Sunday, August 14, 2016

Egg tamarind curry (முட்டை புளி குழம்பு)

Whenever we say egg curry, the garam masala based kuruma would come in mind for many. But my mom used to make this tamarind based egg curry quite often. I am sharing this for anyone who looks out for more egg recipes and also for my family, who keenly craves for ammas recipes from me.


Egg curry (முட்டை புளி குழம்பு)

Ingredients:
Boiled egg - 2 ( one per person)
Tamarind- 1 gooseberry size
tomato - 1
red onion - 1 (chopped)
shallot - 3
red chili powder - 1 tsp
coriander powder - 3 tsp
turmeric powder - 1/2 tsp
cumin seeds - 1 tsp
shredded coconut - 1/4 cup
feugreek (methi seed) -1 tsp
mustard seeds- 1tsp
curry leaves - 1 sprig
sesame oil - 1 tbsp

Method:

Hard boil the eggs and remove the shell. Make few shallow slits. Keep aside.

Extract the juice from tamarind. Keep it in a bowl.
Add the chilli powder, coriander powder, salt and turmeric powder to the tamarind extract.
In a pan add the oil then put mustard seeds and methi seeds.
After the mustard gets cracked add curry leaves and chopped onion. After the onion softens, add chopped tomato. Cook till it gets mushy.
Then add the tamarind extract mixture. Bring it to a boil. Simmer and let the raw smell goes.
Grind the coconut , cumin seeds and onion into a fine paste.
Put this paste into the boiling tamarind extract. Boil for a  minute. Add the prepared eggs and bring to a boil. Switch off.
Muttai puLi kulambu is ready !

Serving suggestion:

Serve this as curry over hot rice along with any simple stir fries like beans poriyal , mixed vegetable poriyal and kadanja keerai masiyal.

Check out my other egg curries too:
Poached egg curry (உடைத்து ஊற்றிய முட்டை குழம்பு)
Tirunelveli egg kuruma
Spicy North Indian style egg curry
Stuffed egg masala

Wednesday, August 10, 2016

Easy Mango shrikhand

Mango shrikhand is one more dessert from North India , but popular among all those mango lovers. As I have a lot of Gujarati friends, I get to taste the most delicious traditional mango shrikhands as wells as quick fix shrikhands.  We all know that desserts are supposed to be served after a large meal, but in Gujarati cuisine (my friends' house), they would serve at least 3 desserts along with food and conclude it with a 'dried sweet betel paan' or lassi. There I came to know that, this shrikhand can be used as a dip for poori (which is a staple during their festivals). I too started adding a pinch of sweetness in my dishes because of my love for Gujarati foods.
After seeing many shrikhand recipes in my friend's house, I made this lesser fat version and it is very easy to make too. Mine is not a traditional shrikhand. Traditionally this dessert should be made using whole milk curd. My low-fat version also tastes little similar and can be enjoyed any time.
Enjoy !
Mango shrikhand

Mango puree with sour cream

Sour cream

whipped sour cream

Add mango puree , brown sugar and cardamom powder

Preparing custard base

Mix everything together

Transfer to containers and keep refrigerated

Less fat Mango shrikhand  on an embroidery ....made in Gujarat :)  Love this !
Ingredients:
Mango puree - 850 gm (almost 2 lb)
Sour cream (low fat) - 450 gm (1 lb)
low fat milk - 1 cup
low fat milk - 1/4 cup
custard powder (vanilla /mango flavor) - 2 tbsp
sugar - 3/4 cup
cardamom powder - 1 tsp

Method:
First prepare the custard, as it needs cooling time.
Bring 1 cup milk to boil. Dissolve custard powder in 1/4 cup milk. REDUCE the heat and add this custard mix. Within 30 seconds it would start thickening, keep on stirring for 1 minute. Switch off the stove and let cool completely.
In a wide mixing bowl pour the sour cream. Whip it to a smooth consistency using a fork.
Add the mango puree, sugar, cardamom powder and mix well.
Add the custard at room temperature. Mix well and transfer to containers.
Keep refrigerated for at least 2 hours before serving (I keep it overnight).
Mango shrikhand is ready !

Serving suggestion:
Serve as dessert.
Ideally this should be served in small cups (2 - 3 tbsp in each cups).
Makes almost 20 servings

Note:
*Instead of custard powder we can use corn starch too.
*The custard we prepared can be replaced with low fat cream cheese (whipped smoothly).


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