6 Eggd boiled ( cut egg into half) 1 large sized Onion chopped 1 medium sized tomato chopped 1 tbspn ginger-garlic paste 1-2 green chillies chopped 1/2 bunch of coriander leaves chopped Hanful of mint leaves chopped 1 tspn Chilli powder 1/2 tspn turmeric powder 1 tspn Coriander-cummin powdet 1/2 tspn fenugreek leaves 1 tspn Cummin seeds Pinch of asefotida 2 tbspn Oil 1 cup water Salt to taste
Grind coriander leaves,mint , green chillies and half of chopped onion in a fine paste and keep aside.
Keep some chopped coriander, greenchillies and mint leaves for adding it in curry later.
In a pan add oil then add cummin seeds, when they start spluttering add onions and green chillies.Saute onions till they are slight brown.Add ginger-garlic paste and mix,then add green masala paste which was prepared earlier and kept aside and tomatoes.Fry this masala for 10-12 mins.
Add red chilli, turmeric,asefotida, salt ,coriander-cumin powder and fenugreek leaves .Mix it well and let it cook for another 10 mins Add water and when the curry starts boiling add chopped coriander and mint along with the eggs.
Let it cook for 5 more mins and your egg curry is ready!!!
This is one of my favorite recipes which i have learnt from my dad who also cooks well...i hope you enjoy this curry as much as i always do.
2 Pounds Mutton or Lamb 4 Large size Onions chopped 3 Tomatoes chopped 2-3 Green chillies chopped 1 bunch of coriander/cilantro chopped 1 cup Mint leaves chopped 2 tbspn Ginger- Garlic paste 2-3 tbspn Oil 3-4 cups Water Salt to taste
Whole Garam Masala: 2-3 Bay leaves 2 inch cinnamon stick 3-4 black peppercorns 3-4 cloves
Masala powder: 1 tspn Red chilli powder 1/2 tspn Turmeric powder 1/2 tspn Garam Masala powder 1 tspn Coriander-cummin powder Mix these masala in 1 cup of water and keep it aside
Preparation Method: Clean Mutton Payya or Lamb chops very well and keep aside.
In pressure cooker pour oil, once the oil is hot add whole garam masala.Add 3/4th of chopped onions and saute till brown.Add ginger-garlic paste,then add tomatoes and fry till they become soft.Add the Masala powder liquid and fry till you get nice aroma.Add coriander and mint leaves and fry.Now add paaya and mix it well in the gravy and leave it for 3-5 mins.Add remaining onions ,water and cover it with cooker lid.
You need to cook it atleast for 6-7 whistle, may take longer if meat is not tender.
Open the cooker lid and check the consistency of curry, if you want to add water let it cook on gas for 5 more mins otherwise your Mutton payya is ready to be served.
Goes well with hot rice, can drink it like soup too.
In a pan take 1 tbspn oil, add onion,green chillies and saute till onions are transparent.Then add all masala powder and fry for 2-3 mins. Add chopped tomatoes and mix well, when the tomatoes are soft add egg , chopped coriander leaves , salt and mix it again.
Once the egg bhurjee is semi-dry turn off the gas.
This is one of the fastest and easiest yet yummy recipe.
1/2 pound Bhindi(Okra) 1 medium sized Onion 1 large size tomato 1 tspn Ginger Garlic paste 1 tspn Red Chilli powder 1 tspn dhani-jeera powder 1/2 tspn Turmeric powder 1/2 tspn Garam Masala 1/4 tspn Amchur powder 1 tspn Cummin seeds 2 tbspn Oil Salt to taste 1/4 cup water
Wash Bhindi, wipe with paper towel and cut them into pieces.Chop onion and tomato.
In a pan put cooking oil once hot add Cumin seeds.When cumin seeds start crackling add onion and salt and fry till goden brown.Add Ginger-Garlic paste and all other masala powder and fry for 2-3 minutes.Add tomotoes and bhindi and mix it well with the masala.
Add water and cook on medium heat till the bhindi is cooked.
Bhindi Sabji is ready to be served with hot rice and dal.....Enjoy.
Also if you dont have amchur and garam masala powder you can substitute it with sabji masala readily available in Indian Grocery stores.
This chicken biryani prepartion is what i use and my family and friends love the way it taste.Hope you like it too...Happy Cooking.
2 pound Boneless Chicken 2 Cup Rice 1 cup Curd 2 Medium size onions ( Cut in to thin long strips) 1/2 tbsp lemon Juice 1 tbspn ginger-garlic paste Salt to taste 3 tbspn Oil
Dry Masala Powder: 1 tspn Chilli, coriander and Cumin powder 1/2 tspn turmeric powder 1 tspn Chicken Biryani masala(optional)
Whole Gram Masala: 1 black Cardamom 4-5 Green cardamom 4-5 Bay leaves 1 inch piece of Cinnamon 3-4 Cloves 3-4 black peppercorns 1 tbspn ginger-garlic paste
Green masala: 7-8 Mint leaves 2 Green Chillies 1/2 bunch of Coriander Leaves
Marination for chicken:
Grind green chillies, mint , coriander leaves to a fine paste.
Cut, clean and wash chicken, apply the above green masala paste along with ginger garlic paste.Add red chilli, turmeric, coriander-cumin and chicken biryani masala powder.Add curd and lemon juice with 1 tspn oil.Mix it well with chicken and marinade for atleast 2 hrs.
