Saturday, May 12, 2012

Egg Cake Curry

One of my friends on Facebook literally went into a skirmish with me over the roles some women play in destroying a man's life. Well, I have a little pro-female view when it comes to an argument about man and woman. My friends often label me 'a feminist' for my rebellious thoughts, but the truth is I am not a feminist. It's just that my views are inclined towards women because I feel just for the reason of a handful of women misusing the dhara 498 to exploit their husbands; one cannot conclude that our kinds are in better condition. If you go by the statistics of women being victimized and exploited by their husbands versus men being manhandled by women, the former outweighs the latter in number, always. Just see the number of women being subjected to violent acid attack or physical attack all over the world and the horrific photos and reports about the same will make any sensible mind shudder in shock.

Okay, now that I am aware of opening my mouth on a touchy sensitive topic very unsuitable for a cooking blog, I would rather keep my thoughts to myself lest an argument on men and women is triggered here and your attention from the recipe diverts.

Egg Cake Curry is an interesting egg curry the recipe of which I picked up very recently during a pot-luck meal. I always love potlucks. It just introduces you to a variety of culinary delights. My friend followed the old technique of putting a closed tiffin box half submerged in water inside a pressure cooker to cook the egg cakes. But I found the microwave way easier for me. You may do whichever way befits you.

Ingredients:                                             Cooking time: 30-40 minutes
For Egg Dhoka:
ü  4 eggs
ü  1 onion (chopped)
ü  1 tomato (chopped)
ü  3-4 green chillies (chopped)
ü  Salt to taste
ü  Black pepper powder, taste wise
ü  1/2 tsp red chilli powder or paprika
ü  1/2 cup of milk
ü  1/2 tsp baking soda
ü  Coriander leaves (chopped)
ü  White oil for greasing the baking pan
ü  Aluminum foil
For Gravy:
ü  1 onion (ground into paste)
ü  1 tomato (chopped)
ü  1 tbsp ginger-garlic paste
ü  1/2 cup yogurt
ü  2 tsp sugar
ü  5-6 green chillies (ground into paste)
ü  Salt to taste
ü  1 tsp cumin powder
ü  1 tsp coriander powder
ü  1 tsp turmeric powder
ü  1 tsp kashmiri red mirch or red chilli powder
ü  White oil for cooking
For sauté:
ü  1/2 tsp cumin seeds
ü  1/2 tsp fenugreek seeds
ü  1/2 nigella seeds or kalo jeera
ü  2 green chillies (split lengthwise)
1) Grease a baking pan with white oil. Pre-heat the oven to 350° F or 180° C.
2) Meanwhile, in a mixing bowl, whisk the eggs and milk to a fluffy smooth consistency. Add onion, tomato, green chillies, coriander leaves, salt and black pepper powder. Combine well. Finally sprinkle the baking soda and stir once to mix in.
 3) Pour the egg mixture into the prepared baking pan. Cover it with the aluminum foil. Prick the foil once or twice with a fork to make couple of holes to let the steam out.
4) Bake for about 15-20 minutes till a toothpick inserted at the centre comes out clean. Let it cool for few minutes till you flip the pan over and slide the egg dhoka on to a plate.
5) Run your knife through the egg dhoka to cut out pieces as shown in the following pic:

6) Now is the time to make the gravy. Heat the oil in a wok. When oil turns smoking hot, add the ingredients for sauté and allow them to sizzle.
7) Then add onion paste and shallow fry it till it changes color to translucent. Add tomato, ginger-garlic paste, cumin powder, coriander powder, turmeric powder and kashmiri red mirch. Sauté till oil floats on the surface.
8) Add the yogurt, green chillies, salt and sugar. Measure out water according to your need for gravy.
9) Bring the gravy to a boil. Slide in the egg dhokas. Cook for 1 minute more till you turn the heat off.
10)  Serve hot with steaming rice. Enjoy!

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