If you wanna make restaurant style classic chicken kalmi kabab, you are at the right page! This delicious yet easy chicken kalmi kabab is a must-have recipe in your repertoire! I love smoky kababs the most if you wanna know what’s my favorite Indian food! Well, historically the kababs may not have an Indian origin, […]
Dal Makhani is one of the most ordered Indian dish in restaurants. You can make authentic, buttery, rich dal makhani at home. It’s just as good as the restaurant version! Black gram and kidney beans are simmered in a creamy spiced sauce and is perfect for special occasions or a great dinner. With Instant Pot and Sauce pan instructions. (gluten-free, soy-free, nut-free, oil-free option).
Love ordering Dal Makhani at restaurants? You’ll love this homemade version even more! This is adapted from my home-style dal makhani that’s on the blog and in my books. The difference is that this version has more spices, including some whole spices, which create more layers of flavor.
This version of dal makhani is a little bit more involved than my home-style version. It has both a base sauce and a spiced oil. This levels up the flavor and adds a smoky, creamy flavor, like restaurants usually serve. There’s also a lot more Kashmiri chili powder in this version compared to the home-style one.
The home-style recipe is quicker and still delicious, but this one takes it up another couple of notches, simmering the beans in a deeply-flavored sauce.
Makhani means both “butter” and “like butter,” and the dish is called dal makhani, both because of the butter content and the creamy, buttery texture of the dal. The goal is to cook the beans long enough that they become soft and almost break down into the sauce, thickening it and creating a smooth consistency. For the right texture, I prefer to use a pressure cooker / instant pot, but you can also cook it in a saucepan. I included both methods in the recipe.
After cooking the beans, we make a delicious sauce with whole spices, aromatics, and ground spices, then add the cooked beans to it. Then, we prepare a spice oil with toasted fenugreek leaves, Kashmiri chili, smoked paprika, and a smoky burnt cinnamon stick. Burning the cinnamon stick for just half a second before adding it to give the dal its smoky restaurant-style flavor.
Traditionally, restaurants achieve this smoky flavor by using food-grade charcoal. They place a piece of hot charcoal in a bowl with oil, which immediately smokes. Then, they nestle the bowl inside the dal pot and cover the pan for 10 to 15 minutes. If you don’t want to use charcoal or burnt cinnamon, liquid smoke can also work.
Why You’ll Love Dal Makhani
creamy, buttery dal with two kinds of beans
deep flavor from the sauce and the spice oil, no dairy needed!
flexible! Cook the beans in the Instant Pot or on the stovetop
naturally gluten-free, soy-free, and nut-free with an oil-free option
A lip-smacking pork curry made with aromatic masala powders and chunks of potatoes. It’s easy to make, and loaded with classic flavors. Perfect curry to have with piping hot steam rice, bread, dinner rolls or any Indian flat breads for a comforting meal!
Pork masala curry is an Indian style pork curry recipe. The ingredients used in this recipe are the basic pantry staples which we use in our daily cooking. A wonderful spicy pork curry made from the various flavorsome spices, freshly pounded ginger garlic, onion and tomato with minimum cooking oil. The spices give the pork a succulent taste, its finger licking good!
If you don’t prefer spicy food, cut out the amount of chilly and chilly powder. However, the spicy level of this curry is just right for people who appreciate a little spice. It’s not too pungent, but has just the right zing!
The pork curry cooked in the spicy masala makes a perfect curry for all pork lovers. The pork when combined with the curry makes a perfect combinations as the flavors of the curry coats the pork making it very delightful. I am sure you will love it as much as we do!
Apart from the traditional naga recipes, I love devouring this masala pork curry is once in a while with rice for a meal or with bread for a quick snack to kill the sudden hunger pangs.
INGREDIENTS USED TO MAKE PORK MASALA CURRY
For the chicken I have used meat with fats. When it comes to pork I love the fats more than the meaty part. I have used boneless meat but you can use with bone in, and thats what I like.
Honestly speaking I love any meat with bone-in compared to boneless. Meat with bone-in lends deeper, richer flavor to a simple curry making it super delicious.
This simple, easy and effortless recipe uses simple and basic spice powders which every Indian kitchen have in store like turmeric powder, coriander powder, red chilly powder, pepper powder, garam masala powder and meat masala powder. Few spices like cumin seeds, dry red chilly and bay leaf are used to temper. The other ingredients used for making the curry are mustard oil, freshly grounded ginger garlic, chopped onion, tomato, chunks of potato and salt as seasoning.
VARIATIONS
This pork masala curry is a versatile recipe. You can easily make a variations by adding your own twist.
Instead of pork you can use other meat like chicken, turkey, duck, beef, buff, mutton or lamp.
You can add whole spices like cardamom, cinnamon, cloves etc.
You can make a dry version instead of curry. You just need to add less water and allow the gravy to evaporate once the meat is tender.
HOW TO MAKE PORK MASALA CURRY IN PRESSURE COOKER
Take a pressure cooker and add the oil. Add the cumin seeds, chillies, bay leaf and saute for a min.
Add coarsely ground ginger garlic reserving 1 tsp for later use and saute for a min.
Add the onion and saute till translucent. Add chopped tomatoes and saute till mushy. Add the masala powders and saute for a min.
