Egg Curry

The ‘Incredible’ egg is used by many of us in many many different ways – omelette, scrambled, boiled etc etc. For breakfast, baking, lunch, dinner and it really in true sense of the word is very VERSATILE. Don’t remember a day when the fridge was out of eggs and maybe that’s why they came to rescue when the fridge was out of supplies. So we were out of all the vegetables and had not done our grocery shopping for the week – the ‘Incredible’ egg made a tasty meal.

This is what you need:
4 boiled eggs – Deshelled and cut into half (horizontally or vertically ;))
1 tablespoon ginger garlic paste
1/2 cup sour cream
1/2 tablespoon garam masala powder
Salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon cumin powder
1 medium onion thinly chopped
1- 1/2 tomatoes thinly chopped
2 slit green chillies
2 dry red chillies
1 teaspoon cumin seeds
1-1/2 teaspoon kasoori methi (dry fenugreek leaves)
1/2 cup of water

This is how you make:

Step 1: Heat 2 tablespoons of oil in a sauce pan. Saute cumin seeds, onions, green chillies and red chilies till onions turn translucent. Add tomatoes, salt to taste, turmeric powder, cumin powder, ginger garlic paste and cook till tomatoes turn pulpy. This should take about 7- 10 minutes on medium heat.

Step 3: Now add in the sour cream and bring it to a boil and stir for about a minute on high heat. (This lets the sour cream cook with the onion and tomatoes)

Step 4: Now bring it back to medium heat and add water – let cook for about 5 mins. At this point, check for consistency of the gravy – it should be creamy and smooth. If it is watery cook for some more time.

Step 5: Once the consistency is creamy – add in garam masala powder and crushed kasoori methi. Bring it to a boil – add eggs. Switch of the heat and cover the sauce pan with the lid for about 5-10 mins. this will let all the flavors settle and come together.

This can be eaten and enjoyed with roti, naan, steamed rice or even with sliced bread.

Enjoy the protein 😉 – Try it and let me know if you like it.

Sending this to Jingle all the way event at


Thumbprint Cookies – with Chocolate Ganache

Let the holiday baking begin!!! I love baking from the scratch and it really is very satisfying to see mixing ingredients coming together in the oven to form a tasty bite :). What I like most about thumbprint cookies is the extra step they call for where you indent with your thumb – how much more personal can you get? :). leaving an impression in the cookie and then filling it with your choice of preserve, chocolate or/and caramel etc…etc… These are really good for holiday gifting and the simple variations that they have are amazing. I “googled” and found a ton of recipes on the web – check out Martha Stewart’s website, she has at least a dozen of them on her site. I chose this one from her “Hazelnut Thumbprint” and went about with my own variation.

This is what you need:
1 stick unsalted softened butter (1/2 cup)
– 1/2 cup plus 2 tablespoons sugar
– 1 large egg, separated, each part lightly beaten
– 1 teaspoon pure vanilla extract
– 1 1/4 cups all-purpose flour
– 1/8 teaspoon coarse salt
– 1/2 cup toasted silvered almonds, ground
– 1/2 cup chocolate ganache for the filling

This is how you make:
Step 1: Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer ; mix on medium speed until light and fluffy, this should take about 2-3 mins. Now add egg yolk and vanilla, and mix well. Reduce speed to low and  add flour and salt, and mix until just combined.
Step 2: Refrigerate dough for 30 mins to 2 hours. ( you are basically doing this to bring the dough together if it is very soft – tip courtesy:
Step 3: Stir together toasted almonds and remaining 2 tablespoons sugar in a small bowl.
Step 4: Roll dough into 1-inch balls; dip balls in egg white, then in almond-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with chocolate ganache.

Ganache Recipe:
Step 1: Take a sauce pan on low heat and bring 1/2 cup of heavy whip cream to a boil and then stir in 2 tablespoons of milk chocolate (adjust sugar as needed).
Step 2: Add in coffee or coffee liquor (optional)
step 3: cool and use it as a filling for the thumbprint cookies

This recipe made 15 delicious cookies and we have just about 2 left 🙂 (My first cookies for the Holidays…)
Here is the link to Martha Stewart’s collection

Carpe Diem!

I am sending this recipe for the holiday recipe exchange – Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by OXO.

AND also to Jingle all the way event at

AND at Let’s bake and be merry