Monday, March 02, 2015

Eggless Mango Cheesecake Recipe - No Bake Mango Cheese Cake


Mango cheese cake recipe, how to make eggless mango cheese cake (no bake) with step by step pictures.
mango cheesecake

Mangoes are not in season; when my son had craving for mango cheesecake I had to make them. Remember some like back I shared how to freeze fresh mango pulp and I made this using frozen mango pulp.

No bake eggless mango cheesecake is easy to make and yes you can make with fresh mango pulp too. I used paneer (cottage cheese) instead of cream cheese which is usually used to make cheesecake. The best part of this cheesecake is that there is no cooking involved; and you just have to blend the ingredients and set in fridge! yes, so easy!! The three layers are biscuit curmbs, cheese-mango mix and extra mango pulp on top...yum!

I used marie biscuits, you can use graham crackers also. Pls refer this post where I have shown how to freeze mango pulp; once mango season sets it, freeze your mangoes.

No bake mango cheesecake step by step method:

I measured 1 cup mango pulp for the cheese cake, melted 3 tbsp butter, 1 packet biscuit, 200 gms paneer, 1 packet cream, and 1 heaped tbsp gelatin to be mixed with 3 tbsp water.
I crumbled the biscuits lightly and put them into the blender and powder it. Then add 3 tbsp melted butter and give it a pulse, so that it is nicely mixed.
eggless mango cheesecake 1


Put this into the pan (I used a disposable round shaped pan) press the biscuit crumbs down with your finger tips or with the bottom of a glass. You should press it down firmly if there are any loose biscuit crumbs the cheesecake mix might seep it, so pls remember to press it down firmly. ( I used two pan and 1 glass).
eggless mango cheesecake 2

You can also make this in glass (individual servings), just spoon some biscuit crumbs and press down with the bottom of another glass.
Into a blender; add in cream, gelatin, and paneer.
eggless mango cheesecake 3

Top it with 1 cup of mango pulp (the mango pulp I used has sugar in it so I did not add any extra sugar).  Blend it for 2 minutes or until nice and smooth. (Refer notes if using fresh mangoes).
eggless mango cheesecake 4

Divide this into 2 pans and 1 glass. Spoon some extra mango pulp over this. I marbled one pan. Chill this for at least 4 hours.
mango cheesecake 1

Serve chilled.
eggless mango cheesecake

Eggless Mango CheeseCake Recipe - No Bake Mango CheeseCake


PREP TIME: 4 hours    |  AUTHOR::
  mango cheesecake  

  INGREDIENTS

  • Marie biscuits: 1 packet
  • Butter, melted: 3 tbsp
  • Gelatin: 1 heaped tbsp, soaked in 3 tbsp of water.
  • Cream: 1 packet, 200 ml
  • Paneer: 200 gms
  • Mango pulp: 1 cup (extra 1/2 cup for spooning on top)


  METHOD:

  1. I measured 1 cup mango pulp for the cheese cake, melted 3 tbsp butter, 1 packet biscuit, 200 gms paneer, 1 packet cream, and 1 heaped tbsp gelatin to be mixed with 3 tbsp water. I Crumble the biscuits lightly and put them into the blender and powder it. Then add 3 tbsp melted butter and give it a pulse, so that it is nicely mixed.1
  2. Put this into the pan (I used a disposable aluminum round shaped pan) press the biscuit crumbs down with your finger tips or with the bottom of a glass. You should press it down nicely if there are any loose biscuit crumbs the cheesecake mix might seep it, so pls remember to press it down firmly. ( I used two pan and 1 glass).
  3. You can also make this in glass (individual servings), just spoon some biscuit crumbs and press down with the bottom of another glass. Into a blender; add in cream, gelatin, and paneer.
  4. Top it with 1 cup of mango pulp (the mango pulp I used has sugar in it so I did not add any extra sugar). Blend it for 2 minutes or until nice and smooth. (Refer notes if using fresh mangoes).
  5. Divide this into 2 pans and 1 glass. Spoon some extra mango pulp over this. I marbled one pan. Chill this for at least 4 hours.
  6. Serve Chilled.

