Egg Chilly
This is the simplest recipe that can be prepared using boiled eggs and my brother who had picked up the recipe from the roadside vendor near his college gave it to me (he loves eating there), tastes best with roti or chapathi.
Time taken: 20-25 minutes
Serves about 3 people
Ingredients required:
3 hard boiled egg
1 medium sized onion chopped
1 medium sized tomato chopped
1 tsp ginger & garlic paste
1 tsp turmeric powder
2 tsp of red chilli powder
1 tsp cumin (jeera) seeds
2 Tsp oil
Handful of chopped coriander leaves
Salt to taste
Method of preparation:
Heat oil in a kadai. Add cumin seeds and wait till it splutters. Now add onions and the ginger & garlic paste and fry till the onions turn pinkish. Add tomatoes and fry. Once the tomatoes is mashed and cooked properly, add the turmeric and the chilli powder and fry till the raw smell of the chilli powder is gone. Now add salt and half a cup of water and bring it a boil. Once it starts boiling, peel the eggs and add the whole eggs into the kadai, and mash with the spoon so that the egg whites are broken into pieces and the yolk mashes and mixes with the gravy making it thick. Once the gravy is thick and starts boiling switch off the gas, garnish with coriander leaves and serve hot with roti or chapathi.Labels: boiled, chilly, dry curry, Egg, Simple, Tasty
Simple Egg Curry
This is my mom’s recipe. It requires a lot of ingredients, but its very simple to prepare. Tastes best with rice.
Time taken: 35-40 minutes
Serves about 3 people
Ingredients required:
4 large white eggs
2 medium sized onions sliced
2 small tomatoes sliced
3 cloves of garlic chopped
1-inch ginger chopped
4 dry red chillies
1 tsp turmeric powder (haldi)
1 Tsp coriander seeds (dhaniya seeds)
1 tsp cumin seeds (jeera)
3-4 peppercorns
5 –6 cashew nuts
1 tsp poppy seeds (khus khus)
3 cloves
1-inch cinnamon
4 Tsp grated coconut
Handful of coriander leaves chopped
2 Tsp heavy cream (milk can be used instead)
2 Tsp kasuri methi (optional)
4 Tsp of oil
salt for taste
Method of preparation:
Take about 3 liters of water in a large vessel and bring it to a boil. Add the eggs with the shells on and let it boil uncovered for 10 to 12 minutes. Once this is done, switch off the gas and cover the vessel for 5 minutes. Drain and peel the eggs, cut it into half and keep aside. To save time, the gravy can be prepared when the eggs are being boiled. Heat 3 Tsp of oil, add jeera and let it crackle. Now add cloves and cinnamon and fry for about 30 seconds. Now add coriander seeds, peppercorns, poppy seeds, cashew nuts and fry for another 30 seconds, now add onions, garlic and ginger. Fry till the onions turn translucent. Now add tomatoes and fry till the tomatoes are mashed properly. Then add red chillies and coconut and fry till the coconut starts turning brownish. This takes about 3 to 4 minutes. Now add coriander leaves and fry for about a minute. Switch off the fire and transfer this mixture to a large plate so that it cools down to the room temperature soon. As soon as the mixture cools down , grind it to a paste with a blender using very little or no water.
Now take the remaining oil in the same vessel in which the mixture for the gravy was fried and add the paste. Once it starts boiling, add cream and kasoori methi. Add a glass of water and bring the gravy to boil. More water can be added as per your required consistency. Now add the eggs and simmer for about 2 minutes on low flame. The egg curry is done.
Labels: Anda, Chatpat, curry, Easy, Egg, Gravy, Indian, Jhatpat, quick, Simple
Fried Rice
1 big cup of rice serves about 2-3 good eaters if that is the only item being made.
Time taken:Not more than 25 min.
Tips: While the onions are being
fried, cut the veggies in order to save time.
Ingredients:
cloves, cinnamon, bay leaves,
pepper/pepper powder(green chillies if pref),
onions(1 or 2), garlic(2 pods),
1 cup rice, preferably the basmati variety for the aroma
capsicum, carrots, peas(optional), coriander leaves, cashews(opt)
Method of preparation:
Take 3-4 tsp of oil in a cooker. Don't forget to put the burner on ;) . When the .oil is warm enough, add two cloves(lavang) ,3-4 pieces of cinnamon(dalchini) and bay leaf(Tej patta). Stir with a ladle for half a min. To this, add a few pepper seeds and/or green chillies, about one or two onions which have been chopped lengthwise and grate one or two pods of garlic if you like the garlic flavour. After the onions turn golden brown, add about 1 cup of unwashed rice, preferably basmati rice and roast it a little in it until it becomes whitish. This prevents the rice from becoming soggy or sticky when cooked. Then, throw in longitudinally slit capsicums and carrots. You could add peas too(not a must). Pour about 1 and a half cups of water to this mix, some salt and pressure cook for one whistle. After one whistle, lower the flame to med or slightly lower than that and cook for 3-4 minutes. Your veggie fried rice is ready.
After opening the cooker lid, you could add one or two spoons of ghee to add flavour as per your preference. . You could add cashews too if you aren't diet conscious. Garnish finally with coriander leaves. Tastes better with raita.
P.S: To the same item, if you add boiled egg in the end instead of veggies, it becomes one form of egg fried rice.
Picture Courtesy, Vinaya Vijay Miriyala. Ain't that mouth watering??
Technorati:
chinese recipes,
recipesLabels: Chatpat, Easy, Egg, Fried, Jhatpat, One dish meal, Rice, Simple
