Egg Curry–Dhabha Style

Ingredients (Serves 4):

Eggs                                --  4
Onions                           --  1 cup, finely chopped or 1 medium size
Ginger Garlic paste  --  1 tbsp
Turmeric powder     -- ½ tsp
Coriander                     --  2 tsp
Cumin powder            --  1 tsp
Black pepper powder --  ¼ tsp
Green chilly                 --  2
Bay leaf                          --  2
Cinnamon stick          --  1 inch stick
Cardamom                   --  1
Cumin seeds                --  1 tsp
Kashmiri chilly powder --  1 tsp + 1 tsp
Amchur powder        --  1 tsp
Garam masala             --  ½ tsp
Oil                                    --  2-3 tbsp
Salt                                  -- As required

Preparation:

Boil the eggs until done, peel and then prick the boiled eggs with toothpick.

In a medium pan heat oil. Add the eggs and fry until it has a light golden layer. Drain and keep aside.

Into the same pan, add the bay leaf, cinnamon stick, cardamom and cumin seeds. Saute until they are done sizzling.
Now add 1 tsp of chilly powder. Saute for few seconds until it is dark, make sure it doesn't burn.

Now add the finely chopped onions and ginger garlic paste. Add salt and saute until the onion turns brown.

When oil start separating from the onions, add turmeric powder, remaining chilly powder, coriander powder and cumin powder and combine.Add ¼ cup of water to prevent the masala from burning, if required. Saute until the masala is dry. Now add black pepper and slit green chilly, and give a nice mix.

Add the fried egg and 1 cup of water(preferably hot) and mix well. Let it come to a boil and simmer for few minutes, until the required gravy consistency is reached.

Add garam masala and amchur powder. Switch off the flame and keep the lid on for few minutes.

Serve hot with rice / roti.

Recipe Courtesy: Dhabha Egg Curry

Nellikka Achar (Gooseberry Pickle)

Ingredients:

Nellikka(Gooseberry) -- 500 gms / 25-30 nos
Garlic cloves                   -- 20 - 25
Mustard seeds                -- 2 tsp
Curry leaves                    -- 2 - 3 sprigs
Kashmiri chilly Powder -- 3 tbsp
Asafoetida                        -- ¼ tsp
Fenugreek powder        -- ¼ tsp
Vinegar                              -- 2 tbsp
Salt                                      -- As required
Gingelly oil                      -- 5 - 6 tbsp

Preparation:

Heat oil in a pan and shallow fry the gooseberries and sliced garlic. Drain from oil and keep it aside.

In the same pan  add mustard seeds and let it splutter. Add the curry leaves and chilly powder and saute on a low flame for a minute.

Add salt and then the fried gooseberries and garlic. Mix well. Switch off the flame.

Add asafoetida ,fenugreek powder and vinegar. Mix well.

Let it cool and store in a clean and dry glass jar.

Chettinad Mutton Masala

Ingredients (Serves 3 - 4):

Mutton                        --  ½ kg
Turmeric Powder   -- ½ tsp
Red Chilly Powder -- 2 tsp + 1 tsp
Coriander powder  -- 2 tsp
Ginger Garlic Paste -- ½ tsp + 1 tsp
Shallots                      -- 2 - 3 
Garlic                          -- 5 cloves
Onion                          -- 2 cups, finely chopped
Tomato                      -- 1 cup, finely chopped
Cloves                        -- 2
Cinnamon                -- 1 inch piece
Bay leaf                     -- 1
Fennel seeds          -- 2 tsp
Grated coconut    -- 2 tbsp
Poppy Seeds          -- 1 tsp
Curry leaves          -- 1 sprig
Salt                            -- to taste
Water                       -- 1-1½ cup
Oil                             -- 3 - 4 tbsp

Preparation:

Clean and cut the mutton into small pieces. Marinate it with turmeric powder, 2 tsp red chilly powder, coriander powder. salt and ½ tsp ginger garlic paste. Keep it aside for 30 minutes.

Heat 1 - 2 tbsp of oil in a pressure cooker and add the marinated mutton. Saute for 2 minutes. Add the chopped shallots, chopped garlic and water. Mix well and let it cook for 2 - 3 whistles.

