Egg Masala Curry

Ingredients

4 - eggs
4 - green chili, slit in center
1 inch - ginger, chopped
4 - shallots, diced
1 - tomato, chopped to 4 pieces
1.5 cup - thick coconut milk
2 - cinnamon sticks
4 - cloves
1/2 tsp - turmeric powder
1/2 tsp - red chili powder
1 tsp - coriander powder
1 tsp - mustard seeds
Curry leaves
Sesame oil

Method

1) Boil eggs and take off the shell. Set aside.

2 ) In a wok or kadai, heat oil and add mustard. After mustard pops, add cinnamon and cloves.

3 ) Now add green chili, ginger, shallots and curry leaves and fry till light brown in colour.

4 ) Add turmeric powder, red chili powder and coriander powder. Fry and mix well, then add tomato and fry till tomato is well cooked. Add salt as required.

5 ) Add the thick coconut milk and simmer to a boil. Add the boiled eggs and cook for 2 minutes.
Take off the stove and serve. Serve with Idi appam, Vellayappam or chapathi

Chicken Sukka

Ingredients

500 grams chicken, 1 tablespoon coriander seeds, ¼ teaspoon fennel seeds, 1 pinch turmeric, ½ teaspoon pepper corns, ½ teaspoon cumin, ½ teaspoon fenugreek seeds, ½ tablespoon poppy seeds, 6 garlic flakes, 6 red chillies roasted,1/2 tablespoon tamarind paste, 1 small coconut grated, few curry leaves, 1 onion, 1 tablespoon oil and salt to taste.

Method

Finely chop the onion and set it aside. Take a small frying pan and heat a little oil and roast the pepper corns, turmeric powder, fennel seeds, coriander and poppy seeds till an aroma begins to rise. Let it cool and dry grind it with the roasted red chillies and tamarind paste. Coarsely grind the grated coconut, garlic and cumin seeds. Just let the blades rotate a couple of times. Don’t add any water and make a ball of this paste. Take a frying pan and put the chicken pieces and add the first paste we made. Cook on a low flame for 25 minutes or till the chicken is done. Then add the coconut garlic paste and salt to taste. Cover and cook for two minutes. In another pan heat a little clarified butter or oil and when it’s nice and hot add the curry leaves. Then add the chopped onions and fry till its dark brown. Pour this over the chicken and serve.

Onion Chicken

Ingredients

500 grams chicken cut into five medium size pieces, 4 medium sized onions cut into roundels, ½ cup curd(yoghurt), ½ cup coriander leaves ground to a paste, 1 teaspoon lemon juice, ½ teaspoon red chilly powder, ½ teaspoon black pepper, ½ teaspoon hot spice mix, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 green chilly, 1 tomato, 1 tablespoon ghee (clarified butter) and salt to taste.

Method

Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve.

Kerala Chicken

Ingredients

500 grams chicken cut into six pieces, 1 medium sized onion, 1 cup grated coconut, 4 garlic flakes, ½ tablespoon coriander powder, ½ tablespoon red chilly powder, ½ tablespoon shredded ginger, 1 big green chilly, ½ teaspoon turmeric powder, 1 red chilly, few curry leaves, 1 tablespoon oil and salt to taste.

Method

Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.

Tomato And Egg

Ingredients

3 eggs hard boiled, 1 big onion, 1 big tomato, ¼ teaspoon red chilly powder, 1 pinch turmeric, 1 pinch mustard, few curry leaves, 2 teaspoons oil and salt to taste.

Method

Finely chop the tomatoes and slice the onions into thin long slices. Now take the eggs and cut it into half length wise. Now take a frying pan and heat some oil. When the oil is very hot add the mustard and let it crackle. Now add the curry leaves and sauté briefly. Next put in the onions and sauté till they are dark brown. Next add the red chilly powder and turmeric and sauté till the raw smell od the masala leaves. Now add the tomatoes and cook till the oil begins to leave the edges of the pan. Sprinkle a little salt and stir once and remove from flame. Now take the eggs and on each egg yolk place a heap of the topping we just made. Garnish with coriander or cashew nuts and serve hot.

Eggs And Potatoes

Ingredients

2 eggs hard boiled, 1 big potato, 1 onion, 1 big tomato, ½ inch grated ginger, 2 garlic flakes, 2 tablespoons curd(yoghurt), ¼ teaspoon red chilly powder, ¼ teaspoon garam masala, ¼ tablespoon coriander powder, 3 tablespoons oil and salt to taste.

Method

Peel the egg shells and then cut the eggs into halves and keep them aside. Now peel the potato and cut it into small cubes. Now take the onion and tomato and finely chop each separately and set it aside. Now take a frying pan and pour the oil. When the oil is very hot add the potato cubes and fry till golden brown. Remove the potatoes and in the same oil add the onions and sauté till golden brown. To this add the ginger garlic after making a coarse paste of it. Fry till the raw smell leaves. Then add the red chilly powder, coriander powder and mix it well. Add the curd one spoon at a time and stir constantly. Then add the tomatoes and fry till the oil begins to leave the edges of the pan. Pour in half a cup water and salt. Let it boil and then simmer and cook for ten minutes. Add the fried potatoes and cook for another five minutes. Now add the eggs and ensure that the yolks don't fall off. When they are well coated with the gravy turn of the flame. Garnish with chopped coriander leaves and serve.

Cauliflower And Eggs

Ingredients

1 small cauliflower, 4 eggs, 3 green chillies, 1 onion, 1 teaspoon cumin seeds, 3 tablespoons oil and salt to taste.

Method

Chop the cauliflower and boil it for ten minutes in water. Finely chop the onions, green chillies and keep it aside. Take a frying pan and pour the oil and bring to heat. When the oil is very hot add the cumin seeds and let it crackle. Then add the onions and green chillies and sauté till golden brown. Put in the cauliflower and sauté briefly. Beat the eggs in a bowl and pour it over the cauliflower. Stir well with a spoon and sprinkle salt to taste. Cook till the eggs are done and turn of the flame. Garnish with a little pepper or chat masala and serve with tomato sauce.