MUGHLAI EGG CURRY

INGREDIENTS
    

Eggs                                                                   4

Onion(chopped)                                                 3

Green chillies                                                     3

Ginger-garlic paste                           1 tablespoon

Tomato(chopped)                                               2

Coconut milk                                               1 cup

Curd                                                     2 teaspoon

Milk                                                          1/4 cup

Jeera powder                                     1/4 teaspoon

Kashmiri chilly powder                       1 teaspoon

Turmeric powder                              1/4 teaspoon

Coriander powder                          1 1/2 teaspoon

Garam Masala powder                         2 teaspoon

Cashewnuts                                                         6

Almonds                                                              8

Ghee                                                     4 teaspoon

Salt                                                             to taste

METHOD

Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
Grind almond,cashew,chopped onions,ginger-garlic paste and greenchillies into a fine paste.
Heat ghee in a pan.Add the paste to it and saute well..
Add milk little by little in quantity and stir well till oil separates.
Add jeera powder,red chilli powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
Once it gets dry,Add coconut milk to it and boil for 1-2 mins.
Now break the eggs and add one by one to it,leave it for 2 minutes and mix.
Garnish with coriander leaves.

Serve hot with Idly/Idiyappam/Indian breads..

PRAWN BRIYANI

INGREDIENTS

Prawns                             500 grams
Basmati rice                     500 grams
Oil                                         100 ml
Green cardamom                           2
Clove                                             4
Cinnamon                                      2
Onion                               3 medium
Tomato                                           4
Red chilli powder         3/4 teaspoon
Green chillies                                 4
Garlic paste                  2 tablespoon
Ginger paste                 3 tablespoon
Mint leaves             1 1/2 tablespoon
Coriander leaves    1 1/2 tablespoon
Curd                                      1/2 cup
Salt                                        to taste
Food color  a pinch diluted in water

METHOD

Heat oil in a pan,put green cardamom,cinnamon,cloves.Add onions,green chillies and saute for 5 minutes.
Then add garlic paste,saute for 2 minutes,now add prawns and saute 2 minutes
Now add ginger paste,tomatoes,mint & coriander leaves,curd,red chilli powder,salt and cover with lid,cook till it gets gravy consistency.
Now add the boiled basmati rice to gravy,sprinkle food color and mix gently..
Dhum it for 5 minutes.

Serve hot with raitha.....

CHICKEN BRIYANI

INGREDIENTS

Chicken                            500 grams
Basmati rice                     500 grams
Oil                                         100 ml
Green cardamom                           2
Clove                                             4
Cinnamon                                      2
Onion                               3 medium
Tomato                                           4
Red chilli powder         3/4 teaspoon
Green chillies                                 4
Garlic paste                  2 tablespoon
Ginger paste                 3 tablespoon
Mint leaves             1 1/2 tablespoon
Coriander leaves    1 1/2 tablespoon
Curd                                      1/2 cup
Salt                                        to taste
Food color  a pinch diluted in water

METHOD

Heat oil in a pan,put green cardamom,cinnamon,cloves.Add onions,green chillies and saute for 5 minutes.
Then add garlic paste,saute for 2 minutes,now add chicken and saute till it gets cooked.
Now add ginger paste,tomatoes,mint & coriander leaves,curd,red chilli powder,salt and cover with lid,cook till it gets gravy consistency.
Now add the boiled basmati rice to gravy,sprinkle food color and mix gently..
Dhum it for 5 minutes.

Serve hot with raitha.....

PANEER BUTTER MASALA

INGREDIENTS

Cottage cheese (paneer)                          500 grams
Butter                                                 5 tablespoons
Oil                                                           1 teaspoon
Red chilli powder                                   1 teaspoon
Coriander powder                                1 tablespoon
Garam masala powder                         3/4 teaspoon
Fried Onion                                        3 tablespoons
Ginger & Garlic paste                           2 teaspoons
Tomato sauce                                      1 table spoon
Tomato puree                                 2 1/2 tablespoon
Salt                                                               to taste
Kasoori methi powder                         1/2 teaspoon
Fresh cream                                        2 tablespoons
Milk                                                               2 cups
Coriander leaves                                  1 tablespoon

METHOD

Take a bowl,add red chilli powder,coriander powder,kasturi methi powder,garam masala powder,tomato sauce,tomato puree and a cup of milk,mix it well and keep aside.
Heat a pan,put butter and then ginger & garlic paste,saute it.
Add fried onions and saute for a minute then add the mixture to it..
Then keep stirring and add the remaining milk. ( for gravy consistency )
Now close the lid and cook for a couple of minutes.
Then add paneer and cook for a minute.
Finally add fresh cream and garnish with coriander leaves.

Serve with chappathis / parathas...

CORN FRIED RICE

INGREDIENTS

Ghee or Oil                                 3 teaspoons
Boiled basmati rice                               2 cup
Sweet Corn Kernels                           1/2 cup
Carrot                         finely chopped 1/2 cup
Onion                                             1 medium
Green chilli                                                 1
Red capsicum                                          half
Coriander                                           1 spoon
White pepper                                      2 pinch
Soya sauce                               Half teaspoon
Salt                                                     to taste

METHOD

Heat ghee or oil in a pan..
Add onions,green chilli,carrot and saute it.
Then add corn kernels & capsicum. Saute for a minute.
Add boiled rice to the pan.
Sprinkle white pepper,soya sauce and salt.
Mix well and sim it for a couple of minutes.
Garnish with coriander.

