MALBAR EGG CURRY !!!!!!

I adopted this recipe from the blog AMGELE RANDAPAAKUDA which is posted by LAXMI BHANDARY. This is a spicy tangy egg curry that goes well with rotis/rice.

Ingredients:

5 boiled and peeled eggs
2 big onion chopped
3 diced tomatoes
5 green chillies
2 tsp ginger garlic paste
2 springs of curry leaves
3 tbsp oil to fry the ingredients.

Dry powders:

1 tbsp red chilly powder

2 tbsp coriander powder

1 tbsp garam masala powder.

For gravy

1/2 cup milk ( or coconut milk) ,3/4 cups of water.

Method: 

1. Heat oil in a pan. 

2. Fry onions, add tomatoes, chillies, curry leaves, ginger garlic paste. Fry well for 4-5 minutes. 

3. Add dry powders, fry on low flame for about 3 minutes. 

4. Add water and milk and let boil. 

5. Immerse the boiled eggs and cook for 2 minutes. 

6. Serve hot with chapathis/roti.

HAPPY COOKING :))))))

QUICK & EASY CHICKEN CURRY !!!!!

My today's recipe is from NDTV COOKS. Really easy peasy chicken curry. 

INGREDIENTS-

chicken - 1 kg
onion(paste) - 3 large
tomatoes (pureed) - 2 large
ginger-garlic paste - 2 tbsp
coriander powder - 2 tsp
cumin powder - 2 tsp
turmeric owder - 1/2 tsp
red chilly powder - 1/2 tsp
garam masala powder - 1 tsp
oil - 2 tbsp
salt to taste
chopped coriander leaves for garnishing

Method

Heat oil in a pan and sauté the onion paste, garlic & ginger paste till golden brown.

Add tomato puree. When the tomato puree dries up, add coriander powder, cumin powder, garam masala, red chilli powder, turmeric powder and salt. Let the spices cook.

Add chicken pieces into the masala. Stir well and cook till they are golden brown.

Add 1/2 cup of water and stir. Cover with a lid and let it simmer till the chicken is cooked.

Garnish with chopped coriander and serve.

HAPPY COOKING :))))))

EGG GREEN MASALA !!!!!!

I adopted this recipe from NIYA'S WORLD. Thiis curry goes well with rice/rotis/bread etc. Thanks Niya for this wonderful recipe.

Ingredients

2 boiled eggs, cut into desired shape and size

1 tablespoon oil

1 small size onion, finely sliced or 2 tablespoon finely sliced onion

¼ cup (3 tablespoons ) chopped coriander leaves or a mix of chopped mint and coriander levaes

2 green chillies (2 big size or 3 small size)

6 cloves garlic, chopped

½ - inch piece ginger, chopped

3 shallots (small onion / chuvannulli), chopped (optional)

1 tomato, chopped

1 ½ teaspoon coriander powder (dhania powder)

¼ teaspoon turmeric powder (haldi)

½ teaspoon salt (or to taste)

1 cup water (200 ml)

METHOD:-

Wash and clean coriander / mint leaves. Drain out water and make a paste with green chillies, garlic, ginger and shallots without adding water (green masala).

Dilute coriander powder and turmeric powder in 1 tablespoon water and keep aside.

Heat oil in a pan. Add finely sliced onion and fry on a medium to low heat until golden color.

Add green masala and stir well on a low heat for 2 – 3 minutes or until the raw smell goes and thickens.

Add chopped tomato and stir well for 2 -3 minutes until thickens.

Add diluted coriander powder and turmeric powder. Mix well.

Add salt and 1 cup water (200 ml). Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes or until done / gravy thickens / fragrant. Switch off the heat.

Arrange boiled eggs in a serving dish and pour greenmasala gravy over it. Serve with Pulao / Rice / Rotis …

HAPPY COOKING :)))))

EASY BUTTER CHICKEN - 2 !!!!!!!!

