Subru Uncles Indian Egg Curry My Picky Eater Bro Manav Loves Recipes

SUBRU UNCLE'S DELICIOUS S. INDIAN SAMBAR VEG CURRY WE ALL LOVE

Steps:

• Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
• Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water.
• Once you have squeezed out half a cup, transfer this to a pot.
• Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
• Add the chopped ladyfinger to the pot.
• Allow to boil for 5 minutes.
• This is a neat trick Subru uncle's taught me.
• By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
• Remove from heat and keep aside.
• Now, take a large pot in which you will be preparing the sambar.
• Heat the pot on medium-high flame.
• Once its hot, pour 3 cups of water in it.
• Add the drained toor dal (yellow lentils) and mix well.
• Add garlic and mix well.
• Allow it to boil well (for about 15 minutes).
• Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal).
• Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
• Fold in the chopped tomatoes.
• Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
• In the meantime, prepare the seasoning.
• For this, heat oil in a non-stick frying pan on medium-high flame.
• Once it's hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to crackle and splutter.
• Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
• Mix well and stir-fry for 2 minutes on medium flame.
• Remove the pan from heat.
• Add this seasoning to the sambar.
• Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.

SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE

Steps:

• Soak the chickpeas overnight in a large pot in lots of water.
• The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
• Bring to a boil.
• If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
• Boil until the chickpeas are tender.
• Remove from heat and keep aside.
• Heat oil in a large pot on high flame.
• Once its hot, toss in the cumin seeds.
• Allow to crackle.
• Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
• Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
• Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
• Add turmeric, red chilli and corriander powders.
• Mix well and stir-fry for 5 minutes on medium flame.
• Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
• Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
• The consistency of the tomato mixture should be mushy and in simpler words, really soft.
• Add 3 tsps.
• of salt.
• Mix well.
• Add a little shy of 1/2 cup tamarind juice.
• Stir in garam masala powder.
• Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
• Mix well and boil on high flame for 10 minutes.
• Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.

SUBRU UNCLE'S DELICIOUS SPICY S.INDIAN RASAM CURRY WE LOVE

Steps:

• With the help of a pestle, pound ginger, garlic and whole black peppercorns in a mortar as nicely as you can until the peppercorns are completely crushed and the ginger and garlic are completely softened.
• Keep aside.
• Extract tamarind pulp out of tamarind by soaking 4-5 one-inch sized pieces in 1 1/2 cups of hot water.
• Press these tamarind pieces to squeeze out the juice/pulp out of the tamarind.
• Transfer the tamarind pulp in a clean bowl.
• Keep aside.
• Heat oil in a pot on medium-high flame.
• When its hot, add mustard seeds, methi seeds and cumin seeds.
• Allow to splutter and crackle.
• Once it stops spluttering and crackling, add curry leaves and green chillies.
• Stir-fry for a minute or two.
• Then add the whole red chillies and stir-fry for another minute.
• Add the above prepared ginger-garlic-black peppercorns mixture to the pot.
• Mix well.
• Then add turmeric powder, red chilli powder and corriander powder.
• Mix well and continue to stir-fry for 2-3 minutes.
• Put the chopped tomatoes in a bowl and crush them as tightly as you can between the palms of your hands.
• Squeeze them as well as you can to extract the juice/pulp out of them.
• Now add the crushed tomatoes alongwith the juice squeezed out.
• Mix well, add 1/4 cup of water and cook on high flame so as to allow the tomatoes to soften quickly.
• Add salt and mix well.
• Then add the boiled toor dal water (or 3 cups of plain water if you are using that).
• Stir well and bring to a boil.
• Lower flame, then add about 7 cups more of water.
• You can add upto 3-4 cups more also, if required.
• Mix well and allow it to boil for 15 minutes.
• Then add tamarind pulp and stir well.
• Boil for 10-15 more minutes.
• Garnish with corriander leaves and serve hot as a soup on its own or as a lentil curry to serve over rice with/without plain low-fat yogurt on the side.

A VERY ANGLO-INDIAN EGG CURRY

Steps:

• Cook eggs in boiling water 8 minutes. Drain and cool slightly, then shell and set aside.
• Cook potatoes in boiling salted water 6 minutes or until tender but not falling apart. Drain and set aside.
• Grind coriander, cumin and cardamom seeds in a pestle and mortar and mixt with the ginger, turmeric and chilli.
• Heat a large deep frying pan over medium heat and dry fry spices 1 minute. Add butter and oil, then garlic, onions and celery. Fry 10-12 minutes until they start to brown.
• Add potatoes, passata and cream to the pan and gently warm through. Season to taste. Quarter the eggs. Divide the curry between plates, placing eggs on top. Garnish with coriander.

SUBRU UNCLE'S SEVEN MIX VEGGIES DISH MADE FOR DIWALI DINNER

Steps:

• Boil the beans and potatoes in a pot of water. Drain and keep aside for the time being to be used in the recipe later.
• Put the garlic cloves, piece of ginger, cumin seeds, the bunch of fresh corrainder leaves and a little water in a mixer. Process until a smooth and strong smelling green marinade is obtained. Uncover and keep aside to be used later in the recipe.
• Heat oil in a wok.
• Once hot, add cumin seeds and allow to splutter.
• Once they stop spluttering, fold in the onions and stri fry until browned.
• Now add the marinade (paste) prepared in the mixer earlier and allow it to come to a boil.
• Lower flame, add the tomatoes and about 1/2 cup of water.
• Increase heat and allow to cook for about 5-7 minutes or until the tomatoes become slightly mushy.
• Now, heat 2 tbsps. of oil in a pot.
• Add the carrots and allow to cook on either side. Once the carrots are lightly browned, remove from heat and keep aside.
• Likewise, one at a time, add all the vegetables i.e. boiled and drained beans, peas, potatoes and cauliflower. Stir fry lightly until the veggies are lightly browned and remove from the pot.
• Now add all the fried veggies to the wok containing the tomato and marinade mixture. You may add a little water if you feel necessary to allow the veggies to cook.
• Lower heat to medium flame and allow to cook for 10-12 minutes. Stir the veggies every 3 minutes to ensure they do not stick to the bottom of the wok.
• Add corriander leaves for garnish.
• Remove from heat and serve hot with rotis or Indian flatbreads and a dollop of yoghurt or fresh cream on the side.
• Enjoy!

EGG CURRY

Steps:

• In a large, heavy skillet, heat the oil over medium. Add the onions and cook, stirring occasionally, until evenly caramelized and light brown, 25 to 30 minutes. Stir in the garlic and ginger, and fry, stirring occasionally, another 4 minutes. Add the cinnamon and cardamom. When the spices start to toast, after about 2 minutes, stir in the coriander, turmeric and peppercorns.
• Add the tomatoes, salt and 1 cup water. Cook, stirring occasionally, until the mixture thickens and the fat rises to the top, about 15 minutes. Stir in the garam masala and lower the heat. If the sauce isn't runny, stir in 1/2 cup water.
• Add all but 2 of the eggs and stir gently. Halve the remaining eggs lengthwise and arrange on top, yolk-side up. Heat until the eggs are warmed through, then top with cilantro.