Egg curry is ideal for a typical Sunday lunch. It’s extremely tasty and healthy gravy which can be eaten with roti or naan. There are various recipes for the same online. I have decided to make it the following way after reading few recipes online and trying to remember how my mother use to make it. We ate it with wheat tortillas and tasted just fine. We usually use these tortillas as Roti. We just heat tortillas in a pan till they get brown and fluff up like rotis or chappati back home.
4 hard boiled eggs
1 cup finely chopped onion or puree
1 finely chopped tomato
1/2 cup tomato puree
Finely grated 4 garlic cloves, 1/2 inch ginger and green chili
Dry spices : 1/2 inch cinnamon stick, 1 bay leaf, 3 black pepper seeds, 4 coriander seeds
1 cup milk
1 cup water
1 tbsp Red chili powder
1 tbsp Kitchen King masala
1/2 tbsp Shahi Paneer masala <– This is my favorite commercial masala powder. I end up using it quite regularly 🙂
1 tbsp coriander and cumin powder
1 tbsp cumin seeds
1 tbsp grated fresh coconut or desiccated coconut
Coriander leaves for garnish
Boil eggs till they are hard boiled. In a pan take 1 tbsp oil, add cumin seeds and all the dry spices. Roast them for few minutes. Add onions, garlic, ginger, green chili. Fry them for few minutes till onions become golden brown, if it is a puree wait till mixture leaves oil. Now add tomato puree, cut tomato, red chili powder, coriander and cumin powder in the fried mixture. Now add milk and water to form the basis of gravy. Heat the mixture for few more minutes. Add Kitchen King and Shahi Paneer masala to the gravy. I have used commercially available masala powders along with dry spices. It just elevates the taste.
Peel the boiled eggs. Cut the eggs in half. Add these eggs, grated coconut and salt to the gravy. Cover the pan and let the gravy boil for five minutes. Garnish the gravy with coriander leaves.
Paneer (cottage cheese) is loved by Indians and used in many dishes with extremely tasty gravy. Eatimg a paneer gravy with naan is perfect for a dinner parties!
Paneer Mutter is one such gravy dish which is loved by my husband. He is the reason why this dish is made so often at our place. It was difficult to get Paneer slab in Sweden where I live, hence had to buy it from Copenhagen. Nevertheless, this dish is all the effort. Though, I should mention at this point.. Its easy to make Paneer at home. There is even a wiki how link http://m.wikihow.com/Make-Paneer-(Indian-Cheese)
150 gms frozen paneer
1 cup frozen peas
1 finely chopped onion
1/2 finely chopped tomato
4 tbsps tomato puree
1/2 cup milk
4 cloves of finely chopped garlic
1/2 inch finely chopped ginger
1 finely chopped green chili
few coriander seeds
1 bay leaf
1tsp kitchen king masala
1tsp Shahi paneer masala
1tsp red chili powder
1/2 tsp cumin powder
1 tsp butter
2 tsp Oil
Salt to taste
First take oil in frying pan. Add garlic,ginger,green chilies,coriander seeds and bay leaf. Saute these contents for few minutes, at least till garlic and ginger get brown. Add chopped onions and saute it for few more minutes. Wait till onions get soft. Now add tomato sauce and cut tomatoes to it. Fry this mixture till it leaves oil.
Add milk, kitchen king masala powder, shahi paneer masala powder, red chili powder, cumin powder in the mixture.Fry this mixture further for few minutes. Add butter, salt,frozen peas and paneer. Boil the mixture for few minutes. Garnish with coriander leaves before serving.
It tasted awesome! I just don’t blindly praise these dishes.. if anyone wondered. Though I can say, I have good understanding of flavors. It’s my husband’s judgement I trust ad report in these post. I also suggest use of cream instead of milk. Also, instead of tomato puree, I suggest use of more fresh tomatoes for fresh puree. This will just enhance taste! 🙂
After living in Sweden for 2 months now, I have started craving typical Indian fried snacks! Batata Vada is one of them, which forms an integral part of the most famous street food of Mumbai called as Vada paav.
People have written so much about this food item, so much so, it’s called the “Indian burger“. The vada is considered to be similar to the meat patty found in any standard burger. Difference is – this one is vegetarian and made up of only potatoes (batata)! Yes, potatoes and garlic are key ingredients. Clearly, if you have phobia for either of it, this one’s not for you.
I wouldn’t eat Batata vada as often as I would have eaten Samosa back in Mumbai. Nevertheless, its one of the easiest recipe and a tasty snack!
