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

Green Capsicum Masala

Recipe credit : WWW.4Ksrecipe.com

I have always done a simpler version of capsicum masala. This is a rich creamy gravy that goes well with all kinds of bread and even with ghee rice.

Ingredients

Dry Roast Items

15 pieces of cashew (I used almonds)

2tbs of coriander

2 tbs of ground nuts

1tsp cumin seeds

To be grinded

1 whole red onion - chopped

1 large ripe tomato - chopped

1 small piece cinnamon

2 cloves

3 cardamon pods

2 large green capsicum - chopped

1 tsp ginger garlic paste
1 bay leaf
1/2 tsp tumeric
1 tsp chilli powder
1tbs fenugreek leaves (I used coriander leaves instead)


Method

• Dry roast almonds, coriander seeds, groundnuts and cumin seeds.
• Blend into fine paste the dry roast items with onions, tomato, cinnamon, cloves and cardamon pods with some water.
• In a pan, heat some oil
• Once hot, saute capsicum till soft but still crunchy. Set aside
• In the same pan, add oil if needed, add bay leave and ginger garlic paste and saute till the raw smell is done.
• Add in the blended paste and stir well on medium heat.
• Cook till the oil starts to separate
• Add the chilli powder, turmeric powder and salt to taste.
• Mix well and cook for another 3-4minutes.  If you find it is very thick, add a little liquid to your preferred consistency.
• Add the cook capsicum and coriander leaves.  Mix well and let it simmer for a few more minutes and it is ready.
• Serve hot