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.

BESAN KA DHOKHA

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS

Besan - 1 cup

Coriander powder - 1tsp

Red chillie powder - 1 tsp

Turmeric powder- 1/2 tsp

Ginger and garlic powder- 1 tsp

Finely chopped onion- 1

Oil- 1/2 cup

Salt- to taste

Water- as required

Cumin seeds- a pinch

METHOD

Mix salt and enough water in the besan and make pakora like liquid.

 Grease oil in a kadai and heat it.

 Pour the besan liquid and stir it continuously.

 Make a soft besan dough.

 Grease the oil in a plate and spread it all over.

 Now cut it in diamond shapes.

Heat oil in the kadai and deep fry the diamond shape pieces.

 Fry the pieces on a slow flame till golden brown.

 Drain on paper napkin.

Now again heat oil in the kadai.

 Put the cumin seeds to crackle.

 Add onion andsaute for 5 minutes till it gets pink colour.

 Add the ginger garlic paste, coriander powder, red chillie powder, turmeric powder and stir well and saute for 4 to 5 minutes. add 2 cup of water and boil it. When it gets boiled, add the pieces and besan sabji is ready to eat. Serve hot.

 

AMRA KI CHUTNEY

 

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

INGREDIENTS
Amra      -  250 gms
Sugar                    -      250 gms
Fenugreek seeds /methi seeds   -   a pinch
Turmeric powder      -  1/2 tsp
Red chilly powder      -  1/2 tsp
Roasted cumin seeds powder     -      1 tsp
Salt     -   a pinch
Oil   -  2 tsp

METHOD
Wash / amra properly.
Cut into two pieces.
Heat oil in a pan.
Add fenugreek seeds to crackle.
Add hog plum / amra and saute for 2 - 3 mins.
Add turmeric powder,red chilly powder and salt.
Stir fry for 3 - 4 mins in a medium flame.
Let the amra / hog plum cook for 5 mins.
Add sugar and simmer the gas.
Cook well till it gets thick.
Add roasted cumin seeds powder.
Serve chilled.

KATHAL ALOO KI SUBJI

 

Prep Time : 15 mins

 Cooking Time : 30

 mins Serve : 4

 INGREDIENTS

 Kathal/jack fruit - 500 gms

 Chopped onion - 1/2 cup

 Ginger - 1 inch stick

 Garlic cloves - 4 - 5

 Tomato - 1

 Cumin seeds - 1/2 tsp

 Red chilly powder - 1 tsp

 Turmeric powder - 1/2 tsp

 Coriander powder - 1 tsp

 Kashmiri mirch powder - 1/2 tsp

 Cardamom - 1

 Black pepper - 3 - 4

 Cloves - 2 - 3

 Cinnamon - 1 inch stick

 Salt - to taste

 Oil - 4 tbsp

 Green coriander leaves - 1 tbsp

 METHOD

 Spread some oil on your palms,chopping board and knife

. Peel the skin of the jack fruit chop and wash it

 Pressure cook the kathal and aloo

 Once cooled ,open the lid ,remove the skin of the potatoes and chop it

 Heat oil in a pan,add kathal and potato pieces fry and strain it.

 Again heat oil in a pan add cumin seeds to crackle

. Add chopped onion and fry until transparent.

 Take a blender add chopped onion,ginger garlic,cloves,black pepper,cinnamon,cardamom and cumin seeds to make a fine paste

. Now add onion masala paste and saute for 4 - 5 mins

. Add coriander powder,red chilly powder,turmeric powder and kashmiri mirch powder and 2 tbsp water and mix well

. Add chopped tomato and cook for two to three mins.

 Now add fried kathal and potatoes and salt and mix well.

 Add two cup of water and cover the lid cook in a slow flame for 15 mins

. Garnish with coriander leaves and serve.

CRISPY BREAD

 

Prep Time : 15 mins
Cooking Time : 20 mins
Serve : 4

INGREDIENTS
Bread     -  4 slice
Rice flour      - 1 cup
Ccumin seeds      -     1/2 tsp
Salt      - to taste
Oil      -   2 tbsp

METHOD
Take a large bowl combine all the above ingredients except bread and oil.
Add little water and make a thick batter.
Heat oil in a pan.
Dip the bread slice one by one in this batter and place on the hot pan.
Flip over and cook on the other side until brown.
Take off the pan and serve hot.

 

RICE KHEER

 

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

Milk     - 5 cup
Rice   - 50 gms
Sugar     - 4 tbsp
Green cardamom    - 1/4 tsp
Roughly chopped pistachio   - 2 tsp
Crushed almonds - 1 tbsp
Crushed cashew nuts - 1 tbsp
Raisions - 1 tsp
Rose water   -  1 tsp

METHOD.
Boil milk in a heavy bottom vessel
Once boiled,keep it in a low flame
Add rice  and stir occasionally
Add sugar and mix well.
Add cardamom powder and roughly chopped pistachio and rose water and mix well.
Garnish with  almonds, are raisions and cashew nuts.

GREEN CORIANDER CHUTNEY

 

Prep Time : 15 mins
Total Time : 5 mins
Serve : 4

INGREDIENTS
Lemon juice   -  1 tsp
Lashun or garlic  cloves  -   3 - 4
Green chilly   -     3 - 4
Fresh coriander leaves -  1 cup
Salt    -  to taste
Mustard oil   -   4 - 5 drops

METHOD
     Wash drain and clean coriander leaves, and green chilly
    Add coriander leaves,green chilly and garlic pods in the blender.
Add salt and lemon juice
     Blend all ingredients to a smooth consistency.
     Add oil and serve