• Eggs (hard boiled): 6nos
• Coriander Powder: 3tsp
• Chili Powder or Paprika: 1 1/2tsp (i used kashmiri chili powder)
• Fennel Seeds: 1tsp
• Cumin Seeds: 1tsp
• Turmeric Powder: 1/2tsp
• Fresh Ginger: 1/2inch piece
• Garlic Cloves: 2nos
• Coconut Milk: 200ml (you can alternatively use 100gms of grated or desiccated coconut instead)
• Oil: 2tbsp
• Fenugreek Seeds: 1/2tsp
• Fennel seeds: 1/2tsp (second lot)
• Cinnamon Sticks: 2 inch piece
• Onions: 225gms (finely chopped)
• Tomatoes: 225gms (finely chopped)
• Salt: as per taste
• Lime Juice: of 1/2 a lime (optional)

1. Peel the eggs and halve them lengthways
2. Put coriander powder, chili powder, fennel and cumin seeds, turmeric powder, ginger and garlic into a blender with 2 tbsp water and puree into a thick paste.
3. If you are using coconut instead of milk, put the coconut into a blender with 400ml of warm water. Liquidise, then strain the coconut milk and set aside.
4. Heat the oil in a wok and fry the fenugreek seeds, fennel seeds and the cinnamon for 10seconds. 
5. Add the onion and fry until lightly coloured. 
6. Add the spice paste and saute for 7 minutes. (It will darken in colour since it contains a lot of coriander.) 
7. Add a few drops of water if it sticks to the bottom of the kadai. Then add the tomatoes and saute for another 2-3minutes.
8. Add 600ml (1/2pint) of warm water with salt to taste, cover and simmer for 20 minutes, to make a smooth gravy. just before serving, add the coconut milk and bring to boil. Add the lime juice, taste and add more salt if necessary, and gently lay in the hard boiled eggs with the yellow facing upwards. Carefully scoop into a serving dish.

Miriam Korula love photography and the idea of taking interesting photos of the food i cook keeps me going. Unlike others who owe their appealing blogs to their interesting cooking experiences, she owe her cooking excursions to her blog. On her food blog you will mainly find Indian/Pakistani cuisine. Any thing else can be best described as a brief interlude.

This recipe is adapted from the home of Mr.A.Ramaswamy, who is the Raja of Chettinad. And  this recipe is definitely something i'm gonna treasure

Ingredients :

• Boiled eggs - 4 nos ( cut into half )
• Big onion -1( chopped )
• Tomato-1( chopped ) ,Green chillies - 1 or 2
• Ginger - 1 tbsp ( chopped )
• Garlic- 2 tbsp( chopped )
• Chili powder -1 table spoon
• Coriander powder-1 table spoon
• Garam masala powder-1 teaspoon
• Turmeric powder - 1/2 tsp
• Salt to taste.

• Cocunut - 2 to 3 tbsp
• Fennel seeds-1 teaspoon
• Cumin seeds-1 teaspoon
• Poppy seeds - 1 tbsp
• Cashews - 4 nos ( optional )

1. Heat oil in a pan,.add Fennel seeds, onions, green chillies, curry leaves and saute, till they turn golden brown.
2. Now add the chopped ginger and garlic pieces and sauté that too for few minutes.
3. Add the chopped tomatoes and sauté till the tomato pieces get cooked.
4. Now add the chili powder, garam masala ,corriander powder and turmeric powder.Mix well. Now add required water and the salt needed. Keep the stove in medium flame and allow the curry to boil and reduce to ½ the quantity.
5. Now mix the coconut paste in half cup of water and add it to the curry. Cook for 5 minutes.
6. Now add the boiled egg into the curry and cook for another 5 more minutes in medium flame.Garnish with corriander leaves.

• Carrot(chopped) - 1
• Beans (chopped ) - 10
• Green Peas as required
• Spring Onions
• Ginger-garlic paste - 1 tsp
• Pepper Powder
• Egg - 3
• Soy sauce
• Chilli sauce
• Salt as required

1. Heat 2 tsp oil in a large nonstick pan.
2. Add ginger-garlic paste fry it for a min and add chopped carrots,beans,2 tsp soysauce,salt and fry it for2-3 min and keep it aside.
3. Take the eggs and make scrambled eggs and add pepper powder soy sauce and salt to it and add above the veg mixture to this and fry it for 2 min.
4. Add the noodles to it and add 4-5 tsp chilli sauce ,salt and pepper powder and mix all the ingredients thoroughly leave it for 2 min and springle the spring onions on top 
5. Serve hot with Ketchup.