Spicy fried egg curry

Today I am going to make a spicy curry with fried eggs. If you want a mild curry you can leave out green chili and chili powder but add curry powder. If you want extremely mild curry, you can leave out the curry powder also. The curry will still be tasty because of the spices we adding to the curry.

Spicy fried egg curry

Recipe summary
For
Spicy fried egg curry

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves: 3

     1. Beat 3 eggs in a bowl. In a large sauce pan fry the beaten eggs like omelet. Cut the fried egg in to 2 inch slices. I did not add salt and pepper because the fried eggs will absorb the spices from the curry. That is good enough.The eggs will be juicy when you eat.That is the specialty of this curry.

Fried eggs cut into small pieces

Ingredients

2. In a large saucepan heat 3 tablespoon vegetable oil. When the oil is hot add 1/4 teaspoon mustard seeds and wait till it splutters. Then add I onion coarsely chopped, 1 sprig curry leaves, ¼ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, 1/2 teaspoon ginger minced and 3 cloves garlic sliced thin and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent.

3. Add egg slices, 1 green chilly finely chopped, ½ teaspoon chili powder, 1 tablespoon curry powder, ¼ teaspoon turmeric powder and ¼ teaspoon pepper powder and fry for two minute.

Spicy fried egg curry

4. Add 2 ½ cups water, ½ cup broth and 1 teaspoon salt and boil covered for 15 minutes.

5. Add 3 tablespoon coconut milk and boil for 2 minutes and take off the heat.

The curry is ready. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days.

Spicy fried egg curry is ready.                                                     

                    Recipe follows in detail with pictures.     

             

               
       
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 3

Ingredients:

Ingredients

Main
3 fresh eggs
Others
I onion coarsely chopped
1 green chilly finely chopped
3 cloves garlic sliced thin
1/2 teaspoon ginger minced
1 sprig curry leaf
1 teaspoon salt
2 ½ cups water
½ cup vegetable stock / broth
3 tablespoon coconut cream
3 tablespoon vegetable oil

Spices
1/4 teaspoon mustard seeds
¼ teaspoon turmeric powder
½ teaspoon chili powder
1 tablespoon curry powder
¼ teaspoon cumin seeds
¼ teaspoon fenugreek seeds
¼ teaspoon pepper powder

Preparation

Fried eggs

Beat the eggs in a bowl. In a large sauce pan fry the beaten eggs like omelet. Cut the fried egg in to 2 inch slices. I fried each egg separately in a small wok and cut each egg into four pieces. If you like you can add little salt and pepper. I did not do this because the fried eggs will absorb the spices from the curry. That is good enough.The eggs will be juicy when you eat.That is the specialty of this curry.

Fried eggs cut into small pieces

Method
In a large saucepan heat the oil. When the oil is hot add mustard seeds and wait till it splutters. Then add onion, curry leaves, cumin seeds, fenugreek seeds, ginger and garlic and fry for about 8 minutes, stirring occasionally. Wait till the onion becomes translucent.

Add egg slices, green chili, chili powder, curry powder, turmeric powder and pepper powder and fry for two minute.

Add water, broth and salt and boil covered for 15 minutes. You need to boil at least 10 minutes to get rid of the raw smell from the chili powder and curry powder. We boil for additional 5 minutes to let the gravy thicken.

Spicy fried egg curry is being cooked in a wok

Add coconut milk and boil for 2 minutes and take off the heat.
The curry is ready. Serve hot with rice or bread. The curry can be refrigerated for up to 3 days.

Spicy fried egg curry

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”

 Click the button below to view the nutrition data. Click again to close it.

Egg

Egg is tasty and liked by all. It is easily available and inexpensive. It is very versatile in that you can make many types of foods.

Egg

Egg is very rich in nutrition and contains folate, vitamins A, B5, B6, B12, B2, D, E and K and phosphorus, selenium, calcium and zinc. Egg contains all the nutrients that are required for a chicken to grow until it is able to feed on its own.

Eggs also contain many other beneficial nutrients such as choline, lutein, zeaxanthin and antioxidants. Eggs are known to lower triglycerides. They also contain high quality protein with all the amino acids in the right ratios.

