"Egg Kasuri Methi Kaju Masala" served with Chapati/ Roti ... I love anything prepared with eggs and experimenting with egg curries, following my own mix and match of ingredients is my favorite pastime ... today tried this variation and it was simply fantabulous ... you can relish this delicious curry with chapathi/ roti/ parathas/ dosa/ pulav or any mildly spiced rice too ... Yummilicious ….
** Eggs are my most favorite and I love them in any form, be it in curry, omelets or just boiled, scrambled, name them and I am game to relish them. I have written a lot about eggs in my previous posts that I cannot think of anything new to write here. In addition, I do not want to bore my readers with repetitions, so best thing to be done now is to move on to the recipe, Isn't it? Again, a simple recipe I tried on my own adding some mix and match ingredients along with Kasuri Methi (Dried Fenugreek Leaves) and it was really delicious rather outstanding I must say. This one is definitely going to be repeated many times in my home as my friend too who had dropped in loved it very much. Trust me, I am waiting to try this out with chicken, making some small variations.
** And yes, before I forget, I must mention that you should not forget to include eggs/andey in your diet if you are a non-vegetarian as they are not only loaded with proteins but a store house of healthy nutrients and almost all the requirements of the body are obtained in one boiled egg for the day. Again, as you go through the recipe you may find that the addition of ghee and butter is unnecessary, specially by those who are health conscious. Well, you can cut down on the addition of the same, but remember the amount specified in the curry is for the whole lot and sometimes to blend the curry with the spices and to bring out the taste that much amount is needed. Try it out once and do give me a feedback, I am sure all your family members and friends, young and old, will definitely love this version of my delicious egg curry. Enjoy, Stay Blessed- Spread Happiness.
** Here is the simple Recipe for "Egg Kasuri Methi Kaju Masala" … My Style …
** Hard boil 6 eggs, shell them and keep them ready aside. You can add some gashes on them, that is a slight cuts with sharp knife if needed, I have not. You can check the link provided at the bottom of this recipe for the method of perfect hard boiled eggs.
** For the Masala to be Ground : Heat 2 tblsp of oil in a thick bottomed kadai, when hot lower the heat and add in 8-10 peeled and chopped garlic (losun/lehsun) and 1 large sized onion (piyav/kanda) also peeled and chopped and fry for a few minutes. Now add in 1 inch pieces of ginger (adrak/alle’) chopped fine, 5-6 curry leaves (kadipatta/karbev), 2 tblsp of cus cus (poppy seeds), ½ cup of cashew nut pieces (kajubi) and further fry for another few minutes.
** Now add in 2-3 tblsp of kashmiri red chilly powder, 2 tblsp of Malvani Masala (store bought), 1 tblsp of Goda Masala (store bought), pinch of cardamom (ellaichi/yellu) powder and fry for just a minute, should not be browned or burnt, so be careful. Lastly add in 1 cup of coconut (soyi) and continue to fry for about 3-4 minutes. Do not brown the coconut. Remove, cool and add into mixer grinder along with one cup of cleaned and chopped coriander leaves (dhania/kothimbir), one large sized tomato cut into pieces and grind to a very smooth paste with about 1 cup of water.
** In a thick bottomed kadai add 1 tblsp of ghee/toop + 1 tblsp of oil, when hot and melted add in one medium sized onion (kanda/piyavu) finely chopped and fry till it turns into light brown. Add I a few curry leaves (kadipatta/karbevu) and 1 cup of cleaned and picked Kasoori methi (sun-dried fenugreek leaves available in stores) and further fry for a few minutes on low heat. Add in the ground masala, 1tblsp of ghee/toop and mix well fry for a good 5-8 minutes, till you see some oil leaves on sides of the curry. Now add in 2 cups of water, salt to taste and bring to a boil.
** When you see bubbles appearing on surface of the curry, add in 5 of the hard boiled eggs prepared and kept ready, leaving aside one for garnishing later and mix well the curry well. Continue cooking for a few minutes and then add in one cup of coconut milk to the curry and mix well. I used store bought 100 ml coconut milk, you can prepare the same in your home too, just check out the link given at the bottom for preparing coconut milk method. Let it come to a full boil on medium heat, stirring to avoid getting burnt. Do not raise the heat high, as sometimes there are chances of coconut milk getting curdled.
** Finally add in a lemon-sized ball of fresh homemade butter/loni and a handful of finely chopped coriander leaves (kothambari pallo/dhania) on top of the curry. Do not add in much water, keep the consistency of the gravy thicker for better taste. Also, grate the remaining one boiled egg (white outside part only) kept aside and add it on top of the curry. You can add the inner yellow boiled yolk part as it is into the curry. Cover with a tight lid and keep the dish aside for a good 25-30 minutes for the curry to be settled down in its own flavor and it is done.
** “Egg Kasuri Methi Kaju Masala" is done and ready to be served with any dish of your choice. This curry tastes best when served with roti/chapatti/paratha/naan though you can serve it with mildly spiced rice dishes like ghee rice or jeera rice or with normal rice too. I served it with simple roti/chapatti and it was simply yummy. I am really happy with the outcome of this recipe which I just prepared with some concoction of my own and eagerly waiting to try the same with chicken too. Do try it out and enjoy with your family and friends, I am sure they will love it.
** Note : Addition of Goda Masala is a matter of choice. Goda Masala is a pungent garam masala from Maharashtra and is loved very much in my home. You can either leave it out or add in normal garam masala powder too. But if you have access to Goda Masala, do purchase the same and store it in your fridge, it lasts for over a year and trust me it tastes wonderful.
** Note : Addition of fresh home made butter add the end enhances the flavor of non-veg dishes and I always make it a point to do so. You can also add in a tablespoon of ghee in place of butter if desired, though it is not the same, but tastes good too. I understand these are loaded with calories, but the addition is to the whole lot of the curry and trust me with non-veg I think they are healthier.
** For the “Method of Perfect Hard Boiled Eggs” Recipe, Please follow the link given below …
** For the “Method of Preparing Coconut Milk at Home” Recipe, Please follow the link given below …
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