Tasty Easy Nutritious Recipes

I am here to share and save my recipes. These are the recipes I've been gathering for the past couple of years. Some of them are online recipes, whereas some came out of experiments, and ofcourse we have the favorite mom made recipes as well! Check it out...

Chicken curry

 

Ingredients:

1 whole Chicken – appxtly 3lbs or less

Large Costco Onion – 3/4^th

Green Chillies – 3

Ginger Garlic Paste – 3 or 4 tsps full

Salt|Turmeric|Karam – appx|1/2 tsp|2tsp as per taste

Chekka:Lavanga:Elaichi – 1inch:5:3

 

Gravy Ingredients (Follow steps 6 and 7):

Dhaniya – 2 or 3 tsp (1 closed guppedu)

Gasagasalu – 1 to 1.5 tsp

Fresh Coconut-1 to 1.5 tsp

Chekka – ½ inch

 

 

1.       Heat oil and add Chekka, Lavanga and Elaichi. (I sometimes powder these in coffee grinder instead )

2.       Add onion, green chillies, salt and turmeric. Saute till golden brown.

3.       Add ginger Garlic Paste and fry for another few mins.

4.       Add washed chicken pieces and stir on high flame for a min or two.

5.       Lower the flame and close the lid until all the water from the chicken comes out.

6.       {While the chicken is getting done, in a small mixie jar, make a fine paste of the gravy ingredients. Start with gasagasalu first followed by the rest to make a fine paste along with water.

7.       In a separate small pan, heat little oil and add the paste and fry on low flame until the oil comes out or until you can smell the roasted flavor. Keep this aside}

8.       Once the water in the chicken is almost dried out, open the lid and let the water evaporate while occasionally stirring on high flame

9.       Add the paste and karam(you can add karam at step 2 as well) and fry for few more mins until the oil starts to come out.

10.   Add water until the chicken is immersed and let it cook on medium flame till the oil floats on top.

11.   Add ½ tsp garam masala powder and garnish with cilantro leaves.

 

Egg Biryani:

 

Ingredients:

6 boiled eggs

1tsp Soamp(Fennel Seeds)

3/4^th Costco onion

1.5 costco tomato(or 2 regular sized)

3 or 4 Green chillies

1 tsp Giner garlic Paste

2 Bay leaves

½ tsp MTR garam masala powder or Regular garam masala powder

3 cups of Rice(Fry the rice in a separate pan with some butter and keep it ready)

 

Preparation:

1.       In a pressure cooker, heat the oil. Add soamp and bay leaves.

2.       Add onion, green chillies and fry.

3.       Add ginger garlic paste followed by tomatoes. Fry till oil comes out.

4.       Add Salt, karam, garam masala powder.

5.       Add the boiled eggs and fry for few mins.

6.       Add 9 cups water and let it boil.

7.       Now add the rice to the boiled water. Add salt per taste(must be a lil salty since it will even out after rice is cooked).

8.       Wait for 1 whistle and turn off the stove.

9.       Give it about 10mins in the cooker before you start serving.

 

Mutton Biryani

 

Ingredients for Marinating (Refrigerate overnight):

Mutton – 4.5 lbs

Green chilli Paste – 15 (make a paste of green chillies along with ginger garlic, mint and cilantro to make it fine)

Mint leaves (Paste) – ½ bunch

Cilantro(Paste) – few leaves

Ginger Garlic Paste – 4 tsps

Salt – Per taste

Yogurt – ¼ cup

Lemon – ~1/2

Garam Masala – ½ tsp

 

Ingredients for cooking:

Rice – 7 cups

Chekka – 2 or 3 inch

Lavanya – 12

Elaichi – 7

Costco size onion – 1

Costco size tomato – 1

Mint – ½ bunch

Ginger garlic Paste – 1tsp

Fresh coriander powder – 2 or 3 tsps

Shan mutton biryani powder – ½ packet

Garam Masala – ½ tsp or more (per taste)

 

Preparation:

1.       Soak 7 cups of basmati rice in water for the next hour or so.

2.       In a pressure cooker, heat the oil and add chekka, lavanga and elaichi.

3.       Add onion, ginger garlic paste and fry until golden brown.

4.       Add tomato and mint and fry till oil comes out.

5.       Add the marinated mutton and stir on high flame for a min or two.

6.       Lower the flame with closed lid and let all the water comes out of the mutton.

7.       Leave it on high flame and let the water evaporate completely

8.       Add a little water, enough to get a pressure cooker whistle without burning the mutton. Maybe 2 cups should be good and not until the mutton is immersed.

