Simple Egg Fry - with boiled eggs

Quick Boiled Egg Fry

Ingredients

Boiled eggs - 4 nos

Red chilli powder - 1 tsp

Coriander powder - 3 tsp

Turmeric powder - 1/4tsp

Salt - 3/4 to 1 tsp

Oil - 4 tbsp

Water - 4 tbsp

Simple egg fry

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Method

1. Cut the boiled eggs into half.

2. In a wide pan or kadai mix red chilli powder with coriander powder, turmeric powder, salt, oil and water.

3. Place the pan on medium heat and keep stirring until thick gravy is formed.

4. Lower pan heat and place halved boiled eggs down facing the pan, cover with lid and cook for 3 mins.

5. Remove boiled eggs to plate along with masala. 

Garnish with curry leaves and serve along with chapati, steamed rice or as appetizer.

Bonda Mor kuzhambu Recipe.

Learn how to make bonda more kulambu ( Lentil dumpling in yogurt curry) in few simple steps.

Bonda Mor Kuzhmabu

Ingredients for making Bonda

Urad dal/ Ulundhu paruppu - 1 cup

Rice flour - 4 tbsp

Curry leaves chopped - 2 tbsp

Black peppercorns - 2 tsp

Cumin seeds - 2 tsp

Ginger minced - 1 tsp

Green chilli chopped - 1 no( optional)

Cooking/ Baking soda - few pinches

Salt - 1/2 tsp

Oil to deep fry

Ingredients for making More Kuzhambu

Curd/Yogurt( beaten) - 3 cups

Turmeric powder - 1/4 tsp

Salt to taste

Hing/ Asafetida - pinch

Whole red chilly( broken) - 3 nos

Mustard seeds - 1 tsp

Curry leaves - few

Oil- 2 tsp

Coconut paste

(Grind the below ingredients to fine paste)

Toor Dal - 1 tbsp ( soak in few tbsp water for 10 mins)

Raw Rice - 1 tbsp ( soak in few tbsp water for 10 mins)

Coconut shredded -1/4cup

Ginger - 2" piece

Green chilly broken - 5 to 6 nos

Bonda More Kulambu

Method

1. First make Bondas by soaking urad dal in water for 2 hours. 

2. Drain the dal and grind to smooth batter by adding very little water( a well ground urad dal batter will look like butter and should not stick to your wet finger). 

3. To the urad dal batter add salt, cooking soda, curry leaves, pepper corns, cumin seeds, minced ginger and mix well. 

4. Heat oil in a pan to deep fry, when oil is hot, wet you fingers with bowl of water, take a good amount of urad dal batter and shape it into small lemon sized ball. 

5. Drop the ball into hot oil carefully and continue with rest of the batter. 

6. Once required amount of bondas are dropped into hot oil, reduce the heat and cook the bondas on low heat for 4 to 5 mins turning them all sides. 

7. Fry the bondas until golden brown in color and make sure inside is cooked well. Drain the bondas on a paper towel and set aside.

8. Now prepare the More Kuzhambu by whisking beaten curd, turmeric, ground coconut paste and salt in a deep heavy bottomed pan.

9. Mix well the curd mixture and add 3/4 cup water.

10. Place the pan on heat and bring the curd mixture to boil, allow to boil for 5 mins. 

11. In a tadka pan heat oil, add the whole red chilly, mustard seeds, curry leaves and asafetida. 

12. When the mustard seeds crackels, add this tadka to the More kuzhambu and mix well.

13. Add deep fried bondas to the more kuzhambu before serving. 

Mor Kuzhambu with Bonda

Tip

Bonda should not be soaked in more kuzhambu for too long.

Bonda will absorb the more kuzhambu and will get soggy and no gravy will be left.

Vegetable spring rolls - Indian Chinese style

Vegetable spring roll recipe

This light and crispy spring rolls are great as party finger food and evening snacks.

