EGG CURRY

 EGG CURRY

Eggs have always been considered a useful addition to our diet as they have numerous health benefits. They can be had for breakfast, brunch, lunch or dinner and in so many forms. More commonly they are served as fried eggs, boiled eggs, scrambled eggs etc for breakfast and are also used in a variety of curries in our Indian cuisine. 

Today's recipe is for a delicious Egg Curry which goes great with pulao, fried rice or rotis. I have adapted this from Egg Curry in Swasthi's Indian Healthy Recipes to suit my needs.

We enjoyed this for lunch recently served with jeera rice. 

Ingredients:-

• Eggs, 6
• Onions, 2 
• Tomatoes, 3
• Small Bay Leaf, 1
• Cinnamon piece, small
• Cumin Seeds, 1/4 tsp
• Cloves,( Laung), 2,
• Ginger Garlic Paste, 1 tsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1/2 tsp 
• Kitchen King Masala, 1/2 tsp
• Sugar, 1 tsp,
• Water, 1 to 1 and 1/4 cup
• Kasturi Methi, 1/4 tsp
• Salt, as required
• Oil, 2 tbsp
• Coriander Leaves, finely chopped, 1 tbsp for garnish

Method:-

Wash and boil the eggs for about 8-10 minutes, allow it to cool, peel and keep aside

To make the Onion Puree:- Peel the onions and cube them. Boil them in 2 cups of water for about 4-5 minutes, drain the water, cool and transfer to blender and make a smooth paste of the onions. Keep aside

To make the Tomato Puree:- Wash and roughly chop the tomatoes, blend them in a mixer jar to a fine puree, without adding any water. Keep aside.

With a fork, prick each of the boiled eggs. Heat 1/2 tbsp oil in a pan and lightly fry the boiled eggs  together, sprinkling a little salt on them, until they turn slightly golden. Keep aside

Heat the remaining oil in the same pan, and on medium heat add the bay leaf, cinnamon, cumin seeds  and cloves and sauté till they sizzle and give off a good aroma 

Add the freshly prepared onion paste and sauté till it turns golden in colour and the raw smell goes

To this add the ginger garlic paste and sauté till the raw smell goes

Next add the tomato puree and sauté till the mixture thickens  

Now add the turmeric powder, chilli powder, coriander powder, Kitchen King masala, sugar, and salt to taste 

Mix well and cook for another 3-4 minutes till the oil separates 

Add 1 to 1 and 1/4 cups of water and mix to form a gravy 

Boil the gravy till it thickens

At this stage, add the eggs and stir gently

Crush the kasuri methi between your palms and add to the gravy 

Cover and cook on low/medium heat for about 4-5 minutes till the eggs get well blended with the masala and absorb the flavours

Switch off the gas and garnish with finely chopped coriander leaves

Transfer the Egg Curry to a serving bowl

Serve the Egg Curry with pulao, fried rice or rotis 

BENDEKAYI PALYA

 BENDEKAYI PALYA

Lady's Fingers (as okra is commonly called in India) is a vegetable with many health benefits. In Hindi, lady's fingers are called Bhindi. They are called Bendekaya in Telugu, Bendekayi in Kannada and Bhenda in my mother tongue, Konkani. 

 Elsewhere in this blog you will find recipes for other dishes using lady's fingers such as:-

• Masaledar Bhindi
• Bhindi Masala
• Spicy Bhindi Andhra Style
• Bhenda Sasam 

Today's recipe is for a side dish made with lady's finger from the Malnad region of my Home State of Karnataka. I have adapted this from Bendekai Palya from the popular website Veg Recipes of Karnataka. 

We enjoyed this with both rice and chapatis.

