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Posts tagged “curry

Egg Curry made from a fragrant coconut paste…..

Egg Curry made from a fragrant coconut paste....

Long time, no see! Oh well.. When people ask me what happened to Keli Paan ..??!?? why has it taken a back seat since the time you started Floured, I tell them “Blogging for sure is just like a full-time job. Do you remember asking your mum what she was pondering about after lunch??!?? or what was taking her long to close the kitchen after dinner? Yup she was thinking about what do I cook for breakfast tomorrow or pack for lunch in my kids lunchbox & doing the ground work required to help her fix the meal quicker! I never quite understood why it was so hard to decide/come up with an answer to that question, when my mum told me she was deciding what to cook.. until it became a part of my life too!! “What do I cook?” is the biggest dilemma for anybody who has to cook a meal! It all starts with some mental ransacking! there involves lots of thinking on the lines of –
a. what veggie/meats in the fridge?;
b. Do I have enough to make the lunch last for dinner too?!?;
c. Oh, I don’t have enough for 4 portions! damn why didn’t I pick some extra!;
d. If I cook this, what is going to accompany it??!?;
e. Will my husband/kids like it?
f. Oh, not that boring recipe again for chicken!
g. Do I have enough time to make it before I head to work/after I’m back from work!
h. etc. 🙂
I’m sure there are umpteen number of such thoughts each one of us who have to spin an interesting meal, face everyday! Do add some of your’s in the comments below! 🙂

Well back to my dilemma! Blogging similarly involves a lot of thinking on the lines of
a. A different/an age-old recipe or an adaptation of a friends/relatives/another bloggers recipe… giving them their due credit of course!!!
b. writing it down to make it interesting & easy to understand,
c. The food photography of course has to be attractive enough so as to make you want to go through the post.. & lure you enough to try it!!
d. Photographing food takes loads of thinking on how to plate the dish!, how to make sure there is enough natural light when you click!, props, the background etc.
e. Keeping your family & pets away from grabbing a bite till your done clicking, a very BIG challenge!! Clicking pictures in different angles, moving something so that it doesn’t prove to be distracting!
f. Editing the pictures!
g. Finally posting the recipe with a lot of tagging & sharing links on FB/Instagram/Different food communities & websites!, Flickr Phew! etc.
I’m sure all the non-blogging followers of my blog will say a WOW! to all the work involved. But hey! I’m not discouraging any of you! Food blogging is awesome! Just that with all the baking I do at “Floured” I hardly cook a good enough meal to blog about or most of those recipes already happen to be up on the blog! When I have a couple of days free from blogging I’m researching on some new cake recipes or orders that I have next, or I just sit back watch a good movie, play with my pet Sherlock & relax!

So that’s my story! When I started this post I was wondering what do I write! I have been so out of touch..! But I guess I can always blabber about something or the other! 😛

Moving on to this recipe.. its been ages since I tried a different recipe for eggs & also its been a while since I cooked some egg curry! The usual ritual
Me: “Keshav!, what would you like for lunch?”.
Keshav: “ Some egg curry! its been long!”
Thank god for once I got a definite reply from him.. else the usual response “ Make anything”! Men! what is “anything”!!??! Grrr!!

Egg Curry made from a fragrant coconut paste....

This egg curry has a few lovely flavours coming in from some dried spices which are oil roasted. Most of the ingredients of this dish are oil roasted before grinding them all into a lovely fragrant paste.

Ingredients: (Serves 4)        Preparation Time: 40 mins
Hard boiled eggs – 8
Grated Coconut – 6 tbsp
Garlic cloves – 6-7, peeled
Fennel Seeds – 1/2 tsp
Onions – 3 medium-sized
Tomatoes – 3 medium-sized
Cloves – 2
Dagad/Stone Flower – 1/2 inch piece
Cardamom – 1 small
Green Chilli’s – 1 large or 2 small
Dried Red Chilli – 1, stem removed
Coriander seeds – 2 tsp
Cumin Seeds – 1/2 tsp
Curry leaves – 2 sprigs
Coriander leaves – 2-3 sprigs for garnishing, use the stem too
Kerala fish tamarind – 1 piece
Cooking oil – 1 Tbsp + 1 Tbsp
Salt to taste

Method:
Heat about 1/2 tsp of oil in a fry pan. Set heat to medium. When the oil is hot start frying the following mentioned ingredients one by one. Once each ingredient is roasted take it out & keep it aside in a plate to cool. Remember you don’t need to fry them too long, roast the spices till they are fragrant & the others till they wilt. Keep adding 1/2 tsp of oil whenever the oil is used up by the ingredients.