Add the pork, salt and saute for around 5 mins stirring coating the masalas nicely with the pork. Add some water, potatoes and pressure cook for 7-8 whistles. Let the pressure release by itself.
Open the cooker and adjust the gravy consistency as per your requirement and just before turning off the heat add the remaining 1 tsp ground ginger garlic, give a quick stir and take off the heat.
I made a simple recipe video of pork masala curry for my readers which I have shared below. Do watch and pleaseSUBSCRIBEto my channel. It will means a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
PORK MASALA CURRY RECIPE VIDEO TUTORIAL
THERE ARE FEW PORK RECIPES IN MY BLOG YOU MIGHT LIKE. If you’re a pork fan, I’m sure you’ll love to check out our Pork RecipesHERE
IF YOU LOVE INDIAN CURRIES THEN YOU CAN HAVE A LOOK AT THESE CURRIES FROM THE BLOG
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.
So pork lovers please do try this easy pork curry recipe and share your thoughts about the recipe with me.
Now let’s move on to the step by step pictorial recipe and see how to make this insanely delicious masala pork curry at home. You will be amazed how it turn out into a restaurant style pork curry at the comfort of your home.
500 gms Pork
2 Potato medium cut into big pieces
7-8 garlic cloves
2 inches ginger roughly chopped
1tbsp Oil
½ tsp cumin seeds
3 dry red chilly roughly broken
1 Bay leaf
2 Onion medium chopped
1 Tomato chopped
1 tsp Turmeric powder
2 tsp Kashmiri Chilly powder
1 tsp coriander powder
1 tsp cracked peppercorns
1 tsp Garam masala powder
1 tsp Meat masala powder
Salt to taste
Water as required
Step by step pictorial recipe to make pork masala curry:
In a mortar pestle coarsely ground the ginger garlic.
In a pan heat the oil. Add the cumin seeds, dry red chillies, bay leaf and allow the cumin seeds to crackle.
Add in the pounded ginger garlic reserving 1 tsp of it for later use. Saute for a minute.
Add in rhe chopped onions and saute for about 2 minutes.
Add in the chopped tomatoes and saute until the tomatoes turns soft and mushy.
Add in the masala powders – turmeric, chilly, coriander, pepper, garan masala and meat masala. Saute for a minute.
Add in the pork and salt. Mix well coating the masalas well with the pork. Now put on the lid and cook on low-medium heat for 15 minutes stirring it occasionally to prevent from sticking to the pan and for even cooking.
Add in the potato chunks and mix well. Add 1-2 cups of water, mix well and cook further with lid on.
Stir the curry occasionally and cook until the pork is tender. When the pork is completely cooked and the gravy reaches your required consistency, add in the reserved pounded ginger garlic. Give a quick stir and take off the heat.
Enjoy the masala pork curry with piping hot steam rice or bread or flat breads.
NOTES:
● You can use both garam masala powder and meat masala powder. If using both, use 1 tsp each. But if using only garam masala powder, use 2 tsp garam masala powder.
● I have used mustard oil, you can use any other cooking oil.
● Adding potato is optional but I love this Curry with potatoes.
● Yoi can add some chopped coriander leaves at the end.
● You can make a dry version instead of Curry following the same recipe. You just need to reduce the water and allow the water the evaporate completely.
Well, if you make this pork masala curry, please do leave a feedback in the comments box below or snap a photo and tagAkum Raj Jamiron Facebook andakumrajjamiron Instagram with hashtag#atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy cooking!
Love Akum
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Sundal Powder is a simple yet essential spice blend in a South Indian kitchen. Made with just a few ingredients – coriander seeds, Bengal gram dal (kadalai paruppu), and red chilies – this aromatic powder instantly elevates the taste of both poriyal and sundal varieties.
A spoonful of freshly ground Sundal Powder not only enhances flavor but also adds a warm, nutty aroma to everyday dishes. Since it has a good shelf life, many households prepare it in bulk, store it in an airtight container, and use it whenever required.
When cooking with Sundal Powder, remember to adjust the amount of additional spice, as this blend already contains red chilies. With this handy homemade powder, you can turn a simple poriyal or sundal into a flavorful and wholesome dish in minutes!
Aromatic and flavorful Sundal Powder, made with roasted coriander, dals, and red chilies – the perfect seasoning for traditional sundal dishes.
Sundal Powder is popular throughout the year, but it becomes especially significant during Navratri. Since sundal is a traditional prasadam offered on all nine days of Golu, having this spice mix ready makes festival cooking much easier and quicker. Instead of measuring and roasting spices each day, you can simply add a spoonful of Sundal Powder to instantly enhance the flavor of different sundal varieties.
Beyond Navratri, this powder is also handy for everyday cooking. It can be sprinkled into poriyals (vegetable stir-fries) or added to quick sundal preparations made for evening snacks, special poojas, or when unexpected guests arrive.
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Ingredients
The ingredients for Sundal Powder are carefully chosen to balance flavor, aroma, and texture. Coriander seeds bring a fresh, earthy fragrance, while Bengal gram dal (Kadalai Paruppu) adds body, nuttiness, and a slightly roasted taste. Red chilies provide the right amount of heat and spice, making the powder vibrant and flavorful. Together, these three simple ingredients create a versatile spice mix that enhances any sundal or poriyal.
Coriander Seeds
Bengal Gram Dal (Kadalai Paruppu)
Red Chilies
See recipe card for quantities.