Egg is one of the most vilified foods.  Its biggest blames its high cholesterol content. It is true that it contains both HDL and LDL. HDL is good cholesterol. The LDL (bad) cholesterol contained in egg is made predominantly of large LDL particles. Large cholesterol particles are said to be of lower stroke risk compared to small dense LDL particles. It does not mean that you can take any amount of eggs. Limiting egg consumption to a safe level cannot cause serious damage to your heart. Many scientific studies conflict with each other. One study suggests that taking whole eggs helped increase of HDL cholesterol, compared to taking only egg white. Another study suggests that eggs could raise risk of type 2 diabetes. Those who have heart problems and diabetics should try to limit the egg consumption.  Take cholesterol level test occasionally and adjust your egg consumption according to the test results.

How many eggs can you consume? Many studies are not consistent on this. In the light of newer research studies, the British Heart Foundation (BHF) dropped its advice to limit egg consumption to three a week in 2007. Three or four eggs per week could be considered to be a safe limit.

If you are consuming eggs during pregnancy make sure that you cook it well until the whites and the yolks are solid.

Fresh egg will sink in water, while a stale egg would float.

Most common problem associated with egg is salmonella food poisoning. To prevent this risk cook the egg long enough and hot enough to ensure that all salmonella is destroyed.

Before buying eggs, check the box for any wetness. Liquid in the box may indicate broken eggs. Cracks in the eggs also may be visible.

Eggs may be stored in a refrigerator for up to 4 weeks. Eggs with higher Omega-3 fatty acid must be consumed as early as possible.

Nutrition facts from USDA 

Jackfruit curry

Jackfruit curry

Jackfruit is native to India but is found all over South Asia. It is also found in some parts of Africa, Caribbean and South America. Jackfruits are usually consumed ripe. When ripe they are delicious. But unripe jackfruits can be cooked and can be very tasty. Jackfruit is a seasonal fruit and in season you may be able to get unripe jackfruit in the vegetable markets and supermarkets. You can buy whole fruit or cut pieces. Cutting and cleaning whole fruit can be messy as the fruit secretes a while milky gum that will stick to your fingers and the knife. Therefore it is better to buy cut pieces. Jackfruit is also available in cans that can also be used to make curry and other dishes.

Jackfruit

Today I am going to make a curry out of it.

                                          Recipe summary
                                                   For 
                                          Jackfruit curry

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 4

1. Wash and dry the 500 grams jackfruit pieces.

Jackfruit  pieces

Jackfruit

2.  If the jackfruit is very young the core in the middle will be soft and leave it as it is. But in slightly mature fruits you may find the core hard and you should slice it off and discard the hard core.
(Please refer main recipe)

3. Cut the fruit now into smaller pieces as shown in the picture. Immerse them in a bowl of water. Strain the water when you cook.

Ingredients

4. In a large saucepan heat 2 table spoon oil. When the oil is hot add 1 onion chopped coarsely, 1 green chili seeded,1 sprig curry leaves chopped, 1 inch piece of ginger grated and 3 cloves of garlic sliced and fry for about 5 minutes, stirring occasionally.

Spice powders

5. Add 4 cups water and add 1 tablespoon curry powder and 1⁄8 teaspoon turmeric. Add the jackfruit slices. Bring to the boil. After 2 minutes lower the heat cover the pan and let it simmer for 25 minutes. Eat and see whether it is cooked. If not add some water and cook till it is done. Sometimes it will an hour.

Jackfruit curry

6. Add 20 grams tamarind juice when it is cooked 

7. Add ¼ cup coconut milk and ¼ teaspoon pepper powder and simmer for 2 minutes.

Switch off the heat.

Jackfruit curry is ready.                                                     

                      Recipe follows in detail with pictures.

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 4

Ingredients

Ingredients

main

500 grams unripe jackfruit
Others

1 green chili seeded

1 onion chopped coarsely

1 inch piece of ginger grated

3 cloves of garlic

1 sprig curry leaves

20 grams of tamarind juice

¼ cup coconut milk

2 tablespoon vegetable oil

4 cups water

Spices

¼ teaspoon black pepper powder

¹⁄₈   teaspoon turmeric powder

1 tablespoon curry powder

Spice powders

Preparation

Wash and dry the jackfruit pieces.

