Tuesday, December 23, 2008

Merry Christmas & Blessed New year

Unto us a SON is given.....JESUS CHRIST THE LORD

May the Lord grant you all the blessings this season has in store...


To all my readers & visitors -


Esther (Rina)

Friday, December 12, 2008

Egg Rice

Egg is so versatile that it be eaten just by itself or can mix with any other dish to enhance the flavour of the dish to which it is added...as in baking, soups, noodles, rice etc...

Though egg is extensively used in most kinds of fried rice varieties.. the dish i'm going to share now is precisely only with egg...no other vegies or poultry or meat or seafood here.

The relationship with this dish is as long as the years of my marriage...you can guess now who is the author of this dish...yes of course my dear hubby. And ever since i learned this dish from him it has been a savoir dish for me.


Ingredients :
3 Eggs
4 Cups of Cooked (preferably strained)
1 Tbsp cooking oil
1 Onion Medium size
3 Green chillies cut
8 Curry leaves
1 tsp Ginger garlic paste (optional)
1/2 tsp Black pepper powder
Salt to taste
Coriander leaves finely chopped to garnish

Procedure :
Heat up a wok or wide kadai, add oil and after the oil is hot enough add green chillies saute, add curry leaves saute and then add onions and saute for 2min.
If adding ginger garlic paste add it now and fry till nice aroma comes
Now add eggs by breaking them one by one and thoroughly stirring and mixing to make egg scramble and fry for a min till scrambled egg is cooked and dry.
Now add little salt and pepper powder for the egg scramble.
Now add the rice and salt & pepper and mix it nicely to combine with the rest of the ingredients in the wok .
Add coriander leaves and mix and remove form heat.

This can be served as it is...with just a papad or with a heavy masala gravy or meat fries...

One good combo with this is a thick crab gravy or Butter chicken or Paneer Butter masala with a cracked papad.


Tuesday, December 2, 2008

Egg in Eggplant gravy

Its been a while, since I published a post. Life is hectic with business projects and festive season. Nevertheless, I'm continuing my egg series...This time its Egg cooked with Eggplant.
There are two methods to make this dish. We can either make it with the whole baby Eggplant cutting it into 4 length wise pieces and making a dilute gravy, or use the big Eggplant and cut into small cubes and as they cook mash them to mix with the gravy and then add the boiled eggs and cook.

The picture is of the second type.

A very staple dish in my childhood back home.


5 Eggs hard boiled
1 Big Egg Plant (around 1 to 1.5 lb), cut into small cubes
Oil - 1 Tbsp
Mustard Seeds - 1/4 tsp
Garlic pods 4 - finely chopped
Green Chillies - 4 slit length wise
Onion - 1 Medium
Curry leaves - 8-10
Tomato Paste - 1 Tbsp
Red Chilly Powder - 1 tsp
Salt - to taste
Tamarind Juice -Soak a medium lemon size tamarind ball in 3/4 cup of hot water for 1/2 hour and then squeeze the pulp and filter the juice and add an additional 2 cups of water.
Finely chopped Coriander leaves

1. In a deep pot add oil after the pot is hot. When the oil reaches a good temperature add mustard seeds.
2. After the mustard seeds splutter add garlic and saute till color changes slightly.
3. Add cut onion, green chillies; curry leaves - saute till onions change color.
4. Add tomatoes or tomato paste and mix.
5. Once the raw smell of tomato is gone, add the egg plant pieces, add salt, chilly powder and mix well.
7. Add 1 cup water, mix and cook for 10-15 minutes covered.
8. Keep mixing in between and add more water if necessary.
9. Once the egg plant is almost cooked, add the tamarind juice, mix well, and add the boiled eggs at this point too.
10. Cook for another 5 - 7 minutes and add the coriander leaves, cook for another minute and remove from heat.

Serve with plain rice, pilaf or rotis.