COCONUT MILK EGG CURRY

                                              COCONUT MILK EGG CURRY

Egg curry as we all know is a side dish..This can be served with appam,idiappam,chapathi,puttu, uppuma,parotta,pathiri etc.....Here I have used coconut milk to prepare this recipe....We can make without coconut milk also...Here we are making a paste of all the masalas in order to reduce the oil usage in our recipe.With egg we can prepare lots of dishes like  egg masala, egg roast,egg paneer roast,egg stew,egg burji etc...So guys try out this recipe ...

                                                        INGREDIENTS

• Egg                                                              -     3 boiled
• Onions                                                         -     3 sliced
•  Ginger                                                        -     1  chopped
• Garlic                                                          -     6 flakes chopped
• Green chillies                                              -    4
• Coriander powder                                       -    3 tbsp
• Red chilly powder                                      -    1.5 tbsp
• Turmeric powder                                        -    1/2 tsp
• Garam masala                                             -    1/2 tsp
• Fennel powder                                            -    1/2 tsp
• Coconut milk                                              -    2 cups
• Tomato                                                       -    1 chopped
• Coriander leaves                                        -     to garnish
• Salt to taste
• Oil                                                              -    2 to 3 tbsp

                                                               METHOD

• Heat  some oil in a pan and add ginger, garlic,onions, and green chillies.

• Grind this masala and make a fine paste.

• Saute well the onions and add the masala to it and stir well.

• Add chopped tomato and saute well again.

• Now add 1 cup of water to it and allow it to  dry so that the masala  becomes a paste.

• Add salt and coconut milk and allow it to boil. Let it cook for 10-15 mins in low flame

• When oil appears on top add the eggs on top and switch off the flame and garnish with coriander leaves...

FISH CURRY WITH TAMARIND

         FISH CURRY WITH TAMARIND

FISH CURRY with tamarind is a yummy delicious dish.If we are using cambogia, we will have to keep the curry for some time before using it.Tamarind as we know is used in many dishes especially in Fish curry.Adding this gives a tangy flavour to the dish .This is a ready to use curry and also a tasty one.So try out this once my friends....

                            INGREDIENTS

• Fish                   - 1 kg any fish can be used
• Onion sliced           -  2
• Ginger crushed         -   2
• Garlic                 -   6 flakes
• Greenchilly            -  5
• Turmeric powder        -  1/2 tsp
• Coriander powder       -  3 tbsp
• Red chilly powder      -  2 tbsp
• Coconut milk           -  3 cup
• Tamarind pulp          -   as required
• salt to taste
• Oil                    -  3 tbsp

                             METHOD

• Heat oil in a kadai.

• Add ginger and garlic to it.

• Add onions and green chilies and saute well.

• Add turmeric powder to it.

• Add coriander powder to it.

• Add red chilly too.

• Saute well.

• Add coconut milk to it.

• Allow to boil.

• Add salt and tamarind pulp and mix well

• Add fish and close it with a lid . Let it cook for 30 mins in low flame.

• Here is the tasty fish curry.Serve it on a bowl.

                                                                                

TOMATO-BEETROOT HALWA

                           TOMATO-BEETROOT HALWA

Tomato-beetroot halwa is an Indian dessert.Thirunelveli Halwa, Bombay Halwa,etc are famous halwas of all .I made a combination of ingredients for preparing this halwa.I wanted to prepare a red color halwa without adding any sort of colors to it.So I planned to add one beetroot to this just to get the color which I wished for.Now let us see how I have prepared the Halwa.

                 INGREDIENTS

• Tomato          - 500gms
• Beetroot        - 1 small chopped
• Sugar           - 400 gms
• Water           - 2 cups
• Cardamom        - 8 powdered
• Ghee            - 150 gms
• Cashews chopped - 1/4 cup, fried
• Lemon juice     - of 1 lemon

   For making maida milk

• Maida           - 200gms
• Water           - as required
• Salt a pinch

First step: Add water and salt to maida and make a dough.Place this dough in a vessel and pour water over that in such a way that water should be above the dough.Keep this for 1 hr. 

Second step:After one hour knead this with the same water.Then we will get a thick milk from that.Strain and remove this milk to another vessel.Add again water to the dough and knead again.Again we get the thick milk.Do this process till the dough becomes a rubber form.

Third step:Keep this milk aside for 4-5 hrs.After 5 hrs strain out the water from top and use the milk by adding 1 cup of water.

                                                                                                        

                                                                            

• Boil the tomatoes in water for 5 mins.When the skin  gets crack remove the tomato from water and allow it to cool.

                                         

       

•  Chop the beetroot and keep aside.

•  When the tomatoes cool remove the skin and blend them on a blender.

•  Strain this by a strainer.

•  Keep this also aside.

•  Heat a heavy bottom pan.

•  Add sugar and 2 cups of water and bring to boil.

•  When it starts boiling add 2tb of milk to it.This is done in order to clean the sugar and remove the dirt.

•  You can see the dirt appearing on the sides.

•  Now remove the dirt with a spoon.Now the sugar syrup is clear to use.

•  Now it's time to add the maida milk to it.Stir well the milk and pour it to the boiling sugar syrup.

•  Add the pulp too. Stir continuously in very low flame.

•  When it starts  to thicken add lemon juice to it.Mix well.

•  When it starts sticking on the pan add little ghee to it .Add the measured amount of ghee by 4 or 5 times.

•  In between grease a tray and keep aside.

•  When it becomes thick, wait till the ghee leaves the sides.

•  When ghee leaves the sides, add fried cashews  to it.

•  Add cardamom powder too mix all together.

• Here you can see the ghee coming out from the sides.This is the symbol to find that it is ready to take out.

•  Remove it to the greased tray.

•  With the help of a plate or glass press and level it .

The soft Tomato Beetroot Halwa is ready to serve!!!