Goan Style Egg curry (Coconut based gravy)

Hi all, today I am very excited as I am going to do a guest post on my blog. This is my very first guest post and I am so happy that it's none other than Mr.Sushant Varma (My husband). He is a very good cook and more important - loves to cook. He is an IT professional and doesn't get much time, but whenever he is free he does it, specially on weekends. Last weekend we went together for a group meet of Chef at Large, its one of the biggest foodie group on Facebook having more than 32000 members. There we had a secret ingredient swap (Every member got an ingredient, which was not revealed to other members, then they were shuffled and distributed back). Me and Sushant both are the members, hence we both participated in it. He got a fresh whole coconut, with which he had to prepare a dish. 

So he decided to prepare a Goan egg curry. We prepare egg curry frequently but the normal way its made, never tried it before but must say will be switching to this curry now more often. Won't be taking much time and straight away directing to Sushant.

"When I left home for my further studies, had various choices with food and had no idea about cooking. I went to New Delhi and had almost same options on most of the food joints with the same kind of taste. As very well said that “Necessity is the mother of invention” (for me cooking was an invention). I started cooking, but with a big question mark. Tried and failed many a times but somehow learnt the basic stuff. Then went to Mumbai for work and spent almost 3 years there. Great place with great people must say. There I learnt lot many varieties and got to know a lot about Goan food from one of my Goan friend. When cooking converted to passion from necessity never knew. But as an IT professional it’s so tough to take out time and continue our passion. I got married and that too with a foodie. Bas phir kya tha the journey began. Still I don’t get a lot of time, but can see my passion through my wife’s eye. So after a very long story here is the Recipe."
 
Recipe is for 2 portions, you can always increase the ratio as per the people.

Ingredients-

• Eggs : 4 nos
• Onions : 2 medium
• Garlic : 4-5 cloves
• Ginger : 1” piece
  
• Fresh Coconut : ½ cup (remove the brown part)
• Coconut milk : ¼ cup
• Tomato paste : 1 tomato (I used concentrated hence 1 tbsp)
• Tamarind pulp : 1 tsp
• Whole red Chili : 1
• Cumin seeds : 1 tsp
• Coriander seeds : 1 tbsp
• Turmeric Powder : ¼ tsp
• Red chili powder : ½ tsp
• Garam Masala : ½ tsp
• Salt : As per the taste
• Coconut oil – 2 tbsps (You can take any vegetable oil too)

Method -

• Roughly chop ginger, garlic, onions and coconut.
• Boil eggs
• Heat oil in a pan. Once hot, add whole red chilies, cumin seeds, coriander seeds and then garlic and ginger. Once done, add onions and sauté till they change the color to pink. Add coconut and again sauté till you get nice golden brown color. Add the powdered spices and tomato paste and fry until oil oozes out. Add tamarind pulp and stir. Now cool down the mixture and blend to a paste. In the same pan, pour it back and cook. Add coconut milk and stir continuously till a boil comes. Add salt and boiling water (if required). You can adjust the gravy consistency by adding water. Now add the boiled eggs cut into two and cover the pan and simmer for 5 minutes. Garnish it with green coriander. Enjoy with Chapati, or steam rice.

Thanks
Sushant

Thanks a lot Sushant for sharing this wonderful recipe with us :)) 

Please do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :) 

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Baked Papdi/Baked crackers

These days I am on a mission of healthy snacks which have a longer shelf life and can be enjoyed guilt free. In our Indian homes, the most famous snacks are mathri, but........they have huge amount of ghee in it :((((, I can't even imagine the number of calories they have!!!!!. But at the same time they are so so addictive that one can't resist to have just one :))).  This is human tendency I believe, the food which is unhealthy is loved most and we always don't prefer healthy ones :). One fine day we friends were discussing about the same on a group chat, found that most of the people have green tea but just as a sake to have it and never preferred it above their proper Indian ginger tea :))). But at the same time there are many more who love to have it, I am among them.

