Tasty Egg Curry

Egg curry is an unavoidable side dish in breakfast, right? Today i am introducing very simple and easy to prepare egg curry, which is very tasty too... Let's start!!

Ingredients:

Egg                                                 - 4 numbers

Big onion                                      - 1 (finely sliced)

Small onion                                  - 10 - 15 numbers (sliced)

Ginger garlic paste                      - 1 tsp

Curry leaves                                  - 1 spring (optional)

chicken masala                             - 1 1/2 tbsp

coconut milk                                 - 4 tbsp

water / second milk of coconut - for boiling as per requirement

salt to taste

Oil (preferably gingelly oil)        -  3 tbsp

Preparation:

> Hard boil the eggs and remove shells and keep it aside

> Take first and second milk (1/2 to 1 cup) from coconut and keep it aside

>  In a pressure cooker, add oil and heat 

> Add sliced big oinion and small onion and saute well for a minute

> Add salt and saute well

>Add ginger garlic paste and saute for one more minute

> Add curry leaves and saute

> Add chicken masala and saute

> Add the second coconut milk or water and saute and check the spice and salt, if its correct, close the lid of the pressure cooker and keep for one whistle in high flame and 2 whistles in low flame. 

> Switch off the flame and allow to pressure goes for 3-5 minutes

> open and check the consistency require for the egg curry, if the consistency is as per your requirement, switch on the flame for a minute and add the first milk and switch off the flame (don't allow it to boil after adding the first milk)

> then add the boiled eggs without shell and serve hot in a serving bowl

> Yummy egg curry is ready to eat


Note: You can use any oil, but I prefer to use gingelly (sesame oil), as i love the taste...
you can add coriander leaves for seasoning too, if you love the flavor.

MUTTON CURRY

 

I wish to introduce an easy to prepare recipe for mutton curry to all of you…. I am sure that, this recipe is quite easy and simple to prepare the mouth-watering mutton curry in your kitchen…

Ingredients:

1.     Mutton --------------------------------- ½ kilogram

2.     Big onion ------------------------------- 2 (medium size)

3.     Small onion / shallots -------------- 10 numbers

4.     Tomato ---------------------------------- 1 (Big)

5.     Curd -------------------------------------- ¼ cup

6.     Ginger ----------------------------------- 2 teaspoon (crushed)

7.     Garlic ------------------------------------ 5 numbers (crushed)

8.     Cashew nut ---------------------------- 7 numbers

9.     Curry leaves ---------------------------- 2 springs

10.    Mustard seeds ------------------------ 1 teaspoon

11.    Cumin seeds --------------------------- one pinch (crushed)

12.    Kashmiri chilli powder -------------- 1 ½ teaspoon

13.    Black pepper powder --------------- 1 teaspoon

14.     Coriander powder ------------------- 1 teaspoon

15.    Turmeric powder -------------------- ½ teaspoon

16.     Garam masala powder ------------ ½ teaspoon

17.    Salt ------------------------------------- to taste

18.    Oil --------------------------------------- as needed

19.    Water ----------------------------------- as needed

20.    Coriander leaves (optional) ------ 2 teaspoon (finely chopped)

 

Preparation:

1.     Wash and clean the mutton and keep it aside

2.     Heat a pressure cooker, add 1 ½  tablespoon of oil, and once it became hot put one spring curry leaves into it

3.     Add cleaned and washed mutton into the pressure cooker, then add crushed ginger 1 teaspoon, half of the crushed garlic, turmeric powder, curd, and a little salt and mix well

4.     Add ½ cup water into the mixture and close the lid of the pressure cooker and cook for one whistle in high flame and 4-5 whistles in low flame and switch it off

5.     Heat another pan, add oil, and splutter mustard seeds

6.     Add curry leaves, big onion, small onion, cashew nut and a little salt and stir well, until the onion becomes soft

7.     Add remaining crushed ginger, garlic and cumin seeds and stir till the green smell goes

8.     Add all the powders from 12 to 16 (Kashmiri chilli, black pepper, garam masala, turmeric, and coriander and stir well for a minute (make sure that the powders are not burned)

9.     Take the pan out of the fire and take half of the onion mix along with all the cashew nuts into another plate and allow it to cool

