As the holiday season gets closer, the weather in London gets cooler – making it the perfect time to visit this city. Even if it is one the warmest places in the United Kingdom, London Town, advises travellers to wear something warm such as scarves, hats, boots, and gloves this December. The temperature during this time of the year can reach up to seven degrees Celsius; so it’s better to be ready than end up freezing outside.
With so much emphasis placed on food and wine over the festive period, it is sometimes easily forgotten over other things in your shopping list. According to Marks & Spencer, planning ahead; (if you buy shop brought food – ordering in advance), is one of the ways to keep yourself warm, and not having to rush out in the last minute.
Another way to keep your cool holiday nights warm is by eating hot (or spicy) food. Most people resort to sipping on a bowl of steaming soup such as a Tomato and Basil Soup. But do you know that spicy food can also make you feel warm? Xanthe Clay of The Telegraph reports that when the weather is icy and daylight is still stubbornly in short supply, spicy food takes the edge off the chill.
One day Susan and I was in the mood for Eggs so we decided to add some North Indian-style Dal (Lentil) curry to our Egg dish. The Super Spicy Egg Curry is best served with Basmati Rice, Naan, Roasted Pappadum, Home Made Yoghurt and you can even include this dish in your holiday banquet.
If you like food with a kick, try these fiery hot dishes…
5 Super Spicy Dishes from Chacko’s Kitchen
- Pork Vindaloo
- Kerala Fish Curry
- Traditional Kerala Chicken Curry
- Spicy and Aromatic Green Lentil and King Prawn Curry
- Beef Stir Fry (Beef Ularthiyathu)
Next on my hit list:
Caribbean Jerk Chicken with Bean Rice
Dry Roast Ingredients
- Sesame Seeds – 1 tsp
- Green Cardamoms – 4 nos
- Cloves – 2 nos
- Cinnamon – 1 inch stick
- Star Anise – 1 no
- Mace – ½
- Aniseed (Perinjeerakam) – 1/4 tsp
- Cumin Seeds (Jeerakam) – ¼ tsp
- Coriander Seeds – 1 tbsp
- Desiccated Coconut – 4 tbsp
For the Eggs:
- Eggs – 6 nos
- Salt- to taste
- Turmeric – ¼ tsp
- Chilli Powder – 1 tsp
For the Gravy:
- Onion – 6 nos (approx 400 grams)
- Tomatoes – 3 nos (approx 350 grams)
- Ginger – 2 inch root
- Garlic Cloves – 10 (approx 50 grams)
- Chilli Powder – 2 tbsp
- Kashmiri Chilli Powder – 1 tsp
- Chicken Masala – 1 tbsp
- Turmeric Powder – ¼ tsp
- Water – 100ml
- Dried Fenugreek Leaves – 1 tbsp
- Oil – 4 tbsp (approx 15 ml per tbsp)
- Curry Leaves – 4 sprigs
Coriander Leaves – ¼ bunch for garnish
Getting Ready: [20 mins ]
- Boil Eggs. Remove shell and pierce uniformly the body gently with a fork edge. Rub with Salt, Turmeric and Chilli Powder, keep aside till required.
- Take all ingredients (except desiccated Coconut) from the ‘Dry Roast’ section and gently warm on a non-stick pan over medium heat for about 3-4 mins, till you get the fine aroma of the ingredients. Now add the desiccated Coconut and stir for another 2 mins.
- Remove from flame. Using a Coffee grinder, make a fine powder. Cover and store aside till required.
- Finely chop Onion, Tomatoes, Ginger and Garlic, store separately.
Preparation: [30 mins]
- Heat Oil in a non-stick pan. Add the marinated hard-boiled Eggs and cook on medium flame for about 5-8 mins, while moving around the Eggs constantly to get an even coating of golden brown crust. Remove using a slotted ladle and drain on kitchen tissue. Keep aside.
- In the above Oil, add Curry Leaves and stir for about 30 seconds.
- Now add the Onion and Salt to taste and cook on medium flame for about 15 mins till it gets reduced and caramelised and not blackened. By caramelising Onions become sweeter instead of pungent, now add the Tomatoes, Ginger and Garlic and allow to cook till they are reduced and the Water in Tomatoes are evaporated. This stage you will see the ingredients all sticking together and releasing Oil.
- To this add Chilli-Kashmiri-Chicken-Turmeric Powders and stir for about 2-3 mins.
- Next add the ground powder base, Fenugreek Leaves and Water.
- Add in the Eggs and about 5 mins it’s all done.
Serve sprinkled with Coriander Leaves as an accompaniment to Chapatti, Naan or Roomali Roti