EGG GRAVY/KODIGUDDU PULUSU (TELANGANA STYLE)

EGG GRAVY/KODIGUDDU PULUSU

(TELANGANA STYLE) 

Kodiguddu pulusu/egg gravy is a very popular dish in telangana,which is cooked in tamarind sauce.As I am a non vegiterian I would like to include egg in many of my recipies.

Studies show that having 2 eggs for breakfast completes one's protein need for that day. Either it is boiled or  made an omlette, eggs are very healthy and are loaded with proteins and minerals.

INGREDIENTS:

• 4-5 boiled eggs
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp jeera/jilakarra 
• 1tsp ginger garlic paste
• 4 medium size onions finely chopped
• 3-4 vertically slit green chillies/chopped
• 7-8 curry leaves
• salt - as per taste
• 2 tsp red chilli powder
• ½ turmeric powder(haldi)
• 2 tbsp freshly chopped coriander leaves
• small lemon size tamarind juice extract
• hf tsp methi powder
• hf tsp jeera powder
• hf tsp coriander powder

RECIPE:

• Firstly, in a cooking vessel, add oil and heat it.
• Into it, add jeera,mustard seeds and let them crackle.
• Into it, add chopped green chillies and finely chopped onions.
• Saute until the onions turn soft and brown for few minutes.
• Add ginger  garlic paste, saute for2 minutes.
• Add turmeric powder
• Add coriander leaves and curry leaves and saute.
• Now add the boiled eggs and fry till the colour changes slightly.
• Remove the eggs. 
• Now add tamarind extracted juice into it.
• Add salt as per taste.
• Add red chilli powder,mixwell
• Now add  jeera powder and methi powder. Let it boil for 5 min.
• Add the fried eggs into it.
• Add tamarind extracted juice into it.
• Cook until the pulusu/tamarind gravy comes to a boil.
• Add coriander powder
• Put on low flame and cook for 5-10 minutes.
• Switch off the flame.Garnish with corriander leaves.
• Serve hot with steamed rice. 

TIPS: 

1. Slightly slit the eggs with a fork,before frying, so that it obsorbs the gravy well.
2. If you find the gravy too thick add a cup of water along with tamarind juice and let it  boil.
3. Adding corriander leaves  in any (pulusu) gravy curries gives it a nice flavour.

SERVING TIPS:

• Egg gravy tastes  good with steamed rice and also pulkas.

Here is the video tutorial..

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Burger sauce

BURGER SAUCE 

Burger sauce is a very easy recipe made with only 2 ingredients. It tastes really good and yummy.

INGREDIENTS :

1. Veg mayonnaise 1tbsp
2. Tomato ketchup 1 tbsp

RECIPE:

• In a small plate add both the ingredients.

  

• Mix well. Ta  da your burger sauce is ready. 

  

TIPS:

• Instead of veg  mayonnaise you can also use any flavoured mayonnaise to enhance the taste.
• Can also use this sauce to make burgers (aloo tikki burger) and sandwich

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CRISPY ALOO TIKKI RECIPE| POTATO PATTIES RECIPE

CRISPY ALOO TIKKI | POTATO PATTIE

 Aloo tikki is a popular North Indian snack that can be made in many ways. Either deep fried or shallow fried it tastes really good.

The recipe is very easy.Once prepared you can store the patties by freezing them for 2 to 3 days.

They can be served with greenchutney or tomato ketchup.

Another healthier way to have them is to prepare a aloo tikki burger

 INGREDIENTS:

for veg patties / potato patties / aloo tikki:

• 1 tsp oil
• ¾ tsp jeera / cumin seeds
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• ¼ cup peas, fresh / frozen
• 3 potatoes, boiled and pealed
• 1 tsp kashmiri chilli powder, adjust according to your spice level
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• salt to taste
• ¼ cup thick poha / beaten rice / avalakki, washed
• ½ cup oats/bread crumbs
• oil for shallow fry

for maida-corn flour paste

• 1 tbsp corn flour
• 2 tbsp maida / plain flour / all-purpose flour
• ¼ cup water 

RECIPE:

• In a large kadai add a tsp of oil along with cumin seeds. allow them to splutter.

• Now add chopped onions and saute for a minute.

• Add finely chopped garlic and continue to saute till the raw smell disappears.

• Add some peas and fry till the peas are cooked well.

• Now mash the boiled potatoes with your hand. mix well with peas.

• Time to add spices. add chilli powder, turmeric powder, coriander powder and salt.

• Mix well and mash using a potato masher. make sure there are no chunks of potatoes left out.

 

• add some washed poha so that it absorbs extra moisture present in the aloo.

• combine everything well. and allow the mixture to cool completely before you make patties.

• now take a handful of mixture and give a nice round shape. slightly press uniformly to make patties. adjust the size according to the size of burger bun.

• dip each patty in corn-flour maida paste. cover on both the sides.

• then coat the patty in breadcrumbs. alternatively, you can also use semolina / rava.

• heat oil for shallow frying. meanwhile, dust the excess bread crumbs. place them carefully in the medium hot oil.

• when one side is golden, flip and fry the other side. drain the patty on kitchen paper towels to remove excess oil.

 

TIPS:

• after preparing the patties, cover then with a thin foil and place in the freezer, when required, place them in room temperature for about20 min and fry them by coating maida-cornflour and oats.
• when you serve the patties with burger,add lettuce,tomato , burger sauce, onions and cheese.

SERVING TIPS:

• Aloo patties can be served with green chutney /tomato ketchup as a evening snack.
• They can also be served with burger (aloo tikki burger).

If you like the recipe please do comment and share..