Dim Poshto: Eggs in Poppy Seeds Gravy

image1 (6).JPGNavratri is my favourite festival! In Gujarat, the cities takes on a whole new appearance during Navratri.

But for the last couple of years, I have been really excited about attending the Durga Puja in Ahmedabad for the amazing energy around the pandaal and most importantly, the delicious fish delicacies. I have made some wonderful Bengali friends over the last one year and that makes this year’s Durga Puja even more special for me.

As the Ahmedabad skies cleared up this morning, my enthusiasm for attending the puja tonight has doubled and I made Dim Poshto, a delicious combo of eggs in a rich poppy seeds’ gravy to mark the festivities.

My recipe is the same as that of Egg Masala, except with the addition of poppy seeds paste and coconut milk. There are three steps to the recipe:

  1. Soak poppy seeds for an hour and grind them to a paste
  2. Boil eggs and marinate them
  3. Cook a gravy

Dim Poshto

Ingredients:

Poppy seeds (half a cup, soaked for an hour and ground to a paste)
Eggs 4 nos
Onions 2 medium, chopped
Ginger-Garlic paste, 1 tsp
Green chillies 4 nos, chopped
Whole red chillies 2 nos
Turmeric, a pinch
Red chilli powder, 1 tsp
Coriander powder, 1 tsp
Garam masala powder, 1/2 tsp
Clove, 2-4 nos
Bay leaf 1
Mustard oil 4 tbsp, for frying and gravy
Salt to taste
Water

Method:

Boil eggs and cut them in halves. Marinate them in salt, turmeric, coriander powder, garam masala, red chilli powder and a little oil and keep aside for 15 minutes. After 15 minutes, heat oil in a pan and shallow fry the eggs with the yolk side down. Turn them over carefully and cook till the masala turns brown. Keep aside.

Once the poppy seeds remain soaked for an hour, grind them into a smooth paste with green chillies.

To make the gravy, heat oil, add clove and bay leaf. Add onion and ginger-garlic paste. Stir and cook till the onions turn translucent. Add turmeric, coriander and red chilli powder. Add water to prevent the mixture from sticking to the pan. Cover and cook. After a couple of minutes, add the poppy-green chilly paste. Bring it to a boil and cook till you get the desired consistency. Serve with a drizzle of mustard oil on top. Tastes best with hot, steamed rice.

 

Appam and Kerala style Egg Curry

image1Appam and Egg Curry

We all seek change— from same old routines, those mundane tasks, saturated jobs and sometimes, a boring life that we find ourselves unknowingly in.

I was in a rut, too, since more than a year. What was once a ‘dream job’ was slowly becoming a nightmare because of all the negativity surrounding it. The day I had to drag myself to my workplace was the day I decided to free myself from the shackles of a “glamorous” yet dissatisfying job. Once I decided to move on, so many doors opened up for me. A fortnight into my new job and I am so glad I chose the door that held the most potential for a bright future, a world outside that door which trusts my capabilities, a door that gives me the liberty to dream, create and explore.

Life is so much different now, in a happy sort of way. I had read somewhere that your present is everything you have thought of in the past. And when I think of it, it is so true. I have had this thought many times in the past. Of being associated with my current organization, of working with my current colleagues and of working out of my present work premises.

I dedicate this post and the recipe to my current state of bliss, as a way to thank the Universe for having conspired in my favour J _/_

This dish, one of my favourites from Kerala, has the capacity to take you to that perfect state of happiness, oblivious of anything else. Appam is usually had in Kerala for breakfast but you can savour these feather light appams with delicious egg gravy for breakfast, lunch or dinner. Just make sure you give it enough time to ferment. Happy cooking J

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Egg curry (Kerala style mutta curry)

Ingredients:

 Eggs: 4 nos.

Red onion: 2 medium, chopped

Tomatoes: 2 medium, chopped

Ginger paste: 1 tsp

Green chillies: 3 (use more/less according to your heat quotient)

Coconut Oil – 1 tbsp

Curry leaves – 8 to 10

Whole spices like Cinnamon (small stick), Cloves (2) and bay leaf (1)

Egg masala or Garam masala powder – 1 tsp

Turmeric powder – 1/2 tsp

Crushed black pepper – 1/2 tsp

Coconut Milk – 1 cup

Salt

Method:

Boil the eggs for 12 minutes. Remove shells and keep aside.

