Rice Bowl/Egg Biriyani

Egg Pulao, Rice mixed with rich spices and eggs, garnished with crispy fried onions is what the egg pulao is all about. We, South Asian’s look for variety of rice dishes for anytime of the meal in a day. This recipe is easy to prepare no layering is involved unlike other biriyani’s. It is bit hot, full of flavors and not very heavy, Basmati rice is preferred for making this dish. Fried scrumptious eggs, rice and crispy onions spread the aromas all over the kitchen.

    This is best relished on weekend with your favorite salads on side and a glass of wine with slow music on background. Make it for picnic or when you’re planning for beach, having food outside is just astounding. A slight variation of this recipe I tried with layering rice in case if you wish to check click on the link Egg dum biriyani with aaloo (potatoes)

Ingredients:

• 4 hardboiled eggs 
• 250 gm rice (about 2 cups)
• 6-8 tbsp oil
• 2 tbsp yougurt
• 2 medium size onions, chopped lengthwise
• 4 tsp ginger garlic paste (2tsp each)
• ¼ cup cilantro, chopped
• 2 green chilies, roughly chopped
• Whole spices (2 cinnamon sticks, 4 cloves, 5 peppercorns, ½ tsp cumin)
• 2 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Few saffron strands (soak in tbsp milk)
• Salt to taste

Directions:

Step 1: Soak rice for 30 minutes, drain and keep ready.

Peel the shells of eggs and cut into two halves and keep aside. Fry 1 onion till brown using 1 tbsp oil and keep aside, transfer onions to bowl and keep aside for garnishing.

Step 2: Add about 1 tbsp oil to same pan, add eggs, sprinkle 1 tsp chili powder, garam masala and toss them to coat well and turn off. 

Step 3: In a thick bottom wide mouth wok heat the remaining oil (4-5tbsp), add onion, green chilies, ginger garlic paste and fry till translucent in medium heat. Add yogurt, rice, cilantro, and stir for a minute don’t let gravy stick to the bottom. Now add 4 cups water, cover the lid and cook till rice is done in medium to low heat.

Step 4: It takes 12-15 minute, when the moisture is almost dry and see holes in rice it is time to shift the wok to heavy skillet add eggs, garnish with saffron and fried onion, mix, seal the lid, simmer for 8 minutes and switch off stove and allow it to rest on skillet for 5 minutes.

Note:  

Serve hot with lemon wedges and raita

As I always say spices can be adjusted based on your spice level.

For perfect browned onions adapt deep frying/baking. (optional)

Tomato soup

Tomato, a berry which has many health benefits is considered as a vegetable (botanically a fruit) for culinary purposes. We were in dilemma when it was told fruit in botany class and a vegetable at home. It is used in salads, sandwiches, soups, innumerous cuisines. Tomato soup is a continental dish with little variation in ingredients or method of preparation to suit their taste but a globally accepted one. Soups are not only winter favorites, we have them often when sick, or when regular food doesn’t taste good, as a starter and a diet food. Kids who are reluctant to eat veggies this way you can feed them and provide the required nutrients/vitamins. Making of this soup is easy with very less ingredients. It is bit sour, sweet and comforting food.

Ingredients:

3 medium size tomatoes, roughly chopped

3 garlic cloves, roughly chopped

1 medium size onion, chopped

1 tbsp olive oil/veg oil

1 dry red chili

½ tsp black pepper powder

Salt to taste

Directions:

Step 1: Heat oil in a sauce pan. Add garlic, onion and sauté for 2 to 3 minutes in medium low heat. Don’t brown them. Add red chili, tomatoes and sauté for 2 minutes. Add 4 cups (250 ml) water, cover the lid and cook for 15 to 18 minutes in medium low heat and turn off. Add more water if required.

Step 2: Allow it to cool, strain and then puree the mixture to fine smooth paste using stock as required.

Step 3: Pour it back to the same pan and boil with remaining stock for 2 minutes, add water if required and strain again to separate the stock. Boil the stock, add pepper powder, make salt adjustment and continue to boil to get desired consistency.

