Egg Curry

EGG CURRY

Ingredients

·         6 boiled, peeled egg
·         2 finely chopped onion
·         1 inch peeled, sliced ginger
·         3/4 teaspoon red chilli powder
·         1 teaspoon tamarind paste
·         1/4 cup refined oil
·         1 teaspoon black mustard seeds
·         2 pinches salt
·         4 chopped tomato
·         4 sliced & slit green chilli
·         3/4 teaspoon powdered turmeric
·         1 1/2 teaspoon coriander powder
·         1 handful curry leaves
·         1 cinnamon stick
·         100 ml coconut milk

How To Prepare

Step 1

Heat oil in a heavy-bottomed pan over medium flame. Add the mustard seeds and fry them for few seconds. Once they start to splutter, add the onions and sauté until they turn slightly pinkish in hue. Now add the cinnamon and chopped green chillies. Fry for a minute or two. Add the chopped tomatoes and cook for 10 minutes.

Step 2

Add the ginger, turmeric powder, red chilli powder, coriander powder and stir-fry for a minute. Cook these spices until the oil starts to separate. Add the tamarind paste and 1

Cup of water. Simmer for a minute or two.

Step 3

Add the coconut milk, salt and curry leaves. Stir well and simmer for a minute. Add the eggs and simmer for 3 to 5 minutes over low flame. Stir gently ensuring the eggs stay intact. Garnish with coriander leaves. To make the garnishing more aromatic, fry curry leaves, crush and add it to the egg recipe, this makes it even more delicious and flavor some. Serve with hot rice or as side dish with dosas or appams

potato curry

potato curry 

INGREDIENTS:

·            3 medium potatoes, washed, peeled and cut into small cubes

·            1 tbsp garlic paste

·            1 tbsp red chili powder

·            ½ tbsp cumin powder

·            ½ teaspoon turmeric powder (optional)

·            1 bunch coriander, finely chopped

·            salt, to taste

·            3 tbsp cooking oil

·            2 cups water

INSTRUCTIONS:

1.      Start of by peeling and cutting the potatoes into small cubes.

2.    In a pan of medium heat, add the cooking oil and garlic paste. Cook for 30 seconds and then add the potato pieces. Cook for 2 mins.

3.   Quickly after this, add in the spices, stir for 10 seconds and add in the water. The potatoes should be almost completely submerged in water.

4.  Leave the potatoes to cook on low heat for 20 mins or until the water has evaporated and the curry has thickened. Stir occasionally. Check to see if the potatoes are cooked all the way through and are soft, if not then add one cup more water and let it cook some more.

5.   Once the curry is of the right consistency and the potatoes are cooked all the way through, add in the coriander and cook for 30 seconds more.

6.    Serve fresh with naan bread or rice. Condiment option: spicy Indian lime pickle

Drumsticks samber recipes

Drumsticks  Samber recipes

Ingredients

·         3/4 cup toovar (arhar) dal

·         2 drumsticks (saijan ki phalli / saragavo) , cut into 3” pieces

·         1/2 cup bottle gourd (doodhi / lauki) cubes

·         2 tbsp oil

·         1 tsp mustard seeds ( rai / sarson)

·         6 to 7 curry leaves (kadi patta)

·         2 pinches of asafoetida (hing)

·         1/2 cup chopped tomatoes

·         8 small shallots (madras onions)

·         2 1/2 tbsp tamarind (imli) pulp

·         3 tbsp sambhar powder

·         2 tsp chilli powder

·         of turmeric powder (haldi)

·         salt to taste

·         2 tbsp finely chopped coriander dhania)

Method 

1. Wash the toovar dal thoroughly and drain
2.  Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Blend the dal using a hand blender till it is smooth and keep aside.
5. Combine the drumsticks and bottle gourd with 1 cup of water in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till the vegetables are soft. Keep aside.
6. Heat the oil in a deep non-stick pan and add the mustard seeds, curry leaves and asafoetida and sauté on a medium flame for a few seconds.
7.  Add the tomatoes, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
8. Add the cooked bottle gourd and drumstick, shallots, tamarind pulp, cooked dal, , salt, sambar masala, chilli powder, turmeric powder, salt and ¾ cup of water, mix well and bring to boil and allow to cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
9.  Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the coriander, mix well and cook on a medium flame for 1 minute. Serve hot.

Panner finger snacks

Panner finger snacks 

Ingredients

•  250 gm cut into strips paneer           
•  /2 teaspoon roasted cuminpowder
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ginger paste
• 1 tablespoon lime juice
• 1/2 cup buckwheat (kuttu)
• 1 tablespoon yogurt (curd)
• 1 teaspoon salt
• 1/2 teaspoon garlic paste
• 1/2 cup Refined oil

Instructions

1. Here's how you can prepare this delicacy. Cut paneer (cottage cheese) into finger size pieces.
2. Prepare a thick batter with kuttu ka atta, roasted cumin powder, yogurt, chilli powder, salt, ginger, garlic paste and lime juice.
3. Marinate the pieces in the batter for at least an hour.
4. Heat oil in a vessel and deep fry the paneer pieces till they turn golden and crispy.
5. Sprinkle chaat masala and your paneer fingers are ready to serve.

