Egg Curry

This goes great with any type of biryanis and pulaos.

Ingredients:

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Boiled egg - 3

Garlic - 6 pods

Onion (big) - 1

Tomato - 2 medium

Cumin powder - 1 sp

Chilli powder - 1 sp

Coriander powder - 1 sp

turmeric powder - 1 sp

Oil - 4 tbsp

Method:

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Heat oil in a pan.Add finely chopped garlic. Cook it for a minute and add the onion.cook for few minutes and add chilli powder,coriander powder,turmeric powder and cook the masalas in oil for a few minutes.Now add the tomato and 1 cup of water.(You can also substitute with chicken stock).Add salt.Cook really well till the oil separates .Now cut the eggs into halves and add them and mix it gently for a minute and switch off.Serve Hot!

Vegetable Kurma

This is a very good side dish for chapathi . A great way of adding vegetables to our diet which is very healthy...

Ingredients:

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Potato - 2

Carrot - (big)2

Peas - 1 cup

green beans - 1 cup

Onion - 1

Tomato -2

Ginger Garlic Paste - 1 sp

Cinnamon stick -1

Cardamom -2

Clove-2

Aniseed - 1

bayleaf -1

Green chilli - 2 (add more if you need more spice)

oil - 3 tbsp

milk-1 cup

To grind:

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Onion - 1/2 (if u have small onions add 6 of them..definitely better than big onion)

Coconut - 4 tbsp

kasakasa - 1 tsp

cashew -8

cumin - 1 tsp

fennel seeds - 1 tsp

whole peppercorns - 10

green chilli - 2

Coriander leaves - handful

Soak this in the mixie for at least half an hour and then add water and grind.

Method:

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Cut all the vegetables into small pieces.

Heat oil in the cooker.Add the whole spices(cinnamon,clove,cardamom,aniseed and bayleaf).Add

onion and green chillies.After it is cooked,add ginger garlic paste.cook for a few minutes.Add tomato and ground masala.Cook this really well till the oil seperates.Now add the vegetables and 1 cup water.Add salt.Cook for 3 whistles so that the vegetables would be soft and great to eat with chapathi.Switch off and let it stand for a few minutes.Open and add 1 cup of milk.Adjust salt.Serve hot with chapathi!!

Coconut Rice

Coconut Rice (using coconut milk)

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A very easy recipe but a festive one.You can make this for any occasion.

Ingredients:

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Coconut milk - 1 can (8 oz)

Basmati Rice - 4 rice cooker cups

Garlic - 8

Ginger - 1 inch size

(Grind ginger and garlic together and make a paste)

Green chilli - 4

Cashew - 12 (optional)

Onion- 1 small

Cinnamon stick - 1

Cardamom-2

cloves - 4

Dries bayleaf - 1

Butter - 1/2 stick

oil - 1/4 cup

salt - app. 1 tbsp

Method:

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Soak basmati rice in water for 1/2 an hour and drain well.

For Rice cooker,

Heat butter and oil in a pan.Add the cinnamon,cardomom,cloves,bayleaf and cashew.Add onion and green chilli and cook for a minute. Add ginger garlic paste and cook for a few minutes.

Now take 1 can coconut milk(it comes upto 2 1/2 rice cooker cup) and 31/2 cups water in the rice cooker.Ratio of rice and liquid is 1:1 1/2.Add salt.Now add basmati rice and the cooked masala.

For oven ,

Heat butter and oil in a pan.Add the cinnamon,cardomom,cloves,bayleaf and cashew.Add onion and green chilli and cook for a minute. Add ginger garlic paste and cook for a few minutes.

Add 1 can coconut milk(it comes upto 2 1/2 rice cooker cup) and 31/2 cups water.Ratio of rice and liquid is 1:1 1/2.Add salt.After it starts boiling,add basmati rice.Now when the liquid is all soaked up by the rice,cover it airtight with an aluminium foil and put it in the oven.350 degrees for 20 minutes.

Serve hot with any gravy... preferably non veg !!

Mutton Biryani

Mutton Biryani

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This is an ultimate dish for all the non vegetarians ...Everytime I cook biryani(by God's Grace),it comes out with consistent taste.Thats because I calculate...Its more like a formula..Its a very easy recipe....I will give you the exact mesurements.You cannot go wrong!!