In a heavy bottomed pan, heat oil and add the whole spices and the curry leaves.

Add the chopped onions, ginger paste and the green chillies. Saute well for a couple of minutes till the onions turn light golden brown in color. Add turmeric and tomatoes and cook till tomatoes turn soft. Add a little water to mash the tomatoes and then add the garam masala. Saute for ten seconds and then add the coconut milk. Once it starts to simmer, add eggs (slit into two or whole) to the gravy. Add salt and crushed black pepper and stir well. Remove from heat and serve hot with appam.


Appam (Pancake made of Rice and Coconut)

 Ingredients:

 Rice (preferably the boiled rice variety that South Indians use): 1 cup

Shredded/Dessicated coconut: 2 cups

Yeast: ½ tsp

Sugar (optional): 3 tsp

Milk(optional): 3 tsp
Salt

Method:

Soak rice and shredded coconut in water for about 6-8 hours. Once the rice has softened, blend it with sugar and salt till it is a smooth flowing, batter-like consistency. Add yeast and blend for a minute. Leave the batter covered overnight so that the batter rises.

Once the batter ferments, you can add about three teaspoons of milk. Heat an appam chatti (pan) and pour a ladle full of batter in the centre. You may need to add a teaspoon of oil if you are not using a non-stick appam chatti. Now, lift the pan from the sides and tilt it on all sides so that the batter spreads around like a crisp dosa on the sides, yet has a thick, soft centre.

Close the lid and cook for 3-4 minutes on medium heat. The appam needs to be cooked only on one side. Serve hot with egg curry or vegetable stew or chicken curry. Yum!

Chicken Sausages with Fried Egg

Chicken sausages have become a regular at almost every party that I host since I got married, thanks to Rajiv Desai. Rajiv is this friend of ours who resides in Abu Dhabi and comes down once every six-eight months. Imagine a man with four humongous tattoos on his arms and someone who swears ten times in each sentence he speaks neatly cutting up chicken sausages in my kitchen! An amazing cook, Rajiv’s passion for food shows in the every dish he whips up. Whenever he is in town, our routine goes for a toss with every single night spent partying, drinking the delightful cocktails that match with sumptuous food he serves.

Rajiv, whose ‘I care a damn’ attitude made me hate him the first time my husband introduced us, got married exactly a year ago. His special recipe for chicken sausages passed on to me goes down as a dedication on his first anniversary that falls on June 24. Happy Anniversary Dear Rajiv & Roma! 🙂

Chicken Sausages with Eggs, Sunny-side up

Fried egg served over spicy chicken sausages with an Indian twist, cooked on the pan

Ingredients

For the sausages:

Cooked chicken sausages, readily available in frozen food outlets

One medium-sized onion sliced

Ginger-garlic paste

Worcestershire sauce

Soy sauce (can also be used as a substitute to Worcestershire)

Green chilli sauce

Red chilli sauce

Tabasco sauce

Red chilli powder

Freshly ground pepper

Olive oil

Method:

Chicken sausages are chicken cut into pieces or ground, filled into a casing and preserved. These are now common in India and available at most food outlets. Wash and chop the sausages. In a pan, heat some oil and add sliced onions. Add a teaspoon of ginger-garlic paste and all the sauces except tabasco sauce. Add the chopped sausages, red chilli powder and salt. Cover and cook for about a minute or two. I never add salt to this dish as it is present in the sauces. The sausages are ready when all the sauces have been absorbed.

For the fried egg:

Two large eggs

Olive oil or butter, as you prefer

Salt

Pepper

Method: To go with the sausages, I make these sunny-side up eggs. They ae so easy to make and go perfectly well with the chicken.

In a non-stick skillet or pan, heat up a tablespoon of oil or butter. You may not want the oil to be too hot but enough to cook the egg for several seconds. Once the oil is mildly hot, crack one egg in, leaving yolks intact. Cook the egg till the whites are completely set. Spoon in the melted butter or oil from the sides to the yolks. Sprinkle with some salt and pepper. Carefully remove while the yolks are a bit runny and serve over the chicken sausages.