1) Egg (Boiled and cut in to 2 pieces)- 5 Nos
2) Big onion- 3 Nos
3) Eastern Egg Masala-40g
4) Refined vegetable oil-3 tbsp
5) Green chilli sliced-3 Nos
6) Salt-for taste
7)curry leaves-as required
8) mustard-for spluttering
9)water- As required.
- Heat oil in a pan.
- Splutter mustard and sauté sliced onion till the onion turns golden brown.
- Add green chilli, curry leaves and salt.
- Add eastern Egg Masala and sauté further.
- Pour the required water and bring to boil. Now add sliced Eggs. When gravy thickens removes from fire and serve hot.
Herbs and spices add incredible flavor to the dishes, but if and only if they’re fresh ! Here are our tips for organizing your spices which will help for prolonged freshness and providing easy accessibility.
1.Throw away all the old spices
Unlike fresh food, spices don’t actually spoil or go bad. What does happen, is they will lose flavor and potency over time.Old spices won’t season your cooking in the same way and they can add disagreeable off flavors. Always check the expiration date and if you are unable to find it, use your senses.Always Make sure that the spices are still having the strong smell, taste potent and got the rich color. Any lack of these characteristics means that the spice is not worth keeping.Then throw away it !
2.Clean and label
Clean any empty spice bottles that you want to keep, always make sure that it is completely dry before you refill it. Make sure that you label everything clearly.
3.Store away from Heat,Light and Air
Spices last longer when they are stored in airtight containers, and away from damaging heat and light. The worst places are keeping them by windows or next to the stove or oven, so find a new spot that is away from direct heat,light and air exposure.You can either store them in a drawer or a shelf
Once you picked a place to store your spices,you have to organize properly so that you can pick it easily. You can arrange them according to your cooking style or according to category.
•Eastern White Rice Puttu Powder
•1 cup grated coconut
•Salt to taste
Mix salt in water and sprinkle water little by little to the rice flour and mix it thoroughly. The rice flour should be wet enough, keep stirring it with your fingers as it should remain in a powdered form and do not mould it in to a dough. If you are using a puttu maker, then add 1 ½ cup of water in the puttu pot and bring it to boil. Now take the cylindrical vessel and add a handful of coconut, then 3- 4 handfuls of rice flour, repeat it until you fill the puttu vessel. Now fit the cylilndrical vessel on the pot. Steam cook it for 4-5 minutes.
Kerala Special Kadala Curry with Eastern Pepper Chicken Masala
•Black Kadala – 250 gm
•Eastern Pepper Chicken Masala – 2 tbsp
•Garlic – 5 pods
•Ginger – small piece finely chopped
•Sliced coconut pieces (thenga kothu ) – 3 tbsp
•Onion – 1 large sliced and chopped
•Green chillies – 3 slit
•Curry leaves – A sprig
•Coconut oil – As required
•Salt – To taste
Soak the kadala overnight and cook in a pressure cooker till soft. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Drain the water.
Heat 1 tsp oil in a pan and add ginger, garlic & chilly. Saute for a few seconds and add the sliced onions. Roast until it turns reddish brown. Add the coconut pieces and saute till they turn to brown colour.
Add cooked kadala & Eastern Pepper chicken masala. Add salt, coconut pieces & curry leaves as required.
Bring to a boil . Mix well and cook until the gravy achieves your desired consistency.
Switch off and serve hot with puttu.
Recipe by: Sujitha Renjith
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