Tuesday, November 29, 2005

Anthony’s Desi Chili Chicken

I like Chinese Dishes, if it is cooked properly.
I like their prawn dishes, and I always order Chowmein with gravy.
The one they serve with lots of steamed vegetables , the noodles baked at best, but not fried in that horrible mix of Oil and Soya sauce. Somehow, I don’t like soya sauce with every dish. Sans the Soya, Chilli Chicken tastes great.
I like cooking in different ways and my Kitchen is a Laboratory, I had even posted a healthy Chicken dish cooked without oil, in my previous Blog. By the way, I might move to TypePad soon. Without categories, a recipe blog don’t look like a cook blog.

OK, the Chicken Chilli, oh yeah, I promise I will put up the pictures soon. I always forget to photograph them. This is a very simple recipe. You could cook it today..

Half a kilo of chicken cut small, an inch cube.
1 tsp each Whole Jeera and powder,
1 tsp coriander powder.
A pinch of heeng( Asafoetida)
Dried Kasuri Meethi.
1 inch finger of ginger and about 15 cloves of garlic Chopped well.
5-10 Green Chillis, sliced in halves ( the more the hotter, not necessarily tastier).Use depending upon your capacity to withstand ;-)


1. Heat 2 Tbs oil in a deep non-stick kadhai (for this U don’t need a Aluminium or cast iron kadhai Like I always suggest, non stick works just fine).

2. Add the Whole Jeera and let it crackle, then add a pinch of heeng.
3. Add the Chicken, and keep tossing with a wooden Spatula.
(Water will come out of the chicken.)
4. Add salt to taste.

Fry the chicken till meat and oil separates.
5. Add the Green Chilli and chopped ginger-garlic.
Fry for about 10 minutes, keep tossing
6. Add the Kasuri Meethi, then Sprinkle the jeera and dhania powder.
It will be done After 5 minutes. Garnish with coriander.
Eat with Dal and Rice. Yummmm


Sunday, November 27, 2005

Anthony’s Pakoda Kadhi

More with fritters:

This is a delicacy that we serve in every vegetarian grand feast. There are sweet variety, vegetable laden pakora( Palak Pakora like) curry and so on. I haven’t quite mastered it the way, the Brahmin cooks prepare for the manipuri Grand feast called usov, derived from Utsav I presume. Never the less, these pakoda curries are very taste.

The Kadhi that we used to get in the hostel, and even in the restaurants is prepared with curd and besan, but I don’t like the taste much either. Also, the Kadhi tend to get sour sometimes. In the Manipuri version, curd is not used but besan is used. I still haven’t been able to get the perfect curry,but I have discovered better way to prepare the Kadhi. If you get the matter(white pea) dal, nothing like it. Otherwise you have to use matter.

For the Kadhi( my version of curdless kadhi),

If you have got matter dal, use it. Otherwise soak mattar in hot water. After about half an hour, the peel will start to come out. Use your fingers to separate the peel from the mattar, its not possible to separate every grain of pea/matter. Separate s much as possible and wash it.

Now either this peas or matter dal if you have it, boil well. Use one cup of dal and about 3 cups of water. Add 1/2 tsp chili powder, 1/4 tsp turmeric powder, 1/2 tsp ground ginger.( you may add a roughly chopped onion also). Cook, Three whistle should do. Now drain, the water from the dal. It is the water or stock that we are going to use for the curry. Remove the dal or mattar and keep the stock aside.

For the Pakora:

1. Mix 2 cups besan( Mattar Besan if you can get other wise any besan), with 1 tsp jeera powder, 1 tsp Dhania powder, 1 tsp chilli powder, a 1/3 tsp of baking soda and salt to taste.

2. Add water slowly and keep mixing the mixture. Make into a thick paste.
Add 2 tbs finely chopped coriander and one cup finely chopped palak

Step 2 might be done without. The pakora may be made without t
the greens. Taste different.

3. Heat oil in a shallow pan. Now using the finger pick up small lumps about 1.5 inchs diameter and deep fry them till golden brown. Remove and keep on tissue paper or towel to remove excess oil.