Instructions
Heat a pan and dry roast the coriander seeds, channa dal, and red chilies on medium flame. Roast until the dal turns golden brown and gives off a nutty aroma.
Transfer the roasted ingredients to a plate and allow them to cool completely.
Once cooled, add them to a mixer jar and grind into a fine powder.
Store the Sundal Powder in an airtight container. It stays fresh for weeks and can be used to enhance the flavor of any poriyal or sundal variety.
Substitution
Channa Dal (Bengal Gram Dal): You can replace it with toor dal (pigeon peas) or urad dal (black gram dal) for a slightly different flavor. Each gives a unique nuttiness.
Red Chilies: If you don’t have whole dried red chilies, substitute with red chili powder. Start with a small amount and adjust to taste.
Coriander Seeds: These are key to the aroma, but if unavailable, you can use a smaller quantity of cumin seeds as a backup (though the flavor will change slightly).
Milder Version: Reduce the red chilies or use byadgi chilies for color with less heat.
Spice Boost: Add a few black peppercorns or a pinch of hing (asafoetida) while roasting to deepen the flavor.
Variations
Sundal Powder with Coconut: Add a few tablespoons of dry grated coconut while roasting for a richer, slightly sweet flavor. This version pairs well with sweet corn sundal.
Spicy Sundal Powder: Increase the number of red chilies or include a few peppercorns for a bolder, spicier mix.
Aromatic Twist: Add a small piece of cinnamon or a couple of cloves along with the coriander seeds to give the powder a subtle festive aroma.
Urad Dal Sundal Powder: Replace channa dal with urad dal for a slightly different nuttiness and texture.
Multi-purpose Powder: Include a teaspoon of cumin seeds along with the coriander seeds—this makes the powder suitable not just for sundal, but also for poriyal and kootu.
Storage
Store the Sundal Powder in an airtight container to maintain its aroma and flavor.
Keep it in a cool, dry place, away from direct sunlight or moisture.
When stored properly, the powder can stay fresh for 4–6 weeks at room temperature.
For longer shelf life, you can store it in the refrigerator, which can extend freshness up to 3 months.
Always use a dry spoon to scoop out the powder to prevent clumping or spoilage.
Bring the rich flavors of South Indian cuisine to your kitchen with this aromatic Tanjore-style spice powder. Roasted coriander seeds, chana dal, and red chilies are ground to a fine powder, creating a versatile mix that adds depth to curries, rasams, and rice dishes. Easy to make, store, and use anytime!
Course Home made Powders / Masala
Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 100grams
Calories 6.5kcal
Author Sowmya Venkatachalam
Equipment
Heavy Bottomed Pan
Ingredients
¼cupCoriander seeds
2tablespoonSplit Bengal Gram (Channa Dal / Kadalaparuppu)
6nosRed Chili
Instructions
Heat a pan and dry roast the coriander seeds, channa dal, and red chilies on medium flame. Roast until the dal turns golden brown and gives off a nutty aroma.
Transfer the roasted ingredients to a plate and allow them to cool completely.
Once cooled, add them to a mixer jar and grind into a fine powder.
Store the Sundal Powder in an airtight container. It stays fresh for weeks and can be used to enhance the flavor of any poriyal or sundal variety.
Video
Notes
Tips for Making Sundal Powder
Roast on Low to Medium Flame: Dry roast the coriander seeds, channa dal, and red chilies slowly to prevent burning and to release maximum aroma.
Even Roasting: Stir continuously to ensure that the dal and spices are evenly roasted and get a uniform golden color.
Cool Completely Before Grinding: Grinding while warm can cause the powder to become sticky. Let the roasted ingredients cool fully for a fine, smooth powder.
Use Fresh Ingredients: Fresh coriander seeds and channa dal give the powder a stronger, nutty flavor. Avoid stale or old pulses.
Adjust Spice Level: Since red chilies are already in the powder, taste before adding extra chili to your sundal or poriyal.
Grind in Batches: For larger quantities, grind in small batches for a more even texture.
Storage Matters: Always use an airtight container and keep it in a cool, dry place to maintain freshness and aroma.
Optional Enhancements: For a subtle flavor twist, add a few peppercorns, a pinch of hing (asafoetida), or a tiny piece of cinnamon while roasting.
Versatile Use: This powder isn’t just for sundal—sprinkle it on poriyals, kootus, or even roasted vegetables for an instant flavor boost.
Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.
Recipe for easy egg roast, egg thokku recipe, muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.
This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.
The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.
Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.
For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.
WHY THIS RECIPE WORKS
* Ready in under 30 minutes. * Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available. * Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders. * An easy way to add more protein to the Indian diet. * The same masala base can be used with vegetables and non-vegetarian food too. * It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.
INGREDIENTS TO MAKE EASY EGG ROAST
Hard boiled eggs Oil Onion Tomato Garlic Ginger Green chillies Curry leaves Coriander leaves Red chilli powder Coriander powder Garam masala powder Cumin powder Black pepper powder Turmeric powder Salt as per taste Water as required
HOW TO MAKE EASY EGG ROAST
This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
EASY EGG ROAST VIDEO TUTORIAL
STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST
In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.
In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
Fry the eggs on both the sides until golden brown. Remove and keep aside.
In the same oil add in the ginger and garlic. Saute them for a minute.
Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft
Add in the tomatoes and cook until it turns soft and mushy.
Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).
Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.
Flip over the eggs and again cook for about 2 minutes in low flame.
Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!
RECIPE NOTES
* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside. * We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast. * You can always adjust the chilli and red chilli powder as per your heat preference. * The masalas can be adjusted as per your taste and availability.
Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.
½ Teaspoon Black pepper powder (kali mirch powder)
½Teaspoon Turmeric powder (haldi powder)
1-2Teaspoon Saltor as per your taste
¼CupWater
Instructions
In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
Fry the eggs on both the sides until golden brown. Remove and keep aside.
In the same oil add in the ginger and garlic. Saute them for a minute.
Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft
Add in the tomatoes and cook until it turns soft and mushy.
Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
Flip over the eggs and again cook for about 2 minutes in low flame.
Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!
Video
Notes
Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
You can always adjust the chilli and red chilli powder as per your heat preference.
The masalas can be adjusted as per your taste and availability.
SERVING SUGGESTION
SERVING SUGGESTIONS
An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!
We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!
It’s also a perfect appetizer or side for your favourite drinks.
Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Lentil trail mix is a super delicious snack, and here I will show you three ways to make it! Peanut gochujang, Indian Chivda, Doritos Nacho flavor! This high protein, savory granola is easy and fun to make and a perfect breakfast or snack. (16 grams of protein and fiber per serving!)
When I shared my red lentil granola recipe, quite a few of you asked for a savory version, and today I’m sharing three different ways to make savory lentil granola/trail mix! Make all three flavors of this delicious lentil trail mix, or triple your favorite flavoring and make one big batch.
Why three ways? Because I just couldn’t decide between these amazing flavors: Indian-spiced, peanut gochujang, and nacho spice. So, I decided to let you choose for yourself!
This trail mix/savory granola recipe uses split red lentils (aka masoor dal) as the base. You cook the red lentils on the stovetop until they are just al dente, and they roast up to be light and crisp in the oven with your seasonings of choice.
The result is a protein-packed snack that is absolutely full of flavor, no matter which seasoning mix you choose! A serving of this trail mix has around 16 grams of protein and 16 grams of fiber. You can amp up the protein even more by folding in hemp seeds into the granola once it has finished roasting.
The Indian-spiced lentils are inspired by Indian chivda, which usually uses rice flakes or other flaked or puffed grains. It is spicy savory with some balancing sweet from raisins or dates and is fantastically delicious!
For the nacho spiced savory lentil trail mix, a took inspiration from my nacho cheese granola bars. It’s your favorite snacking chip in crisp trail mix form! you can adjust it to your flavor preference. Add more cayenne for more heat or more nutritional yeast for more cheesiness.
If you love gochujang, definitely try the peanut gochujang lentil trail mix which has an amazing savory-spicy flavor with a hint of sweetness. It pairs so well with the crunchy peanuts! Comment below on which one will you try first!
Why You’ll Love Lentil Trail Mix
protein- and fiber-packed breakfast or snack with 16 grams each of protein and fiber per serving!
make all three flavors or choose from 3 amazing flavors: Indian-spiced, peanut gochujang, or nacho cheese
deep flavors and incredible textures
naturally gluten-free with soy-free and nut-free options included
The moment you place a plate of stuffed vegetables feel so much more special that just stir frying. This is the magic of bharwan. It is not vegetable specific and can be seen in most dominant cuisine styles. In Indian recipes as well you will come across a large number of vegetables served as roasted or curries with stuffed produce. Okra, capsicum, bottlegourd, eggplants, chillies, bittermelon, lemons, mushrooms, you name it, there will be a lipsmacking stuffed version of it. Thats when we got these baby brinjals!! That too farmfresh baby brinjal (eggplant) spotted in the market deserves a wholesome approach. Here is my version of the tastiest stuffed baby eggplant.
What is a brinjal?
Brinjal, eggplants and aubergine are all the same.
The fruits of Solanum melongena is a sturdy shrub that grows easily. The fruits come in various shapes and colours. Some are deep purple and large and used for roasting. Some green or varigated, some elongated like a zucchini and some round like a little ball. The flavor profile is nearly the same. All can be roasted, boiled or grilled and rarely eaten raw.
Here are some recipes we have previously tried with eggplants. Kashmir doudh wagun Kerala vazhuthananga mezhukkuperatti Srilankan wambat moju Chettinad kathrikka podi varuval
Ingredients to make this peanut masala stuffed brinjals
Unlike the popular dry masala stuffed baingan recipe, this is one that uses fresh ground pastes and roasted peanuts. This makes the eggplants succulent ans keeps the moisture as it roasts.
Brinjal: since eggplants come in various sizes for this recipe what you need is small baby oval or rounded eggplants. The colour or variety is up to you it can be purple, variegated or the white variety. While coosing the eggplants for this recipe, ensure that they are all even sized so you can get them cooked evenly.
Peanut: roasted peanuts form the bulk of the filling.this not only gives the nutty creaminess but also makes this recipe much more nutritious. You can use peeled peanuts of keep in the skin on. Peanut butter is not suitable becoz of the oil content.
Onion: the red onion provides the base masala flavour.Usually I prefer this and a smooth paste so it is easier to stuff the eggplant. You can choose shallots or white onions to make the same. Shallots will be a bit sweeter.
