Spicy and flavorful egg curry , simple and easy to make
Ingredients
5 boiled eggs
1/4 cup mustard oil or regular oil
1/2 tsp cumin seeds
1 bay leaf
1/2 inch cinnamon
2 cardamon
3 cloves
1 large Onion finely chopped
1 tsp ginger garlic paste
1 tomato finely chopped
1 green chili
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp Garam Masala
1 tbsp dried fenugreek leaves
1.5 cup water
Coriander leaves for garnish
Salt to taste
Instructions
Boil eggs in water ,once done, peel the eggshell, cut each egg into half.
In a vessel, heat oil. Add cumin, bay leaf, cardamon, cinnamon, cloves and add the chopped onion. Saute the onion until golden brown.
Add the ginger-garlic paste and fry well.
Now add the green chili, tomato along with the powder spices, salt, and fry the mix untill the oil leaves from the sides of the pan. Keep adding little water about 2 tbsp and keep frying the mixture well.
Add 1.5 cup of water and bring the gravy to a boil until thick.
Now add dry fenugreek leaves, garam masala,
Add the boiled eggs to the gravy. Let it cook in the gravy for 5 mins .Once the eggs are well soaked in the gravy, granish it with coriander leaves
A simple dish which can be relished and slurped by pouring it over hot rice, best during monsoon time to keep you warm
Ingredients
300m chicken
2 onions
6 garlic pods
1 inch ginger
3 green chillies
2 tomato chopped
1/2 tsp mustard
2 tsp cumin seeds
2tsp coriander seeds
2 tsp peppercorn
15 curry leaves
1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp garam masala
3 to 4 cups water
1 marble size tamarind ball soaked in 1/4 cup water
2 to 3 tbsp oil
Coriander leaves for garnish
Salt to taste
INSTRUCTIONS
Grind onions, ginger, garlic, green chillies, cumin seeds, coriander seeds and peppercorns to a fine paste.
In a vessel heat oil. Add the mustard seeds and let it splutter. Now add the onion paste. Cook till the oil separates. Add the tomatoes, turmeric powder, chilli powder, garam masala and cook it till the tomatoes are soft.
Add the chicken and saute for 8 to 10minutes. Add water and salt to taste and bring it to a boil. Add the curry leaves and tamarind pulp. Cook the chicken till its tender. Check for seasoning. Garnish with coriander leaves.
Note: you can add 1/2 lime juice if you need it sour.
Tender meatballs simmered in flavorful green masala. It's delicious, warm and a comforting meal.
Ingredients:
1 medium onion finely chopped
1 tomato finely chopped
2 potatoes cut into cubes
2 green chillies slit
1 marble size tamarind ball soaked in water
1 cup water
2-3 tablespoons oil
Salt to taste
For the meatballs
500gms ground mince
1 small onions finely chopped
1 tbsp ginger garlic paste
1/2 tsp pepper powder
Salt to taste
Green Masala
1/2 cup coconut
1 cup coriander leaves
3 green chillies
6 garlic flakes
1/2 inch ginger
6 cloves
8 peppercorns
2 green cardamoms
2 inch cinnamon sticks
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Mix the ingredients for the meatballs.Shape into balls and keep aside
Heat oil in a vessel and saute onions till soft. Add tomato , saute it its mushy
Add the ground green masala, fry well.
Add 1 cup water and bring it to a boil.
Now add the potatoes and one by one add the balls into the vessel. Do not stir or touch the meatballs. Cover the vessel with lid and cook on medium heat till meatballs cooked and the potatoes are soft.
Add tamarind water and green chillies.Simmer on medium heat. Garnish with coriander leaves.
Undeniably delicious prawn curry cooked with perfection. Its extremely easy to make and pairs well with vade & rice bhakri
Ingredients
300 gms Prawns (peeled and deveined
)5 garlic cloves chopped
1.5 tbsp red chilli powder
1.5 rbsp coriander powder
1 tbsp garam masala powder
1tsp tumeric powder
Juice of 1 lime
3 to 4 pcs kokam
3 tbsp oil
1.5 cup water
Salt to taste
Coriander leaves to garnish
Masala - Grind
1 cup grated coconut
6 garlic flakes
1 inch ginger
3 chillies
Handful coriander leaves
Instructions
Marinate the prawns with lime juice, tumeric and salt.
