EGGLESS MARBLE CAKE

     This Moist Marble Cake is the easiest cake I’ve ever come across.  A soft, moist, sinfully-delicious Marble cake, which is Eggless and Butterless!  Use two bowls, a wire whisk and a wooden spoon to make this easy Marble Cake. You don't even need any fancy kitchen gadgets. You can make it with simple, affordable pantry staples! No Eggs, No Milk & No Butter needed for this Marble Cake.  It is an absolutely easy, tasty and a mildly sweet Cake, that it can be eaten as a teatime snack or for breakfast.

• Wash, clean & peel the Potatoes.  Cut them into medium-sized cubes.
• Add enough water & Cook Potatoes along with Turmeric Powder and a dash of Salt.
• Cook until Potatoes turn soft & cooked.
• If there is any excess water, drain the Potatoes and keep it aside.

• Heat oil in a Pan, splutter Mustard seeds.
• Immediately add Curry Leaves and give a quick stir.
• Add finely chopped Onions & Garlic cloves to the above and sauté until onions turn translucent.
• Now add Red Chilli Powder, Fennel Powder and Curry Masala Powder and fry this on a low flame until the raw flavour goes.
• Add Cooked Potatoes and gently mix it until all the pieces are well coated with the Masalas.
• Cook this on a low flame for about 5–7 minutes until the Potatoes are roasted well with the Masalas.
• Stir the ingredients occasionally.
• Care should be taken while stirring the Potatoes, make sure not to break or mash the Potatoes.
• Switch off the flame and serve Urulai Kizhangu Varuval hot as a side dish.
• This Urulai Kizhangu Varuval goes well with both Roti & Rice.

• I have used 4 Big Potatoes in the recipe.
• Can cook the same recipe with Baby Potatoes.
• Do not overcook the Potatoes.
• Adjust the amount of Spices to suit your spice level.
• Can Substitute Curry Masala Powder with Garam Masala Powder/Mutton Masala Powder/Chicken Masala Powder.
  

Royal Nawabi Egg Korma - Rich Awadhi Delight

Discover the Rich Flavours of Nawabi Egg Korma: A Royal Indian Delight

When it comes to the quintessential curries of India, the Korma stands out as a regal choice. This indulgent dish, with its velvety texture and aromatic spices, is a true feast for the senses. Let’s dive into the world of Nawabi Egg Korma, a rich and creamy curry from Awadhi cuisine that is deeply rooted in Mughal culinary traditions.

What is Nawabi Egg Korma?

    Nawabi Egg Korma is a luxurious curry that showcases the art of slow cooking. Originating from the royal kitchens of Awadh, this dish reflects the grandeur of Mughal and Nawabi cuisines. It features hard-boiled eggs simmered in a luscious sauce made from ghee (clarified butter), yoghurt, a blend of aromatic spices, and a thick paste of nuts and poppy seeds, finished with a touch of fresh cream or milk.

Ingredients That Make Korma Special

Each ingredient in Nawabi Egg Korma plays a crucial role in achieving its distinctive taste:

• Yoghurt/Curd: Adds a tender texture to the eggs and a subtle tanginess.
• Spices: Infuses the dish with its unique and aromatic flavour profile.
• Blanched Nuts (Cashews/Almonds) and Poppy Seeds: Act as thickening agents, providing a rich, creamy consistency.
• Fresh Cream/Milk: Enhances the richness and smoothness of the curry.
• Saffron: Imparts a delicate colour and fragrant undertone.

The Art of Cooking Korma

Traditionally, Nawabi Egg Korma is prepared using a technique called Dum-Pukht, where the curry is cooked slowly on a low flame with the lid on, allowing the flavours to meld without curdling the yoghurt. For ease, you can achieve a similar result by slow-cooking the curry in a pan. The hard-boiled eggs are first marinated with salt and turmeric, then shallow-fried before being added to the korma, ensuring they absorb all the rich flavours.

Variations of Korma Across India

In India, Korma is known by various names and styles:

• Mughlai Korma
• Shahi Korma
• Nawabi Korma
• Kashmiri Korma
• South Indian Kurma

    While Mughlai, Shahi, Nawabi, and Kashmiri Kormas typically use nuts and cream as thickening agents, South Indian Kurmas rely on coconut and poppy seeds. The South Indian version is a delightful curry that pairs well with both roti and rice.

