I suddenly had a craving to eat something spicy but was too lazy to cook for too long….so an idea sprang to me why dont i just break a egg in the spicy sauce…it turn out to be too good. ITS A MUST TRY FOR SPICY LOVERS!!

Ingredients :-

1 onion sliced
handful of dry chillies (not the fat one but the flat one)
5 garlics
Small size ginger
curry leaves
2 eggs
1/2 chicken stock cube
salt
oil

Method:-
1.  Cut the chillies into two and boil it with water. Drain the seeds away and grind it with garlic, ginger and a bit of oil for a smooth paste. Also add a bit water for easy grinding.

2.  Heat up the wok and put about 2 tbsp of oil.  Once its hot, add in the curry leaves followed by the onions. Cook till the onions are soft.  Add two tbsp of chili paste or more if u want it to be more spicy. Lower the flame a bit and stir fry for 1 min. Add in the chicken stock cube and stir well. At this time the chilli will start to stick to the pan, so add little bit of water and very little salt coz the chicken stock cube have salt.  Stir fry for 2-3 mins and add abit more of water if it sticks to the pan. 

3.  Break the eggs to the mixture and close the lid for the eggs to cook.  Flip over the eggs when its half cook…its okay if its not perfect, the beauty of the dish is the whitish, reddish colour.  When the other half is cook, its ready to serve.

Ingredients:-

3 Potatoes boiled and cubed
3 tomatoes chopped
1 tbsp rated ginger
1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
1 tsp of tumeric powder
2 green chillies
1 spn coriander powder
1 spn cumin powder
1 tbp of sugar
salt
oil

Method:-

1.  In a wok add in the oil and temper the mustard and cumin seeds and asafoetida.  Add in the chillies and stir fry for a min.  Add the chopped tomatoes, followed by all the powders. Add little bit of water for the tomatoes to be cooked well.

2. When the tomatoes are cooked, add in the sugar and salt. After a min add in the potatoes and mix well. Its ready to serve after two mins.

Not my fav dish, Just wanna try it and surprise my hubby and he said it taste okay.

INGREDIENTS:-
one brinjal (cut into thin rings)
2 spoons of Chilli Powder
1 tsp of tumeric Powder
1/2 tsp of asestofida powder
salt.

METHOD:-
Mix all the powders with little bit of water, add in the brinjals and mix well and marinate for 30 mins. Lastly deep fry it and its ready to serve.

I did this recipe myself, few mths ago my friend was telling me abt the spaghetti she did, i cant remember much but added a few ingredients she told me and add more for an Indian touch.

INGREDIENTS:-

I Pkt of Marconi
4 hot dogs sliced
1/2 cup of minced chicken
1/2 cup of frozen mixed veggies
1/2 cup of button mushrooms (cut into halved)
2 med onions sliced
2 tbsp fried onions
1 spn of ginger & garlic paste
2 tbsp of chilli powder
4 big tomatoes
1 chicken stock cube (optional)
2 cheese (i used the sandwich cheese)
1 spn of chicken masala powder
salt
cooking oil or olive oil.

Method:-

1. Boil the Marconi with water, oil and salt. Once the macaroni is cooked drain away the water, add in the cheese and stir well till it melts and blend together. Put aside.

2. In a wok, add in the oil, once its hot, put in the onions and fry till they are soft. Add in the chicken stock and ginger-garlic paste. stir for 1 min. Add in the minced chicken, hot dog and mushrooms.

3. Grind the tomatoes with fried onions. Pour the tomato juice into the wok. Add in the chili, chicken powder and salt. Stir well and bring to a boil. Do taste it, to check for spiciness else put in more chili powder. Add in abt 1/2 cup or less of water.

4. Put in the macaroni and stir well. Lower the flame and close the wok with the lid. The mixture should absorb well with the Marconi. Once the macaroni sticks to the pan, close the lid and its ready to serve.

INGREDIENTS:

One small chicken, chopped
2 tbsp yogurt
3-4 tbsp chicken masala powder (deepens how thick you want the gravy to be)
1 tbsp of ginger-garlic paste
1 tbsp chilli powder
1 tsp turmeric powder
one big onion sliced
curry leaves
2 bay leaves
1 cinnamon
few cloves, star anise
1/2 tsp of big & small jeera
2 green chillies
2 tomatoes
3 small potatoes (optional)
Small size of Tamarind
salt to taste

Method:

1. After washing the chicken with salt, marinate it with lil bit of salt,  yogurt, masala powder, ginger-garlic paste, tumeric and chilli powder for 30 mins.

2. In a pan, add in some oil and temper the cinnamon, star anise, cloves and jeera. Quickly add in the chillies, curry leaves and bay leaves. Once the curry leaves splatter, add in the onions and stir fry.

3. Once the onions are soft, add in the marinated chicken and fry in pan for few mins. Then add in abt 1/2 cup of water and close the lid. There will be water from the chicken, so watch out how thick you want your gravy to be.

4. When the chicken is half cook, put in the cubed potatoes and tomatoes (i like my tomatoes to be very soft so you can opt to put the tomatoes last min.) In less then half cup of water, crush the tamarind and pour in the juice. Add in more water according to the thickness you like.

5. Chicken curry is ready once the potatoes are cooked.

I Love spicy Anchovies but its hard to do sometimes, coz many times it become too spicy or too sourish. But today i made it and it came just like what i wanted.