Step 4: Serve hot with croutons or with cream

Note:  

• If you prefer to have thick soup, a tablespoon of cornstarch can be used.
• As I always say spices can be adjusted based on your spice level.
• Use of oil and butter in 1:1 ration adds extra flavor.
• In the above recipe I replaced water with vegetable stock (1/2 cup toor dal+ green beans)
• I strained it once only as I prefer to have a bit of chunks in it, it is suggested to strain twice to get a clear soup. 

Badam Puri

They are crispy, soft and delicious the layers inside are soft and juicy dessert. It’s very popular Diwali sweet in India. Its deep fried Indian bread with or without almonds and soaked in sugar syrup. It’s melt in mouth when served hot. This can be stored in airtight container box for 3 to 4 days in room temperature after it’s completely cooled.

Ingredients:

100g All-purpose flour (maida)

100g wheat flour (atta)

2 tbsp almond paste (optional)

1 tbsp ghee(Clarified butter)

¼ tsp Ground Cardamom

Oil for frying

For Sugar Syrup

2 cups water

2 cups sugar (about 200gm)

Few saffron strands (less than 1gm)

For garnish

Coconut powder 

Badam minced

Sugar powder(optional)

 Preparation time: 20 minutes

 Cooking time: 30 minutes

 Servings: 15 Numbers

    

 Directions:

Step 1: Mix all-purpose flour, Atta, Almond paste, and salt, in a large bowl. Heat ghee and pour it into flour and adding required amount of water to form firm dough (It shouldn’t be too soft or too firm)

 Step 2: Heat the water with sugar, saffron in a medium heat. Boil until you just reach one string consistency and turn off.

Step 3: Divide the dough into lemon size balls. Roll into flat thin circles. Now give it triangle shape. Press the edges gently so that they don’t open while frying.

Step 4: Heat oil in a thick bottom frying pan. Fry them in medium heat, in batches 4 to 5 at a time based on size of your pan.  Fry until brown patches appear on both sides by flipping over for 4 to 5 minutes.

Step 5: Rest the fried puris for a minute and transfer to sugar syrup. Let it dip fully, strain, and then transfer to a plate.

Step 6: Garnish them dry coconut powder, minced badam, sugar powder.

      

Note:

• Let the sugar syrup be warm (not too hot) when you dip the fried puris.
• Don’t leave them in syrup for more than a minute as they tend to become wet and chewy. 

Gobi(Cauliflower) Manchurian

Cauliflower is veggies possessing high nutritional density. It is low in fat, low carbs but rich dietary fiber content. It is rich in Vitamin C, This may not be the cure for cold but believed to fight cold and prevent more complications. It also helps in eye health and benefit the skin. There are different colors in cauliflower the one used in making of this recipe is White cauliflower. Traditional recipe of making use deep frying of cauliflower but I opted to bake them it not only helps cut down fat but also does not break down the nutritional compounds which are very essential to the body that which happens during deep frying/boiling. I adapted this method from recent past for my day to day cooking. And yet i use deep frying when guests are around/when i have to prepare in large quantity. It is found in every nook and corner of India, street foods and restaurants. Coming to the recipe it is an adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is snack/side dish taste is hot, crispy, crunchy and little sour.  

Ingredients:

• 1 small cauliflower, broken into small florets
• 3 tbsp olive oil
• 2 tbsp rice flour
• 1 tbsp corn flour
• 1 tsp chilli powder
• 1 tbsp tomato sauce
• 2 tsp white vinegar
• 1 tsp green chili sauce
• 1 tsp ginger paste
• 1 medium size onion, finely Chopped
• Coriander leaves to garnish
• Salt to taste
• Pinch of turmeric

Directions:

Step 1: Ina sauce pan bring water to boil, add pinch of turmeric, ½ tsp salt and turn off. Add florets to this wash and drain thoroughly. This kills any germ or insects in it.

Step 2: In a large mixing bowl, add cauliflower, salt, chilli powder, 2 tbsp oil, rice flour and toss them to coat evenly.

Step 3: Spread them on baking tray in such a way each floret should touch the plate this helps in uniform baking. Pre heat oven to 240 C

Step 4: Bake for 20-22 minutes based on oven you use. Flip over after every 4 minutes Cauliflower becomes brown then slightly black it’s time to turn off, keep close check to avoid getting burnt. You may pull out one and taste for doneness. I love the crunchy ones.

