Egg in Spinach Gravy

Ingredients

  • 4 hard boiled eggs, shelled and kept aside
  • 1 big bunch spinach leaves, chopped, washed and strained
  • 1/2 tsp cumin seeds
  • 2 dry red chillies, broken
  • 1 medium onion, chopped finely
  • 1 tomato, chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste

Method –

  1. Heat oil in a wok
  2. Rub a little salt and turmeric powder on the eggs and lightly fry
  3. In the same oil, add cumin seeds and dry red chillies
  4. When the seeds splutter, add onion
  5. Sauté till it becomes light brown
  6. Add the tomato and sauté till it becomes soft
  7. Add ginger garlic paste and fry till oil leaves the sides
  8. Add red chill powder, turmeric powder and coriander powder and fry till oil releases
  9. Add the spinach leaves and mix well
  10. Add 1 cup of warm water and let it boil.
  11. Cover with a lid and reduce the flame
  12. Add the eggs and cook till the spinach is cooked and the consistency of the gravy is just right

Cake Rusk

Ingredients

  • 350 gm (2 3/4 cups) all purpose flour, sifted
  • 2.5 tsp baking powder
  • 350 gm (1 3/4 cups) powdered sugar
  • 190 gm butter
  • 4 large or 5 small eggs
  • 1/2 cup – 3/4 cup milk
  • 2.5 tsp vanilla extract
  • 1/2 tsp pineapple extract
  • 1 tsp caraway seeds
  • 1/2 cup tutti fruiti and orange peel
  • 1/2 cup dried cranberries

Method

  1. Ensure all the ingredients are at room temperature
  2. Preheat your oven to 180 degrees C. Prepare a 10 or 12 x 5 Inches loaf tin by greasing and flouring /adding parchment to the bottom of the pan.
  3. Sieve together flour, baking powder and salt a few times. To this add the dry fruits and caraway seeds, keep aside.
  4. In a mixing bowl, add the measured softened butter and powdered sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula.
  5. Continue creaming it until it is soft and fluffy.
  6. Start adding the eggs one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
  7. Add the vanilla essence and mix well.
  8. Start adding the flour mixture, alternating with the milk mix, little at a time ( roughly in 4 turns). Do not over mix. Instead, just keep folding gently.
  9. In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should be quiet thick & not the flowy ribbony consistency, else the dry fruits will sink. Scrape the bowl and blend an additional one minute on low to medium speed. Scrape the bowl one last time to be sure all ingredients are thoroughly blended.
  10. Pour the batter into the pan and at 180°C for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean and dry.
  11. Remove the cake from the oven and let it rest for 5 to 10 minutes.
  12. Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmould the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife.
  13. Slice the cake into evenly thick in pieces. Place the slices on a baking tray lined with parchment paper. Leave little gap between each.
  14. Keep them in a cold oven and set your oven temperature after putting the cake pieces in oven at 160 C, bake for 25 to 35 minutes.
  15. To get a perfectly crispy cake, invert the cake pieces after 20 minutes and continue baking.
  16. Once done, remove it and cool it on a wire rack.

Bathua Saag Paratha

Ingredients

For the Dough –

  • 2 cups whole wheat flour
  • 1/2 tsp salt
  • Water to make a soft dough
  • 2 tsp ghee

For the Stuffing-

  • 500 gm bathua leaves, chopped, washed and strained
  • 1 tbsp mustard oil
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida powder
  • 2-3 chopped green chillies
  • 1” ginger, grated
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  1. Mix the whole wheat flour with salt
  2. Add water little by little to make a soft dough
  3. Add the ghee to the dough, knead well and set aside
  4. Heat mustard oil in a Kadhai
  5. Add cumin seeds and asafoetida powder
  6. When the seeds splutter, add green chillies and grated ginger
  7. When it changes colour, add the bathua leaves
  8. Mix well and add salt
  9. Cover with a lid and let it cook for 6-7 minutes
  10. Let all the moisture evaporate and make the mixture absolutely dry. Set aside to cool
  11. Now, make equal sized balls from the dough
  12. Take a ball of dough, roll it into a small round, place about a lime sized ball or more of stuffing inside and close the edges
  13. Lightly dust the stuffed ball of dough with flour and roll lightly to a medium thick round of about 5” diameter
  14. Heat a iron tawa, place the paratha on it
  15. Flip it when brown specks appear, drizzle some oil/ghee and cook till done
  16. Serve with curd/pickle/butter