Ingredients:-

• Bendekayi (Lady's Fingers), 250 grams
• Urad Dal (Black Gram Dal),  1 tsp
• Channa Dal,( Bengal Gram),  1 tsp
• Mustard Seeds, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Hing Powder, ( Asafoetida), 1/4 tsp
• Curry Leaves, a sprig
• Tamarind, size of a gooseberry
• Jaggery, grated, 1-2 tsp 
• Salt, to taste
• Oil, 1 and 1/2 tbsp

To Be Ground To A Coarse Paste:-

• Coconut Gratings, 1/4 cup
• Byadgi Red Chillies, 2
• Mustard Seeds, 1/4 tsp 

Method:-

Wash the lady's fingers, pat them dry and snip off the two ends and cut them into roundels

Soak the tamarind in 1/4 cup of water for about 10 minutes and extract the juice. Keep aside. 

In a small mixer jar, dry grind coconut gratings, Byadgi Red Chillies and 1/4 tsp mustard seeds to a coarse paste ( without adding any water). Keep aside

In a thick-bottomed kadhai, heat 1 and 1/2 tbsp of oil and on medium heat add the mustard seeds

When they splutter add the urad dal and channa dal and fry till the dals change colour

To this add turmeric powder, asafoetida powder, and curry leaves and sauté for a few seconds

Next add the lady's fingers roundels and sauté on high heat for about 2 minutes

To this add salt, tamarind extract and jaggery and mix well

Cover and cook on medium heat till the lady's fingers get done, stirring from time to time.

Please take care not to overcook the lady's fingers as they get cooked very fast

Next add the freshly ground coarse masala and mix well 

Cook for a couple of minutes till the raw smell goes

Switch off the gas and transfer the Bendekayi Palya to a serving bowl

Serve Bendekayi Palya as a side dish to the main meal  

PRAWN MASALA

 PRAWN MASALA

My husband and I love shrimps, or prawns as they are commonly called in India. Prawns are known as Jinga in Hindi, Zinga in Marathi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Apart from being very tasty, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

Elsewhere in this blog, you will find recipes for dishes made with prawns, such as:-

• Sungta Humman, a spicy dish made with prawns- from our coastal Konkani cuisine.
• Goan Prawn Curry
• Prawn Curry 

Today's recipe is for a yummy and spicy Prawns Masala which goes great with peas pulao or jeera rice. 

I have adapted this recipe  for Prawn Masala  from the famous Master Chef, Sanjeev Kapoor. 

We tried this out recently and loved it served with Peas Pulao. 

Ingredients:-

• Large- sized Prawns, 20 or about 250 grams 
• Large-sized Onion, 1
• Curry Leaves, about 15
• Ginger, roughly chopped, 1 " piece
• Garlic Cloves, 4-5
• Byadgi Red Chillies, 3
• Medium-sized Tomato 1
• Coconut Gratings, 1 tbsp
• Fennel Seeds ( Saunf), 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Green Chillies, 2
• Kitchen King Masala, 1/2 tsp 
• Salt, to taste
• Oil, 3 tbsp

Method:-

Wash, peel and devein the prawns, clean them well 

Marinate the prawns by adding a little salt, chilli powder and turmeric powder and keep aside for about 10 -15 minutes

Cut the onion into thin slices 

Slit green chillies without cutting through

Cut the tomato into quarters

In a small mixer jar, grind together ginger, garlic cloves, Byadgi red chillies, tomato, along with the coconut gratings, fennel seeds and 3 tbsp of water to a smooth paste. Keep aside

In a non-stick pan, heat 3 tbsp of oil and on medium heat add the curry leaves and the sliced onions

Saute till the onions get slightly golden brown 

To this add the freshly ground paste and cook for about 2-3 minutes till the raw smell goes

Add salt as required ( remember that salt has been added to marinate the prawns) 

Add the slit green chillies and the marinated prawns. Mix well

Cover and cook for about 4-5 minutes till the prawns curl to a "C" as they get done

Gently stir in the Kitchen King masala, 

Switch off the gas and transfer the Prawn Masala to a serving bowl

Serve Prawn Masala with rice, or rotis or parathas. 

