MALABARI DRY ROAST EGG CURRY

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Hard boiled eggs  - 3
Chopped onion  -  2
Chopped tomato - 1
Green chilly - 2
Crushed garlic  - 1/2 tsp
Crushed ginger - 1/2 tsp
Turmeric powder  - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder  - 1 tsp
Coconut milk  - 1/2 cup
Salt - to taste
Oil - 2 tbsp
Curry leaves  - 5 - 6
Mustard seeds  -  1/4 tsp

METHOD
Boiled and peeled the eggs and make long slit along each eggs.
Heat oil in a pan add mustard seeds and curry leaves to crackle.
Add onion and ginger garlic and saute on low medium heat for 4 - 5 mins until transparent
Add all spices and one tbsp water and mix well
Add green chilly and tomato and saute till soft
Add coconut milk  and bring the mixture to boil.
Add boiled eggs and cover the pan and cook for 10 - 15 mins in low flame.
Turn off the flame
Garnish with coriander leaves and serve.

KHARVAS

Prep Time : 15 mins
Cooking Time : 40 mins
Serve : 10

INGREDIENTS
Hung curd - 1 cup
Milk - 1 cup
Corn flour - 2 tbsp
Cardamom powder - 1/4 tsp
Almonds - for garnishing

METHOD
Take a blender add hung curd,milk,corn flour and sugar and blend it.
Grease the pot and pour the batter and sprinkle cardamom powder and steam for 40 mins
Once cooled keep in the fridge for an hour
Now cut into diamond shape and garnish with almonds

garnish with almonds.

POHA FINGERS

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Poha/flattened rice  - 1 cup
Curd  - 1/2 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Chopped green chilly - 1
Chopped coriander leaves - 1 tbsp
Roasted and crushed peanuts  - 2 tbsp
Cumin seeds - 1/4 tsp
Asafoetida - a pinch
Salt - to taste
Oil - 2 tbsp

METHOD
Take a large bowl add listed  above all ingredients except oil and mix well.
Add half cup of water and mix well properly.
Keep aside for 30 mins.
Steam for ten mins.
Heat oil in a pan and shallow fry the poha fingers until brown and crispy from both the sides.
Serve hot with tea.

MALABAR PARATHA

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
All purpose flour  - 2 cup
Salt - to taste
Clarified butter - 2 tbsp
Oil - 2 tbsp

METHOD
Take a large bowl add all purpose flour,salt and one tbsp clarified butter and mix well.
With the heip of water make a soft dough.
Keep aside for 45 mins
Divide the dough into balls.
Roll out dough into thin chapati,spread clarified butter on it.
Now dust the dry flour and make fleets.
Roll it in a circle like swiss roll.
Now dust the dry flour and roll out paratha.
On a heated pan make paratha applying on both the sides.
Then crush paratha to form layers
Serve malabar paratha with drumstick subji

ot with drum stick subji.

GOBHI PARATHA/CAULIFLOWER PARATHA

Prep Time  : 25 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour  -  1 cup
Salt - to taste
Oil  -  4 tbsp
For stuffing
Grated cauliflower / gobi  -  1 bowl
Chopped onion - 2 tbsp
Cumin seeds  -  1/4 tsp
Grated ginger  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Roasted mango powder / amchur  -  1/4 tsp
Salt  -  to taste
Chopped green chilly  -  1
Chopped coriander leaves  -  1tbsp
Oil  - 2 tbsp
Chopper coriander leaves - 1 tbsp

METHOD
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add ginger  and  chopped onion saute for few seconds.
Add grated cauliflower and green chilly and saute for one to two mins.
Add all dry spices,salt and 1 tbsp water and saute for one mins.
Add coriander leaves and m ix well.
Now stuffing is ready
Take a bowl add wheat flour,salt and 1 tsp oil and mix well.
With the help of water make a soft dough.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Slightly roll the balls.
Stuff one tbsp filling and seal it.
Roll out the paratha
Place the paratha on the hot pan.
Apply oil on both the sides.
Serve hot with aloo baingan ki subji

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