Egg Mappas

 

 

 

 

Ingredients

4 hard boiled eggs

1 medium onion sliced

1 inch ginger piece, cut into sticks

3-4 garlic cloves, sliced

2 green chillies, slit

few curry leaves

1/4 tsp turmeric powder

1 tsp kashmiri chilli powder

2 tsp coriander powder

3/4 cup hot water

1 cup thick coconut milk

2 Tbsp coconut oil

salt 

For the seasoning

 3 shallots,sliced into thin rounds

1 Tbsp coconut oil

 1/2 tsp mustard seeds

 few curry leaves 

1/4 tsp fennel seed powder 

*Don't skip the fennel powder as this ingredient gives a lovely taste to the dish

 Method

• Heat 2tbsp coconut oil and add the sliced onions, ginger, garlic, green chilies and a few curry leaves.
• Saute until the onions sweat. Add a pinch of salt so that the onion wilts quickly.
• As the onions begin to brown, reduce the heat and add the turmeric powder, coriander powder and chilli powder. Fry on a medium low heat for one to two minutes.
• Make slits on the boiled eggs and add them to the sauteed masala.
• Cook for a few minutes and then add 3/4 cup of hot water. Mix well and cook for a few seconds. Add enough salt to taste.
• Add the coconut milk and mix everything well. As it begins to boil, remove from heat and keep aside.
• For the seasoning, heat 1 Tbsp coconut oil.   Add the mustard seeds and as they begin to crackle, add the sliced shallots and curry leaves.
• Fry until the shallots turn golden brown. As they start to turn golden brown add the fennel powder, fry for just 2-3 seconds and then pour this seasoning over the prepared egg curry.
• Cover immediately and leave it undisturbed for at least 10 minutes so that the flavor gets infused into the curry.
• Mix and serve after 10 minutes with appam, roti, rice ar any other bread.

*Don't skip the addition of the fennel powder while doing the seasoning as it's this fennel powder that gives an outstanding and unique flavor to this dish.

Dates Pulissery

 

Ingredients

10-15 dates, pitted and halved

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 1/2 cup water

salt to taste

a pinch of roasted fenugreek powder

few curry leaves

 

To grind

1/2 cup coconut grated

1/4 tsp cumin seeds

1 green chilli

4 Tbsp yoghurt(you can use more)

To season

1 Tbsp coconut oil

1/4 tsp mustard seeds

few curry leaves

Method

• Cook the dates with turmeric powder and chili powder by adding water. Cook until the dates are well cooked and mashed.

         

• Meanwhile grind the coconut, green chilli, cumin seeds and yoghurt. You can add 1 Tbsp of yoghurt at first and then grind coarsely so that everything gets mixed, then add the remaining yoghurt and grind into a smooth paste.(If you add all of the yoghurt initially, there are chances of the coconut not get grinded properly). You can add more yoghurt if you don't prefer a thick gravy.

 

• Pour this into the cooked dates and mix well.
• Let this come to a boil. Cook for 2-3 minutes and then remove from heat.
• Sprinkle the roasted fenugreek powder and a few curry leaves on the curry and keep aside.
  
• To season, heat 1 Tbsp coconut oil in a pan. Add the mustard and once the mustard starts to crackle, add the  curry leaves. Pour this seasoning over the curry and mix well.
• Serve hot with rice drizzled with a little ghee on top and a pappad.