Egg Roast (Kerala Style)

Egg Roast (Kerala Style) from our recent trip to Kerala, my hubby developed a new taste of coconut oil. Now all he wants is coconut oil in everything. I should thanks to our houseboat chef because he was cooking everything in coconut oil and that smell use to make us hungry like anything and all we only did was eating and eating. While coming back I bought few bottles of coconut oil and earthen cooking pots and believe me I'm also enjoying cooking in my new pots.. I have many more Kerala style recipes on the way.. I had even cooked this egg roast in a normal cooking oil and in kadai, that also taste good but this was exceptionally tasty. Do try this dish and let me know!!

Ingredient's.

4 hard boiled eggs 

2 medium onion, 1 large tomato (finely chopped)

3 to 4 green chilli's slit

1 tsp red chilli powder, 1/2 tsp turmeric

1/2 tsp coriander powder, 1/2 tsp garam masala

1/2 tsp mustard seeds

2 tsp lemon juice

1 tsp ginger garlic paste

10 curry leaves

2 tbsp fresh grated coconut

1/2 tsp ground black pepper

2 tbsp chopped coriander leaves

Salt to taste

3 tbsp coconut oil.

Cooking Method.

In a deep earthen pot, add coconut oil, when oil is hot, add curry leaves and mustard seeds, when they splutter, add onion, green chilli and fry to lite brown.

Add grated coconut, red chilli powder, turmeric, coriander powder, garam masala and ginger garlic paste and fry for 1 minute. Then add chopped tomato's, lemon juice, salt and cook till the tomatoes are well cooked. Then add black and eggs, add little water if needed. Now cover the lid and cook for 4 to 5 minutes on a low flame. After 5 minutes take the lid of and roast the eggs on to high flame for a minute.

Garnish with coriander leaves.

Serve hot with Roti's, Naan, or Rice.

Spicy Madras Egg Curry.(Pressure Cooker Version)

Spicy Madras Egg Curry. Here in Britain, Madras curries are so common that you'll find in each and every Indian restaurant. According to the local people it is very hot and spicy, but for me it was very bland and after trying in few restaurant I was so much in mood to cook my own version of spicy madras curries. I have tried in chicken, mutton and egg too, but this is the curry most loved by my husband. I have tried making the madras curry masala at home and it taste better then the store bought one and will be posting the recipe for masala also in next post. This gravy taste better if it is little thin but you can make gravy according to your choice thin or thick. Do try this spicy curry at home and enjoy with your family.

Ingredient's.

4 hard boiled eggs

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1tsp madras curry masala

1/2tsp turmeric, 1tsp coriander powder

1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

2 bay leaves

2 dry red chillies

1tsp kasoori meethi

3tbsp oil + 1tbsp for frying eggs

Salt as per taste.

Cooking Method.

In a non-stick pan, add 1tbsp oil and fry the eggs to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water, fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add fried eggs, kasoori meethi, salt and mix. Add another 2cups of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame). Allow the pressure to go completely before you open the cooker.

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Fried Egg And Potato Curry.. (Aaloo Aur Anday Ki Sabji)

Fried Egg And Potato Curry.. This is a authentic North Indian curry, which goes very well with Plain or Jeera Rice. This is very often cooked in my In-Laws place in a little different way, even I follow the same steps but with my own touch and little variation... I prefer this curry as rich and spicy but this days I'm not eating that spicy food so I cooked with less oil and less spicy. I have already posts of Egg curry, which is almost a same procedure, you can change or add ingredients according to your taste...

Ingredient's.

4 hard boiled eggs

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

3tbsp oil + 2tbsp for frying eggs and potato

Salt as per taste.