Dindigul Thalapakatti Mutton Biryani

Ingredients

For the Masala –

  • 5 Green Chillies
  • 2 pieces two inch cinnamon sticks
  • 3 cardamom
  • 3 cloves
  • ⅛ th of a nutmeg
  • 1 small piece Mace
  • 2 inch piece ginger
  • 12 cloves Garlic
  • 10 shallots (100 grams)

For the Biryani –

  • 500 gm Seeraga Samba Rice
  • 500 gm Mutton with bone
  • 2 tbsp Ghee
  • 3 tbsp Sunflower Oil
  • ½ tsp Red Chilli Powder
  • ½ cup curd
  • 1.5 tsp salt
  • 1/3 cup chopped mint leaves
  • 1/3 cup chopped coriander leaves
  • Juice of half a lime

Method –

  1. Before starting to cook, wash and soak the rice for at least half an hour.
  2. Grind all the ingredients listed under masala paste with half a cup of water. Set aside.
  3. Heat oil and ghee in a pressure cooker and add in the Masala paste. Add in the mutton to the pan.
  4. Add in two cups of water and add in the salt.
  5. Add in the curd and red chilli powder.
  6. Mix well and cook the mutton in the masala for 20 minutes on a medium flame. Remove the cooker from heat and wait for the pressure to settle.
  7. Remove the cooked meat to a bowl and roughly measure how much liquid is left behind.
  8. Mine had about 1.5 cups of liquid. Just measure roughly. It need not be accurate.
  9. We require 2 times water to the quantity of rice. So we need to add 4 cups water. There was already 1.5 cups gravy that we measured before. So I added 2.5 cups water to the mixture. Add in the chopped coriander leaves and the mint leaves. Let the mixture come to a boil.
  10. Add back the meat and let it come to a boil again. Check for seasoning. Add more salt if necessary. Drain the soaked rice and add it to the pan.
  11. Wait for it to boil. Add in the lime juice.
  12. Cover the pan with a lid and let it cook for the first 4 minutes on medium flame.
  13. Open the lid. Gently mix once from the bottom, cover the lid again and simmer for 10 minutes on very low flame.
  14. After that time, open the lid and mix well. The rice will be 3/4 cooked. Cook for a couple of minutes more.
  15. Switch off the flame and close the pan with a lid. Do not disturb for the next 20 minutes. The rice will get swollen and absorb all the left out moisture. This time is very important. Do not rush.
  16. Serve hot with raita

Omita aru Aloor Torkari (Raw Papaya and Potato Curry)

Ingredients

  • 1 big raw papaya
  • 250 gm potatoes
  • 1 dry red chilli
  • 2 small onions
  • 4-5 cloves garlic
  • 2 green chillies
  • 1” piece ginger
  • 1 tsp cumin powder
  • 2 tbsp mustard oil
  • 1/2 tsp turmeric powder
  • Salt to taste

Method –

  1. Peel the papaya and potatoes and cut in large pieces
  2. Make a coarse paste of onion, garlic and green chillies
  3. Make a paste of ginger and cumin seeds
  4. Pressure cook the potato and papaya for 1 whistle
  5. Heat oil in a wok
  6. Add the dry red chilli
  7. Add the onion, ginger and chilli paste and fry till slightly brown
  8. Add turmeric powder and sauté for 10 seconds
  9. Add the boiled vegetables
  10. Add salt and sauté for 5 minutes
  11. Add 1/2 cup of warm water
  12. Cover with a lid and cook for 2 minutes
  13. Add the ginger cumin paste
  14. Cover and cook till done
  15. Garnish with chopped coriander leaves

Doi Maach (Fish Cooked in Curd Gravy)

Ingredients

  • 4 pieces of Rohu fish, washed, marinated with salt and turmeric powder for 15 minutes
  • 1 cup fresh curd
  • 1 tbsp besan (Gramflour)
  • A pinch of turmeric powder
  • 2 green cardamoms
  • 2 small pieces of cinnamon stick
  • 2-3 dry red chillies
  • 4 tbsp onion paste
  • 2 tbsp mustard oil for frying the fish
  • 2 tsp oil for curry
  • Salt and sugar to taste

Method

  1. Fry the fish lightly and set aside
  2. Blend the besan and curd, whisk well and set aside
  3. Heat 2 tsp oil in a wok
  4. Add the cardamom, cinnamon and whole red chillies
  5. Add the onion paste and keep stirring on low heat till it loses the raw smell and the oil leaves the sides
  6. Now add the curd and besan mixture, turmeric powder and a little water
  7. Keep the heat on low flame throughout
  8. When it starts to boil, add the salt and sugar
  9. Cook till it reaches the desired consistency
  10. Add the fish and cook for 2 minutes on low flame
  11. Serve with steamed rice

