Egg Curry with Coconut Milk

What is Dimer Malai Curry to West Bengal, is Malabar Egg Curry to Kerala or basically eggs cooked in coconut milk gravy/ sauce. Both are coastal states, wherein Bengalis are fond of tempering with ‘tej pata’ (Bay leaf), Kerala uses Curry leaves.

The coconut milk makes the curry velvety. It is mildly spiced, with a hint of sweet and tangy flavors.

Egg curry in coconut milk

Egg curry with coconut milk

egg curry in coconut milk

egg curry with coconut milk

Unlike the use of plain hard-boiled eggs, I had sauteed the boiled eggs before using them in the gravy.

egg curry with coconut milk

egg curry with coconut milk

Here’s what I did………


4  nos – hard boiled eggs (peeled)

1 nos – medium sized onion, chopped

2 cloves – garlic

1 tbsp – tomato puree or 2 nos – medium sized tomato, finely chopped

1″ piece – ginger

2 nos – green chillies, slit lengthwise

1 tsp – chopped coriander/ cilantro

1 1/4 cup – coconut milk

1/2 tsp – tumeric powder

1 tsp – red chilli powder

1 tsp – coriander powder

1/4 tsp – garam masala

1 tbsp – oil

2 nos – dried red chilli

1 stick – cinnamon

1 nos – cardamom

1 sprig – curry leaves

1/4 tsp – mustard seeds

pinch of sugar (optional)

salt to taste


Grind together onion, garlic and ginger to a fine paste.

Heat oil in a wok or pan and saute the boiled eggs. Drain on a kitchen paper.

Temper the remaining oil with mustard seeds, cinnamon stick, cardamom, dried red chilli and curry leaves.

Add the onion- ginger -garlic paste and cook till the mixture turns soft and fragrant.

Tip in the tomato puree or chopped tomatoes and cook for a minute.

Add the tumeric, red chilli and coriander powder. Cook till fragrant.

Add the coconut milk, slit green chilli and garam masala. Keep the heat to medium.

Add salt to taste and sugar (optional).

Once the gravy comes to boil, slide in the sauteed eggs. Cover and cook for 6-7 mins till the gravy has thickened to your desired consistency.

Garnish with chopped coriander/ cilantro and take it off the fire.

egg curry with coconut milk

egg curry with coconut milk

egg curry with coconut milk

egg curry with coconut milk

Serve hot with rice or paranthas.


Happy cooking !!🙂

Cheers !!😀




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Spicy Mackerel Fry

Fish is the dominant kind of protein in Bengali cuisine. Looking closely, it is a forever love-affair.

The first thing that comes to mind when anyone thinks of a Bengali is the eternal ‘maach’ and ‘bhaat’. Yes, we are a race of proud and prodigious fish- eaters.❤

Since Bengal lies in riverine area, the freshwater fish dominates our food platter than the marine catch. Hence, this is my first tryst with a salt- water fish.

So, one day i bought a couple of Indian mackerels from the fishmonger. I was excited to cook something delicious and crispy but i lacked a proper tried and tested recipe.:/ My hunt for an authentic recipe began and ended with my friend Rammohan. Hailing form Karnataka and himself an excellent cook, this is his recipe with excellent result.

spicy mackerel fry

spicy mackerel fry

The fishmonger was very helpful in cutting and cleaning the fish as per my instructions. Saved me a lot of time and labor😉

spicy mackerel fry

spicy mackerel fry

Here’s what I did………….


4 nos – medium sized Indian mackerels

For marinade

1 tsp – garlic paste

1/4 tsp – garam masala (Indian spice mix )

1 tsp – chilli powder

1  tbsp – tamarind pulp

salt to taste

For garnishing

1 cup – onion rings

1 cup – sliced tomato

1 tsp – chopped green chilli

1 tsp – chopped coriander/ cilantro (optional)

few lemon slices or wedges to squeeze over the fried fish

For coating

3/4 cup – rice flour/ powder

For frying

2-3 tbsp – oil for pan frying


Cut the mackerel lengthwise (not into halves, only a long slit) . Wash the fish well. Drain.

