Coconut Egg Curry - South Indian Style [Anda Curry]

Who doesn't enjoy a delicious lightly spiced flavorful coconut based egg curry? Egg is one quintessential breakfast food loaded with proteins- liked and consumed by all - good thing being a lot of vegetarians also consume it and are known as Eggetarians 😆  Eggs are the most nutritious food on the planet! There is no doubt about it! On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.

Egg Curry from coastal southern regions of India is made using garam masala and coconut as its main ingredients. I have tried hard to get that exact taste like my mom's, but its tough 😊  I am close to it and have made my peace with it. ✊

I feel restless when I dont have eggs in my refrigerator. I have to stock it up as soon as I see around dozen left. Boiled eggs, scrambled eggs, puffs, egg burji, omelettes, french toast, cakes etc- thats how Eggs are consumed in a healthy and regular basis in my household. It comes to my rescue when I am short on meat at home or for that matter even veggies. There used to be this famous jingle in India- Sunday ho Ya Monday Roz Kaho Ande 🥚 ... a good one indeed :)

 Back home Eggs are treated like a second class citizen 😂. No kidding, when I am chatting with my Mom and if I ask her- "what did you cook for dinner?" There is a sigh in her tone when she says.. just made some egg curry- followed by WHY that decision was made ---like didn't have time to get chicken OR no good variety of fresh fish was available in the market OR due to bad weather she was not able to go get fresh veggies etc etc. So you see what I am saying- justification on why egg curry was made ... 😛

Where as for me here - Egg curry day is like a celebration :) My son is thrilled as he is an ardent and loyal fan of eggs. My husband is neutral - he doesn't enjoy coconut curries so much ...yeh go figure 🙄 ! and Me- full focus on getting the curry taste right just like my Mom's... so its a fun affair.

As a kid, my sister and Mom loved full boiled eggs in the curry whereas me and my Dad loved fresh broken eggs in the curry. Till this date that has not changed. Separate 2 broken eggs always go in my funky-licious Egg Curry/Anda Curry! 

I do not know anyone around me that dislikes eggs. I have a cousin who couldn't eat it due to allergies and I used to feel so bad for her. While growing up my younger cousins gang loved my version of  Plain Omelette. My mom and aunts used to make us omelette loaded with onion/tomatoes/veggies which most of them did not like it then 😁  The same ones that we relish like crazy on Cruises now- 😎

Anyways, Lets get started with the recipe:

Please feel free to modify ingredient quantity as per your taste for spiciness and thickness of curry!

Ingredients:

4 boiled eggs + 2 fresh eggs

3 tbsp oil

1 big onion finely chopped

1 tomato chopped

1 tsp each ginger and garlic paste

salt as per taste

Masala Paste:

1. 5 cloves
2. 1 cardamom
3. 3-4 black pepper
4. 1/2 inch cinnamon
5. 1/4th tsp cumin seeds (jeera)
6. 1/4th tsp sesame seeds 
7. 1/4th tsp poppy seeds
8. 3 tsp coriander seeds
9. 7-8 red dry chillies [adjust as per your taste]
10. 1/2 cup grated coconut + 3 tsp dry grated coconut
11. handful of cilantro leaves
12. 1/4th tsp turmeric

Preparation:

• Roast ingredients from 1-9 in a tsp of oil for few minutes till its fragrant and put it in a blender.
• In the same pan roast coconut  till it is slight brown in color on low heat and then add it to the blender. Add turmeric , cilantro and make a paste by adding water sparingly. Keep aside.
• In a wide mouth utensil heat oil, add finely chopped onions and saute till light brown. Add ginger garlic paste and saute further till the raw smell goes away. Add tomatoes and cook till everything comes together. 
• Now pour the ground masala paste and mix everything nicely. Bring it to a boil. Let it simmer for few minutes. Adjust water and add salt.
• Add the boiled eggs in the curry. You can lightly score the eggs from top to bottom with a knife or you can even lightly roast it in oil with garam masala powder [or chili pwd and turmeric pwd] before adding to the curry, or cut in halves and slide it in the curry- choice is yours! 
• Once the curry starts to simmer again - slowly break the remaining 2 fresh eggs and slide it in the curry. Leave it alone for 5-8 mins on low-med flame till the eggs are done. You can give it a light handed stir in between.
• Enjoy it with rotis or just plain rice or jeera rice. It super yum!

njoY! happY cookinG!!

Your feedback is important to me. If you have tried any recipes from Pinch of Swad, feel free to share with us.

