Friday, April 24, 2009
Hubby loves egg curries. When in US, eggs were a must have in my refrigerator. I used to make 2 varieties of egg curry. This one is my mil's recipe and gets ready in few minutes itself. It tastes great with Jeera rice or plain rice.
Coriander Seeds - 2tsp
Jeera - 1/2 tsp
Khus Khus - 1 tsp
Lavang/Clove - 1
Cinnamon - small piece
Freid Bedgi Chillies - 3 - 4
Coconut - 3/4th cup grated
Garlic - 1 big or 3-4 small cloves
Onions - 1 medium, chopped
Oil - 4 tsp
Coriander leaves- garnish
Boil eggs, remove shell and keep aside.
Fry coriander seeds, jeera, lavang, khus khus, cinnamon in 1/2 a tsp of oil and grind together with fried red chillies, coconut and garlic.
Heat 2-3 tsp of oil and fry the onions till pink. Then add the ground paste and water to make it into a gravy like consistency. Add salt.
In the mean while make 3-4 small slits on each boiled egg. Take care not to cut it into pieces.m
When the gravy boils add the eggs and garnish with chopped cilantro.
Cook for few more minutes.
Serve with naan or rice.
Aparna of Aps Kitchen and Suparna of Food Fascination have awarded me with these awards.
Thanks a lot Aparna and Suparna for these lovely awards.
Thursday, April 9, 2009
Few years back one of my college friends took us to this eatery in Ghatkopar and suggested that we try this dish. I found it very tasty but at the same time it was very very spicy. Years later I started craving for this dish while in US. I am not sure if the dish we tasted was actually American Chopsuey or something else. But from whatever I could remember I tried to recreate something similar. I couldn't recollect the exact taste that we tasted years back but my dish was definitely worth eating.
I made it twice thereafter and hubby too enjoyed eating it. Both times I boiled the entire pack of Hakka Noodles for making Veg Noodles and saved some boiled noodles for making this dish.
Hakka Noodles - 1/3 pack boiled as per instructions on the pack
Onions - Chopped lengthwise, 2 tbsp
Bell Pepper - chopped, 2 tbsp
Carrots - chopped lengthwise, 2 tbsp
Cabbage - chopped, 1 tbsp(optional_
Soya Sauce - 1 tsp
Chili Sauce - 1 tsp
Tomato Ketchup - 1 tbsp
Corn Flour - 1 tsp
Sugar - 1 tsp
Oil - 2 tsp
Deep fry the boiled noodles on low flame till crisp and slightly brown. Drain on kitchen towel.
In a pan take a some oil and stir-fry onions, carrots, cabbage, bell pepper till they are slightly cooked. Then add the sauces and salt and sugar. Adjust seasoning. Make a paste of corn flour with 1/2 a cup of water and add to the above. Cook for 2 mins till the mixture thickens.
To serve place some noodles in the serving bowl and top it with some of the above mixture. Serve hot.
Note: You can also use frozen mixed veggies and spring onions in place of onions.