How To Make Indian Egg Curry

Ingredients

* 2 boiled eggs
* 1 potato
* whole cumin seeds
* 1 whole red chili
* 2 tej patta (Bay Leaves)
* 1 big chopped onion
* 2 green chili
* 1/2 teaspoon cumin powder
* 1/2 teaspoon coriander powder
* 1/4 teaspoon red chili powder
* 1 teaspoon garam masala powder
* 1/2 turmeric powder
* 1/2 teaspoon ginger and garlic paste
* Vegetable oil
* Salt

Method:
Boil 2 eggs, remove the hard shell. Then take the knife and slightly cut in the middle of the eggs, but do not completely cut it into half. Just a quarter inch deep cut will serve the purpose (to let the spice go inside during cooking). Mix very little turmeric powder and salt on the surface of the eggs and keep aside.Take 1 potato, peel off the skin and cut it into 4 equal parts. Mix very little turmeric powder and salt.

Take a non-stick kadhai (bowl) put 1 cup of vegetable oil and heat for 4 mins. Fry the potato until it becomes golden brown.In the same vegetable oil fry the eggs (step 1) till golden brown and keep aside.In another non-stick pan add 2 tablespoons of vegetable oil and heat it. put a pinch of whole cumin seeds, 1 whole red chili, 2 tej patta (Bay Leaves) and stir for 1 min.

Put 1 big chopped onion, 2 green chili and fry till it is half tender. Now add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/4 teaspoon red chili powder,1teaspoon garam masala powder, 1/2 turmeric powder, 1/2 teaspoon ginger and garlic paste, salt to taste and little water and fry the masala (spice) until oil comes out of it.

Put 2 teaspoons of tomato puree and stir for 2 mins, then add fried potato and eggs into the masala(step 6) add 1 cup of water and boil it for 2 mins.Egg Curry is ready to serve with Rice or Pulao for lunch or dinner.

READ MORE - How To Make Indian Egg Curry

How To Make Malai Palak

Ingredients:

500 grams palak,
1 big green chilly,
2 red chillies dried,
1 teaspoon finely chopped ginger,
1/2 teaspoon sugar,
1 tablespoon cream,
1 tablespoon ghee salt to taste.

Method:

Assort the palak(spinach) by removing the stems. Ensure you only have the leafy part.

Wash it well and then finely chop the leaves. Don’t cut the spinach and wash later because that will wash all the vital nutrients away. Take a frying pan and pour the oil.

Bring to heat and add the dry red chillies and saute till they turn dark brown in color. Then add the ginger and cook briefly. Slit the green chillies in the middle and add them too. Let them crackle.

Put in the chopped palak (spinach), sugar and salt. Keep stirring on and off. The palak will give out water and so don’t add any water and keep cooking till all the water evaporates and the palak is cooked. Mix the cream and garnish with coriander and butter flakes and serve.

READ MORE - How To Make Malai Palak

How To Make Tandoori Baby Corn

Ingredients :

250 grams baby corn,
100 grams curd,
1 teaspoon red chilly paste,
1 teaspoon ginger garlic paste,
1/2 teaspoon garam masala,
1 pinch cumin powder,
1 pinch cardamom powder,
1 pinch black salt,
1 teaspoon red chilly powder,
4 tablespoons mustard oil
salt to taste.

Method:

Take the curd and pour it into a muslin cloth and let it hang till all the water is drained out. Now take a bowl and put the strained curd in it.

Add the black salt, cumin powder, cardamom powder, red chilly powder, garam masala, ginger garlic paste, red chilly paste, mustard oil and salt.

Mix it up well and see that no lumps are formed. Now marinate the baby corn in this mixture for at least an hour. Grill in a hot tandoor till it’s done. Serve with some chutney

READ MORE - How To Make Tandoori Baby Corn

Beetroot Pachadi Without Coconut Recipe

Ingredients :

1 large beetroot,
2 small green chillies,
1 pinch mustard, 1 pinch urad dal,
1 pinch turmeric,
2 tablespoons oil,
1/4 cup shredded coconut,
7 curry leaves and salt to taste.

