Indian Street Food style Scrambled Eggs | Muttai Poriyal | Anda Bhurji | How to make Egg Bhurji

Egg bhurji / Muttai Poriyal - made in street style/hotel style. Try this way, you will definitely like it. This way is much yummier and tasty.

Video Recipe

Ingredients

• 4 Eggs
• 1 tsp Mustard seeds
• 1 Onion, sliced lengthwise
• 3 Green chilies
• 1 tsp Pepper powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Chilly powder
• Few Curry leaves
• Salt to taste
• 2 tbsp Oil

Method

• Heat 1 tbsp of oil on dosa tawa or use a thick kadai.

• Add mustard seeds and allow it to splutter and add salt.

• Add sliced onions and saute for 1 minute.

• Then add green chilies to it and saute.

• Add pepper powder, turmeric powder and chilly powder and saute for 1 minute.

• Add curry leaves, saute and then turn the flame to low.

• Then move the onions to one side of the tawa.

• Break the eggs one by one and pour on tawa.

• Gently scramble the egg and leave for 15 seconds.

• Again scramble the eggs till it is cooked.

• Then mix the scrambled eggs with the onions and serve hot.

Spicy Brinjal Fry | Easy and Spicy Eggplant fry | Quick sidedish with Brinjal

A simple brinjal fry recipe and a perfect side dish for rice. This recipe was taught by my mom. This has become one of my favorite recipes with brinjal. I always prefer to cook very easy and quick recipes. Hence here is the quickest, easy, tasty and spicy brinjal fry recipe with very few ingredients.

 

I'm not a big fan of brinjal, but when my mom prepared and asked me to taste this, I was totally addicted to it. Now I often prepare this at home. it tastes best with curd rice. Curd rice and brinjal fry is a classic combination.

Preparation time : 5 Min's / Cooking time : 15 Min's / Serves : 2
Ingredients

• 5 Brinjals
• 1 tsp Red Chilly powder
• 1 tsp Garam masala powder
• Salt to taste
• 2 tbsp Oil

Method

• Cut the brinjals into thin slices and keep aside.

• Heat oil in a frying pan. When hot add the sliced brinjals.

• Then add chilly powder, garam masala and salt to it and mix well and saute.

• Cook the brinjals in medium flame for 10 to 15 mins. Keep sauteing in between.

• Serve with rice.

Check out my youtube link below for the video recipe. Please do subscribe to my channel "Simple and Yummy Recipes " for more video recipes.

Pan Roasted Broccoli - Indian style / Broccoli fry recipe

When I was looking for a unique way to cook broccoli, one of my friends gave me the recipe for it. She taught me how to cook it in Indian style. Yes, I was so happy when she said the Indian way. Also, she cooked for me. This recipe is super crunchy, lightly charred, very quick & easy, moreover it's healthy and so tasty.

Yes trust me, friends, it was so tasty I couldn't resist myself and I ended up eating all. She said that it is quickly gobbled up by kids. This recipe adds nothing fancy but few garlic cloves, a little bit of spice powders and oil. This can be served as a starter.

Preparation time: 5 Min's /  Cooking time 10 Min's
Ingredients

• 250 gms of Broccoli
• 4 cloves of Garlic
• 1/2  tbsp Red chilly powder or Kashmiri Red chilly powder
• 1/2 tbsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 Lemon
• 2 to 3 tbsp Oil
• Salt to taste

Method

• Cut the broccoli into medium size florets and wash it with salt and water and pat dry them. Remove excess water from it.

• Place the broccoli florets into a large bowl.

• Add garlic, chilly powder, garam masala, turmeric powder, salt, lemon juice from 1/2 lemon and 1 tbsp oil and toss them well.

• Heat the remaining oil in a frying pan, Spread the broccoli florets in the frying pan.

• Cook for 7 to 10 mins. Turn them in between and cook till it becomes slightly crisp, charred and roasted.