Step 5: Heat 1tbsp oil in frying pan, add onion, ginger paste, chilli sauce/paste and fry till translucent in medium heat. Add tomato sauce, corn flour mix (corn flour stirred in 1/2 cup water) before it starts to thicken add baked florets and increase heat to high. Give a quick stir, add vinegar and toss well to coat in high heat, make salt adjustment. Turn off and garnish with coriander.

Note:  

• Serve hot with tomato and chilli sauce.
• You may also stir fry the cauliflower instead of baking. This takes 18-20 minutes in medium heat.
• As I always say spices can be adjusted based on your spice level.
• The recipe is designed from health point of view and yet tastes delicious.
• You may also follow traditional deep frying based on your preference.

Egg Chilli

Egg Chilli, can there be a better starter for Thanks Giving? Eggs are all time favorite loved by all age groups. My vegetarian friends, so called ‘vegetarian’ friends who never consume meat loved this egg chilli and they always had egg in their meals. This is a quick and easy recipe. Hard boiled eggs are coated with chickpea flour and shallow fried then tossed in soya sauce, onion, bell pepper. And your yummy starter is ready to relish. The batter i have used is minimum just to coat to retain dominant egg flavor.  It is soft, mild, and very comforting. Hot fry with spring onions adds more flavor to this. 

Ingredients:

• 4 hardboiled eggs
• 3-4 tbsp olive oil
• 3 tbsp Corn flour
• 3 tbsp Chickpea flour
• 2 tsp chilli powder
• 1 tbsp banana sauce
• ½ green pepper, Chopped lengthwise
• 1 medium size onion, Chopped lengthwise
• ½ tsp black pepper powder
• 2 pinch garam masala
• Spring onion greens to garnish
• Salt to taste

Directions:

Step 1: Take ¼ cup water, add 1tbsp corn flour stir well and keep aside.

Step 2: Take a bowl, add chickpea flour, 2 tbsp corn flour, salt, and chilli powder and using water prepare batter not too runny but dripping.

Step 3: Shell out the eggs, cut each one vertically into four pieces. Coat them well in batter. Heat 3tbsp oil in a frying pan, drop the coated eggs one by one carefully and sauté for 3-4 minutes in medium heat and 1 minute in high heat and turn off. (Don’t stir them flip over after every minute or twice in a minute’s time.)

Step 4: Transfer them to paper towel, Heat the same pan, add 1tbsp oil, add chopped onions, bell peppers, salt and sauté them for 2-3 minutes. Add eggs, sauce and give a stir, sprinkle pepper powder, garam masala and pour corn flour mix. Toss eggs until they are well coated, when it is about to dry turn off. Garnish with onion greens and serve hot.

Note:  

• Banana sauce suits this very much and an extra flavor, you shall replace it with tomato sauce.
• The authentic recipe use all-purpose flour and deep frying is followed. Egg usually splutters while deep frying and also oil won’t be as clear as before.
• As I always say spices can be adjusted based on your spice level.

Meat balls in Meat Curry/ Kaima unde saaru

Meat balls in meat curry sound so yum, name itself makes me drool. Minced lamb/mutton (kheema) is used in making of this meat balls and mutton pieces in making of curry. This traditional recipe from ages named "Kaima Unde'' (local name of Karnataka) is mastered by my mom from my grandmother and passed on to young generation. It is little time consuming but end results are worth the efforts. The curry is hot, spicy and meat balls are soft and packed with punch of flavors. Slightly browned edges gives the ultimate pleasure when you take a bite. Soft meat balls with no bones makes it kids favorite and for grown ups too.

Ingredients:

• 500 gram lamb (250 gram minced for meat balls, 250 gram cut into 1inch pieces for curry)
• 4 tbsp oil
• 1 small onion, finely chopped
• 1 medium size tomato, finely chopped
• Pinch of turmeric
• 1½ - 2 tbsp chickpea flour
• 1 egg white
• Salt to taste

For fine paste

• 1 medium size onion
• 3 tsp red chilli powder
• 4 tsp coriander powder
• 3 inch ginger
• 1whole garlic (large)
• ¼ cup grated coconut (50gm)
• 3 cloves
• 6 pepper corns
• 2 inch cinnamon stick, broken into pieces
• 1 tsp poppy seeds
• ½ bunch coriander leaves

Directions:

Step 1: Wash kheema and drain out the water. Press them in-between your palms to ensure it’s completely drained. Keep aside

Step 2: Wash mutton pieces separately and keep aside.

