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!!