Ingredients to be oil roasted
1. Garlic cloves,
2. Roughly chop 2 onions & fry them till they are translucent.
3. Roughly chop all three Tomatoes & fry them till the skin shrinks.
4. Cardamom & cloves & stone flower can be roasted together.
5. Coriander seeds
6. Fennel seeds, dried red chilli & grated coconut can go together,

Once all these roasted ingredients cool, put them all together in a food processor along with leaves of 1 sprig of curry leaves & grind them all together into a smooth paste. Add some water if required.

Once the paste is ready, de-shell the hard-boiled eggs & keep aside. Finely chop the 3rd onion.

Heat 1 tbsp of oil in a pot. Once the oil heats up, maintain heat at medium & add 1/2 tsp of cumin seeds. Once they splutter add the curry leaves. Next add the finely chopped onions & fry till they turn translucent. Now add the freshly ground spice paste. Add 1/2 a litre of hot water & mix well. Simmer once the curry begins to come to a boil, now add the tamarind piece. Let the curry till raw flavours fade away. Add salt to taste.

Tip: You can take the piece of tamarind out once the curry is done. 

Pierce the eggs with a fork in 4-5 places so as to let the eggs absorb some flavours of the curry. Once the raw flavours have faded away, add the pierced eggs.You can also add some freshly ground black pepper just after the eggs for some extra flavour if you like. Let the curry simmer for another 2-3 minutes & then turn off the heat.

Tip:If you choose to eat this curry with rice then make sure the curry isn’t too thick & adjust with water accordingly.

Garnishing:
Garnish with some extra curry leaves & some chopped coriander leaves.

Egg Curry made from a fragrant coconut paste....

 

Serving Suggestions:
Serve hot with some steamed rice/ along with some hot chapatti’s or phulka’s.

Egg Curry made from a fragrant coconut paste....


Basic South-Indian Chicken curry – Chicken Masala

Basic South-Indian Chicken curry - Chicken Masala

We just moved into a new flat, day before. Hence from the past few days I have been busy packing. Now I’m busy unpacking. To add to all this it will take another week for the internet line to get working, hence the delay in posts. But luckily for me a few friends stay in the same building hence I get to use their internet when they are at home.

Since most of our luggage is still unpacked I had just the basic ingredients at my disposal for fixing up a meal. This chicken curry is a basic curry that requires the most common ingredients found in most houses. I have skipped the garnishing with coriander leaves bit as I did not have time to buy it from the store. It’s a no fuss curry. If any of you are new to cooking this is the dish you should try. It will surely impress people as it’s tasty yet simple to fix.

Basic South-Indian Chicken curry - Chicken Masala

Ingredients: (Serves 4) Preparation Time: 20 mins
Chicken – 1 kg, skinless, pieces cut as per your choice
Onions – 1 medium-sized, finely diced
Garlic cloves – 5 medium-sized, finely chopped
Tomato – 1 large, finely chopped
Coconut Milk – Fresh or tinned, about 250 ml, fresh would add a lovely flavour
Red Chilli powder – 1-2 tsp depends on your taste
Garam Masala powder – 1 tsp

Cumin powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder – a pinch
Curry Leaves – 1 sprig
Cooking Oil – 1 tbsp
Salt to taste

Method:
Heat oil in a pot which is set to medium heat. Add chopped garlic & sauté for a minute. Add the diced onions, curry leaves and add some salt so that the onions fry quickly. When the onions turn translucent add the different powders except the garam masala. Mix well & fry the powders for a minute or two. Now add the chopped tomatoes and fry them till they begin to lose their stiffness.

Now add the washed chicken pieces & mix well. Fry the chicken pieces for a couple of minutes. Now add about 100 ml water and mix well. Once the water begins to boil add the coconut milk. Mix well. Add salt to taste. Turn the heat to low, close the pot with its lid and let the chicken cook. It should take about 10-12 minutes.

Check if the chicken is tender. Now add the garam masala powder & mix well. Increase the heat and let the curry bubble. When the oil begins to separate & collects on top, turn the heat off.

Garnishing:
Garnish with some chopped coriander leaves.

Basic South-Indian Chicken curry - Chicken Masala

I did not have any with me hence you will notice that I have not added them.

Serving Suggestions:
Serve with some hot steamed rice or with some Indian breads.

