SPICY EGG CURRY / Kodi Guddu Pulusu

Ingredients:

5 to 6 eggs (preferrably organic)
Tamarind or Chinthapandu equal to 2 lemons ( For more gravy..you need to soak more tamarind)
2 to 3 medium sized tomatoes
1 or 2 big onions (2 onions are preffered)
2 to 3 green chillis
1 tsp cumin seeds
1 stem curry leaves
1 tsp ginger pulp
1 tsp garlic pulp
1 tsp turmeric powder (pasupu)
2 tsp red chilli powder
1 to 1/2 tsp ground coriander powder
Salt a/c to taste
Oil for cooking
1/2 cup fresh cilantro or kothmeeru(optional)

METHOD OF PREPARATION

Boil eggs well, remove shell, make cuts in between the eggs with knife (as you can see in the picture above) and keep aside.

Wash once and soak tamarind or chinthapandu in warm water. Water level should be 1 or 2 inches more than tamarind level.

Cut onions into very thin slices. Make slits in the green chillies.Cut tomatoes into medium thick slices and keep all of them aside.

Now heat oil in a deep sauce pan, add green chillies, curry leaves, cumin seeds and fry for 1 minutes. Now add onions and fry on medium heat till they all turn into dark brown in color. For this curry it is necessary that onions should be fried well i.e., into dark brown color(so that curry stay fresh for 2 days and also for that dark color we want in the curry)

After that add ginger and garlic pulp and fry for 1 minute. Add turmeric powder and mix with other ingredients.

Now add tomatoes and mix with other ingredients. Add salt from above and cover the sauce pan. Allow tomatoes to become soft. Then mix salt and add chilli powder and coriander powder with tomatoes and mix well. Add little water and allow to cook for 1 to 2 minutes more.

Meanwhile, take juice outof tamarind in the same container it is soaked. Remove tamarind and add juice to the saucepan. Also add eggs with slits to this curry.

The overall curry should be thick..see and add little more water if you want.

Now cover the saucepan and allow to cook for abt 10 to 15 minutes or untill the eggs change its color from white to light brown. this is beacuse the pulusu or gravy should go into the eggs through cuts made on them. The real secret for this curry lies here. The taste of eggs changes ..ofcourse very yummy:-)

Finally add fresh cilantro , mix and sim heat with cover on saucepan for 1 minute more and turn off the heat.

Serve hot with chapathis or plain rice or biryani. It taste great with all of them. I like eggs in this gravy as much as they become dark.

SPICY CHICKEN PAKODA

Ingredients:
For Chicken Marination

2 cups boneless small chicken pieces
1 onion, chopped
2-3 green chillies
1 tsp ginger-garlic paste
1 tblsp lemon juice
Salt as per taste
Groundnut refined Oil for deep frying

Make thick paste of
1 cup gram flour (besan)
2 tsp rice flour
½ tsp oil Salt as per taste
1 green chillies, chopped finely
1 tbsp chopped coriander leaves
1 tbsp red chilli powder
¼ tsp turmeric powder
Water as required

Preparation :
Make paste of all the ingredients of marination except chicken pieces
Marinate the chicken with the paste
Keep aside for 35-40 minutes
Dip marinated chicken pieces in the paste (the pieces should be completely covered with the paste)
Deep fry till golden brown
Serve hot with hot cup of tea/wine

SPICY CHICKEN MASALA CURRY

INGREDIENTS
Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsps Groundnut refined oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.

6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.

Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.