9.       Close the pressure cooker lid with the whistle on and wait for 3 whistles approximately on medium flame.

10.   Open the lid once the pressure is out. Add coriander powder, garam masala, Shan biryani masala and check salt. Let them fry till oil comes out.

11.   Add water at a ratio of 1:1.5 rice:water. Since the mutton already retains some water content, reduce the water by 2cups appxtly. So you will end up adding 8cups of water. Let it boil.

12.   Add rice. Taste salt and spices. Salt must be a little on the saltier side since it will even out after the rice is cooked.

13.   Pressure cook for exactly one whistle and turn off.

14.   Mutton biryani is ready.

 

 

 

చికెన్ Lollipops

Ingredients

Ingredients

Chicken Lollipop- ½ kg (approximately 14-15 pieces)

Soya sauce

-2 tbsp

Vinegar- 1 tsp

Tomato sauce-2 tbsp

Chilli powder-1/2 tsp

Pepper powder-1/2 tsp

Sugar-1 tsp

Ginger-garlic paste- 1 tsp

Refined flour-1/2 cup

Egg-1

Salt to taste (check and only then add as soya sauce is also salty)

Oil-For deep frying

Red food color- a pinch (optional)

How to make Chicken Lollipop- a favorite at my place

Wash and clean the chicken lollipop. Make marinade by mixing all ingredients except oil and chicken. Add a little water if required and make a smooth paste. Add the chicken lollipop pieces and mix well. Keep marinated for half an hour. Deep fry and enjoy this juicy chicken lollipop.

Samosas

DOUGH
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons olive oil
3/4 cup water

You can make this dough by hand or use a food processor. Mix the dry ingredients together first. If using a food processor, blend for about a minute. Then add the oil and mix (if using a food processor, add through the tube in the cover, blend for another minute). Then add water, a little at a time, kneading the dough by hand or adding the water slowly through the tube of the food processor and blending. Add enough water so the dough becomes a tight, sticky ball. Set aside for one hour while you make the filling. NOTE: If you do not want to make the dough yourself, you can buy pre-made Lumpia wrappers or gyoza wrappers from the Asian section of your grocery store and use those instead.

FILLING
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 onion, chopped
1 fresh jalapino chili, chopped and seeded
1 tablespoon fresh ginger, finely chopped
1/2 teaspoon tumeric
1 tablespoon coriander powder
salt to taste
2 large potatoes
1 cup peas
1/2 cup fresh cilantro (Chinese parsley), chopped
1 tablespoon fresh lemon or lime juice

olive oil for frying

Cook the potatoes (boil or steam) until soft, peel them, and mash them in a bowl. Now you will prepare the spices. First, heat the olive oil in a frying pan. Add the mustard seeds and cumin seeds and keep heating until you hear them begin to pop. Then add the onions and sauté until soft, about 2-3 minutes. Add the jalapino and the ginger and sauté another 3-4 minutes, making sure not to burn the spices. Next, add the turmeric, and the coriander powder, mix well, and fry for another minute. Add the mashed potatoes and the peas, mix well and cook for another 3-4 minutes. Salt the filling to your taste and then add the cilantro and the lemon juice. Mix well and cook for another few minutes. Let the filling cool before stuffing the dough.

COOKING THE SAMOSAS
cutting board
rolling pin
sharp knife
plate of flour
dish of water

Break off a small piece of dough and roll it between your hands until it becomes a ball. Dip the ball into the plate of flour until it is coated with flour. This will make it less sticky and easier to roll. Roll the ball on the cutting board into a circle about 1/4 inch thick. If the dough gets sticky, keep dipping it into the flour on the plate. With a sharp knife, cut the dough circle in half. Dip your fingers in the water, and moisten all along the edges of one of the half circles. Roll the edges together so it forms a cone shape, pressing the edges together to seal it. Hold the cone in your hand and stuff the opening with the filling. Press the edges together to seal. Do not overstuff the samosa or else the filling will leak out of the edges while frying. You can make the samosas any size you want. Make them large if they will be a main course or make them small if using them for appetizers.

