Egg pepper masala

Ingredients

• 6 eggs
• 2 onion
• 3 tomatoes
• 1 tbsp black pepper whole
• 1 tsp saunf whole
• 1 tsp cumin seeds
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp kashmiri mirch powder
• 3 kashmiri whole  chili
• salt to taste
• 10 gm butter
• 2 tbsp oil
• fresh chop coriander
• 1 onion slice
• 1 tbsp ginger garlic paste
• 1 tbsp dark soya sauce

1. Boil 6 eggs for 12 mins with little salt.
2. Roughly cut 3 tomatoes add 5 green chillies and grind to paste.
3. Roast 1 tbsp black pepper whole, 1 tsp saunf whole, 1 tsp cumin seeds, 3 kashmiri chillies break into 2 pieces. On medium flame roast for 3 mins.
4. Grind the roasted spices in dry powder.
5. Heat 2 tbsp oil and add 2 finely chopped onions. Fry for 3 mins. Make flame low and add 1 tbsp ginger garlic paste. Add 1 tbsp dark soya sauce.
6. Add tomatoes paste and mix. Add 1/2 tbsp salt.
7. Add 1/2 coriander powder and 2 tbsp pepper masala, 1/4 tsp turmeric powder and 1/2 kashmiri mirch powder.
8. Cover and cook for 3 mins. Add 1/2 cup water.
9. Cut boiled egg in half. Add 1 cube butter in pan. and add  sliced onion. Add the eggs and pepper masala 1 tsp.
10. Add eggs in gravy and lightly mix. Add chopped coriander leaves.

Egg masala

1. Boil 6 eggs. Pierce with a fork
2. Heat 2 tbsp oil in pan on low flame. Add 1/2 tsp red chilly powder, 1/4 tsp haldi powder, 1/2 dhaniya power and salt. Mix and add eggs. Fry till eggs turn golden.
3. In kadai heat 2 tbsp oil. Add 3 cloves, 2 cardamon, 1 cinnamon stick and 1 tsp jeera. Saute for 20 secs on high flame. Add 2 chopped onions and fry on high flame
4. Add 1 tbsp ginger garlic paste. Saute on high flame. Add 2 green chilly finely chopped and fry for 30 sec
5. Add 1tsp dhaniya powder, 1/2 tsp jeera powder, 1/2 haldi powder, 1 tsp red chilly powder and 1/4 tsp black pepper powder. Add little water and saute on medium flame for 1 minute
6. Add roughly ground 3 tomatoes. Cook till smooth on high and low flame for 4 to 5 minutes. Add salt. Add ground 10 cashew or 2 tsp besan. Mix for 3 minutes.
7. Add 1/2 cup water and mix on high flame. When boiling add fried eggs. Add chopped corriander leaves and 1 tsp kasuri meethi.
8. Cover and cook for 6 minutes till oil appears on the sides.

Egg fried rice with chicken manchurian gravy

Egg fried rice

Ingredients
4 eggs
1 onion finely chopped
1 capsicum chopped
1/2 kg basmati rice
4 tbsp oil
3 green chilies chopped.
1 tsp fine chopped ginger
1 tsp fine chopped garlic
1 tbsp white vinegar
1 tbsp soya sauce
1 tbsp red chilly paste
1 cup beans and carrot blanched
salt to taste

1. Wash 1/2 kg basmati rice and soak for 30 mins.
2. Boil water, 2 tsp salt and 1 tsp oil. Add rice and mix gently on high flame for 2 mins. Medium flame for 6 mins.
3. Drain the water and keep for 5 mins. Then gently mix the rice.
4. Beat 4 eggs with pinch of salt. In wok add 1 tbsp oil and pour the egg. Mix the eggs.
5. In wok add 1 tbsp oil. Add 1 tsp ginger, 1 tsp garlic, 1 tsp green chilly.
6. Add 1 finely chopped onion and capsicum. Add beans and carrots 1 small cup.
7. Add red chilly paste and soy souce. Mix and cook for 1 min.
8. Add rice, fried egg, white vinegar, salt, spring onions. Mix well on medium flame till rice is hot.

