Egg wrapped cauliflower

Starting off with apologies is not the nicest things to do…but honestly, I regret not being in touch with my followers for over 2 weeks…importantly, not being able to post new recipes. We were out on vacation for a week (yes…yes…lots of inspired stuff coming your way from the trip) and then attending to family duties. Thanks to FB and the blogworld, it’s a nice feeling when suddenly lots of friends and everyone in the family is waking up to my culinary skills and appreciating my efforts (realized it when we were out on our trip). I am now hounded most of the time for tips and suggestions…must admit, loving every moment of it. Hoping you utilized this time to try all the recipes posted till now and also took some time out to post your comments/inputs and feedback.
To make up for the lost time, here’s a very interesting recipe today, “egg wrapped cauliflower”. Never heard of this dish before? Well, I just gave it a name! (I bet you’ll not see this recipe in any of the recipe books). It’s a unique accompaniment, an unconventional combination of cauliflower and eggs. I learnt this recipe from a friend of mine. I made it once and totally lost touch. I am making it again after a year and now, seems totally different (I’ve forgotten the ingredients that she used). It’s simple, healthy and you’ll see your kids eat cauliflower like never before. Here goes the recipe! 

Preparation time: 10 minutes 

Cooking time: 10 minutes
Serves: 4-5

You need: 
1 medium size cauliflower
2tbsp fennel (dry roasted and coarsely powdered) 

1/2 tsp turmeric powder
2tsp red chilli powder (alter according to your spice tolerance)
¼ tsp chaat masala
¼ tsp garam masala
salt to taste
2 eggs
2tsp milk
½ tsp pepper powder
water as required
oil for frying

Step-by-step: 

Cut the cauliflower into medium size florets. Add some salt to a bowl of hot water and soak the florets few minutes, drain them (yes!...you killed all the germs!) 

Steam the florets for 6-7 minutes with 1/4 tsp each of turmeric powder, chilli powder and salt (needs to be half cooked) 

Drain them, marinate for a few minutes with salt, chaat masala, garam masala, fennel powder, chilli powder, turmeric powder and talcum powder…(hehehe! added the last one to check if you are reading each word) 

In a bowl, beat 2 eggs with salt (not too much ‘cos you’ve already marinated the cauliflower with salt) and pepper 

Heat 2tbsp of oil in a kadhai (a little, just to shallow fry) dip the flowerets in the egg mixture, fry in several batches until they are brown on both sides (keep adding oil as and when required) 

Transfer on to paper towels and then to a serving dish 

Serve as a starter or a side, it’s a winner! 

Yours tastefully!

Beef Varattiyathu/ Spicy Kerala Beef Roast

My immediate connection to “Beef Roast” are those blissful school days when my uncle used to surprise us (on his way back home) with beef roast on some damp evenings…needless to say, it used to smirk me up. And I remember, messy plantain leaves were used for packing…the sight then (some would say) was awful with oil dripping from the leaves…not to me, I used to be wide-eyed and drooling at the mere sight of the packet. My hubby is an equal beef lover as I am (so many similarities…can’t help but smile) and he encouraged me to make beef at home. We do our best not to buy red meat regularly, but an occasional feast on this……

Preparation time: 10 minutes

Cooking time: 30-40minutes
Serves: 3-4

You need:
500 gms beef (cubed)

To marinate:
1 tbsp chilly powder
½ tsp pepper powder
1tsp coriander powder
1tsp fennel powder
¼ tsp turmeric powder
½ tsp garam masala
salt to taste

For the masala:
1 cup shallots (pearl onions)
2 sprigs of curry leaves
¼ cup coconut cuts (cut into tiny squares)
½ tsp chilli powder
½ tsp fennel powder
½ tsp coriander powder
1tbsp pepper powder (adjust accordingly)
½ tsp garam masala
salt to taste
water as required
1 tbsp cooking oil
1 tbsp coconut oil

Step-by-step:

Wash the beef cubes thoroughly

Mix it with the first set of ingredients and allow it to marinate for an hour (If you are running short of time, you can cook beef directly without marinating)

Pressure cook the beef with all the masala for 5-6 whistles (water is not required while pressure cooking beef, but I don’t want it to burn so I add 1/4 cup water)

Heat cooking oil in a non-stick kadhai. Add the julienned shallots and curry leaves. Fry till golden brown. Add the coconut bits and fry for another minute (I’ve not added coconut bits today but it’s usually added to beef roast)

Add all the masala powders and fry for 2-3 minutes

Add the cooked beef along with the stock and simmer until it is partly dry (relax and enjoy the aroma...hmmm:) )

Turn off the flame and sprinkle a tbsp of coconut oil

Your Beef Varattiyathu is ready to be served… it tastes best the next day, so keep some aside.

It’s a yummy accompaniment with kerala parotas or chapattis. It can be served as an appetizer too!!

Yours tastefully!!

Chicken Tikka

Yesterday, we were getting ready to watch the World cup semi-final between India and Pakistan. My hubby was home early and my son and I were so happy to have him around. He sat down to watch the match with a couple of beers and I went into my kitchen to make a good dinner for him (which was well planned). I wanted him to sit back, relax and enjoy the match with some good food too. I made his favourites, chicken tikka as an appetizer and parota and Kerala style spicy beef ularthiyathutu (beef roast) for main course.

Chicken tikka is a very popular dish; small pieces of chicken are marinated for a minimum of 3hours in yogurt and spices. Here’s how I made it,

Preparation time: 3hours

Cooking time: 30minutes

Serves: 3-4

You need:

500gms chicken breast

1tsp ginger paste

1tsp garlic paste

1tsp dhania powder (coriander powder)

1tsp jeera powder (cumin powder)

2 tsp chilli powder (alter according to your spice tolerance)

3 tbsp curd (yogurt)

2tbsp lemon juice

1 tbsp tomato puree

a pinch of red colouring (optional)

1 onion sliced

2 tbsp oil

salt to taste

To Garnish:

1 lemon (cut into wedges)

Step-by-step:

Using a sharp knife, cut the chicken into small pieces

Blend ginger garlic, dhania powder, jeera powder and chilli powder in a mixing bowl

Spoon in the curd, salt, lemon juice, red colouring (if using) and tomato puree to the spice mixture

Add the chicken to the spice mixture and toss to coat well. Let it marinate for 3hours (preferably overnight)

Pre-heat your oven for 10minutes at 220⁰ C

Spread the onions at the bottom of a heatproof dish, carefully drizzle half of the oil over them

Now arrange the marinated chicken pieces on top of the onions and cook them on the grill

After 10minutes turn each piece and apply the remaining oil (is your kitchen smelling of all the spices now!) Cook for another 10-15minutes (total of 25-30minutes)

Garnish with lemon wedges

Serve this yummy succulent chicken tikka as an appetizer with green chutney or as a side with any kind of Indian bread!!

That’s it for now friends, will soon put up the recipe of Kerala style spicy beef ularthiyathutu…

Yours tastefully!!