EGG CURRY IN 5 MIN

                                          This curry actually came as a surprise for me...........i had actually decided to make a egg and peas curry from some cook book...............but when i had boiled the eggs i noticed that i didnt have many of the ingredients for that recipe...................then in the spur of the moment i just put all the ingredients i had and made this egg curry...............but it came really good............the main advantage is that this is super easy to make..............so try this and enjoy..............

INGREDIENTS:

BOILED EGGS             -4
ONION SLICED           -1
GINGER GRATED        -1 TSP
GREEN CHILLY            -2
TOMATO                        -1
TURMERIC PDR             -1/2 TSPN
COCONUT MILK           -1/2 CUP

FOR TEMPERING:

OIL            -1TBLSPN
MUSTARD SEEDS        -1 TSP
CURRY LEAVES           -A SPRIG


METHOD:

1. Pressure cook onions,ginger,green chilly,tomato and turmeric pdr for one whistle.
2. when all pressure has gone open lid of cooker and add boiled eggs and heat for 5 min
3. then add coconut milk and heat for 2 more min and keep aside
4. heat oil in a kadai and temper the curry with ingredients for tempering..........
5. hot and easy egg curry is ready.............

EGG ROAST AND MY FIRST AWARD.......................

                                                 I cant believe its 1 month since i started blogging and now i even recieved an award................thanks ambreen for the award..................

so this is one of the signature dishes of kerala.............i didnt notice until now that some shadow had come in the picture.................whatever, this dish will be a treat for all spicy food lovers..................so try and enjoy................


INGREDIENTS:

HARD BOILED EGGS               -4
ONION                                       -2 MEDIUM SLICED
TOMATO                                    -2 MEDIUM SLICED
GINGER-GARLIC PASTE          - 1TBLSPN
RED CHILLY PDR                      -1 TSPN
CORIANDER PDR                       -2 TSPN
TURMERIC PDR                          1/2 TSP
GARAM MASALA PDR              -1/2 TSP
SALT                                            -TO TASTE
CORIANDER LEAVES                -FOR GARNISHING
COCONUT OIL                            -1 TBLSPN

METHOD:

1. HEAT OIL IN A KADAI
2. SAUTE ONIONS TILL GOLDEN BROWN
3. ADD GINGER-GARLIC PASTE AND SAUTE FOR 5 MIN
4. ADD TOMATOES AND SAUTE TILL THEY ARE MASHED AND OIL OOZES OUT
5. ADD ALL DRY PDRS AND SAUTE FOR 5 MIN.
6. SLIT EGGS TO HALF AND ADD TO THE ABOVE
7. ADD LITTLE WATER
8. CLOSE LID OF KADAI AND COOK ON LOW HEAT FOR 5 MIN
9. REMOVE FROM HEAT AND TRANSFER TO A SERVING DISH.
10. GARNISH WITH CORIANDER LEAVES
11. SERVE WITH CHAPATHIES,POORI,NAAN ETC..........

NOW I ADD ON MY FIRST AWARD...............

                                    

I PASS THIS AWARD TO..................

SMITHA OF SMITHAS SPICY FLAVOURS
HASNA OF KACCHUS DELIGHTS
PLATEFUL OF PLATEFUL
MALLU GIRL OF MALABAR SPICES
MADHURA MANOJ OF EASY COOKING FOR AMATEURS
SHABS OF SHABS CUISINE

PASS THIS AWARD TO YOUR FRIENDS..............................