Spicy Egg Masala

This is your normal egg masala.There is nothing different about the ingredients that you normally use.But the process is somewhat easy  and it involves Pressure Cooker :)

Few days while browsing through I stumbled upon Onion - Tomato gravy made using pressure cooker. Looked so simple that I had to experiment it right away.

What you need

-----------------------

Boiled eggs -  5 ( shelled and make small slits across the egg)

Onion  :  1.5 big onion ( chopped fine)

Tomato : 2 Roma Tomatoes ( chopped fine)

Ginger Garlic Paste  : 3 tsp

Turmeric powder : 1/4 tsp

Red chilli powder : 2-3 tsp

Coriander powder : 1 tbsp

Cumin powder  - 1 tsp

Salt - as needed

Oil - 2 tbsp

Tamarind Juice : From a  small lemon sized tamarind.

Jaggery - 2 tsp (optional)

Note : Please adjust the spice level accordign to your taste.

Tadka

Oil - 2 tsp

Mustard seeds  - 1 tsp

Curry leaves - a few

Whole Red chillies - 2

How you make 

-----------------------

Boil 5 eggs and remove the shells. Make around 4-5 minor slits across each egg for the gravy to soak in.Keep them aside.

In a pressure cooker , heat oil in medium flame. Once the oil is hot enough add in chopped onion and saute fore few minutes until is slightly pink . Now add in ginger garlic paste , tomato  and all powders including salt.

Mix them all together and close the lid.No need to add any water.Pressure cook this mixture on medium low flame for a whistle. It took around 15 minutes for me. Once the pressure is off , open up the cooker.Yopu can see the gravy is well cooked and oil is separated at the top. This is the consistency we want. 

The reason I like about this way of cooking the gravy is that , first and formost its the consistency and texture of the gravy.And you can make it in a batch and use it for different gravies.

In a separate pan , heat 2 tsp of oil and splutter mustard seeds .Add in curry leaves and whole red chillies .On medium flame , add in the Gravy mixture , tamarind juice and salt . Let it boil until raw smell of tamarind juice goes away. At this point add in the jaggery if you like. Once the gravy gets into thick consistency add in the boiled eggs. Keep the flame alive for few more minutes and let the eggs get coated with this gravy.Switch off the flame and serve the dish hot with rice/roti.

Recipe adapted from Vahrehvah.

Poached egg in roasted coconut gravy

Poached egg in roasted coconut gravy/Udachu vitta muttai theeyal: though I have heard about this dish quite a few times but never tasted or tried before. So took this up as a challenge this weekend to make this delicious dish. One tick off of my "must try' dishes.

                            
 What you need

Eggs: 4

Shredded Coconut: 1 cup

Red chilli powder   : 2 tsp

Coriander powder: 3 tsp

Turmeric powder: 1/4 tsp

Salt: as needed

Tamarind Paste: 1 tbsp.

Water: a little

Oil: 1 tbsp. + 2 tsp

Mustard seeds:  1/2 tsp

Green Chillies: 4 (slit)

Curry Leaves: a few

How you will make

In a pan, heat 1 tbsp. oil and fry coconut, red chilli powder, coriander powder, turmeric powder. Fry on medium low heat until the mixture turns into dark brown in color (as seen in the picture). Let it cool down and grind into smooth paste with little water and tamarind paste. In another pan , heat 2 tsp oil and splutter mustard seeds and add in slit green chillies and curry leaves .Now add the ground coconut mixture , little water and salt. Let this boil on medium flame until oil separates. Once that happens, reduce the flame to low. Start pouring raw egg one by one in to the gravy. Let the eggs get poached and cooked completely on low flame. Switch off the heat once the eggs are completely cooked .Serve hot with rice.

Note: Just make sure you give enough time to get the egg cook completely on medium low flame. It takes more time than expected.

Aviccha Muttai Puzhi Kuzhambu ( Boiled eggs in Tamarind based gravy)

This is yet another staple curry we have at home way too often.For a lazy day, this one is way to go and will satisfy all @ home.Nothing fancy , a simple puzhi kulambu using Sambhar powder or Kulambu podi.

In this recipe below, I used Sambhar powder , but Acchi Masala's Kulambu podi will also do justice to the same curry.