Step 3: Now in a blender take all ingredients listed under fine paste and grind it to make smooth fine paste  using less water (As minimum as possible). This helps in easy making of meat balls. Divide the ground masala to 2 equal parts. Half of it goes to curry making.

Step 4: Heat ½ tbsp oil in a pressure cooker, sauté mutton pieces for a minute. Add half of the ground masala, pinch of turmeric, salt, tomatoes, 3 cups water and pressure cook for 2 whistles (or till meat is 80% done) and turn off.

Step 5: Take remaining half ground masala and add minced meat and just run 2 rounds in the same blender/mincer. Transfer it to bowl and add chickpea flour, egg white and salt and do the hand mixing. Divide the mixture equally to make lemon size balls. This makes 7 - 8 balls.

Step 6: Heat the remaining oil in a wide mouth thick bottom pan. In a medium heat add chopped onions and sauté for a few seconds(less than minute). Carefully drop the meat balls and simmer the heat for a minute or two so that the bottom of balls are browned but don’t burn them it tastes awful. Flip over carefully to see the browned edges but don’t break the balls.

Step 7: Add the boiled curry to meat balls. Add water if required, cover the lid and cook for 5 minutes and turn off.

Note:  

• Cooked meat balls raise up to the top which is an indication for perfectly done meat balls.
• Salt is used twice
• As I always say spices can be adjusted based on your spice level
• It is suggested to use wide mouth pan for cooking this recipe

 

                                                                                                 

 

Potato Pulao

Aloo (Potato) Pulao has no onion, no ginger garlic, no tomatoes it’s that simple but yet so delicious. Rice is a staple food for many of us, here is yet another quick recipe of rice with mild spices and we call it Pulao (Rice with spices). Everyday cooking with rice calls for little creativity as we get bored eating same recipe. Got this idea while watching cookery show I thank the amazing lady who inspired me and long live cookery shows. The recipe doesn’t need any grinding it’s just rice with chili powder and largely cut potatoes. It’s very mild and no flavors overload. So what are we waiting for. Let’s get cooking.
Happy cooking

Ingredients:

• 4 tbsp Vegetable oil
• 2 cups rice (200 gram)
• 50 gram fresh/frozen green peas
• 2 medium size potatoes, diced into cubes
• ¼ cup shredded dry coconut (about 50 gram)
• 1 tbsp chili powder
• Spice mix (2 red chilis, 1tsp cumin seeds, 2 cloves, 3 cardamoms, 3 pieces cinnamon)
• 2 tbsp lemon juice
• 1 tsp garam masala
• Salt to taste 

Directions:

Step 1: Was rice and keep aside. Break red chillies into halves.

Step 2: Heat oil in a pressure cooker, add spice mix and sauté for a minute. Add rice and give a quick stir. In medium heat add chili powder, green peas and Add 4 cups water (Rice to water 1:2).

Step 3: Add potatoes, dry coconut and stir. Add salt and lemon juice. Pressure cook for 2 whistles in medium heat and turn off. After the pressure is released give a stir to combine evenly.

Note:  

• Serve hot with raita/sauce/salad
• It is suggested not to peel the potato skin, you may do so while eating.
• Kashmiri red chili powder gives better color to the dish.
• You may substitute or add yogurt with lemon.
• As I always say spices can be adjusted based on your spice level.

Gujarati Kadhi

Gujarati kadhi is a yogurt based soup/stew. Gujarat is a state in western part of India. It is relished mainly during winter out there. This can be made instantly and no need running around for ingredients all it needs is yogurt, cumin, Chickpea flour and chili and 5 minutes of your time is all that it takes. This is my favorite during fall/winter. It is recommended for those who savor the sour taste.

