Eggs in Potato Gravy

Eggs are rich in proteins, eat atleast 3 eggs a week. Give one egg for growing children everyday, as it is very good for the childrens weight(yellow part of the egg). Eggs are easy to cook, This is very simple recipe and easy to make at home.

Prep time:15 min
Cooking time:20 min
Serves: 4 as a main, 6 as a side
Cuisine:Indian

Ingredients:

4 boiled eggs(cut into half)
4 medium sized potatoes(peal the skin and cut into medium pieces)
2 big onions(cut into small pieces)
2 big tomatoes(cut into small pieces)
3 green chillies(cut into length wise)
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin/jeera powder
2 tsp Eastern Egg masala powder(optional)
salt as per the taste
oil for cooking

Method:

1. Heat oil and add onion, fry till it turns pink and tender.
2. Add green chillies and fry for a minute
3. Add potato pieces and fry for another 2 minutes in medium heat.
   
4. Add tomato pieces and fry for a minute.
5. Add red chilli powder, turmeric powder, salt, Eastern egg masala powder, cumin powder, coriander powder, mix well and fry for 2 minutes.
   
6. Add 1 cup of water, and cook for some time till gravy becomes thick.
   
7. Add eggs on the top.
   

Garnish with fresh chopped coriander leaves and serve hot with a side of rotis or rice, and a salad.

Vegetable Biryani

Vegetable biryani is the one, in which you can add more vegetables, as green vegetables and fruits are very important in the diet. Doctors recommend to eat more green vegetables and 1 cup of fruits(mixed fruits) daily. Actually i use to find difference between palav and biryani in my college days, as i know, when we cook vegetables and rice together, we call it as BIRYANI, when we cook rice and vegetables separately and mix it, then it is called PALAV. Vegetable biryani is quick recipe and easy to prepare at home, It looks very colorful when you add beetroot aspecially. you can make biryani with Basamati or Priya or any normal rice. Lets get into the preparation...



Ingredients:

• 3 cups Basmati/Priya rice
  
• 1/4 cup beans(cut into a small pieces)
  
• 1/4 cup potato(pealed and cut into a small pieces)
• 1/4 cup beetroot(pealed and cut into a very small pieces)
• 1/2 cup peas
• 1/4 cup cauliflower(cut into a small pieces)
• 1/4 cup carrot(cut into a small pieces)
• 1/4 cup corn(optional)
  
• 6 green chillies(cut into length wise)
• 1-2 cinnamon stick, broken
• 2 tbsp. cashew nuts, chopped
• 2 cardamon
• 4 cloves
• 2 star anise
• 4 or 5 bay leaves
• 1 tsp ginger-garlic paste
  
• 1/2 tsp red chilly powder
• 1/2 tsp jeera powder
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• 2 tsp cooking oil
• 2 tsp of coriander leaves
• 2 boiled eggs(optional)
  
• salt as per the taste

Method:

1. Wash the rice and drain the water.
   
2. Heat a pressure cooker with little oil and add all the spices(cinnamon, cardamon, cloves, cashews, bay leaves, star anise) and fry for 2 minutes in medium flame.
   
3. Add ginger-garlic paste and fry for 2 minutes.
4. Add green chillies and fry for a minute.
   
5. Add all the cut vegetables(cauliflower, beans, peas, carrot, beetroot, potato) and fry for 5 minutes in a medium flame.
   
6. Add red chilli, jeera, coriander, garam masala powder and salt and fry for 2 minutes.
7. Now add the rice and fry along with vegetables for 2 minutes, so that each rice grain gets separated after it is cooked.
   
8. Add 5 cups of water to the rice and cover the lid of the pressure cooker and turn the flame to high. Water depends on the type of the rice you use. I used Priya rice.
   
9. After 2 whistles turn the flame to medium for 2 minutes and turn off.
10. You can add 2 boiled eggs(cut into half) on the top of the vegetable biryani.

Note: In this recipe, you can add more spices and masala powders, if you want it to be more spicy....

Serve hot garnished wth chopped coriander leaves with butter chicken, yogurt... It goes very well with butter chicken.

Potato Fry

Potato Fry is one of recipe, which i use to like so much in my childhood, I use to be very happy whenever my mom use to make potato fry. Usually you see this recipe in hotels with pooris and dosas. This is a quick and easy to prepare at home recipe.


