Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle / South Indian Egg Pickle

Egg Pickle

Ingredients for steaming the eggs

Eggs-4

Water-3tsp

Salt to taste

Ginger & Garlic paste-1/2 tsp

Turmeric powder-1/4tsp

Coriander powder-1/2 tsp

Garam masala powder-1/2 tsp

Other ingredients

Red chilly powder-3tsp

Dry coconut powder-2tsp

Garam masala powder-1/2tsp

Salt to taste

Turmeric powder-1/4tsp

Lime juice-less than 1/8 cup

Tempering

Oil-3/4 cup

Mustard seeds-1tsp

Jeera / Cumin-1tsp

Red chillies-3

Curry leaves-little

Methi / Fenugreek seeds-less than 1/8tsp

Ginger & Garlic paste-1tsp

Egg Pickle

Method

Take a blender or mixi jar add all above ingredients for steaming the eggs.
Beat it till everything is combined,pour it in a greased plate & steam it for 5 minutes.
Cool & cut into small pieces.
Heat oil in a kadai deep fry the cut egg pieces till light golden brown on all sides (don't fry till crisp).
Remove & keep it aside,in the same oil add the temper ingredients.
Switch off the stove cool the mixture for a minute & add all the above mentioned dry ingredients,lime juice & the egg pieces.
Mix it well till the egg pieces are well coated.
Cool the pickle & store it in fridge.
Best served the next day.

Courtesy: My friend's mom

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Watermelon Skin & Soya Bean Pitlai

Ingredients dry roasted till light brown & powdered

Coriander seeds-3tsp

Channa dhal-1 & 1/2tsp

Red chillies-3

Grated coconut-3tsp

Rice-1/2tsp

Tempering

Oil-2tsp

Mustard-1/2tsp

Methi seeds-1/8tsp

Hing-a pinch

Curry leaves-little

Other ingredients

Cooked soya beans-1 cup

Cooked watermelon skin-1 cup

(use only the white part,cook it with little turmeric powder)

Salt to taste

Tamarind juice-1/4 cup

Method

Heat oil in a pan temper it.Add the tamarind juice,beans,vegetable,salt & the masala powder.Give a nice boil till thick.Serve it with hot rice.

Methi & Black Eye Bean Curry

Ingredients ground to a coarse paste

Onion-1/4

Ginger & Garlic paste-1tsp

Cloves-2

Cinnamon-a small piece

Cardamom-2

Tomato -1

Tempering

Oil-3tsp

Jeera-1tsp

Other ingredients

Black eye bean-1 cup

(soaked over night)

Frozen methi leaves-2 cubes

Salt to taste

Turmeric powder-1/4tsp

Hot curry powder-3/4tsp

Method

Heat oil in a pan & temper it.Add the ground paste & fry till oil separates the pan.Add the remaining ingredients & fry a bit.Pour some water & cook it till done.Make sure that the curry is semi dry.Serve it with roti.

Celery Chutney

Ingredients

Celery chopped-one long stick

Chopped onion-1tbsp

Chopped garlic-1

Red chillies-2

Urad dhal-1tsp

Channa dhal-1tsp

Coriander seeds-1/2tsp

Jeera-1/2tsp

Hing-1/4tsp

Salt to taste

Oil-2tsp

Method

Heat oil in a pan fry all above ingredients one by one till light brown.Cool ,add salt & grind it to a smooth paste.Serve it with any tiffin.

Strawberry & Cottage Cheese Pops

This is a repost for an event........


Ingredients
Strawberry-6

Sugar-4tsp

(add more according to your sweetness)

Milk-1 cup

Cottage cheese-4tsp

Method

Blend everything into a smooth liquid.Pour it in Popsicle molds & freeze.To unmold these pops,just dip it in warm water for 2 seconds or place under running water.It will come out easily.

