Archive for the ‘Egg’ Category

Recipe Marathon: Day 1: Sun dried tomato thokku and spicy egg dosa

Friday, December 25th, 2009

I thought of taking part in this
marathon hosted by Nupur
with a 7 course meal concept. Before I started blogging, I’d be randomly reading blogs and I had marked a couple of recipes to try out. These recipes are from different categories, breakfast, gravies, elegant dinners and twists in traditional ones.

I’ll be starting with recipes in breakfast and moving on to the elegant dinner as we move forward in the marathon.

Recipe 7: Sun dried Tomato thokku

I saw this recipe from Sheela’s space. I immediately fell in love with the recipe as I love pickles and thokkus like anything. And I have never heard of sun dried tomato thokku. I just use them for pastas. And Sheela’s recipes are very creative, like this adai waffle.

My first step in the marathon is tomato thokku dosa. This is how it goes. The thokku part is very simple and uses 3 major ingredients.


To make the thokku:

Sun dried tomatoes(without oil)- 5 each
Dried red chilies- 5
Fresh roma tomato- 1
Salt- to taste
Sesame oil- 2 tbsp
Mustard seeds- 1/2 tsp
Hing- one pinch

Soak red chilies and dried tomatoes in hot water for 10 minutes to plump them up. Blend chopped tomato, red chilies and dried tomatoes without adding water to a smooth paste.

Make sure that you add the fresh tomato while grinding and do not just use sun-dried ones.

Heat oil in a pan and add hing and mustard seeds. When they splutter, add this blended tomato and salt and let it bubble and thicken (5 mins) till the oil is absorbed and let out again. Store in a air tight container.

Now, this is what I did with the tomato thokku. N had visited Kanyakumari in the 90’s and he was after me to make a special tomato egg masala dosa he had there. And I made my adapted version of the dosa with this thokku for breakfast.

Dosa batter- 1 cup
Tomato thokku- 1/4 cup
Sliced onions- few
Cilantro- well chopped- few strands
Green onions- few strands
Oil- 2 tsp

1) Ladle the dosa batter thin like how we’d make a dosa. Make sure that the pan is hot.

2) Break an egg on top of this dosa and scramble it quickly, spreading it all over the dosa.


3) Spoon some thookku on top and scramble it as well.


4) Add the sliced onions, cilantro, green onions and pour some oil on top.

5) When the egg is cooked on top, flip and cook the other side.


Serve hot as it is or with any chutney. To be honest, it tastes good on its own.


We liked the combination and were thinking about different fillings on top of the egg thokku – grated panner, chopped baby spinach, cheese etc., up as many layers as you want. The tomato thokku keeps the dosa moist and it is not heavy, greasy food. And its much lighter than the potato masala dosa. My favorite part : No need to grind chutney or make sambar or gulp down podis with it.

Besides, this thokku can also be used as a tomato paste for gravies/tomato rice and I always like ingredients which can be used for more than one recipe.

Stay tuned, we are going to enter into the Lunch Territory with a spicy-tangy combo!
See you all tomorrow.

This dosa is going to srivalli’s kids delight event

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Date with the apple and joining the recipe marathon

Thursday, December 24th, 2009


What can I do if I am stuck with lots of fruits?

a) Make mixed fruit jam

b) Make fruit halwa

c) Bake a cake

Reason for this dilemma РLots of dates at home (thanks to sis from Dubai) and a dozen apples (thanks to friends in Texas) are sitting in the kitchen counter.  Dates can survive for months if I store them properly but what to do with the apples? I have tried freezing bananas  and strawberries but I am not sure how good apples will stay in the freezer. So, I introduced apples for a blind date, with dates! The union was a success and resulted in a date-apple fruit cake.

Ingredients (Makes about 12 slices)

Apple-2 each

Dates- one handful

Raisins- one handful

Cashew nuts- 2 tsp

Cinnamon powder- 1 tsp

Salt a pinch

Baking powder- 1/2 tsp

Sugar 3/4 cup

All purpose flour- 1 cup

Baking tray (I used a round one)

Large egg-1


Pre heat the oven to 350.

Sift flour,salt and baking powder together.

Remove seeds from dates and chop dates, raisins and cashew nuts.

Wash and peel the apples. Grate them in a cheese grater. Discard the core of the apple.

Whisk the egg till fluffy. Add butter(at room temperature) to this egg and whisk again. Slowly add the flour and sugar and mix well. Add the cinnamon.This cake batter will be thick. Mix the grated apples,dates, raisins and chopped nuts.

