Thursday, May 31, 2012

Egg Curry Recipe | Ande Ki Curry | Muttai Kulambu | Kerala Style Egg Curry

Here is a quick Egg Curry recipe from south India. In south, where mainly coconut is used in all the dishes, egg curry is not an exception. Great aroma of coconut and garam masala makes this curry mouth watering. Egg is very rich in proteins, and kids would love to eat this curry along with chapathi or rotis.

Preparation Time: 50 minutes

Servings: 4

  • 3 Eggs
  • 2 big onions
  • 1 tomato
  • 4 spoons grated coconut
  • A pinch of turmeric powder
  • 5-6 red chillies
  • 1 table spoon coriander seeds
  • A small piece of tamarind
  • 1 strand coriander leaves
  • 2 table spoon chicken masala powder
  • 2 table spoon oil
  • Salt as per taste

  • Take one vessel, add water and put the full eggs and boil it for atleast 10 - 15 minutes.
  • Peel the eggs and keep them aside.
  • Prepare a masala for the curry by grinding grated coconut, red chillies, tamarind, coriander seeds, turmeric powder to a smooth paste.
  • Heat a non stick pan, add oil.
  • Once oil gets heated, add onions and fry till they become light brown.
  • Now add the previously prepared masala and let the curry boil once.
  • Add chicken masala powder and tomatoes. Boil the mix for around 10 minutes.
  • Once the raw smell of powder goes add a cup of Water and Salt cook for 2 minutes.
  • Add the previously cooked half eggs as shown in picture. Cook for 2 minutes.

  • Once the Eggs cook on both sides, garnish with Coriander leaves.
 PS:  After adding eggs, stir the curry occasionally. Other wise the eggs might break into pieces which we would spoil the curry. Instead of cooked full eggs, raw eggs also can be added. But caution is after adding the eggs, one should not stir the  curry till eggs get cooked both sides.

Sunday, May 13, 2012

Breakfast Recipes : Konkani Alayl Pita Bhakri | Rice Roti | Jowar Roti | Kannadiga Jolad Rotti

The process of cooking the flour in hot water is called Alayle in Konkani. Flour is called as Peet in Konkani. Thus the name. These rotis are just amazingly soft and melt in the mouth type. Initially it is little bit difficult to get the shape of a roti. But slowly with practice it can be mastered.  This makes a good, healthy breakfast recipe and can be served with sides like Garlic (Loseny in Konkani) Chutney, Mushroom Curry (Alambe Ambat in Konkani), Masoori Bhaji, Jhunka or Enagai. Jolada Rotti is very famous among North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) ‘Lingayat’ people. Here I have used Rice flour for the preparation. The process remains same while preparing Jowar Roti, the difference being Jowar Flour instead of Rice Flour.

Preparation Time: 40 minutes

Servings: 4

  • 2 cups rice flour/Jawar flour
  • 2 cups water
  • 2 table spoon plain flour (Maida)
  • 2 spoon oil
  • Ghee
  • Salt
  • Take a thick bottomed vessel and add water and salt to it.
  • Heat the vessel and bring water to boil.
  • Then slowly add rice flour/jawar flour and plain flour mixing it continuously.
  • Heat till there is no water & the flour is of chapathi dough consistency.
  • Make small balls from the dough. Knead well. Use oil if required.
  • Take the ball and roll out each with rolling pin.
  • Apply as much dough as required.
  • Fry on both sides on a hot tava.
  • Apply ghee at the end.
PS:  The dough has to remain hot while rolling out, once cold its not possible to roll them out. So ensure that you keep the dough covered every time you take a little of the mixture. The method remains the same when you use  flour too. Kneading is very important otherwise the shape of roti will not be round. Don’t worry if there is no uniformity in balls of dough, take care to avoid the lumps though.

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