Egg Salna Recipe / Muttai Salna Recipe / Egg Salna In Instant Pot / Instant Pot Salna Recipe - Side Dish for Aapam

 

Egg Salna

Ingredients fried in 1 tsp oil till light brown and ground to a smooth paste 

Grated coconut - 1/4 cup heaped
Peanuts - 2 tsp
Pottukadalai - 1 & 1/2 tsp
Ginger and garlic paste - 1 & 1/2 tsp
Kalpasi/Black stone flower - a small piece
Cloves - 1
Cinnamon - a tint piece
Green chilies - 2
Fennel seeds - 1 tsp heaped

Bay leaf - 1

Cashew nuts - 10

Poppy seeds - 2 tsp

Chopped onion - a handful

Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp

Salt to taste

Tempering ingredients

Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Kalpasi - 1/2 tsp

Other ingredients

Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few

Boil eggs and make slits on them- 4

Beaten egg - 1
Water as needed

Muttai Salna

Method

Heat oil in a instant pot and temper it with above ingredients.

Add onion, few curry leaves and tomato fry till colour changes.

Now pour the ground masala and saute for a minute , pour water to the thickness you want.

Close the lid vent closed and pressure cook for 4 minutes. Cool and open the lid.

Switch to saute mode and add the beaten egg ,boiled eggs mix and give a boil, switch off the stove.

Lastly add the,mint and coriander leaves and serve hot with Appam, Barota.Parota Biriyani, Idli or Dosa.

Note:

Frying ingredients can also be done in instant pot, but i used a kadai to do so.

For Vegetable Salna click HERE

For Empty Salna click HERE

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Sweet Aval Mixture Recipe / Sweet Poha Chivda Recipe / Sweet Chivda Recipe - Easy Diwali Recipe

Sweet Poha Chivda

Ingredients

Thick poha/aval/flattened rice - 1 cup

Whole cashew nuts - 12

Almonds - 12

Raisins - 1 & 1/2 tbsp

Sugar - 3 tbsp

Cardamom -3

Oil to deep fry

Sweet Poha Chivda

Method

Powder sugar & cardamom to a fine powder,keep it aside.

Heat oil in a pan and deep fry cashew nuts,almonds,raisins separately till light brown.

Do not burn them keep it aside now add the poha and fry till crisp.Do not fry till colour changes.

Remove all fried ingredients on a kitchen paper for extra oil to get absorbed.

While still warm sprinkle the powdered sugar/cardamom mixture.

Gently mix till everything is well combined.

Cool and store it in an airtight container.

Note:

a) Make sure your oil is hot when deep frying poha,otherwise they will not puff up and will be hard to eat.

b) Add any combination of nuts of your choice.

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Mahalaya Amavasya Recipe / Mahalaya Paksha Recipes / Amavasai Lunch Menu / Festive Special South Indian Lunch Menu For Amavasya

 

Amavasai Lunch

1.Plain rice

2.Ellu sadam

3.Okra mor kulanbhu

4.Cabbage kootu

5.Aarakkai poriyal

6.Raw banana fry

7.Cucumber thayir pachadi

8.Whole urad dal vadai

9.Rasam

10.Vadam

11.Aval payasam

12.Curd

Wheat Naan Recipe / Healthy Naan Recipe / Wheat Naan Without Yeast Recipe / Indian Bread Recipe

 

Wheat Naan

Ingredients for the dough

Wheat flour - 2 & 1/2 cups

Salt - to taste

Sugar - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Curd - 3 tbsp

Warm water - as needed

Oil - 2 tsp

Ingredients to sprinkle and brush on top

Onion seeds /Kalonji as needed
Crushed coriander leaves or kastoori methi leaves - as needed
Butter to brush on top

Method

Take a wide bowl combine all above mentioned dough ingredients.
Mix it well add water little by little to make a soft non sticky dough.
Apple some oil on top and cover it with a damp towel.
rest it for 2 hours, now divide the dough into equal size balls.
Dust for flour on a clean surface and roll out the dough to a semi thick disc.
Sprinkle some crushed coriander leaves or kastoori methi leaves and onion seeds, gently roll.
Heat a tawa place the naan with topping side facing up,cook till the bottom is slightly brown, lift the naan using a metal tong and show it in direct flame.
When its lightly charred remove it and brush some butter on the hot naan.
Serve the naan hot with any side dish you like.

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Saoji Mutton Recipe / Saoji Mutton Masala Recipe / Nagpuri Saoji Mutton Curry Recipe / Mutton Savji Recipe

 

Nagpur Saoji Mutton

Other ingredients

Ginger/ Garlic - together 2 tsp

Sliced onion - 1 medium size

( fry the onions till light brown)

Oil - 1/4 cup

(lots of oil is needed to prepare this recipe, you can reduce if you wish)

Salt to taste

Turmeric powder - 1 tsp

Red chilly powder - 1 & 1/2 tsp

( Add according to your spice level)

Chopped coriander leaves - a handful

Mutton - 1 kg

( i cooked the mutton with little salt till soft just to save time)

Saoji Masala - 2 tbsp or as needed

Saoji Mutton

Method

Take a mixi jar add ginger/garlic paste , saoji masala ,salt, turmeric powder, red chilly powder , few coriander leaves and fried onion, pour very little water and grind to a smooth paste.

Heat oil in a pan add the ground paste and the cooked mutton , do not add the stock.

In low flame sauté for 5 minutes till oil separates the pan.

Pour the stock and in low flame cook for 20 minutes till gravy is thick.

Switch off the stove and garnish with coriander leaves.

Enjoy with rice or roti.