In a vessel, add oil and chopped garlic flakes.
On low flame add chilli, coriander and garam masala powder to the oil and mix
Add the ground masala and saute it well for 2 to 3 mins.
Add the kokam and add the marinated prawns , stir in well. And let cook for a min.
Add 1.5 cup water and let it simmer for a while till you see the oil floating.
Garnish with coriander leaves and serve.
Spicy and delicious chicken with a burst of aromatic flavours. Extremely simple preparation with basic ingredients.
INGREDIENTS
500 gms Chicken pieces 2 medium Onions finely chopped 1 1/2 tsp Garlic paste 1 tsp Ginger 1 spring Curry leaves 1 tbsp Pepper 1 tbsp Coriander seeds 1 tsp Fennel 1 tsp Cumin 1 tbsp Kasuri Methi / Fenugreek leaves dry 1 tsp Turmeric powder 1 tsp Chili powder 4 tbsp Coconut oil 10 Whole shallots (Optional) Salt to taste Water as per consistency
INSTRUCTIONS Dry roast coriander seeds, fennel, cumin and pepper. Grind it to a fine powder. Heat oil in a vessel, add chopped onions, once translucent, add ginger, garlic paste and curry leaves. Sauté it well. Now add the chicken and fry it well. Add the ground spice powder along with the chilli powder and turmeric powder. Add the shallots in and let the chicken fry in these spices. Now add water around 1 cup or add more if you want a little more gravy. Cover and let it cook. Once done add dry fenugreek leaves. Let it cook for 2 to 3 mins. Serve hot.
Mughlai chicken, a North Indian chicken curry with aromatic spices and royal flavours. This gravy is rich, creamy and perfectly spiced.
Ingredients
500 gms Chicken 1 Onion thinly sliced for Birista 1tbsp Dry Kasuri Methi 3 tbsp Cream (optional) 2 Bay leaves 1 tbsp Coriander powder 1 tbsp Red chilli powder 1 tsp Turmeric powder 1 tsp Cumin powder 1 tbsp Ginger garlic paste 2 tbsp Curd Salt to taste 1/4 cup Oil 1 tbsp Ghee
For grinding 1 Onion 2 Tomatoes 3 Chillies 1 inch ginger 10 garlic 3 Cardamom 1 inch Cinnamon 10 Peppercorn 6 Cloves 10 to 15 Almonds
Instructions Marinate the chicken with ginger garlic paste, red chilli powder, coriander powder, turmeric powder, cumin powder, salt and curd for 30 mins.
In a pan, heat oil and add the thinly sliced onions, fry it till they turn crispy and golden brown in color. Keep aside.
In the same pan, add the ghee, bay leaves and the ground paste, fry till it turns brown in colour and the oil starts to separate. Add the birista (fried onion) and mix it in well. Now add the chicken, sauté it for 5 mins on high flame. Check for the seasoning and add salt if required. Lower the heat and cook the chicken with the lid on, stirring it in between.
Once the chicken is cooked, add cream and stir it in well. This will make the gravy rich and creamy in texture. Add the dry kasuri methi at this point. Cook the gravy for 2 to 3 minutes. Garnish it with coriander leaves and serve it with rice or naan
Spicy beef curry full of flavor and deliciousness. This beef is cooked in an aromatic mix of spices with an intense flavor of curry leaves.
Ingredients
500 gms Beef 2 Onion sliced 2 Chillies slit 2 Potatoes cubed/sliced 3 to 4 Sprigs of curry leaves 1/4 cup Coconut oil Water as required Salt- to taste
To grind into fine paste
5 Garlic 1 inch Ginger 1 tbsp Red chilli powder 1 tbsp Coriander powder 3/4 tsp Fennel seeds 1/4 tsp Turmeric powder 1/4 tsp cumin 1 Star anise 3 Cloves 1 inch cinnamon 2 Cardamom 10 Pepper
Instructions: In a pressure cooker heat oil. Add onion, green chilies and curry leaves. Saute it well. Add the ground masala, fry it well till the oil separates. Now add beef, mix in well Add potatoes, water and salt to taste. Cover the cooker and cook until beef is done. Release the steam to open the cooker. Add few more curry leaves if you prefer. Once again cook it on low flame, till the gravy is thick..