NOTES

  • Since the mango pulp I used has sugar I did not use extra; you can add up to 3/4 cup sugar (depending on the sweetness of the mangoes) while blending the paneer and cream in the blender.
  • To get a glossy and silky topping; I spooned in some sweetened mango pulp or you can omit this and drizzle on top over a nice dollop of whipped cream while serving.
  • You can use agar agar instead of gelatin.
  • The biscuit crumbs should be pressed firmly to the botton; you can also refridgerate it for 10 minutes.
  • I used paneer as a substitute for cream cheese. Cream cheese is not available at this part of the world. I used 200 ml measuring cup.
  • If using fresh mangoes, you will need 3 medium size mangoes. Peel and slice the magoes and blend it to make mango puree and add about 1/2 to 3/4 cup sugar.

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Thursday, February 26, 2015

Easy Chocolate Cake Recipe


chocolate cake

Easy Chocolate cake recipe, learn how to make easy chocolate cake with chocolate frosting.

I love to bake cake in a pan and frost them in the pan itself; for me that is the ultimate indulgence. For a chocoholic like me, chocolate cake with chocolate frosting is guilty pleasure. I am lazy when it comes to baking a fancy cake; you know what I mean bake a 3 layer cake; frost them, pipe stars...na! I am too lazy for that now!

But I am totally in love with boiled frostings that can be poured over a hot cake (my kids nor I can wait for a cake to get cool) so pourable frosting is my idea of a perfect chocolate indulgence....and easy too!

If you are on a diet. I am SORRY!. But sometimes life is very complicated when it comes to chocolate and lets make everything more simple by making this easy chocolate cake with chocolate frosting.

chocolate cake recipe

Annnnnnnd!! this happens when you do not have patience to wait for the cake and the frosting to cool down...my kids (not me) are very greedy when it comes to chocolate .....that frosting, I-tell-you is irresistible!! Period! Stay calm! Breathe!

Lets Bake!

How to make easy chocolate cake, step by step pictures.
Preheat oven to 180 degree C . Grease and dust a baking pan. Please refer notes.
In a medium sauce pan, melt butter and cocoa powder. In another large bowl add in milk, eggs, vinegar, vanilla essence and whisk it for 1 minute.
chocolate cake 1


Add in sugar and whisk again (I used my hand blender). Add in the melted butter-cocoa mix.
chocolate cake 2


Add in the flour, baking soda. Mix on low speed (careful that you do not over mix).
chocolate cake 3

Pour into a greased baking tray and bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean.
chocolate cake 4

While the cake is baking, lets make the frosting. Melt butter, cocoa, and milk; bring it to a boil. Remove from heat and add in powdered sugar whisk well (there should not be any lumps). Pour over the hot cake, allow it to cool and then cut into squares and serve.
chocolate cake 5

Other Chocolate Cake Recipes:
I adapted this recipe from my Texas Sheet Cake Recipe.
Chocolate Poke Cake
Orange Cake With Satin Icing.

Easy Chocolate Cake Recipe


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  chocolate cake  

  INGREDIENTS

  • Salted Butter: 1 cup
  • Cocoa Powder: 4 tbsp
  • Milk: 1 1/2 cups
  • Eggs: 2
  • Vinegar: 1 tbsp
  • Vanilla essence: 1 1/2 tsp
  • Instant coffee powder: 1 tsp (optional)
  • Sugar: 2 cups
  • Flour: 2 cups
  • Baking Soda: 1 tsp
  • FOR THE FROSTING:
  • Salted Butter: 1/4 cup
  • Cocoa Powder: 3 tbsp
  • Milk: 3 -4 tbsp
  • Vanilla: 1 tsp
  • Sugar: 1 cup, powdered


  METHOD:

  1. Preheat oven to 180 degree C . Grease and dust a baking pan.
  2. In a medium sauce pan, melt butter and cocoa powder. In another large bowl add in milk, eggs, vinegar, vanilla essence and whisk it for 1 minute.
  3. Add in sugar and whisk again (I used my hand blender). Add in the melted butter-cocoa mix.
  4. Add in the flour, baking soda. Mix on low speed (careful that you do not over mix).
  5. Pour into a greased baking tray and bake for 20-25 minutes or until a tooth pick inserted in the center comes out clean.
  6. While the cake is baking, lets make the frosting. Melt butter, cocoa, and milk; bring it to a boil. Remove from heat and add in powdered sugar whisk well (there should not be any lumps). Pour over the hot cake, allow it to cool and then cut into squares and serve.

