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.

Adai/Lentil Dosa

Adai is a very famous South Indian dish which is made out of mix lentils and rice. You can add your choice of green leaves or veggies to make it more healthier and It is usually prepared for breakfast, but I even prefer to eat any time of the day. It is very simple to prepare and does not need much planning as for dosa and the good thing about this adai is, it does not need fermentation and you can prepare in no time. All you have to do just soak the rice and mix lentils for about 2 to 3hours. Then grind it to paste and make adai. Adai is usually little thicker then the dosa. It goes well with avial, coconut chutney or as it is.

Ingredient's.

1cup rice

1/2cup mix lentils(toor dal, urad dal, channa dal)

5 to 6 dry red chillis

10 curry leaves

1/2tsp finely chopped ginger

1/4tsp asafoetida/hing

Salt to taste

Oil for making adai.

Cooking Method.

Soak rice and dal together for 2- 3 hours.

Grind it to smooth paste along with red chilli, curry leaves, ginger, hing and salt. The batter should not be thick nor watery.

Heat a griddle or a non stick tawa and pour a ladle full of batter and spread it in circular motion. Drizzle a tsp of oil around the adai. Let it get cooked. Once cooked remove from tawa.

Serve it hot with coconut chutney, avial or as it is.

Mutton Kofta And Potato Curry.

Mutton Kofta And Potato Curry. Making kofta use to be always a big task for me in the beginning but now it is one hand game and I try making more and more kofta's using many kinds of meat and even vegetables. Though this recipe takes a bit more time compare to the other recipe but trust me it is worth trying and this yummy curry can making a nice combination with rice or roti.

Ingredient's for kofta.

100 gram mutton kheema

2tsp coconut paste, 2 green chillies

2tbsp chopped coriander leaves

6 curry leaves

1tsp ginger garlic paste

2tbsp besan (chickpeas flour)

1/2tsp red chilly powder, 1/2tbsp coriander powder, 1/4tsp turmeric

1/2tsp black pepper

Salt to taste.

Ingredient's for curry.

2 medium potato (cut into small pieces)

1 small onion, 2 small tomatos, 3 green chillis

Handful of chopped coriander leaves, 8 curry leaves

1tsp ginger garlic paste

1/2 tsp black pepper

1/2tsp red chilli powder, 1/4tsp turmeric, 1/2 garam masala

Salt and Oil to taste.

Cooking Method

Step-1. Mix all the kofta ingredients in blender and blend it together. (Dont add water while mixing)

Remove in a plate and make small balls and set a side. 

Step-2. In a different blender add, coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato, onion and blend it to a coarse paste.

In a deep frying pan, add oil, when oil is hot, add the Ground masala, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. that will take about 10 to 15 minutes.

Then add the potato and fry for a minute or 2. Now add 1 cup of water and cover the lid and allow the potato to cook for another 2 to 3 minutes. Then add another 1cup of water and give a good mix. then add the kofta's and close the lid and cook for 5 to 6 minutes on a low flame or till gravy becomes thick.

Mutton kofta and potato curry is ready to serve with Roti or Rice.

Vegetable Fried Rice/Indo Chinese Style.

Vegetable Fried Rice. This is one of simple recipe to make and this can be made with left over rice and all you have do is just put everything together and stir fry and your fired rice will be ready in no time and it makes a very good combination with dry or gravy Manchurian. Anything Chinese food is my weakness and if it comes to my mind that I have to eat Chinese then nothing can stop me. It will be so difficult for me to stop thinking about the Chinese food and If I can't cook at home then I don't know how but my H has to get it or take me to the good Chinese restaurant. Getting it from out it is bit difficult here, because of that only I keep trying new dishes at home only. Try this simple and time saving recipe and enjoy.

Ingredient's.

2 cup boiled rice (you can use leftover rice to)

1cup vegetables finely chopped (cabbage, carrot, beans, capsicum, mushroom)

2 strand of spring onion, finely chopped

1 green chilli, finely chopped

1tsp grated ginger garlic

1tbsp soya sauce, 1tsp white vinegar

1/4tsp ground black pepper

Oil and Salt to taste.

Cooking Method

In a wok, add oil, when it is hot, add ginger garlic, spring onion white and green chilli. sauté for a minutes.

Then add all the vegetables and stir fry for a minute or 2 on a high flame. Then add the soya sauce, white vinegar and salt mix it well. Now add the boiled rice and spring onion green, mix it gently and sprinkle black pepper from top and stir fry the rice for another minute.

Serve hot with Dry or Gravy Manchurian.

Tilapia Fish Curry/Kerala Style.

Tilapia Fish Curry. Fish is an integral part of Kerala Cuisine. There are hundreds of variations for Kerala Fish curry. The main part of this curry is coconut and tamarind sauce this curry can be cooked with any fish and it will taste great. To cook this curry the main reason was I got the Indian tilapia fish, there is a new shop has opened near my house who sells even all the Indian fishes, like rohu, mackerel, tilapia etc. and I'm so so happy now I even get to taste Indian fish without even being in India.. This spicy and tangy curry goes so well with plain rice and this was our last Saturday's lunch and we enjoyed it thoroughly. Do cook this curry and make your family happy..

Ingredient's.

2 tilapia fish (cut into 2 pieces)

8 to 10 curry leaves

2 green chilli

4 garlic garlic cloves

1/4tsp mustard seeds

1/2 cup coconut milk

2 tbsp tamarind paste

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

3tbsp oil

Salt to taste.

Ingredient's to make a paste.

2 medium tomato

1 medium onion

2tbsp chopped coriander leaves

1tbsp ginger garlic paste

1/4tsp cumin seeds.

Cooking Method.

Wash the fish thoroughly and set it aside.

Grind the onion, tomato, coriander leaves, ginger garlic and cumin to a smooth paste.

In a deep frying pan/kadai, add oil, when oil is hot, add curry leaves, mustard, green chilli and garlic cloves. when they start turning brown. Add the ground paste, red chilli powder, turmeric and coriander powder, fry till the oil starts separating.

Then add coconut milk, tamarind paste, salt and 2cups of water and allow it boil for a minute or 2. Then add the fish and simmer the curry for 5 to 6 minutes.

Serve hot with Plain Rice.