Chicken chettinad

Chicken chettinadu is a popular dish which is made with aromatic spices. An easy chicken curry made with handful of ingredients and is enriched with creamy yogurt. This is a basic curry prepared across South India and the most ordered dish all over the world. It gets flavour from freshly ground masala which makes it irresistible. Traditionally they use shallots and kalpasi for preparing this dish. Now shallots are very expensive so used bulb onions and skipped kalpasi as my family don’t like it. For this chicken Chettinad, chicken with bones add more flavours to the curry. My family love boney chicken than the fleshy one. Usually thighs, legs, neck and wings are used for curries for better taste. Chest pieces of chicken are boneless which are best for tikkas. Make this easy curry, serve with a hunk of rotis to mop up the delicious juices and tender pieces of chicken and ditch the take away menu.

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 45 minutes

🥘CUISINE : South Indian

🍲COURSE : Sidedish

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Chicken – 750 gm

Yogurt – 1tbsp

Ghee – 1tbsp

Groundnut oil – 3 tbsp

Big onion – 1

Sprigs of curry leaves.

Turmeric powder – 1/2 tsp

To dry roast and grind to paste :

Coriander seeds – 2tbsp

Fennel seeds – 2 tsp

Pepper corns – 2tsp

Cinnamon – 1″

Cloves – 6 no.

Red chilli – 8 no.

Star anise – 1no.

Cumin – 1tsp

Cardamom – 2no.

Coconut grated – 2 tbsp

Ginger garlic paste – 2 tbsp

METHOD :

Dry roast the spices given above and grind to a paste.

Marinate the chicken pieces with the ground masala and yogurt for an hour.

Heat oil and ghee in a pan, temper curry leaves, saute finely chopped onions and add turmeric powder.

When onions turn golden, add in the marinated chicken.

Saute the chicken well, add 2 glasses of water, salt and allow to boil.

Close it and cook in medium flame.

Let the gravy thicken.

When the oil separates, stop the flame.

Chicken chettinadu is done.

Garnish using coriander leaves and serve with roti or rice.

Mixed veg kulambu


Mixed vegetable kulambu( kadambha kulambu) is a curry with mixed vegetables like bitter gourd, yellow pumpkin and ladies finger. This kulambu is our family’s favourite and we prepare this usually on ammavasaya (no moon day). It has all the tastes of  life bitterness from bitter gourd, sourness from tamarind and sweetness from pumpkin. When I was a kid, our whole family unite on the ammavasaya day, we meet our cousins, moms all cook together, we sit in the floor and eat the food served in banana leaves, eat- chat with our blood relations and it was fun. I used to hate this kulambu that time but later on when I grew up understood how healthy and the mixture of taste it blends with also the memories it bring… every dish has a story like every saree has its own story.  My kids love to have it with rice and papad. Do try this curry and enjoy with your family.

PREP TIME : 20 minutes

COOK TIME : 30 minutes

CUISINE : South Indian

COURSE : Sidedish

YIELD : 4 servings


INGREDIENTS REQUIRED :

Bitter gourd – 150 gm

Ladies finger – 100 gm

Yellow pumpkin – 150 gm

Coconut grated – 90 gm

Turmeric powder – 1/4 tsp

Sambar powder – 1 & 1/2 tsp

Tamarind – a small lemon size

Salt as required

To temper  :

Sesame oil – 5 tbsp

Mustard seeds – 1/4 tsp

Sprigs of curry leaves

Methi seeds – 1/4 tsp

Red chillies – 2no.

Asafoetida – 2 pinches

METHOD :

Heat 3 tbsp oil in a pan add chopped ladies finger saute until half cooked and keep it aside.

In same pan add chopped bitter gourd and saute untill cooked and keep it aside.

In another pan add 2 glasses of water, add chopped pumpkins, turmeric powder and close it. Let it cook.

Meanwhile take grated coconut in a mixer jar and grind it to a very fine paste using little water.

Once the pumpkins are cooked, add the sauted veggies and ground coconut.

Add sambar powder, tamarind extract, salt and adjust water accordingly.

Allow it to boil well, check for the taste and  stop the flame.

Finally heat 2tbsp oil, temper mustard seeds, methi seeds, curry leaves, red chillies and asafoetida.

