Tag Archives: spicy

Bhurji or Spicy Scrambled Eggs


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Hello everyone, this Girish and today I would be your chef for the day ;)

This is a very simple dish to prepare and enjoy specially when it’s raining outside and you are lazed to cook anything complex. Same situation made me prepare this recipe. It’s been raining and raining in Pune since 2-3 days. A typical Sunday with such a climate is a concoction for an amazingly lazy weekend. It was my cooking day so I decided to prepare today’s breakfast and chose one of the simplest yet tastiest dishes to go. I am egg lover since childhood. Boiled eggs, sunny side up, half fries, scrambled eggs.. you name it, I love it. Not to forget the Spicy egg curry :D

This is a go win situation for any amateur cook. You cannot go wrong with this dish. So give it a try and enjoy those lazy days.

Ingredients

4 eggs beaten
1 onion medium sized finely chopped
1 tomato medium sized finely chopped
1 tablespoon deseeded finely chopped green chilies
½ teaspoon mustard seeds
½ turmeric powder
¾ teaspoon garam masala
2-3 cloves of finely chopped garlic
1 tablespoon vegetable oil
1 tablespoon coriander finely chopped for garnishing
Salt to taste

Procedure

  • Heat the oil in a pan and add mustard seeds, turmeric until mustard seeds crackle
  • Add finely chopped garlic and chilies, give it a stir. Tip in the onion and sauté well till onion is transparent
  • Add tomatoes, give a stir
  • Add garam masala, sauté till the tomatoes are soft or they break in
  • Add eggs and salt, keep stirring till the eggs are scrambled and mix well
  • Garnish with chopped coriander
  • Serve hot with rotis or bread

Tips

  • Add a little milk to the egg while beating to make it more soft
  • You can exclude the garam masala, if you do not like the extra spice
  • Can you also serve it on a tortilla or pita bread or buns

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Chatpata chana

I was traveling from Mumbai to Pune. While the driver took a break for filling the fuel my tummy started demanding it’s own fuel. Going around various stalls I laid my eyes on this wonderful snack item which I do not know how I forgot for years together. I love this ! It’s a fantastic, tasty and chatapata snack which can be prepared in couple of minutes (ofcourse you got to have the chana boiled ;) hehe) which can bring your taste buds back to action.

This is a little spicy, tangy and a yummy salad snack. I came back and the first thing next day I did was get this dish ready. I don’t remember how much I had missed this, but now I will be preparing it quite often. I dedicate this recipe entirely to the chana walla who flooded me with memories and got them back to life.

So enjoy….till next time keep stirring keep cooking !

Ingredients –

Black gram / kale harbhare / kala chana – 1 ½ cups
Tomato (finely chopped) – ½ cup
Potato (medium sized and boiled) – 1
Onion (small size and finely chopped) – ¼ cup
Salt – to taste
Red chili powder – 1 teaspoon
Chaat masala – 1 teaspoon
Lemon juice – 2 teaspoons
Coriander (finely chopped) – 1 teaspoon

Procedure –

  • Soak the black gram in water over night. In a pressure cooker boil it with adequate water for 4-5 whistles. Let it cool.
  • Peel the potato and cut it into small cubes.
  • Once the chana is cooled drain the water and add the chopped tomato, onion, red chili powder, chat masala, salt and lemon juice to it.
  • Mix well. Sprinkle coriander and serve.

Tips –

Do not discard the boiled water from the chana. It could be used while cooking.
You can add finely chopped cucumber as well.

Masala Tondali

Hello everyone !!
It’s been a truly long time that I have posted and even visited your blogs. Thanks for being so understanding :) for all this time. It’s been a grilling 7 months. I have been completely tied up with my German levels. Not that am not happy about it, the only sad part was that I couldn’t dedicate much time to the blog. But now that I am BACK I will be regularly updating the blog and replying to you as well. I have decided that even when I will be tied up with my job I will give a certian time to posting the replying blogs for sure. It’s a family I can’t afford to miss anymore ;)
So, now that we have a post it cannot be without a recipe. I had prepared and kept the post nearly ready for somedays and here it is. Masala Tondali. Tondali is known as Ivy Gourd,Tendli. It has a pecicular taste and a wonderful ingredient in preparations like Masale bhaat. This Veggie can be either simply fried or made with a gravy. This one is with the gravy. It’s a little on the spcier side for sure. The preparation is very much maharashtrain style.
So do have a go at it. Have with hot chappatis or rice ;)
Enjoy.

