Egg pakoras/fritters

Looks like I am having a marathon of Egg recipes here, but to be honest with you all I didn’t plan on doing serial Egg posts! I just happened to click pictures of these appetizers when I had prepared them for one of our parties and thought of posting them on the blog before I loose these pictures. Yes it usually happens with me :P.
One of my friend had prepared them when she had invited us over and I liked it a lot. Since I prepare eggs every single day for my hubby, eggs are always available in my refrigerator. I never run out of eggs. And if I forget my hubby doesn’t, because he wants them everyday except special pooja occasions.
This is a very easy appetizer and I am sure this is a popular one too. All you need is boiled eggs and besan and few other ingredients to jazz it up a bit.

Here’s the recipe:


Boiled eggs 5, cut into halves.
Oil for deep frying

For batter:

½ to ¾ cups of besan or Chick pea’s flour
2 tsp rice flour or corn flour
2 to 3 tsp All purpose flour
½ tsp garlic powder Or add some garlic paste
½ tsp dhania-jeera powder (coriander-cumin powder)
½ tsp red chilli powder or you can add finely chopped green chillies too
3 to 4 strands of coriander leaves finely chopped
Salt to taste.
Water to make a smooth batter


1. Boil eggs and peel off the shell. Cut it into halves.

2. In a mixing bowl, add all the ingredients for the batter with enough water to make a smooth batter which is thick enough (thicker than pancake batter) to coat the egg halves. Set it aside.

3. Heat oil in a kadai/large deep pan, when the oil is smoking hot dip the egg pieces in the batter, make sure the batter holds all around the eggs and carefully drop them in the hot oil few at a time. Don’t fry too many at once. Fry them in batches so each one gets fried evenly.

4. Fry the egg pakoras/fritters until they are golden brown. Keep turning them frequently and also fry them on a medium heat, else they might burn too quick.

5. With a slotted spoon carefully remove them and drain the excess oil and place them on a absorbent paper towel.

6. Makes a perfect accompaniment with spicy green chutney, ketchup and a cup of tea.


Eggs in a creamy tomato and onion sauce

This is another simple egg curry that I prepared using the tomatoes from my garden. Preparing food using the home grown vegetable is just a different experience altogether!
We recently had to move into another apartment and this place has a nice size Deck. I couldn’t wait to grow tomato plants and one of my hubby’s colleagues gave us a nice and healthy tomato sapling. I repotted it into a bigger pot and within about a month or so it started flowering and soon after we saw tiny tomatoes popping out! I just couldn’t wait for them to grow and was hoping the squirrels won’t devour it! There were about 8 good size tomatoes. I just couldn’t wait for them to ripe so I could use them right away. Also they were so tasty; nothing like the store brought ones. I wish I could grow them all year through! I still have few tiny tomatoes on the plant but with the weather being so cold and rough I don’t think the plant could sustain it.
This is a recipe I adapted from my Butter paneer recipe; I have sticked to the same ingredients except whole spice and heavy cream. You can add that and prepare, I am sure that it will enhance the flavor. The onion tomato mixture along with the cashews gives a nice creamy texture and the dried fenugreek makes it aromatic!!

Here’s the recipe-


8 to 10 hard boiled eggs
1 large onion chopped (reserve about 2 tbsp for frying)
3 tomatoes chopped
1 clove of garlic minced
1 tbsp cashew (soak in warm water for about 30 minutes)
¼ tsp turmeric or Haldi powder
½ tsp Coriander and cumin or dhania jeera powder
½ tsp garam masala powder
7 to 8 strands of coriander leaves chopped (reserve few for final garnish)
Salt to taste
3 to 4 tbsps of cooking oil/butter.(adding butter will make it rich and creamy)
2 tss kasoori methi/dried fenugreek leaves.


1. In a large pot of water boil eggs. When cooled peel off the shell. (I don’t like the yellow part so I just halve the egg and discard it)

2. Heat about 2 tbs of oil/butter in a sauté pan, when hot add the chopped onions and minced garlic and sauté till golden. Now add the chopped tomatoes and fry till pulpy on a medium heat. Add the coriander leaves and fry till they wilt.

3. Add about ¼ cup water and in goes the powders viz., turmeric, red chilli and dhania jeera powder and salt. Mix everything well to form a nice thick gravy. Turn off the heat and set it aside so that it cools.

4. In a blender add the Onion-tomato mixture and the soaked cashews (discard the water) and blend to a smooth paste.

5. Now in the same sauté pan add the remaining Oil/butter and add the remaining 2 tbsp of chopped onion and fry till golden. Add the ground paste and garam masala powder and fry on a low flame till it starts bubbling.

6. Now add the hard boiled eggs and combine them so it incorporates with the gravy. At this point adjust everything like the spice and salt and adjust accordingly. Cover and cook for another 5 minutes and turn off the heat. Add the dried fenugreek leaves or kasoori methi and stir. Cover and let it sit for few minutes.

Garnish with coriander leaves and serve with naan/rotis Or steamed rice. I served this with naan. It was delish!

Garden fresh tomatoes!

I am so excited to do a post about this!

These tomatoes are plucked fresh from my little kitchen garden. They were so tasty! I used them in various preparations like tomato rasam, aloo matar and an egg curry.
I will be posting the recipes shortly.

Tomatoes on the vine:

Tomatoes on the vine, ready to be plucked!

Garden fresh Tomatoes:

Smelling fishy anyone?

Finally a sea food recipe which I have been meaning to post since so long.
I always forget to either click pictures when I prepare some yummy dish or I click the pictures but they do not come out good. So I end up not posting it waiting for me to prepare the dish again and make every effort to click some good pictures so I can justify the recipe.
Back to the recipe, this is a simple fish curry where in the masala is actually adapted from another Konkani dish. I am not very good when it comes to Sea food varieties but this masala base blends in well with the fish because it has the aromatic spices such as roasted coriander and cumin. One of my aunt here had prepared this curry and my husband loved it, so when I asked my aunt she said it’s the usual sagle (Konkani dish) masala. So when I tried this at home, my husband loved it. He said it was tastier the next day!


8 to 10 Smelt fish pieces cut into 1 ½ inches (well cleaned)
(frozen works fine too)
1 medium onion finely chopped
½ tsp chopped garlic(optional)
¼ tsp turmeric powder

For the masala:

½ cup coconut gratings
5 to 6 fried red chillies
¼ tsp tamarind concentrate

Fry together:

¼ tsp fenugreek/ methi seeds
1 tsp coriander/dhania seeds
1 tsp cooking oil


1. Firstly clean the smelt fish well and remove all the bones etc. (If frozen then thaw it first)

2. Heat a small tadka pan and add 1 tsp cooking oil, add the fenugreek/methi and coriander/dhania seeds and fry on a medium heat till you smell the aromas. Set it aside.

3. In a blender take coconut gratings, tamarind, red chillies and the fried fenugreek and coriander seeds. Blend it into a smooth paste using little water.

4. Heat oil a kadai or a deep sauté pan, add chopped onions, garlic and sauté till slightly golden. Add turmeric powder and fry again for a minute.

5. Now add the grounded masala/paste and mix well. Adjust the consistency by adding little water to make thick gravy. Mix well and adjust the salt and cover and cook the masala for 2 to 3 minutes.

6. Now reduce the heat to medium low and add the cut smelt fish pieces and carefully mix it along with the masala. Cover and cook for another 5 minutes or until the fish is cooked through.(Fish cooks relatively quick so be careful not to over cook, else it will fall apart).

7. Serve with steamed rice or rotis.