Egg Curry

Well, eggs are usually in plenty at home or available at the nearest grocer’s store. So I thought that today I should make some thing with eggs, which can be served with rice, rotis, parathas. Only you have to arrange the ingredients and follow the simple steps.

Egg Curry

Egg Curry

Ingredients

• 6 hard boiled egg
• 1 onion paste
• 1 tomato pureed
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• Red chilies paste as per the taste
• Salt as required
• 1/2 turmeric powder
• 1/4 cumin powder
• 1/4 coriander power
• 1/4 garam masala
• 4 cloves
• 2 bay leaves
• 1 cup water
• 4 tablespoon vegetable oil
• Coriander leaves (for garnishing)

Method

Remove the shell of boiled eggs, and keep them aside.
Now again take oil and heat it, add bay leaves and cloves and fry for 2 sec, now add onion paste , ginger paste , garlic paste and fry it for 1 min now add red chilli paste and salt ,as per the taste , add turmeric powder, cumin powder, coriander power , and tomato puree, fry till it starts leaving oil.
Now add the boiled eggs, Add 1 cup of water and bring to boil and reduce the flame, and keep in simmer for 10 min.
Garnish egg curry with garam masala and coriander leaves and serve hot

Gulab Jamun

Gulab Jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee and soaked in hot flavored syrup. It is very much liked as Diwali sweets.


Gulab Jamun
Gulab Jamun

Ingredients:

• 1 Cup Khoya (Whole Dried Milk)
• 2 Tablespoon Refined Flour
• 1/4 Teaspoon Baking Powder
• 1/2 Cup milk
• Ghee for Deep Fry

For Syrup

• 1/4 Cardamom Powder
• 2 Cup Sugar
• 3 Cup Water

Method for Syrup:

Heat the water add sugar and cardamom powder and cook until the syrup becomes little thick.

Method of Gulab Jamun

Take mawa, refined flour, baking powder and milk and make soft, smooth dough. Make balls by gently rolling each portion between your palms into a smooth ball. Make sure that the balls are smooth and no crack develops, and keep them aside.
Heat ghee in deep frying pan. Deep fry the balls over medium heat until golden brown. Put the balls in hot syrup and keep aside for 10-15 minutes. Gulab Jamuns are ready to serve now.

Bhujia

Diwali is a time of celebration and enjoyment, which is being made with every one weather they are big or small. The light, crackers, sweet and snakes are the important part of this festival.
So day I m preparing a snack (Bhujia) which is very much loved with every one.
It’s a very tasty and crispy snack. To prepare this you have to arrange the ingredients and follow the simple method.Ingredients:

• 1 Cup Bengal Gram Flour
• 1 Cup Moath Gram Flour
• 1/2 teaspoon Cardamom powder
• 1/2 teaspoon Cinnamon powder
• 1/2 teaspoon Asafoetida
• 1/2 Cumin powder
• Red chilli powder (as per taste)
• Pepper powder (as per taste)
• Salt (as per taste)
• Oil for deep frying
• Water as needed

Take bengal gram flour and moath flour now add cardamom powder, cinnamon powder, asafoetida, cumin powder, red chilli powder, pepper powder and salt as per the taste. Now mix these ingredients well with water, and make soft dough.

Heat the oil till the oil starts smoking. Now place the dough in a sev mould, press and squeeze by hand through the sev and press into the hot oil.

Deep fry bhujia on medium heat until it is lightly browned. Drain the extra oil of bhujia. Now this crispy snack is ready to serve.

Rasmalai

We all know that Diwali is the biggest festival of Hindus; it is the festival of light and being celebrated five days, and these 5 days brings all friends and families together for a great enjoyment, and a time to enjoy new and delicious recipes and sweets.
So today I decided to prepare Rasmalai today, which you can serve as a Diwali sweet dish, hope you all will love that.

Rasmalai Recipe

Ingredients

• 4 Full Cup Milk for Channa
• Lemon Juice
• 5 Tablespoon of Sugar

For Ras of Rasmalai

• 3 Full Cup Milk
• I Cup Sugar
• 3 Cups Water
• Almonds Saffron, Cardamom, Pista.

Method

Take 3 full cups of milk and boil until it reduces and remains 1 ¾ cups. Add the sugar to it and add cardamom, pista, almond and saffron to it. Let it cool.
Now take the 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously. Then drain it in a thin muslin cloth, drain the excess water by pressing the cloth there must not be water remaining, Take the channa out of the cloth in a dish, mash it and make around 10 small sizes of balls out of it
In a pressure cooker take 3 cups of water and 1 cup of sugar and give a boil. Place the bolls in the cooker, toss those balls in the pressure cooker and bring two whistles. Now take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the Ras of the Rasmalai is cool, add channa balls to it, and refrigerate it now decorate with rest of cardamom, pista, almonds, and it is ready to serve.

