Eggs in brown gravy

I love eggs, in any form! Here’s an egg gravy recipe which I make from my instincts, and its loved by both of us!!
Ingredients (serves 2)
4 boiled eggs (peeled and cut in half)
3 onions chopped (medium size)
2 to 3 tbspn. Beaten curd
Handful of fresh curry leaves
Oil, mustard seeds, cumin seeds, asafoetida, turmeric powder for tempering
2 red dried chillies
Salt to taste
Method
Heat oil in pan, add mustard seeds, cumin seeds, asafoetida, once they crackle, add turmeric powder, curry leaves, dried red chilles, mix well, then add chopped onions, and fry till till nice dark brown. Switch off the flame and let it cool. Later, grind it well till a coarse paste is formed. Now, keep the same ground paste on flame again, add beaten curd, salt and red chilli powder, mix well and add boiled eggs, let it cook for half a minute.
Relish it with hot chapatis or steaming rice!

The Saucy Pasta Quiche

Hey All, i have a guest blogger here, a friend, who keeps on giving me diet tips and a lot of Recipes, so I asked her to be a guest blogger for this post!! You can visit her blog at http://mindlessgossip.blogspot.com/

Here goes her guest post!! I bet you will love this yummy recipe!! :P

Hi Aditi,
First of all let me thank u for giving me the honour of being your guest Blogger :P
I wouldn’t want to disappoint u and your fans in any ways hence giving away my most favorite recipe
The Saucy Pasta Quiche

1. Prepare the pasta as mentioned by Aditi in her previous post, or you may make the pasta in plain simple tomato pulp and garlic sauce, avoiding the cheese. The texture of the Pasta shouldn’t be too watery for this dish.
2. Grease well an omelet pan and spread the pasta over it. The layer should not be too thick. You can keep the excess pasta if any for the second round.
3. Beat 4 egg whites and 1 yellow and pour it over and keep covered on a low-med flame till the side on the flame gets cooked
4. Garnish the upper liquid portion with boiled veggies (broccoli, capsimcum, etc.)
5. Cover the pan.
6. Once its brown, set the pan aside without flame so that the upper portion gets cooked on its own if required keep the flame on for some more time. But do not turn the omelet upside down.
Use a pizza cutter and enjoy this delicacy !!!
Suggested garnishing: Garlic Bread

Pasta in Tomato and Garlic sauce

My friend Shuchita, mailed a recipe of Pasta arabiatta…..it sounded yummy…I tried it on a weekend…with a few changes to make it taste like the All in one pasta served in Cream Center.

The sauce

Ingredients (serves 2)

Penne pasta (about 300 gms- I used penne, you may use any type you like)

Fine puree of 4 to 5 tomatoes

Fine paste of 8 pods of garlic 1 tspn.

1 tspn. Mixed herbs

1 tspn.

Chilli flakes

Black pepper powder (for garnishing)

3 to 4 tbspn.

Tomato Ketchup

3 cubes of cheese (I used britania)

Salt to taste 1 ½ tspn.

sugar 1 tspn.

Olive oil ½ tspn.

Butter

Method

Cook the pasta till tender and soft, run cold water on it to avoid it from being sticky. Keep aside. Take oil in a pan, add butter, then add garlic paste, stir for half a minute, add sugar. We have to caramalise the garlic. After a minute, add tomato puree, mixed herbs, tomato ketchup, chopped cheese, salt to taste and mix well. Let it cook for a while till the cheese melts. Before you add cooked pasta, remove half a cup of your sauce aside. Then add pasta, mix well. Let it cook for a minute or so. After its blended well, switch off the flame. While serving, toss it up with the sauce you removed aside and some black pepper powder. Now drop it in you mouth and enjoy!! :) Shuchita’s recipe was more like the arabiatta pasta served at Pizza Hut….but I turned into this one…..:P Shichita sorry for the cheese I added to this pasta…I indulged ;)

Masala Dosa!

Well friends.....I am not going to give a recipe for this one....because its too simple to post.....plus...i did not even make the dosa batter at home :P so just posting some photos....enjoy :)



It looks so beautiful....black tawa and white dosa :P




Crisp Brown Dosas ....:)



Some brown and soft ...:P



Some with Masala potato sabzi and sambar....drop some ghee sinfully in your sambar...it tastes yum!!!

