This is my mom's recipe. i used to enjoy my lunch in school days if this was a day's menu.
It is so simple, very quick and easy to prepare with minimal set of ingredients.
it goes well with rice and also dosai or chapathi.
Ingredients:
Eggs - 2 boiled and deshelled.
To make a paste
1.Coconut - 2 or 3 pieces
2. Red chillies - 3
3. Pepper - 1 tsp
4.Garlic - 1 big pod
5.Cumin/jeera - 1/2 tsp
6. Fennel seeds - 1/2 tsp
make a smooth paste with the above ingredients.
7. Curry leaves
8. Refined oil - 3 tsp
9. gingelly oil - 2 tsp
Method:
Grind together the items 1 to 6 in to a smooth paste.
once the eggs are boiled, deshell them and cut them in to two vertical halfs.
Heat oil in a kadaai, add the curry leaves and then the paste.
add some salt and saute until the raw smell goes off. add some more water and bring in to boil and add gingelly oil and then wait until it turns in to a thick gravy.
place the eggs on the gravy and it is all done.
so simple right. serve it with rice and chicken fry would be an awesome combo for the same.
CRAB MASALA
Ingredients:
1.Crab - 3 or 4(cut and cleaned)
2. onion - 1
3.tomato - 1
4.coconut - 1 small piece
5. garlic - 3 pods
6.red chilli - 5
7.fennel seeds - 1/2tsp
8. poppy seeds - 1/2 tsp
9.cumin - 3/4 tsp
10. cinnamon - 1/2 inch stick
11.curry leaves - 1 spring
12.oil - 1 tbsp
13.salt to taste
14. pepper powder - 1 tsp
Method:
Clean the crab thoroughly removing the yellow part from its body. generally a good crab should be with sky blue patterns all over it body. which on cooking turns in to an attractive orange colour. though the flesh inside this exo skeleton is meagre.. it is very rich in taste.
here we go with the method...
on a kadai.. just with a drop of oil, fry red chilli, poppy seeds, fennel seeds and cumin until they get roasted. then grind all of these with a piece of coconut to a coarse paste.
mean while, saute the onions and garlic and tomato until they become soft.
grind it in the mixer to a smooth, fine paste.
Now take a bigger vessel/kadai and add oil, then the curry leaves and let it splutter.
add the masala which is ready. stir well with salt til the raw smell goes away.
add some more water to it and bring it to boil.
once it comes to a gravy consistency add the cleaned crab pieces, stir well and cook it covered.
all the blue shell will turn in to a combination on white and crimson.add the pepper powder and let the masala get coated over the crab and leave until the oil separates from the dish. it is such a great remedy for cold.
tastes best as a starter and also with hot rice.
Mutton Stew
Ingredients:
1. Mutton - 250 gms
2.Onion - 1
3. tomato - 1
4. green chilli - 4
5. cinnamon - one stick
6. bay leaf - 1
7. star aniseed - 2 pcs
8. coriander powder - 1 tsp
9.coconut milk - 1 cup(thick first pressed milk)
10.potato - 1(skin peeled out)
11. oil - 2tsp
12. Ghee - 2tsp
14. curry leaves - 1 spring
15. Ginger garlic paste - 2 tsps
16. Cashews - 3 to 4 nos(soak and grind it to a paste)
Method:
Cut the mutton in to small bite sized pieces and clean it well
peel the skin away from the potato and cut it in to cubes. onion and tomato should also be cut in to large cubes.
heat oil and ghee in a pressure cooker, add the curry leaves, green chillies and cinnamon sticks, bay leaf, star aniseed etc and then followed by onion. saute for 2 mins and then add the mutton and saute well and add the ginger garlic paste and salt and saute well.
then add the coriander powder and mix.
then add the cubed tomatoes, saute for few more mins and then add water to it and pressure cook for 3 whistles in high flame and then place it in simmer flame for about 10 mins and turn off.
after the steam goes off add the cashew paste and the coconut milk and place in heat for 5 mins. add coriander leaves and turn off the stove.
It is delicious to be eaten with Idiyappam or Aapam or dosai....