Fresh masala base: the true flavour of the recipe comes from the fresh pastes that are made. This is a combination of fresh ginger root, garlic and green chillies. When made a paste together, they create fresh and robust flavour paste. This combined with the peanuts make the stuffing so tasty.
Lemon juice: the final splash of Lemon juice once the recipe is done provides a summery freshness to the recipe. You can have lime, lemon or tart orange juice to make this shine.
Lets make bharwan baingan
The recipe is a bit of work between prepping the brinjals and making the masala paste. However, once that part is completed, it is fairly a easy process. Check the notes below so you can actually make it in larger quantities for meal prep.
Keyword Indian vegetarian dinner, Lunch recipes, stuffed recipes
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 0
Equipment
frying pan
measuring cups and spoons
Knife
Ingredients
20smalleggplant
for the onion paste
2mediumred onion
for the fresh masala paste
1inchfresh ginger root
3mediumgreen chilliserrano
5-6clovesgarlicpeeled
salt to tasteyou can adjust later after mixing the peanuts.
for the peanut base
1cuppeanutsroasted and crushed
For roasting
4-6tbspcooking oiluse as necessary.
Instructions
Crush the roasted peanuts to a coarse blend and set it aside.
Make a fresh paste of green chillies, garlic and ginger and set this aside.
Mince or coarse grind the onions and set this aside.
Wash and remove the stalk of the baby eggplants.
Slit them lengthwise in two perpendicular strokes, still keeping them intact at the base.
Mix together the peanuts, the fresh masala paste and the onion paste to make the stuffing.
Check and adjust the salt. Add a pinch higher as this flavours the eggplants too.
Stuff this mix into the eggplants.
Heat the frying pan on medium and brush oil on the pan.
Place the stuffed eggplants in the pan as it heats up.
Turn and roast till all sides are seared.
Lower the heat and cover the pan to allow the eggplants to cook.
After 5- minutes open the pan and spray some oil on the eggplants.
Slow roast the eggplants, constantly turning them.
once the eggplants are ready the are a bit squishy, still hold shape.
Transfer to a serving platter and enjoy.
Mealprep the stuffed brinjal
Stuffed brinjal stays good in the refrigertor for up to a week, so we highly recommend this recipe to add to your meal prep. Though it takes a bit of time, if you have a large quantity of eggplants, do not hesitate to make a big batch and freeze for later. Complete the roasting process and cool before freezing. In this way, eggplants wont leach and the result when you thaw it back up is as good as the fresh ones. Freeze as a single layer first and then store them in a container. This ensures they do not stick to each other.
Collaboration
As bloggers we always draw inspiration and ideas from each other and support in the growth and enthusiasm. This time in the Shh cooking secretly group we are exploring stuffed vegetables recipes which have such a huge variety to offer.Check just one more, stuffed capsicum from The mad scientist kitchen.
Stay connected
Stuffed brinjal recipes are a favorite for us in our house. When you try this version of peanut filled, stuffed eggplants do let us know how you liked this recipe in the comments below. The recipe my sound similar to Bharali vangi, however is far different in flavour.
We would love to hear from you in the comments below.
Easy egg roast recipe is hard-boiled eggs fried and then cooked in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.
Recipe for easy egg roast, egg thokku recipe, muttai thokku recipe, muttai varuval. Curried eggs in an onion tomato masala. Recipe with step by step pictures.
This easy egg roast is a close cousin of the Kerala nadan muttai roast. It’s best described as boiled eggs in roasted onion and tomato masala. It’s an easy recipe that can be put together in under thirty minutes.
The base sauce or “masala” as called in India is made with simple ingredients and indian spices, found in most indian pantry.This masala can be used as a base masala for other non vegetarian and vegetarian options.
Muttai Varuval is my easy everyday recipe. It is nothing but boiled eggs golden fried and cooked in a thick and spicy onion tomato masala. Perfect side dish for the busy weekdays. I believe every household has their own version of egg roast or muttai varuval. Just like for the Kerala style egg roast we use coconut oil for making the nadan muttai roast. The heat for the egg roast is either from red chilli powder, green chillies or black pepper powder or a combination of these.
For making egg roast or egg curry we like to fry the boiled eggs and then add it to the curry or the masala. But some directly add the boiled eggs and it’s totally up to your preference. Frying the eggs makes the skin slightly blistered and golden in colour which makes the dish looks so beautiful and appealing.
WHY THIS RECIPE WORKS
* Ready in under 30 minutes. * Required only pantry Ingredients. This is a perfect recipe for days when you have only basics available. * Easy and straight forward recipe. Requires no roasting and grinding. Turns out so delicious and tasty with spice masala powders. * An easy way to add more protein to the Indian diet. * The same masala base can be used with vegetables and non-vegetarian food too. * It goes with almost everything – roti, rice , chapati, parota, dosas, appams etc.
INGREDIENTS TO MAKE EASY EGG ROAST
Hard boiled eggs Oil Onion Tomato Garlic Ginger Green chillies Curry leaves Coriander leaves Red chilli powder Coriander powder Garam masala powder Cumin powder Black pepper powder Turmeric powder Salt as per taste Water as required
HOW TO MAKE EASY EGG ROAST
This section shows how to make easy egg roast with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this easy egg roast recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
EASY EGG ROAST VIDEO TUTORIAL
STEP BY STEP PICTORIAL RECIPE TO MAKE EASY EGG ROAST
In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow them to cool down. Peel the eggs and cut them into halves. Keep aside.
