Thursday, March 29, 2012

Chili Egg

I was not in the mood to cook, only because I was plain tired. Tired of the chores, tired of doing of my work (I work part time at home as a freelance writer), tired of my hyperactive kid's activities - I could say Beattttt!!!.
Well you - yourself gotto get into the kitchen and rumble something out too right? Well, I had the eggs, and the capsicum. No way was I going to make chapathis - it's got to be bread coz I just don't have it in me to knead and roll out the dough (the brown bread beckons!!!!). So its got to be a quick chili egg.Yup indeed it is!!!

Hard Boiled Egg - 4 peeled
Onions - 3, finely sliced
Green Pepper - 1 large, sliced thinly
Tomato Paste - 4tbs
Sugar - 1/2tsp
Soy Sauce - 1tbs
Green Chilies - 3, minced finely
Garlic - 2 cloves, sliced thinly
Ginger - 1tbs, julienned
Salt to taste
Black Pepper Powder - a dash
Oil for frying

Into a large wok, pour in some oil and fry the eggs till the whites have a nice golden covering. Keep them aside. Into the same wok, add in the garlic, ginger and the chilies and saute for a minute. Tip in the sliced onions and saute till the onions are nice and transparent. Add in the tomato sauce, soy sauce and pepper powder. Mix everything well. Time to add in the green pepper and saute till about just soft, yet you would want the crunch of the veggie.
Meanwhile, slice the fried eggs into halves and add to the wok and gently coat for about 2minutes. You have yourself a dinner or lunch ready in no time. We had ours with some toasted bread, you could have these anything you wish.Enjoy!!!!

Tip: Remove the seeds from the green chillies if you don't want the dish too spicy

Wednesday, March 28, 2012

Kerala Style Chicken Fry~ Amma's Way!!

A regular meat dish had with chapathy and a nice salad. Mum made this regularly on her quick dinner days. I did the same, needed to whip up a quick dinner to get my day set, just so that I could have some time off: :)

Chicken - 1 kg, cut into medium pieces (You could even use only drumsticks which would taste better)
Ginger Garlic Paste - 3tbs
Fennel Powder or Saunf - 1tsp
Kashmiri Chili Powder - 2 1/2tbs
Turmeric Powder - 1/2tsp
Onion - 4 large, sliced thinly
Salt to taste
Coriander Leaves - 1tbs, freshly chopped
Oil to fry

Into a non - stick pot, combine all the ingredients and the chicken with about 1/2cup of water and cook for about 20minutes. Allow the masala to coat the chicken pieces completely. In the meantime, into a large wok or skillet, pour a little oil just enough to fry the sliced onions. Fry them till nice and caramelized and keep aside. Add in little more oil and fry the cooked chicken till nice and golden on all sides. Top the chicken with the fried onions and some freshly chopped coriander leaves. Serve hot with chapathis and a nice salad.

Related Posts Plugin for WordPress, Blogger...