Egg Curry in Coconut Milk

 

A delicious side dish that goes well with almost all Indian breads.Ingredients:-

Eggs (Boiled)                        4 nos.

Onion (sliced)                        3 nos.

Green chillies (split)               3 nos.

Garlic                                      6 pods

Ginger (chopped)                  1 inch piece

Curry leaves                           1 sprig

Coriander powder                       2 teaspoon

Turmeric powder                       1/4 teaspoon

Garam masala                       1/2 teaspoon

Tomato                                   1 no.

Coconut milk            (1st extract)                       1 cup

Coconut milk (2nd extract)               2 cups

Coconut oil                                         2 tablespoon

Salt                                                     to taste

Method:-

Make slits in boiled eggs and keep aside.

Heat oil in a pan.  Saute onion, ginger, garlic, green chillies and curry leaves.  When the onions turn brown, add all coriander powder, garam masala, and turmeric powder.  Add the sliced tomato and saute till the oil separates.  Add 2nd extract of coconut milk and salt.  Add boiled eggs and bring to boil.  Cover with a lid and cook for 5 minutes on low flame.  Add 1st extract of coconut milk.  Stir well.  When the steam started to form remove from fire.  Season with mustard and curry leaves.

Scrambled Egg Tomato

Ingredients:

Egg                                                     3  nos.

Tomato (chopped)                              4 nos.

Onion (chopped)                              2 nos.

Green Chilly (chopped round)             1 no.

Chilly Powder                                    1 teaspoon

Mustard Seeds                         1/4 teaspoon

Vinegar                                              1 teaspoon

Coconut oil                                         2 tablespoon

Salt                                                     to taste
Method:-

Heat oil in a pan.  Add mustard seeds and allow it to splutter.  Add onions and green chilly and sauté well.  Add chilly powder and salt.  Add the chopped tomatoes and vinegar. Cook covered on low flame for 3 minutes.  Beat eggs and pour it into the pan.  Cook covered on low flame until the eggs are half cooked.  Scramble the whole mixture well and remove from fire.

Egg Omelet

Ingredients:

Egg                             3 nos

Milk                             1 tablespoon

Onion                          1 no

Green Chilly               3 nos

Coriander leaves 5 leaves

Coconut grated ¼ cup

Oil                               1 tablespoon

Salt                             to taste

Method:-

Beat eggs and mix it with the milk.  Chop onion, coriander leaves, and Green chilly.  Add it to the beaten eggs along with salt and grated coconut.

Heat oil in a pan.  Pour the mixture, swirl around, and cover with a lid and cook on low flame for 1 minute.  Turn aside and cook for another 1 minute on low fire.   Remove from pan.

Kappa Kuzhachathu (Tapioca with coconut)

Ingredients:-

Kappa/Tapioca                    1 kg

Grated coconut                       1 1/2 cups

Green chillies             4 nos.

Garlic                                      2 pods

Button onions             4 nos.

Turmeric powder                       1/2 teaspoon

For seasoning;

Mustard seeds             1/2 teaspoon

Button onions             3 nos.

Curry leaves                           1 sprig

Dry red chillies                        3 nos.

Coconut oil                             2 tablespoon

Salt                                         to taste

Method:-

Peel, wash and chop the tapioca.  Pressure cook it with water and salt (1 whistle is enough).  Drain off water and keep aside.

Grind grated coconut, green chillies, garlic, button onions,  Put half of the cooked tapioca back to the pan.  Now add the ground mixture, along with a cup of water, little salt, and 1 sprig curry leaves.   Add the remaining tapioca and cover with a lid.  Keep in high flame for 3 minutes. (do not pressure cook).  When the steam started to come at the top layer of the tapioca, remove from fire and keep aside.

Heat oil.  Add mustard seeds and allow it to splutter. Add sliced button onions, curry leaves and broken red chillies.  Pour it over the tapioca mixture and mix the whole thing very well (Kappa Kuzhachakkuka).  Serve hot with Kerala Fish Curry.

 

Ragi Palappam

Ingredients:-

Ragi Flour                              2 cups

Coconut Milk                          3 cups

Active dry yeast               1/2 teaspoon

Lukewarm water               3/4 cup

Sugar                                      2 teaspoon

Salt                                         to taste

Method:-

Dissolve Yeast and sugar in lukewarm water in a glass tumbler and keep it covered for 15 minutes (for rising).

Mix Ragi, coconut milk, and dissolved yeast.  The batter should be of pouring consistency.  Keep aside for 6 hours (for fermentation).

Add salt and mix well, keep it for another half an hour.

Heat appachatti.

Pour one ladle of batter, swirl around, and cover with the lid.

Cook it until the center is cooked and sides are browned.

Take it from the pan and serve hot.

Wheat Palappam

Try this more healthy variation of traditional palappam.  You can avoid sugar.Ingredients:-

Whole wheat Atta                 2 cups

Coconut Milk                          3 cups

Active dry yeast               1/2 teaspoon

Lukewarm water               3/4 cup

Sugar                                      2 teaspoon

Salt                                         to taste

Method:-

Dissolve Yeast and sugar in lukewarm water in a glass tumbler and keep it covered for 15 minutes (for rising).

Mix Atta, coconut milk, and dissolved yeast.  The batter should be of pouring consistency.  Keep aside for 6 hours (for fermentation).

Add salt and mix well, keep it for another half an hour.

Heat appachatti.

Pour one ladle of batter, swirl around, and cover with the lid.

Cook it until the center is cooked and sides are browned.

Take it from the pan and serve hot.