Veggie Sandwich

Italian Flavored Veggie Sandwich

Ingredients

• 1 cup sliced mushrooms
• 1/2 red pepper sliced
• 1/2 green pepper sliced
• 1 onion sliced (and divided)
• 1 tomato seeded and sliced
• 8 slices oatmeal bread toasted (or your choice of bread)
• 2-3 cloves garlic minced (I used 2 cubes of Dorot garlic)
• 2-3 tbsp finely chopped basil (I used 3 cubes of Dorot basil)
• 1/2 tsp mixed Italian spice
• 1 tsp cooking olive oil
• 3-4 olives sliced (optional)
• 1/4 cup mozzarella grated cheese

Instructions

1. In a nonstick or cast iron pan heat oil over medium heat.
2. Add sliced mushroom, garlic and saute for about 3 min
3. Then add peppers, half of the sliced onions and saute for another 3 min. Add basil and mix well
4. Spread cooked vegetables on toasted bread (half of the total). Then add tomato slices, onion, and olives.
5. Finally, top with grated mozzarella cheese and cover with remaining bread slices.

Mushroom Pepper Fry 

Ingredients:

• Cleaned Mushroom – 1 cup chopped
• Whole Pepper – 1 tbsp
• Capsicum – 1/2 cut lengthwise
• Ginger Garlic Paste – 1 tsp
• Big Onion – 1 cut lengthwise
• Coriander powder – 1/2 tsp
• Red Chilli powder – 1/2 tsp
• Garam Masala powder – 1/4 tsp
• Coriander Leaves – 2 tsp finely chopped
• Salt – to taste

To Temper:

• Oil – 1 tbsp
• Fennel Seeds – 1/2 tsp
• Curry Leaves – a small sprig
• Red Chilli – 1 whole

Method:

1. Dry roast whole pepper for 2-3 mins or till nice aroma comes. Powder it coarsely, Set aside. Heat oil in a pan – add the items listed under ‘to temper’ let it splutter.

2. Then add onion, ginger garlic paste and saute till golden brown. Add capsicum and saute for few mins until it shrinks a bit.

3. Add mushrooms and saute well. It will start leaving water, then add pepper powder, coriander, red chilli and garam masala powders and mix well. Cook in low medium flame for 5-7 mins till mushrooms turn soft and the masala come together. Add required salt, give a quick mix garnish with coriander leaves and switch off.

parmesan chicken breasts

Crispy Parmesan Chicken Breasts

Ingredient:

• cooking spray
• 1/2 cup panko bread crumbs
• 1/3 cup Parmesan cheese
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons melted butter
• 2 teaspoons white wine (optional)
• 1 teaspoon Dijon mustard
• 1 clove garlic, crushed
• 4 skinless, boneless chicken breast

halves, pounded to an even thickness

Directions

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

• Whisk bread crumbs, Parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. Stir butter, white wine, mustard, and garlic together in another bowl.
• Dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. Place breaded chicken in a single layer on the prepared baking sheet. Pat any leftover bread crumb mixture onto chicken breasts.
• Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Italian chicken skillet

ITALIAN CHICKEN IN A SKILLET

Ingredients

• 2 teaspoons olive oil
• 1 lb boneless skinless chicken breast
• 1 1⁄2 cups chopped onions
• 1 1⁄2 cups chopped green peppers
• 1 (15 ounce) can chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 1 teaspoon oregano
• 1⁄4 teaspoon pepper
• 2 cups small shell pasta, shells, macaroni etc

DIRECTIONS

1. Cut chicken into bite sized pieces.
2. In lg skillet, brown chicken in oil.
3. Add onion and peppers, cook for 5 minutes.
4. Add broth, tomatoes, and spices.
5. Cook 2 minutes.
6. Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.

baked pasta

 Home Style Baked Pasta

Ingredients

• 200 Gram Any short pasta
• 2 Tbsp Olive oil
• 1 Medium Onion, chopped
• 1 Tbsp Garlic (minced)
• 1 Cup Mixed bell peppers
• 1 Cup Mushrooms, sliced
• 1 Cup Spinach (chopped), blanched
• 1 Medium Eggplant
• 1/2 Cup Mixed olives
• 1-2 Green chillies, chopped
• 1 Cup Tomato puree
• 2 Cups Mixed cheese, grated
• 1 Cup Cream
• 1/2 Cup Breadcrumbs
• 150 Gram Butter (cut into cubes)

How to Make Home Style Baked Pasta

1. Cook the pasta in boiling salted water for about 9 to 11 minutes.
2. Drain and lay on to a tray/plate.
3. In a heavy bottomed pan, heat up some olive oil.
4. Add the onions, garlic, chillies and saute them for 2 minutes.
5. Add the bell peppers and eggplant and saute for 2 minutes followed by the mushrooms, olives and the spinach.
6. Let this cook for 5 minutes. Then pour in the tomato puree and the cream.
7. Season to taste. Take the pan off the stove and mix in the pasta.
8. Then mix in half the cheese. Pour the mixture into a greased baking dish.
9. Sprinkle the rest of the cheese evenly topped with the breadcrumbs. Add the cubes of butter over and let it bake in the oven for 20 minutes at 160-180 degrees.