Chicken manchurian gravy

Ingredients

• 200 gms boneless chicken
• 1 egg
• 1 tsp ginger paste
• 1 tsp finely chopped ginger
• 1 tsp finely chopped garlic
• 4 green chillies chopped
• 1 chopped onion
• 1 cup chopped green, red and yellow capsicum.
• 1 tbsp white vinegar
• 1 tsp red chilly paste
• 1 tbsp soya sauce.
• 1 tbsp red chilly paste
• 2 tbsp tomato sauce.
• 1 cup chopped spring onion.
• 2 tbsp cornflour.
• 2 tbsp cornflour mixed with water.

1. Cut chicken in small cubes. Add ginger paste, red chilly paste, salt and 1 egg.
2. Add 2 tbsp cornflour, little water and mix. Marinate for 15 mins.
3. Deep fry the chicken pieces for 3 mins.
4. In wok heat 2 tbsp oil. Add 1 tsp ginger, 1 tsp garlic, 1 tsp green chilies and fry on high flame.
5. Add 1 chopped onion and 1 cup capsicum and fry on high flame.
6. Add 1 cup chicken stock and 1/2 tsp salt. Add vinegar, soya sauce and chilly paste and tomato sauce.
7. Add slowly 1 cup cornflour+water and mix. Add spring onions.
8. Add fried chicken pieces and cook for 3 mins.

Egg curry

1. Boil 6 eggs.
2. Dry roast 3 Kashmiri chillies, 1 tbsp cummin seeds, 1 tsp corriander seeds, 1/4 tsp mustard seeds, 1/4 tsp fenugrek (methi) seeds, 4 black pepper, 1" cinnamon, 4 cloves for 3 mins. Keep aside to cool.
3. In blender add 1 cup grated coconut, 1 chopped onion, 4 garlic pods, 1 small ball tamarind, 1/4 tsp tumeric powder, 1 cup corriander and mint leaves and add roasted spices. Add water for blending and grind till smooth paste.
4. In pan add 2 tbsp coconut oil, 1 tbsp ghee, 1/2 chopped onion, curry leaves. Fry for 3 mins and add ground paste. Fry for 1 min. Add water from blender and 3 pototoes quatered. Add salt as per taste.
5. Cover and cook for 4 mins. Make cuts to boiled eggs and add to the curry.
6. Add corriander leaves and cook for 2 mins.

Egg biryani

1. Heat 2 tbsp oil in pan on high flame. Fry sliced onions till brown. Keep aside.
2. Boil 6 eggs. Make slit in the eggs.
3. Heat 2 tbsp oil in pan on low flame. Add 1/2 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Mix and add eggs. Fry for 2 mins till eggs turn golden.
4. In pressure cooker add 2 tbsp ghee, 1 tbsp oil, 2" cinnamon, 1 star anise, 2 cardamom pods, 3 cloves, 2 bay leaves, 2 medium onions thinly sliced. Saute the onions till golden brown.
5. Add 3 green chilies slit, 1/2 tsp ginger garlic paste, 3 small tomatoes finely chopped. Add 1 tsp salt and cook it mushy.
6. In a vessel take 1/2 cup curds, 2 tsp red chilly powder, 1 tsp coriander powder, 1/4 tsp turmeric powder, 1 tsp garam masala and mix
7. Add curd mixture into the pressure cooker. Cook for 5 mins on medium flame.
8. Add coriander and mint leaves chopped. Mix and cook for 1 minute.
9. Add 30 mins soaked rice (300 grams) and gently mix.
10. Add 500 ml water. 1 tsp salt. Place fried eggs in the cooker.
11. Add quartered 2 big potatoes (optional)
12. Top with fried onions and coriander leaves.
13. Close cooker and cook for 10 mins on medium low flame.
14. Afterwards let it rest for 10 mins before opening.

Egg

1. egg biryani
2. egg curry
3. egg fried rice with manchurian gravy
   
4. egg masala
5. egg pepper masala

Prawn chilly fry

 Ingredient:

• 250 gms prawns medium sized (de-veined and de- shelled)
• 1.5 tbsp oil
• 3 medium sized onion chopped into julienne
• 2 medium sized tomatoes chopped finely
• 1 medium sized potato (peeled and chopped into cubes)
• 1 tsp sugar (optional)
• 1.5 tbsp kashmiri red chili powder
• 1 tsp turmeric powder
• 4-5 garnicia indica (kokam) or 1 tbsp tamarind pulp
• 2 tbsp coriander leaves chopped finely for garnish
• salt as per taste

Method:

