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.
Rich texture and packed with flavour, A easy and delicious preparation.
INGREDIENTS
500 gms Chicken 2 Onions, finely chopped 1 Tomato finely choppsd 4 tbsp Almond powder 3 Fresh Cream 1 tbsp Kasuri Methi/ dry fenugreek leaves 4 Green Cardamom 4 -5 Cloves 1 1/2 inch Cinnamon stick 2 small Bay leaves 1 1/2 cup hot water 4 tbsp oil Salt to taste
For Marination :
1 tbsp Ginger garlic paste 2 Green chillies, chopped 1 tsp Red Chilli Powder 2 tsp Coriander Powder 1 /2 tsp Turmeric Powder 1 tsp Pepper powder 1 tsp Garam Masala Powder 1 tbsp Kasuri Methi / dry fenugreek leaves 1/2 cup curd 3 tbsp water
INSTRUCTIONS
Marinate the chicken for 1 to 2 hrs In a vessel heat oil, add the whole spices, once the splutter, add the onions and fry till they are nice and golden brown. Add the tomato, sauté it until they are soft and mushy. Add the chicken and fry well for 6 to 7 mins on medium heat stirring continuously. Now add the almond powder and salt and kept frying till the oil separates at the sides. Add hot water and cook it on low heat till the chicken is done. Garnish it coriander leaves and serve hot
Spicy and delicious paratha, best enjoyed with curd, chutney and pickle
INGREDIENTS
For the dough
2 cups whole wheat flour 1 tsp salt 1 tbsp oil Water for kneading Ghee or oil for frying
For the Filling
3 Potatoes, boiled 1/4 tsp Mustard seeds 1/4 tsp Cumin seeds 1/4 tsp Asafoetida/ Hing 1 spring Curry Leaves, finely chopped 6 Garlic pods, finely chopped 1/2 inch Ginger, finely chopped 2 Green Chillies finely chopped 1/4 cup Coriander, finely chopped 1/2 tsp Chilli powder 1/4 tsp Turmeric powder 1/4 tsp Garam masala 1/2 tsp Chaat masala
INSTRUCTIONS
For the dough
In a large bowl, mix together the wheat flour, salt and oil. Add water little by little and knead to make a soft dough. Knead it well. Cover the dough and keep it aside.
For the filling
Boil potatoes and mash it well and keep it aside.There should be no potato pieces.
Heat oil, add mustard seeds and cumin seeds, once they splutter, add curry leaves and asafoetida.
Now add ginger-garlic and chillies and fry well. Add the powder masalas , fry for few seconds.
Add the mash potatoes and coriander leaves. Mix everything well.
For the Paratha
Knead the dough once again and divide it into equal balls. Dust each ball with some dry flour and roll the dough about 4 inches in diameter.
Place a ball sized prepared aloo stuffing in the centre of the dough. Bring the edges of the dough together and seal the edges. Secure it by pinching out the excess dough out.
Dust the surface with some wheat flour. Press the ball slightly and keep it on surface and roll it slightly thick making sure the filling is distributed evenly. Heat a pan and place the rolled paratha and cook for about 30 seconds. Flip the paratha and apply some ghee or oil on it and once again flip it and apply some oil or ghee. Flip it few times till both the sides are cooked properly. Serve hot with chutney, pickle or yogurt.
A rich creamy chicken curry, very easy to make and absolutely delicious!
INGREDIENTS
600 to 700 gms Chicken. 1 Onion medium size 2 inches Ginger. 7 cloves of Garlic. 3 Green chilies, chopped. 1/2 cup Coriander leaves 6 Cashews 3 tbsp Fresh cream. 3 tbsp Curd 1/2 tsp Red chili powder, 1 tsp black pepper powder, 1/2 tsp chaat masala 1/2 garam masala powder, 1 tsp + 1/2 tsp kasuri methi/ dry fenugreek leaves Juice of 1 lemon Salt to taste 1/2 cup of hot water 4 to 5 tbsp Oil
INSTRUCTIONS
Make a paste of onion, ginger, garlic, green chilies, cashews and coriander leaves Now marinate the chicken with the ground onion paste, cream, curd , lime juice, kasuri methi, salt and all the powder spices Marinate the chicken overnight or for atleast 4 to 5 hrs.
