Indian Egg Curry

Egg Curry

Approx Time Taken: 30 minutes

Ingredients For Preparation For This Recipe:

• 4 Eggs
• 1 tsp Coriander Powder
• Salt to taste, as per requirement
• 2 Onion Chopped
• 2 tbsp Cooking Oil
• 1 tsp Turmeric Powder
• ½ tsp Red Chilli Powder
• 2 Green Chilli Chopped
• 2 tsp Cumin Seeds
• 2 tsp Ginger Garlic Paste

  Preparation:

• Boil the egg and then break the shell, keep aside.
• Heat the cooking  oil in a Non-stick Fry Pan.
• Add cumin seeds and let them cook till crackle.
• Add chopped onion and fry them till turn into pink.
• Add mix together with  turmeric powder, coriander powder, red chilli powder and continue fry for 40 seconds.
• Now add ginger garlic paste.
• Add green chillies, salt to taste and chopped tomato.
• Continue frying till this mix starts separating from oil.
• Add 2 cups of water and wait for boil.
• Cut all eggs into vertical slit and put them in the boiling curry.
• Continue cook till the gravy becomes thick and after that the EGG CURRY is ready.
• Just serve this recipe with hot parathas or as you like.

Dohi Fish (Doi-Maach)

 

Doi Fish (doi-maach)

This recipe was given to me by my Grand Mother, now she is no more. So I like to give this recipe to all my friends. Serve this recipe with only hot plain rice.

Ingredients:

• 1 kg fish cut into normal pieces (any fish can be use with firm white flesh)
• 1tbsp each ginger and garlic paste.
• 2 small sized onion ground to a paste
• ½ tsp each red chilli and  turmeric powder
• 1 tbsp mustard oil
• 4 cloves
• 7 black pepper corns
• 2 green cardamom
• 1 cup yogurt
• ½ dried bay leaf (Bengali meaning Tejpata)
• 1 big onion chopped fine
• Salt as need (as per your choice)

Preparation:

• Mix the yogurt with red chilli powder, onion paste, turmeric, garlic & ginger paste and blend,
• Add the fish pieces to this and carefully mix to coat well.
• Keep aside to Marinate for 2 hours.
• Heat 4 table spoon mustard oil on medium heat, in a deep pan till hot.
• Now add the whole spices, i.e. cloves cinnamon, bay leaf cardamom and black peppercorns, fry till slightly darker.
• Add the chopped onion and fry all till transparent.
• Now add the marinated fish and mix gently but very carefully.
• Salt as required and stir occasionally.
• Cook till fish is done
• Garnish with the remaining m.oil and serve with hot plain boiled rice.

Fish Curry

Fish Curry

This fish curry is really delicious because I say in my great confidence as this is a best recipe which most of the Indian people like very much.. Serve it with only hot plain boiled rice.

Ingredients:

• 1 kg fish cut into normal pieces (any fish can be use with firm white flesh)
• 4 tablespoon vegetable or sunflower cooking oil
• 1½  tablespoon mustard seeds
• 2 tablespoon cumin seeds
• 6-8 dry red chillies
• 1 teaspoon paanch phoran seeds (see recipe below)
• 15 curry leaves
• 1 tablespoon ginger paste
• 2 medium onion ground to a paste
• 1 tablespoon garlic paste
• 3 tomatoes cut into pieces
• 1 teaspoon garam masala powder
• 1 tablespoon garlic paste
• 4 tablespoons coconut powder
• 1 teaspoon turmeric powder
• 2 cups hot water
• Salt as needed
• Coriander (chopped) to garnish
• 2 teaspoon tamarind pulp

Preparation:

• Heat a large bottomed pan on a medium flame and fry the dry red chillies with mustard and cumin seeds till they become red. Let them cool and grind to a fine powder.
• Make a paste along with the above powder and also tomatoes, garam masala powder, coconut by a mixer grinder or by hand. Keep aside.
• Heat the oil in a large bottomed pan and the paanch phoran and then curry leaves. When they stop sound (spluttering), add the onion paste and continue fry till they become light brown.
• Now add the garlic and ginger paste and continue fry about 3-4 minutes.
• Now add the tomato and spice paste and continue fry till the oil begins to separate from the masala.
• Add 2 cups of hot water mix with the tamarind pulp to this masala and stir to mix well.
• Now bring the gravy to a boil and then simmer.
• Now add all the fishes to this gravy and cook till done.
• Last and final stage to garnish with chopped coriander and serve hot with fine boiled rice.

