Egg Masala Curry in a Spicy Tomato Gravy

Pure bliss for connoisseurs of spicy Indian food, I came up with this recipe one evening when I didn't feel like spending time on the net or reading. The result was a fantastic and fiery dish that I have every reason to be proud of - modest girl that I am. If only the local Indian restaurants cooked up a variety of dishes instead of staying with the same menu for years on end without even offering daily specials. Though there are some good Indian restaurants in London, their offerings are restricted to North Indian dishes which is a shame as I really enjoy dishes from various regions of India.

Thankfully, I have a decent knowledge of the art of vegetarian Indian cuisine and can make whatever I choose in my own kitchen. My kitchen is overflowing with spices, including homemade spice blends and pastes. Meals made at home are much better and more economical besides. A varied menu is the motto in my kitchen because your taste buds will thank you, and a well-balanced vegetarian diet should always include a variety of different legumes, grains, dairy and vegetables.

For those new to Indian cooking, a masala is essentially a blend of spices, most often dry roasted, or a paste made up of spices and other ingredients. The tomato sauce with the coconut paste would also go well over rice or with dumplings or vegetables without the eggs.

Serve with rice and homemade rotis.

Egg Masala Curry in a Spicy Tomato Gravy

Recipe by Lisa Turner Cuisine: Indian Published on February 20, 2012 Indian-style eggs simmered in a rich and incredibly flavorful spicy tomato gravy — an extraordinary lunch or dinner Print this recipe Eggs: 6 large eggs 2 tablespoons ghee or a mixture of butter and oil 2/3 teaspoons turmeric Sauce: 1 teaspoon black mustard seeds 1 teaspoon cumin seeds 1 small onion, finely sliced 1-inch piece of ginger, grated or minced 3 - 4 fresh green chilies, seeded and finely chopped 2 teaspoons ground coriander 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon curry powder (optional) pinch of ground cinnamon pinch of asafoetida 2 large tomatoes, finely chopped good handful of dried curry leaves Paste: 1/2 cup coconut milk 3 tablespoons plain yogurt 1/4 cup raw cashews, halved 1/4 teaspoon red chili and vinegar paste (optional) pinch of dried mint 1 1/2 teaspoons sea salt Finish: 1/2 teaspoon garam masala fresh parsley or coriander leaves for garnish Instructions: Begin by hard boiling the eggs. Place the eggs in a medium large heavy bottomed pot and cover with cold water. Bring to a boil, cook for a few minutes, remove from the heat, cover and let sit for 15 minutes. Transfer to a bowl of ice water, let sit for a few minutes and peel. Heat the ghee, or a combination of butter and oil in a wok or large heavy bottomed pot over low heat. When hot, add the eggs along with the turmeric and gently stir and fry for a few minutes until the eggs are slightly browned. Remove with a slotted spoon and set aside. In the same pan, increase the heat to medium and toss in the mustard seeds and cumin seeds. Stir and fry until the mustard seeds turn grey and begin to splutter and pop. Now add the onion and stir and fry for another five minutes or so or until the onion begins to turn slightly brown. Next add the ginger and chilies and stir and fry for another few minutes. Next into the pot are the spices. Toss in the coriander powder, chili powder, cayenne, curry powder (if using), ground cumin, cinnamon and asafetida. Stir and fry for a minute and then add the tomatoes and curry leaves. Simmer until the tomato mixture is thickened - roughly 10 - 15 minutes. While the tomatoes are simmering, prepare the paste. In a food processor or blender (I used my trusty Magic Bullet) blend together the coconut milk, cashews, yogurt, red chili vinegar paste (if using), dried mint and salt. Add the paste to the tomato mixture and continue to simmer until you have a gravy that has thickened to your desired consistency. Add the garam masala and eggs and gently simmer for a few more minutes, stirring occasionally. Garnish with fresh parsley or coriander and serve hot. Makes 4 - 6 servings

More egg recipes from Lisa's Vegetarian Kitchen you will enjoy:
Shahi Egg
Shakshouka
Greek Scrambled Eggs with Tomatoes and Feta
Indian-Style Fried Egg and Potato Cake

On the top of the reading stack: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon

Audio Accompaniment: Arthur Oskan

Kidney Beans with a Cardamom-Yogurt Gravy

If you are looking for a quick and easy midweek meal that is nourishing and filling, this is just the recipe for spice lovers like myself. I adapted this recipe from 660 Curries. This curry has a tart flavor despite the lack of tomatoes, lime juice and tamarind. Do cut down on the spicing if you can't handle the heat, and serve some yogurt on the side to cool the palate. This dish goes well with rice or any Indian flatbread.

