It is a spicy recipe of the world famous breakfast ingredient Egg. It is prepared instead of a veggie or a typical curry during meals. According to me this is a common food preparation in the Asian countries.
So have a go and enjoy this mouth watering dish.
Hard boiled eggs- 4
Dried grated coconut – 1 cup
Onion (sliced ans separated) – 2 medium sized
Bay leaves – 3
Green Cardamoms – 2
Tomato (finely chopped) – 1 medium sized
Oil – 5 tablespoons
Turmeric powder (Haldi) – ½ teaspoon
Red chili powder – 2 teaspoons
Fresh Cream (whisked) – ½ cup
- Peel the eggs and fork them.
- Roast the grated coconut and let it cool.
- In 3 tablespoons oil fry the onions till brown in color. Let this cool too.
- Now grind the roasted coconut and the fried onions together. Add some water to make a fine paste.
- In a pan heat the remaining oil, add the turmeric powder, bay leaves, green cardamom, and tomatoes. Sauté till the tomatoes are soft.
- Add the grounded paste and add some water to make the curry. See to it that its not very runny like dal. It should be a bit thicker.
- Add the salt and red chili powder.
- Once the curry starts boiling add the fresh cream and mix well.
- Now add the hard boiled eggs and let it cook for 3-4 more minutes on low flame.
- Serve hot with jeera rice, rotis or chapattis.
You can also cut the eggs into vertical halves and add it to the curry. Then cook only for a minute more.
Add 2 teaspoons garam masala for more spicy taste after adding the salt and the red chili powder.
Kadhi is a typically Indian preparation. It’s sort of a soup or a curry which is savored with rice, khichadi or even chappattis. It is made from yogurt (dahi). There are varieties of Kadhi that can be found in India. Each has it’s own recipe and taste depending upon region they originate from.
Plain unsweetened yoghurt (Dahi) – 1 ½ cups
Chick pea flour (Besan) – 5 tablespoons
Water – 3 ½ cups
Salt – to taste
Sugar – 1 teaspoon
For tempering –
Ghee/ clarified butter – 1 ½ tablespoon
Dried red chilies – 2
Cumin seeds (Jeera) – ½ teaspoon
Asafoetida (Hing) – ½ teaspoon
Curry leaves – 7- 8
Garlic (finely chopped) – 3 cloves
- In a pan whisk the yoghurt and add the water and besan. Mix well till no lumps are formed. Add the salt and sugar to it.
- In another pan heat the ghee and add the cumin seeds. Let it crackle. Now add the cumin seeds, curry leaves, asafoetida, chopped garlic and dried red chilies.
- Pour it over the yoghurt and besan mixture.
- Now boil the yoghurt and besan mixture on low flame while stirring continuously.
- Serve hot with rice or moong dal khichadi.
To avoid yoghurt separating while boiling always boil the kadhi on a low flame while stirring continuously.
Dal palak (Spinach Curry) is another variety of dal that is prepared along with rice for lunch or dinner. In India, the recipe and so the taste of any type of dal varies from place to place and also, the ingredients that form the recipe. There are many different recipes for this dal, this one comes directly from my kitchen.
This particular variety has spinach as a main ingredient.
Serves – 2
Palak (Spinach) – 10-15 leaves
Amchur Powder (dry mango powder) – 2 tbspns
Dried red chilies – 2
Mustard seeds- 1 tspn
Toovar Dal (Pigeon pea) – ¾ cup
Peanuts – ½ cup
Chana Dal (Chick pea) – ½ cup
Oil- 2 tspns
Turmeric Powder (Haldi) – ¼ tspn
Asafoetida (hing) – ½ tspn
Jaggery (crushed) – 2 tbspns
Goda masala – 1 tbspnSalt – to taste
• Wash and finely chop the palak leaves. Cook the palak along with the dal in a cooker.
• Boil the peanuts and chana dal together for 10 minutes.
• Heat oil in a pan and add the mustard seeds. Let it crackle.
• Now add the chillies, turmeric powder, asafoetida, boiled peanuts and chana dal. Sauté for 2 minutes.
• Now add the cooked palak ,dal and goda masala. Mix well.
• Add the amchur powder, jaggery and salt. Let it boil.
• Serve hot with rice.
This dal is so tasty that we can substitute it for a sabggie.