Add in the tempered mixture to the pan.

Mixed vegetable kulambu is now ready to serve with rice.

NOTE :

You can also add  carrots and broad beans to this kulambu.

Mushroom curry

Mushroom curry is so delicious more of restaurant style based south indian curry. Mushrooms are fleshy and they are fruit body of the fungus. They are rich in antioxidants and vitamin- B. Mushrooms are my favorite and I love to make dishes with it. As a food enthusiast, I cook both vegetarian and non-vegetarian food but look for vegetarian options the most.

Mushrooms are generally prefered by non-vegetarians to replace the non-vegetarian in the veg-gravies. This mushroom curry is a hassle free tasty that has become a staple of every weekend night. Aroma of coconut in the curry is so good and comforting. Roasted bengal gram dal powder is used as a thickening agent in this curry. Mushroom curry is best served with chappati or roti.

Clean and chop mushrooms only at the time of cooking. Use it on the same day of purchase and don’t store in refrigerator for days.

Do try this tasty healthy dish and enjoy!

PREP TIME : 10 minutes

COOK TIME : 25 minutes

CUISINE : South indian

COURSE : Sidedish

YIELD : 4 servings

INGREDIENTS REQUIRED :

Button mushroom – 1 pack

Capsicum – 1/2

Turmeric powder – 1/4 tsp

Roasted Bengal gram dal powder- 1 tbsp

Salt as required

Sesame oil – 2 tbsp

To grind to paste :

Coconut ( grated) – 5 tbsp

Red chillies – 4 no.

Pepper corns – 1& 1/2 tsp

Poppy seeds – 1 tsp

Coriander powder – 1tsp

To temper :

Green cardamom – 2no.

Cinnamon – 1inch

Cloves – 5 no.

Curry leaves as required

Ginger garlic paste – 1& 1/2 tbsp

METHOD :

In a mixer jar add the coconut, red chillies, poppy seeds, coriander powder, pepper corns and grind it to a fine paste using little water.

Heat oil in a pan and temper cardamom, cinnamon,cloves, curry leaves and then add ginger garlic paste.

Saute ginger garlic paste until raw smell goes then add the ground paste.

Saute the paste well for few minutes till the raw smell goes.

Now add 2 glasses of water, turmeric powder and allow to boil.

Now add the chopped mushrooms, capsicum and salt.

Allow it to boil. Let the mushrooms get cooked.

When the mushrooms are cooked, add the roasted bengal gram dal powder (for thickening).

Let it boil until the oil seperates.

Now the mushroom curry is ready to serve with chappati or roti.

NOTE :

You may add more water to gravy to make it thin consistency.

Saute the ginger garlic paste and ground paste well until raw smell goes.

Using mixer jar powder roasted bengal gram dal and store it in an air tight container to use it later for gravies as thickening agent.

Moong dal tiffin sambar

Moong dal a versatile cooking ingredient and we depend on moong dal recipes for meals. Moong dal is high in protein. Organic green gram dal is dry roasted, broken ( can use mixer jar), winnowed and pressure cooked for making this sambar. Processing moong dal is given in detail in moong dal mash post in our blog. You may have a look at the steps involved in preparing the dal. You cannot get the perfect taste and consistency with readily available broken green gram dal / skinless moong dal in markets. This vegetarian moong dal sambar calls for simple ingredients and is very easy to prepare. It pairs well with idli or dosa. Entire family love this moong dal sambar with egg dosa. Do try and enjoy this healthy dish with your family !

⏲️PREP TIME :15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Side dish

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Moong dal – 85 gm (processed)

Shallots – 1handful ( 8 no.)

Country tomato – 1 no.

Potato – 2 no.

Red chillies – 2 no.

Curry leaves a sprig

Sambar powder – 1 tsp

Grated coconut – 2tsp

Water – 5 glasses

Salt as required

Turmeric powder – 1/4 tsp

Sesame oil – 1 & 1/2tbsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Cinnamon – 2& 1/2 inches

Cloves – 8 no.

To temper :

To saute :

In a pressure cooker take moong dal,2 glasses of water and turmeric powder.

Peel of the potatoes skin and cut into half and add it to the pressure cooker.

Pressure cook till 3 whistles.

Remove the cooked potatoes and cut into cubes.

