Egg Curry Recipe | Ande Ki Curry | Muttai Kulambu | Kerala Style Egg Curry

Here is a quick Egg Curry recipe from south India. In south, where mainly coconut is used in all the dishes, egg curry is not an exception. Great aroma of coconut and garam masala makes this curry mouth watering. Egg is very rich in proteins, and kids would love to eat this curry along with chapathi or rotis.

Preparation Time: 50 minutes

Servings: 4

Ingredients:

• 3 Eggs
• 2 big onions
• 1 tomato
• 4 spoons grated coconut
• A pinch of turmeric powder
• 5-6 red chillies
• 1 table spoon coriander seeds
• A small piece of tamarind
• 1 strand coriander leaves
• 2 table spoon chicken masala powder
• 2 table spoon oil
• Salt as per taste

 Method:

• Take one vessel, add water and put the full eggs and boil it for atleast 10 - 15 minutes.
• Peel the eggs and keep them aside.

• Prepare a masala for the curry by grinding grated coconut, red chillies, tamarind, coriander seeds, turmeric powder to a smooth paste.
• Heat a non stick pan, add oil.

• Once oil gets heated, add onions and fry till they become light brown.

• Now add the previously prepared masala and let the curry boil once.
• Add chicken masala powder and tomatoes. Boil the mix for around 10 minutes.

• Once the raw smell of powder goes add a cup of Water and Salt cook for 2 minutes.
• Add the previously cooked half eggs as shown in picture. Cook for 2 minutes.

• Once the Eggs cook on both sides, garnish with Coriander leaves.

 PS:  After adding eggs, stir the curry occasionally. Other wise the eggs might break into pieces which we would spoil the curry. Instead of cooked full eggs, raw eggs also can be added. But caution is after adding the eggs, one should not stir the  curry till eggs get cooked both sides.

Breakfast Recipes : Konkani Alayl Pita Bhakri | Rice Roti | Jowar Roti | Kannadiga Jolad Rotti

The process of cooking the flour in hot water is called Alayle in Konkani. Flour is called as Peet in Konkani. Thus the name. These rotis are just amazingly soft and melt in the mouth type. Initially it is little bit difficult to get the shape of a roti. But slowly with practice it can be mastered.  This makes a good, healthy breakfast recipe and can be served with sides like Garlic (Loseny in Konkani) Chutney, Mushroom Curry (Alambe Ambat in Konkani), Masoori Bhaji, Jhunka or Enagai. Jolada Rotti is very famous among North Karnataka(Hubli, Dharwad, Belgaum, Gokak, Bijapur) ‘Lingayat’ people. Here I have used Rice flour for the preparation. The process remains same while preparing Jowar Roti, the difference being Jowar Flour instead of Rice Flour.

Preparation Time: 40 minutes

Servings: 4

Ingredients:

• 2 cups rice flour/Jawar flour
• 2 cups water
• 2 table spoon plain flour (Maida)
• 2 spoon oil
• Ghee
• Salt

Method:

• Take a thick bottomed vessel and add water and salt to it.
• Heat the vessel and bring water to boil.

• Then slowly add rice flour/jawar flour and plain flour mixing it continuously.

• Heat till there is no water & the flour is of chapathi dough consistency.

• Make small balls from the dough. Knead well. Use oil if required.

• Take the ball and roll out each with rolling pin.

• Apply as much dough as required.

• Fry on both sides on a hot tava.

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• Apply ghee at the end.

PS:  The dough has to remain hot while rolling out, once cold its not possible to roll them out. So ensure that you keep the dough covered every time you take a little of the mixture. The method remains the same when you use  flour too. Kneading is very important otherwise the shape of roti will not be round. Don’t worry if there is no uniformity in balls of dough, take care to avoid the lumps though.

Punjabi Recipes : Stuffed Aloo Paratha | Alu Ka Paratha

Parathas can be stuffed with potatos, cauliflour, methi (Methi Paratha), cottage cheese (paneer), radish (Mooli Paratha), onions or just lightly mashed leftover vegetables, as long as they’re dry. Aloo Paratha is most popular Punjabi breakfast dishes around.  It is a tasty, stomach filling breakfast recipe which really does not need introduction to any Indian cuisine lovers. It is best served with pickle and curd.  Here is a easy Alu paratha recipe.

Preparation Time: 40 minutes

Servings: 4

Ingredients:

• 2 cup Wheat Flour 
• 1 cup Water
• 3-4 small Potatoes(boiled and mashed) 
• Coriander leaves finely chopped
• Small piece of ginger (very finely chopped or grated) 
• 1 or 2 green chilies (finely chopped) 
• Salt  and garam masala as per taste
• 2 table spoon oil
• 1 tea spoon mustard seeds
• 1 strand of bay leaves
• A pinch of asafoetida

Method:

• Add water and salt to wheat flour. Knead it to make a soft dough.(similar to chapathi dough but not very soft). Apply oil to the dough and keep for around 1hr.

• Cook the potatoes and mash.

• Add grated ginger, finely chopped coriander leaves and green chillies.

• Add salt  and garam masala as per taste.

• Add seasoning of oil, mustard seeds, bay leaves and asafetida.

• Now mix everything thoroughly.

• Take small balls out of the dough. Roll it in circular shape like a puri.

• Take a ball(ping pong ball sized) of potato stuffing, keep it on the puri and close the puri over stuffing.