What you need

Boiled eggs - 6 ( make small slits across the eggs )
Sambhar Powder - 2 tbsp
Shallots : 4 ( sliced thin)
Red chillies - 3
Curry leaves - a few
Tamarind  - a lemon sized ball ( soak it in a cup of water and extract juice)
Rice flour - 1 tbsp ( make adilute paste using 3 tbsp water)
Oil - 2 tbsp
Mustard seeds - 1tsp
Fenugreek seeds - 1/4 tsp
Channa dal - 1/4 tsp
Salt - as needed
Water - 1 cup

How you will make it

In a  pan heat oil on medium flame , splutter mustard seeds.Now add Fenugreek seeds,curry leaves,red chillies and  saute for 1 minute or so.Now reduce the heat to low and add sambhar powder .Saute this for 2-3 minutes on low flame until nice aroma comes out.Add tamarind extract and salt. Add little extra water if needed and let this gravy boil on medium high.Now to make this gravy into thick curry consistency, we need to add the rice flour + water mix(Make sure there is no lumps).Let the gravy boil till it gets the correct consistency.Now reduce the flame to medium low and add in the boiled eggs .Let it sit in the gravy for the next 5 minutes and switch off the heat.Serve hot with rice.

Omelette Kara Kuzhambu

Just had this for lunch today (of course left over!) .The longer this Kara Kuzhambu sits , the better the taste!

What you need

Eggs - 3
Onion - 1 small chopped( for omelette)
Tamarind - 1 small lemon sized (soak and extract)
Coconut - 1/4 cup ( grind-ed smoothly)
Garlic - 3-4 pods [Optional]
Sambar Powder - 2 tbsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Whole red chillies - 4
Curry leaves - a few
Salt - as needed
Water - as needed


How you will make it

In a pan, heat oil and splutter mustard seeds and slowly add curry leaves, red chillies and finally garlic pods.When these are slightly roasted, lower the flame a little and add Sambar powder.Saute for just a minute or so and add in the tamarind extract with just enough water.Add in salt and let this boil on medium high flame.After 5-6 minutes of boiling lower the flame to medium low and add in coconut paste. Let this again boil on medium low flame until you get the 'kuzhambu/curry' consistency.In the mean time while curry is boiling, beat eggs with little salt and add chopped onion.Make small small cute little omelettes which are going  for a skinny dip in the curry :D

Once you have the Kuzhambu/Curry in correct consistency, lower the heat to low and add in the little omelettes to it. Once all the omelettes are added , switch off the heat.Let this kuzhambu sit at least for 20 minutes, to let omelette swoop in all that juicy flavors from the kuzhambu.

Serve hot with Rice.

Note : Garlic can be optional. I adore garlic pieces in kara kuzhambu, so I add them in even if it is not necessary :D

                         

Amma's Muttai Kuzhambu / Egg Curry

What you will need

Hard boiled eggs -  6 (halved)

Red chilli powder - 1 tsp
Green chillies - 2-3 (slit)
Tamarind - 1 big gooseberry size
Salt - to taste
Potato - 2 small size,cubed (optional)
Water - as needed
To grind :
Coconut (shredded) - 3/4 cup
Jeera  -  1tsp
Garlic - 1 pod
Curry leaves - 3
Turmeric powder - 1/4 tsp
For tempering :
Oil - 3 tsp
Mustard seeds - 1/2 tsp
Urad dal -1/2 tsp
Curry leaves - a few
Whole red chillies - 4

How you will make
Soak tamarind in a cup of water and extract tamarind juice.Grind all ingredients listed under 'To grind' into a fine paste.In pan on medium heat,  pour tamarind juice and add red chilli powder and brind it to a boil.Now add grinded coocnut paste, slit green chillies,salt and let boil until raw smell is gone and gravy thickens.In between add water if necessary.Once you get the correct consistency for the gravy , reduce the heat to low.Add in the hard boiled eggs.Slowly mix in so that all the eggs are coated with the gravy.In another pan, temper the ingredients listed under 'For tempering'  and pour it over the curry.Serve hot with rice.

Egg Banarasi

Egg Banarasi,this is derived from Aloo Dum Banarasi recipe.

