Egg Pepper Fry | Spicy Egg Pepper Masala | Muttai Milagu Varuval

Egg Pepper Fry, Egg Pepper Roast or Muttai Milagu Varuval is easy, spicy egg pepper masala made with simple ingredients and makes best side dish with simple pulao, rice variety or paratha. This recipe can be made very quickly and if we have boiled eggs in hand then it's can be done in jiffy. If you like egg and spicy food then you will love this recipe.

Chettinad Kuzhi Paniyaram Recipe

Kuzhi Paniyaram or Guntha Ponganalu as called in Telugu is breakfast or snack/tiffin dish is dumpling made with urad dal and rice batter but we can also use leftover idli-dosa batter. Paniyaram chatti (mould) or pan normally comes with 7 holes but there is bigger pan with larger number of holes is available too is used to make paniyaram.  Kuzhi paniyaram can be made sweet or spicy version and today presenting Chettinad style Kuzhi Paniyaram.

Chettinad Karamani Kara Kuzhambu Recipe

I have already mentioned I like Chettinad food and whenever possible I try to make Chettinad recipes and most of the time end up doing the Chettinad Prawn or Fish Curry.  This time I wanted to do any veg recipe chettinad style and I had soaked lobia along so made this Karamani Kara Kuzhambu Chettinad style, it's just got few extra ingredients from regular kara kulambu.  Kara means spicy so it's kuzhambu is spicy as Chettinad food suppose to be.

Chettinad Fish Curry | Chettinad Meen Kuzhambu

This is a spicy, flavorful authentic chettinad fish curry (meen kuzhambu) recipe.  I have mentioned in my other chettinad recipes posts that I have became fan of this flavorful cuisine.  You might find the ingredients list and procedure long but don't get afraid it's actually very straight forward recipe, just gather all the ingredients and this can be done with ease too and the end result is worth all the effect we take.

Chettinad Prawn Curry | Chettinad Eral Kuzhambu

Chettinad cuisine is something that if you try once you will be hooked to it provided you eat spicy food. I always liked chettinad recipes but now a days I am too much into it so after Chettinad Egg Curry it's time for some Chettinad Prawn Curry aka Chettinad Eral Khuzambu and also it's a No-Coconut Curry.

This prawn curry is to die for, so flavorful, spicy and delicious.  Perfect with steamed rice; it's the recipe to make your weekend special.  In my home everyone simply loved this prawn kuzhambu and it disappeared in no time.  For me prawn means prawn masala which happens to be the most popular recipe in this blog, I make most of the time for the simple, delicious prawn masala cause it's a fabulous never-fail recipe, many people have tried my Prawn Masala and I always received such amazing feedback, so for a change I tried Chettinad style prawn curry and from then have made this couple of times.  This try and you going to love it.

Ingredients for Chettinad Prawn Curry [Serves 2-3]

Prawn - 300 gms
Onion - 2 Large or 1.5 Cup chopped
Tomato - 1 Large
Green Chilli - 2
Red Chilli Powder - 1 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Oil - 3 tbsp
Asafetida/Hing - A Pinch
Curry Leaves - 1 Sprig
Mustard Seeds - 1 tsp
Ginger-Garlic Paste - 1/2 tbsp
Tamarind - Small Gooseberry Size
Salt - To Taste
Cilantro - 2 tbsp [Chopped]

To Roast & Grind
Cumin Seeds (Jeera) - 1/2 tsp
Fennel Seeds (Saunf) - 1/2 tsp
Aniseed/Carom Seeds (Ajwain) - 1/2 tsp
Poppy Seed (Khaskas) - 1 tsp [ I didn't use]
Fenugreek Seeds (Methi dana) - 1/4 tsp
Coriander Seeds (Khada Dhaniya) - 1 tsp
Pepper Corn (Kalimrich) -8-9
Dry Red Chilli (Sukhi Lal Mirch) - 2
Cinnamon (Dalchini) -1/2" pieces
Cloves (Lung) - 2
Green Cardamom (Hari Elachi) - 2
Mace ( Javitri) - Small Piece [optional]

To Marinate
Turmeric Powder - 1 tsp
Salt - 2 tsp

Method

1. Clean and rinse prawns 6-7 times in water, add 1/2 tsp turmeric powder and 1 tsp salt, mix well and keep aside for 10 minutes.  Rinse again 3-4 times and mix 1/2 tsp turmeric powder and 1 tsp salt, keep aside until required.
~ This step is to remove smell from prawn, if you wish you can just marinate one time.

2. Soak tamarind in 1/2 cup water for 10-15 minutes and extract pulp.  Finely chop onion, tomato, green chilli.
3. Dry roast all the ingredients under 'to roast & grind' until light brown and fragrant.