• Press the resulting dough gently and dust it with flour. Flatten to the size of roti.

• Place it on hot tava. When it gets little brown, apply oil or ghee.

• Turn it and again apply oil or ghee on other side.
• Keep turning simultaneously until it gets golden brown.

• Tasty Aloo Parathas are ready!!!  
• Serve it with curd or dhaniya chutney(coriander chutney).

Konkani Breakfast Recipes : Boiled Rice Roti | Ukkad Tandla Bhakri | Akki Rotti

As every one knows Boiled Rice or what we call Brown Rice is rich in fiber and vitamins. Here is very tasty, nutritious and yummy breakfast recipe made of Boiled Rice. Banana leaf used in the preparation of roti gives a great aroma to the roti.

Preparation Time: 10 minutes excluding soaking time

Servings: 4

Ingredients:

• 2 cups Boiled Rice
• ¼ cup grated coconut
• 2 table spoon sugar
• Banana leaves
• Salt as per taste 

Method:

• Soak the Boiled Rice for about 18 - 20 hours.
• Grind the soaked Rice to get a very smooth thick paste, putting very small amount of water.

• Add grated coconut, sugar, salt and mix well.

• Cut the banana leaves in to small pieces, so as to cover the roti fully.

• Spread the banana leaf, put the batter, spread the batter with your hand.
• Don’t spread the batter to very thin or thick. This consistence should be of the chapathi.  Cover it with another banana leaf as shown in picture.

• Heat Tava(which is used to make chapathi) and cook both side of the roti along with the banana leaf and put it on serving plate.

• This roti can be served with any side dish or chutney or chutney pudi(chutney pitto in Konkani) or simply butter.

 PS:  If banana leaf is not around then, the batter can be spread directly over tawa. If you like crispy rotis, then after frying the roti along with the leaf once, remove the leaf and fry the roti without leaf for a second on both the sides. This makes the roti crispy.

Chinese Recipes : Restaurant Style Mushroom Manchurian

As every one knows Mushroom is one among very nutritious food item. This delicacy of China is the tastiest, mouth watering recipe one can make with Mushrooms.  This recipe goes very well with any fried rice or noodles or simply just as a snack or starter. Mushroom Manchurian is a great party food and every kid loves it.

Preparation Time: 20 minutes

Servings: 4

Ingredients:

• 250 gm Mushrooms
• 2 medium size finely chopped onions
• 1 big capsicum cut length wise
• 1 table spoon grated ginger
• 2 table spoon chopped garlic
• 4 table spoon tamato ketchup
• 1 table spoon soya sauce
• 2 table spoon red chilli sauce
• 4 table spoon corn flour
• 2 table spoon plain flour (Maida)
• 3 cups oil
• 2-3 strands finely chopped coriander leavers to granish
• Salt as per taste

 Method:

• Cut the Mushroom in to medium pieces as shown in picture.

• Mix corn flour, maida, salt and water in a bowl and prepare a think batter for dipping the mushrooms.

• Heat 2 cups of oil in a non stick pan.
• Dip the cut Mushrooms one by one in the batter and deep fry them over medium flame till they are golden brown and crisp.

• Take out the mushroom pieces from oil, drain the excess oil using tissue paper. And keep them aside.

• Heat 2 table spoon oil a non stick pan on high flame.
• Add diced onion, ginger, garlic, diced capsicum one by one. Saute for 2-3 minutes.

• Now add soya sauce, tomato ketchup, chilli sauce and salt in it.  Add more ketch up to get a liquid gravy.

• Add fried Mushrooms and mix well.
• Cook for another 2-3 minutes so that mushroom pieces get dipped in the sauces completely.

• Garnish them with finely chopped coriander leaves and serve them hot.

 PS:  Spring onions can also be used for garnishing. In this recipes, there is no usage of green chillies. Green chillies can also be added in the beginning whilie frying onions if one wants the recipe more spicier. Instead of cutting Mushrooms in small pieces, Mushrooms as a whole can be used if they are small.

Konkani Randap : Khubbe/Tisre Vade | Clam Vada

In  south western coast of India, also known as the Konkan region, Clams are used to cook curries and side dishes, like Tisaryachi Ekshimpi (which is clams with one shell on), Clam curry in coconut, Clam vada etc. Opening the shell of the Clam and taking out the flesh is one of the toughest task while preparing dishes of Clams. But the final outcome is worth of taking the trouble of opening them. They taste great with onion and coconut combination as vada. Here is the recipe of Clam Vada.

Preparation Time:  30 minutes.

Servings: 4

Ingredients:

• 1 cup Clams
• 3/4 cup fresh/frozen coconut
• 1 tea spoon coriander seeds
• 1/2 table spoon turmeric powder
• 1/4 table spoon son tamarind extract (or 2 pieces of tamarind)
• 7-8 red chilies
• 1/2 cup finely chopped onion
• 1 cup rice rava(idli rava)
• Oil
• Salt

Method:

• Open the shell of the Clam and separate the flesh as shown in picture.

• Heat little oil and fry coriander seeds and red chillies.

• Grind coriander seeds, red chillies, coconut, tamarind, turmeric and salt without adding too much water.

• To this paste, add clams and onions.

• Mix all together and make balls.

• Roll the balls in rice rava.

• Slightly press them with hand and Shallow fry on tava as shown in picture.
• Use oil for fryng as per your use.

• Serve with rice as a side dish.