EGG METHI CURRY


This is a nice creamy curry with lot of taste !

Can be served with rice,rotis,stringhoppers ,

hoppers or even bread.

The trick to the taste is how you sauté and

grind the masalas .

So let’s get into the recipe now.

INGREDIENTS

5-6 boiled eggs , poached, or fried egg

1 big onion chopped

5-6 cloves garlic

2 tomatoes

Tamarind ( size of a gooseberry)extract

2 green chillies

1 tblsp rice

1 tblsp gram dal or channa dal

1/4 coconut cut

Salt to taste

1 tblsp chilli powder

1.5 tblsp coriander powder

1/2 tsp turmeric powder

1/2 tsp cummin seeds powder

1 tblsp methi leaves ( optional)

1 tsp sugar

For tempering

2-3 tblsp oil ( gingelly/ coconut oil)

1/2 tsp mustard seeds

1/2 tsp methi seeds

Curry leaves

METHOD

First dry roast the rice and channa dal .

After it is 3/4th done , add a little oil and add

the coconut pieces and roast till you see the

edges of the coconut browning.

Grind this to a paste and set aside.

Next,heat oil in a pot add the ingredients for

tempering .

Add onions , tomatoes,garlic with salt and

turmeric and sauté till tomatoes are soft .

Now add the spice powders and mix well .

Roughly take some of the sautéed onion

tomatoes mixture and grind this to a coarse

paste, and add it back into the pot .

Add the tamarind extract and ground coconut

mixture now, and allow to cook for a few

minutes.

Add enough water to your requirements (approximately 2-3 cups).

Add eggs ,sugar and cook on a medium flame

till oil separates.

Add methi leaves and remove from fire.

BUTTER BADAM CHICKEN


This is another lovely dish, cooked in butter

with the creaminess of almonds!

This can be served with rotis,rices, or any dish

you prefer.Very easy and delicious!

To the recipe now

INGREDIENTS

For the marinade ( minimum20 minutes)

Ingredients

500 gm chicken

1 tblsp ginger-garlic paste

1 tblsp chilli powder

1 tsp garam masala powder

1/2 cup curd

1 tsp salt.

For the sauce

Ingredients

1 cup coarsely ground onions

3-4 tomatoes ground

1 tsp cummin seed powder

1 tsp Kashmiri chilli powder

1 tblsp kasuri methi leaves

10-12 almonds ground

30-50 gm butter

Method

Heat a wide non stick pan ,add the butter .

Next add the marinated chicken, and allow

to cook in its juices with butter.

Next add the onions and allow to cook on

medium flame for 10 minutes.

Next add tomatoes and the rest of the spices

Let the chicken and the tomatoes blend well,

and the oil separates.

Finally add the almond paste . Check for

salt.Add in kasuri methi leaves and remove

from fire .

CORIANDER KEBAB IN SPICED CURD


Confused in naming this dish,came up with this

Simple title .

Lots of coriander leaf + seed . Flavourful,mild

and good to be served with biriyani,rotis,side

dishes.

Do try this easy and elegant dish, and send in

your comments and suggestions!

I think I should go to the recipe right away!

INGREDIENTS

For the kebab

250 gm mutton/ lamb cubes

1/2 cup channa dal ( kadala parippu)

3-4 dry chillies

1 inch piece ginger

A handful of coriander leaves

1 tblsp of roasted coriander

1 tsp of roasted cummin seed

Salt to taste

METHOD

Leaving out the bold listed ,cook the rest of the

ingredients with a little water ( 1/2 cup) till dry.

Powder the coriander + cummin seed powder,

and set aside .

Now mince all the cooked ingredients with the

coriander leaves in a mincer or a mixer to a

coarse paste.

Add the rest of the ingredients, divide into

portions and shallow fry till golden brown.

For the curd sauce

Ingredients

1 tblsp ghee/butter

1 tblsp chilli flakes

1/4 tsp turmeric

1/4 tsp mustard powder

1/4 tsp cummin seed powder

Salt to taste

1 cup curd ( lightly beaten curd)

1/2 tsp sugar /jaggery powder

Method

Heat the ghee ,add chilli flakes and turmeric,

with 1/4 cup water.Once it reaches a boil,add

curd and salt to taste .Drop in the fried kebabs

Add 1/4 tsp mustard powder and 1/4 tsp

cummin powder.

Mix and remove from fire .

Garnish with coriander leaves.

SAMBHAR MASALA EGG


When I’m down in my energy levels , I make

dishes like this.

Even meat with sambhar masala is a delicacy ,

worth trying .

You could try with vegetables like ladies

finger,coccinea ( kovakai)raw plantain …

This dish is best with any variety rice , rotis or

bread.

