“Instant Kimchi made using regular cabbage tossed in spicy sauce and fermented. Best ever vegan instant recipe.” Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger. ....
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Egg malai masala recipe – A simple delicious egg gravy which serves as a great sidedish for roti, naan, pulao etc.
Egg malai masala recipe with step by step pictures and video. This egg gravy is without tomatoes and tastes too good.
Generally we make egg masala with onion tomato base but this gravy is very simple and easy to make. Hubby who is not fond of tomato based gravies loves this which is the main reason for me to try no tomato dishes. This is gugus favorite as its less spicy when comapred to tomato based gravies.
There are numerous ways to make egg curry likewise and this is one of the easiest I would claim. Besides, each household have their own way of try egg gravies and this quick version with cream is our family favourite. Do try this and enjoy!
To begin with first grind onion,green chillies to a paste. Saute in oil for about 15 mins along with ginger garlic paste. This sauteing is the main step as we are adding raw paste, the raw smell should completely go. Then add spice powders along with milk and cook covered for few mins or until oil seperates. Then add fresh cream, finally add sliced eggs (with yolk side up) long with coriander leaves. Cook covered for few mins, splash gravy over eggs and switch off. Egg malai masala ready!
Serve egg malai masala with roti, phulka, chapathi, naan, kulcha or even for mild pulao or any variety rice. I served it together with soft ghee phulkas and it was soo good.
Generally this egg masala keeps well in room temperature for a day. Otherwise, when refrigerated it stays good for 2 more days. No recommendation for freezing.
If you have any more questions about this egg malai masala recipe do mail me at sharmispassions@gmail.com
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Tried this egg malai masala recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Egg malai masala recipe video
1. To begin with hard boil eggs. After boiling eggs, keep it immersed in cold water, then remove shells. To read my kutty story about this rooster egg holder check here.
2. Subsequently, slice the eggs into half, set aside.
3. Add onion, green chillies.
4.Grind it together to a fine paste. Set aside. No need to add water.
5. Later, to a fry pan add butter, oil. Let butter melt.
6. Add onion paste.
7. Fry for few mins then next add ginger garlic paste.
8. Fry until raw smell leaves, will be browned like this. This is one of the main steps in making egg malai masala.
9. After that add spice powders together with salt.
10. Saute for a minute.
11. Then add milk to it, preferably boiled milk.
12. Mix well, add water if consistency is too thick.
13. Cook covered for few mins.
14. Then open the lid and add fresh cream to it.
15. Let the gravy boil until oil seperates. Egg malai masala is almost done..
16. Lastly, add sliced eggs with yolk side up, add freshly grinded pepper powder, coriander leaves.
17. Cook covered for few mins.
18. Finally splash gravy over the eggs. Switch off.
Serve hot with phulkas!
The post Egg malai masala recipe – Egg malai gravy recipe appeared first on Sharmis Passions.
“Mozzarella en Carrozza is a delicious sandwich made using bread and cheese. This sandwich is dipped in egg and fried till golden and crispy creating a gooey sandwich. “ A carrozza, also referred to as mozzarella in carrozza is a type of fried cheese sandwich in Italian cuisine and Southern Italian cuisine. It is prepared by coating a mozzarella cheese sandwich in egg and flour,...
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Kamarkattu or kamarkat is an age old snack made at home. It is a candy made with jaggery & coconut. Very addictive snack.
Though I have heard this name kamarkat many times as a kid, I have not tasted it. I don’t remember if amma made it (may be she did one or two times) but I have seen my mami (MIL) make kamarkattu sweet couple of times. Used to visit them in some of my school summer break/ holidays. I still remember the last time she made this and put inside a tiffin box, while all the cousins have good time playing cards those days. If we pop into our mouth, it will be there for a while.
It’s the best jaggery candy that can stay in our mouth for a while and we don’t keep craving for snacks. I vaguely remember how she made it. After marriage, I wanted to learn from her. But could not get the right time. For these many years, when ever she visits or during my each trip to India, I keep telling myself I should ask her to make and learn from her but never happened. Couple of times I asked here but some how it did not happen. Also, ask her recipe how to make myself many times but no guts to make it.