NOTES

  • I used salted butter for the cake and frosting; so I did not add any extra salt.
  • For the frosting; I measured 1 cup sugar and powdered it finely and then seived it so that there may not be any lumps.
  • To be on the safer side while adding milk I retain 1/4 cup and add it later if needed.
  • Adding coffee powder enhances the chocolate flavor.
  • Cake gets baked fast in glass dish; please keep this in mind. You can also make this cake in 2, 8-inch pan and bake. Sandwich little frosting and pour rest on top. Can sprinkle funfetti on top.

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Monday, February 23, 2015

Methi Chicken Recipe | How To Make Methi Chicken (Methi Murgh)



Methi chicken recipe, how to make methi chicken; a rich restaurant like chicken curry which goes well with roti, naan, or bhatura.

This methi chicken is very restaurant style and very easy to make, the fresh methi leaves (fenugreek leaves) gives a nice flavor to the curry. The gravy is rich and creamy; it was back in early 2000 my friend, Elsy gave me this recipe. She got it from her restaurateur uncle. While living in Coorg, fresh green vegetables was available during the summers and once when I remarked casually while chatting with Elsy resulted in this fabulous methi chicken recipe.

I must confess this is a rich curry and I make it only for special occasions: well, restaurant style recipes are for special occasions. I have made this methi chicken so many times since the first time I made some 12 years ago, yes its a never fail recipe.

In this recipe methi leaves are sprinkled with salt and kept for sometime, then the leaves are squeezed to remove the juice and then sliced. I think it is to remove the slight bitterness of the methi leaves because the recipe says so, I do it all the time and I have not made otherwise.

Onion and cashewnuts are cooked with little water and grinded with tomatoes to a fine paste and that gives the base to the rich gravy.

Methi chicken recipe, how to make methi chicken with step by step pictures.

Sprinkle some salt over the methi leaves and keep aside for 5 minutes. Squeeze out.  In a kadai or pan add in onions and cashewnuts with water, once it is cooked and cooled down grind to a fine paste with tomatoes, ginger, garlic.
methi chicken 1

Heat the same kadai with 2 tbsp oil and add in 1 sliced onion, 2 slit green chilies and saute till light brown, add in the squeezed and chopped methi leaves. and mix and saute for 1 minute and then remove it to a plate, keep aside.
methi chicken 2


In the same kadai heat another 2 tbsp of oil and add in the pureed onion mix. Let it saute for 2-3 minutes on low flame. Add in kashmiri chilli powder, garam masala, and a pinch of turmeric powder and allow it to saute on low till oil starts to come out from the sides.
methi chicken 3


Add chicken along with some water (about 1/2 cup or as needed) and cover and cook. Once the chicken is cooked add in the beaten curd, mix well.
methi chicken 4


Add in the methi leaves-onion-green chilli (which we sauted earlier), 1/2 tsp sugar and lastly add in cream. Mix well and allow it to simmer for 1 minute.

Serve with Roti, naan, bhatura, or methi rice.
methi chicken recipe
Other Recipes You May Like:
Roti Recipe
Bhatura Recipe
Naan Recipe
Methi Rice Recipe

Methi Chicken Recipe | How To Make Methi Chicken


PREP TIME: 15 mins    |  COOK TIME: 30 mins    |  AUTHOR::
  methi chicken  

  INGREDIENTS

  • Chicken: 500 gms
  • Chopped Methi leaves: 3/4 cup
  • Onions: 2
  • Cashewnuts: 2 tbsp (slighly chopped)
  • Water: 1/4 cup
  • Tomatoes: 2
  • Ginger: 1 inch
  • Garlic: 7-8 cloves
  • Salt: 2 tsp or as needed
  • Oil: 4-5 tbsp
  • Onion: 1 sliced
  • Green chilies: 2, slit
  • Kashmiri Chilli powder: 2 tsp
  • Garam Masala: 1/2 tsp
  • Turmeric Powder: A fat pinch
  • Sugar: 1/2 tsp (optional)
  • Beaten Curd: 1 tbsp
  • Cream: 3 tbsp
  • Extra water to cook the chicken


  METHOD:

