Thursday, March 23, 2017

Mini Hash brown Quiche ( Eggless)| How to make Eggless Quiche | Stepwise Pictures




Hash brown Quiche


Hi Supermoms,

Quiche is a popular French savoury dish that is made using eggs. There are numerous variations in making quiche. Today, I am sharing a delicious vegetarian version of the quiche that can be made easily at home. 

I have used potatoes to make  the crust of the quiche and the filling  is made up of cheese and milk. A delicious snack that can be  a great party food too . As they can be served hot or cold ,  it can be a wonderful picnic idea. 

Hash brown Quiche ( Eggless)|


Hash brown Quiche ( Eggless):

Preparation time : 10 minutes
Cooking time : 40 minutes
Serves : 2
1 cup = 250 ml cup
Special Vessel : Muffin pans

Ingredients :

For the hash brown crust :

2 large potatoes ( grated)
2 tablespoons butter
1 tablespoon cornflour

To be ground :

50 ml milk
50 gm ricotta cheese/ paneer( crumbled)
1 teaspoon corn flour
1/2 teaspoon black pepper corns

Other ingredients :

1/2 cup bell peppers ( mixed colours , finely chopped)
1 onion ( finely chopped)
2 teaspoons black olive
5-10 spinach leaves ( finely chopped)
1 teaspoon butter
1/4 cup mozzarella cheese
1/2 teaspoon oregano
salt to taste

Method :

1. Grease a muffin pan with butter.
2. Squeeze the excess water from the potatoes, add corn flour , mix and line individual muffin cups in  with them.

3. Using a brush, coat the potatoes with butter.

4. In a pre heated oven, bake the potato crust for 25-30 minutes for 180 degrees C or till the time they are nice and crisp.

5. While the crust is baking, grind the crumbled paneer, milk, pepper corns to a paste and set it aside.

6. Heat a pan with butter, add onions, spinach and saute for 1-2 minutes.

7. Now add the bell peppers, olives and the ground mixture.

8. Cook the mixture for 2-3 minutes and switch off.
9. Once the hash brown crust is done, spoon the paneer and vegetable mixture into them.

10. Top it with cheese and bake them in a pre heated oven for 10 minutes or till the time you see the cheese melted .

Delicious Mini Hash Brown Quiche is ready .

Hash brown Quiche ( Eggless)|

Happy Cooking !

With love,

Masterchefmom


The Culinary Magic of Old Delhi





Hi all,

Do you remember your last outing with fellow foodies through the crowded bylanes of Chandni Chowk? 

Well I for one can’t forget the Kulcha - Chole  at the famous Lotan ji chole wale , Matar Kachori , Bedmi Poori with Halwa and three different types of sabzi ( sides) at Shyam Sweets, the Chole Bhature at Shiv Misthan Bhandar and washing all of these down with the lip smacking Lassi.


I was amazed to see the happy faces enjoying the famous Sheermal at the Rehmatullah, stuffing in the Parathas at the Paranthe wale Gali and wolfing down the Kebab at Karim’s and the Biryani at Dil Pasand Biryani Point. 


The list doesn’t end there. There were Gol gappas , Samosa  chaat, the unique Daulat Ki Chaat ( Saffron flavoured Milk Puffs) and the lip smacking Lassi.

Well, the culinary delights of Chandni Chowk are endless. 



Though these moments are etched in my memory, there are days when I long to go back to those places with friends and relive the moments.

“For now, I have found a way to remember the yumminess of Chandni chowk and look at them everyday”

“Well Of course, I took a little help from the HP DeskJet 3700.”

I have made a compilation of delicious Street Food Recipes for you to try at home. 

Happy Cooking !

With love,

Masterchefmom





Tuesday, March 21, 2017

Dindigul Kathirikkai Kurma Recipe | Brinjal Kurma from Tamil Nadu | Gluten Free and Vegan Recipe



Hi Supermoms,

When you hear the name 'Kurma' what is the first thing that comes to your mind? 

I am guessing that you are imagining a spicy gravy that is  'white' or 'yellow' in colour  with colourful vegetables , right? And making a kurma out of brinjal might be the last option. Alright, now that is going to change with this amazing brinjal recipe.  You can serve this kurma as a side dish to rotis/chapathi or enjoy it along with rice and ghee. 

Without delay, let me share this amazing recipe with all of you.