Remove it from refrigerator 1/2 hour before preparing the curry.
Preparation Method of rice:
2 Cup Rice (soaked in luke warm water for 45 mins before preparing ,drain out the water after 45 mins and let the rice dry).
In a pan boil atleast 4 cups of water adding 1 tspn oil, green cardamons, 1-2 cloves,bayleaf and pinch of salt.When the water is boiled add the previously soaked rice.
Keep checking regularly and drain water and when the rice is 95% done drain water and spread it out in a tray.
Preparation method for Curry:
In a pan fry Onions till they turn golden brown,keep aside half of fried onions for garnishing.
In another pan add remaining oil, add other half of fried onions, reamining whole garam masala and fry for 2-3 mins.Then add the marinated chicken and mix well.Add 1 cup of water,cover and let it cook for 5-10 mins.Remove the lid and now let it cook for 5-10 mins.Make sure the chicken is cooked and the gravy is not too watery.
Now take cooker /pan with a tight lid and start to do layering by spreading out rice and then chicken,again rice and chicken on top.Add the fried onions kept aside previously.
Keep it on gas for 5-6 mins (dont use whistle if using cooker).
Chicken Biryani is then ready to be served.
Goes well with Raita.(Recipe of raita is posted above).
Rabdi is prepared in Northern India as Dessert. I feel it is a ideal dessert for any occasion.You can use rabdi preparation for making Ras malai and Shahi tukra too. I will be posting very soon how to make rasmalai and shahi tukra.
750 ml Whole Milk 1 Can of condensed Milk 1/2 Cup sugar 3-4 Strands of Saffron 4-5 Pistachios cut into thin slices 4-5 Almonds cut into thin slices 1/2 tspn Cardamom Powder
Pour whole milk , condensed milk and sugar in a heavy bottom. Keep stirring frequently on medium heat(make sure it does not stick at the bottom of pan). Add Saffron strands , cardamon powder and stir well . The milk should thicken or reduce to half before you turn gas off. Add pistachio and almonds. Chill rabdi in refrigerator for 2-3 hrs before serving.
This is an amazing dish prepared in North Karnataka with Clams in Green paste..... Ingredients:
1 pound Clams 1 Onion Medium size chopped 1 bunch Corianderleaves chopped 3-4 Green chillies chopped 3-4 Garlic pods chopped 1 inch ginger finely chopped Salt to taste 1 tbsp mustard seed 2 tbsp Oil 2 tbsp Coconut to garnish
Preparation Method: Step 1: Boil clams in hot water,once they open up you can discard one part of the shell.
Don't throw the stock as it can be used while preparing curry.
Step 2: Make a paste of green masala: garlic, ginger, greeen chillies,coriander
Step 3: In a frying pan hot oil and add mustard seeds, once they crackle then add chopped onions and fry them till they become transparent,then add the above green paste. Add clams and little salt(as clams are salty) and mix it well.
Step 4: Add 1/4 th cup of clam stock and let it simmer for 5-10 mins.
Step 5: Garnish it with coconut and chopped green coriander.
Goes well as side dish with hot rice and curry or with Chappati(Bread).
2 Potatoes boiled and Mashed 1 Onion cut into thin slices 1 tspn Ginger paste 2-3 Green chillies 1 tspn. Red Chilli powder 1/2 Tspn turmeric powder Pinch of asefotida 1 tbspn Oil Salt to taste 1/2 cup water
For Tempering: 1 tspn Mustard Seeds 1/2 tspn Urad Dal
Preparation Method: In a pan add oil, once the oils is hot add mustard seeds and urad dal.Then add onions and fry till they turn golden brown.Add green chillies ,ginger paste, red chilli pwdr, turmeric powder, asefotida and salt ,then add mashed potatoes and mix it well and fry for 2-3 mins.Add water and cook for another 2-3 mins.
3 number Onions
2 number Potato
1 tsp Chilli powder
2 tsp Coriander-Cumin Powder
1 cup Oil 1 tbsp Tamarind Paste
Salt to taste
2 potato(90% boiled and cut into desired size)
2 mediun size onion cut in thin long slices and fried till they become transparent..Keep them aside. Now in a pan take 2 tbspn oil and fry the 1 finely chopped onion till they turn brown.Now add red chilli powder,coriander-cumin powder and tamarind pulp and salt and fry for 2-3 mins.
Add potatoes and fry for 5-6 mins then add the earlier fried onions( the long thin slices kept aside). Fry and Cover it for 5-10 mins.....its ready to eat.
Goes well with hot rice and dal as side dish or with Chappati(Bread).
2 lbs Chicken 1 number Cocounut-Shredded 4 number Black Pepper 1 piece Cinnamon 4 piece Cloves 1 cup Coriander leaves 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Fennel seeds 1 tsp Fenugreek seeds 5-6 piece Garlic 1/2 tsp Khus Khus 3 number Onions 5 number Red chillies Salt to taste Small pinch of Asefoetida
Step 1: Take a pan and roast coconut until it turns light brown....keep it aside
Step 2: In another pan take 1 tbsp oil and fry all other ingredients except onions.
Step 3: Grind coconut and these fried ingredients with water.
Step 4: Now take a pan and add oil,onions and a pinch of asefoetida(saute onions till they are slightly brown),then add chicken pieces and cover it with lid and let the chicken cook in steam.Once the chicken is half done add the masala...cook it till chicken is soft and ready.