What you need
Egg - 5 (hard boiled)
Onion - 1 (big,sliced thin)
Tomato -1 ( chopped fine)
Green chillies - 2-3 (chopped fine, optional)
Garlic - 5 pods (minced)
Garam masala - Whole or powder (1tsp)
Red chilli powder - 3 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/2tsp
Butter - 1 tbsp
Cashew nuts - 8-10
Mint/Coriander leaves - for garnish (optional)
Salt - as needed
Oil - 2 tbsp
Water - as needed


How you will make 
First and for most ,
1.Make a paste of cashew nuts with few tsp of water.
2.Hard boil 5 eggs and peel the hard skin.In a bowl add eggs, a few pinches of turmic powder and salt.
Slightly roast these  eggs in a tsp of oil.Make sure you don't burn the outer skin of the egg.Just roast it lightly.Keep them aside.
In a heavy bottomed pan , heat oil and add whole garam masala.Once that's fried add minced garlic and chopped onion (in that order).Once onion is golden brown add chopped tomatoes.Cook until tomatoes are well cooked and mashed up.Add turmeric powder, red chilli powder ,coriander powder and salt to the pan and saute until raw smell is gone.Add just enough water to the pan and bring it to a boil.Now reduce flame to medium and cashew nut paste.Cook until gravy thickens just enough.Now add the roasted eggs to this gravy.Let it sit for another 2-3 minutes.Finally add chopped green chillies and 1 tbsp butter.Keep this gravy in medium flame for another 3-4 minutes.That's it rich flavourful gravy is ready , garnish with chopped mint/coriander leaves.

Serve with rice/roti.

Note : I am thinking of making this dish next time with tomato paste and onion paste instead of chopped to get a smooth gravy.

Kerala Style Egg Curry w/ Coconut milk

Kerala style egg curry made with coconut milk , one of the staple @ my kitchen when I crave for something simple  and comfort.I tend to make these little spicer and it compliments the sweetness of the coconut milk.This is an adapted version Mrs.K.M.Mathew's recipe.

What you will need

Hard boiled eggs- 6 nos
 

Onion -3 medium sized (sliced)
 

Ginger -  2 tsp (chopped fine)
 

Garlic - 2 tsp (chopped fine)

Green Chillies  - 2 (slit lengthwise)

Curry leaves- a few
 

Coconut milk- I used 1/4 cup of a canned coconut milk

( I had diluted 1/4 cup of coconut milk with 1cup water)

Water-1/4 cup 

Oil -2 tbsp

Mustard seeds- 1/4 tsp

Salt - to taste

For masala

Red chili powder-  2 tsp( or according to taste)
Coriander powder-1 tsp
Turmeric powder- 1/4 tsp

How you will make 

Mix all the ingredients for masala with just enough water to make a smooth paste.Keep aside.Make small slits in the hard boiled eggs and sprinkle pinches of red chilli powder,turmeric powder and salt.Using your hands apply these powders evenly on the eggs.In a pan, heat oil on medium low heat.Keeping the heat low, fry the eggs until the ouer skin changes the color just enough.Take the eggs out and keep it aside.We will put these fried eggs at the end.

Now in the same pan (put the heat on medium high now), splutter mustard seeds.Add curry leaves, green chillies and the sliced onions.Saute them until onions are soft enough.Now add the chopped ginger and garlic.Saute this well until onions are almost carmalized.Takes about 15 minutes or so.Now add the masala paste and saute until raw smell is gone.Once nice aroma comes add 1/4 cup(or more) of water and salt and let this mix boil for another 5 minutes.Add the diluted coconut milk at this point and let the gravy boil well.Once the gravy gets appropriate consistency, add the fried eggs and let it boil for 4-5 minutes on medium low heat.Serve hot with Rice/Roti.

Note : I like to make this curry a little early than expected dinner time, to allow the gravy seep into the egg through the slits made.YUM.

Egg Curry -Andhra Version

Egg curry from Vahrevah.com . Since I found this recipe I have prepared this numerous times :)

Thuvaram paruppu masiyal/Toor dal gravy with Masala Egg

We enjoyed this paruppu masiyal with masala egg over the weekend.This is one of those simple yet comfort food. Masala egg recipe is from my sweet SIL's blog, fusion of life.It came out really good.Hope you all enjoy as much as we did.