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Saoji Masala Recipe / Homemade Saoji masala Recipe / Saoji Nagpur Masala / Saavji Masala Recipe / Saoji Spice Powder Recipe

Saoji Masala

Ingredients for Saoji Masala Powder 

Oil - few drops

(Usually all the spices are dry roasted)

Cinnamon - a medium size stick

Green cardamom - 3

Black cardamom - 2

Cumin - 1 tbsp

Coriander seeds - 1/8 cup

Caraway seeds - 1 tsp

Black Pepper - 1 tsp

Anise seeds - 1/2

Black stone flower / Dagad Phool - 1/2 of a handful

Poppy seeds - 1/2 tbsp

Mace - 1

Nutmeg - a generous pinch

Cloves - 6

Sesame seeds - 1/2 tbsp

Rice - 1/2 tbsp

Roasted gram dal - 1 tbsp

Dry coconut - 2 tbsp

Byadgi chilly - 6

Bay leaf - 1 large

Fennel seeds - 1/2 tsp

Method

Heat few drops of oil add all the above ingredients and in low flame roast till light brown.

Cool completely and dry grind to a smooth powder, store it in fridge and add to your dish as needed.

Saoji Mutton recipe click HERE

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Sayur Asem Recipe / Indonesian Vegetable Tamarind Soup Recipe / Tamarind Soup Recipe - Easy Soup Recipes

 

Sayur Asem

Ingredients crushed to a coarse paste

Onion - a handful

Galangal - a small piece

Bird's eye chillie - 1

Ripe red chilly - 3

Garlic - 3

Ginger - 1 tsp

Ingredients

Water / Broth / Stock - 6 to 8 cups

Green beans - a handful

Corn - 1/4 cup

Bok choy or any spinach variety (optional) - 1/4 cup

Diced tomato - 1

Cubed chayote - 1 small

Bay leaf - 1

Brown sugar - 1 tbsp

Tamarind paste - 2 tsp

Raw peanuts - 2 tbsp

Salt to taste

Fish sauce - few drops

Sesame oil - 2 tsp

( adjust all the above ingredients according to your taste)

Method

Heat oil in a pan and fry the crushed ingredients till raw smell has disappeared.

Pour the water and add the peanuts and cook till soft.

Add the remaining ingredients and cook in low flame for 10 minutes.

Switch off the stove and enjoy with rice.

Note:

Adding turmeric powder is optional.

Usually shrimp paste is used instead i have used fish sauce.

For extra taste you can add soy sauce.

Made this soup with available ingredients from my pantry.

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Arachuvitta Pavakkai Milagu Kulambhu Recipe / Arachivitta Milagu Pavakkai Recipe / Milagu Kulambhu Recipe / Pavakkai Milagu Kuzhambhu Recipe

 

Arachivitta Milagu Kulambhu

Ingredients to be fried till light brown

Whole black pepper - 1 tbsp

Jeera - 1 tsp

Coriander seeds - 2 tsp

Red chilly - 2

Fennel seeds - 1 tsp

Poppy seeds - 1 & 1/2 tsp

Cashew nuts - 2

Grated coconut - 1 tbsp

Curry leaves few

Mustard - 1/2 tsp

Methi seeds - 1/4 tsp

Hing - a generous pinch

Oil - 1 tsp

( Pour oil in a pan add all the above ingredients and fry till light brown. Cool and grind to a smooth paste)

Tempering

Sesame oil - 2 tbsp

Mustard seeds - 1 tsp

Curry leaves few

Other ingredients

Small onions - 10

Chopped garlic - 6

Small pavakkai / Bitter gourd - 15

( adding vegetable to this recipe is optional)

Chopped tomato - 1

Turmeric powder - 1 tsp

Salt to taste

Jaggery - 1/4 tsp

Semi thick tamarind juice - 1 cup

Method

Heat oil in a pan and  temper with above ingredients.

Add onion, garlic, small bitter gourd, curry leaves and tomato, fry till light brown.

Add the ground paste, salt and tamarind juice mix well. Cover and cook till the gravy is thick and oil separates the pan.

Switch off the stove add jaggery mix and enjoy with rice.

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Easy Korean Recipes / Korean Recipes

 

Thai Chicken Massaman	Korean Chicken Bulgogi	Korean Kongnamul Muchim
Korean Broccoli Banchan	Gochujang Gaji-jjim	Korean Corn Cheese
Korean Mango Milk	Cheese Hotteck	Korean Bread Popcorn
Dalgona Candy	Dubu Jorim

Black Rice Dosa / Kavuni Arisi Dosa / Garlic Cheese on Black Rice Dosa / Garlic Cheese Dosa Recipe - Dosa Recipes

 

Black Rice Dosa

Dosa batter ingredients

Black rice - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak all the above ingredients together for 6 hours or overnight.

Next day grind to a semi smooth batter, add salt mix and leave the batter to ferment for 8 hours.

Your batter is ready to use.

Black Rice Dosa

Ingredients for Garlic Cheese Dosa

Mozzarella cheese as needed

Finely chopped garlic - 6

Red chilly powder - 1/2 tsp

Salt to taste

Chopped spring onions or coriander leaves for garnish

Oil - 3 tsp

( Heat oil add salt and chopped garlic fry in low flame till crisp and brown. Cool and add the red chilly powder and mix, keep it aside)

Method

Heat a dosa pan when hot pour a ladle of the dosa batter and spread it , pour few drops of oil around the dosa. Once brown on one side sprinkle the garlic mixture and some cheese fold it like a triangle.

Remove it to a plate garnish with spring onions , cheese and garlic mixture and enjoy hot!

Note:

To make cheese garlic you can use any kind of dosa batter.

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