EGG MASALA CURRY( South Indian )

Eggs are consumed all over the world and it is a rich source of protein. Hard boiled eggs are good for bones and eyes. Eggs can be prepared in many ways.

I like my egg curry with appams, they are great combination. The recipe given below is hard boiled eggs are cooked in Indian spices with grated coconut. The shallots in the seasoning gives a distinct flavour to the egg curry.


INGREDIENTS

Hard Boiled eggs 2 no.s
Turmeric 1/4 tsp
Salt to taste



FOR WET GRIND 

Onion 1 medium
Garlic 4-5 no.
Coriander powder 1 tsp
Cinnamon 1 small piece
Cardamom 2 no.
Cloves 2 no.
Coconut grated 1/4 cup
Oil 2 tsp


FOR SEASONING
Mustard 1/4 tsp
Shallots 4 - 5 finely diced
Curry leaves 1 sprig
Broken red chilly 1
Coconut oil 1 tsp

METHOD

Heat oil in a pan / kadai add onions and garlic and fry  till they  turn slightly brown . On low heat add coriander powder and saute till the raw smell disappears (for few seconds). Add cloves, cinnamon, cardamom and saute for few seconds on low heat.

Add coconut and on low heat saute till they turn slightly brown. Keep it aside to cool, after it cools down grind by adding little water into a smooth paste.













Take another pan and on low heat add the ground paste , add 1 cup water (as required consistency) , add turmeric and salt and simmer for 2 minutes. Add the boiled eggs ( after peeling them cut in half) to the gravy and simmer for 5 minutes. Switch off the stove.

Take another pan heat oil , add mustard, red chilly, when it splutters add shallots and curry leaves fry till onions are slightly brown. Add the seasoning to the egg curry.

Serve with appams / roti/ flat breads / rice

ROTI ROLL/WRAP

Roti is generally an Indian bread made out of whole meal flour traditionally known as atta flour. Lot of patience is needed to roll out a perfect roti as thinly as possible.

Benefits of eating roti made from whole wheat flour is that it takes longer time to digest which help maintain blood sugar levels. Good for weight watchers.

I am giving a recipe for one roti which can be used for breakfast or packed in tiffin box for children.

INGREDIENTS

Egg 1

Onion  medium                          1/2
Green chilies                              1 tsp
Carrot grated                             1 tsp
Tomato sauce/chutney        1/2 tbsp
Coriander leaves                      1/2 tbsp
Corn                                               1/2 tbsp
Salt to taste
Olive/refined oil                      2 tsp

FOR THE DOUGH

Wheat flour                                                                                         1 tea cup
Water as required
Salt to taste

METHOD

Combine salt with wheat flour in a bowl and adding enough water make a dough. Keep it aside for an 15 minutes. ( it is better if salt and oil is not added for kneading the dough). Take some flour put on your surface board and roll out the dough into 8" in diameter.

Take a nonstick pan/tawa and when it becomes hot put the roti .When blisters come turn to to the other side till done.

Spread the tomato chutney/sauce all over the roti.

In a bowl add carrot, chili,corriander, corn,onion,egg and salt and beat it well.  Heat the nonstick pan on medium heat add some oil and make an omelette Turn on both sides till it is done.

Keep the omelette on top of the roti .

Roll the roti tightly to form a roll.

Cut it in pieces and serve.