Mix together all ingredients mentioned under Marinade and coat the fish inside and outside, evenly. Cover and keep aside for an hour.

Heat oil in a iron skillet (tawa) or a non-stick pan.

While the oil heats up, spread the rice flour/ powder on a plate to coat the fish.

Take one fish at a time and coat it evenly in rice flour/ powder. Dust off the excess powder and gently lay it on the skillet.

Keep the heat to medium.

Fry till each side is crispy and golden to slightly charred. Remove the fish and drain the excess oil on a kitchen towel.

spicy mackerel fry- look at that crisp exterior !!

spicy mackerel fry- look at that crisp exterior !!

Follow the same procedure for the rest of the fishes.

spicy mackerel fry

spicy mackerel fry

Garnish with sliced tomato, onion rings, chopped green chilli, coriander(optional) and lemon slices or wedges. Squeeze or sprinkle lemon juice before serving.

Serve hot as starter or side dish or main course.

spicy mackerel fry

spicy mackerel fry


P.S. For best result, use a cast iron skillet to fry.

Happy cooking !!🙂

Cheers !!😀

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Keema Parantha / Minced goat meat Stuffed Flatbread and Burhani raita

Keema parantha, a close cousin of Mughlai Keema parantha, is a legacy of the Mughal rule in India. I cannot recall when I had this parantha for the first time, I do remember Maa doling out lip- smacking, hot paranthas for sunday brunch stuffed with spicy minced meat, a leftover from yesterday night’s dinner😉



Any type of cooked mince can be used for stuffing, such as beef, pork, chicken, turkey etc.

A lip- smacking vegetarian version can use soy granules for the stuffing.

Keema paranthas or Minced goat meat stuffed flatbread, is not for those who are calorie conscious😉 This is royal food and they were known for gluttonous fare😀

Surprisingly, such food for served with light accompaniments to balance out that rush of carbs and fats. Here these paranthas are served with such an accompaniment from the Royal Mughal kitchens – Burhani raita. A yogurt dip flavored with burnt garlic, tamarind, fresh mint, roasted cumin powder, red chili powder. I went a step further by adding boondi😀

Boondi is easily available in the market. They are flavorless chickpea flour tiny pearl sized balls.


Here’s what I did……………


For the keema/ mince stuffing

250 grams – goat mince/ keema

1/2 cup – finely chopped onion

1 tsp – ginger paste

1/2 tsp – garlic paste

1 tsp – tumeric powder

1 tsp – cumin powder

1/2 tsp – red chilli powder

1/2 tsp – garam masala

1/2 cup – yogurt

1 nos – bay leaf

1″ stick – cinnamon

2-3 nos – cloves

1 tsp – finely chopped fresh coriander/ cilantro

1 tbsp – oil

pinch of cumin seeds

salt to taste

For the paranthas/ flatbread

300 grams – refined flour or wheat flour ( I used refined flour)

1/4 tsp – carom seeds /ajwain

2 tsp – ghee or melted butter + few tsp for frying the paranthas.

pinch of salt

water as per need

For the Burhani raita

2 cups – thick yogurt

1 sprig – mint leaves/ pudina patta

1/2 tbsp – tamarind pulp

1 nos – green chilli

1 tsp – roasted cumin seeds powder

1/4 tsp – red chilli powder

1-2 pods – garlic

salt to taste


Making the keema/ mince

It will convenient if the mince is cooked a day in advance. Or incase of leftover keema/mince, dry up the gravy if there is any.

Rinse the keema/mince and drain well.

Mix all the dry spices in the yogurt. Blend it well.

Heat oil in a pan and season with bay leaf, cinnamon, cloves and cumin seeds. Once fragrant, tip in the chopped onion and fry till translucent. Add the ginger and garlic paste and fry for a few mins. Add the yogurt- spice mix and cook till oil releases.

Add the mince and lower the heat. Cover and cook for 15-20 mins, stirring occasionally.

Do not add water, slow cook the mince. Season with salt. Stir. Cover and cook till mince is done.

