Spicy and flavorful egg curry , simple and easy to make
Ingredients
5 boiled eggs
1/4 cup mustard oil or regular oil
1/2 tsp cumin seeds
1 bay leaf
1/2 inch cinnamon
2 cardamon
3 cloves
1 large Onion finely chopped
1 tsp ginger garlic paste
1 tomato finely chopped
1 green chili
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp Garam Masala
1 tbsp dried fenugreek leaves
1.5 cup water
Coriander leaves for garnish
Salt to taste
Instructions
Boil eggs in water ,once done, peel the eggshell, cut each egg into half.
In a vessel, heat oil. Add cumin, bay leaf, cardamon, cinnamon, cloves and add the chopped onion. Saute the onion until golden brown.
Add the ginger-garlic paste and fry well.
Now add the green chili, tomato along with the powder spices, salt, and fry the mix untill the oil leaves from the sides of the pan. Keep adding little water about 2 tbsp and keep frying the mixture well.
Add 1.5 cup of water and bring the gravy to a boil until thick.
Now add dry fenugreek leaves, garam masala,
Add the boiled eggs to the gravy. Let it cook in the gravy for 5 mins .Once the eggs are well soaked in the gravy, granish it with coriander leaves
A simple dish which can be relished and slurped by pouring it over hot rice, best during monsoon time to keep you warm
Ingredients
300m chicken
2 onions
6 garlic pods
1 inch ginger
3 green chillies
2 tomato chopped
1/2 tsp mustard
2 tsp cumin seeds
2tsp coriander seeds
2 tsp peppercorn
15 curry leaves
1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp garam masala
3 to 4 cups water
1 marble size tamarind ball soaked in 1/4 cup water
2 to 3 tbsp oil
Coriander leaves for garnish
Salt to taste
INSTRUCTIONS
Grind onions, ginger, garlic, green chillies, cumin seeds, coriander seeds and peppercorns to a fine paste.
In a vessel heat oil. Add the mustard seeds and let it splutter. Now add the onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder, garam masala and cook it till the tomatoes are soft.
Add the chicken and saute for 8 to 10minutes. Add water and salt to taste and bring it to a boil. Add the curry leaves and tamarind pulp. Cook the chicken till its tender. Check for seasoning. Garnish with coriander leaves.
Note: you can add 1/2 lime juice if you need it sour.
Tender meatballs simmered in flavorful green masala. It's delicious, warm and a comforting meal.
Ingredients:
1 medium onion finely chopped
1 tomato finely chopped
2 potatoes cut into cubes
2 green chillies slit
1 marble size tamarind ball soaked in water
1 cup water
2-3 tablespoons oil
Salt to taste
For the meatballs
500gms ground mince
1 small onions finely chopped
1 tbsp ginger garlic paste
1/2 tsp pepper powder
Salt to taste
Green Masala
1/2 cup coconut
1 cup coriander leaves
3 green chillies
6 garlic flakes
1/2 inch ginger
6 cloves
8 peppercorns
2 green cardamoms
2 inch cinnamon sticks
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Mix the ingredients for the meatballs.Shape into balls and keep aside
Heat oil in a vessel and saute onions till soft. Add tomato , saute it its mushy
Add the ground green masala, fry well.
Add 1 cup water and bring it to a boil.
Now add the potatoes and one by one add the balls into the vessel. Do not stir or touch the meatballs. Cover the vessel with lid and cook on medium heat till meatballs cooked and the potatoes are soft.
Add tamarind water and green chillies.Simmer on medium heat. Garnish with coriander leaves.
Delicious Anglo Indian meat ball curry, simple and easy to make.
Christina
INGREDIENTS
3 Onions (finely chopped) 2 Tomatoes ( ground) 1 tsp Ginger paste 1 tsp Garlic paste 1/2 tsp Turmeric powder 1 1/2 Red chili powder 1 tbsp Coriander powder 1/4 tsp Cumin powder 1/2 tsp Garam masala powder 7- 8 Curry leaves 1 cup Coconut milk Salt to taste 3 tbsp oil 2 to 3 tbsp Coriander leaves (finely chopped)
INGREDIENTS – FOR THE MEATBALLS
500 gms Mutton/ Chicken Kheema 1/2 tsp Garam masala powder 2 to 3 Green chilies( finely chopped) 3 tbsp Coriander leaves (finely chopped) 1 1/2 cup Water Salt to taste
INSTRUCTIONS
Washed and drain mutton the mince. Add garam masala powder, salt, chopped green chilies and coriander leaves and blend it in the mince well. Make small balls and keep aside.
Heat oil , add curry leaves and chopped onions and saute for on medium flame till onions turn transparent, add the ginger garlic paste and saute for a while.
Add red chili powder, coriander powder, cumin powder and turmeric powder and fry well. Add tomato and cook till the oil separates on a low flame.
Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Let it simmer for a while.
Add the minced meat balls, into the gravy and allow to cook on medium flame for 3 to 4 minutes. Cover the lid and reduce the flame, till the mear balls are cooked.
Add coconut milk and cook for 8 to 10 minutes and turn off heat.