1. Rinse the prawn, de-vein and de-shell them. Marinate the prawn with little salt and keep aside for 10 mins.
2. Meanwhile take a pan add oil. Once oil is hot add the onion julienne. Saute until they have changed color. Add the tomatoes, turmeric powder, kashmiri chili powder and sugar.  
3. Now add the potato cubes and mix well.
4. Cover with a lid consisting water and simmer until potatoes are soft and cooked. There is no need to add extra water as this has to be cooked in it's own juices. But do keep checking in between if the mixture is getting dry then add little water but not too much.
5. Add prawn and salt for seasoning. Cover with a lid consisting water. Simmer for 2-3 mins or until prawn changes color and is cooked.
6. Add kokam and cook without lid for 2 mins more.
7. Switch off the gas, check the taste and alter any spices if required. Lastly garnish with coriander leaves. Serve goan prawn chilli fry hot with bread, chapati, or rice.

Palak chicken

Youtube link 

1. Remove the stem and chop 1kg palak. Wash 2 times
2. Blanch the palak: Boil water, add 1 tsp sugar. Add the chopped palak and boil for 2 mins. Drop the palak in ice cold water.
3. Grind the palak without water.
4. To 300 grams chicken add 1/2 salt, 1 tbsp ginger garlic paste, 30gm curds, 1 tsp coriander powder, 1/2 tsp cummin powder. Mix well. Rest 20 mins
5. Heat oil in pan. Add 1 tej patha, 1 big elachi, 1 clove, 3 red chillies, 1 tbsp fine chopped garlic. Add 2 fine chopped onions. Fry well and 2 slit green chilly.
6. Add 80% palak puree. Fry cover and cook 5 mins.
7. Add marinated chicken. Do not add water. Mix well and cover cook for 12 mins with stir every 3 mins
8. Add 20% palak puree. Add salt 1/2 tsp if needed. Cover and cook for 10 mins on medium flame.
9. Add black pepper powder, 1/2 tsp kasuri methi, 1/4 garam masala, 30 gms butter and chopped coriander leaves. Jalfal grated 1/4 (very little)
10. Add hot water if needed to dilute. Add 2 tbsp cream and mix. Switch off flame after 30 seconds.

Muradabadi chicken biryani

Youtube link

Ingredients

• Marinate for 30 mins
• Chicken - 700 grams
• Curd -150 grams
• Ginger garlic paste -2 tsp
• 10 to 12 green chillies crushed in grinder
• 1 mace
• star anise
• few bay leaves
• 1 small nutmeg
• 8 to 10 pepper corn
• 3 to 4 cloves
• 3 to 4 cardamons
• 1 tsp jeera
• few sticks of cinnamon
• 1 tbsp coriander powder
• 2 tsp fennel (sauf) seed powder
• 1 tsp lime juice

Method

1. Heat 1/4 cup oil in vessel
2. Add 1 big onion sliced. Fry till golden brown and remove 1/2 for later garnishing.
3. Add 4 whole green chillies. Add marinated chicken. Add 1 tsp or as needed salt for rice. Cover and cook on high flame for 3 minutes.
4. Lower flame and cover it. Cook for 20 minutes.
5. Add 4 cups hot water. Mix and let it boil on high flame.
6. Add 1/2 kg basmati rice which was soaked for 30 mins.
7. Cook on high flame till boils. Then on low flame cook for 5 mins.
8. Check if water has evaporated. Add 2 tsp ghee. Fried onions, kevara and food color.
9. Cook and cover for 5 mins on low flame. Switch of flame. Serve with kuchumbar.

Mangalorean fish curry

Grind below

• 1 tbsp corriander seeds
• 1/2 tbsp jeera
• 1/2 tbsp mustard seeds
• 4 dry red chillies
• 1 small ball tamarind
• 1 cup freshly grated coconut
• 5 black pepper
• 1/2 tsp tumeric powder
• 1 big onion cut in cubes
• 8 garlic pods
• 1 tsp methi seeds
• 1/4 cup water

1. Cut 2 Bangda fishes in half and rub salt on to it.
2. In pan heat 2 tbsp oil and add the grinder masala. Add 1/2 cup water.
3. Add 1 small chopped onion and 3 green chillies slit. Add 1 tbsp chopped ginger.
4. Add 2 kokum peels and salt. Bring to boil for 5 mins.
5. Add the fish and cover & cook for 1 mins. Stir without using spoon.
6. Cover & cook for another 1 min.

