EGG CURRY

INGREDIENTS

Eggs - 5

Onion- 2

Tomato - 1

Cardamom - 2

Star anisin - 2

Cinnamon stick - 1 small piece

Cloves - 2

Ginger and Garlic pods - 2 tbsp

Green chillies - 6

Curry leaves - few

Coriander and Mint leaves - few

Oil - 3 tbsp

Salt - as per taste

Masala to grind

Coconut - 1 cup( as per required)

Chilly powder - 1/2 tbsp

Coriander - 1/2 tbsp

Turmeric powder - 1/2 tsp

Method

Boil the eggs and cut it in the middle and keep it aside.

In a kadai pour some oil and add cloves, cardamom, cinnamon stick, star anisin. Add ginger, garlic and fry for a while. Add green chillies and curry leaves, coriander and mint leaves and fry for a while.

Add onion and saute till translucent.

Add tomato and masala and allow to cook with enough water. Once it was cooked and eggs and allow to cook for some times in low flame.

Ready to serve with rice and appam.

Green peas cabbage poriyal

Ingredients

cabbage - 1 cup

green peas - 1/2 cup

coconut - 2 tablespoons

salt - as per taste

Grind to a fine paste

green chilly - 1 or 2

jeera - 1/4 teaspoon

garlic - 1 pod

For seasoning

oil - 2 tablespoons

mustard - 1 teaspoon

shallot - 2(cut into small pieces)

curry leaves - for seasoning

Method

chop the cabbage and keep it aside.

In a kadai pour some oil and when it is hot add the mustard. When it pops up add the shallot and curry leaves. Add the peas and bring to cook. When it is half cook add the cabbage and allow it to cook. Add salt.

Add the grind paste and mix it together. Ready to eat.

PAAL KOLLUKATTAI

Ingredients

Rice flour - 1 cup

coconut - 1/2 cup

sugar - as per taste

coconut milk - 1/2 cup

Method

Mix the rice flour, coconut and sugar together. Boil some water and pour little by little to the mixture and make it a dough. Take some quantity and make small balls r whatever shapes you want. Keep it aside.

In a kadai boil some water and put all the balls and bring to cook. Once it was cooked add enough sugar and after 3 minutes add coconut milk and bring to cook for 3 to 5 minutes. Serve hot.

Note: If you want it thick you can add some rice flour to the water.

EGG CURRY

INGREDIENTS

Egg - 3

Onion - 2 (medium)

Tomato - 1 (medium)

Ginger - a small piece

Garlic - 1 pod

cinnamon - a small piece

cloves - 3

star anise -1

cardamon - 3

Green chillies - 3

Chilly powder - 1 tsp

Coriander powder - 1 tsp

Pepper powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Curry leaves - a few

coconut - 1/2 cup

oil -2 tbsp

salt - as per taste

Coriander leaves for garnishing

METHOD

Boil the eggs and deshelled it. Slice and keep it aside. Grind the coconut and keep it aside.

Chop the onion and the tomato into thin long slices. And also chop the ginger, garlic into small pieces.Keep it aside.

Heat oil in a pan. When it is hot add ginger, garlic and green chillies along with curry leaves and saute for 2 minutes. Then add cardamon, cloves, star anisin, cinnamon and saute for 1 minutes.

Add onion and saute till translucent. Then add chilly, coriander, pepper, turmeric and saute for 2 to 3 minutes. Add tomato and saute till the oil to come out.

Keep the flame low and add the coconut and bring to boil for some times. Then add the sliced egg and bring to boil. Garnish with coriander and serve with chappathi briyani and rice