Egg kheema Masala - Restaurant Style

Egg Kheema Masala is a delicious side dish compared to other Egg gravies. It is prepared with whole spice powders in restaurant style. Here the boiled eggs are sliced and cooked in thick onion and tomato based gravy infused with aromatic spices and cashew paste. This is one of the best flavourful egg gravy that pairs greatly with Kulcha, Naan, Rotis and Chapatis.

Ingredients:

1. Eggs - 4 nos
2. Big Onions - 1 large
3. Tomato - 2 nos
4. Cashew nuts - 50 gms
5. Red Chilli Powder - 2 tbsp
6. Coriander Powder - 1 tbsp
7. Turmeric Powder - 1 tsp
8. Garam masala Powder - 1 tsp
9. Ginger Garlic paste - 1 tbsp
10. Cinnamon stick - 1/2 inch
11. Cardamom - 1 no
12. Cloves - 2 nos
13. Bay leaf - 1 no
14. Oil - 2 tbsp
15. Salt as per taste

Cooking Method:

Boil the eggs along with some salt for about 10 mins. Peel the shell of the eggs and keep it aside.

Click the Image and zoom you will get clear enlarged stepwise pictures

Grind Half of the Onion and keep another half for frying. Grind Onion, Green Chilli, Cinnamon, Clove and Fennel and Ginger Garlic in a mixer Grinder and keep it separately. Likewise grind the tomatoes separately and keep it aside.

Soak Cashew nuts in hot water for atleast 10 mins. Also grind it to a smooth paste and keep it aside. 

• In a heavy bottomed pan add oil, bay leaf, Onion. Fry until golden brown. Then add Ground onion paste and saute till raw smell leaves. Then add Tomato paste and saute it for 2 mins. 
• Add all the spice powders mix well, add water and close the lid for boiling.
• After few minutes open the lid and add the cashew paste and let it cook for 5 mins in medium flame on constant stirring. 

Click the Image and zoom you will get clear enlarged stepwise pictures

• Cut the boiled eggs into smaller pieces and add in the boiling curry along with the required amount of salt. 
• Cook for 5 minutes till the Masala gets nicely blended with the eggs. 
• Finally garnish with coriander leaves and switch of the stove.

Now your tasty side dish is absolutely ready with a tempting colour and look.

Notes:

Adjust the spices according to your serving quantity and flavour. 

Aruppukottai Poondu Puli Kuzhambu / Garlic Tamarind Curry

This recipe I learnt from my in-laws home. They are Aruppukottai native so my mom in law often cook those dishes which are popular in those areas. Its quite an easy curry which can be done quickly. If you don't have any vegetables in your home at present, but you are in a situation to prepare some curry instantly and quickly, you can very well prefer this recipe which does not need any special spices or veggies for this, just with the available spices at your home you can prepare this curry. Let's see how to prepare...

Ingredients:

1. Garlic - 10 pods
2. Fenugreek seeds / Methi  - few
3. Tamarind pulp - 2 tbsp
4. Jaggery - 2 tsp
5. Curry leaves - 1 sprig
6. Coconut grated - 1 tbsp
7. Roasted Gram / Pottukadalai - 1 to 2 tsp
8. Small Onion Chopped - 1 to 2 tbsp
9. Sambar Powder - 1 tbsp
10. Turmeric Powder - 1 tsp
11. Gingelly Oil - 1 tbsp
12. Salt as per taste
13. Coriander leaves for Garnishing

Cooking Method:

Be ready with the Ingredients. Soak the Tamarind in hot water for some time and extract pulp from it. Or you can use Tamarind Paste too. Cut the Garlic in to small pieces as shown in the below pic.


Click the Image and zoom you will get clear enlarged stepwise pictures

Take a heavy bottomed pan add gingelly oil, methi, fry it for just 1 sec and immediately add onion, garlic, curry leaves and saute it till it becomes light brown. 
Add Tamarind pulp, sambar and turmeric powder stir well, add some water and let it boil for few minutes. Close the lid for cooking.

Meanwhile grind the coconut and roasted gram to a fine paste. Add it to the pan along with salt and cook in medium flame for about 5 mins. Add jaggery and cook it for few minutes. Finally Garnish with coriander leaves.

Now we have prepared tasty Poondu Puli Kuzhambu quickly and can have it with Rice for lunch ...

Notes:

1. Home made Sambar powder is preferable
2. Do not add more coconut and roasted gram, as the taste may differ. Roasted gram is just for thickening the curry.