Eggs are good for health! Eat daily an egg! Give children daily a boiled egg! Eggs are..........errr! What Iam talking about? No No No....don'nt worry! Iam not going to say anything more about eggs than this. Since I know, that every body know, that eating boiled eggs as often as possible is good for health! For every body:-)) Indeed, most of us know the importance of good food i.e., what to eat and what not to eat etc. All we need is "Execution" which is most difficult part. We often face that problem. All the time we talk about good food and bad food etc, but forget to follow what we say to others. Well, here I don'nt say that one should stop saying to others about good things what we know. After all, god gave us this gift of communicating with others, to spread good things. But, before saying to others, lets do first and then say!! What do you say?? Hope you all agree with me. Now I stop here and proceed to the recipe before I my self deviate from one topic to another:-) Ok! Coming to the recipe,this is another egg curry yet very simple one to prepare. The name "hot gravy" since, almost all the ingredients used are in paste form adding required spices making the gravy hot. This is another dish which will be perfect to serve for a lunch or dinner party. So lets get into the recipe.

1. Boil eggs untill they are completely cooked ;remove skin and keep aside.
2. Cut onions and tomatoes roughly and make puree of each separately(do not add any water here).
3. Take a container. Heat oil. Add cumin seeds.(here instead of cumin seeds, you can also add cuimn powder ). Once they start spluttering add curry leaves and wait till they turn crispy. Add green chillies and fry for a second.
4. Add onion paste and fry till it turns light brown in color. Here it takes more time than usually you fry onions.
5. Add ginger garlic paste and fry for 1 minute. Add tomato puree and salt. Mix well and cook untill all the water part evaporates.
6. Add all other spices stated as red chilli powder; garam masala powder; coriander powder. Mix all well togeather.
7. Cut eggs into half and add them in this gravy. Mix well once. Close the lid and allow to cook on medium heat for 5 to 8 minutes roughly. So that eggs get this spicy masala into it.
8. Once you see the gravy is togeather leaving sorroundings of the container, add yogurt and mix well. See no lumps are formed here and eggs are not broken further. Allow to cook on low flame for 3 to 5 minutes.
9. Add fresh cilantro. Mix well. Keep on sim for few 1 minute and remove from heat.
10. Serve hot with plain rice or any pulav or mixed vege rice or naan or biryaani or simple roti or pulkha. Goes well with all thease.

Tomato Baath, as know is preparing with Semolina, just like Upma with an additional guest that is, Tomato. This dish I tasted for first time in my PostGraduation Days at one of my friends home. It was really too tasty. Later, after my marriage I heard about this dish from my husband. It is very common and a must breakfast served along with peanut chutney for the guest in marriages at my In-laws-side i.e., famous in Nellore and near by areas. About one more thing I was surprised at is, when I started searching for this recipe (expecting some other variations), I found this mostly made with rice. This is another new thing I came to know about tomato baath:-)..Thanks to all other food bloggers, helping a lot in discovering different kind of recipes through out the world. Peanut chutney seen in the picture is the recipe I always do, adopted from Falvours Of Indian Rasoi by Lakshmi. This time I wanted to mention the method for it in my blog with little variations. Here I go with thease two recipes.....


Ingredients For Tomato Baath:
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2 cups of Semolina or Ravva (cup here is equalant to rice cooker cup)
1 medium sized tomato (cut into small pieces)
5 to 6 curry leaves
1 small onion or 1/2 of medium sized 1 big onion
4 to5 green chillies (slitted or cut into small pieces)
1/2 tsp mustard seeds (aavalu)
1/2 tsp cumin seeds (jilakara or jeera)
2 garlic cloves
1/4 tsp of turmeric powder( pasupu)
5 cups of water (cup here is equalant to rice cooker cup)
salt as per taste (I add 1 1/2 tsp fo salt for two cups of ravva)
oil for cooking (I use 4 to 5 tsp of oil)

Method:
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1. Roast semolina or ravva on low heat in a deep sauce pan till it changes evenly in color to light brown. Here you can also fry with 1tsp of oil or 1 tsp of ghee (which are optional) and keep aside.
   