 

Kori roti

 Ingredients

• 1 whole coconut grated
• 1 tbsp coriander seeds
• 5 red chillies (byadgi)
• 1/4 tsp fennel (sauf) seeds
• 1/4 tsp mustard seeds
• 1/2 tsp cumin (jeera) seeds
• 1/4 tsp poppy seeds
• 1/4 tsp pepper seeds
• 4 green chilly
• 9 cloves
• 1 tsp fenugreek seeds
• 2 chopped onions
• 16 garlic pods
• 2" ginger chopped
• 4 tbsp oil
• 1tbsp ghee
• 1 finely chopped onions
• 1 kilo chicken pieces
• 3 potatoes cut quartered
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 lemon sized tamarind soaked

1. Grind 1 whole coconut grated with 1/2 cup water. Strain the creamy paste with a colander. Repeat the process to collect the the coconut milk. Keep aside.
2. Roast with 2 tbsp oil, 1 tbsp coriander seeds, 5 red chillies (byadgi), 1/4 tsp fennel (sauf) seeds, 1/4 tsp mustard seeds, 1/2 tsp cumin (jeera) seeds, 1/4 tsp poppy seeds, 1/4 tsp pepper seeds, 4 green chilly, 9 cloves, 1 tsp fenugreek seeds,2 chopped onions, 16 garlic pods, 2" ginger. Grind into smooth paste.
3. In kadai heat 2 tbsp oil, 1tbsp ghee, 1 finely chopped onions. When onions turn soft add 1 kilo chicken pieces, 3 potatoes cut quartered, 1 tsp salt, 1/2 tsp turmeric powder. Stir well and cover and cook for 8 minutes. Chicken should be soft and tender. Now add ground masala and cook for 2 minutes. Add water of 1 lemon sized tamarind soaked and coconut milk. Bring to boil and cook for 2 mins.
4. Serve with roti.

Keema green masala

Ingredient:

• 1/2 kg ground/minced (keema) beef or mutton. If using 200 gms soya mince - wash and soak for 20 minutes, then squeeze water out using a strainer
• 3 medium sized onions finely minced
• 3 medium sized tomatoes finely chopped
• 2 teaspoons vinegar or 1 lime juice (optional)
• 1 bay leaf
• 1 big potato diced
• Half cup chick peas
• 2-3 tablespoons finely chopped coriander & mint (for garnishing)
• 2-3 tablespoons oil or ghee

To be ground to paste:

• 4 green chillies slit (adjust to taste)
• 1 packed cup of coriander & mint leaves (3:1 ratio)
• 12 flakes of garlic
• 3″ piece of ginger
• 4 cloves
• 2″ piece of cinnamon or cassia bark
• 1/2 teaspoon turmeric powder
• 8-10 peppercorns (adjust to taste)
• 3 dry red chillies de-seeded (use only skins)
• 1 teaspoon cumin/jeera
• 1 marble sized ball of tamarind

Method:

1. Wash the mince once and allow to drain well on a fine slotted colander. Grind all ingredients mentioned under 'To be ground to paste'.
2. Heat 3tbsp oil or ghee in a heavy bottomed pan (you may use a pressure cooker) and fry the 3 minced onions till light brown. Add the 3 chopped tomatoes and fry till they turn mushy, you can sprinkle some salt to speed up this process. When the oil begins to leave from the sides add the ground masala and fry well for 2-3 minutes.
3. Add 1 big potato diced and mix well.
4. Put in the 1/2kg minced meat, add salt (adjust accordingly if you have already added some to fry the tomatoes) and 2 tsp vinegar (optional). On a slow flame continue to fry until the keema is dryish (but juicy). If you are using a pressure cooker you can cover it after adding the salt & vinegar and pressure cook for 2 whistles or depending on how tender the mince is (or how coarsely it has been ground).
5. When done, garnish with 3 tbsp chopped coriander & mint leaves and serve hot with chapatis, rotis, pulkas, rice or bread.

