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Easy egg pepper fry

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QuickPepperEggMasala-3

Roasted spicy masala marinated eggs!

I made this on a Sunday as a side dish recently. Whenever I usually make chicken biryani or lamb biryani, I also boil egg or make this pepper egg roast. I found that boiled egg is too simple. However I find egg pepper roast is complicated or time-consuming for most Sundays with my other list of dishes I do. I wanted to change it. So made this. It tasted great and perfect. This takes just 20 minutes to do after you boil the eggs.

 

🙁 After I took the pictures, it slipped from my table by mistake. 🙁 I had to do it again :(. But wanted to make it 🙂 it looked and tasted amazing I believed. So made it again. 😉

My other favorite egg recipes: Egg pepper roast,Quick and simple egg curry in 20 minutes

This dish taste great with simple lemon rasam, chicken biryani or sambar.

QuickPepperEggMasala

5.0 from 3 reviews
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Easy egg pepper fry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • Egg – 5
  • Curry Leaves – 1 Sprig
  • Coriander leaves – 2 tsp (chopped to garnish)

    To grind:
  • Fennel seeds/sombu – 1 tsp
  • Cumin seeds/Jeeragam – 1 tsp
  • Garlic – 3
  • Ginger – 1 inch
  • Onion – 5 shallots/ or equal quantity of red onion
  • Pepper balls/ milagu – 1 tbsp
  • Whole dry Red chilli – 1
  • Green chilli - 1
  • Coriander seeds – 1 tsp
  • Sugar – a pinch
  • Salt – ½ tsp
Instructions
  1. Boil the eggs. [I boil the egg in boiling water for 5 mins. Switch off and close it for 10 mins. Wash in cold water and remove the shell]. Set aside.
  2. Blend all the ingredients under “To grind” for the masala paste with 2-3 tablespoon of water. Blend to a smooth paste and Set aside.
  3. Heat oil in a pan and add in the curry leaves, blended masala paste and the salt.
  4. Let it get cooked in medium flame till the raw smell leaves for 2-3 mins.
  5. Cut the boiled eggs into two and add it to the medium heated masala pan. Keep the flame on low and slowly roast the masala eggs.
  6. Once in a while turn the eggs slowly. This is to make sure the eggs are roasted properly.
  7. When the masalas with the eggs are roasted brown, switch off. It would take 10 -13 minutes.
  8. Garnish with coriander leaves.
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QuickPepperEggMasala-4

Tindora/ Ivy Gourd/ Pavakkai Foxtail Millet rice

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KovakkaiRiceFlavorful millet rice dish made with ivy gourd & Indian freshly grounded spices masala.

You can replace millets with normal rice.

Replacing my white rice – Healthy weight loss goals 😀 :

I was looking for options to replace white rice as I consume white rice mostly. Tried brown rice first and I did not like it much. So tried quinoa and it was not bad. When I cook my rice, I add ½ cup of white rice and ½ cup of quinoa. That was good for sure. Heard that we cannot quinoa on daily basis L not again!!! So, got some millets like Foxtail millets(Thinai), Kodo Millet (varagu),Little Millet(Saamai), Barnyard Millet(Kuthiravali), and pearl millet(kambu). Heard millets are good replacement for rice.

Foxtail Millet (Thinai) is a vegan food and also gluten free cereal. Thinai is rich in proteins, low in fat and has good amount of fiber content, calcium and iron. I have used thinai for this recipe. You can use any millet I think.

It taste great with some onion raita/ garlic raita and with some papads.

My other favorite quick rice recipes: Ghee rice, coconut rice, ginger rice

My other favorite ivy gourd recipes: Spicy fennel Tindora/Ivy gourd stir fry

 

KovakkaiRice-2

 

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Tindora/ Ivy Gourd/ Pavakkai Foxtail Millet rice
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • Foxtail Millet/ Thinai – 1 cup
  • Onion – ½ small ( sliced)
  • Jeera/ cumin seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Green chilli – 2 (sliced)
  • Hing/ Asafoetida – a pinch
  • Kovakai/Tindora/Ivy Gourd – 15 (Sliced again)
  • Turmeric – ¼ tsp
  • Salt – as per taste