Heat oil in a pan and only fry the chicken on high flame till its brown and remove aside. Now add the rest of the onion paste in the same oil and fry well for around 10 to 12 mins. Add the chicken and stir it in well. Add 1/2 cup of hot water and let it cook for a whole on medium heat. Add the additional kasuri methi and cook in low heat for 10 to 15 mins till the gravy is thick. Serve hot.
Simple and comforting fish curry, it’s packed with costal flavors to warm up your soul.
INGREDIENTS 7 to 8 fish fillets 1 Onion, chopped 1 Tomato, chopped 2 Green chilies slit 1/2 tsp Turmeric powder 2 cups of water 4 tbsp oil Coriander leaves for garnish Salt to taste
Marinating the fish: Wash the pieces of fish. Drain well Apply salt, turmeric powder and keep the bowl aside for about 10 minutes.
Grind the masala into a fine paste
Heat oil in deep pan and fry the marinated fish on each side. Remove and keep it aside.
In the same pan, add a little oil. Add chopped onion till translucent. Add the chopped tomato and slit chillies. Saute till the tomatoes are soft.
Add the ground masala paste and fry the masala well. Add water and let it come to a boil. Lower the heat and drop the fried fish. Add salt and let simmer it for 4 to 5 mins. Add coriander leaves to garnish and serve it with rice.
Rajasthani Mutton Curry one of the vibrant spicy red curry. Its loaded with flavors. Best served with naan or roti.
INGREDIENTS
750 kg Mutton 15 to 20 Mathania Chillies (see note) 3 Onion 3 Tomatoes 2 tbsp. Ginger, Garlic Paste 1 tsp Green Chilli Paste 2 tbsp. Coriander powder 4 Cloves 1 Bay leaf 1/2 tsp Turmeric Powder 1/2 tbsp. Cumin powder 1 Lime 4 tbsp. Oil 1 1/2 cup water Salt to taste.
INSTRUCTION
Soak chillies in warm for few hour and make a paste. Marinate mutton with salt, lime juice, chilly paste and ginger – garlic- chilli paste for 3 to 4 hrs.
In a cooker heat oil, add onion paste, fry well till brown in color, now add finely chopped tomatoes. Sauté the tomatoes well, till you see the oil on the sides.
Add the spice powders and the marinated meat. Fry well till the masala coats the meat. Add water and pressure cook it till done.
Note If Mathania chillies are not available you can use Kashmiri Chilies as well. You can remove the seeds of the few Kashmiri chillies and grind them into paste.
Mutton Pulao a delicious rice dish cooked with aromatic spices, making it a comforting meal.
INGREDIENTS
1 1/2 cup Rice 1/2 kg Mutton, 1/2 tsp Turmeric 1 tsp Red chili powder 1 tsp Garam masala 4 thsp Curd 1/2 cup Oil 2 Onions 1 Tomato 1 1/2 tsp Maggie masala ( optional) 1 cup Water
WHOLE SPICES 1 Star anise 2 Bay leaf 3 Cardamon 1 Black Elachi 1 Javitri 1 tsp Cumin seeds 1 tsp Shahi Jeera 2 inch Cinnamon 5 to 6 Cloves 5 to 6 Peppercorns
GREEN PASTE 1 cup Coriander Leaves 4 Green Chillies 7 to 8 Garlic Flakes 1 inch Ginger 1tsp Fennel Seeds 1 tbsp Coriander Seeds
INSTRUCTIONS
Wash the rice and soak it for 30 mins . Marinate the mutton with turmeric, red chili powder, garam masala, curd and the green paste.
In a cooker heat oil, add the whole spices and fry well. Add sliced onions , fry till they are golden brown, add the mutton and chopped tomato , now add the maggie masala (optional). Fry well till it releases oil.
Add 1 cup of water and pressure cook till the meat is tender Open the cooker once the pressure is released.
Add the soaked rice, add 1 1/2 cups of water. Cover and cook till the water is dry. Put the heat off, loosen the rice, now keep it covered, so the rice cooks in its steam and separates. Serve hot.
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.
