A statement that I hold it on to so closely... One thing is there with me, once I am bent on to do something, I have to do it. I hate having to stop in midways and I give up only if the circumstances are so unfriendly that I am forced to leave it uncompleted. Otherwise, I love to do things with my full heart into it and do it properly, to my satisfaction. That is what exactly I am doing with this blog. I feel so good to be feeding it so frequently and that gives me a lot of satisfaction. Something that I started with a lot of "ifs" and "buts", but by Allah's blessings, is moving forward to be something that I really cherish and will do so for quite some time! Many of them who take cooking as a chore, may feel that blogging is a form of silly business, but then once it is a serious hobby, it's something that keeps you going on, for doing a lot of new things, learning a lot of new techniques, sharing the information around... I really love the feeling of satisfaction I get when I get a message regarding trial of the recipes I have posted, mails with queries regarding cooking (even though I don't consider myself that great a cook! I'm still learning... :) ), knowing from people around that they use my tips, even comments that some people enjoy my random ramblings than my recipes!!! I do find it funny that despite this being a food blog, a lot of them love to read what I write, which makes me feel really good!!! But please do concentrate on the recipes too... that's why I have the blog here!!! Hehe... Keep it coming, all of you, I cannot express how elated I feel because of all this... :)
Off to today's recipe, if you are bored of your normal egg curries, here is a different one for you. Again one that I discovered during one of my "Google" searches and loved it to the core. I guess I've already mentioned how much I love browsing through my phone for cooking ideas. I keep doing it every time, and thankfully all the time, I keep getting good results. It's not that I take out the recipe completely, but read a few versions, mix and match and put it into experimentation. I never thought eggs and peas would make a wonderful combination and the addition of milk into the curry is a bonus!
Egg Peas Curry
Serves 4
Ingredients:
6 eggs, boiled, shelled and cut into four peices
1 tbsp oil
2 large onions, sliced thinly
1/2 tsp cumin powder
1/2 tsp mustard seeds
1 tsp ginger paste
1 tsp garlic paste
3 green chillies, slit
1/2 cup frozen green peas
1/2 tsp red chilli powder
1 tsp turmeric powder
3 tbsp tomato paste
1/2 cup milk
1 cup water
1/2 tsp garam masala powder
Salt to taste
Method:
Heat oil in a saucepan. Saute the onion with a pinch of salt till it becomes golden brown. Add the cumin powder and mustard seeds and saute for a couple of minutes. Add in the pastes and the green chillies and saute for five minutes.Add in the green peas, chilli powder and turmeric powder and cook for another five minutes till the raw smell of the masalas are gone. Now add in the tomato paste, the milk and 1/2 cup of water and cook on low flame till the mixture boils, approximately 7 minutes. Add in the cut eggs and the remaining water, adjust salt and leave on low flame for another 5 minutes. Sprinkle in the garam masala powder and switch off the flame.
Serve warm with chapathis!
Notes:
1. I am sure coconut milk would also taste awesome if replaced instead of milk.
2. The curry is quite dry, add more water if more curry is required.