Eggs in Tamarind Gravy / Kodi Guddu Pulusu / Muttai Puli Kulambu

After a busy  and fun filled weekend, I must say this Monday is boring and I don't know why I feel lazy all the time of this day every week!!!aaarrrggg!!! I somehow pulled myself and cooked some good stuffs today but the process of it is little lengthy to type and thus I am jumping to some simple recipe in my draft.



Since no one at my home is fond of hard boiled eggs, I prepare this pulusu once in a blue moon. But it helps in situation when I don't have any vegetables. yes! With only onion and egg, you can finish preparing this. Addition of tomato is absolutely based on personal preference and add it if you have.



Basic Information:

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Serves: 2-3

Ingredients:



Egg - 3 nos, hard boiled

Tamarind - 1 small gooseberry size, +/- according to the sourness of the tamarind.

Onion - 1 small size, chopped

Coriander powder - 1 teaspoon

Red chilli powder - 1 teaspoon

Turmeric powder - a pinch

Salt - to taste

Oil - 3 teaspoons

Mustard seeds and urid dal - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Curry leaves - 1 string



Method:



1) Boil eggs in sauce pan filled with water for 20 minutes. Meanwhile chop onion and soak tamarind in a cup of warm water.

2) Remove the shell of eggs and set aside after boiling. Extract the juice from tamarind and keep aside.

3) Take a pan and heat oil in it.

4) Add fenugreek seeds,cumin seeds, mustard seeds and urid dal. Let them splutter.

5) Add curry leaves,chopped onions and saute till they are translucent.

6) Add tamarind juice along with red chilli powder, coriander powder and turmeric powder. Add salt to taste.

7) Mix well and allow it to boil. Then cover and simmer it for 10 minutes.

8) Now, prick the eggs using a fork and add them to the hot gravy.

9) Continue cooking in simmer and when the gravy starts to thick and oil separates from the gravy, remove from flame.

10) Garnish with coriander leaves and serve hot with rice.

Roasted Acorn Squash Seeds

When my younger cousin was in grade school, her mom cooked the holiday turkey. After Thanksgiving, she and her classmates would exchange stories about the gigantic bird, mashed potatoes, and other fixings that graced the table. For some reason, the turkey she ate never seemed to match the enormity of the ones her friends described. When she questioned her mom about the discrepancy, her mom reassured her.

"I always serve turkey."

Soon after my cousin learned to read, she walked into the kitchen as her mom was prepping the turkey. Skeptical, she cross examined her mom about the bird. Her mom insisted that it was a turkey. Unconvinced, my cousin dragged a chair to their kitchen counter.

Gazing down at the bird, she read the label out loud: "C-H-I-C-K-E-N!"

I felt redeemed when I heard about my aunt's mischief. I love to host guests for Thanksgiving, but hate roasting turkey. It's cumbersome and boring. Luckily, a relative is hosting this year. So I can devote my attention to preparing hor d'oeuvres, sides, and dessert.

I turned to the farmer's market for inspiration as I had done all summer and carried home several acorn squash. They were lovely roasted with a thin layer of olive oil. But it was the roasted seeds, which tasted like freshly made popcorn, that drew me into the kitchen all afternoon.

ROASTED ACORN SQUASH SEEDS

Rinse seeds and layer on a paper towel to air dry.

Heat oven to 300 degrees.

Sprinkle with olive oil and season with salt.

Cook until seeds turn light brown.

Baked Kale Chips

Now that winter has started, I am seeing a lot of kale recipes in the TV cooking shows. I never used it in any of my cooking. Lately I also thinking that I need to use more greens in my diet. Ok, now that I got a chance to use it, I thought let me try something new. So I bought a big bunch of kale from the store....now I removed the whole bunch and was wondering if I need to use the whole bunch for the chips recipe....hmm...probably not. So I choose thick and small leaves, washed it and cut the thick stems and made these chips....they were bit towards the bitter side...but very crispy and can be easily eaten with steamed rice and some curry.

Now let me share some useful and nutritional information about kale.....

Ingredients:

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1 bunch Kale leaves

1 tsp Olive Oil

Salt and Pepper as needed

Method:

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1. Preheat oven 350F.

2. Wash and wipe the leaves with paper towel. Remove the thick stems off the leaves.

3. Arrange the leaves in a baking sheet and drizzle olive oil over the top, and sprinkle salt and pepper.

4. Now mix gently with hand and spread the leaves again, make sure that you don't overcrowd the pan.

5. Now bake these chips for about 15-20 mins or until crispy. sometimes the thicker leaves seems to bit not crispy...but after you remove from oven and cool it, will become crispy.

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