Egg Curry

­­­­­­­­­­­­

Egg CurryThere are times when you want to make a dish that you don’t normally give much thought about but kind of crave for it once in a while. Today I have posted one such dish that is a staple in almost all Indian homes. It is the Egg curry. Egg curry is a simple dish that consists of gravy and eggs, usually boiled. Variations are usually done with the gravy but here I have given a slight variation with the egg 🙂

IMG_1431

Egg CurryWhenever I am stuck with what to cook, Egg curry is the go-to gravy in our home. The curry in this dish is a blend of spices, each with their own unique flavor. And when all these spices come together in the gravy, it gives an appetizing aroma and a taste to match for. As I had mentioned earlier, the variation I had given with the eggs here is that instead of having them boiled, I have used them as omelets instead 🙂 The cooked omelets are rolled, cut and then dropped in the gravy, similar to how we do it for Dosa Kuzhambu.

IMG_1435Egg curry normally goes well with white rice and usually with no sides since the eggs themselves are the sides. Try this unique but very tasty Egg curry in your kitchen and if you think of an apt side dish to this gravy, please do share  🙂

Egg Curry
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
to dry roast and powder:
  • Fennel seeds – 1 tsp
  • Poppy seeds – 1 tsp
to grind:
  • Grated coconut – 2 tbsp
To temper
  • Oil – 2 tbsp
  • Mustard seeds – ½ tsp
  • Cinnamon – 1”
  • Cardamom – 3 nos
  • Cloves – 2 nos
other ingredients:
  • Shallots, chopped – 5 to 8 nos
  • Curry leaves – a sprig
  • Green chilli, slits – 2 nos
  • Tomato, finely chopped, big – 1 no
  • Sambar powder – 1 ½ tbsp
  • Mutton masala or egg masala – 1 tbsp
  • Salt as required
  • Cilantro for garnishing
to make omelet:
  • Eggs – 2 nos
  • Salt – a pinch
  • Shallots, finely chopped – 2 nos
Instructions
  1. Dry roast fennel seeds and poppy seed and allow them to cool. Make a paste of grated coconut adding little water.
  2. Heat oil in a pan and season with the above given ingredients
  3. Add shallots and sauté until they turn translucent.
  4. Meanwhile powder the dry roasted fennel and poppy seeds.
  5. Add green chilli and curry leaves. Give a quick stir
  6. Add in the fennel and poppy seed powder. Mix and stir for a few seconds.
  7. Now add in chopped tomato and sauté until they turn mushy.
  8. Add sambar power, mutton/egg curry masala and salt. Mix and cook for a minute.
  9. Add coconut paste, mix well and add enough water. Bring them to boil and cook for 5 minutes.
  10. Meanwhile beat eggs, a pinch of salt and a tbsp of finely chopped shallots.
  11. Make thin omelet (do not flip) and roll it. Cut vertically to 2 to 3 inch pieces like you do for dosa kuzhambu but little bigger.
  12. Add the omelet rolls to the gravy and cook for another couple of minutes. Switch off and garnish with cilantro. Enjoy! 

IMG_1437

Idiyappam Sevai

Idiyappam sevai
Idiyappam is an ancient tamil dish (also popular in South Indian cuisine) made from rice flour, salt and water. It is also called as noolputt in Malayalam, Semige in Kannada and String Hoppers in English. There is a special tool to make Idiyappam which squeezes the dough (mixture of rice, salt and water) in to strings which is then steam cooked (usually a pressure cooker is used back home). Idiyappam Sevai is a dish that is made from Idiyappam and is usually served for breakfast or as a tiffin item.
Myediblecravings
Idiyappam sevai
Normally, I am not a big fan of Idiyappam, especially the sweeter variety that is had with coconut milk. So my mom used to make Idiyappam Sevai to satisfy my highly selective appetite 🙂 Similar to the days when Upma is had in our home (I don’t like Upma as well ;)), my mom used to make Idiyappam Sevai just for me. I love Idiyappam Sevai very much and it is super easy to make. You only use 5 ingredients to prepare this dish. Idiyappam can be had as is or with some chutney variety like coconut, onion etc.
Try this ancient, wonderful and easy to prepare dish in your home and let me know your experience.

