Ande Ki Salan:
I decided to embrace 'Slow Cooking Ritual' at least once in a while. Its very therapeutic to me. With my time schedule and working commitments, it’s not always possible. But that is not an excuse, to deny myself 'The Pleasure of Cooking', which, I enjoy the most. Again, I didn't mean that, only slow cooking' is a better cooking or anything! But its what I like.:)
As you know, I love experimenting new dishes and flavors. This is one such experiment, in my kitchen. It was a cold Sunday evening, when I was left with no good movies in the TV' decided to try 'Ande ke Salan'.
Prolonged cooking will make the egg protein to go rubbery. The protein molecules(egg whites)will entangle and tangle, over and over...on heat, which will leave an extraordinary tuff bond!!! So, how did I tackle this dish? There comes the knob' to set in minimum possible temperature!
I challenged every laws of physics, that exists. So, this is an incredibly slow poached eggs in 'hot and spicy gravy'. That imparted a great deal of flavor. What else to say...'Happy Meal', at last.:)
Green chilies 1-2
Onions 2-3 medium
Ginger 2 cloves minced
Ginger 1" grated
Turmeric 1/4 spoon
Chili powder 1/2 spoon
Cilantro leaves few
Oil few spoons.
Saute chilies, ginger, garlic, onions and tomatoes for few minutes and add 2-3 cups of water. Cover and cook, till tender.
Now mash and puree them, set aside.
In a wide wok/pan, heat oil. Add this puree. Add salt, turmeric and chili powders.
Cover and cook over low heat. Once you see them bubbly...make a small well in the gravy. Break open an egg, right into it. Repeat the same...for as much as eggs you wanted to be poached. Now turn them down to minimum possible temperature. Put a tight lid, on the top.
When the egg is half the way done, remove the cover...and spoon the thickened gravy and layer them on the top. Let this all happen on the same, minimum temperature.
Now, aim for...completely cooked eggs and a well thickened gravy. If possible...bring each eggs into separate entities.