Egg masala

This is a wonderful accompaniment for rice and can be whipped up in a jiffy. Takes about 20 mins, boil the eggs at the start so you can make the gravy while the eggs cook.Then peel the eggs and drop them into the prepared gravy.

Eggs are a wonderful sourse of protein and essential fatty acids.
Best to use organic or free range eggs.
Adjust the spice leve to suit your palatte.


Egg 6 nos

Oil 2 tbsp 

Curry Leaves 1 strand

Big Onion 2 nos ( medium )

Tomato 6 nos ( medium )

Mustard seeds 1 tsp

Garlic paste 2 tsp

Chili Powder  1 tsp

Coriander Powder 1 tsp

Turmeric 1/2 tsp

Water 1/2 cup

Salt to taste

Tamarind pulp 2 tbsp


Cook the egg, boiling in water for 10 -15 min and remove the shell. With the knife just make  longitudinal slits in the egg.

 Chop Onion and tomato finely.

In a wok heat oil. When hot add mustard seeds, curry leaves, garlic and onion. Fry till the onion is translucent. Add chopped tomatoes and  saute for 5 mins.

Add coriander powder, turmeric powder, red chili powder and salt. Fry for 2 min.

Add tamarind pulp and water and allow it to boil.

Add the egg after gravy thickens and coat the eggs well.

Serve hot with rice or rotis.

Tomato thokku

This is a very quick and easy thokku very common in tamil homes.Can be make in large quantities and stored in the fridge.Use as a chutney for rotis,dosas,adai and idlis.Goes very with hot white rice and ghee.I even use it as a spread on bread instead of butter.

I adapted it from here

Tomato 12 nos ,finely chopped

Sesame Oil 6 tbsp

Mustard 1 tsp

Dry red Chillies 3 ,broken

Red Chili powder 2 or 3 tsp ( as per taste )

Turmeric 1 tsp

Hing /Asefoetida 1/4 tsp

Curry leaves 10 no's

Salt to taste

Fenugreek seeds 1/2 tsp ( Optional )

Jaggery 1 tsp ( Optional )

Fry and Grind fenugreek in to fine powder

In a nonstick pan, pour oil, add mustard & wait till mustard crackles, add curry leaves, asafoetida, fenugreek powder, red chillies , red chili powder, turmeric and saute well.

Add tomato. Taste the mixture and adjust the salt if required . Allow this to cook  for about 30 mins, till the oil separates from the mixture and no moisture remains.

Adding jaggery is optional.I never tried it, but it does balance out the flavours

Note.Can be stored for upto 2 weeks in an air tight bottle in the fridge but make sure you add a lot of sesame oil while cooking and top off the bottle with more oil before storing to increase the shelf life. Also use a dry spoon while serving the thokku.

Flourless peanut butter cookies

All I can say is that you like peanut butter cookies you have to try these.
The flavour is so intense you need a glass of cold milk to complement it. I loved the flaky chewiness.The lack of flour makes it healthy too.( If I may say so, hehe)


Recipe was adapted or rather followed from here
Joy is one talented baker from LA and I love browsing her site, this recipe I assure you is a keeper.

Makes 2 dozen

1 cup all-natural chunky or smooth peanut butter (I used smooth,organic peanut butter)

1/2 cup castor sugar( use lesser if you please)

1 egg

1 teaspoon baking soda






Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a bowl combine peanut butter and sugar until well combined, add egg and baking soda and mix well.
 Roll into walnut sized balls and create a criss-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 8-10 minutes, until lightly browned.
 Cool on a baking sheet.

Note: you can add about 3 tbsp plain flour if you want them a bit harder.These are very delicate and crumble easily even after cooling.

Turkish carrot dip

This is a simple carrot dip very common in turkish mezze platters, I love how the simple flavours combine in this dish.
I normally have this with falafels and pita bread.
Even S,who normally hates veges or salad asked for seconds.
I came across this recipe on Food Safari featuring Turkish food and I tried it the same night..
Of course,Baba Ghanoush is still my fav but this one is so quick to whip up on those crazy week days.


