egg curry pic credit : Manish

Egg curry can be made in so many different ways…here’s one shared by a bachelor who loves to cook. Thanks Manish for sharing your recipe.

Eggs- according to the number of people (2 per person)
Onions- 1/2 kg per 6 eggs
Green Chili – 2 nos (or according to taste)
Tomato – 4-5 nos (medium size)
Mustard Oil – 3 Tbsp
Turmeric powder – ½ tsp
Chicken masala – 2 tbsp
Ginger-garlic paste – 1 tbsp
Coriander leaves – for garnish

1. Take the hard boil eggs and poke with a fork (this is to pass the steam out from the hard boiled eggs and avoid sudden splash of heated oil on face or hands)
2. Fry the eggs till brown and keep them aside

For curry

1. Grind onions (in a mixer) along with chilies
2. Fry above paste in mustard oil for 5 mins on medium flame
3. Add turmeric powder and salt then keep frying for next 10 mins
4. Add tomatoes (or 1 cup of tomato puree) and continue frying for next 5-7 mins
5. Add garlic-ginger paste and chicken masala and continue to fry
6. Keep the flame low and continue frying until the mixture turns golden brown.
7. Slowly add water and let it boil. Allow some of the water to evaporate to make the curry thicker.
8. Put the eggs inside the boiling curry and leave it for next 10 mins on a low flame in order to absorb the gravy.
9. Garnish

*Served with Roti or Rice.
*The curry can be made thick or runny depending on what you serve it with if served with Indian bread – thick, if with rice – runny)
*For better results prepare the egg curry 2 hours in advance and keep in fridge. Serve after re heating.

Meet Manish!..

Manish is practicing banker  who likes travelling , cooking , gardening and reading books, he holds a mechanical engineering degree and likes changing hobbies.

photo credit: imgdive

This one was different from the crepe I normally was used to. This one was salty and filled with all stuff you love. And this one also had a special name that is Galette

Galette was my first brush with French cuisine as Paris was our landing port.Jessica and Sebastian our friends Palaiseau (a quaint suburb 40 minutes away from Paris)made for me and Q mouth watering Galettes!

Galette is the original term for Crepes except for the fact that Galette is the salty version while Crepe is sweet. From the look of it I thought I will be able to take in atleast two of the galettes till I had one! Its quite filling and a full meal in itself. Check it out!

All Purpose Flour – 2 cups

Buckwheat flour / wheat flour – 2 cups

Eggs – 4 nos

1. Mix all the above and make a soft dough
2. Start adding milk (1-2 cups) and continuously whisk the dough avoiding lumps. The idea is to get a running batter stage
3. While whisking the batter add melted butter (1-2 cups) and keep whisking till you get a smooth running batter (almost like Indian dosa batter) devoid of any lumps
4. Heat a pan and add a dash of butter. Pour out a ladle of batter on the pan. Lift the pan and tilt it sideways to make a batter run and make a neat circle
5. After 2 minutes flip and cook the other side.
6. Add fillings of your choice and close to make it look like a semi circle
7. Serve hot!

Options for filling: Beaten egg with herbs and / or cooked vegetable and/ or cooked meat

Till next time…happy cooking!

Meet Jessica and Sebastian…. currently pursuing PhD studies! All the best for your future guys!

For recipe click here

• Chili Egg Fried Rice
• Sizzled Chili Prawns

Basamati rice – 1 cup
Egg – 1 No. beaten
Sunflower oil – 2-3 tbsp
Soy sauce – 1 tbsp
Fish / oyster sauce – 2 tsp
Hot red chili – 1 no., seeded and finely chopped
Spring onions (scallions) – 3-4 finely chopped
Parsley or coriander (cilantro) – 1 Tbsp
Sugar – 1 tsp
Salt and pepper for seasoning

1. Cook rice in boiling salted water until tender. Drain and rinse again with boiling water and drain again thoroughly. Spread it on a flat tray and leave it to dry
2. Heat oil in a wok and add chili, oyster sauce and spring onions and stir fry for 1-2 minutes
3. Add the beaten egg and stir fry quickly so the egg scrambles into fluffy pieces
4. Fork through the rice to separate the grains and add it to the wok and stir fry for about a minute.
5. Sprinkle coriander over the rice.
6. Mix soy sauce with sugar and remaining coriander and stir into the rice mixture.
7. Toss well.
8. Serve Egg Fried rice hot.

I searched for fish sauce in Kochi, didn’t find one in the regular super market. So I made do with oyster sauce. Though the original recipe suggests fish sauce… so you try it with fish sauce, in case you have it and let me know how it was!

Till next time….happy cooking!

Learn How To Cook Low Fat & Low Carb Chinese Food From Master Chef W/ 40 Years Of Cooking Experience!!