Eggneer Masala (Steamed egg cake masala)

Eggs are extraordinary food. Nutritious, healthy, tasty and versatile. Can be eaten for breakfast, snack, lunch, dinner. This recipe, taught by my Amma uses steamed eggs. I call these steamed egg cubes eggneer (like Paneer). Once you have the eggs steamed, the options are endless. The steamed eggs can be
-cut into cubes added to salads,
-deep-fried, like chicken, seasoned well with some salt and pepper or some spice mixture
-add to a curry
-used just like one would use Paneer

I made a simple masala with some onions, tomatoes cooked well to coat the eggneer cubes

What's needed to make this:

4 large chicken eggs
1/2 large onion, chopped very finely
1 green chili
1 large tomato, chopped very finely
2 sprigs curry leaves
1 teaspoon freshly ground ginger-garlic paste
1-2 teaspoon good garam masala
1/2 teaspoon red chili powder (optional)
1 tablespoon finely chopped cilantro (coriander)
1/4 teaspoon turmeric powder
and tadka items: 1 tablespoon cooking oil, 1/2 teaspoon each of urad dahl, black mustard seeds and jeera (cumin seeds)

How to make it:

Beat eggs lightly with a pinch or two of salt. Pour the eggs into a dish that can be used in a pressure cooker or steamer. Cook until done.
If using pressure cooker, take 2 cups of water in pressure cooker and place the dish. Cover with lid and cook until you see steam coming out. Lower the heat and cook for two minutes. Cool for few minutes before opening the lid.

Remove the steamed eggs carefully from the dish onto a cutting board. Cut into bite sized cubes




Heat cooking oil in a wok. Add the tadka items one by one and curry leaves. Once the mustard seeds stop spluttering, add turmeric powder. Add chopped onion, slit green chili. Saute for couple of minutes or until the onions turn light brown.
Add ginger garlic paste, garam masala powder. Saute for few seconds. Add chopped tomato, salt and red chili powder. Cook on low heat until tomatoes become paste-like. Adjust salt and add eggneer cubes.
Mix gently and cook for a minute or two. Add cilantro (coriander) and mix gently. Remove from heat.



This goes very well with steamed rice or roti or chapati.

Stir-fried Shrimp with Sugar snap peas

Chinese cooking is very simple and easy to make. In authentic Chinese cuisines, the use of meat is more for flavoring than being main ingredient and the emphasis is on locally grown vegetables. The authentic Chinese cooking bear no resemblance to the salty & greasy sauce floats we normally see in restaurants across US.

The background star of this dish is Shallots. These have this sweet delicate flavor  when cooked that reminds me of the onions that we get back in India. Until very recently, I used to think, like many, that shallots are a variety of onions. But shallots grow in clusters like garlic versus single bulb like in onions. Shallots are very commonly used in South Asian cooking. Although these are little pricey compared to onions here in US, its worth trying them. Anyways, most recipes call for small quantities of shallots only.

The sweet, delicate flavors of shallots and sugar snap peas compliment the kung pao sauce and shrimp.


What you need:

20-25 large uncooked Shrimp, cleaned, de-veined
2 tablespoons finely chopped shallots
3 or 4 fistfuls sugar snap peas, cleaned
1/2 cup baby corn, cut into 1 inch pieces (optional)
1/4 - 1/3 cup kung pao sauce
1/4 cup scallions, chopped
1/2 tablespoon minced garlic
2 tablespoons good quality sesame oil
Salt, if needed (i.e, if the salt is not enough from the sauce)
Freshly ground black pepper for taste

Prep Work:
Bring four cups of water to boil in a saucepan. Add sugar snap peas, cook for 2 minutes. Remove from heat, drain well and place sugar snap peas in ice water to stop further cooking. Once cooled well, drain and keep aside.

How to make:

• Heat oil on high heat. Add garlic and shallots. Stir-fry for few seconds until the sweet aroma comes out of shallots.
• Add cleaned shrimp. Stir-fry until the shrimp is opaque. Add the sauce, baby corn and ground pepper. Stir fry for 2 minutes. Note: Add sauce in a quantity that is suited your taste.
• Add sugar snap peas, mix well. Check for salt and add if required. Stir fry for few more seconds, add the scallions (green onions) and remove from heat.

