Kerala Egg Roast

Recipe credit from @www.yummyoyummy.com

This is a Keralite speciality that is best eaten with appam, idiyappam or even ghee rice.  I used coconut oil instead of vegetable oil.

Ingredients

5 eggs - boiled, cooled and remove the shells

2 large onions - sliced thinly

1 large tomato - chopped finely

1.5 tsp ginger garlic paste

3 green chillies - 1 slit halved way, 2 sliced thinly

3 red chillies - 2 slit halved way, 1 sliced thinly (this I add to give added heat)

1/4 tsp turmeric powder

1.5tsp Kashmiri chilly powder - I added another tsp for a little kick

1 tsp coriander powder

1/4 tsp pepper powder

1 tsp garam masala

1 sprig of curry leaves

1/2tsp of mustard seeds

salt to taste

oil - I used coconut oil

2 tbs chopped coriander leaves - for garnish.  I used some while sauteing onions.

Method

1. Preboiled the eggs, cool down and also remove the shells, half it if your prefer otherwise if whole slit around the eggs so that the spice absorbs into the eggs.
2. Heat coconut oil. Once it is hot, add mustard seeds and let it splutter. (dont let it burnt)  
3. Add onions and toss a little, saute till it turns soft and transparent.  Add half 
4. Add in ginger garlic paste, chillies and curry leaves and stir.
5. Continue till the onions turn golden brown.
6. Add in the powders, stir well a bit, till the raw smell is off and it starts to split oil.
7. Add in the tomato and mix well and salt to taste. Mesh the tomato to let it mix well with the gravy.
8. Cook further it splits oil.  Add this juncture add some water to your preferred consistency. I prefer not too thick neither too thin.
9. Add in carefully the halved eggs, coat well with the gravy. let it simmer for a few more minutes.
10. Transfer to a bowl and garnish with some chopped coriander leaves.

Enjoy

Egg Roast - Keralite Style

Egg Gravy Punjabi Style

Egg Gravy Punjabi Style

Another great dish from eggs.  There are many variations or style one can do out of an egg, curries or gravy, omelettes, quiche to name a few.

When you want something quick nothing beats an egg curry or gravy.  This time I tried out Punjabi Style Egg Curry. Mr Hubby likes the egg in a gravy or sambal shallow fry.  Best with chapatis, rotis and rice.

EGG GRAVY PUNJABI STYLE

INGREDIENTS
4 hard boiled eggs
1 big onion
2 green chilly (optional - if you desire heat in your curry)
1tsp ginger garlic paste
2 medium sized tomato
1 green chilly
1 bay leave
1 small cinnamon stick
3 cloves
2 cardamoms
2 tsp chilly powder
1.5 tsp garam masala
1 tsp turmeric
1- 1.5 cups water (adjust accordingly)
salt to taste
1 tsp kasuri methi (optional- I did not use)

PREPARATION

1. Boil egg with some salt. Remove shell, either prick with fork or make several slits with knife.
2. Heat some oil and shallow fry the eggs till golden brown.
3. Puree onion and tomato separately. If using chilly blend together with onion. Set aside
4. Heat a pot with some oil. Pop in bay leave, cinnamon stick, cloves and cardamoms and allow to splutter.
5. Add in pureed onion, saute for a few minutes on medium heat or till onion starts to leave oil. 
6. Add in ginger garlic paste, stir well for several minutes or till the raw smell is gone.
7. Add in tomato puree, mix well with onion and ginger garlic paste, fry till the raw smell is off.
8. Add in garam masala, chilly powder and turmeric.
9. Stir in well together on medium heat, till aromatic and oil starts to separate.
10. Pour in water enough to make a portion of gravy.  Stir well and let it boil to a desired thickness.
11. Salt to season.
12. Add in the eggs, kasuri methi, if using , mix thoroughly. and let it simmer on low heat for  3-4 minutes.
13. Garnish with chopped coriander leaves. 

