Egg Curry

Ingredients:

4 Large Eggs4 Tbps Onion-Tomato Masala
3 Bay Leaves
3 Sticks of Cinnamom (1" long )
3 Black Cardamoms
1/2 Tsp Red Chilli Powder
1/2 Tsp Garam Masala
1/2 Tsp Coriander Powder
2 Tsp Oil
Salt to taste
2.5 cups Water for the Curry
Preparation:
Put the eggs in saucepan and cover fill it with water till the eggs are almost covered. As soon as the water begins to boil reduce the flame to medium and let them boil for 12 minutes. This will ensure that they are hard boiled. Set aside and allow the eggs to stand in the water
Coarsely grind the black cardamoms with a mortar and pestle. Discard the skins on the cardamoms and grind the seeds a little more.
Heat some oil in saucepan and add the cinnamom, bay leaves and black cardamom. Fry for about 30 seconds, the masala will begin to change color (as shown) it should look a little dark brown. Make sure you keep watching the masala closely otherwise it will burn and smell bad.
Once the dry masala has changed color add the onion-tomato masala and stir. Make sure the masalas have blended together. Keep stirring for about a 30 seconds. The masala will stick to the bottom of the pan, keep removing that by scraping with your spatula.
Add 2.5 cups of water and stir to make sure there are no lumps. If you find there are lumps break them by pressing them against the saucepan with your spatula. Add red chilli powder, coriander powder, garam masala and salt. Once the water curry starts to boil reduce to medium heat and let it boil for 7-10 minutes or till the curry thickens to the desired consistency.

Peel the boiled eggs and cut them in half legthwise. Arrange them in a serving dish.
Pour the prepared curry over the eggs and garnish with cilantro.

Jantikalu (Murukulu)

Ingredients

4 cups rice flour
1 cup puffed channa dal/dalia (in powder form)
2 tbsp jeera (corsely ground)
3 tbsp sesame seeds
2 tbsp butter (at room temperature)
Chillie powder, salt to taste.
Oil for deep frying

Procedure

Heat a deep kadai with oil on medium heat. In a bowl mix all the dry ingredents. Divide the mixture into 2 portions and separate them. Take 1 portion and to this add 1 tbsp butter make a dough by adding little water. Make sure that the dough is not too soft. Use very little water as you can always add water to keep the dough moist.

Fix the jantikallu press and put small portion of the dought into it. Press the dough into hot oil and fry them till golden brown. Strain the jantikallu and shift them into an dry container. Repeat the process to make remaning jantikalu. Store them in a tight container.