Egg Curry / Masala

Egg Curry is a popular Indian recipe which is always appreciated with steamed rice. There are many variations of Egg Curry based on how it is made and what ingredients are used. This one is a very mild preparation, hope you will like it. Here below is the detail recipe:

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Ingredients:

4 pieces  Boiled Eggs (2 of them are cut into half)  

1 large tomato sliced

1 large onion shredded using a blender

1 bunch of chopped cilantro

1 table spoon cooking oil

4 table spoon coconut milk

1 tea spoon ginger garlic paste

1/2 tea spoon chili powder

1/4 tea spoon turmeric powder

1 tea spoon whole black mastered

1 tea spoon cumin powder

1 tea spoon coriander powder

1/2 tea spoon garam masala

Salt to taste

Sugar to taste

Method:

• Put a cooking pan on the oven on medium heat.
• Pour the cooking oil on the pan and wait for a minute.
• When the oil is little bit hot, add black mastered seeds on it.
• Then add shredded onions on the pan.
• Be careful with the hot oil as onions and mastered seeds will start splattering with oil.
• Add ginger garlic paste and mix it very well with onions.
• Keep them mixing with a spatula until onions turns into light brown color.
• When the onion is light brown color, add chopped tomatoes.
• Add salt and smash tomatoes to mix with onions.
• When tomatoes are mixed with onion, add sugar, turmeric powder, cumin powder, coriander powder and chili powder. Then mix all spices very nicely with tomato and onion.
• Add half cup of water with the thick gravy to dilute it little bit and then allow 2 - 3 minutes to cook tomato, onion and spices together.
• After 2 - 3 minutes, the gravy will be thicker again. Now add coconut milk and mix with the gravy.
• Add boiled eggs with the gravy. Eggs cut into half will get mixed up with the gravy easily and will enrich the taste. Allow 1 - 2 minutes to cook everything together.
• Finally add garam masala and garnish with chopped cilantro. Now it is ready, serve hot with steamed rice. 

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Onion Pakoda

Pakoda is one of the most favorite snacks in India. Main ingredient of Pakoda is Gram Flour or Besan and then it could be made with onion, cauliflower, cabbage, potato, cottage cheese/ paneer, meat, egg, and other kind of vegetables as well. Here I am preparing 'Onion Pakoda' which is the very common form of Pakoda. You can have it with tea, coffee or as starter/ appetizer with lunch or dinner. Try this recipe and I am sure you will like it:

Preparation Time:

5 minutes

Cooking Time:

10 minutes

Ingredients:

3 medium size onions chopped

2 green chili chopped

3 table spoons of Gram Flour or Besan

1/ 4 tea spoon Chili Powder

1/ 4 tea spoon Turmeric Powder

1/ 4 tea spoon Cumin Seeds

1/ 4 tea spoon Fenugreek Powder

1/ 4 tea spoon Garam Masala

2 pinch of Chatt Masala

1/ 4 tea spoon Cumin Powder

Salt to taste

Method:

1. Put all spices/ masalas and salt on the Gram Flour
2. Put chopped green chili and onions on the Gram Flour
3. Mix everything together
4. Now add some water and mix it with the mixture of Gram Flour, Onions and Spices
5. Keep adding water until everything is mixed nicely but it is still thick
6. Now put a deep frying pan on the oven with oil on medium heat
7. When the oil is hot, pick up a tablespoon of the mixture using a tablespoon and put it on the oil
8. Number of Pakoda that can be fried at the same time depends upon size of the frying pan. Make sure that there is enough space between each Pakoda and they are not sticking to each other.
9. Flip other sides of Pakoda to make sure that all sides are fired properly.
10. When Pakoda turns into deep brown color, it is done.
11. Pick them up and let the extra oil drain from the surface before putting on a plate.
12. Serve hot with tea, coffee or as starter with lunch or dinner.

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Eggplant Masala

This is an eggplant recipe named "Eggplant Masala". This is a very mild preparation. To keep it less spicy I used fried onion and coconut milk. I am sure whoever like eggplant, will like this one. This will be good side dish for steamed rice or roti both. Here below is the detail recipe; please try this and let me know if you like it:

Preparation Time:

5 minutes

Cooking Time:

20 minutes

Ingredients:
Eggplants: 8 - 10 medium size cut into half

Onion: 2 medium size sliced

Tomato: 1 medium size chopped

Cilantro: 1 small bunch chopped

Vegetable oil: 1 tablespoon

Mastered oil: 1 tablespoon

Coconut milk: 2 tablespoons

Ginger garlic paste: 1 tea spoon

Chili powder: 1 tea spoon

Garam Masala: 1 tea spoon

Turmeric powder: 1/4 tea spoon 

Salt: to taste

Sugar: to taste

   

Method:

