Egg Curry

                                                                       

I hadn't had  Egg Curry in a really long time. Truth be told, I had quite forgotten about this dish! Last weekend however my husband was in a mood to cook and he decided to make egg curry.  It turned out so finger lickin' good that I decided I just had to share this recipe. It is a great meal option I think ...very healthy and delicious. I am definitely going to be making this more often for sure.

I love it when my husband takes over the kitchen. Not only do I get a break but I get a royal treat!!

Ingredients:

4 eggs
2 onions
2 tomatoes
2 tbsp tomato paste
1 tbsp ginger garlic paste
1 tsp cumin seeds
1 tsp red chilly powder
1/2 tsp turmeric powder
Salt to taste
1tsp kasuri methi (dried fenugreek leaves)
1 tsp coriander powder
1 tsp  garam masala powder ( whole spice powder)
Whole spices: 2 cloves, 1 bay leaf, 2 green cardamom, 1 inch cinnamon
3 tbsp oil
Coriander leaves to garnish

Method:   Boil eggs. Peel and cut in two. Finely chop one onion. Puree one onion with the tomatoes, ginger and garlic.

Heat oil in a heavy bottom pan  and add cumin seeds, cinnamon, cardamom, clove and bay leaf. As soon as they start spluttering add onion and saute till light brown. Add the  onion,tomato, ginger and garlic paste along with red chilly powder, turmeric powder, salt and coriander powder. Also add tomato paste and a tbsp of water. Stir till oil separates. Add warm water as required for the curry. Lower flame and let it simmer for few minutes. Add kasuri methi and garam masala powder. Gently add the eggs. Allow to cook for couple of minutes and close.  Garnish with coriander leaves and serve hot.

If you like you can leave the eggs whole and not slice in half as I have done. Also, you can fry whole eggs lightly in oil before adding to curry. I prefer to add eggs just at the time of serving so the eggs stay firm and the curry doesn't take on the smell of eggs.

Soya Palak Paratha / Soya Spinach Wrap

                                                                       

If there was one thing I learnt when cooking for my kids,  it was that I could not presume to know their food choices beforehand.  I could make something truly special, that I used to adore as a kid, and they would turn up their noses at it. Or, I  would be almost sure that they might not like some recipe, and they would eat it with relish!!  Kids can be so unpredictable!!  All one can do is to  keep trying out different recipes and be prepared for some hits and some flops.

One of my successful recipes...which my kids liked... was this soya stuffed palak paratha. It is a complete meal in itself and as healthy as it gets! If you are looking for a nutritious and tasty recipe then this is it!

Ingredients: 

For Palak Paratha
1 cup chopped palak ( spinach)
2 cups whole wheat flour
1 tbsp oil
Salt to taste
1/2 tsp red chilly powder
1/2 cup water
Oil to make paratha

For Soya Filling
1/2 cup soya granules
1 onion, chopped fine
1 tomato, chopped fine
1 tbsp ginger garlic paste
1 capsicum, cut in small cubes
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
Salt to taste
1 tsp kasuri methi
1/2 tsp whole spice powder ( garam masala)

Method:    To make the palak paratha : Wash the spinach well and chop roughly. Heat 1/2 cup water in a pan and when it starts boiling add the spinach.  When spinach starts wilting close flame. Drain spinach and keep the water too in which spinach has been boiled. When spinach cools down blend using reserved water as required to form  a smooth paste. Add the spinach paste to wheat flour. Also add salt, red chilly powder and oil. Mix well and knead into a soft dough. If required use the remaining water in which spinach was boiled.

Pinch off  a lemon sized piece from the prepared dough and roll out  a small circle on a floured board using a rolling pin. Heat a tawa ( griddle/ flat pan) and place palak paratha on it. When it is cooked on one side, flip to the other side. Apply little oil on the cooked side and then flip to apply on the other side too. Remove when both sides are well cooked. Prepare the other parathas in a similar way.

To make the soya filling : Heat water in a pan and when it starts boiling add the soya granules and let it boil for couple of minutes. Switch off the flame and let the soya granules remain in the water for few minutes. Drain water and run the soya granules through running water. Using your hands squeeze out all water from granules and keep aside. Chop onion, tomato, capsicum.

In a pan heat oil and add cumin seeds. When it begins to crackle add onion. Saute till onion becomes translucent and then add tomato. Stir. Add the spice powders: turmeric powder, red chilly powder, coriander powder and salt. Also add ginger garlic paste. Mix well. Add the soya granules and 2 tbsp water. Let it cook for few minutes.  Add capsicum, kasuri methi and whole spice powder. Close after a minute.

To assemble:  Take a palak paratha and place the soya granules filling in the center. Roll up the paratha and secure with a toothpick. Serve.

Quick Aloo Matar Ki Tahari / Potato and Peas Rice

                                                                           

I have had to severely rein in my zest for cooking lately. Reason? Kitchen repairs that should have taken a day or two but have stretched to several days now! With the kitchen in a woeful state of disarray and workers milling around the kitchen I have had to stick to very simple dishes ,  that could be made in a restricted space and with minimum fuss.

Despite the limitations some recipes that I made during this period came out amazing. This Aloo Matar Ki Tahari is one of them.  It is a simple one pot dish with few ingredients but it tasted incredible and was so hugely satisfying that I thought it would be a good recipe to share.

Tahari is a popular dish from Uttar Pradesh which is prepared with rice and seasonal vegetables.

Ingredients: 

1 cup basmati rice, soaked for an hour
1 onion, sliced
1 potato, cut in rounds
1 cup shelled peas
2 tbsp ghee or unsalted butter
1 bay leaf
1/2 inch ginger, crushed or chopped fine
1/4 tsp turmeric powder
Salt to taste
2 cups water
1 tbsp coriander leaves, chopped
1 tsp lemon juice

Method:  Soak rice in plenty of water for an hour. Peel and slice onion. Remove skin and cut potato in rounds. Finely chop ginger or crush. Chop coriander leaves. Shell peas.

In a pan heat ghee or butter and add onion and saute till light golden. Add bay leaf, ginger and turmeric powder. Stir for half a minute. Add the potatoes and peas and stir lightly. Add rice, salt and water. Lower the flame and cover. Let it cook till all the water is absorbed and rice is cooked. Add coriander leaves and lemon juice. Serve hot.