Egg Caspicum kurma masala

Ingredients:
egg- 4
onion- 1 sliced and grinded to fine paste
ginger garlic paste- 1 tsp
tomato- 2 ( fine paste)
capsicum- 1 sliced to square shaped
Garam masala powder-  1/2 tsp
chilli powder- 1 tsp 

Turmeric powder - 1/2 tsp

coriander powder - 2 tsp coconut- 1/4 cup - grated finely
corriander leaves-few

Method
Heat oil in kadai and fry the onion paste until golden brown.

Add ginger garlic paste, then caspicum and saute for 5 mts.

Then add tomato paste, garam masala powder, chillit powder, turmeric powder, coriander powder and water and cook for 10 to 15 mts. with salt added and bring to boil. 

Add the grounded coconut and again Bring to a boil. check for seasonings. 

Finally add the boiled eggs and add corriander leaves and serve hot.

( Tips: You can put the eggs fully or you can cut them in to half so that the masala enters into the eggs properly and it will be more tasty ).

Prawn Fry ( Eral Varuval)

 

Ingredients

• Prawns - 1/2kg
• Red Chilly powder -1 1/2tsp
• Turmeric powder -1 tsp
• Green Chilly-3
• Ginger-small piece
• Curry leaves - more
• Coconut Oil
• Salt-to taste

Method 

• Grind the chilly powders, turmeric powder, green chillies, ginger and curry leaves and make a fine paste.
• In a pan, cook the prawn for 10 minutes and add the masala paste and salt and again cook the prawn till the water goes off and masala sticks to the prawns.
• Add the oil and curry leaves and fry it again.
• Serve the dish hot.

MUTTON PEPPER FRY

INGREDIENTS

1/2 kg mutton
1 tsp garlic-ginger paste
1 big onion
1 big tomato
1 tsp cumin seeds
2 red chilli
1 tsp pepper powder (according to taste)
1 tsp salt
1 tsp vinegar
pinch of turmeric powder
4 tsp oil
curry leaves and cilantro leaves


1. Add salt, turmeric powder to the mutton and boil it to nearly 5 to 6 whistles in cooker.
2. Take oil in a non-stick pan. Put onion and garlic-ginger paste and Fry it in simmer for few minutes.
3. Add tomato and again fry it.
4. Mean while make a paste with chilli, pepper and cumin.
5. Put mutton and add paste in it and let it boil for 3 minutes.
6. Garnish with curry and cilantro leaves and serve hot.

It tastes good with white rice, chappathis, dosas.