Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Tuesday 19 March 2013

Egg Curry

A spicy and tangy egg curry made with basic ingredients. The curry sauce recipe can be used as a base for any vegetable/meat curry.



Ingredients:

6-8 eggs, boiled and halved
1-2 bay leaves
1/2 tsp whole cumin
2-4 cloves garlic, chopped finely
1 inch ginger, chopped finely
1 dried red chilli
2 green chillies, slit
2 onions, chopped finely
2 vine tomatoes, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp paprika
1 tsp coarse pepper
1 tbsp tomato purée
1 tbsp garam masala
2-4 Kokum seeds ( you can use tamarind pulp instead)
1 tsp vinegar
Freshly chopped coriander
Salt for seasoning

Method:

1. Heat oil in a deep saucepan, add whole cumin, bay leaf and red chilli. Once it starts to splutter add the chopped garlic, ginger and green chillies. Stir so it does not burn.

2. Add the chopped onions, sauté until lightly golden. Mix in the tomatoes and stir. Cook until the oil separates and the mixture is softened.

3. Add the coriander, cumin, turmeric, paprika, pepper  powder and kokum seeds. Stir well.

4. Mix in the tomato purée and vinegar. Season accordingly.

5. Once the gravy boils, turn heat to medium. Add the eggs, take care not to break the eggs or seperate the yolks. 

6. Sprinkle garam masala and coriander powder. Turn off heat. Check for seasoning, serve hot.


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