Masala Eggs

This is my mom's recipe. Have been trying to get her to start her own blog unsuccessfully. I feel these eggs go well with any kind of Indian food. Maybe served also as a starter/ snack.

You will need:

Eggs

Oil

Saunf (English: Fennel; Tamil: Sombu)

Jeera (English: Cumin; Tamil: Seeragam)

Turmeric Powder

Red Chili Powder

Green Chillies (I don't like my food very spicy but love the flavour of chillies so I recommend just 1)

Curry Leaves

Mustard Seeds

Salt to taste

Boil eggs and cut them in half. Chop green chillies. Pour oil in a pan and add all spices. Fry till raw smell goes away. Turn off the stove and toss eggs in the mixture. Add salt and serve.

Some info: http://ayurhelp.com/plants/Cumin-jeera.htm

Chepangizhangu Kari

I love Iyer samayal. The karis, kootus and kozhambus... yummy!! And what gets me everytime is how simple each recipe is! One of my favs is Chepangizhangu (English: Colocasia; Hindi: Arbi) Kari.

Warning: I use my instinct (not always right) when it comes to the measurements. Good luck!

You will need:

Chepangizhangu

Turmeric Powder (Haldi)

Red Chili Powder

Asafoetida Powder (Hing). I love hing so the more the better for me

Rice Flour (the more the flour the more crispy bits - but don't overdo it!)

Oil

Mustard Seeds

Urad Dal

Salt to taste

Cook Chepangizhangu in boiling water - make sure it is just about cooked, it will become too mushy if overcooked. Peel and cut into desired size. Toss in haldi, chili powder, rice flour, hing and salt. In a pan, pour oil and add mustard seeds and urad dal. Add the chepangizhangu mix once seeds splutter. Cook till raw smell of masala goes away.

Some people also add a bit of besan to the mixture. I haven't tried that out. Let me know if you have!

Some info: http://en.wikipedia.org/wiki/Colocasia