Egg Curry (Yogurt based curry, without tomatoes)

It is a delicious spicy curry in which eggs are hard boiled and peeled, slightly browned, then added and simmered into a curry prepared from Onions, ginger, garlic, tomatoes, curd and basic Indian dry spices. The eggs and the curry when simmered together forms a good flavour and is enjoyed by those who don’t eat meat but are bored of the daily dal and curry and want a change. It can be included in lunch or in dinner as a curry recipe. 

INGREDIENTS :

(1) 6 Eggs (Boiled and peeled)

(2) 100 gms / 1 bowl of Yogurt (Well beaten, if using thick yogurt then, blend with 4 tablespoon of water)

(3) 2 large sized or 3 medium sized Onions, finely chopped or grated

(4) Cooking oil 

(5) 1 teaspoon of Cumin seeds

(6) Cinnamon sticks / Dalchini - 2 pieces

(7) 2 Bay leaves / Tej patta

(8) 1 teaspoon of Ginger Garlic paste

(9) 1/2 teaspoon of Turmeric powder / Haldi

(10) 1 teaspoon of Cumin / Jeera powder 

(11) 1 tea spoon of Coriander / Dhania powder

(12) 3/4 teaspoon Kashmiri lal mirch powder / Red chilli powder 

(13) 3/4 teaspoon of Garam Masala powder

(14) 1/4 teaspoon of Amchoor powder

(15) Coriander / Cilantro leaves for garnishing

(16) Salt to taste

(17) Water for cooking

PREPARATION :

(1) Put 6 eggs in a large or medium sized pot and fill it with water so that there is atleast an inch of water above the eggs. Add a pinch of salt. Heat the pot on a low heat for 15 minutes to hard boil the eggs. Adding salt while hard boiling eggs will make peeling the eggs easier.

Turn off the flame after the end of 15 minutes. Transfer the eggs into a utensil containing cold water as soon as you take them out of the pot to stop the cooking immediately. Otherwise, the eggs will continue cooking even after you have taken them out of the water. Then peel the eggs and keep aside. 

6 eggs taken in a pot/utensils

Add water and 1 teaspoon of salt

Hard boil the eggs for 15 mins on a low flame

Hard boiled eggs

Hard boiled eggs peeled

(2) Mince the Onions using a food chopper and collect in a bowl as shown in the image.

Minced Onions

METHOD :

(1) Heat oil in a kadhai / wok. Add Bay leaves / Tej patta and Cinnamon sticks / Dalchini to the warm oil. After 30 seconds, add 1 teaspoon of Cumin seeds. When these start spluttering, add chopped Onions and sauté till they turn light brown in colour (4-5 minutes).

(2) Add all the dry spice powders like Turmeric powder, Cumin powder, Coriander powder, Garam masala powder, Kashmiri lal mirch powder, Amchoor powder in measures as given in the ingredients list and fry the Onion mixture for 1 minute. 

(3) Then add Ginger Garlic paste to the Onion mixture and fry for two minutes.

 (4) Add the well beaten yogurt to the Onion mixture and mix well.

(5) Add salt to taste, approximately 1 teaspoon and mix well.

(6) Add two glass of water to it and allow it to simmer for 10 minutes on a low flame.

(7) In the meantime, one by one take the boiled and peeled eggs, and with a fork, prick the eggs to form small holes at one or two places on the surface of each egg. This will prevent the spluttering of the eggs when you fry them in a oil for browning the eggs.

In a separate kadhai / wok take 6-8 tablespoon of oil. Add a little amount of salt and half teaspoon of turmeric powder. Then put the boiled and peeled eggs (after pricking with fork) in the warm oil and roll gently to brown it a bit on few sides of the surface. Don’t brown too much as it may cause the surface of the egg to become rubbery and unpleasant in taste. I did the process in two batches, three eggs in each batch.

You can see that as this was my first try of the recipe, the eggs were not peeled perfectly and were ripped off at some parts and I still went ahead and fried it. It still tastes good and appears good after browning a bit.

