It is weeknight once again and once again I am dog tired as I drag my feet home, late into the evening.
While I do the long forgotten 10-20-30-40,... or Ina Mina ....to decide whatz to have for the most important meal of our day, the last lap of the office work and concalls keep my ears and mouth busy. Yap-yap-yap.... I continue.
My little sonny is already irritated with my ongoing calls as well as the 'mime show' of series of instructions to stand by. Hence the need to spike up the ' shadaa mataa' home-cooked dinner with a magic wand.
The pre-boiled eggs in my refrigerator are too inviting in this moment of hurry. So, I decide, it is going to be a simple spread of bhaat(rice), dim er malaikari(Egg Curry with coconut milk) and roasted punjabi papad. And my almost 12 yrs old son finds the menu inviting enough to finally force an ear-to-ear grin.
OK, while the 'almost teenager' finally settles down to complete his 'homework', I concentrate on the 'dimer malaikari'.
Dimer Malaikari
Ingredients:
Hard boiled eggs-4, shelled and slit at places
Onion- 1 large, grated fine
Ginger/Garlic paste- 1 & 1/2 tsp
Tomato- 1 large, skinned and grates fine
Whole Garam masala - green cardamom (3-4); clove(1-2), cinamon stick(1 inch ); large cardamom- 1
Coconut milk - 1st extract- 1 cup( if using ready to use, 50 gms should be fine)
Turmeric- 1 tsp
Cumin powder- 3/4 tsp
Salt, sugar, red chilli powder to taste
Process
The boiled eggs, rubbed fine with salt, turmeric, red chilli powder and light fried till golden brown. Please take care not to over-fry, else the skin crinkles and does not allow the masala to go in.
In 1 tsp oil, put the whole garam masala and cover(to avoid the cardamoms and cloves popping out of the wok. Add onion, simmer and stir well to fry till translucent. Add ginger-garlic paste, grated tomato and stir fine. Add salt, and fry till masala starts leaving the sides. Add remaining turmeric, cumin, red chilli powder and 1/2 tsp sugar. When masala is done, add coconut milk and simmer. Add warm water for the gravy and cover. Let it boil. When gravy thickens, add 1 or 2 green chillies, slit into the gravy. Add the eggs and let the gravy cover the eggs. Thicken the gravy to suit your taste.
Usually a thick smooth gravy tastes fine. It can be eaten with rice, jeera rice or roti.
We took a dive into it with plain rice only, with a quick fix accompaniment of roasted papad and 'green chillies'.
While I do the long forgotten 10-20-30-40,... or Ina Mina ....to decide whatz to have for the most important meal of our day, the last lap of the office work and concalls keep my ears and mouth busy. Yap-yap-yap.... I continue.
My little sonny is already irritated with my ongoing calls as well as the 'mime show' of series of instructions to stand by. Hence the need to spike up the ' shadaa mataa' home-cooked dinner with a magic wand.
The pre-boiled eggs in my refrigerator are too inviting in this moment of hurry. So, I decide, it is going to be a simple spread of bhaat(rice), dim er malaikari(Egg Curry with coconut milk) and roasted punjabi papad. And my almost 12 yrs old son finds the menu inviting enough to finally force an ear-to-ear grin.
OK, while the 'almost teenager' finally settles down to complete his 'homework', I concentrate on the 'dimer malaikari'.
Dimer Malaikari
Ingredients:
Hard boiled eggs-4, shelled and slit at places
Onion- 1 large, grated fine
Ginger/Garlic paste- 1 & 1/2 tsp
Tomato- 1 large, skinned and grates fine
Whole Garam masala - green cardamom (3-4); clove(1-2), cinamon stick(1 inch ); large cardamom- 1
Coconut milk - 1st extract- 1 cup( if using ready to use, 50 gms should be fine)
Turmeric- 1 tsp
Cumin powder- 3/4 tsp
Salt, sugar, red chilli powder to taste
Process
The boiled eggs, rubbed fine with salt, turmeric, red chilli powder and light fried till golden brown. Please take care not to over-fry, else the skin crinkles and does not allow the masala to go in.
In 1 tsp oil, put the whole garam masala and cover(to avoid the cardamoms and cloves popping out of the wok. Add onion, simmer and stir well to fry till translucent. Add ginger-garlic paste, grated tomato and stir fine. Add salt, and fry till masala starts leaving the sides. Add remaining turmeric, cumin, red chilli powder and 1/2 tsp sugar. When masala is done, add coconut milk and simmer. Add warm water for the gravy and cover. Let it boil. When gravy thickens, add 1 or 2 green chillies, slit into the gravy. Add the eggs and let the gravy cover the eggs. Thicken the gravy to suit your taste.
Usually a thick smooth gravy tastes fine. It can be eaten with rice, jeera rice or roti.
We took a dive into it with plain rice only, with a quick fix accompaniment of roasted papad and 'green chillies'.
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