  1. Sprinkle some salt over the methi leaves and keep aside for 5 minutes. Squeeze out. In a kadai or pan add in onions and cashewnuts with 1/4 cup water, once it is cooked and cooled down grind to a fine paste with tomatoes, ginger, garlic.
  2. Heat the same kadai with 2 tbsp oil and add in 1 sliced onion, 2 slit green chilies and saute till light brown, add in the squeezed and chopped methi leaves. and mix and saute for 1 minute and then remove it to a plate, keep aside.
  3. In the same kadai heat another 2 tbsp of oil and add in the pureed onion mix. Let it saute for 2-3 minutes on low flame. Add in kashmiri chilli powder, garam masala, and a pinch of turmeric powder and allow it to saute on low till oil starts to come out from the sides.
  4. Add chicken along with some water (about 1/2 cup or as needed) and cover and cook. Once the chicken is cooked add in the beaten curd, mix well.
  5. Add in the methi leaves-onion-green chilli (which we sauted earlier), 1/2 tsp sugar and lastly add in cream. Mix well and allow it to simmer for 1 minute.
  6. Serve with Roti, naan, bhatura, or methi rice.

NOTES

  • Using Kashmiri chilli powder gives a nice color and less heat to the curry.
  • If you are health concious you can omit the cream and add more curd.
  • For more taste and flavor use ghee instead of oil or can use half and half.

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Friday, February 20, 2015

Kerala Fish Fry Recipe - Meen Varuthathu


Kerala Fish Fry- how to make Kerala fish fry or meen varuthathu.

kerala fish fry recipe

Kerala fish fry is one of my favorite comfort food; there are many ways to prepare fish fry and it varies from district to district. Towards North, fennel seeds are added along with shallots, ginger and garlic. Down South people like it plain like I made this; just with chilly powder, pepper, salt and some curry leaves.

But to get that authentic Kerala taste; coconut oil is a must. Since I used Kashmiri chilli its is nicely coated in the fish and the spice can be tolerated, so I highly recommend using Kashmiri chilli powder.

Use this recipe to make fish fry with sardines, mackerel, anchovies, seer fish, butter fish, pear spot (karimeen) etc etc.  The trick is to fry in low flame for about atleast 7 mins on each side and for best results use an iron skillet or kadai.

How to make kerala fish fry, video tutorial.

Other recipes you may like:
Kerala Fish Curry
Malabar Fish Biriyani

Kerala Fish Fry - Meen Varuthathu


PREP TIME: 15 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  kerala fish fry recipe  

  INGREDIENTS

  • Fish: 1/2 kg
  • Kashmiri chilli powder: 2 1/2 tsp
  • Organic turmeric powder: 1/4 tsp
  • Freshly crushed pepper: 1/2 tsp
  • Salt: 1/2 tsp or as needed.
  • Water: 2 tbsp
  • Coconut Oil for frying
  • Curry Leaves


  METHOD:

  1. Add fish in a bowl and add in the chilli powder, turmeric, pepper, salt, and water. Mix it well and keep aside for 10-15 mins.
  2. Heat an iron skillet or non stick pan with coconut oil. Once the oil is heated add in the fish and simmer the fire. Fry in low flame for 5-7 mins and then turn the fish to the other side.
  3. Lastly sprinkle curry leaves and let it stay for a min, remove them to a plate.
  4. Serve with onion rings and lemon wedges.

NOTES

  • I used butter fish, but you can use any fish (refer post).
  • For best results it is best to keep it for 10-15 minutes after marination.
  • You can also refridgerate it overnight.
  • Using coconut oil is a must for Kerala fish fry.

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Wednesday, February 18, 2015

Crab Roast Recipe | Kerala Njandu Roast


Crab roast recipe, how to make Kerala style nadan njandu roast.

Crab roast, is an easy and spicy dry crab roast with kudampuli and is best served with rice; if you like to have little gravy, you can add in half a cup of thick coconut milk.

crab roast

There are no tomatoes in this recipe since kudampuli is used, though you can substitute with tomatoes (which should be added while cooking the crab) the authentic nadan taste will not be there.

My son loves crab in any form and when I am not in a mood for an elaborate cooking; I make this easy crab roast for him. The kudampuli and the roasting gives it a nice dark colour.

