Ande ka Salan aur Aalu Khatta

I wanted to make something really simple and yummy and with lots of gravy. I have so many vegetables in my fridge now that I got overwhelmed as to what should be for dinner tonight. I finally ended up making eggs
                 When I was growing up in India there used to be a commercial and the catch phrase was "Sunday ho ya Monday rooz khana ande" and here is the Macarina Version of the commercial

Ande Ka Sallan (Boiled egg curry)

Ande ka Sallan

Ingredients:

1. 6 hard boiled eggs
2. 1 tablespoon oil divided
3. 1 medium onion chopped fine
4. 1 medium tomato chopped fine
5. 1 green onion sliced (optional)
6. 1/2 teaspoon each of ginger-garlic paste, salt, chily powder, turmeric, coriander powder

In a pan heat 1/2 of the oil . Slit the eggs in 4-6 different places with a sharp knife and fry them till for 5 minutes. Drain and set aside. Add the rest of the oil and fry the onion till tender. Add the green chilly if using and the ginger garlic paste and fry for a minute. Add the tomatoes and fry for 5 minutes. Add the rest of the ingredients and stir to combine. Add 1/2 cup water cover and simmer for 10 minutes. Add the eggs and simmer for 5 more minutes or until the gravy thickens to your liking. garnish with cilantro and serve with Roti or with rice and Aalu Ka Khatta 

Aalu ka Khatta

Sour egg curry Thai style and Tandoori Paneer

Few years ago we were in India for quite some time. The one thing I really missed when I was in India was the Oven and the grill. So we went to one of the industrial fairs which was happening in our city and I got a grill...a very crude one-coils and and an aluminum plate about 4 inches from it to hold food. The main dishes that were advertised with it were Tandoori roti and Tandoori Paneer.
                Anyway, so we got it and this cook (from a road side dhaba) came to my house to demonstrate how to use it and he made the most amazing Tandoori rotis and Tandoori Paneer on that day. I am sharing that dish here. Along with a sour soupy egg curry with Thai flavors

Anda Khatta Thailand wala (Egg curry with Tamarind juice and thai spices)

Thai yellow egg curry

Ingredients:

1. 6 hard boiled eggs peeled
2. 1 cup finely chopped onions
3. 2-3 tablespoons oil divided
4. 2 green chillies slit
5. 1 cup juice from a small lemon sized tamarind
6. 1 tablespoons store bought Thai yellow curry paste
7. 1 cup light cocnut milk or 2 tablespoons coconut milk powder
8. 2 cups warm water
9. 1/2 teaspoon each of salt, chilly powder, turmeric, coriander, ginger-garlic paste

In a pan heat 1tbsp oil and make some slits in the eggs and fry them for 5 minutes stirring often. Drain and set aside.
Add the remaining oil and fry the onions till tender. Add green chillies, ginger-garlic paste and yellow curry paste and fry for 5 minutes. Add the rest of the ingredients (if using coconut milk use only 1 more cup of water...else use 2 cups water and 2 tablespoons coconut milk powder) and bring to a boil and simmer for 5-7 minutes. Add boiled fried eggs and simmer further for 5-10 minutes or until gravy thickens a bit. Garnish with cilantro and serve with hot fluffy white rice

Also try Drumsticks with eggs curry
            Variety egg curry
            Egg curry with dried shrimp

Tandoori Paneer (Cottage cheese grilled with Indian spices)

Tandoory Paneer

Ingredients:

1. 100 gms or about1-11/2 cup cubed paneer
2. 1 tablespoon each of tandoori masala, chaat masala, sesame seed oil (or any vegetable oil)

Here is how to make Fresh Paneer
Mix all the ingredients with hand and set aside 30 minutes to 2 hours. Lay the paneer pieces as a single layer on a cookie sheet and put it under broiler and broil for 2-3 minutes. Cut the heat, stir the pieces once and broil further for 2-3 minutes. Serve hot.
Serve as it, as a side dish or as party bites