Indian Curry Trail – a journey to authentic recipes

Kuzhi Paniyaram using Idly, Dosa Batter / Idly Batter Paniyaram

April 30, 2020 by indiancurrytrail@gmail.com Leave a Comment

Kuzhi Paniyaram Recipe using Idly / Dosa Batter Recipe with step by step pictures.

For preparing the Kuzhi Paniyaram instantly, you can follow this recipe. Simply saute the onion along with green chilli, ginger and seasoning to add to the leftover idly/dosa batter. Even the sour batter works well for this paniyaram recipe. Additionally you can use vegetables like finely chopped beans and grated carrot. It is my easy to go recipe whenever I don’t have paniyaram batter but have a craving for the dish.

Since we are using idly batter, make sure to dilute it slightly with 2 to 3 tbsp of water (if the batter is very thick) to get a soft paniyaram. The idly/dosa batter usually has salt in it. So be cautious when you add salt to the onion when you cook it. Small onion or shallots gives a nice taste but you can use big onions if you don’t get it.

For evening snack or for breakfast/dinner, this recipe can be prepared in a jiffy. Serve the paniyram with any spicy chutney recipe.

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 15 to 20 minutes
Makes: 35 paniyaram (approximately)

Ingredients:
3 cups Idly/Dosa Batter
3 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 tbsp channa dal
2 green chillies, thinly sliced
1 tsp ginger, finely chopped
A pinch asafoetida
1 cup onion, finely chopped
1 sprig curry leaves, roughly chopped
Salt to taste
1 tbsp coriander leaves, finely chopped
2 to 3 tbsp Water (only if the batter is thick)

Video Recipe:

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Stepwise Recipe:
1. Take 3 cups of idly/dosa batter in a bowl.If it is very thick, dilute it with 2 to 3 tbsp of water, mix well and set aside.
2. In a pan, heat 3 tsp oil. Once it is hot, add 1/2 tsp mustard seeds, 1/2 tsp urad dal, 1 tbsp channa dal.

3. Stir the ingredients till it becomes golden brown in colour.
4. Add 2 thinly sliced green chillies and 1 tsp finely chopped ginger. Add a pinch of asafoetida and quickly mix it without burning the asafoetida.

5. Add a cup of finely chopper onion and 1 sprig roughly chopped curry leaves.
6. Add salt to taste. Idly /dosa batter has already salt in it. so add salt only to the onion.
7. Saute the onion till it becomes soft.

8. Towards the end, add the coriander leaves and give nice stir.
9. Add this sauteed onion to the batter. Mix well.

10. Heat the paniyaram pan. add 1/4 tsp oil in each mould of the paniyaram pan,
11. Add a ladle of battter to it and cook covered.

12. Cover & Cook it for 2 minutes.
13. After 2 minutes, open the lid and roll the paniyarams to cook its other side.
14. Once the other side is cooked, transfer the paniyarams to a plate. Insert a skewer into a paniyaram and check if it comes out clean. If it comes clean, then the paniyaram cooked well.

15. Serve hot with any spicy chutney. repeat the step with the remaining batter.

Serving Suggestions:
1. Serve it for evening tiffin/breakfast/dinner along with any spicy chutney recipes.

Notes:
1. If you like, any finely chopped vegetables like carrot, beans can be added to this paniyaram batter.
2. My mom adds finely chopped coconut pieces which gives a nice crunch while eating. If you like, you can add it.

Poondu Kara Chutney / Spicy Garlic Chutney

April 28, 2020 by indiancurrytrail@gmail.com Leave a Comment

Poondu Kara Chutney or Spicy Garlic Chutney Recipe with step by step pictures.

Spicy Kara Chutney is a spicy condiment or chutney which is a perfect side dish for idly, dosa, paniyaram and Adai. Every Household prepares this chutney in a different way and this is how we prepare it at our home with lots of dry red chillies. Shallots can be substituted with onion but there will be different in taste. For a perfect tasting garlic chutney, do not compromise on any of the ingredients.