TOMATO OMELETTE

 TOMATO OMELETTE

As we all know Omelettes (we still spell it the old British English way) or Omelets ( as now increasingly spelt the US way) are made with eggs. However, in India where many people are vegetarians and don't eat eggs, it has become common to use besan or chickpea flour with tomatoes and onions to make an omelette! This is naturally called Tomato Omelette ! 

The versatile Tomato is extensively used in our Indian cuisine. Elsewhere in this blog, you will find Tomatoes used in a variety of dishes such as:-

• Tomato Saaru
• Tomato and Paneer Soup 
• Tomato Chutney Chettinad Style

The Tomato Omelette makes for a yummy and filling breakfast served with toasts. 

Ingredients:-

• Besan (Chickpea Flour/ Gram Flour), 1 heaped cup
• Medium sized Tomatoes, 2
• Medium sized Onion, 1
• Ginger,  1/2 " piece, 
• Green Chilli, 1 or 2 
• Coriander Leaves, 1/4 cup
• Turmeric Powder, 1/4 tsp 
• Chilli Powder, 1/2 tsp
• Hing (Asafoetida), 1/8 tsp 
• Kitchen King Masala, a pinch, (optional)
• Water, 1/2 cup or as required
• Salt, to taste
• Oil, as required

Method:-

Sieve the besan and keep aside

Wash and finely chop the tomatoes, onion, green chillies and coriander leaves. 

Grate the ginger 

Mix together the besan, turmeric powder, chilli powder, asafoetida, salt and King Kitchen masala ( if used) in a large bowl, adding 1/2 cup of water- a little by little- making sure that there are no lumps

To this add the finely chopped tomatoes, onion, green chillies, coriander leaves and grated ginger

Mix well to form a medium-thick batter, adding more water only if required. Remember that the tomatoes will also release water as they are mixed. 

The batter should be of dropping consistency

Grease the tawa lightly and on medium heat pour a ladleful of batter and spread it with the back of the ladle

Drizzle oil on and around the tomato omelette and cook on medium heat till one side gets done

Now flip and cook the other side till that too gets done

Remove to serving plate. Repeat the process till you make tomato omelettes using the remaining batter

Switch off the gas

Serve the Tomato Omelettes with toasts and ketchup

DAHIWALE ALOO

 DAHIWALE ALOO

Potatoes are amongst the most popular ingredients in our Indian cooking. North, South, East or West you will find dishes aplenty made with potatoes. They are called Aloo in Hindi, Aloogadde in Kannada, Batata in Marathi and Gujarati, and Batato in my mother tongue, Konkani.

Apart from being tasty and commonly available, potatoes have several health benefits as well. 

Elsewhere in this blog, you will find dishes made with potatoes, such as:-

• Masala Baby Potatoes
• Dum Aloo Punjabi
• Aloo Parantha
• Batate Upkari

Today's recipe is for a delicious side dish called Dahiwale Aloo as it is made with potatoes and curds ( aloo and dahi in Hindi) and a mixture of spices. You can use baby potatoes, if you wish. I have chosen to make this dish with less gravy today. 

Ingredients:-

• Aloo (Potatoes), 2-3, about 250 grams 
• Small-sized Tomatoes, 3
• Onion, 1
• Dahi (Fresh Thick Curds), 1 cup
• Turmeric (Haldi) Powder, 1/2 tsp
• Chilli Powder, 1 tsp or to taste
• Sugar, 1/2 tsp
• Coriander (Dhaniya) Powder, 1 tsp
• Cumin (Jeera) Powder, 1/2 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Asafoetida (Hing), 1/8 tsp
• Green Chillies, 2
• Salt, to taste
• Oil, 1 and 1/2 tbsp for shallow frying + 1 tbsp for seasoning
• Coriander Leaves, finely chopped, 1 tbsp for garnish

Method:-

Wash and cook the potatoes. When cooled after cooking, peel the potatoes, cube them, sprinkle a little salt, mix well and keep aside

