May 27, 2010

Spicy Potato Egg Rice


5 Cashews
1 tsp jeera
6 Red chillies
4 tbsp oil
1 Onion, Sliced
2 Big potatoes, chopped into cubes
2 tsp Chilli powder
1 tsp Turmeric powder
1 tbsp Ginger garlic paste
Salt to taste
1 cup rice
2 1/2 cup water
2 Eggs


Pour oil in kadai and add jeera, cashews and red chillies. Saute for a minute and then add sliced onion.
Later add ginger garlic paste followed by cubed potatoes, chilli powder, turmeric powder and salt.
Saute for 3 minutes and then add rice. Coat the rice with mixture and pour 2 1/2 cups of water.
Close and cook for 10 minutes. Meanwhile scramble eggs with pinch of turmeric powder and salt.
Add scrambled egg to the rice and mix properly.
Serve hot with Raita and potato chips.....

May 26, 2010

Egg Kuzhambu

This is one of my favorite Kuzhambu which is prepared by egg drop method. Eggs are poached in a tangy gravy and served with hot rice. Personally, I don't prefer any side dish for this kuzhambu as it contains eggs in it.

Ingredients :

2 Bay leaves
1/2 tsp Saunf
2 Big Onion, finely chopped
2 Medium Sized tomato, finely chopped
2 Green chillies, Slitted
Lemon sized Tamarind ( soak it with 1 cup water and extract the juice )1 1/2 Tsp chilli powder
3 Tsp coriander powder
1/4 tsp turmeric powder
3 eggs
Salt to taste
curry leaves
2 tbsp oil


Heat oil in a pan and add Bay leaves followed by Saunf.

Add the chopped onions and green chillies.

Saute till the onions turns translucent and add the chopped tomatoes.

Saute well till the tomatoes turns soft.

Add Turmeric powder followed by Chilli powder, Coriander powder and Salt.

Fry till the raw smell goes off and add half cup of water.

Cover and cook it for 3-4 minutes or till it turns like gravy.

Now add the Tamarind extract and adjust salt.

Add half cup water and cook it for 5 minutes in a medium flame or till the raw smell of tamarind goes off.

Now simmer the flame, slowly break one egg and drop it in the kuzhambu.

Like wise,  follow the same procedure for remaining eggs.

Cover and cook it till the eggs gets cooked  in a lower flame.

Garnish with curry leaves and remove from the flame.

Serving Options:

Serve with hot rice.

Microwave Beetroot Rice


2 tbsp ghee
1 tbsp channa dal
5 cashews
1 bay leaf
1 star anise
1 big beetroot, grated
1 onion, finely chopped
2 green chillies, chopped
1 Cup rice, cooked
curry leaves
Salt to taste

Pour ghee in microwave bowl and add bay leaves and star anise. Microwave covered for 1 minute and then add channa dal and cashew.
Again microwave for 2 minutes.
Now add onion, green chillies and curry leaves. Microwave for 3 minutes and add grated beetroot and salt.
Sprinkle water and microwave for 5 minutes.
Remove and add cooked rice, mix properly and microwave for 1 minute.
serve hot with raita....

May 18, 2010

Prawn Gobi Kurma

Actually i prepared this recipe as side dish for roti but after tasting this....thought this would go with hot rice...yes i am not wrong...this dish is awesome with rice compared to roti.....


Prawns 1 cup
Gobi 2cup florets
2 Onions, Finely chopped
1 Big tomato, Finely chopped
4 Green chillies, Chopped
1 tbsp Ginger Garlic paste
1tsp Turmeric powder
1 tsp garam masala powder
Salt to taste
Coconut milk 1 Cup
Curry leaves for garnishing


 Heat oil in kadai and add finely chopped onions. Saute well and then add ginger garlic paste and chopped green chillies.
Now add finely chopped tomatoes followed by  turmeric powder, garam masala, and salt.
Add chopped gobi and saute for 2 mins. Pour some water and cook for 10- 15 mins.
Later add prawns and let it cook for 5 mins or until prawns get 3/4 th cooked.
Finally add fresh coconut milk and simmer for 5 minutes.
Garnish with fresh curry leaves and serve hot with Rice.