Hyderabadi chicken masala

Youtube link

Ingredients

• Chicken - 500 grams
• Fried Onions -1 cup
• Cumin seeds -1 tsp
• Coriander seeds -1 tbsp
• Cinnamon stick -2 inch
• Cardamom -2
• Nutmeg -  pinch
• Fennel seeds -1/4 tsp
• Black peppers -1/4 tsp
• Cashews -10
• Ginger -4 inch
• Garlic cloves - 15
• Ginger garlic paste -1 tsp
• Coriander leaves
• Green chilli -4
• Dry red chilli - 4
• Curd -1/3 cup
• Red chilli powder -1.5 tsp
• Turmeric powder - 1 tsp
• Onion -1  
• Leftover Oil of fried onion -1/4 cup
• Salt to taste

Steps

Steps
Roast:

• Cumin seeds -1 tsp
• Coriander seeds -1 tbsp
• Cinnamon stick -2 inch
• Black pepper - 1 tsp
• Sauf - 1 tsp
• Cardamom -1 inch
• Dry red chilli - 4
• Cashews -10

Fry:

• 4 inch ginger chopped
• 12 garlic pod chopped
• 1/2 sliced onion

Method:

1. Dry grind the roast and fried stuff for 2 mins and then add water
2. Wash and marinate chicken with below for 30 mins
1. 1/3 cup curds
2. 1/2 cup fried onions
3. 1/2 tsp haldi/tumeric powder
4. 1/2 tsp red chilli powder
5. 1/2 tsp salt
6. 3 slit green chilli
7. chopped corriander leaves
8. 1 tsp ginger garlic paste
9. 2 tbsp oil from fried onions
3. In kadai add fried onion oil. 1 elachi, pinch of jaifal/nutmeg. Add the paste and 1/3 tsp haldi, 1/2 tsp red chilli powder. Mix and fry for 3 mins on low flame
4. Add the marinated chicken and salt as required. Mix and cook on low flame for 10 mins.
5. Mix cook for 5 mins. Add water if needed.

Everest chicken masala

1. Marinate 750 gm chicken pieces with 1 tsp Chilli powder, 1 tsp ginger-garlic paste, 1/2 turmeric powder, 3 tbsp curd and salt. Keep for 1 hour.
2. Heat 4 tbsp oil, fry 4 chopped onions till crisp.
3. Add 3 chopped green chillies, 1 tsp ginger-garlic paste, 1 tsp coriander powder, 1 tsp turmeric powder and 3 tsp Everest chicken masala.
4. Add marinated chicken and 4 chopped tomatoes. Cook for 10 mins. Serve hot with rice or rotis.

Pepper chicken

Youtube link

1. Roast 6 red chilies (byadgi) on low flame for 2 mins and keep aside.
2. Roast 2 tbsp coriander seeds for 1 min, add 1 tsp cumin seeds, 2 tsp black peppercorn and roast for 1 min and keep aside. Coarse grind with red chilies as a dry powder.
3. Heat 3 tbsp oil and fry 3 onions medium sliced on medium heat till brown. Coarse grind as a paste.
4. Use same pan with leftover oil, add 1 tbsp ginger garlic paste. Add cut chicken 500 gms and mix well.
5. Add masala powder from step 2 and mix well. Add curry leaves 12 nos and fried onion paste. Mix well.
6. Add 1 tsp salt, 1/3 cup water and mix well. Add 1/3 cup water again and cover cook for 15 mins.
7. Mix and add some more curry leaves, 2 tbsp chopped coriander leaves. Mix and serve.

Chicken sukha

1. Roast 8 red chilies with 2 tbsp oil for 4 mins and set aside.
2. Heat 2 tbsp oil in pan. Add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 4 pepper corn, 1 cardamon, 1" cinnamon, 4 cloves, 1 tbsp mustard, 1/8 tbsp methi seeds, 1 spring curry leaves and roast for 2 mins on slow flame. Set aside and grind with 1 tsp turmeric powder and roasted chilies.
3. In pot heat 2 tbsp oil. Add 1 sliced onion, 1 finely chopped tomato, 1 sprig curry leaves. Add 1/2 kg medium cut chicken pieces, add 1/2 cup chopped coriander leaves. Add 1/2 masala powder and 1 tsp salt. Add 1/2 cup water if too dry. Cook on low flame till chicken turns soft and cooked.
4. Roast 1 cup grated coconut on pan and add remaining masala powder and fry for 4 mins.
5. Add roasted coconut to chicken and mix well. Garnish with 1/2 cup chopped coriander leaves.