Crab roast, step by step tutorial
In a large pan or pot add in the crab, Kashmiri chilli powder, coriander and turmeric powder, kudampuli, salt and little water. Mix and cover and cook or until the water is reduced.
crab roast 1


The water to should dry up completely. Heat another kadai or pan with coconut oil, add in onion, ginger, garlic, green chili, and curry leaves. Saute it till the onions turns light brown.
crab roast 2

Add in the crab and scrape out all the masalas intot the kadai, let it roast on slow flame for 5 to 7 mins. Add in more curry leaves for added flavor.
crab roast 3

Enjoy Kerala style crab roast with rice.
kerala crab roast

Other recipes you may like:
Crab curry (Kerala style)
Kerala Chicken Curry
Green Chilli Chicken

Crab Roast | Kerala Njandu Roast


PREP TIME: 5 mins    |  COOK TIME: 15 mins    |  AUTHOR::
  crab roast  

  INGREDIENTS

  • Crabs-cleaned: 1/2 kg
  • Kashmiri Chilli Powder: 1 1/2 tsp
  • Coriander Powder: 1 tsp
  • Turmeric Powder: 1/2 tsp
  • Crushed Pepper: 1/2 tsp
  • Kuduam puli: 2.
  • Onion: 1, large
  • Ginger: 1 inch, sliced
  • Green chilli: 1, slit
  • Garlic: 5-6 cloves
  • Coconut Oil: 2 tbsp
  • Curry leaves: 1 sprig
  • Water: 1/2 cup
  • Salt: 1 tsp or as needed


  METHOD:

  1. In a large pan or pot add in the crab, Kashmiri chilli powder, coriander and turmeric powder, kudampuli, salt and little water. Mix and cover and cook or until the water is reduced.
  2. The water to should dry up completely. Heat another kadai or pan with coconut oil, add in onion, ginger, garlic, green chili, and curry leaves. Saute it till the onions turns light brown.
  3. Add in the crab and scrape out all the masalas intot the kadai, let it roast on slow flame for 5 to 7 mins. Add in more curry leaves for added flavor.
  4. Enjoy Kerala style crab roast with rice.

NOTES

  • For that nadan taste; coconut oil and kudampuli is a must.

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Friday, February 13, 2015

Chocolate Lava Cake - Molten Lava Cake Recipe


chocolate lava cake

Chocolate lava cake recipe, how to make molten chocolate lava cake with step by step pictures.

Chocolate lava cake is my ultimate indulgence and my first second third love. Making molten chocolate lava cake is easy and perfect for Valentine's day. This lava cake is just for two; but you can double or thrible the recipe.

Molten lava cakes are nothing but "slightly undercooked cake" and the center is not cooked or turned into a cake texture thus making it a creamy chocolate sauce. Now, if you keep it longer in the oven, then it will turn to a beautiful chocolate cake, minus the lava.

So, you need to bake this in very hot oven for just 8 mins (pls note oven temperature varies with different types of oven). When I make this, I actually keep a timer because many a time these became cakes and spoil the fun for my kids. They want chocolate lava so my son's idea of a timer did work. Another tip is that you can pull it out of the oven when you see the cake batter rising and a small crust is formed.

I have been making this lava cake for sometime now; when my kids friends dropped in I made it in muffin pans.
chocolate lava cake 2

I have made in steel katories (steel bowls) just letting you know that incase you do not have ramekins...

No ramekins! still you can bake them.
chocolate lava cake 1

I once had chocolate lava cake from dominos and I did not like the "flour" taste in the chocolate sauce; so when I developed this recipe some eons ago I specifically kept in mind about the "flour" taste and so this recipe has only 1 tbsp of all purpose flour.

A word about chocolate, I used semi sweet dark chocolate and not cocoa powder. If you look closely in the picture above you can see that after greasing the "steel katori" I dusted with cocoa powder as it does give a more chocolate flavor; but when I made this in the ramekins I did not dust with cocoa as I have noticed that when dusting with cocoa or granulated sugar; it tends to stick slightly and is not able to remove easily...but my kids does not mind spooning it out.

molten lava cake

You can dust with powdered sugar or cocoa powder, also this cake is best to be served warm with a scoop of ice cream or whipped cream or you just plain like I served.

How to make chocolate lava cake with step by step pictures.

Preheat oven to 200 degree c and butter 2 ramekins and keep aside.
Chop or grate chocolate into a large bowl. Add in butter. Heat another saucepan with water and once it starts to boil, place the bowl with chocolate on top of it and melt it. This is double boiling technique. You can also melt chocolate in a microwave.
chocolate lava cake 3


Into another bowl add in egg, sugar, vanilla essence, and instant coffee powder. Whisk this until it is mixed thoroughly (homogeneous).
chocolate lava cake 4


