BOILED EGG KORMA !!!!!!

I adopted this recipe from the blog COOK LIKE PRIYA. One of the tastiest egg recipes i have tried. Goes well with rotis/bread/rice.

Ingredients

Boiled egg - 2-3 nos
Onion - 1 large, finely chopped
Tomato - 2 large, pureed
Ginger garlic paste - 1 tbsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 and 1/2 tsp
Kitchen King masala - 1/2 tsp
Garam masala -1/2 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil - 3 tsp
Coriander & mint leaves - 2 tbsp finely chopped

To grind to smooth paste

Cashew - 6 nos or 2 tsp
Shredded coconut - 5 tbsp
Green chilli - 2 nos (Adjust according to spice tolerance)




Method

1. In a sauce pan add 2 cups water bring to a boil add salt and the eggs boil for 10 minutes. Transfer the eggs to cold water and remove the shell, set aside

2. In a wide non stick pan, heat oil add the onions, sauté until transparent. Add the ginger garlic paste and sauté until golden. Now add the spice powders - turmeric, red chilli, garam masala, kitchen king masala, coriander, pepper powder and salt. Mix well

3. Add the puréed tomato paste and cook until the raw smell goes away (3 minutes). Add 1 cup water and bring to a boil. In the meantime make a smooth paste of coconut, cashew and green chillis.

4. Add the coconut paste to the curry. Bring flame to simmer and cook further for 3 minutes. Add slit eggs and garnish with coriander and mint leaves

Serve hot with piping hot idly/dosa/appam/ chappati

HAPPY COOKING :))))))

MACKEREL MASALA FRY !!!!!

I adopted this recipe from SHILPA'S COOK BOOK. This is an easy to make tasty recipe.

Ingredients:
Mackerel - 4 ( cleaned but kept whole )
Fried dry red chillies - 10 ( alter based on your palate)
Tamarind - 1 small lemon sized ball
Fried coriander seeds - 1 tsp
Fried Jeera/Cumin seeds - 1 tsp
Hing/Asofoetida - 1 tsp
Salt - 1 tsp
Lime juice - 1 tsp
Oil - 2 tbsp



Method:
Clean the Mackerel and marinate apply little salt and lime juice and keep aside.
Now grind the fried red chillies, tamarind, fried coriander seeds, fried jeera, hing and salt along with a few teaspoons of water to form a smooth thick paste.
Now take a griddle, place on medium heat, add oil, put 1/4th of the ground paste on the tawa and spread evenly.
Now keep the mackerel on the tawa above the masala or ground paste and smear another 1/4th of the masala on top of the fish and cover the pan for 2 mins so that the fish is cooked.
Now turn the fish over, pour the remaining masala/ground paste all over and sides of the fish and cover and cook for 2 mins. 
Now turn over and fry for 1 min on each side till its nice and glazy.
Serve hot with onion and lemon wedges. 

HAPPY COOKING :))))))