Egg Sothi

 

 

Egg Sothi

Ingredients:

1 Whole Cabbage (Small one should be enough)
5 Green Beans
5 Eggs
3 Soft Tofu’s
1 Bombay Onion
3 Small Onions/Shallots
3 Cups of Coconut Milk
2 Cup of water
2 Medium sized tomatoes
3 Green Chilies
3 Bird eye chillies/’ cili padi’
½ Cup of Anchovies
1 pinch of asafoetida powder
1 pinch of fennel seeds/powder
¼ tsp cumin seeds
3 stalks of curry leaves
2 tbsp oil
Salt to taste

Method:

1.        Boil eggs, peel the skin and keep it aside
2.        Pound the anchovies and bird eye chillies
3.        Dice the tofu’s and fry till its brown and crispy
4.        Dice the  Bombay onions and tomatoes
5.        Chop the green chillies, cabbage and green beans
6.        Heat oil in a pan, saute the bombay onion, with the fennel seed/powder and asafoetida powder and cumin seeds
7.        Add green chillies and curry leaves to this mixture and add a pinch of salt-let it fry till onion is slightly brown
8.        Then add the pounded anchovies+ bird eye chillies and let the anchovies fry till its crispy and brown (don’t burn the anchovies as it will be bitter)
9.        At this stage you can now add in the chopped tomatoes, cabbage and green beans and saute it all well
10.        Pour in the water to the mixture and let it cook for about 2 minutes
11.        Then add in the coconut milk, check for salt and add if needed
12.        Finally add the fried tofu’s and boiled egg to the sothi close the lid of your pan and let it simmer under medium fire for about 8 minutes
13.        Once you remove the lid of your pan, you will see the sothi boiling, just allow it to boil for another 2-3 minutes and the sothi is ready!!

·        For vegetarians you can make the sothi without the anchovies, it tastes equally good
·        For a healthier version you can opt to use a low fat milk- but for this recipe I used fresh coconut milk as it taste better

 

Carrot Brocolli Puttu

 
Carrot Broccoli Puttu
 
Ingredients:
 
2 Carrot
1/2 Broccoli
1 Coconut (grated)
1 Bombay Onion
3 Clove Garlic
3 Stalk of curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/4 Turmeric powder
1/4 tsp chilli powder
1/2 tsp coriander powder
2 Green chilies
Oil and salt to taste
 
Method:
 
1. Grate carrot and mince broccoli
2. Chop onion, and green chilies
3. Pound the garlic coarsely
4. In a pan heat oil, splutter the mustard, fennel and cumin seeds
5. Add onions, garlic, green chilies and curry leaves and fry till the onion is slightly brown
6. Then add the turmeric, chilli and coriander powder to the mixture and fry till the oil separates ( can add bit of water if mixture is dry)
7. Add the grated carrot, broccoli, and some salt to taste - cook for about 5 minutes
8. Mix it all thoroughly and add the grated coconut let it cook for about  2 minutes under medium flame, off and just mix it all properly
 
 A delicious puttu is ready!!!
 
 
 
 
 
 
 

Potato Tofu Cutlets

3 Large Potatoes (Diced)
3 Soft Tofu’s (Mashed)
1 Large Onions (Chopped finely)
1 Red Chili (Chopped finely)
1 Stalk of Corriander leaves/Chives (Chopped Finely)
¼ teaspoon of coriander powder
¼ teaspoon of chilli powder
¼ teaspoon white pepper
A pinch of turmeric powder
Bread crumbs
Salt to taste
Oil for frying

Method:

1. Boil the potatoes in a pot of water with a bit of salt- make sure the potatoes are boiled till its really soft that you can just mash it all like how you do to make mash potatoes

2. Mixed the mashed tofu into the mashed potatoes, add the chopped onions, chillies, coriander/chives, coriander, turmeric, chilli powder and salt and mix it thoroughly.

3. Sprinkle the white pepper powder and ensure there is enough salt to the mixture.

4. Take the mixture and make it into small slightly thick patties.

5. Cover the patties fully with bread crumbs and keep it aside ready for frying.

6. Heat oil in low fire, and deep fry the patties on both side till it is golden brown in colour.

A simple crunchy potato tofu cutlets are ready

 

 

Crab Masala

1 kg Crab of your preference

3 green chillies (Sliced)

2 Bird eye chillies or more if you like it spicy (Pound)

1 Large Tomato (Diced)

2 Onions (Diced)

1 tbsp Ginger Garlic Paste

1 stalk of coriander leave (Chopped)

¼ teaspoon turmeric

1 ½ tablespoon coriander powder

1 tablespoon chilli powder

1 teaspoon black pepper powder

2 Medium sized potatoes (Chopped)

1 Eggplant (Chopped)

¼ tsp Mustard Seeds

¼ teaspoon Fenugreek Seeds

Method:

1.        Clean crab thoroughly and cut it into 2- Boil water add turmeric powder, a pinch of salt and let the water starts bubbling before you add the crab in the water. Let the crab boil for 5 minutes only to ensure the meat is not overcooked.

