion tomato cool down and nicely grind with coconut.

• Meanwhile in the same pan sputter mustard seeds, cumin seeds and add finely chopped 1/2 onion, green chillies and curry leaves.

• Add finely ground mixture. Add curry masala along with it. Saute for a minute or two.Add some water to bring it to required consistency. Check for salt and let it boil such that the raw smell from curry masala powder goes off.

• Put cut eggs softly into the curry. let it sit for 2 minutes. Remove the pan from stove.The egg soaks in the curry and gets the curry flavor.

• While transferring it into a serving bowl, make sure you transfer the eggs first and then pour the curry. Otherwise the eggs may break.

• Now the egg curry is ready to serve with rice or chappathi.