Egg Curry

Egg Masala Curry...

Ingredients

Egg - 5
Green chilies - 3
Chilly powder - 1 tea spoon
Coriander powder - 1/2 tea spoon
Cumin powder - 1/2 tea spoon
Garam Masala - 1 tea spoon
Onions - 3
Tomatoes - 2 finely chopped
Ginger - 1 inch piece
Garlic - 10 pieces
Cinnamon - 1 piece
Cloves - 3
Turmeric powder - some
Hing - some
Salt to taste
Curry leaves, coriander leaves - some

1. Boil the eggs, peel the skin and cut each into 2 pieces lengthwise.

2.  Cut 2 onions, ginger and peel the garlic pieces.

3. Grind them along with 1 piece of cinnamon and 3 pieces of cloves into a coarse paste.

4. Heat 3 tea spoon of oil, add mustard seeds, once splutters, add some hing, green chilies, 1 onion ( sliced lengthwise ) and fry till onions turn brown.

5. Add finely chopped tomatoes and fry for 3 minutes.

6. Add chilly powder, coriander powder, garam masala, cumin powder, salt and a pinch of turmeric powder  and fry for 2 minutes.

7. Add water and boil for 5 minutes.

8. Once gravy boils, add sliced eggs to it and gently mix.

9. Allow it to boil till gravy thickens and garnish with coriander leaves..

Note : 1 small cup of finely ground coconut paste can be added to increase the taste..

Stuffed Brinjal (Eggplant) Curry

Yummy dish made of Brinjal.....

Ingredients

Brinjal - 250 g
Urud dhal (broken) - 2 tea spoon
Coriander seeds - 3/4 tea spoon
Red chilies - 3
Cumin seeds - 1/2 tea spoon
Pepper - 1/2 tea spoon
Coconut - 10 small pieces (depicted)
Ginger - 1 inch
Garlic - 25 pieces
Tomato - 1
Cinnamon - 1 piece
Cloves - 2 pieces
Onions - 2 medium sized
Chilly powder - 1 tea spoon
Coriander powder - 1/2 tea spoon
Turmeric powder - a pinch
Tamarind - a smaller piece (Amla size)
Oil - 7 table spoon
Curry leaves - some
Coriander leaves - to garnish
Salt to taste

1. Heat oil in kadai and fry Urud dhal, coriander seeds, cumin seeds, pepper , coconut. At the end add red chilies and fry

2. Remove them and allow it to cool. Take 2 onions , cut 1 1/2 onions as medium sized pieces and 1/2 onion into smaller pieces

3. Fry ginger, garlic, cinnamon , cloves , onions til onions turn light brown. Add chopped tomato and fry along.

4. Grind the fried items from step 1 without adding water.

5. Now add fried items from step 3 ,coriander powder, chilly powder, salt , turmeric powder and some water. Grind them to make a coarse paste.

6. Wash the brinjals and slice them into 8 pieces as depicted.

If you have good analytic skills, slice them evenly..  I could not... :(

7. Now stuff the coarse paste inside the brinjal, by applying evenly on side of the slices and also in the center.

After several attempts, managed to make the brinjals stand on each other :)

8. Heat 5 table spoon of oil in kadai and fry the brinjals till they turn dark brown.

9. Add remaining ground paste and mix them well.

10. Add some water and let the brinjals cook. Taste at this stage and add some salt if required.

Note: Water is not added more, just in a level sufficient for cooking the brinjal.

11. Once the brinjals are well boiled and oil oozes out of the curry, add some tamarind juice.

12. Place another kadai on the stove and add 2 table spoon of oil.

13. Add mustard seeds, once it splutters, add onions (chopped as smaller pieces) .

14. Fry until onion turns brown and add curry leaves.

15. Add this seasoning to the boiling brinjal curry.

16. Mix well and garnish with coriander leaves.

Serve hot with rice or chapati..

Green gram mash curry

A healthy and easy recipe with green gram

Ingredients

Green gram - 150 g
Onion - 1 medium sized chopped
Tomato - 1 finely chopped
Red chilies - 2
Garlic - 4
Coriander powder - 1/4 tea spoon
Chilly powder - 1/4 tea spoon
Turmeric powder - a pinch
Hing - a pinch
Salt to taste

1. Fry green gram in kadai until it turns brown without adding oil.

2. Pour this in hot water and soak for 1 hour.

3. Add salt, coriander powder , turmeric powder, chilly powder and garlic to the gram and pressure cook until 10 whistles . (Depending upon the cooker, you can adjust and allow it to cook completely)

4. Once it is well cooked , mash it to a coarse paste.

5. Heat oil in kadai and add mustard seeds, once it splutters, add crushed red chilies, pinch of hing and onions.Fry until the onions turn slightly brown.

6. Add finely chopped tomatoes to it and fry. Mash the tomato and fry until the raw flavor goes.

7. Add the mashed green gram to this and add some water. Allow this to boil and remove from flame.

8. Garnish with coriander leaves. Tastes good with rice and chapatis.

Palak Paneer

Palak(spinach) paneer is a good Indian recipe which goes well with Chapati.

Ingredients:

Palak (Spinach) - 1/4 Kg.
Paneer - 50 gms.
Butter (optional) - 2 inches piece.
Ginger&Garlic Paste - 1/2 table spoon.
Onions - 2.
Garam masala - 1 spoon.
Chilly powder - 1/2 spoon.
Cumin powder - 1/2 spoon.
Salt - As required
Cumin seeds - 1/4 spoon.

1. Boil Spinach and blend it.(do not make it a smooth paste).
2. Heat butter/ oil in a pan and fry paneer until they are brown.
3. Heat oil in a kadai and add cumin seeds.
4. Add chopped onions and fry until golden brown,now add ginger garlic paste and fry.
5. Add garam masala, cumin powder and salt to it and continue frying for a minute.
6. Now add the boiled spinach and mix well. After it is completely mixed, add fried paneer cubes to it.
7. Once it starts boiling, add the chilly powder and remove from flame.
8. Garnish with coriander leaves and serve hot with chapatis...