2.        Heat Pan, add 2 tbsp of oil and temper the mustard seeds and fenugreek seeds. Add the sliced green chillies, pounded bird eye chillies and onions and let it fry for about 2 minutes before adding the ginger garlic paste to this mixture.

3.        Add a pinch of salt, and add the coriander, chilli and pepper powder and let it fry till the oil breaks. If the mixture is too dry add a bit of oil or water if you want a healthier version.

4.        Once the oil breaks from the masala, add the chopped tomatoes to this cover with a lid and cook till the tomatoes are mushy and the juice is mixed well with the masala.

5.        Then add the diced potatoes and egg plants and add a bit of water used to boil the crab, cover with lid and cook till potatoes are soft and egg plant has mixed well with the masala. The gravy will be slightly starchy.

6.        Finally add the crabs and coriander leaves and mix it well till all the crabs are thoroughly covered with the masala and close it with lid and cook for about 10 minute.

A delicious spicy Crab Masala is ready!!

Peanut Butter Walnut Brownie

Ingredients:

150g Butter, melted
150g Brown Sugar
100g Castor Sugar
60 g Cocoa Powder
75g All Purpose Flour
1/4 tsp Salt
1 1/2 tbsp Coffee
2 Eggs
1tsp Vanilla Extract/Essence
1/4 Cup Peanut Butter (melted)
1/2 Cup Walnut

Method:

First mix the cocoa powder, all purpose flour, salt and coffee in a bowl

*You can use a hand beater or just a manual one and do not over whisk the brownie batter

Whisk the Butter, brown sugar and castor sugar till its a little fluffy, add the eggs and vanilla extract/ essence

Add the mixture of flour and just mix it together with the batter, or just whisk till its mixed and add the walnuts

Transfer batter in the baking tray and scoop the melted peanut Butter and swirl it over batter

Brownie batter is ready for baking at 350F for 25minutes!!!!😉

*This brownie is super yummy with a scoop of vanilla ice cream on top of it drizzled with chocolate sauce

Fish Curry

Ingredient 1:

2 onion
2 tsp peppercorn
1 tsp cumin
2 stalk of curry leaves

Grind all the above keep aside- I prefer to pound, more flavourful

Ingredient 2:
1/4 tsp tamarind juice
1 1/2 tsp curry powder
1/4 tsp turmeric powder
2 tsp coriander powder
1 tsp salt
1 tsp fish curry powder

Mix all together and keep in a bowl

Ingredient 3:

1/2 kg any fish of your choice-my fav is "Bawal Emas"

* Mix 1tsp of ginger garlic paste and 1/4 tsp of turmeric powder and marinate the fish for 5 mins and fry it a little-don't over fry it- u can skip this if you want)

2 onion (Diced)
3 cloves garlic crushed
1 tomato crushed
1 stalk of curry leaves
3 lady's finger (cut into 2)
2 green chili (Chopped)
1/4 tsp mustard
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds ( bit enough too much curry will be bitter)
A pinch of asafoetida powder
Oil

1. Heat oil splutter mustard seeds, cumin seeds, asafoetida powder and curry leaves

2. Add onion, crushed garlic and green chili and a bit of salt

3. Once onion is brown add the ingredient no 1,
cook till u see the oil separates

4. Add tomato and cook till its mushy and all the juice is out

5. Then add ingredient no 2 and add some water if the gravy looks thick, let the gravy cook for about 10 minutes

6. Then add the lady's finger and let it cook for about 3 minutes, check on the salt and add accordingly

7. Finally add the fish  fillets close the lid for 10 minutes and let it simmer in medium flame

Fish curry is ready, enjoy the authentic fish curry!!!

Fried "Mee Hoon"

 

Ingredients:

 

1. ½ packet mee hoon (soak the mee hoon in a pot of warm water)

 

2. 5 cloves of garlic

 

3. 2 onions

 

4. 2 tbsp chili paste

 

5. 2 tbsp of dried shrimp

 

6. 2 tbsp of anchovies

 

7. A stalk of chives

 

8. ½ kg Fresh prawns/ Fish Cake

 

9. 2 eggs

 

10. 2 soft tofu’s

 

10. 2 Red chilies

 

11. Oil

 

12. Salt

 

Method:

 

1. Pound garlic and onions separately- keep it aside

 

2. Pound the dried shrimp and anchovy’s together to a fine paste (You can also add some cili padi if you want it to be really spicy)

 

3. Chop the chives and red chilies keep it aside for garnishing later

 

4. Heat oil, fry the eggs and tofu’s separately – keep it aside

 

5. Then fry the pounded garlic and onions, add a pinch of salt to this

 

6. Once it’s brown add the pounded shrimps and anchovies and let it fry till it brown and crispy

 

7. Add the chili paste to the mixture and fry till the oil separates

 

8. Once the oil separates add the fresh prawn (you can replace with fish cake or any other seafood or even chicken)-add salt

 

9. Cook about 2-3 minutes and add the soaked mee hoon. Mix it well till the mee hoon is fully coated with chili-shrimp paste, check for salt add more if needed

 

10. At this stage you can add the fried eggs and tofu. Off the stove and add the chives to the mee hoon. Garnish with red chilies.

 

*  This is one of my dads and husband's fav dish!!