Egg kothu parota

Egg kothu parota is one of the yummy dishes u would find in the roadside stalls of madurai, a south indian place.

Ingredients :

Eggs  - 4
Frozen parotas - 6
Onions (big) - 2
Tomatoes - 1
Green chillies - 2 to 3
Chilli powder - 1 tsp
Coriander powder - 1tbsp
Garam masala powder - 1tsp
Chicken masala powder - 1tsp
Cuminseeds, mustard seeds, curry leaves and coriander leaves.

Method :

Thaw the parotas and fry it in a dosa pan. Make the parotas into small pieces and keep it aside. Heat the oil in a  kadai, add mustard seeds,cumin seeds , green chillies and curry leaves. Now add the chopped onions and tomato. Fry it and add chilli powder, coriander powder, garam masala powder and chicken masala powder. Now add the eggs to the mixture and mix it well and then add the parota pieces , allow it to get coated with the egg mixture. Cook it untill it gets scrambled into pieces . Remove from flame, add chopped coriander leaves and serve hot.

Cauliflower Khurma

I always used to break my head for making side dishes to chappathis. This is one reciepe which can be made really fast and easy.

Ingredients :

Cauliflower  ( florets cut to pieces)
Onions  - 2 big
Tomatoes - 3
Ginger garlic paste - 1tbsp
Chilli powder - 1 tbsp
Coriander powder - 2 tbsp
Cumin powder - 1/2 tbsp
Garam masala - 1/2 tsp
Yoghurt  - 1 tbsp
Cashews
Poppy seeds
Cinnamon, cloves, bay leaf and cumin seeds.

Method :

Grind cashews and poppy seeds with some water to a fine paste and keep it aside. Heat the oil in a pan, add cumin seeds, cloves, bayleaf  and cinnamon. Add the chopped onion, ginger garlic paste, tomatoes and fry for few mins. Add turmeric powder, chilli powder, cumin powder, coriander powder, garam masala and yoghurt. Now add the cauliflower and cashew, poppy seeds paste and water. Pressure cook for few mins. Add milk and cook it to the desired consistency. Serve by adding chopped coriander.

Chicken khurma

Ingredients :

Boneless breast chicken - 250g
Onions (big) -2
Shredded coconut - 3 tbsp
Poppy seeds
Coriander powder - 1tbsp
Cumin powder - 1tsp
Chilli powder - 1 tbsp
Curry leaves
Turmeric powder
Cinnamon, cloves , cardamom and cumin seeds

Method :

Cut the chicken into medium size pieces , add turmeric powder and keep it aside. Heat the pan, add poppy seeds allow it to splutter don't burn it. Add shredded coconut along with it and fry for few Min's. Remove from flame and make it to a paste. Heat oil in the pan add cloves, cardamom, cinnamon and cumin seeds. Now add chopped onions and turmeric powder and fry for few Min's, pour the paste . Add coriander powder, cumin powder, chilli powder, salt and curry leaves. Cook for few Min's, then add the cut chicken and little water as the chicken also oozes some water. Cook for 15 Min's and add coriander leaves and remove from flames.

Rice specialities - Peas pulav

Any different rice recipe falls under two categories either biriyani or pulav. If you are having rich side dishes then u should go for simple rice recipe. Here is one ...

Ingredients :

Basmati Rice -  200g
Peas                -  50g
Ghee              - 2tbsp
Green chillies- 2 or 3

Ginger garlic paste - 1 tbsp

Cardamom, cinnamon, cloves, cumin seeds

Coriander leaves

Method :

Wash the basmati rice and keep it aside for 30 Min's. Heat ghee in a pan, add cardamom, cumin seeds, cloves,and cinnamon. Fry for a min, then add green chillies,ginger garlic paste, peas, coriander leaves and soaked basmati rice. Fry it for few mins. Change the contents to rice cooker. To enhance flavour u can fry cashews and add to the rice.

Trinelveli sodhi kolumbu

Trinelveli is not only famous for halwa , it is also famous for this sodhi kolumbu. this dish generally any vegetable curry or chicken fry. the sodhi kolumbu is suppossed to be a fatty and heavy  food, ginger pachadi is usually made as a combination for this.


Ingredients :

Coconut milk  1 ( milk tken first with coconut and hot water)
                      2 ( milk extracted with excess water )
                      3 (thin milk taken at last)
vegetables  ( potatoes, drumstick, carrots ) 1 cup
greenchillies 2 to 3
ginger           small piece
moong dal ( paasi paruppu) 1 cup

Method :

pressure cook the dal and keep aside.heat the kadai and boil the vegetables along with greenchillies in the 3rd coconut milk. after the vegetables get cooked add the moong dal (mash the dal) and mix it well. now add the salt and 2nd milk and bring to boil. make ginger paste and extract the fluid out of it. now add the ginger fluid and the 1st milk. keep it on low flame for 5 mins and remove. season the cumin seeds and mustard along with curry leaves in oil and add to the gravy.

Nutritional facts ;
The richer coconut milk is high in fat and calories, having almost  as many calories as whole milk. The effect of the fat content of this type of coconut milk on the human body is still being being evaluated.

Easy snacks for kids - Cabbage pakoda

Nobody likes to spend a lot of time in kitchen making snacks, at the same time to avoid children having junk food. Here is a easy and healthy snack for kids.

Ingredients :

Cabbage - 1/2
Besan ( Bengal gram flour ) 100g
Chilli powder  - 1tbsp
Garam masala - 1 tsp
Curry leaves
Salt to taste.
Oil to fry.

Method :

Cut the cabbage finely and microwave for 4 - 5 mins. Add the chilli powder, garam masala, chopped curry leaves, besan and salt. Don't add water since the cabbage will give some. Heat the oil in kadai , make small balls and deep fry.

Carrot kheer

Children should have carrots since it has lots of vitamin A, people say but it is actually difficult to make them eat it lot. So here is a simple recipe to make them have carrots.

Ingredients :

Carrot  -  4
milk      -  1/2 Lt
Cashew nuts, badam - a few
Sugar    - 150g
Cardamom - 1 or 2
Ghee

Method :

Cut the carrot into small pieces. Pressure cook the carrots , cashews, badam in milk. Allow the mixture to cool and grind them to make it a paste. Heat the pan , add ghee and the paste. Now add some milk , sugar and cardamom powder. Boil the contents for 15 Min's in low flame until the raw smell goes. Add  the milk and sugar to adjust the consistency and taste accordingly. Remove from flame allow it to cool. Carrot kheer is often good if it is chilled.