Egg Vindaloo

Portuguese influenced Indian cooking and this influence can be seen in the Goan cuisine. Vindaloo style of preparation was introduced by the Portuguese in Goa. The traditional Portuguese dish, vindaloo evolved into a fiery, vinegary curry with the addition of various indian spices that was ground with vinegar to give it a unique taste, that is tangy, spicy and flavorful. This egg vindaloo has got a sweet and sour taste to it.

Ingredients

8 to 10 - Hard boiled eggs, shelled & cut into halves

2 big - Onion, sliced

6 flakes - Garlic, crushed

1'' piece - Ginger, minced

1 medium size - Cinnamon bark

2 tsp - Chili powder

1/4 tsp - Cumin seed powder

2 tsp - Sugar

3 tbsp - Vinegar

2 tsp - Worcestershire sauce

Salt to taste

Method

1 ) Heat one tablespoon ghee, in a pan, add cinnamon bark,onion and fry until onion turn light brown in color. Now add garlic, ginger and saute, then add chili powder, cumin powder, fry for a second and then vinegar. Fry the spices well with the onion for five minutes.

2 ) Now its time to add sugar, Worcestershire sauce, salt and one cup of water. When the curry boils add egg and simmer for 10 minutes, closed with a lid. Once done take off the stove and serve after half an hour to let the spices and vinegar settle and balance the flavors. Egg vindaloo can be had on the same day or after 2 to 3 days too.

Note - Boiled potato, cut in quarters can be added along with egg.

Overstuffed & Wrapped Omelet

Care to have a heavy breakfast ? Then this overstuffed omelet with veggies and wrapped in tortilla wrap or it can be wrapped in roti/chapathi, is for you.

Ingredients

2 - Large eggs
1 to 2 tbsp - Coriander leaves, chopped finely
1 - Green chili, chopped finely Or Dash of Red chili powder or Tabasco sauce
A dash of - Garam masala powder
1 to 2 tbsp - Salsa
1 - Tortilla wrap Or roti /chapathi
Grated Mozzarella & cheddar cheese mix Or 4 Cheese Mexican mix
Salt to taste

Veggies for stuffing

1 very small - Potato, boiled and cut to very small cubes
2 tbsp - Green onion, finely chopped
1/2 of a small -Green capsicum, finely chopped
5 to 6 - Mushrooms, finely chopped
1/2 of a small - Tomato, finely chopped

Method

1 ) Heat little oil or butter in a skillet. Add potato, mushrooms, capsicum, onion and fry till the mushroom gets cooked. Add tomato, sprinkle little salt to taste and cook for a minute or two. Transfer the veggies to another utensil and set aside.

2 ) Whisk egg well, add you choice of any one of these - green chili or red chili powder or tabasco sauce. Then add garam masala powder, coriander leaves , salt to taste and whisk well with egg.

3 ) Use a big wide non-stick pan. Heat the pan on low heat, add butter or vegetable oil. Pour in the egg mixture and when the egg sets add the cooked veggie on top of the egg, cook for 2 minutes on simmer. Spread little salsa on top of the veggie and then sprinkle generously cheese on top. Cook till the cheese starts to melt. Put the tortilla or roti on top of the cheese and press lightly, so that the tortilla sticks to the cheese.

4 ) Now you have to flip the omelet. I used 2 wide and flat spatula to flip. Now tortilla is in the bottom, cook for few seconds and then fold in half.

Serve hot for breakfast.

Egg Pakoda

Simply a irresistible pakoda, this happens to be. Quick and easy to make, when you have a guest dropping in suddenly.

Ingredients

2 - Large eggs

For batter

1 cup - Besan / gram flour
1/4 tsp - Red chili powder
1/4 tsp - Coriander powder
1/4 tsp - Garam masala powder
1/4 tsp - Amchoor powder / dry mango powder
1/8 tsp - Dry ginger powder
1 to 2 tbsp - Coriander leaves, chopped finely
Salt to taste
Oil to deep fry

Method

1 ) Beat eggs. Do not add salt to it. Heat a little oil in a pan. Pour egg to the pan and make omelette. Take off the pan, cool and cut it into thick long strips.