Perfect Pairings for Nawabi Egg Korma

This Nawabi Egg Korma is incredibly versatile and complements a variety of dishes. Serve it with:

• Indian Breads: Parotta, Chapatis, Naan, Kulcha
• Rice Dishes: Biryani, Pulao, Ghee Rice

For a complete meal experience, enjoy it with Maida (all-purpose flour) chapati or naan.

For more delicious Korma/Kurma recipes, click here...

Cuisine: Indian (North India)
Course: Side Dish
Spice Level: Low
Difficulty: Medium
Serves: 4
Author: SM

Preparation Time: 20–30 Minutes
Cooking Time: 30–45 Minutes

For more recipes with Eggs, click here...

Nawabi Egg Korma - Rich & Creamy Awadhi Egg Curry

    Elevate your curry game with Nawabi Egg Korma, a sumptuous dish steeped in the rich culinary traditions of Awadhi and Mughlai cuisines. This recipe combines creamy yoghurt, fragrant spices, and slow-cooked eggs to create a dish fit for royalty.

Ingredients

For Cooking and Frying the Eggs

4 Eggs
Salt: To Taste
1/2 teaspoon Turmeric Powder
Oil: For Shallow Frying

For a detailed guide on making perfect hard-boiled eggs, click here...

For Nawabi Egg Korma

1 Onion, finely chopped
3-4 Green Chillies, slit
1-inch piece Ginger
5-6 Garlic Cloves
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chilli Powder
1.5 teaspoons Cumin Powder
3 teaspoons Coriander Powder
1/2 cup Yoghurt/Curd
1 cup Milk
1/4 cup Birista (Fried Onions)
3 tablespoons Oil
Salt: To Taste
1 tablespoon Sugar

 

Spices

3 Cardamom Pods
1-inch piece Cinnamon, 2 sticks
1 Bay Leaf
5–6 Cloves

 

To Soak and Grind

1.5 teaspoons Poppy Seeds
10 Almonds
10 Cashew Nuts

 

To Garnish

1.5 teaspoons Garam Masala
1/4 cup Birista (Fried Onions)
2 tablespoons Ghee
A few Coriander Leaves (optional)
A few Saffron Strands (optional)

 

Method

Preparing and Frying the Eggs

• Hard Boil the Eggs: Boil the eggs until firm, then peel.
• Marinate: Rub the eggs with salt and turmeric powder. Let them marinate for 5-10 minutes.
• Shallow Fry: Heat oil in a pan. Fry the marinated eggs until they are golden brown and crispy. Set aside.

Making Nawabi Egg Korma

• Prepare Nut Paste: Dry roast poppy seeds on low heat until they pop. Soak them in hot water for 20–30 minutes. Blanch almonds and cashew nuts in hot water for 10–20 minutes. Grind the soaked nuts and poppy seeds into a fine paste.
• Make Onion-Ginger-Garlic Paste: Grind onions, ginger, and garlic into a smooth paste.
• Cook Spices: Heat oil in a wide pan. Add cardamom, cinnamon, bay leaf, and cloves. Sauté until fragrant.
• Add Paste: Add the onion-ginger-garlic paste and cook until fragrant.
• Spice It Up: Stir in turmeric powder, red chilli powder, cumin powder, and coriander powder. Pour in 1/2 cup of water and cook until the masalas are well-cooked and the oil separates.
• Add Nut Paste: Mix in the nut paste and cook on low heat, stirring frequently.
• Incorporate Yoghurt: Stir in the yoghurt and green chillies. Cook for a few minutes.
• Add Eggs: Gently add the shallow-fried eggs to the korma. Cook on low heat.
• Add Milk: Pour in the milk and simmer for 5–7 minutes, stirring occasionally. Be careful not to break the eggs.
• Final Touches: Add birista, sugar, and adjust the salt. Cook until the korma reaches your desired consistency.
• Garnish: Sprinkle garam masala, remaining birista, and ghee. Optionally, garnish with coriander leaves and saffron strands.