For the curry:

Heat oil, and add jeera, bay leaves, some curry pata, a tsp of mustard seed and chopped ginger. Fry for sometime and add a pinch of heeng (asafoetida) and pour the stock that you left aside. Let it boil for 5 minutes and add the pakoras.

If you want to have the Original kadhi, instead of the stock, pour in a mixture of 2 tbs besan( chick pea or Matar-Pea) with Curd, add some water and bring to boil. (I somehow don't like the sour taste.) . A pinch of turmeric may also be added just before the mix is poured. add salt to taste, Add the Pakodas.... yummm

Eat with rice. cheers
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Tuesday, November 22, 2005

Delicious Pakoras- Vegetables or prawn fritters

How to Fry Delicious Pakodas.
We call it Bora, some people call it Boris.
It is all the same.

It is most common in Maharastra, where you see it in the ubiquitous Vada-Pav, and Bhaji-Pao.

The Bhaji or Vada or pakoras can of several varieties,
Say- Kandha(onion) Bhaji, Aloo(potato) Bhaji, Bengan(Egg Plant) Bhaji, Green- Chilli Bhaji, cauliflower, even ladies Finger which makes great Bora.

Here On, I will refer it as Bodas. For the Non-Hindi Speakers, These are what might call “Fritter” made by deep frying Vegetables or even prawns by dipping in a batter of Gram(pulses) Flour.

Somehow, I love those Bodas and I always try them in the oddest of stalls, my friends wouldn’t even stand near me. But I love the Fries, knowing fully well that they must be using substandard oil which they use for months together. They never replace the whole oil and just replenish, which is quite unhealthy. But still, I can’t resist a nice aloo boda or a bengan Bora.

Enough of your talk Tony, just tell them, How to Fry it?OK, The taste depends on the batter you are going to prepare.
So take utmost care while preparing it.
Even the thickness or consistency matters a lot.
Why I decided to post this recipe is because of something I have noticed everywhere in India. The Besan that is used for the batter is the usual Besan most widely available Chana(Chick Peas) besan. So, for those who haven’t tried The Mattar( White peas) besan Boras don’t really know how a Mattar besan Bora tastes like.
Believe me it tastes much better.
It is available In Kolkata, but it is not commonly available elsewhere.
Well you have to adjust with Chana Besan if it is not available. But see if you can find it.

Pour the Besan into a Bowl.
Ok, though I hate measurements, make it two cups.
Into it add half a Teaspoon of Jeera powder,
half a teaspoon Dhania Powder,
about half of that measurement(1/4) of Haldi(turmeric),
Half teaspoon Red Chilli Powder,
¼ teaspoon of cooking Soda and
Two table spoon Finely Chopped Coriander and Salt to taste.

Mix well, start pouring water from a cup slowly and keep stirring so that the batter is even and consistent. Add water till the batter is thick enough to stick to the vegetable( egg a round slice of Potato) but not thin enough that it runs away from the Potato Slice. Thickness has to be perfect. So add water very slowly. You will learn after some practice.

Batter is done.

Potatoes, Onions, Brinjals and ladies-finger make Fine
For the Non-vegetarians, Prawns and Shrimps make the best

Use large Potatoes, large onions, and for the Brinjal, use the longer variety and dark colored variety. Cut them into round slices. Just cut top-down into slices. Thick as 5 rupee coin, brinjal can be thicker.
For the Ladies Finger( bhindi) , use whole but make a cut sideways but the cut should not be so deep the vegetable fall into halves.
Onions , cut the rounds, top down, not sideways. It will fall off. Make thick slices. Its difficult to cut onions into slices and keep intact but you can try till you learn it. Trick is to let the top hold it together.

Heat oil in a deep frying pan. There should be enough oil, about half a centimeter deep. When the oil is hot dip the vegetable spice into the batter, let the batter stick to the veg and drop slowly into the pan. It is difficult. Use a Spatula, A long handles spoon with rectangular flat face. You can keep the vegetable slice and let it slid into the Pan, but best way is to use your hand and let it dip slowly.