Methods:

Peel the beetroot and grate it. Take a frying pan and pour the oil. Bring to heat and add the urad dal, mustard, and curry leaves. Add the green chillies after slitting them in the middle.Stir well, once its golden brown add the beetroot and turmeric.

Cook for three to four minutes and then add the salt. Stir well and keep it on a low flame for a minute. Add the coconut stir once and switch off the burner.

READ MORE - Beetroot Pachadi Without Coconut Recipe

How To Make Coconut Chutney Recipe

Ingredients:

1 cup grated coconut,
1/2cup Bengal gram,
1 big green chilly,
1/4 teaspoon mustard seeds,
1 pinch black gram,
1 pinch sesame seeds,
few curry leaves,
1 teaspoon oil and salt to taste

Method:

Take a blender and add the coconut, Bengal gram, green chilly, salt to taste and a little water. Blend it nicely and make a fine paste. Add water according your desired thickness. Remove from the blender and transfer it into a bowl.

Now take a small pan and pour the oil. Bring to heat and only when is very hot add the mustard seeds. Let them crackle. Then add the black gram and sesame seeds and till its golden brown.

Put in the curry leaves and turn of the flame. The curry leaves will get cooked in the heat of the oil. Now pour this mixture into the coconut paste. Stir it well and serve with hot dosas and idlis.

READ MORE - How To Make Coconut Chutney Recipe

How To Make Navratan Pulao

Ingredients:

1 cup basmati rice,
25 grams paneer, 25 grams peas,
10 small cauliflower florets,
5 cherries, 25 grams pineapple,
25 grams carrot,
10 cashew nuts,
10 raisins, 1 small cup curd,
¼ teaspoon garam masala,
1 green chilly,
1 onion, ½ teaspoon red chilly powder,
1 pinch turmeric, ½ bunch mint leaves,
½ bunch cilantro, ½ lemon,
10 grams ginger garlic paste,
10 tablespoons ghee (clarified butter) and salt to taste.

Method:

Wash the rice and soak in water for half an hour. Cut all the vegetable and pine apple into small little pieces. Take a frying pan and heat some oil. When its hot add the carrots and paneer and fry for a while. When the paneer starts to turn brown at the edges it’s done. Keep it aside.

Take another frying pan and put the ghee and bring to heat. When the ghee begins boiling add the onions and fry till they are golden brown. Put in the ginger garlic paste, green chillies, mint leaves, paneer, vegetables and dry fruits.

Sauté for five to six minutes. Then add the turmeric, chilly powder and garam masala. Sauté briefly and add the curd, salt. Stir well and cook for another minute. Turn of the flame and keep it aside. Take a pan and boil two cups of water and add the rice.

Let it cook till the rice is half done. Now add the vegetable gravy to it and let it cook till the rice is completely cooked. Sprinkle the lemon juice and mix the rice once. Garnish with cherries and serve.

READ MORE - How To Make Navratan Pulao

Perfect Potato Salad

Ingredients:
500g New Potatoes
1 teaspoon of white wine vinegar
1 table spoon extra virgin olive oil
Half a teaspoon of seedy (whole grain) mustard
1 ½ table spoons mayonnaise
1 large red onion
1 teaspoon sour cream
Salt and pepper, freshly ground.

Method:

• Under cold running water, scrub the skins of the new potatoes. Boil them in lightly salted water to preferred texture.Once they are done, drain well and cut into mouth sized pieces. For new potatoes this is normally just cut in half, but on some larger ones you may have to cut them smaller.

• Put the potatoes aside, and in a small bowl, mix the mustard, olive oil, vinegar, pinch of salt and a good grind of pepper. Put the halved potatoes into a large bowl, and drizzle this over the potatoes. Leave this to stand for about 10 mins to absorb the dressing.

• Finely chop the onion, and mix with the sour cream and mayonnaise. Providing the potatoes are cool by now, stir in to the mixture.Chill well in the fridge.Transfer to a serving bowl, add a generous grind of black pepper to garnish, and serve.

READ MORE - Perfect Potato Salad