Teddy has a new giveaway for you this week and she would like to tell you that the winner of last week's candlestick is: The Captain Please send me your info and I will ship it right out.
This week Teddy is giving away two matching pressed glass oval trays with handles. These are very pretty and are about 9 inches long. To enter, leave a comment on this post and if you are not already a follower, sign on to follow. The winner will be announced next Saturday and a new giveaway will be listed at that time. You might be wondering why this weeks giveaway ended on Friday rather than Saturday? It's because all day I keep thinking today is Saturday! Have you ever had this happen to you? As much as I know it is Friday, I just can't get it straight even to the point of the giveaway. Could be early Altzheimers but I think it is actually from watching too much of the World Cup. I can only concentrate on so much at one time and soccer is winning out!
This is a recipe for an excellent Dhaniya Anda Curry (egg curry). you start by steaming some cauliflower.
And hard boil about a dozen eggs.
In a small food processor, you mince together a knob of peeled ginger, 5 garlic cloves and 3 small green chilies. I used poblanos so this is not a spicy curry.
Add 3 T. of oil to a heavy pot and when it is hot add 3 T. of mustard seeds. As soon as they start to jump around and pop, add 2 T. cumin seeds, 1 T. of turmeric, 1 T. ground coriander, a bit of cayenne and 1 T. garam masala. Stir this around to keep it from burning for a minute until toasted. You will smell it! It smells wonderful. Also add some salt and pepper.
Slice up one onion and some tomatoes and add them to the spices. Cook just until the onions begin to soften.
Add the eggs. I pop out the yolks and smash them to thicken the sauce.
Add the cauliflower.
Mix to combine. Add about 2 cups of water or stock. I use chicken stock. Stir to combine and cook over medium heat until warm and beginning to thicken.
Then stir in a bunch of chopped cilantro.
Serve this over some basmati rice cooked with cumin seed. I also serve it with naan and chutney. Mmmm...Mmmm....GOOD!
Teddy has a new giveaway for you this week and she would like to tell you that the winner of last week's candlestick is: The Captain Please send me your info and I will ship it right out.
This week Teddy is giving away two matching pressed glass oval trays with handles. These are very pretty and are about 9 inches long. To enter, leave a comment on this post and if you are not already a follower, sign on to follow. The winner will be announced next Saturday and a new giveaway will be listed at that time. You might be wondering why this weeks giveaway ended on Friday rather than Saturday? It's because all day I keep thinking today is Saturday! Have you ever had this happen to you? As much as I know it is Friday, I just can't get it straight even to the point of the giveaway. Could be early Altzheimers but I think it is actually from watching too much of the World Cup. I can only concentrate on so much at one time and soccer is winning out!
This is a recipe for an excellent Dhaniya Anda Curry (egg curry). you start by steaming some cauliflower.
And hard boil about a dozen eggs.
In a small food processor, you mince together a knob of peeled ginger, 5 garlic cloves and 3 small green chilies. I used poblanos so this is not a spicy curry.
Add 3 T. of oil to a heavy pot and when it is hot add 3 T. of mustard seeds. As soon as they start to jump around and pop, add 2 T. cumin seeds, 1 T. of turmeric, 1 T. ground coriander, a bit of cayenne and 1 T. garam masala. Stir this around to keep it from burning for a minute until toasted. You will smell it! It smells wonderful. Also add some salt and pepper.
Slice up one onion and some tomatoes and add them to the spices. Cook just until the onions begin to soften.
Add the eggs. I pop out the yolks and smash them to thicken the sauce.
Add the cauliflower.
Mix to combine. Add about 2 cups of water or stock. I use chicken stock. Stir to combine and cook over medium heat until warm and beginning to thicken.
Then stir in a bunch of chopped cilantro.
Serve this over some basmati rice cooked with cumin seed. I also serve it with naan and chutney. Mmmm...Mmmm....GOOD!
Posts
