Indian receipes

Kerala Style Egg Curry (Nadan M***a Curry)
Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 25-30 minutes
Ingredients
For the Eggs:
• 4-6 Hard-boiled eggs (peeled and lightly slit a couple of times to absorb the gravy)
For the Curry:
• 2 Tbsp Coconut oil (recommended for authentic flavor)
• 1/2 Tsp Mustard seeds
• 1/2 Tsp Fennel seeds
• 1-2 Dried red chilies (optional)
• 1 Sprig fresh Curry leaves (about 10-15 leaves)
• 1 Large Onion (finely sliced or chopped) or 1 cup shallots (sliced)
• 2-3 Green chilies (slit lengthwise)
• 1 Tsp Ginger-Garlic paste (or 1/2 Tsp finely chopped ginger and 1/2 Tsp finely chopped garlic)
• 1 Large Tomato (pureed or finely chopped)
• 1/4 Tsp Turmeric powder
• 1 Tsp Kashmiri red chili powder (for color and mild heat, adjust to taste)
• 1-1.5 Tsp Coriander powder
• 1/2 Tsp Black pepper powder
• 1/2 Tsp Garam Masala powder (preferably Kerala Garam Masala)
• Salt to taste
• 1/2 Cup water
• 1 Cup Thin Coconut Milk (or second extract)
• 3/4 Cup Thick Coconut Milk (or first extract)
Instructions
1. Prepare the Eggs: Hard boil the eggs, peel, and make a couple of light slits on the surface of each egg. Set aside.
2. Sauté Aromatics: Heat coconut oil in a thick-bottomed pan or pot over medium heat.
• Add mustard seeds and allow them to splutter.
• Add fennel seeds, dried red chilies, and curry leaves. Let them sizzle for a few seconds.
3. Cook Onions and Chilies: Add the sliced onion (or shallots) and green chilies, along with a pinch of salt (salt helps the onions cook faster). Sauté until the onions turn light golden brown (about 5-7 minutes).
4. Add Ginger-Garlic: Stir in the ginger-garlic paste and sauté until the raw smell disappears (about 1 minute).
5. Toast Spices: Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, black pepper powder, and garam masala powder. Fry the spices for about 30-60 seconds, stirring constantly to prevent them from burning.
6. Cook Tomatoes: Add the chopped or pureed tomato and salt. Mix well. Cook until the tomatoes are soft, mushy, and the oil starts to separate from the masala (about 5-8 minutes).
7. Add Coconut Milk: Pour in the 1/2 cup of water and the thin coconut milk. Bring the gravy to a boil, then reduce the heat and let it simmer for about 5 minutes until the gravy slightly thickens.
8. Add Eggs: Gently place the hard-boiled eggs into the gravy. Simmer for another 3-4 minutes to allow the eggs to absorb the flavor.
9. Finish with Thick Coconut Milk: Stir in the thick coconut milk. Do not boil the curry after adding the thick coconut milk, as it may curdle. Just heat it through gently for 1-2 minutes until it is hot. Check and adjust salt.
10. Serve: Garnish with fresh chopped cilantro or a drizzle of fresh coconut oil (optional). Serve hot with appam, rice, parotta, or chapati.
Tips for the Best Nadan M***a Curry
• Coconut Oil: Using coconut oil is highly recommended for the authentic flavor profile of Kerala cuisine.
• Coconut Milk: If using canned coconut milk, you can use 3/4 cup of the thick cream from the top as your "thick milk" and dilute the rest with a little water for the "thin milk." Alternatively, you can use a single consistency of coconut milk, but the two-stage addition enhances the creaminess.
• Shallots vs. Onions: Shallots (small red onions) are traditionally used in Kerala and add a sweeter, more authentic flavor. If unavailable, use regular onions.
• Tempering (Optional): Some recipes finish with an extra tempering: Heat a tablespoon of coconut oil, add sliced shallots and a sprig of curry leaves. Fry until golden and pour over the finished curry.

🌶️ Pani Puri Masala Powder – Homemade Recipe

🧂 Ingredients:

Ingredient Quantity

Cumin seeds (jeera) 2 tbsp
Black peppercorns 1 tsp
Mustard seeds 1 tsp
Dry mint leaves 2 tbsp
Amchur powder (dry mango) 1½ tbsp
Black salt (kala namak) 1 tsp
Chaat masala 1 tbsp
Red chili powder 1 tsp
Green chili (dry or crushed, optional) 1 small
Salt to taste

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🔥 Instructions:

1. Dry roast spices:
Lightly roast cumin seeds, black pepper, and mustard seeds in a pan on low flame until aromatic (1-2 mins). Let them cool.

2. Grind to powder:
Grind the roasted spices into a fine powder.

3. Add remaining ingredients:
Mix in amchur powder, dry mint leaves (crushed), chaat masala, black salt, red chili powder, and crushed dry green chili if using.

4. Blend again (optional):
For finer texture, pulse everything together once more.

5. Store:
Store the pani puri masala in an airtight jar for up to 2 months.

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🥄 To make pani for Pani Puri:

Mix 1½ tbsp of this powder in 1 cup chilled water + add tamarind pulp + crushed mint + lemon juice. Adjust spice & tang as needed!