In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
Fry the eggs on both the sides until golden brown. Remove and keep aside.
In the same oil add in the ginger and garlic. Saute them for a minute.
Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft
Add in the tomatoes and cook until it turns soft and mushy.
Add in the salt along with the masala – red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separates. ( Cook over low to medium flame).
Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook for about 2 minutes in low flame.
Flip over the eggs and again cook for about 2 minutes in low flame.
Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!
RECIPE NOTES
* Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside. * We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast. * You can always adjust the chilli and red chilli powder as per your heat preference. * The masalas can be adjusted as per your taste and availability.
Easy egg roast recipe is hard-boiled eggs fried and then cook in an onion tomato based masala. This egg roast is also called muttai varuval in Tamil and nadan muttai roast in Kerala. It goes so well with flatbreads like roti, chapati, parota, dosa, appams, string hoppers and as a side to regular rice dal or lentils.
½ Teaspoon Black pepper powder (kali mirch powder)
½Teaspoon Turmeric powder (haldi powder)
1-2Teaspoon Saltor as per your taste
¼CupWater
Instructions
In a pot add some water and salt and boil 3 to 4 eggs. Once the eggs are hard boiled allow to cool down. Peel the eggs and cut them into halves. Keep aside.
In a pan heat the oil. Once the oil is heated, simmer the flame and add in the eggs.
Fry the eggs on both the sides until golden brown. Remove and keep aside.
In the same oil add in the ginger and garlic. Saute them for a minute.
Add in the curry leaves, onion and green chillies. Saute until the onions are cooked and soft
Add in the tomatoes and cook until it turns soft and mushy.
Add in the salt along with the masala - red chilli powder, garam masala powder, coriander powder, cumin powder, black pepper powder, turmeric powder.
Mix well and cook for a minute. Now add in about ¼ cup of water and cook the masalas for about 2 minutes or until the water is dried up and the oil separate. ( Cook over low to medium flame).
Add in the fried eggs in single layers. Take some masalas and cover up the top layer of the eggs. Put on the lid and let it cook about 2 minutes in low flame.
Flip over the eggs and again cook for about 2 minutes in low flame.
Flip over again and turn off the flame. Sprinkle the coriander leaves and your easy egg roast is ready to be served. Enjoy!
Video
Notes
Here the eggs are cut halves and made. You can keep the eggs whole. Suggest to put some cuts so that the masala penetrates inside.
We used refined sunflower oil. You can use mustard oil or coconut oil for making the egg roast.
You can always adjust the chilli and red chilli powder as per your heat preference.
The masalas can be adjusted as per your taste and availability.
SERVING SUGGESTION
SERVING SUGGESTIONS
An egg roast is a perfect side dish with simple dal and rice. This simple egg dish instantly lifts the humble meal to a feast!
We also love pairing it with roti, chapati, parota, butter naan, appams, idiyappam (string hopper), or dosas! It’s one of those dishes that fits breakfast, lunch and dinner perfectly!
It’s also a perfect appetizer or side for your favourite drinks.
Well, if you make this easy egg roast recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Indian Chaat meets Tostadas! Cilantro mint lime chutney marinated beans on crunchy tostadas with sweet maple lime sauce and cooling yogurt, are an Indian fusion dish that’s a perfect starter, snack, or even entree! No cook (Options for soy-free nut-free gluten-free)
These no-cook tostadas use canned beans, prepared tostadas, and lots of delicious sauces – no cooking needed! The only cooking you’d need to do is if you are making your tostadas from tortillas. Prepared tostadas are readily available in most grocery stores.
I wanted to make a fun dish with beans, and I took inspiration from chaat, which is a family of Indian snacks or street food characterized by these awesome combinations of different textures and flavors. Especially papri chaat which has crisp crackers paired with mashed potatoes or chickpeas or both and chutneys, sauces and yogurt for a fantastic salad like hearty nachos if you will. Many chaat recipes have crispy, spicy, sweet, and tangy all together. They’re great as snacks or can be a refreshing meal.
I took inspiration from those flavors and textures. Usually, I make this chickpea potato chaat with small crackers, where you take some cooked chickpeas and cooked potatoes, toss them with some spices and chutneys, and layer them with yogurt, more chutneys, and some chopped crunchy veggies.
I turned that dish into this tostada, where we take crispy tostadas and make marinated beans that are soaked in a delicious green chutney, instead of chickpeas, along with cucumber and onion. We top the tostadas with these beans and then add a good drizzle of seasoned non-dairy yogurt and this sweet, tangy, maple-lime sauce to bring all of those flavors together. It’s absolutely fantastic and delicious! The maple lime sauce is a sub for tamarind date chutney. If you have tamarind chutney, use that for more Indian chaat flavor. Try more Indian salads- Mango Zucchini chickpea Indian spiced oil salad and my Kachumber Salad !
This recipe is very versatile. If you want to control the heat, use less of the green chili, and choose a milder chili. If you don’t have tostadas, you can make your own! Those instructions are in the recipe notes. If you don’t like cilantro, you can make a mint chutney with more mint leaves instead of the cilantro.
Chutney bean tostadas are just fabulously crispy, zesty, refreshing, and hearty. They are a perfect summer meal!
