Egg Pepper Masala/Egg Pepper Curry

Today I am sharing yet another finger licking egg curry loaded with flavors.With winter slowly getting with a gloomy weather,kids are getting cold.As black pepper is used as a natural remedy for cold and cough I try to include a lot in winters especially.

This egg curry is one such recipe where you can add lot of black pepper to include in the diet.Even kids can enjoy without any complaints.My kids never got bored of this curry and every time they surprise me with their clean plate. Off to the recipe..............

                                                                    

                                                           
                                       Egg Pepper Masala/Egg Pepper Curry

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   Basic Information

   Preparation time 20 minutes
   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Hard boiled eggs	6-8
Onion(finely chopped)	2 medium size
Tomato(finely chopped)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	1 tbs
Red chilly powder	1/2 tsp
Coriander powder	3 tsp
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Oil	2 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering 

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
 Roast and powder

Ingredient	Quantity
Fennel seeds/sombu	1 tsp
Black pepper/milagu	1 tbs
Red chilly/varamilagai	1

  Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	2 tbs
Poppy seeds/kasakasaa	1/2 tsp

  Method 

• Boil the eggs for 15 minutes in water and remove the shell,Keep it aside.Grind the given ingredients to a fine paste and set it aside.
• Dry roast the fennel seeds,black pepper and red chilly in a medium flame till a nice aroma come out.Put off the flame and powder it in a mortar and pestle to a coarse powder.

• Now in a pan heat a tsp of oil and fry the hard boiled eggs for couple of minutes.Sprinkle a pinch of salt,turmeric powder and red chilly powder.Mix it well and it coats on each egg well.Keep it on a flame for another minute,remove it and transfer to a plate.

• Now in the same pan heat the remaining oil and do the tempering with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the ginger&garlic paste,fry it until raw smell disappears.Add in half of the  ground fennel and pepper powder and spice powders.Fry in the oil for a minute.

• At this stage add in chopped tomato and cook it until mushy.Add 1/2 cup of water and let it cook till the oil separates.Add in the ground paste and mix it well.

• Add in some water and adjust the consistency if need.Add rest of the ground fennel and black pepper powder.Allow it to boil.Once the raw smell goes off add in the eggs and allow it for one boil.Add in the chopped coriander leaves and lemon juice,put off the flame.

• Serve it with roti or rice.

• While frying the fennel and pepper,keep the flame in medium.
• The spices give are for medium spice level.
• The amount of green chillies and the black pepper only gives the spiciness to the curry,so adjust accordingly.I added around 1/4 tsp of red chilly powder along with the spice powders.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Egg Drop Curry /Udaitha Muttai Kulambhu

Egg Drop curry aka udaitth muttai kulambhu is a popular village style curry,goes very well with idly,dosa and rice.

I usually make either Chettinadu egg curry or egg kurma  and never tried this egg drop curry on my own.As the egg disintegrates in the kulambhu easily if it is not properly made.

After seeing so many videos tried for couple of trials and finally made it almost close to the original.
This egg tastes very good as it gets soaked well in the kulambhu.If you are serving this for idly or dosa then the consistency can be on the thinner side,for rice it needs to be slightly thicker.Let's move on to the recipe..........

                                                                    

                                                            
                          Egg Drop Curry/Udaitha Muttai Kulambhu

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   Basic Information

   Preparation time 10 minutes
   Cooking time 30-35 minutes

   Serves 3-4 (generously)

   

  Ingredients

  

Ingredient	Quantity
Eggs	5
Onion(finely chopped)	2 medium size
Tomato(pureed)	2 medium size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic paste	2 tbs
Red chilly powder/milagai podi	1-1.25 tsp
Coriander powder/dhaniya podi	3 tsp
Garam masala powder	1/2 tsp
Curry leaves/karivepillai	1 -2 sprigs
Tamarind/puli	big gooseberry size
Turmeric powder/manjal podi	1/4 tsp
Salt	1-1.25 tsp
Oil	1.5 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Star anise	1 petal
Fennel seeds/sombu	1/4 tsp

  
 Grind it to fine paste

Ingredient	Quantity
Coconut(grated)	4 tbs
Fennel seeds/sombu	1/2 tsp
Poppy seeds/kasakasa	1/2 tsp
Cashews/mundiri	2

  Method 

• Soak the tamarind in water for 5 minutes and extract the juice.Grind the given ingredients to a fine paste and keep it aside.