Mash the cooked dal using wooden masher.

Heat oil in a kadai, temper using above mentioned items.

Saute shallots then tomatoes till mushy.

Now add the cooked and mashed dal.

Add a tsp of sambar powder, salt, 2 glasses of water.

Once it is boiled, add the chopped potatoes.

Let it boil well and finally add grated coconut.

Moong dal sambar is ready to serve with dosa or idli.

NOTE :

You may add carrots instead of potatoes.

Moong dal lunch sambar

Moong dal the most healthy protein rich legume  used in making many vegetarian dishes. Simply I cannot settle for things which have lesser nutritional value. Moong  dal is processed first to make this sambar. Detailed step by step process involved in making this moong dal is given in moong dal mash post. You may have a look at it. To be crisp, the organic whole green gram dal is dry roasted, broken( can use mixer jar) winnowed and  pressure cooked to prepare this dish. Meal planning is so very important to organise everything and present a balanced meal to your family. Moong dal sambar goes well with rice. You can add /skip the vegetable in this sambar. Generally we use ridge gourd for making this sambar. Kids love this sambar rice with pappad. Do try and enjoy the dish with your family.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Side dish

🍴YIELD : 4 servings

INGREDIENTS REQUIRED :

Moong dal – 85 gm (processed)

Shallots – 1 handful ( 8 no.)

Country tomato – 1 medium size

Ridge gourd – 1 no. (small)

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Curry leaves a sprig

Red chillies – 2 no.

Sambar powder – 1 tsp

Water – 5 glasses

Turmeric powder – 1/4 tsp

Sesame oil – 1& 1/2 tsp

Grated coconut  – 1tsp

METHOD :

In a pressure cooker take processed moong dal, add 2 glasses of water and turmeric powder.


Pressure cook for 3 to 4 whistles.


Using a masher, mash the cooked dal and keep it aside.


Peel off only  the sharp skin fibre of ridge gourd.


Chop onions, tomato and ridge gourd.


Heat oil in a pan, temper mustard seeds, cumin seeds wait until it splutter.



Now add curry leaves, red chillies, onions then tomatoes and saute well.


Add in the chopped ridge gourd and saute until 3/4th cooked.


Now add the cooked and mashed moong dal to the pan.


Next add a tsp of  sambar powder, salt and 2 glasses of water.


Allow it to boil well.


Finally add a tsp of grated coconut and stop the flame.


Moong dal sambar is  ready to serve with rice.

Moong dal mash

Whole green gram dhal is used in many south Indian and north Indian dishes for breakfast, lunch and dinner. Moong dal is high in protein and is used in numerous dishes. In our house, the traditional method of processing is followed. Traditional methods are followed by my mom learnt from my granny. I used to help my mom in breaking the dal using the grinding stone. So, I always elucidate my kids how the fun learning has become a part of cooking. Now my kids help me in breaking the green gram dal. Steps of breaking the dal using a grinding stone and separating the chaff are very important in preparing this dal. Organic green dal is used which is unpolished, smaller in size than the regular one and it tastes better. You can buy whole green gram dal, roast it and break it using a mixer jar as well.

Using this broken moong dal, can make many side dishes for idli/ dosa and rice too. These side dishes are so tasty and healthy. I usually have this moong dal in my pantry for making side dishes. My mom used to follow all these steps and send me the ready use dal for cooking. Now a days, I prepare everything by myself ! Do try this dal at home and enjoy it with a teaspoon of ghee on it. Moong dal mash is so delicious with rice and papad. Moong dal mash with rice and mutton chops or chicken roast are very good accompanyment.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 30 minutes

🍲CUISINE : Indian

🍛COURSE : Sidedish

🍴YIELD : 4 servings

METHOD :

Organic moong dal is dry roasted in medium flame until the colour changes.

Roast the dal until it appears pale green.

Roasted dal is added little by little into the hole on the top of the grinding stone.

Broken dal falls around the stone at the bottom when the handle is held and rotated.

Broken dal is winnowed to remove the chaff (skin) from the seed.

After winnowing the dal appears like this .

Moong dal is now processed and can be stored in an air tight container.

INGREDIENTS REQUIRED:

Moong dal – 3/4 cup (100gm)

Small onions – 8 no.