Fish Curry

Masala Chicken Curry

Masala Chicken Curry

The recipe which is going to write in my blog that is a Fresh Masala made from Garlic, Mirchi, Dhania Jeera and Poppy Seeds (Posto or Khus Khus). This recipe can be serve with Rice, Naan and Roti etc.

Masala Chicken

Ingredients: 

Masala Chicken

• 1 kg. boneless & skinless chicken cut into small cubes desiccated (remove moisture from) coconut for garnish
• 2 tbsp olive oil
• 3 dried red chillies in chopped condition
• 1 tsp chilli powder
• 1 tsp coriander seeds
• 1 clove garlic minced
• ¾ tsp cumin seeds
• ½ tsp ground cardamom
• 2 to 3 green chillies in chopped condition
• 2 tsp tamarind paste
• 2 tsp slice ginger
• 2 onion chopped
• Chopped fresh coriander as you wish 
• 1 kg. boneless and skinless chicken cut into small cubes desiccated (remove moisture from) coconut for garnish.

Directions:

Preparations Time : 20 minutes      

Cook Time : 30 minutes

• To make the masala: sauté the red chilli powder, poppy seeds (posto), cumin, garlic, cardamom and chilli peppers and saunf in a small frying pan. After that let cool and transfer to a small round safe bowl, then grind all together to make a smooth paste and set aside.
• Heat oil in a frying pan over medium heat and sauté onions until make brown. Add masala mixture to them and fry for about 10 minutes.
• Add all chicken pieces in low heat and simmer for 20 to 25 minutes. Add some water to boil, then cook for 2 minute, then remove from heat. Garnish with shredded and serve to the guest.

Masala Chicken

Spicy Chicken Masala Curry

Masala Chicken

Masala Chicken

There are few specific recipes which always remember in our mind and we never forget to cooking them over and over again. The such "Spicy Chicken Masala Curry" recipe that I cook often for my family, guest and friends. This recipe its much better than any restaurant recipe. This recipe its much better than any restaurant recipe. Making of this recipe is very simple and also quick to make.

Presently chicken curry is prepared with the same old basic ingredients as normal chicken curry, the major ingredient is cashew-nut paste. The spices of the curry need high just due to the use of chilly powder and black pepper.  

Preparation Time : Approx. 35 minutes only.

Masala Chicken

Ingredients:

Marinate:

½ kg washed chicken cut into medium sized pieces 

4 tablespoon  curds 

1½  tsp red chilly powder (adjust to suit your spice level) 

Salt as needed 

¼ tsp turmeric powder 

Make a Paste with cashew-nuts (7-8 pcs), milk (4-5 tbsps) 

Dry and make a fine powder by 1½ cinnamon. 

3-4 cloves 

Few curry leaves

Rest of the ingredients: 

• 30-40 gms mustard oil 
• finely  chopped 2 big onions, 1 big tomato, 1 tsp ginger & garlic paste, 1 tsp coriander powder, ¼ tsp cumin powder, 1 tsp black pepper powder (or as you wish), Coriander leaves for garnish
• Cloves, curry leaves and dry roast cinnamon for 1 mt and make a powder of them
• Cloves, curry leaves and dry roast cinnamon for 1 mt and make a powder of them.
• Add coriander, cumin, pepper in powder form and combine well and fry for another minute.

• Add the tomatoes and let it cook for 5 minutes. Let combine well and cook till oil separates.
• Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
• 1½ tbsp oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and covered it and cook for another 5 minutes.  
• Add all paste (Cashew-nut, Masala paste) and cinnamon powder, curry leaves, cloves combine well. If needed more gravy consistency, add a cup of water.Cook till chicken pieces are soft and adjust salt. Garnish with fresh coriander leaves. 