Add 1 or 2 extra dry red chillies along with the quantity of the dry red chillies you usually use for any chutney recipe as this chutney tastes good with extra spiciness. It tastes very spicy and generously served with gingelly oil. If you can not tolerate the spicy taste, then substitute the chutney with half normal chillies and half mild kashmiri red chillies, so you can get less spicy chutney but with the bright red colour. Also the chutney colour is purely depends on the quality and quantity and colour of the red chillies used.

If handled well, this chutney stays well for a few days when kept inside the refrigerator. It is very easy to make and very flavorful.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 5

Ingredients:
For Chutney:
1 tsp gingelly oil
5 shallots, cut into halves
½ cup garlic cloves
8-10 dry red chillies
1 amla size tamarind
¼ cup water
Salt to taste

For Seasoning:
2 tbsp gingelly oil
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves

Video Recipe:

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Stepwise Recipe:
1. Soak a small amla size tamarind in 1/4 cup of normal water.
2. Meanwhile, heat a pan with a tsp of gingelly oil. Once the oil is hot and not smoking, add 5 shalllots which are cut into halves. Add 1/2 cup of garlic.

3. Saute it well. Let the onion becomes soft and garlic turns light golden brown.
4. Once the garlic is almost cooked, add the 8 to 10 dry red chillies. Add dry red chillies according to the spice level needed. This chutney has to be little bit spicy usually, so add 1 or 2 extra dry red chillies along with the usual quantity of dry red chilllies you use for any chutney recipe.

5. Once the dry red chillies are crisp and shining, turn off the stove and cool down the ingredients.
6. Add the cooled ingredients, soaked tamarind along with water and salt to taste.
7. Grind it to a smooth paste. In between taste and adjust the salt if needed.

8. Transfer the ground content to a bowl.
9. In a small pan, heat 2 tbsp gingelly oil. Once hot, add 1/4 tsp mustard seeds, 1/4 tsp urad dal. Allow it to splutter.
10. Add a sprig of curry leaves. Once the leaves are crisp and the ingredients becomes crisp and brown, add it to the chutney.

11. Mix well and serve for idly or dosa.

Serving Suggestions:
1. This chutney pairs well with any South Indian Idly, dosa, Paniyaram and adai for breakfast or dinner.
2. Serve only a small quantity as it is usually very spicy for idly and dosa.

Notes:
1) Add extra gingelly oil if needed.
2) You can use 5 kashmiri red chillies and 5 normal red chillies for this chutney to get less spicy taste and bright red colour.
3) The colour of the chutney is completely depends on the quantity and quality and colour of the dry red chillies.
4) Adjust the tamaraind according to it’s sourness and adjust the dry red chillies according to the spicy taste.

Drumstick Leaves Moongdal Stirfry / Murungaikeerai Payatham Paruppu Poriyal

April 23, 2020 by indiancurrytrail@gmail.com Leave a Comment

Drumstick Leaves Moongdal Stirfry with step by step Pictures.

Here is an another version of Drumstick Leaves stirfry with yellow moongdal. There are many ways to prepare this simple stir fry.

In one method, yellow moong dal is soaked and cooked along with drumstick leaves which is explained here. In the second method, the moongdal is pressure cooked or cooked in roll boiling water and then added to the cooked drumstick leaves at the end. In the third method, the yellow moong dal is dry roasted, cooked in roll boiling water for few minutes until it is soft but retains its shape and then added to the cooked drumstick leaves. You may please refer this post to know how to cook yellow moongdal perfectly. Whatever might be the method, the final outcome is same.

Even if the yellow moond dal becomes mushy, the stir fry tastes good with this drumstick leaves. It pairs very well with sambar or rasam rice.

Basic Information:
Preparation time: 20 to 30 minutes
Cooking time: 30 minutes
Serves: 3

Ingredients:
3 tsp oil
1/2 tsp mustard seeds
A pinch asafoetida
3 dry red chilies, roughly torn
3/4 cup onion, finely chopped
2 cups drumstick leaves
1/4 cup yellow moong dal, soaked for 30 minutes
1 tbsp water (optional)
Salt to taste
2 tbsp dry coconut or fresh coconut

Video Recipe:

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Stepwise Recipe:
1. Clean the drumstick leaves and then wash it well.
2. Heat oil in a kadai.

3. Add 1/2 tsp mustard seeds, a pinch of asafoetida and 3 roughly torn dry red chilies.
4. Once it crackle, add onion and sauté till it is soft and translucent.

