Pepper Egg Masala/Muttai Milagu Masala

 

This is my 3rd post with eggs. As already mentioned in my previous posts, I love eggs. I purchased a small book named Muttai Samayal (Recipes with Egg). I saw this recipe in that book and it was very simple and I always love pepper flavour. So wanted to give it a try. And the result was awesome.

Ingredients:

1. Eggs – 3
2. Turmeric powder – 1/4tsp
3. Pepper powder – 1 1/2tsp
4. Salt – as needed

To saute and grind to a paste:

1. Peppercorns – 1/2tsp
2. Jeera – 1/2tsp
3. Ginger – 1 small piece
4. Garlic – 4 pearls
5. Big Onion – 1 roughly chopped
6. Tomato – 1 chopped
7. Cinnamon – 1 small piece
8. Fennel seeds – 1/4tsp
9. Coconut grated – 5tsp
10. Oil – 1tsp

To temper:

1. Oil – 3tsp
2. Mustard – 1/2 tsp
3. Curry leaves – few

Method:

1. Boil the eggs and remove the shell and make 4 or 5 slits on the eggs and set aside.

2. In kadai, add a tsp of oil and saute the ingredients under roast and grind column and grind them to a paste.

3. Heat 3tsp of oil in the kadai, temper with mustard and curry leaves. Add the ground paste and add turmeric powder, pepper powder and salt and saute till raw smell leaves in low flame.

4. Add the eggs and add little water (say 1/4cup) and toss the eggs well in the masala. Simmer and wait till the masala becomes somewhat thick.

Notes:

1. You can even cut the eggs in half.

2. Freshly ground pepper powder gives a nice flavour.

Vengaya Kulambu/ Onion gravy (using coconut)

 

This recipe is one of those which can be made in a jiffy and it just uses 5 ingredients!. Yet, it is such a flavourful and tasty gravy and I am sure you will love it. This is my mother in laws recipe and is my hubby’s favourite. It was his birthday on Sep 13th and he wanted me to make this for him. So, I thought I would blog this as well.

I made a chocolate cake with vanilla frosting for him following recipe from Gayathri’s cookbook blog. It came out really tasty. It was the first time I tried out my hand at frosting a cake and I found the result satisfactory.

Now lets get on with the gravy recipe. Here’s all you need:

Ingredients:

1. Small onion – 20 to 25 chopped
2. Coconut grated – 1/2 cup heaped
3. Chilli powder – 3tsp
4. Gingelly oil – 4tsp
5. Salt – as needed

Method:

1. Grind the coconut along with the chilli powder along with little water to a smooth paste.

2. Now heat pan, add the gingelly oil and the small onion and saute till translucent.

3. add the ground coconut paste along with some water (say 3/4cup) and mix well. Add salt.

4. Simmer the flame and let it boil till oil separates and gravy reaches a semi thick consistency. Switch off. Serve hot with rice!.

Notes:

This gravy is very simple but there are a few points to be noted to get the exact taste.

• Saute till the onions are translucent. Do not let the onions burn.
• Use only gingelly oil for this recipe. Any other oil would not taste good.
• Simmer and boil till oil separates and gravy becomes semi thick.
• I used homemade chilli powder. If using store bought you can reduce the quantity to 2 and 1/2 tsp as I feel they are more spicy.

Stir Fried Masala Eggs

 

I am a die hard fan of egg and love it in any form except rawand always love to try different egg recipes. I always wonder how egg alone tastes so good. This is one such lip smacking recipe which I got from the book “500 saiva asaiva samayal” (500 varieties of veg and non veg recipes) by Ms. Shanthi Thanigachalam.

This recipe is very easy and the taste was so good. Apologies if the pictures are not very clear. I didn't have my camera at that time so, shot it with my mobile.

Ingredients:

1. Eggs – 2
2. Coconut milk – 1/2 cup
3. Turmeric powder – 1/4tsp
4. Chilli powder –1/4tsp
5. Coriander powder – 1/4 tsp
6. Big onion – 1 finely chopped
7. Tomato – 2 small finely chopped
8. Green chillies – 1 chopped
9. Salt – as needed
10. Oil – 1tsp

To grind coarsely:

1. Peppercorns- 1/4tsp
2. Fennel seeds – 1/2tsp

 

Method:

1. Boil the eggs till cooked and cut each egg vertically into 4.

2. Grind the fennel and peppercorns to coarse powder.

3. Mix the fennel and pepper powder, chilli powder,turmeric and coriander powders,salt,green chilli with the coconut milk. Set aside.

4. Heat kadai, add 1/2tsp of oil and saute the onion until translucent keep it separate.

5. Again heat the same kadai, add the coconut milk mixture and tomato and keep covered with lid. Once it comes to a boil add the onion and eggs. Now keep in medium low flame and wait till a thick consistency is reached. Garnish with coriander leaves and switch off.

Serve hot!. We had it with briyani. It would taste good with roti also.

 

Coconut Chutney/White Chutney

 

I know this is a very simple recipe, yet wanted to post it as it will be useful for beginners. There will be numerous variations to this chutney but this is the one which I follow for white chutney..

Thanks to my friend Vanathi for the cute bowl!

Ingredients:

1. Coconut – grated from half of a coconut
2. Small onion – 5
3. Green chillies –2
4. Salt – as needed

To temper:

1. Mustard – 1/2 tsp
2. Urad dal – 1/2 tsp
3. Curry leaves - few

Method:

1. Grind coconut, onion , chilli and salt in mixie with little water to smooth paste. Transfer to a bowl and set aside.

2. Temper with the items given under ‘To temper’ and add it to the paste. Chutney is ready!. Goes well with dosa/idli.

Coriander Seeds Chutney/Dhaniya Chutney

This one is a different type of chutney that I have tried. I got the recipe from the same cook book which my mother gave me and just reduced the spice level (please check notes). The result was an amazing chutney!. While making this my house was filled with a nice aroma and my husband came asking what I was cooking. But it was only a simple chutney.
I was also amazed by the numerous health benefits of these coriander seeds when I googled for it. You can find those here http://www.nutrition-and-you.com/coriander-seeds.html. To name a few, they are rich source of fiber, iron, calcium,zinc and many more minerals and also vitamin C and B complex vitamins. It also eases stomach ache. Recipe goes as follows.

Ingredients:

1. Coriander seeds – 3tsp
2. Urad dal – 1tsp
3. Red chilli (long variety) –6
4. Tamarind – 1 amla sized
5. Coconut scraped – 2 to 3 tbsp
6. Gingelly oil – 5tsp
7. Mustard – 1/2tsp
8. Curry leaves - few
9. Salt – as needed

Method:

1. Add 1 tsp of oil, and saute the urad dal,coriander seeds, chilli and tamarind till the urad dal turns slight brown and a nice aroma arises. Add coconut at last, saute for few seconds and switch off. Better to do all this in medium low flame. Let it cool.
2. Add everything in mixie with salt and little water and grind to a smooth paste.
3. Add remaining oil in kadai, temper with mustard and curry leaves and saute the ground paste till the raw smell leaves. Serve with idli/dosa!

Notes:

• The original recipe calls for 10 red chillies. Its upto you to adjust the spice level as per your taste.