Steamed Collard leaf Roll Pulao

Ingredients ground to a smooth paste

Cloves-1

Cinnamon-a small piece

Cardamom-1

Jeera-1/8tsp

Fennel seeds-1/2tsp

Tomato-1 small

Mint leaves-10

Ginger & Garlic paste-1/2tsp

Salt to taste

Turmeric powder-little

Green chillies-1

Tempering

Oil-2tsp

Ghee-2tsp

Sliced onion-1/4

For rice

Basmati rice-1 cup

Water-3/4 cup

Salt to taste

Cinnamon,cardamom,cloves-each 1,Shajeera-less than 1/8tsp

Mint leaves-6

Other ingredients

Green food colour a drop mixed in 3tsp of Lime juice

Curd-1/4 cup

Left over steamed collard leaf rolls

Method

Cook the rice with the above ingredients till 3/4 th done.Heat oil & ghee in a pan ,temper it.Add the ground paste & fry till oil separates.Add the curd & cook it till the gravy is slightly dry.Arrange the rolls in the gravy,put the rice on top.Pour the lime juice & close it with a tight lid & keep it in low flame for 10 minutes(in Dum).Before serving mix it & serve it with raita.

Fish Fry

Ingredients

Butter fish-5

Salt to taste

Hot curry powder-1tsp

Turmeric powder-1/4tsp

Lime juice-2tsp

Curry leaves-little

Oil-to shallow fry

Grind to a smooth paste

Ginger & Garlic paste-1tsp

Cinnamon-a small piece

Cloves-2

Pepper-1/4tsp

Method

In a plate mix all the above ingredients together.Apply the mixture both sides on the fish & keep it for 20 minutes.Heat oil in a pan & shallow fry them till cooked & brown on all sides.

Instant Couscous & Rawa Idly

Ingredients
Slightly dry roasted couscous-1/2 cup
Slightly dry roasted white rawa(semolina)-1/2 cup
Salt to taste
Turmeric powder-a pinch
Curd-Less than 2 cups
Eno fruit salt-1tsp
Grated carrot for decoration(optional)
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera-1/2 tsp
Grated ginger-1/8tsp
Hing-little
Curry leaves-little
Method
Heat oil in a pan & temper it.Take a bowl mix all above ingredients & tempering.Grease the idly plates put some grated carrots.Just before steaming the batter mix the Eno,immediately pour it in the idly plates & steam it till done.Serve it with any side dish.
Note:These are instant idlys no need for any fermentation.

Tomato(Thakali) Murukku

Ingredients

Rice flour-1 cup

Besan-1/2 cup

Roma tomatoes-2

(blend it in mixi with little water & filter the juice.It came to 1/2 cup)

Salt to taste

Hing-1/4tsp

Chilly powder-1/4tsp

Jeera-1/8tsp

Melted butter-3tsp

Oil-to deep fry

Method

Mix all dry ingredients together in a bowl.Heat the tomato juice in microwave for 10 seconds.Add butter & juice to the dry mixture & knead it to a soft dough.Put it in the murukku press & press it in hot oil.Fry it in medium flame till light brown on both sides.Drain on a kitchen towel.Cool & store it in air tight container.

Pathir Peni / Pathir Payni /Sutarfeni With Almond Milk

Today is my 700th post..........
Ingredients for Almond Milk
Almonds-8
Cashew nuts-2tsp
Cardamom powder-1/8tsp
Sugar-2tsp
Milk-1 cup
Saffron strings & Pistachio-little for garnish
(Beat above ingredients together in mixi.Garnish it with saffron & keep it aside)
Payni/Peni ingredients
Kataifi loosened-2 cups
(shredded phylo dough )
Butter-3tsp
Method
Pre.heat oven to 350 deg.F
Defrost the kataifi dough,uncoil the phylo dough and mix the butter evenly using your fingers.
Make sure you don't break the strands as they are very thin to handle.
Take a long rope of the shredded dough and start shaping into a circle.
The thickness of each circle can be 1 inch.
Place these coils on a  baking tray lined with parchment paper and bake it till light golden brown on both sides.May be 8 to 10 minutes each side.
Keep an eye on the baking as each oven is different.
Remove from oven & cool it,before serving pour the almond milk on top,soak a bit.
Sprinkle saffron & pistachio as garnish.

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