• 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.

• Par boiled 3 cups
• Urad dhall 2.5 cups
• Dry ginger powder 1 t.spoon
• Pepper 1/2 t.spoon
• Cumin seeds 1/2 t.spoon
• Hing 1/4 t.spoon
• Curry leaves
• Cooking Oil 6 t.spoons
• Ghee 2 t.spoons
• Salt 1.5 t.spoons
• A pinch of baking soda

1. Rinse and soak par boiled rice and urad dhall in water for 2 hours. 
2. Grind the above coarsley and add hing and salt and a pinch of baking soda to this.
3. Keep it overnight so that this will ferment.
4. Fry pepper, cumin seeds, and curry leaves in oil and ghee. 
5. Add this to the flour. Add dried ginger powder and mix everything together.
6. Coat a flat vessal with oil, and the idli flour into this and pressure cook for 45 minutes in low heat without pressure cooker weight.

• Par boiled rice 3 cups
• Urad dhall 1 cup
• Salt 2 t.spoon

1. Rinse and soak rice and urad dhall seperately in water for 2
2. hours. Grind the two seperately, and mix them together with salt.
3. Keep it overnight, before making idlis.

• Fish 1/2 kg (5 pieces)
• Chilli powder - 2 tbsp
• Turmeric powder - 1 tsp
• Salt as required
• Lemon juice - 1 tbsp
• Oil - 4 0r 5 tbsp
• Grind roughly:
• Small onion - 3
• Garlic - 3
• Curry leaves few
• Fennel seeds (sombu ) -1/2 tsp
• Cumin seeds ( seerakam ) - 1/2 tsp
• Peppercorn ( milaku ) - 1 tsp

1. Mix all the ingredients and make a paste with some water.
2. Rub the paste on the fish and leave it to marinate for at least 2 or 3 hours.
3. Heat oil in a pan and add the marinated fish and cook them on slow flame until it becomes crisp on bothsides.
4. serve hot as a side dish with steamed white rice,curry,Rasam,sambar.

You can also deep fry the fish but if you want to use less oil in your food you can just do the steps as mentioned above.

• 1 lb. cauliflower florets
• 1 tsp. ginger paste
• 1 tsp. turmeric
• 1 tsp. chilli powder
• 1 tsp. cumin seeds
• 1 potato, cooked and mashed
• 1 tsp. salt or to taste
• 1 tbsp. oil

Mango Pachadi Recipe

1. Raw mango   4
2. Grated coconut  1 cup
3. Dry red chilly  4
4. Salt    As required
5. Mustard seed  1 teaspoon
6. Coconut oil   1 tablespoon
7. Dry red chilly  2
8. Mustard seed  ½ teaspoon
9. Curry leaves  2 stem

1. Cut mango into small pieces and cook with salt as required.
2. Grind coconut coarsely.
3. Grind mustard seed.
4. Add this to the mango and stir well.
5. When it starts boiling, remove from fire.
6. Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves.
7. Pour it over mango pachadi.