Add in the melted chocolate, mix well.
chocolate lava cake 5


Add in all purpose flour, whisk it to incorporate.
chocolate lava cake 6


Pour this into the greased ramekins, keep them on a baking tray and bake for 8 minutes. Remove them from the oven and allow it to stand for 1 min and run a knife around the sides of the cake so that it will loosen a bit and invert to a tray. Dust with powdered sugar.
Spoon into the center and you can see the chocolate sauce coming out.
This is best served warm. Enjoy a romantic evening on Valentine's day :)
chocolate lava cake 7

Other chocolate recipes you may like:
Homemade hot chocolate mix
Chocolate poke cake
Hot fudge sauce
Hersheys homemade chocolate sauce

Chocolate Lava Cake - Molten Lava Cake Recipe


PREP TIME: 7 mins    |  COOK TIME: 8 mins    |  AUTHOR::
  chocolate lava cake  

  INGREDIENTS

  • Semi sweet dark chocolate: 50 gms
  • Butter: 50 gms (1/4 cup)
  • Granulated sugar: 3 tbsp
  • Egg: 1
  • Vanilla essence: 1/2 tsp
  • Instant coffee powder: 1/2 tsp
  • Oil: 1 tbsp
  • Flour: 1 tbsp


  METHOD:

  1. Preheat oven to 200 degree C and butter 2 ramekins and keep aside.
  2. Chop or grate chocolate into a large bowl. Add in butter. Heat another saucepan with water and once it starts to boil, place the bowl with chocolate on top of it and melt it. This is double boiling technique. You can also melt chocolate in a microwave.
  3. Into another bowl add in egg, sugar, vanilla essence, and instant coffee powder. Whisk this until it is mixed thoroughly (homogeneous).
  4. Add in all purpose flour, whisk it to incorporate.
  5. Pour this into the greased ramekins, keep them on a baking tray and bake for 8 minutes. Remove them from the oven and allow it to stand for 1 min and run a knife around the sides of the cake so that it will loosen a bit and invert to a tray. Dust with powdered sugar.
  6. Spoon into the center and you can see the chocolate sauce coming out.
  7. This is best served warm.

NOTES

  • preheat oven to 200 degree C and bake for exactly 8 mins though oven temp varies with oven.
  • Since I used salted butter I did not add any extra salt.
  • If you find it difficult to get the correct baking time; another tip is to remove them from the oven immediately the crust on top is formed.
  • Do not worry that the cake is undercooked and so the egg is raw; they are cooked but only it has not formed into a cake.
  • Place the ramekins on a tray as this will help in removing from the oven.
  • Use chocolate and not cocoa powder. Adding instant coffee intensifies the chocolate taste.

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Wednesday, February 11, 2015

Egg Curry - Cashew Egg Curry Recipe


cashew egg curry

Cashew egg curry, how to make easy egg curry with cashew paste with step by step pictures.

Egg curry made with cashew paste is a very creamy Mughlai egg curry and tastes best with roti, naan, tandoori roti etc.  Valentine's day is just around the corner; try this creamy egg curry for a romantic dinner with your valentine.

Egg curries are always a life saver; and it completes a meal the best part is the ease at which an egg curry can be made. This curry is my hubbys favorite and its a no frill curry; just make the curry sauce and add boiled eggs in it....easy! peasy!

You can make this curry more creamier and rich with extra cream; though I did not when I made this.

egg curry

how to make easy egg curry with cashew paste with step by step pictures.

I minced onions, green chilli, garlic, and ginger finely in my food processor. Soak the cashewnuts in warm water and after 10 mins, grind them to a smooth paste with little water. Keep them aside.
Puree tomatoes and keep aside.
egg curry 1


Heat a kadai with oil (I used rice bran oil) add in the minced onion, ginger, garlic and green chilli. Saute it for 3-5 mins or until it starts to turn light brown. Add in Kashmiri chilli powder, organic turmeric powder, coriander powder, and garam masala. Give it a nice mix on low flame for 30 seconds so that the raw flavor of the masalas diminishes.
egg curry 2

Add in the pureed tomatoes and mix well. Simmer and mix on low flame till oil starts to come out from sides.
cashew egg curry 1

Once oil starts to come out, add in the cashew paste. Add enough water (about 1/2 to 3/4 cup) to make it a semi thick gravy and let it simmer for 2 mins. Add boiled eggs and garnish with chopped coriander leaves.
cashew egg curry 2

