Egg Curry

Ingredients:

Eggs                                  --   6
Fennel Seeds                 --   1 tbsp
Cardamom                     --   2
Cloves                              --   3
Cinnamon                       --   ½ inch piece
Onion                                --   1½ cup + ½ cup , chopped
Green Chilies                  --   4 - 5, adjust according to your taste
Curry Leaves                  --  2 - 3 sprigs
Coriander Leaves          --  1/4 cup chopped
Ginger                                --   1.5 inch
Garlic                                  --   14 to 15 cloves
Fresh Grated Coconut --   ½ cup
Desiccated Coconut     --   ½ cup, can replace this with fresh coconut too.
Turmeric Powder          --   1 tbsp
Kashmiri Chilly Powder --   3 tbsp
Coriander powder        --   1 tbsp
Garam Masala                --   1 tbsp
Tomato                             --   1
Yogurt                               --  3 - 4 tbsp, optional - make sure it is not too sour
Oil                                        --  4 tbsp
Salt                                      --  as per taste

Preparation:

Hard boil 5 eggs, remove the shells and keep aside.

In a wide pan, heat 1 - 2 tbsp oil. Add the fennel seeds, cardamom, cloves and cinnamon and let it splutter. Add the 1½ cup of chopped onions, slit green chillies, chopped ginger, chopped garlic and curry leaves and saute until the onions are translucent. Now add desiccated coconut and saute.Saute until the coconut turns golden brown. Then add fresh grated coconut. Stir for couple of mins and then let it cool. Grind this into a smooth paste.

In the same pan, heat the remaining oil and add the remaining chopped onion. Saute until the onions are translucent. Add salt, turmeric powder, coriander powder, red chilly powder and Garam Masala. Saute until the raw smell goes off. Add the chopped tomatoes and saute until the tomatoes are squishy.

Add the ground mixture and mix well. Add 1 - 2 cups of water as required for the consistency of the gravy.Once it starts boil, break the left over egg and pour into the curry. Mix well. Do a taste check and add more salt if required.

          

Let this cook for 5 to 7 mins on medium flame with semi covered lid.

If adding yogurt, add and let it cook for 2 more mins.

Slit the boiled eggs and add this to the curry. Garnish with chopped coriander leaves.

Serve hot with rice or chapathi or any indian bread.

Recipe Courtesy: Flavors of Mumbai

Chicken Mughalai Korma

Ingredients (Serves 5 - 7 ):

Chicken                                --   1 kg
Almonds                              –-  20 – 25

Bay leaves                           --  2
Cinnamon stick                 --  2 inch
Black pepper corns          --  1 tsp
Cloves                                    --  6
Cardamom                           --  4

Onion                                     -–  2 cups, roughly chopped
Ginger                                    --   1 inch piece
Garlic                                     --   8 - 10 cloves
Green Chillies                     --   3 - 4 - adjust as per your taste

Turmeric powder             –-  ½ tsp
Cumin seeds                       –-  ½ tsp
Kashmiri chilly powder ––  1 tsp
Coriander powder            –-  1 tsp
Garam masala powder    –-  1 tsp
 
Tomato                                 –-  1 cup, sliced

Yoghurt                               -–  ½ cup
Fresh cream                      -–  ½ cup

Saffron                                 -–  a small pinch
Salt                                        --  To taste
Oil                                          --  ¼ cup
Cilantro                               –-  2 tbsp chopped, to garnish

Preparation of the korma:

Soak the almonds in water for 2 - 3 hours. Divide them and peel the skin of half of them(10-12) and keep aside.

Clean and cut the chicken into medium size pieces.

Mix the yogurt and cream in a bowl and set it aside.

Heat half the oil in a deep pan. Throw in the whole spices - Bay leaves,Cinnamon stick,Black pepper corns,Cloves and Cardamom. Saute for few seconds. Add the chopped onions, ginger, garlic and green chillies. Saute until the onions leave the raw smell. Add the almonds(with the skin). Let the mixture cool and then grind it into a coarse paste adding required amount of water.

In to the same pan, add the remaining oil and let it heat. Add the ground mixture and saute until water evaporates and onion starts to change its color.

Add the chicken pieces and enough salt. Mix well. Add the turmeric powder,cumin seeds, chilly powder, coriander powder and garam masala. Cook for couple of minutes and then add in sliced tomato. Cook for 8 – 10 minutes stirring occasionally until oil starts separating.

Then add the yoghurt-cream mixture and mix well. Cover and cook for about 10 – 15 minutes. Add the peeled almonds - you can also break each of them into two if you want to.

Let it cook until chicken is done and oil separates. Add ½ tsp garam masala powder and a pinch of saffron. Mix well.

Switch off the flame and garnish with chopped coriander leaves.

Serve with any indian bread or pulav. It tastes better the next day or may be few hours after then flavors blend together.

Recipe Courtesy: Yummy O Yummy