Steamed Egg Curry

I was watching MIRCH MASALA in STAR PLUS few weeks back. That day I influenced by steamed egg  reciepe. But  problem is I don’t  have steamer.  Some how got idea to make it in idli maker.

Ingredients:

1. 3 eggs

2. One medium onion

3. Green chilli

4. Coriander leaves

5. One small Tomato

6. Salt

7. Cumin  seeds 1teaspoon

8. Ginger garlic paste-1 table spoon

9. Tomato puree

10. Chilli powder

11. Turmeric powder

12. Cumin powder

13. Garam masala  powder

14. Oil

Process:

1. In a bowl mix eggs,onion,green chilli,coriander leaves,salt,1/2 teaspoon jeera

2. Stir well together  & pour in the idli cups & steam like idli for 10-15mins.

3. Open and check whether it is totally cooked or not. If cooked then keep aside for cooling.

4. In kadai  heat  oil. Add cumin seeds,after crackling add ginger-garlic paste. When raw smell of the paste will go then add all powder mixing 2 tablespoon water.

5. Fry till the oil comes up.

6. Then add tomato puree and boil .

7. Take out the idli-shaped  steamed egg from idli maker gently with the help of a spoon.

8. Add those eggs into the gravy and boil till the nice aroma comes.

9. Serve  with chapatti or hot rice.

Kasmiri Pulao

I saw this recipe in some blog when yrs ago I started to search net for different types of recipes. That’s why I forgot the name of the site .I may miss some ingredients also, but last INDEPENDENCE DAY some how I made after digging my memory. As it is a new dish, he invited one of his friends. They both appreciated the taste. I served it with Butter Chicken.

Ingredients:

1. Basmati Rice-3cups(wash & drain all water  nicely keeping in a big sieve)

2. Ghee-4 tablespoon

3. Cardamom-4-5pieces

4. Cinnamon-2-3sticks

5. Cloves-4-5pieces

6. Mixed fruit tin -200gm (if tin fruit is not available, cut pears, grapes, mango, orange,       cherry, apple in small pieces and keep in sugar syrup for overnight .then use it) 

7. Dates-8-9pieces(sliced)

8. Cashew & raisins as per choice

9. Rose water-1/2  cup, plain water -5 cup

10. Salt as per taste

11. Bay leaves-1-2

12. Rose petals

Process:

1. Pour ghee in pressure cooker.

2. Season with bay leaves, cardamom, cinnamon, cloves

3. After spluttering put cashew, raisins and rice.

4. Fry till the rice is white in colour & adhering together.

5. Pour water and rose water .

6. Add salt and dates

7. Cover it  and give one whitsle in sim.

8. Take out from oven and keep closed till the vapour absorb by itself.

9. Open and mix the fruits gently with the whole rice.

10. Serve the rice garnishing with rose petal.(though I didn’t get rose petals on that day.)

Why So Gap In Posting New Dishes???

I AM SOORRYYYY for delayed posting. For last few months we were very busy with my health, Abhi’s exam, our workshop. It does not mean I did not prepare any new dishes. Actually didn’t get enough time & energy to take photo and write. Oh yes, another thing I forgot to say that our island’s internet connection vanished for some days. Still getting problems but can be tolerable. So altogether I was not regular on line.

Papad Roll

Really sometime it is headache to make snacks for eve. But it worked tremendous when I made this.

Process:

• Boil potatos.
• Pill the skin and smash with salt and lemon juice/pickle.
• Pour very little amount of oil in kadai for splutter panjforan(cumin, mustard, fennelseeds, aniseeds, fenugreek seeds , each few).
• Put asofotida, ginger paste and turmeric powder.
• Now mix the potato nicely. Keep for cooling and make few balls.
• Then apply water by palm on Raw papad and make it little soft(easily u can fold it without break).
• Roll one potato ball inside papad and press the edges.
• Then deep fry it.
• Serve hot-hot.
  

Veggi-Masala Dosa

Last Friday, evening during returning from hospital our four colleagues came to see our family albums. Really I embarrassed thinking of what to serve with tea as I didn’t have anything in fridge except dosa batter , carrots, beans, onion, tomato & green chilli. What to do!!!!!!!!!!!!!!
No sambar, no chutney. Then he gave me the idea to make VEGGI MASALA DOSA. Its came yummy.

Process:

• Cut carrot,beans,onion,tomato,curry leaves ,green chillis into very small pieces.
• Shallow Fry all vegetables with little salt and sambar masala.
• On dosa tawa spread batter in a circular motion.
• Put the masala mix onside of the dosa and sprinkle some grated cheese.
• Then fold it.
• Press the edges. It will attach nicely.
• Turn the opposite side to fry. Serve hot and crispy.
  
  
  
  
  

Till Chicken

Ingradients:

1. Chicken-700gm
2. 2 onion medium-finely chopped
3. Garlic & ginger paste 1 1/2 teaspoon
4. Till/sesame seeds-3teaspoons(hipped)
5. Turmeric powder
6. Chili powder
7. Tomato 1 medium chopped
8. Shahi garam masala powder ½ teaspoon
9. Oil
10. Salt as per taste
11. Bay leaves-1-2
12. Cumin seeds-1/2 teaspoon

Process:

• Roast the sesame seeds on tawa till get brown with good aroma. Then make fine paste.
• Marinate chicken with turmeric powder,chilli powder and little salt and keep in fridge for some time.
• Pour oil in a kadai and season with cumin seeds &bay leaf.
• Add onion , fry till brown then add ginger garlic paste.
• When the raw smell of ginger and garlic disappears add marinated chicken,tomato ,salt and till paste.
• Fry together nicely till the chicken’s own water dry.
• Add water and boil upto thick gravy comes and chicken are cooked.
• Sprinkle shahi garam masala over it and serve hot with naan/tandoori/chapatti/steamed rice.

Tips for fast cooking

On your off days you can do the following to save you time during further cooking:
1. Vegetables – after getting from market, wash, clean, dry and refrigerate inside a cotton bag. 2. Chicken, mutton, fish – cut into pieces as per your choice; wash; marinate with salt, chilli powder, turmeric powder (optional) and refrigerate in deep. You should keep it in a covered container.
3. Peel off onion and keep in plastic container and refrigerate.
4. Make onion, ginger, garlic paste separately and refrigerate

Instant Dosa

INGREDIENTS:

· Rava/sooji – 3 cups

· Moong dal – 1 cup

· Green chilli – 4-5 (deseeded)

· Fenugreek seeds – 10-12

PROCESS:

1. Soak rava separately for 45 minutes.

2. Soak moong dal and fenugreek seeds in other bowl also for 45 minutes.

3. After soaking make a paste of ginger, chilli and moong dal.

4. Then mix the rave in the mixer and grind for 3-4 minutes adding salt.

5. Mix dal and rava nicely and pour water to make dosa batter.

6. Batter ready for making dosa.

7. On tawa pour batter, spread it in circular manner from centre to edge.

8. Sprinkle little oil on it.

9. Turn upside down.

10. Serve hot and crispy dosa with ‘Jhot-Pot chutney’.

Jhot-POT Chutney

INGREDIENTS:
· Medium size onion-1
· Pea-nuts – 2 table spoons
· Dry chilli – 2-4
· Tomato/tomato paste – 2 table spoon
· Salt – as per taste

PROCESS:
In oil, shallow fry all ingredients and make a paste in mixer.