Make a smooth paste of ginger, garlic and green chilli. Kalia is a Bengali cooking term which denotes a very rich preparation of fish, meat, egg even vegetables, using a fair amount of oil and ghee with a sauce usually based on ground ginger and onion paste and finally with a sprinkle of bengali Garam masala(a grounded powder of cinnamon, cardamom and cloves)
Whole Green Gram also known as whole moong beans is even more nutritious than the split, husked moong dal since it has more fiber from the skin which is not removed
the coriander leaves, give it a stir and sprinkle some slit green chillies. the comfort of reaching into a bowl of familiar curry and fighting over who gets more eggs
Especially I love restaurant green peas curry, soon will make with fresh peas and share. Green peas are my favorite, even I don’t hesitate to intake daily
Add onion and green chillies, season with salt and cook till translucent. My most favorite eggcurry is this one obviously made by my mom, in which eggs are poached in roasted coconut gravy
Eggcurry Masala / Kola poori anda rasa, it is most famous North Indian recipes. Make a slit or plus shape with sharp knife on both ends of the egg, this helps to absorb the masala in to the egg
Thai GreenCurry With Chicken 泰国青咖哩鸡. Adapted from Bill GrangerI used to eat Thai greencurry at restaurants and it has never crossed my mind that I would cook this one day
Here we are using Thai GreenCurry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon
Aromatic Beautifully SimpleParsi-style Scrambled Eggs withFresh Green Garlic and Chili Peppers. Directions Melt butter in a pan and add the chopped green garlic and chili peppers
Goan Egg Drop Curry. Surprisingly he asked for an egg recipe, he usually doesn't prefer egg. Last week husband was home and on his request made Wheat Parotta and Goan eggcurry
I have made the curry paste same as in my Thai GreenCurry RecipeIngredients. Grind all the ingredients under curry paste section with little water into thick smooth paste
Green chillies. I have such fond memories of Egg-curry, while growing up. The flavors of cardamom and cinnamon in that rustic blend of onion and tomatoes where deep fried boiled eggs glorify themselves
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