Egg Curry with Tamarind

Contibuted by Kavitha NakkaKavitha is a Mompreneur, the kind who equiped with her vast knowledge of Pearls has established Kavitha's Collection which has the best of India Jewelry and an affordable price. 
 

 

This egg curry features a sauce which is typical of the masalas in South India. It uses tamarind, curry leaves and other savoury spices

  

Ingredients:

6 Eggs
1 Golf Ball Sized (1-1 1/2 Inch Round) Tamarind
1 Tablespoon Oil
8 Curry Leaves

Red Chilli Powder

A Pinch Of Asafoetida Or Heeng
1/4 Tsp Fenugreek Or Methi Seeds

1/2 Tsp Cumin Seeds Or Zeera
1/2 Tsp Urad Dal 

Til or sesame seed2 Onion
2 Chili, Chopped (Optional)
1/2 Tsp Garlic Paste
1/2 – 3/4 Cup Water (Hot)
1/2 Tsp Turmeric
Salt And Pepper To Taste

Procedure:

Before we start making the curry – boil eggs, chop onions into squares and roast til or sesame seed

• Put oil in the pan
• Add green chillies, cumin seeds, methi seeds and the mustard seeds (rai)
• Fry the onion
• Add the crushed garlic, turmeric powder
• Add the tamarind water
• After a while add the chilli powder and let it roast for a while
• Add the roasted til or sesame seed, this makes the Curry water thick 
• Add the eggs and bring it to boil

 Serve with plain rice or chapatti

Chilli Paneer/Tofu

Contibuted by Kavitha Nakka

Kavitha is a Mompreneur, the kind who equiped with her vast knowledge of Pearls has established
Kavitha's Collection which has the best of India Jewelry and an affordable price. 

Ingredients:

1/2 carrot
1/4 green pepper
1/4 red pepper
1/4 yellow pepper
1 small red onion
150gm Paneer/Tofu

3 cloves garlic
2 oz. ginger
1 tbs veg oil
4 tbs Soya Sauce
5 tbs tomatoes sauce or ketchup
3 tbs white vinegar
salt, black pepper powder, finely chopped green chillies as per taste
coriander and green onion for garnish
 

Procedure:

• In hot pan add oil, let the oil get hot, add ginger, garlic
• Immediately add carrots, peppers, onions ,sauté' on high heat
• Aadd soya sauce, tomatoes sauce and vinegar ,add 1/4 cup of water if needed.
• Add salt, black pepper and fine chopped chillies per taste
• Add paneer cook for 3 to 5 minutes top with garnish with coriander and green onions

Tomato Rasam

Lipakshi Sharma aka 'Lipi'

Contributed by Lipakshi Sharma

A 20 something Account Manager of a leading Bank, Lipakshi also famous as Lipi spends her days exploring new places and learning new things and cooking is one such passion 

Email your comments to Lipi

A little about Rasam:

 Rasam, is a South Indian soup. It is prepared with tamarind juice or tomato, pepper and other spices. Lentils are added by some along with vegetables.

It is eaten with rice or alone, as a soup. In a traditional meal, it follows the sambar course and is followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much more fluid.

In Tamil,'Rasam' means Juice. It can refer to any juice but simply Rasam commonly referred to the one prepared with Tamarind/Tomato juice with added spices.

There are different kinds of rasam, varying by ingredient:
Tomato rasam, Lemon Rasam, Meriyala/Milagu (Pepper) rasam, Neem flower rasam, Ginger rasam, Garlic Rasam, Pineapple Rasam, Parupu (Dal) rasam etc.

Recipe:

We are now going to make Rasam by using the shortest method. All my recipies are for people who lack time to do it the long way :)

Ingredients:

Tomato(medium) - 3 nos
Tamarind(Imli) juice/paste(thick) - 1 tbsp
Garlic pods(crushed) - 2 - 3 nos
Turmeric powder - 1/2 tsp
Rasam powder - 2 tbsp ( My favourite one is MTR's Madras Rasam Powder, available at your local           Indian grocery Store)
Curry leaves - A few
Coriander leaves - A few (chopped)
Oil - 2 tbsp
Water - 3 cups
Salt - As reqd
Mustard seeds - 1 tsp
Dry red chillies(Kollamulaku) - 1 no (broken into 2 pieces)

Procedure:

• Heat 2 tbsp of oil in a heavy bottom pan.
• Add mustard seeds and when they crackle, add red chillies and saute for a while.
• Add crushed garlic and stir for a minute.
• Add chopped tomatoes and salt and stir, till the tomatoes blend well.
• Add turmeric and rasam powder and stir for a few seconds.
• Add the tamarind paste and mix well.
• Add curry leaves, coriander leaves and water.
• Boil rasam on low flame for about 7 - 10 mins.
• Finally, you can sprinkle asafoetida powder(optional).{Asafoetida is usually contained in Rasam Powder.}
• Your rasam is ready.

Rasam can be had as plain soup or traditionaly with rice