After making till gajak live for Wildseed organic in Instagram, I thought I will try kamarkat too. So for one last time, I did call her and checked with her. Again she just told me the procedure and rough idea. She says she just eye balls the measurements. So I referred this video too.
Any jaggery sweet, including kamarkattu have benefits if you eat it after meals, helps in digestion of food, thus helps with constipation. Also it has good nutritional value, helps in toxin detox from body as well. However, not to forget the calories. Just because it is refined sugar free doesn’t mean it’s calorie free. Also make sure to goggle your mouth to avoid cavities.
I believe there is no exact measurement/ proportion in which we add jaggery and coconut. Just that jaggery should be more and the consistency of the syrup we make has to be uruttu padham/ hard ball consistency.
Jaggery syrup consistency
If the jaggery syrup has not reached the perfect stage, it will be chewy or brittle. It will stick to your teeth if it is chewy and if it goes brittle, you cant shape it at all. So it should make a candy with shiny jaggery syrup.
My MIL does not roast the coconut. If you want, you can roast it and make for longer shelf life. But Since I make less in quantity, it gets over really soon. So I don’t do it.
Also coconut must be grated finely, no bits and pieces. If you want you can also grind the coconut.
Coconut quantity:
Adding required coconut makes the candy good in texture, perfect to eat. If too less, it will be really hard and takes too long to dissolve in your mouth. Too much of coconut also makes it like coconut burfi and not like a candy. I made with 3/4 cup jaggery. So 1/4 cup tightly packed grated coconut will be perfect for the kamarkat.
It is very important to work with the mixture and shape it soon as if it cools too fast, it will harden and becomes brittle as it cools down. So roughly divide quickly into portions. Oil your hand well and roll it to candies without letting the heat affect your hands. Acting quick is the key.
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Please handle the hot mixture with caution as advised. Keep a bowl of cold water ready for emergency.
After cools down, it becomes hard and non sticky. So if you pop in mouth, just suck it, don’t attempt to chew. Eventually, later you will end up softened and you can eat away. It is supposed to be in your mouth for long!
The post Kamarkattu recipe, Kamarkat, Coconut Jaggery candy appeared first on Raks Kitchen.
Zafrani chai recipe a popular tea made using saffron. It is very popular in Dubai.
Zafrani chai recipe with step by step pictures and video. It is also called as Kesar chai. Zafrani or Saffron tea is available in many restaurants there like Filli cafe, Pista house etc.
Generally tea is a beverage popular in many hillstations as it is so soothing for the chillness. I love trying different flavours of tea so when I saw this in a whats app forward from a shop in Dubai, I was tempted to try it. Trust me it has such a refreshing taste with a slight hint of saffron, I loved it. In brief, zafrani chai is a simple spiced tea with saffron flavour.
There are 2 ways to make zafrani chai:
Method 1 : This is the method I have shared here as in shops. First make a tea decotion along with cardamom,tea powder and water in a sauce pan. Simmer for few mins until it reduces to half. In a seperate sauce pan, boil milk simmer it along with sugar and few strands of saffron. Now strain both the tea concentrate and saffron milk, mix well and serve hot.
Method 2: First make a decotion along with saffron, cardamom,tea powder and water in a sauce pan. Simmer for few mins until it reduces to half. Now add milk together with sugar and let it boil, give a rolling boil and switch off. Strain and serve hot!
I have tried both methods, however I would strongly recommend method 1 as it has more kesar flavour.
Zaffrani chai recipe video
Tried this zafrani chai recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
1.To begin with first crush cardamom roughly using a mortar and pestle. Set aside for later use.
2. Likewise crush saffron roughly using a mortar and pestle. This is for the flavour to infuse well.
3. To a sauce pan add tea powder along with crushed cardamom.
4. Simmer until it reduces to half. Set aside.
5. To another sauce pan : add milk to it.
6. Let it boil well. Mix well. Use full fat milk. 
7. Add crushed saffron to it.
8. Add sugar to it.
9. Simmer for few mins.
10. Color changes and milk is thickened. Switch off.
11.First strain tea concentrate.
12. Similarly strain saffron milk. 
13. Lastly, mix it well.
14. Finally, pour into serving cup and serve hot with few strands of saffron. Serve it soon.
Serve hot! To summarize, zaffrani chai is a spiced tea with a flavour of saffron.
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