Egg Curry

Ingredients:

Egg - 4 (boiled and cut into halves)
Onion - 1 Big
Tomato - 2
Ginger - 1 tbsp
garlic - 1tsp
Coconut - 3/4 cup (grinded to paste)
Pattai - 2 small sticks
cloves - 3
Sombu - 1Tbsp
Chilli powder - to taste
Salt to taste
Oil as required
water - 1 cup
Curry Leaves 7-8
Coriander leaves  - 1/2 cup

Take a pan/ deep dish and add some oil. To this, add sombu, cloves and Pattai. saute for sometime. Now add curry leaves and coriander leaves and saute for 3-4 minutes.
Next, add the cut onions and fry until slightly brown. Then add tomatoes, garlic and ginger. Add water and fry the mixture for 5-10 minutes until the oil comes out.
Now add the ground coconut paste, chilli powder and salt to taste. Cook well until all the water evaporates and you have the desired consistency.

Simmer and add the boiled eggs. garnish with coriander leaves and serve with dosai, chapatti or rice.

Blueberry Muffins

I have been baking muffins and cupcakes regularly but this is the first time I am blogging about it. Muffins used to be our regular breakfast after we came to US and until I got too busy with my baby. Now that my son is old enough to eat them, I decided to start off again. I started with banana and honey cupcakes and he loved them. I will post the recipe once I prefect it.

Next for the new year weekend, I decided to make blueberry muffins. My son helped me too! If you can also substitute blueberries with any kind of berries that are available.

Since he still doesn’t like to eat whole fruits, I had to pulse the blueberries for 20 seconds before mixing them with the batter. The original recipe is to use whole berries.

Ingredients

Superfine sugar	1/2 cup
Grated Lemon Zest	1 Tbsp
All-purpose Flour	2 1/2 cups
Baking powder	1 tbsp
Eggs (lightly beaten)	2
Milk	1 cup
Sweet butter melted	1/2 cup (1 stick)
Vanilla extract	1 tsp
Fresh or thawed frozen blueberries	2 cups

Preheat the oven to 400’F (200’C). Place 12 paper baking cups (if you have them) in a muffin pan. I prefer using non-stick pan along with some cooking spray.

In a medium bowl, stir the sugar, lemon zest, flour and baking powder with a spoon. In a large bowl, beat the eggs, butter, milk and vanilla with an electric mixer maybe about one minute. now, add all the dry ingredients and and beat for another 1 minute until you get a smooth batter. Stir in the blueberries until they are just combined. Spoon the batter into the cups.

Bake in the oven for 20 minutes. Remove pan from the oven and cool for 5 minutes. Next enjoy!!

Store in an airtight container for maximum 3 days depending on outside temperature or freeze it for up to 3 months.