Egg Masala Home Made

                             

                                                                      

An easy and tasty egg curry which is prepared quickly. Usually this curry is served with Appam, a Kerala style pancake or with Noolputtu (String Hopers). You can have this egg curry with Chappathi , Malabar Parotta or with steam rice. This recipe  I adapted from my mother in law and made some changes to make it more easier; but nothing much difference in taste.  

This spicy egg curry is usually  prepared first in thin coconut milk and then in thick coconut milk . Oh ! Very time consuming. Since I  don’t want to spend much time in kitchen and plain laziness, I found out an easier method. In place of thin coconut milk I add cow milk . I m telling you , no difference in taste.  Once everything is cooked, in the end you can add thick coconut milk. Why taking soo much trouble, if you have an alternative. The flavours of spices in the gravy perfectly balance with the sweetness of milk.

I make extra portions because I can use this either for afternoon lunch or for dinner with chappathi. My favourite combination is steamed rice, this egg masala and cauliflower stir fry. Oh God ! my mouth is drooling… I you have some thick curd also with this it’s just icing on the cake.

OK now we will see how to make this

Method

Hard boil the eggs. De-shell it and cut into half. Keep it aside.

Now comes the masala. Slice onions . Either Crush or grind ginger garlic into paste.

Heat oil (coconut oil) in a pan and splutter some mustard seeds. Saute onion, green chillies, curry leaves until onions turn light brown.

Add ginger garlic paste and saute it.

Simmer the flame and add turmeric powder, Kashmiri chilli powder, pepper powder, coriander powder, gram masala powder and fennel seed powder. Saute it well until the raw smell goes. You can add little oil if required.

Add sliced tomatoes and saute it. Add 1 or 2 tbp water and cover and cook. Once the tomatoes are cooked add thin coconut milk (if you are a lazy person like me add usual milk mixed with water). Mix it well.

Add the boied eggs into the gravy and let it simmer for 10 minutes, coverd. Let the masala coats the egg.

Now add thick coconut milk and gently mix  without breaking the egg. Let the curry boil and reach the desired consistency, switch off the flame.  Add some coriander leaves and mix.

Serve with Noolputtu or Appam or stemed rice or any Indian bread.

Ingredients

Hard boiled eggs : 5

Coconut oil : 1 tbsp

Mustard seeds : 1 tsp

Onion : 2 medium finely sliced

Garlic : 6 chopped and crushed

Ginger : 1 tsp crushed

Tomatoes : 2 medium chopped

Green chilly : 2 slit length wise

Curry leaves : a few

Turmeric powder : ½ tsp

Kashmiri chilly powder : 1 tbsp

Pepper powder : 1 tsp

Coriander powder : 1  tbsp

Fennel seed powder : ½ tsp

Garam masala powder : 1 ½ tsp

Thin coconut milk : 1 cup

Thick coconut milk : ½ cup

Salt : to taste

Coriander leaves : to decorate

                       

Fish Pie

 

                                                    Fish Pie     

                                         

 Today for dinner I made a very comfort dish that both my husband and daughter enjoyed without any usual complaints. Fish Pie. Almost everything goes well with this creamy pie recipe. You can serve this with some garlic  bread or dinner rolls. This is not an authentic fish pie recipe. I made some  changes to make it more healthy. It’s an easy to make dish and perfect for birthday/kitty parties or pot luck.

This fish pie is made with white fish , some veggies and eggs. The other key difference is that I added little tomato kechup for that sweet and tangy taste , mixed with white sauce and topped with cheese. I baked this dish on stove top for 15 minutes.  Along with this pie I served Tomato - Peas Shorba, (will share the recipe another time) . So here is my recipe..

Method

Boil the fish with little salt . Once it is cooled shred them with a fork gently and keep it aside.

Heat butter in a pan and saute chopped  onions and garlic until translucent. Switch off the flame and add flour. Mix well.

 Add milk and whisk without any lumps and cook over medium flame stirring continuously until it thickens well. Turn off the heat and remove from stove.

Add beaten egg and mix very well.

Now goes the shredded fish , grated carrots and  chopped capsicum . Mix.