• Heat a pan with oil and do the tempering and add in the green chillies,curry leaves and onion.Saute the onion until translucent.Now add in the ginger&garlic paste.Fry it until raw smell disappears.Add in the pureed tomato .

• Cook it for a while and now goes in all the spice powders and salt.Fry it till the oil separates.Add in the tamarind water.

• Also add a cup of water,let it boil for 5 minutes in a medium flame.Add the ground coconut paste at this stage.Adjust the consistency with water and let it boil for 2-3 minutes.

• Reduce the flame and break egg,take it in a small bowl.Add the egg while the kulambhu is boiling.Add the rest of the egg same way.Do not add on top of one egg,one in the center and rest eggs in the sides.Increase the flame and cook it undisturbed.Do not mix it with a ladle.After 5 minutes slowly with the help of spatula stir it,so that the eggs won't settle in the bottom.Sprinkle the coriander leaves and put off the flame.

• Serve it with idly,dosa or rice.

• The ingredients given is for a slightly spicier version you can increase or decrease the red chilly powder according to your preference.
• Before adding the eggs the kulambhu must be slightly water,so that the consistency will be perfect after the eggs are cooked.

Enjoy..................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

An InLinkz Link-up

Sumber http://www.naliniscooking.com

Kerala Style Chicken Curry/Chicken Curry with Coconut milk

Each week I will be sharing recipes with different set of ingredients in Protein rich dishes in the mega marathon 80th edition.
Last week I shared recipes with lentils and legumes.For the brand new week my key ingredients are Egg and Chicken.

As eggs and chicken contain protein and  saturated fat it is good to consume moderately everyday.
A large egg contains 6.28 grams and 3.5 oz of chicken contains 30 grams of protein.As both contains trace amount of carbohydrates its a good option for a low carb diet.

Coming back to the recipe,its a simple curry flavored with  whole spices and coconut milk.The curry tastes best when made it in coconut oil.But any neutral oil also makes the curry delightful and finger licking.

Traditionally shallots are used to enhance the flavor,if not use the regular onion.This is a simple recipe ideal to make for parties and potluck.Tatses heavenly with ghee rice or white rice.

                                                                    

                                                           
                                       Kerala Style Chicken Curry

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   Basic Information

   Preparation time 20 minutes
   Marination time 30 minutes

   Cooking time 30-35 minutes

   Serves 4(generously)

   

  Ingredients

  

Ingredient	Quantity
Chicken(with bone or boneless)	1.5 lbs
Onion(thinly sliced)	2 medium size
Tomato(finely chopped)	1 medium size
Potato(cubed)	1 large size
Green chilly/pachamilagai	2-3 (slit lengthy)
Ginger&garlic (pounded)	2 tbs
Red chilly powder	2 tsp
Coriander powder	1.5 tbs
Turmeric powder	1/4 tsp
Garam Masala powder	1/4 tsp
Thick Coconut milk	3/4- 1 cup
Curry leaves/karivepillai	2-3 sprigs
Lemon juice	2 tsp
Salt	1.5 tsp
Coconut oil(preferable)	3 tbs
Coriander leaves(chopped)	2 tbs

  For the tempering -1

Ingredient	Quantity
Clove/lavangam	4-5
Cinnamon/pattai	2 inch piece
Bay leaf	1
Star anise	2 petals
Fennel seeds/sombu	1/2 tsp

  
For the tempering -2

Ingredient	Quantity
Oil	2 tsp
Onion(finely chopped0	2 tbs
Garlic(finely chopped)	2 cloves
Curry leaves	few leaves

For the marination

Ingredient	Quantity
Red chilly powder	1/4 tsp
Black pepper powder	1/4 tsp
Ginger&garlic paste	1 tsp
Turmeric powder/manjal podi	1/8 tsp
Salt	1/2 tsp

  Method 

• Wash and clean the chicken and cut into bite size pieces.Add the ingredients given for marination to the chicken and mix it well.Keep it in the refrigerator for 30 minutes.

