Scrambled egg chapathi

Last week I had some guests at home. I prepared too many chapathis at home.
So prepared this recipe with the left overs.

Take a table spoon of oil in a pan, add some ghee, fry some anise, cinnamon sticks, 1 clove, cumin seeds, add  1 chopped onion(small cubes) till it becomes golden brown, add half table spoon of ginger garlic paste, 2 chopped green chillies,  one tomato finely chopped, a pinch of turmeric powder, a tablespoon of salt and chillipowder.Now drop 2 eggs and scramble them. I dipped the chapathis in water and heated it before making the slices.This makes them soft. Cut the chapathis(I took 4) into small slices and add them to the scrambled egg mix. Spread some coriander leaves.You can serve it with Onion Raitha(chopped onion, green chilly,salt and curd). Tastes similar to kothu parotta, but this is healthier as we prepare chapathis with wheat and hence avoid the maida in Parotta.

Measuring cups- my modern "uzhakku"

Uzhakku is a measuring utensil used traditionally in many Tamil houses.

My mom used to cook without measuring tools except uzhakku and aazhakku for rice and lentils. They were always perfect. Hardly seen her measuring anything else .. Everything she used to add for cooking is by her experience. The taste had never gone less. But when I started cooking different things and baking, I had to really be precise to achieve the same taste and flavour. I realised that without measuring precisely, the exact taste and consistency can never be replicated. Exploring more recipes  demanded me more measuring tools. So felt the kal padi and arai kal padi/ aazhakku and uzhakku procured from mom was no more sufficient with my experience in cooking.

Measuring the ingredients can help to cut the calories in everyday cooking for which I am trying badly..




Believe me it took time for me to understand from the recipes: what a cup means? How big a cup should be? 😩As I have different sized cups at home. Recently bought these measuring cups from Ikea store.These are my recent additions in kitchen. Yay! I love shopping for my kitchen!
Am in love with this color.when the precise cooking can be achieved in a💲 dollar, which is cute and handy, won't you grab it?👍





For some reference,  this is how fluid is measured in Tamil Nadu
5 sevidu= 1 aazhaakku
2 mahani = 1 aazhakku (arai kal padi)
2 aazhaakku= 1 uzhakku (Kal padi)
2 uzhakku= 1 uri (Arai padi)
2 uri= 1 padi
8 padi= 1 marakkaal
2 marakkaal(kuRuNi)= 1 padhakku
2 padhakku= 1 thooNi
21 Marakkal = 1 Kottai

source: https://plus.google.com/+Subramanianelathuranmikacapaiin/posts/2Z6X7R6GJNK

Bro-cauli Potato

Bro-cauli Potato

Key Ingredients:
Potato- 2 (medium sized)
Cauliflower- 2 cups(chopped)
Broccoli florets-2 cups(chopped)
Onion-1/2 cup(sliced finely)
Jeera-1tsp
Ginger garlic paste-1 table spoon
Red chillies-2 tsp
Turmeric-1tsp
Garam masala-1tsp
salt


Procedure:

1. Boil the potato and cauliflower with a pinch of salt.
Meanwhile mince the broccoli florets finely. I used a mixer for this.
2.Take oil in a pan, add some jeera, after it pops add onion and ginger garlic paste, fry till the onion turns golden brown
3. Add the boiled vegetables, broccoli and chilly powder, turmeric and salt and fry in low flame for 10 mins. You can sprinkle some water and close the pan with the lid to cook faster.

More Kuzhambu/ Buttermilk gravy

I learnt this recipe from my mom. This gravy goes well with rice..

