There 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 🙂
Whenever 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.
Egg 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 🙂
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.
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.
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 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. 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 🙂