Ingredients:

• 1 tbsp oil
• ½ tsp cumin seeds
• 1 cup of low fat yogurt
• 2 cups water
• 3 tsp chickpea flour
• 2 green chilies, finely chopped
• Salt to taste
• Coriander leaves to garnish

Directions:

Step 1: Beat the yogurt. Mix yogurt water and gram flour well, there should be no lump formation.

Step 2: Heat oil in a sauce pan, add cumin seeds, green chilies and sauté for a minute in low heat.

Step 3: Add the mixture, salt and boil till it raise up and turn off. Garnish with coriander leaves

Note:  

• In the recipe I have used bhoondi for garnishing, it is Indian snack made from chickpea flour. Use of it in recipe is optional.
• You may vary the consistency by making it more creamy or thin based on your taste by varying water.
• This can be served as dips/soup/ or with steamed rice

  

Chocolates Muffins

Chocolate muffins, Muffins come to your rescue at any time of the day. It could make part of your breakfast or evening snack or when you want to munch something watching movie. For a chocoholic like me these muffins make our day and goes well into the kids snack box. Chocochips are used for topping as I didn't have them I used the readily available dark chocolate in my refrigerator. I just broke it into pieces and nuts I used is cashews. These muffins are soft but not as soft as cake and chocolate topping with nuts make it crunchy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 cup milk, (low fat)
• 1/4 cup cocoa powder
• 1 tsp custard powder
• 2-3 tbsp oil
• 1 egg
• 3/4 tsp baking soda
• 1 ½ tsp baking powder
• Chocolate chips and nuts (broken into pieces) for topping

Directions:

Step 1: Sift flour to bowl, add sugar, baking powder, baking soda. Mix them and keep aside.

Step 2: Take another bowl, add custard powder and milk and give a quick stir. Add egg and give one or to stir don’t overdo. Add oil chocolate extract. To this combine all dry ingredients and cut and fold to form muffin batter consistency. Avoid over stirring

Step 3: Line the muffin tray with muffin cups and transfer the prepared batter to 10 muffin cups. Spread the batter evenly. Now sprinkle each cup with chocolate chips and nuts. Bake for 15-18 minutes. Do the tooth pick test to confirm it’s completely done.

Note:  

• Avoid over stirring
• Use of custard powder is optional I add it for an extra flavor
• Sugar can be adjusted if you want less sweet muffins as chocolate is also being used
• You may replace cashews with almonds/raisins, use for topping and may also stir in batter. 

Super quick Chicken fry

This is 5 minutes meal with very less ingredients. This comes to great help when you have surprise guests at home or the times when you are in no mood to cook. Not every day is Sunday we get bored, tired and exhausted this dish cheers me up because of its super quick preparation and yummy taste. This is end result of one of my experiment and I called it ‘Super Quick Chicken’.  When I made this for the first time wow was the response from my husband. Make your own and call it whatever you want. Chicken is soft, tender and juicy. Chicken is marinated in chilly salt turmeric and egg then directly goes to the wok, stir fry for 4 to 5 minutes and your dish is ready to eat.

Ingredients:

2 Chicken breast pieces, Cut into ½ inch size

1 tbsp oil

1 tsp ginger garlic paste

1 tsp red chilli powder

Pinch of turmeric

Pinch of black pepper powder

1 egg white

2 tsp corn flour

Salt to taste

Directions:

Step 1: In a bowl mix all ingredients except oil and pepper powder and keep aside for 5 minutes.

Step 2: Heat oil in a frying pan, add the marinated chicken and sauté for 4 to 5 minutes in medium heat then sprinkle pepper powder and turn off. Chicken pieces have to be small and chicken breasts become rubbery if it’s over cooked retain the tenderness of chicken.

Note:  

• Marinating makes chicken soft and fry till it’s cooked. It will be soft and tender.
• If you prefer to have little gravy add ½ cup water and don’t dry up completely while stirring.
• Chicken pieces shown in the picture are bit large in size it took 2 extra minutes to get cooked.
• Sour taste buds can add a tsp of lemon juice/vinegar to marinade.

Raw jackfruit Sambar (stew)

 This is a typical south Indian dish from ages. When I was a kid hand-picked fresh raw jack fruit from farmyard was used in making of this dish at my grandparents’ house and nothing can beat that taste. The stew is very soothing not very thick you may enjoy as bowl of your soup or serve with rice and curry. To obtain the broth which is used in making of this stew please visit the link  .  

