Milagu Kuzhambhu /Spicy Pepper Curry, is best to have, when you are affected by cold. Its hundred times better than your tablet's and vaporizing balm's.
Last four day's were decision making day's for us. we were to decide, whether to put our just 21 month old kid in play school? if so, in which school? Debates and discussions with neighbor's and friend's, all took up to a next level. The Responsibility. Last Monday, on a nice Muhurtham Day, We joined our Kid in a play school and he will be going to school from June 2nd Week. Day's are running fast, and our son is growing up, and our responsibility also mounts on.
Prep Time: 10 mins
Shallots-12
Garlic Pod's-5
Oil-1 tbsp
Curry Leaves- 8
Mustard-1/4 tsp
Red Onion-1/2( chopped)
Tomato-1
Turmeric Powder- 1/2 tsp
Dry Roast the Following:
Dhania/Corriander seed's- 1 tsp
Cumin- 1 tsp
Fenugreek-1/4 tsp
Dry Red Chilli-2
Pepper-1 tbsp
Chana Dal-1 tsp
Method:
Dry Roast the spice's and let them cool. add 6 shallot's, 1/2 a Red Onion and a tomato to the dry roasted ingredient's and grind them into a nice thick paste. keep it aside.
In a Pan, heat the oil and add mustard, when it starts jumping, add the remaining shallot's and Garlic pod's. Fry it well, till they are half-way cooked. Now add the Grounded paste, salt, Turmeric powder and half a cup of water and mix well. add curry leaves and close the pan with a lid, and let the pan sit on low flame for about 5-10 minute's. You will get a nice aroma filling your house. enjoy it and switch off the stove and move the curry to the serving bowl.
Now Coming to Egg-Pepper Masala, this is also the one, that i prepare only, when we are affected my cold. and this is my favourite egg recipe too..
1. Shallot's-7
2. Saunf / Sombu-1/2 tsp
3. Corriander Leaves- fistfull
4. Pepper-1 tbsp (15 pepper roughly)
5. Garlic-3
6. Curry Leaves-8
7. Mustard-1/4 tsp
8. Oil-2 tbsp
9. Egg's -3
10. Turmeric powder-1/2 tsp
Method:
Have Shallots, Pepper, Saunf, Pepper, Corriander leaves, Garlic and a little water togeather and grind them into a thick paste, with very little water.
Boil egg's and remove its shell's, cut them into half and keep aside.
Now in a pan, heat the oil, add mustard, when it crack's, add curry leaves, the grinded paste and fry them well till the raw smell of the spices go off and the green color of the corriander leaves changes to dark green. add salt, turmeric powder and boiled egg's. mix them well. because of shallot's you wont feel the spicyness of 15 pepper's. if you want it to be spicy, add chilli powder and mix well. let them sit on slow flame for about 3 minute's.
This is best with Rasam and Sambhar.
I am sending these two recipe's to Divya of Dil-se, for her Think Spice-Think Pepper Event, event created by sunita.
Last four day's were decision making day's for us. we were to decide, whether to put our just 21 month old kid in play school? if so, in which school? Debates and discussions with neighbor's and friend's, all took up to a next level. The Responsibility. Last Monday, on a nice Muhurtham Day, We joined our Kid in a play school and he will be going to school from June 2nd Week. Day's are running fast, and our son is growing up, and our responsibility also mounts on.
Milagu Kuzhambu Recipe
Prep Time: 10 mins Cooking Time: 15 mins
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry
Ingredients:Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry
Shallots-12
Garlic Pod's-5
Oil-1 tbsp
Curry Leaves- 8
Mustard-1/4 tsp
Red Onion-1/2( chopped)
Tomato-1
Turmeric Powder- 1/2 tsp
Dry Roast the Following:
Dhania/Corriander seed's- 1 tsp
Cumin- 1 tsp
Fenugreek-1/4 tsp
Dry Red Chilli-2
Pepper-1 tbsp
Chana Dal-1 tsp
Method:
Dry Roast the spice's and let them cool. add 6 shallot's, 1/2 a Red Onion and a tomato to the dry roasted ingredient's and grind them into a nice thick paste. keep it aside.
In a Pan, heat the oil and add mustard, when it starts jumping, add the remaining shallot's and Garlic pod's. Fry it well, till they are half-way cooked. Now add the Grounded paste, salt, Turmeric powder and half a cup of water and mix well. add curry leaves and close the pan with a lid, and let the pan sit on low flame for about 5-10 minute's. You will get a nice aroma filling your house. enjoy it and switch off the stove and move the curry to the serving bowl.
Now Coming to Egg-Pepper Masala, this is also the one, that i prepare only, when we are affected my cold. and this is my favourite egg recipe too..
Ingredients for Egg-Pepper Masala:
1. Shallot's-7
2. Saunf / Sombu-1/2 tsp
3. Corriander Leaves- fistfull
4. Pepper-1 tbsp (15 pepper roughly)
5. Garlic-3
6. Curry Leaves-8
7. Mustard-1/4 tsp
8. Oil-2 tbsp
9. Egg's -3
10. Turmeric powder-1/2 tsp
Method:
Have Shallots, Pepper, Saunf, Pepper, Corriander leaves, Garlic and a little water togeather and grind them into a thick paste, with very little water.
Boil egg's and remove its shell's, cut them into half and keep aside.
Now in a pan, heat the oil, add mustard, when it crack's, add curry leaves, the grinded paste and fry them well till the raw smell of the spices go off and the green color of the corriander leaves changes to dark green. add salt, turmeric powder and boiled egg's. mix them well. because of shallot's you wont feel the spicyness of 15 pepper's. if you want it to be spicy, add chilli powder and mix well. let them sit on slow flame for about 3 minute's.
This is best with Rasam and Sambhar.
I am sending these two recipe's to Divya of Dil-se, for her Think Spice-Think Pepper Event, event created by sunita.