Eggs - Cauliflower

Do you think Eggs and Cauliflower is an unusual combination? Well, try it out, you would love it! I had this combo at my sister-in-law's place and liked it.

Ingredients

4 hard-boiled eggs (peel the shell, set the eggs aside)
5 cups cauliflower florets (small florets)
1 big onion, finely chopped
2 medium tomatoes, roughly chopped
Turmeric - 1/2 tsp
Salt - to taste
Red chillie powder - to taste (optional)

3 green chillies - slit lengthwise
Garam masala powder - 2 tsp (I use home-made. Store bought would be fine too)
Chopped coriander leaves
2 tbsp oil
2 tbsp cream

For seasoning:
4 cloves (coarse powder)
2 dried red chillies, broken into pieces
1/2 tsp cumin seeds
Ginger Garlic paste - 1 tbsp
Curry leaves

• Heat oil in a wide skillet, sprinkle a pinch of turmeric and fry the boiled eggs until they turn golden. Remove to a plate, make 4 incisions on each egg and set them aside
• Add the seasoning ingredients to the skillet in the order above
• Immediately add chopped onion, cover and cook until onion turns soft
• Add tomatoes, cook until they soften and add cauliflower florets
• Sprinkle turmeric, salt and slit green chillies - cover and cook until cauliflower is half done
• Add the eggs, red chillie powder and garam masala powder
• Adjust salt, mix, cover and cook until cauliflower is done
• Add chopped coriander leaves and cream, mix well. Turn the heat off

A delicious gravy variety to go with rice!

Eggs with Cashewnuts

Eggs are exceptional foods, available year round - they supply protiens, vitamins, minerals.... nutritious, truly versatile & affordable fast food! Here is a simple egg curry with some added spice & flavour!

Recipe

4 hard-boiled eggs (peel the shell, set aside)
3 medium onions (finely chopped)
1/4 cup cashewnut pieces (halved and broken into pieces)
2 tbsp masala paste (make a paste of a small onion alongwith 1 tsp each of coriander seeds, fennel seeds, poppy seed powder, 1/2 tsp cumin seeds, 1/4" piece of ginger and 3 garlic cloves)
3 cloves (lavang) - make a coarse powder
1 dried red chillie, broken into pieces
1/4 tsp cumin seeds
4 curry leaves
1/4 tsp turmeric
salt to taste
4 green chillies, slit lengthwise
3 tbsp oil
3 tbsp milk
chopped coriander leaves

• Heat oil in a saucepan, sprinkle some turmeric and fry the eggs until they turn golden yellow. Remove the eggs, make an incision and set aside.
• Lightly fry the cashewnuts, until they turn light brown, remove them and set aside.
• In the same oil, add seasoning of cloves, cumin seeds & red chillie. Add onion pieces, curry leaves and fry until the onion turns translucent.
• Add masala paste, green chillies, salt, turmeric - fry further until the paste loses its raw smell.
• Add fried eggs, cashewnuts, sprinkle some water, simmer, cover & cook for 10-15 minutes.
• Add milk, mix & turn the stove off.
• Sprinkle chopped coriander leaves.

Enjoy the curry with rice! (You can leave the eggs whole or halve them)