Grease a baking tray of your choice(any shape). Transfer the cake batter to the tray and level the top. Bake at 350 for 40 minutes, till golden on top. Check if the cake is done by inserting a fork into the cake. If the fork comes out clean without any crumbs, cake is done. Remove from the oven, let it cool for 2-3 minutes. Run the knife through the edges of the pan. Invert the mould and transfer the cake to a cooling rack. Let it cool completely, cut into slices and store.

A slice of this cake is on its way to Sara’s corner for the cake n and cookie event. I am also reposting another recipe, butter biscuit for this event.



Update: Just saw other events as well and this apple-date cake is starting it’s journey for
It’s time to Jingle Again at Asan Khana.

Cakes and Cookies Event at Mahimaa’s

Radhika’s Dessert’s Pastries and Ice cream event .

Nupur of One hot stove is counting down to 2010 with a recipe marathon and she offered bloggers to join her from December 25th to 31st. I am happy to say that I am one of the runners and the list of other bloggers joining the marathon can be found here. We will all be posting a new recipe or cook and blog about bookmarked recipes. Keep checking this space and other blogs as well, as we start the yummy marathon tomorrow.

See you with Recipe no:7 tomorrow. Happy Holidays!

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Egg Kurma/Muttai Kurma

Friday, November 27th, 2009

Im still not sure on the correct name for kurma as whether it is kurma, korma, kuruma or qourma. All that matters to me is the egg that has absorbed the flavors and richness cashew, coconut and poppy seeds giving it a heavenly taste. When I used to travel to/from Madras in the evenings the aroma of different gravies(mainly chana masala and muttai kurma) or parathas would greet me before I enter the city. I would go home after the trip and try to make a kurma that tastes like a hotel kurma. It took me years to find the necessary ingredients and grind them in the correct proportions.

I make this korma in my slow cooker as it gives me time to do other things while the gravy simmers and absorbs the flavors. I realized that on a maximum I was able to simmer the gravy after adding eggs for about 15-20 minutes if I am cooking on a stove top. If I had to further thicken up the gravy, or to prevent gravy from sticking to the pot I would add more water, thereby diluting the flavors.

In my slow cooker though, I add the eggs an hour or so after the mixing masala for the gravy thereby giving the eggs enough time to absorb all the flavors yet maintain the consistency of a thick gravy.

Serves- 2 people

List 1:
Red onions- 1/4 cup
Frozen peas(optional)- 3 tbsp
Bay leaf-1
Curry leaf-4
Cumin seeds- 1 tsp
Oil- 1 tsp
Cilantro- 3 tbsp(garnish)
Salt- 1 tsp
Turmeric Powder- 1/2 tsp
Boiled eggs- 4
Water- 3 cups

List 2:
To be ground to a thick paste with little amount of water
Green chilies-4
Chopped onions- 1/4 cup
Cardamom- 4
Coconut- 1/4 cup
Ripe tomatoes- 2 numbers (finely chopped)
Roasted chickpeas(pottu kadalai)- 1 tbsp
Ginger garlic paste- 1 tbsp
Poppy seeds- 1 tsp(soak in 1 tbsp of hot water)
Coriander seeds- 2 tsp(soak in 1 tbsp of hot water together with poppy seeds)
Cashew nuts- 4

Grind the ingredients given under list 2 to a thick fine paste adding little amount of water.

Heat oil in a pan and add cumin seeds. When they splutter, add chopped onions(from list 1) and saute till it turns light golden color. Add salt, turmeric powder, bay leaf, peas and curry leaves. When the onions are transparent, pour in the paste made from list 2 and saute till the raw smell of the masala disappears.

I cooked the masala till this stage and transfered it to a slow cooker, added 4 cups of water and kept it under slow mode(8 hours). After an hour or so I added the boiled eggs to the gravy, stirred once and covered the slow cooker again. It usually cooks within 4 hours and the rest of the time keeps the gravy warm. Once I smell the aroma of gravy coming together, I usually check if its cooked enough and turn it to keep warm. Just before serving I check for salt and garnish with cilanro leaves. All thats left to do is to serve muttai kurma with rice or parathas.

If I am in a hurry and I dont use the slow cooker: after stir frying the masala, I add the boiled eggs, 3 cups of water and let it simmer for 15- 20 minutes to thicken the gravy.
Serve the muttai kurma with rice or naans, parathas.

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