Basic South-Indian Chicken curry - Chicken Masala

We had them with Kerala Paratha’s.

More chicken recipe’s – Sweet n Spicy Spinach Chicken – Chinese style, Pepper chicken in cream and basil with roast potatoes, Hot Honey Chicken Wings, more.


Mixed Veg Sambar

Mix Veg Sambar

A lot of my North Indian friends keep asking me how to make sambar. I tell them, I don’t make my own sambar powder, buy it from the store as most of the people and prepare. But I only use the sambar powder from Mangalore, since I love the flavour it adds to the sambar. I have tried many brands of sambar powder, I gave up because I was not able to satisfy my taste buds with any of them and asked my mum for the powder she uses. Yes, I can get fussy about sambar… and who would have thought I would.. because until the time I set foot into the hostel for my engineering I only had rice with milk.. and side dishes!! shocker isn’t it.. in fact I detested sambar…

Sambar is an integral part of any South Indian’s life, eaten with breakfast/Tiffin dishes like – Idli, Dosa, Vada etc or even with the Famous Mangalorean Buns. It is also eaten with rice for lunch or dinner. Any South Indian Wedding and there would always be Sambar.

This dish is made by different people using different vegetables. I prefer the mix veg sambar as I get to pick what I like 🙂

Steaming hot sambar with a bowl of steamed rice.. and a dollop of ghee over it.. BLISS… before I go on… here is the recipe…

Ingredients: (Serves 4) Preparation Time: 25-30 mins
Carrot – 1 medium-sized, Skin peeled & chopped into medium-sized cubes. Forgot to click a picture. Will upload a picture next time I prepare sambar.
Potato – 1 medium-sized, Skin peeled & chopped into medium-sized cubes.
Green Chilli – 2 or 3 medium-sized, slit
Onions – 1 medium-sized, chopped in size similar to the carrots and potato
Drumstick – 1, cut into 3-4 inch pieces
Beans – about 50 gms chopped into 3-4 inch pieces (I did not add beans as I was out of them)
Cauliflower – about 10 medium-sized florets (I did not add beans as I was out of them)
Asafoetida – about a tsp
Shallots/ Sambar onions – 3-4 diced finely
Coriander leaves – 3-4 sprigs, chopped
Curry Leaves – 1-2 sprigs
Tamarind juice – about 50 ml
Tomato (optional) – 1 small, chopped into 4 pieces (I did not use tomato)
Oil – 3 tbsp
Turmeric powder – a pinch
Sambar powder – 3 tbsp
Mustard seeds – half a tbsp
Garlic cloves – 2 medium-sized, finely chopped
Chilli powder (optional) – if you want to increase the spice level
Tur dal – about 100 gms washed and pre-soaked for about 15 mins in hot water
Salt to taste

Method:
Take about a litre of water in a pot and bring it to a boil. Reduce the heat to medium. Add the vegetables like carrots, potatoes and drumstick first as they take the longest to cook. Add salt to taste.

Mean while in a pressure cooker add the soaked tur dal and just enough water so that it covers the top of the dal. Pressure cook for about 2-3 whistles. Keep aside.

When the added veggie’s have just about started getting cooked add the beans, cauliflower, green chilli,tomato and onions.

Once these vegetables are half boiled add the tamarind water. Remember not to add tamarind juice right in the beginning as they will delay the cooking of the vegetables.

Now add the sambar powder and turmeric powder. Mix well.

Check if the pressure from the pressure cooker has been released and add the cooked dal to the boiling vegetables and mix well. Reduce the heat to low. Make sure there is enough water because the dal will absorb water and your sambar will tend to get thicker as time goes by. Remember to keep stirring once in a while. Check salt and spice level and add chilli powder or salt accordingly.

Now take a small fry pan to prepare the seasoning. Heat the oil, add mustard seeds and let them splutter. Next add the garlic and sauté for a few seconds. Add the asafoetida powder and mix. Now add the shallots and fry for a minute or so. Finally add the curry leaves and fry for about 30 seconds. Add this seasoning to the boiling sambar.

Garnishing:
Garnish with the chopped coriander leaves.

Serving Suggestions:
Goes well with a bowl of steamed rice. Also can be eaten along with a dosa, some hot steamed idli’s or vada.

Mix Veg Sambar

 

For more curry’s check out – Brown lentil/Horse gram/Kulitha SaaruPaneer Methi Malai Kali MirchIndian Kidney Bean curry/Rajma, more.