Poached Egg Curry | Shakshouka | Anda Curry

Talking about poached egg they are just yummm to me.Aren't they ??? Call me crazy or whatever I Lovee Eggs...Just not that I do research on different recipes based with them too.While one of the researches I came across this Libyan recipe "Shakshouka". This is very much similar to Indian egg gravy but instead of boiled egg we add raw egg to pan & allow it to cook with the curry juices & steam.

Shakshouka with a Indian twist. 

Ingredients

2 Eggs 

1 Medium onion chopped 

2 Tomatoes cut in cubes

2 Green chilli's sliced

1 Garlic minced 

1 Tsp cumin powder

1 Tsp chilli powder

Corriander leaves finely chopped 

salt 

For a Indian twist I added a seasoning to the dish with... :) 

2 Tbs oil

1 Tsp mustard 

1 Tsp jeera 

1 Tsp channa dal 

1 Tsp Urad dal

Heat pan with oil add urad ,channa dal to pan & fry them till they turn light brown. Then add mustard & jeera to pan. Once mustard starts jumping add garlic, green chilli & onion to pan. Fry them till onion turns transparent. Then add tomato to pan with salt. Close pan with lid & allow tomato to cook. 

Once tomatoes are cooked add cumin powder & chilli powder along with 1/2 cup of water. Bring it to boil & break eggs directly in to pan.. Allow them to cook for 3 mins & switch off heat. Garnish it with coriander leaves & curry is ready to serve. 

* Serve with rice or roti... 

Note: 

1. If you want to you can cook them for some more time for a hard boiled yolk. 

2. Avoid adding green chilli's if you feel it's too spicy. 

Kandi Pachadi | Thuvaram Paruppu Thogyal | Toor Dal Chutney

As I mentioned in my previous post I'm stuck with arranging my house for In-Laws. All I want to do is make them feel comfortable in our house. I'm all most done & gearing up on making some recipes ahead to blog uninterruptedly. 
Today I wanted to share a Andhra delicacy "Kandi Pachadi"with you all. This chutney goes well with rice & dollop of ghee. I love it having as a side for roti & naan too.

 I have some more to share with you all too.... I have started my own photography page on Facebook - Sree's Photography.  Do check it out friends. I would love you all dropping by there & reviewing me.

Ingredients 
1 Cup toordal 
Red chilli 4 or 5 ( Depending on your spice level)  
1 Tsp jeera seeds 
1 Tbs tamarind pulp 
1 Tbs oil
Salt 
Seasoning 
1 Tsp mustard 
1 Tsp jeera 
1 Red chilli
1 Tbs oil
Hing 
.....
Heat a pan with oil & add toordal, red chilli's, jeera. Fry them till toor dal slightly changes it color Remove from heat & cool them for some time. 
Grind fried ingredients along with tamarind & salt.Grind it coarsely by adding little water.
Heat a pan with oil & to that add mustard, jeera & red chilli's to it. Once mustard starts jumping add hing and switch off heat. 
Take chutney in a bowl & mix seasoning to it.Chutney is ready to serve. 

Note: 
1.You can add little more water while grinding chutney if it is too dry. 
2.Chutney can stay good for 3-4 days when refrigerated. 

Pudina Idli / Mint Idli

I thought of making some thing special for this republic day.. But you know I'm all time busy with cleaning & setting house for my In-Laws who are coming next month.This is a old post I made for Independence day & reposting it for republic day. 

Coming to recipe these Idli's are filled with flavor of pudina/mint in every bite. If you allow the batter to ferment a bit for one day it tastes even better. 

You can serve them for breakfast or dinner along with coconut or peanut chutney.

Ingredients

For Idli

11/2 of urad dal

3 cups of Idli rava

Salt

For Stuffing

1 Cup pudina finely chopped

2 green chili's

1 cup finely chopped onion

Carrot for garnishing (optional)

Soak urad dal overnight or attest for 6 hrs to 8 hrs. Soak the rava for 1hr.

Grind dal to a fine paste. Now squeeze water from rava and add to the batter. Now add salt to the batter and mix it well.

*** Allow the batter to ferment for 1 day to get better taste. You can make atleast 40 Idlis with this measurement. 

For Mint Idli  

  

Mix mint, onion & green chili's to the batter. 

Now greese idli plates with little ghee ( Idlis won't stick to the plate. They come out clean.) and fill plates ith batter.Garnish with carrot on top if you like.

Heat the idli cooker with 11/2 cup of water & place the idli plates inside. Close it with a lid. & allow it to cook for 20mins to 30 mins.

Switch of heat and allow it to cook. Now remove the idli's and serve them with Ghee. 

Out Come: Those Idli's were heavenly.