Bon Appetite







 

 

 

Sathiarani 

Omelette Curry

Omelette Curry

Traditionally I am used to making egg curry with hard boiled egg.  For a change I decided to make egg curry with making omelette.  The curry itself has a tangy spicy taste. 

The curry taste after a few hours of making allowing the fully savour the taste.  You can make the curry a day ahead and proceed with the omelette in the morning.

Lets look at Omelette Curry

Ingredients.

Curry Base

1 big sized onion
1 medium sized tomato
thumb sized ginger
2 sprigs of curry leaves
4-5 green chilly
1 tsp of fenugreeks
1/2 tsp of cumin seeds
1/2 tsp of fennel seeds
a small fist size tamarind
750ml of water
1/4 cup of milk
2tbs of chilly powder
2tbs of fish curry powder
1tsp of garam masala
1/2tsp of turmeric powder
5 sprigs of coriander leaves - chopped coarsely
salt to taste


Omelette
3 egg
1 medium sized onion - chopped finely
4-5 chilly - chopped finely, chilly according to your preference
2 tbs of finely chopped coriander leaves
salt to taste

Method

For making curry :

1. Soak tamarind in water so loosen the pulp.  Squeezed the pulp and strained the tamarind.
2. Blend tomato and ginger into a fine paste.
3. Make a paste from all the powders.
4. In a pan, heat fenugreek seeds, fry for a few seconds, and add in cumin seeds and fennel seeds
5. Add in the onions, sauté till soft, add in curry leaves and chilly, fry for a few more seconds.
6. Add in the blended tomato puree, sauté for a few more minutes. 
7. Add in the curry paste, mix well with the tomato puree and onions, fry till you seed the oil starts to split. 
8. Add in tamarind juice, mix well and add salt to taste. 
9. Cover the pot, put fire on high and let it boil till you get the curry reduced to a desired thickness. 
10. Reduced the fire to Add in the milk, let the it boil slowly and add the omelette and let it simmer for a few more minutes.
11. Removed from fire and add in the coriander leaves.

For making omelette:

1. Chopped onions, green chilly and coriander leaves finely.
2. Whish egg well with salt.
3. Heat a pan with some oil and once it is hot, sauté onion and green chilly a few minutes till soft.
4. Pour the sauté onion into the whisked egg, together with the chopped coriander leaves, give a good mix.
5. Divide into portion to make omelette.
6. Cut the omelette into desired size and into the curry.

And your are ready for a nice tangy and spicy omelette curry.  Good for rice and rotis/chapatis.  

Enjoy

**Sathiarani**

Drum Stick Leaves Omelette

Anyone fancy drumstick leaves omelette.  Drumstick leaves or murugai keerai in tamil is a nutritious vegetable.  You can stir fry make, cooked with some dhall or even omelette.

Drumstick fruit itself you can make curry with chicken, mutton, egg curry, or dalca or simple vegetarian curry.  You can stir fry with some masala, make rasam out of its pulp (click here)

This tree grows so well here in the middle east, atleast in Qatar.  You can find everyone with land to plant will have it grown.  

Drumstick leaves

Drumstick leaves omelet

Ingredients

Eggs whisked with salt

sliced onions

chilly - sliced thinly

a handful of drumstick leaves

Preparation

Heat pan with some oil

Saute onion with chilly till soft

Add in the leaves and stir well with onions.  Try to separate the leaves so as not to get them lump in one area.

Carefully pour in the eggs mixture, cook on medium heat, cooking the bottom and carefully turn over the omelet and cook for a few more minutes till nice brown.

Serve.

** Sathiarani **

Egg Sambal

Sambal is a chilli based sauce which is normally used as a condiment.  Its a popular dish amongst the Malaysian, Indonesians and Singaporeans.  

During the International Day celebration at my children's school, I came across Sri Lankan's version of sambal and coconut rice just like the Malaysian's Sambal Ikan Bilis and Nasi Lemak.

I normally have the chilli paste made in advance and refrigerate them.  With the chilli paste ready, you can always use it for making fried rice, noodles or anything else that requires the extra edge in spice.