Serve it hot.....

CRUSTY POTATO FINGERS

BEFORE FRYING

INGREDIENTS

Potatoes cut into fingers                  2 Large
Crushed cornflakes                           2 Cups
Oil                                          for deep frying
For Batter --
Onion               roughly chopped 1 medium
Green chilli                                                2
Salt                                                   to taste
Corn flour                                1 tablespoon
All purpose flour ( Maida )         2 teaspoon
Ginger                                             1/2 inch
Water                                      to boil potato

METHOD

Take a pan.Boil 4 cups of water,a spoon of salt,parboil the sliced potatoes (dry and keep aside)
Now for batter,in a mixer jar,put onions,green chillies and ginger and grind finely.
Transfer the batter to a bowl and add all purpose flour,corn flour.
Add a little water for loosening the batter.
Now dip the potato fingers into batter and coat with crushed cornflakes. ( picture 1 )
Heat oil in a pan,deep fry it...

Yup.. Crunchy Potato fingers ready...
You can also try with Chicken and Fish..

CHOLE in punjabi style

INGREDIENTS

Channa (chole) soaked overnight        1 1/2 cups
Dry amla pieces                                                2
Tea bag                                                              1
Dry mango pieces                                             2
Water                                                        3 Cups
Onions                                                  4 medium
Green chillies                                                    2
Pomegranate beads                                        15
Oil                                                   3 Tablespoon
Cinnamon                                                         1
Green cardamom                                             3
Clove                                                                4
Garlic paste                                        1 teaspoon
Ginger paste                                       1 teaspoon
Tomato puree                                             1 cup
Red chilli powder                         1 1/4 teaspoon
Jeera powder                                      1 teaspoon
Chole masala powder                   1 1/2 teaspoon
Salt                                                           to taste
Ghee                                                3 tablespoon
Sliced green chillies                                         2
Sliced ginger                                    1 inch piece

METHOD

In a pressure cooker add soaked channa,dry amla pieces, a tea bag,dry mango pieces and add adequate amount of water and cook it for 10 minutes.
In a mixer jar, put roughly sliced onions,green chillies and pomegranate beads - grind it to a coarse paste.
Heat a pan, put 3 tablespoons of oil then put cinnamon,green cardamom,clove and add the paste to it.
Add garlic paste,ginger paste and saute.
Then add a cup of tomato puree , close it with lid and cook for 2 minutes.
Now add red chilli powder,jeera powder,chole masala powder and salt.
Add the cooked channa with that remaing water in the cooker.
Give it a stir and close the lid and cook for 3 minutes.
Now take another pan , put 3 tablespoons of ghee and add sliced green chillies & sliced ginger. Pour this on the gravy..
Taadaahh !!!
Serve hot with Bhatura :) I bet u feel the taste of Shree Mitthai's chole :)

MUTTON METHI MASALA

INGREDIENTS

Oil                                       6 teaspoons
Onion                          5-6 medium size
Tomato                        4 finely chopped
Methi baaji (Venthaya keerai)   a bunch (finely chopped)
Mutton                                  500 grams
Red chilli powder        1 n 1/2 teaspoon
turmeric powder                1/2 teaspoon
Water                                          600 ml
salt                                              to taste

METHOD

Heat  6 teaspoons of oil in a cooker.
Add chopped onions and saute till it turns golden color then add the tomatoes and saute it for a couple of minutes.
Now add methi baaji,red chilli powder,turmeric powder,salt and saute.
Then add mutton and 600 ml of water.
Close the lid and whistle it 10 times and sim it for 5 minutes..

Serve hot with rice / indian breads

KOLAPURI EGG CURRY

kolapuri egg curry

INGREDIENTS
Boiled Eggs                                                8
Oil 4 tablespoons Ginger 1 inch piece Garlic 4 cloves Onions 2 medium Cloves 7-8 Black peppercorns 10-12 Tomato 1 medium Dried red chillies 4 Turmeric powder 1/2 teaspoon Poppy seeds (khuskhus)          1 teaspoon Coconut,scraped 2 tablespoons Salt to taste
METHOD
Heat 2 tbsps oil in a non stick pan. Slice ginger, crush garlic and slice onions. Add cloves, peppercorns and onions to the oil. Add ginger and garlic and sauté.Roughly chop tomato. Add red chillies to the pan along with turmeric powder, poppy seeds, coconut and sauté. Add tomato and continue to sauté till fragrant. Cool and grind to a smooth paste with a little water. Heat 2 tbsps oil in another non stick pan, add eggs and stir till the eggs get lightly browned and glazed. Add the ground masala to the first pan along with ½ cup water and mix. Pour ½ cup water in the mixer jar, rinse and pour into the pan with the masala and mix well. Add eggs and salt and mix. Cover and simmer over low heat for a few minutes. Serve hot.