Ingredients:

• 2 ½ cups broth (approx. 450 ml)
• ½ tsp chili powder
• ½ cup coconut cream (tea cup size)
• 1 tbsp tamarind paste
• 1 tbsp oil
• 3 cloves garlic crushed
• Salt to taste

Directions:

Step 1:  Heat oil in a sauce pan. Add crushed garlic and sauce till light brown. Add broth, chili powder, tamarind and stir and cover the lid. cook for 3 minutes.

Step 2: Add coconut cream and continue to boil for another two minutes or until you reach desired consistency. Add required salt, taste it before adding as salt is already used in broth and turn off. Garnish with coriander leaves.

Note:  

• Serve hot with steamed rice.
• As I always say adjust spices based on your preference.
• Skip coconut cream and add half tsp pepper powder. Garnish with spring onion greens or lemon grass whichever you prefer this makes your yummy soothing soup.

Raw jack fruit curry

 Halasinakayi(Raw Jack fruit) Palya(Curry)

Jack fruit is a beautiful fruit. It is soft inside, sweet and fleshy with yellowish color which has seed in it. The raw ones used in this curry are totally different and doesn't smell like ripe fruit. Well chopping them is really a tough task for newbies and troublesome to peel because of its rough and spiky skin and sticky. I never took the pain to peel and always relied on my grandma or my mother to do this job for me who had mastered this skill. But time flies after my wedding I had to move abroad with my hubby leaving mom behind. So for the first time I peeled the skin with all t mess I finally made it. Need not worry the chopped and packed ones are readily available in the stores to ease the job. The tender ones are picked for making of this curry. Nothing new in this curry I’m just presenting what my mom and granny followed from ages I don’t have the same skill though.

The curry is nutritious and soft fiber is a comforting food for tummy. That soft fleshy texture is made for vegetarians. And my non-vegetarian friends trust me you feel exactly the same like you are chewing a piece of meat with mild spices. When I was a small kid I believed it’s a meat while being fed by my aunt way back in 1993. Coming back to recipe, I used chickpeas along with mild spices to make it yummier. Firstly it is pressure cooked and vegetable is strained out from broth. You must be thinking what to do with the seasoned stock/broth here is the recipe link to turn it into a stew or a soothing soup and pour a ladleful of stew to the prepared curry to make more flavorful.

Ingredients:

    For broth

• 1 small raw jackfruit peeled and chopped to cube size (250 gram)
• 100 grams chickpeas, soaked overnight
• 1 tsp red chili powder
• ½ tsp black pepper powder
• 2 tsp coriander powder
• 2 tbsp tamarind pulp
• Salt to taste
• 3 cups water

For tempering

• 2 tbsp oil
• Mustards
• 1 twig curry leaves (optional)
• 1 medium size onion finely chopped
• ¼ cup shredded coconut (About 4tbsp)
• ½ tsp red chili powder (optional)
• ½ tsp garam masala

Directions:

Step 1:  Slow cooker is what is preferred for this but I usually grab my pressure cooker. Pressure cook all ingredients listed under broth in medium low heat for 1 whistle. Simmer it for 2 minutes after first whistle and turn off.

Step 2: Strain and separate seasoned stock from cooked vegetables and chickpeas. Keep aside

Step 3: Heat oil in a wok, add mustards and allow it to pop up. Add chopped onions and sauté till translucent. Add curry leaves, cooked vegetable with chick peas and saute for 2 to 3 minutes or until the cooked vegetables are well coated with tempering in a medium heat.

Step 4: Add coconut, sprinkle chili powder garam masala and make salt adjustment. Add few tablespoons of seasoned stock if it dries up.

Note:  

• Serve as side dish with rice.
• As I always say adjust spices based on your preference.

