KERALA EGG CURRY 2

KERALA EGG CURRY 2

Ingredients:

4 eggs boiled and remove shell.
1 big onion sliced finely
½ inch ginger chopped fine
2 green chillies slit 4 and cut across
2 medium tomatoes quartered
1 tsp chillie powder
1 tsp coriander powder
¼ tsp tumeric powder
2 tsp oil
½ tsp cumin seeds
½ tsp mustard seeds
½ cup coconut milk
1 cup water
Salt to taste

Method:

You can leave the eggs whole or cut into halves. Keep aside.

Heat oil in a pan, add in the mustard and cumin seeds.
Add in the ginger, onions and green chillies.
Saute well, till the onions are transparent.

Add in the chillie, coriander and tumeric powders.
Stir fry for a minute. Add in the cut tomatoes.
Add in the water and salt, let it come to a boil.

Let the tomatoes cook well and the gravy a bit thick.
Add in the coconut milk, let it heat through. (Do not boil )
Add in the eggs whole or halved.
Remove and serve with iddiappam, rice or roti.

KERALA EGG CURRY ( Kugan)

KERALA EGG CURRY

Ingredients:

4 hard boiled eggs, shelled and cut into halves
2 medium potatoes boiled, peeled and quartered

2 tbs coconut oil
½ tsp mustard seeds
1 big onion sliced
½ inch ginger chopped fine
2 pips garlic chopped fine
4 green chillies, slit into 4 and cut across
2 sprig curry leaves.

3 tsp coriander powder
½ tsp chillie powder
¼ tsp tumeric powder
1 tsp pepper powder
½ tsp garam masala powder

2 cups thin coconut milk
1 tbs vinegar
Salt

½ cup thick coconut milk

Method:
Heat oil in a pan, add in the mustard seeds.
Now add in the onions and saute till light brown.
Add in the ginger, garlic, green chillies and curry leaves.

Stir fry well, add in all the spice powders, and fry for a minute.
Add in the thin coconut milk, salt and the vinegar.
Stir well and allow to boil, when it boils, add in the boiled potatoes.

Allow the gravy to simmer for about 5 minutes.
The gravy will be a bit thick, add in the thick coconut milk.
Mix well and switch off the flame.

Arrange the eggs in a flat serving dish.
Pour the gravy on top, and serve.

VEGETARIAN TOFU OMELETTE (Kugan )

VEGETARIAN TOFU OATS OMELETTE (Kugan )

Here is a vegetarian omelette. What to do, when you are a vegetarian?

VEGETARIAN TOFU OATS OMELETTE

Ingredients:

½ cup silken tofu
½ cup oats soaked with little water
¼ cup maida flour
¼ cup besan flour

(A)
1 tbs chopped onions
1 tbs chopped green chillies
1 tbs grated carrot
¼ tsp coarsely ground pepper
1 tbs chopped coriander leaves
Salt to taste

1 tsp oil
¼ tsp mustard seeds
¼ tsp urad dal

Method:
Grind the tofu and the soaked oats together.
Add in the two flours and mix well.
Add in the ingredients in (A)
Heat the oil and add in the seasonings.
Pour it into the ground tofu mixture.
Add enough water to pour like a omelette.
Heat a non-stick pan, add in little oil.
Pour a laddle full of the mixture into the pan.
Spread it a little and cook on medium heat.
Flip it over when one side is cooked.
Cook the other side and serve warm with chillie sauce.

STEAMED EGGS

I watched my Chinese friend do this dish in her house.
Unfortunately, I did not carry my camera with me.


STEAMED EGGS

ngredients:
300ml warm water
3 eggs
Seasonings:
1/2 tsp salt
Dash of pepper and chicken stock granules
Garnishings:
Spring onions
Fried garlic or onion oil
Dash of light soya sauce
Methods:
1. Combine all ingredients and seasonings and mix well with fork or chopsticks.
2. Use a sieve to strain the mixture into a steaming tray.
3. Steam at low heat for 10 mins or until set.
4. Use a small knife or fork to prick the centre. If it comes out clean, it is cooked. Remove.
5. Sprinkle spring onion, garlic or onion oil and light soya sauce on top of the steamed egg.
Tips:
1. To ensure a smooth custard, do not steam eggs on high heat. In between, open lid to release steam.
2. Lightly beat the eggs to avoid too much air from getting in.


NOTE: I would like to THANK the owner of this picture
which I found on the net. THANKS.

EGG SAMBAL

Dear Selviem, this recipe is for you.
Its from my old file. This will be one of the dishes
if we are having guests for lunch. It will look
very presentable.


EGG SAMBAL

Ingredients:

5 hard boiled eggs
2 big onion cut into rings
2 tbs tomato sauce
125 ml tamarind water from 1 tbs of paste
Sugar and salt to taste
Oil

To grind:
20 dry chillies soaked
5 small onions
3 pips of garlic

Method:
Heat oil in a pan, fry the boiled eggs, turning all the sides.
You will get an uneven surface on the egg.
The eggs will be very light brown in colour, here and there.
Remove and keep.