Ingredients:

• 4 boiled potatoes
• 1/2 cup thinly sliced onions
• 4 green chillies(cut into lengthwise)
• 2 tsp oil
• 10 curry leaves
• 1/4 tsp jeera seeds
  
• 1/4 tsp mustard seeds
• 2 tsp urad dal
• 2 tsp bengal gram dal
  
• salt as per the taste
• 2 red chillies
  
• 1/4 tsp turmeric powder

Cut the boiled potatoes into medium size pieces, heat oil in a pan, add jeera and mustard seeds and fry for 2 minutes. Then add urad dal and bengal gram dal ,fry them untill it becomes light brown in colour, add curry leaves, red chillies and fry for a minute. Then add sliced onion and fry till it becomes tender, after that add green chillies and fry for 2 minutes. Then finally add the potatoes, turmeric podwer and salt, fry for 5 minutes in a low flame.

Serve hot garnished wth chopped coriander leaves with dosa, chappati... It goes very well with poori and dosa.

Chickpeas Guggullu

Chickpeas fry/guggullu is a temple prasadam in india, this is a quick snack and easy to prepare at home.

Ingredients:

• 1 cup chickpeas(soaked overnight)
• 1 small onion(chopped finely)
• 3 green chillies(cut into a small pieces)
• 4 tsp fresh coconut(grated)
• 2 tsp oil
• 10 curry leaves
• 1/4 tsp jeera/cumin seeds
  
• 1/4 tsp mustard seeds
• 2 red chillies
• salt as per the taste
  

soak the chickpeas overnight in water, pressure cook the chickpeas till it is tender, heat oil in a pan and add jeera, mustard seeds, fry for 2 minutes, then add curry leaves and red chillies fry for a minute and then add onion, fry till it becomes tender, add green chillies fry for 2 minutes, at last add pressure cooked chickpeas, salt, coconut and mix well, allow to fry for 5 minutes in small frame. Enjoy this wonderful snack.

Vegetable Cutlet

Ingredients:

• 250 grams boiled and mashed potatoes
• 1 cup of finely cut carrots, beans, cauliflower, peas and capsicum
• 1/2 tsp ginger amd garlic paste.
• 1/2 tsp chilli powder or you can even substitue with green chillies
• bread crumbs(you can get in the food markets or you can substitue with bread, remove the egdes, and make it as a powder with wet hands)
• 1/2 garam masala powder(optional)
• 1 egg or white flour(maida) mix with water(100ml)
• 50ml oil
• 1 onion (chopped finely)
• salt as per the taste
• 2 tsp coriander leaves
  

Method:

1. Heat a pan with little oil and add chopped onion and fry till it become transparent.
2. Add cut vegetables and fry for 5 minutes in sim
3. Add mashed potatoes, salt, chilly powder, garam masala powder & coriander leaves, garlic &ginger paste and make it like a dough.
4. Make the dough into small balls and press at the top to form a shape of cookies.
5. Put one egg in a cup and mix well.
   
6. Dip each ball in Maida-Water mix or egg and then roll all balls in bread crumbs.
7. Put all balls in roasting sheet and put in the oven in 400F,for 45minutes or until golden brown.
8. It can also be made by deep fry in oil,if you like.

Serve with Tomato sauce or Puthina cutney.

Mushroom-Cauliflower Fry

Here in sydney I get mushrooms throughout the year, looks very clean and attractive in colour, whenever i see in the food markets, i feel so happy and feel trying different types of recipes with mushrooms. This is the recipe which is my innovation, which came out very well, so i though of sharing in my blog.










Ingredients:

• 1 cup cauliflower(cut into a small pieces)
  
• 1 cup potato(peal and cut into a small pieces)
  
• 1 cup mushrooms(cut into a medium pieces)
• 1 onion(cut into medium pieces)
• 3 green chillies(cut into length wise)
  
• 1 large tomato
• 1 tsp red chilly powder
• 1/4 tsp turmeric powder
• 1/2 tsp jeera powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala powder
• 2 tsp cooking oil
• 2 tsp of coriander leaves.
  
• salt as per the taste
  

Method:

1. Heat 2 tsp of cooking oil, add onion and fry till transparent.
2. add green chillies and fry for 2 minutes, then add mushroom, potato and cauliflower and fry for 5 minutes.
3. add tomatoes and fry for 2 minutes and then add red chilly, tumeric, jerra, coriander, garam masala podwer, salt and mix well.
   
