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April 03, 2020

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Corona Cooking Diary-Post 8

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Beetroot Chappathi

Corona Cooking Diary-Post 2 Back to cooking due to corona. Sharing my cooking experience. Dish: Beet Root Chappathi Ingredients: 4 Cups Wheat Flour (I used Aashirvaad Whole wheat atta, you can pick what works best for you) Another .5 cup extra wheat floor (will be useful while rolling/flattening the chappathi) 2 tbsp oil (I used Idhayam Gingely Oil, you can replace with any oil that works best for you) 2 Cup Beetroot, grated (I used 2 small sized beetroots) 0.5 tbsp Chilli Powder 1-1.5 tsp Salt (alter to taste) 1-1.5 cup of water as required Steps: Grind the 2 cups of beetroot in a mixer, add water as required. Don't add too much water. Grind it as a thick paste. In a mixing bowl, add 4 cups of wheat flour. Add beetroot paste into the bowl, pour the 1-1.5 cup of water in small batches of 10% and keep mixing the flour until it forms a smooth dough. Transfer the dough into another container, and leave it for 15-20 minutes. Pinch some dough and ma...

Muttai Poriyal (Egg Bhurji/Masala Scrambled Egg)

Corona Cooking Diary-Post 7 Ingredients: 1 tomato (I used Roma Tomato) 1 tbsp oil (I used gingelly oil) 2 eggs 1 medium-sized large onion (sliced and diced in small thin cubes) 1 green chilli (chopped into small pieces) .5 tsp turmeric powder .5 tsp red chilli powder .5 tsp coriander powder .5 tsp garam masala powder .5 tsp mustard seeds 1-2 tsp Pepper (as required) Salt to taste (as required) Steps: Heat oil in a pan. Add mustard seeds and once they crackle, add chopped onions, green chillies (you can add 7-8 curry leaves if you have them, I didn't have them). Saute till the onions turn semi-transparent and soft. Add turmeric powder, red chilli powder, coriander powder, and garam masala powder. Fry for 45-60 seconds. Add salt to taste. Add tomato, and let it cook for 2-3 minutes (don't overcook the tomato. Let it be undercooked, it will taste better). Break the eggs and add them to the pan. Keep the flame on low heat. Stir it and let it cook for 1-2 ...

South Indian Style Tomato Pasta

Corona Cooking Diary-Post 6 Ingredients: 3 Medium Sized Tomatoes (Used Tomatoes on the Vine) 225 grams of Rigatoni Pasta (I used Barilla Rigatoni) Ginger Paste .5tbsp Garlic Paste .5tbsp Kraft Sharp Cheddar Shredded Cheese (2-3 tbsp) Salt (as required) Pepper (as required) Cilantro/Coriander (chopped-2 tbsp for garnishing. This can be replaced with basil leaves too) Onion-1 medium sized large onion (sliced and diced into small pieces) 1 tbsp oil (I used Gingelly oil) 2 tsp coriander powder 2 tsp chilli powder(adjust as needed) 1 tsp garam masala Steps: In a saucepan pour 5-6 cups of water and bring it to a rolling boil, add salt to taste, 1 tsp of chilli powder. Add contents of pasta package to boiling water. Stir gently. Return to a boil. Boil uncovered, stirring occasionally for 10-15 minutes. Remove from heat. Strain the water. Use a mixer and grind the tomatoes to make it into a puree. Heat pan(kadai) with oil. Add the chopped onions and fry till onion...

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