In a wok heat about 2 tbs of oil.
Add in the ground paste and sauté well.
The oil should separate, add in the tamarind juice.
Add also the tomato sauce. Stir well.
Add in the salt and sugar and let the gravy become thick.
Now add in the eggs and the onion rings.
Stir nicely, let the onions cook a bit.
Remove and garnish with coriander leaves.
Serve with steaming rice.

Egg Pepper Masala:

Egg Pepper Masala:
-----------------

Egg - 6 (boiled and cut into half)
Oil - 3 tsp
Small onions - 20 pcs (crushed)
Tomato - 1 big finely chopped
chilli powder - 1/4 tsp (optional)
turmeric powder - 1 tsp
salt - reqd

Fry and grind the following ingredients to a fine paste:
================================================== ======

Pepper - 1 1/2 tsp
Jeera(cumin seeds) - 1 tsp
cinnamon sticks - 1" (2 pcs)
cloves - 6 pcs
Coconut grated - 3 tblsp

In a pan add 1 tsp of oil , add the above ingredients one by one and fry for 3 minutes and grind to a fine paste.

In a kadai, add 3 tsp of oil, then add the crushed onions and fry nicely , then add tomato, salt, tumeric ,chilli powders fry till it becomes like a gravy. Then add the paste and stir for 2 to 3 minutes. Then add the boiled eggs and cover it with the masalas, cover the kadai with a lid and allow it cook for 5 minutes, then add curry leaves and coriander leaves. This goes well with chapathi, sambar rice, rasam rice and curd rice.

MUTTAI KULAMBU(Egg Curry)

Muttai Kulambu (Karthika)

Hi Friends,
Here is the recipe of Muttai kulambu I used to do which i learnt from my mother. Sorry I couldnt post the picture. Pls try this and give me ur comments. If possible post the picture also.I will be very happy!!

Muttai Kulambu:
Ing:
Egg - 4,
Tomatoes - 2,
Shallots - 10,
Oil - 2 tbsp,
Salt - as reqd.,
Coriander leaves (chopped) - little,
Curry leaves - 1 arc.

To Grind:
Shredded Coconut - 3 tbsp,
Dried red chillie - 4( or more as per your taste),
Ginger+Garlic paste - 1 tsp,
Cinnamon - small piece(1"),
Cloves -2 ,
Perunjeeragam - 1/2 tsp,
Turmeric pwdr -1/4 tsp.

Method:
Boil the eggs and remove the shell.
Keep it aside.Cut the Onion and Tomato.
Grind the items given in 'To Grind' to a fine paste.

Heat kadai and pour 2 tbsp of oil.
Put the onion and fry well till onion gets translucent.
Now add tomato and fry till oil floats on top.
Then add ground paste and salt required.
Saute till raw smell goes off and add 1/2 to 1 cup of water.
Let it boil and add the eggs one by one to it.
Remove from stove.
Garnish with curry leaves and coriander leaves.

Note:
Instead of making it like Gravy u can make thokku by reducing the water and also boiled egg can be replaced by breaking the eggs into gravy and let it cook in gravy itself.

MUTTAI KULAMBU(Egg Curry)

MUTTAI KULAMBU

Ingredients:
4 hard boiled eggs
1 onion sliced
1 tomato chopped
3 green chillies, slit 4 and cut across
6 pips garlic smashed
½ tsp ginger crushed
1 sprig curry leaves
½ tsp fenugreek seeds
½ tsp aniseeds
1 tbs oil

2 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
¼ tsp cumin powder
½ cup coconut milk (optional)

Little pepper powder
Little coriander leaves

Method:
Boil the eggs, de-shell and make some deep slits,
around the eggs. Do not break the eggs.

Heat oil in a wok, add in the fenugreek and aniseeds.
Let it splutter, add in the curry leaves, ginger and garlic.
Sauté well, add in onions, sauté till lightly brown.
Add in the tomatoes, green chillies, cook till mushy.

Now add in the chillie, coriander, turmeric, and cumin
powders. Stir well, cook for a minute.
Add 2 cups of water, and the coconut milk and salt.
Let it come to a slow boil.

The oil should separate in the kulambu.
Add in the pepper powder, the eggs.
Let it boil and slowly for few minutes.
Remove and garnish with the coriander leaves.

Note:
I forgot to say how my granny cooks the muttai kulambu.
She will add finely chopped onions and green chillies.
Also little salt and pepper powder to 2 beaten eggs.
She will also add 1 tsp of plain flour to the mixture.
Then she will make thick omlette with the mixture.
cut them up into 3 inch squares.

Then she will make the kulambu very very watery.
The same way that I have given.
Lastly she will add in the egg and remove.
The kulambu has to be watery, because when you put in
the egg omeltte they will absorb most of the gravy.
The soaked eggs will be soft and yummy to eat.


One more method is that, when the kulambu is fully cooked.
She will simmer the kulambu, then she will break one whole egg into the gravy. Do not distrub, let it fully cook.
If your pot is big you can break about 2 to 3 eggs.
Other wise, when i egg is fully cooked, remove gently to a plate and break the other egg.
This too will be very nice.