Egg Masala Curry

Ingredients:

Boiled eggs - 8 (scar them with knife on 3 sides as shown in pic)
Cloves - 4
Cinnamon -1 stick 
Elaichi -4 
Star anise - 2
Finely chopped Onions -1 
Mustard seeds -1 tsp
Ginger garlic paste -1 tbsp
Tomatoes - 4, blanched,peeled and pureed
Turmeric powder -1 tsp
Red chilli powder - 1 tbsp
Coriander powder -2 tbsp
Garam masala powder - 1 tbsp
Slat to taste
Oil - 3 tbsp
Coriander leaves - chopped for garnish 
Water -1 cup

Paste Ingredients:

Curry leaves - 6
Dry roasted cumin seeds - 1 tbsp
Green chillies -2
Fresh coconut - 3 tbsp
Khus Khus(gasagasalu) - soak in tbsp water for 15 min - 1 tbsp
Cashew nuts - 6

Method:

1) Heat 1 tbsp oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 minutes. Add a pinch of turmeric powder and combine. Remove and keep aside.
2) In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. 
3) Add chopped onions and saute till onions turn transparent. 
4) Add ginger garlic paste and saute for 4 minutes.
5)  Add chilli powder, coriander powder and salt and combine. Add the tomato puree and cook for 3-4 minutes
6) Add the ground paste and cook for 8-10 minutes. 
7) Add a cup of water and bring to boil.
8) Add the boiled eggs and let it cook in this masala for 7-8 minutes on medium flame.
9) Reduce flame and cook till you get the desired curry consistency.
10) Add garam masala powder and combine. Garnish with coriander leaves. 
11) Turn off heat and serve hot with chapati or white rice.

Blueberry Icepops

Ingredients:

Frozen Blueberries - 3 cups
Honey -1/4 cup
Water -1/2 cup
Fresh lime Juice - 1/3 cup
Ice pop molds

Method:

1) Simmer blueberries, honey and water in a sauce pan stirring occasionally till blueberries burst and collapse for 5 minutes.Let it cool.
2) Puree with lime juice in a blender until smooth. Adjust Honey to taste.
3) Pour into molds and freeze until completely hardened, at least for 3 hours.
4) Remove from molds and enjoy. Can be stored in freezer for a week.

Note: You can substitute Honey with 3/4 cup sugar too.

Potlakaya Paala koora

Ingredients:

Potlakayalu/Snake gourd - 2
Curry leaves - few
Mustard seeds- 1/4 tsp
Cumin seeds - 1/4 tsp
Green chillies - 5
Finely chopped Onions -1
Chopped Tomato -1
Peanut powder - 3 tbsp
Sesame  seed powder - 2 tbsp
Warm Milk -1 cup 
Salt to taste
Water -1/2 cup
Ginger garlic paste -1/2tbsp
Turmeric powder - 1/4 tsp
Oil - 2 tbsp

Method:

1) Remove seeds from snake gourd and cut them into pieces and keep aside.
2) Heat oil in a pan and add curry leaves, mustard seeds,cumin seeds,green chillies and Onions and fry well till till Onions are transparent.
3) Add salt,ginger garlic paste,turmeric powder and fry for another minute.
4) Add chopped snake gourd and fry it for 5 minutes.
5) Add milk and mix well,close the lid and cook it for another 10 minutes(snake gourd takes time to cook).
6) Add tomato close the lid and cook it for anther 5 minutes.You can add half cup water at this time.
7) Add peanut and sesame powder and mix well.
8) Transfer the curry to a bowl and serve hot with roti, chapati or rice.

Whole wheat Banana Bread

 

Ingredients:

Whole wheat flour - 2 1/4 cup
Baking soda - 3/4 tsp
Salt - 1/4 tsp
Ripe Bananas - 3
Plain Yogurt -1/4 cup
Honey -1/4 cup
Eggs - 2
Vanilla Essence - 1 tsp
Coconut oil - 1/3 cup (I preferred coconut oil you can use any oil)

Method:

1) Preheat oven to 350 degrees F and grease pan.
2) Whisk together the flour, baking soda, and salt.
3) In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
4) Fold the banana mixture into the flour mixture until blended. Do not overmix.
5) Pour batter into prepared pan.
6) Bake large loaf for  50 minutes or until it comes clean with a toothpick