Chicken stew

Youtube link

Ingredients

• 1.0 kg chicken medium pieces
• 2 tbsp black pepper powder
• 1.5 tbsp corn flour.
• 3 tbsp oil
• 4 cloves chopped garlic
• 2 chopped onions
• 2 chopped carrots
• 2 tej patta
• 1" cinnamon
• 3 small elachi
• 1 big elachi
• 4 cloves
• 1 tsp jeera
• 1 javetri
• 10 black peppers
• 2 medium onions chopped
• 2 chopped green chillies
• 1 tbsp ginger garlic paste
• 2 chopped tomatoes
• 1.5 tsp coriander powder
• 1.5 tsp jeera powder
• 1 tsp garam masala
• 1/2 cup curds
• coriander leaves chopped
• 1/2 lime.

1. Wash the chicken pieces and marinate with 1 tbsp salt, 2 tbsp black pepper powder, 1.5 tbsp corn flour. Mix and keep aside for 30 minutes.
2. Heat 3 tbsp oil and add 4 cloves chopped garlic. Add chicken and mix. Add chopped potatoes and carrots. Cover and cook for 5 mins.
3. Mix for 2 mins and remove it out.
4. Add in the same oil 2 tej patta, 1" cinnamon, 3 small elachi, 1 big elachi, 4 cloves, 1 tsp jeera, 1 javetri and 10 black peppers. Add small cube butter.
5. Add 2 medium onions diced. 2 chopped green chilies. Fry 2 mins.
6. Add ginger garlic paste 1 tbsp and 2 chopped tomatoes.
7. Add the chicken stuff and mix.
8. 1.5 tsp coriander powder, 1.5 tsp jeera powder and 1 tsp garam masala.
9. Add 1/2 cup curd on low flame and mix. Add 2 cups hot water. Cover and boil for 12 mins.
10. Garish with coriander leaves and squeeze 1/2 lime juice.

Chicken fry gray

Youtube link

Ingredients

• 1 kg chicken
• 8-10 kashmiri mirch
• 4 green cardamom
• 2 Black cardamom
• 3 clove
• 2 stick cinnamon
• 1 tbsp coriander seeds
• 1 tsp black pepper whole
• 1 tsp cumin seeds
• 3 onion
• 5 green chilli
• 3 tbsp oil
• curry leaves
• fresh chopped coriander

1. In vessel put 1 kg chicken (small pieces), salt 1 tsp and 1 tbsp white vinegar. Mix and add water 2 cup and wash. Drain the chicken.
2. Marination: To chicken add 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp red chilly powder. Mix well
3. Roast 8 kashmiri chilly, 4 green cardamon, 2 black cardamon, 3 clove, 2 stick cinnamon, 1 tbsp coriander seeds, 1 tsp black pepper whole, 1 tsp cumin seed. On low flame dry roast. Grind the masala to dry powder.
4. In pan heat tbsp oil and add 3 onion small chopped. Add curry leaves and 1 tbsp ginger garlic paste. Fry till onion is golden brown.
5. Add the marinate the chicken. Now on high flame cook for 2 mins.
6. Make flame low and add salt. Add 4 green chilies fat chopped.
7. Cover and cook for 5 mins. Add 50% dry masala. Cover and cover for 10 mins.
8. Add 30% masala. Mix and cover cook for 5 mins.
9. Add remaining masala and mix. Cook on high flame till chicken becomes dry.
10. Add chopped coriander.

Chicken fry

Youtube link

Ingredients

• 1.5 kg chicken medium pieces
• 1 tbsp kashmiri mirch powder
• 1/2 tsp turmeric powder
• 1 tbsp ginger garlic paste
• 3 onion slices
• 3 tbsp oil
• curry leaves
• 1 spoon coriander seeds
• 1 spoon black pepper whole
• 1 spoon cumin seeds
• 4-5 red chilli whole
• salt to taste
• 2 lemon juice
• chop coriander
• 1 black cardamom
• 1 bay leaf
• 2 cloves
• 2 green cardamom
• 1 cinnamon stick