Country tomato – 1no.

Green chillies – 4no. (deseeded)

Water – 4glasses

Mustard seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Cumin seeds – 1/4 tsp

Garlic – 4 no.

Gingelly oil – 3 tsp

Sprigs of curry leaves.

METHOD:

Take 3/4 cup of the broken moong dal.

In a pressure cooker add the moong dal, 2 glasses of water, turmeric powder and give it 3 to 4 whistles.

Moong dal is cooked.

In a kadai or pan heat oil, temper mustard seeds, cumin seeds and curry leaves.

Saute chopped onions, deseeded green chillies and chopped garlic.

Now add the tomatoes.

Add the cooked moong dal to the pan.

Add 2 glasses of water and allow it to boil.

Let it boil well then stop the flame.

Now remove the pan from flame and allow it to cool down.
Using a wooden masher or using a hand blender, mash it well.

Moong dal mash is now ready to serve with rice or roti.

NOTE :

You can get whole green gram dal, dry roast and break them using mixer jar.

Home style chicken curry

Chicken curry is made everywhere around the world with a bit of ingredient variation in different regions, proportion of spices varying in homes. Homestyle chicken curry is basic curry made in all homes across South India. This is the familiar template for most of the south Indian curry : you heat up oil, saute onions, ginger garlic paste, souring agent (tomatoes usually), ground masala, meat then water, cook until done. Serve with rice or roti. And that’s what I’m doing here.Do check the video attached.

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 45 minutes

🥘CUISINE : South Indian

🍲COURSE : Sidedish

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Chicken – 1kg

Onions – 4 big (320gm)

Country tomatoes – 4 big

Ginger garlic paste – 2 tbsp

To dry roast :

Red chillies – 9 no.

Pepper corns – 1 tsp

Coriander seeds – 2 tsp

Saunf – 1tsp

Cumin – 1tsp

Cinnamon – 1″

Cloves – 4 no.

Dry roast the above given ingredients and powder it nicely.

Add the ginger garlic paste to it and blend it to a fine paste.

METHOD :

Heat oil in a wok add curry leaves, finely chopped onions and saute well until golden brown.

Now add the tomato puree and saute until raw swell goes off.

Add in the ground masala and stir well.

Next add the chicken and mix well to coat masala with the chicken.

Add water, turmeric powder, salt and allow to boil.

Close it with a lid and cook in simmer.

Stir occasionally.

Once the chicken is cooked and oil separates, stop the flame.

Garnish with chopped coriander leaves.

Serve with rice, phulkas or rotis.

Video attachment for procedure:

Moringa vadacurry

Vadacurry is Chennai’s popular dish which is served with Idli for breakfast in restaurants. Vadacurry is prepared by making vadas using lentils which is added to the gravy. Vadacurry is so rich, yummy and goes well with idli, rice or even dosa. Flavour is amazing with cinnamon and cloves. Coconut is ground and added at the end to make it thick. Vadacurry is packed with nutrients and its a great hit in our place and in our home too. I have added moringa leaves to vada. Vada separately tasted good and with gravy it was awesome. Do try it for your family without fail and enjoy it! Please check for more tips in note given below.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🥘CUISINE : Indian

🍲COURSE : Sidedish

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Channa dal – 1 cup

Moong dal – 1/2 cup

Drumstick leaves – 1hand full

Big onion – 2 no.

Country tomatoes – 2 no.

Cinnamon – 1″

Cloves – 4 no.

Cardamom – 1no.

Bay leaf – 1 no.

Saunf – 1& 1/2 tsp

Green chilli – 2 no.

Ginger garlic paste -1 tbsp

Chilli powder – 1& 1/2 tsp

Coriander powder – 1 tbsp

Turmeric powder – 1/2 tsp

Coconut – 2tbsp

METHOD :

Soak channa dal and moong dal for an hour and drain it completely.

In a mixer jar add the drained dal, 1 long green chilli, saunf, salt and grind it course.

To the ground mixture add the washed, drained moringa leaves and mix well.

Make small balls or flat tikkis and deep fry them in oil.

Fry them crispy and keep it aside.

Heat oil in a wok, temper cinnamon, clove, cardamom and bay leaf.

Saute green chilli, ginger garlic paste and finely chopped onions.