You may also like Egg Biryani, Halloween Pizza Mummies, Chicken biryani

Health Benefits:

Incredibly nutritious food! In fact, eggs are pretty much the perfect food. They contain a little bit of almost every nutrient you need. Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient you need. Omega-3 enriched and/or pastured eggs are even healthier. Eggs are high in cholesterol, but eating eggs does not adversely affect cholesterol in the blood for the majority of people. Eating eggs consistently leads to elevated levels of HDL (the "good") cholesterol, which is linked to a lower risk of many diseases. Eggs are among the best dietary sources of choline, a nutrient that is incredibly important but most people aren’t getting enough of.

Source: https://www.healthline.com/nutrition/10-proven-health-benefits-of-eggs#section11

Lemon Pound Cake

 My first memory of baking a cake is with my aunt, she is one patient lady who loved to teach me baking and gave me an opportunity to work with eggs, butter and flour without being a Hitler :) ( like how I am with others now) I have fond memories of baking it on stove top without using an oven. She had a container where she used to place the sand at the base and then add cake batter container on top of it. That's how she made it. That pound cake was "the cake" I absolutely loved. In fact, even on my last visit to India, I had requested for a cake and she lovingly had made it for me! Love her so much for that.

My Son, My Husband and Me - can gobble this Lemon pound Cake straight up in no time and I am not even kidding! We can knock each other out for a slice :) We are a 'Pound Cake' family :):) It is so freakin ADDICTIVE!!!!

I am so so glad that my kid loves this particular pound cake just like how I used to enjoy devouring it. He loves that lemon frosting more than the pound cake itself. It gives a citrusy sweetness coating to the cake which in turn gives a nice kick to the whole bite! I instantly get transported to one of the Starbuck's shops (lol), because that is what I enjoy, a lemon cake more than the coffees and lattes :)


Let us take a look at this Lemon Pound Cake recipe which I am sure you will be saving it in your recipe folder :)


Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/3 cups granulated white sugar
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 1  lemon zest grated
• 1 1/2 tsp pure vanilla extract
• 3/4 cup  unsalted butter, at room temperature
• 4 ounces full fat cream cheese, at room temperature
• 3 large eggs, at room temperature

For Lemon Frosting:

• 2 cups confectioners (powdered or icing) sugar
• 3 - 4 tbsp freshly squeezed lemon juice

Preparation:

• Preheat your oven to 350 F (180C). Butter and flour a 9 x 5 x 3 inch loaf pan. 
• In a large bowl, sift the flour with the baking powder, baking soda, and salt.
• In a small bowl rub the lemon zest into the sugar.
• In the bowl of your electric mixer (fitted with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Add the vanilla extract and sugar and beat on medium-high speed until the mixture is light and fluffy for about 5 minutes. 
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. 
• Add the flour mixture, in two or three additions, and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
• Bake for about 60 -65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• Remove the cake from the oven and place on a wire rack to cool for about 20 -30 minutes. Then remove the cake from the pan to finish cooling before frosting.
• For lemon frosting, place the confectioner sugar in a medium sized bowl. Add about 3 tablespoons of the lemon juice and whisk until you have a thick and smooth glaze. Add more lemon juice or powdered sugar if needed to get the correct pouring consistency. 
• Slowly pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing. 
• This cake will keep about 3 to 4 days at room temperature or about one week in the refrigerator. Can also be frozen.

You may also enjoy Creamcheese Pound Cake, Red Velvet Cupcakes ...

njoY!! happY bakinG!!

recipe adapted from Joy of Baking site.

Pasta Carbonara (with Shrimp)

Let me first gulp my saliva before I start describing this creamy Carbonara dish :) Very much Italian and loved by everyone around the world. Easy to make and one can get this on the dining table in no time. Authentically it calls for pieces of bacon strips and veggies (of your choice), but I made it with shrimp. Gotta give a twist with whatever you have at hand, right? :)

Pasta is generally eaten with nutrient-dense food partners, such as fiber-filled vegetables and beans, heart healthy fish and monounsaturated oils, antioxidant-rich tomato sauce and protein-packed cheeses, poultry and lean meats. I like Italian but not a very big fan, especially when it comes to tomato base and sauces. I will take cheese sauces any darn day. I think my favorite so far is mushroom ravioli from Macaroni Grill. It is just so super yum! Well, I don't want to divert the topic from my Carbonara today :)

So, first time I watched the making of Pasta Carbonara was on TV by Giada or Rachel (I don't quite remember), then I tasted it at Olive Garden and liked it. Later I had it at Vapianos and loved it even better (sorry olive garden folks :)). After that I had to make it at home. Checked my recipe books, it didn't get me excited. Finally I came across Pioneer Woman's Carbonara recipe and there bang!! she got my juices flowing and I made it with the shrimp (of course)!! And it did not disappoint me. Loved it! I ain't changing anything from the main sauce. It's awesome! It is one of my regular pasta dish that my kid looks forward to eat :)