    To roast and grind
  • Chana dal – 1tbsp
  • Urad dal – 1 tsp
  • Black peppercorns – 1 tsp
  • Coriander seeds – 1 tsp
  • Fenugreek seeds – ¼ tsp
  • Fennel seeds/Sombu – 1 tsp
  • Dry red chilli – 3
  • Grated coconut – 2.5 tbsp
Instructions
  1. Cook the rice or millets in pan or cooker. I made in rice cooker with ½ tsp salt with 3 cups of water for 1 cup of millet rice.
  2. Roast the ingredients under “roast and grind” in medium flame for one minute till the dal turns golden brown.
  3. Now, heat a pan with oil, add the cumin seeds, and curry leaves. Add the onions and green chilli with a pinch of salt.
  4. Add the ivy gourd and saute for a further 1 minute. Now add turmeric, ½ tsp salt, ½ Cup of water and mix well. Turn the flame to low-medium and cook covered until the ivy gourd is half done.
  5. Once the ivy gourd is half cooked, add the ground masala powder and mix well. If needed, add little more water and mix well. The mixture will take another 2 minutes to cook.
  6. It would be thick , little watery with some oil oozed out. Turn the speed to medium to high heat if needed.
  7. Add the cooked millets/ rice to the ivy gourd masala or vice versa and mix nice. Mix slowly so that it wont break the millets/rice.
  8. Serve warm and enjoy with simple appalam/papads/raita or chips.
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KovakkaiRice-3

Masala Peanuts/ Masala Kadalai/ Fried spicy peanuts

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Masala Kadalai-4Perfect tea time snack! Peanuts coated in spicy marination with garlic and deep fried.

My dad used to buy me spicy peanuts from Indian snack stores like ananda bhavan, saravana bhavan or other snack shops when I was a kid. Actually not only when I was a kid, still when I go to India, he gets me this. He likes all kind of nuts like peanuts, cashews, pistachios. I don’t like them raw. I just have them because its healthy. 😉 However if you fry with some spices like this, I am always ready to finish it.

I went to visit my sister last month. I wanted to make some snacks and sweets to her before going. So, made some ribbon pakoda, coconut barfi and this. 🙂 I feel good when I make something special for someone I like 🙂

Evening when you need some tea or coffee, of course it would be great with some cookies, a slice of cake or some spicy snacks. This is perfect for that!

My other favourite snack recipes: Almond butter murukku, Spicy curry leaves seedai, Mushroom cutlet, Onion chilli bajji pakoda.

Some use red colouring. However, I find it not healthy. So, I did not use. You can use it if you want bright colours.

Masala Kadalai-2

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Masala Peanuts/ Masala Kadalai/ Fried spicy peanuts
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Peanuts – 3 cups ( Raw)
  • Rice Flour – 5 tbsp
  • Gram Flour – ¾ cup
  • Kashmiri red Chilli Powder – 1.5 tbspn (For spice and color)
  • Amchur/ Mango powder - 1 tsp
  • Baking Soda – ¾ tsp
  • Garlic (with skin) – 10 cloves
  • Fennel Seeds / Sombu – 1 tsp
  • Asafoetida / Hing – ½ tsp
  • Salt to taste
  • Oil to deep fry
Instructions
  1. Roast the peanuts in medium flame for 5 mins. If you are using roasted peanuts, you don't have to do this step.
  2. In a mixing bowl, add everything except peanuts. Mix well. Add the roasted peanuts and combine it well.
  3. Now add water little by little. Actually sprinkle and make it soft dough. It should not be liquid form.
  4. Heat kadai with enough oil to fry.
  5. Take some dough in your hands and slowly drop the dough in small batches.
  6. Dry fry the pakodas till they are golden brown. Drain it by placing in a kitchen tissue.
  7. Store it in an airtight container and can have it for 7-10 days.
Notes
Adding a tsp of hot oil to the mixture makes it crispy.
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Masala Kadalai-3

Gobi Manchurian / Cauliflower Manchurian

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Gobi_Manchurian-3Spice battered cauliflower fried/baked and tossed in a spicy sweet sauce with bell pepper, garlic and ginger- a Classic and perfect Indo-Chinese dish.