Recipe Courtesy : Mrs. Kritika Malkumar


Dindigul Kathirikkai kurma


Kathirikkai Kurma Recipe:

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 cups brinjal ( chopped, I used the large Brinjal variety )
10-12 sambar onions/shallots 
1/4 teaspoon turmeric powder ( optional)
salt to taste

For tempering :

1 tablespoon sesame oil
1 teaspoon ghee ( optional, but will add taste)
1/2 " cinnamon piece
2-3 cloves
1 cardamom
1 sprig curry leaves

For the masala paste ( to grind):

1/2 " ginger ( chopped)
7-8 garlic pods
4-5 green chillies 
10 small onions 
1 teaspoon peppercorns
1/2 teaspoon coriander seeds ( you can add upto 1 teaspoon)
1 teaspoon black sesame seeds/black til
1/4 cup fresh coconut ( chopped)

For garnish :

finely chopped cilantro leaves

Method :

1. Add all the ingredients given under ' for the masala paste' in the jar of a mixer and grind it to a smooth paste adding 1/4 cup of water.
2. Heat a kadai/pan with oil + ghee and temper with the spices mentioned under 'for tempering'.
3. Now add the shallots and fry it till they turn transparent.
4. Now add the brinjal, salt, turmeric powder( optional) and cook over low to medium flame till the brinjal is cooked and lightly browned.
Chef tip : This step is important as the brinjal needs to be roasted well for best taste.
5. Once the brinjal is roasted well, add the ground masala paste and cook  and mix well.
6. Adjust water and salt quantities and cook covered for 5-7 minutes and switch off.
7. Garnish with fresh cilantro/coriander leaves.

Delicious Kathirikkai Kurma is ready . 

Kathirikkai Kurma Recipe

Have you tried my Kongunadu Urulai Kurma recipe ? 

Happy Cooking !

With love,

Masterchefmom


















Monday, March 20, 2017

Poondu Kuzhambu| Garlic Kuzhambu | Spicy Garlic Curry from Tamil Nadu

Poondu Kuzhambu

Hi Supermoms,

'Poondu' means 'Garlic 'in Tamil language . Garlic has numerous healing and nutritive properties and it is most ideal to include garlic in our daily diet. Today I am sharing a delicious kuzhambu recipe . This kuzhambu recipe is a show stopper and is finger licking good with steaming hot rice and ghee. I have to thank my friend , Kritika who is also a passionate cook for sharing this tasty family recipe with me.  It is a keeper recipe and I highly recommend you to try it. 

Recipe Courtesy : Mrs. Kritika Malkumar

Poondu Kuzhambu | Spicy Garlic Curry from Tamil Nadu

Preparation time : 15 minutes
Cooking time : 45 minutes
Serves : 4-6
1 cup = 250 ml cup

Ingredients :

20 garlic pods
20 shallots/sambar onions
1 &1/2 teaspoons peppercorns
1/2 teaspoon ghee/clarified butter
1 teaspoon dhaniya powder/coriander seeds powder ( freshly ground gives best taste)
1 teaspoon Kashmiri red chilli powder
lemon size tamarind ( soak in warm 1 cup warm water and extract the juice)
salt to taste 


To grind :

1 tomato 
1 onion 
1/2 " ginger 
2 garlic pods

To temper :

2 tablespoons sesame oil 
1 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1-2 sprigs curry leaves


Method :

1. Heat a small ladle with ghee and fry the peppercorns .
Chef Tip: They will start to splutter, remove from flame .
2. Grind them using a mortar and pestle and set it aside.
3. Heat a kadai with oil and temper with ingredients given ' to temper'.


4. Now add the shallots , garlic , pinch of salt and fry till they are lightly browned.



5. Add dhaniya powder and fry for a few seconds.


6. Now add the ground onion tomato puree, adjust salt  and mix well.


Chef Tip: The mixture has to cook really well for best taste. There should be no raw taste or moisture. Cook over low flame. This step will take at least 10-12 minutes.

7. Add the crushed peppercorns, red chilli powder and allow the mixture to cook till the oil separates on the sides of the pan.


8. Now add the tamarind juice and cook over medium to low flame  for another 15 minutes or till the time the kuzhambu thickens .



Delicious Poondu Kuzhambu is ready to be served along with lunch .

Poondu Kuzhambu

Looking for more kuzhambu recipes? Click here .

Happy Cooking !

With love,

Masterchefmom






















Chettinad Tiffin Sambar Recipe | Restaurant Style Sambar for Tiffin


Restaurant Style Sambar

Hi Supermoms,

We all know that 'Breakfast ' is the most important meal of the day and a tasty , healthy and interesting side dish makes the tiffin that you serve interesting and enjoyable. This breakfast sambar recipe is a keeper and will remind you of small town South Indian Hotels that serve tiffin like idli/dosai/pongal/kal dosai in banana leaf with generous amounts of this sambar. 

This sambar is a little more watery than the regular sambar . A must try recipe.

Recipe adapted from 'The Chettinad Cookbook '

Chettinad Tiffin Sambar Recipe


Chettinad Tiffin Sambar Recipe:

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4 
1 cup = 250 ml cup

Ingredients :

1/2 cup toor dal/ pigeon peas 
2 cups water 
1/4 teaspoon turmeric powder
gooseberry size tamarind ( soak in warm water and extract juice)
salt to taste

Vegetables for the sambar :

1 drumstick ( small) ( cut into 5 cm pieces)
1/2 cup brinjal ( finely chopped)
1 onion ( sliced thinly )
20-25 shallots/sambar vengayam/sambar onion
1 tomato ( large) ( finely chopped)
6-7 green chillies ( slit in the middle)( adjust quantity according to the heat of chillies)


For tempering :

1 tablespoon sesame oil 
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1/2 teaspoon urad dal/split and husked black gram
2 dry red chillies
pinch of asafoetida
1 sprig curry leaves 

For garnish :

coriander leaves/cilantro ( finely chopped)( optional, I do not add)

Method:

1. Wash toor dal twice add 2 cups water, turmeric powder and pressure cook for 3-4 whistles and switch off.

2. Once the pressure releases, add all the 'vegetables for sambar ', salt and pressure cook for just one whistle and switch off.



3. Once the pressure releases, add tamarind water and place the vessel/cooker back on low heat and allow it to simmer for 5-6 minutes . 
Chef tip : If you are using an inner vessel to cook the dal and vegetables, then transfer the dal and vegetable mixture to a kadai or a thick bottom vessel. Adjust water quantity.
4. Heat a small iron ladle or pan with oil and temper with ingredients given under' to temper' and pour it over the sambar , mix and switch off. 

5. Garnish ( optional) with coriander leaves.

Your Chettinad Tiffin Sambar is ready . I served it with Ven Pongal. Too yummy !

Chettinad Tiffin Sambar Recipe

Happy Cooking !

With love,

Masterchefmom











Saturday, March 18, 2017

Tam Brahm Style Keerai Sambar | Amaranth Sambar Recipe

Tam Brahm Style Keerai Sambar

Hi Supermoms,

"Keerai' means Amaranth and as the name of the recipe suggests, this is a sambar made using Amaranth . This is my mother's special recipe and I am so happy to share the same with you all.  Even children who do not like amaranth /keerai will love this recipe. It has the right balance of spiciness and  tanginess . It tastes so delicious with hot rice and ghee. 

I have used Amaranthas Aritis ( Arai Keerai) to make this sambar. But you can use any seasonal greens that are available in your area. 

Recipe Courtesy : Mrs. Prabhavati 



Tam Brahm Style Keerai Sambar :

Preparation time : 10 minutes
Cooking time : 20-25 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

2 cups amaranth ( finely chopped)
2 tomatoes ( finely chopped, optional)
gooseberry size tamarind ( soak in 1/2 cup warm water and extract the juice)
1/4 teaspoon turmeric powder
1 teaspoon sambar powder
2-3 green chillies ( slit length wise)
1/4 cup tuvar dal/arhar dal/ pigeon peas ( cooked and mashed)
salt to taste

To temper :

2 teaspoons oil ( I use sesame oil)
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
pinch of asafoetida

Method :

1. Heat a kadai/pan with oil and temper with ingredients given under ' to temper'.
2. Now add tomatoes, turmeric powder, salt and cook till tomatoes turn mushy.
3. Add the washed and finely chopped amaranth , green chillies and cook over low flame till they are cooked.

Chef tip : This step will take 6-7 minutes.
4. Once the spinach is cooked, add sambar powder and tamarind water.

5. Mix well and cook for 2-3 minutes over medium flame.
Chef tip: Adjust water quantity.
6. Now add the cooked and mashed toor dal and adjust salt quantity.
7. Let it simmer for another 3-4 minutes and then switch off. 