Meat Masala Kofta

 

Meat Masala Kofta goes very well along with Paratha, Naan, fried rice etc.  You can make it with mutton or chicken instead of beef. Ingredients:-

For Koftas

Minced meat                          1/2 kg

Onion (finely chopped)            4 cups

Ginger garlic paste              2 teaspoon

Turmeric powder                       1 teaspoon
Chilly powder             1 teaspoon

Garam Masala                       1/2 teaspoon

Egg yolk                                 1
Tomato sauce              1 tablespoon
Bread slices                          2 nos. (soaked in water and pressed dry)

Salt                                         To taste

Egg white                               1 (beaten)

Bread crumbs                       1 cup

For masala gravy

Onion                                      1 cup(thinly sliced)

Ginger Garlic paste              2 teaspoon
Garam Masala                       1/2 teaspoon

Coriander powder                       1 teaspoon

Chilly powder             1 teaspoon

Tomato                                   3 nos

Salt                                         to taste

Cashew Nuts                   6 nos.

Kismis                               12 nos.

Oil                                           1 cup

Coriander leaves             2 tablespoon (chopped)

Method:-

Heat 2 tablespoon oil in a pan.  Saute onion.  Add ginger garlic paste.  Saute well and add garam masala, chilly powder, and turmeric powder.  Add minced meat.  Saute the minced meat till it becomes dry.  Allow the mixture to cool.

Mix this mixture along with egg yolk, tomato sauce, salt, and pressed bread slices.  Divide into small balls.   Dip each balls first into egg white then into bread crumbs.  Keep aside.

Heat oil in a pan.  Deep fry the meatballs and keep aside.

Heat oil.  Add sliced onion and ginger garlic paste and sauté well.  Add tomatoes and sauté until it becomes pulpy.  Add coriander powder, chilly powder, and garam masala.  Remove from fire and allow it to cool.  Grind this masala along with 1 cup water.

Add required salt and boil this masala curry.  Add 2 more cups of water.  Put the fried meatballs one by one and cover with a lid.  Cook the meat kofta curry on low heat.  When the gravy is thickened, remove from fire.  Grind cashew nuts and kismis.  Add it to the gravy and mix well.

Garnish with coriander leaves.

Toasted Egg Sandwich

 

An easy to make, yet tasty and nutritious dish for your little ones. 

Ingredients:-

Bread             4 slices

Boiled egg            1 no.

Onion              1 no.

Tomato             1 no.

Cheese            1 cube

Mayonnaise            1 teaspoon

Ground pepper 1/2 teaspoon

Coriander leaves 2 sprigs

Tomato sauce  1 teaspoon

Method:-

Mince onion.  Cut tomatoes.  Microwave onion and tomatoes for 5 minutes.  Combine grated cheese, mayonnaise, ground pepper, tomato sauce, and add this to onion and tomato.  Chop coriander leaves and mix everything together.  Add salt if needed.  Cut egg with an egg slicer and mix with other ingredients.  Place this mixture on bread slice and cover it with another bread slice.  Toast this with a bread toaster.

Vegetable Stew

During Lent days vegetable stew is the combination along with Palappam, or vellayappam.  You can’t resist the aroma of this pure vegetable dish.  Start to relish this creamy dish with Appam.

Ingredients:-

Onion              3 nos.(thinly sliced)

Potato             2 nos (cubed)

Carrot             1 big (cubed)

Beans             4 nos (cut roundwise)

Green Peas            1/2 cup

Green chilly            4 nos.

Ginger            1″ piece

Garlic              5 pods

 

Ground pepper            1/2 tsp

Cinnamon                  1″ piece

Cloves                        4 nos

Cardamom                4 nos

 

Cashew nuts              5 nos.

Grated coconut        3 cups

Curry leaves               3 sprigs

Salt                             to taste

Oil                               2 tablespoon

 

Method:-

Take 1st and 2nd extract of coconut milk and keep aside.

Heat oil.  Saute onion until it becomes soft.  Crush ginger and garlic and add.  Crush cardamom, cinnamon, cloves and add to it.  Add cubed carrot, potato, and beans, and green chillies.  Add ground pepper and salt.  Add 2nd extract of coconut milk.  Stir well and cover and bring to boil.  Simmer and cook for 15 minutes until vegetables are tender.  Grind cashew nut along with little coconut milk and add this and the 1st extract of coconut milk and mix well.  When the steam started to come remove from fire (do not boil) and garnish with curry leaves.

Kozhi Varattiyathu (Dry Chicken)

 

This is one of the all time favourite dish of my family.  It tastes well with rice as well as bread 

Ingredients:-

 Chicken                      1 kg

Onion                          8 nos.(thinly sliced)

Ginger                        1″ piece

Garlic                          2 full

Green Chilly               4 nos.

Curry leaves               2 sprigs

Red Chilly powder            2 teaspoon

Coriander powder             2 teaspoon

Turmeric powder            1 teaspoon

Pepper powder        1 teaspoon

Garam masala            1 teaspoon

Salt                             to taste

Coconut oil                 1/2 cup

 Method:-

 Grind together ginger, garlic, green chilly, red chilly powder, coriander powder, turmeric powder, garam masala, pepper powder and salt.  Marinate chicken with 3 teaspoon of above ground paste for 1 hour in a refrigerator. 

 Heat oil in a pan, add onions and curry leaves and sauté well until onion began to brown.  Add rest of the ground masala and sauté well.  Add marinated chicken and cook this on slow fire along with masala and onions for 15 minutes.  Remove the lid and cook for another 10 minutes stirring in between until chicken and masala turns into dark brown colour.