5. Add drumstick leaves and soaked yellow moong dal.
6. Sprinkle little water if needed. Some time the water content in the drumstick leaves are enough to cook.
7. Mix it well.

8. Once the drumstick shrunk well, add salt to taste. Mix well.
9. Cover and cook for 10 to 15 minutes in low to medium flame or until both drumstick leaves and yellow moong dal cooked well. Stir in between to avoid burning.

10. Once both drumstick leaves and yellow moong dal cooked, add 2 tbsp of fresh or desiccated coconut.
11. Mix well and cook for a minute.
12. Turn off and serve hot.

Serving Suggestions:
1. Serve it with hot steamed rice and any of your favorite South Indian gravy.
2. Serve it as a side dish for lunch along with rice.

Notes:
1. You can separately cook moong dal and add it to drumstick leaves along with coconut.
2. Add salt only after the drumstick leaves are shrunk well.

Canned Sardine Curry / Indian Style Canned Sardine Curry

April 21, 2020 by indiancurrytrail@gmail.com Leave a Comment

Indian Style Canned Sardine Curry with step by step pictures and a video recipe.

Canned Sardines comes as handy when you do not have any fresh vegetables to cook. It is also useful for those who don’t have access to fresh fish.

I have used Seasons brand skinless boneless sardines in olive oil for making this curry. This is a simple curry that uses basic spices from an Indian kitchen. I used ripe tomato for this curry which gives a perfect consistency. Though it is a boneless, you can find few very small bones which can be consumed along with the curry which is said to be rich in calcium.

I used 2 tins of 125 grams of canned sardines and used oil from one tin to make this curry. I discarded the oil from the other tin. If you do not want to use the canned oil, you can use the oil of your choice for making this curry.

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Serves: 3

Ingredients:
Oil from canned sardine or 3 tbsp oil
½ tsp mustard seeds
¾ cup onion, finely chopped
1 tsp ginger garlic paste
1 cup ripe tomato, chopped
1 tsp red chilli powder or to taste
1 tsp coriander powder
½ tsp garam masala
¼ tsp turmeric powder
Salt to taste
1 cup water
250 grams canned sardine (2 count of 125 grams can)
1 sprig curry leaves

Video Recipe:

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Step Wise Recipe:
1. Open 2 cans of 125 grams of canned sardine and keep it aside. I used canned sardine in olive oil. Finely chop the onion and roughly chop the ripe tomato. Choose ripe tomato for best results.
2. Heat a pan. Add the oil from the sardine can. if you do not want to use the oil from the can, then add 3 tbsp of any oil.

3. Add 1/2 tsp mustard seeds and allow it to crackle.
4. Add onion and saute till it becomes soft and translucent.
5. Add ginger garlic paste and saute it for few minutes.

6. Add a cup of tomato and stir till it becomes mushy.
7. Once the tomato becomes soft and mushy, add a tsp of red chilli powder. Adjust it according to your personal spice level. Add 1 tsp of coriander powder, 1/2 tsp of garam masala, 1/4 tsp turmeric powder and salt to taste.

8. Mix well and cook the masala till the raw smell goes off.
9. Once the masala starts forming a thick consistency, add a cup of water (adjust the water consistency according to the need but start with very little quantity). Mix well and allow it to boil.

10. Once the curry reaches its desired consistency and the oil started to separate from the curry, add the sardines pieces one by one.
11. Stir gently so that the sardines get immersed in curry.

12. Cover and cook for 6 to 7 minutes ot until the sardines are well cooked. Stir inbetween for uniform cooking.
13. After 7 minutes, the curry becomes thick and the oil started floating on top of the curry.

14. Sprinkle a sprig of curry leaves.
15 Serve hot with rice or roti.

Serving Suggestions:
1. Serve this curry as a side dish for idly for breakfast.
2. Serve this curry as a side dish for rice or roti for lunch or dinner.

Notes:
1. Canned sardines have very small bones which can be eaten along with the curry.
2. Add the sardines only after the desired curry consistency is reached.

Masala Oats / Vegetable Masala Oats

April 18, 2020 by indiancurrytrail@gmail.com Leave a Comment

Masala Oats with step by step pictures and a video recipe.

