BOILED EGG STIR FRY ( FOR ROTIS AND RICE )

Ingredients -

Eggs – 5

Onions – finely chopped

Green chillies – 1

Sambar powder – ½ tsp

Pav bhaji masala – ½ tsp

Chopped  coriander leaves – 2 tsp

Turmeric powder – ¼ tsp

Red chilli poweder – ¼ tsp

Salt to taste

Oil -  2 tsp

Method of preparation –

Boil eggs for 20 – 25 mint’s and peel them …..

Cut them into ½ inch pieces

Peel wash and cut onions into ½ inch pieces

Heat oil in a wok. Add chopped onions and add little 

salt and fry them { as we added salt to fry onions it will 

fry very fast } add chopped chilles and fry for 2 mint’s

Next add turmeric powder samber powder,pav bhaji 

masala and red chilli powder and stir for 2- 3 mint’s.         

{cook this curry on medium heat }

Add chopped pieces of boiled eggs.

Add salt and stir well. Cover wok with lid and let it cook 

for 5 mint’s.Turn off the stove and garnish with coriander 

leaves and serve hot with chepathi.

TOMATO CHUTEY

Today let’s learn chutney for rice it is simple but tastes good. Now a days everyone want’s to  cook fast but want to taste different so friends check this chutney which is easy and yummy. Let’s go to them 

Ingredients =

Tomatoes – 6

Onion- 2 small

Salt as per

Red chilli powder- ½ tsp [as per]

Cumin seeds – ½ tsp

Oil – 1 tsp

Method of preparation –

Wash and chop tomatoes and onion into small pieces

Grind these chopped tomatoes and onion with salt and red chilli powder….

Next take a thawa add oil, when it is hot add cumin seeds and grounded chutney and mix well on low flame and close the lid and let it cook until it leaves oil.

When oil is comes out switch off the flame and if you check the taste…

And if you love  sweet flavor,  you can add ¼ sugar and mix well and transfer to serving bowl and tomato chutney is ready to serve for hot Dosa, Idly, Rice.

PANEER MALABARI

Hello friends , today  we will learn  a new recipe with PANEER .shall we go to kitchen to start as my son will come from college come fast  yar please………………..

Ingredients –

Fresh paneer – 200 grms

Onion – 2 [medium]

Tomato -  4

Cinnamon – a small piece

Cloves – 2

Curd – ¼ cup

Chilli powder – 1 tsp

Pepper powder – ½ tsp

Raisins – a few

Coriander leaves – a handful

Cashew – 7- 9

Coconut {grated} – ¼ cup

Cumin – 1 tsp

Cardamom – 1

Khaskhas – 3 tsp

Green chilli – 1

Ginger – a small piece

Garlic – 3 cloves

Salt – as per

Oil – 2 tsp

Method of preparation –

1. Cut fresh Paneer  into cubes.

2. Soak Khaskhas in hot water for 15 mint’s .

3. Chop onion, tomato, garlic, green chilli finely.

4. Dry roast cumin, coconut and set aside.

5. Grind cumin, coconut, khaskhas, green chilli, ginger, garlic, cashew, cardamom to a fine paste and set aside.

6. Heat oil in a pan.

7. Add clove, cinnamon, onion {which are cleaned and chopped} and fry for a few mint’s

8. Add chopped tomatoes, chilli powder, pepper powder, salt and cook.

9. When oil emerges from the side of the ingredients, add the grounded paste and fry on medium flame .

10. When the mixture begins to boil, add paneer cubes, curd, raisins. Cook for 5 mint’s.

11. Sprinkle coriander leaves and mix well.

12. Switch off the flame and transfer to serving bowl and this curry is ready to serve for roti, non etc.,

Enjoy this SUNDAY with this special  curry with your friends or with your family members.

Happy weak end J

PANEER BIRBALI CHAMAN

As I have been looking for new recipes I came through this one in one site and I have prepared. This  came out so good and want to share this to you all.