4. Allow to cool roasted spices and grind to powder, keep aside.

4. In same wok heat oil, add hing, mustard seeds and allow to splutter.  Add curry leaves, onion, green chilli, ginger-garlic paste and saute until onion becomes soft.
5. Add chilli, turmeric, coriander powders and mix well, cook for a minute.

6. Now add chopped tomato and cook until it gets mash.

7. Add prawn and stir, cook for 3-4 minutes or until prawn becomes soft.

8. Add tamarind extract, 1/2 cup water, salt and bring it to good boil, simmer for 2 minutes.

9.  Add 2 tsp of grinded masala let it boil again and simmer for 5 minutes until gravy becomes thick and oil floats on top. Garnish with cilantro and off flame.

Serve warm with steamed rice or any variety rice of your choice.

   
Have a  good day ~~

Chettinad Egg Curry | Chettinad Muttai Kuzhambu

Hope everyone celebrating Makar Sankranti/Pongal having great time.  Chettinad food is always very famous specially their spicy and delicious non-vegetarian recipes.  Bored of usual egg curry, I made this chettinad style egg curry and from then just hooked on, it's become instant hit at home.  Don’t get wrong impression with the long list of ingredients, its a easy and simple recipe with all the ingredients available in pantry.  This spicy, yummy egg curry is a treat to eat with rice, if you like spicy food then it’s for you.  I added little curry leaves while grinding masala just like that but you can skip that if you don’t wish too add.  Since lot of people eat non-vegetarian food during Kaanum Pongal it's a best time to me to post this recipe.

Ingredients for Chettinad Egg Curry [ Serves 4-6]

Eggs - 6
Onion - 2 [medium]
Tomato - 2 [medium]
Oil - 3 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 tsp
Water - 2 cups
Salt - To Taste

To Grind
Dry Red Chilli - 3
Cumin Seeds - 1 tsp
Fennel Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Peppercorns - 1/2 tsp
Clove - 2
Cinnamon - 1/2” pieces
Green Cardamom - 1
Chopped Ginger - 1 tsp
Chopped Garlic - 1 tbsp
Curry Leaves - 1 sprig
Green Chillies - 2
Khus Khus (poppy seeds) or Cashew Nuts - 1 tbsp
Curry Leaves - 2 sprigs [optional]
Grated Coconut - 2 tbsp
Water - to grind

Method:

1. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
2. Dry roast ingredients except curry leaves, coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
3. Grind  roasted ingredients with curry leaves to smooth paste using little water and keep side.  Grind coconut with little water and keep aside.

4. Finely chop onion and tomato.
5. In a wok or pan heat oil add mustard seeds and allow to splutter.  Add curry leaves, onion and sauté until soft.
6. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.

7. Add tomatoes, cover and cook until tomato gets mash.   Now add grinded masala paste.

8. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.

9. Add eggs and cook for 5 minutes or until gravy becomes thick.
10. Add coconut paste mix well and cook for 2-3 minutes, off flame.

Serve warm with steamed rice or roti.

Other Chettinad Recipes
Chettinad Prawn Curry

Have a nice day ~~

Kathirikkai Masal/Eggplant Curry with Tandoori Roti and take part in Earth Hour

I tried Kathirikkai Masal from Solai True Chettinad Kitchen. At last started to trying things from my long list of bookmarked recipes....whenever I wish to try any of the recipes I endup lacking in a thing or two....and it was same this time too as I didn't had sambar powder but not letting that to stop me from trying I used redchilli and coriander powders and Kitchen King. For the original recipe check Solai's space, Thanks Solai for the wonderful recipe :)




Here is the recipe again with the changes:

Ingredients:

Eggplant (small) - 15-18 (appr. 300) -
Onion - 1 Large (Sliced)
Tomato - 1 Large (diced)
Garlic - 8-10 pods (sliced)
Redchilli powder - 1 1/2 tps
Coriander powder - 1 tps
Kitchen King powder - 1 tps
Cumin Seeds - 1/4 tps
Fennel Seeds - 10 seeds
Curry leaves - 10-12 leaves
Coriander leaves - handful (chopped)
Oil - 2 tbs
Salt - to taste
Water - 1/2 - 1 cup

Method:

1. In a pan heat oil, add cumin, fennel seeds and curry leaves let it splutters
2. Add garlic and fry for 1 min. Add sliced onion and fry until it turns light brown.
3. Throw in the chopped tomato and cook for 2mins, now add eggplant (cut each eggplant in 4 slices) and fry them for 3-4 mins.
4. Add all the powder masalas mix well and cook for 3-4 mins again.
5. Add salt and 1/2 cup water, cook with lid on until eggplant becomes tender. Throw in half of the chopped coriander and cook for 5 mins.
6. Garnish with remaining coriander leaves.




This was so yummy... we had it with tandoori roti...


Earth Hour
So guys most us know 28th March 2009 from 8.30pm to 9.30pm is Earth Hour. So take part in this 1st Earth Hour, switch off the lights where ever you are and cast your vote. For more details check here