Another reminder to submit your favorite vegetarian Indian recipe for a chance to win a lovely cookbook. I will except entries until the end of the month.

Kidney Beans with a Cardamom-Yogurt Gravy

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: Indian Published on February 18, 2012 A simple, filling and nourishing red kidney bean curry with an earthy but tangy flavor Print this recipe Ingredients: 3/4 cup dried kidney beans 2 tablespoons ghee or oil 1 small onion, finely chopped 3 - 4 green chilies, seeded and finely chopped 6 green cardamom pods 1 cup plain yogurt 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 2 teaspoons rock salt or sea salt 2 teaspoons garam masala 1/2 teaspoon cayenne 2 teaspoons fresh parsley or coriander, chopped for garnish Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse. Transfer to a medium saucepan and cover with several inches of fresh cold water. Bring to a boil, then reduce the heat to low, cover and simmer for 1 - 1 1/2 hours or until the beans are tender. Drain and set aside. Wipe the saucepan clean and heat the ghee or oil on medium heat. When hot, toss in the onions, hot peppers and cardamom pods and stir and fry until the onion is softened, about 5 - 7 minutes. Now whisk in the yogurt and cook uncovered, stirring occasionally, until most of the liquid evaporates. This should take about 15 minutes. Take care not to burn the yogurt. Now stir in the turmeric, cumin and add 2 cups of water, the cooked kidney beans, garam masala and cayenne. Bring this mixture to a boil, lower the heat to medium and simmer, uncovered, stirring occasionally until the sauce is thickened to your desired consistency. Garnish with parsley or cilantro and serve hot. Makes 4 servings

Other Kidney Bean dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Cornmeal-Crusted Kidney Bean and Black Bean Chili
Kidney Bean and Quinoa Salad
Nigerian Baked Beans
Kidney Beans in a Slowly Simmered Tomato Sauce

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Vic Chesnutt

Ash-e Anar ( Persian Split Pea and Pomegranate Soup )

Herbs and fruits are frequently prominent components in Persian cooking, often used to stunning effect when combined with rice, vegetables and spices. This split pea and pomegranate soup is just such a wonderful example of a blend of contrasting ingredients and flavors — from onions and garlic to seeds and spices, and from split peas and rice to fresh herbs and pomegranate molasses — all combined to produce an astonishing result. Hot, sweet and sour at the same time, there is more going on in just this one soup that can really be properly described, but it all joins together into a perfect whole. And a scattering of colorful pomegranate seeds on top burst with a tart pop in your mouth to provide a spectacular finish on the palate.

Ash-e anar is also a very simple and warming soup that's filling and nourishing at the same time. It doesn't require too much attention, making this an ideal soup for chilly evenings when you don't have a lot of time for prep work but you want something special. I like thick soups that are almost a meal unto themselves, especially at this time of year, and this recipe is written for that effect — but you can easily make this a thinner soup to be served as a starter either by increasing the liquid or reducing the quantity of split peas from 1 cup to 3/4 cup. Pomegranate molasses is a truly wonderful base for this and other soups and is a staple in Persian and Middle Eastern pantries. You can easily find it at any Middle Eastern and most Asian grocers, but if you can't find it you can easily substitute 2 cups of pomegranate juice plus a teaspoon of sugar or honey for the same amount of water or vegetable stock.

This is my contribution to this month's No Croutons Required, hosted this month by my dear friend Jacqueline. The theme for February is a soup or salad featuring fresh herbs.

