Egg Curry

Something I enjoy is egg curry but my kids and hubby dear don’t so egg curry is hardly made. I made it the other day as my better (?) half was not coming for lunch and the kids I had made dal to have with rice and some salad. The kids were having their meal when I had gone for my bath imagine my surprise and pleasure when they had quietly finished half the curry. So this recipe has to be preserved and here goes.

Ingredients:
6 boiled eggs
½ tsp jeera
2 tsp Oil
3 onions finely chopped
1 tblspn garlic paste
½ tblspn ginger
2 tomatoes
7-8 cashew nuts
1 tsp coriander powder
1 tsp jeera powder
½ tsp haldi
2 tblspn chilli powder (adjust to taste)
1 tblspn Kasuri methi
3 tblspn curds beaten
Salt as per taste
½ tblspn Sugar
Coriander
Cream (beaten)

Method:
1) Being the shortcut cook that I am, I generally grind my onions to a paste, but today I chopped them so now I fry them, after making a phodni/bhagar or vagarni as it is called in Kannada, of oil and jeera.
2) When the onions are a bit soft add ginger and garlic pastes and sauté till the onions turn transparent.
3) Puree the tomatoes and cashew nuts.
4) Add to the onion mixture and stir in all the powders and fry till the mixture becomes dry.
5) Now add 2 cups of water, kasuri methi. When the mix starts to boil lower the flame and add the curds, salt, sugar mix well. Add the boiled eggs cut in half lengthwise.
6) Serve garnished with coriander and cream.

Mixed Vegetable

I have picked up dudhi or bottle gourd and every one is quite reluctant to eat it. The other day I made tahlipeeth out of it (it tasted great). Today this was my experiment on my unsuspecting victims. The vegetable smell good I will get the review from my critics in the afternoon. Though I have used the vegetable that I had a lot of others like mushrooms, corn kernels will taste good.


1 onion chopped fine
1 tomato
4 cloves garlic crushed
1 cup grated dudhi
1-2 florets cauliflower chopped in to small florets
1 capsicum chopped fine
½ tblspn oil
½ tblspn schzwan sauce
2 tblspn tomato sauce
Salt
Cheese for garnishing

Heat oil, add garlic. When the garlic becomes brown add onion fry till translucent.
Add tomato, mix, cover and cook till pulpy. Add the dudhi and cauliflower cook under cover for about 2 minutes. Add the capsicum, sauces and salt. Garnish and serve with chapatti. This can also be used as a filling for toast sandwiches or pizza.

SCHZWAN SAUCE

1 cup red chilli sauce
1 tea spoon garlic paste
1 tea spoon ginger paste
1 tablespoon spring onions(chopped)
1 tablespoon coriander leaves (chopped)
1 tea spoon sugar
1/2 tea spoon white pepper pd
1/4 tea spoon red colour
2 tablespoon hot oil

Mix all ingredients to make sauce.

Ragda Patis

Chat is an all time favourite with my family. Any day dinner with any chat item is acceptable. So maybe I will be writing up about all the different types of chat. Being a bit more conscious about nutrition I try to vary the tradition a bit. Though it is not always a hit or even acceptable I do it & they are unaware as to why the chat is different. So let’s today have

Ragda Pattis

First the ragda

¼ cup white peas
1 ½ cup water
A pinch of soda
3 tsp oil
¼ cup onion chopped fine
¼ tsp ginger paste
1 tsp garlic paste
1 ½ tsp green chilli paste
½ tsp goda masala
1 tsp coriander powder
1 tsp jeera powder
½ tsp garam masala
¼ tsp haldi
Salt
Coriander

Wash the peas in running water then soak overnight. Cook in the soaked water till soft in the morning. Mash well about 3 tblspn of the cooked peas.

In the oil add onion ginger, garlic green chilli add the mashed peas and fry till the mixture is well cooked. Pour 3 cups of water.

Add rest of the masala and boil till the mixture thickens.

Pattis
1 potato boiled and mashed
1 slice bread
1 pinch turmeric
Coriander
Salt
Oil for shallow frying
Dip the bread in a little water and remove. Squeeze dry. Mix the rest of the ingredients and make small balls the size of a small lemon. Flatten on your palm. Arrange on a tava pour the oil and fry both the sides till they are brown.

To serve

Put 2-3 pattis on a plate. Add the hot ragda on top till the patties are well soaked.
Sprinkle finely chopped onion, boondi and or sev, tamarind chutney, dates chutney, green chutney,coriander, red chilli powder. Eeeeeeeeenjoy!!