Egg Roast

Egg has always been a favorite of mine. Here is a simple yet very tasty variation that you could make with Egg and does not need a lot of ingredients.This dish makes a great combination when served with hot Rasam Rice or any Kozhambu :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Boiled Egg - 3-4 
• Ginger,Garlic Paste - 1 tsp (Optional)
• Red Chilli Powder - 1 tsp 
• Turmeric Powder - a pinch
• Salt to taste
• Oil/Butter - 2 tbsp

Preparation:

1. Boil 3-4 eggs and Cut them into half and keep aside.
2. In a small cup, add Ginger-Garlic paste (optional),Red chilli Powder, Turmeric Powder and Salt to taste. Mix all of them together with 1 tsp of water to make a smooth paste.
3. Now coat the Sliced Eggs with this paste and keep it aside for 5 mins.
4. In a pan, add 2 tbsp of Oil and simmer till the Oil is hot enough.
5. Now carefully place the coated Egg slices onto the pan and allow it to cook for 3-5 mins.
6. Once the Egg starts turning golden brown, change the sides and simmer for another 2-3 mins.
7. Garnish it with little chopped coriander on top
8. Serve with Hot Rice  

Chef's Tip - Take care not to overcook the Eggs in the pan. As it tends to become more dry.
Also, make sure to cook on Low flame with the pan slightly covered with a lid as the Egg tends to splutter at times.

Cabbage Pakoda

Are you looking to make something different with Cabbage Leaves?? Then this recipe is a must try!. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 2 cups of chopped Cabbage
• 1/2 cup finely chopped Onions (Optional)
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons hot oil. 
2. Add very little water and mix well.The batter should just coat the Cabbage and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Pakodas  with Mint Chutney or Tomato sauce.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.

*These pakodas can be stored in an air tight container for 2-3 days.

Palak Onion Pakoda

When you have a bunch of Palak left over and if you are wondering what to do, try and make this North Indian style snack - Palak Pakoda. I love the crisp texture and flavors that go into its making.The green chillies and ginger are the main ingredients that set everything off.

It is a monsoon snack that is super easy,quick to make and a definite crowd-puller :) 

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• 3 cups of chopped Spinach leaves(Palak/Methi)
• 1 cup finely chopped Onions
• 1 1/4 to 1 1/2 cups Besan/Chick pea flour
• 2 1/2 tbsp Rice Flour
• 1/2 tap Red Chili Powder
• 1/2 tsp Roasted Cumin Powder
• 1/2 tsp Garam Masala Powder
• 2-3 finely chopped Green Chilies (adjust)
• 1 tsp Ginger-Garlic paste
• 10-12 Mint(Pudina) leaves finely chopped - Optional
• 2 tbsp finely chopped fresh coriander leaves
• 2 tbsp Hot oil
• Water as required
• Salt to taste
• Oil for deep frying

Preparation:

1. Mix all the above ingredients adding salt as required and 2 tablespoons Hot oil. 
2. Add very little water and mix well.The batter should just coat the palak leaves and it should not be a flowing batter but a stiff batter. [Start with few tbsps of water and keep adding till the batter just coats the spinach leaves]
3. Heat oil in a deep frying or heavy bottomed vessel. Once the oil is piping hot, reduce flame to medium and drop a little mixture of the batter to form fritters. Deep the pakodas to a golden brown color. Do not over crowd the vessel.
4. Serve crispy hot Palak Pakodas  with a cup of Masala chai or Coffee :) 
5. The pakodas can be stored in an air tight container for 2-3 days.

Chef's Tip - Before mixing the ingredients together, add a spoon of ghee with a pinch of baking soda(Optional) and coat the vessel. This helps in making the pakodas more crispy.