Use a Slotted spatula or spoon to pick up and turn the fries. Better still use a pair of Tongs, it is very handy to turn the fries, even while picking them up.
Image hosted by Photobucket.comImage hosted by Photobucket.com
This Picture is not original, but downloaded via google images. the credit for the pic goes here.

The fry must be done on a very low heat. If the heat is not low, it will cook and even burn the batter but not the vegetable inside. Cook on low flame till one side is done. This you may check my using the tong by picking up and see the colour. And of course by hit and trial. The colour changes to deep yellow, even darker. You will Know. Trust me. Once its done, turn them. Keep in mind: The second side don’t take as long as the first. Using the tong or slotted Spatula to remove the fries, hold for sometime over the pan so that oil drips away. Remove and lay them on a basket lines with a towel of tissue paper if you want to remove excess oil. Using a slotted Spoon( the one like a Sieve, I will post the pic soon.) to remove any remaining bits of fried batter from the pan before adding the next batch. Eat as snacks, eat as side dish, and do leave a comment before and after you have tried it.
Cauliflowers shouldn't be cut to slices ;-)
Dip the bit size florets and just fry, you will need more oil for cauliflower.
Say about an 2 centimeters deep ;-)

PS: For the Kandha Bhajiya or Palak Bhajiya variant, use chopped( into long slices) onions an mix with the same batter mix. Use your fingers to pick up bite size pieces and drop into the oil. For this the depth of the oil in the frying pan need to be more ;-) .
For palak, wash the palak well, cut or chop them, and mix with the batter. Fry away.

Non-Veg: If it is prawn, dip each prawn into the batter.
For smaller shrimps, mix like you did the palak/onions.
But When you pick up the mix in your fingers to dip
into the oil make sure that the mix spreads out into a
flat slice-like fry instead of the chunk-like onions Boda.

Bon Apetit.

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Easy Base

Copy Pasted from earlier Blog but it is Important:

All my concoctions are based on my basic funda or tenet of cooking. Don't assume that all my dish will taste the same. I have come to the conclusion after much experimentation, no cookbook recipes, that base can be the same for most dishes. A little more or less of the ingredients makes the difference. You will of course need some Hit and Trial but your food will seldom go bad if you follow what I have to say. My Basic Funda… My base for basic cooking…. For Bachelors.Don't let the masala kill the taste of the food you are cooking. The taste should be of the Pumpkin, the gourd, the cauliflower, the Chicken, the peas and not the Masala. The base of Mix Veg and Veg kolhapuri and the base of Kadhai Paneer don't taste much different in many of the PURE-VEG restaurants. Even if the Base is similar, a good cook brings out the taste, the uniqueness of each Dish.I will give the same Masala but my Chole dish and My Kaala Moong dish will taste so different and so good, you will be surprised, and thank me. All my base will go similar.Finely chop Onions. It can be chopped two ways.
- Chop top down so that they are Matchstick Thin and as long as the height of the onion. It may also be chopped again horizontally to get finely chopped small pieces. But for
finely chopped onions you need not make the Onions Matchstick Thin.
For most of my dish, just the chopping top down will do.Ginger-Garlic- Very Finely Chopped for chicken dishes.
Crushed to a paste for other Meat and vegetable Dishes. Use a Coarser in
the mixer-grinder and don’t grind it to a thin paste. Let it be a little coarse.
Mix in a small bowl, Turmeric, chilli powder, Dhania and Jeera powder. Add water and make a medium thick paste. Just thin enough that it could be poured from the bowl.First Fry Onions( finely chopped ) till slight brown.Add Ginger Garlic Paste or Finely ChoppedFry till onions are Golden Brown and add the masala mix.
Let it fry in small flame till oil separates from the mixture.. You may now add prawns or chicken or what not and start cooking

Wednesday, November 16, 2005

Mutton Chops.