If using baby potatoes, peel them but they need not be cubed, and can be used in full 

Finely chop the onion and slit the green chillies

Whisk the fresh, thick curds in a bowl and to this add turmeric powder, chilli powder, sugar, coriander powder, cumin powder and salt  and mix well. Keep aside

Heat 1 and 1/2 tbsp of oil in a thick bottomed kadhai and on medium heat shallow fry the potatoes and tomatoes for 2-3 minutes. Keep aside

In the same kadhai, heat 1 tbsp of oil and on medium heat add the cumin seeds and when they sizzle add the asafoetida. Saute for a few seconds

To this add the finely chopped onion and slit green chillies and fry till the onion becomes translucent

Lower the flame, pour in the mixture of curds and spices, and mix well, stirring continuously 

Lowering the flame is important as adding the curds without doing so could result in the curdling of the curds. 

If you want the dish to have more gravy, you can add water at this stage

Cook on low flame for 2-3 minutes

Now add the shallow fried potatoes and tomatoes and mix well. Check for salt, and add only if required

Cook on medium/low flame for a couple of minutes till the potatoes get well blended with the curds and spices

Switch off the gas and garnish with finely chopped coriander leaves

Transfer to serving bowl and serve the Dahiwale Aloo as a side dish with rotis.

MASALA BRINJAL

 MASALA BRINJAL

I must start by saying that in India eggplants or aubergines are more commonly known as brinjals. They are called Baingan in Hindi, Badanekayi in Kannada, Begun in Bengali and Vaingan in my mother tongue, Konkani.

We get several types of brinjals in India. Today's dish is made with what is often called the Balloon Brinjal because of its shape. Brinjals contain bioflavonoids which help in managing stress and regulating blood pressure. They also have good quantities of useful nutrients like calcium and iron.

Elsewhere in this blog, you will recipes for dishes made with Balloon Brinajls such as :-

• Begun Bhaja 
• Roasted Brinjal Chutney 
• Baingan Bharta

Today's recipe is for an easy to make yet yummy side dish. My Amma used to make this dish quite often. For this we use the Balloon Brinjals as they don't have so many seeds and suit this recipe better than other types of brinjals.

This is served as a side dish with the main meal.

Ingredients:-

• Balloon Brinjals, 500 gms
• Cumin Seeds, (Jeera), 1 tsp
• Curry Leaves, 1 sprig
• Sambar Powder, 3 tsp or to taste
• Asafoetida Powder, 1/4 tsp to be dissolved in a little water
• Salt, to taste
• Oil, 1 tbsp

Method:-

Wash the brinjal and remove the stalk. Cut the brinjal into cubes

Heat oil in a thick bottomed kadhai and on medium heat add the cumin seeds

When they sizzle add the curry leaves and sauté for a few seconds

To this add the cubed brinjals and salt to taste, mix well and cook covered on medium heat stirring from time to time till the brinjals get fully done

There is no need to add water as the salt added to the brinjals will release water /juice to cook the brinjals in their own juice

Add 3 tsp of sambar powder or as per taste and mix well

Cook for a few minutes more so that the brinjal gets well blended with the sambar powder

Finally add the asafoetida powder dissolved in water and mix well

Switch off the gas and transfer the Masala Brinjal to a serving bowl

Serve Masala brinjal as a side dish with the main meal 

MIXED VEGETABLE SUKKE

 MIXED VEGETABLE SUKKE 

Often in our homes we are left with small quantities of different vegetables. Today's recipe is for an option where you can use these small quantities of different vegetables to make a yummy side dish from our Konkani cuisine. You can use vegetables of your choice. In today's dish I have used carrots, French beans, peas and potatoes. 

Elsewhere in this blog, you will find recipes for dishes which make use of Mixed Vegetables, such as:-

• Mixed Vegetable Kootu
• Avial
• Mixed Vegetable Huli

Today's dish does not call for the use of onion and garlic so can be made when you do not wish to use them like during festivals etc.