Ingredients:

Buttermilk- 1 cup

Vegetable- Either ladies finger chopped/ chayotte chopped into medium sized cubes-6 to 7 pieces

Redchillies- round-4

curry leaves

To grind as a paste:

Coconut-1/2 cup

Jeera-1tsp

Green Chilly-1

Ginger-a pinch

Split black gram-1 table spoon

Take oil in a  pan, add the boiled vegetable of your choice, then add the ground paste and add half cup of water. Add a pinch of turmeric and a table sp of salt and let it boil. Add the buttermilk finally. Let the gravy boil for 3mins.  Season curry leaves, mustard and redchillies in coconut oil in a seperate pan and drop it into the gravy.

The Best Duo!

Broccoli Paratha and Apple pickle!

Prepared the side dish and was wondering what would exactly go well with this. This is one combo which you get in all hotels of North India. A paratha variety with a pickle and some yoghurt.
Tried this broccoli stuffed paratha and apple pickle . Yumm..The best duo of paratha and pickle i ever tasted.

The broccoli recipe I followed is from this food blog website.

http://www.rakskitchen.net/2014/03/broccoli-paratha-recipe-broccoli-recipes.html.

Apple pickle!

Apple pickle

An apple a day keeps the doctor away!

My husband wants me to eat an apple everyday.. so my refrigerator is full of apples.. and  I have to finish it..He means it seriously:)  I was bored of eating just apples everyday and wanted to make something different with that. Moreover this time the apples I bought were  really  sour. This is a  pickle recipe which my mom used to prepare  with mangoes. So thought why not with apples..

1.Grate 2 apples after peeling the skin.
2. Mix it with 2 tsp of chilli powder , pinch of turmeric and 2tsp of salt
3.Take some oil in a pan and season it with mustard  till it pops.
4. Add the apple mixture and keep frying till the oil seperates from the apples.
5. Add a table spoon of jaggery ( powdered)+ add a table spoon of tamarind puree
6. Cook the mixture for 5 minutes in medium flame.

It is a perfect blend of Sweet, Sour and Spice!

Corn Capsicum masala

1. Fry a big sized chopped onion and 2 medium sized chopped tomatoes. keep it aside and let it cool. Grind and obtain the puree.
2. Meanwhile Microwave a corn cob for 2mins and remove the corn kernels.
3, Fry chopped  red, green and yellow capsicum and keep it aside.
 Take a pan, fry anise, bay leaf, 2 cloves, 1 cardamom, a small cinnamon stick with ghee, add the tomato onion pury, fry till the raw smell goes. Add a pinch of  turmeric, a table spoon of chilly powder, salt, 1 tsp cumin powder and stir it well. Add the corn kernels and let it cook for 5mins. Finally add the fried capsicum .
It goes well with bread , rice, rotis and tortillas.

BAKE THE BROCCOLI:)

Broccoli Cheese Bites

The broccolis are one of my favourite , with which I knew only to make  soups and parathas till now. Baking the broccoli is something which I learnt recently. Ever since I left my job, I had plenty of time at home, and finally  got to do something I Love .. and cooking is not something I learnt after wedding( as many food bloggers say).. Had this passion  since my secondary school days and it always motivated me to try new dishes and I have a husband who is a foodie who really encourages me and gives all feedbacks and forgives me by eating the same even when I had not made it up to the mark.

Broccoli cheese bites/ Broccoli cheddar is one recipe I came across a website and the recipe is as follows:
Mix 2 lighly beaten eggs with 2 torn fresh bread..Let the bread completely soften by the eggs, then add half cup cheddar cheese, 2-3 table spoons of mayonnaise, 1 1/2 tsp of salt and pepper, grated onions(1/2 cup) and 1/2 tsp lemon zest(grate the skin of lemon) . I added more salt and pepper to suit my taste. Meanwhile steam the broccolis for  (I used an idli pan) for 3 mins. Mince the steamed broccoli florets nicely and mix well with the above mentioned ingredients. I used a disposable baking pan. If u are using a metal pan, apply olive oil to the insides of the pan before pouring the mixture. Bake it till the top of the bites are light brown. I baked  it for 12mins.. I should tell that it tasted yumm..Appreciations from Husband.. What more do you want;)