Why You’ll Love Chutney Bean Tostadas
perfect warm weather meal or snack – no cooking required!
incredible combination of flavors and textures! marinated beans, sweet and savory chutneys, creamy cooling cumin yogurt drizzle, on crunchy tostadas
soy-free and nut-free with easy gluten-free option
Tofu majestic is a vegan version of the popular South Indian starter, chicken majestic. Spicy, crispy tofu in a thick, spicy sauce is an absolutely delicious starter or side! You can easily control the heat, if you don’t like your food too spicy. (Options for gluten-free, soy-free, and nut-free)
Chicken majestic is pretty popular in restaurants in the state of Andhra Pradesh, and especially in the city of Hyderabad. It is a spicy, crispy chicken dish that is usually fried or pan-fried and tossed in a thick, delicious, spicy sauce. It has elements from indo Chinese cuisine and the combination with South Indian flavors makes it a finger licking can’t stop good appetizer!
It is served as-is as a starter with a side of chutneys or a side salad. You can also add it to wraps or serve with rice. It is absolutely mindblowingly delectable and delicious. The tofu is crisped with some cornstarch and rice flour and some spices. Then tossed in a thick sauce to coat. If you want to keep these crisp, toss and serve immediately!
Tofu majestic is definitely hot with 4 heat elements in it, there’s green chilies, Kashmiri chili powder, black pepper and sambal oelek! It can get hotter depending on the green chilies that you use. To manage the heat, use milder green chilies and use less of the black pepper and Kashmiri chili powder.
I like to serve this with a side salad of onion and cucumber. It’s kind of like quick pickled onion with Indian spices called laccha pyaza. See the recipe notes for instructions for making the crispy, vibrant laccha onions. You can also serve with chutneys of choice or a creamy dip on the side to mellow the heat.
Why You’ll Love Tofu Majestic
flavorful, crunchy, battered tofu in a thick, spicy sauce
bake or pan fry the tofu
versatile! Serve on its own, with chutney or creamy dipping sauce, with a fresh salad, or as wraps
easy to make gluten-free, nut-free, and even soy-free.
Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)
I’ve been veganizing a bunch of decadent, meat-based Indian curries on the blog for a while, and I decided to switch gears. I wanted to explore these regional Indian starters and appetizers, which are just so flavorful —especially some of the meat-based ones. They’re pretty wild, with a lot of different sauces, flavors, and spices.
So welcome to veganizing some amazing appetizers! Let’s start with this delectable koliwada.
Koliwada is a popular crispy appetizer in Indian restaurants, especially around Mumbai city. It’s usually made with prawns ,is fried, and has a signature flavor. It originated with influences from Mumbai coastal cuisine and Punjabi cuisine.
The story goes that a man had moved down to an area close to Mumbai near Koliwada and created this dish, which became super popular.
Koliwada is usually made with prawns, shrimp, or chicken, but we’re using tofu. If you don’t want to use tofu, you can use an alternate protein of your choice.
It is usually served with a green chutney that is slightly different than the usual. It has onion tomato and tamarind and is vibrant and spicy sour with a hint of sweet!
Basically, all of the flavor is in the batter, the spices. It’s kind of like tofu nuggets or crispy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant cilantro-mint chutney listed below or with Schezwan chutney, tamarind chutney, or mango chutney.
Why You’ll Love Koliwada
crispy, super spicy tofu with adjustable heat
delicious as a side or make it a meal by adding to a wrap or salad
incredible mint chutney for dipping comes together in the blender
versatile recipe – use dry coating or a batter, bake or pan fry!
naturally gluten-free and nut-free with soy-free options
Today, I am taking a diversion from lunch box recipe ideas and posting non veg lunch ideas, also known as weekend special family lunch menu ideas, here. Except for Biryani and Egg, all other dishes are considered vegetarian in the menu below. You can find clickable recipe links for reference in the menu list. Non...
My son is a very picky eater, and he likes very few vegetables. So in today’s school lunch box, I used beet-cooked water to make the chapati dough since chapati is his favorite. The rest of the dishes are detailed below. Today’s School Lunch Box Menu has How to make Soft Beets Chapati I usually...
Chicken Tikka Masala is an Indian-restaurant favorite rich-creamy tomato-based chicken curry. Made with tender cooked chicken marinated in yogurt, red chili powder, turmeric, and garam masala, this EASY recipe is cooked in just 30 minutes using the Instant Pot Pressure Cooker. This Recipe originally published in 2018 has been updated with new photos, a video,...
Dalimbi or Val, also known as butter beans or Bitter Beans and some call it field beans is a very staple pulse in Maharashtra state, Gujarat state etc. Its funny that in most of my posts I have to mention various names of 1 ingredient - such is the culture and global influence we live in today! It can be cooked as a nice dry Usal or as a nice slurpy Rassa. Some even make it with full fledge ground coconut masala called Birde. This is basically my Mother In Laws recipe, which she makes fondly for her ladla beta ..yes.. you heard me right :) Intentional or not the biaseness oozes out in one form or the other hehe.. Well thats how most moms are. Who knows I may turn out the same way, only time will tell :)
Dalimbi Rassa
Frankly at my home while growing up this dish was not cooked very often but I had tasted it at my neighbors home and I simply love anything that is slurpicious with exquisite red color along with that oil floating on top of the curry. I will never say NO to that, cross my heart. After I married, and as my husband loved it so much, I started getting a bag of split Val or whole Val at home. Usually I get split one. But right now beggars are not choosers applies to us because of lockdowns in most of the states. Just grabbing whatever is found :) in the aisle or in shopping cart online.
