this recipe http://urbansimplicity.net/2013/06/29/mulligatawny with my mods
1 large onion, diced
3 ribs celery, diced
2 carrots, diced
1 red bell pepper, diced
garlic cloves, minced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon crushed hot pepper
1 apple, diced
4 cups chicken broth
3 cups diced, cooked chicken
1/2 cup cooked white rice
Heat oil in pot, add the onion, celery, carrot, and red bell pepper.
Sauté over medium heat until translucent.
Add the garlic and ginger, sauté 2 minutes.
Stir in the curry, cumin, pepper, salt, and hot pepper, sauté 2 minutes.
Add the apple, stir in the chicken broth and chicken. Stir in the rice.
Simmer for 20 minutes.
Looking for a good Egg Bhurjee or scrambled egg recipes.
one Mumbai style: http://www.flavorsofmumbai.com/mumbai-style-anda-bhurji-scrambled-eggs-recipe/
Mumbai Style Anda Bhurji
Serves: 3 people
2 Onions, Chopped
2 Tomatoes, Chopped
3 Green Chilies
1 Inch Ginger, Chopped
1/2 Cup Coriander Leaves
2 tbsp Oil or butter
Whisk four eggs.
Heat butter in pan and saute onions and ginger.
Add green chilies.
Add tomatoes and coriander leaves.
Garnish with coriander leaves or onion slice some onions.
filipino with bitter melon: http://www.wishfulchef.com/2011/08/bitter-melon-eggs/
Bitter Melon Scrambled Eggs
3/4 cup bitter melon, halved & sliced
1/4 cup tomatoes, chopped
2 slices bacon, roughly chopped
1 teaspoon garlic, chopped
1 tablespoon onion, chopped
salt (or fish sauce) & pepper, to taste
Heat pan. Add bacon and cook for about 2 minutes.
Add garlic and onion to the bacon and saute.
Add bitter melon, cook until soft.
Add tomatoes and saute for about 3-4 minutes.
Add eggs and scramble to desired consistency.
Season with salt and pepper.
(Makes 8 servings)
1 Cup Mung Beans
1 Cup Basmati Rice
9 Cups Water
6-7 Cups assorted Vegetables that can be mushed or greens (frozen peas, corn, spinach, kale, chard, tomatoes)
1/4 Cup Ghee or olive oil
4-5 Cloves of fresh Garlic, crushed in a press
2 medium Onions, Chopped
1 finger fresh Ginger root, sliced
1 1/2 tsp Tumeric
1 1/2 tsp Cumin powder
3/4 tsp Ground Coriander seed
Seeds of 5 Green Cardamon Pods (or 3/4 tsp powder)
1 tsp Black Pepper
1/2 tsp Crushed Red Chilies (more if you like spicy OR omit completely if you don’t like it hot)
1-1 1/2 tbsp Sea Salt
Add salt to water in a large stew pot and bring water to a light boil.
Wash/soak mung beans. Rinse basmati rice. Set mung beans and rice aside.
Chop assorted vegetables.
Heat ghee (or oil) in a large frying pan.
Add garlic, chopped onions, and ginger and saute. When onions, garlic and ginger are translucent, add turmeric, cumin, coriander, cardamon, crushed chilies and black pepper; mix well. When all spices are absorbed shut off flame and let sit for 5 min, covered.
When water begins to boil, add mung beans. Reduce flame to simmering and cover and boil until the beans start to soften and open (30 mins to 1 hr).
Add masala mixture to water with mung beans and vegetables.
Simmer for 20-30 minutes.
Add rice and cook an additional 15-20 min or until rice is absorbed.
Add salt to taste.
Shut off and let set 15-20 min.
Serve with fresh yogurt (or sour cream).