Sri Lankan Egg Curry with Raw Papaya

Sri Lankan Egg Curry with Raw Papaya

For the Curry
Ingredients
6 Eggs Hard Boil
1 Raw Papaya cut into cubes
2 Onions paste
1 big Tomato paste
1 tsp Garlic paste
1 tsp Ginger paste
Few Curry Leaves
1/2 tsp Red Chilli Powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric Powder
1 tbsp Sri Lankan Curry Powder
1 cup Coconut Milk
Salt to taste
2 tbsp Oil
Few Coriander leaves for Garnishing

Method
Heat oil in a wok and add mustard seed. Once the mustard seeds crackle, add onion paste and saute for 2 minutes.  Add ginger and garlic paste and mix all together till brown in color.Add the tomato paste and stir. Now add the red chili powder, turmeric, Sri Lankan Curry powder and salt. Stir it and fry the masala till the oil starts leaving the sides. Add the papaya and stir. Add 2 cups of water, cook it till the papayas are tender. Add coconut milk and stir. Let the curry cook for few more minutes on low flame. Close the lid.Once the curry thickens,add hard boiled eggs and cook for another 1 or 2 mins.

For Sri Lankan Curry Powder
Ingredients
5 Whole Red Chilies
2 tbsp Coriander Seeds
1 tbsp Cumin seeds
6 Cloves
6 Pepper Corns
2 Cardamom
1 stick Cinnamon
1 tbsp Rice
1/4 tsp Fenugreek seeds
1 tsp Fennel seeds
1/2 tsp Mustard seeds
Handful of Curry Leaves

Method
Dry roast the curry leaves in a pan and keep aside to cool. In the same pan, dry roast all the whole spices and allow it to cool.In a grinder, add all the roasted ingredients including curry leaves and grind to make a powder.Store it in an air tight jar.

Begun Pora Roasted Mash Brinjal... A Bengali Dish

Begun Pora
Roasted Mash Brinjal... A Bengali Dish
Ingredients
1 big size Brinjal
1 Tomato chopped
1 Onion chopped
2 Green chillies chopped
1/4 tsp Ginger grated
Salt to taste
2 tbsp Mustard oil
Few Coriander leaves chopped
Method
Give 2 slits on the brinjal. Rub salt on the brinjal and roast it on the gas or chula. Let it cool, peel of the skin. In  bowl add chillies, onion, tomato,ginger, mustard oil, salt and  brinjal, mash it well. Garnish it coriander leaves. Serve it with hot roti.

Stuffed Mirchi Bajji

Stuffed Mirchi Bajji
For the Stuffing
Ingredients
3 Boiled Potatoes mashed
2 Green chilli chopped
1/2 tsp Garlic minced
1/4 tsp Garam Masala
1/4 tsp Dry Mango Powder
1/4 tsp Chilli powder
1/2 tsp Chat masala powder
Pinch of Asafoetida
Salt to taste

Method
Mix all the above ingredients together.

For the Stuffed Chillies
Ingredients
6 Big size Chillies for stuffing
3 tbsp Rice flour
1/2 cup Gram Flour
Salt to taste
1/4 tsp Chilli powder
2 Pinch Turmeric powder
1/4 tsp Soda bicarbonate
Potato Stuffing
Oil for frying

Method
Slit the chillies from the center for stuffing. Add and fill the stuffing in the chillies. In a bowl add the gramflour, rice powder, salt, soda bicarbonate,  turmeric powder, chilli powder and water as required to make a thick dropping consistency batter. Add oil in a wok for frying. Let the oil heat. Dip the Suffed chillies in the batter and fry till brown on both the sides.

Banana, Date and Walnut Sourdough Cake

Banana, Date and Walnut Sourdough Cake

Ingredients
1 cup Whole wheat flour
1 cup All Purpose Flour
1 cup Sourdough starter
1 cup Brown Sugar
1/2 cup milk
1 cup Mashed Banana
1/2 cup Walnuts chopped
1 cup Dates chopped
1/2 cup Oil
1 tsp Soda bicarbonate
Pinch of Salt

Method
In a large mixing bowl, beat the  brown sugar, milk, banana and oil well.  Now beat in the sourdough starter until well combined.  Gently mix in the flours, soda bicarbonate  and salt. Fold in the walnuts and dates. Preheat the oven to 180 degrees celsius. Grease a loaf tin. Spoon the batter into the prepared loaf tin and bake for 60 minutes or until golden brown. Cool a bit and turn out onto a wire rack to cool.

A Story of a Sourdough Starter - 

https://www.suskitchenbysumitra.com/2020/06/the-story-of-sourdough-starter-lockdown.html?m=1

Mangshor Malai Curry Mutton cooked in Coconut Gravy

Mangshor Malai Curry
Mutton cooked in Coconut Gravy

Ingredients
1 kg Mutton cut into pieces
3 medium size Potatoes cut into four pieces
2 Onions cut in to half and sliced
2 Onion paste
1 tbsp Garlic paste
1/2 tsp Ginger paste
1 tsp Red Chilli paste
2 Bay leaves
2 Green Cardomon crushed
1 small  stick Cinnamon crushed
6 Pepper corn crushed
4 Cloves crushed
Salt to taste
1 tbsp Sugar
1/2 tsp Turmeric powder
1 cup Curd
2 cups Coconut milk
3 tbsp Mustard oil
1 tbsp Ghee

Method
Take a bowl, add the mutton, curd, salt, turmeric powder, chilli paste,  ginger, garlic and onion paste. Mix the spices with mutton. Keep it to marinate for an hour. Take a pressure cooker. Add mustard oil. Add the potatoes and stir fry till brown, remove and keep it aside. Add the ghee in the cooker. Add the bay leaves, cloves, cardamon, pepper corn, cinnamon, sugar and the sliced onions, saute the onions till light brown in colour. Add the marinated mutton. Stir and cook for 20 minutes till the marinated juices reduces a bit. Add the potatoes, 2 cups of water and coconut milk. Cover the lid and give 4 whistles. Switch of the gas. Once the pressure releases, open the lid. Serve hot with rice.