Ingredients


carrots,  4 medium sized, peeled and finely grated

 olive oil 1 tbsp

 salt , to taste

natural yoghurt 1 c

garlic cloves, 2-3 finely grated

squeeze of lemon juice from 1/2 lemon


Method

In a large skillet, cook the carrot with the oil until just cooked through. Set aside to cool down a bit.

Mix the carrot with the yoghurt and garlic. Add salt and lemon juice.

Transfer to a serving plate. Serve with warm pita bread and falafel as a side.
It can also be served as a side for bbq meat and bread rolls.

A beautiful baby shower!

                                             
I had a baby shower this weekend and it was none others than my gorgeous friend and colleague,Caroline.
It was a sunny saturday with lots of good food,friends and beautiful presents to un wrap.Carolines mom mad e a lovely dessert ,I really dont know what its called exactly but it was a lovely layered jelley with fruits through the jelly base, topped with loads of crean and topped with some succulent seasonal friuts,blueberries and strawberries.

Thats with the cream, I thought it was ready to be served and started clicking away.Oops, theres more to come



                                             


Topped with some slivered almondno,we not done yet

All adorned and ready to be devoured...

 And this is my friend C, all glowing with the signs of motherhood....I will miss her at work but here's wishing her love and happiness as she enters a very special phase in a womans life.

Couscous cakes with sun dried tomatoes and feta.

This is one protein packed dish.Can be served with a salad or a meat stew for a heavier meal. very versatile and flavourful.

couscous 1 c

water 1 cup

salt 1 t

red chillies, 3 minced

garlic clove 3

eggs, 2 beaten

sundried tomatoes in oil,1/2 c, drained and chopped

crumbled feta 1/2 c

raisins, 2 tbsp (optional)

olive oil, for frying

In a saucepan bring water and salt to a boil. Stir in couscous, remove from heat and let it sit for five minutes. Fluff with a fork to separate grains.



In the bowl add garlic,chillies,sun dried tomatoes,feta and raisins. Add to the couscous and mix well. Add salt to taste and break 2 eggs into the couscous, mix thoroughly.



In a wok, heat olive oil until it is very hot. Put cakes into oil and gently cook for 4-5 mins. Flip cakes and cook another 3-4 minutes on the other side.
You can also bake these at 350 F for about 20-30 mins.
Serve hot with a spinach salad or meat main dish..

Treating a cold

Treating a cold :

1Start the day with the honey-pepper mixture : grind 6 black pepper balls and mix with a teaspoon of honey.Following the honey-pepper mixture, swallow, without chewing, one-half of a garlic clove with a glass of luke-warm water.
2 Take 3-4 times daily a tea made from one tablespoon of fenugreek seeds, six black peppercorns and one teaspoon of fresh minced ginger, which were boiled in two cups of water reduced to one cup. 
3 Mixing equal parts of honey and lemon juice and drink this thrice. This provide relief from cough and laryngitis.
4 Making the necessary changes in the diet and taking necessary precautions by avoiding cold drinks, cheese, creams, yogurt, ice cream. Include warm foods that contain steamed vegetables, vegetable soup, herbal teas and fruits like papaya and apple are recommended. Also spices like black pepper, coriander and clove are found to be effective in treating cold.
5 Stewed Apple is considered to be an excellent dessert during winter. Steam the apple by piercing it with 3 to 4 cloves,once done,remove cloves and enjoy.
6 Steam inhalation done by boiling 2-3 liters of water,add 3-5 drops of eucalyptus oil or vicks vapor rub to it and inhale the vapours deeply. Cover the head with a towel or sheet will concentrate the steam towards the face. Be very carful with children around so they don't get scalded.
7 Herbal teas 2-3 times a day like ginger tea to which a teaspoon honey added.