Chettinad Chicken Curry

Chettinad Chicken curry is hot, aromatic and pungent with fresh ground masala. I start drooling from the start when I know this is the dish cooking for lunch/dinner, can’t wait to eat. Let me take a tour to familiarize its origin and brief introduction to this awesome cuisine. Chettinad is a place in South Indian belongs to state of Tamilnadu. They use variety of spices for vegetarian and non-vegetarian food that make it so aromatic and flavorful. Most of their dishes are accompanied with rice or rice based idlis, appams,dosas. First time I tasted this dish I wondered how beautiful it is and it didn’t take me much time to fall in love with presentation. It was garnished with curry leaves which I never found comfortable for non-vegetarian food till then but it’s all different now. I agree my perception was wrong. Fennel seeds and curry leaves gives this dish a unique taste. Here I go with recipe,

Ingredients:

• 750 gram Chicken, Cut into cubes (about 1 ½ inch size each)
• 6-7 small onions
• 1 medium size tomato, finely chopped
• Water

For dry roast

• 2 tsp Coriander seeds
• ¼ cup shredded coconut (50 gm)
• 1 inch ginger
• 6 cloves garlic
• 6 dried red chilies
• 2 inch cinnamon stick
• 4 cloves
• 1 star anise
• 1 tsp fennel seeds
• 2 twigs curry leaves

For marinating

• 1 tsp chili powder
• ½ tsp turmeric powder
• ½ tsp Salt
• 1 tsp Ginger garlic paste (1:1)

Directions:

Step 1: Dry roast all ingredients mentioned under the head ‘dry roast’ with 2 small onions for a minute or until you smell the aroma and turn off and allow it to cool.

Step 2: In a large mixing bowl mix chicken with all ingredients of marinade and keep aside for 30 minutes.

Step 3: Take rest of the onions, chop them and keep aside. In a mixer or blender grind the roasted ingredients with water to fine paste. Don’t make it runny let it be thick.

Step 4: Heat oil in a thick bottom pan, add chopped onions sauté for a minute and add chopped tomato. Saute till it softens. Add ground paste to this and sauté for a minute. Add marinated chicken with marinade and sauté for two to three minutes.

Step 5: Add 2 to 3 cups water and add required salt, remember salt is once already used in marinade. Give a quick stir and cover the lid. Cook for 6 minutes or until chicken is done in medium flame stir occasionally to ensure it doesn’t get burnt. Open the lid and add curry leaves and cook to get desired consistency of gravy.

Note:

• Serve hot with rice/Appam/roti
• As I always say spices can be adjusted based on your spice level. Here it is suggested to cut down on chili powder than the chillies.
• Authentic version of this uses ghee (clarified butter) instead of oil and the whole small onions are used without being cut. They sprinkle few more fennel seeds at the end.

Egg Curry With potatoes

Egg Curry with potato and green peas

This is a quick curry for your bread or steamed rice. Vegetarians may omit egg and it still tastes good. I keep exploring and experimenting recipes in chicken, next comes egg and potatoes fall in the line. Stating that this is not new, recipe is pretty old one followed from ages so you need not think twice to try this as this is not my experimentation. Coming to recipe, Curry is mild, egg with potato and green peas is a wonderful combination with a dash of ginger garlic flavor.

 Ingredients:

• 4 hardboiled eggs
• 1 medium size potato, half boiled
• ¼ cup green peas, 50 grams (boiled)
• 1/2 tsp garam masala(optional)
• 3 tbsp oil
• Water

For making paste

• 1 small onion
• 4 green chillies
• 1 tsp Ginger garlic paste
• Few coriander leaves
• Pinch of turmeric
• 3 tbsp shredded coconut
• Salt to taste  

Directions:

Step 1: Cut eggs into 4 equal halves vertically. Peel and chop potatoes to about 1 inch size and keep aside.  

Step 2: Take ingredients for making paste and grind them to fine paste using required water.

Step 3: Heat oil in a pan, as soon as it is warm add the ground paste. Saute till oil seperates.

Step 4: Add potatoes and green peas sauté it for few seconds and add 1 cup of water. Add salt and cover the lid and cook for 4 to 5 minutes, until there is no raw aroma of ground paste.  

Step 5: If water is dried up add some more to get the desired consistency of gravy. Add eggs, sprinkle garam masala and give a gentle stir and turn off.

 Note:

• Serve hot.
• Potatoes can be replaced with paneer(cottage cheese) when you are on no count on calories.