There are normally made with dry chillies soaked in hot water, adding together shallots/onions, ginger and garlic, blend to fine paste.  At times, when I get "colourful" I add lime leaves and lemon grass. 

What you need....

• 1/2kg dry chillies - cut into small pieces
• 1 cup of shallots/onions
• thumb sized ginger
• 5-6 garlics
• lemon grass - optional
• lime leaves - optional

How to do....

• Boil water enough to cover the dry chillies
• Once cooled, blend the chillies with all the other ingredients to a fine paste, using a the same water that was soaked.
• You can store the blended paste as it is or cook slowly by heating up some oil and stirring it occasionally until the raw smell of chillies are gone.  Cool and store in fridge.
• Use it as and when required.

Egg Sambal

What you need...

• Boiled eggs and prick slightly
• 10 tbs of chilli paste
• 2 large onions - sliced
• 1 tomato - chopped small
• 1 tsp of tamarind paste - mix with 1 cup of water
• salt to taste
• sugar if required

How to do...

• Heat some oil
• Saute onions for a few minutes.
• Add in the chopped tomatoes and fry for a few more minutes.
• Add in the chilli paste, stirring well with the onions and tomatoes and cook over slow fire for more minutes.
• Pour in the tamarind paste, stirring well, salt to taste and sugar if you like.
• Cook slowly, stirring occassionally, add in the eggs, cook till you get the desired consistency.

I personally like mine not too thick or too thin.

Banana Cake

I was suppose to post these recipes before taking off from Qatar, but never got to it...Too many things to do in between

A good pick from http://masak-masak.blogspot.com/

Banana Cake

3 bananas - approximately 227grams (mashed)

3 beaten eggs
170gm sugar
227 plain flour
1 teaspoon soda bicarbonate
1 teaspoon salt
1/2 cup (118ml) melted butter or oil
1 teaspoon vanilla essence I use banana essence instead.

• Butter and flour the cake tin. Mash the bananas in a measuring cup. If you like pieces of bananas in your cake, leave some bigger pieces intact.  I blend the bananas as I dont like the lumpy pieces.

• Mix the egg and sugar in a bowl until it is well mixed with a hand beater.
• Sift the flour, soda bicarbonate and salt together.
• Add mashed banana and mixed egg to flour mixture and mix together with the hand beater. Pour into the prepared cake tin.
• If using the round ring cake mould, bake for 40 minutes at 180C. I used a loaf pan which took about 50 minutes at 180C. Test the middle of the cake to check if it's cooked before removing from the oven.  I too used a loaf pan...it turned out perfectly well.

Egg Tomato Masala

A thick gravy ideal for rice and chapatis and puris, simple and easy to prepare dish.

6 hard boiled eggs, cleaned and pricked.
2 hard boiled potatoes, half or quartered depending on size (removed the skin onced it is boiled)
6-8 medium sized tomatoes - chopped small
1 big onions
1 cm of ginger - peeled
5 cloves of garlic
1 red chily - sliced
1 cup of cold water
1/2 cup of laaban (laaban is diluted yogurt, if not available use 1/2 cup of yogurt with 1/4 cup of water - it should not be too watery neither thick like yogurt)
1tsp of mustard seeds
1tsp of fenugreek seeds
2tsp of garam masala
1 tsp of red chilly powder
1/2 tsp of tumeric
1/2 tsp of white pepper powder

Method
1.  Heat oil
2.  Once hot,add in mustard seeds and fenugreek seeds, once it starts to pop (make sure not to burnt them as you will end up with a bitter taste), saute in onions till soft.  Add in chilly, ginger and garlic, stir. 
3.  Add in tomatoes, stir well and cooked cover for a few minutes till the tomatoes are soft and mushy.
4.  Add salt to taste, transfer to a blender with 1 cup of water and puree them (watch out as it can be steaming hot)
5.  Return the gravy back to the pan, add in the eggs and potatoes, add in the curry powders, mix well.
6.  Let it come to 1 boil, put on low fire 5 minutes.  Add chopped coriander leaves.

7.  Off the fire and add in the laaban, stir well and serve HOT