Monday, December 19, 2016

Egg Pepper Masala | Egg Pepper Masala Dry

Egg Pepper Masala, my favorite dish to prepare when i'm lazy to cook anything elaborately or when i cook for me alone.This pepper masala goes well with rasam rice, chapathi or even with mild pulao.You can make this as completely dry or as semi gravy,Yep it's so versatile.
As temperature was below 30F here last weekend, i was so lazy and prepared this simple egg pepper masala along with some hot chapathi for our dinner. It tasted so wonderful for this weather. Give it a try, you wont be disappointed for sure.

Egg Pepper Masala

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Curry/Dry Masala | Recipe Cuisine: Indian

Ingredients
Hard boiled egg - 3
Coriander seed - 1/2 tsp
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Whole peppercorns - 1 tsp
Salt -to taste
Oil - 1 tsp
Onion -1/2(medium size)
Curry leaves - few
Coriander leaves for garnishing.

Procedure

Heat the pan and add coriander seed,cumin seed, fennel seed and whole peppercorns and dry roast till nice aroma comes from it, let it aside and cool it completely.Chop the onions into small pieces and keep it ready.

Once it's completely cooled, put it in mixie jar and grind into fine powder.Slice the egg vertically and keep it aside.

Heat the pan with oil,add onions and curry leaves and let it saute till the onions becomes translucent,then add the pepper powder and mix well.

Add enough salt and 1/4 cup of water and bring to boil and cook it for 2 mins.

Once the moisture almost evaporates, add the egg with yolk facing the pan bottom,with the spatula, take the masala from the sides and add it into the eggs and cook it for 1-11/2 mins.

Then carefully flip the eggs and cook on other sides for 1 mins. Switch off the flame and add the chopped coriander leaves for garnishing.

That's it.Quick and tasty Egg Pepper masala is ready.

Notes:

For the given quantity, the spicy level is medium,so you can add more or less peppercorns as per your preferred taste.
You can make this powder in bulk and store it in air tight container for more than one month at room temperature.
Dont over cook the egg on the pan, just 1-11/2 mins is fine,otherwise it becomes rubbery.

Sunday, August 7, 2016

Mutton Sukka | Dry lamb masala

Mutton Sukka , a spicy & dry mutton pieces coats well with flavored indian masala.This can be served along with biryani or with rice & rasam.You can serve this as starters for adherent fans of mutton.

Traditionally, this can be made in open pan for longer time,but now thanks to modern technology, we have pressure cooker, it makes the job easier and it would be ready in 30 mins from the scratch.Don't afraid by looking the ingredients list, it's the usual ingredients available in any Indian pantry.I just split the ingredients list as two, just to make sure that both mutton and masala season well.

Mutton Sukka

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Dry Curry | Recipe Cuisine: India

Ingredients
To cook mutton
Lamb/Mutton(boneless) - 200 gms
Pearl onion - 4
Ginger garlic paste - 3/4 tbsp
Curry leaves - few
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom -1
Turmeric powder - a pinch tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - to taste
Gingelly oil -1/2 tbsp
For masala
Onion -1
Tomato - 1
Ginger garlic paste - 1/2 tbsp
Turmeric powder - a pinch tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Salt - to taste
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 1
Coriander leaves - few
Gingelly Oil - 1 tbsp

Procedure

To cook mutton
First clean the mutton,chop into medium size piece and wash the mutton with turmeric powder & keep aside.Peel the small onions and chop into small pieces. Heat the cooker with oil, add cinnamon,cloves & cardamom , fry it for 30 sec.

Add the pearl onions & mutton pieces,saute it in oil for 1 min,then add the ginger garlic paste, saute till the raw smell leaves,then add the spices (turmeric, red chili & coriander powder ) & salt.Mix well with mutton.

Add enough water(just to immerse mutton), cover the cooker, put on lid and cook till the mutton is well cooked (i cooked it for 3 whistle and then keep the flame in low for 10 mins).

To prepare masala
Cut the onion into thin slices and tomato into small pieces.Heat the kadai with oil, add the cinnamon,cloves and cardamom,fry it for 30 secs, add the onions & saute till it becoems translucent.

Add the ginger garlic paste& saute till the raw smell leaves & add the tomatoes.

Then add spices(turmeric, chili & coriander powder) & salt(just for masala ) and enough water & cook till the raw smell of spices leaves and then add the cooked meat.

Keep the flame in medium and cook till all the water evaporates ,at that time, each meat piece of meat coats with masala well. Finally garnish with coriander leaves and switch off the flame.