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Posts tagged “Egg masala

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....


Masaledar Ande/Eggs tossed in a hot & spicy onion sauce…

Masaledar Ande...

Today K wanted something to go with bread for his lunch. I’ve been making him eat a lot of rice this week,.. So I had to give in & had to prepare something in a jiffy (I had 40 minutes with me..)… The only vegetable I had with me were carrots… & cooked carrots are a big no for him…

Since we moved houses a couple of months back, the nearest grocer is 15 mins walk away.. I’m not really a morning person.. I take time to break out from my sleep.. 😛 So was
thankful that I did not end up using all the eggs with all the baking & the omelette’s I ended up preparing the last few days.. !! So decided to prepare some egg curry.. but again.. something which is more runny like a curry is again a NO for K as he always has this fear ” What if the curry leaks out of the box”.. so something thick was on his wish list today..

Masaledar Unde..

In Hindi eggs are known as Ande… Masaledar means it’s filled with masala… The beauty about this dish is that you don’t add the eggs when the gravy is ready… you fry the eggs & include the eggs right from the beginning..Lot of people complain that curry’s where boiled eggs are added are yummy..but then the eggs do not absorb any of the flavours.. Here the eggs do absorb flavours from the gravy since they are added right in the beginning..

Since I was on a timer.. I was not able to click pictures during the making.. 😦

Ingredients: (Serves 2) Preparation Time: 30 mins (Includes time to boil eggs)
Eggs – 4
Onion – 1 large, finely chopped
Garlic cloves – 3, finely chopped
Green chilli’s – 2, finely chopped
Garam Masala – 1/4 tsp
Red Chilli powder – 1/4 tsp or more based on your taste
Sugar – 1/2 tsp
Thick Tamarind water – 1 tsp
Turmeric powder – a pinch
Kasuri Methi – 2 tsp, this is a dried variety of fenugreek leaves…
Coriander leaves – 2 sprigs, finely chopped
Warm water – 150 ml
Cooking oil – 1.5 tbsp
Salt to taste

Tip: If you need more gravy… use 2 onions.. & adjust the garam masala & chilli powder accordingly..

Method:
Boil eggs. While the eggs are boiling, you can use this time to chop the veggies. Once the eggs are boiled, de-shell them & cut each into 2, keep them aside..

Heat oil in a fry pan. Set the heat to medium. Add the eggs. Fry the eggs till they turn golden brown. Move the eggs to one side of the fry pan.. Now add the green chilli’s fry them for a minute or so. Next add the garlic & sauté them for about 30 seconds. When the lovely aroma of garlic fills the air around.. add the onions.. add some salt to quicken the onion frying process..When the onions turn translucent add a pinch of turmeric.. Turn the heat to low. Next add the garam masala & the red chilli powder.. Mix well, leaving the eggs alone.. just toss the eggs in their place once in a while so that they don’t burn..

Once the raw flavours of the different powders begin to fade away.. mix the eggs in…now let the eggs absorb the flavours.. The onions would have turned real soft now.. With your spatula keep mashing the onions lightly.. this way you will be turning the onions into pulp.. that’s what you need.. When all the raw flavours have faded away add the tamarind water.. mix well.

Tip: Always add tamarind midway in your cooking.. when most of the cooking of the other ingredients in done as tamarind acts as an inhibitor.. & you take double the time to cook the same dish had you added it towards the beginning..

Now add the warm water.. mix well.. check & adjust the salt.. Add the sugar,..mix well.. When the water begins to bubble.. keep that spatula going & continue mashing up the onions..:) It would have turned into a pulp by now… Crush the Kasuri Methi between your palms & add it.. Mix well.. When you see the water evaporating…, the oil separating…& the curry is more like a paste.. turn off the heat…

Garnishing:
Transfer to a serving dish…

Transfer to a serving bowl...

Garnish with some chopped coriander leaves.

Serving Suggestions:
Serve hot with any Indian bread by the side.. You can also have this as a starter with a couple of beers.. 🙂

Masaledar Unde...

 

If you like this recipe, you may also like – Muttai Kolumbu/ Egg curry with a Tamil Nadu influenced twistIndian spiced scrambled eggs/Anda burji…Masala Eggs in curry…Red pesto Egg Bomb Burgers… etc.


Egg Sukka

Egg Sukka

We had a potluck at a friend’s place to celebrate the launch of my Facebook Page Keli Paan… I prepared this for the occasion…

For a person who has been born and brought up in the tropical coastal region, coconut tastes yummy with just about anything. Sukka is a very famous dish prepared by the Bunt community. They hail from Mangalore & they speak a dialect known as Tulu. This is their speciality dish. They prepare this dish with chicken known as chicken sukka. I added eggs instead of chicken. Try this dish out and you will find out that eggs can be yummy this way.

 

Ingredients: (Serves 4)                  Preparation time: 30 mins

Eggs – 6-8, boiled and de-shelled
​Dried Red chili’s – 8-10
Fenugreek Seeds – 1 tsp
Jeera/Cumin seeds – 1 tsp
Coriander Seeds – 1 tsp
Garlic – 4-5 pods
coconut – one half of a medium-sized coconut scraped
Onion – 1 medium-sized, diced finely
Tomato – 1 medium-sized, cut into about 6 pieces.
Turmeric – 1 tsp
Garam masala powder- 1 tsp
Curry leaves – 1 sprig
Oil – 2-3 tbsp
Salt to taste
Coriander leaves – 2-3 sprigs, finely chopped

Method:
For the masala:
Heat a tsp of oil in a frying pan and roast each of these mentioned ingredients separately – Red Chili’s, Fenugreek seeds,Coriander seeds, Cumin seeds, scraped Coconut, garlic pods. Add oil whenever you fall short of it. Let them cool down. Add all these roasted ingredients to a mixer jar and grind it to a course paste.

Preparing the dish:
Now heat oil, about 2 tbsp in a deep bottom pan and once the oil is hot fry the diced onions, add the turmeric powder and fry till the onions are half done.
Now add the ground masala and fry well till the raw flavour of the masala goes away.
​You can add a some water if you want a little gravy.

Add the tomatoes now. We are adding the tomatoes towards the end because we do not want the tomato to disintegrate. Add salt to taste. Mix well.

Now add the garam masala powder and mix well. Add the curry leaves.
Cut each boiled egg into 2 and add the eggs to the masala. Gently mix the eggs into the masala. Cook for a couple of minutes.

Garnishing:
You can garnish with some chopped coriander and slit green chili’s

Serving Suggestions:
Serve hot as a starter on its own or with chapatis’ as main course.

If you liked this recipe… do check out – Masala Eggs in curry…Masaledar Ande/Eggs tossed in a hot & spicy onion sauce…Muttai Kolumbu/ Egg curry with a Tamil Nadu influenced twist etc.