Ingredients
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Toor dal : 1/2 cup
Vendhyam/fenugreek seeds : 1 tsp
Turmeric powder : 1/4 tsp
Dry Red chillies : 5
Green chillies : 5 (slit)
Curry leaves : few springs
Tomato : 2 (chopped)
Tamarind : small lemon size ball
Oil - 1 tbsp
Mustard seeds : 1/2 tsp
Perungayam/ asafoedita : 1 pinch
salt : as needed

Method
---------

1. Pressure cook toor dal, fenugreek and turmeric powder with just enough water for more than 4 whistles. Mash cooked toor dal mixture well and keep it aside.
2.In a pan, heat oil and fry mustard seeds, asafoedita and dry red chiiles.Now add chopped tomatoes and slit green chilles.Saute well until tomatoes are cooked enough.
3.Now add tamarind water to the pan and bring it to a boil.
4.Now add mashed toor dal mix to the pan and add salt and water as needed.
5.Garnish with chopped coriander or curry leaves.I used curry leaves as I prefer them.

We enjoyed this with hot rice and masala egg.

Recipe Source for masiyal :Vikatan

Paruppu Masiyal

Masala Egg

Potato Fry/ Urulai Varuval

I'm a big fan of Chef Damodaran(Jeya TV).This is one of his recipe with variation.He mixed all the raw ingredients and mix it with boiled potatoes and then fried it in oil.As that method took too much oil , i adapted this less oil version.this is kinda Kadai dish version,where you have to slow cook till masala is well coated.Very tasty and goes well with curd rice.


Ingredients

Baby Potatoes - 10
Onion - 1 (chopped fine)
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp
Coriander powder - 3 tsp
Cumin powder - 1 tsp
Fennel seed/Perunjeeragam powder - 1/2tsp
Salt - as needed
Curry leaves - a few
Ginger garlic paste - 1 tbsp
Lemon juice - 1/2 tsp (Original recipe asks for tamarind juice)
Mustard seeds - 1 tsp
Oil - 2 tbsp

Method

Boil and peel the skin off the potatoes.If the baby potatoes little big, you can cut them into pieces.If not, leave them like that.In a pan heat oil and splutter mustard seeds.then add chopped onion and curry leaves.Once the onion is slightly brown, add ginger garlic paste and fry till raw smell goes.Then add salt and all the masala powders.Fry till the raw smell goes away and add lemon juice & little water (abt 3 tbsp) and cook the masala really well.Now add the boiled potatoes and slightly mix it with the masala.Don't mix it too much otherwise the potatoes will mash up.Under low heat, cook this till masala is well coated to the potatoes.Serve hot with rice or roti.





I also tried Egg curry from Vahrevah chef and came out really good.A must try..

Muttai/Egg Kootu

Before writing the recipe, i have to tell you about my dear friend S, who i known for about 3 years.We speak to each other almost everyday over the phone and our main topic will either kids or food.If i don't get to speak her a day, the day will a dull one, i must say.She is a fantastic cook and i get my inspiration from her.We don't meet that often, may be once or twice in a month.But whenever i meet her, i make sure she cooks her authentic south indian dishes for me..:D.This recipe is from her, actually from her mom's maid back in india.My son was licking the plate even after he finished eating...:)

Ingredients

Egg - 4 (hard boiled,halved)
Onion - 1 (chopped fine)
Tomato - 1 - 2 (medium sized, chopped fine)
Ginger Garlic paste - 2tsp
Red chilli powder - 1 1/2 tsp
Tumeric powder - 1/4 tsp
Coriander powder - 3 tsp
Green chillies - 3 (chopped fine)
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Urad dal - 1/2 tsp
Oil - 3 tsp
Curry leaves, coriander leaves - as needed
Salt

Method

In a heavy bottomed pan, heat oil and fry mustard seeds,urad dal,fenugreek seeds and curry leaves.Now add chopped onion and green chillies.Fry till they are almost golden brown.Then add tomato and saute till ii is almost well cooked.Now add ginger garlic paste and 3 tsp of coriander powder and fry till raw smell completely gone.In the mean time mix red chilli powder and turmeric powder in 1 tbsp of water.After masala is almost cooked , add this red chilli-tumeric paste and cook till raw smell is gone and everything comes together.Finally add hard boiled egg and mix carefully.Garnish with chopped coriander leaves.Serve hot with roti or rice.