I have a habit of munching something after every 2-3 three hours, need some biscuits, flakes or anything. If I have anything which is high in calories and have high fat content, then I am gone. So therefore I planned to have healthy snacks with full of flavours. Sushant's colleagues demanded for some Indian samosas (proper aloo one). So I prepared in a very large batch and was left with some dough. My mother always used to fry mathris from the left over dough and I am sure you all too do the same thing :)))). But I gave a new twist to it and just baked them and voila the results were outstanding - crisp, crunchy and light. Goes amazingly good with a cup of tea. As it was from the samosa dough hence made from Maida/ All purpose flour, but next batch I will prepare from whole wheat flour and soon share the results. So here is the recipe, its quite simple and easy to prepare, hope you all will like it too.

Ingredients :

• All purpose flour - 1 cup
• Vegetable oil - 2 tbsps (I used Olive oil)
• Carom seeds/Ajwain - 1 tsp
• Salt as per the taste
• Warm water - 1/4 cup (to knead the dough)

Method :

• Mix all the ingredients (except water) in a big bowl. 
• Now add little by little water, we need to have a stiff dough (not very soft). You can always adjust the amount of water. Once done cover and allow it to rest for 30 minutes.
• Now divide the dough into two parts and roll like thin chapati. With the help of a cookie cutter or a bottle's cap cut into desire shape. Place them on baking tray, lined with butter paper/aluminum foil.
• Bake them on the middle rack at 180 ° C for about 18-20 minutes, do flip them in between. Mine were done in exactly 20 minutes but every oven varies in terms of power hence would advise to keep an eye.
• Also if u want dark brown color, then put them on broil (on the top rack with temperature 220 ° C) for just 30 sec. But make sure that you don't move from there as they might burn.
• Take them out from the oven, let them rest in baking tray for 5 minutes and then transfer on to a cooling rack. Once completely cooled store them in an air tight jars. These will remain good for a month.
• Now prepare a nice cup of tea and have them with a cute smile :)

Note : You can add flavours of your own choice like - chili flakes, kasuri methi/Dried fenugreek leaves, Italian herbs too if you like :)

Do share your experiences and feedback with me in the below section of comments or on my Facebook page. I too have a You Tube channel please do visit for all the video recipes. All the links mentioned below :)

YouTube : https://www.youtube.com/user/cookwithpriyanka

Facebook : https://www.facebook.com/cookwithpriyanka

Enjoy making them :)

Thanks & Happy Baking
Priyanka :)

Zero oil Chole/Zero oil Chickpeas in gravy

Chole can be healthy :) Here comes my Zero oil Chole with zero compromise.

Chole is a very common dish prepared in most of the homes atleast twice or thrice a month. Traditionally they have lots of oil (but they taste delicious too). But "agar wahi swad zero oil mein mile to ???" Yes, I am preparing these cholas since 4-5 years now. I still remember that for the first time when my father tasted them the first word was "Zabardasttt Chole". 

We have so many names for it - Zero oil Chole, guilt free Chole, one pot Chole or Zabardast Chole :)))

I am sure you guys are pretty excited for the recipe, so won't take your much time and quickly move towards list of the ingredients following the method :)))

Video :

Ingredients :

• Chickpeas - 1 cup (soaked overnight with a generous pinch of baking soda) 
• Onions - 2 medium sized
• Tomatoes - 2 medium sized
• Garlic - 4-5 cloves
• Ginger - 1" piece
• Cumin seeds - 1 tsp
• Kasuri Methi - 1 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala Powder - 1 tsp
• Coriander Powder - 1 tbsp
• Red chili powder - 1 tsp (or as per the taste)
• Black salt - 1/2 tsp
• Salt - As per the taste
• Oil - 1 tsp (100% optional, I added it just for the nicer texture)

Method :

• Wash the chollas. Make a paste of onions + tomatoes + garlic + ginger.
• Take a pressure cooker and add - chickpeas, then the paste, all the spices, oil if adding, water as required. Give a stir.
• Close the lid, after the first whistle slow down the flame to medium to low and cook for another 15-20 minutes or unless the chick peas are well done.
• Once done, add one tsp of fresh lime juice. 
• You can also add dry mango powder/aamchur powder in place of lime juice - mix 1 tsp of aamchur powder with 3-4 tsp of water. Add in the chole, let it boil once and your chole are ready.
• Garnish with fresh coriander leaves and serve hot with Kulchas, naan, puri, steam rice.
• For more details please watch my video. Link is given above.