Notes

• Poppy Seeds: Dry roasting and soaking help create a smooth paste and thick consistency.
• Spice Level: Adjust green chillies to your preferred spice level.
• Sugar: Optional, but recommended for balancing the flavours.
• Consistency: Adjust thickness as desired.
• Variations: This recipe can be adapted with chicken or lamb. Cook the meat according to your preference.
• Serving Suggestions: Enjoy with Parotta, Chapatis, Naan, Kulcha or with Rice Dishes like Biryani, Pulao, Ghee Rice or steamed rice.

Royal Nawabi Egg Korma - Elegant Awadhi Cuisine

*How to Make Birista (Fried Onions)

    Fried onions add a delightful crunch and depth of flavour to your korma. Here's how to make them:

Ingredients

2 Onions, thinly sliced
Salt: To Taste
Oil: For Frying

 

Method

• Prepare Onions: Peel and slice onions thinly. Pat dry with a towel to remove excess moisture.
• Fry Onions: Heat oil in a pan to cover the onion slices. Fry on medium-high heat until golden brown, stirring regularly.
• Drain and Store: Remove from oil and drain on paper towels. Cool completely and store in an airtight container. They stay fresh for up to a month when refrigerated.

*Tips: Ensure onion slices are evenly cut and moisture-free for crispy results.

Fluffy Maida Chapati- All Purpose Flour Chapati

For a detailed recipe on Chapati with Atta/ Whole Wheat Flour, click here...

Course - Main Course
Difficulty - Medium
Serves - 4
Yields - 15 Chapatis
Author - SM

Preparation Time - 5–10 Minutes
Leavening Time - 10–30 Minutes - 1 Hour
Cooking Time - 20–30 Minutes
 

Explore a wide range of exquisite Indian Bread Recipes, here...

 

Mastering the Art of Maida Chapati: A Family Favourite

Fluffy Maida Chapati- All Purpose Flour Chapati

Perfect Maida Chapati Recipe: Thin, Soft, and Delicious

Understanding Maida/All-purpose Flour

    Maida is made from wheat, finely milled without any bran, refined, and bleached. It is prepared from the endosperm, the starchy white part of the wheat grain, making it rich in carbohydrates and sugar. The milling process separates the bran and germ, resulting in a white, protein-rich flour. Despite being low in protein and fibre, Maida is highly extensible and stretchable, making it ideal for various Indian breads, pastries, and baked goods.

Ingredients:

Maida/All-purpose Flour: 3 Cups
Water: 1¼ Cups (Approximately)
Salt: To Taste
Sugar: 3–4 Teaspoons (Optional)
Oil: 2–3 Tablespoons

 

Method:

Kneading the Dough

• Take 1¼ cups of water in a large bowl.
• Add a dash of salt and optional sugar to the water.
• Drizzle a few teaspoons of oil over the water and mix well.
• Add 3 cups of Maida to the water mixture.
• Mix until no visible water remains, but do not knead at this point.
• Knead the mixture until it becomes smooth and soft, approximately 8–10 minutes.
• Cover the bowl and let the dough rest for 30 minutes.

Notes:

• Mixing Method: Add flour to the water mixture to retain the softness of the Chapatis.
• Water Ratio: Use approximately 1¼ cups of water for 3 cups of Maida, adjusting based on the flour quality.
• Kneading: Dip your fist in water if more moisture is needed and continue kneading for a softer & more pliable dough.

Resting the Dough

• Cover the Dough: Wrap the well-kneaded dough with a wet kitchen towel, cling film, or plastic wrap, or cover the bowl tightly with a lid.
• Let the dough rest for at least 8–10 minutes for the gluten to develop. For best results, rest for up to an hour, especially in cold weather.

Notes:

• Moisture: Covering the dough traps moisture, preventing it from drying out.
• Texture: Resting time tenderizes the dough, giving it a soft and springy texture.

Rolling the Dough

Notes:

• Roll the dough slightly larger than normal Chapatis as Maida Chapatis tend to spring back.
• Dust the rolling board with dry flour or well-powdered rice flour to prevent sticking and ensure soft Chapatis.
• Do not use too much flour while you roll the dough. Chapatis tend to become hard if you use more flour on either side of the dough when rolling them.

Fluffy Maida Chapati- All Purpose Flour Chapati

Cooking the Maida Chapatis

Heat the Tava/Griddle:

Cook the Chapatis:

• Wait for the colour to change slightly and the Chapatis to fluff up.
• Flip and cook the other side until brown crispy spots appear.
• Remove from the Tava/Griddle and place on a plate lined with a clean kitchen towel.

