Tomato Chutney Topped Boiled Eggs

Boil – Boil – Peel – 6 Eggs – Cut in two.

Chop – 3 Big Onions Handful Curry Leaves – Garlic 4-5 cloves.

Spice – 1 tsp. Chilli Powder – 1 tsp. Corriender Powder – 1 tsp. Turmeric Powder

Saute – Heat Oil -1 tsp. mustard seeds – Add Chopped items – 1-2 tsp. Salt – Saute – 1-2 mnts.

Fry – Add Spice Mix to Saute -Stir well – 6-8 Medium Size Tomatoes Chopped – 5-6 mnts – Medium Flame – till tomatao melts in Gravy

Topping – Top With Boiled Eggs

Serve with Chapati or Naan or Rice. Delicious Tomato Gojju Ready.

Note : Use herb of Choice. Adjust Salt and Spice to Taste.

When we were living in Mathikere Bangalore, most evenings Anto and me, ended up at Latha and Ramesh’s Place.

Such beautiful memories of Indian Summer evenings. Me and Latha chatting inside the house, Shruthi was so samll then, a little princess dancing around. Anto and Ramesh as usual outside discussing various plans and Projects and ideas.

Ramesh would come in suddenly and say – ” Lathama can you quickly make some Chappatis and Tomato Gojju with Eggs”

Both Latha and Ramesh never allowed us to leave before sharing dinner with them. Siddhu, this was before you were born and Karthik, you were then part of Princess Shruti’s dreams yet to come true.

Thank you Ramesh and Latha for welcoming us everytime we visit India and the gifts and the parties you have organised with all our friends group.

Latha we make Tomato Gojju atleast once a week. It is the most loved dish in our house. We eat it with Breakfast Lunch and Dinner!!

We Cherish your Friendship that has grown stronger despite, Time and Distance.

Tangy Tomato Gojju or Tomato Chutney Quick Delicious and Easy Recipe with Boiled Eggs

Aromatic Potato Dill Fry

Boil – Peal – Cube – 6 medium size boiled Potatoes

Chop – 2 Onions – 2 Handful Dill leaves

Spices – 1 tsp Chilli Powder -1 tsp. Coriender Powder – 1 tsp Turmeric Powder – Spice Mix

Fry – Heat 2 tbsp. Oil – 1 tsp. cumin Seeds – Stir – Onions – +/- 1 tsp. Salt – Fry till Translusent

Saute – Add Spices to above – Stir 1 mnt. Add Potatoes – Stir Fry – 2 mnts – Chopped Dill –Stir.

Cook – 5 tbsp. Water to above – Bring to Boil – Lower Flame – Stir to Mash Potatoes Slightly – 2-3 mnts. Done

Serve Indian Style with Chapati, Puri Or Rice. Mmm… Delicious. The Flavours texture and aroma of this dish is amazing.

Note : Adjust spices and Salt to taste.

We were flooded with homegrown vegetables and herbs last sunday when Gina and Andy dropped in. I was planning to make Pakoda with the Dill but ended up making this delicious Dill Potato.

Delicious Dill Roasted Potatoes Indian Style Recipe as Side Dish for Sunday Roast.

Beef Pepper Fry

Nadan Beef Fry Kerala Style Indian Recipe

Boil – 1/2 kg Beef – Bite Size – 2 Onions – quartered – 2 Green Chilli Slit – 2tsp. Salt – Bring to Boil.

Add – 1tsp each – Turmeric – Garam masala – Ginger Garlic Paste +/- 1 cup water – Cook till Done (or pressure cook)

Spice Mix – 2 tsp. Pepper Powder – 1 tbsp. Corriender Powder – Pinch Chilli powder – Pinch Garam Masala – 1 tsp Salt – 2 tsp. Viniger

Fry – 1tbsp. Oil – 2 cups Sliced Onions – Handful Curry Leaves – Translucent – Add Spice – Stir till Aroma – Add cooked Beef with Stock – Saute till dry.

Garnish with Corriender Leaves – Serve with Rice or Chapati and Salad.

Note : Add or Reduce Chilli and Salt to Taste. Reduce Saute time if Sauce consistancy preferred.

Herbed Chicken Stuffed Puff Pastry

Chicken Baida Roti Recipe

Chop – 1 onion – 2 cups Cabbage – 2 green Chilli – 1 inch pc Ginger – handful Curry Leaves

Spice – 1 tsp Cinnamon – 1 tsp. Pepper – 1 tsp. Turmeric.

Mince – 1 cup cooked Chicken

Filling – Heat 1 tbsp. Oil – Chopped items – fry 1-2 mnts – Add Spices Stir – Minced Chicken – Stir fry 2 mnts – 1 tbsp Tomato paste – Salt to taste – 1-2 mnts.

Stuff – Unroll Puff Pastry – Pizza Size – Roll a bit more – Fill one half and close with other half.

Bake – Preheat oven 200C and Bake for 20 minutes.

