Egg and Potato Curry!!

Eggs are my family’s favorite and easy to cook. It is indeed beneficial for health and it’s moderate consumption doesn’t have negative impact on the health!!

Combining potatoes with eggs make it richer in health as potato is a rich source of carbohydrate and loved by almost all the age groups….

Today’s special is “Egg and potato curry” which is spicy and delicious in taste!!

Ingredients::

  • Eggs boiled and peeled 2
  • Potatoes small, half boiled and peeled 4
  • Onion paste 2 tbsp
  • Ginger paste 1 tbsp
  • Garlic paste 1 tbsp
  • Onion thinly sliced 1 small
  • Tomato 1 medium chopped
  • Coriander powder 1tbsp
  • Zeera (Cumin) powder 1tsp
  • Garam Masala 1/2 tsp
  • Kitchen king 1 tbsp
  • Zeera (Cumin) seeds 1/2 tsp
  • Cinnamon 1-2 half inch
  • Badi Elaichi (Cardamom) 1
  • Bay leaves 1
  • Red chili 1-2
  • Red chili powder 1/2 tsp
  • Turmeric powder 1/4 tsp
  • Salt 1/2 tsp or according to taste
  • Fresh cream 2 tbsp
  • Cashew 2 tbsp finely crushed
  • Oil 1/2 cup
  • Fresh coriander leaves to garnish

Preparation::

  • Make small incisions on the boiled eggs & potatoes
  • Heat oil in the fry pan and fry eggs in low heat till golden brown in color and keep it aside
  • Now fry the potatoes till golden brown in color and keep it aside
  • Add zeera seeds, red chili, cinnamon, cardamom and bay leaves in the oil
  • Let the seeds crackle in low heat
  • Now add thinly sliced onions and fry in medium heat till golden brown in color
  • Once the onions are fried well add the pastes of onion, ginger and garlic and stir
  • Add turmeric powder, red chili powder, zeera powder, kitchen king, garam masala and salt and mix well
  • Fry in low heat for 3-4 minutes and add the tomatoes
  • Let the tomatoes turn soft and then add fried potatoes
  • Stir well, cover the lid of the fry pan and cook for 5 minutes in low heat
  • Remove the lid and add 1 cup of water and let it boil for 1-2 minutes in medium heat without the lid
  • Check if it has turned into a thick gravy add fresh cream and stir well
  • Add the fried eggs and cashew and cook for 2 minutes in low heat
  • Remove from heat and garnish with fresh coriander leaves
  • Serve hot with steamed basmati rice or parathas!!
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Crunchy Fruit & Toast Custard Delight!!

Yippee!! have touched the milestone of 125 + followers……….. 🙂   🙂

Today’s special dish is Yummy, Crunchy, Delicious and Healthy which is dedicated to all my FRIENDS who have liked my blog and motivated me to continue blogging for The TASTE of India…Cheers!

Here goes the recipe for Crunchy Fruit & Toast Custard Delight!!

Ingredients::

  • Milk 500 ml
  • Custard Powder 2 tbsp
  • Pomegranate 1/4 cup
  • Banana 1 small cut into rings
  • Sugar 3-4 tbsp or according to taste
  • Cashew 15-20 pieces chopped
  • Almonds 8-10 finely cut width wise
  • Bread slice 2 cut into squares of 2 inches ( sides removed)
  • Oil for deep fry

Preparation::

  • Take 1/4 cup hot milk and add custard powder and make a smooth paste
  • Now boil the remaining milk and remove from heat
  • Add the custard paste into the milk and stir
  • Heat it in low flame and cook for 2-3 minutes
  • Keep stirring so that the paste doesn’t stick to the bottom of the vessel
  • Remove from heat and let it cool
  • Now add the dry fruits, pomegranate and banana and mix well
  • Refrigerate it for 1-2 hrs
  • In the meanwhile heat oil in a deep fry pan
  • Take the bread pieces and deep fry in low flame till golden brown in color
  • Cut the pieces further into small squares and refrigerate it for 30 minutes
  • Now take a serving cup and layer 6-7 crunchy bread pieces and then top it with custard delight
  • Serve chilled!!

Zeera Lauki (Bottle gourd with Cumin Curry)

Bottle gourd (Lauki) is a rich source of nutrients like fiber, iron and Vitamin C. This vegetable is indeed healthy and can be used in many vegetarian and non- vegetarian dishes.

Today’s special “Zeera Lauki” is simple and easy to cook with minimal ingredients handy at home.

Ingredients::

  • Lauki (Bottle gourd) 500 gm chopped
  • Tomato 2 medium chopped
  • Zeera (Cumin) seeds ½ tsp
  • Haldi (Turmeric) ¼ tsp
  • Salt ½ tsp or according to taste
  • Red chili powder ½ tsp
  • Red chili 1-2
  • Oil 1 tbsp

Preparation::

  • Heat oil in the kadhai (Fry pan) and add zeera (cumin) seeds with red chili and let it crackle
  • Now add Lauki, salt, haldi, red chili powder and mix well
  • Cover the kadhai with a lid and let it cook for 5 minutes in low heat, keep stirring in a little while
  • Check if the Lauki is soft then add tomatoes and cook in low heat
  • In 5-10 minutes the tomatoes would turn soft
  • Mix the tomatoes well with Lauki and remove from the heat
  • Serve hot with Parathas!!