10.    Put the pan with the remaining onion mix into the furnace and add chopped tomato into the mixture

11.    Cook the tomato for 2 minutes (stir well)

12.    Add the cooked mutton from the pressure cooker into the pan and mix well

13.     The onion and cashew nut mixture took out and kept for cooling (step 9), take and grind into a paste in a mixer grinder (after cooling)

14.    Add the mixture also into the pan and mix well, adjust the salt according to your taste

15.    Allow the curry to boil, until the oil separates

16.    Add coriander leaves (optional)

17.    Tasty mutton curry is ready to serve

 

Notes:

Ø The time for cooking of mutton may vary according to the mutton you are using, so if it’s not cooked well in 4-5 whistles, cook for another 3-4 whistles after the 14^th step in the method of preparation

Ø If you need more spiciness, adjust chilli powder accordingly

Ø Make sure that the powders are not burned in step 8

Ø You can prepare this curry in 1 ½ hours maximum

Ø Serve this dish with chappathi, roti, aappam, idiyappam, rice, biriyani etc…

 

If you have any more doubt, just free to ask me at any time… I need your valuable feedback… Leave your feedback, before you go to the next page… Your words are my inspiration…

 

 

 

 

CHICKEN CURRY / CHICKEN KURUMA

 

Do you wish to prepare a chicken curry? or a chicken kuruma?  A curry, which is too yummy and tasty, and very easy to prepare.  Here I am introducing the same, what you are looking for……..

Ingredients:

1.     Chicken ----------------------------------------------- ½ kilogram (curry pieces)

2.     Big onion --------------------------------------------- 2 medium sized (chopped finely)

3.     Shallots / small onion ---------------------------- 10-15 numbers (finely chopped)

4.     Green chilli ----------------------------------------- 2 numbers (split into halves)

5.     Tomato ----------------------------------------------- 1 medium sized (preferably Bangalore tomato, finely chopped)

6.     Curry leaves ---------------------------------------- one spring

7.     Ginger garlic paste -------------------------------- 2 teaspoon

8.     Cashew nuts ---------------------------------------- 10 numbers

9.     Mustard seeds-------------------------------------- 1 teaspoon

10.     Chicken powder ----------------------------------- 2 teaspoon

11.     Chilli powder ---------------------------------------- ½ teaspoon

12.     Kashmiri chilli powder ---------------------------- 1 teaspoon

13.     Coriander powder --------------------------------- 1 tablespoon

14.     Turmeric powder ---------------------------------- ½ teaspoon

15.     Pepper powder ------------------------------------ 1 teaspoon

16.     Oil ------------------------------------------------------ 2 tablespoon

17.     Salt ----------------------------------------------------- as needed

 

Preparation:

1.     Wash the chicken and keep it aside

2.     Heat a non-stick pan and add oil and splutter mustard seeds and add curry leaves

3.     Add onion and green chilli and a little salt and stir well  until it become light brown colour

4.     Add ginger garlic paste and cashew nut and stir well until the onion become golden colour (make sure that don’t burn)

5.     Switch the flame to law and add all the ingredients from 10 – 14 and stir well

6.     Then take out the half of the onion mixture, which we prepared till now including all the cashew nuts into another plate and allow it to cool

7.     The remaining portion in the pan, move to flame again and add chicken powder and tomato and stir well

8.     Add chicken pieces and stir well and add salt and allow it to cook, after closing the lid of the pan in low flame

9.     By the time, In a mixer grinder, make a paste of the items which we kept to cool in 6^th step

10.     After 10 minutes, add the paste to the chicken in the pan and stir well

11.     Add salt as per your taste and stir and allow it to cook well (stir in between)

12.     If you feel the gravy is very thick, add a little boiled water and stir well and allow it to cook

13.     Switch off the furnace, once the chicken cooked completely and the gravy become dark brown colour and after the oil separates out

14.     Now, our chicken kuruma / curry is ready to serve

 

Notes:

Ø This is normally a thick gravy curry. If you wish to add some water, you can add. But don’t pour too much of water, because it will affect the consistency of the curry and won’t be that much nice

Ø Be careful doing the 5^th and 6^th steps, don’t allow the ingredients to burn

 

I am sure that once you prepare this at your kitchen, this curry will be a superhero in your chicken menu… J Because everyone will definitely love the taste….

So try this recipe and let me know your comments, suggestions, and criticisms…. Your words are my inspiration …..