iCookiPost

Masala kadala is a popular snack of south India. You can have this crunchy and crispy snack  with evening tea or while watching TV:)

Ingredients

1. Raw peanuts –  2 cups
2. Chick pea flour(besan) – 3tbsp
3. Red chilly powder – 1tbsp
4. Turmeric powder – 1/2 tsp
5. Cumin seeds(lightly crushed) – 1tsp
6. Asafoetida powder – 1 pinch
7. Garlic (cut lengthwise) – 1 tsp
8. Curry leaves
9. Salt
10. Water – 5 tbsp
11. Oil for frying

Preparation

1. In a bowl, put the peanuts. Mix besan with red chilly powder,turmeric powder,chopped garlic,cumin seeds and salt.
2. Add water to it and mix to get a thick paste.
3. Pour this over the peanuts and mix well until the peanuts are thoroughly coated.
4. Heat oil in a pan .Fry the peanuts in batches for about 2-3 minutes on medium heat until light brown. stir slowly so that peanuts doesn’t get stick to each other.
5. Drain on kitchen paper.In the same oil,fry curry leaves till brown and add it to the peanut mix.Once it is cool it will be crispy.
6. Store in air tight jar for up to 2-3 weeks.
7. Serve as tea time snack.

This is a delicious egg curry  with a thick,rich and spicy gravy and adding evaporated milk to it enhances the taste .This goes well with rice or Indian bread.

Ingredients

1. Eggs (boiled and peeled) – 3
2. Potatoes(medium) – 2
3. Onion(chopped) –2
4. Tomatoes – 2
5. Evaporated Milk – 1/4 cup
6. Ginger – 1” piece
7. Garlic  – 3 cloves
8. Cinnamon – 1 stick
9. Cardamom – 2 pods
10. Star Anise – 1
11. Curry leaves – 2 stalks,stem discarded
12. Mustard seeds – 1/2 tsp
13. Shallots – 4
14. Cooking oil
15. Salt
16. Water – 1 cup

For the Curry paste

1. Egg or Meat Curry Powder – 1tbsp
2. kashmiri Chilli Powder – 1 tsp
3. Ground Black pepper – 1/2 tsp
4. Water – 2tbsp
5. salt

Preparation

1. Grind ginger and garlic into a fine paste and keep aside
2. Grind curry paste ingredients.
3. Heat oil in  a pan.Stir fry cinnamon,cardamom.star anise and a stalk of curry leaves
4. Add chopped onions and fry till golden brown.
5. Add ginger-garlic paste and saute well.Add curry paste and mix well.cook on low flame for 5 minutes.
6. Add chopped potatoes, chopped tomatoes and water and cook until potatoes are done.
7. Add hard boiled eggs and evaporated milk. Add salt according to your taste.Simmer for 15 minutes.
8. Meanwhile,heat oil in another pan .Fry mustard seeds,remaining curry leaves and chopped shallots.Fry till  shallots turn brown.once this is done, pour over simmering curry.
9. Remove curry from heat and leave for 30 minutes before serving.
10. Serve with rice or roti.

Pickles are a common accompaniment in every Indian meal and they are served in small quantities to enhance the meal. You can make pickle using fruits and vegetables and the most common are mangoes,lemon,carrot,cauliflower etc. Today I am sharing a simple and spicy recipe of kerala mango pickle.

Ingredients

1. Raw Mango – 100 gms
2. Turmeric powder – 1/4 tsp
3. Kashmiri red chilly powder – 1 tbsp
4. Fenugreek seeds- 1/4tsp
5. Mustard seeds – 1/2 tsp
6. Asafoetida powder – 1/4 tsp
7. Curry leaves – 1 sprig
8. Salt
9. Gingely Oil – 50 ml
10. Water – 1/4 cup

Preparation

1. Wash and cut mangoes into small pieces.
2. Heat oil in  a pan. splutter mustard seeds, once it is done add all the powders,fenugreek seeds and saute well. Add  chopped mangoes, curry leaves,salt and boiled water.Mix well and let it boil for 2-3 minutes.
3. Remove from flame and let it cool.
4. Store in a clean glass jar for 2- 3 days to allow the flavors to develop.
5. Serve with rice.