Cloves

More or less in all Indian recipes cloves are used. It is been used in whole or ground form mainly for culinary purposes and as a flavouring agent in food industry and its flavour blends well with both sweet and savory dishes but as they are extremely strong so they are used sparingly, Cloves have an intense fragrance.

The clove is an air-dried unopened flower bud obtained from evergreen medium sized tree, which start flowering in about 7 years and continues to produce flower buds for 80 or more years, its clusters are plucked by hand when the buds are fully developed with a pronounced pink flush and then dried over several days in the sun.

It is also been used as the antiseptic and antibiotic the clove oil are used in medicine especially in dentistry, oral and pharyngeal treatments. It is also been used in Ayurveda called Lavang. Its essential oil is used in aromatherapy when stimulation and warming is needed, especially for digestive problems, and also widely used in preparations of toothpaste and mouthwashes, soaps and perfumes. It is also reported to help diabetics in sugar assimilations.

Tomato Cucumber Salad

Some time I want to make some thing healthy, quick and easy meal specially for lunch time. So today I have arranged proper ingredients to make some thing quick easy and specially healthy for my lunch. Hope you all will like this .

Tomato Cucumber Salad

Ingredients

• 1 large cucumber, peeled and sliced thin
• 2 tomatoes, sliced thick
• 1 onion, sliced thin
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 teaspoons sugar
• Salt( as per taste)
• 1/4 teaspoon pepper
• Parsley

Method

Add the peeled and thin sliced cucumber, thick sliced tomatoes, sliced onion. Now add lemon juice, sugar, Salt (as per taste) and pepper mix well. Add olive oil and parsley mix them well. And serve it chilled

Chocolate Cake

Chocolate cake is a common desert cake served at many gathering such as birthday parties and wedding, which contains chocolate, so I decided to prepare chocolate cake today.

Chocolate Cake

200g Maida

3 Eggs

200g Butter

½ teaspoon baking Powder

¾ tablespoon Vanilla essence

200g castor sugar

2 Tablespoon Milk

30g cocoa Powder

Method

Beat the eggs and make it light and fluffy. Soften the butter microwave at 100 percent powder for 10 to 20 seconds and add to the eggs. Add vanilla essence and sugar and beat till it blended very well

Sieve cocoa, maida, and baking powder together and gradually fold into the egg-butter mixture and mix properly and fast, making quick figures of eight in the base of the bowl. Add milk if needed.

Line the base of the microwave safe dish with greased and floured greaseproof or brown paper and pour in the batter. Microwave at 100 percent powder for 10 minutes, insert a knife into the cake, if the knife comes out without sticky of cakes, you are all set Stand for five minutes When cool, gently turn the cake out.

Dhokla

Dhokla is a fast food from the Indian state of Gujarat. Dhokla is a steamed savory cake made from gram flour, chickpea flour, rice and daal, Suji, (Semolina, Cream of Wheat) and many more. It is a traditional Gujarati snack, typically a tea time treat, it is also very much loved as a tiffin recipe, the recipe of Dhokla is a very simple super and quick.


Dhokla

Ingredients

• I cup chickpea flour
• ¼ Tablespoon Citric Acid
• 1 Tablespoon Eno (fruit salt)
• 1 Tablespoon Sugar
• Salt to taste
• ¾ cup water
• 2 Tablespoon mustard oil
• 1 Tablespoon Mustard Seeds
• 2 Green Chillies Finely sliced
• 5-6 Curry leaves
• Coriander Finely Chopped

Method


Take a big vessel with lid and pour about 2-3 cups of water. Put this vessel on gas and in the center of that vessel put some wire mesh or ring, over which we can put the pan with dokhla batter. Flame should be high wait till the water reaches the boiling point.

Add salt, sugar and citric acid with water. Now add this water slowly to chickpea flour and mix it well so that there are no lumps. Add 1 tablespoon oil to batter. The water which is kept for boiling when it starts boiling add the Eno to batter and mix it well. Batter will become light and fluffy. Pour the batter in the grease pan and put that pan in the vessel with boiling water use a round aluminum pan. Cover the lid and let it cook for 15 -20 minutes.


Check it with toothpick or knife if it not sticks to knife or toothpick it is cooked. When done take off from the heat and let it rest for 4-5 minuets. Be sure to remove the cover lid or water droplets from lid will ruin the dokhla. Transfer the dokhla by inverting the pan. Cut it with knife when cool.


