Egg Curry

This one is actually inspired from my mother's recipe. I remember her relying on this dish whenever she was short of ideas as to what to cook for lunch or dinner. This recipe is unique in that the eggs are poached in the rich gravy rather than boiled and added.

Ingredients:

Eggs - 4
Onion - 1 chopped finely/paste
Tomato - 1 chopped finely/paste
ginger and garlic paste - 1tbsp
turmeric powder - 1tsp
cumin powder - 1tsp
coriander powder - 1tsp
Red chili powder - 1tsp (optional)
Oil - 2 tbsp
Salt to taste

Method
Heat oil in a pan, add onion and brown lightly. Add the ginger garlic paste, stir for a couple of minutes and then add the tomato paste. Add the turmeric, coriander, cumin and chilli powder to the pan, add a spoonful of water if the paste is sticking to the pan. Fry for another 2 minutes and then add two cups water and Salt. Mix well. cover and cook on medium flame for about 5 minutes.

Break the eggs one at a time straight into the pan. Lower the flame before you start to add the eggs. Cover and cook if you like the yolks well cooked, I personally prefer to cook it uncovered just until the whites are cooked and then cover the pan and switch off the flame.

The result is yummy gooey yolks in delicious gravy. You can serve this with toast, pita or steamed rice.... whatever takes your fancy.

Try it and I'm sure you will not be disappointed !

Besan Ke Gatte (Gram flour dumplings in yogurt sauce)

This is a personal favorite and was a big hit at a recent lunch that I had for some girl friends. This dish originates from Rajasthan in India and has many variations. Rajasthan is a land of royal palaces and sand dunes. Hot days and cold nights, with a rich vibrant history and fabulous food!

For those of you who are familiar with making gnocchi, the first half of the recipe uses the same method of broiling the dumplings in boiling water.

Ingredients:
For the Gatte:
Besan (Gram Flour)      - 1Cup
Oil                                - 1tbsp
Baking powder             - 1/4 tsp
salt to taste
Water to make dough

Sauce:
Besan                     - 1 tbsp
Yogurt                   - 1 Cup
Oil                         - 2 tbsp
Turmeric powder   - 1tsp
Corriander powder - 1tsp
Cumin powder       - 1tsp
Red Chilli powder  -1tsp (optional)
Curry leaves          - 10 leaves
Ginger Garlic paste - 1 tbsp
Tomato paste         - 1 tbsp
Chopped Cilantro to garnish - 1 tbsp
Salt to taste

Method:
Gatte:
Mix the gram flour, baking powder, oil and salt together. Add water to make a stiff but pliable dough. Divide the dough into four equal parts and make sausage like cylinders out of each of these. Use a drop of oil on your hands while rolling if the dough sticks to your hands.

Seperately, fill a deep pan half with water, and bring to a boil. Add the cylinders of gram flour into the water gently and simmer uncovered for about 15 minutes on a medium flame. The cooked Gatte will float on top, remove them gently with a slotted spoon and set aside to cool. When cool, chop the gatte into small pieces.

Sauce:
Heat oil in a pan. Add curry leaves, turmeric powder, cumin powder, salt, chili powder, ginger garlic paste and stir fry for a minute. Add tomato paste and cook for another couple of minutes. Whisk the yogurt and gram flour together, add water if you like the sauce thin. Pour this into the pan and keep stirring this until it starts to boil.

Add the gatte into the sauce and simmer coverd over a low flame for about ten minutes. You can adjust the thickness of the sauce by adding more water if the sauce is too thick for your liking. Garnish with chopped cilantro leaves.

This recipe is served with steamed rice or any indian bread like puris, naan, chapati etc. Enjoy :-))

Rai wala Kaddu (Pumpkin with mustard)

This recipe is from Himachal Pradesh, in the Northern India. Its a family favorite and is a great accompaniment to any meal. Traditionally it is served with fresh steamed rice but I have always marvelled at its versatility. I have used this recipe as a dip with Pita chips or even smeared over a piece of toast. Truly delish!!

Ingredients

Yellow pumpkin - 2 cups (peeled and diced)
Plain yogurt        - 1cup
Oil                     - 2tbsp
Mustard powder - 1tsp
Turmeric powder - 1tsp
coriander powder - 1tsp
cumin powder       -1tsp
Green chili           - 1tsp (chopped finely, optional)
Cilantro                - 2 tbsp (chopped finely, to garnish)
Salt to taste

Method:

Heat the oil in a pan, add the turmeric, coriander and cumin powder (keep the flame low at this stage as it is easy to burn the spices). To this add the diced pumpkin and salt. Mix well, cover and cook on a gentle flame until the pumpkin is soft and mushy. Switch off the flame and let the pumpkin rest for at least 30 minutes at this stage. Once cool, add whisked yogurt to the pumpkin along with chopped green chilies and the mustard powder. Mix well and garnish with the chopped cilantro. Serve at room temperature or cold.

The Beginning..... A Journey!

Hi, my name is Monica and I have created this blog to share my favourite recipes with you all. I am wee bit nervous and at the same time quite excited about entering the blogging world ! Well, as they say nothing ventured, nothing gained, so here goes.........

In the coming weeks I will be sharing some much loved, tried and tested recipes, some new, some old (passed down from my grandmother and mother). Originally from India, over the last fifteen years, I have had the opportunity to live in Vietnam, Hongkong, Australia and now Singapore. This has influenced my family's eating habits - A big juicy steak or Pho' are devoured with the same gusto as the dal and rice. So the recipes you see in this blog are not going to be restricted to any particular part of the world but from all over.

I look forward to your comments and feedback on my blog, thanks :-)