I called it mutton chops because that is what the butcher will understand.
What I am going to cook here is the single bachelor's version of A Lamb chop/Grilled lamb Chops or Prime Ribs to be more west. Serendipity might be what led me to have tried and tested this most ingenious recipe. I had gone to guy a Hot plate for preparing tea when I couldn't get LPG for some time due to glut on the supplier's part and lack of time from my part to stay home during the day. I realise I couldn't prepare any kadhai-waala dish on the hotplate since it needed a flat bottom pan and I was thinking of the dishes that could only be prepared on a flat non stick Pan, I passed this mutton shop. I had never tried Lamb Ribs earlier, and my favorite chops remain pork ribs.. Ah!! how I miss Kolkata and The Atrium at The Park, and also 6 Ballygunge place, but the Chops at 6 ballygunge tend to be too messy with lots of fat. Atrium serves well chosen meat.

Now this is a pure bachelor type cooking, very simply cooked and awesome taste, vegetarian Visitors, sorry again, will come upwith a nice vegetarian recipe before this weekend.

Ask the butcher for Chops, he will know how to cut it.
Ask him for softer Ribs as well. Half a Kilo should serve two.
It is a quickie recipe with not much Complexities.
Cook in leisure, eat with dal rice or with a Red wine ;-)
OK let me make it even more simpler.
Wash the meat and keep it in the Non-stick pan.
Add a little turmeric (less than half a teaspoon), On teaspoon Jeera Powder( if available use the one which is not too finely ground- Food Bazaar has this slightly coarse ground jeera), one teaspoon Dhania powder, and add two table spoon of oil. Add salt to taste.
Mix well and keep it for one Hr.

You might have to separate the meat into two portions because I don't want any two meat pieces overlapping. Spread the meat and remove the rest for frying again.

Now put the pan on the hot fire and cook covered in medium heat.
Keep it covered, you will see that juice or water have come out.
Let the juice come out, cook till the water has dried and meat and oil separates.
Soon as the meat and oil separates and there are no water left open the lid and lower the Fire.
Keep presing the meat with the Spoon and when one side is done turn.
When the colour turns slightly brown, but not yet black the meat is done.
Beware! cook in lowflame, let it take time but in low flame.

Cook the second set of meat if there were any left. After it is cooked, add the earlier ribs that were cooked and heat for soe time. In it add one table spoon of ginger-garlic paste( make the pste yourself either using a mortar pestle or a mixie), add a cup of finely chopped tomatoes, mix well and cover the lid and cook for 10 mins in low flame occasionally mixing them.


Wednesday, November 09, 2005

Mashed Potato - Bengali Style

In Manipur, we have this dish on thursdays when we refrain from having fish.
Goes well with Daal.
The Bengalis have it often.
And since it is very simple, it is a bachelor's delight.
Almost like Maggi.

Boil Potatoes, 2 large ones.
If you are cooking dal as well, peel the potatoes, cut in Half and boil it with the daal only.
Saves time and makes it a simple second dish.

In the frying pan or kadhai where you will do the tadka,
Add oil for the tadka, make it a little more than usual.

Fry 4-5 Red Chillis( Peppers) in it, as the chili gets puffed
and start to change its colours to dark brown, remove and keep aside.
Add Onions cut into thin slices. ( Half an onion should do, keep half of it for the tadka)
Add half a handful of spring onions cut in inch pieces.
Fry till the Onions are golden brown.
Remove them with a sieve or spoon so that oil remains back in the kadhai for the dal tadka

Now crush the fried Chilli which must be crispy by now.
Use a mortar pestle or use the back ofa steel tumbler to crush them.
Add salt just enough taste while crushing so that it i easier to crush also.
Add the fried onions and spring onions into the mix, and crush more.
Mash the potatoes and mix with the crushed mixture well. Also mix Chopped corianders.

If you have mustard oil, add a teaspoon of it into the mashed potatoes to get a genuine bengali taste. Make into balls and aim at the wall. just kidding. Keep the balls on the dish as a side dish.

Simple Home Cooked Chicken

Not for the west where there is fear of the bird flu.
And not for my Vegetarian friends.
If you are either of the above two, scroll down much further for Vegetarian dish.