(8) Add the browned eggs to the curry and simmer again for 5 minutes. Depending upon the consistency of the curry required, adjust the quantity of water added. Once the eggs absorb the curry and the curry reaches the desired consistency,  turn off the gas flame. Egg curry is ready.

If gravy looks watery and you are not serving immediately then let it sit. 

The gravy will get thicker as eggs absorb the water. 

(9) When ready to serve, transfer the Egg curry in a serving bowl.

(10) Garnish with Coriander leaves.

Egg curry can be served as a main course dish along with phulkas / rotis / any Indian flat bread or along with Rice.

An Aloo / Potato bhujia along with these add to the taste. 

PAPAYA and its benefits

PAPAYA

Papaya cut into sections

PAPAYA diced

Native to Mexico, papaya is now grown in several countries including Malaysia, the Philippines and India. The fruit was called the ‘fruit of the angels’ by Christopher Columbus. It is one of the popular fruits as it is rich in medicinal value and nutritive properties. It contains vitamins and mineral required for normal body functioning. This orange coloured fruit is delicious and can be eaten as it is or in the form of juice, milkshake or smoothie. Raw papaya is used in India as a vegetable. it is not just flavoursome but also has many health benefits. Here is a list of health benefits of papaya.

Better Digestive Health:  Papayas are commonly used to aid digestion. The presence of papain, a digestive super enzyme, improves digestion by breaking down proteins and also cleanses the digestive tract. This ensures a reduced conversion of protein into body fat. If the protein in our diet is not digested properly, it may cause arthritis, constipation, diabetes, high blood pressure and other related health conditions.

Weight Loss: Papayas are also good for people who are trying to lose weight naturally. Having a bowl full of papaya as a mid-evening or mid-morning snack is good for health.

Prevents Infections: Papayas are effective in killing intestinal worms, thereby avoiding infections and complications associated with them.

Relief from Toothaches:  A paste of fresh papaya roots can be massaged onto the teeth and gums to give relief from toothaches. The bark of the tree, primarily the inner bark, is also an excellent remedy. (Somonsohn, 2002).

Anticancer Properties: Researchers have discovered that papayas are effective against breast, pancreatic and other cancers. A papaya leaf extract obtained from dried leaves produced anti-carcinogenic effects against tumor cells that were grown in the laboratory. It was observed in a study conducted by a University of Florida researcher Nam Dang, and his colleagues in Japan, that the effects were stronger when the cells were given larger doses of tea. The scientists exposed different types of cancer-affected cells to different papaya leaf extracts and found that the growth of tumors had slowed down in all the cultures. The fruit has gained credibility and has been used in many western medicines for its anticancer powers.

Skin Care: Papayas can be great revitalizing agents, which is why they are used in many cosmetics. Also, papayas are used in homemade face masks by many women. Papain kills dead cells and purifies the skin. The beneficial properties and the healing enzymes present in papayas help treat sunburn and irritated skin. A good facial massage using papayas is good for the skin and removes the dead cells. If you are a person who spends most of their time outdoors, then papayas can be a great help, as papayas fights free radicals that age your skin. The peels of papayas are also used to rub on the face and hands for healthy skin; it will work wonders for your skin.  Papayas are also used to treat skin disorders like eczema, psoriasis

Improved Heart Health: The seeds of papayas are good for a healthy heart. Having three powerful antioxidant vitamins, namely vitamin A, vitamin C and vitamin E, means that papayas are helpful in preventing problems such as atherosclerosis and diabetic heart disease. The presence of pro- carotenoid phytonutrients helps prevent oxidization of the cholesterol in the body. When oxidation of cholesterol takes place, it sticks to the walls of the blood vessels and forms plaque that can lead to heart attacks and strokes. Vitamin E and vitamin C obtained from papayas will help in preventing the cholesterol from sticking to the walls, thereby keeping your heart healthy. As a good source of fiber, papayas also helps to reduce the cholesterol levels in the body. Include papayas in your daily diet as a mid-evening snack to keep your heart young. It also helps in treating sores, wounds and ulcers .

