Egg Curry with Masala Capsicum rice

Indian Curries Special

Tonight's Menu

Egg Curry

Masala Rice with Bell Peppers

Wine Pairing:Riesling / Zinfandel wines

Egg Curry 

When most people (specially in India) think of vegetarians, they think of lacto-ovo vegetarians. These are people who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products. Egg is a very versatile ingredient and can be used in several different ways. Egg curry is a popular dish in India and is made in many different ways depending on the region. The following recipe is a north Indian version of egg curry with Mughlai cuisine influence. Tastes excellent with roti, naan and rice preps alike.

Egg Curry
Ingredients:(serves 4)
8 eggs hard boiled and peeled
1 medium onion chopped very fine
3 cloves garlic crushed
1 inch ginger crushed
2 tomatoes pureed
1/4 cup yogurt
salt to taste
1/2 tsp turmeric powder
2 tbsp oil
Dry whole spices
2-3 cloves
1 inch cinnamon stick
1 black cardamom
2 green cardamoms
1 tbsp whole coriander seeds
1 tsp cumin seeds
2 whole dry red chilies (adjust according to desired heat level)

1. Dry roast all the whole spices in a hot pan for about 3-5 minutes till they impart a fragrant aroma. 
2. Grind them coarsely in a coffee grinder or mortar and pestle. 
3. In a pan heat oil and add the ground spices. Roast for 30 seconds and add onion, garlic and ginger along with salt and turmeric powder. 
4. Fry at medium high heat till onions turn pink. Add the peeled hard boiled eggs and roast gently with the spices. Make sure to do this at medium heat and add a bit more oil if required. 
5. After 5-7 minutes the onions should turn golden brown and eggs should have browned at places. With a pair of tongs gently remove the eggs and keep aside making sure not to remove the onion mixture. 
6. Now to the browned onions add tomato puree and continue cooking at high heat till oil separates. At this point add the yogurt and cook again while stirring till the oil separates at the sides. 
7. Add 1/2 to 3/4 cup of water and bring to a boil. Gently lower the fried eggs into the mixture and simmer for 10 minutes. Adjust the consistency by adding more water if its too dry. 
8. Garnish with fresh chopped coriander. Serve hot with roti or rice preparation. 

Masala Rice with Bell Peppers 

Masala Rice with Bell Peppers
This recipe is one of its kind for rice. Extremely flavorful and aromatic owing to the ground dry roasted spices that impart a unique taste and texture to the rice. Colorful peppers can be cut in thin strips or chopped, either way they make the dish colorful.

Ingredients:(serves 4)
1 1/2 cups basmati rice
3 cups water
salt to taste
3 cups colorful Bell peppers chopped to 1inch long strips
2 tbsp Butter
Whole dry spices
3-4 whole dry red chilies
1/4 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp coriander seeds
1 tbsp urad dal
1/4 cup peanuts
10 curry leaves (patta)
garam masala powder

1. In a saucepan combine rice, water and salt and bring to boil. Simmer covered for 10-12 minutes till all liquid is absorbed and rice is fully cooked. Keep aside. 
2. In a small pan dry roast all the dry spices except curry patta for 5-7 minutes till the urad dal turns golden. Grind them together with the curry leaves in a coffee grinder coarsely. 
3. In a large pan heat butter and add the bell peppers. Stir fry for a few minutes till they are tender crisp. Add the coarsely ground spice mixture and mix well. 
4. Fluff the rice with fork and add them to the pan with peppers and gently mix everything up to blend in the flavors. Serve hot.