Cooking web notes

Egg curry and nimmakaya charu was our yesterday lunch, both dishes tastes marvellous..I have bookmarked this both recipes quite a long back at Sailu's Kitchen and i wanted to try them sterday coz i was quite busy and also i went a bit late to kitchen, this both dishes doesnt need loads of ingredients to cook up and the result was completely tremendous..Very quick to prepare and the nimmakaya charu suits prefectly as simple soup which goes awesome for both dinner or lunch while its cold, yeah either u can have them directly as soup or else can serve along with hot steaming rice..Coming to the egg curry, its one the easiest and flavorful curry i have ever prepared, this egg curry goes awesome with rice as well as with rotis or parathas, i prepared this egg curry bit thick to serve as side dish along with nimmakaya charu, both together works out wonder and we enjoyed having this both dishes..Thanks to Sailu for sharing these wonderful dishes with us..I enjoyed cooking her fabulous dishes...


Fennel Flavored Egg Curry: U can find the original recipe here
5nos Boiled eggs, cut into halves
2nos Onions (chopped)
1no Green chilli
2nos Tomatoes (chopped)
5tbsps Coconut (fresh)
1tsp Fennel seed powder
1tsp Coriander powder
1tsp Red chilly powder
1/4tsp Garam masala
Salt
Oil

Heat a tbsp of oil in a pan and add half of the onions and green chillies, saute until they turns transparent, add few tomato chunks and saute again for few minutes, put off the stove..grind this sauteed veggied along with freshly grated coconut as fine paste..

Heat again the remaining oil, add the remaining onions and chopped tomatoes, saute until the onions turns transculent, add the fennel seed powder, coriander powder,red chilly powder, garam masala powder and salt to the veggies, saute for few minutes, now add the grounded paste and cook for few minutes, finally add enough water and bring to boil..add the egg halves to the cooking gravy and cook in simmer flame until the curry turns thick...Add coriander leaved or mint leaves as u desire and serve hot..


Nimmakaya Charu/Lemon Soup: U can find the Original recipe here
1/4cup Cooked moongdal
2nos Lemons
1no Small onion (chopped finely)
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
1/4tsp Mustard seeds, cumin seeds & methi seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
10nos Curry leaves

Take the cooked moongdal with water, salt, turmeric powder and few curry leaves, bring them to boil, while the dal is cooking, heat enough oil in a pan, add the mustared seed,s cumin seeds and methi seeds and fry until they turns brown, add the remaining curry leaves, red chillies and asafoetida powder..immediately add the onions and green chillies saute for few minutes and add this tempered veggies to cooking dal water, cook everything again for few minutes, put off the stove..

Squeeze the juice from the lemons, add this lemon juice to the cooked dal water, serve hot!!