Let us take a look at the Pasta Carbonara recipe:

Ingredients:

• 12 oz pasta (I made with spaghetti, you can use any variety )
• 1/2 medium onion chopped
• 2 cloves garlic minced
• 3 whole eggs
• 3/4 cups finely grated parmesan
• 3/4 cups heavy cream
• 1/2 tsp pepper powder
• salt as per taste
• 1/2 cup peas - optional
• few cherry tomatoes halved (optional)
• 1 tbsp chopped parsley

Preparation:

• Cook pasta according to package directions. 
• While the pasta is cooking, 
• Sprinkle salt and pepper on shrimp and shallow fry the it in a pan for just a couple of minutes on each side. Remove from the pan and drain on paper towels. 
• Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside. 
• In a bowl, mix together eggs, parmesan, heavy cream, salt and pepper until smooth. 
• When the pasta is done, reserve a cup or two of the pasta water. 
• Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
• Halfway through, add sauteed shrimp, add the peas(if using), add tomatoes (if using) and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined. 
• Serve immediately with garnish of extra grated parmesan and parsley.

njoy!! happY cookinG!!

Health Benefits: Pasta provides beneficial carbohydrates and fibre that our body needs. Both white and whole-wheat pastas serve as excellent sources of selenium, a mineral that activates antioxidant enzymes tasked with protecting your cells from molecular damage. Pasta also contains manganese, a mineral that helps you metabolize carbohydrates and regulate your blood sugar. Eat white pasta as a source of folate or vitamin B-9 or opt for whole-wheat pasta as a source of the carotenoids lutein. Pasta is a perfect foundation for healthy, nutritious and satisfying meals.

CreamCheese Pound Cake

Cream Cheese Pound Cake

Cakes are the best pastries/desserts in the world! I am totally 101% a cake-girl! Put that damn freshly baked cake in front of me and see me in action :) Now if the cake is pastry or not is a whole new topic but I always considered it as a pastry and will continue to do so- doesn't matter if it is or not!

Baking a cake makes you feel better about the world and yourself :) It kind of makes you feel like a real chef! Once you see how perfectly you have baked it, you may actually feel like you have a 'halo' around your head hehe. And when people are compelled to take a second piece of your cake you may just achieve a nirvana lol! [ I know, I went too far <wink> Kidding!!]

Baking is soothing, thanks to the summer vacation and hungry growling stomachs of kids looking for snacks every 2 hours after playing in the hot sun! My kid loves these pound cakes so much. It is a bliss and sheer joy to watch him go Umm Umm "It is so good mommy" and closing his eyes while he devours it!

(BTW, I have a deal with my husband, when I bake it is his responsibility to take care of cleaning the dishes! yes! loads of it :) only then he is promised a second helping of these delicious baked goods!)

Ok let's get back to the cake:) This one was baked on the occasion of my hubby's bday! We both are not very fond of frostings. I like simple dense, soft, hit the spot kind of cakes a lot! Whereas my kid likes frosting, so I do end up making those kinds too. Here cream cheese and orange zest take this pound cake to another level! You will love it, mark my words :)

Let us take a look at the recipe:

Ingredients:

• 3 cups all purpose flour (maida)
• 2 1/2 cups fine sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups butter at room temperature
• 8oz cream-cheese
• 5 large eggs at room temperature
• 1 tsp vanilla essence (or maple syrup)
• 2 tsp orange zest (or lemon zest)
• 1/2 tsp cinnamon powder (optional)

Preparation:

• In a mixing bowl take flour, baking soda and powder, and salt. Mix gently and keep aside.
• In another mixing bowl add butter and cream cheese, whip it with a hand blender till it comes together. (Can use a stand mixer too) 
• Add sugar in 2 parts and whip for good 5 minutes till it is smooth and has a ribbon like consistency. Scrape the sides of the bowl and mix everything.
• Add vanilla essence and orange zest, mix it.  
• Now add flour in 3 parts and mix just until incorporated. 
• Grease a bundt cake vessel with butter and pour the cake batter into it. Smooth the top of the batter with a flat surface spoon. 
• Preheat the oven on 350F (180c) and bake for 60-65 minutes. Check if the cake is done by inserting a butter knife in the center portion, if it comes out clean, your cake is done!!
• Let it cool for 30 minutes before you devour this heavenly melt in the mouth treat! 😀👍🏻

njoY!! happY bakinG!!

Recipe adapted from website: Joy of Baking!