For tempering heat the 1 tbsp oil. When it’s hot add mustard seeds, curry leaves, sugar and 2 tablespoon water. Let it boil for 1 min and then pour it over the dokhla, between the slits. Now garnish it with chopped coriander. Even you can add grated coconut that would all so taste good.

Vegetable Cutlet

Vegetable Cutlet


Ingredients

• 2 boiled mashed potatoes
• 1 boiled grated carrot
• ½ cup fresh green peas
• ½ cup cabbage finely chopped
• 4 green chillies finely chopped
• ½ tablespoon ginger paste
• ½ tablespoon garlic paste
• 2 tablespoon chopped coriander leave
• 1 tablespoon cashew nuts
• 1 tablespoon raisins
• ½ teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon mango powder
• ½ teaspoon garam masala powder
• Salt (to taste)
• 2 tablespoon corn flour
• 2 tablespoon Maida
  
• 1cup breadcrumbs
• Oil (for frying)

Vegetable cutlet is very delicious recipe which can be use in many ways as you can use it as a starter, Tiffin varieties or it’s also added in Lunch or Dinner.It can be server with both vegetarian and non vegetarian dishes.

Method

Heat oil in pan add garlic paste, ginger past and fry for 2-4 seconds, add green chillies and fry for some time, add grated carrot and finely chopped cabbage, fresh green peas and fry, add cashew nuts, raisins, coriander powder, cumin powder, mango powder, garam masala powder, fry well till the moisture is totally lost. Keep it a side for cooling. Now add the mixture in mashed potato, add corn flour and salt to taste and mix it well. Now make a ball and give the desired shape to the balls,Dip the cutlet shapes into the mixture of Maida and water(where mix Maida and 5-6 tsp of water) roll in the breadcrumbs, shallow fry both side till it becomes golden brown. Serve hot with green Chutney.

Egg Masala Omelet

Omelets make a hearty meal for lunch and dinner as well as breakfast, its fast and easy to cook and good to eat. There are several ways to cook omelet even anyone can make this Egg Masala omelet , even if you don't cook only you have to arrange the ingredients and follow the simple method .

Egg Masala Omelet

Ingredients

• 2 Eggs
• 1 Onion, Chopped
• 1 Tomato, Chopped
• 2 Green Chillis, chopped
• 1 tablespoon Chopped Coriander
• 1/4 teaspoon Garam Masala
• 1/4 teaspoon Coriander Powder
• 1/4 teaspoon Cumin Powder
• Salt to taste
• 2 tbsp Oil

Method

Beat the eggs, add chopped onion, chopped tomato, green chillies and chopped coriander and beat until foamed. Add the garam masala powder, coriander powder, cumin powder and salt and mix well.

Heat the oil in a non stick pan. Pour the beaten egg mixture and cook on both sides till light brown in color .Enjoy Egg Omelets Masala.

Stuffed Green Pea Paratha (Mattar Paratha)

Parathas are one of the easiest and delicious recipes that can be prepared for a breakfast, lunch or dinner it can be plane paratha (without stuffing) or stuffed paratha also. They are various filling that can be added in stuffed paratha preparation. Today I am preparing Green Pea stuffed paratha (mattar paratha).


Stuffed Green Pea Paratha (Mattar Paratha)

Ingredients:

For Dough:
2 Cups whole wheat flour
½ cup Maida,
½ tablespoon salt
¼ cup ghee,
Warm water (as required)

For Stuffing:

2-3 cups cooked & coarsely mashed green peas (Mattar),
Green chilli paste (as per taste)
Finely chopped coriander
1 tablespoon crushed ginger
2 tablespoon lemon juice,
1 tablespoon garam masala powder,
1 tablespoon coriander powder
1 tablespoon cumin powder
2 tablespoon Oil,
1/4 Asafoetida Powder
Salt to taste
Butter for frying

Method

For Dough, Mix together salt and flour (whole wheat flour and Maida). Rub in ghee, and then add enough water to make stiff dough, and keep it at least for one hour to rest.

For stuffing, heat oil and add crushed ginger fry until its gets light brown then add asafoetida powder and then after few seconds later add mashed peas, chili paste, garam masala, coriander powder, cumin powder, salt and fry it for 5 min add lemon juice and chopped coriander and switch the flam off, and keep it aside to cool. Now divide the mixture into equal portions.Divide the dough into balls and fill the stuffing into it. Now roll the stuffed dough ball into the form of roti, taking care that stuffing does not come out. Fry the rolled paratha in low heat with butter till it becomes light brown with both sides.Serve Mattar Paratha hot it’s ready to eat.