Heat enough oil in a saucepan to deep fry the samosas. When hot, add the filled dough pieces one at a time into the oil. Fry until golden brown, making sure they do not burn. Remove the samosas from the oil with a slotted spoon and let them drain on paper towels. NOTE: If you do want to deep fry the samosas, you can bake them instead. Make sure you roll the dough extra thin, stuff the dough, and brush it with olive oil. You must then turn the samosas over so it cooks on both sides in the oven. Serve with your favorite chutney!

CHUTNEY
1 cup chopped cilantro (Chinese parsley)
1/2 cup mint leaves
1 inch piece fresh ginger
1 fresh jalapino pepper, seeded and chopped
3 cloves fresh garlic
1 teaspoon cumin seeds
salt to taste
1 lemon (or lime) juiced
Blender

Add everything to the blender except the lemon juice. Then pour in enough water so that the green leaves can blend easily. You might have to do it in stages, scraping down the sides of the blender with a spatula. After everything is blended, pour the chutney into a bowl and mix in the lemon or lime juice.

Idli

Ingredients:
* 1cup-minappappu
* 2cup-idli ravva

Dosa

Ingredients:
* 1cup-pappu
* 2 or 3 cup -rice

Chakralu

* 1/2 kg sanagapindi
* 1/2 kg rice flour
* Salt
* Karam
* Vaaamu

Guthi Vankaya

* Fry onions, red chilli. Fry dhaniya, minappapu, jeera, koncham sanaga pappu, palleelu. Add coconut(fry fresh kobbari). Add salt, tamarind paste.
* Grind everything together. Stuff in vankayalu. Add karepaku in oil and add vankayalu. Let maggify. After it gets cooked, add remaining paste, chunks of tomatoes. Add waterand boil.

Ariselu

* biyyam-1kg naanapetti 2days tharvatha mixer lo veyyali.
* thadi biyyam neellu lekunda podi cheyyali. Jallichaali. Malli mixie lo veyyalo......metthaga cheyyali....gattiga ee pindi ni anichipettali.
* Bellam 800 gms , koncham water vesi poyi meedha pettali(half glass water)...paakam cheyyali...yela ante, plate lo water posi andhulo paakam vesi mudha laga ochela choodali. yalukalu, nuvvulu veyyali.

* paakam lo pindi kalapali. pindi motham konchamga vesi pappu guthi kalapali.

* deep fry chesi rendu chillula garita madhyalo othali. thinali

Palak Panneer

* Cook Palak. In oil put soamp 1/2 tea spoon, onions, tomatoes fry.
* Put oil/butter, lavang, chekka, elaichi,salt, koncham kaaram, jeera, dhaniya, ghram masala, small garlic pieces, add paste and fry. Cashew naana petti, paste chesi veyyali.

Mirchi ka Salan

* Ingredients:
* 1. 10-12 jalapenos (you can use capsicum or large green chillis also)
* 2. 1 medium size sauted onion
* 3. 2 tbs ginger garlic past
4. cloves, cinnamon or 1/2 tea spoon garam masala
5. mustard seeds, cumin seeds and curry leaves for tali.
6. oil approximately 50 grm.
7. tamarind pulp.
* for paste:

50 grms peanuts,

10 grms sesame seeds

* 20 grms poppy seeds {soak in the water for 1/2 hour}
1 1/2 tea spoon red chili powder, salt to taste.
1 tea spoon coriander powder and onion.

Method: Roast peanuts , sesame seeds and grind all together for the paste.Heat
oil and add the mustard seeds , cumin seeds and curry leaves.
Then add jalapinions and fry them for 3 minutes, after that add masala paste
and tamarind pulp, 2 cups of water. Cook it on medium heat
for 10 minutes until the gravy become thick, finally garnish with chopped
coriander leaves.