Raw jack fruit pieces

If the jackfruit is very young the core in the middle will be soft and leave it as it is. But in slightly mature fruits you may find the core hard and you should slice it off and discard the hard core.

Jackfruit washed and cut into pieces

Similarly in very young fruit the shiny white outer covering of the seed will be soft and you can leave it as it is. If the covering of the seed is hard you will have to remove it. In young fruits the knife will slice through the seed effortlessly. If the knife halts it means the husk of the seed is hard. 

Cut the fruit now into smaller pieces as shown in the picture. Immerse them in a bowl of water. Strain the water when you cook.

Method

1.     In a large saucepan heat the oil. When the oil is hot add onion, green chili, curry leaves, ginger and garlic and fry for about 5 minutes, stirring occasionally.

2.     Add the water and add chili powder and turmeric. Add the jackfruit slices. Bring to the boil. After 2 minutes lower the heat cover the pan and let it simmer for 25 minutes. Eat and see whether it is cooked. If not add some water and cook till it is done. Sometimes it will an hour.

When it is cooked add the tamarind juice

Jackfruit cooking

3.     Add coconut milk and pepper powder and simmer for 2 minutes.

4.     Switch off the heat.

Serve with rice or bread while hot.

Jackfruit curry completed

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.

Juicy and spicy moringa pod gravy

Moringa is a highly nutritious vegetable.

Juicy and spicy moringa pod gravy

This is spicy gravy full of flavour from the moringa pods also known as drumsticks.This vegetable takes the name of drumstick because of its shape. If you cannot take hot food leave out the green and red chili and reduce the curry powder to ½ tablespoon.  The coconut cream will reduce the heat from the curry powder.
While eating, scoop out the flesh with a spoon. I feel that this is the best curry out of all drumstick curries.

                                      Recipe summary 
                                             For
                        Juicy and spicy moringa pod gravy

Preparation time: 30 minutes

Cooking time: 50 minutes

Serves: 4

Try this juicy drumstick curry.  I think this is the best curry out of all moringa curries. I am sure you will like it.


1. Wash and cut the 5 moringa pods into 3” pieces. While slicing, remove the fibre as much as possible. .You can see how to clean moringa in my recipe called  Mild Moringa Drumsticks and Raw Plantain Curry.

Ingredients

2. Make a slit about one cm on one sides of each piece. 

3.In a medium frying pan or wok add ½ cup vegetable oil and deep fry the sliced moringa pods in batches until they turn golden in color.  This took about 10 minutes for each batch of moringa pods. After frying drain the moringa slices in a colander. Reserve the oil as well.

4. In a large saucepan or a frying pan add 2 tablespoon of oil, reserved after frying moringa pods. Heat the oil and when it is hot add ¼ teaspoon mustard seeds and wait till it splutters. Add  1 dry chili fry for 1/2 a minute. 

5. Then add 1 onion chopped coarsely, 10 curry leaves chopped, reduce the fire and add ¼ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ¼ teaspoon fennel seeds, a few pepper corns and 3 cloves garlic sliced thinly and fry for about 5 minutes, stirring occasionally.

6.  Then add green and ½ green chili seeded sliced thinly, 1 red chili seeded and sliced thinly and fry for another 3 minutes. 

Juicy and spicy moringa gravy

7. Add 1 table spoon curry powder, 1/8 teaspoon turmeric powder, 1/8 teaspoon pepper powder, ½ teaspoon  salt, 3 cups water,and bring to boil 

8. Add  20 grams tamarind juice, fried moringa slices and simmer for 15 minutes.

9. Add ½ cup coconut cream and boil for 2 minutes and take off the heat.
I think this is the best curry out pf all moringa curries.

Juicy and spicy moringa pod gravy is ready.                                                   

                       Recipe follows in detail with pictures.