2. In the same sauce pan heat oil for cooking, add mustard seeds, cumin seeds, mashed garlic cloves (or cut into tiny pieces), green chillies and curry leaves in mentioned order, one after the other giving time for spluttering of mustard seeds and cumi seeds. Fry all togeather for 1 to 2 minutes.
3. Now add onions and fry till they become soft and trasparent.( Remember here, for upma and tomato baath, onions should not change there color. They should not be fried for long time. They just need to become soft and transperant).
   
4. Now add tomatoes and 1/4 tsp of turmeric powder. Mix well and cook till tomatoes become soft.
5. Add water and salt. Cover the sauce pan and bring the contents to boil.
6. Once the water starts boiling, reduce the heat to low and start adding semolina or ravva with your left hand taking semolina a handfull every time and use right hand for mixing the ravva in the water simultaneously. This is to avoid forming any lumps. Here you should be very careful. i.e., why I mentioned reduce the heat and add slowly so that you will get time to add complete ravva step by step and could mix well.
7. Mix well after adding complete ravva with other ingredients and allow to cook with covered lid on medium heat for about next 5 to 6minutes or until ravva is cooked well.
8. Serve hot with peanut chutney.

Note: This procedure is same for upma too, except tomato. Other variations for upma, you can add pieces of carrots, small cubes of potatoes before bringing water to boil. Water measurment for upma or tomato baath I always take like this: For one cup of semolina or ravva, I add 2 1/2 cups fo water. thus added 5 cups of water for 2 cups of ravva or semolina.



Ingredients For Peanut Chutney:
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1 cup peanuts (roasted and skin removed or can be made with skin too as per your choice, not being any difference in taste)
4 to 5 green chillies
1 tsp channa dal (optional)
1tsp fresh grated coconut (optional)
1/2 cup fresh cilantro
small size tamarind (soaked in warm water)
1 tsp jeera or cumin seeds or jilakara
1 small onion
1 tsp mustard seeds
1 stem curry leaves
1 or 2 dry red chillies
salt as per taste
oil for cooking
water as required

Method:
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1. Roast peanuts and keep aside to cool. They should be roasted evenly. So maintain low flame through out.
2. Heat 1 tsp of oil, add cumin seeds and fry for few seconds and then add green chillies and onion (cut into big chunks).
3. After onions turn soft, add soaked tamarind from above and keep aside till its temperature comes down to room temperature.
4. Now in a blender, add roasted peanuts, above fried mixture (mentioned in step 3), channa dhal, grated coconut , salt and required water (decide a/c to the thickness of the paste you want).
5. Finally add tempering to the above mixture by heating 2 tsp of oil and adding mustard seeds, 1 to 2 dry red chillies and curry leaves.
6. Serve this chutney with upma or tomato baath. Tastes great for both, especially for tomato baath.
   

Tomato rice is another very common dish liked by many of us. Unlike regular one, which I usually make, this time I tried with little variations. Like instead of onions I used spring onions and capsicum as an additional vegetable to rice along with green peas, which is must every time I make this rice. The taste was much greater than usual one. Remember balti dhal, one of my post, that week I had capsicum and spring onions in my store. Thus this Tomato Rice with Spring Onions & Capsicum.

2 cups of rice (plain cooked in rice cooker or as you follow)

3 medium size tomatoes

A bunch of spring onions or 1 big regular onion(sliced into small pieces)

1 capsicum (cut into thin long pieces)

2 green chillis (optional here)
3 to4 curry leaves

1 tbsp fresh cilantro

A cup of green peas (fresh & washed)

1/2 tsp turmeric powder

1 1/2 tsp chilli powder

1 tsp garlic pulp

1 tsp ginger pulp

1/4 tsp ghee

1 cup water

1/2 tsp mustard seeds

1/2 tsp cumin seeds
Salt a/c to your taste (I add 1 1/2 tsp salt for two cups of rice including all other vegetables)

1 tbsp oil or (a/c to your measurments)