Egg Bhurji

Egg Bhurji

source site by | Jul 4, 2016 | Main Meals, Side Dishes

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Egg Bhurji
 
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Ingredients
  • 6 Eggs
  • 2 Onions (chopped)
  • 3 Chillies (finely sliced)
  • ½ tsp Red Chilli powder
  • ½ tsp Turmeric
  • ½ tsp Garam masala
  • ½ tsp Salt
  • 1 tbsp Oil
  • Blob of butter
  • Coriander to garnish
Instructions
  1. Whisk the eggs.
  2. Add chilli powder, turmeric, garam masala and salt to the egg mixture.
  3. Place non stick pan on the stove and add oil and butter
  4. Add onions and gently fry till softened.
  5. Add the sliced chillies.
  6. Whisk in the spiced egg mixture and continue stirring to get spiced scrambled eggs
  7. Stir in the chopped coriander.
  8. Serve on toast or create pitta pockets.

 

Savoury Fenugreek Pancakes (Methi Na Poora)

Savoury Fenugreek Pancakes (Methi Na Poora)

go here by | May 31, 2016 | Main Meals, Side Dishes, Snacks, Starters

Just so moorish and easily adapted by adding onion : spring onion instead of the fenugreek leaves. Served at brunch, lunch, or supper these are sure to satisfy!

Savoury Fenugreek Pancakes (Methi Na Poora)
 
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Serves: 12
Ingredients
  • Handful of chopped fresh Fenugreek leaves (Methi)
  • 1 Cup Chapati Flour
  • 4 tbsp Sorghum Flour
  • 2 tbsp Rice Flour
  • 2 tbsp Channa Flour
  • 1-2 tsp Salt (add 1 then taste and adjust at end)
  • ½ tsp Turmeric Powder
  • 1 heaped tsp Cumin Coriander Powder
  • 1 heaped tsp Garlic, Green Chilli, Ginger (pulped)
  • ½ Tub Yoghurt
  • +/- ½ Cup Water (lukewarm)
  • 12 tsp Oil (for drizzling around the poora /pancake)
Instructions
  1. Finely chop the fenugreek leaves
  2. Sift the flours into a bowl.
  3. Add the salt, turmeric powder, cumin coriander powder and the pulped garlic ginger chilli paste.
  4. Mix in the yoghurt and add water in sparingly until you have a pancake consistency batter.
  5. Taste and adjust to suit you. (I needed the extra salt and also added extra green chilli)
  6. Heat your Tavi/non-stick pan on med heat.
  7. Wipe it clean with a sheet of greased kitchen towel.
  8. Ladle in the batter and use the back of the ladle to spread into a 16cm ish pancake.
  9. Drizzle a tsp of oil around the poora/pancake and allow to cook for a minute.
  10. Using a Fish Slice flip over and cook on the other side.
  11. Repeat until you've used up all your batter.

 

Spicy Battered Potato Bites (Bataka Vada)

Spicy Battered Potato Bites (Bataka Vada)

Spicy Battered Potato Bites (Bataka Vada)
 
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Recipe type: Starter/Side Dish
Serves: 30
Ingredients
  • 6 medium sized potatoes
  • 1 small onion chopped finely
  • 4 green chillies pulped
  • 1 tsp ginger pulped
  • ½ tsp garlic pulped
  • 1 tsp salt adjust to taste
  • 2 tsp sugar
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander
  • 1 tsp coriander cumin powder
  • ½ tsp garam masala
  • 1 tsp sesame seeds
  • oil for deep frying
  • Khiru- batter ingredients
  • 1 cup chick pea flour
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp red chilli powder
Instructions
  1. Boil potatoes and mash. Allow to cool.
  2. Add green chilli, ginger and garlic pulp.
  3. Add in the finely chopped onions, the salt, sugar, lemon juice, garam masala. Add coriander and cumin powder, sesame seeds and chopped coriander leaves.
  4. Mix all the ingredients well and taste the mixture. None of the flavours should be overpowering. Adjust to taste. (I needed more lemon)
  5. Divide the mixture into 30 slightly smaller than Golf ball sized balls.
  6. Khiru - batter:
  7. Add the salt and pinch of turmeric to the chick pea flour, and a tsp of red chilli powder,
  8. Add a cup of lukewarm water to the flour and mix to make the batter. May need a bit more to make a double cream like consistency.
  9. Now drop 5 potato balls in batter,
  10. Heat the oil for deep frying. I use a lawyu (small wok like pan).
  11. Evenly coat each potato ball in the batter and deep fry until the bataka vada's are golden brown in colour.