Tomatoes and Dates Chutney

Today’s special dish is made of Tomatoes in combination with Dates which is affluent in natural fibers; tomatoes too are incredibly versatile food and is used by Indians in almost every veg or non-veg food.

This Chutney (Sauce) is spicy, salty and sweet in taste and healthy too!!

Ingredients::

  • Tomato 5-6 medium chopped
  • Seedless Dates 250 gm small pieces
  • Raisins ¼ cup
  • Panch-phoran ½ tsp
  • Haldi (Turmeric) ¼ tsp
  • Black salt ¼ tsp
  • Salt ½ tsp
  • Red chili powder ½ tsp
  • Roasted Zeera (Cumin) powder 1 tbsp
  • Sounf (Fennel seeds) powder ½ tsp (optional)
  • Sugar 1 ½ cup
  • Fresh Lemon Juice 2 tbsp
  • Oil 1 tbsp
  • Red chili 1-2
  • Kasuri Methi (dried fenugreek leaves) a pinch


Preparation::

  • Heat oil in the kadhai (Fry pan) and add panch-phoran and let it crackle
  • Now add tomato, salt, haldi, red chili powder and cook in low heat till the tomatoes are soft
  • Add the Dates and ½ cup of water and mix well
  • Cover the kadhai with a lid and let it cook in low heat for 8-10 minutes, keep stirring in a little while
  • Check if the dates are soft then add sugar and raisins and fry in low heat
  • Once the mixture turns into a tick paste and brownish maroon in color add kasuri methi, zeera powder and saunf
  • Mix well and cook for 1-2 minutes in low heat and add lemon juice
  • Remove from the heat and serve hot or cold with Parathas!!

Veg Soya Pulao (Rice) with Boondi Raita

Rice is used over all part of India and we Indians are fond of it’s different shades. Therefore, I have used rice with different vegetables and soya chunks which is full of health and nutrition.

This beautiful dish shares its space with Boondi Raita which is a traditional Indian salad made in Yogurt . Believe me this combination gives the mouth a texture of spicy, sweet and tasty treat!

Here goes the recipe for Veg Soya Pulao with Boondi Raita…

Ingredients for Veg Soya Pulao

  • Cooked rice 2 cups
  • Onion 2 medium finely chopped
  • Peas ½ cup
  • French Beans ½ cup cut into small pieces
  • Soya chunks ½ cup
  • Paneer (Cottage Cheees) ½ cup cut into ½ inch cubes
  • Fresh Cream 2 tbsp
  • Fresh Green chili 1 finely chopped
  • Haldi (Turmeric) ¼ tsp
  • Red chili powder ½ tsp
  • Salt ¾ tsp or according to taste
  • Garam Masala powder ½ tsp
  • Zeera (Cumin) seeds ½ tsp
  • Badi Elaichi (Black Cardamom) 1
  • Chhoti Elaichi (Cardamom) 2 crushed
  • Cinnamon ½ inch
  • Tejpatta (Bay Leaves) 1-2
  • Oil 5-6 tbsp
  • Ghee 1 tsp

Preparation::

  • Heat oil in the kadhai (deep frying pan) and add Zeera seeds with cinnamon, Badi Elaichi and Tejpatta
  • Once the seeds crackle add green chili and onions in low heat till golden in color
  • Now add french Beans and Haldi, red chili powder, salt, Garam Masala and fry in medium heat for 2-3 minutes
  • Add ½ cup of water and mix well and cover the kadhai with a lid
  • Let it cook in low heat for 5 minutes
  • In the meanwhile take Soya chunks in a pan and add 2 cups of water, a pinch of salt and boil in medium heat for 4-5 minutes
  • Once the Soya chunks are done take out in a strainer to extract the water
  • Press the chunks on the palms and drain out excess water and keep it aside
  • Check if the french beans are done then add fresh Cream, Soya chunks, Paneer and fry in medium heat
  • Lower the heat and take rice and make a layer on top of the vegetables
  • Stir well and fry in medium heat for 5 minutes
  • Now add Chhoti Elaichi and Ghee and stir
  • Remove from the heat and serve hot with Boondi Raita!!

Ingredients for Boondi Raita

  • Fresh Yogurt 1 cup
  • Boondi (made of chickpea flour) ½ cup
  • Black salt ¼ tsp
  • Salt ½ tsp or according to taste
  • Red chili powder ½ tsp
  • Roasted Zeera (Cumin) powder ½ tsp
  • Sugar ½ tsp
  • Black mustard seeds ½ tsp
  • Oil ½ tsp
  • Red chili 1-2
  • Chaat Masala a pinch (optional)

 Preparation::

  • Take yogurt in a mixing bowl and add salt, sugar, red chili powder, cumin powder, chaat masala and mix well and keep it aside
  • In a small bowl take boondi and add ¼ cup of water and let it soak for 5 minutes
  • Now add this soaked boondi in the yogurt mixture and stir
  • Heat oil in a seasoning spoon and add mustard seeds with red chili and let it crackle
  • Remove from heat and spread it over the Raita and regrigerate for 20-30 minutes

 

Baigan ka Bharta (Roasted and Mashed Brinjal/Eggplant)

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Brinjal is one of the most easily available vegetables which is highly nutritional and good for health. It contains high value of calcium and potassium which is required by our body to keep us in good fit

Today’s special recipe is Baigan ka bharta ( Roasted and Mashed Brinjal/Eggplant) which is cooked almost every next door Indian homes!!