Kalakhand

* Take equal quantities of Ricotta cheese, Dry Milk powder and Sugar. Add little cardamom powder. Mix all of these in a microwave safe bowl which is greased with butter or ghee. Microwave it for 10 minutes. For every 2 minutes remove from the microwave mix it and place it back. Garnish it with all different nuts of your choice.

Shrimp Toast

* Baked Shrimp: 20 to 30
* cut onions (1/4th big onion)
* 1egg, salt, pasupu, karam, mirchi, cilantro
* add salt, karam, pasupu to shrimp and grind...chunky
* add the rest. mix all. french bread meedha 1paste and fry in oil

Calemel Pudding

* 1 Egg
* 1 Cup of Milk(Vit D would be good, I use 2%)
* 2 tbsp Sugar
* A few drops of Vanilla essence
(I bought a small bottle from an Indian groc. store)

Mushroom Curry

* Set 1:
o Wash and cut mushrooms
* Set 2:
o Cut Onion and Green Chillies
o Cut fresh ginger and garlic
o Cashew 10 to 15
o Coriander
* Mix Set 1 and 2, along with chilli powder, salt, turmeric.
* Fry and cook in pan until oil comes out.
* Add half cup coconut milk
* Garnish with cilantro

Indo Chinese Fried Rice

* Uncooked rice2 cups
* Ginger, chopped finely1 tsp.
* Green chilies, chopped finely1 tsp.
* Spring onion, round slices3/4 cup
* Cooked chicken, shredded3/4 cup
* Spring onion tops, chopped fine1 cup
* AjinomotoA pinch
* White pepper1 tsp.
* Soya sauce3 tbsps.
* Egg1 no.
* Oil4 tbsps.
* SaltTo taste

* 1.Pick, wash and soak the rice in plenty of water for about 10 mins.
* 2.Boil water, add rice and a little salt.
* 3.Cook uncovered over a low flame, stirring occasionally till the rice is tender.
* 4.However, take care not overcook the rice, when the rice is done, drain and add some cold water and drain again in order to get rid of the extra starch.
* 5.Then keep the rice in a broad vessel, so that it becomes absolutely cold.
* 6.Break the egg in a bowl, add salt & pepper and beat lightly.
* 7.Heat 1 tbsp. of oil in a non-stick pan with high edges, then add the egg and scramble lightly.
* 8.Remove from pan, break eggs into small pieces with a knife and fork.
* 9.Heat the remaining 3 tbsps. of oil in the same pan, add ginger, green chilies and spring onion. Stir fry over a high flame for 2 minutes
* 10.Then add the chicken, spring onion tops, ajinomoto, pepper and salt. Stir fry in the same manner for 1 minute.
* 11.Add the rice and soya sauce and stir fry for 2 minutes on high flame.
* 12.Lastly add the egg and mix well. Serve hot with Szechwan Sauce.

Italian Soup

* Set 1
* Tomatoes 1 medium
* Dry Red Chili 2 medium
* Garlic 1 cloves
* Onions 1/4 medium
* Set 2
* Garlic 2 cloves
* Sugar 1/4 teaspoon
* Vinegar 3/4 tablespoon
* Dark Soya sauce 1/2 teaspoon
* Corn flour 1/2 tablespoon
* Vegetable Oil 3/4 tablespoon

* Pressure cook all the ingredients of set 1, puree and keep aside.
* Heat oil in a wide pan and when oil is hot, add roughly chopped garlic and fry until golden brown. Next, add corn flour, a cup of water, puree and other ingredients of set 2 and cook until the liquid starts to become thick. Remove from heat and serve.

Chicken Fry

* Set -1 :
2 lbs Chicken
1 1/2 ts Ginger Garlic paste
1 1/2 ts Salt (To Taste)
1/2 ts Red Chili Powder
A pinch of Turmeric if you have
1/2 ts Garam Masala Powder
Set - 2 :
1 Medium Onion cut in small pieces
4 or 5 Green Chillies or Jalapeños or Serranos cut in small pieces (depending on the spice level you want)
Set - 3 :
3/4 ts Fresh Ground Black Pepper
Cilantro
------------------------For Garam Masala Powder------------------------
Powder Cinnamon and Cloves in equal quantity to make half a tea spoon.
Procedure:
1. Cut the Chicken into medium sized pieces.
2. Mix all the ingredients in Set-1 in a container.
3. Heat 2 or 3 tbs of oil in a frying pan. Add around 8 Cloves and 8 Cinnamon pieces.
4. Add the mix content from Set-1 to the oil. Let it stay until the water is completely evaporated in a medium flame and stir occasionally.
* 5. Add Set-2 Ingredients and keep frying and stirring until golden brown.
6. Finally add the pepper powder from Set-3 and garnish with Cilantro. Serve with lime.