1. Heat oil in a deep frying pan and fry half of the sliced onion until dark brown color.
2. When fried onions are ready, keep aside for later use.
3. Now put a pan on the oven and heat vegetable oil.
4. When the oil is slightly hot, add eggplants into it to fry. Make sure that the oil is not too hot as otherwise it can splatter hot oil on your hand.
5. Toss eggplants on the pan with a spatula for about 4 minutes so that all sides are fried and cooked properly.
6. When eggplants are soft, fried and almost cooked, pick them up and keep aside for later use.
7. Make sure to have 1 cup of hot water ready to mix with the curry at final stage. You may use a microwave or another oven to boil water by the time we are getting ready with the gravy as described in below steps.
8. Now add mastered oil on the pan.
9. When the oil is slightly hot, add remaining onions on it and mix with the oil.
10. Allow some time (approximately 2 minutes) for the onion to get cooked.
11. When onions are light brown color add ginger garlic paste and mix with onions.
12. Again let the ginger garlic paste to blend with onions for about 1 minute.
13. After 1 minute when the smell of raw ginger garlic paste is gone, add chopped tomato and salt with it. Mix everything together. Allow 3 – 4 minutes to soften tomatoes.
14. Now with soft tomato add turmeric powder, chili powder and chopped cilantro. Mix everything together as well as press tomatoes with spatula so that the juice of tomato can mix up with other spices.
15. Once mixing of tomato and spices are done, add fried onions and mix with the gravy. Fried onions will add little sweetness and texture to the gravy.
16. Add sugar, coconut milk and mix everything together.
17. Finally add fried eggplants and mix them with the gravy or masala.
18. Now put 1 cup of hot water to the pan and allow 3 – 4 minutes to intermingle spices and eggplants.
19. After 4 minutes when the gravy is thick, sprinkle garam masala, mix with the masala.
20. Now it is ready, serve hot with steamed rice or roti. 

Chicken Curry (Indian Style)

There are many ways to cook chicken; this is an Indian style chicken curry with green bell pepper. The gravy prepared in this dish is thick. This will be good with roti, naan, paratha or even with steamed rice. Please try this and let me know if you like it. Here below is the detail recipe:

Preparation Time:

10 minutes

Cooking Time:

30 minutes

Ingredients:

Chicken Thighs: 4 pieces cut into desired size

Tomato: 3 medium size sliced

Onion: 1 medium size chopped

Mastered oil: 2 table spoons

Green bell pepper: 1 piece cut into small pieces

Green chili: 1 piece cut into half

Yogurt: 1 table spoon

Cashew nuts: 1/2 cup

Bay leaves: 2 pieces

Cardamom: 2 pieces

Cloves: 2 Pieces

Cinnamon: 2 pieces

Ginger garlic paste: 2 tea spoons

Cumin Powder: 2 tea spoons

Coriander Powder: 2 tea spoons

Chili Powder: 2 tea spoons

Turmeric Powder: 1/2 tea spoon

Salt to taste

Sugar to taste

Method:

• Take chicken pieces on a bowl, mix yogurt with it and marinate for 10 – 15 minutes.
• Put a pan on the oven, add oil and heat it.
• When the oil is medium hot, add whole garam masala (bay leaves, cardamom, cloves and cinnamon) and mix them with the oil.
• Add chopped onions, green chili and mix them with the oil. 
• Now add ginger garlic paste and mix with onions properly. Cook onions until they turn into light brown color.
• When onions are light brown color, add sliced tomato and salt with it.
• Mix the salt with tomatoes and then put a lid on it to soften tomatoes.
• After 2 minutes open the lid and press tomatoes with spatula to mix with onions and make thick gravy.
• Now add turmeric powder, cumin powder, coriander powder, chili powder, sugar and mix all these together with the gravy.
• Add cashew and green bell pepper. Mix them together.
• Now add marinated chicken pieces on the pan, mix them with the gravy and put a lid to boil chickens for about 10 minutes.
• Chickens will be almost boiled in 10 minutes, open the lid. The gravy will look thinner because of the yogurt used.
• So now allow the chicken to boil for about 10 minutes on the pan without any lid. This will make the gravy thicker again. Make sure to stir the curry with a spatula periodically to make sure that it is not sticking at the bottom.
• After 10 minutes, the gravy will be thick and the chicken should be cooked properly. Garnish the chicken with some chopped cilantro and now it is ready to serve. Enjoy this Indian style chicken curry with roti, naan, paratha or steamed rice.

Paneer Malai in Microwave ( Paneer Recipe )

 

There are different ways you can prepare Paneer or Indian Cottage cheese. In this video I am going to show how to prepare an Indian delicious dish “Paneer Malai” in microwave. It takes only 10 – 15 minutes to prepare and it is a great combination with roti, naan or paratha. Here below is the detail recipe:

Preparation Time:
5 minutes

Cooking Time:
15 minutes

Ingredients:

Paneer : 1 cup grated (Indian cottage cheese)  

Green Peas : 1/2 cup

Cream : 2 table spoons

Tomato Puree : 2 table spoons

Oil : 1 table spoons

Ginger Garlic paste : 2 tea spoons

Cumin powder : 1 tea spoons

Chili powder : 1 tea spoons

Dry fenugreek leaves : 1 table spoon (Kasoori Methi)

Salt : to taste

Sugar : to taste

 

Method:

1. This dish can be prepared easily in microwave
2. Take a microwave safe bowl and put the oil on it 
3. Put the bowl into microwave and heat it for 3 minutes
4. After 3 minutes take it out
5. Now add ginger garlic paste, chili powder, Cumin powder, tomato puree, salt, sugar and dry fenugreek leaves with it
6. Mix everything together
7. Put the bowl in microwave again for 3 minutes
8. After 3 minutes take it out, add grated paneer, green peas and cream
9. Mix everything together
10. Now again put the bowl in microwave and heat it for 3 minutes
11. After 3 minutes take the bowl out
12. Paneer Malai is ready and this can be served with roti, naan or paratha as side dish

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