Reduce Acne and Burns: The latex obtained from papayas is used to treat the areas on the skin affected with acne.  The fleshy side of the papaya skin can be used as a mask to cure acne. A diet which includes papayas will help to cure the conditions internally, making the skin clear. Also, when the latex is applied on the burnt area, it helps in reducing the marks caused due to the burn.

Anti-Inflammatory Effects: The enzymes present in papayas, especially the papain and chymopapain, reduce the inflammation in different parts of the body.

Papaya for Macular Degeneration: Macular degeneration is a disease of the eye. In this condition, the ocular cells degenerate, which results in blurred vision and can cause blindness as well. This is an age–related illness and adding papayas to the diet is beneficial for reducing the risk of developing macular degeneration. An antioxidant named beta-carotene gives color to the papaya. Just as carrots help to improve the eye sight due to the presence of beta-carotene, it is also known to be effective in reducing the effect of macular degeneration. According to a study published in the Archives of Ophthalmology, the consumption of 3 or more servings of fruit on a daily basis day may lower the risk of age-related macular degeneration (ARMD).

Treating Constipation: The presence of folate, vitamin C and vitamin E in papayas reduces motion sickness by producing a tonic effect in the stomach and in the intestines. Papaya juice and the ripened form of papaya also help aid digestion. The fiber obtained from the fruit helps to increase bowel movements. Improved bowel movements help to ease the passage of stool, thereby reducing the effects of constipation (Pinoy B. 2010).

Menstruation: Papaya juice can be of great help for women with irregular periods. Consumption of green, unripe papayas can also normalize the irregularity in the periodic cycle. Papayas are considered as a ‘hot food’, meaning that it produces heat in the body. This excessive production of heat in the body stimulates the estrogen hormone. This induces periods in the females. Hence, papayas can be beneficial to handle difficult periods.

Arthritis: Papayas have been known to be effective against rheumatoid arthritis and osteoarthritis. One of the enzymes found in papayas, called chemopapain, has a significant effect on controlling rheumatoid arthritis and osteoarthritis.

Improved Immunity: Papaya consumption has also been linked to improvement in the immunity system of the body. Research conducted by Hiramoto, Imao, Sato, Inoue, and Mori from Japan is a proof that the antioxidants present in papaya play an important role in improving the immunity system of people.

Flowers and roots of the plant have been proven to be beneficial against jaundice, bronchitis, kidney colic and other illnesses.

Asthma prevention: The risks for developing asthama are lower in people who consume a high amount of certain nutrients. One of these nutrients is beta-carotene, contained in foods like papaya, apricots, broccoli, cantaloupe, pumpkin and carrots.

Some Side Effects of Papayas

Consumption of papaya in normal dietary amounts is recognized as safe by FDA. However, there are a certain side effects of consuming papaya.

Papaya is Harmful For Pregnant Women: Papaya is classified as being harmful during pregnancy. It is considered as a ‘hot’ fruit. Latex, present in high concentrations in raw and semi-ripe papayas, causes uterine contractions which might lead to abortions. Avoid eating raw papaya if you are pregnant.

Gastrointestinal Irritation: Consuming large quantities of papaya can cause a powerful laxative effect in the intestines. Avoid eating large quantities of papaya, especially if it is in its raw form. Unripe or raw papaya can cause pain in the intestines or stomach, and can sometimes cause esophageal perforations.

Seeds: The black seeds of the papaya contain traces of an enzyme called carpine, which is a potentially toxic substance. According to the International BioPark Foundation’s information about Medicinal Plants of the Peruvian Amazon, this enzyme can make the nerve centers numb, which could lead to paralysis or cardiac depression. In some cases, the narrowing of blood vessels is also seen, which is the caused due to Carpine or carparine.

Quick Tips to Enjoy Papayas:

Pieces of papaya, when soaked with a bit of lemon juice and honey is an absolute treat for the taste buds.

Blend papayas, strawberries and yogurt for a cold soup treat.