Ingredients :-

A Cup of Anchovies, Soaked
2 Big Onions Sliced
3 Garlic, Minced
1 Small Ginger, Minced
3 Tbsp of Chilli Paste (From Dry Chilli)
Curry Leaves
Salt
Tamarind (Smaller then a lemon size)

Method :-

1. Wash the anchovies and deep fry them until they are crispy and keep aside. Pour away some oil and fry the onions till they r cooked and keep aside.

2. In the same pan, use the same oil but about 2 spoons.  When the oil is hot, Throw in the curry leaves, followed by the cooked onions, ginger and garlic. A min later, add in the chilli paste. Lower the flame if the paste is sticking to the pan or add abit more oil. Fry for 3-4 mins.

3. Crushed the tamarind in abt 4 table spoons of water. Pour the tamarind juice into the paste. Put salt according to taste and stir well.

4. A min later, add in the anchovies and stir well and close the lid for 2 mins. Spicy Anchovies is ready to serve as side dish.

I asked my mom how to do egg curry, and she told me just do it like you are doing chicken curry. So i created my own egg curry and it came out really good and i am proud of it

Ingredients :-

4 Eggs
1 Large Onion, Chopped
4-5 Garlic, chopped
Medium Pce of ginger, minced
Few curry Leaves
2 Green Chillies, sliced
1 Carrot, diced
1 Potato, Cubes
1 Cinnamon
3 Cloves
2 Star Anise
3 Cardamon
1 Tomato, chopped
Smaller then a lemon size ball of Tamarind
2 Tsp of Chilli Powder
3 Spns of Chicken Curry Powder

Method :-

1. Heat the pan with oil, and temper with Cinnamon, cloves, star anise, cardamon and curry leaves.  After the curry leaves splatter, add in the onions, garlic and ginger. Stir fry for few mins.  Add in the Potato and carrots and stir fry for few mins.

2. While the veggies are cooking, mix the chilli powder and chicken curry powder with 1 cup of water. Pour it in the pan. Add some salt and close the lid and lower the flame to cook for 5 mins.

3. After 5 mins, Mix the tamarind with 1/2 cup of water and crush well. Pour the tamarind juice only without the seeds and put in the tomatoes as well. Close the lid and cook for 2-3 mins.

4. By now the veggies shld have been cooked well, crack the eggs into the curry and close the lid for 2 mins for the eggs to cook. Open the lid and stir carefully else the egg will break. Once the eggs are cooked its ready to serve with rice.

p/s: Add in water if you want the gravy to be watery or less if you want a thicker gravy.

I only know to use drumsticks for sambar and nothing else, today Uday teach me something his mother does and one of his fav.

Ingredients :-

5 Drums sticks, remove the skin slightly and cut into bite size pcs.
1 medium onion. chopped
Few curry leaves
4 Garlic, sliced
Small Ginger, crushed
2 Tomatoes, chopped
1 Tsp Tumeric Powder
2-3 Tsp Chilli Powder
1 tsp of Jaggery (Brown sugar)

Method :-

1. In a pan , heat with little bit of oil and roast the drumsticks slightly and put aside.

2. In the same pan, add little bit oil to fry curry leaves, garlic, ginger and onions. When the onions are soft add in the tomatoes and cook till they are soft.

3. Add in the tumeric powder, chilli powder, jaggery and salt. Cook for 2 mins.

4. Lastly add in the Drumsticks and pour little bit of water for the drumsticks to cook. After 5-8 Mins close the flame and ready to serve as side dish.

I Love ladies fingers, esp in Chinese style but i am yet to learn that!! I did this recipe myself and it came out perfect.

Ingredients :-

Bunch of ladies fingers, sliced
1 med onion, sliced
3 garlic, chopped
Small pce of ginger, minced
3-4 dry Chilli
Few curry leaves
1 tomato
2 eggs, well beaten
2 tsp chicken curry powder or briyani powder
salt to taste

Method :-

1. In a wok, heat with oil, and put in the curry leaves and dry chillies. Add in the ginger, garlic and onion.

2. After 2 mins add in the chopped tomato and cook till soft. Add in the chicken curry powder and salt and stir well.

3. Add in the ladies finger, and stir fry for awhile. Add in little bit of water and cook until the ladies finger is soft.

4. Lastly add the beaten egg. pour the egg evenly on the ladies finger and close the lid. Lower the flame and let it cook for 1-2 mins. Open the lid and stir the ladies finger well for 2 mins. 

Ladies finger is ready to serve as side dish.

This is my family’s fav tea time dish,  I knew how to do this since young, coz my mom do it often. This can be made into a vegetable one without adding the anchovies and egg.  Eat this with a cup of black coffee amd chilli sauce. It will be awesome.  You can notice in my pic, the bhaji is quite big, it doesn’t have to be that big..you can use a medium spoon to scope it and deep fry into bite size pcs too.

Ingredients : -

2 cups plain flour
2 medium onions, chopped into very small pcs
5 green chillis, cut into very small pics
1 cup of anchovies, soak and drain
1 egg
salt to taste.

Method : -

Put the flour in a bowl and add the salt and mix well.  Then add in all the ingredients and the egg and mix well.

Pour water slowly and mix till you get a thick batter. Do not make the batter too watery.

Hit a wok with alot of oil for deep frying.  When the oil is hot, take a spoon, to scope the batter and put into the pan. Fry till the baji is golden brown.