Friday, 15 March 2013

Egg Masala

A contribution by
Shweta Shanbhag


 1. Heat 1 tbsp oil in a pan. When the oil is hot, add 1 tsp cumin seeds and 1 tsp mustard seeds. When they splutter, add 5-6 finely chopped cloves of garlic, 1 inch ginger finely chopped and saute. 

2. Add 2 finely chopped onions, 1/2 tsp salt and saute till the onion is slightly brown in color.  

3. Add 1 sprig on curry leaves, 2-3 slit chillies, 1/2 tsp turmeric, 1tsp chilli powder, 1 tsp coriander powder and 1/2 tsp garam masala powder and saute all till the raw smell of the masala is gone.  

4. Add 1 finely chopped tomato and saute till the tomato is mushy. 

5. Now add 1/2 a glass (4 tbsp coconut milk) (I prepare coconut milk using coconut milk powder), 1 to 2 tsp tomato puree and mix well. 
Add 4 boiled eggs (I made some slits on them) to the base, mix well  and cook for 4-5 mins on a slow flame. 

6. Garnish with finely chopped coriander leaves and serve hot.  

Original recipe 

Sunday, 10 March 2013

Aubergine with Bacon!

As most of you know, I have been nicknamed the Bacon King.... and well my love for Bacon is no big secret! Today I bring to you another of my Bacon fusion!.... Its so very easy and well, if you are a Bacon Lover,  once you start you won't stop!


1 Large Aubergine
125 gms Bacon strips
1 Large Onion
2 tsp Garlic Salt
1 tbsp Olive Oil 


In a pan, fry the bacon till semi crispy, take it out, leaving the bacon drippings behind.
Next chop the onion fine and saute in the Bacon drippings till translucent
Chop the Aubergine  in small cubes, and add to the fried onion and sprinkle the Garlic salt.
Let it cook for 5 mins and add bacon and toss till well mixed.
Serve hot!

Thursday, 7 March 2013

Capsicum Burji


2 large Capsicums
1 large Onion
1/2 teaspoon Jeera/Cumin seeds
1/2 teaspoon Jeera/Cumin powder
1/2 teaspoon Red Chilli powder
1/2 teaspoon Coriander powder
1 tbsp Gram flour/Besan
1 tbsp Oil
Salt as per taste.


Chop the Capsicum into fine cubes, and the chop onion fine too. Add oil to the pan, once hot add jeera, chopped onion and fry till the onions are translucent. Add the chopped capsicum, chilli powder, jeera powder, coriander powder and Salt as per taste. Mix well over medium heat.

In a bowl mix the Gram flour with a little water maintaining a thick consistency and making sure there are no lumps! Pour the mix into the frying pan and keep stirring making sure it mixes well with the capsicum mixture in the frying pan. Toss around till mixed well and your Capsicum Burji is ready!

Saturday, 2 March 2013

Spinach Sour and Spicy

Tried and tested, inspired by Sia, of Monsoon Spice!

1 medium bunch of Spinach, washed and roughly chopped (approx 2-2½ packed cups)
1 medium Onion, roughly chopped
2/3 cup Toor Dal
1 tsp Jaggery (Optional)
Salt to taste

For Coconut Paste:
½ packed cups grated fresh/frozen Coconut
1-1½ tsp Tamarind Paste (or 1 small marble sized tamarind pulp)
4-6 Dry Red Chilli (Kashmiri Chillies. Adjust as per taste)
½ tbsp Oil (preferably coconut oil)

  1. Wash toor dal 3-4 times to remove any impurities and transfer it to a pressure cooker. To this add chopped spinach, onions and jaggery. Add about 3 cups of water and cover the lid. Cook it on medium flame for 20-25 minutes or until the toor dal is cooked thoroughly.
  2. While the dal and vegetables are cooking, prepare the coconut paste. Heat oil in a tadka pan and add broken dry red chillies. Fry them for a minute on a medium heat. Make sure that you don’t burn the chillies as the burnt chillies will make the gravy taste bitter.
  3. Transfer the fresh/frozen grated coconut, tamarind paste/pulp and roasted chillies into a mixer or food processor and grind them to smooth paste by adding very little water. Keep it aside until needed.
  4. Open the lid of the pressure cooker once the pressure is released completely. Transfer the contents to the large pan and mash the dal by pressing them gently with a back of a ladle.
  5. Switch on the gas and reduce the flame to medium. Transfer the ground coconut paste to the dal and vegetables and add salt to taste. Cook on a medium flame for 5-7 minutes until the curry comes to gentle boil.
  6. Switch off the flame and let it rest for atleast 15 minutes for all the flavours to blend well. Serve this delicious Spinach  hot with plain rice, ghee and papad or you can also serve it as a side dish to dosa or chapatti. Enjoy!