Egg Kuzhambu (உடைத்த முட்டை குழம்பு)

I am quiet bored of the egg gravies and curries I usually prepare with boiled eggs. This is one of the variations I tasted in my Chennai Grandma's house and grabbed the recipe from her. The first time I tried it almost a year back, this became my husband's favorite too. This is really very simple to make and also can be served as a side dish with Idlis/dosas/chapathis or with rice.

Preparation Time: 30 minutes

Ingredients:
1. Eggs - 4
2. Onion -1 big thinly chopped
3. Tomatoes - 2 medium sized finely chopped
4. Green chillies - 2 vertically split
5. Curry leaves - 2 to 3
6. Mustard seeds - 1 teaspoon
7. Urad dhal - 1/2 tablespoon
8. Oil - 3 tablespoon
9. Salt to Taste
10. Coriander leaves for garnishing.

For Masala
1. Grated coconut -
2. Pepper - 1/2 tablespoon
3. Red chilly powder - 1 tablespoon
4. Coriander powder - 1 1/2 tablespoon
5. Turmeric powder - a pinch
6. Fennel Seeds - 1 tablespoon
7. Ginger - a small piece (about 1/2 inch)
8. Garlic - 2
9. Curry leaves - 3 to 4
10. Mint leaves - 4 to 5
11. Cloves - 2
12. Cinnamon - a small stick(abount 1/2 inch)

Preparation:
1. Prepare a wet paste with all ingredients given for masala.
2. Heat oil in a pan and season with mustard seeds, urad dhal, green chillies, curry leaves and onions by adding one by one.
3. When the onion turns transparent, add tomatos and cook well for 2-3 minutes.
4. Add the paste made in step 1, salt and mix it well. Add around 1 1/2 cups of water and cook the mixture for 5 to 6 minutes.
5. Break the eggs one by one (they should be separate and not touching each other) into the boiling mixture.
6. Cook for 10 minutes in medium low by covering with a lid. Turn the eggs without breaking at half time.
7. Garnish with coriander leaves and serve with rice/idli/dosa/chapathi.

Tips:
1. Try using a wide pan for the eggs to cook without mixing with each other.

Mint-Spinach Paneer/Chicken Kebab

It was heavily raining and we had a tornado warning that evening and I reached home early and both of us wanted to have something spicy and it was time for me to try this recipe and we also ended up naming it "Mint-Spinach Flavored Triple Tornado Grill". On our first camping trip with our friends, I repeated this with Chicken.

Preparation Time: 2 hours for marination; 20 minutes cooking time

Ingredients:
1. Paneer - 250 gms
2. Onion - 1
3. Bell Peppers (Capsicum) - All colors each one
4. Lemon Juice - 2 - 3 tablespoon
5. White pepper - for garnishing
6. Oil - to cook

Marinade:
1. Spinach leaves - 25-30
2. Mint leaves - 4 to 5
3. Coriander leaves - 4-5 stings
4. Green chillies - 2
5. Red chilly powder - 1 tablespoon
6. cloves - 3
7. Cinnamon - 2-3 small sticks
8. Cardamom - 1
9. Bay leaves - 1 small
10. Fennel seeds - 1/2 tablespoon
11. Pepper - 4-5
12. Cumin seeds - 1/2 tablespoon
13. Ginger Garlic paste - 1/2 tablespoon
14. Yoghurt - 3-4 tablespoon
15. Salt - to taste


Preparation:
1. Wash all greens and blend them along with the other ingredients given for marination into a fine paste.
2. Cut paneer,onions and bell peppers into cubes of 1 inch size and gently poke the pieces with a fork, add the paste and mix it well.
3. Keep it refrigerated for 1 - 2 hours.
4. Heat a pan and 2 tables spoons of oil and shallow fry the paneer pieces few at a time for not more than 2-3 minutes. Repeat the process until all the paneer pieces and keep it aside.
5. Pre heat the oven at 350 degrees.
6. Apply oil on the skewers and skew the fried paneers, bell peppers, onoins alternatively as a colorful combination.
7. Place a baking sheet on a tray, place the skewers and cook it in the oven for 7-8 minutes rotating sides at half time.
8. Remove it from the oven, squeze lime juice and sprinkle some white pepper and serve it hot.

Tips:
1. You can try this recipe with Chicken or any other vegetables.
2. If you are planning to try this dish in a camping site, you can skip step 4 and grill it directly. You will have to cook for few extra minutes.