Serving Suggestions:

• Stack the Chapatis, cover with the kitchen towel, and just before serving, smear with oil, butter, or ghee.
• Serve hot with your choice of vegetarian or non-vegetarian side dishes or Raithas.

Fluffy Maida Chapati- All Purpose Flour Chapati

Notes & Tips:

 

 

Rich and Aromatic French Onion Soup

Cheesy French Onion Soup and Crouton

French Onion Soup Served with Baguette

Savour Every Bite of Authentic Soupe à l’Oignon

Onions contain various Vitamins, Minerals and plant compounds that prove beneficial in promoting the health in many ways. The medicinal properties of Onions have been recognized since ancient times when they were used to treat ailments like headaches, heart disease and mouth sores. Even Ayurveda which does not suggest excessive usage of Onions as the vegetable is Tamasic in nature which makes people irritable and also produces excess heat in the body.  However, Ayurveda recognizes Onions as Blood Purifiers and removes toxins from the body.  It has Anti-bacterial, Anti-fungal and Anti-viral properties, Onion is known to reduce inflammation and lower high blood pressure. It also helps to lose weight. Onions help to stabilize digestion and are excellent to treat cold and cough.

 

ONIONS - NUTRITIONAL VALUE:

      Onions are rich in nutrients, low in calories but high in Vitamins, Minerals and Fiber.  Onion is a good source of Vitamin C, which helps in regulating immune health, collagen production, tissue repair and iron absorption. Vitamin C also acts as a powerful antioxidant in your body, protecting your cells against damage caused by unstable molecules called free radicals. Onions are also rich in Vitamins B - Folate (B9) & Pyridoxine (B6). These Vitamins play key roles in increasing Metabolism, Red Blood Cell production and Nerve function. Onions are also a good source of Potassium.

 

HEALTH BENEFITS OF ONIONS

     The health benefits related to onions are quite impressive. Onions contain powerful compounds that may decrease the risk of heart disease and type of certain Cancers. Onions have antibacterial properties and promote digestive health and also helps to improve immunity. Adding Onions into your daily diet will benefit overall health and the vegetable is so versatile that it adds flavour to the dish it is added into.

Healthy Heart

Onions contain antioxidants and compounds that fight inflammation, decrease triglycerides and reduce cholesterol levels.  All of which may help to lower the risk of heart diseases. Onions have a high concentration of a potent Antioxidant flavonoid called Quercetin which facilitates anti-inflammatory properties. This helps to reduce High Blood Pressure & also protect against Blood Clots. Onions have also been shown to decrease cholesterol levels.

Loaded With Antioxidants

     Onions are an excellent source of antioxidants. that inhibits oxidation which leads to cellular damage. Red Onions contain Anthocyanin a flavonoid which gives the red colour. Antioxidants and Anthocyanins present in Onions help fight against diseases like Cancer, Diabetes and Heart Diseases.

Prevents Cancer

     Eating Onions lower the risk of certain Cancers like Stomach & Colorectal Cancers.  Onion is a vegetable which belongs to the Allium genus, the Sulfur compounds, flavonoids & antioxidants found in Onions is believed to decrease tumour development and slow the spread of ovarian and lung cancer.

Control Blood Sugar

     Quercitin & Sulfur compounds present in Onions has Antidiabetic effects.  This has proven beneficial for people with Diabetes. Quercetin also interacts with cells in the small intestine, pancreas, skeletal muscle, fat tissue and liver which help to regulate the overall Blood Sugar level in the body.

Boost Bone Density

     Onions help reduce oxidative stress, boost antioxidant levels and decrease bone loss, which may prevent osteoporosis and boost bone density.  Adding Onions in your daily diet is believed to boost bone health.

Antibacterial Properties

     Quercetin present in Onions has the ability to fight against Bacterial growth. Onions can fight potentially dangerous bacteria, such as Escherichia Coli(E.Coli), Pseudomonas Aeruginosa, Staphylococcus Aureus & Bacillus Cereus. Onions also help to inhibit the growth of Vibrio Cholerae.