Other Recipes You May Like:
Egg Roast
Egg Curry
Egg Biriyani
Egg Bhurji Sandwich

Egg Curry - Cashew Egg Curry Recipe


PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR::
  cashew egg curry  

  INGREDIENTS

  • Onions: 2
  • Ginger: 1 inch
  • Garlic Cloves:5-6
  • Green Chilli: 1
  • Tomatoes: 2
  • Kashmiri chilli powder: 1 tsp
  • Coriander Powder: 1 tsp
  • Garam masala: 1 tsp
  • Organic turmeric powder: 1/2 tsp
  • Chopped cashewnuts: 1/4 cup (3 tbsp)
  • Water: 1/2 to 3/4 cup or as needed
  • Chopped coriander leaves: 1 tsp
  • Salt: 1 tsp or as needed.
  • Oil: 2 1/2 tbsp
  • Cream: 1 tbsp (optional)
  • Boiled Eggs: 3-4


  METHOD:

  1. Soak cashewnuts in warm water for 10 mins and grind them with little water, keep them aside. Puree tomatoes and keep aside.
  2. Mince onions, ginger, garlic, and green chilli.
  3. Chopped cashewnuts: 1/4 cup
  4. Add in the pureed tomatoes and mix well. Simmer and mix on low flame till oil starts to come out from sides.
  5. Once oil starts to come out, add in the cashew paste. Add enough water (about 1/2 to 3/4 cup) to make it a semi thick gravy and let it simmer for 2 mins. Add boiled eggs and garnish with chopped coriander leaves.

NOTES

  • If you want to make the curry rich; add in 1 -2 tbsp cream.
  • Use Kashmiri chilli powder as it has less heat and gives a nice color to the curry.
  • Once it cools down the gravy might thicken, add little hot water to make it thin. Add water accordingly.

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Monday, February 09, 2015

Kerala Style Chicken Fry | How To Make Nadan Chicken Fry


kerala style chicken fry

Nadan chicken fry, Kerala style chicken fry with easy step by step pictures.

Restaurant Style Kerala chicken fry or nadan kozhi varuthathu is a very popular Kerala chicken recipe. This chicken fry recipe is made with grinding some spices and that gives a unique flavor and very restaurant style.

The grounded spices form a light crumb coating and the fried chicken is so juicy; that they vanished  within minutes. I used bone-in-chicken but you can use boneless too though I prefer bone-in. Curry leaves add an extra flavor.

Overnight marination is what I prefer for this chicken fry; but if you are in a hurry at least two hours will work too.

kerala chicken fry

Kerala chicken fry, step by step pictures.

Gather the spices and pulse them in the dry ginger once it is coarsely grounded add in ginger and garlic. Then grind again.


Add the cleaned chicken into a bowl, dunk in the grounded spices, Kashmiri chilli powder, turmeric powder..
kerala style chicken fry 2

Add in salt and squeeze in one whole lemon.

Mix everything and keep refrigerated overnight. Deep fry in oil until  light brown, lastly add in some curry leaves and fry it also. Sprinkle the fried curry leaves over the fried chicken. Serve with onion rings and lemon wedges.

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Kerala Style Chicken Fry | How To Make Nadan Chicken Fry


PREP TIME: 8 hours    |  COOK TIME: 20 mins    |  AUTHOR::
  kerala style chicken fry  

  INGREDIENTS

  • Chicken: 750 gms
  • Whole Kashmir chillies: 12 -15
  • Coriander Seeds: 1 tbsp
  • Jeerakam (Jeera) 1/2 tsp
  • Perumjeerakam (saunf): 1/4 tsp
  • Ginger: 1/4 inch piece
  • Garlic: 6-7 cloves
  • Kashmiri chilli powder: 1 tsp
  • Organic turmeric powder: 1/2 tsp
  • Salt: 1 tsp or as needed.
  • Juice of one whole lemon
  • Curry Leaves
  • Oil for frying


  METHOD:

  1. Grind the chilies, coriander seeds, jeera, and saunf in a dry grinder. Add in ginger and garlic and grind again.
  2. Add the chicken into a bowl and dunk in the grounded spices, Kashmiri chilli powder, turmeric powder, salt, and lemon juice.
  3. Mix everthing nicely and refridgerate overnight.
  4. Heat oil in a kadai or pan and deep fry in oil until light brown, lastly add in some curry leaves and fry it also. Sprinkle the fried curry leaves over the fried chicken. Serve with onion rings and lemon wedges.

NOTES

  • Extra Kashmiri chilli powder gives a nice colour to the chicken fry.
  • This fry is very crunchy outside and juicy inside.

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