Egg Masala Curry

Egg masala curry

Ingredients:-

Eggs - 6
Tomatoes- 3 (Medium Size) 
Onion - 1 (Medium)
Garlic - 8 pieces
Coconut - 1/2 cup (Chopped)
Red chillies - 2 (Big)
Coriander Seeds/ Dhaniyalu - 1 and 1/2 tspn
Black Pepper - 1/2 tspn
Cloves / Lavangam - 9
Cinnamon / Dhalchina chekka - 5

Talimpu/Popu/Tadka/Seasoning

Oil 6 tspns
Onion - 1 (Medium)
Mustard seeds / Aavalu - 1/2 tspn
Minapappu / black gram - 1/2 tspn
Jeera - 1/4 tspn
Bengal Gram / senagapappu - 3/4 tspn
Curry leafs - 3 stems
Pasupu /  Turmeric powder - 1/4 tspn
Coriander leaves
Salt to taste

Procedure:-

1) Boil eggs.

2) Cut onions and tomatoes to small pieces and grind all the ingredients to paste. (Tomotoes, onions, coconut, lavangam, dhalchina chekka, pepper, red chilies, Dhaniya, garlic)

  

3) Put pan and add oil. Fry all seasoning ingredients. (Avalu, minapappu, senagapappu, jeera, onion, curry leafs)

 

4) Once Onions turns to light brown color add the grinded masala paste to the pan.

 5) Boil for 15 to 20 mins in a medium flame with lid on.

6) Add eggs and boil the curry for 5 mins in medium flame.

 

7) Add salt and kothimeera/corriander leaves as per your taste. Now tasty Egg masala curry ready to serve. You can serve it with either rice or chapathi.

Egg masala curry

Coconut/Kobbari nuvvula Kudumulu and Undrallu

Kobbari Nuvvula Kudumulu and Undrallu

Ingredients:-

Rice - 2 cups
Water - 3 cups
Jaggery - 1 (Medium) or 3/4 Cup grated Jaggery
Sesame seeds / Nuvvulu - 2 tspns
Dry Cocunut - 3 tspns (Grated cocunut)
Yalakulu / Elachi / Cardamom - 3

 

Procedure:-

1) Soak rice in water for 15 min. Dry them on a clean cloth for another 15 more mins. Then grind them in to very fine powder.

 

 2) Grate Jaggery and soak it in 2 cups of water. It takes 15 mins for the jaggery to become soft in water. Then crush the jaggery with clean hand so that it dissolves in water.

3) Grind cocunut, sesame seeds and ellachi in mixy. Then make a slight hard dough with rice powder, Cocunut-sesame powder with jaggery water.

4) In Idli patra pour 1 and 1/2 cups of water. Make Kudumulu and undrallu with dough and put them in idli plates.

  

5) Put the lid and wait for 7 to 8 mins for the kudumulu to boil.

 

 

                          Tasty Kudumulu and Undrallu ready for Vinayaka Naivedyam.

Munakkaya / Drum stick Fry

Munakkaya / Drum stick Fry

Ingredients:-

Munakayalu / Drum stick - 5 ( medium size)
Onions - 2 (Medium Size) 
Ground nuts - 50 grms
Red chillies - 2 (Big size)
Garlic - 6 pieces
Salt to tast

Talimpu/Popu/Tadka/Seasoning

Oil 4 tspns
Mustard seeds / Aavalu - 1/2 tspn
Minapappu / black gram - 1/2 tspn
Jeera - 1/4 tspn
Inguva/asafoetida - 1 pinch quantity. 
Curry leafs - 2 stems

Procedure:-

1) Cut Munakkaya to three inches size.

2) Take pressure cooker and add Munakkaya pieces. Add water (1/4 cup) with salt(1/4 tspn) to it. Wait for 1 whistle.

3) Chop the onions.

4) Put the pan and add oil, once oil is heated add mustard seeds, minapappu, jeera, Senagapappu with curry leafs and fry for 1 min.

 5)Now add onions and fry till they become light brown color.

6) Add drum stick pieces to the seasoning/ thalimpu mixture and fry for 1 minute on medium heat.

7) Grind the ground nuts with red chillies and garlic pieces.

8) Add the ground nut mixture to the drum sticks and mix it well. Heat for 2 mins on medium heat.

 

Tasty Munakkaya / Drum stick fry is ready to eat.

        

Masala Omlet

Masala Omlet

Ingredients:-

Eggs   - 4
Chilli Powder - 1/2 tspn
Salt - 1/4 tspn
Onions - 1 (small)
Masala Powder - 1/2 tspn
oil for frying omlet

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Serves

Three people

Procedure:-

1) Chop onions and add all the ingredients to it. Beat the eggs until the yolks and whites are completely mixed.

2) Heat some oil in the skillet over medium heat. Pour on the eggs mixture spreading them evenly with a spoon. 

Tasty masala omlet is ready to eat. Ideal for break fast or evening snack.

 

                                          

          

Dosakaya Sambar

Dosakaya Sambar

Ingredients:-

Dosakaya   - 1/2
Kandipappu / Yellow Lentils/Toor dal - 1 cup
Water - 2 cups
Tomatoes - 2 (Medium)
Onions - 2 (Medium) 
Chilli powder - 1 tspn
Dhaniya powder - 1 and 1/2 tspn.
Tamarind - Medium Lemon size quantity.  Soak it in water.
Salt to taste 

                             

Talimpu/Popu/Tadka/Seasoning

Oil 3 tspns
Mustard seeds / Aavalu - 1/2 tspn
Minapappu / black gram - 1/2 tspn
Jeera - 1/4 tspn
Inguva/asafoetida - 1 pinch quantity. 
Curry leafs - 2 stems

Procedure:-

1) Cut dosakaya in to medium size pieces. Cut tomatoes, onions to small pieces.

2) Take pressure cooker with kandipappu and pour 2 glasses of water .

3) Put the lid and wait for 2 whistles. Once the cooker cools down check the dal it must be properly boiled.

 

 4) Take the dal out and put the dosakaya pieces, tomatoes, onions with chilli and dhaniya powders added. Put the lid and wait for 2 whistles.
  

5) Put a pan and add oil, mustard seeds, minapappu, jeera and curry leafs. Also can add small quantity of menthulu (1/4 tspn). Add onions and curry leafs and fry for 2 mins.

 

6) Once onions are light brown in color add the tamarind water, boiled dal, boiled dosakaya pieces with tomatoes, onions in the pan. Add salt to taste.

 

Put the lid and boil for 10 mins in medium flame.

Tasty Dosakaya sambar ready to eat with hot rice.