Preparation time: 30 minutes

Cooking time: 50 minutes
Serves: 4

Ingredients

Ingredients

Main

5 moringa pods also called drumsticks
Others
1 onion chopped coarsely
10 curry leaves
3 cloves garlic sliced thinly
½ green chili seeded sliced thinly
1 red chili seeded and sliced thinly
½ cup coconut cream
½ teaspoon salt
20 grams tamarind juice
½ cup vegetable oil
3 cups water
Spices
1 red dry chili
¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼  teaspoon fenugreek seeds
1 tablespoon curry powder
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
Preparation

Moringa pods are being fried in batches

Wash and cut the moringa pods into 3” pieces. While slicing, remove the fibre as much as possible. This will take some time.You can see how to clean moringa in my recipe called  Mild Moringa Drumstics and Raw Plantain Curry. for Make a slit about one cm on one sides of each piece. This will let the spices absorbed by the moringa pods and at the same time the juices from the moringa pods will make the gravy taste better. Moringa pods will absorb the gravy even after you switch off the curry. So that you will have less gravy. But it is very tasty.

In a medium frying pan or wok add vegetable oil and deep fry the sliced moringa pods until they turn golden in color. To save the amount of oil I fried them in batches. You may do whatever that is convenient to you. This took about 10 minutes for each batch of moringa pods. After frying drain the moringa slices in a colander. Reserve the oil as well.

Moringa pods fried to golden colour

Method

In a large saucepan or a frying pan add 2 tablespoon of oil, reserved after frying moringa pods. Heat the oil and when it is hot add mustard seeds and wait till it splutters. Add  dry chili fry for 1/2 a minute. Then add onion, curry leaves, reduce the fire and add cumin seeds, fenugreek seeds, fennel seeds and garlic and fry for about 5 minutes, stirring occasionally. 

Spicy ingredients are being fried

Then add green and red chili slices and fry for another 3 minutes. Add water.When frying chilies the vapor from them will irritate your nose and throat. If you cannot take this add the green and red chili after adding water.

After adding water

Add curry powder, turmeric powder, pepper powder, salt, 3 cups  and Bring to boil.

Add curry powder, turmeric powder and  pepper powder.

Add  tamarind juice, fried moringa slices and boil for 15 minutes.

After adding coconut cream

Add coconut cream and boil for 2 minutes and take off the heat.

Moringa pods in final stages of cooking

The curry is ready. Serve hot with rice or bread. The curry can be refrigerated up to 3 days. I feel that this is the best curry out of all drumstick curries. Try this juicy drumstick curry, I am sure you will like it.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.” 

 Click the button below to view the nutrition data. Click again to close it.

Pumpkin Soup

Pumpkin soup

Pumpkin belongs to the family of squash and there are numerous varieties of pumpkin all over the world. Pumpkin is found in practically every country of the world. Winter squash is also a pumpkin but it assumes a variety of names depending on the locality in which it is grown. In the United States, pumpkin pie is a traditional part of Thanksgiving meals. Halloween lanterns may also be made from pumpkins. The bright orange color of the pumpkin indicates the presence of carotenoids including alpha and beta carotenes. Our body coverts beta carotene into Vitamin A. Beta carotene is an antioxidant that helps prevent cancer risk. Lutein is also present in the pumpkin.

Sliced pumpkin

Pumpkin is rich in fibre and therefore it is easily filling and makes people to eat less. It is helpful to the weight watchers. Pumpkin seeds contain phytosterols which help in lowering bad cholesterol. After a hard day’s work, pumpkin soup will restore energy and boost the mood. Pumpkin also boosts the immune system.

Nutrition

                                                      

                                                                                                                                     

    

                                  Recipe summary
                                             For
                                     Pumpkin soup    

Preparation  time: 15 minutes

Cooking time:30 minutes

Serves : 4

                                              

1. Wash and peel 200 grams pumpkin. Slice into 1/2 inch size pieces.


2. In a large saucepan bring water to the boil and add pumpkin slices. boil covered for about 15 minutes in medium heat or until the pumpkin becomes soft.

Pumpkin soup

3. Take off the heat and let it cool for about 15 minutes.

Puree the pumpkin slices with the water from the pan.



4. Add the puree back to the saucepan. 

Check the liquid for consistency.


5.  Add coconut milk and 1 teaspoon salt, 1/4 teaspoon  pepper and 1/4 teaspoon  thyme.


6.Bring to the boil and take it off the heat. Taste for seasoning and adjust.