Ash-e Anar (Persian Split Pea and Pomegranate Soup)

Recipe by Lisa Turner Cuisine: Persian Published on February 16, 2012 A simple sweet-and-sour Persian split pea soup bursting with the flavors of spices, pomegranate and fresh herbs Print this recipe Ingredients: 1 tablespoon olive oil 2 onions, chopped 2 cloves garlic, minced or crushed 1 cup yellow split peas, rinsed 1 teaspoon fennel seeds, lightly crushed 1 teaspoon turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne 6 cups vegetable stock or water 1/2 cup long-grain white rice, rinsed 1/4 cup pomegranate molasses 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh parsley 1 teaspoon sea salt, or to taste fresh ground black pepper 1/2 cup pomegranate seeds (garnish) Instructions: Heat a large saucepan or soup pot over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Toss in the onions and fry for 2-3 minutes or until they begin to turn translucent. Add the garlic and stir a few times. Add the split peas and stir for 2 minutes. Now add the crushed fennel seeds, turmeric, ground cinnamon and cayenne, and stir to coat the peas and vegetables. Pour in the vegetable stock or water and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 45 minutes or until the split peas are just tender. Add the rice, cover again, and simmer for 20-30 minutes or until the rice is cooked. Stir in the pomegranate molasses and herbs and simmer uncovered for 5 minutes to let the herbs wilt. Remove from heat and season with salt and plenty of fresh ground black pepper. Ladle into bowls, scatter pomegranate seeds over top, and serve hot. Makes 6 - 8 servings

Other recipes you many enjoy:
Shakshouka ( Tunisian Tomato & Pepper Stew with Eggs )
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Zahtar ( Dukkah )

On the top of the reading stack: The National Post

Audio Accompaniment: Sasha

Lemon Ricotta Blueberry Biscuits

When will this Canadian winter ever end? Though snow in South-Western Ontario has thankfully been rather sparse, and the temperatures rather mild all things considering for this time of year, the apartment I reside in is in a lovely old house but alas, we have no control over the heating and being a rather wee girl, I suffer from the cold and drafts that older homes tend to be prone to. What better way to warm up than to make a baked treat? I always leave the oven door open after the baking is done for additional heat. Why waste that precious warmth?

These biscuits — or scones if you prefer to call them — are a delicious and even slightly savory dessert to finish off any meal. Though they are packed with blueberries, they are also an enjoyable side to go along with a vegetable soup, perfect for a light breakfast or brunch or snack. Easy to prepare and well worth the effort even considering the number of dishes baking creates. They won't last long, especially if you have an eager husband and friend wishing to fill their tummy with blueberry delights. Ricotta cheese is an ideal component to baked goods — creamy without tartness or an over-powering flavour.

I highly recommend lining your baking sheet with parchment paper. It is fine to grease the baking sheet instead, but you are more likely to come out with biscuits that are perfectly browned on the bottom if you follow my method.

Lemon Ricotta Blueberry Biscuits

Recipe by Lisa Turner Published on February 14, 2012 Light and creamy lemon ricotta biscuits loaded with plump blueberries and just a little sweetness — great for snacks, simple desserts, or even as a dinner side Print this recipe Ingredients: 2 cups unbleached white flour 1/2 cup whole wheat flour 1/3 cup white sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoons sea salt 1/4 teaspoon lemon zest 1/2 cup cold butter 1 cup ricotta cheese 1 large egg, beaten juice of 1 small lemon 1 teaspoon vanilla 1 cup fresh or frozen and defrosted blueberries Instructions: Line a baking sheet with parchment paper. Alternately, you can grease the pan. In a large bowl, combine the flours, baking powder, baking soda, sugar, salt and lemon zest. Cut the butter into the mixture with a pastry cutter or knife and fork until the butter is reduced to small pea-like crumbs. Make a well in the center of the ingredients, stir in the ricotta, egg, lemon juice and vanilla. Stir until a dough begins to form. Fold in the blueberries and stir. With slightly floured hands, gently knead the mixture in the bowl until the dough comes together. Shape into roughly 1 inch rounds and transfer to the prepared baking sheet. Bake in a preheated 425° oven for 15 minutes or until the biscuits begin to turn a golden brown color. Let sit on the baking sheet for 5 minutes, transfer to a wire rack and let cool for a while longer. Makes 9 - 10 large biscuits

Other biscuits and scone recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Cheddar Dijon Biscuits
Quick and Easy Ricotta Biscuits
Cornmeal Biscuits
Blueberry Cottage Cheese Biscuits

On the top of the reading stack: camera tips from a few good websites

Audio Accompaniment: Mutek Podcasts

Valentine Day Ideas for your Sweet

Valentine's Day isn't something that I observe myself even though I do have a very special person in my life. I show and tell my husband each and every day how much I love him and value him, and I certainly don't relish occasions that make people feel compelled to dash off to the store to purchase things that aren't really needed and spend an excess of money at expensive and crowded restaurants and for overpriced roses. My husband is very fortunate to get special meals and treats on a regular basis as part of my food blogging project and just because I like to treat him to good meals. But Valentine's day is an excuse for people to prepare special foods for their sweethearts, and if you're looking for ideas you may want to try some of these recipes that will certainly illustrate your passion for your honey.