Boil 3 glasses of water on the other side.

Add the red chilli powder, coriander powder, turmeric powder and mix well untill raw smell goes off.

Now add in the chopped tomatoes.

Saute the tomatoes well till mushy.

Add the boiling water to the wok.

Allow it to boil well.

Now add the ground coconut paste, salt and give it a boil.

Meanwhile break the vadas into small pieces.

Finally add the vadas to the gravy.

Allow it to boil.

Now the vadacurry is done serve it immediately.

NOTE :

Serve vadacurry immediately otherwise the vadas absorb the moisture in gravy resulting in no gravy. In that case you may add hot boiling water to the gravy with little salt (if required).

Always keep vadas separately. Only at the time of serving you may add vadas to gravy and give it a boil and serve.

You may blend cashews and poppy ( khus khus) seeds with coconut to make the gravy even more rich.

You may skip the moringa leaves if you don’t have.

Vada can be made of either channa dal or moong dal. I have used both.

Vadas can also be steamed in idli steamer instead of frying.

Arachuvitta drumstick leaf kuzhambu

Drumstick leaves arachuvitta kuzhambu (curry) is a traditional dish made by blending the masala fresh thereby making it so flavourful. Drumstick leaves are rich in iron and very healthy for all age groups. Whenever I go for grocery shopping, would search for drumstick leaves first then goes my eyes to rest of the veggies. With a single bunch of drumstick leaves, I could plan for the whole week so numerous dishes can be made using it. Whenever I had cold and cough my mom used to make this kuzhambu and it is so comforting one. This kuzhambu requires no tempering. So simple dish and healthiest one too. Aroma of coconut oil enriches the flavour and it tastes better than any other oil. Do try it for your family and stay healthy as always !

⏲️PREP TIME : 20 minutes

⏲️COOK TIME : 15 minutes

🥘CUISINE : Indian

🍲COURSE : sidedish

🍴YIELD : 6 servings

INGREDIENTS REQUIRED :

Drumstick leaves – 2 hands full

Shallots – 1/2 cup

Coconut (grated) – 3 tbsp

Garlic – 5 no.

Cumin – 1& 1/2 tsp

Pepper corn – 1&1/2 tsp

Red chilli powder – 1tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Coconut oil – 2tbsp + 1tsp

METHOD :

Wash the drumstick leaves, drain it and keep it aside.

In a small mixer jar blend cumin, pepper, Chilli powder, and coriander powder to a fine powder.

In a big mixer jar add the ground powder, coconut, shallots and garlic.

Blend it to a fine paste using little water

Heat 2tbsp coconut oil and add the ground paste .

Saute well until the raw smell goes off completely.

Now add 2 glasses of water, turmeric powder, salt and allow it to boil well.

Add in the drumstick leaves and give it only 3 boils.

Finally add a tsp of coconut oil and stop the flame.

Drumstick leaves curry is done.

Serve the curry with rice.

NOTE :

To retain the colour of the greens do not over cook the curry.

Mutton kofta curry

Mutton kofta curry is very popular traditional Mughalai recipe. Koftas are made of minced mutton and simmered in the curry. koftas imbibe flavour and aroma from the curry so the curry plays an important role in this. Koftas are usually deep fried in oil but you can air fry it too. Koftas are best served with roti, roomali roti, naan and spaghetti. Kofta curry is a delicious delight among the non vegetarians. Mutton can also be replaced with chicken for the same curry. Mutton kofta curry is a great crowd pleaser. Do try and enjoy it!

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 40 minutes

🍲CUISINE : Mughalai

🥘COURSE : Sidedish

🍴YIELD : 5 servings

INGREDIENTS REQUIRED :

For kofta :

Minced mutton boneless – 200 gm

Red chilli – 3no.

Green chilli – 2no.

Fennel seeds – 1 tsp

Cinnamon – 1 inch

Clove – 4 no.

Roasted bengal gram dal – 2 to 3 tbsp

Coconut scrapping – 2 tbsp

Ginger garlic paste – 1tbsp

Salt as required .

Ground nut oil for frying

Spices to be powdered :

Pepper – 2tsp

Cumin – 2tsp

Fennel – 1tsp

Cinnamon – 1inch

Cloves – 5no.