My today's recipe is from the blog TASTE. Must say this is easiest butter chicken recipe & a must try recipe. Goes well with rotis/rice.

INGREDIENTS:-

• 1/2 cup plain Greek-style yogurt
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, finely grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/4 teaspoon chilly powder
• 600g chicken thigh fillets, trimmed, cut into 3cm pieces
• 1 tablespoon vegetable oil
• 20g butter
• 1 brown onion, halved, thickly sliced
• 410g can tomato puree
• 1/2 cup chicken stock
• 1/2 cup thickened cream

METHOD:-

1. 1.Place yogurt, garlic, ginger, cumin, coriander, garam masala and chilly powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
2. 2. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
3. 3. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

HAPPY COOKING :))))))

QUICK & EASY CHICKEN TIKKA MASALA !!!!!!

My today's recipe is from the blog JAALI BEAN. Thanks to Jaali Bean for this quick & easy recipe.

INGREDIENTS

1 lb of boneless skinless chicken thighs, cut into 1 inch chunks

Marinade for Chicken:

• 2 heaping TBS plain yogurt
• Juice from ½ lemon
• ½ tsp turmeric powder
• ¼ tsp cayenne pepper (or less if you want a milder dish)
• ¼ tsp black pepper
• ¼ tsp garam masala (an Indian spice blend available at most supermarkets and on line)
• a pinch of salt
• 
  

Ingredients for the sauce (“the masala”):

• 1 TBS vegetable oil
• 1 TBS butter
• 3 cardamom pods, smashed lightly (optional-not necessary if you have garam masala but I add it)
• 2 cloves (optional-not necessary if you have garam masala but I add it)
• 1 inch stick of cinnamon
• 1 large onion (preferably sweet), finely diced
• 1 tsp salt (or to taste)
• 1 TBS grated ginger
• 1 TBS crushed garlic
• 1 TBS ground cumin
• ½ TBS ground coriander
• ¼ tsp cayenne pepper (or more if you want it spicy)
• 4 plum tomatoes, pureed (or you can use a 14.5 oz can diced tomatoes)
• 2 TBS tomato paste
• 1 cup of water
• 1 TBS brown sugar
• ½ tsp garam masala
• 2-4 TBS heavy cream
• small handful of cilantro leaves, chopped for garnish

METHOD

1. Combine ingredients for marinade in a large glass bowl, add chicken and allow to marinate while you get on with the sauce.
2. In a large pot, heat oil and butter over medium heat and add the cardamom, cloves and cinnamon. Cook for 20-30 seconds or until lightly fragrant (do not burn!).
3. Add the onion and salt. Cook over medium heat and stir frequently. Cook until the onions are a light to medium brown colour.
4. Add the ginger and garlic and cook for 1 minute over medium heat, or until lightly fragrant.
5. Add the coriander, cumin, cayenne, tomatoes and tomato paste. Cook until the fat starts to leave the spice paste (you will see little pools of liquid on the top or on the sides). Some of the liquid from the tomatoes should have evaporated leaving a thick mixture.
6. Add the chicken to the same pot and cook until the outside is no longer opaque. Add garam masala, brown sugar and enough water to cover the chicken. Cook covered on medium low for 20-25 minutes, until the chicken is meltingly tender. The sauce should be the consistency of a pasta sauce. Add water or turn up the heat to reduce the sauce as necessary before going to the next step.
7. Turn heat to low and add cream. Check the seasoning. If it is flat, add more salt, garam masala, brown sugar or cayenne.
8. (Optional) Remove cardamom, cinnamon stick and cloves.
9. Garnish with chopped cilantro and serve with Basmati rice or naan.

HAPPY COOKING :))))))

EGG BIRIYANI - 2 !!!!!!!!!!

My today's recipe is from VahRehVah.com. This is the most easiest & simplest egg biryani i have ever made. I have added little more fried onions just to enhance the taste of egg biryani.