Try out this age old dish of Chicken Curry.
Surprise your roommate.
Chicken is the easiest dish to cook and its so tasty, if cooked the right way.
I even cook it without oil and still taste good.
I will write that some other day.

Simple Chicken Curry (gravy) on the lines of Chicken Butter Masala/Chicken Kadhai ..

Utensil: One thick bottomed Aluminium Kadhai (or the Iron Kadhai like in the Picture if available) is preferable. Otherwise a Non-Stick will do.

1) kilo Dressed Chicken
2) Large Onions ( too much onions will make the dish sweet) finely Chopped. Chop first vertically and then Horizontally.
3) Equal amounts of very finely chopped Ginger and Garlic or crushed not so finely . No paste, please. Each after getting chopped should be about a tablespoon each.
4) Mix 1 teaspoon of Turmeric with one teaspoon of Chilli Powder and one teaspoon of methi. Add water and make a thin paste.
5) Two leaves of bayleaf
6) Dhania and Jeera Powder one teaspoon each. Also some Jeera gota(unpowdered whole)
7) One Tea spoon of MDH Chicken masala
8) Coriander
9) Salt and Pepper to taste
10) Mustard Oil. Any edible oil will do but mustard oil makes good chicken.
11) 2 tomatoes finely chopped and 2 medium potatoes cut into large cubes( believe me potato taste good)


Heat Oil in the Kadhai. Oil should be just enough to fry all the onions. I suggest three table spoons though i never measure and use my judgement. The oil should cover the onions.
If the Oil is mustard, small bubbles will form. Heat till most of the bubbles diappear and some smoke start to appear.
Vegetable oil need not be heated as long.
Put the Bay leaves and a teaspoon of Whole Jeera.
Add Onions right-after and fry till onions change colour to slight brown.
Put the Chopped Ginger Garlic and fry for some more till onions are golden brown. (Its should not be so brown that it looks burnt)
Now pour in the chilli-turmeric-meethi mix into it.
If you don't have meethi, its fine. Do without it.
Fry for 2 to 3 minutes and add the chicken.
Start frying the chicken and using a large spoon Mix well.
Keep mixing till the whole mixture is homogenious.
Fry for 10 minutes and add the Potatoes.
Add salt to taste, Lower the flame and cover the Kadhai.
Cook in low flame that way for 15-20 minutes, but don't forget to turn or mix using the same spoon every 4-5 minutes.
After 20 minutes, open and add jeera-dhania powder .
Now increase the heat and cook till most of the liquid (coming out from the meat) in the kadhai is evaporated.
When most of the water had evaporated( will take about 4-5 minute) add two cups of water and when it start boiling add the chicken masala and tomatoes.
Cook for 10 minutes and Its done.
Add some pepper and garnish with the coriander leaves.
Eat with Rice or whatever. Yummy

Monday, November 07, 2005

Play with Daal

Daal mein Taal Daal, The simple ubiquitous Daal could be so exciting, and can be your main curry.

Continuing with my copy paste Job.

How to make a good Dish out of Daal?

Always cook Arhar or Mattar dal( rare but available). Makes much better and tastier dal. You could even do without a subjee. I am telling out of experience.

-Put your measure of dal in a pressure cooker.
- Now add finely chopped onions(One large onion, keep 1/4 for the tadka).
-Add one teaspoon of crushed ginger.
-Add a pinch of haldi/turmeric to the dal, the measure should be your judgement. (Some brands of haldi are sharper than others. Again experiment, hit and trial. You are not going to cook for a five start hotel. You are going to cook a nice home meal. Ghar ka khana. But never be generous with haldi, Namak or Chilli )

-Add Tomatoes. Two medium sized tomatoes should do.
-Cover the Pressure cooker and wait till 2 whistle.
-Let the pressure cool down by itself in room temp.
-If you are in a hurry, let it give 4-5 whistle by lowering the heat( otherwise bubbles will come out of the whistle and will make a mess out of your kitchen)
-Then cool the whole pressure cooker under tap water.

