Moru(Buttermilk) kootu with Adai

Ingredients:

1 small snake gourd chopped
2 small eggplants chopped
1/4 bottle gourd chopped
1 ripe tomato quartered
1 tsp salt
1/2 tsp turmeric

Paste:
2 tsp oil
3 red chillies
2 tsp coriander seeds
1 tsp chana daal (bengal gram)
1/2 tsp fenugreek seeds
1 cup grated coconut
2 green chillies
water
1 cup curds

Seasoning:
2 tsp ghee
1 tsp mustard seeds
a few curry leaves

Method:
Paste:
Heat 2 tsp oil in a frying pan.Add res chillies, coriander seeds, chana daal and fenugreek seeds.Saute for 2 mins.Place it in an electric blender. Add coconut, green chillies and a little water. Blend to a fine paste.Keep aside.

Tempering:
Heat 2 tsp ghee in a heavy saucepan.
Add mustard seeds and a few curry leaves.
When the mustard seeds splutter, add the veggies and tomato.
Add salt, turmeric and enough water to cover the vegetables.
Cover and cook till tender.

Add the paste once the veggies are cooked and tender. Reduce the heat till lukewarm.
Add the curds.
Serve hot with rice or Adai.

Kothu Parotta (I used a Paratha)

I was craving for some kothu parotta and decided to try my friend Anu's recipe which I had been meaning to do forever.Here is the link to her recipe for spicy parotta with eggs.I have followed her measures almost exactly and the result was mouthwatering.Thanks Anu.

Ingredients:
1 1/2 plain store bought parathas
1 Onion, chopped
1 Tomato, chopped
3 Eggs, beaten
2 Green Chillies, split lengthwise
1/2 tbsp Chilli Powder
1/4 tbsp Ginger-Garlic Paste
1 tsp Coriander Powder
1/4 tsp Pepper powder
1/4 tsp Turmeric powder
Salt to taste
3-4 Curry Leaves
Cilantro leaves, for garnish

Heat oil in a saucepan.
Add the curry leaves, green chillies and onions.
Saute til onions are brown. Add the ginger-garlic paste and the powders.
Fry for 2 mins.






Add the tomato and stir fry until the tomato is cooked.
Pour in the beaten eggs and scramble with the mixture, until 3/4 done.
Add the salt and shredded parotta and mix to combine. Garnish with cilantro leaves.






The end result is a very very tasty Kothu paratha in my case.Enjoy!

Mexican Potato Omelet

My husband came across this recipe on yahoo and made it for breakfast this saturday morning . We altered the recipe a bit since we didn't have all of the ingredients listed in the recipe like red chilly powder for hot sauce .
You can get the origina recipe at Yahoo Mexican Potato Omelet


Ingredients:
olive oil 2 tsp
potatoes diced and cooked 1 cup
green chillies 2 chopped
eggs 4
salt
pepper to taste
1 tsp red chilly powder
Parmesan cheese 1/2 cup grated
1/4 cup scallions chopped
chopped coriander to garnish

Method:
Heat 1 teaspoon oil in an ovenproof skillet.
Cook the potatoes in plastic wrap for 4 minutes in the microwave.
In a mixing bowl, add the 4 eggs, chilly powder, salt,pepper and green chillies.
Stir in cheese, scallions, coriander and the potato mixture.
Preheat the broiler.
Add oil to the skillet and pour in the egg mixture and tilt to distribute evenly.
Reduce the heat to low and cook until the bottom is light golden.
Place the pan under the broiler and cook for 2 minutes. Slide the omelet onto a plate and cut into wedges.

Egg Sandwich

This is my all time favourite breakfast.I usually always make it every Sunday morning and follow it up with my big cup of masala chai.

Ingredients:
1 tsp oil
2 Eggs
2 tbsp milk
A pinch of salt
A dash of cumin powder and coriander powder
A pinch of red chilli powder
1 tsp chopped onion
1 tsp chopped coriander leaves
2 slices wheat bread toasted.

Whisk everything together and make a thick omelete.Cut into two.
Toast bread and spread a generous amount of butter.
Place the cut omelete inbetween the bread and squirt some tomato ketchup.
Enjoy!

Tamarind kootu (Pulippu kootu)

Ingredients:
4 tbsp toor daal
4 tbsp chana daal
1/2 tsp tamarind paste
500 gm ash gourd chopped finely
1 tsp salt
1/2 tsp turmeric

Paste:
2 tsp oil
1 tsp black peppercorns
2 tsp urad daal
1 tbsp chana daal
1/2 tsp hing
1 tbsp coriander seeds
1 red chilli
4 tbsp frozen coconut

Tempering:
3 tsp ghee
1 sp mustard seeds
1 tsp urad daal
2 tbsp raw peanuts
1 red chilli
a few curry leaves


Method:
Pressure cook the daals and keep aside.
In a pan, add the chopped ash gourd, turmeric and salt. Add enough water to cover the ash gourd. Cook till the ash gourd is done.

Paste:
Heat oil in the pan.
Add the dry ingredients except coconut and fry for 3-4 mins.
Grind the above with the coconut and water till smooth.

Add the ground paste, daals to the cooked ash gourd and give a boil.

Add the tempering to the dish and serve hot.

I had it for dinner lastnight and ate it with ready made sevai.I added the kootu over my bowl of sevai and added some buttermilk to it and relished it.

Anu's Egg Curry

I tried this recipe for dinner last night and it was so simple to follow and didn't take much time. Plus it tasted fantastic .I have like so many others tried umpteen recipes of Egg Curry.This one with coconut milk is so light and flavorful is one to save.

You can get the recipe here for Anu's Traditional Egg Curry

The only change I made was I sauteed and ground the onions along with the ground paste to get more gravy.I think because of that my gravy was not as brown as Anu's.

Eat hot with rotis or/and rice.We loved it.

Green Tomato Kootu

Ingredients:

1 cup Yellow Moong daal
4 Green tomatoes
1 pinch Turmeric
1 tsp Salt
1 cup grated frozen coconut
3 Red chillies
1 Green chilli
1 tsp Cumin seeds
1 twig Curry leaves

Method:

Cook the yellow moong daal in a pressure cooker ( 3 whistles) and keep aside.
Cut tomatoes into cubes and cook in water till soft.Add turmeric and salt while cooking.
Gind coconut, chillies, cumin seeds and curry leaves with little water in a mixer till smooth.
Add the cooked daal and ground paste to the cooked tomatoes and give it a boil.
Temper with mustard, urad daal, cumin seeds and hing.
Serve hot with rotis or rice.
This dish has a very unique taste to it.. tangy due to the green tomatoes.Yumm..

I found this snap of the same dish using Green Eggplants in one of my drafts and decided it to post it here since it is the same recipe using green eggplants instead of green tomato.