Idiyappam Sevai
Recipe type: Breakfast or Tiffin
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Oil – 1 tbsp
  • Fennel seeds – 1 tsp
  • Curry leaves – very few
  • Onion, medium, finely chopped – 1 no
  • Ginger garlic paste – 1 tbsp
  • Tomato, finely chopped – 1 no
  • Red chilli powder – 1 tbsp
  • Salt as required
  • Idiyappam (string hoppers), crumbled – 5 nos
Instructions
  1. Heat oil in a wide pan and season with fennel seeds and curry leaves.
  2. Add onion and sauté until they turn translucent.
  3. Add ginger garlic paste and sauté until the raw aroma disappears.
  4. Add chopped tomato and cook until oil they turn mushy.
  5. Add in red chilli powder and salt and cook until oil seperates.
  6. Finally add string hoppers, mix well and cook for a minute. Enjoy!

Idiyappam sevai
Idiyappam sevai

KERALA CHICKEN ROAST

A while ago, I had mentioned about my HB’s attempt at cooking tandoori chicken and the awesome result. Most recently he attempted another variety of chicken called the Kerala Chicken Roast. And again it turned out to be an awesome dish! As the name suggests, Kerala Chicken Roast is a specialty of God’s Own Country and also my neighboring state as well, Kerala. kerala chicken roast Kerala Chicken roast is an easy to cook, spicy yet a tasty dish. It is a dry variety and hence a side dish essentially. The main ingredient in preparing Kerala Chicken Roast is the kerala garam masala. It is different from regular garam masala in the sense that it has the strong fennel seed flavor. And using shallots is must for this dish. You can have Kerala Chicken Roast with almost all main entrees like Rice (with some gravy, or just rasam), parotta, chapati, biriyani etc. kerala chicken roast Back to my HB’s cooking experiments, it is two out of two so far (Tandoori Chicken and Kerala Chicken Roast). Kerala Chicken Roast is a new dish to me and my HB. I have never had it back home but after tasting it for the first time here, I had noted to myself to try it back home in a Kerala-cuisine restaurant. Try this simple and spicy recipe at your home and share your experiences in the comments section below 🙂

KERALA CHICKEN ROAST
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
To marinate:
  • Chicken – 200 grams
  • Red chilli powder – 1 tbsp
  • Coriander powder – 1 tsp
  • Salt – a generous pinch
  • Turmeric powder – ½ tsp
Kerala garam masala:
  • Fennel seeds – 2 tbsp
  • Green cardamom – 5 nos
  • Cloves – ½ tbsp
  • Black pepper corn – 1 tbsp
  • Star anise – 1 no
  • Javetri- ½ no
  • Cinnamon stick – 1 “
  • Nutmeg – a pinch
Other ingredients:
  • Oil – 2 tbsp
  • Cumin seeds – 1 tsp
  • Shallots – 6 nos, cut into slits
  • Curry leaves – a sprig , divided
  • Ginger garlic paste – 1 tbsp
  • Kerala garam masala – 1 tbsp
  • Whole green chillies – 5 nos
  • Freshly ground pepper – ½ tbsp
  • Salt as required
  • Cilantro – for garnishing
Instructions
  1. Wash and marinate the chicken with the above given ingredients for at least two hours.
  2. Dry roast the garam masala ingredients for a minute, allow it to cool, blend into powder.
  3. Heat oil in a pan and add cumin seeds. When it starts to sizzle add shallots and few curry leaves. Sauté for a minute.
  4. Add the marinated chicken and sauté well. close the lid and cook until the chicken is half done.
  5. Add the kerala garam masala and salt and give it a stir.
  6. Add whole green chillies and sauté until all the water is well absorbed and oil ooze out from the chicken.
  7. Now add in the remaining curry leaves and freshly crushed pepper. Sauté for a minute and switch off the flame.
  8. Garnish with chopped cilantro. Enjoy with hot rice or Indian flat breads!

kerala chicken roast