1. Wash the chicken pieces in salt and vinegar and drain. Marinate this with 1 tbsp salt, 1/2 tbsp turmeric powder, 1 tbsp kashmiri red chilly powder. Add 1 lime juice and mix. Keep aside for 30 minutes.
2. Slice the onion and squeeze it.
3. Roast 4 red chilly, 1/2 jeera, 1tbsp daniya, 1 tbsp black pepper, 2 cloves, 1 big elachi, 2 cardamon, 1 cinnamon stick, 1 bay leaf, 1 javetri.Grind the masala to fine dry powder.
4. In wok, heat 4 tbsp oil, 2 bay leaf, 1 big elachi, 1 cinnamon stick. Add onions and fry for 4 mins on high flame.
5. Add 15 curry leaves. 1 tbsp ginger garlic paste and fry 2 mins.
6. Add marinate chicken and fry on high flame for 2 mins. Mix and cover (mix 2 times) on medium flame for 7 mins.
7. Add the roasted masala and mix. Cook on medium flame for 5 mins.
8. Add chopped coriander leaves and little lime juice. Switch off the flame and mix.

Chicken Dalcha

Youtube link

Ingredients:-

• 150 gm chana dal
• 1 kg chicken
• 4 onions
• 3 tomatoes
• 100 ml oil
• 5-6 green chilli
• 2 spoon ginger garlic paste
• 2 spoon curd (optional)
• 1.5 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp degi mirch powder
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/4 tsp garam masala powder
• 1/2 tsp kasoori methi
• chop coriander
• whole spices 2 bay leaves, 2" cinnamon, 3 small elachi, 1 big elachi, 4 cloves, 1 javitri

Method

1. Wash and soak 150 gm chana dal for 1 hour.
2. Wash the 1 kg chicken
3. In a pan boil the dal for 12 mins on medium flame with 1/2 tsp salt and tumeric powder.
4. Fine chop onions and medium chop the tomatoes.
5. Heat in kadai 100 ml oil, add 2 bay leaf, cinnamon stick, javetri, black cardamon, green cardamon, 4 cloves.
6. Add chopped onions and stir on high flame for 2 mins.
7. Add 2 tsp ginger garlic paste stir on medium flame. Add 1/2 tumeric powder, 1 tsp kashmiri mirch powder, 1/2 tsp red chilly powder. Mix on low flame.
8. Add chopped tomatoes. Mix and add 1 tsp salt. Add 1/2 cup water. Add 1 1/2 tsp corriander powder, 1 tsp jeera powder, 1/2 tsp kasoori methi. Cook on medium flame. Add 2 spoon fresh curds. Mix and add chicken. Cover and cook for 10 minutes on medium flame. Stir it in between. Cook for another 8 minutes.
9. Add the dal without the water from step 3. Cover and cook for 5 minutes on low flame.
10. Add coriander leaves and 1/4 tsp garam masala.
11. Optional: In small pan heat 2 tsp oil, 2 tsp chopped garlic, 5 slit green chilly, 1/2 kashmiri chilly powder. Pour this into the curry and lightly mix it.

Chicken chilly

Youtube link

• Cut 2 kg chicken in small pieces
• 8 Onion cut in four pieces and make cubes.
• 4 capsicum cut in medium pieces cubes.
• crush black pepper 12 corns
• 1 cup arrowroot/cornflour
• 1 cup maida flour
• 2 tbsp ginger garlic paste
• orange color
• 6 eggs
• 2 tbsp white vinegar

Marination

1. In vessel put chicken, 2 tbsp giner garlic paste, 2 tbsp white vinegar, 1 tbsp salt and mix and keep aside for 10 mins. Add 1 cup arrowroot, 1 cup maida flour, 2 pinch orange color, black pepper powder, 6 eggs, 1 tsp red chilly powder and 1 tsp kitchen king powder. Mix well
2. Heat 1/2 ltr oil and keep gas low to medium. Drop each chicken piece and fry. Remove and keep aside.
3. Fry onion cubes in same oil for 1 min. Same way also fry capsicum. Keep aside.
4. In the marination vessel add 1 cup arrowroot and 1 cup water for gravy. Add 2 pinch orange colour.
5. Fry ginger, garlic 100 gms chopped in same oil. Add 2 tbsp soya sauce, 2 tbsp white vingear, 3 tbsp green chilly sauce, 2 tbsp red chilly sauce, 3 tbsp tomato ketchup, 1 tbsp crushed black pepper. pour the gravy from above step. Add fried onion & capsicum and the fried chicken pieces. Add salt 2 tbsp salt. Mix well on high flame.
6. Add 6 chopped green chillies for garnishing.
7. Serve with salad and chutney.

