EGG BIRYANI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Hard boiled eggs - 6
Curd - 1/2 cup
Gobind bhog rice - 2 cup
Clarified butter - 1 tbsp
Oil - 1/4 cup
Chopped green chilly  - 1
Sliced onion  - 2
Cinnamon  - 1 inch stick
Green cardamom - 2
Black cardamom - 1
Whole black pepper - 3 - 4
Cloves - 2 - 3
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Salt - to taste
METHOD
Boil and peeled the eggs and fry it
Heat oil and clarified butter in a pan,add cinnamon,cumin seeds,cloves,cardamom.and whole black pepper to crackle.
Add chopped onion and fry until light brown.
Add ginger garlic paste and all dry ingredients and 2 tbsp water and mix well.
Stir fry until oil separate  from the spices
Add curd and mix well.
Add green chilly and salt and mix well.
Now add egg and mix well
Turn off the flame.
Wash and soak rice for 30 mins
Heat clarified butter in a pan and fry the rice
Take a rice cooker and add the rice, four cup of water and fried egg with all the spices
Cover and cook in a rice cooker for fifteen mins.
Serve hot with cucumber raita , green chutney and lashun chutney.

RAGI FLOUR UTTAPAM

 

Prep Time  : 15 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Ragi flour  -  1 cup
Curd  -  1/2 cup
Salt  -  to taste
Finely chopped green chilly  -  1
Finely chopped capsicum   -  2 tbsp
Finely chopped carrot  -  2 tbsp
Oil  2 tbsp

METHOD
Take a bowl add ragi flour,curd,salt and water to make a thick batter.
Rest for 15 mins.
Add capsicum,carrot,,green chilly  and coriander leaves and mix well.
Heat non stick pan.
Add 1 tsp oil and rub it with tissue paper.
Pour a large spoon of uttapam batter on it.
Lower the heat but some oil over uttapam.
Add capsicum and carrot on it.
Flip when done on one side.
Serve hot with green chutney and tomato sauce 

CUCUMBER RAITA

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hang curd        -    1 cup
Grated cucumber         -     1/2 bowl
Salt            -   to taste
Black salt      -    1 tsp
Black mustard seeds / rai    -  1 tsp  

 Sugar   -     1 tsp

Asafoetida    -    a pinch
Whole red chilly    - 1                                -                                              1
METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber in the curd and mix well.
Heat oil in the pan.
Add black mustard seeds,asafoetida / hing and whole red chilly and switch off the gas and this thadka add in the curd.
Serve chilled.

POHA NAMKEEN

 

Prep Time : 10 mins

 Cooking Time : 30 mins

 Serve : 6

 INGREDIENTS 

Poha - 2 cup 

Peanuts - 1/2 cup 

Roasted chana - 2 tbsp

Mustard seeds - 1/4 tsp

 Curry leaves - 10 - 12

 Salt - to taste 

Sugar - 1/2 tsp 

Chat masala - 1/2 tsp

 Green chilly -  2

Black salt - 1 tsp 

Oil - for frying 

 METHOD 

Heat enough oil in a pan.

Deep fry poha,peanuts, roasted chana and green one by one and drain in a paper napkin. Deep fry the mustard seeds and curry leaves and mix well.

 Sprinkle chat masala,salt,sugar,black salt and green chilly mix well.