Egg roast for the egotist !!! - A spicy and "yum "recipe shared by a great scientist !

Ingredients: Eggs 8 Nos

Large Onions: 5 Nos. chopped lengthwise, thin.

Garlic: Large cloves: 5 Nos (The Chinese variety which are large); finely chopped.

Ginger: 2 inch piece. Finely chopped.

Red chillies: Long ones 10 nos.

Red Chilly powder (2 teaspoons)

Black pepper powder: Half teaspoon.

Turmeric powder (Quarter teaspoon)

Coriander powder (One teaspoon)

Green Chillies (Long variety optional 5 Nos) split to into two pieces length wise

Cinnamon (4-5 one inch pieces).

Curry leaves (Fresh a handful).

Oil and salt.

Method: Boil the eggs hard and peel the shell, make some small incisions on them length wise with a knife (for the masala to go in) . Heat some oil (5 teaspoons) in a wok and fry the eggs for a couple of minutes so that they shrink a bit and gives some brown colour. Keep the eggs apart. Now, add 5 tsp more oil and heat slowly and add the whole red chillies, turmeric, chilly powder, coriander powder, black pepper powder and cinnamon and stir so that they are golden brown (careful not to char...reduce the heat). Once they are golden brown, throw in the onions, green chillies (optional) garlic, ginger and curry leaves (plenty) and saute them till the onions are cooked. May want to sprinkle little water to make the stuff homogeneous and stir to cook the onions slightly brown. Add the salt to taste. It should be a bit oily and if oil is not enough, add more oil so that there is consistency. Now, add the eggs and mix the stuff well. Serve hot with any damn thing (Appam/porotta are the best).

"When the egotist makes it, he does not go by the measures given in the recipe', he throws in what he thinks is the best for the final product. In other words, he doesn't listen to any body".

Dali Thoi unleashed !

Ingredients

Thuvar Daal: 1/2 Tea Cup
Slit Green Chilly - 2 medium (Minimum) or to taste
One Sprig of Fresh Curry Leaves (Tender preferably)
Salt to taste...

Seasoning :
Cooking Oil: 1 tablespoon
Mustard - 1 teaspoon
Dried Red Chilly - One large or Two Medium
One Sprig of curry leaves
Asafoetida Powder - 3/4th Tea spoon


1. Boil Daal with a pinch of turmeric powder and half a teaspoon of cooking oil.
2. Add Water to your preference.
Authentic daali thoi is made in "clear soup" consistency. For 1/2 a tea cup of BOILED DAAL, My wife would add 1 1/2 cups or 2 cups of water
(You might want to reduce the amount of water if its for rice)
3. Add slit green chillies/tender curry leaves and salt bring to boil and simmer on low flame till you can get an aroma of the curry leaves.
4. Add half a spoon of ghee and let it simmer for 1 more minute


Seasoning - (Its ALL in the Seasoning)
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1. Heat the Oil
2. Add mustard and let it crackle/break
3. add split red chillies (dry)
4. REMOVE from flame and add curry leaves and asafoetida

Goes well with:
Hot Rotis and sabji
Spicy Potato Bhajji - (also very easy to make !!!!)
ANYTHING - is a staple diet for a Mangalorean

:):):):):)

Dali thoi !

I am a "Konkani" by marriage !!

It was from the year 2002 that I first got to taste authentic home made "Konkani" food everyday! and I don't regret it :)
The konkani food I am talking about is from the Canara region of Karnataka ( Mangalore) and obviously I was introduced to " Dali Thoi " first! Till then I had no idea dal could taste this fantastic ! It has been a standard feature in my dinner since . The best part of the dal is that its easy to make and most helpful to lazy cooks ! ( like me ) . I have tried some creativity around it , but the original recipe remains classic. would post that recipe soon .