Add a slice of papaya to fresh fruit salad and have it as a snack.

Have a bowl of fresh ripe papaya along with your breakfast to add calories that you require for the day.

Nutritional breakdown of papaya

One medium papaya has approximately 120 calories, 30 grams of carbohydrate (including 5 grams of fiber and 18 grams of sugar) and 2 grams of protein.

Papayas are an excellent source of vitamin C and one single medium fruit provides 224% of your daily needs. Papayas are a good source of folate, vitamin A, magnesium, copper, pantothenic acid and fiber. They also have B vitamins, alpha and beta carotene, lutein and zeaxanthan, vitamin E, calcium, potassium, vitamin K and lycopene, the powerful antioxidant most commonly associated with tomatoes.

NOTE : I have taken the content about Papaya benefits from third party web sites and shared on my web page as I am making a collection of such useful information for future reference as this is one of the purpose of my page. I thank the original writers for using their content here. However, the pictures shared of the fruit, Papaya were photographed by me and is my work.

Cabbage Kheer

Cabbage Kheer is a delicious Indian recipe served as a Dessert. 

This desert is very simple to make and delicious to have. 

INGREDIENTS :

(1) 2 cups/ 200 gms shredded Cabbage

(2) 1 litre of Milk

(3) 3/4 cups / 75 gms of sugar or depending on the sweetness required

(4) 1/4 teaspoon of Cardamom powder

(5) 3 tbsp of Ghee

(6) 15 pieces of Cashews, broken 

(7) 20 pieces of Almonds, crushed

(8) Raisins

(9) Almonds and Cashews for garnishing too

Shredded Cabbage

Milk

Sugar

Cardamom powder

Crushed Almonds

Broken Cashews

Raisins

PREPARATION :

(1) Rinse the cabbage and remove the loose outermost leaves so only clean compact leaves remain. Slice a small section of the cabbage using a knife as shown in the image and put them in the hand grater jar to grate it. You may use a food processor or can grate using a chef’s knife too. Grate 200 gms of cabbage in this way.

Shredded Cabbage using a grater

(2) Using a Mortar and Pestle, crush the 20 pieces 

of almonds as shown in the image.

Crushed Almonds

(3) Break the cashews into smaller pieces as shown in the image.

Broken Cashews

All ingredients set together for the preparation of Cabbage Kheer.

METHOD :

(1) Boil 1 litre of milk in a broad and deep utensil and keep aside.

Boiled Milk

(2) Take 2 glass of water in a utensil and add shredded cabbage to it. Cook the cabbage in boiling water for 10 minutes. Turn off the flame and drain the cabbage completely and reserve the drained water aside. You can use this drained water in kneading the dough for chapatis as it will result in a very soft dough.

(3) Now heat 3 tablespoons of ghee in a pan and put the broken cashews on it and roast it for 30 seconds till it changes colour to golden brown. Then take the roasted cashews and put it in the boiled milk. 

(4) In the remaining ghee, add the drained cabbage. Fry it on a low flame for 5 minutes until the cabbagey smell disappears. 

(5) Put the fried cabbage into the boiled milk and then cook this milk cabbage mixture for 30 minutes on a low flame till the milk reduces to almost half of its quantity. Stir the mixture frequently to avoid it getting burnt.

(6) Add sugar, cardamom powder, crushed almonds at this stage and keep stirring 15 minutes more. At this point, the cabbage and the milk should look homogeneous. Now turn off the flame and let it cool.

(7) Add raisins. Addition of crushed almonds and raisins brings a very rich taste and texture to the kheer.

(8) Once cooled, transfer it onto a serving bowl and garnish with almonds and cashews as shown.

CABBAGE KHEER

Keep in the refrigerator to chill. Serve chilled.

It tastes good when warm and fresh. However, tastes best when served chilled.

Since cabbage is a very low calorie vegetable, if you reduce the quantity of sugar and don’t add condensed milk to it, this is a perfect low calorie family desert. It can be used during fasting as well.