Note: As you can notice, my sugar snap peas are cooked a little too much. I've adjusted the time in the recipe given here. The peas should be crunchy and should not form wrinkles (an indication of overcooking).

Chepala Vepudu - Fish fry - Andhra Style

This is a spicy fish curry, made by shallow frying fish pieces coated with spice mixture and topped with seasoned wilted onions.

This dish can be made with a variety of fish. But, somehow, salmon and tuna are not suited. Any cut of fish is also fine. Cook times can vary depending on the fish and cut. For example, tilapia may take a minute more than sea bass; thin fillets take less time than steaks. I made this with wild Pacific Dover Sole (which, is a flat fish) fillets.

Supper for my husband, DS, yesterday
~.~.~

What I used to make this dish:

2 lb Pacific Dover Sole fillets
1 tsp turmeric powder
Salt to taste
1 medium onion, sliced
4-5 green chilies, slit vertically
3 cloves garlic, roughly chopped
1-2 tbsp cooking oil + some for shallow frying the fish
Tadka items:a teaspoon each of chana daal, urad daal, mustard seeds, jeera/cumin seeds and a fistful of fresh curry leaves (yep! that many curry leaves needed. This is what gives this dish nice aroma.)

For spice mixture:
3/4 cup besan/chickpea/garbanzo flour
3-4 tbsp red chili powder
1 tsp dhania/coriander powder
1/2 tsp jeera/cumin powder
1 tsp garlic paste
1 tsp cooking oil

Prep work:

• Cut fish into bite sized or portion sized pieces. Sprinkle turmeric powder and a tablespoon of salt. Rub the fish pieces well. Leave for 5 minutes. Wash the fish pieces under cold water, squeeze gently, take into a mixing bowl.
  
• Add items listed under spice mixture, salt (keep in mind that the pieces had been rubbed with salt before) and gently coat the fish pieces, adding very little water. You may sieve the flour to achieve good application.
  
• Cover the mixing bowl, place it in refrigerator for 30 minutes.

Method:

• Heat a table spoon oil in a skillet (use well-seasoned cast iron one for better taste) to medium heat. Add the marinated fish pieces on a single layer. Keep some space between the pieces. Cook on each side for a minute or until they are medium-brown color on both sides. Drain on a kitchen towel. If there are more pieces, shallow-fry them in batches. Once all done, go to next step.
  
• In the same skillet, heat 2 tablespoons of cooking oil. Add the tadka items one by one. Once the mustard seeds stop spluttering, add onions, green chilies, garlic and little salt. Saute until the onions are wilted. Add a teaspoon of red chili powder, saute for 30 seconds.
• Return the fish pieces back into skillet, gently coat them with the wilted onions. Lower the heat to lowest setting, heat for 2 minutes.
• Remove from heat, squeeze lime juice before serving.

Serving suggestion: Can be served as appetizer or as a side dish with steamed rice and Andhra Pepper Rasam.

Supper for my husband, DS, yesterday
~.~.~

Chicken Tikka

Easy Andhra Chicken Curry

This recipe uses the Masala paste mentioned earlier. This is very easy to make. No constant attention is required. Perfect for weekday dinners.


What you need to make this curry:
4 chicken drum sticks, skinless or any kind of chicken pieces (about the same weight)
1.5 cups All-Purpose Masala Paste
1 tbsp cooking oil
1 tbsp finely chopped coriander (cilantro) leaves to garnish (optional)
Salt to taste
2tbsp turmeric powder

How to do:

1. Rub 2 tbsp salt and 1.5 tbsp turmeric powder to chicken pieces. Leave aside for 10 min.
2. Wash the chicken pieces in water, drain well.
3. Heat oil in a pan. Add remaining turmeric powder, chicken pieces and salt to taste.
4. Cover and cook for 5 minutes, rotating the pieces once.
5. Add the masala paste. Coat chicken pieces well.
6. Adjust salt and cook covered until done, rotating the pieces occasionally.
7. Chicken would leave some water and the gravy would be thin. To get thick gravy, cook without lid until the desired thickness. If chicken is leaving not enough water, water may be added.
8. Garnish with cilantro leaves.
9. Serve hot with rice or any kind of Indian bread.