Ingredients:

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Mutton - 2 pounds

Basmati Rice - 4 cups(rice cooker cup) (soaked for 1/2 hour)

Butter - 3/4 stick

Oil-1/4 cup

cinnamon stick - 1/2 (cut the whirled shape stick(big) into two,if the whirled stick is small you can add it whole)

cloves - 4 (1 per cup)

aniseed - 1

bayleaf-1

Green chillies - 8 (2 per cup)

onion - 1

tomato-2

turmeric powder - 1/2 tsp

chilli powder - 1/4 tsp (adjust according to your spice level)

coriander leaves - handful chopped

mint leaves - 1 box (box as in the mint in american stores-handful)

Salt - to taste

To Grind:

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fennel seeds - 1 tbsp

garlic - 12 (3 per cup)

ginger - 1 inch

cloves 4 -( 1 per cup)

cinnamon stick - 1/2 ( the rest of the stick or 1 small stick)

Method:

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In a cooker,take mutton with 4 cups of water.pinch of tur pd,1/2 spoon cumin powder,1/4 spoon pepper powder,salt,few coriander and mint leaves.cook for 3-4 whistles.

Heat butter and oil in a large pan.Add the whole spices.Add green chilli.saute for a minute.Add onion.Now cook very well till the onion gets golden brown...till you get nice onion aroma...now add the grounded paste,tomato,tur pd,chilli pd and cook well till oil seperates.Add the coriander and mint leaves.now add the mutton (only the mutton-not the stock).Cook for a few minutes.Add the stock.Add 6 cups.If you don't have enough stock,add water.Now comes the most important step.Add salt.Add salt so that when you taste it..you should really taste salt..if you think.."well i think i taste salt" ..then you should add more..hehe...you should taste salt very well...okay you get the point...Now when it starts to boil,add the drained basmati rice.when the rice absorbs all the water.Preheat oven to 350 degrees. Close it with aluminium foil airtight and put it in oven.for 20 minutes.

Note:

1)As soon as the water is absorbed...close it airtight and 'immediately' put it in oven or else you get half cooked and half uncooked rice.learnt my lesson the hard way hehe!!

2)If you are cooking for guests,you can make it till you add the water and switch off...you can make this hours ahead...just 1/2 an hour before the guest arrives,add the basmati rice and pop it in oven.By this way,you can serve your guests real hot biryani..straight from the oven...they will surely appreciate it!!!!

If you have any doubts...write in the comment..

Gobi Manchurian Gravy

Gobi Manchurian Gravy

This is a classic dish for vegetarians..This is how I do it!!

Ingredients

For frying:

Cauliflower-1

cornflour

All purpose flour

Tomato ketchup

ginger garlic [aste- 1 tsp

Soysauce

pepper

salt

Oil

For sauce:

Garlic

Ginger

green chillies-3

Onion

Green Capsicum-1

Red bellpepper-1

Soy sauce

Chilli garlic sauce - 1 tsp

Spring onions

pepper

salt

Method:

Add all the items for frying.Add cornflour and all purpose flour in 2:1 ratio.Add the flour till the cauliflower is well coated.Fry it in oil.

Now heat oil in pan.Add very finely chopped ginger,garlic and green chillies.Add the onion of spring onions,onion and red and green capsicum cut lengthwise.Add soysauce and chilli garlic sauce,salt and pepper.Add 1 tsp cornflour mixed in water.Add the fried cauliflower to the sauce just before serving and garnish it with the leafy part of spring onions.

Ps:If you want more gravy,add more cornflour and water.

Squash Salad

Squash salad

Squash salad is another new invention of mine.It came out so well.So I thought of sharing that recipe with you all.You can do this with okra and capsicum too.Comes out real good!!

Ingredients

Yellow squash

Curd

Onion Powder

Garlic powder

Cumin powder

green chilli -2

coriander leaves

Salt

Oil

Method

Heat some oil in the pan.Put some cumin seeds,green chillies, and garlic powder.Put the squash and onion powder and saute it well.Add salt and cumin powder..When it is well cooked,add curd.You can add abt 1/2 cup.Adjust salt.Garnish with coriander leaves.Serve with any type of Pulao or Biryani.

Brussel Sprout Curry

Brussel Sprout Curry

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I always wanted to try new vegetables like brussel sprouts,zuchinni,asparagus etc etc.But I was very hesitant too.Didn't really know how to make them..One day somebody brought brussel sprout gravy for a potluck and I was like wow...this tastes good!!!My husband loved it too...So I got it and made a very quick and easy curry..tasty too...worth a try...

Ingredients:

Oil-2 tbsp

Mustard seeds- 1 tsp

Urud dhal- 1 tsp

Garlic-2(finely chopped)

Onion -1

Red chilli powder - 1 tbsp

cumin powder- 1 tsp

Brussel sprouts

Salt

Method:

Heat oil in a kadai.Put mustard and urud dhal and let it splutter.Add garlic and fry for a minute.Add onion and saute it for some time and add the chilli powder.Saute that for 1 min and add brussel sprouts and salt.sprinkle some cumin powder.Do not cover.keep stirring often so that it doesnt burn.cook till it is well roasted.Enjoy a new delicacy!!