Hey guys! It’s been a really long time since I posted, approximately 2 months! I have just been caught up in a million things that include my kids’ school & after school activity schedule and other things which I will speak about in my upcoming posts. Like I always say, I have a lot of recipes tucked away in the recesses of my drafts but I just don’t get the time to sit and compile a post. There are plenty of ideas but no time to execute them! I am sure that it has been disappointing for several of my readers who come here everyday with the hope of seeing a new recipe and to read my chatter of course. My apologies to you all <3 I hope to be a bit more regular moving forward.
I find it a bit hard to juggle everything as my free time on a daily basis is either limited or non existent. For those of you who don’t know it yet, I have a YouTube channel that helps me further my interest in video shooting & editing. It is a very challenging job to manage production & post production that includes shopping for ingredients, cooking, shooting, plating, styling and editing, social media publishing & management that has to happen for pictures as well as videos. I do this all alone so sometimes I have to pick between video shooting or editing, blogging or taking care of the home & kids :-). I pick my kids. The home has to wait on most days. Haha!
On my channel I have posted a few of my recipes in video format for existing recipes as many of you requested for them. A couple of the recipes are new & exclusively on YouTube so do head over to watch them. While you are there, do subscribe so that you receive notifications as soon as I upload a new video. Your support & motivation will really help me keep going.
So since I am back after a long break, I decided to share a recipe that I completely fell in love with. This egg curry is made out of my obsession – green masala. It is my own recipe that I created by following my existing recipes. As you know I am a massive fan of dishes made using the green masala. I will list the recipes at the end of this post if you are interested to try them out.
When I served this curry with some simple rice, my hubby was totally bowled over. He said it was too good. After going for seconds and thirds I decided that the recipe was good enough to go on the blog because unless I am completely convinced, rarely does a recipe make it to the blog after one try. My recipes are tried & tested at least twice before I deem them fit enough to be shared with the world. I really really hope you like it!
So as promised, here are the list of recipes made the green masala way! Have you tried any of these? Which one is your favourite? Write to me at firstname.lastname@example.org
Green masala makes everything so delicious. Enjoy this simple yet delicious green curry for a weekday meal with rice or chapathis or any other accompaniment of your choice
- 4-6 eggs
- 1 medium sized potato peeled & quartered
- 1 small onion finely sliced
- 2 cloves
- 1/2 inch stick of cinnamon or cassia bark
- water or stock as necessary
- 2 tablespoons oil for frying
- salt to taste
- 1/2 onion roughly chopped
- 6 cloves of garlic with skin
- 1/2 inch ginger
- 1 loosely packed cup fresh coriander
- 4-5 fresh mint leaves
- 4-5 curry leaves
- 1/4 teaspoon cumin seeds
- 10-12 peppercorns
- 1-2 small green chillies spicy variety (adjust to taste)
- 1/8 th teaspoon turmeric powder
- 2 teaspoons lime juice
- 2 tablespoons fresh grated coconut
Place the eggs in a saucepan and fill it with enough water to cover them. Bring the water to a boil and let the eggs cook for 10-12 minutes. Remove the saucepan from heat and let the eggs sit in the water for a minute before transferring them into cold water. When cool to the touch, peel them and slit them vertically but do not slice them.
Heat 1-2 teaspoons of oil in a frying pan and fry the chopped onion, garlic and ginger till the onions turn translucent (pale pink). Allow them to cool and grind them with the rest of the ingredients mentioned under 'For the masala' to a fine paste. Reserve the masala water (after rinsing the mixer jar)
Heat the remaining oil in a small pot and fry the sliced onions till translucent. Toss in the cinnamon & cloves and let them sizzle for a couple of seconds. Then add the ground masala and fry on a low heat till the oil begins to separate.
Add the reserved masala water and some extra water if required to adjust the consistency of the gravy. Add salt to taste and bring the curry to a boil. Add the potatoes, cover the pan and let the potatoes cook on a medium heat till tender.
When the potatoes are tender, add the slit eggs and simmer for 2 minutes. Turn off the heat and serve with rice, chapathis, plain paratha, bread, neer dosa, dosa, appam, sanna or khuboos.