 

Tomato Chutney

Tomato Chutney
 
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Recipe type: Side Dish/Starter
Ingredients
  • 6 - 8 plump Tomatoes (skinned and roughly chopped)
  • 1 tsp Urad Dal
  • ½ tsp Mustard Seeds
  • 1 tbsp Oil
  • ½ tsp Ginger (pulped)
  • 1 tsp Garlic (finely chopped)
  • 5 Curry Leaves (limree)
  • ½ tsp Red Chilli Powder
  • 1 tbsp Vinegar
  • 1-2 tsp Brown Sugar
  • ½ tsp Salt
Instructions
  1. Dry roast the Urad Dal, cool and blitz to a course powder (I use a coffee grinder)
  2. Heat the oil in a pan till it starts to haze.
  3. Lower the heat and add the mustard seeds allowing them to splutter.
  4. Add in the ginger paste and chopped garlic.
  5. Stir, and add the curry leaves.
  6. Don't let the mixture burn.
  7. Now add in the tomatoes and turn the heat up slightly.
  8. Add the roasted urad dal powder, chilli powder, vinegar, sugar and salt.
  9. You want the mixture on a gentle simmer for approx 5-8 minutes.
  10. Taste and adjust.

 

Veggie Chutney

Veggie Chutney

Veggie Chutney
 
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Recipe type: Side Dish
Ingredients
  • 1 carrot
  • ½ cucumber
  • 3-4 tomatoes
  • ¼ cup fresh coriander
  • 1 clove garlic
  • 2 - 3 green chillies (more if you're brave)
  • 1 tbsp oil
  • Juice of 1 lemon
  • 2 - 3 heaped tsp brown sugar
  • 1 tsp salt
  • ½ tsp cumin seeds
Instructions
  1. Start by blitzing the carrot in the food processor, followed by the rest of the ingredients.
  2. Scrape the sides down, mix and blitz for another 30 seconds.
  3. Aim for a course chutney so you see the colours - DON'T puree.
  4. Taste and adjust.

Refrigerate and serve with Onion bhajees, Maru Bhajiyas’ or as a dip for your papadums…it should keep in an air tight container in the refrigerator for a week.

Mint and Coriander Chutney (Foodina Dhana ni chutney)

You can store this chutney in an airtight container for up to a week or freeze them in little ice cubes then either bag or put them in a tub ready to use.

Mint and Coriander Chutney (Foodina Dhana ni chutney)
 
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Author:
Recipe type: Side Dish
Serves: 1 Cup
Ingredients
  • 2 cups of fresh coriander leaves packed
  • 1 cup of mint leaves, packed
  • 4 green chillies (adjust to your taste)
  • 2 cloves garlic (plump cloves)
  • 1 tsp roasted cumin seeds (either heat through on non stick pan or blitz in microwave for 30 seconds)
  • 1 tsp sesame seeds
  • ¼ tsp of sugar
  • 1 tsp salt (adjust to taste)
  • 1 tbsp oil
  • Juice from 1 lemon
Instructions
  1. Put all the ingredients in a food processor and pulp.
  2. Taste and adjust seasoning.
  3. I try not to add water but if you need to add a tbsp at a time.
  4. Taste and adjust to suit your palate.

*1 cube in a tub of Greek yogurt with a grated cucumber (squeeze juice out) makes a great raita. Add a bit more salt for the raita and you’re good to go.

*Dilute Greek yogurt with a cup of water 1 cube and tsp sugar, whisk for a mint coriander lassi.