South Indian style Egg curry

-


INGREDIENTS:

 4 hard boiled eggs
5 tsp oil
1 lavang/ clove
Small piece of cinnamon
1 green cardamom
1/2 tsp mustard
1 sprig of curry leaves
1/2 tsp turmeric/ haldi powder
1 tsp red chilli powder
1 finely chopped onion
1 tomato boiled and pureed
2 -3 tsp chettinad masala powder or any other curry powder
3/4 cup coconut milk
Salt to taste
Chopped coriander leaves for garnishing

 FOR THE CHETTINAD MASALA POWDER :

  ROAST AND GRIND:
1/2 tsp jeera/ cumin seeds
1 tsp daniya/ coriander seeds
1/2 tsp fennel seeds
1 tsp poppy seeds/ khaskhas 
4-5 methi dana/ fenugreek seeds
8 pepper corns
2 red chillies
2 cloves/ lavang
1/2 inch cinnamon/ dalchini

 PROCEDURE:

  • Remove the egg shell and put cuts on it,apply little salt and keep aside
  • Heat oil in a pan,add mustard,once it starts crackling add curry leaves and otherwhole spices 
  • Saute for a second, add chopped onions and saute until they turn light brown in colour
  • Add the tomato puree ,and fry till oil leaves the sides
  • Add in turmeric powder,chilli powder and chettinad masala powder as per your taste
  • Saute for 2  mins, add coconut milk ,salt and mix well
  • Once it starts boiling add boiled eggsa and  boil further for 5 mins
  • Add water if needed  and adjust the consistency of the gravy according to your taste
  • Finally garnish with chopped coriander leaves and turn off the flame.
  • Serve hot with steamed rice, idli, dosa,idiyappam  or rotis
  • You can substitute egg with prawns,chicken, mushrooms or paneer.



Comments

Post a Comment

Popular posts from this blog

Methi Khakra/Gujarati Savory Crispy Flat Bread

-
Image
  Khakhra is a thin cracker common in the Gujarati cuisines of western India, especially among Jains. It is made from wheat flour, chopped methi/fenugreek leaves, some spices, and oil. It is served usually during breakfast. INGREDIENTS: 2 cups wheat flour/ Gehun ka atta/ Godhi Hittu 3/4 cup finely chopped methi/ fenugreek leaves 1 tbsp white sesame seeds/ til 1/4 tsp turmeric powder/ Haldi 1/2 tsp red chilli powder  Salt to taste 3 tsp oil Oil for roasting Wheat flour for dusting PROCEDURE: Put wheat flour, chopped methi, salt, red chilli powder. turmeric powder, sesame seeds, in a bowl. Mix with your hands, add 3 tsp oil and mix again. Combine all the ingredients and knead into a semi-soft dough using enough water. Divide the dough into equal portions and make balls Roll out a portion of the ball and make a thin roti using little flour for dusting Heat one pan/ griddle and cook rolled khakra on a low flame till pink spots appear on both sides Continue cooking the khakra on a low flame
Read more

Udupi style Sihikumbalakayi Huli / Pumpkin Sambar and Thondekayi palya

-
Image
INGREDIENTS: 250 gms yellow pumpkin/ doodhi/ sihi kumbalkayi 1/2 cup cooked toor dal 1 tomato 3 tbsp fresh grated coconut Salt to taste jaggery to taste (optional) Chopped coriander leaves For the masala paste: In 1 tsp oil roast  3 tsp coriander seeds / daniya 1 tsp cumin seeds  / jeera 6-7 fenugreek seeds / methi Chana dal size hing/ asafoetida 4-5 red chillies Roast these ingredients on a low flame till they turn brown and you get a nice aroma Grind it with the coconut and little tamarind. For the tempering: 3 tsp oil 2 tsp mustard Curry leaves Pinch of Hing PROCEDURE: Wash and cut the pumpkin into big chunks, add a little salt and 1 cup water and cook till it is cooked (don't cook in cooker) Transfer the pumpkin pieces, cooked dal, in a vessel, add the masala, salt, and water to adjust the consistency Boil it for 5 mins, add the chopped coriander leaves and turn off the flame Temper with the mentioned ingredients and serve hot with rice and papad You c
Read more

Cheesy Garlic Pull-Apart Bread

-
Image
  INGREDIENTS:  For the bread  1.5 cups all-purpose flour/maida 1/2 cup lukewarm water 2 tbsp milk (vegan can substitute with coconut milk) 1/2 tbsp active dry yeast 1 tsp salt 1 tbsp sugar For the filling 4-5 tsp unsalted butter 5 tbsp grated cheese 2 tbsp finely grated garlic A hand full of chopped coriander leaves 1 tbsp red chilli flakes 1/2 tsp salt 1/2 tbsp milk for brushing PROCEDURE: Firstly activate the yeast in a bowl by dissolving it in lukewarm water and sugar. If you are using instant yeast skip this step.  Cover the bowl with a lid and set aside for 10 minutes. Once the yeast is proofed (it turns foamy and rises up), add flour, salt, and milk. knead well until smooth. Roll into a tight ball, cover bowl with cling wrap or a wet towel, and let it rise in a warm spot for one hour or until doubled in size FILLING AND ROLLING THE DOUGH: Mix softened butter, salt, garlic, red chilli flakes and chopped coriander leaves. Set aside. Grease an eight-inch round tin with oil or butte
Read more