Saturday, June 01, 2013

Anda Laal Masala

A modified version of Masala Fried Egg, this has the North Indian touch. This was adapted by Meena from Murg Laal Masala and the result was too good. We ate this with phulkas and tomato rice. You can also eat this with white rice, ghee rice, dosas aapams and idlis.
Hard boiled eggs - 4
Red Chilli paste - 4 Tsp
Ginger Garlic Paste - 1 Tsp
Tamarind extract - A small ball in 30Ml water
Kasoori Methi - A pinch(Optional)
Coriander powder - 1 Tsp
Turmeric Powder - A pinch
Garam Masala Powder - 1/2 Tsp
Salt - To Taste
Oil - 2 Tsp
Curry leaves - 1/2  sprig
Coriander leaves - To garnish
Peel and cut the hard boiled eggs into halves.
Heat oil in a pan and fry curry leaves followed by ginger garlic paste and red chilli paste.
Add salt to taste, optional Kasoori methi, all the powders and tamarind extract.
Fry well till raw smell disappears and oil leaves the sides.
Sprinkle little water to keep the masala thick but moist.
Finally arrange the egg halves with cut side up and cover with the masala.
Garnish with chopped coriander leaves.

Red Chilli paste:
Soak 30-40 red long chillies in hot water for 30 mins.
Grind with little salt and vinegar to a smooth thick paste.
Store in a fridge and after two days, transfer to freezer.
This paste can be used in many Indian and Chinese preparations.


Nita said...

The journalist in you brings recipes from friends and others here. Really nice of you, Raj!

Rajanikanth Shenoy, Kudpi said...

Thank you Nita.


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