Ingredients for the spring roll wrapper

Maida / All purpose flour - 1 cup

Salt - 1/4 tsp

Butter / Vanaspathi - 1 tbsp

Ice cold water - required

Ingredients for the vegetable stuffing

Shredded carrot - 2 nos

Shredded cabbage - 2 cups

Julienned Capsicum - 1/2 no

Ajinomoto - 1/4 tsp

Salt and pepper to taste

Oil - 1 tbsp

Spring roll recipe

Method

To make spring roll wrapper, in a bowl mix in flour and butter until it resembles like bread crumbs. Add cold water little by little to the flour and knead into stiff dough. Cover the dough with plastic wrap and keep it in fridge for atleast 1 hour.

To make the stuffing, quickly stir fry carrot, cabbage and capsicum until crisp in 1 tbsp oil for 2 mins. Season veggie with ajinomoto, salt and pepper. Allow the stuffing to cool.

Roll the wrapper dough into very thin circle and trim the circle into square. Prepare 8 to 10 dough wrapper. Fill each wrapper with prepared stuffing, roll into cylinders and seal the edges with water.

Again freeze the prepared spring rolls for 20 mins.

Heat oil in a pan to deep fry, on low heat deep fry the spring rolls until cooked and golden color. Serve hot crispy spring rolls with tomato ketchup.

Crispy Spring Rolls

Tips

You can freeze prepared spring rolls for 1 month and use as and when required.

Chow Mein Vegetable Noodles Recipe

Chow Mein

Ingredients

Boiled Noodles- 2 cups

Cabbage shredded- 1/2 cup

Carrot cut into strips- 2 nos

Capsicum cut into strips- 1 no

Garlic minced- 2 clove

Ginger minced- 1/2" piece( optional)

Spring onion whites chopped- 2 bulbs

Spring onion greens chopped- to garnish

Soya sauce- 2 tsp

Green chilli sauce- 1 tsp

Ajinomoto- 1/4 tsp

Salt and White Pepper to taste

Oil- 2 tbsp

Vegetable noodles recipe

Method

In a large pan heat oil, add the vegetables, minced garlic, minced ginger, spring onion whites and toss for few seconds. Reduce heat and add soya sauce, green chilli sauce, ajinomoto, salt and white pepper to vegetables and toss well.

Add the boiled noodles to tossed veggies and mix well again. Garnish with spring onion greens and serve.

Buffalo Chicken Nuggets

Buffalo Chicken nuggets

Ingredients

Chicken cut into bite size pieces - 300 gms

Maida / All purpose flour - 1/2 cup

Corn flour - 1/2 cup

Baking soda - less than 1/4 tsp

Oil to deep fry

Ingredients for Buffalo Sauce

Hot sauce (any brand) - 1/2 cup

Vinegar - 4 tbsp

Red chilli powder / Paprika powder - 1 tsp

Butter ( melted) - 1/4 cup

Cornflour - 1 tsp ( mixed with 2 tbsp water)

Salt - 1/4 tsp

Buffalo Chicken

Method

To make chicken nuggets

Mix in maida, cornflour and baking soda in a bowl. Dust the chicken pieces well in the flour mixture and deep fry in hot oil till golden brown and crisp. 

To make Buffalo sauce

In a sauce pan mix in all the ingredients given for buffalo sauce.

Simmer the sauce on low heat for 3 mins. Finally add cornflour paste to the simmering sauce and remove pan from heat.

Toss the prepared chicken nuggets in buffalo sauce and serve immediately.

Tips

Use chicken wings instead of chicken nuggets for Buffalo chicken wings.

Any brand of hot sauce will do good, hot sauce is available in many supermarkets.

Crispy Chilli Vegetable Recipe

Crispy chilli vegetable aka crispy fried vegetable is served at one of the popular Indian Chinese restaurants in Chennai. The light crispy batter on the vegetables and hot chilli sauce coating makes this dish a flavorful tongue tickling appetizer or a dry side dish.

