Egg Chat

This accompaniment is made very rarely, for the simple reason we eat eggs occasionally, It never fails to elicit an enthusiastic response. I love making it as it's very easy to put together. It can be eaten as an accompaniment or as a dish itself.

2 boiled egg, cut into 16 pieces

1 small Onion chopped fine

1 small Tomato chopped fine

1 Green chilli chopped fine

1 tblspn Dates Chutney

1 tblspn Tamarind chutney

¼ tsp Chat masala

¼ tsp Chilli powder

Salt (Adjust as per taste)

Coriander for garnishing

Mix all the ingredients in a bowl. Serve garnished with coriander

Kande Pohe

Every time I am late it is"pohe" time, fast to cook and appreciated by all. I generally make "kande pohe" as my FIL is diabetic but you can substitute onions with potatoes. Hubby dear loves it with tomatoes, fried after onion also but my kids don't. So in general I have zeroed down to this one.
Here for a trail I have used 1/2 cup peanuts in the fodni.


1 cup poha
1 medium onion
3 green chillies (Adjust as per taste)
A few curry leaves
1 tsp mustard
1 tblspn sugar
1 tsp turmeric
½ tsp chilli powder
2 tblspn oil
A few curry leaves
Salt (Adjust as per taste)
Lime juice (Adjust as per taste)

1. Chop onions fine, slit green chillies.
2. In a colander add the poha and wash in running water. Keep aside.
3. Sprinkle the salt, sugar, and chilli powder.
4. Heat oil add the mustard. When it crackles add green chillies and curry leaves. Add the turmeric.
5. Sauté the chopped onion in the oil till it becomes soft.
6. Add the washed poha. Mix well.
7. Cover with a lid and steam for 2-3 minutes.
8. Serve hot garnished with coriander and freshly grated coconut.

Masala Bhat

When I was expecting my second kid I craved for this variety of rice. The only problem was I could not explain what I wanted. Till I ate it I could not remember its called Masala Bhat.

My kids have told me that they have found this pulao "strange" and "funny" so it seems to be the sad end to his wonderful fragrant variety in my house( I hope it is for now)…………………….

½ cup copra grated

9 cloves

3 sticks (21/2 inch each) cinnamon

1 tblspn sesame seeds

5 tblspn coriander seeds

4 tsp cumin seeds

½ cup oil

1 tsp mustard

1 spring curry leaves

¼ tsp asafoetida

5 green chillies

200 grams gherkins' cut into quarters

3 cup basmati rice

Salt (Adjust as per taste)

¼ cup cashew nut

5 cups Water

½ cup coconut grated

2 tblspn coriander leaves

1. In a pan roast copra, cloves, cinnamon, sesame seeds, coriander and cumin seeds together till copra is golden brown. Grind the roasted ingredients to a powder.
2. Heat oil in a thick bottomed pan. Add mustard seeds. When they crackle add curry leaves, asafoetida and chillies. Stir for a few seconds. Ad gherkins'. Stir fry for about 3 minutes. Add rice. Stir fry for about 3 minute. Ad powdered spices, salt cashew nuts and water. Stir.
3. Cook till rice is done. Serve hot with coriander and coconut.

P.S: I have made this rice in the Futura Cooker. It's actually the recipe given in their cookbook with no changes at all.

You can use the same recipe for cauliflower, green peas and brinjal or eggplant

Corn Bhel

It was our friend U ‘s birthday and we were this time parting at a restaurant nearby. One of the starters ordered were corn bhel. I generally like my corn roasted so was reluctant to try this out. Now U and his wife V know my tastes but they insisted that I try it out.

It was delicious.

The corn bhel had a crunch to them. That is the only thing I have been unable to duplicate the three times I have tried it out. Maybe some will help me out with this. The photograph is my elder daughter's snack she wants garnish whether needed of not.



200 g sweet corn
2 tblspn oil
1-2 onions chopped very fine
1 tblspn garlic and coriander paste
1 tsp chilli vinegar
1 tsp chilli sauce (Adjust as per taste)
1 tblspn dark soya sauce
Salt (Adjust as per taste)
Chillies chopped fine (optional)
Coriander

1. Heat the oil.
2. Add the sweet corn and fry lightly. (Please be careful as the corn pops and splatters) drain and put on a kitchen towel.
3. In the same oil fry the onions till them translucent.
4. Now add the garlic coriander paste and sauté for a minute.
5. Mix in the fried corn, salt adds the sauces mix well.
6. Put off the gas mix the coriander and chillies. Serve immediately.