Cooking Method

In a non-stick pan, add 2tbsp oil and fry the eggs and potato to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add fried eggs, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 3 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Egg & Potato Masala Moong Dal.. (Pressure Cooker Version)

Egg & Potato Masala Moong Dal.. From past few weeks I'm feeling like to cook only that food which I use to eat before my marriage.. After my marriage my eating habit and food has changed completely. I use to be hardcore non-vegetarian I change my self to be just non-vegetarian.. I changed my cooking and eating habit just because of my hubby, because he don't prefer to eat non-veg that much and I don't wanted to eat alone. So instead of eating every day I made it to twice a month or sometime once in a week... Me being south Indian I love north Indian food from the beginning , I think for that only god gave me a my Husband :) I have just started cooking some selective food slowly and he is also eating. I'm sure if I cook south Indian food at least once in a week it is good for him to try out new dishes.. It is not like he don't eat completely, he eats some foods which favourite of all (Dosa, Idli, Sambar, Rasam etc) now enough of my story. Let me come to the recipe..

This masala moong dal with potato and egg is my family curry, we use to eat this most of the time for breakfast with hot roti's but I prefer with rice. So I use to save my dal for the lunch and then eat with rice.. Do try this unique combination to serve a different dish to your family member..

Ingredient's.

4 hard boiled eggs

2 medium potato (cut into big chunks)

1 cup split moong dal

1 medium onion, 2 green chilli, 1 large tomato (finely chopped)

1/2tsp turmeric, 1/2tsp coriander powder

1tsp ginger garlic paste

Hand full of chopped coriander leaves

Salt to taste.

For Tempering.

1/4tsp mustard seeds

10 curry leaves

3tbsp oil.

Cooking Method.

In a pressure cooker, add oil when it hot, add mustard seeds and curry leaves, when they splutter, add chopped onion and green chilli and fry them to golden brown.

Then add turmeric, coriander powder, ginger garlic paste and tomato, fry till oil start separating.

Now add moong dal. potato, coriander leaves and salt, give them good mix and add 2 cups of water, boiled eggs, again mix them and close the lid and cook for 2 whistle and allow them pressure to go completely before opening the pressure cooker..

Serve hot with Roti or Rice..

Black Pepper And Egg Spicy Curry..

Black Pepper And Egg Spicy Curry!!! This is one of the very spicy curry and it goes very well with hot Rice... I wanted to eat this curry from last month, due to not having mixer grinder i use to postpond it. Last Saturday we order the mixer, after the mixer arrived, the first thing which i grinded was the Black Pepper Curry Masala and i was in so hurry to cook i dint even realize how much red chilli powder i have added. It was quite spicy but i really really enjoyed eating it and felt so satisfied... You don't have to make it spicy, this curry can be enjoyed less spicy too. Because i like spicy food so i always tried to cook this curry little spicy and tangy...

 

 

 

Ingredient's
3 large eggs
1 medium onion
2 green chili
2 large tomato
2tbsp chopped coriander leaves
1tbsp black peppercorns
1tsp ginger garlic paste
1tsp tamarind paste
1tsp red chili powder, 1/2tsp turmeric, 1/2tsp coriander powder
2 cup water
Salt to taste.

 

 

For Tempering.
3 dry red chili
8 curry leaves
1/4tsp mustard seeds
2tbsp oil.

 

 

 

Cooking Method
In a mixer jar, add tomato, onion, green chili, coriander leaves, black peppercorns, tamarind and ginger garlic paste. Grind it to smooth paste and set it aside.
In a deep fry pan, add oil, when oil is hot, add mustard seeds, dry red chili and curry leafs, when they splutter, add the ground masala and fry for 1 to 2minutes. Then add the red chili powder, turmeric and coriander powder, again fry for 2 to 3 minutes. Then add water and salt, give a quick stir and simmer the curry for 1 to 2 minutes on a high flame.
Now lower the flame and allow the curry to sit on flame for few second, then crack the 1egg at a time into a small bowl and slowly drop it to the curry side by side. Cover the lid and cook the curry for 2minutes on a low flame..
Serve hot with Plain Rice and Papad.