As far as eggs go, these were the first ingredients I started making in the kitchen. Early days, had me making omelets and egg avials (eggs with coconuts and drumsticks). And these are one delish ingredient that can stand alone or full of team spirit, making the cook's best friend. I reach out for eggs whenever I feel lazy, or need something fast like most.
Surprise guests? Eggs.
Last minute plans to stay home for dinner? Eggs!
Kids need something fast? Eggs!!
And not to mention, the middle of the night hunger pangs. Eggs cure that too.
And I can vouch this is one ingredient that takes very few mechanical steps and still come out looking and tasting like a winner. I have an arsenal of these easy recipes, I will be posting as I get time.
Today I am going to post here, Egg Masala and Egg Curry --one dry and one a curry with coconut milk, both home favorites. Hope you enjoy making it and eating it too!
Egg Masala:
Ingredients:-
Boiled Eggs--6 peeled and in whole
Onions--2 large
Ripe Tomatoes--2 large (beef-steak or Roma, quartered)
Turmeric powder--1/2 tsp
Chilli powder-- 1 tsp
Coriander powder-- 2 tsp
Ground Garam Masala --1 tsp (a ground mix of roasted fennel seeds, cinnamon, cloves and star anise)
oil--3 tsp
salt- as needed
Tempering: a tsp of mustard seeds, 2 0r 3 dry red chillies and a sprig of curry leaves
Method:
In a nonstick saute pan, heat oil and add mustard seeds. when the mustard seeds splutter, add the curry leaves and red chillies. And keep stirring them until the red chillies are kind of fried. Add the onions, saltto it. Stir occasionally letting the onions caramelize a little. Once the onions start getting light brown, add the tomatoes and the turmeric, chilli powder and coriander powder to it. Stir well, lower the heat and cover with a lid. Let the onions and tomatoes cook down to the point that they are mushy when pressure is applied with the back of a spoon. Check seasonings.
Now add the eggs and garam masala, stir gently taking care the eggs dont crumble. With a soft edged utensil, put some onion tomato mixture on top of the eggs, Cover.. Once the eggs are steaming and heated well, remove from fire and let it sit for sometime. Leftovers actually taste great the next day since the eggs absorb more salt and spices.
Goes well with any kind of flat breads. Enjoy!
Surprise guests? Eggs.
Last minute plans to stay home for dinner? Eggs!
Kids need something fast? Eggs!!
And not to mention, the middle of the night hunger pangs. Eggs cure that too.
And I can vouch this is one ingredient that takes very few mechanical steps and still come out looking and tasting like a winner. I have an arsenal of these easy recipes, I will be posting as I get time.
Today I am going to post here, Egg Masala and Egg Curry --one dry and one a curry with coconut milk, both home favorites. Hope you enjoy making it and eating it too!
Egg Masala:
Ingredients:-
Boiled Eggs--6 peeled and in whole
Onions--2 large
Ripe Tomatoes--2 large (beef-steak or Roma, quartered)
Turmeric powder--1/2 tsp
Chilli powder-- 1 tsp
Coriander powder-- 2 tsp
Ground Garam Masala --1 tsp (a ground mix of roasted fennel seeds, cinnamon, cloves and star anise)
oil--3 tsp
salt- as needed
Tempering: a tsp of mustard seeds, 2 0r 3 dry red chillies and a sprig of curry leaves
Method:
In a nonstick saute pan, heat oil and add mustard seeds. when the mustard seeds splutter, add the curry leaves and red chillies. And keep stirring them until the red chillies are kind of fried. Add the onions, saltto it. Stir occasionally letting the onions caramelize a little. Once the onions start getting light brown, add the tomatoes and the turmeric, chilli powder and coriander powder to it. Stir well, lower the heat and cover with a lid. Let the onions and tomatoes cook down to the point that they are mushy when pressure is applied with the back of a spoon. Check seasonings.
Now add the eggs and garam masala, stir gently taking care the eggs dont crumble. With a soft edged utensil, put some onion tomato mixture on top of the eggs, Cover.. Once the eggs are steaming and heated well, remove from fire and let it sit for sometime. Leftovers actually taste great the next day since the eggs absorb more salt and spices.
Goes well with any kind of flat breads. Enjoy!
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