Kerala special egg roast!

IMG_6063-03Use discretion while watching programs on TV. If so, we get educated, entertained and informed. Use moderation while eating food, if so, we get properly nourished and energized. Follow such simple rules, eventually our life turns out egg-cellent! Never blame food for our flaws!

Yep, you got that right 🙂 am glad to defend this inexpensive yet precious source of protein since I grew up eating eggs for breakfast.  Often it included milk, ripe plantains and hard-boiled eggs, simple and solid deal to stay intact till lunch. It does wonders as a matter of fact. The pattern still afresh, I implement the same in my family as well. As luck would have it, my boys adore it more than me.

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Then there is the savory dish with the same pure and pristine hard boiled eggs, a delightful dish reserved for special occasions and festivals. To me, it’s a wonderful combo to go with almost anything especially with bread and lacy pancakes. The scenario changes as it combined with caramelized sweet onions, garam masala and a hint of tomato puree.  The simplicity and enriched texture when you add boiled eggs makes it one of a kind dish, sort of intriguing at first for a newbie.  What else you need to boast about the day’s deal…

Well, that deserves an awesome quote by Frank McCourt, “Oh, God above, if heaven has a taste it must be an egg with butter and salt, and after the egg is there anything in the world lovelier than fresh warm bread and a mug of sweet golden?”

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Hard boiled eggs 4
3 tbsp oil
2 large yellow onions, peeled and thinly sliced
1 medium red onion, peeled and thinly sliced
1/4 cup tomato puree
1 tbsp red chili powder
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp turmeric powder
1 tsp garam masala
Hint of minced ginger and garlic
2 green chilies, halved lengthwise

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In a medium pan, heat 3 tbsp oil.  Add half tsp garam masala and then add the sliced onions and green chilies. Sauté the onions well until soft and sort of brown and crispy. Also it starts to stick at the side of the pan. Add chilli powder, coriander powder, turmeric powder and cumin powder. Sauté the mixture until its well combined for few seconds. Add tomato puree. Mix everything well. Add 1/2 cup or 3/4 cup of water. Bring it to boil for 5-8 minutes. At this point you could see the texture starting to pop, and thickens as well. Add eggs and cover the pan. It’s important to make 1 or 2 incisions to stay the eggs intact while cooking. It will avoid exploding the eggs and ruining the whole dish.  If any doubt, feel free to write to me. 

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