Veg Thali
Coming to the recipe, I have already posted Dalimbi dry Usal on my blog. You can take a look if interested. I like Curry style with more Rassa any day. This particular beans has a nice soft bitter taste to it which has to be complimented with sweet so the usage of gud/jaggery is important and as well as sourness, so kokum water is used in this recipe to give that particular unique flavor to the curry. Use of ginger/chillies and goda masala are few other ingredients that bring out a lovely taste to it.
Lets take a look at the recipe:
Ingredients:
3/4 cup val (or butter beans)- soaked and sprouted preferably- yields approx 2 cups
1 sprig curry leaves
1 tsp cumin seeds
2 tsp jaggery
4-5 kokum petals - washed and soaked in 1/2 cup of warm water for 10 min
2 tbsp oil
1 tsp cumin seeds
pinch of asafoetida (hing)
1 tsp chopped ginger
1 small onion chopped
1 tsp red chili powder
big pinch turmeric powder
1 1/2 tsp goda masala (or onion masala or garam masala pwd)
handful cilantro finely chopped
1 tbsp fresh coconut for garnish (optional)
salt to taste
Boiled Butter Beans
Kokum Petals
Chopped other ingredients
Preparation:
Soak the val beans in the water overnight or for 8 hours. If you want to make sprouted val beans (which is more nutritious) then drain the water and keep it to sprout for 8 hours in a muslin cloth tied up.
In a saucepan add enough water till val beans is immersed and on med heat cook for 15-20 minutes. Keep a close eye after 15 minutes. It must be just soft. ( It gets mushy quickly and we don't want that). Switch off the gas and drain the water out. Keep cooked val beans dal aside.
During this time also soak kokum in half cup water and keep aside for 10 min.
In a pan, heat oil , add cumin seeds- once it starts to splutter add curry leaves, then add hing and then chopped ginger - saute for couple of min on med flame.
Add chopped onion, saute onion till light brown, then add the powders, red chili pwd, turmeric, goda masala - stir quickly on a low flame.
Transfer the cooked butter beans to this mixture, add kokum water and discard the kokum leaves, add jaggery, salt to taste.
Now add 1 cup + more water as per your required consistency and let the curry simmer for few minutes where you will see a nice red color and some oil floating on top!
Add cilantro and grated coconut(optional) Your curry is done, serve hot with rice or rotis.
Val or Lima beans (butter beans), like any other beans, are rich in dietary fiber. It is a slow burning complex carbohydrate. Val Beans gives you much energy to burn while stabilizing blood sugar. Also, has a good amount of Iron which is very crucial for the body. It is a power packed protein. A good source of manganese and folate along with potassium and has low sodium content.
Has anyone tried ice cream in their cooking ever? Well I did and the results were phenomenal! I had one ingredient missing which was full cream for my Shahi Paneer dish. I was already half way through the cooking when I realized that. But as soon as I saw the Malai Masti Kulfi from @desilicious...
This chana masala is one of the best chana masalas I have made so far. The aromatic flavour, the soft & juicy texture of the chanas and the delicious taste pushed it up to the next level. I have been making chana masala for so many years, but have not been actually satisfied with its...
This is a delicious preparation of lamb using whole spices and a yogurt based seasoning without any onions or tomatoes. A quick and easy dish packed with flavour and goes well with naan, roti or basmati rice. You’d love this dish because it is full of flavour and taste. It is more or less like...
This sweet coconut shrimp curry with a subtle taste is a work of labour and love. It is bursting with flavour and at the same time light and delicious.
masala buttermilk recipe also know as masala chaas recipe. masala buttermilk recipe is a healthy refreshing summer coolant and the most easy summer drink. masala buttermilk recipe will make a perfect summer drink to cool down your body.
Ingredients masala buttermilk recipe:
Lightly sour curd – 1 cup
Curry leaves – 2 sprigs
Green chilli – 2 no’s
Cumin seeds – ½ spoon
Ginger – small piece
Water – ¼ cup water
Salt to taste
Steps to prepare masala butter milk:
Take a mixer grinder add lightly sour curd (without milk cream) and water grind well for 1 minute.
Now take a serving glass and add one glass of butter milk, required salt then mix well.
Next take a mortar and pestle at first and then add green chilli crushed well put in to butter milk.
Now add cumin seeds then crushed well and add in to masala butter milk and mix well.
Next add ginger and crushed well then put it in to butter milk.
At last tear some curry leaves and put in to butter milk then check salt, if less means add and mixed well.
Healthy and spicy masala butter milk is ready to drink.
Tips:
Here i am used lightly sour curd, you can also use fresh curd without cream.
This is a special south Indian butter milk often prepare in summer time to reduce heat in body.
Some people like butter milk with salt only, no need add any masala items.
If you add curd with cream in blender means butter will come and it will destroy the real taste, so avoid adding curd with cream.
You can also add ice cubes instead of water or else at the time of serving Indian Spiced Buttermilk.
Masala Chaas is a delicious combination of curd, water and masala which you can serve in summers with your meals.
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