Khao mok gai chicken Briyani rice

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As an Indian, I’ve did many types of Briyani in Indian versions. Few Briyani types are more tricky to get the perfect tasty rice at all time. More over, those are various upon their cooking methods and ingredients too. Since, I like to explore on foods, today I’ve cooked chicken Briyani rice in Thai version, which known as Khao Mok Gai. It is very popular rice dish which you can find at all the time in Bangkok,Thailand.  It is very tasty and aromatic dish ever that I’ve made before this. Those roasted and ground spices made this dish so aromatic and flavoured. The tendency of the chicken pieces were so perfectly done with special ingredients that I used in.Just few ingredients I’ve grinned instead of pounding, but it doesn’t change the taste at all.  Literally this was my first time of cooking for this dish. I am so amazed once it’s turned out well with such a spiced flavory rice and perfect cooked tenderly chicken. So yummy...As a side dish, I’ve made Raita (oni...
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Chettinad Spicy Egg Curry Recipe - with coconut milk

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When I saw a carton of eggs in my kitchen on this morning, constantly I decided to make a spicy egg curry for today lunch. I am always a big fan of any egg dishes, boiled, fried or curries..my kids love omellette.

Well today I made Chettinad Spicy Egg curry. You knew that I've always been fascinated with Chettinad cuisines:) I make this type of curry often with rice or capati. For a change,today I made this spicy egg curry pair great with mint rice. 

This spicy curry is perfect blend of roasted spicies that gives an aromatic for a day long even the next days. Ending with coconut milk is the special touch for the curry to help coating the boiled eggs.

So here my spicy dish...recipe

Chettinad Spicy Egg Curry Recipe
Ingredients 
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 seeds
Onion - 1,sliced 
Curry leaves - 2 sticks
Ginger and garlic paste - 1 tbsp
Tomato - 1,sliced 
Hard boiled eggs - 6-7 nos
Coconut milk - 1/4 cup
Salt
Coriander leaves - chopped 

To roast 
Coriander seeds - 2 tbsp
Fennel seeds - 1 tsp
Black pepper - 1 tsp

To grind
Chili powder - 2 1/2 tbsp
Turmeric powder - 1/2 tsp
Tomato - 1
Shallots - 5-6 nos
Roasted spices

Preparation 

1. Boil and cook eggs. Peel shells and keep aside .
2. Heat oil on a pan. Temper with mustard and fennel seeds.
3. Add sliced onion, sauté till golden brown.
4. Add ginger and garlic paste and stir well.
5. Then toss with sliced tomato.
6. Once tomato mashed, pour in grinded paste,stir well.
7. When gravy in boil, throw in all hard boiled eggs into gravy. 
8. Add salt for taste.
9. Let gravy to boil for 5 minutes.
10. Pour in coconut milk while stiring.
11. Immediately switch off the stove.
12. Sprinkles the chopped coriander leaves over curry and serve with rice.




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