Let us start with some rather decadent sweets and desserts.

This Blueberry Ricotta Cheesecake is a winner and a very special way to say I love you. If your sweetie likes cheesecake, you must try this recipe.

Cheesecake is always a favorite and I offer up this Goat Cheese Cheesecake with Mixed Berries that will earn you lots of hugs. One of my favorites.

Here is yet another cheesecake that is especially suitable for special occasions. This lovely Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar is a perfect choice to end a special meal.

And of course there is chocolate. These Brownies with Peanut Butter and Chocolate Icing combine some of the finest ingredients for a most satisfying treat.

There is nothing more pleasing than a combination of chocolate and peanut butter. Your sweetie will be craving these homemade Peanut Butter Cups for months after tasting them.

Here is another special treat that originated in Canada. These rich Nanaimo Bars will have your loved one's mouth watering, so best to hide them until after dinner.

Chocolate is usually a welcome treat for most of us and I warn you that these Peanut Butter Chocolate Squares should be eaten in moderation but self control with a plate of these in front of you will be a challenge indeed.

If you really want to spice things up, try these unique Cayenne Peanut Butter Cookies. I know my sweetie thought these were some of the best cookies he has ever eaten.

For a gluten-free treat, this Honey and Lemon Cake with Poppy Seeds should be on the top of your list. Honey for your honey.

This has long been a favorite apple treat to bake up for my special one. Once you try this Caramelized Corsican Apple Tart, you will never forget it.

Who doesn't love pie? This unique Apple Pie Tart consists of a delightful pastry that is wrapped around apples.

This Lemon Sponge Pudding is a special treat and so pretty to look at and sure to please the palate of your honey.

Now for some special ideas for breakfast.

I can't think of a better way to start the day then with this Eye-Opening Blueberry French Toast. Warming and filling it can be prepared the night before and popped into the oven in the morning.

One of the tastiest breakfasts I have ever enjoyed with my sweetheart, if you enjoy some spice in your life, be sure to consider trying Indian-Style Baked Eggs Florentine.

These Baked Strawberry Pancakes are especially easy to make and a real treat for a very special breakfast.

For something a little different, give these scrumptious Egg Pakoras a try. A treat anytime of day but truly a delightful breakfast.

If you enjoy eggs and cheese then this Greek Feta and Olive Frittata will be sure to impress your loved one.

For an extra jolt in the morning, these Jalapeño Breakfast Burritos are a must. Healthy and filling and you just know that if your sweetheart likes some heat, he will be asking for more.

Here is a good alternative for those who wish to enjoy a vegan breakfast with their mate. Give these Tempeh-Miso Breakfast Patties a try.

Finally, some ideas for a special candlelit dinner.

For a spicy and hot romantic dinner, these Chickpea Flour Dumplings Simmered in a Spicy Yogurt Sauce are a perfect way to share your love.

This Vegetarian Mushroom Bourguignon is ideal for serving to your sweetheart if he shares a passion for plump mushrooms simmered in a thick red wine sauce.

Baked Gigantes Beans in Tomato Sauce served with a glass of robust red wine and some soothing music is a choice that must be considered for an enjoyable and relaxing evening meal.

One of my favorite dishes, if your valentine likes Indian food and paneer, you will have the key to their heart.

Perhaps potatoes don't sound like the most romantic of meals, but I assure you these Scalloped Potatoes with Best-Ever Mushroom Sauce are really rather gourmet when it comes to the versatile spud.

Served along with a tomato based chutney and side dish, these Spicy Chickpea Koftas combine into a meal that would certainly warm my heart.


You will find many more ideas to celebrate any occasion by browsing through the recipes that I have shared with readers on my blog including some nourishing and delicious side-dishes to go along with your meals. Though this post was written for those in mind who enjoy Valentine's day, I was considering special treats for any special occasion or for no reason in particular except for wanting to have a special meal along with some delights to treat your loved ones.