Enjoy!!!!
Thanks & Happy Cooking
Priyanka

Paneer Tikka Masala

Paneer Tikka Masala is an Indian dish made from chunks of Paneer (Cottage cheese) & few veggies marinated in spices and grilled in a tandoor or over a pan and served with spicy gravy. As we all know for vegetarians paneer is the best substitute of non-veg items. At the same time its healthy too. I have used home made paneer in this recipe, click here for Homemade Paneer recipe.  
I have tried out the restaurant style recipe here and I am very much sure that you guys going to love it :))))

Here is the video

 



Ingredients for marination :-

• Paneer (Cottage Cheese) -250 grams
• Capsicum - 1 green (remove the seeds)
• Tomato - 1 big (remove the seeds)
• Onion - 1 big
• Greek /Hung yoghurt/thick curd - 1/2 cup
• Ginger garlic paste -1 tsp
• Red chilli powder - 1 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam Masala powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Chilli Flakes - 1/2 tsp (optional)
• Kasoori Methi (Dried fenugreek leaves) - 1/2 tsp
• Salt - as per the taste
• Lemon juice - 1tsp
• Oil - 1 tbsp
• 1 - 1 1/2 tbsp of oil for shallow frying

Procedure for Marination :-

• Cut the paneer & the other vegetables in small cubes.  
• In a mixing bowl take Yoghurt and add all the spices to it. 
• Now add paneer and the vegetables and lightly mix as the Paneer might break. 
• Now add oil and lemon juice and again mix. 
• Keep the marination in refrigerator for 1 hr. 
• After 1 hr, take a broad pan, add oil to it and put the marinated paneer and vegetables over it one by one. Do not mix them, keep them separate. 
• Keep the flame high and let the entire water absorbed. When done on one side flip it over and cook it on the other side as well. Paneer and vegetables will get golden brown color. Now we can take it out on a plate and keep aside.

Ingredients For the gravy :-

• Roughly chopped onion - 1 big
• Roughly chopped tomato - 1 big
• Roughly chopped Garlic cloves - 4 large
• Roughly chopped Ginger - 1/2 inch
• Cumin seeds - 1tsp
• turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Red chilli powder - 1 tsp
• Garam Masala powder - 1 tsp
• Kasoori Methi (Dried fenugreek leaves) - 1/2 tsp
• Salt - as per the taste
• Fresh Cream - 1/2 cup

Procedure for making gravy :-

• Heat 2 tbsp of oil in a pan. Add cumin seeds to it, as the seeds splutter add ginger & garlic and give it a good roast. 
• When they become little brown add onions and roast till they become light brown. 
• After they change the color add all the spices and a tbsp of water to it (So that the spices don't get burn) and cook until the spices oozes out the oil. 
• Now add the tomatoes and cook until they are softened. 
• Once done switch off the flame and let the mixture be cooled. After cooling put the mixture in a blender and make a puree out of it (If required add 1/2 cup of water for making a smooth puree). 
• Pour the puree in the same pan and cook it till a boil comes. As soon as the boil comes add the Paneer tikka and the veggies in the puree and give it a gentle mix. 
• After cooking it for 2-3 minutes add 2/3 rd of the cream in to the pan and leave rest of the cream for garnishing. Switch off the gas and serve it in a serving bowl, garnish it with rest of the cream.

Enjoy it with Chapattis, Naan, Parantha, Rumali roti or rice.

Thanks & Happy Cooking
Priyanka :))))