Varuthuaracha Muttai Kuzhambu/Egg in fried coconut gravy

Ingredients

Egg - 5 (boiled and shelled)
Onion - 1 (big, chopped fine)
Tomatoes - 2 (medium,chopped)
Ginger garlic paste - 2tsp
Coconut - 4tbsp
Pepper corns - 1tsp
Red chilli powder - 2tsp
Coriander powder - 1tsp
Turmeric powder - 1/4tsp
Perumjeeragam/sounf - 1/2tsp
Cardamamom - 2
Cinnamon - 1 small piece
Cloves - 3
Curry leaves - a few
Oil - 6tbsp
Salt - as needed

Method
Boil and shell 5 eggs and keep aside.In a pan, heat 2 tbsp of oil and fry perumjeeragm,cardamom,cloves,cinnamon,curry leaves and then coconut.Fry till coconut is almost golden brown.Grind this into a smooth paste.In a heavy bottomed, heat 2 tbsp oil and fry onion till they are golden brown (if you want smooth paste, you can grind onion at this point).Add gg paste to this and fry till raw smell goes.Now add turmeric,red chilli and coriander powder.Fry well till raw smell goes away and then add chopped tomatoes.After tomatoes are cooked enough, add grounded coconut paste.At this point add abt 1/2 cup of water,salt and let it boil for some time.When the desired consistency is reached, lower the heat to medium low.Cut boiled eggs into halves and add these into the kuzhambu.Let the kuzhambu stay in heat for another 2-3 minutes (do not let the kuzhambu boil at this point) and switch off.Serve hot with rice.

Egg Curry

About a month back, we were invited to a friend's place for dinner.Our dear friend S had brought her egg curry.This would be the second time i am tasting her egg curry.From that point every weekend i wanted to make that curry, but something or other comes up and i ended up cooking something else.This weekend i was deter mined, so called S up while she was in her daughter's swimming class...:).Through the phone, she told me the recipe.Thanks to her for sharing this recipe.In this recipe, hard boiled eggs are fried and milk is added for extra flavour.According S, instead of milk, if you add the water left after making homemade panner leads to extra flavour. Because of the salmonella scare , i brought home a big can of crushed tomatoes.So some of the previous and upcoming recipes will have crushed tomatoes.You can always subsitute them for fresh tomatoes.




Ingredients

Eggs - 4 (hard boiled)
Onion - 1 (chopped)
Ginger garlic paste - 1 tbsp
Tomato - 3/4 cup (I used crushed tomatoes from the can)
2% milk - 1/2 cup
Oil - 3 tbsp
Turmeric powder - 1/2tsp
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Cardamom -2
Clove - 1
Cinnamon - 1 piece
Salt - as needed
Curry leaves - as needed
Coriander leaves - for garnishing (chopped)

Method

In a pan, heat oil and fry onions till brown and grind it into a paste.In a pan,heat oil and fry eggs, till sides are golden brown and slit the eggs on all four sides slightly and keep them aside.In the same pan, add cardamom,clove,cinnamon,curry leaves and add grounded onion.Add ginger garlic paste and fry well.Finally add crushed tomatoes and fry till oil separates.Now add chilli powder , turmeric powder and salt.Finally add milk and let the gravy thicken.As the gravy thickens,add the eggs and garnish with chopped coriander leaves.I served this egg curry with rice and Coriander shrimps as side dish.Will post the recipe for the shrimp dish soon.






During last week, JZ of Tasty Treats had showered me with this wonderful awards.Thanks JZ for thinking about me and my blog.As i mentioned earlier in your blog, this kind of encouragement is just what i need now as approach towards my 200th post.This has been an amazing journey , making lotz of friends just through their fod and writings.This kind of friendship is special and cherished forever.I would like to forward this "Friendship" award to my husband, who has always been a great friend to me and encouraged me to do whatever i love doing.







Andhra flavours had tagged me for this meme..so here it goes..

What was I doing ten years ago?

That would be 1998, was my glorious engineering college days.Really miss them.Experiences from there made me a better person , i think :D

What are five things on my to-do list for today ?

Well half of the day is over now, anyways..

1.Enjoy every sip of morning coffe without any disturbance..(couldn't do it today though )
2.Feed Children !
3.Check mails and read news
4.Thursdays are laundry day..so i am in the middle of a dry cycle now.
5.Cook for dinner.

What are five snacks that I enjoy ?
Not much of a snacks person.

What things would I do if I were a billionaire?
Letz decide when it actually happens !

Jobs I have had:
As a teacher,Software engineer.

I would like to tag Ajitha Prasanna of Fun n' Life,Sireesha of Mom's recipes,Sowmya of Creative Saga and Sailaja of Delicious journey to vegetarian food.Hope all enjoy doing it.