5 tbsps Besan or Gram flour
2 tbsps rice flour
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Water to make batter
1 tbsp coarsely cut coriander leaves
3 medium sized boiled potatoes
4 finely cut green chilies
4 cloves of garlic into finely cut pieces
1/2 inch piece of garlic cut into fine pieces
2 tbsp coarsely cut coriander leaves
1 tsp coriander powder
1 tsp cumin powder
1 tsp turmeric powder
1 tsp asafoetida
1 tsp mustard seeds
Oil for frying
Salt to taste
First mash boiled potatoes. Mix garlic, ginger, chilies and salt in it. Add 2 tbsps of oil in frying pan. When oil is hot, add mustard seeds. Wait for the seeds to crackle. Add asafoetida, turmeric powder in it. Add mashed potatoes and fry for few minutes. Add coriander, cumin powder and coriander leaves.Keep the mixture aside to cool down for five -ten minutes. Prepare batter in the mean time. Mix gram flour, rice flour,salt, red chili powder, coriander leaves, turmeric powder and water.
Make small balls of potato mixture. Drop these balls in the batter, check that the potato balls are thoroughly covered with batter. Now drop them in oil for deep frying. Remove the vada when they turn golden brown color.
They taste yummy! I have prepared this for the first time and I was delighted with the taste. Yay! They taste good even with a simple tomato sauce. 🙂
Puran poli is a dessert which is specially made during festival of colors called Holi in India. It is actually one of my all time favorite comfort food. It tastes wonderful!! The word Puranpoli consists of actually two words Puran is the sweet filing we insert in the dough to make poli (roti) which means the Indian bread in Marathi language.
It is usually made by the mothers of any household, as it is complicated and gets perfect only after years of practicing making it. I tried it for the first time this year.
250gm Bengal gram (Chana dal) soaked in water and cooked in pressure cooker
250gm jaggery crushed in to small pieces
Cardamom powder 2tbsp
Nutmeg powder 1tbsp
Powdered sugar (optional)
For poli (roti/bread)
Wheat flour 3cups
All purpose fine flour 1cup
For making the puranpoli or this sweet roti, We have to start with the stuffing. First, we cook Chana daal in pressure cooker till it is sufficiently soft. Transfer it to glass bowl and add jaggery. Keep the oven at maximum power (that is how my microwave works: different percentage of power). Do not Cook the chana dal above 15-20 minutes. Remove the glass bowl and mix the contents at regular intervals. T he jaggery should melt in the cooked dal. In the last few minutes of cooking add cardamom and nutmeg powder. It should look like the picture below. I have adjusted sweetness content with powdered sugar (2tbsp) and saffron syrup (1tbsp)
Now make a dough of the flour mixture, salt and water. It should be extra soft, use oil drops of necessary to make it soft.
Now take a small ball of dough and roll it in small circle. Fill the circle with Puran/ stuffing ball and close it. Now slowly roll it into a roti or paratha manner. Dust it with rice flour while rolling, so that it doesn’t stick. Now cook the roti on dry heat in a pan.
Puran poli can be served to eat hot with ghee or milk.
Satisfactory. It should have these brown spots and yellowish color.
It was soft as required. They harden if stored in fridge.
Awesome!! Everyone loved it 🙂 My experiment was successful
I was surprised when I had seen vegetarian samosa in a Italian salad shop called Le Appétit in Copenhagen, Denmark. Samosa’s are commonly found in any part of India. It’s a cheap snack found in road-side, sea-side food stalls, hotels and restaurants. It’s a tasty snack eaten with tea or coffee in office canteen too.
Samosa’s are eaten when stuffed in pav (Indian bread) teamed with a spicy red chutney or Green chillies. Samosa’s can also be eaten with cholle, which will be called as Samosa chat.
I made Samosa from scratch for Sunday breakfast. I had left-over choole from Saturday night dinner. Today I will describe how to make a basic vegetarian Samosa.
Boiled four medium sized potatoes
Boiled green peas – 1cup
Grated ginger – 1/2inch
Finely chopped Green chillies – 2
Garam masala 1 tbsp
Jeera (cumin) powder 1tbsp
Coriander seeds powder 1 tbsp
Amchoor powder 1/2 tsp
Turmeric powder 1 tsp
Red chilli powder 1/2 tsp
Fennel seeds 1tsp
Coriander seeds- 1tsp coarsely crushed
All purpose white flour 200gm
I started with preparing the stuffing for samosa. Take some oil in a pan. Add jeera, coriander seeds in it. After the seeds look dark, add green chillies and ginger. This should be followed by smashed boiled potatoes and peas. Cook then for few minutes. Add salt, cumin powder, coriander seeds powder, garam masala, turmeric powder, amchoor powder and red chilli powder successively while constantly stirring the potatoes.
Knead the mixture of flour, salt and ghee with water into soft yet firm dough. Now make small balls of the dough and roll then in to circles. Cut these circles in to semi circles and then join them along the diameter to form a coffee. Fill then with the stuffing. Ensure to leave some space for folding and sealing them at the base. I used water to seal the edges, dough should be thick enough to hold the stuffing.
Now shallow fry them in oil till they are uniformly golden brown in colour. It can be eaten with any chutney or tomato sauce.
I served them with chhole (chick pea preparation). Garnish them with coriander leaves and onion.
Satisfactory. It looked well cooked and the deals did not open while frying to create a mess.
It tastes awesome!! Specially with the chhole preparation. I will soon upload the chhole recipe.
A really good Sunday breakfast!!