Ingredient Name	Quantity	Unit
Salt	1	To Taste
Mint	1	Bunch
Plain Yogurt	2	Cup
Whole Garam Masala	10	Numbers
Black Cumin	1	Teaspoons
Fresh Coriander/Cilantro Leaves	1	Teaspoons
Biryani Masla Pdr	1	Teaspoons
Fired Onion	1	Teaspoons
Green Chillies	4	Numbers
Oil	1	Tablespoons
Ginger Garlic Paste	1	Tablespoons
Onions	1	Large
Eggs	8	Numbers
Basmati Rice	500	Grams
Clarified Butter	6	Teaspoons

METHOD:-

1. Wash and soak rice for atleast ½ hour. boil eggsShell the boiled eggs and give four long cuts on the white portion of each egg without separating it. In a kadai or pot, heat the clarified butter or oil. 
2. And spices and fry the onions until they become golden brown and add ginger garlic paste ,gr chillies ,mint coriander ,biryani masala and curd and cook In the same masala measure 1 1/2 times the amout water to rice and bring it to boiladd soaked rice and mix well and cook covered till rice is done  add. 
3. Then add red chilli powder, salt and eggs,besan  and fry until the eggs get coated with the spices. Remove the eggs and set aside.When the air holes appear on the rice surface, reduce the stove heat to low.
4.  Cook until all of the water has absorbed and the rice is tender. top rice with eggs

HAPPY COOKING :))))))

KHUBBE HINGA UDAK / CLAMS IN COCONUT BASED GRAVY !!!!!

My todays recipe is using clams & i. e. KHUBBE HINGA UDAK. But i don't know much about clams . So, i adopted these information about clams from the blog AAYI'S RECIPES. 

Clams are used widely in Konkani cooking.  During the low tide days, people stand in knee high water and pick up the clams. While using for cooking, the clams are opened carefully and the soft meat inside the shell is used in a variety of dishes. Usually one of the two shells is kept intact for some clams. I do not know why the shells are used.

There are many types of clams used in cooking. We used 3 types of them. First one is called ‘Tisre’ in Konkani. It looks like this and has many lines on the shell. Second type is called ‘Khubbe’, which doesn’t have the lines. Some people eat the first type and do not eat the second and vice versa. (Some more information about these types can be found here).The third type is called ‘kalva’, these are found in big stones near the sea shore. Any of the three types of clams can be used for this dish

                    ( here are the 2 varieties of clams)

                ( i used this type of clams for this gravy )

INGREDIENTS:-

clams, cleaned, cooked & one side opened - 2 cups

coconut grated - 1

red chillies - 12

hing - small chana size

tamarind - small chana size

salt to taste

METHOD:-

1. Grind coconut, tamarind and red chilies to a smooth paste.

2. In a pot, mix the paste with clams. Add sufficient water and salt.

3. When the curry starts boiling, add hing (dilute hing in 2tbsp water) & mix well.

HAPPY COOKING :)))))

KURLE AMBAT / CRABS IN COCONUT BASED GRAVY !!!!

I am a eggitarian person. But my son loves crab. So, prepared this curry for him.

INGREDIENTS:-

Crab, cleaned & washed - 4
Grated coconut - 1/2
Red chillies - 5
Tamarind - small chana size
onions, finely chopped - 2 medium
salt to taste

METHOD :-

1. Clean the crabs. If the crab is big, cut them into 2 pieces to make eating easier. Slightly crush the legs with pestle(beat it just once or twice just to crack the outer shell slightly). 
2. Grind coconut+red chillies+tamarind to a smooth paste.
3. Now add this paste + half of the finely chopped onion in a kadai & bring it to a boil.
4. Now add crabs+salt in this kadai & mix well & cook it for  1/2 an hour or till done.
5. Now temper it with remaining onions & mix well & again bring it to a boil.

HAPPY COOKING :))))

and here's an tip:- 

This dish tastes great when crabs absorbs the gravy. So, better serve it after 3-4 hrs.