Have a fun 4th of July!

Methi - Paneer Chappathi with Egg bhurji

I made these chappathis with home made paneer which i made for the first time.Followed the step by step procedure by Indira.I got such a satisfaction after making these but don't know whether i will make paneer at home again as i recently found out that 2 of our local grocery stores have fresh paneer.Yeap..freshly mad paneer in American grocery stores..so why go for such lengthy process..huh?

Ingredients

Methi leaves - 2 cups
Paneer - 1/2 cup (shredded)
Red chilli powder - 1/2tsp
Jeera - 1tsp
Wheat flour - 3 cups
Oil - 1tsp
Salt - as needed

Method

In a pan heat oil and fry jeera,methi leaves and red chilli powder.Mix wheat flour,salt,paneer and fried methi mixture using warm water.Mix it well into a soft dough and keep it aside for about 30 mts.Divide the dough into equal sized balls and roll each ball into chappathis.Cook each chappathi in a hot tawa.I served this chappathi with boiled egg bhurji and onion relish.

Boiled egg bhurji recipe source here.




Tips : While using store brout paneer, just freeze the remaining paneer for withholding the freshness.

Delicious dishes from fellow foodies...

Today i tried two dishes of Sandeepa and Sailu , and couldn't wait till monday to post it.Both of the dishes were so tasty and we all loved it.Thanks to Sandeepa for her delicious Spicy egg bake and Thanks to Sailu for her Chicken Masala Balls.I served Sandeepa's Spicy Egg bake with Rice and Pinapple More kuzhambu.Will post the recipe for Pineapple more kuzhambu soon.And for evening snack, i served Sailu's Chicken Masala balls with tomato sauce.

Sandeepa's Spicy Egg bake with rice n' Pineapple morekuzhambu

Sailu's chicken masala balls with tomato sauce

Tips:For best way to peel tomato skin, just do a '+'sign on top of the tomatoe and put it in boiling water for about 10 minutes.Then just peel off the skin.

Mutta/Egg Aviyal

Mutta aviyal, again my MIL's another treasured recipe.Another interesting aviyal recipe with egg,potatoes and drumsticks.

Ingredients

Egg - 3 (hard boiled,shelled and cut into halves)
Drumsticks - 4 medium sized pieces (frozen)
Potato - 2 medium sized
Oil - 2tsp
Coconut- 2 tbsp
Turmeric powder - 1/4tsp
Jeera - 1tsp
Garlic - 1 pod
Green chillies - 2
Mustard seeds - 1tsp
Urad dal - 1/2 tsp
Curry leaves - as needed
Tamarind paste - 1tsp
Asafoedita - a pinch


Method

Grind coconut,garlic,jeera,green chillies,turmeric powder and curry leaves into a coarse paste.In pan, boil potatoes and drumsticks in tamarind water with little salt.Once the poatoes are almost cooked, add the coconut paste and let the dish boil and get thick.Add egg into this and mix slightly.In another pan, heat oil and fry mustard,urad dal,asafoedita and curry leaves.Pou this into egg aviyal.Serve hot with rice.





Tips: Put 1tsp of salt while boiling egg, this helps easy shelling of the egg.

Egg Roast

This is kerala style egg roast by chef Mrs.K.M.Mathew.This recipe calls for Duck's eggs, as we don't eat it, i used our good old chicken eggs.

Ingredients

Egg- 3 (hard boiled,shelled and with one or two slashes on each)
Onion - 1 cup (sliced)
Vinegar - as needed
Red chilli powder - 1 1/2 tsp
Pepper powder - 1tsp
Salt - as needed
Oil - as needed

Method

Fry onions in oil and lift it.Fry eggs in the same oil and lift them too.Remove the skillet from fire and add red chilli and pepper powders.Add a spoonfull of oil and return the skillet to the fire.Add salt,vinegar and eggs.Stir for a minute and cook till the gravy is thick.Lift the eggs.Put the fried onion in the skillet.Mix well and remove from fire.Arrange the fried onions around the eggs.

Muttai kuzhambu

Yet another simple egg curry using coconut.