The pumpkin soup is ready.

                                                          

                   Recipe follows in detail with pictures.

                                               

                                                   
Preparation  time: 15 minutes

Cooking time:30 minutes

Serves : 4

Ingredients

Main

200 grams pumpkin

Others

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup coconut milk

1/4 teaspoon dried 

thyme

3 cups water

Preparation

Wash and peel pumpkin. Slice into 1/2 inch size pieces.

Method

In a large saucepan bring water to the boil and add pumpkin slices. boil covered for about 15 minutes in medium heat or until the pumpkin becomes soft.

Take off the heat and let it cool for about 15 minutes.

Puree the pumpkin slices with the water from the pan.

Add the puree back to the saucepan.

Check the liquid for consistency if it is too thick add some water. If it is too thin boil it further to bring it to the right consistency.

When you are satisfied with the consistancy add coconut milk and salt, pepper and thyme.

Bring to the boil and take it off the heat. Taste for seasoning and adjust.

The pumpkin soup is ready.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”

 Click the button below to view the nutrition data. Click again to close it.

Spaghetti with mushroom balls

Spaghetti with mushroom balls

 Spaghetti is an Italian word meaning “little twine”.  Spaghetti is long, thin, and round pasta. The word pasta in Italian means paste. In Italy it is required under the law to make spaghetti out of durum wheat semolina. Durum is a kind of very hard wheat that is high in protein content. Spaghetti dough has high elasticity and therefore can be molded into various shapes. These shapes are retained even when it is cooked. Outside Italy spaghetti may be made from wheat flour or semolina.

Today I am going to make a spaghetti dish with some mushroom  balls. This recipe is easy to make because all the ingredients are store bought. Mushroom balls are as tasty as meat or fish balls. This has all the nutrition of the mushroom

Spaghetti before boiling

                               Recipe summary
                                          For
                     Spaghetti with mushroom balls

Preparation time: 10 minutes
Cooking time: 50 minutes

Serves: 4

Ingredients

1.In a large pan heat 1 liter of water. When the water comes to a boil add a table spoon of  oil , salt and  250grams spaghetti and cover the pot partially. Reduce the heat and let it simmer for about 45 minutes. When it is adequately cooked to your liking, take off the heat and strain.

2. I bought cooked 200 grams mushroom balls. If the mushroom balls were not cooked you will have to boil it for fifteen minutes.

Spaghetti with 
mushroom balls

3. In a medium saucepan heat up the 400 grams spaghetti sauce and when it boils add the  mushroom balls leave for 5 minutes.





 The spaghetti sauce is ready. 
                                        

                            Recipe follows in detail with pictures.

Preparation time: 10 minutes
Cooking time: 50 minutes
Serves: 4

Ingredients

Ingredients for Spaghetti with mushroom balls

Main
250 grams of dry spaghetti noodles
400 gram spaghetti sauce
200 grams mushroom balls
1 Table spoon vegetable oil
salt 1 teaspoon

Preparation

In a large pan heat 1 liter of water. When the water comes to a boil add a table spoon of  oil , salt and the spaghetti and cover the pot partially. Reduce the heat and let it simmer for about 45 minutes.  Italians prefer spaghetti slightly under cooked and firm to bite. They refer to this as al dente – firm to bite. Under cooked spaghetti has slightly lower glycemic index than fully cooked. You will have to test it after 30 minutes and see if it is adequately cooked. When it is adequately cooked to your liking, take off the heat and strain.

Cooking time of spaghetti varies according to the type of wheat used. Durum wheat spaghetti will take longer to cook than spaghetti made of all purpose flour. Read the instructions given in the package.

Freshly made spaghetti – not dry- is also available. This is more expensive and you have to cook it the same day.

I bought cooked mushroom balls. If the mushroom balls were not cooked you will have to boil it for fifteen minutes.

Method

In a medium saucepan heat up the spaghetti sauce and when it boils add the  mushroom balls leave for 5 minutes. The spaghetti sauce is ready. .

Spaghetti with mushroom balls

Serve while the spaghetti and the sauce are still hot.

Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
 Click the button below to view the nutrition data. Click again to close it.