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Posts tagged “indian egg 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....


Masala Eggs in curry…

Masala Eggs in curry..

K’s day off.. I love cooking more than usual when he is home. He fancied a hot egg masala for lunch.

Masala Eggs in curry..

Adding flavour to boiled egg curry is always a difficult task. If you just add whole boiled eggs, they will obviously not grab any of the flavours from the curry. Even slit boiled eggs do not absorb flavours from the curry. Hence I tossed the eggs in some red chilli powder & turmeric along with fragrant curry leaves.. The aroma that filled the kitchen was absolutely lovely.

I made some curry out of freshly ground onions, tomatoes, ginger, garlic along with some fresh coriander leaves. Added some spice powders & topped it off with some coconut milk for curry. It reminded me of the egg curry’s you get back in India in small restaurants.

Masala Eggs in curry..

We finished off every bit from the plate… what a satisfied lunch for a lazy day indoors.. 🙂

Ingredients: (Serves 3) Preparation Time: 40 mins
Eggs – 7-8,

For the fresh paste:
Onions – 1 large, roughly chopped
Tomatoes – 3, medium-sized, chopped
Garlic – 4 medium-sized cloves
Ginger – 1 inch piece
Coriander leaves – 4 sprigs

Some of the ingredients..

Red chilli powder – 1/4 + 1/2 tsp
Coriander powder – 1/2 tsp
Cumin powder – 1/4 tsp
Cumin seeds – 1/2 tsp
Turmeric powder – 2 pinches
Coconut Milk – 100 ml thick milk. I used 2 tbsp of coconut milk powder dissolved in just enough water to keep it thick. Use water at room temperature.
Garam Masala powder – 1/2+1/2
Black pepper – 1/4 tsp, freshly ground
Curry leaves – 7-8 leaves, roughly torn
Cooking oil – 1.5 tbsp + 1/2 tbsp
Salt to taste

Method:
Add all the ingredients mentioned for the fresh paste, except the tomatoes into a blender & grind it. Once the ingredients have turned into pulp, add the tomatoes little by little & make a smooth paste. Keep this aside.

Bring about 1.5 litres of water to a boil & boil the eggs with a pinch of salt.

Meanwhile while the eggs are boiling, in a deep bottom pan, heat up 1.5 tbsp of oil. Add the freshly ground paste once the oil heats up. Turn heat to low once the paste begins to boil. Let the paste cook in low heat for 10 minutes. Now add a pinch of turmeric, 1/2 tsp red chilli powder,cumin powder & coriander powder, 1/2 tsp garam masala powder & salt to taste. Mix well. Our intention is to let all the water content evaporate till a thick cooked paste is left & the oil separates out when we achieve this. Keep turning the paste around every couple of minutes.

The eggs would have boiled by now. Take them off heat & keep them aside.

Once the paste is reduced to half its initial quantity, increase the heat up slightly & keep turning the paste around till it again reduces to half its quantity. This is when almost all the water has evaporated & the oil begins to separate. Add 1/2 tsp of garam masala, mix well. Add the coconut milk. Mix well. Add about 300 ml of water. Check for the seasoning & adjust accordingly.

Meanwhile, de-shell the eggs & slit each egg into two.

Once the curry comes to a boil, simmer. Adjust the consistency of the curry by adding some more water if you wish to. Heat a fry pan, add 1/2 tbsp oil & once hot, add the cumin seeds, let it sizzle. Next add curry leaves, add a pinch of turmeric powder & red chilli powder. Throw in the slit eggs & mix well. Add a pinch of salt.

Fry the egg...

Let the eggs fry for a minute or two. Turn the heat off & transfer the eggs into the bubbling curry. Turn the heat off.

Serving Suggestions:
Serve hot along with some Indian breads.

Masala Eggs in curry..

If you like this recipe, then you may also like – Masaledar Ande/Eggs tossed in a hot & spicy onion sauce…Muttai Kolumbu/ Egg curry with a Tamil Nadu influenced twistMilky Egg curry with capsicum garnishing etc.


Milky Egg curry with capsicum garnishing

Milky Egg curry with capsicum garnishing

I went out to the market to buy some groceries and ended up losing my card holder, 😦
I’m never this absent-minded. Don’t know how I ended up doing this. Well, luckily I had my card details along with me in an email and managed to block my card. I hope the person who finds it returns it to the bank or the store I dropped it in & does not misuse the other cards in my card holder.

Anyways, I hope all you guys had a nice V-day celebration yesterday. :)After a nice dinner out in a restaurant now you have to get back to cooking and this is where I can help you. 🙂 Let me stop my chatter  and go ahead with my recipe for today. Egg curry is very popular curry in India. It is very quick & hassle free.

Milky Egg curry with capsicum garnishing

The egg curry’s that is available in Indian restaurants or in most eating joints across India is mainly influenced with that states spices/curry preparing method. Hence the  curry may be yellowish/ orange/brown/a dark red in colour depending on which state of India you have eaten the curry but, on the whole it consists of boiled eggs added to a tangy or mildly spiced curry.Since the egg is already boiled it does not absorb any of the flavours hence it is as good as eating boiled eggs with some plain Indian curry. I will surely post this method of curry sometime as well. But the recipe I’m about to post consists of beaten eggs being added to a boiling curry and hence it absorbs all the different flavours.

Scrambled Egg Curry
Ingredients: (Serves 4) Preparation Time: 15-20 mins
Eggs – 4 beaten well
Whole Milk – 150 ml
Yogurt – 1 tbsp
Cream – 250 ml
Turmeric – a pinch for the colour
Onion – 1 large, finely chopped
Garlic cloves – 2-3, finely chopped
Tomato – 1 medium-sized, finely chopped
Green chilli’s – 2, each cut into 2 pieces
Ginger – an inch, finely chopped
Green Pepper/Capsicum – 1 medium-sized, chopped into small pieces
Cumin powder – 1 tsp
Sugar – 1 tsp
Red chilli powder – 1/2 tsp
Black pepper crushed – 1/4 tsp
Cooking Oil – 1 tbsp
Salt to taste

Method:
Heat oil in a pot set to medium heat. Fry the green chilli’s when the oil is hot for a minute. Now sauté the garlic and ginger for a minute. Do not let the garlic turn brown. Next add the onions. Add some salt to fasten the onion frying process. When the onions turn translucent add turmeric, red chilli & cumin powder. Fry this for a couple of minutes.

Next add the tomatoes and fry for a minute. Add the crushed black pepper and mix well. Now add the milk and let the mixture come to a boil. Add some salt to taste. When the mixture boil add the beaten eggs. Mix immediately and let the eggs turn into a scramble. If you delay the eggs will stay together as a big mass. Now add the yogurt and cream. Yogurt adds a little sour taste to the curry. Add the sugar and the cream. Mix well, check salt & adjust. When the curry comes to a boil turn off the heat.

Tip: If you require a curry which is thinner then add some water, but do not add more than 75 ml of water.

Garnishing:
Garnish with chopped capsicum/green peppers.

Garnish with chopped capsicum

I like the crunchy capsicum in my curry. This is the reason I have used it for garnishing. It will get overcooked if you add it much earlier. But it’s up to you. If you want it cooked then add it along with the tomatoes and fry them.

Serving suggestions:
Serve hot with chapatis’ or steamed rice.

Milky Egg curry with capsicum garnishing

If you like Indian curry’s then do also check – Paneer Methi Malai Kali MirchMy kind of Mix-Veg Thai Yellow Curry with PrawnsBasic South-Indian Chicken curry – Chicken Masala or click for more.