a meal in a jiffy

June 29, 2008

i made channa pulav and milk curry with eggs for lunch this afternoon.  it took me less than an hour to prepare, cook, dish and take pictures of the same.  i am amazed at this myself because i am a pretty slow cook and i can never multitask in the kitchen.  that is how easy the recipes are.  for the curry, i think i can take entire credit for the recipe, though the idea is not original.

milk curry with eggs


  • 8 boiled eggs (pierce the eggs with a knife here and there so that the curry flavor can seep in)
  • 4 cups milk
  • one medium sized onion (finely chopped)
  • 2 teaspoons oil
  • 2 cloves
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon channa dal
  • 1 teaspoon saunf
  • a little cumin seeds
  • a little coriander seeds
  • 4 dried red chillies
  • 2 teaspoons chilli powder
  • 1 and 1/2 teaspoons coriander powder
  • 1 and 1/2 teaspoons garam masala
  • 2 teaspoons of any other masala (optional) – i used a homemade sambar powder – courtesy my mother-in-law!
  • salt
  • finely chopped coriander

heat oil, add the cloves, bay leaf, cinnamon, mustard seeds, urad dal, channa dal, saunf, cumin seeds, coriander seeds and red chillies.  saute for a few seconds, then add the onion and a little salt.  saute till the onions turn translucent.  add the chilli powder, coriander powder and any other masala you wish to add.  saute till the masala gets fried.  now add the milk and salt.  once it comes to a boil, simmer it for a couple of minutes.   pour this over the boiled eggs and garnish with coriander.










 channa pulav


  • 3 cups rice (soaked in water for 10 minutes)
  • 6 cups water
  • 1 big can channa
  • 1 medium sized onion (sliced length-wise)
  • 12 green chillies (slit length-wise)
  • 10 garlic pods
  • 1 tablespoon oil or ghee
  • 6 cloves
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 6 cardamoms
  • 1 teaspoon saunf
  • 1 tablespoon grated coconut (optional)
  • finely chopped coriander

heat oil in a pan, add the cloves, cardamom, bay leaves and cinnamon.  saute for a few seconds.  add the garlic pods and saute till they turn a light brown.  add the onion and chillies with a little salt.  saute till the onions turn translucent.  add the rice and saute for a few minutes.  now add the channa and coconut and saute for a few more minutes.  transfer the entire content into an electric rice cooker, add the water and enough salt.  once this is cooked, garnish with coriander and cashews, and serve with the milk curry!













i will return with more recipes tommorow… if they turn out well.  and i hope they do, because a very special friend is coming over with her family to lunch with us!


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