Ingredients –

Ivy gourd/Tondali/ Tendli (thin and small sized) – 10-15
Freshly desiccated coconut – ½ cup
Sesame seeds – 2 tablespoons
Oil – 2 teaspoons
Goda Masala – 2 teaspoons
Jaggery (crushed) – 2 tablespoons
Mustard seeds- ½ teaspoon
Asafoetida – ½ teapsoon
Turmeric powder – ½ teaspoon
Red chili powder – 1 ½ teaspoon
Salt – to taste
Coriander springs – few springs finely chopped

Procedure –

  • Thoroughly wash and slice the sides of the tondali. Cook them for 3 whistles in a pressure cooker. Let it cool
  • Dry roast coconut and sesame seeds and after cooling ground them together.
  • In a kadhai heat oil. Add the mustard seeds and let them splutter. Add asafoetida, turmeric powder.
  • Now add the grounded coconut and sesame mixture and add water according to the gravy consistency.
  • Add the boiled tondali, goda masala, jaggery, salt, red chili powder.
  • Let it cook for 5-7 minutes.
  • Sprinkle the coriander springs or some desiccated coconut and serve hot with chapattis.

Tips –

Instead of jaggery you could use 2 tablepsoons of sugar.
People who do not like sweet, could avoid adding sugar or jaggery.

Bread Upma

It’s one of my favorite breakfasts and snacks. I love bread, and this is a lovely dish. Not very spicy and with the mix of some tasty ingredients it does taste nice. You call it bread uppit, bread uppama, bread ka shira…it doesn’t matter. This is also my choice for lunch or dinner when am really bored and I want a change. And it surely works !!

So have a go at it and am sure you will (if not yet) become a fan of this yummy dish.

Sending this to the  JFI- Breakfast event hosted by Suma and thanks to Indira for starting this Jihva event and the CFK- Filling breakfast event hosted by Bhagyashri of Taste buds originally started by Sharmi of Neivedyam.

Ingredients –

Wheat bread packet – 1
Onion – 2 medium sized
Peanuts – ¼ cup
Green chilies (chopped) – 2 -3
Curry leaves – 5-6
Asafoetida – ½ teaspoon
Oil – 4 -5 teaspoons
Salt – to taste
Sugar – 1 teaspoon
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Lemon juice – 1 ½ teaspoon
Corinader springs (chopped) – 2 tablespoons

Procedure –


  • Using your finger tips crumble the bread slices.
  • Heat oil in a kadhai, add the mustard seeds and let it splutter. Add turmeric powder, asafoetida, green chilies, curry leaves and chopped onions.
  • Add the peanuts after 2 mins of adding chopped onion. Sauté on medium flame till the onion becomes transparent and the peanuts become little brown in color.
  • Now add the crumbled bread, salt, sugar and lemon juice.
  • Mix well and cook for next 5 minutes on a medium flame.
  • Sprinkle chopped coriander and serve hot.

Tip –

You may add tomatoes instead of lemon juice.

Dum Aloo

I haven’t been active on the blog circuit recently. Been un-well a bit and traveling around out of Pune. Even heat has started taking a bit of toll on me. It really upsets me so much that I loose interest entering the kitchen and preparing something. It’s a little irritating getting up and facing a question “aaj jhevayala kay banavaycha ahe” (what is to be prepared for lunch or dinner today). A little hectic and running around took me down with cold as well. Even could not keep up replying to various blogs (sorry guys).

Finally, I came out of blues, gave my self a kick ;) and started cooking. Eventually I was back to shape. I had some nice small potatoes in my kitchen and what better dish to prepare than Dum Aloo. This is my take on this wonderful recipe.

Hope you all like it a lot.

Ingredients –

Baby Potatoes – 7 – 8
Plain Curd (whisked) – ½ cup
Garam masala – 1 ½ teaspoon
Coriander powder – ½ teaspoon
Cumin powder – ½ teaspoon
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Oil – 2 teaspoons
Onion (minced) – ½ cup
Ginger garlic paste – 1 teaspoon
Cashew nuts (grounded) – ¼ cup
Tomato (minced)– ½ cup
Salt – to taste
Oil – to deep fry the potatoes

Procedure –

  • Boil the baby potatoes for 3 whistles. Once cooled peel and prick the potatoes with a fork or a pin.
  • Deep fry the potatoes until golden brown in color. Drain out the excess oil with the help of a tissue paper.
  • In a pan heat 2 teaspoons oil and add minced onion and ginger garlic paste. Sauté until the onion becomes pink in color.
  • Add the minced tomatoes, garam masala, red chili powder, grounded cashew nuts and turmeric powder and sauté until oil separates.
  • Now add the whisked curds, salt and along with it add the fried baby potatoes. Add the cumin powder and coriander powder too.
  • Let it cook for 3-4 minutes.
  • Serve hot with rotis or parathas.

Tips -

You may add 1 teaspoon crushed kasuri methi for extra taste.
When you fry the baby potatoes they should become very light in weight. If not then it means the potatoes aren’t pricked enough.