To the recipe now

INGREDIENTS

4-6 boiled eggs

1 onion ( chopped)

1/2 tsp mustard seeds

1/2 tsp fenugreek seeds

2 tblsp sambhar masala powder

1/4 tsp pepper

1/2 tsp cummin seed powder

1 tomato coarsely mashed

Curry leaves

A pinch of asafoetida powder

A tsp of sugar/ jaggery

Light tamarind extract

Salt to taste

Few curry leaves

You can add 1-2 brinjals chopped into 4.

2-3 tblsp gingerly oil or any oil if your choice

METHOD

Heat oil

Add asafoetida,mustard,curry leaves,fenugreek

seeds.

After a minute ,add onions and salt.

Once the onion changes color , add tomatoes

and the sambhar powder and sauté for 2-3

minutes.

Next add boiled eggs and mix in a way that

masalas are sticking to the egg.

Finally add tamarind water and the rest of the

ingredients and cook till thick.

Garnish with dried fenugreek leaves or

coriander leaves.

CRAB KORMA MASALA


This is a different type of Masala ,prepared like

a spicy korma and made to a thick gravy.

Crab is considered good ,for treating cold and

phlegm,so if you are lucky enough to get crab ,

it’s good to make a soup or your favourite dish

with it .

Anyway ,let’s move on to the recipe now..

INGREDIENTS

1 kg crab ( cleaned and cut)

3 onions sliced

4 tomatoes ground coarsely

1 tblsp ginger garlic paste.

1 tblsp chilli powder

1/4 tsp pepper

1 tsp. garam masala powder

A handful cashewnuts

1 tsp.saunf

Few mint leaves

1 green chilli

2 tblsp oil

METHOD

Heat oil and fry the onions brown.

Remove half of the fried onions ,and grind with

the bold listed and set aside.

Now into the remaining onions add the ground

tomatoes with the rest of the ingredients,and

cook till the tomatoes are soft ,and oil comes

out.

Now add the cleaned crab,mix well and allow

to cook on a slow fire ,covered for 5 minutes.

Finally add the cashew – onion paste, and cook

till slightly thick .

Serve with rice,roti,hoppers,string hoppers.

If you try this recipe , please do post in your

comments and suggestions!

PAN FRIED PALAK CHICKEN


Get in the greens, in your meal come what may

this season of care.

A quick side dish for today’s lunch.Yummy and

a tic -tac-toe innovation from my kitchen.

Let’s get into the recipe now !

INGREDIENTS

250 gm chicken

1 tsp chilli powder

1 tsp ginger garlic paste

1 tsp gram dal flour

Salt to taste

METHOD

Marinade the chicken with the ingredients and

set aside for few minutes .

For the Palak sauce

1/2 cup finely chopped onions

2 cups Palak leaves ( spinach)

Few cashewnuts

1 tsp cummin seeds.

1 capsicum cut into cubes

1/4 tsp nutmeg grated

Salt to taste

2 tblsp oil

METHOD

Heat oil in a shallow pan and fry the chicken

till it is browned . While frying the chicken,add

the onions in the side of the same pan.Saute till

onions are brown.

Grind the Palak leaves,with cashews and

cummin, and add to the chicken with nutmeg.

Add the chopped capsicum and remove from

fire after 5 minutes.

Good to serve with any rice rotis!

Post in your comments and suggestions!

FISH FIESTA


This a lovely dish made with lightly fried

fish,browned onions and tomato purée with

finishing touches of coconut milk.

Can be served with any rice,rotis,or any dishes

you like.I served it with Yellow rice (coconut

milk rice).

To the recipe

INGREDIENTS

500 gm barracuda slices

2-3 onions chopped fine

2 tomatoes ground

1/2 tsp ginger garlic paste

2 tsp thinly sliced ginger

3 green chillies cut into strips

1 inch piece cinnamon

1 tblsp chilli powder

1/2 tsp turmeric powder

1 tsp kasuri methi ( dried fenugreek leaves)

1/2 tsp. cummin powder

1/2 tsp.garam masala powder

1 tblsp.vinegar

1/2 cup coconut milk

Salt to taste

Curry leaves

For the marinade

1 tblsp.red chilli powder

Salt

Oil for frying fish

METHOD

First marinade the fish. Shallow fry to a golden

brown and set aside

Heat 2-3 tblsp oil ,and add the chopped onions

with cinnamon and fry till brown .

Remove a little of the onions and grind

coarsely.

Add ground tomatoes ,ground onions,sliced

ginger ,ginger garlic paste ,salt and turmeric

and sauté till tomatoes are well cooked.

Add the rest of the ingredients , except coconut

milk .

Now add the fried fish .

Add coconut milk and simmer for 5-7 minutes.

Remove from fire .

KIDNEY BEANS,MUTTON GOST


Rajma/Kidney bean is widely used in Northern India.

There are different types of legumes in this

category of beans.

The red variety,the striated and black.(to my

knowledge)

Red tiny variety can be used to make brownies,

and sweet steamed buns(Chinese cuisine).

