"Egg Curry with Capsicum and Chicken Tandoori Sausages" ... an awesome combination of eggs blended in curry along with chicken tandoori sausages ... tastes delicious served with parathas, roti, naan or pulav ... I served with mooli (radish) parathas and it was an great combination ... Yummilicious ....
** Egg Curry is one our favorite dish at home and I prepare it often each time giving it a different twist. Its so versatile that it adapts very well to the changes given and goes very well with any accompaniment. Serve it with plain roti, paratha, bread, pulav, ghee rice, anything it simply tastes awesome. I had some chicken tandoori sausages brought from the store. I cut them and added them to the curry. The combination was simply good. It tasted even better when I served it with Radish paratha, famously known as Mooli ke parathe.
** Here is my recipe for "Egg Curry with Capsicum and Chicken Tandoori Sausages" ...
** Hard boil 5-6 eggs in plenty of water till done. Remove, let cool, remove the shell and keep the eggs ready. Chicken Tandoori Sausages were store brought. Chop one onion and keep it ready aside.
** Wash and drain 5-6 small sized capsicums. Cut them to 4-6 pieces after removing the seeds within. Keep this ready.
** Heat 2 tblsp of oil in a thick bottomed kadai, add in 1 tsp jeera, 1 tblsp coriander seeds, 2 tsp cus cus, 4-5 green chillies (chopped) 7-8 cloves, ½ tsp black pepper corns, 5-6 pieces of cinnamon (each1 inch in length), ¼ tsp crushed Jaivitri, 5-6 green cardamoms, 1 tsp fennel seeds, 4-5 curry leaves, 1 tsp haldi powder, 12-15 garlic cloves, 2 inch piece of ginger, 6-7 kashmiri red chillies and fry well for a few minutes, add 1 large sized onion chopped and fry for another 4-5 minutes. Now add 1 cup freshly grated coconut and fry again for about 5 minutes. Remove and grind to a smooth paste with a small marble sized piece of tamarind. Keep aside ready.
** Heat 2 tblsp oil in a thick bottomed kadai, when hot add in one large sized onion chopped (need not cut it finely). When they turn translucent add in the chicken tandoori sausages cut to 2 inch pieces (about 12-15 pieces) and fry for 2 minutes. Add in the capsicum and fry for a few minutes. Lower the heat, cover and cook till the capsicum is cooked to 80%.
** Now add in the ground masala, salt to taste and mix well. Add water to bring it to a thick gravy consistency. Let the curry come to a full boil, then lower the heat, add in the eggs and let simmer for 10-15 minutes.
** Keep stirring in between to avoid it getting burnt and add in more water if necessary or you find that the curry has turned out too thick. Lastly crush 2tblsp of Kasoori Methi with hand and add to the curry and mix well. Cover and let simmer on low heat for 5 more minutes. Remove and Keep aside covered for 10-15 minutes for the curry to settle in.
** "Egg Curry with Capsicum and Chicken Tandoori Sausages" is done and ready to be served. Serve hot with paratha, pulav, puri or any other accompaniment of your choice. It taste great with any dish. Do try this curry and enjoy with your family and friends.
** For the recipe of Radish Paratha, please refer to the link given below …….
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Thanks.