Meanwhile, grind the cloves, cinnamon, bay leaves, fennel seeds and poppy seeds into a fine powder. Then add the grated coconut and water and grind into a paste.

Heat oil in a heavy bottomed pan. Add chopped onion, 1 tsp ginger garlic paste and curry leaves. Saute until they are translucent. Add the chopped tomatoes and saute until they are mushy.

Add the grounded masala and 1 tsp red chilly powder and saute until oil separates.

Now add all the gravy from the cooked muttom pieces and mix well. Do a salt check and adjust if required. Keep stirring until the water evaporates and it results in a semi - thick masala. Add the cooked mutton pieces and mix well to let it have the masala coated. Now let it fry until the desired consistency.

Serve with rice / chapathi.

You can also replace mutton with beef. I have tried it too.

Ginger Wine

Ingredients:

Ginger          -- 250 gm.
Sugar            -- 1 ¼kg
Dried Red chillies -- 10 - 12
Citric Acid  -- 2 tsp
Yeast            --  ¼ tsp
Water           --  3 liters

Preparation :

Grate the ginger. Add the sugar, ginger and chillies to the water and let it boil.
Reduce the flame and let it simmer for about 20 - 25 minutes. Keep it aside.

The next day, strain the wine into a big glass bottle / big glass vessel. The bottle should be clean and dry.

In ¼ cup of luke warm water, add yeast and a teaspoon of sugar and let it rise.

Add citric acid and the yeast to the bottle and mix.Leave for 3 days.

You will see sediments in the bottom, without shaking the bottle, transfer the wine into smaller bottles.

Serve chilled.

Egg Curry

Ingredients(Serves 5-6):

Eggs                                          --    6, large
Finely Chopped Onions    --    3 cups, thinly sliced
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --    3 -4
Tomato                                    --    1 cup, chopped
Turmeric powder                --    ½ tsp
Chilly powder                       --    2 -3 tbsp
Coriander powder               --    1 tsp
Cloves                                      --    5 - 6
Cinnamon                               --   2 inch piece
Fennel seeds                          --   1½ tsp
Shredded coconut               --  1 cup
Mustard seeds                       --  1 tsp
Curry leaves                           --   1 sprig
Red chillies                             --   1 - 2
Salt                                             --    to taste
Oil                                               --    2 tbsp + 2 tbsp, preferably coconut oil

Preparation :

In a pan, boil water and once it starts boiling add the eggs and let it boil for 10 - 12 minutes. Transfer the eggs to cold water and once it is cool to touch, peel and keep it aside.

Grind / Crush the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat 2 tbsp oil in a heavy bottomed pan. Add the finely chopped onions, green chillies and curry leaves. Saute for 2 - 3 minutes. Add the powdered garam masala and crushed ginger garlic paste. Saute for 4 - 5 minutes. Then add the turmeric powder, chilly powder and coriander powder. Saute until the mixture turns dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
 
Grind the coconut and add to the mixture. Add water to adjust the gravy as required. Let it just come to a boil.

Make small slits on the boiled egg and add it to the gravy.

Switch off the flame and keep it on the stove with the lid on, for 10 - 15 minutes.

Heat the remaining oil in another pan. Add the mustard seeds and let it splutter. Then add the red chillies and the curry leaves. Pour this over the curry.

Serve hot. This goes well with appam, chapathi, pathiri, idyappam, rice etc.

Beetroot Rice

Ingredients (Serves 3 - 4):

Basmati Rice   -- 1½ cup
Water                 -- 5 cups
Kala Channa    -- ½ cup (optional)

Onion                 -- 1 cup, thinly sliced
Green chillies -- 2 ,slit lengthwise
Ginger garlic paste -- 1 tsp
Beetroot           -- 1½ cup,chopped or grated
Turmeric Powder -- ¼ tsp
Garam Masala -- 1 tsp
Fennel seeds    -- ½ tsp
Bay leaf              -- 1
Cloves                -- 2
Cinnamon         -- 1 inch piece
Cardamom       -- 1
Coriander leaves -- 2 tbsp, chopped
Salt                     -- as required
Oil                       -- 2 tbsp

Preparation:

Soak the channa for 8 hours / overnight. Pressure cook until done and keep aside.

