PALAK EGG BURJI

INGREDIENTS

• Eggs - 2nos
• Palak - 1 cup
• Onions - 2 nos
• Ginger garlic paste - 1/2tsp
• Chillies - 2nos
• Ginger - 1/2 inch piece
• Salt
• Chilli powder - 1/2tsp
• Chicken masala - 1/2tsp
• Oil

METHOD

•  Take palak in a kadai.
• Add green chillies , ginger and water and cook for 15 mins.
• Drain the water and let it cool.
• Grind it to smooth paste.
•  Heat oil in a kadai.Add chopped onions. Saute till  they turn golden brown.
• Add ginger garlic  paste, saute till it leaves raw smell.
• Break eggs  and  fry for 10 mins. by stirring  continuosly.
• Add salt, chilli powder and chicken masala.
• Now add palak paste and mix well.
 

Serve hot with rice or rotis

CHICKEN BAGAM BAHAR

INGREDIENTS

CHICKEN - 500GMS

SHAJEERA - 1TSP

CASHEWNUTS - 1/4 CUP

SALT

CHILLI POWDER - 2TSP

JEERA POWDER-1/2TSP

CORRIANDER POWDER -1/2TSP

GARAM MASALA -1/4TSP

FRESH CREAM -1TBSP

OIL

METHOD

1. HEAT  1 TBSP OIL IN A PAN.
2. ADD SHAJEERA AND LET IT SPLUTTER
3. ADD CASHEWNUT PASTE.SAUTE TILL IT LEAVES THE RAW SMELL
4. ADD CHIILI POWDER, SALT,CORRAINDER POWDER, JEERA POWDER, GARAM MASALA. SAUTE FOR 2 MINS.
5. ADD CHICKEN AND WATER.COOK FOR 10 - 15 MINS OR TILL OIL LEAVES THE SIDES.
6. ADD FRESH CREAM AND MIX WELL.

GARNISH WITH CORRIANDER LEAVES.SERVE WITH RICE OR ROTI

THIS IS GOING TO
My First Event - Feast of Sacrifice

MUTTON KEEMA CURRY

INGREDIENTS

MUTTON KEEMA - 500GMS

ONION PASTE - 1CUP

GINGER GARLIC PASTE - 3TSP

TOMOTO PUREE - 1/2 CUP

SALT

CHILLI POWDER

GARAM MASALA POWDER - 1/4TSP

CORIANDER POWDER - 1TSP

JEERA POWDER - 1TSP

OIL

METHOD

• TAKE MUTTON IN A DEEP BOTTOMED PAN. ADD 1TSP GINGER GARLIC PASTE , SALT , SOME WATER AND COOK IT FOR NEARLY 15- 20 MINS.
• IN ANOTHER PAN ADD 2TBSP OIL. ADD ONION PASTE AND SAUTE  TILL IT TURNS BROWN  .
• THEN ADD GINGER GARLIC PASTE  AND TOMOTO PUREE AND COOK FOR 5 MINS.
• NOW ADD SALT, CHILLI POWDER, MASALA POWDERS AND SAUTE FOR A MINUTE .
• THEN ADD MUTTON. POUR SOME WATER AND COOK FOR 15- 20 MINS.

SERVE WITH RICE OR ROTI.

SENDING THIS TO SERVE IT BOILED EVENT AND My First Event - Feast of Sacrifice

PRWNS FRY IN GINGER SAUCE

INGREDIENTS

Prawns : 500gms

Onions : 2 nos (make paste)

Ginger garlic paste : 2tsp

Salt

Chilli powder  : 3tsp

Turmeric powder : 1tsp

Garam masala powder : 1/2tsp

Dhania powder : 1tsp

Jeera powder : 1tsp

Oil

FOR SAUCE

One large spring onion (chopped)

2" inch ginger(chopped)

2 dry red chillies

2 tsp chilli sauce

1tsp soya sauce

1tsp vinegar

1/2tsp pepper

3tbsp cornflour

1/4 tsp ajinomoto

METHOD

• Add salt,turmeric powder to prawns and boil for 15 mins with out adding water
• Heat oil in a kadai and fry onion paste and ginger garlic paste.
• Add chilli powder, salt,turmeric, garam masala, dhania powder,jeera powder, prawns and  fry until golden brown and keep aside
• Heat 2tbsp oil in pan, add  chopped ginger,onions and fry until they turn golden brown.
• Add chilli sauce,soya sauce,pepper,ajinomoto,vinegar,water and mix well.
• Add diluted cornflour by stirring continuesly.
• Add fried prawns to above sauce and mix well.

Serve hot with rice

GONGURA CHICKEN

INGREDIENTS

Gongura leaves : 2 cups

Chicken :1/2 kg

Onions(Grind to paste) : 1cup

Ginger-garlic paste : 11/2tsp

Garam masala : 1/2 tsp

Corianderseeds  powder : 1tsp

Cuminseeds powder : 1tsp

Chilli powder : 2 tsp

Green chillies : 2 or 3

Turmeric powder : 1/2tsp

Salt

Oil : 2 tbsp

METHOD :

• Wash gongura leaves and remove stems.
• Chop it and cook in water with green chillies.
• Grind it to rough paste and keep a side.
• Add turmeric, chilli powder and salt to chicken and marinate for 15 min.
• Heat oil in a kadai ,add onion paste and fry for 15 min on medium flame.
• When oil is leaving sides, add ginger garlic paste and saute for 5 min.
• Then add chilli powder, salt, corianderseeds powder, cuminseeds powder, garam masala, marinated chicken, 1 cup water and cook for 15 min.
• Add gongura paste and cook on medium flame until chicken becomes tender.
• Serve hot with rice.

PRAWNS MALAI CURRY

INGREDIENTS :

Prawns  :  1/2 kg

Coconut pieces : one cup

Onions : 4

Ginger: 1/2 inch

Garlic : 1 pod

Green chillies : 4 (Slit)

Bay leaves : 3

Cardamom: 2

Cinnamon  stick: 1/2 inch piece

Cloves :4 or 5

Corriander seeds powder : 1 tsp

Cumin seeds powder : 1 tsp

Turmeric powder :1/2tsp

Salt

METHOD :

•  To extract coconut milk grind coconut,then add   water and squeeze. Strain through a muslin cloth.
• Clean the prawns and remove heads.
• Apply turmeric powder, salt  to prawns and cook for 10 min with out adding water and keep aside.
• Grind cardamoms,cinnamon stick,cloves to a fine powder to make garam masala
• Grind onion  to paste.
• Heat oil in a pan, add onion paste and fry until oil leaves sides.
• Add ginger garlic paste and saute for 5 min.
• Then add salt,chilli powder,turmeric, corrianderseeds powder, cuminseeds powder, garam masala,bay leaves and saute for 2 min.
• Add prawns and mix well.
• Add 1 cup of water and cook for 5 min.
• Then add coconut milk. Close the lid and cook for 15 minutes.
• Once done garnish with corriander leaves.

• Enjoy this dish with Rice or biryani.