Egg Coconut Milk Curry

I used to always wonder how eggs would taste with coconut milk, weather the combination would work or not!! I read that it is one of the  dishes in Kerala cuisine and felt I must try this sometime. The result was awesomely amazing and I hope you all like it too. Let me also mention here that this is my version of it. Here goes the recipe.....

Ingredients
6 eggs boiled and peeled

These ingredients need to be sauteed in coconut oil or any oil of your choice and ground to a fine paste
3 onions roughly chopped
4 garlic cloves
Few mint leaves
Some grated ginger
1/2 tsp white pepper corns
1 tsp fennel 
1 tsp cumin seeds
1 tsp poppy seeds
1 tsp chilli powder

This to be added later
2 tomatoes pureed freshly, store bought puree will change the taste 

Lastly you add coconut milk as required and salt 

Method 
In a pan take some oil and saute the ingredients to be ground to a paste, once the paste leaves oil, add pureed tomatoes, cook till done, add the eggs and give it a nice boil, now add coconut milk and salt, keep for a while on low flame. Once done, sprinkle some coriander freshly chopped, it is ready to serve with rice, roti, appam, malabar parathas. 

                                                    Baby Bitter Gourd With Gram Flour

An interestingly appealing dish, when I first saw it I was a little apprehensive, but anyway, I thought it was a must try recipe.  Tasted yummy and different. So here goes the way of making it.

Ingredients

6 baby bitter gourds, seeds removed and boiled in salt water for about five minutes and drained

This to be added as the last step
1/2 cup Bengal gram flour, slow dry roast till it leaves an aroma, kept aside

For roasting and making into a powder you need
2 tbsp of sesame seeds
1/2 cup grated dry coconut
1/2 cup peanuts
3 dry red chillies
Salt to taste
1 tspn raw mango powder

Method
First stuff the masala in each bitter gourd, then in a kadhai take some coconut oil, add the bitter gourds, roast them for sometime, add the  remaining ground powder, saute for a while, once done well, add the bengal gram flour and mix well, lastly add a little water to make a semi dry dish. Cook  covered till the rawness goes away.
Serve garnished with coriander leaves. Good with roti, phulka and bhakri too.

     
                                                                       Masala Paneer

A spicy dish which goes well with roti and phulka. A little different ingredients have been used, made with my experi-mental method. Here goes my recipe. Use fresh paneer for the best results.

Ingredients
300 gms of fresh paneer made into medium sized cubes

For roasting and grinding (batch 1) 
2 tspns of sunflower seeds
2 tspns of poppy seeds
1/2 cup grated dry coconut
3 cloves
1/2 tspn black pepper
In a pan take very little oil and roast all the above ingredients, cool and grind them to a smooth powder, keep ready

For sauteing and grinding (batch 2)
3 medium sized onions chopped into thin long slices
6 garlic cloves
1 inch of ginger roughly chopped
A handful of mint leaves (I use home grown ones or have them stored frozen too)
In the pan take a little oil, fry each ingredient one after the other, like first the garlic, next the mint, then the ginger and lastly the onions. Saute till brown golden and grind to a smooth paste, keep ready

For grinding (batch 3)
3 medium sized tomatoes
1 tspn of chilli powder
Grind to a puree and keep ready

Method
In a pan take some oil, add the batch 1 powder, saute for a bit till the aroma comes, add the batch 2 paste and cook till the masala gives out aroma, now add the tomato puree, mix and stir till the tomatoes are cooked well. Add salt and  paneer at this stage, care to be taken while adding salt since some store paneers have added salt. Stir and mix well, no need to cook for too long since all the ingredients are well cooked. Add water if you feel the gravy is too thick. Your dish is ready to be served with some phulkas or rotis.