Egg Curry

Egg is a versatile ingredient and is a favorite amongst many people.Egg curry is one of the easiest and tastier dish one can make with Egg.There are many variations for making the Egg Curry. This recipe of mine has a nice flavor and doubles up as a delicious dish that can be served with Rice/Roti or even Bread :)

Time:Making Time (20 mins)

Difficulty level:Easy

Ingredients:

• Boiled Egg - 4 
• Onions - 1 medium finely chopped
• Tomatoes - 2 medium finely chopped
• Ginger,Garlic Paste - 2 tsp 
• Red Chilli Powder - 1 tsp 
• Garam Masala Powder - 2 tsp
• Turmeric Powder - 1/2 tsp
• Oil - 2 tbsp
• Lemon juice - 2 tsp
• Salt to taste
• Coriander leaves - for garnish

Preparation:

1. Boil 3-4 eggs and Cut them into half and keep aside.
2. In a pan, add 2 tbsp of Oil,add Ginger-Garlic paste, chopped Onions and sauté till the onions start turning golden brown.
3. Add the chopped tomatoes and sauté till it the oil starts separates.
4. Now add the Turmeric Powder,Red chilli Powder, Mix well and add 1 cup water.Simmer and cook for about 5 mins.
5. Add Garam Masala Powder to this and Salt to taste and cook again for a few mins.
6. Once the raw smell disappears, add the Cut/sliced eggs and stir gently so that the eggs get coated with the masala.Simmer for 2-3 mins.
7. Add the Lemon Juice and mix well.
8. Garnish it with chopped coriander.
9. Serve Hot with Rice or Roti.

Chef's Tip - Take care not to cook too long after adding Lemon juice.You can even sauté the boiled egg separately before slicing it,if desired.

Butternut Squash Soup

I have never tasted Squash while being in India. Thanks to my husband, I am now getting to try different,seasonal types of fruits and veggies.From early Fall through Winter,Winter Squashes are aplenty and at their best too.Butternut Squashes have a hard rind and a golden orange flesh. When I was wondering how to use the Squash, I decided to try making a soup out of it.

It turned out to be tasty enough...though I was initially not sure how it would taste :)

Here is the recipe to make Butternut Squash Soup

Time: Making Time (20 mins)

Difficulty level: Easy

Ingredients:

• Butternut Squash - 1 peeled and cubed
• Onion - 1 medium sized
• Garlic - 3 flakes finely chopped
• Ginger - 2" piece finely chopped
• Butter - 2 tsp
• Water - 3 cups
• Salt - to taste
• Pepper - to taste
• Mint leaves/Basil - to garnish (Optional)

Preparation:

1. In a pan,Heat the butter and add the chopped Onions and fry till the onions turn soft pink.
2. Add the chopped Ginger and Garlic,cook until fragrant for about a minute.
3. Now Add the cubed Butternut Squash to this along with 3 cups of water and bring it to a boil.
4. Add a little salt to taste and simmer until the Squash gets cooked well. 
5. Once cooled, blend it in a mixer to a fine puree.
6. Now return the soup to the pan,Add salt and pepper to taste and simmer for 3-5 mins.
7. Garnish with Mint leaves/Basil.Serve hot.

Keerai Masiyal

Keerai Masiyal is one of the easiest and simplest dish one can make with Spinach. In India, we get different varieties of Spinach, you can follow the same recipe with any of them. While living aboard, we don't get so many different varieties of Spinach. I usually make this with Baby Spinach or Palak.

Time:Making Time (15 mins)

Difficulty level: Very Easy

Ingredients:

• Fresh Baby Spinach - 1 medium sized bunch
• Cooked Toor Dhal - 1/2 cup (Optional)
• Water - 1 cup
• Salt to taste

For Seasoning,

• Mustard seeds - 1 tsp
• Jeera - 1 tsp
• Broken Urad Dhal - 1 tsp
• Red Chillies - 2 to 3 (depending on spice level)
• Garlic - 3-4 flakes crushed (Optional)
• Ghee - 1 tsp
• Asafoetida, a pinch

Preparation:

1. Remove the root part of the Spinach and wash the leaves well.Drain the water and Chop the spinach roughly.
2. In a vessel, add the Water, Chopped Spinach and salt. Cook the  spinach until it gets soft.
3. Now add the cooked dhal to this and adjust the salt accordingly.
4. For the tempering, add a spoon of Ghee,Mustard seeds,Jeera,Broken Urad dhal,Red Chilli,crushed Garlic and allow it to splutter.Add this to the Spinach and Dhal Mixture.
5. Simmer and cook for 5 mins.
6. Serve with Hot Rice and Ghee

     Chef's Tip - The authentic Tam Brahm recipe does not have the Dhal or Garlic in it. You can even skip them,if desired.  

   

Lemon Rasam

Rasam is the most common item on the menu in most South Indian homes. I am a huge fan of Rasam and can almost have it everyday for a meal. There are different types of Rasam...I know at least 5-6 types on my own. This recipe of Lemon Rasam does not require any tamarind and also has a great flavor and is quite easy to make.No one can go wrong making it :)

Time:Making Time (15 mins)

Difficulty level: Very Easy

Ingredients:

• Tomatoes - 2 medium sized 
• Cooked Toor Dhal - 1 cup
• Ginger - small piece 
• Green Chillies - 2 to 3 (depending on spice level)
• Rasam Powder - 1 tsp ~ optional
• Lemon Juice - 1 tbsp
• Water - 2 cups
• Salt to taste
• Curry leaves and Coriander to garnish

For Seasoning,

• Mustard seeds - 1 tsp
• Jeera - 1 tsp
• Ghee - 1 tsp
• Asafoetida, a pinch

Preparation:

1. Grind the Tomatoes and make a fine puree. (You can even cut the tomatoes into small pieces instead of grinding them)
2. In a vessel, add the Water,Tomato puree,Slit Green Chillies,chopped Ginger, Asafoetida and salt. 
3. Mix well and let this mixture to boil for 5-10 mins till the raw smell disappears. 
4. Add the cooked dhal to this along with few Curry,Coriander leaves and let it cook till it starts frothing.Switch off the flame.
5. For the tempering,add a spoon of ghee,mustard seeds,jeera and a few curry leaves and allow it to splutter.Add this to the Rasam mixture.
6. Finally, add the Lemon Juice to this and yummy Lemon Rasam is ready :) 
7. Serve with Hot Rice and a simple potato curry...Best Combination ever!

     Chef's Tip -

     * Do not reheat the Rasam after adding the Lemon Juice as it will make it bitter. My mom always   adds the Lemon Juice to the Rasam in parts just before serving.

     * You can add Rasam powder,if desired as it will enhance the flavor.