Punjabi Egg Curry

Indian food are not just briyani,tandoori or nan. The food culture are diverse and countless with countless gravies,roti,sabzi,rice varieties and drinks. One of such dish are the the ever delicious lip smacking Punjabi egg curry which goes very well with Indian flat bread or rice. Its spicy,tangy and full of flavor. The masala used in this recipe are what we usually have in Indian households and can be found easily in any Indian groceries. Be extra cautious with the spices as Indian spices tend to be strong in flavor.I simply love this egg curry with hot white rice or better still the left over curry goes well with Indian roti.

Ingredients

4 boiled eggs.lightly slit
3 tomatoes,finely chopped
2 medium onions,finely chopped
1 green chilly,slit
1 1/4 cup water
1 tbsp coriander,chopped
1/4 tsp kasturi methi/fenugreek leaves
1 tsp ginger garlic paste
1 tsp red chilly powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp garam masala powder
3 cloves
1'inch cinnamon stick
1/2 tsp cumin seeds
1 bay leaf
3 green cardamom pods
1/2 tsp sugar
Salt to taste
2 tbsp oil

Methods

In a pan, heat oil and saute bay leaf,cumin seeds,cloves and cardamom pods for 30 seconds. Add chopped onions and saute till translucent.

Add ginger garlic paste and green chilly. Saute till fragrant. Add in the chopped tomatoes and cook till the tomatoes soften.

Add turmeric powder,coriander powder,chilly powder and garam masala powder. Fry till the raw smell leaves.

Pour in water and stir well. Cook till oil separate. Season with salt and sugar. Add the boiled eggs and kasturi methi.

Cover with lid and cook for 2-3 minutes. Sprinkle with chopped coriander leaves and lemon juice.

Serve hot

Coconut Strudel

This recipe came out all of sudden when I'm trying to finish up freshly grated coconut in my refrigerator. Little i know it will turn out to be a huge success among my girls as they love the crispy dough and sweet coconut filling. The brown sugar lends a smokey molasses flavor to the filling with a little hint of rich and creamy coconut texture. U may substitute fresh coconut with dessicated coconut or moist Hawaiian dessicated coconut which available in market works very well in this recipe. Instead of trying the usual apple or peach strudel thus coconut strudel indeed a twist to ordinary strudel.

Ingredients

For The Dough

2 cups all purpose flour
1 /2 cup butter,room temperature
1/2 cup cream cheese,room temperature
2 tbsp milk

For The Filling

3/4 cup + 2 tbsp shredded coconut
1/2 cup chopped walnuts
1/2 cup golden raisins
1/2 cup brown sugar
1/2 cup water
Pinch of salt

Methods

For The Dough

Preheat oven at 350'F or 180'C and line a baking tray with parchment paper. Keep aside.

Using a hand mixer/stand mixer, beat butter and cream cheese till combine. Add the flour and beat till well combined. Form the dough into a disk and wrap with cling film. Refrigerate for 30 minutes.

Lightly dust a clean working surface with flour and divide the dough equally into 10 and roll out each into a 1/2 inch thick rectangle.

Carefully, place a tablespoon of the filling and roll the dough lengthwise. Place the dough in a baking tray. Brush with milk and sprinkle with shredded coconut.

For The Filling

In a pan add water and brown sugar. Sir till the brown sugar dissolved completely. Add chopped walnuts,raisins and shredded coconut.  Season with salt and stir well. Cook till the mixture thickened. Keep aside

Bake for 30 minutes or till golden. Remove from oven and serve warm