Delicious Chicken Stuffed Puff Pastry Ready to Eat. Slice and Serve with Mint or Coriander Chutney. Or just eat plain.

Note – Use Filling to make regular Chicken Stuffed Paratha. Use left over fillings as a side dish.

During Ramzan or Ramadan the month of Fasting and feasting many streets in Bangalore are filled with Iftar Snacks. My Brother bought us this Iftar Snack for Tea Time while I was staying with Cousin Bindhu.

Dear Bindhu, Timmy and Aleeta, thank you dears for your kind hospitality. Flory Aunty I enjoyed our morning chats. Aleeta it was great to meet your friends too and I had a lovely evening out with Geo and you eating burgers and icecream.

I would like to thank Bindhu’s Boss too on this occation. Though I have never met him, whenever I am visiting India he has always granted her leave to spend time with me.

Chai Latte – Indian Masala Tea

Street Vendor Frothing Tea

Flavour – Blend – 5 cardamoms – 5 Cloves – 5 sticks of Cinnamon – 1 inch pc Crushed Ginger – Coarse Spice Blend.

Heat – 3 cups Water – 2 Cups Milk – Bring to Boil

Brew – 1 1/2 tbsp. Black Tea Leaf/ powder – Spice Blend – Add to above – Continue boiling for 3- 4 mnts – low flame – Turn of Stove.

Sweeten – Add 3 tbsp. Sugar to above – Stir gently.

Froth – Pour Hot tea from one cup to another at some height to form forth. Traditional Indian Street Vendor Style.

Note : Change quantity of Milk / Tea Powder to taste. Use Just Cardomoms or Ginger to flavour Tea. Adjust Sugar to taste.

Tea is said to have a Cooling effect on the Body during summer months.

Enjoy Delicious Indian Masala Chai with Spicy Savoury Snacks. Mmmm…..

Galettes De Sarrasin

Indo French Pancake

Blend – 1 1/2cups of Buckwheat flour – 3 cups Cold water -1 egg – pinch Salt – Smooth Dough – 1 tbsp. Oil

Cool – In Fridge for 2-3 hours

Fry – Pour batter on hot pan – flip to cook both sides.

Filling – Heat oil – Mustard – 2 green chilli – 1 chopped Onion – 1 tsp turmeric – Fry 1 -2 mnt – 3 cups chopped cabbage – Salt to taste – Cook till done.

Serve – Spread sauted Cabbage on Pancake – Top with an Egg – Sprinkle Cheese – Fold as you Fancy.

Delicious Gluten Free pancake ready !! mmm…. Love the taste of Buckwheat. Love cabbage too!!

Note : Change filling to Ham and eggs. Stuff with Fruits for sweet Pancakes.

Buckwheat know as kuttu ka atta in India is used to make this pancake. This recipe is shared by my Friend Gina. Last year our families went to Brittany on a holiday together. We were introduced to this pancake there.

Gina cooks delicious Romanian dishes and tries world recipes. However, since she became my friend many years ago, she is always cooking Indian food. Whenever I ask her what she made for dinner it is either Rice and Sambar or Rajma or even Dahi Vada!! She cooks Indian food like she was born in India!!

This Savoury Pancake recipe is shared by my beautiful Friend Gina.

Seasoned Seaweed Snack – Japanese Seaweed Indian Way

Japanese Seaweed Indian Way

Chop – 1 Onion – 2 Fresh long Red Chilli

Mix – Chopped Onion Chilli – 1 Cup Dried Wakame Seaweed – 1 cup Chickpeas Flour- 1 tsp. Salt

Batter – +/- 1/2 water mix to above – Dry Dropping consitstancy

Fry – Drop spoonful – Hot oil – Turn and Fry both sides.

Drain – Hot Snack on Paper towel

Delicious Seaweed Snack ready. Crispy Spicy Yummy!! Enjoy.

Note : Substitute Red chilly with Sweet Pepper.

I love Seaweed. This recipe is another way to enjoy Japanese Seaweed Indian Way.

Minu I used your lunch box before Sarah or Tina!!

Poached Eggs in Tomato Sauce – മുട്ട തേലപ്പിച്ചത് – Shakshouka

Chop – 2 Onions – 2 Cloves garlic – 8 Juicy tomatoes – Handful Coriender leaves.

Saute – Wide Pan – 1 tbsp. Olive oil – chopped Onions – Garlic –2 mnts – 1 tsp. Chilli Powder – 1tsp. turmeric Powder -Salt to taste – 1 mnt – Chopped tomatoes – 3 mnts – 2 cups water – Bring to Boil

Poach : Lower flame – Gentle Simmer – Break Eggs(4) – 1 at a time – carefully in simmering Sauce – 3 mnts – turn over eggs – cook other side – 3 mnts – Turn off Stove.

Garnish – Chopped Coriender leaves.