This side dish goes equally well with rice and rotis.  

Ingredients:-

• Mixed Vegetables (Carrot, French Beans, Peas, Potato) 100 grams each 
• Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 4
• Tamarind, a small marble-sized ball
• Coriander Seeds, 1 heaped tsp
• Urad Dal, 1 heaped tsp
• Salt, to taste
• Coconut Oil,  1 tsp 

For Seasoning:- 

•  Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:- 

Wash, peel and cube the carrots and potatoes

Wash and chop French Beans

Wash the peas ( I used frozen peas )

Pressure cook all the vegetables in a vessel adding adequate water, with a little salt, for 2 whistles or till they are done

Once the pressure cooker cools, keep the cooked vegetables aside after collecting the excess water ( which can be used later for grinding the masala)

Using 1 tsp of oil, roast the coriander seeds and Urad Dal separately in a kadhai till they become fragrant and turn golden in colour. Keep aside

In a mixer jar, grind together the coconut gratings, the roasted  Byadgi red chillies, and the tamarind along with the roasted coriander seeds and Urad Dal 

Grind this to a paste which is a little coarse in texture, using the water collected earlier 

Add this ground paste to the cooked vegetables and bring to a boil

Check for salt and add if required

Lower the heat and cook on medium heat till the mixture becomes semi-solid in consistency 

Switch off the gas

Finally do the seasoning by heating 2 tsp of coconut oil in a small pan. On medium heat add the mustard seeds, and when they splutter add the curry leaves and sauté for a few seconds

Pour this seasoning onto the Mixed Vegetable Sukke

Transfer to a serving bowl  and serve the Mixed Vegetable Sukke as a side dish with the main meal.

PUFFED RICE DOSA

 PUFFED RICE DOSA

Visitors to India are truly awestruck by the amazing varieties we have in the dosas we make for our daily breakfast. There are so many different types of dosas that books have been published titled, "100 Types of Dosa" and the like!! 

Elsewhere in this blog, you will find recipes for some dosa varieties such as:-

• Pesarattu
• Masoor Dal Dosa
• Davangere Benne Dosa
• Paper Dosa

Today's recipe is for a dosa made with Puffed Rice, which is called Muri in Bengali, Pori in Tamil, Murmura in Hindi and Marathi, Charamburo in my mother tongue, Konkani and Kadalepuri in Kannada. 

With the measurements given below, I got about 15 dosas. We enjoyed these soft and porous dosas served with garlic chutney.

Ingredients:-

• Puffed Rice, 3 cups
• Raw Rice, 1 and 1/2 cups
• Methi (Fenugreek) Seeds, 1/2 tsp
• Salt, to taste
• Oil, as required to make the dosas

Method:-

Wash the raw rice in a few changes of water, then add fresh water and the fenugreek seeds and soak for about 3-4 hours

Drain away the water and transfer to mixer jar

Immerse the puffed rice in adequate water, then after cleaning it drain away the water and transfer the soaked puffed rice to the same mixie jar 

Grind the soaked raw rice and puffed rice to a smooth paste adding just the required amount of water

Transfer this batter to a vessel

Add salt to taste and mix the batter with your hand to help in the fermentation

Allow it to ferment overnight ( typically during summer it takes about 8-10 hours to ferment but in colder seasons it may require nearly 16-20 hours to ferment)

When the batter is fermented, mix the batter and adjust the consistency if required

The batter should be thick but of dropping consistency 

Lightly grease a tawa and on medium heat add one ladleful of batter and allow it spread on its own 

Increase the heat slightly and drizzle 1 tsp of oil around the dosa

As the dosa gets cooked, you will see holes appear on the dosa

Wait for 2 minutes till the dosa gets done

There is no need to flip and cook it on both sides

Remove from tawa and keep on serving plate 

Repeat this till you have made dosas with the remaining batter 

Switch off the gas and serve the Puffed Rice Dosa with chutney of your choice