2 ) For the batter - Sift besan to remove lumps. Add to besan, red chili powder, coriander powder, garam masala powder, amchoor powder, dry ginger powder ( if you don't have dry ginger, add little grated fresh ginger ) coriander leaves, salt to taste and by adding little water at time make a semi-thick batter. ( you can adjust the masala powders as per your taste) Add egg strips into the batter and coat it well with batter.

3 ) Heat a wok or kadai with enough oil to deep fry. Let the oil heat up. Then add one by one egg strips well coated with batter into the hot oil. Deep fry on both sides to a golden brown color. Take pakoda out of the oil and drain on a paper towel.


Serve hot with tea. Yum !! :)

Potato Ishtoo / Stew

This potato ishtoo is one of my favourites to go along with puttu, appam and idiappam. Cinnamon and cloves gives this ishtoo an aromatic flavour and Coconut milk enriches it.

Ingredients

2 big - Potatoes, quartered
1/2 of a medium size -Onion, chopped
2 - Jalapeno chili pepper Or 4 - green chili, slit in center
1 to 2 inch piece - Ginger, chopped
1 medium size - Tomato, chopped
2 to 3 sprigs - Curry leaves
1 stick - Cinnamon
4 to 6 - Cloves
1 whole - Grated coconut, to extract coconut milk
4 - Hard boiled eggs, cut into two ( Optional )

Garnishing

1/2 cup - Onion chopped, fry in oil to a light brown color
Coconut oil

Method

1 ) Extract coconut milk - In a blender/ grinder, grind grated coconut with little water and then extract the first thick coconut milk. Keep aside for final garnish.

• Make second extraction with same ground coconut. Pour 1.5 cup water and make second extraction.
• Make a third extraction with 1.5 cup water.

With one whole coconut, you will get a very rich gravy. You can use half of one whole coconut too for the above ingredient proportion. Use less water in extraction.

2) Heat little oil in a sauce pan, add cinnamon, cloves and curry leaves to the pan. Add onion, saute till onions become soft. Then add chili and ginger.

3 ) Pour the 3rd extracted coconut milk. Add potato, salt to taste and cook till potato is fully cooked. Don't over cook the potatoes.

4 ) Add tomato and the 2nd extracted milk. Bring to a boil and simmer. Adjust salt to taste. Add boiled eggs and simmer for 2 minutes.

Finally add the thick 1st extracted coconut milk and take off the stove. Garnish with some onions fried to light brown color.

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Serve with Appam, idiappam, puttu or neipathiri.

Tip

• If the gravy is watery when using half of a coconut, then mix little rice flour in water and add to the gravy. This will thicken the gravy.
• Mixed vegetable ishtoo / stew also can be made in the same manner, cooking other vegetables( peas, carrot, french beans ) along with potato.
• You can use canned coconut milk instead of extracting coconut milk. You will need one can of coconut milk. Dilute half of the coconut milk with water and use as 2nd extract. Use thick coconut milk as 1 st extract.Cook vegetables in water.

Nadan Mutta Masala Curry - Egg Masala Curry kerala style

Ingredients

4 - eggs
4 - green chili, slit in center
1 inch - ginger, chopped
4 - shallots, diced
1 - tomato, chopped to 4 pieces
1.5 cup - thick coconut milk
2 - cinnamon sticks
4 - cloves
1/2 tsp - turmeric powder
1/2 tsp - red chili powder
1 tsp - coriander powder
1 tsp - mustard seeds
Curry leaves
Sesame oil

Method

1) Boil eggs and take off the shell. Set aside.
2 ) In a wok or kadai, heat oil and add mustard. After mustard pops, add cinnamon and cloves.

3 ) Now add green chili, ginger, shallots and curry leaves and fry till light brown in colour.

4 ) Add turmeric powder, red chili powder and coriander powder. Fry and mix well, then add tomato and fry till tomato is well cooked. Add salt as required.
5 ) Add the thick coconut milk and simmer to a boil. Add the boiled eggs and cook for 2 minutes.
Take off the stove and serve. Serve with Idi appam, Vellayappam or chapathi.
TipInstead of coconut milk, whole milk with cream can be used. But then there is a difference in taste.But it does taste good too.Coconut milk is the best for this recipe. One boiled potato can be included.