Quick Egg Curry

 

Ingredients

 

·        1 Onion medium sized finely chopped

·        Few curry leaves

·        2 Tea spoon dhaniya powder

·        ¼ T spoon salt

·        1 Tea spoon chilli powder

·        ¼ Tea spoon musturd seeds

·        3 boiled Egg

·        6 Tea spoon oil

 

Method of preparation

 

·          Take a pan and add oil, keep it in low flame

·          After 10 -15 seconds add mustard seeds and wait for 5- 10 seconds

·          Add curry leaves and finely chopped onions and wait for onions to turn golden brown

·          Add dhaniya powder and chilli powder and salt. Mix it well.

·         Add 1 cup of water to pan and let it boil for some time 5 mins in low flame. Make sure gravy becomes little thick. Boil till it becomes thick.

Cut egg into two pieces.

Put them into pan by reversing them. Boil for 30 seconds more.

Egg curry is ready.

Dal Spinach curry [Massop saru in kannada ]

Ingredients

Spinach – 2 Bunches [ palak soppu in kannada]

Toor Dal - 1 cup [ Thogari bele in kannada]

 

8 chillies [ Based on your need] 

Curry leave [ ¼ cup] [ Karibevu in kannada ]

Grated Coconut [ 1 cup] 

Turmeric [1/4 T spoon] [ Arishina in kannada ]

Pepper [ 4 – 6] [ Menasu in kannada]

Mustard [1/2 T spoon] [ Sasive in Kannada]

Salt [ Based on your needs] 

Groundnut oil [ 4 T spoon]

Tomato [3 Big]

Onions [2 medium sized]

Jeera [ ½ T spoon] [ Jeerige in kannada]

 

Garlic [ ½ cup with outer layer peeled] [ Bellulli in kannada]

Method of preparation

Remove roots of spinach and wash several times

Wash toor dal 

 

Peel the outer layer of onions and cut them in the middle.

Now boil Spinach + Toor dal + Tomatoes + Onions + Garlic + Chillies in cooker[ 1 whistle is enough]

[If Not using cooker boil Toor dal for sometime and then add Spinach + Tomatoes + Onions + Garlic + Chillies]

Separate the water from the boiled mixture and keep it in a vessel.

Cool the boiled mixture

Grind the mixture + Grated coconut +Pepper [Optional]. Don’t grind it very smoothly. 

Add the above paste to the water which was separated out in a vessel and boil it. Add more water if needed.

Add salt and let it continue boiling

Heat a frying pan 

Add 4 T spoon of oil and heat it  for 10 seconds on low flame

Put mustard seeds, then Jeera , then curry leaves and fry it for 5 seconds

Add the above mixture to the main vessel

Add 1/4 T spoon of turmeric.

Heat it for 5 minutes in low flame 

Switch off stove when it boils.

Dal Spinach curry is ready :)

Groundnut chutney

Ingredients
 

1.      Groundnut (kadlekai in kannada) – 2 medium sized cups

2.      Garlic (Bellulli in kannada) – 1 small sized

3.      Green chillies (Hasimenasina kayi in kannada) – 4 (Depends on how much spicy you want)

4.      Salt (huppu in kannada) – ¼ - ½ tbsp

5.      Tamarind (Hunusehannu in kannada) – 1tbsp size

6.      Coriander (Kothambari in kannada) – 4 – 5 sticks

Method of preparation

1.      Fry the groundnuts till it turns dark brown and peel the outer layer

2.      Peel the outer layer of garlic

3.      Now add everything (groundnut, garlic, salt, chillies, tamarind, little water and coriander) in mixer and make paste out of it.

4.      Groundnut chutney ready to serve

Onion chutney ( Irulli chutney in kannada language)

Just felt like adding recipes to my blog. So here it goes.

Onion chutney is a very simple to do dish. It takes maximum 15 mins to prepare. This can be served with chapathi, dosa and rice. You can also use it for 1 week by preserving it in fridge.

Ingredients

* 1 medium sized onion ( irulli in kannada)

* Half Tea spoon jeera ( jeerige in kannada) Fig 1.

* 1 Tea spoon urad dal ( uddina bele in kannada) Fig 2.

* 4 to 6 red chilli ( Kempu menasinakayi in kannada)

* ¼  to ½ Tea spoon of salt ( huppu in kannada)

* 1 to 2 Tea spoon oil ( yenne in kannada)

Method of preparation

* Cut 1 onion.

* Take a pan ,Place it on the stove, Put 1 Tea spoon of urad dal, ½  Tea spoon of jeera and 4 to 6 Red chillies and fry them seperately  without oil for 10 to 15 seconds. Put them to a vessel.

* Put 1 to 2 Tea spoon of oil to the pan, after 5 seconds put chopped onion. Fry it till it turns golden brown.  * Put it into the vessel which contains urad dal, jeera and chilli. Add  ¼  to ½ Tea spoon of salt.  Let the mixture cool for sometime.

* Now put everything in mixer jar and run the mixer. Add little water to form a thick paste.

* Now put the paste in a serving bowl. Our Onion chutney is ready!