73. Egg Curry with poppy seeds (Dim Posto)

Final Outcome: Its different.

        It's a nice feeling when people you are cooking for will eat no matter how the dish ends up tasting. My brother and sis-in-law are such people. They will eat without complaining. Hence I have tried a couple of dishes on them. Unfortunately both did not turn up as tasty as expected. But 'hey' the pot was empty at the end of the meal. How nice :-)
        This curry has a little bit of an acquired taste. Hence many people may not like it. Overall it was not bad.

Recipe: (For 4 people)
Ingredients:
Boiled eggs: 8
Poppy seeds paste: 1 cup ( Dry roast poppy seeds. Once they cool, grind them adding a little water at a time)
Cumin: 1tsp
Cinnamon: 1 inch
Cardomon: 1-2
Cloves: 3-4
Bay leaf: 1 large
Onions: 2 large chopped
Curd: 2 tbsp
Garm masala : 2 tsp
Cumin Powder: 1 spoon
Ginger: finely grated: 1 large spoon
Red chili powder: 1 tsp
Turmeric powder: 1 tsp
Oil : 1 tbsp
Salt to taste

Method:
1. Heat oil in a pan. Add all the ingredients from Cumin to Bay leaf. Fry for about a min. Add onion and cook till translucent.
2. Add cumin powder, Red chili powder  and Turmeric powder. Add Grated ginger and fry till fragrant.
3. Add curd and mix well. Let it cook for a couple of mins. Then add Poppy seeds paste, garam masala and salt. Add  a little water. Let it come to a boil
4. In a shallow pan add a little oil and fry boiled eggs. Fry till it turns slightly golden brown. Cut them into half.
5. Add the eggs from step 4 to the boiling curry.Cook the curry till it thickens. Serve hot.

72. Appe/ Gulpongle/Phud

Final Outcome: Fluffy delight!

        Idly and dosa are regulars at our place but 'appe' was made for the first time last month. What I have been doing keeping this post pending??? Well I don't really know.... Time is just flying, and I have no idea how so many weeks passed. I have a few more recipes that I have tried but pending post.

Recipe:
Ingredients:
Urad Dal: 1 cup
Rice: 3 cups
Poha/Flattened Rice: 1/2 cup
Chana Dal: 1 tbsp
Salt to taste

Method:
1. Soak all the ingredients except Salt for 4-5 hours. Grind them to a fine paste. Let it ferment for 4-5 hours.
2. Add salt to the fermented dough. Mix well. In the appe pan pour the batter to 3/4th level and cover. After about 30 seconds flip each appa. let it cook from the other side.
Serve with Green chutney
        

71. Peru Loncha (Guava Pickle)

Final Outcome: Nice!

        Many times in my home, fruits are eaten when fresh. After a couple of days they just stay in the basket waiting to be consumed.This recipe makes good use of guavas (peru) lingering in the basket as humans of this house think they are stale and have lost interest.
        This is a Maharashtrian recipe and was a regular during my childhood. I don't know why I missed making such a wonderful recipe all these years.

Recipe:
Ingredients:
Guava's/ Peru: 2 (Ripe, should have a shade of yellow)
Oil: 1/2 tbsp
Mustard seeds: 1/2 tsp
Hing: a pinch
Turmeric: a pinch
Dried Red Chili: 2
Red chili powder: a pinch (optional)
Jaggery: 1 tbsp
Ground nut powder: 1 tbsp
Salt to taste

Method:
1. Chop Guava into 4 large pieces. Cut out the seeds portion and discard or eat :-). Now we are left with most of the pulp attached to the skin. (some pulp is lost along with the seeds). Chop this into small squares.
2. Heat oil in a small pan. Add Mustard seeds. Once the begin to splutter add red chilies, hing and turmeric.
3. Add chopped guava into the pan. Add about1/8th cup or 2 splashes of water and cook covered for 3-5 mins
4. Once the guava is cooked add red chili powder and salt and stir. Add jaggery and cook while stirring.
5. After jaggery dissolves add Ground nut powder and mix well. Take off heat in half a min. (do not keep on heat for long after adding ground nut powder). Serve with roti. Can be stored refrigerated for a day

70. Carrot Dosa

Final Outcome: Very Tasty!

        I need to make breakfast that can double as finger food for my kid. Hence I am always in search of such recipes. This was one of the best breakfast recipes in my current resolution.

Recipe:
Ingredients:
Rice Flour: 1 cup
Carrots: Grated 1 cup (about 2 medium carrots)
Coconut: Grated 1/2 cup
Curd: 4-5 tbsp
Ghee: 1 tbsp
Green chili: 1
Salt: a pinch

Method:
1. Grind coconut and green chili with a little water into a fine paste.
2. Mix all the ingredients (rice flour, carrots, curd, ghee, salt and coconut paste) with a little water.
3. Heat tava and spread the above batter.
4. Cook the dosa from both sides and serve.

69. Mixed Veg Pasta Curry

Final Outcome: Good!

        This curry is a twist to boring regular vegetables. Kids will love it!

Recipe:
Ingredients:
Carrots: 3 finely chopped
Onion:1 chopped
Matar/Peas: 1 cup
Tomato: 1 chopped
Capsicum: 1 chopped
Beans: 7-8 chopped
Ginger-Garlic paste: 1 tsp
Garam masala: 1 tsp
Pasta Sauce (Any Brand):2 tbsp
Salt to taste
Oil 1 tbsp

Method:
1. Heat oil in a pan. Add onion and fry till it turns golden brown.Add Ginger- Garlic paste and fry for about a min.
2. Add Carrots and beans. add a little water and cook covered till almost done. Add Capsicum, Tomatoes, garam masala and salt . cover and cook till all the vegetables are done.
3. Add pasta sauce mix well and let it simmer for about 5 mins.
Serve hot.