Tam Brahm Style Keerai Sambar


Delicious and healthy Keerai Sambar is ready to be served along with lunch . 

Happy Cooking !

With love,

Masterchefmom





Vankaya Pachadi | Andhra Style Brinjal Chutney | Sutta Kathirikkai Chutney Recipe| Gluten Free and Vegan Recipe

 Brinjal Chutney

Hi Supermoms,

You all know my love for chutneys.  I like to try different chutney varieties to serve as a side dish for tiffin. Since Brinjal is loved by family, this chutney is popular at home. As I do not add any water while grinding this chutney, it remains good for even upto 3 days. Mix it with rice or serve it as a side dish even to chapathi/roti , it tastes great. 

Without further delay, let's dive straight into the recipe.

Recipe adapted from 'Cooking at Home with Pedatha' by Jigyasa Giri and Pratibha Jain 

Vankaya Pachadi |Andhra Style Brinjal Chutney :

Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 large Brinjal/Aubergine 
lemon size tamarind or 1 tablespoon tamarind paste ( add 2 tablespoons  hot water and extract thick pulp)
salt to taste

To roast and grind :

1 tablespoon sesame oil
1 teaspoon mustard seeds
1 tablespoon urad dal/split and husked black gram)
1/4 teaspoon fenugreek seeds /methi seeds
6-8 dry red chillies ( adjust according to the heat of the chillies)
2-3 green chillies

Other ingredients : 

1 sprig curry leaves ( optional)
handful of cilantro leaves ( optional)
pinch of asafoetida

Method :

1. Wash the Brinjal and pat dry.
2. Apply a coat of sesame oil and fire roast the brinjal till the it is well cooked.
Chef tip: You can pierce the brinjal with a fork to check if it is done.While roasting the brinjal,  keep moving it every few seconds so that all the sides are cooked properly. 
3. Remove the skin and mash the brinjal.

4. Heat a small pan/kadai with oil and roast all the ingredients given for roasting and grinding .
5. Switch off and add the tamarind pulp, curry leaves and cilantro to the dal mixture so that they can cook in the heat of the pan.
6. Transfer this to the jar of a mixer/mixie and grind it to a smooth paste. 

Chef tip : If you are serving it as a dip or as chutney for set dosai/idli, you can add the brinjal along with the other ingredients and grind . 
7. Add this to the mashed brinjal and adjust salt .


Your delicious and spicy Vankaya Pachadi is ready. 

Andhra Style Brinjal Chutney

You can check out more delicious chutney recipes here.

Happy Cooking !

With love,

Masterchefmom







Friday, March 17, 2017

North Arcot Style Muttai Kose Milakootal/ Molagootal | Traditional Cabbage Kootu Recipe | Authentic Cabbage Lentil Curry Recipe from North Arcot


Traditional Cabbage Kootu Recipe

Hi Supermoms,

In Tamil language, " Kootu' generally means a 'mix/mishmash' of  various ingredients. "Milagootal" is a traditional recipe that is made commonly in our home. It is a part of traditional South Indian Lunch Thali. Pepper is known for it's various health benefits and is the main spice in this dish. Of all vegetables, cabbage is well suited to make this kootu. 

I have earlier shared 'Sorakkai Poricha Kootu' recipe . The Milakootal is simple to make but is also very nutritious as it has the right balance of flavours, lentils and vegetable. Cabbage is full of fibre and is filled with vitamins. This kootu is a healthy inclusion to your diet.

Another heirloom recipe from kitchen to yours. 

Traditional Cabbage Kootu Recipe

Traditional Cabbage Kootu Recipe / Muttai Kose Molagootal :

Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

1 small cabbage or 2 cups cabbage ( finely chopped)
1/4 cup moong dal/ husked and split green gram
1/8 teaspoon turmeric powder
salt to taste

To roast and grind:

1 teaspoon dhaniya/coriander seeds
1 teaspoon urad dal/split and husked black gram
1 teaspoon channa dal/bengal gram
7-8 peppercorns/milagu
2 dry red chillies ( salem gundu molagai)
1 teaspoon oil ( you can use sesame or coconut oil)

To grind ( along with the roasted dals):

1/4 cup coconut 
1/2 " ginger ( chopped or grated)

To temper :

2 teaspoons coconut oil
1 teaspoon mustard seeds
1 sprig curry leaves ( roughly torn)
pinch of asafoetida


Method :

1. Wash cabbage and moong dal well and cook them together along with turmeric , pinch of salt and 1/2 cup water in a pressure cooker for 3 whistles and switch off.
Note : I have used handful of peas and purple cabbage as they are in season. But to get the authentic taste , use only cabbage.