 

Baked cauliflower recipe: https://www.relishthebite.com/spicy-baked-cauliflower-bites/


I have mentioned many times in my other post that paneer is one of my favourites. Even cauliflower and mushroom are my favourites. This time I am going to use it to prepare Indo-Chinese or Indian-Chinese cuisine. And it is “Cauliflower Manchurian” 🙂  .I always make Paneer Manchurian and baby corn Manchurian. But this time I wanted to make something different to accompany my veg fried rice. You can prepare any Manchurian gravy by replacing the cauliflower with tofu, paneer, baby corn,chicken or broccoli and so on. Dry Cauliflower Manchurian is served as a starter in many fine restaurants. Whenever I think of indo chinese food in my home, it is fried rice, noodles and Manchurian that hits the roof!baloon

 

You can even bake these cauliflower like the one I have baked – Spicy baked cauliflower.

 It is too tasty to have manchurian but easy to make mistakesconfused. These are few common ones:

  • When you add the corn flour paste, add it slowly as it easily tends to make lumps.
  •  If the batter coating is too thick, the Manchurian might become gloopy and too thick. It also gets soggy on cooling which we don’t want. Right?
  • Balance the soy sauce and salt. As most of the soy sauce has high sodium content, so when you also add salt and soy sauce together, it becomes salty! Yikess… You don’t want that as well. So, taste them as you add. That’s the best solution I would say.
  •  If you think the gravy is too thick for you, then thin it adding little water. Just little! Or else it may become very liquidy!
  •  If you think you need more gravy, add the corn flour paste and water proportionally to it.

I guess it’s enough of talks today ;), let’s go to the recipe. lookdown

Gobi_Manchurian-2

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Gobi Manchurian
Author: 
Recipe type: Main
Cuisine: Indo-Chinese
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For gravy:
  • Green Chilli – 1, finely chopped
  • Ginger – 1 inch, finely chopped
  • Garlic – 6, finely chopped
  • Red chilli –1, broken finely
  • capsicum/bell pepper - 1 cup, chopped as cubes
  • Spring onion/scallion whites – ½ cup, chopped
  • Soy sauce – 1 tbsp
  • Tomato sauce – 2 tbsp
  • White vinegar – 1 tsp
  • Black pepper – 1 tsp
  • Sugar – ½ tsp
  • Veg stock or Water – 1 ½ Cups
  • Salt – as required
  • Oil – for frying the paneer (about 6 tbsp of oil)
  • Scallion greens/ spring onions – for garnish

    For Cauliflower marinade:
  • Cauliflower florets – 250 gms
  • Corn flour – 2 tbsp
  • Chilli powder - 1 tsp
  • Pepper powder - 1 tsp
  • Ginger garlic paste – 1 tsp
  • Salt and pepper as required

    for the corn flour paste:
  • Corn flour – 2 tbsp
  • Water – ½ cup
Instructions
  1. Mix the corn flour mixture under “for the corn flour paste” and keep aside.
  2. Mix all the ingredients under “for cauliflower Marinade”. Mix it well so that the cauliflower is coated with the marinade.
  3. Now shallow fry the cauliflower cubes in hot oil. Drain and keep aside.
  4. Now take a pan, add the chilli flakes, chilli and scallion whites and stir fry the bell pepper on medium heat. Make sure they do not burn.
  5. Add the soy sauce and tomato sauce, veg stock or water. Stir and simmer. After a minute or so, add the corn flour paste and let the sauce thicken.
  6. When it thickens, add the fried paneer cubes, vinegar, sugar, pepper and salt. Simmer for a minute.
  7. Garnish with spring onion green.
Notes
1. If you want the Manchurian recipe dry, then do not add any water at any step.
2. When you add the cornflour paste, add it slowly as it easily tends to make lumps.
3. If you think the gravy is too thick for you, then thin it by adding little water. If you think you need more gravy, add the cornflour paste and water proportionally to it.
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Serve this Cauliflower  Manchurian hot with noodles or veg fried rice.

Gobi_Manchurian

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