I know its Wednesday and its supposed to be Wordless, but trust me you won’t mind me talking today! I had to jump in and give the series Wordless Wednesday a tiny pause because I was happy today. Happy because this is my 50th post! When I started this blog it was like my recipe journal where I wanted to collect all my recipes because I was missing pages from my old recipe-book a little too often. Fifty posts ago I had no idea that it would bring so much along with it. Not only was I able to save my favorite recipes at one place but it also introduced me to a whole new world out there – I got to know so many gorgeous people who I can now call friends. It’s a great feeling and if I have never said this before then today I just want you to know how much I cherish each and every one of you. Thank You for being here to support me and cheer me up!
I was am not a very good cook and I am a new mom so I don’t even have a lot of time to cook but I and my family are BIG foodies. I always hunt for recipes that are simple, with minimum ingredients and are quick to make so that I can put dinner on the table while juggling with my crazy day-to-day life. I guess that’s what most of my friends/readers try to do. So when I decided to do something for them, I thought I would help them find some interesting ideas from my recipe-book which they could try. Since Indian food is something I’m most comfortable with, I thought how about I share a simplified version of Indian food and make it approachable to those who love the cuisine but don’t have a lot of time. Like this recipe, which I can’t call mine but you’ll soon know why I’m sharing it with you today. The recipe is for hard boiled egg curry and it is from Madhur Jaffrey’s Quick and Easy Indian Cooking.
I love this recipe because it falls right in my comfort zone. It’s quick and easy and tastes delicious! And this book is full of such recipes. Traditional Indian recipes which otherwise people dread trying because they look so complex are a breeze with this book. Madhur Jaffrey has done an awesome job with this book by making the recipes look simple and not adding a zillion ingredients in them. If you like Indian food even a little then you would find these ingredients in your pantry any time. I love this book and I love you! So I thought if I could share this book with you, it would be great. But since I can’t give it to all of you, I would love to randomly pick any one reader who I can send a copy to.
And now one of my favorite recipes from the book. The recipe for Masaledar Ublay Unday or Hard Boiled Egg Curry.
Ingredients: (from Madhur Jaffrey’s Cookbook)
1/2 tsp cayenne pepper
1/2 tsp ground turmeric
1 tsp ground cumin
1tsp ground coriander
1tsp fresh lemon juice
3/4 tsp salt
Freshly ground black pepper
2 tbsp vegetable oil
1/2 tsp cumin seeds
5 tbsp (2 1/2 oz) onion, peeled and finely chopped
1/2 inch piece fresh ginger, peeled and finely chopped
1 cup canned tomatoes (or lightly drained, canned whole tomatoes, finely chopped)
1/4 tsp sugar
3-4 tbsp chopped fresh cilantro (Chinese parsley, fresh green coriander)
4 hard boiled eggs, peeled and cut into halves lenghtwise.
Combine the cayenne, turmeric, ground cumin, ground coriander, lemon juice, salt, black pepper, and 1 tablespoon water in a small bowl. Mix.
Put the oil in a medium-sized, non stick frying pan and set over medium heat.
When oil is hot, put in the cumin seeds. Ten seconds later, put in the onion and ginger. Put in the spice paste.
Stir and cook for 15 seconds. Now put in the tomatoes and sugar. Bring to simmer.
Cover and simmer gently for 10 minutes. Put in the cilantro.
Stir once or twice. Lay the cut eggs in the sauce and spoon more sauce over them.
Cover and gently simmer for 2-3 minutes. And then serve with rice or even bread (toasted or plain).
When I got married and set out to build my first home and kitchen as a new bride, my mother in law gave me a big box of stuff which among other things had a large helping of her famed garam masala. She was making it in her kitchen from as far as she could remember. As I began to run out of it, I started getting frequent shipments of garam masala all the way from India from her. But it was not long before my worst fears came true! Early last year, a combination of events left me without a stock forcing me to the grocery store. Then came a spell of several months when I was trying every brand of curry powder on the shelves. But neither of them came close. Again – MIL to the rescue! She shared her much cherished recipe for home-ground garam masala and after several shots at it (ok may be more than that), I think I perfected it. So for my 50th post, I also want to share with you this integral part of my kitchen in the form of a 5 oz bottle of my homemade Garam Masala powder.
I use the same masala in all my curries like this egg curry recipe where just a teaspoon of this masala makes up for several ingredients. Even in little quantities, this masala brings with it some of the freshest aromas and that’s probably why it lasts me a lot longer too.
Rules of the giveaway: No you don’t need to follow me on twitter or like me on facebook! You visiting my blog and spending a little time on it is good enough for me. To enter this giveaway, all you need to do is leave a comment below stating your preference as “Option A” or “Option B”:
Option A: Madhur Jaffrey’s Cookbook – Quick and Easy Indian Cooking
Option B: IndianSimmer’s home made Garam Masala
Also I would love to hear from you your thoughts on what can make IndianSimmer a better experience (optional). I will randomly select two winners one for each giveaway and post the results in my 22nd Oct. post. Since I’m currently unable to ship outside USA, I will have to pick a winner from within the US.
Now there is something I have to add for those picking Option B (here comes the fine print!). While this home made Garam Masala does not contain egg, peanuts, tree nuts, fish, wheat or dairy products, it has been prepared in a kitchen where these products are used. It’s primary ingredients include cloves,cinnamon, cumin, black pepper, black cardamom, and bay leaves. It has been prepared using my own recipe. Please do not choose Option B if you are allergic to any of these ingredients.