Cauliflower Egg Masala Dry Recipe

After Chettinad style wanted to do something more and different! Tried this recipe. Not sure if there is something on internet already. Spent almost half a day thinking whether to try it out or not.

Cauliflower – 2 cups
Potatoes – 1 cup
Tomatoes – 1/4 cup
Bay leaf – 1
Cloves (krambu) – 2
Cardamom (Elachi) – 2
Cinnamon – 2
Red Chilli Powder – 2 spoons
Turmeric powder – 1/4 spoon
Cumin Seeds (Jeera) – 1/4 spoon
Coriander powder – 1/4 spoon
Mustard seeds – 1/5 spoon
Eggs – 4
Oil – 1/4 spoon

Cut cauliflower into small pieces and add hot water. Keep the cauliflower in water for sometime.
In the meantime cut potatoes into cubes and also cut tomatoes.

Smash cardamom, cloves and cinnamon.
In a pan heat the oil. Now add bay leaf (cut into pieces) followed by above smashed mix. Now add tomatoes and fry it. Then add potatoes and fry for few 2minutes. Now add the cauliflower. And add red chilli powder, turmeric powder, coriander powder and salt (according to requirement). Fry the contents and add water whenever required.
When the contents are almost cooked and make sure there is bit of water still on the pan.
Break the eggs and pour on top of cauliflower and potatoes.

No Need to mix since the eggs would harden by itself. After few minutes switch off the stove.

Now the delicious cauliflower egg masala dry recipe is ready to be served. This goes well with parathas, chappatis and rotis.

Mushroom Masala Dry Recipe

This is a quite long process of cooking needs lot of patience.


Turmeric Powder
Chilli Powder
Black Pepper Powder
Garam Masala Powder
Coriander Seeds Powder


Clean and cut mushrooms. To this add 1/5th spoon of turmeric powder and little salt and hot water. Leave it for about 30 – 45 mins. This is to clean the mushrooms.

After this time filter the mushroom from water. Now marinate the mushrooms. To marinate, add 1 spoon chilli powder, 1/4 spoon of black pepper powder, 1/2 garam masala powder, 1/5th spoon turmeric powder, salt (required amount). Leave it for around 20 – 30mins.

Post the marination time, add about 3/4th cup of water and boil it. Boil till the water dries up.
In a pan heat oil and fry onions. Once the onion turns golden brown, add the mushrooms. Fry for few mins and make sure the water dries up completely.

Now the dry spicy mushroom masala is ready to be served.

Chettinad Cauliflower Masala Recipe

After trying Chettinad style mushroom masala now graduated to making the same style with cauliflower!

Red chillies – 3 or 4 in number
Coriander Seeds – 4 spoons
Black Pepper – 3 or 4 in number
jeeragam – 1/2 spoon
Sombu – 1/2 spoon
Kasa Kasa – 2 spoons
Krambu – 1
Elachi – 1
Patta – 2/3
Pottukadala – 1 spoon
Small Onion – 3/4
Bay Leaf – 1 leaf
Currey leaves
Coriander leaves


Cut cauliflower and boil with water in a vessel to remove any insects if any.

Dry roast kasakasa, jeeragam, sombu, krambu, elachi, pepper, coriander seeds, red chillies, onion and then grated coconut in the order. After roasting grind them all together.

In a pan heat oil and then put the cauliflower and make sure each piece has a coat of oil. Add turmeric powder and required amount of salt. Add little water and allow to boil for some time.
After 2-3mins add the grinded mixture. Add little more water and allow to boil. Heat the contents till the water dries up.

Now the dish is ready to be served with rotis/chappatis.

White Pumpkin Unkown Recipe

This is a new recipe I tried out. I do not know what it is to be named nor what it is. The taste is actually mixed and am sure not happy with the result.

White Pumpkin – 1/2kg
Mustard seeds – 1/4 spoon
Cumin Seeds (jeera) – 1/4spoon
Fenugreek Seeds (vendayam) – 1/8spoon
Fennel Seeds (sounf) – 1/4spoon
Turmeric powder – 1/8spoon
Salt – 3/4spoon
Red Chilli Flakes – 1spoon

Cut white pumpkin into equal size pieces. Mix mustard seeds, cumin seeds, fenugreek seeds and fennel seeds. Heat oil in a pan. Once the oil is heated put the above mix of seeds and fry them. Once fried add red chilli flakes (make sure chilli flakes are not fried too much).
Put the cut white pumpkin into the above heated mixture. Mix the contents and then add turmeric, water and salt to taste. Mix the contents and allow to boil.
Mix contents at regular intervals and heat till the water dries up. Once the water dries up the dish is now ready to be served.

