Storm In My Kitchen

Egg Mas ala Boil 6 eggs. Shell and make slits. Finely chop two onions and two tomatoes. Heat two tablespoon of oil. Add curry leave and a tablespoon of crushed garlic. Add the finely chopped onions and a teaspoon of ginger garlic paste. Fry until onions are browned. Add half tsp turmeric powder, a tablespoon chilli powder, half teaspoon each of coriander cumin powder and a tsp of Everest kitchen king masala (or half tsp of garam masala). Add a couple tablespoon of water and fry the masala for a minute. Add finely chopped tomatoes, salt a tablespoon of vinegar and cover and cook till the tomatoes are mashed. Now add chopped onion greens and coriander leaves. Add the eggs and 3-4 slit green chillies. Cover and cook another 5 minutes on low flame.

Raw Banana Kofta Curry with Buttermilk Naan Kofta curry For the kofta. Boil two raw bananas and one potato. When cool, peel and mash, add one tsp of chilli, aamchur and jeera powder, ½ tsp of haldi and garam masala. Salt to taste. Add a tablespoon of besan. Shape into koftas of of any shape and shallow fry. For the gravy. Heat two tablespoon oil add jeera and curry leaves. Then add 2 ground onions and a heaped teaspoon of ginger garlic paste. Fry until the raw smell goes. Add one teaspoon each of coriander and chilli powder and half tsp of turmeric and garam masala powder. Fry for a minute, add puree of two tomatoes and salt.  Cover and cook the gravy until oil comes up and tomatoes are mashed. Add half cup thick coconut milk and a bit of water to make a thick gravy. When this starts bubbling add the koftas, a few slit green chillies. Cover, reduce flame and simmer for 5 minutes. For the buttermilk naan. 700 gm flour 2 packets of amul masti buttermilk or make bu...

Prawn, methi and potato curry Clean and devein 500 gms prawns.  Potatoes - 2 cut in 4 pieces and soak in water. Grind to a fine paste 2 onions,  a 2 inch piece of cinnamon stick, 3-4 pieces each of cardamom, clove and pepper. A teaspoon of coriander seeds, cumin seeds and ½ tsp fennel seeds, a tsp of red chilli powder and ¼ tsp of turmeric powder.  Heat two tablespoon of oil and add the ground paste and a teaspoon of ginger garlic paste. Fry the paste a bit and when the raw smell goes, add the potatoes and salt. Add half a glass of water, cover and cook till the potatoes are ¾ done. Now add the puree of two medium sized tomatoes and a tablespoon of vinegar. Add the prawns and two handfuls of kasuri methi(or a bunch of fresh methi leaves). Add water to adjust the consistency of the gravy. Stir nicely. Cover and cook for 7 minutes. Serve with rice or parathas.

Choco-Vanilla Cake (crouching tiger, hidden zebra cake) 4 eggs 1 cup sugar 1 cup oil 1 cup milk 1 tsp vanilla extract 2 cups flour 1 tablespoon baking powder 4 tablespoon cocoa powder Preheat oven at 175 C or 350 F. Line a baking dish with parchment paper on the base and butter and flour the sides. Whisk together the flour and baking powder. Sift the cocoa powder and keep in a big bowl. Using a hand blender or a whisk beat the eggs and sugar till nice and frothy. Add the milk, oil and vanilla extract. Whisk again till all the liquids are incorporated and you see a lot of bubbles. About 5 minutes. Add the flour in batches and gently mix. Now add half the batter to the bowl with the cocoa powder. Take your baking dish and pour a thin layer of the white batter in the center. Now take the chocolate batter and pour about a ladleful. Alternate the batters each time pouring a ladleful only in the center. Do not shake the baking dish, do not bang it to release the bubbles....

Orange Cranberry Cake Flour 1½ cup Oil ⅓ cup Fresh Orange juice. ¾ cup. Sugar - ¾ cup Egg 1 large Baking powder 1 teaspoon Baking soda ¼ teaspoon Pinch of salt. Cranberries ¼ cup Candied orange peel ¼ cup Heat the orange juice and dissolve the sugar in it. Finely chop the cranberries and the orange peel or use a chopper or just pulse it in the mixer Once the orange juice is cool, brush a cake pan with oil and preheat the oven to 180° Beat together the oil and egg. Add in the orange juice. Sieve the flour, baking powder, baking soda and salt. Add a couple of spoons at a time to the liquid ingredients. And mix well. Reserve a heaped tablespoon of the cranberries and orange peel and add in the rest to the cake batter, mix nicely and pour into the cake pan. Sprinkle the reserved cranberries and orange peel on top of the batter. Bake in the preheated oven for about 30-40 minutes or until a toothpick inserted in comes out clean.