Boondi Raita

My previous preparation was Mutton Curry today I am preparing Raita its a simple preparation made with beaten curd by vegetables, adding fruits, boondi , or any other thing. Most Indian families enjoy delicious raitas as an accompaniment with lunch or dinner. Raitas are unique because they are cool and also very spicy.


Boondi Raita



Ingredients:

• 2 Cups Curd
• 100 gms Gram flour
• ½ Teaspoon Roasted Cumin powder
• salt to taste
• Red chili powder to taste
• ½ teaspoon Garam Masala
• Chopped coriander leaves (Garnishing)
• Oil to fry

Preparation of Boondi

• Add water to gram flour and mix it well to be spreading consistency.
• Add salt & beat till becomes light. Heat oil & pass the paste through draining spoon. Fry till it becomes crisp & golden brown.

Preparation of Raita

• Beat the curd with hand mixer.
• Now add salt, cumin powder and chili powder, mix well.
• Add boondi and mix gently.
• Sprinkle garam masala.
• Keep in refrigerator for an hour garnish with chopped coriander and serve boondi raita chilled.

Mutton Curry

Mutton Curry

Mostly I make all types of recipes in my previous post I have prepared Mutter Paneer a delicious recipe of North India . I like making spice foods so today I am making Mutton Curry, its not only mouth watering but also a very tempting dish.


Ingredients

• Mutton pieces 300 g
• 2 Onions chopped
• 2 Tomatoes chopped
• 2 Tablespoon yogurt
• 1/4 Tablespoon Ginger paste
• 1/2 Tablespoon Garlic paste
• Red Chili paste (as per taste)
• 1 Tablespoon lemon juice
• 1 Teaspoon poppy seed paste
• 1 Cup hot water
• Salt (as per taste)
• 5 Tablespoons oil

Whole Spices

• 2 Bay leaves
• 2 Cardamoms
• Cinnamon sticks ½ inches
• 4 cloves

Powdered Spices

• 1 Teaspoon fresh black pepper powder
• 1 teaspoon turmeric powder
• ½ Teaspoon coriander powder
• ½ Teaspoon cinnamon powder
• ½ Teaspoon cardamom powder
• ½ Teaspoon cumin powder
• ½ teaspoon garam masala

Garnishing

• (Fresh Green Coriander)

Mutton curry

Take mutton pieces add ginger past, garlic past, yogurt ,lemon juice , pinch of salt and 2 tablespoon vegetable oil and marinate the mutton pieces for one hour.
Heat oil in pressure cooker and when oil is hot add bay leaves, cardamom, cinnamon sticks, cloves and cook for 3 seconds. Add chopped onions, garlic past, ginger past tomato chopped and cook it for3 min add marinated mutton and fry it on high heat for 10 minutes add coriander powder, cinnamon powder, cardamom powder, cumin powder turmeric powder , garam masala , fresh black pepper powder ,chili past(as per taste), poppy seed past and salt(as per taste) then fry for 5 minutes on low heat. Now cook on low heat for a few minutes then add 1 cup hot water Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas. Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked. Garnish with coriander leaves and serve hot.

Mutter Paneer

Mutter Paneer is a delicious recipe of North India its a curry of peas and paneer. It is really easy to make, just get the following ingredients and follow the simple method.

Mutter Paneer

Ingredients

• Paneer 500g (into cubes)
• A bowl green peas
• 2 medium onions paste
• 1 tomatoes puree
• ½ tablespoon ginger paste
• ½ tablespoon garlic paste
• chilli paste(as per taste)
• 1 teaspoons coriander powder
• 1 teaspoons Garam Masala
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• Bay leaves 2-3
• Cloves 4-5
• Salt as per taste
• 1 cup hot water
• 5 tablespoons of vegetable
• Chopped green coriander leave, dry red chilli (for garnishing)
  
  
  Method
  
  Heat up 2 tablespoons of vegetable oil in a frying pan until hot and then add the cubes of Paneer and fry, turning over frequently until it becomes golden brown. When the paneer cubes have browned - place them onto a plate lined with kitchen paper.
  
  Heat 3 tablespoon of oil in a large pan, and fry bay leaves and cloves for 30 seconds, add onions paste , garlic past ,ginger past, tomatoes puree and chilli past and cook until oil starts separating from the mixture, add coriander powder , garam masala , turmeric powder ,cumin powder and cook for 2-3 minutes ,add salt to taste. Cook for a few minutes now add hot waters how much is required to make thick gravy. Bring the gravy to boil .Then add fried paneer cubes. Stir 2 minuets. Add the peas and Stir well and cook over medium heat for 5 minutes.
  Garnish with chopped green coriander leaves and serve hot.