Egg Curry (South Indian Style)

Egg identical as breakfast’s food but actually there is so many ways to prepare egg as main course. I am egg’s eater, everything made by egg I could enjoy it. And egg curries with coconut milk one of the main course for Indian culinary. People used to enjoy with paratha, roti, or even rice.

5 eggs
Potato 1 (big) boiled then cut cube
3 tbsp oil1 onions (big size)
½ tsp black mustard seeds
2 tsp garlic paste
1/2 tsp turmeric powder
1 spring curry leaves
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 cinnamon stick
2 cloves
Salt to taste
1 tbsp garam masala
1/2 cup coconut milk

How to make South Indian Egg Curry:
· Hard-boil the eggs.
· Chop onions.Heat oil in a saucepan, then add black mustard until cracker add onion and fry until golden brown. Add garlic paste and fry further for 3-4 minutes.
· Add cinnamon and cloves. Saute for 5 minutes, until the oil separates.
· Add turmeric, chilli powder, coriander powder, cumin powder and salt. Cook over medium heat.
· Stir in coconut milk and garam masala.
· Cut the eggs into half then Add boiled eggs and potatoto the curry, cover and leave to simmer for 10-15 minutes.
· Garnish with green coriander and serve the South Indian Egg Curry hot, with chapattis or steam rice


Serabi Solo

Akhirnyaaaaa bisa juga ikutan acara masak bareng setelah sekian lama absent dr dunia blogger karena sok sibuk, hehehhee. Karena temannya kali ini berbahan beras dan harus berupa kuliner indo. Maka pilihanku serabi ini, selain gampang dibuat, juga cemilan yang selalu bikin aku kangen pulang kampung halaman.

Serabi solo is popular tradisional pancakes made from rice powder, coconut milk and sugar. Sometimes they added chocolate chips, cheese or sliced fruits in the topping. Very popular in Solo (Central java) and you can find easily a long the Notokusuman's street.

-250 gr rice powder
-1/2 tsp salt
-1/2 tsp instant yeast
-1/2 tsp vanili essence
-100 gr sugar
-300 ml thick coconut milk

1. Mixed all dry ingiderents, add egg then coconut milk
2. And make smooth paste
3. Heat a small non-stick wok, ideally a small curved bottom one to get rounded cup-like serabi
4. Pour approximately half 3 spoon of batter and quickly but gently swirl the pan around such that only a thin layer of the batter covers the sides and a thick layer collects at the bottom.
5. Cover with a lid and cook each till the edges have become golden crisp and start lifting off the wok. The centre should be soft and spongy.
6. Repeat until finish
Note: Just before serabi cooked, add topping as desired. serve while still hot


Egg masala & Appam


Egg masala and appam is best combination, its an autentic Kerala dish, and common served in the early morning of christmast day. I prefer more spicy for egg masala, it goes with anything even plain rice, roti or chapati



Vegetables Mushroom curry


A simple curry for your lunch box ;)

1 can mushroom
1/2 cup frozhen cut vegetables
2 sticks cinnamon
2 or 3 cloves1 bay leaves
1 medium onion
1 medium chopped tomato
1 tsp garlic and ginger paste
1 tsp chilly powder
1 tsp corriander powder
salt to taste
4 tblsp oil
50 gr cheshew nut ---> make it into paste


Wash the mushrooms and cut into halves.
Cheshewnut, ginger, garlic make it into a fine paste. Set aside.
Heat oil in a pan add cinnamon, cloves, bay leaves and onions.
Fry for few minutes. Add tomatoes, fry for a minute. Add ginger garlic paste.
Add corriander powder, chilly powder and salt. Stir fry at this moment.
Add ground cheshew nut. Bring to boil by adding enough of water.
Keep boiling till flavour comes out. Then add mushroom slice and vegetables . Let it cook done and gravy became thick.
Serve hot with plain rice.


Brandy Fruit Cake

An Traditional British cake, special on christmast day. Combination of mixed fruits, nut and use brandy for the flavour. This recipe is the best cake i ever made ;)



Fish Fry

Fish-1/2 kg
1 garlic
2 tsp chilly powder (kashmiri chili powder)
1/2 tsp turmeric powder
1/4 tspsalt
Make a paste of the spices then add 1 spoon of oil. Clean fish and marinate it with the paste.Leave for 30 mins or more and fry until golden colour


Fish Kudampuli

We love to eat fish, and fish always in our weekly's menu. Kudampuli was main spices used for fish curry in Kerala (south india), best thing to cook the fish on the clay pot (chatti) and kept for overnight and enjoy the fish curry in the next day. Kudampuli added the flavors and it also as the preservative. It has a sour taste.

I search on internet the advantage of kudampuli is known to treat stomach disorders and lower bad cholesterol. It is also used as a anti-obesity drug in the west. U can find easly kudampuli in any Indian shop near you ;)

king fish - 1kg
Red chilli powder - 2-3 tbsp
Turmeric powder - 1/4 tsp (i dont use)
Onions thinly sliced - 1
Ginger thinly sliced pieces - 1 tsp
Garlic thinly sliced pieces - 1/2 tsp
Salt - to taste
Kudampuli - 2-3pieces

For the seasoning
Oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - few springs

Cut the fish filets to pieces of desired size.

Soak the kudampuli in a cup of water and keep aside.

Heat oil in a deep pan, and fry the onions till translucent. Add ginger and garlic and saute till soft.
Mix the red chilli powder and turmeric powder with a few drops of water to make a paste. Add the spice paste to the pan and fry on low heat till the oil separates.

Add salt and the soaked kudampuli pieces along with the water and bring to a boil.

Add fish pieces and cook on medium heat till the fish is cooked. Increase the heat and add water if required.

Heat oil in frying pan and add the fenugreek seeds and fry till brown. Then add the mustard seeds and when the mustard seeds start to crack, add the shallots and curry leaves and fry till brown. Pour this over the fish curry.

Serve with rice.


Pisang Rai

-banana (special for fry/plantain)
-1/2 cup water
-pandan leaves
-1 cup rice flour
-grated coconut

1. Place flour in bowl and make well in the middle, add salt and water
2. mix well until batter evenly smooth to coated (medium thickness)
3. Bring to boiled 1 liter water with add some salt and pandan leaves
4. then coated banana into flour batter and deep boiled into water approximately 10 min
5. drain from the excess water and coated with steam grated coconut
6. sprinkle with sugar