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.
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.