Little Crab Cakes with Wasabi Mayonnaise

* INGREDIENTS
1 pound(s) backfin lump crabmeat, picked over for cartilage and shell
1.25 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tablespoon(s) snipped fresh chives
2 tablespoon(s) mayonnaise
1 tablespoon(s) Dijon mustard
2 teaspoon(s) Old Bay seasoning
1 teaspoon(s) lemon zest
3 tablespoon(s) canola oil
Citrus Wasabi Mayonnaise (recipe follows)

* DIRECTIONS
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.

Chicken Mole Tostadas

* INGREDIENTS
1 cup(s) reduced-sodium chicken broth
1/3 cup(s) pipiân (pumpkin seed sauce) or mole sauce from Doña Maria Mexican Condiment (8.25-oz jar)
3 cup(s) cooked, shredded chicken
1/2 cup(s) (plus whole leaves for garnish) chopped cilantro
1/4 cup(s) minced red onion
3 tablespoon(s) lime juice
48 restaurant-style tortilla chips
Avocado Cream (recipe follows)

* DIRECTIONS
Whisk broth and pipiân in a small saucepan until blended; heat over medium heat until mixture is hot. Remove from heat.
Place chicken in a large bowl and toss with pipiân, cilantro, onion, and lime juice.
Arrange tortilla chips on a platter. Top each chip with 1 tablespoon of the chicken mole and 1/4 teaspoon Avocado Cream. Garnish with a cilantro leaf.
Avocado Cream: Scoop the flesh of 1 ripe Hass avocado into a small bowl and mash until smooth. Stir in 1 tablespoon each mayonnaise and fresh lime juice, and 1/4 teaspoon each salt and pepper.

Hot Artichoke-Fontina Dip

* INGREDIENTS
2 can(s) (14-ounce) artichoke hearts, drained
8 ounce(s) Fontina cheese, cubed
4 ounce(s) Neufchâtel cream cheese
1/3 cup(s) grated Parmesan cheese
1/3 cup(s) chopped parsley
2 tablespoon(s) capers
2 clove(s) garlic, crushed through a press
1/2 teaspoon(s) (or to taste) hot red-pepper sauce
Vegetable Dippers: bell pepper strips, cauliflower and broccoli florets, green beans, asparagus, and carrot and celery sticks

* DIRECTIONS
Heat oven to 350 degrees F. Pulse artichokes and remaining ingredients (except Vegetable Dippers) in a food processor until artichokes are finely chopped.
Scrape mixture into a 2-cup crock or gratin dish and spread into an even layer. Bake 25 to 30 minutes, or until dip is lightly browned on top and starting to bubble around edges. Serve hot with Vegetable Dippers.

Indian-Spiced Salmon Bites with Curry Yogurt Dip

* INGREDIENTS
Curry Yogurt Dip:
1 cup(s) thick Greek yogurt
1/4 cup(s) mango chutney
1/4 cup(s) chopped cilantro
1/2 teaspoon(s) curry powder
1/2 teaspoon(s) garam masala
1 clove(s) garlic, crushed through a press
Salmon Bites:
1 tablespoon(s) pink peppercorns, finely chopped
3/4 teaspoon(s) garam masala
1 1/2 pound(s) thick center-cut salmon fillet, skin and pin bones removed, cut into 3/4-inch cubes
1/2 teaspoon(s) sea salt or kosher salt
30 round cucumber slices

* DIRECTIONS
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Curry Yogurt Dip: Combine ingredients in a bowl until blended. Transfer dipping sauce to a small serving bowl.
Salmon Bites: On waxed paper, combine peppercorns and garam masala. Dip one side of each salmon cube into spice mixture to lightly coat. Sprinkle cubes with salt.
Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Place salmon, spice side down, in hot skillet. Cook 2 minutes, or until bottoms are lightly golden (top part of salmon will still be raw). Transfer salmon, cooked side up, to prepared baking sheet. Bake 4 minutes, or until medium-rare in middle.
Place each salmon bite on a cucumber round. Serve warm with Curry Yogurt Dip.