Increase the flame and dry up all the moisture. Remember, it should be very dry not rubbery.


Garnish with chopped coriander/cilantro. Keep aside to cool.

Making the paranthas/ stuffed flatbread

In bowl, mix the flour, carom seeds, salt and ghee or melted butter. Add water little- by- little. The dough should not be too soft or rolling it out will be difficult. Once the dough is ready cover it with a wet cloth or with a cling foil and keep aside for 15 mins.


Make tennis balls sized balls of the dough (as per need). Using dry flour give the balls the shape of a bowl and stuff with a teaspoonful of mince. Gently close the dough around it. Flatten it to a disc and roll it out.




Heat the iron griddle or any flat pan to medium heat and place the rolled out parantha on it. Roast the parantha well on both sides and then apply ghee first on one side, flip it over and apply on the other side. Fry it well. Take it off the fire and place it on kitchen paper.

Follow the same procedure with the other paranthas/ flatbread.

Serve hot with accompaniments.

Making the Burhani raita

Whisk the yogurt to smoothness.

Peel and burn the garlic on open fire. Should be charred a little for that smoky flavor.

Grind together the mint leaves, burnt garlic and green chilli. Add it to the yogurt.

Add the tamarind pulp and whisk all well.

One can add some water (optional) for a thinner raita.

Season with salt and add boondis (optional)

Sprinkle roasted cumin seeds powder and chilli powder. Mix it well and refrigerate till serving time.




Happy cooking !!🙂

Cheers !!😀

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On My Plate – Breaded Chicken patties

Chicken I enjoy only in limited capacity😉 I prefer to buy only selected and limited pieces of chicken. This time bought chicken breast  for making and baking some chicken patties.

I am not in favor with the frozen variety available in the stores as they are loaded with preservatives.

jasmine (2)

jasmine (7)

The best part of this recipe is, the patties can be stored upto 3 months in the freezer. One may consume it baked and served with dips, chutneys with a siding of salad and a wedge of lime, or use in making juicy, crispy burgers.


 2 cups – chopped chicken in 1″ pieces

1/4 cup – finely chopped onion

2 cups – breadcrumbs

1 tsp – garlic paste

1 tsp – ginger paste

1/2 tsp – black pepper powder

1/2 tsp – red chili powder

1 tbsp – oil

1 nos – egg

salt to taste


Preheat oven to 190 degrees C.

Add the chicken, egg, oil, black pepper and red chili powder in a processor. Pulse in short bursts until the chicken is well minced but not a paste.

In a bowl mix together the chopped onion, ginger and garlic paste and the minced chicken. Season with salt.

Divide the mix into equal portion and make 5-6 balls.

Spread the breadcrumbs on a plate. Flatten the balls into 1/2″ thick patties. Roll the patties in the breadcrumbs. Make sure the patties are coated well. Press the patties after rolling them into breadcrumbs, so as that they are coating the patties well.

Place the patties on a baking sheet. Brush them with oil (optional) and bake for 18- 20 mins or well cooked.

jasmine (10)

jasmine (1)

Serve hot with dips or chutneys of your choice.

Happy cooking !!🙂

Cheers !!😀


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On My Plate – Thai vegetarian Red curry with Tofu and Breaded Chicken Patties

Somebody asked me where I had learnt to cook. The question was simple yet it made me think for sometime before I replied.

Honestly, how have we all learnt to cook ? For me it began at home. But it was not until I shifted to Delhi, did I actually cook. New and unknown city, people and no friends😦 I started reading up the recipe sections in the newspaper, magazines and started watching cookery shows on TV. Made new friends, exchanged recipes and that is how my cooking lessons began and continues till date. Only now there are unlimited shows, books, blogs, youtube channels etc.

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jasmine (5)

My fascination with celebrity chefs never ends. They make it look so effortless😉 Here is chef, who is not a professional chef but cooks up amazing dishes. Niru Gupta, an author of 9 cookery books, graduated with Economics Honors from Bombay University. Cooking evolved as a passion after marriage, and led to various related activities like catering and classes. Thai vegetarian Red curry with Tofu is an adaptation of one of her recipe.