Note : Substitute Parsley for Coriender, Paprika Powder for Chilli Powder. Poach longer if thicker Sauce preferred.

Delicious and Easy. If egg breaks a bit while turning no worries. The sauce just gets a bit tastier. Enjoy.

This recipe brings back memories of മുട്ട തേലപ്പിച്ചത് from carefree childhood .

Childhood version had more chilli and less tomatoes made with coconut oil and curry leaves. An easy curry when the mothers were running out of time to cook.

Opps!! I Overate again……

Bisibelebath – Lentil Spice Rice – Aromatic Spice Feast – ಬಿಸಿಬೇಳೆ ಬಾತ್

Spice – Cloves-4pcs – Fennel seeds 1/2 tsp. – Nutmeg-small pc. Cinnamon- 1 small stick – Coriander seeds- 2 tbsp. –  Cumin seeds – 3 tbsp. Fenugreek seeds -1/2 tbsp. Channa dal -1 tbsp. – Urid dal-1 tbsp. – Poppy seeds 1 tbsp. – Dry Roast

Coconut – 1/2 Cup Freshly grated – 1/2 cup Dry Grated coconut – Coconut Mix

Fry – tsp oil – Dry red chilles to taste -Asafoeteda – a pinch – Handful Curry Leaves.

Grind – Dry Roasted Spice – Coconut Mix and Fried Items.

Cook – 1 cup Rice – 1 Cup Toor Dal (lentil) – +/- 6 cups water – 1 tsp turmeric Powder – well done. – Dal-Rice

Veg – Beans Carrot Peas and Double Beans- chopped and cooked – 2 Cups Cooked Veg

Saute – 1 tbsp. Oil – Onion – 2 Tomato – 1 Capsicum – Chopped – 2-3 mins. – add cooked Veg – Fry 4-5 mnts.

Seasoning – Heat 1 tbsp Ghee –  1 tsp. Mustard – – Handful Curry Leaves.

Combine – Dal Rice – Veg Fry – +/- 2 tsp. Salt – 1 tbsp. tamarind juice – extra water as needed – small pc Jaggery – bring to boil. – Add Seasoning. Done.

Garnish – Cashew Nuts or Ground Nuts.

Serve Delicious Aromatic Bisibelebath Garnished with Nuts of Choice. mmm… delicious.

Note : Add Salt and Chilli to taste. Veg of Choice. Water as necessary.

This Authentic Karnataka Recipe is shared by Bagya’s Mom . Prakash Bagya and Aditya are our friends in Bangalore. Bagya and Mom thanks for this delicious recipe. We enjoyed it. Tina had 2 helpings and Sarah had 3 helpings of it. I ate a lot too.

Thank You Bagya for making this delicious recipe whenever we visited you.

Bisibele Bath Sakkathagide Amma!!

Melting Mango Fish Curry – Mild or Spicy

Chop – 6 Shallots – 1 inch pc. Ginger – 2 Cloves Garlic – 2 green Chilli -1 Handful Curry leaves.

Cut – 2 Raw Mangoes- Peel cut in Quarters

Spice – 2 tsp. Kashmir Chili Powder (paprika powder) – 2 tsp. Chilli Powder – 2 tsp. Coriender Powder – 2 tblsp. Water – Mix to form Paste

Saute – heat 1 tbsp Coconut Oil – 1 tsp. Mustard Seeds – 1 tsp. Fenugreed Seeds – Add Chopped items – Salt to taste – Fry till translusent.

Sauce – Low Flame – Add Spice Paste to Saute – Fry +/- 2 mnts – 2 cups Water Bring to Boil.

Curry – Boiling Sauce – Mango – Boil – 1/2 Kg. Fish Chunks – Cook Till Done -8-10 mnts – Spicy

Mild – Substitute Water with Coconut Milk – Mild Sauce.

Garnish – Fresh curry leaves – Drizzle of Coconut Oil.

Delicious Melt in Mouth Mango Fish Curry Ready . Quick and Easy and Delicious.

Mmmm…….Love it. Serve with Rice or Puttu or Chapati or Bread.

Note : If Mangoes not Sour add a bit of Tamrind Juice. Substitute Chilli with Paprika powder.

This recipe was Shared by Molly Aunty who lives in Australia, when she visited us 2 years ago. We love Molly Aunty Mango Fish Currry.

Molly Aunty and Robert Uncle you are the Best!! So Generous, Kind, Friendly, Funny , Loving. We are so happy to have you in our lives. Thank you for the late night chats, the wonderful walks and the extravagant gifts!!

Last year visiting you in Australia was so fun and relaxing. I felt so welcomed and at home. The Beach, the Shopping and the Casino and so many more things we did together.

Joe’s Cocktails , Sonia’s Roast Beef and Wok, The Dim-sums experience thanks to Veena and Tony. Amazing.

The Remarkable Dance Performance by Jas, Jord, Zenia and Rohan was a memorable Send Off for me!! Miss you all!!

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