4. Allow to cook for 15minutes in low flame, so that the vegetables are cooked well.

Serve hot garnished with chopped coriander leaves with rice,roti,naan...

Butter Chicken

Butter chicken most treasured recipe of mine, very delicious, very very creamy and very very rich... I love to eat this recipe..



Ingredients:
Chicken = 750g(remove skin,cut into even sized pieces)
Onion = 150g
Butter = 60-65g
Ginger garlic paste = 1tsp
Tomato puree = 1cup
cumin powder = 1tsp
Coriander powder = 1tsp
Red chilli powder = 1tsp
Whole spices = (Cloves-4,Green cardamom-4,Bay leaves-2to3,Cinnamon-3small sticks.Star anise-1petal,Fennel seeds-1/8tsp)
Coriander leaves(finely chopped) = 3tbsp
Oil = 2tsp

For the marination(ingredients):
Ginger-Garlic paste = 2tsp
Turmeric powder = 1/4tsp
Red chilli powder = 2tsp
Garam masala powder = 2tsp
Kasoori methi crushed fine = 1tsp(optional)
Oil = 1/2tbsp
Yogurt = 4tsp
1 lemon

Method:
Marinate the chicken pieces with the marination ingredients, keep refrigerated for 45min or better if kept marinated overnight. Sear the marinated chicken pieces in a pan and then grill it in the oven(200 degree C for 10 mins) or the easier method is to just Heat oil in a pan and shallow fry the chicken pieces till it turns dark brown on all sides(you can use little oil for frying),keep aside

For the gravy/curry:
1. Heat 1tsp oil, in medium heat saute the ginger garlic paste and finely chopped onion till light brown, add red chilli powder, coriander powder, cumin powder, salt and saute(with only a tsp oil it may tend to stick to the pan therefore sprinkle a little warm water in between), you can even add half of the spices to this(optional),Cover and cook,let the onions become tender and then grind it to a smooth paste

2. Roast the remaining spices for a few seconds in the same pan after removing onions.

3. In a saucepan add the ground paste,tomato puree, roasted spices and about a cup of warm water(any remaining marinade can be mixed with water and poured to make the gravy too)cover and cook in medium heat till the gravy reduces & thickens

4. Add warm water(1to 1&1/2cups) again to make up the gravy

5. Add in the fried chicken pieces,add salt,gently stir and allow it to simmer on low heat for 12 to 15mins

6. Remove from heat* add butter and finely chopped fresh coriander leaves,mix,cover and keep aside for about 15min before serving.

Serve hot garnished wth chopped coriander leaves and few drops of fresh cream with rice,roti,naan... It goes very well with Vegetable Biryani.

*Do not add butter and allow the gravy to boil,it results in a layer of oil floating on top of the gravy*

Menthi Dal (Menthi/Fenugreek leaves and Lentil Curry)

Menthi Dal is a very nutritious lentil and leafy vegetable indian dish today, very nutritious and tasty dal…


Ingredients:

1 cup menthi/fenugreek leaves washed and picked
1 cup tur dal (red gram)
2 whole dry red chillies(tear into pieces)
1/3 tsp turmeric powder
5 garlic flakes(slightly crushed so that it gets cokked well)
1 tsp chopped ginger
4-5 green chillies slit length wise(indian variety)
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds
1 tsp salt
2 tsp oil
2 cups water
chopped coriander leaves for garnish

Preparation:

1. Fenugreek leaves, tur dal(red gram) and green chillies are pressure cooked in this recipe(you can add little ghee(optional), so that dal gets cooked fully).

2.Add salt to this cooked mixture and mash with laddle till well combined.

3.Heat 2 tbsp oil in a pan and add the mustard seeds, let them splutter, then add the cumin seeds, crushed garlic, red chilli pieces and curry leaves and fry for a minute, then add chopped ginger and turmeric powder, fry for minute on medium heat.The tempering needs to be added to the fenugreek and dal mixture.

5.Add 1 cup of water, adjust the salt as required, then allow to cook for 10minutes in a low flame.

6.Garnish with coriander leaves.

Serve hot with rice and ghee….You can even serve with rotis.