EGURU KARAM

              Eguru karam' this is specially used for fry curries. It gives good taste to fry curries. Try it !!!

 INGREDIENTS :


Red chillies    :     100 gms

Garlic            :    1 full

Zeera            :     1tsp

Salt               :    3/4 tsp



                     Take all ingredients in to mixie jar and grind them to make a powder .  Use this in fry curries.

GARAM MASALA

      Garam masala is a blend of dry-roasted aromatic spices which originated in India. We are using garam masala in so many varieties. With out garam masala our kitchen is not complete. Normally we uses garam masala in non-veg curries, biryanies, in some veg curries and chats. Homemade masala tastes  very good. I learnt this masala preparation from my mom. I used to bring  from home everytime, but this time I only prepared this. It is very easy to prepare and it takes a few mints.

INGREDIENTS  :

Dhaniya / coriander seeds   :    100 gms

Cinnamon  :   10 gms

Cloves       :   10 gms

Zeera / Cumin seeds  :    1tsp

 poppy seeds ( khus khus, gasagasalu)  :   25 gms

Ghee  :  1tsp

Garlic (optional)   :    4,5 cloves

  Heat 1 tsp of ghee in a fry pan and add cloves, zeera, cinnamon and dhaniya fry them for 2 mints. ( Don't fry until it becomes dark colour, if fries like that ur masala colour will be dark. ) Change them in to mixie jar. Then fry poppy seeds also for 2 mints. Blend them to a fine  powder. If ur using immediately then only add garlic cloves. Adding garlic cloves gives good flavour and tastes to ur masala as well as to ur curry. U can store this masala for several months in a air-tight container. ( When ur storing masala don't add garlic.)

EGG KURMA

                    Egg kurma  is a good combination with any type of rice items like  veg.biryani ,  coconut rice, pulaos and white rice .   I got this recipe from andhra cuisine.              


 INGREDIENTS  :

Eggs  :  5

Onions  : 3

Green chillies :  3

Oil   :   3tsp

Ginger garlic paste   :   2tsp

Tomatoes    :   2

Salt according to u r taste

Red chilli powder :  1tsp

Coriander powder :  1 tsp

Coconut paste  :   1/2 cup.


    Chop onions roughly and make  a paste and keep it separately. Make a smooth paste of coconut.

     Heat  oil in a wide bottomed pan and add onions paste and fry until its become light brown colour and add ginger garlic paste and stir it well.

 Add finely chopped tomato pieces and fry until it becomes mushy.

 Add salt, red chilli powder, coriander powder and coconut paste.

 Saute well for 5 mins. When the curry consistency is semi-liquid, smash the eggs and pour it in to the masala. Don't stir it and let it be for 2 to 3 mins. Then change it into other side.

 After u get the desired curry consistency, change egg kurma into another bowl.

Serve with biryani.