Sunday, May 25, 2008

Egg Burjee.

Egg Burjee.

A quick and easy preparation of the Indian version of scrambled eggs, with a bit of Mallu inspiration.

“You can take the Mallu out of Kerala, but never the Kerala out of a Mallu”

INGREDIENTS

Serves 4

  • 6 Large eggs.
  • 2 medium onions, finely diced.
  • ½ tsp Ginger/Garlic paste.
  • ¼ tsp Red chilly powder.
  • ¼ tsp turmeric powder.
  • ¼ tsp Cumin powder.
  • ½ tsp Salt.
  • ½ tsp freshly ground black pepper.
  • 4 Green chilly, finely chopped.
  • 4 tsp of freshly grated coconut.
  • 1 small bunch Curry leaf.
  • 1 tsp Corn flour blended with 6 tsp of low fat milk.
  • 2 tbs Sunflower oil (you can use any oil of choice)

PREPARATION

1. Break the eggs into a bowl and whisk till sufficient, fold in the mix of corn flour and milk.

2. Heat oil in non-stick pan / wok (cheena chatti), first add the chopped green chilly, stir for a while then add the onions and fry till they start turning light brown, at this point add in the ginger-garlic paste and curry leaf and fry till onions turn slightly darker.

3. Add the chilly, cumin, turmeric powders and fry for a couple of minutes.

4. Add the beaten eggs along with salt and fry till eggs are set. For the Indian version of the scramble the eggs don’t have set into large chunks, you can make them really small if desired.

5. As the eggs set add the grated coconut.

6. Take off the flame, and the burjee is ready to serve.

Chicken Pepper Dry.

Chicken Pepper Dry.

This is a mildly spicy dry chicken preparation, which is good served with Kerala Paratha or Kulchas.

INGREDIENTS

Serves 3 – 4

  • 600 g Chicken.
  • 2 large onions, finely sliced.
  • 1 ½ tsp Ginger/Garlic paste.
  • 1 tsp Red chilly powder.
  • ½ tsp turmeric powder.
  • 1 tsp Coriander powder.
  • ½ tsp Salt.
  • 2 tsp Dark Soy sauce.
  • 1 small bunch Curry leaf.
  • 4 Sprigs of Fresh coriander.
  • 3 tbs Sunflower oil (you can use any oil of choice)

PREPARATION

1. Wash, clean the chicken and cut into bite size cubes.

2. Heat oil in Heavy bottomed pan (non-stick if available), add the onions and fry till they start turning light brown, at this point add in the ginger-garlic paste and curry leaf and fry till onions turn darker brown.

3. Add the chilly, coriander, turmeric powders and fry for a couple of minutes.

4. Add the Dark soy sauce and the chicken pieces and salt, continue frying for about 5 minutes then lower the heat and cook till chicken pieces are tender.

5. Sprinkle the chopped coriander, and ready to serve.

Saturday, May 24, 2008

New Beginings

Hi, Just opened the Blog, for the time being I'm just gathering the information that needs to be posted, rest assured that the blog will be dedicated to good indian cooking, with bits of international recipes that i have learnt over the years spent in india as well as abroad. hope to keep bloggers entertained as well as help you'll to cook up a storm in the kitchen. see you soon...