2. In a small kadai, add oil and roast the dals and pepper till they are fragrant and transfer them to the small jar of a mixer/mixie .
3. Add ginger and coconut along with the roasted dals, add 1/4 water and grind them to a smooth paste.
4. Open the cooker and mash the cabbage and moong dal gently using a ladle.
5. Place the cooker back on low flame and add the ground masala and adjust salt. 
6. Cook for 4-5 minutes and switch off.
7. Heat a ladle/pan with coconut oil and temper with mustard seeds, curry leaves and asafoetida and pour it over the molagootal /milagootal.

Your delicious North Arcot Style Muttai Kose Molagootal is ready to be served along with hot rice and ghee.

Traditional Cabbage Kootu Recipe

Happy Cooking !

With love,

Masterchefmom










Thursday, March 16, 2017

North Arcot Style Mor Kuzhambu | Authentic Vadai Mor Kuzhambu Recipe | Curd Curry From North Arcot

North Arcot Style Mor Kuzhambu

Hi Supermoms,

Every Region/State in India has it's own curd based curry recipes. I have earlier shared Punjabi Kadhi , Tirunelveli Mor Kuzhambu, Kerala Style Puliserry , Bengali Doi Bhindi Posto that are some of the popular curd based curries from India. Today, I am sharing a heirloom recipe , that is still made regularly by my mother and myself. This Mor Kuzhambu is a part of our everyday cooking.

I mostly make this mor kuzhambu using Fried Bhindi/ Vendakkai/Okra . But my family loves  the addition of  fried lentil dumpling/ Thunukku to the Kuzhambu.

So, when you try this recipe , make it with Vendakkai also. It tastes equally yummy.


North Arcot Style Mor Kuzhambu:

Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 4
1 cup = 250 ml cup

Ingredients :

To soak  and grind  ( soak for 15 minutes) : 

1 teaspoon tuvar dal/pigeon peas
1 teaspoon channa dal/bengal gram
1 teaspoon dhania/ coriander seeds

To grind ( along with the above ) :

1-2 green chillies ( adjust according to the size and heat of chillies)
1/4 cup fresh coconut ( finely chopped)
1 &1/2 teaspoon jeera/cumin seeds
1/2 " ginger ( grated) 

Other ingredients :

2 cups curd ( whisked)
1/4 teaspoon turmeric powder
salt to taste

For the vadai / thunukku :

1/2 cup channa dal/ bengal gram
2-3 dry red chillies
pinch of asafoetida 
1 teaspoon cilantro/coriander leaves ( finely chopped) or 3-4 curry leaves
salt to taste
oil to fry 

For tempering :

2 teaspoons coconut oil
1/2 teaspoon mustard seeds
pinch of asafoetida
1 sprig curry leaves ( roughly torn)

Garnish ( optional) :

cilantro leaves 


Method :

1. Grind all the ingredients given under ' to soak' and 'to grind' along with 1/4 cup water into a thick paste and set it aside.



2. Soak the channa dal along with dry red chillies for 30 minutes and grind it coarsely , just adding few drops of water. 

3. Transfer it to a bowl, add salt and mix well.
4. Heat oil in a kadai/wok/pan and when the oil is hot, drop small portions of the batter into the oil.

5. Cook over low to medium flame so that the thunukku/vadai is cooked on all sides uniformly.
6. Drain in a kitchen towel and set it aside.

 7. In a deep bottom vessel add the whisked curd, turmeric powder, the ground spice paste and mix well.

Chef tip : Add 1/4 -1/2 cup water to the curd so that the kuzhambu does not become too thick. You can decide the consistency according to your taste preference and adjust water quantity accordingly. 
8. Place the vessel over low flame and allow it to cook for 4-5 minutes only and switch off.
9. Add the thunukku/vadai to the kuzhambu .



10. Heat a small pan or an iron ladle with coconut oil and temper with mustard seeds, curry leaves and asafoetida.
11. Pour it over the kuzhambu .

Your authentic North Arcot Style Vadai Mor kuzhambu is ready to be served along with your South Indian Meals. 

North Arcot Style Mor Kuzhambu

Happy Cooking !

With love,

Masterchefmom





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