EGG CURRY

 

Prep Time : 15 mins

Cooking Time : 15 mins
Serve : 3

INGREDIENTS
Hard boiled eggs - 6
Chopped onion - 2
Grated ginger - 1/2 tsp
Grated garlic cloves - 1/2 tsp
Cumin seeds - 1/4 tsp
Whole black pepper - 2 - 3
Cloves - 2 - 3
Green cardamom - 1
Black cardamom - 1
Roasted coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Kashmiri mirch powder - 1 tsp
Salt - to taste
Oil- 4 tbsp
Coriander leaves - 1 tbsp for garnishing

METHOD
Heat one tbsp oil in a pan and place the boiled eggs and fry until dark brown and strain it.
Again heat oil in the same pan add the cumin seeds, and whole garam masala  to crackle.
Now add chopped onion and saute until pink,
Add crushed garlic,crushed ginger and cook for few seconds,add turmeric powder, red chilly powder,roasted coriander powder and kashmiri mirch powder and two tbsp water and cook for few seconds.
Add 1/2 cup of water and bring to boil,once boiled cook in a slow flame.
Add fried eggs and salt and cook in a medium flame for five mins.
Garnish with coriander leaves and serve.

SPRING ONION PARATHA

 

Prep Time : 15 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Wheat flour    -     1 cup
Finely chopped spring onion  -  1 cup
Carom seeds   -   a pinch.
Onion seeds   -    a pinch
Salt    -    to taste
Chopped green chilly  -   1
Curd   -   2 tsp
Oil   -   2 tbsp


METHOD
Wash and chop spring onion.
Spring onion are mixed in a wheat flour with salt,curd,green chilly,carom seeds,onion seeds and one tbsp oil to make a soft dough with the help of a water.
On a heated pan make paratha applying oil on both the sides.
Serve hot with sweet mango and green chutney..

 

POMEGRANATE AND MANGO RAITA

 

Prep Time : 10 mins 

Total Time : 10 mins 

Serve : 4

 INGREDIENTS

 Boondi - 1/2 bowl 

Pomegranate  pearls - 1/2 bowl

Hung curd - 1 cup 

Roasted n crushed cumin seeds - 1/2 tsp Black salt- 1/4 tsp 

Salt- a pinch

Sugar- 1 tsp
Red chilly powder - 1/4 tsp 

Chopped green chilly 1 tsp

 METHOD 

Put the fresh curd in a muslin cloth for 3-4 hours to make a hung curd and then prepare raita out of it. 

Whisk the hung curd. 

Add roasted and crushed cumin seeds, black salt, salt, red chilly powder ,sugar and mix well.

 Now after mixing it, add boondi and pomegranate pearls and mix it well.

 Serve

 chilled boondi and pomegranate raita

PESHWARI CHICKEN

 

Prep Time      : 20 mins
Cooking Time  : 20 mins
Serve -  4

INGREDIENTS
   Chicken pieces        -      1 kg
Oil        -   1/2 cup
Salt  -  to taste
Green chilly   - 10 chopped
Ginger grated  -     1tbsp
Garlic pod grated - 1 tbsp
Tomato  chopped    -  5
Pepper    -      5
Clove      -      5
Black  cardamom  -   1
Green cardamom  -  2
Cinnamon  - 1 inch stick
Cumi n seeds - 1 tbsp
Kashmiri mirch powder - 1 tsp

METHOD
    Clean and wash the chicken and drain out water and keep aside.
Heat oil in a pan and add chicken pieces and salt and cook for five minutes in high flame.
Now add grated ginger and garlic and mix it well and cook for few minutes.
Add chopped tomato and green chilly and cover the lid and cook in a slow flame for ten minutes.
 Roast pepper,cloves,cinnamon,black cardamom ,cumin seeds and green cardamom and grind to make a powder and add in the chicken and mix well.

Add kashmir mirch powder and mix well.
Serve hot with fried rice.