For the tadka
- Heat oil in a pan.
-When sufficiently hot and the oil start to give out a little smoke, lower the flame.
-Add A teaspoon of jeera, a bayleaf or two and 3 red chillis together.
-After a few seconds, add the remaining finely chopped onions and fry till golden brown or the juice out of the onion has been fried out
-Just Before the Onions are golden brown, add a teaspoon of moderately crushed garlic.
-When the Onion is just right, pour the Boiled dal.
-Bring to a boil for 3 minutes,
add salt to taste and garnish with dhania.

Eat with rice, again out of the Pan. You are a bachelor right.?


With Veg:
Nice One try this-
While boiling the Dal, one can add French bean or Long beans or cauliflowers or peas or a mix of the same or even potato cubes. Just increase the quantity of the tadka ingredients like a little more oil, a little more ginger garlic and in such case don't forget to add a little jeera-dhania powder after the onions are slightly golden brown.

With Fish:

While Boiling, if you add fried Fish Head (preferably Rohu), you get a real good bengali Dish call Maccher Matha Diye Dal. Assamese call it Mouri Ghonto...Real Yummy.
For this, increase the ingredients in tadka accordingly. A little generous oil and Crushed ginger garlic helps. During the first stepof the tadka, add a little asafoetida( heeng) ,very little, along with the jeera and bayleaves.
And after the tadka, boil the curry for a little while longer.

Thai Salad

This is a copy-paste job from my old Blog from where I have moved here.

I call this Thai salad because the person who first taught me how to cook this simple meal said it was called Thai salad. He couldn't have been wrong he had a Thai Girl Friend.

Ingredients: ( I don't measure, as always, measure with your judgement)-
Tomatoes- cut to cubes.. cut twice vertically to get 4 slice and then cut again horizontal to get 8 squarish pieces. OK 2 tomatoes( i am measuring this once)

Two Onions cut the same way as the Tomatoes
Two carrots. Scrap the Skin, cut into two inches long fingers and then make into 4 equal slices cuting vertically
Two cucumbers- peeled and cut the same way as the Carrots
Some green chillies, sliced into halves
3 Eggs
Soya sauce, red chilli powder, and some Sunflower oil

Break the eggs and whip them with salt and pepper to taste.
Pour about a tablespoon of oil into a nonstick deep bottom frying pan.
Pour in the eggs and scramble it mildly.
When the eggs are half done, out them in one side of the pan using the spoon.
Or you may remove into a plate, i don't.

Slightly bend/turn the pan so that oil flows to the empty side,
put the onions and then follow with the rest of the salad.
Mix with the Spoon without mixing with the eggs. Its possible. Keep to ur side of the pan.
Pour a table spoon of soya sauce into the veg mixture.
Add little red chilli powder and salt to taste.
Saute well for about a minute and then mix with the eggs .
Mix and slightly fry for a few minutes.
I say 2-3 minutes, the veg shouldn't be cooked.Jjust let the soya sauce mix.

Remove and eat with a Fork.

Russian Salad

Russian Salad


Mayonnaise and Vegetables

2 hard Boiled eggs cut in cubes

Vegetables that can go in the salad are

Green Peas, French Beans, Potatoes, Carrots, Beet, cauliflower or brocolli.

I have tried with even onions, onions doesn't come out well.

The above vegetables, cut into small cubes and keep in a steel container and steam them in a pressure cooker. Its better of they are not diectly boiled. If you don't know how to steam just boil them, but boil all the vegetabls separately and drain the excess water.

In case you are steaming it , drop a few beans or dried peas or even small pebbles inside the cooker before putting the container with the vegetables, so that there are some water between the container containing the veg and bottom of the cooker. The vegetables should just be a little more than half boiled. Overcooked russian salad taste awful.

Now drain any excess water and keep the vegetables mixing bowl and cool them.

Add the eggs, or/and paneer cubes(for vegetarians)

Add mayonnaise, two table spoons to half a cup should do, depending on how you like the taste. Mix well and chill it in the Freezer. Just chill, not deep freeze. For a more indianised version, sprinkle some red Chilli powder. Enjoy..

Adding fruits like Apples, Pineapple and grapes makes it a slightly different variant. try it.

