All I have been doing for the last couple of weeks is blog hopping. Every time I think I have found a website that couldn’t be bettered, I find another one which is equally beautiful, and superbly successful. The range of subjects is mind-boggling. Some dole out recipes worthy of featuring in Iron Chef, others impress with nifty money-saving advises, a few zap you with their ability to walk you through a difficult procedure like crafting a wooden table out of lumbers, and then there are those who are churning out exquisite cuisine in spite of being allergic to almost everything under the planet.
Allergies can strike anyone, anytime, without warning. Have the incidences allergies become more common in modern-times? Some in the older generations had never even heard of peanut allergy or wheat allergy. I am from India, and people survive on those two items due to their abundance and ready availability. Yet today almost all schools in United States have a blanket ban on peanuts in school and most parents are extra careful about them when they host parties at home.
Nevertheless, struggle with various types of allergies is a real issue that is here to stay. I know it first hand. I have a son who is fighting Asthma and environmental allergies. We are fortunate he is not allergic to food (I would have cried had he tested positive for peanuts – he adores them), other than having a mild one to milk. I switched him over to Lactaid and he has been fine.
Yesterday I found an interesting blog that features a weekly competition based on Allergies titled Allergy Free Wednesday. I don’t have much experience in cooking with Gluten Free or keeping food allergy free in general, but I do try to make healthy nutritious meals when I can. So I headed over to my blog and dug out one of my post that I think will qualify for a gluten-free recipe.
This delicious and nutritious egg curry is an all-time favorite in my house. I am very keen on taste, and it is very important for me to make food that bursts with flavor without compromising nutrition. This is my own recipe for eggs that can be had as a side dish with rice, bread or just by itself.
I love cherry tomatoes.
I love cooking with them and try to incorporate them in my cooking whenever possible. In case you don’t have some on hand, you can substitute with regular Roma tomatoes.
Difficulty level:Medium
Time: 20 minutes plus time taken to boil and peel eggs
Serves: 4
Calories per serving: 332
•High in potassium, selenium,very high in vitamin A, high in vitamin B6 and high in vitamin C
- 6 eggs Boiled, peeled and halved
- 1 onion finely sliced
- 15 cherub/cherry tomatoes
- 1 tsp garlic paste
- 1½ tsp. ginger paste
- 2” cinnamon stick
- 5-6 pepper corns
- 1 tsp. cumin powder
- ½ tsp. red pepper powder
- 1 tsp. tomato ketchup (gluten-free)
- 2 tbsp. olive oil
- 4 Thai green chilies
- ½ cup coriander leaves chopped
- Salt to taste
- Heat oil in skillet (big enough to hold all the eggs, but not so large that the gravy dries up).
- Fry garlic
- Add onions and fry till they are translucent
- Add cumin powder and red pepper powder and 1 tsp of water.
- Stir for a few seconds
- Add ginger. Keep sauteing.
- Now add the 10 cherub tomatoes.
- Sauté on medium heat till tomatoes are soft.
- Add ketchup, cinnamon stick, pepper corns, green chilies.
- Stir it a few times, then add ½ cup of water.
- The gravy will come to a boil.
- Lower the heat to its lowest setting, then gently add the halved eggs one by one.
- Scoop up a spoonful of gravy from under each egg and smear the egg with it on top.
- Add the rest of the cherub tomatoes and a couple more chilies whole.
- Let the eggs simmer in the gravy for two minutes.
- Finish with chopped coriander leaves.
Spoon the gravy over eggs carefully
Note: This is my entry to Allergy Free Wednesdays Week 20 at The Tasty Alternative. For more allergy free recipes and share your own, please visit Amber and her fellow bloggers here.
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