Egg Gravy

INGREDIENTS
Translation

Boiled Egg - 4
oil -  5 spoon (say) pour needed more oil leads no sticky.
cardamom -2
ciloves- 4
Onion - 2
ginger garlic paste - 1 normal spoon
tomatoes - medium 3 or big 2
curry leaves - little
jeera powder - 1/2 small spoon
corriander powder - 1 small spoon
chilli powder - 1/2 small spoon
turmeric powder - 1/4 small spoon
garam masala - 1/4 small spoon
karunanithi kari masala - 1 small spoon
hing little
salt
corriander leaves - little to garnish.

PREPARATION

1. Boil all eggs well and keep aside once egg becomes cool break the egg from its shell and cut in to half lengthy wise.
2. In a sim stove, keep vessel,  pour oil , once oil get heated put shallots ( cut onion ) once it turn brown add ginger garlic paste, once it raw smell goes, add curry leaves, tomatoes, and turmeric powder, garam masala, corriander powder, chilli powder, jeera powder, karunanithi kari masala, hing one by one and add salt.
3. Once all masala smell goes off, if needed add 1/2 glass of water depends stickiness and gravy thickness add boiled egg  garnish with corriander leaves and keep the lids closed and boil in sim for 3- 5 minutes .
4. Egg gravy is ready to serve ( serve hot with chapathi, parota, veg pulao, peas pulaov, fried rice, rice ).


Tips

After adding egg you should not stir otherwise egg will break further. shape ll go. so the gravy must be cooked enough and then add egg. presentation ll be good.

MILK HALWA / SOURASHTRA PAL HALWA / SOURASHTRA MILK HALWA

INGREDIENTS

Translation

Thick Milk          4 and half glass (Normal small tamblar)
Curd                    5 big spoon / table spoon
Thick ghee          3 Normal spoon  full
Sugar                  75 gms
Cardamom          5

PREPARATION

1. Heat Milk and pour curd heat as long as milk turns curd then pour ghee, sugar, cardamom

2. Heat and stir now and then till it becomes thick. ( end of halwa ll be thick and look like semolina )

3. Milk halwa is ready to serve.

ELLU KOLAKATTA

Ingredients

Ellu / black sesame seeds - 25 gms

mandavellam - pori urundai size

kadala paruppu - 50 gms

coconut - little

salt - little

arisi maavu - needed 400gms

hot water

Preparation

thokku making

1. In the dosa kal on stove, mix coconut , mix (kadala paruppu & ellu powdered from mixi )and jaggery fry till jaggery melts and become a dough, in that put cardamom

2.now jaggery dough is ready to make balls now.

shell making

1.mix arisi maavu salt with hot water and make shell and keep jaggery dough and keep like idly

RAGI PUTTU serves 1

INGREDIENTS

Translation

Finger Millet Flour - 200 gms

Jaggery - 50 gms

salt - 2 pinch

grated coconut - little

warm water - needed

PREPARATION

1. Add two pinches of salt with finger millet flour (ragi flour), and sprinkle warm water little by little wet enough to make the flour with out any lumps and dont add much water like making a dough.

2. steam in idly cooker or puttu maker for ten minutes , if u use idly cooker it is same as making idly, open after 10 minutes and see the colour of the flour, it would have become dark.

3. Now mix jaggery once u finish step 2 then mix grated coconut.

TOMATO THOKKU / THAKKALI THOKKU

INGREDIENTS

Translation

Tomotoes - 4

mustard seeds - 1 tsp

turmeric powder - 1 tsp

chilli powder - 2 tsp

asafoetida - 1/2 tsp

fenugreek powder (methi) - 1 tsp ( fry methi seeds and powder it )

corriander leaves - little

PREPARATION

1. Grind tomatoes with corriander leaves in mixi

2. Pour oil in the pan and fry mustard once it get fried add asafoetida then pour grinded tomato sause from mixi.

3. Then add turmeric powder, chilli powder and salt.

4. boil the above mixture until the raw smell of tomotoes goes, turn off the stove when oil floats from the above mixture.

5. After 5 minutes add methi powder into step 4.

6. Tomato thokku is ready to serve hot now.

CHICKEN GRAVY

INGREDIENTS

Translation

elachi -1

kirambu - 1

brinj leaf - 1

onion - big 2

garlic - 6 or 7 big

ginger - 50 pisa size

jeera powder - 1/4 normal spoon

pepper powder -1/4 normal spoon

dhanya powder - 1 normal spoon

garam masala - 1/2 noraml spoon

red chilli powder - 1/4 small spoon or half depends your taste.

tomatoes or tomatoe puree or tomato sauce ( needed, see the gravy colour and pour needed )

salt needed

Preparation

1. grind ginger and garlic

2. in the frying pan pour oil , once it get heated put elachi, kirambu, brinch leaf then fry onion, pour ginger garlic paste once it get fried, squeeze tomatoes and fry , then put red mirchi powder, dhanya powder, garam malasa powder, jeera powder, pepper powder, salt and put chicken , dont add water let it to boil itself.

3. Chicken gravy is ready to serve now.

FISH OUNTY / FISH KULAMBU

Ingredients

Translation

tamarind water - 1 glass

tomatoes - 2

amti bhurka - 2 normal spoon

needed salt

MIXI ITEMS

sombu - 1/2 normal spoon

milagu - 1/4 small spoon

seeragam - 1/2 normal spoon

red milga - 1/2 if needed can try 1

garlic - 6 big pieces

onion - 12 small onions

Preparation

1. put mixi items in mixi and grind , if needed fry onion and garlic alone before frying.

2. pour oil in the vessel , once it get heated put mustard and then pour mixi gravy and boil till the raw small goes away.

3. squeeze tomatoes over step 2 and pour tamarind water and put salt, kulambu podi / amti bhurka let it boil till the raw smell goes, at last put fish and boil till fish get boiled.

4. Fish kulambu is ready to serve now.