EGG CURRY

 U need:
Eggs: 4
green chillies : 4
ginger julienne: 2 tsp
capsicum: 1
coconut milk: 1 and 1/2 cups
dhaniya jeera powder: 1 tsp
pepper powder: 1/2 tsp
salt to taste
oil : 2 table sp
coriander leaves: 2 tsp
lemon juice: 1tsp(optional)


Method:
1. Boil the eggs.Shell them and set aside.
2. Heat oil in a kadai.Fry the boiled eggs till golden brown.Remove and cut into two.
3. In the remaining oil fry the diced capsicum.Saute .Add 1 tsp ginger julienne and dhaniyajeera powder.
4. Add 1 cup water,salt ,slit green chillies and simmer for a few mins. Now add the fried eggs and simmer further.
5. Add the coconut milk and simmer for few mins. Add coriander leaves and pepper powder. Cover with a lid,switching off the gas. Before serving add the lemon juice and ginger juliene.
6. Serve hot with rice and pappad.


Note: A quick fix delicious egg curry.The lemon juice adds a zing to the dish.
Bon Apetite!!!!!!!!!!!!

MOTI KHEER

 U need:
Sago( Sabudana): 50 gms
Fresh milk: 1/2 liter
Palm sugar or Jaggery: 50 gms
Coconut milk:1 cup + 1/2 cup
Cardamom powder: 1/2 tsp
Cashew: 1 tsp
Kismis: 1/2 tsp


Method:
1. Break a coconut.Scrape it and extract milk .Or use readymade coconut milk available in the market.
2.Soak the sabudana for 15 to 20 mins.Drain the the water. Set aside.
3. Heat the milk in a vessal and allow to simmer .Add the sabudana  and stir.
Add 1/2 cup coconut milk ,continue simmering till the sabudana is cooked.If needed another 1/4 cup milk can be added at this stage.
4.Add the palm sugar/jaggery and stir well. Add 1 cup coconut milk.Mix well and switch off the gas.
5.Mix in the cardamom powder.Cover with a lid.
6. Heat 1 tsp ghee.When hot,add the cashew and kismis and fry for a few seconds.Add to the kheer.
7. Serve hot or cool.
A kheer with a difference.
This kheer tastes yummy and the time taken is not more than 20 to 25 mins.