Masala Oats or Indian Style masala oats or Vegetables masala Oats is prepared using the plain quick cooking oats. This version includes vegetables and spices and served hot for breakfast.

I prepare this masala oats quite often during our weekend for breakfast and serve it with pickle. If you are a person who doesn’t like eat pickle in the morning, then squeeze some lemon juice towards the end for nice flavor.

I have used 3 cups of water for this recipe for 1 cup instant or quick cooking oats and cooked till it was slightly in a running consistency. It becomes thick once cool down. Adjust the water according to the consistency you need. This recipes works great with quick cooking oats and you can use any brand.

It is easy to make, hearty and filling. You can load this recipe with vegetables(if you like) and retain fresh flavors which are usually missing in store bought masala oats.

Basic Information:
Preparation time: 7 minutes
Cooking time : 15 minutes
Serves: 2

Ingredients:
2 tsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 green chilli
1/4 heaped cup onion, finely chopped
1/4 cup tomato, finely chopped
2 tbsp green peas, frozen
2 tbsp beans, finely chopped
1/4 cup carry, finely chopped
1 tsp red chilli powder or to taste
1/4 tsp turmeric powder
Salt to taste
1 cup quick cooking oats
2 and 1/2 cup to 3 cups water

Video Recipe:

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Method with step by step Pictures:
1. Heat kadai with 2 tsp oil.
2. Add 1/4 tsp mustard seeds and 1/4 tsp cumin seeds. Allow it to crackle.
3. Add 1/4 heaped cup onion and sauté till it becomes soft and translucent.

4. Add 1/4 cup tomato and cook till it is slightly mushy.
5. Add 2 tbsp green peas, 2 tbsp finely chopped beans and 1/4 cup carrot. Mix well and allow it to cook.

6. Once the vegetables are cooked, add 1/4 tsp turmeric powder, 1 tsp red chilli powder and salt to taste.

7. Mix well and cook till the raw smell of masala goes off.
8. Add a cup of quick cooking oats and mix well.

9. After a minute, add 2 and 1/2 cup water to 3 cups of water. Mix well.
10. Cook for few minutes till the Oats becomes thick and cooked well. Stir in between to avoid burning in the bottom of the pan.

11. Cook till you get a thick and slightly runny consistency. It becomes thick when cools down.
12. Serve warm.

Serving Suggestions:
1. Serve it as a morning breakfast along with sev or pickle.

Notes:
1. Ginger garlic paste can be added if liked.
2. For 1 cup oats, 3 cups water gives a perfect consistency masala oats. But it can be adjusted according to the personal preference. For thick oats use 2 and 1/2 cups water and gooey consistency add 3 cups of water.
3. Add vegetables of your choice.
4. If you do not water to serve oats with pickle, then squeeze lemon juice.
5. Adjust the red chilli powder according to the spice level needed.

Potato Gravy for Chapathi

April 16, 2020 by indiancurrytrail@gmail.com Leave a Comment

Potato gravy or Potato curry for chapathi or roti with step by step pictures.

My MIL prepares this gravy quite often and says it is a southindian gravy for chapathi or roti. The preparation is almost similar to the preparation of poori potato masala except it uses the sambar masala. But this small change gives a different taste for this gravy.

I have used 3 medium size potatoes for this gravy. I roughly chopped and added to the gravy and then mashed some of the potatoes based on the desired consistency. No need to mash all the potatoes. So this gravy is a mix of creamy mashed potato and few whole potato pieces. You can alternatively mash the potatoes and add it to the gravy if the potatoes are not very soft enough to mash it using ladle.

Basic Information:
Preparation time:10 minutes
Cooking time: 30 minutes
Serves: 5

Ingredients:
3 potatoes, medium size
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 cup onion, finely chopped
1 tsp ginger garlic paste
1 sprig curry leaves
2 green chilies, chopped
1 cup tomato, finely chopped
2 tsp Sambar masala
1/4 tsp turmeric powder
Salt to taste
1 cup water
1 tbsp coriander leaves, finely chopped

Video Recipe:

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Method with step by step Picture:
1. Pressure cook the potatoes for 2 to 3 whistles. Let the pressure subsided automatically. Then remove the lid and peel off the skin of potatoes. Chop it roughly and keep aside.If the potatoes are very soft, use it directly to the gravy. Otherwise slightly mash it using a potato masher.
2. Heat oil in a pan. Once hot, add mustard seeds and cumin seeds. Allow it to splutter.