Ingredients::

  • Baigan (Brinjal) 1 large
  • Peas 1 small cup
  • Onion 2 medium chopped
  • Tomato 2 medium chopped
  • Ginger 1 tbsp crushed/grated
  • Garlic 1 tsp cut into small pieces
  • Panch-phoran or Cumin seeds ½ tsp
  • Fresh Green chili 1 tsp
  • Red chili powder ½ tsp
  • Haldi (Turmeric) ¼ tsp
  • Salt ¾ tsp or according to taste
  • Mustard Oil 3 tbsp

Preparation::

  • Apply little oil all over the baigan and roast it in low flame on a netted tawa (flat iron cooking utensil)
  • Keep changing the position of the brinjal so that it doesn’t burn
  • When it’s cooked from all sides then remove and peel the skin, mash it properly and keep aside
  • Now heat oil in a fry-pan and add panch-phoran
  • When the seeds crackle add the onions and sauté till the onions are golden brown in color
  • Add the tomatoes, red chili powder, turmeric powder, ginger, garlic, green chilies and salt and cook for 5 minutes on high flame till the tomatoes turn soft
  • Now add peas and cook for 2-3 minutes in low flame (cover up with lid if required)
  • Once the peas are soft add the mashed baigan and cook for 2 to 4 minutes on a medium flame
  • Add fresh coriander leaves and remove from heat in 1-2 minutes
  • Serve hot with hot parathas!!

Mutton-Lauki (Bottle gourd) Combo

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Non vegetarian food provides high quality of protein, iron and rich nutrients which is essential and good for health if taken in a moderate quantity.

Sunday’s special recipe at my home is always Non-vegetarian, therefore, I would like to share a very special recipe of Mutton with Lauki (bottle gourd) as this is a unique combination complementing each other.

Try once and believe me; many of you would like this beautiful combo which gives the mouth a delicious, spicy and juicy treat!!

Ingredients::

Mutton 500 gm
Lauki (Bottle gourd) 6-8 pieces cut into square shape (2 inches)
Onion 3-4 medium sliced thinly
Finely crushed onion 1/2
Ginger 1 ½ tbsp finely crushed
Garlic 4-5 cloves finely crushed
Coriander powder 2 ½ tbsp
Zeera (cumin) powder 1 ½ tsp
Garam Masala ½ tsp
Haldi (Termeric) ½ tsp
Salt ¾ tsp or according to taste
Red chili powder ½ tsp
Mutton Masala 3 tsp
Zeera (Cumin) seeds ½ tsp
Badi Elaichi (Black Cardamom) 1-2
Cinamom 1-2 pieces ½ inch
Tejpatta (Bay leaves) 2-3
Tomato 1 medium
Cashew 5-6 pieces crushed
Almond 3-4 pieces crushed
Watermelon seeds 1 tbsp crushed
Kasuri Methi a pinch (optional)
Yellow Mustard seeds crushed a pinch
Ghee 1 tbsp
Mustard Oil 1 cup

Preparation::

  • Take mutton, salt- ½ tsp, Haldi- ¼ tsp, Red chili powder- ¼ tsp and 1 tbsp mustard oil and mix well in a bowl
  • Keep it aside and let it marinate for ½ an hour
  • Now take it into a pressure cooker and add 2 cups water
  • Cook the mutton in low heat for 1 whistle or till soft
  • In the meantime heat oil in a kadhai ( deep cooking pan) and add zeera seeds, cinamom, badi ealichi, tejpatta and let them crackle
  • Now add sliced onion and fry in low heat till golden in color
  • Once the onion is done add crushed onion, ginger, garlic, salt, red chili powder, garam masala, coriander powder, zeera powder, mutton masala and add ¼ cup water and stir
  • Fry for 4-5 minutes in low heat; add lauki (bottle gourd) and stir
  • Cover up the kadhai with a lid and cook for 3-4 minutes in low heat till the lauki is soft
  • Now add tomato and fry in medium heat for 2-3 minutes
  • Keep stirring and once the tomato is soft add mutton and stir
  • Let the mutton fry for 3-4 minutes in low heat and add 1 cup water
  • After boiling for 1-2 minutes check if the masala thickens
  • Add crushed mustard seeds, cashew, almonds, watermelon seeds and kasuri methi and mix well
  • Cook for 1-2 minutes in low heat and remove
  • Now heat the ghee in a karchi (seasoning spoon) and add zeera seeds ¼ tsp with dry red chili 1-2 and let it crackle
  • Now spread it over the Mutton- lauki combo and give it a finishing touch with this special seasoning
  • Serve hot with steamed basmati rice or naan!!