Add tomato ketchup, salt and pepper. If you want you can add some chilli flakes also to make it more spicy.  

Grease a baking dish and pour the mixture in it. Sprinkle some mozerrella cheese on top. Since that was not available in my fridge I simply put  pieces of amul cheese slice (2 slices). Preheat a deep pan  or kadai with a lid for 10 minutes. Place a steel ring or a small bowl as a separator in the bottom and place the baking dish. Cover and cook for 15 minutes or until golden on all sides in a low flame. Insert a tooth pick to check and if it comes out clean, switch off the stove. Slice and serve hot.

Tips

Use fleshy fish like Seer fish(Neimeen) or any white fish fillet. Always take care to remove all bones. It’s not nice to bite fish bones in a pie.

You can bake this in oven also.

Adding vegetables is completely optional. Can keep it plain or can add shrimps or squid to make it a seafood pie.

Ingredients

Shredded fish : 2 cups

Egg : 4

Chopped onion : 1 cup

Minced garlic : 4 cloves

Grated carrots :  1 cup

Chopped capsicum : ½ cup

Butter : 4 tbsp

Milk : 1 ½ cup

Flour :4 tbsp

Tomato ketchup : 2 tbsp

Pepper powder : as needed

Salt : to taste

                          

Schezwan Egg Noodles

 

                                 Schezwan Egg Noodles

Who does not like an easy to make street food.  I am kind of addicted to these easy cooking recipes. This was my yesterday’s dinner. It’s easy to prepare and added lots of vegetables and scrambled egg to make it healthy. Although Manoj is not fond of Noodles, my daughters love this.

Schezwan Noodles as the name suggests is made with spicy schezwan sauce. Though we are not big fans of spicy food, but love schezwan flavour . So thought of making this noodles. The main ingredient in sauce is dry red chillies and garlic. The schezwan sauce mixed with boiled noodles and stir fried veggies makes a healthy and tasty dish.

Method

First let us see how to prepare schezwan sauce. Soak red chillies about 20 to 25 in warm water for 30 minutes. It will turn soft after soking. Strain it and add to a blender. Make a fine paste.

Heat oil about 1/4^th cup. You need that much oil otherwise sauce doesn’t taste good.

Add chopped ginger and garlic. Saute for 2 minutes.

Now add red chilli paste and let it boil till oil seperates. Add Soya sauce, vinegar, tomato sauce and required salt. Cook for 5 more minutes in low flame and switch off.

Let it cool and store in an air tight container in refrigerator.This sauce will stay for a week if handled properly. Use clean and dry spoons and jar.

Store bought Schezwan sauce also can be used, but it has all sorts of preservatives and taste enhancers.It is easily available in all super markets.

I forgot to take the picture of sauce.

How to make egg noodles

To begin with, first scramble eggs. Add salt and pepper, cook and keep aside. Boil noodles as per the instructions on the packet with salt and oil. Drain and pass clean water through it. This prevents noodles from sticky and removes starch.

Place a wok or frying pan on medium heat. Add gingelly or sesame oil. When the oil is hot add chopped garlic, spring onions(only the white portion) and onions. Saute  till onions turn soft.

Add the veggies like finely chopped carrots, shredded cabbage and chopped capsicum. Keep on stirring on high flame. Sprinkle some salt, soya sauce and pepper powder.  Saute until the vegetables become tender.

Add schezwan sauce, scrambled eggs and mix well.

Add boiled noodles in batches and toss.

Adjust salt. Garnish with chopped spring onion greens.

Serve hot.

Ingredients

Noodles : 2 packets

Eggs :  3

Chopped onions : 2 medium

Chopped Spring onion white : ½ cup

Chopped garlic : 7 – 8

Chopped capsicum : 1/2 cup cup

Grated carrot :  ½ cup

Shredded cabbage : ½ cup

Pepper powder : 1 tsp

Schezwan sauce : 4 tbsp

Oil : 5 – 6 tbsp or as needed

Salt : to taste

Notes

Do not overcook noodles as it turns mushy when mixed with sauce and vegetables.

Add vegetables of your choice.

Stir fry on high flame.