Egg Paneer dry curry

Paneer and egg are rich in proteins. Egg and paneer gravy sounds interesting. While surfing the net, I got this recipe from IcookIpost Blog.

It tastes great with roti, naan, chapathis... 

Here is my version of this recipe.

Ingredients:

Paneer (cottage cheese) – 200 gm 

Onion – 3

Eggs - 2 

Capsicum – 1 medium - chopped

Ginger –garlic paste – 1tbsp 

  

Red chilly powder – 2 tsp 

Turmeric powder – 1/4 tsp 

  

Tomato – 1 big - chopped 

Tomato sauce – 1tsp 

Soya sauce – 2 tsp 

Oil

Curry leaves or coriander leaves 

Method of Preparation: 

Heat oil in pan. Saute ginger-garlic paste and  chopped onions till onions turns pinkish.

Add tomatoes, capsicum, red chilly powder, turmeric powder, salt  to it and cook till tomatoes are mashy. 

Simmer the flame, add egg to it and scramble it well.Add tomato sauce and soy sauce to it. 

Finally add paneer cubes to it. Cover and cook with little water for sometime. 

Remove from heat and garnish with curry leaves. 

Serve hot with Lachha Paratha, Roumali Roti or  Rice. 

Bottleguard Rice/ Sorakkai Rice

This Sorakkai/ Bottle guard Rice is famous in kongunadu region. This rice is similar to Arisimparuppu sadam which I have posted earlier. Here comes the recipe.

Ingredients:
Bottle guard/ Sorakkai - 1 medium

Rice - 1 1/2 cups

Small Onion - 2 cup - chop fine

Green Chilli - 4

Curry leaves - few

Tomatoes - 2 - chop fine

Sambhar powder - 1 tbsp

Salt

Grind to a fine paste:

Garlic Flakes - 15 to 20

Curry leaves - few

Sombhu - 1 tsp

Cinnamon - 1"

Cloves - 2


To temper:

Mustard seeds - 1 tsp

Oil - 5 tbsp

Method:

1. Grate the skin of bottle guard / Sorakkai and chop fine.

2. Heat oil in a pressure cooker and temper with the given ingredients.

3. Add small onions, green chillies and curry leaves.

4. Cook till onions turn pink.

5. Add tomatoes, turmeric powder and cook till mashy.

6. Add bottle guard/ Sorakkai and cook till they are tender.

7. Add sambhar powder and cook for a while

8. Add rice, required amount of water and salt.

9. Pressure Cook for 2 whistles.

10. Cool, open and then serve hot.

Variation:

1. Add only small onions for this rice.

2. Always serve it when hot.