Boost Digestive Health

Onions are a rich source of fibre and prebiotics, which are necessary for optimal gut health. Prebiotics are non-digestible types of fibre that are broken down by beneficial gut bacteria. Gut bacteria feed on prebiotics and create short-chain fatty acids. Onions are particularly rich in the Prebiotics -  Inulin and Fructooligosaccharides. These help increase the number of friendly bacteria in your gut, help boost digestive health and also benefit your immune system.

 

Healthy Skin & Hair

Onions are a good source of Vitamin C, onions may support the building and maintenance of Collagen which provides structure to skin and hair. Applying freshly squeezed Onions Juice promotes hair growth and also helps to get rid of any scalp infections.  Adding Onions while making Hair Oil is a common practice in Indian households. Rubbing a slice of an Onion on the balding area is believed to induce hair growth.

 

HOW TO USE ONIONS IN DAILY COOKING:

     Onion is one common ingredient in most of the Cuisine around the World. A staple in most of the kitchens around the world.  It can be easily added into your diet and it can be enjoyed Raw or Cooked.  Onions give a wonderful flavour to savoury dishes.  Regular intake of Onions can boost Vitamins, Minerals & Fiber.

• Raw Onions can be added to kick the flavour in Salads & Raithas.
• Can blend raw Onions with fresh herbs, vinegar and olive oil for a tasty homemade salad dressing.
• Serve slices of Raw Onions along with deep-fried Non-Vegetarian dishes like Chicken 65, Beef 65 or along with Gobi 65, Vegetable or Chicken Cutlets etc.,
• Use raw onions to add a kick of flavour in Indian Street foods & Chaat items like Bhel Puri, Pani Puri, Pav Bhaji etc.,
• Add finely chopped Onions to Egg Dishes such as Omelettes, Scrambled Eggs, Frittatas or Quiches.
• Top Crispy Dosas or Uthappam, Adai etc., with finely chopped raw Onions for a flavourful Dosa variety like Onion Dosa, Onion Uthappam.
• Add Onions into Indian snacks like Vadais, Pakodas, Bhajjis, Samosas, Kachoris etc.,
• Onions can be used as a base for Stocks & Soups.
• Can prepare a hearty French Onion Soup or a Vegetable Soup with Onions.
• Can make Pickled Onions.
• Make homemade Salsa with Onions, Tomatoes and Cilantro.
• Onions are commonly used while stir-frying Vegetables.
• Onions are commonly used in most of the Indian Curries and Gravies.
• Caramelized Onions add a wonderful taste to Baked Goods.
• Caramelized Onions are served along with Rice Dishes like Biriyani, Ghee Rice, Mujadara etc.,

HOW TO BUY & STORE:

• When selecting onions, make sure the Onions are dry and firm.
• Onions shouldn't be wet and smelly.
• Store Onions at room temperature in a clean, dry place.
• Keep Onions in an open container in a well-ventilated room.
• Store them whole with the peels.
• Peeled onions can be stored in the refrigerator for 10–14 days. 
• Sliced or cut Onions can be refrigerated for not more than 7–10 days.

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TRIVIA - A SMALL FACT

Why does chopping Onions cause tears?

     Recently I saw a video... A teacher asking the students to name a vegetable which would make you cry.  Most of them answered Onions, some Peppers and so on.  One student out of blues answered Coconuts and then came the hilarious part of the Video.  Anyway...   
     Onions have a reputation for making people cry during the cutting or chopping process. This is due to the presence of a gas called syn-Propanethial-S-oxide. This chemical is a compound liquid that acts as a lachrymatory agent, meaning that it causes tears or stings the eyes.
     There are even weird suggestions like chewing a Bubble Gum or holding your tongue on the roof of your mouth or holding a piece of bread in your mouth while chopping Onions. But to my experience, none works.
      To reduce tears during chopping, chill the Onions for about 30 minutes, then cut off its top. First, peel the outer layer of the onion and leave the root intact, as this part has the highest concentration of lachrymatory agents. And using a very-very sharp knife and cutting the Onions fastly(so that the work(shedding tears) gets over soon), also can reduce tears while chopping Onions.
      Place Onions in Cold Water can help you to an extent in reducing tears while cutting Onions.
      Overall I feel that we have all got used to the fact that Cutting Onions can make you CRY. Slowly & in due course, I feel that I have left all these ideas behind and got adapted!!!