South Indian Egg Curry / Muttai Curry

INGREDIENTS

6 Eggs
1/2 tsp Chili powder

2 - 3 Pinch of Turmeric

Salt to taste

For Dry Masala:

1 tsp Cumin Seeds

1 tbsp Fennel Seeds

2 tbsp Coriander Seeds

2 tsp Poppy Seeds

Dry Red Chili 25 Numbers

½ tsp Turmeric Powder

For Gravy:

9 – 10 Garlic cloves

Ginger 1 inch pieces 3 - 4

1 big onion (Chopped)

3 Small Ripe Tomatoes (Chopped)

3 tbsp Grated Coconut

For Tempering:

½ tsp Mustard Seeds mixed with urad dal

½ tsp Cumin Seeds

1 tsp Onion

2 sprigs Curry leaves

METHODS

1.  Firstly break an eggs in a bowl, chilli powder paste solution (take a spoon of water add salt 2 - 3 pinch of turmeric Powder and 1/2 spoon of chilli powder and make a solution) beat it well and pour it in greased bowl  steam it in pressure cooker without whistle or in steamer. (leave it for 10 minutes to rest)

2.  Now demould the egg cake and cut it into desired shape. (pieces should be in medium size)

3.  Take a wok and dry roast all the Dry Masala (Cumin Seeds, Fennel Seeds, Coriander Seeds, Poppy Seeds and Red Chilies) except turmeric powder. Make a fine powder along with Turmeric powder and keep it aside.

4. Take all the ingredients mentioned for Gravy like Ginger garlic, onion, tomatoes, Coconut and add little water and grind it in mixer and make a fine paste.

5. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns in golden color.

6. Now add the paste (mentioned in step 4) and dry masala (mentioned in step 3) stir it properly.  Now adjust the water as per your preference.

7. Finally adjust the salt and cook it for 10 – 15 Minutes on low flame. 

8.  Lastly add the Steamed Egg cakes and stir well, cook for 5 Minutes on low flame. 

9.  Garnish with coriander leave and serve with steamed rice / roti / phulka etc.

More recipes on http://cookingwithlatha.blogspot.in/

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Thanks and Regards,

Latha

South Indian Mutton Gravy

INGREDIENTS

1 Kg Mutton

2 tsps Ginger garlic paste

Salt to taste

Coriander Leaves

For Dry Masala:

1 tsp Cumin Seeds

1 tbsp Fennel Seeds

2 tbsp Coriander Seeds

2 tsp Poppy Seeds

Dry Red Chili 25 Numbers

½ tsp Turmeric Powder

For Gravy:

9 – 10 Garlic cloves

Ginger 1 inch pieces 3 - 4

1 big onion (Chopped)

3 Small Ripe Tomatoes (Chopped)

3 tbsp Grated Coconut

For Tempering:

½ tsp Mustard Seeds mixed with urad dal

½ tsp Cumin Seeds

1 tsp Onion

2 sprigs Curry leaves

METHODS

1. Firstly cook the mutton with the help of pressure cooker by adding salt ginger garlic paste and water.  

   

2.  Take a wok and dry roast all the Dry Masala (Cumin Seeds, Fennel Seeds, Coriander Seeds, Poppy Seeds and Red Chilies) except turmeric powder. Make a fine powder along with Turmeric powder and keep it aside.

 

3. Take all the ingredients mentioned for Gravy like Ginger garlic, onion, tomatoes, Coconut and add little water and grind it in mixer and make a fine paste.

4. Heat a wok with the oil, add Mustard Seeds mixed with urad dal, and Cumin Seeds, when it starts splutter, add curry leave and onion. Fry till it turns in golden color.

 

5. Now add the pressure cooked mutton and prepared dry masala (mentioned in step 2).  Stir it properly.

6. Nextly add the paste (mentioned in step 3) and stir it properly.

7. Finally adjust the salt and cook it for 10 – 15 Minutes on low flame.

8.  Garnish with coriander leave and serve with roti.

Thanks and Regards,

Latha

Chicken Achari (without tandoor and oven)

INGREDIENTS

500 Grams Boneless Chicken

For Achari Masala:

Achari Masala
Roasted Fennel (Saunf) - 4 Tsp
Roasted Corriander Seeds - 4 Tsp
Roasted Fenugreek Seeds (Methi Dana) - 2 Tsp
Roasted Black Cumin Seeds (Shah Zeera) - 2 Tsp
Roasted Onion Seeds (Kalonji) - 2 Tsp
Roasted Mustard Seeds (Rai) - 2 Tsp

For Marination:

3 tbsp Beaten Curd

1 tbsp Hara Masala (Paste of Ginger, Garlic and Coriander leaves)

50 grams Achari Masala (spicy)

3 tbsp Chiken Masala (I prefer Tandoori Chicken Masala)

1 ½ tsp Red Chili (as per your preference, quantity can be increased or decreased)

1 tsp Cumin powder

1 medium lemon

1 tsp Mustard oil

Salt to taste

For Smoky taste:

Charcoal:

Small Piece of silver foil

4 – 5 Cloves

1 tsp Cumin Seeds

Method

1. Make a powder of roasted achari masala ingredients in a mixer.

2. In a bowl mix all the ingredients mentioned for marination mix it well.

3. Add Boneless Chicken and mix it well, now place a silver foil on it put extremely hot charcoal & pour 2 spoon  of ghee with cumin seeds and cloves on it.  Do not allow the smoke to escape cover it properly and leave it for 2 – 3 hours.

4. Now Take a non stick tava put some oil and roast the chicken pieces properly. (Avoid overcooking)

5. Serve hot with onion rings and lemon wedges.

Note: Chicken get hard when over cooked

Thanks and Regards,

Latha