3. Add onion and sauté till it is soft and translucent.
4. Add ginger garlic paste, green chilli and curry leaves. Sauté it for a minute.

5. Add tomato and cook till it becomes mushy.
6. Add Sambar masala, turmeric powder and salt. Mix well and let the raw smell goes off. It takes about 2 to 3 minutes.

7. Add potato and a cup of water. Mix well. While mixing mash some of the potato slices.(if you haven’t mashed it already)

8. Boil it for 4 to 6 minutes. After that, garnish with coriander leaves.

9. Let it simmer to a gravy consistency and stir in between to avoid burning.
10. Serve hot with roti or chapathi.

Serving Suggestions:
1. Serve it for breakfast or dinner along with roti or chapathi or poori.

Notes:
1. If you do not have Sambar masala, then add red chilli powder to your taste and 1 tsp coriander powder.
2. Make sure the tomato onion base has cooked well before adding potato.
3. Mash potato slightly to get a semi-creamy gravy.

How to cook Fresh Pigeon Peas / How to cook fresh toor bean / Boiled Pigeon Peas

April 15, 2020 by indiancurrytrail@gmail.com Leave a Comment

How to boil whole pigeon peas is a beginners recipe and it helps for those who doesn’t know what to do with the whole pigeon peas. It is one of the easy yet healthy ways to grab all the nutrients of pigeon peas in our diet and it can be served as a healthy evening snack.

This Native Indian Pigeon peas are fresh, harvested before they get dried and some are very tender, sold in the markets of India. These fresh pigeon peas are soaked in water and pressure cooked or boiled in water till the peas becomes soft and outer skin color changes and then served as a snack.

The tender and fresh pigeon peas looks green in colour. The matured pigeon peas turn yellow and dried and skin peeled before they are sold in markets.

These pigeon peas are rich in protein, dietary fiber and various vitamins.

Shelling the fresh pigeon peas is kind of meditation according to me. Sitting in the terrace or balcony in the evening with a bowl of boiled pigeon peas, hearing some good music or informative video would give me pleasure that is equivalent of an meditation.

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2

Ingredients:
4 cups whole Fresh pigeon peas
1 cup water
1 tsp rock salt or to taste

Video Recipe:

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Method with step by step pictures:
1. Wash the pigeon peas for 3 or 4 times in a water. Make sure there is no dust/mud in the peas.
2. Add the washed pigeon peas to a pressure cooker.

3. Spread it evenly within the pressure cooker.
4. Add a cup of water. No need to immerse the peas using the water. little water is enough to cook it.
5. Add salt to taste.

6. Shake it well so that the salt mixes well with the pigeon peas.
7. Close the pressure cooker using the id.
8. Pressure cook for 2 or 3 whistles. Pigeon peas usually cooks well for 2 whistle itself.
9. Let the pressure release automatically.

10. Open the lid and sightly press the pigeon peas and check if the seeds are coming out very easily. if yes, then it cooked perfectly.
11. Serve hot.

Serving Suggestions:
1. Boiled pigeon peas are very good snack which can be served as an evening snack.

Notes:
1. You can soak pigeon peas for 30 minutes to 1 hour and then pressure cook for juicy peas.
2. Pressure cooked pigeon peas stays good for 2 days if stored in refrigerator and 1 day in room temperature.

Eggless Blueberry Waffles

April 9, 2020 by indiancurrytrail@gmail.com Leave a Comment

Eggless Blueberry Waffles Recipe with step by step picture.

A waffle is a dish prepared using a batter and cooked between two hot molded plates to get a specific texture (mostly a grid pattern). The waffles’s texture would look light and crispy. The batter can be prepared using all purpose flour. For variations, wheat flour, almond flour, oat flour etc are used for making the waffle. For leavening the batter, yeast and eggs are used in waffles. Some waffles are prepared with some leavening substitutes. Typically it would be baking soda, butter milk or baking powder.