Guthivankaya - Mom's style

* Ingredients:
* Vankayalu

* For Mix:
* Onions
* Green Chillies
* Ginger
* Jeera
* Salt

* Directions:
* Paste the mix and stuff in vankalyalu
* Fry vankalayu until done.
* Fry the remaining paste in oil
* Add the vankayalu to the paste
* Add very little tamarind to the gravy
* Cook until oil comes out.
* Tried with garlic…but turned out sour!

Pomodoro Pasta with Beans

• 4 ounces whole-wheat pasta shells, tubetti, ziti or rigatoni
• 1 15-ounce can cannellini beans, rinsed
• 1 large clove organic garlic, minced
• 2 ripe medium organic tomatoes, diced
• 2 Tbsps oil-cured black olives (see Tip), pitted and chopped
• 1/4 cup sliced fresh basil
• Freshly ground pepper to taste
• 2 Tbsps freshly grated organic Pecorino Romano cheese

Pasta doesn't get much fresher or easier than this elegant, lightly cooked tomato sauce. Beans make a nutritious alternative to meat, and heating them briefly in olive oil and garlic infuses them with flavor.
1. Bring a large saucepan of water to a boil. Add pasta and cook, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.
2. Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic and cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil and pepper. Stir gently to combine. Divide the pasta between 2 plates and top with the bean mixture and cheese.
NUTRITION INFORMATION: Per serving: 481 calories; 16 g fat (3 g sat, 6 g mono); 4 mg cholesterol; 75 g carbohydrate; 21 g protein; 14 g fiber; 906 mg sodium; 816 mg potassium.
NUTRITION BONUS: Vitamin C (50% daily value), Iron (25% dv), Potassium (23% dv), Vitamin A (20% dv).
EXCHANGES: 5 starch, 1 vegetable, 1 1/2 lean meat, 2 1/2 fat.
4 Carbohydrate Servings
TIP: Small amounts of olives can be purchased from bulk bins and salad bars.

Egg Curry (Kerala style)

Yes, I know…Travel Bites needs to travel a little more, after that one sole post from Girish. The reality is that he hasn’t been travelling that much, should I say much to our delight, which unfortunately means that we may need to either fill in Travel Bites with Dallas restaurant entries, or better still, get Girish to cook at home more often! Well, home cooking is definitely the way to go, in these days of rising prices and rising everything else….why else do you think my entries have become more frequent….well, sort of.
This time, Girish and I decided to venture to cook together. The result was not really a “spoilt broth” (going by the adage) but quite an unusual and very edible twist to a common Indian dish.
We usually make Egg Curry with the tomato, onion, garam masala gravy, but the coconut milk here gave it the “Kerala touch”. Definitely less spicier than the former version as it has the unexpected sweetness of the coconut.
Ingredients:

2 Bay Leaves

2 tsp Jeera (cumin seeds)

3 Cloves

2 Large Onions

4 Large Tomatoes

1/2 teaspoon Turmeric

2 spoons Garam Masala

1 spoon of Red Chilli Powder

1.5 Cans of Coconut Milk

8 Hard Boiled Eggs

6 tablespoon Oil

Method:

1. Dice the tomatoes and onions.

2. Boil the eggs and cut in half.

3. Take a heavy bottomed pan, and add the oil.

4. Add Jeera, cloves and Bay leaves

5. When this crackles a little, add the Onions and fry till they are almost golden brown. Now add the tomatoes and garam masala, salt and chilli powder. Cook for a couple more minutes until the oil starts to seep out.

6. Meanwhile, take the eggs halves and fry it gently with the yolk facing down. This keeps

the yolk in place when cooking in the gravy.

7. Now add the eggs to gravy and let it boil for a few minutes.

8. Lastly, add the coconut milk and boil for 2 mins. Garnish with scallion leaves and cilantro and serve hot with rice.