• Serve it with curd.

Click the youtube link for the video recipe. Also please do subscribe my channel "Simple and Yummy recipes " for more updates.

Red Capsicum Chutney ( without Coconut ) | Quick chutney recipe without coconut

Are you bored of the regular coconut chutney, onion and tomato chutney? Then try this Red Capsicum Chutney. I usually do the capsicum chutney with the green ones. Then one of my friends said to try with red capsicum. She gave me the recipe of this chutney without coconut.  The best part is that you can make this chutney without coconut and also I loved the colour of the chutney.

This is such a very simple recipe. It requires simple ingredients what we usually have at home and you can prepare this in no time. Also it very very quick to make. As I always love to make very simple recipes, I thought why don't we try. Believe me, it was so so tasty. It is best with dosa. You can serve with idli too. Please do check the video of this recipe below.


How to make Red Capsicum Chutney
Preparation Time: 2 Min's / Cooking time: 5 Mins.

Ingredients:

• 1 Red Capsicum, diced
• 1 tbsp Urad Dal
• 2 tbsp Channa Dal
• 6 Dry Red Chillies
• 6 Cloves of Garlic
• a small piece of Tamarind
• Salt to Taste
• 2 tbsp of Oil

   For Tempering

•    1 tsp Mustard seeds
•    Few Curry leaves
•    1 Dry Red Chilly

Method

• Heat oil in a pan, when hot add urad dal and fry for 10 seconds.

• Add channa dal and fry them till it turns a light golden brown colour.

• Then add dry red chillies and fry for few seconds.

• Next, add garlic and fry.

• Then add tamarind to it and fry for 30 seconds.

• Finally, add capsicum and salt to it and fry for about 30 seconds

• Cool the mixture completely and transfer to grinding jar and blend it smoothly.

• If needed add little water while grinding.

• For Tempering - Heat 1 tsp of oil in a small frying pan, add mustard seeds, allow it to splutter. Add curry leaves and 1 dry red chilly and fry for 2 seconds and pour over the chutney.

• Serve with dosa.

You can also check for video recipe below for how to make Red Capsicum chutney Check other chutney recipes in my blog
Peanut Chutney
Onion Tomato Chutney
Capsicum Chutney
Lentil Chutney (Paruppu Thuvaiyal )

Chicken Sukka Fry / Kozhi Sukka Varuval | Quick starter recipe with Chicken

Chicken Sukka Fry - chicken boneless pieces cooked dry with a blend of spices. This can be easily prepared at home with very few ingredients. A blend of ethnic spices coated with diced chicken boneless pieces and kept marinated for few hours and deep fried.

A simple, easy, tasty spicy chicken fry recipe from Tamilnadu. Just need only a few ingredients for this recipe. We call it in Tamil as ' Kozhi Sukka Varuval '. One of the best non veg side dish to rice and biriyani. Or drizzle some lemon juice over it and serve it as a starter. Try this and share it and i'm sure you all will definitely love it.

Preparation time : 5 Min's/ Cooking time : 30 min's / Marination time : 3hours(optional)
Recipe Source : Food Lovers Magazine
Ingredients

• 500 gms Boneless Chicken, diced

• 1 1/2 tbsp Ginger Garlic paste

• 2 tbsp Chilly powder

• 1/2 tsp Turmeric powder

• 1 tbsp Coriander powder

• Salt to taste

• Oil for deep frying

Method

• Mix together the chicken, ginger garlic paste, chilly powder, turmeric powder, coriander powder and salt so that the paste nicely coats with chicken. Do not add water. If needed or if you feel its very dry, then just sprinkle very little water.

• Let it stand for 3 hours in the refrigerator.

• Heat oil in a kadai/ wok, add the marinated pieces in batches to the wok and fry till crisp and cooked. while frying keep the flame in medium.

• Garnish with coriander or curry leaves and serve.

Click down the link for the video recipe

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