Tomato Egg Curry

Sundays are usually the only days when we have lunch at home. So we generally have a non-veg dish. That's how it was when I was growing up. We had to have non-veg on Sundays. So I am kinda used to it.

There was a time when I could eat non-veg everyday. But from the time I fell pregnant, I craved for veg food. So everyday we had veg food at home. To make up for it, I used to treat my husband on Sundays to non-veg. Not that he was fussy about it; it made me feel good as I know he likes his non-veg.

On Friday, we went to an Indian / Pakistani restaurant and had our fill of non-veg. But since it was Sunday, I thought I have to make some non-veg. So I decided to make Egg since we were not in a mood to eat meat.

Since we had some friends over for lunch, I used 12 eggs. You can tweak the measurements to your needs.


Ingredients:
10 to 12 Eggs boiled, shelled and incisions made (you can halve the eggs as well.)
2 Onions - finely chopped
12 tbsp Chopped Tomatoes
1.5 tbsp Ginger Garlic Paste
2 tsp Chilli Powder
2 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp turmeric powder
2 tbsp Oil
2 tsp Mustard Seeds
2 tsp Cumin Seeds
15 - 20 Curry Leaves
Salt to Taste

Method:

1. Add oil in a pan. When the oil is hot, add the Mustard and Cumin Seeds and let them splutter.
2. Then add the Curry Leaves and fry for a min.
3. Now add the Onions and fry till they turn brown.
4. Add the Ginger Garlic Paste and fry till the raw smell goes.
5. Add the Chopped Tomatoes and fry until the masala comes together.
6. Add the Chilli, Coriander, Cumin and Turmeric Powders and mix well.
7. You can add ½ cup water at this stage if the curry is too dry.
8. Add eggs and boil to desired consistency.
9. Serve with Roti or Rice or Pulao.

Catch Up & Fish Fry

A lot has happened since my last blog entry... I am now a mom of a hyper 11 month old boy...

My 1 year maternity leave is about to finish and I'll be starting work full-time. Lets see how I'll manage.

During the past year and a half, I got used to eating freshly made food for dinner. You guys must be thinking "what did she eat before that???". I know. Well, I would make a batch for the week and eat the same for lunch and dinner. I would make 3-4 varieties so it was ok. And we also used to have ready cooked foods from the supermarket or go out or call for a pizza. Weekends were always out. Now when I think of it, I am like - how did i eat like that?

So, now my aim is to make fresh dinners every day after work. I am trying to plan out what I'll be having for the next week in advance so that I can prepare the vegetables I need (mainly onions - if i need them sliced or chopped or what ever). That should make things easy. Most of my menu consists of one-dish-meals. Not all though.

So I am adding a new tag "Weekday Dinner" for everything I make on weekdays.

One such item is this fish fry. You can have it with soup (its going to be lovely in winters) or with rasam or sambar and rice or with Jeera Rice. Or if you want a really light dinner, have it with some salad.

Here goes...


Ingredients
500 gm - Fish - cut into chunks (firm white fish) - I used Vietnamese River Cobbler
1/2 small Onion
3 tsp Chopped Tomatoes
1 tsp - chilli powder
1 tsp - coriander powder
3/4 tsp - cumin powder
1/2 tsp - turmeric powder
2 tsp - ginger garlic paste
2 tbsp - Lime / Lemon Juice
a hand full of chopped coriander leaves
salt to taste
oil to shallow fry

Method:

1. Make a fine paste of the Onion, Tomato, Chilli Powder, Coriander Powder, Cumin Powder, Turmeric Powder, Ginger Garlic Paste, Lime Juice and coriander leaves.
   
2. Marinate fish in the paste for atleast 20 mins.
   
3. Take a flat non stick frying pan and add 2 tbsp oil.
4. Once the oil is hot, add the fish pieces one by one and fry them on both sides till they are done.
5. If you have more fish left, proceed in the same way. You might need to add a little more oil to fry.