Ingredients

Eggs - 3(boiled and cut into halves)
Onion - 1/2 onion(finely chopped)
Red chillies - 5
Coconut - 1/4 cup (shredded)
Jeera - 1tsp
Garlic - 1 small pod
Turmeric powder -1/4tsp
Curry leaves - as needed
Mustard seeds -1tsp
Vendhayam/fenugreek seeds -1/4tsp
Urad dal - 1/2tsp
Coriander leaves for garnishing.

Method

Hard boil the eggs and shell them.Cut them into halves and keep it aside.Grind coconut,red chillies,garlic,jeera into a fine paste.Heat oil in a pan and fry mustard,vendhayam,urad dal.Now add curry leaves and onion and fry till onions are gloden brown.Add the grounded coconut paste,turmeric powder and salt and fry till the raw smell goes and oil separates.Pour this gravy into the eggs and garnish with coriander leaves.

P.S: i accidently added lil' more oil for tadka...:))

Fish Theeyal

Before starting "thanks " to my lil' sis for helping me perfecting this family recipe.Theeyal or karuttha kuzhambu...a must have in our homes.My mom and mil makes this theeyal atleast once a week.As we live in the border of kerala n' tamil nadu, our theeyal is kinda a mixed version of both cuisines.The advantage of this theeyal is that you can add a variety of things into it..You can put veggies like drumsticks,brinjal,vazhakkai etc.You can put egg omelette in this or you can put fish in this like it..But don't put all in one theeyal..and then...hmm..don't blame me...

Ingredients
King fish - 2lbs (cut into small cubes)
(you can use halibut, cod also)
Shredded coconut - 1/2 cup
Shallots - 5 -6
Garlic - 3-4 pods
Pepper corns - 1tbsp
Chilly powder - 1tsp
Dania powder - 1tsp
Turmeric powder - 1/2 tsp
Jeera - 1tsp
Curry leaves - 3-5 leaves.
Tamarind - lemon sized ball.

For tadka

Mustard seeds, urad dal, vendhayam,curry leaves.

Method

Soak tamarind in water and extract the juice.Keep it aside.
In a pan,on medium low flame ,heat 2tbsp of oil and fry jeera.Now add coconut and fry till they are almost golden.Now add shallots, garlic,curry leaves,pepper,chilly powder,dania powder and tumeric powder one at a time and keep frying till the aroma comes.(frying this well is the key part).After this cools down , grind it into a smooth paste.Now in another pan, heat oil and do the tadka.Add he grinded paste,tamarind extract and salt.Let it boil well(on med-high) till the raw smell goes and the liquid is getting thicker.Now reduce the flame and fish pieces.Cook under med-low heat till the fish is well cooked.Serve it hot with rice and fish fry.










This is Mutta theeyal...

Egg curry with latccha

Egg curry with almonds served with latccha.Latccha is made with wheat flour and it is a layered chappathi.I found the latccha recipe on aval vikatan.There not much to explain about this lovely combination..you will know abt the dish once you taste it..:))

Egg curry

Ingredients for paste

Tomato - 1 (medium sized)
Ginger - 1 inch piece
Garlic- 3-4 cloves
Plain yogurt - 1tbsp
Garam masala - 1tsp
Almonds - 8 (blanched)

Ingredients

Eggs - 5 (hard boiled)
Onion - 1 sliced
Red chilly powder -1tsp
Dania powder- 1tsp
Jeera powder- 1/2tsp
Turmeric powder-1/2tsp

Adjust the spices according to your palatte

For garnishing

Coriander leaves and curry leaves


Method

Grind all the ingredients listed under "ingredients for paste" into fine paste using yogurt and little water.Hard boil the eggs and cut them into half.Heat oil in a pan and fry onions till they are golden brown and then add the ground paste.Fry till the raw smell goes away.Now add the red chilly, dania,jeera powders and salt and fry for another 2-3 min.s. Finally add the eggs.Garnish with chopped coriander leaves and curry leaves.Serve it with rice/chappathi/laccha.





Latccha

Ingredients

Atta flour - 2 cup
Salt- as needed
Oil/ghee mixture - as needed

Method

Mix atta,salt and water to make chappathi dough.Take a small ball of dough and roll out into a big chappathi.Now brush the oil-ghee mixture all over the chappathi and fold it into half.Now roll out the folded chappathi again and keep folding and rolling out until it reaches your desired size.Keep brushing oil-ghee mixture in between the folds.I folded 4 times.These folds make a layered latccha.I had cut these into a rectangle shape ( say..just for the photo purpose).