Chettinad Mushroom Masala – Recipe

Had been making mushroom masala for quite some time now, do decided to cook something different. Looked up on internet and found a recipe. Modified a little.

Red chillies – 3/4 in number
Coriander Seeds – 4 spoons
Black Pepper – 1 spoon
jeeragam – 1/2 spoon
Sombu – 1/2 spoon
Kasa Kasa – 2 spoons
Krambu – 1
Elachi – 1
Patta – 2/3
Small Onion – 3/4
Green Chillies – 3
Bay Leaf – 2/3
Currey leaves
Coriander leaves

First roast in order without oil red chillies, coriander seeds, black pepper, jeeragam, sombu, kasa kasa.
Secondly dry roast krambu, elachi, patta.
Put the above two dry roasted ingredients along with small onions, ginger, garlic and grind it nicely. Keep this masala separate.
In the meantime cut the green chillies (required quantity for spice), slice cut the mushroom (you got clean the mushrooms real nice) and cut tomatoes.

In a pain heat oil and then add the green chillies, bay leaf and curry leaves. Allow it roast. Add sliced mushrooms and fry for few minutes. Now add the grinded masala mix and fry for few more minutes. The both should mix nicely. Add the cut tomatoes and cover the pan and leave it for couple of minutes.
Add salt (required quantity) and again put the lid back after mixing them. Fry it for some time. Stir at times so that the masala does not stick on to the vessel. And there will be a nice aroma filling the entire house.
Add coriander leaves for garnishing.

Now the chettinad mushroom masala is ready to be served with rotis or rice.

Wipro Chennai Marathon

Its been a long time since I wrote about Marathons and me running them.
1st december was the day of The Wipro Chennai Marathon. This was the 2nd edition. Lot of updates on facebook and finally the day arrived.
The first best part was a 5:15am sharp start. And not to forget ropes with boards reading times and runners would align themselves in the group based on their expected time of finish. It was cloudy and there was some chillness in the air. Perfect start to the run.

Little after the start there was un-expected one, rains! it rained for something like 5mins. That was dreadful for me personally as a runner. My specs was covered with water and I was blinded with almost no visibility. Thankfully there were no potholes in that stretch. Though water was getting collected. It was no ways bad or worse for running, except my own problem with visibility.

There were stations at designated points and it had oranges (bit of salt in it) and cut lime pieces dipped in salt. The surprise part or the good part was the traffic cops not only regulated traffic and blocked the roads they were also cheering the runners.

Around U-Turn point I ran into issues where my acidity level was increasing and was finding it difficult to run and manage. I had also ran without water for all this distance to test my hydration levels. I walked a bit to ease out.
Once I was better I again started running and got back to same rhythm and pace. Met my runner colleagues, was able to cross few not able to match few others pace.

When I finished 21.1kms it was 2hrs2mins on the clock. And I was happy except for the brief time. I did not feel tired nor my limbs falling apart at the end of the run and still had good amount of energy left.
People said the circuit was more than 21.1kms, it did not matter to me. I anyway don’t wear a device to calculate distance nor to note time.

What could be better is the marking of distance. They had written on fluorescent paint but it was not visible. More distance marking boards would be great to keep track.
Another point for improvement is the breakfast. I was disappointed by it.

I loved the medal though.

Now to practice more for Mumbai Marathon.

Keerai Kootu – Recipe

Keerai in Tamil, Palak in Hindi. Making kootu is very easy. To know what is kootu click here.

Tired of eating masala flavored dishes, wanted to try something new and different and one which is soft on stomach.

Palak or Keerai
1 Cup of Moong dal (paasi parupu)
1-2 Potatoes (Optional)
1-2 Tomatoes
4-5 Green chillies
2 Spoons Salt
4 red Chillies
1 Cup Grated Coconut
2 Spoons Jeera
1/2 spoon Ginger Garlic Paste (Alternative to Chopped ginger and garlic slices)
1/2 spoon Turmeric Powder

Cut Palak and wash it. Cut potatoes and tomatoes. Slice green chillies, do not cut them into small pieces. Put all these together in a vessel, add salt and turmeric powder and water. Pressure cook for 10-15mins.
In the meantime, grind grated coconut, red chillies, jeera and ginger garlic paste. This should be a nice smooth paste.

Once the palak is cooked, transfer the contents to another vessel onto the stove. To this add the grinded mixture and boil. If the water is less do add some water. Also check for salt.
Boil and mix the contents.


Now the dish is ready to be served with rice or chappatis. It could also be had as soup. Pepper is another ingredient which could be added.