Spl. Note:

 Adjust the spices according to your choice. If you need more curry and do not have more curry leaves on hand, then nothing to be worried. Do add only  more water for a gravy consistency. two more item are add 1 tbsp of coconut paste and 2 tbsp of lemon juice  to the above curry for added good flavor.

Aloo Parathas

Aloo Parathas making is very simple way and perfect choice for a weekend breakfast or evening tiffin.

 

Ingredients:

Step 1: Dough: (A soft, thick mixture of dry ingredients)

• 2 cup flour 
• 1 cup water or more as needed
• Pinch of salt

Step 2: Potato Filling

• 3 to 4 medium potatoes
• 1 tsp cumin seeds (Jeera)
• Pinch of salt or as needed
• 2 to 3 chopped green chili
• 2 tbsps chopped green coriander
• 1/4 teaspoon garam masala (depends on choice, not necessary) 

Step 3: Also needed

• ½ cup flour for rolling
• Oil to cook

Step 4: Method:

            Dough

• Mix flour, water and salt together to make soft mixture, if the mixture is hard then add a little more water to make soft mixture. 
• Set the soft mixture (dough) aside and cover it with wet cloth. Keep the dough rest for 10 to 15 minutes.

Filling:

• Boil all potatoes with water. Remove potatoes from the water after boiling and let them cool down. 
• When  potatoes are cold enough to handle then peel the skin off and mass the all potatoes.
• Mashed potatoes mix with green chilies, cumin seeds (jeera) and salt.

Making paratha

• Divide the soft flour mixture and potato mixture into 10 equal parts. 
• Roll the soft flour mixture into 2.5 inch diameter circles. Place the potato balls in the center of the flour mixture (dough) and then seal by pulling the edges of the dough together to make a ball. 
• Heat the frying pan on medium high. 
• And then make the parathas with white oil until to look golden brown spots on the topside (both side).

Serving Suggestions:

• Parathas can be served with Paneer, Tomato sauce or as you like.

Chicken Fry With Honey

“The recipe which I am going to present that is a very favorite in my family for so many years. Sometimes I used to make for my family. Hope everyone enjoy it!!!” “The recipe which I am going to present that is a very favorite in my family for so many years. Sometimes I used to make for my family. Hope everyone enjoy it!!!”

Chicken Fry

Ingredients : 

• One Whole Chicken With Cut Into Pieces
• Salt & Pepper To Taste
• 1/2 Cup Honey
• One Tablespoon Garlic Powder
• Vegetable Oil As Needed For Fry All Chicken

Directions:

• All season chicken pieces mix with salt and pepper, after that coat each seasoned chicken piece with honey.
• In a bowl or superficial dish, mix together the garlic powder, chicken bouillon granules and flour. All the honey coated chicken pieces in flour mixture and coating completely.
• Then fill a large, heavy frying-pan oil to a depth one by one each chicken pieces. Heat the fry-pan over medium high heat.
• All pieces chicken fry for at least 5 minutes per side, until they no longer pink.

 

Chicken With Honey Preparation

Chicken Honey

Ingredients:

• 1.5 lb (10) chicken drumettes or other chicken parts; 
• for better flavor all the chicken drumsticks marinade overnight.
• Freshly ground black pepper
• Salt as needed

Seasonings:

• 4 tbsp [1/4 cup] honey
• 4 tbsp [1/4 cup] soya sauce
• 2 tbsp sake

Instructions:

• Rinse the chicken under clean and cold water and pat dry.
• All the chicken to be seasoned with salt, pepper, white flour and rice dust.
• Coat the chicken with marinade all around by rubbing them. Keep aside at least 60 minutes for marinate and of course you can marinade overnight.
• Place the chicken in a baking pan. Make sure the chicken are not overlapping each other and both side of the chicken should be marinade liquid. Bake for about 30 minutes.
• Baste the chicken a couple of times during the baking. If the chicken are not browned both side, you can change the oven setting to make is browned nicely.  If the top is browned very fast while baking, then cover with a sheet of aluminum foil to stop the chicken from burning. Now you can serve immediately.