 MASALA  PAPAD

INGREDIENTS:

• 2 – 3 papads per person
• 3 – 4 tbsp rapeseed oil
• 1 large tomato – diced
• ½ onion – finely chopped
• 2 – 3 green chillies – finely chopped
• 1 - 2 cloves garlic - minced
• Juice of one lime
• 3 tbsp finely chopped coriander
• ½ teaspoon chaat masala
• Salt and pepper to taste

INSTRUCTIONS:

1. Mix the tomato, onion, chillies, lime juice and coriander in a large bowl. Season with salt to taste and even add a little chaat masala if you like. Remember that most papads and chaat masala (if using) already have salt in them so it is a good idea to try one first so that you don’t over season the masala. Cover and place in the fridge while you roast your papads.
2. Heat a dry frying pan over medium high heat. With a brush or your hand, spread a little oil over a papad on both sides. Place it in the center of the pan and press it down with a spatula.
3. You will be able to see the papad cooking through. When this begins to happen, flip it over and press it down again with your spatula. Continue flipping until the papad is nicely roasted on both sides and cooked through. Transfer to a wire rack and continue cooking the rest of the papads in the same way.
4. To serve, top each papad with about two tablespoons of the masala.

Masala Dosa

Ingredients

• 1-1/2 cups long grain rice
• 1/2 cup urad dal (polished black lentil or white lentil)
• 3 quarts water
• Salt
• 1 medium onion, chopped
• 1 – 2 green chilies, chopped
• 1 Tbs. ghee (clarified butter) or regular butter
• 1/2 tsp. black mustard seeds
• 1/2 tsp. chana dal (split black chickpeas)
• 1 sprig curry leaves
• 1/2 tsp. turmeric powder
• 2 large potatoes, boiled
• 8 oz. coconut, cilantro and tomato chutney (optional)
• 16 oz. sambar (vegetable lentil stew, optional)

Directions

1. Prepare Dosa Batter: Soak rice and urad dal in separate bowls for 4-6 hours. Strain.
2. Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.
3. Salt to taste.
4. Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment.
5. Prepare Masala Dosa Filling:Add oil or ghee to a skillet.
6. Add mustard seeds and chana dal.
7. Shake mixture over the flame until golden brown.
8. Add curry leaves (whole leaf), green chiles, and onions.
9. Sprinkle turmeric powder and salt (for taste). Stir.
10. Break up boiled potato into small chunks and add them to your mixture. Add water and stir.
11. Prepare Masala Dosa:Pour refrigerated dosa mixture into a small bowl with a flat bottom.
12. Pour batter into a greased skillet.
13. Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.
14. Brush on ghee (or regular butter) to frying dosa.
15. Place filling near the center of the dosa.
16. Lightly lift the edges of the dosa.
17. Begin rolling from the edge of the dosa as you would a wrap.
18. Remove dosa from hot top or skillet.
19. Masala Dosa is typically served with coconut, cilantro and tomato chutney as well as sambar (vegetable lentil stew)

CHICKEN TIKKA

Ingredient of Chicken Tikka

• 1 kilograms chicken
• 2 tablespoon yoghurt (curd)
• 1 teaspoon coriander powder
• 2 teaspoon ginger paste
• 1 tablespoon lime juice
• 2 teaspoon Red chilli powder
• 2 teaspoon garlic paste
• 2 teaspoon chaat masala
• 1 handful chopped coriander leaves

How to make chicken tikka

Step 1

• Cut the chicken into 1-inch cubes. In a large bowl, add curd, coriander powder, ginger paste, red chili powder, garlic paste, and chaat masala, mix all chicken and the other ingredients well and marinate it for 3 hours or overnight.

Step 2

• Pierce the chicken cubes on a skewer and turn over a fire or under grill for 10 mins, cooking both the sides.

Step 3

• Serve it hot, garnished with preferred seasoning and lime juice.

CHICKEN TIKKA MASALA

Ingredients:

For the chicken marinade:

• 28 oz (800 g) boneless and skinless chicken thighs cut into bite-sized pieces
• 1 cup plain yogurt
• 1 1/2 tablespoons minced garlic
• 1 tablespoon ginger
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 1 teaspoon of salt

For the sauce:

• 2 tablespoons of vegetable/canola oil
• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic finely grated
• 1 tablespoon ginger finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz (400 g) tomato puree (tomato sauce/ Passata)
• 1 teaspoon Kashmiri chili (optional for colour and flavour)
• 1 teaspoon ground red chili powder (adjust to your taste preference)
• 1 teaspoon salt
• 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
• 1 teaspoon brown sugar
• 1/4 cup water if needed
• 4 tablespoons Fresh cilantro or coriander to garnish

Instructions

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice