Well, this is my first blog, please excuse me if you find it bad.
After arriving to Switzerland for my second onsite term, I am again in a fix for my cooking. I tried several dishes after referring online cooking receipte in my first onsite term in swiss. But once I am back to India and joined my family, I left the cooking to my wife :). So for past 2 years I never cooked and again forced to do so now since I am alone.
After few days of bad cooking, now I am coming to terms of my old cooking skills.
Thought of sharing few with you all so that people like me who are forced to cook :) can try it out.
Enough of introduction. let's now see how to make chettinad muttai curry in my style...
Ingredients:
Egg - 2 to 3 depending on your love for Eggs
small onions - minimum 10
garlid pods - 5,
ginger - chooped 2 spoons
Tomato - 1 chopped
green chilli - 2 chopped
curry leaves - as required, i chopped the leaves
chilli powder - 1 tbsn
corriander powder - 1 tbsn
garam masala - 1 tbsn
sombu (sauf) - 1 tbsn
Grinding ingredients:
coconut - 5 small pieces
kasa kasa - 1 tbsn
sombu - 1 tbsn
jeeragam - 1/2 tbsn
small onion - 2 chopped
Preparation:
Grind all the 'Grinding ingredients' with small water into a good paste and keep aside.
Boil the eggs, remove shell, make a small cut, keep them aside.
In a pan pour 2 spoon oil ( I used sesame oil, but you can use Olive oil or sunflower oil. I will try Olive oil next time. Once the oil is heated put the sombu and allow it to saute. Add curry leaves and chillies and fry them. Add onions, garlic, ginger and saute them well. (I crushed the garlic and ginger together before in a kuzhavi). when the onions turn golden color, add chopped tomatoes. Allow them to mix well and let tomato get to a paste. Add chilli powder, corriander powder, garam masala powder, 2 cups of water, salt to taste and allow the mixture to cook for 5 mins. Keep the stove at high.
After 5 mins, add your coconut paste to the boiling curry, which will make the curry little thick, also add the boiled eggs and allow the egg curry to cook for 5 more minutes.
after 5 mins, switch off the stove, dress the egg curry with some corriander leaves. Delicious 'Chettinad Egg Curry' is ready to eat.
Ok my egg curry and rice is ready for my Sunday lunch. Bon apetite.
After arriving to Switzerland for my second onsite term, I am again in a fix for my cooking. I tried several dishes after referring online cooking receipte in my first onsite term in swiss. But once I am back to India and joined my family, I left the cooking to my wife :). So for past 2 years I never cooked and again forced to do so now since I am alone.
After few days of bad cooking, now I am coming to terms of my old cooking skills.
Thought of sharing few with you all so that people like me who are forced to cook :) can try it out.
Enough of introduction. let's now see how to make chettinad muttai curry in my style...
Ingredients:
Egg - 2 to 3 depending on your love for Eggs
small onions - minimum 10
garlid pods - 5,
ginger - chooped 2 spoons
Tomato - 1 chopped
green chilli - 2 chopped
curry leaves - as required, i chopped the leaves
chilli powder - 1 tbsn
corriander powder - 1 tbsn
garam masala - 1 tbsn
sombu (sauf) - 1 tbsn
Grinding ingredients:
coconut - 5 small pieces
kasa kasa - 1 tbsn
sombu - 1 tbsn
jeeragam - 1/2 tbsn
small onion - 2 chopped
Preparation:
Grind all the 'Grinding ingredients' with small water into a good paste and keep aside.
Boil the eggs, remove shell, make a small cut, keep them aside.
In a pan pour 2 spoon oil ( I used sesame oil, but you can use Olive oil or sunflower oil. I will try Olive oil next time. Once the oil is heated put the sombu and allow it to saute. Add curry leaves and chillies and fry them. Add onions, garlic, ginger and saute them well. (I crushed the garlic and ginger together before in a kuzhavi). when the onions turn golden color, add chopped tomatoes. Allow them to mix well and let tomato get to a paste. Add chilli powder, corriander powder, garam masala powder, 2 cups of water, salt to taste and allow the mixture to cook for 5 mins. Keep the stove at high.
After 5 mins, add your coconut paste to the boiling curry, which will make the curry little thick, also add the boiled eggs and allow the egg curry to cook for 5 more minutes.
after 5 mins, switch off the stove, dress the egg curry with some corriander leaves. Delicious 'Chettinad Egg Curry' is ready to eat.
Ok my egg curry and rice is ready for my Sunday lunch. Bon apetite.
