Thursday, August 21, 2014

Carrot Egg Burji - Shhhhh Cooking Secretly Challenge

This month I was paired with Ramya. She gave me Onion and carrot. 
Grated carrot - 1 cup
Chopped onion – 1 medium
Green chilli slits - 4
Eggs – 3
Garam masala – 1 tsp
Ginger garlic paste – 1 tsp
Salt to taste
For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Curry leaves – 1 string


  1. Heat oil in a pan and temper it.
  2. Add onion, saute for 3 mins. Add ginger garlic paste and mix for 2 mins.
  3. Add green chilli, carrot and mix well. Close it with lid. Fry for 10 mins.
  4. Add coriander powder, garam masala, salt and mix for 3 mins.
  5. Now beat the eggs in a bowl. Add this mixture to the carrot pan and mix well. Fry until it separates.  
  6. Serve it rots.

Tuesday, August 12, 2014

Kakarakaya Podi

Kakarakaya / Karela / Bitter Gourd – 6
Garlic – 2 whole
Red chilli powder – 3 Tsp
Dessicated coconut powder – ½ cup  
Curry leaves
(According to your taste)  
Salt to taste
Oil to fry

  1. Cut the Karela into round shape.
  2. In a bowl add Karela pieces, Salt, Turmeric powder and mix well. Leave it for 1 hr.Squeeze the excess water.
  3. Heat oil in a pan, deep fry the Karela pieces until it turns crispy on low flame. Strain the pieces.
  4. Fry the curry leaves in oil.
  5. In a mixi jar add garlic, chilli powder, curry leaves, salt and make slight coarse powder.
  6. Now mix the coconut powder with ground coarse powder.
  7. Heat 3 tsp oil in the pan, add ground mixture to it.
  8. Keep stirring on low flame for 5 mins. Add fried Karela pieces and mix well.
  9. Remove from flame and cool it completely.
  10. Store it in an air tight container.