Photo courtesy : Google

Photo courtesy : Google

Thai cuisine is unique in it’s simplicity and easy to cook. This is a simple curry to make with just a handful of choice vegetables. Adding tofu is optional. One can use cottage cheese/ paneer in place of tofu.


This recipe uses market bought Red Curry paste.

8-9 pieces – cubed tofu

1 cup – chopped spring/ green onion

1/2 cup – halved mushrooms

1 cup – red and yellow bell pepper cut into 2 inch strips

1/2 cup – diagonally cut baby corn

3 tbsp – red curry paste

250 ml – coconut milk

1 tsp – sugar (optional)

1 tbsp – oil

salt to taste


Heat oil in a sauce pan over medium heat. Saute the tofu for a couple of minutes. Drain in on a kitchen paper.

Add the curry paste and fry well till fragrant. Add the onion, mushroom, bell peppers and corn and fry for a few mins till they are well coated with the curry paste.

Pour in the coconut milk.

Bring the milk to boil, lower the heat and let it simmer for 10 mins. Season with sugar and salt and cook for another 2 mins.

Take it off fire.

jasmine (4)

jasmine (8)

Serve hot with rice.

Here it is served with black jasmine rice, sauteed vegetables and Breaded Chicken patties.


Happy cooking !!🙂

Cheers !!😀

Note : **Breaded Chicken patties recipe will follow in the next post.



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Weekly Photo Challenge – Harmony

Harmony is all material in nature, the mountain and the streams and the air and we, are made of Light which has been spent, and this crumpled mass called material casts a Shadow, and the Shadow belongs to Light.

– Louis Kahn

It takes darkness for the light to shine, creating a perfect harmony.



Entry for Weekly Photo Challenge – Harmony

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Morola maacher Tok – Whitebait in a sweet ‘n’ sour broth

Bengalis are the legendary fish cooks in India. Their mantra ‘Rice and fish, Fish and rice’ – says Nigel Slater, food writer, journalist and broadcaster. There is no second opinion about it😀

Morola/ Whitebait is usually tossed with some tumeric powder and salt and deep fried in mustard oil till crisp. It is then consumed as a whole, heads and all😉 This was one of the fish which used to lit up my father’s eyes❤ Every time I cook and eat this fish, it reminds me of him.😦

Whitebait is more a style of fishing than a particular type of species. It is a collective form of immature fish. Marketing of whitebait species differs in different parts of the world.

Morola is called Mola Carplet in English. A freshwater fish, not always available in the market due to strict control on it’s fishing.

Morolar Tok or Ombol, signifies a recipe which will be not only sour, but also a watery gravy. Another traditional Bengali cuisine.


 Tok is where the broth is usually made with tamarind pulp or raw mango or dry mango powder( amchoor). I planned to use dry mango powder (amchoor) and some tomato.



250 grams – morola/ whitebait

2 tbsp – tomato puree or blanched, peeled and grated

3 tsp – dry mango powder/ amchoor

1/4 tsp – nigella seeds

2-3 nos – green chillies, slit from the centre

1 tsp – tumeric powder + 1 tsp- for marination

1 tsp – jaggery

1 tbsp – mustard oil + oil for frying the fish

2 cups – water

salt to taste


Since I get my fish cleant from the fishmonger, my work gets easier. Rinse the fish well and marinate with some salt and tumeric powder of 10 mins.

Mix the tomato puree, dry mango and tumeric powder. Keep aside.

Heat oil for frying the fish. Deep fry the fish to semi crisp. Drain on a kitchen paper.

Heat 1 tbsp mustard oil in a separate pan and temper with nigella seeds. Tip in the tomato puree mix and fry till oil is released. Pour in the water. Add the green chillies, jaggery and season with salt.

Cook the broth to your desired consistency and slowly slide in the fried fish. Cook for another couple of mins. Take it off fire and keep it covered till serving time.


Serve hot with plain boiled rice.


Happy cooking !!🙂

Cheers !!😀


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