Rajma is protein packed,and can be served

with rice or rotis.

The famous ‘Dal makhani’ ( recipe uploaded) is

a signature dish belonging to Punjabi cuisines.

Rajma dishes are mostly originated from the

North Indian cuisines.

Today’s dish is rajma with mutton,with a blend

of ground onions and tomatoes.

Let’s get into the recipe..

INGREDIENTS

1/2 cup rajma ( soaked overnight)

250 gm mutton ( goat / lamb meat)

2 onions ground

2 -3 tomatoes ground

2 tsp ginger-garlic paste

1 tsp garam masala

1 tsp Kashmiri chilli powder

1 tsp chilli powder

2 tsp coriander powder

2 green chillies slit

2 black cardamons

1 piece cinnamon

3-4 cloves

1 tsp saunf

1/4 cup curd

Few kasuri methi leaves ( dried fenugreek leaves)

2-3 tblsp ghee+oil

Salt to taste

METHOD

First pressure cook the soaked beans for 8-9

whistles. Allow the steam to release on its own.

Transfer the cooked beans to another bowl.

Heat oil in the same cooker , and add the whole

spices.

Next add the ground onions with salt, and

sauté for 5 minutes.

Next add ground tomatoes,ginger-garlic

paste,the spice powders.

Add the mutton pieces, and cook for 3-5

whistles.Remove from fire.Open lid after the

steam is released and add the cooked rajma ,

and cook for another 2 whistles.

Remove lid and add curd .

Cook on a slow fire till slightly thick.

Add kasuri methi leaves,and remove from fire.

You can add a tsp of heated ghee if you like.

Serve with rice, chappathi or rotis.

You can add minced meat for a variation.

Do try this recipe and send in your comments!

CRAB CURRY WITH COCONUT MILK


Crab curry ….tempered with moringa leaves is

irresistible!

Tops my favourite in seafood list.The aroma it

creates when it is cooking is really excellent.

Finger licking curry…also has health benefits.

A crab soup is a good cure for cold ,and for

treating long settled phlegm .

To the recipe now…

INGREDIENTS

1 kg any crab

2-3 onions chopped

2-3 green chillies

1 tsp ginger-garlic paste

2-3 tomatoes

1-2 potatoes cut

2-3 cups coconut milk

1/2 cup tamarind extract ( adjust to your taste)

1/2 tsp garam masala powder

1/2 tsp.turmeric powder

1 tblsp chilli powder

1.5 tblsp coriander powder

1 cup moringa leaves

2-3 tblsp coconut oil

1/2 tsp mustard

1 tsp methi seeds/fenugreek seeds

METHOD

Heat 2 tblsp oil, add mustard seeds.Next add

chopped onions and sauté till light brown.

Add ginger-garlic paste,tomatoes,spice powders

and sauté till tomatoes are soft.

Add the cleaned crabs and potato,let it cook in

the masalas for few minutes. Add tamarind

extract.

Add the coconut milk and cook till required

consistency.(if you need thick consistency

mix 1 tsp.rice flour and add to curry)

In another vessel heat the remaining oil and

sauté moringa leaves for just 2 minutes and

pour over the curry . Cook on a slow fire for 5

minutes and remove from fire.

CHILLI GRAVY ( MIRCH KA SALAN)


This is a famous dish from the Hyderabadi

cuisine served with biriyani or pula is.

Even, though chilli is the key ingredient, it isn’t

hot and spicy . The heat of the chillies, can be

tolerated and enjoyed .

You could use julienned capsicums to substitute

for chillies

This recipe can be tried with baby brinjal,onion

cherry tomatoes….

So do try this awesome recipe, and post in your

comments!

INGREDIENTS

Green chillies/ capsicums

1 tsp mustard seeds

2 dry chillies

1/2 tsp cummin seeds

1/4 tsp fenugreek seeds

Curry leaves

1/4 cup tamarind water

1 tblsp chilli powder

1/2 tsp turmeric

1/4 tsp garam masala

1/2 tsp roasted cummin powder

3-4 tblsp oil

Dry roast and grind to a paste

1/4 cup peanuts

1 tblsp coriander seeds

2 tblsp sesame seeds

2 tblsp poppy seeds

1/4 coconut/2 tblsp copra / desiccated coconut

1-2 tblsp jaggery

Salt to taste

Coriander leaves

METHOD

First dry roast the bold listed , grind to a paste

and set aside.

Heat oil in a pan , add mustard seeds,cummin

seeds,fenugreek seeds,dry chillies . When the

mustard seeds starts to splutter add the green

chillies and sauté till the chillies turn color .

Next add the spice powders, and tamarind

water and let it boil.

Next add the ground peanut paste , jaggery and

cook on a low flame till oil separates.

Garnish with coriander leaves