Duck Egg Spicy Curry

Ingredients

  • 6 duck eggs
  • 1 tbsp ginger paste
  • 2 slit green chillies
  • 3 tbsp oil
  • 1/2 tsp turmeric powder
  • 1 tbsp red chilli powder
  • Salt to taste

Method –

  1. Boil eggs with a little salt
  2. Shell them when cool and keep aside
  3. Heat oil in a wok
  4. Fry eggs with a little turmeric powder and salt
  5. Keep aside
  6. Lower the flame and add a cup of hot water
  7. When boiling, add ginger paste, turmeric powder and red chilli powder
  8. Stir and cook till the gravy reduces to half
  9. Add the fried eggs and slit green chillies
  10. Add salt and mix well
  11. Reduce the flame to minimum and cook covered till gravy thickens and oil separates

Kholasapori Pitha (Assamese Rice Flour Pancake)

Ingredients

  • 1/2 cup rice flour powder
  • A pinch of salt
  • A pinch of turmeric powder (optional)
  • 3 tbsp finely chopped coriander leaves
  • 1 small onion, finely sliced
  • 2 baby carrots, grated
  • 2 green chillies, finely chopped
  • 1/2 cup water or a little more if necessary
  • Mustard oil for smearing the pan

Method –

  1. Combine all the ingredients except the oil
  2. Make the batter dosa consistency
  3. Smear the oil in the pan
  4. Pour 2 ladleful of batter and spread around
  5. Turn over when done and cook the other side

Chana Sundal (Chickpeas Stirfry)

Ingredients

  • 200 gm chickpeas
  • 1 tbsp vegetable oil
  • A pinch of asafoetida powder
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 dry red chilli
  • 5 curry leaves
  • 1 green chilli, finely chopped
  • 2 tbsp grated coconut
  • 1 tbsp lemon juice
  • Salt to taste

Method

  1. Soak the chickpeas overnight
  2. Add enough water in a pressure cooker, add chickpeas and salt and pressure on high for 3 whistles
  3. Lower the flame and cook for 10-15 minutes
  4. Drain the water from the chickpeas after the pressure releases
  5. Heat the oil on medium heat in a kadhai
  6. Add asafoetida powder and mustard seeds
  7. Once they splutter, add urad dal and dry red chilli
  8. Stir for a few seconds and then add curry leaves and green chilli
  9. Stir for a minute
  10. Add the chickpeas followed by grated coconut
  11. Mix well and fry for 2-3 minutes
  12. Turn off the heat and add lemon juice and salt
  13. This can be eaten warm or cold

Aloo Sabji and Puri

Ingredients

For Aloo Sabji –

  • 5 boiled potatoes, roughly broken
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp amchur powder
  • 1/2 tsp sugar
  • 1 tsp salt
  • 2 cups water
  • 1/2 tsp garam masala powder
  • 1 tbsp wheat flour
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds
  • 1.5” ginger, julienned
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp fennel seeds
  • 1 dry red chilli
  • 2-3 green chillies, finely chopped
  • A pinch of asafoetida powder
  • 1/2 tsp red chilli powder
  • Chopped coriander leaves for garnish

Method –

  1. In a Kadhai, take the potatoes, turmeric powder, red chilli powder, coriander powder, amchur powder, sugar and salt and mix well.
  2. Add 2 cups of water and set the Kadhai on flame
  3. Let it come to a boil on high flame
  4. Make a mixture of wheat flour and water
  5. Pour this mixture into the pan and let it boil for 2 minutes
  6. Skim the foam from the top of the curry and discard
  7. Lower the flame and cook
  8. Take a small pan and heat ghee
  9. Add cumin seeds, ginger, fenugreek seeds, fennel seeds, dry red chilli, green chilli, asafoetida powder and red chilli powder
  10. Pour this over the potato mixture
  11. Cook for 1 minute and garnish with chopped coriander leaves

Ingredients for Puri –

  • 1 cup all purpose flour
  • 1 cup wheat flour
  • 1 tbsp oil
  • Salt to taste
  • Water as needed
  • Oil to deep fry

Method –

  1. Take both flours, salt and oil in a bowl and mix
  2. Add water little by little and knead to a stiff and smooth dough
  3. Set aside for 15 minutes
  4. Divide the dough into equal balls
  5. Take 1 ball in a lightly oiled surface, roll it thinly into small round puris. Do the same for all the balls
  6. Heat oil in a Kadhai
  7. When the oil becomes hot, reduce the heat to medium
  8. Drop the puris in, press the top with a ladle and it will puff up. Flip over and cook the other side for a few seconds
  9. Drain it on absorbent paper and serve