Egg Malia

Delicious Curry without using any cream. With simple ingredients and best dish for all egg lovers like me. For full cooking video and for detailed description please visit "Spice Eats" from youtube.

Here the link goes https://youtu.be/KatLap0bLmo

Tomato Egg Curry

No of serving :4 persons

Eggs --boiled and peeled the shells	4-6
Oinons	2 chopped finely
Tomatoes	½ kg chopped finely
Green chillies	4 chopped
Seasonings	Red chilly powder 2 tsp Turmeric 1/4 tsp Salt to taste
Oil	3 tbsp
Curry leaves	few
Cilantro	2 tbsp chopped

• Slightly prick the eggs. Apply little salt and turmeric.
• Heat oil in a pot. Fry eggs and remove from oil. Keep aside.
• Add onions, green chillies and curry leaves and fry till onions are translucent.
• Then add tomatoes and mix well. Cook till tomatoes are nicely cooked and mashed.
• Then add seasonings, mix well.
• Add glass water and drop the eggs. Cook till gravy thickens.
• Off the flame and serve with rice or any type of roti.

 

Chettinad Fish Curry/ Pulusu

Serving size : 4

Courtesy :   Eenadu Sunday

Roha Fish / Rava Fish	1 kg (curry cut)
Onions	2 medium size (chopped)
Tomato	1 medium size ( cut into cubes)
Green chillies	2 slitted
Tamarind	Lemon size(soak and extract the pulp)
Tempering Ingredients:	Garlic flakes - 4 flattened Curry leaves - few Mustards - 1 tsp Fenugreek - ½ tsp Red chillies - 2
Masala paste	Onion 1 ( roughly chopped) Tomato 1 (roughly chopped) Coriander seeds 2 tbsp Jeera seeds 1 tbsp Grated fresh coconut ¼ th cup
Seasonings	Red chilly powder 4 tsp Turmeric 1 tsp Salt to taste
lemon	1

Preparations before cooking:

• Soak Tamarind and extract the pulp. Use 2- 3 glasses of water. It should be watery.
• For masala, fry onion and tomato in 2 tsp oil. Transfer to mixer jar. Add remaining ingredients listed under masala paste and make into a fine paste. If required add water to form a paste.
• Clean the fish and wash at least 5 to 6 times under tap water. Drain the fish and keep aside.

Procedure:

• Heat oil in a wide pan. When oil is nice and hot, add tempering seasonings. Fry for a minute.
• Fry onions, green chillies and tomatoes. Fry till tomato are cooked and mashed.
• Then, add masala paste and fry till oil floats.
• Add seasonings and tamarind water. Allow to boil for 5 mins.
• Add fish pcs carefully. Check the seasoning. If needed add according to your spice level.
• Continue boiling for another 10mins on medium high flame.  
• Off the flame and let it cool down for 5 - 10 minutes.
• Squeeze the lemon juice. Mix well.
• Serve along with Hot rice.

Chamadumpalu Bendakaya Pulusu/ Arrowrrot and Bendi Curry

Chamadumpalu/ Arrowroot	200gms (peel and cut into chunks)
Lady Finger/ Bendi	100gms (cut into 2” pecs)
Onions	2 medium sized (chopped)
Green chilies	2
Tempering seasonings:	Mustard's - ½ tsp Fenugreek -¼ tsp Garlic -2 flattened Red chilies - 2 Curry leaves - few Hing pinch (optional)
Tamarind	lemon size (soak in water, and extract the     juice)
Seasonings	Red chilly 1tsp Salt to taste Turmeric 1/4 tsp
Jaggery (grated)	1 tbsp

• Heat tbsp oil in a pressure pan. Fry Bendi till it turns to semi crispy. Pull out to a plate
• Heat remaining oil in same pan. Starting with tempering, follows onions and green chilies.
• When onions becomes translucent. Add chamadumpalu chunks and Fry well. Add seasonings and mix well.
• Pour 2 cups water. Cook on high flame up to 3-4 whistles. Off the flame
• Remove the lid. Add tamarind juice, jaggery and fried Bendi. Allow to boil for 5-10mins. Off the flame.
• Serve on hot rice.

Mango Curry

Totapuri Mango	1 ( peel and cut into chunks)
Onions	1 cup chopped
Green chillies	3-4 slit
Seasoning s	Chilly powder 1 tsp Turmeric 1/4 tsp Salt to taste
Oil	2 tsp
Tempering	Cumin seeds 1/ 4 tsp Mustard’s 1/4 tsp Fenugreek 3-4 seeds Red chilly 2 Curry leaves few
Jaggery	2 tsp powder

• Heat oil in a pressure pan. Give a quick stir with the tempering ingredients.
• Add onions and green chillies.
• When onions turns to pink add turmeric, curry leaves and mangoes chunks. Mix gently and allow to cook for couple of mins in medium flame.
• Add salt, red chilly powder and Jaggery. Give a quick stir.
• Pour ½ cup water and close the lid.
• Keep on high flame and cook up to one steam. Off the flame and wait, till pressure is released.
• If any excesses water, evaporate till the curry is almost dry.
• Serve with roti or hot rice.

Palakura Beerakaya kura /Spinach Bottle Gourd Curry

Spinach	3 cups (chopped)
Ridge gourd	500gms (peel and chopped into small cubes)
Onion medium size	1 (chopped)
Green chillies	2 (silted)
Seasonings:	Red chilly powder : 1/2 tsp Turmeric : 1/4 tsp Salt  to taste
Oil	2 tbsp
Milk	1 cup
Water	1/4 cup
Curry leaves	few

• Peel and chop the ridge gourd, onions, spinach and green chillies.
• Heat oil in a kadai.
• Add onions, green chillies and curry leaves. Fry till onions turn pink.
• Then add chopped ridge gourd and spinach. Combine well, cover and cook on medium heat for 5min.
• Remove the lid and stir fry till water evaporates or till spinach is nicely fried.
• Then add seasonings and water. Mix well.
• When water starts boiling add milk and mix well. Cover and cook for sometime.
• Remove the lid and keep stirring occasionally till gravy thickens.
• Dish out and serve hot with rice , roti or pulka.

DRUMSTICK TOMATO COCONUT CURRY

Drumsticks	20pcs (cut into 3” long)
Tomatoes	1 cup (diced)
Onions	1/2 cup (chopped)
Green chillies	2 (slit)
Red chilly powder	1 tsp
Turmeric	1/4 tsp
salt	to taste
Fresh Coconut grated	1 cup
Hot water	2 cups
Ginger garlic paste	1 tsp
Cilantro	2 tbsp (finely chopped)
Curry leaves	few
Oil	2 tbsp

• Grind coconut in a mixer jar into fine and smooth paste. Add hot water while grinding. Strain and squeeze the coconut milk into a bowl. Reserve the milk and keep aside.
• Heat oil in a pan.
• Fry onions, green chillies and curry leaves. Fry till onions turn into pink.
• Add ginger garlic paste and fry till raw smell goes away.
• Add drumsticks and tomatoes, turmeric and salt. Mix, cover and cook on medium heat for 5 mins.
• Then add red chilly powder and ½ cup water. Mix and cook.
• When water starts boiling, pour coconut milk and cook on medium heat for 10-15mins.
• Check salt and drumsticks. If it is soft. Off the flame and garnish with chopped cilantro.
• Serve with Rice.