Delicious World of Chefette Spicy

formerly Ladles and High Heels


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Coconutty Egg Korma

I have plans for you this weekend: you are going to make this flavorful egg Korma with coconut milk for dinner. It will pair well with rice, Naan, grits, pita bread, lavash, quinoa or any other bread/grain you can think of! It is crazy good and made me wonder what I had in me to make this out of the blue. I mean, I am bad at making things up as I cook.
Coconutty Egg KormaGrowing up, I’ve had my share of tasty egg Kormas. If I’ve already told you this story, please forgive me for repeating, because my parents’ egg Korma deserves unlimited mentions! I also have very happy memories associated with this dish because egg for dinner always meant we were all alone at home, with no extended family for company. In a household that used to frown upon cooking egg in the kitchen with normal everyday utensils, family time with Roti and egg Korma was a luxury we would always look forward to.

Fast-forward to slightly grown up days, I remember gobbling up hot egg Biriyani with Jan and my favorite cousin, S, in dimly-lit restaurants that specialized in Biriyani from everywhich state. Oh, the taste. Of warm rice induced with every Indian spice imaginable. The succulent grains of Basmati coated with the Masala and fresh cilantro, oh heaven!  I had eggs, coconut milk and other things in my pantry that could make super yummy food. So I made up my own recipe and this is what I ended up with-Coconutty Egg Korma2Coconutty Egg Korma

Ingredients:
Four eggs, boiled, skins peeled and halved

One big purple onion, finely sliced

Two big tomatoes, diced

Half a can coconut milk

One Tbsp ginger-garlic paste

Two Thai green chilies

One Tbsp Dania-Jeera/Coriander-Cumin Powder

One tsp turmeric powder

One tsp cayenne pepper powder

Salt

To temper-
One tsp mustard seeds

One sprig curry leaves (optional)

Quarter bunch cilantro finely chopped

Two Tbsp cooking oil

Method:
Heat the oil in a pan. Add the mustard seeds and let it pop. Add the curry leaves and the sliced onions and saute on medium flame. When slightly brown, add the ginger garlic paste, chilies and tomato. Cover the pan with a lid and let it cook for five minutes on medium-low.

When the tomato turns mushy, add the Dania-Jeera powder, turmeric powder, cayenne pepper powder and salt. Let is cook for a few minutes, then add the coconut milk and one cup of water. Bring it to boil and switch it off. Don’t let the gravy boil for too long, it will change the taste of the coconut milk. The curry will thicken when you add the halved boiled eggs. Garnish with cilantro.

I think S will dig this gravy. I just have to find a way to make it and sneak it to her when I visit home this time…

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Experimenting with Photography

Darkness intrigues me. I am a dark person. When  say that, don’t imagine me with a pound of dark eye make up and a hollow look on my face. I mean that I am very temperamental and until a year ago, I used to have mood swings and all those things that generally makes one fancy oneself to be the deep artsy genius. I am not that, I am just dark.
Amma's biriyaniSo it was only natural for me to be attracted to dark photography with partial lighting and deep background colors. So last afternoon, I decided to experiment with my camera. With all the dark light photography going on around the blogworld, it was time I caught up too! The results were not bad for a first-timer. But I do have a looooong way to go.

Amma made veggie Biriyani. Lots of madness followed, like clicking pics and eating it up like a crazed person. I will update with the recipe soon. Just drool over the pics for now!
Amma's biriyani2raita
Have a wonderful week, good people. Don’t let Monday bother you.


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Sunday is for Biriyani

I cannot believe this is my first post on Biriyani! It is my all-time favorite dish and can eat it everyday if I had to. Thankfully, this world is big enough for more than hundred versions of Biriyani recipes and this one is from one of my best friends, A. It has a wonderful flavor and the spices can be adjusted according to how you want it to taste. This recipe was for Chicken Biriyani but since we are all non-meat eaters at home, I converted it into a very tasty egg biriyani. And boy! It sure doesn’t disappoint.

The vegetables you add could range from frozen vegetables in a bag or freshly cut ones. You can add mushrooms or Paneer (Indian cottage cheese) also to make it more interesting. But really, even without vegetables other than onion and tomato, this is an awesome dish and one I keep going back to!

Here is how I made it:

Spicy Egg Biriyani

Ingredients
One huge onion, chopped

Two Roma tomatoes, chopped

One cup mixed vegetables (if using)

Four pods of garlic, grated

One inch piece ginger, grated

Four Thai red chilies

One tsp turmeric powder

Half tsp cayenne pepper (this can be omitted or the quantity can be reduced)

One and a half tsp Garam Masala ( reduce if you hate a strong Masala taste)

Two tsp salt

Half a bunch cilantro

Half a bunch mint leaves

A generous pinch dry fenugreek leaves/Kasuri Methi (You could buy this in the Indian store or just omit it. But it does add a wonderful taste that cannot be replaced with anything else)

Spices-
A two inches stick of cinnamon

Two pods of cardamom

Two pieces of cloves

One bay leaf

Four Tbsp vegetable oil (or replace two with butter for extra flavor

One and a quarter cups Basmati rice

Two and a half cups water

Four hard-boiled eggs

Method
Before you start cooking, soak the rice in some water. In a dutch pan or a heavy bottom pan, heat the oil/butter. Reduce the heat to medium, add the spices to the pan and fry lightly. When the fragrance of the spices fills your kitchen, add the onion, ginger, garlic and chilis. Saute for a few minutes and add the tomatoes. This is when you add your other vegetables too if you are using. That includes mushrooms. If using Paneer, add it after the biriyani is completely done. Now mix in the turmeric, cayenne, salt and Garam Masala. While the vegetables cook, drain the rice and add it to the pan. Fry for a few minutes until the water is all absorbed. When done, add the cilantro, mint and Fenugreek leaves.

Pour in the water, give it a swish and check for salt. If it is spicier for your taste, don’t worry. The rice will absorb it as it cooks. Now close 90% of the pan with a lid and let it cook for seven minutes. The rice will be half cooked by then. Give it a gentle toss, replace the lid and turn the heat to low. Cook it for roughly eight more minutes, until the water is all absorbed and the rice and vegetables are cooked. You can add the Paneer now. The South Indian Biriyani is never too flaky. It is a little lumpy but not mushy.

Serve hot with Raita and the egg. Yumm!