• Now in a pan heat the oil and do the tempering-1 with the given ingredients.Add the sliced onion,green chilly and curry leaves.Saute it with a pinch of salt till transparent.Add in the pounded ginger&garlic,fry it until raw smell disappears.Add in all the spice powders and fry in the oil for a minute.

• Add the marinated chicken,chopped tomato and saute it for 4-5 minutes or till the chicken is half cooked.Now goes in the cubed potato and give it a mix.Add around a cup of water and cook it covered.

• At this stage add in the coconut milk and let it cook for one boil.Meanwhile heat a pan with 2 tsp of oil.Once the oil becomes hot,add in the chopped onion,garlic and curry leaves.Fry it until,the onion becomes golden.

• Add it to the chicken curry,add in the chopped coriander leaves and lemon juice.Mix it well and put off the flame.

• Serve it with roti or rice.

• While frying the spice powder,if it is too dry,sprinkle some water.
• A tsp of ghee can be used along with oil for an extra rich flavor and taste.
• The amount of green chillies give is for a medium spice level,can be adjusted as per preference.
• Use thick coconut milk for a nice creamy consistency.

Enjoy............................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com

Moong Dhal Savory Puttu /Paasiparuppu Kaara Puttu

Ending the legumes and lentils series in Protein Rich Dishes in mega marathon edition with savory puttu.
I have already shared the sweet puttu with moong dhal,but today's version is a savory one .The procedure is almost same as sweet puttu.Instead of jaggery syrup it needs tempering with basic ingredients.
This puttu can be eaten as such,we prefer to sprinkle boondi or sev.Even spicy idly podi/chutney powder can also be sprinkled and eaten.My kiddo loves to top it with sugar and eats.Off to the recipe.......

                                                             

                                                            

                                                                   Moong Dhal Savory Puttu/Paasiparuppu Kaara Puttu

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   Basic Information

   Preparation time 10 minutes

   Soaking time 2-3 hours
   Cooking time 20-25 minutes

   Serves 3

  Ingredients

  

Ingredient	Quantity
Moong dhal/paasiparuppu	1/2 cup
Channa dhal/kadalaparuppu	2 tbs
Raw rice/pacharisi	2 tbs
Curry leaves/karivepillai	few leaves
Green chilly/pachamilagai	2 (chopped finely)
Ginger/inji	1/2 tsp(grated)
Turmeric powder/manjal podi	1/4 tsp
Coconut(grated)	3-4 tbs
Salt	3/4tsp
Coriander leaves(finely chopped)	1 tbs
Lemon juice	2 tsp
Oil	1 tbs

 For tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparuppu	2 tsp
Channa dhal/kadalaparuppu	1 tbs
Asafoetida/perungayam	a pinch

  

   Method 

• Wash and rinse the dhals and rice with water,soak it together for 2-3 hours with enough water.After soaking completely drain the water and keep it aside.
• Now in a blender jar take the dhals and rice and grind it to a bit coarse paste along with salt.

• Grease the idly plate,put the batter in each mould and keep the plate in the idly maker.

• Steam it for 10 minutes.Remove the plate from the steamer and let it cool,take out the idlys from the plate and sprinkle some hot water and crumble it.Keep it aside.

• Keep a pan with oil and do the tempering,toast the curry leaves.Add in the chopped green chilly,grated ginger and coconut .

• Give it a mix,add in the turmeric powder and a pinch of salt.Add the crumbled idly.

• Mix it well and keep it on the flame for 2-3 minutes. Finally sprinkle the coriander leaves and some grated coconut and lemon juice,give it a mix.

• Serve it warm

• The amount of lemon can be altered depending on the sourness of the lemon.
• Cashews can also be added along with the tempering for extra crunchiness and rich taste.
• While crumbling the idlys,if you feel dry sprinkle some hot water.
• The crumbled idlys can be pulse it in a blender for 30 second with regular intervals.Otherwise it will be like a paste.

Enjoy.........................

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

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Sumber http://www.naliniscooking.com