Ingredients –

Paneer – 300grms

Tomato puree – 2 cups

Milk – ½ cup

Gram flour – 1 tsp

Fresh cream – 1 tsp

Garlic minced – 8 cloves

Garlic minced – 2 inch

Ginger – [long thin strips]-1 tsp

Green chillies chopped – 4

Cumin powder- ½ tsp

Kasuri methi – ½ tsp

Fresh coriander leaves

Mint leaves – 2 -4 {optional}

Butter – 1 tsp

Oil for shallow fry

Salt to taste

For  garam masala  =

Bay leaf – 1

Cumin stick – 1 inch

Green cardamom – 2

Black cardamom – 1

Cloves – 2

Poppy seeds – ½ tsp

Pepper corns – 3 – 4

Method =

Combine the gram flour and milk a thick batter and keep aside.

Make the triangles of panner and stir fry little. Drain and keep aside on paper napkin.

Heat a deep U shaped pan and melt butter.

Add whole gram masala and saute for few seconds.

And minced garlic ,ginger and green chillies

Saute all together for 2 – 3 mint’s on simmer

And tomato puree, salt and cumin powder

Cover the pan and cook on medium heat for 3- 4 mints

Pour the batter of milk and gram flour, cook for 2 - 3 boils

Stir to make thick gravy

Now add pieces of paneer , mix very gently, add fresh cream.

Add kasuri methi garnish with coriander serve hot.

MAGGI NOODLES WITH EGG

Hello friends, how are you all 
today my son  asked me to prepare maggi noodles with combination of egg I tried in this way and  it came out good. You  also can try this recipe which is very easy as it also tastes different.
So let's move on to our recipe....................

Ingredients -

Maggi noodles - 1
Egg - 1
Water - 220 ml
Salt - pinch
Red chilli powder - pinch

Method of preparation -

1. Take a shallow pan and place it on stove and pour water and let it boil 
2. Add egg when water starts boiling...
3. Take egg and break it in a bowl and pour that in the boiling water and mix slightly....
4. Add maggi masala and mix well for one minute
5. Add maggi masala which is given along with noodles and pinch of salt and red chilli powder and mix well for one mint...add maggi noodles {and peas optional}and let it cook for 3 mint's or until cook
Now turn off the stove or heat.
Cover and let it there for 2 mint's.
Mix the noodles after  2 mint's [ add 1/4 tsp of olive oil {optional}]
Serve hot and enjoy........ ; )

MIRCHI MASALA [RAJASTHANI STYLE] FOR ROTIS

This is a Rajasthani dish which I love. Recently when I visited my 

mom’s place I remembered this dish and learnt from my friend there, 

normally this curry is made with normal chillies which we we get non 

spicy in some seasons but this time I used Bajji mirchi. You can use 

any of them according to your intrest.

Now we move to our recipe, shall we ………………

Ingredients we need =

Fresh thick green chillies or bajji mirchi – 5

Besan – 2 1/2 tspp

Jeera powder – 1 tsp

Red chilli powder – 1 tsp

Dhaniya powder – 1 tsp

Amchor powder – 1 tsp

Graham masala – ¼ tsp

White sesame seeds – 2 tsp

Salt as per

Sugar – 1 tsp

Oil 5 tsp

Hing – ¼ tsp

Bay leaf 1

Jeera / cumin seeds -  1 tsp

How to prepare –

Heat 1 tsp oil in a kadai fry the besan on low flame till lightly golden 

color and a nice aroma starts, then transfer besan to a bowel and keep 

it 

aside.

Wash green chillies and cut them to two or three according to their 

length

Heat the same kadai add 3 tsp of oil, when hot lower the flame add 

hing, bay leaf, sesame seeds and sauté them until sesame seeds start 

spluttering

Put off the flame and then add turmeric, chilli, dhaniya/coriander, 

cumin, amchur powders to the oil and mix them well.

Now switch on the flame and on low flame sauté /mix  the masala 

well 

and then now add green chillies(chopped)

Stir them well , now add salt and sugar and mix them

Add 1 cup of water and stir them well , and close them with a lid until 

the chillies are cooked

Once the chillies are cooked  and little dry add garam masala and the 

roasted besan add 1 more cup of water and mix it quickly, continus 

stirring until chillies are well coated with besan and the masala.

The dish has to be semi dry.

Transfer it to a serving bowl and serve hot with hot pulkas

We can do it by mixing all ingredients with fried besan and fill this in 

chillies  and cook them.