Crispy chilli vegetables chinese style 

Ingredients

Mixed vegetables - 1 cup( preferably all veggies to be diced or cut into squares)*

Cornflour - 1/4 cup

Rice flour - 1/4 cup

Maida / all purpose flour - 2 tbsp

Baking soda- little

Salt- 1/4 tsp

White pepper- 1 tsp

Water few tbsp

Oil to deep fry

Spring onion green parts chopped- few tbsp

Oil - 2 tbsp

Spicy Chilli paste to grind

Whole dry red chilli- 5 nos

Garlic - 3 cloves

Vinegar - 1/4 tsp

Salt - few pinch

Ajinomoto - few pinch( optional)

To garnish
Chopped spring onion whites - 2 tbsp
Chopped spring onion greens - 2 tbsp
Minced garlic - 1 tbsp
Oil - 2 tbsp 

Crispy fried vegetables

Method

First prepare the spicy chilli paste -

soak the red chilli and garlic in few tbsp hot water until they become soft. Grind the soaked red chilli and garlic along with vinegar, salt and ajinomoto to fine paste.

Heat oil in a deep pan to deep fry. Meanwhile in a bowl add mixed vegetables, corn flour, rice flour, maida, salt, white pepper and few pinch of baking soda. Mix well the veggies, adding few tbsp water at a time until light batter is coated on veggies. Sprinkle and add batter coated veggies to hot oil so each veggie cooks separate, deep fry the veggies until golden brown and crispy. Drain fried vegetables from oil and place on oil absorbent papper towel.

In a wok / pan heat 2 tbsp oil, on low heat add the ground spicy chilli paste to the pan and stir fry for 2 mins. Once the chilli paste is cooked add chopped spring onion whites, greens and garlic to the pan, saute for a minute. Now add deep fried vegetables to the pan and toss quickly the veggies with chilli paste.

Remove crispy fried vegetables to a plate and serve immediately as appetizer or dry sidedish.

Deep Fried Vegetables Chinese Restaurant Style

Hakka Noodles

Hakka Noodles Recipe

Ingredients

Boiled plain noodles- 2 cups

Red chilli oil- 2 tsp

Cabbage shredded- 1/2 cup

Capsicum cut into strips- 1 no

Carrot cut into strips- 2 nos

Spring onion whites chopped- 4 bulbs

Spring onion green chopped- 1/2 cup

Ajinomoto( MSG)- 1/2 tsp

Oil- 2 tbsp

Salt and White Pepper to taste

Chinese Noodles

Method

Toss the boiled noodles with red chilli oil and pinch of salt, set aside.

In a large pan heat oil, add the vegetables, spring onion whites and quickly stir fry for few seconds. Add the boiled noodles and toss again for a second. Season the noodles with ajinomoto, salt and white pepper. Finally add spring onion green to noodles, mix well and transfer Hakka noodles onto plate. Serve hot.

Hakka Noodles

Tips

Do not cook the vegetables too long, short cooking will keep vegetables crunchier.

Always boil the noodles until 3/4th cooked( al-dent). Drain the noodles completly in a colander and toss with 1 tsp oil. Otherwise the noodles will turn too soft and sticky.

Cauliflower chops - Hotel Style

Cauliflower Chops Hotel Style

This cauliflower kurma aka cauliflower chops in some hotels is a perfect side dish for chappati, parotta and idiyappam varieties.

Ingredients

Cauliflower florets coarsely chopped - 2 cups

Onion medium sized chopped - 1/2 no

Tomato medium sized chopped - 1/2 no

Turmeric powder - 1/4 tsp

Red chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Salt to taste

Cumin seeds - 1/4 tsp

Oil - 4 tbsp

Water required

Coconut Masala

(Grind below ingredients to fine paste adding little water)

Shredded coconut - 1/4 cup

Green chillies - 3 to 4 nos

Aniseed / Sombu - 1 tbsp

Method

Heat oil in a pan, add cumin seeds to the oil in low heat and allow to crackle. Increase heat add onion, cauliflower and tomato one by one and saute for 3 mins. Once cauliflower is sauted well, add red chilli powder, turmeric powder, coriander powder and required water to the pan. Mix well and bring the cauliflower to boil, cover pan with lid and cook on low heat for 5 mins. When the cauliflower is tender add the ground coconut paste and required salt to the cauliflower and mix well. Again cover pan with lid and cook until the gravy slightly thickens. Serve hot cauliflower chops with chapati, parotta etc.

Cauiflower Kurma