This Egg Curry Recipe is reminiscent of the delicious egg curries that you can find in one of the small cafes in the streets of Madras. Its features a sauce which is typical of the masalas in South India.

Item required
6 hard-boiled eggs, cooled
60 g ghee
1 onion, chopped
1 clove garlic, sliced
1 tablespoon curry powder
250 g fresh tomatoes
1 tablespoon fresh lemon juice
1/2 cup (125 ml) water
Preparation method
1 Peel eggs and cut in halves lengthways.
2 Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 1 minute.
3 Add tomatoes, lemon juice and water and bring to boil. Reduce heat to low, cover, simmer for 10 minutes.
4 Add eggs, cook until heated through.
SERVES 3

“Mushroom bhujia” is a spicy recipe and yet most of the people said that showcases it and the answer will be “Mushroom bhujia”.

Item required
2 large onions, thinly sliced
125 g ghee
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 clove garlic, chopped
375 g mushrooms, sliced
Preparation method
1 Melt ghee in a saucepan, saute onions 3 minutes or until tender.
2 Add turmeric, chilli and garlic, saute 1 minute.
3 Add mushrooms, saute over low heat or until mushrooms are ready.
SERVES 4

Cabbage In Coconut recipe is a gravy recipe. … When the cabbage is tender add in the thick coconut milk. Let the gravy boil once and lift from fire.

Item required
2 tablespoons oil
1 large onion, chopped
1 clove garlic, crushed
1/2 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
10 cabbage leaves, thinly sliced
2 fresh green chillies, chopped and seeds
removed
2 curry leaves
2 tablespoons desiccated coconut
Preparation method
1 Heat oil in frying pan, saute onion until tender.
2 Add garlic, mustard, cumin, turmeric, cabbage, chillies, curry leaves and coconut. Cover and cook over low heat 5 minutes.
3 Remove lid, stir over heat for 10 minutes or until cabbage is tender.
SERVES 4

This Zucchini and potatoes is a simple recipe.It is great as a meatless main dish, or as a side dish.

Item required
500 g zucchini (courgettes)
4 potatoes, cut into 2 cm cubes
4 tablespoons oil
1 onion, finely chopped
1 clove garlic, chopped
1 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1 tomato, finely chopped
2 spring onions, chopped
Preparation method
1 Slice zucchinis lengthways, then crossways into 2 cm lengths.
2 Cook potatoes in boiling water until tender, drain.
3 Heat oil in a frying pan, saute onions until golden brown.
4 Add, potatoes, zucchinis, garlic, paprika, turmeric, cumin, cinnamon, cloves and cardamom. Stir over low heat for
10 minutes.
5 Add tomato and spring onions, continue frying for 5 minutes or until zucchini is tender, stirring frequently to prevent burning.
SERVES 6

Add the stuffed tomatoes with the stuffing side down first. Also add the cored tomatoes around as well. Cook until the meat is nicely golden brown and flip once.

Item required
6 medium firm tomatoes
1 small onion, finely chopped
1 clove garlic, crushed
30 g ghee
125 g minced chicken
1 teaspoon curry powder
Preparation method
1 Cut a slice from the top of each tomato form a lid, scoop out some of the 1L and reserve.
2 Melt ghee in a frying pan, saute c – and garlic until tender.
3 Add minced chicken and curry powder saute for 5 minutes or until brown. AC reserved tomato pulp.
4 Spoon mixture into tomato cases, relid and place onto a baking tray. Bake :- oven 30 minutes or until tomato case I – cooked but still retains its shape.
SERVES 6