Palak Paneer

I don’t like Palak very much. But when I toss it with paneer I love it. I made Palak Paneer when Amit’s cousin had come to our place with his family and everyone loved it. So here’s the recipe. I am sure all of you must be making it and loving it too.
Ingredients (Serves 2)
2 bunches of spinach leaves
1 or 2 medium size onions finely chopped
1 tomato finely chopped
2 tbspn. Ginger garlic paste
150 gms Paneer cubes (I used amul)
Oil, mustard seeds, cumin seeds, asafoetida, turmeric powder for tempering
½ tspn. Red chilli powder
Cream (optional)
Salt to taste
1 tspn. Sugar
Method
Cook the spinach leaves in boiling water till tender, grind it till fine paste. Keep aside.
Heat oil in a pan, add mustard seeds, cumin seeds, after they putter, add asafoetida, turmeric powder. Then add ginger garlic paste, fry till golden brown, add onion, fry still transparent, add tomatoes, cook for a while till tomatoes become tender. Now, you can either grind this mixture after cooling it or keep it as it is. I did not grind it. After cooking tomatoes for a while, I added the cooked spinach paste. Add salt, sugar and chilli powder. Cover and cook for half a minute, now add the paneer cubes. Cover the lid and cook for a minute. You may top this yummy dish with some cream, but I did not (have become cal conscious you see ;)
It tastes really delicious!!

Double Roti (Dabeli)

I saw this dish on Trupti's blog and could not resist myself from making it the same day. So here it is!! I have made it like she has only with a few changes. Thanks Trupti for this one.

Ingredients (serves 3 )

2 medium size onions finely chopped

4 to 5 medium size potatoes, boiled and mashed

1 tbspn. butter

1/2 tbspn. oil (also, asafoetida &turmeric powder for tempering)

Tamarind chutney (take a handful of tamarind, add 4 to 5 dates and a handful of jiggery, add 2 cups of water, boil the mixture for till tender and jiggery is totally melted. Filter it and squeeze the juice out of the mixture totally, you may add more water if you feel. Your tamarind chutney is ready; this chutney can be stored in the deep freezer for days together.)

Dabeli masala (1 " cinamon, 1/2 tspn. cumin seeds,1 tbspn. coriander seeds, 2 dried red chillies, roast them together and grind to make a fine powder. Dabeli masala is ready.

Roasted peanuts 1 cup

Sev to garnish (very thin sev)

Pomegrante or black grapes to garnish

6 to 8 pav

Method

Take oil in a pan, add asafoetida, turmeric powder, add 2 tbspn. chopped onion out the chopped quantity, fry it till it becomes tranparent, now add mashed potatoes, salt and dabeli masala, mix well, cook it for a while, add 3 tp 4 tbspn. tamarind chutney, mix well and cook for a minute, switch off the flame. Your stuffing is ready.

Now, before serving, slit the pav in the middle, spread the tamarind chutney on both sides, spread chopped onion and roasted peanuts, then spread the stuffing on one side, close the pav, now on the sides of the pav also apply a bit of tamarind chutney and dip the pav in sev, now, fry you pav on the frying pan from both sides using butter.

While serving garnish it with pomegrante or sliced black grapes (i had none at home)

We relished this one a lot! the process might sound a bit tiring, but believe me.....the end result is yum :)

P.S. Ensure that the stuffing it hot enough when you spread inside pav to make it more deilicious!

Kothimbiriche Lonache (Coriander Herb Pickle)

I was gifted “Ruchira” (Author- Mrs. Kamlabai Ogale). Its book full of traditional Maharashtrian recipes. I love making something from it once in a while. It reminds me of my grandmother stories….I had tried this one and my parents had come over to stay for some days, they loved this pickle so much, that he took it along with him while going back!! :P
Ingredients
1 bunch of Coriander fresh herbs finely chopped
4 to 5 Green Chillies (Chopped in small pieces)
4 to 5 Dry dates (Kharik) chopped in pieces
3” ginger finely chopped
2 tbspn. Jaggery
Lemon Juice (2 medium size lemons)
5 tspn. Fenugreek seeds (methi)
Salt to taste
Oil, Mustard Seeds, Cumin seeds, asafetida (hing) for tempering
Method
Heat oil in a pan, add mustard seeds, cumin seeds, asafoetida, after seeds sputter, add fenugreek seeds, and fry them till golden brown. Then, add chopped Coriander. Cover it and let it cook for a while on steam, then add chopped ginger, chopped dry dates and jiggery, fry it for a while without covering. Switch off the flame. Keep it to cool, and then add lemon juice and salt. Mix it well.
The pickle is ready! It can stay good without refrigerating for four days and if refrigerated can be relished for months together!