Today we are going to cook eggless blueberry waffles using simple ingredients. I had some frozen blueberries and I used them here. Instead of blueberry, roughly chopped strawberries can be used. I sometimes use this for making pancake too. Those who doesn’t have waffle maker can use this batter for making the pancake.

Other Blueberry recipes you may like:
Blueberry Muffins
Eggless Blueberry Boy Bait/Cake

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 30 to 40 minutes (each waffle takes 4 to 5 minutes approximately)
Makes: 7 to 9 small waffles

Ingredients:
1 and 1/2 cup All purpose flour
1 and 1/2 tbsp baking powder
2 tbsp sugar
1/4 tsp salt
1 cup water
2 tbsp vinegar/lemon
3 tbsp oil(any flavorless oil)
1/2 cup blueberries(fresh/frozen)

Video Recipe:

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Method with step by step pictures:
1. In a mixing bowl, add 1 and 1/2 cup of all purpose flour, 1 and 1/2 tbsp baking powder, 2 tbsp sugar and 1/4 tsp salt.
2. Mix well using a spoon or whisk.

3. Add 1 cup water, 2 tbsp vinegar or lemon juice and 3 tbsp oil.
4. Mix everything well without any lumps.

5. Towards the end, add blueberries. Gently mix.

6. Heat the waffles for few minutes.
7. Spray the cooking oil over the surface.

8. Pour approximately 2 tbsp of batter to it. For this mini waffle maker, 2 tbsp was sufficient to make perfect round shape. Based on the waffle maker you use, adjust the quantity.

9. Wait for 5 to 7 minutes or until the outer layer becomes crisp. The cooking time varies based on the waffle maker you use.
10. Serve hot with syrup.

Serving Suggestions:
1. Serve it as a breakfast along with corn or maple syrup. Assorted fruits can be served as a side.

Notes:
1. Instead of all purpose flour, wheat flour can be used. If the batter is thick when you are using wheat flour, add 1 or 2 tbsp of water additionally.
2. Instead of oil, melted butter can be used.
3. If you don’t have the waffle maker, the same batter can be used for making pancakes.

Cranberry Pickle / Kuruthinelli Urugai

April 8, 2020 by indiancurrytrail@gmail.com Leave a Comment

Cranberry Pickle or Kuruthinelli Urugai prepared in Indian style with step by step pictures.

After making Rasam using cranberry, I prepared pickle with the leftover. Due to it’s sourness it tastes very good in Indian style pickle. If you know how to make Mango pachadi, then just replace the mango with cranberry. This sweet, spicy and tangy cranberry tastes so good and can be served with bread, Idly and fries too. I will post a recipe during the next cranberry season.

The south Indian Style Cranberry pickle is easy to prepare and uses freshly ground pickle masala for enhancing the taste and flavor. Use only gingelly oil. It starts to foam if you add mustard seeds which is quite normal. Sometimes the cranberries burst, so keep the flame in low and increase the heat gradually. So it starts to blister first, then becomes soft and mushy. When we mix it, it comes to a paste like consistency.

Once it is prepared, it tastes almost like a typical south indian pickle. however, if you are not sure about your liking towards cranberries, then try it in a small batch. But I am sure you love it if you love to try different types of pickles.

Other Cranberry recipes you may like:
Cranberry Rasam

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 20 to 30 minutes
Makes: approximately 1 and 1/2 cup

Ingredients:

½ tsp fenugreek seeds
22 dry red chillies or as required for spiciness
1/3 cup gingelly oil
¾ tbsp mustard seeds
A generous pinch asafetida
3 cups cranberries, washed and pat dried
Salt to taste

Video Recipe:

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Method with step by step pictures:
1) Wash the cranberries well and pat dry well. Make sure there is no water or wet.
2) Roast the 1/2 tsp fenugreek seeds and 22 dry red chillies till they slightly turn in colour. Adjust the dry chilli quantity according to the sourness of the cranberries used.

3) Transfer to a plate and cool down.

4) Once the ingredients are cooled down, grind it to a smooth powder. Keep it aside.
5) Next in a kadai, heat 1/3 cup gingelly oil.
6) Add 3/4 tbsp mustard seeds and allow it to crackle. Cover the kadai using lid to avoid the over spluttering of the mustard seeds.

