Egg Curry (MUTTA TAALICHADU)
Don’t you just love it when you run into a new blog that you go through and read like a novel? And don’t you love it even more when this blog teaches you how to make an old recipe a new way? That’s how I felt when I run into this recipe on Sheilla’s blog Kitchen Secrets .
Over the years I have known only one way of making egg curry; you make the curry sauce you boil the eggs, put the boiled eggs (minus the shell of course) into the curry and your done. Well Kitchen Secrets had a slightly different and I guess easier way of doing it. You make the curry sauce, break the egg into the sauce cook the egg for a few minutes and you’re done. How cool is that? Especially if you do not like boiled eggs. It’s like having a poached egg curry.
It was super delicious, I made a couple of changes made it a little bit complicated (Kitchen Secrets’ recipe is pretty straight forward) I had it with chapo but think it would be even better with naans and quite good with rice too. HAPPY COOKING!!
Ingredients
- 4 eggs
- 2 onions
- 2 big tomatoes
- 2 curry leaves (optional)
- ½ teaspoon turmeric powder
- 6 black pepper corns
- 4 cardamoms
- Small cinnamon stick
- 1 tablespoon minced garlic
- 1 ½ teaspoon crushed ginger
- 1 or 2 green chilies
- Bunch of chopped dhania (coriander
Instructions
In a wok or sufuria add a little oil & the peppercorns, cardamoms, cinnamon and curry leaves if using. Once they start to pop add the onions and cook till they are almost translucent then add the ginger and garlic. Stir for about two minutes the add the tomatoes.
When oil starts to float on the sides of the tomatoes add the turmeric, chillies, dhania and salt and about 2 cups of water and let it boil.
Once water is boiled take one egg at a time and break it into the sauce, sort of like you would with a poached egg. Take the second one and beak it away from the 1st and repeat with the remaining two eggs. Reduce the heat and cover your wok with a lid and let the eggs cook to your liking about 7 minutes for a well done egg. You can insert a toothpick into the egg to check if the egg is ready. If the sauce is not thickened by now you can let it cook some more so that it thickens. Serve with rice, chapatti or naans
HAPPY EATING
https://www.themothershipvillage.com/egg-curry-mutta-taalichadu/Kenyan Masala Chips
When we were in high school my friends and I discovered Burger Hut in Westlands that by far has the best Masala chips and cheese burgers I have ever tasted. In fact I think I should do a story on them soon 🙂 I was taught how to make masala chips a few years back by a cook who worked for my mum. I tried it a couple of times but I was never really happy with the results. I got this recipe last week on Fauzia’s Kitchen Fun and I decided to try it out the same day. I added garam masala which was not in the original recipe because most people say to add this and trust me it was delish, soo delish that I made them twice again on the weekend. I honestly LOVED it, it is not burger huts masala chips but it can compete and I am sure it would win with some people. I hope you will enjoy it as much as I did. HAPPY COOKING!!
Ingredients
- 8 large potatoes, peeled and sliced into “chips”
- oil for frying
- 2 tablespoons butter/margarine
- 1 tablespoon Spanish paprika
- 1 tablespoon cayenne pepper ( or red chilli powder) – you can use more or less depending on preference
- 1 teaspoon of garlic paste
- 2 tablespoon tomato paste
- 2 tablespoon tomato sauce
- 1 teaspoon turmeric
- 1 tablespoon garam masala
- small bunch of coriander
- salt to taste
- some water (optional)
- lemon (I did not use this because I had none)
Instructions
Heat the oil in a pan and when hot put in the potatoes and cook till they are soft, remove from the oil, drain and let cool for about 5 mins
Reheat the oil and put back the chips to cook through. This makes them crispier (works with any food your deep frying)
As the chips are cooking for the second time place the butter/margarine into a larger pan and melt it. Once it has melt switch off the heat.
Add all the other ingredients (except from the water and coriander) into the melted butter/margarine and mix well.
Turn on the heat and cook till the sauce thickens
You can add the water if you like your chips saucy if not do not add the water.
Once the chips are cooked place in a kitchen towel to drain excess oil then toss them into the sauce and mix until well combined.
Turn off the heat, squeeze in the lemon and add the coriander
Serve when hot. HAPPY EATING!
https://www.themothershipvillage.com/kenyan-masala-chips/