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Saturday, November 05, 2005

Friday treat- an Eggy Treat

Silverine left a comment in my old cook blog that my recipes were tried and tested.
Oh yes, they are. These aren't even recipes, just some concoctions that I have cooked many times in the strings of bachelor pads that I have dwelt in. Most of the lessons were tele-learnt. My mom on the phone, me on the phone and kadhai. I like to learn as well, and some people have taught me along the way. Like the Thai salad, which I will copy from my old blog and post it here again.

Along the way, I have learnt another thing. Its not the recipe, but how you cook it. No stopwatch and no measurements can make the perfect dish. I detest measurements likewise. If one really want to cook well, he/she must experiment. All the senses must be used, to know the correct timing, the right smell and the right colour or even the right softness or thickness. Many things matter, and one must be passionate about the dish.

I am quite amazed by the fact that raw vegetables or raw meat could turn out to be the various dishes that we enjoy by mixing them in a cooking vessel and heating them. It is like creating something, much like writing a software program or making those science tools for scinece exhibitions as a kid. All the three have never failed to amaze me. I think the keyword is creation, how would it be to create a baby :-)
As I am writing this, i had to think about how to cook the eggs and it suddenly made me hungry. I am going for lunch now..

Hmm, the Chicken masala wasn't too bad. i ate well, needed the energy. I have a meeting with the Delivery Unit Head at 2:30. Our canteen does serve some good food by the way. We even have a Cafe Cofee day....express.

As usual my friday recipe

Egg Curry:

I have promised this recipe for a long time time now. I have managed to forget posting it.
Someone left me a coment about Egg Rassa so here I am. Nupur had posted a recipe on egg rassa earlier. Opps... just found out its a different Nupur. Not the one from Nupur in the kitchen.

Here is the recipe.
A very simple to cook yet mouth-watering dish; goes well with rice.
My mom cooks the best Egg-curry even today, better than all my Aunts and I have learnt it well from her.

4 hard boiled eggs cut in half
3-4 large Potatoes Boiled and peeled.
( it could either be cut into cubes or mashed lightly into thumb sized chunks)
3 Tomatoes, chopped loosely.

One large onion, chopped.
1 tablespoon Ginger Garlic paste. Make the paste urself in a mixer or crush in a mortar pestle. And don't make a very fine paste. Make it loose
4-5 green chillis sliced in halves.
Cumin seed(whole as well as powder), and Dhania(coriander seed) powder.
red chili powder, turmeric and salt.

Now, heat 3 table spoon vegetable oil in a frying pan.
Add the eggs with the face with the yolk down, bubbles will form. Let it form.
Fry for 3-4 minutes, and before the face bets burnt, it should just change to pale brown colour
turn them and fry the egg white as well for about a minute.

Remove the eggs, and in the remaining oil put 1 teaspoon of whole cumin seed and the onions.
As usual, fry the onions till golden brown. Add green chilli midway, before the onions are brown.

This is the trick, the water in the onion must be fried dry and yet the
onion must not burn. Also the bubbles or froth already in the oil might confuse
you, just add the onions and it will subside.

After the onions are golden brown, add the ginger garlic paste, and fry for 1 minute.
Now add half a teaspoon of turmeric, half teaspoon of jeera powder, a teaspoon of dhania powder and half a tespoon of red chilli powder.
Without further delay add the Pre-boiled potatoes and fry them together.
Add the tomatoes also. and fry in low flame for a few minutes.
Add water, about 2 cups and cook for 3-4 minutes.
It will start to smell good now, add the eggs slowly and cook for another 2-3 minutes.
Add salt to taste.
Add green Coriander leaves, loosely chopped.

And here is your Egg Curry. Eat with rice. This is the ultimate bachelor Dish, easy to cook, good to eat .

PS: Cutting the eggs into halves is not easy, the yolk tend to come
out. Take care while cutting, use a Sharp knife and out some oil on the
knife blade so it doesn't stick to the egg while cutting.
Use oil to your taste, a little more oil doesn't hurt.

Talking About Eggs, I also love Russian Salad with or without eggs.