Wash and soak the basmati rice for 20 minutes. Drain the water and keep it aside.

Boil the water and add required salt. Add the rice and let it cook (it takes 8 minutes for me on medium heat). Make sure the rice does not turn mushy. Drain the excess water and let the rice cool.

Meanwhile, grate or finely chop beetroot.

Heat oil in a large pan / wok. Add fennel seeds and let it splutter,then add cloves, cinnamon, cardamom and bay leaf.

Saute for a few seconds, and then add onions, slit green chillies, ginger garlic paste and cook until onions are translucent.

Add the turmeric powder and garam masala. Saute until the raw smell goes off.

Add the beetroot and saute until cooked.

Add the cooked rice and mix well. Garnish with coriander leaves.

Serve hot with yogurt and pappad.

Chicken Curry

 

Ingredients(Serves 5-6):

Chicken                                   --    1 kg
Finely Chopped Onions    --    3 cups, thinly sliced
Ginger                                      --    1 inch thick piece
Garlic                                       --    4 - 5 cloves
Green chillies                        --    3 -4
Tomato                                    --    1 cup, chopped
Turmeric powder                --    ½ tsp
Chilly powder                       --    2 -3 tbsp
Coriander powder               --    1 tsp
Cloves                                      --    5 - 6
Cinnamon                               --   2 inch piece
Fennel seeds                          --   1½ tsp
Shredded coconut               --  1 cup
Mustard seeds                       --  1 tsp
Curry leaves                           --   1 sprig
Red chillies                             --   1 - 2
Salt                                             --    to taste
Oil                                               --    2 tbsp + 2 tbsp, preferably coconut oil

Preparation of Chicken Curry:

Clean and cut the chicken into medium size pieces.

Grind the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.

Heat 2 tbsp oil in a heavy bottomed pan. Add the finely chopped onions, green chillies and curry leaves. Saute for 2 - 3 minutes. Add the powdered garam masala and crushed ginger garlic paste. Saute for 4 - 5 minutes. Then add the turmeric powder, chilly powder and coriander powder. Saute until the mixture turns dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
 
Add the cut chicken and mix well. Add water only if required. Let it cook on a medium flame.

Grind the coconut and add once the chicken is cooked. Add water to adjust the gravy as required. Let it just come to a boil. Switch off the flame.

Heat the remaining oil in another pan. Add the mustard seeds and let it splutter. Then add the red chillies and the curry leaves. Pour this over the curry.

Serve hot. This goes well with appam, chapathi, pathiri, idyappam, rice etc.

Kothu Poratta / Chilly Poratta

Ingredients (Serves 3 - 4):

Plain parottas         -- 6 small
Onions                        -- 1 cup, chopped
Green chillies           -- 2, slit lengthwise
Ginger                         -- 1 tbsp, chopped finely
Garlic                          -- 1 tbsp, chopped finely
Tomatoes                  -- 1 cup, chopped
Cumin Seeds             -- 1 tsp
Turmeric Powder   -- ¼ tsp
Red Chilly Powder -- ½ tsp
Garam Masala          -- ½ tsp - Increase it to 1 tsp, if you do not have the left over gravies
Left over kurma or any similar gravy -- ½ cup
Pepper Powder        -- ½ tsp
Eggs                              -- 2
Coriander leaves     -- ½ cup, chopped
Oil                                  -- 2 tbsp
Salt                                -- as required

Preparation:

Chop the parottas and keep aside.

Heat oil in a pan, preferably something like a wok. Add the cumin seeds and let it splutter.Add the chopped onions, green chillies, ginger and garlic. Sauté until the onions are translucent.

                 

 

Add the turmeric powder, chilly powder, and  garam masala and sauté until the raw smell disappears. Add the chopped tomatoes and saute until they are mushy. Add the left over gravy at this stage.

Break in the eggs into the pan and do a quick mix with the masala. Throw in the chopped parotta when the eggs are still wet. Mix well, gently though to coat the parottas with the eggs and let it cook. Saute until the eggs are cooked and the gravy is completely absorbed.

                 

If you would like to add chicken, add 1 cup of cooked and shredded chicken along with the chopped parottas.

Sprinkle the pepper powder and garnish with the coriander leaves. Serve hot.