Coriander powder – 1& 1/2 tbsp

Turmeric powder – 1/2 tsp

Red chilli – 2no.

For gravy :

Groundnut oil – 4 tbsp

Big onion – 2no.

Country tomato – 2no. (Puree it)

Ginger garlic paste – 1 tbsp

Curry leaves as required

Green chilli – 1no.

Bay leaf – 1no.

METHOD :

To make kofta balls :

Pressure cook mutton with salt and water for 5 whistles.

When it is cooked and once cool down, drain the water thoroughly .

In a mixer jar add cooked mutton and all the ingredients mentioned above for kofta except oil.

Grind to a fine mixture and make balls .

Fry the balls and transfer them to absorbent paper.

Koftas are done .

In a mixer jar add the spices mentioned for spice powder for gravy. Grind to a fine powder.

Heat oil in a pan temper bay leaf, green chilli and curry leaves .

Saute ginger garlic paste till raw smell goes off then add finely chopped onions.

When the onions are cooked, add the tomato puree and saute well.

Now add the ground spice powder and saute until raw smell goes.

Now add a glass of water, salt and allow it to boil.

When the oil comes out separately, add in the koftas and give it a boil and stop the flame.

Garnish with chopped cilantro and serve them with chappati or roti.

NOTE :

You can try same recipe with Chicken minced too.

The curry is so yummy that it is not necessary to use minced meat you can even try it with chicken or mutton in it.

Arachuvitta puli kuzhambu

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 20 minutes

🍲CUISINE : South Indian

🥘COURSE : Sidedish

🍴YIELD : 5 servings

INGREDIENTS REQUIRED :

Ladies finger – 200 gm

Tamarind – lemon size

Salt as required

To roast and blend to paste:

Coconut oil – 2 tbsp

Channa dal – 2 & 1/2 tbsp

Red chilli – 6 no.

Hing powder – 1/4 tsp

Methi seeds – 1/4 tsp

Coconut scrapping – 5 tbsp

For tempering :

Sesame oil – 2 tbsp

Mustard seeds – 1/4 tsp

Methi seeds – 1/4 tsp

Red chilli – 1 no.

Curry leaves as required

METHOD :

Soak tamarind in warm water, extract juice and keep it aside.

In a wok heat coconut oil and roast the items given above for roasting till golden.

Blend the roasted items to a fine paste using water.

Heat sesame oil in another wok and temper the items given above for tempering.

Now add chopped ladies finger and saute until half cooked.

Add in the ground paste and turmeric powder.

Next add in water and adjust the consistency.

Allow it to boil well.

Finally add the tamarind juice and salt.

Let the gravy boil and thicken then stop the flame.

Egg curry

Egg curry is a simple curry made in India with very few spices. Spices are ground raw and made to paste and saute well to make the rich aromatic curry. Boiled eggs are good source of protein and egg recipes are the ones we prefer for dinner and breakfast. The curry goes well with roti, pulka and naan too. The perfect dish to indulge your guests. Do try this delicious kids favourite egg curry for your family and stay healthy.

⏲️PREP TIME : 15 minutes

⏲️COOK TIME : 40 minutes

🥘CUISINE : Indian

🍲COURSE : Sidedish

🍴YIELD : 5 servings

INGREDIENTS REQUIRED :

Eggs – 5 (boiled)

Fennel seeds – 1tsp

Pepper corns – 1tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tbsp (heaped)

Red Chilli powder – 1 & 1/2 tbsp

Garlic – 20 no.

Onions – 3 (medium)

Country tomatoes – 3 no.

Oil – 3 tbsp

Butter – 1 tsp

METHOD :

In a mixer jar add fennel seeds, pepper corns, garlic , turmeric, Chilli powder, coriander powder and grind to a smooth paste using little water.

Puree tomatoes separately and keep it aside.

Boil eggs , remove the shells and pork it all over using a fork and keep it aside.

Heat oil and butter in a wok, saute finely chopped onions till golden .

Add the ground paste and saute well until the raw smell goes off .

Add in the tomato puree and mix well.

Saute till oil comes out separately.

Add 2 glasses of water and give it a boil.

Once it is thickened, add the eggs and let the masala coat them.

When the oil comes out, turn off the stove.

Garnish with coriander leaves and serve with roti.