7) Add a generous pinch of asafoetida.
8) Add cranberries carefully and mix well.

9) The carnberries started to blister. The skin peal automatically and becomes soft. If needed, gently mash the cranberries using the spoon or ladle.

10) Let the cranberries cook completely. Once the cranberries are cooked, add the ground powder and salt to taste. Salt quantity differs based on the sourness of the cranberry.
11) Mix well so that the masala mixed well with the cranberries. Let it cook till the oil oozes out from the pickle.

12) Once the oil oozes out from the pickle, cool down completely and store in a clean, dry container.

Serving Suggestions:
1) Cranberry pickle which is prepared in indian style tastes good with curd rice and some of the variety rice.
2) It pairs well with the roti/chapathi/ stuffed paratha too.

Notes:
1) You can use a small pinch of katti perungayam instead of the powdered one(asafoetida). If using, fry it in 1/2 tsp oil till it becomes slightly bigger in size and changes in colour. Cool down and add it with dry red chillies and grind it to a powder before adding to pickle.
2) Additionally you can add curry leaves if you have it.
3) The spice level reduces a bit after couple of days, so add the dry red chillies accordingly.
4) This pickle stays good for 2 to 3 weeks if handled well and stored properly in a refrigerator.

Bread Omelette / Street Food Style Bread Omelette Sandwich

April 2, 2020 by indiancurrytrail@gmail.com Leave a Comment

Bread omelette or street food style bread omelette or bread omelette sandwich is a very simple and easy breakfast recipe that anyone can prepare at anytime. The standard basic recipe needs very simple ingredients but it can be prepared with ‘n’ number of variations.

This sandwich will be ready in less than 15 minutes including both preparation and cooking. So it suits best for a hurry bury morning breakfast or for a lazy weekend breakfast.

This recipe uses onion and coriander but this can be very well changed or skipped or additionally any other ingredients can be added while making the bread omelette. Some of the typical variations are cheese stuffed bread omelette, green chutney coated bread omelette and Some with additional masalas or vegetables.

For one serving, we need two eggs and two standard size bread slices. If you use the bigger size sandwich bread, use only one for 2 eggs. Use wide griddle for making this bread omelette to prepare it in street food style.

Other Bread Sandwich recipes you may like:
Mushroom Cheese Sandwich
Guacamole Sandwich
Spinach Cheese Sandwich
Vegetable Mayo Grilled Sandwich
Cheese Bread Sandwich
Tomato Onion Sandwich
Scrambled Egg Sandwich

Basic Information:
Preparation Time: 5 minutes
Cooking Time: 5 to 10 minutes
Serves: 1

Ingredients:

2 eggs
¼ cup onion, finely chopped
1 tbsp coriander leaves, finely chopped
Salt to taste
Black pepper to taste
1 tsp butter
2 bread slices (standard size)

Video Recipe:

Method with step by step pictures:
1) Finely chop the onion and coriander leaves. Keep it aside.
2) In a medium size mixing bowl, break two eggs and beat well for a minute.

3) Add onion, coriander leaves, salt to taste and black pepper powder to taste.
4) Mix well again.

5) Heat a wide griddle or tawa or dosa pan. Once it is hot, add the butter and spread it all over the griddle.

6) Pour the prepared egg mixture after keeping the flame to low to medium.

7) Quickly spread the egg mixture as much as possible to all over the griddle. It can be easily spread only if the flame is low. So make sure not to overheat the griddle.
8) Place the bread slices one by one. while placing it, gently rub the egg mixture on both the sides of the bread as shown in the picture.

9) Once the egg omelette is cooked, fold the omelette over the bread on both the side.
10) Fold it again to place the bread one above other.

11) Cook both the sides.
12) Slice it and serve hot with ketch up or mint chutney for best results.

Serving Suggestions:
1) Indian style bread omelette is perfect for both breakfast and also for evening tiffins.
2) The best accompaniment is tomato ketchup or mint/green chutney.

Notes:
1) For quick version, skip the onion and coriander leaves and make the omelette.
2) You can also add finely chopped, deseeded tomato to it.
3) For extra spice, add finely chopped greenchilli.