Salad

• 1 onion cut into cubes, 1 tbsp white vinegar, 1 tsp salt. toss together

Chutney

• Cut corriander leaves, mint leaves, add 6 green chillies, 3" ginger, 7 garlic, 1/2 cup curd, 2 tbsp chat masala, 1 tsp salt. Grind in mixie.

Bafat pork

 Ingredients

• 1 kg pork, with fat
• 3-4 large onions large cubes
• 2-3 green chillies slit
• 10-12 garlic pods
• 2 inches ginger finely chopped
• 2 inches cinnamon or cassia bark
• 4 cloves
• 20 crushed pepper corn
• 2 bay leaves
• 2-3 tablespoons bafat powder
• 2-3 teaspoons thick tamarind extract
• 1/2 teaspoon red vinegar
• 1/2 tsp haldi
• salt to taste

1. Mix and marinate for 1 hr
2. Put in cooker for 1 whistle and then remove lid and continue to cook for 30 minutes

Al Madina biryani

Youtube link

Biryani masala

• 4 star anise
• 3 cinnamon
• 6 cloves
• 5 black pepper
• 5 small elachi
• 3 big elachi
• 2 tsp jeera
• 2 tsp salt
• 2 tsp red chilly pwd
• 1/2 tsp tumeric pwd

1. In vessel add 1 ltr water, 5 potatoes half cut, 6 tomatoes sliced, above biryani masala, 12 green chilies, 1/2 tsp ginger garlic paste. Stir and add 3 tbsp oil, cover and cook, stir
2. Add 100 gms curds, 2 tsp curry patta, 1.5 kg chicken, 1 pinch food color powder.
3. In a plate collect: 1 tbsp daniya powder, 1 tbsp javetri powder, 1 tbsp cloves powder, 1 tbsp black pepper powder, 1 tsp jeera powder, 1 tsp star anise powder. Mix and add add to vessel
4. Add 3 aloo bokara, 50 gms brown onion. Add to vessel and add 2 glass hot water and cover and cook for 10 mins
5. Add coriander and mint leaves 1 hand full
6. Add 300 gms half cooked rice. Cover and cook for 15 to 20 mins

Non Veg

Non Veg

 

1. al-madina chicken biryani
2. bafat pork
3. chicken chilly
4. chicken dalcha
5. chicken fry
6. chicken fry gravy
7. chicken karahi
8. chicken one pot
9. chicken stew
10. chicken sukha
11. pepper chicken
12. everest chicken masala
13. hyderabadi chicken masala
14. keema green masala
15. kori roti
16. mangalorean fish curry
17. muradabadi chicken biryani
18. palak chicken
19. prawn chilli fry

Veg fried rice

 Youtube link

Ingredients:

• Basmati rice 300gms
• Soya chop 100gms
• Chopped garlic 6 cloves
• Chopped spring onions 100gms
• Beans 200gms
• Onions 1 medium chopped
• Capsicum 2 medium chopped
• Carrots 2 medium chopped
• Dark soya sauce 2 tbsp
• Chilly paste 1 tbsp
• White vinegar 1 tbsp

1. Wash and soak basmatic rice 300gms in water for 30 mins. Drain out the water.
2. Boil 1 liter water. Add salt and rice. Cook on medium flame for 7 mins.
3. In wok heat 3 tbsp oil. Fry chopped soya chops. Keep aside the soya chops.
4. Fry chopped garlic and green chilies. Add chopped beans, carrots, onion and fry for 4 mins on medium flame. Add capsicum and chopped spring onions. Fry on high flame for 30 seconds.
5. Add dark soy sauce and white vinegar. Add chilly paste and soy chops. Add salt.
6. Fry till all vegs are cooked and soft. Add the boiled rice. Add pepper powder.
7. Mix well and cook for 3 mins.

Tomato saar

1. In pan add 2 tbsp oil. Add 1 tsp mustard seeds, 2 twigs curry leaves, 1 sliced onion. Fry for 1 minute.
2. Add 4 slit green chillies, 8 garlic cloves cut, 1 inch ginger chopped, 4 tomatoes finely chopped.
3. Add 1/4 tsp tumeric powder, salt. Add 4 glass water. Add chopped corriander leaves.
4. Cover and cook for 10 minutes.

Tendli black chana

 Youtube link

Ingredients:

• 1/2 kg tendlis
• 1 cup black chana soaked overnight
• 5 dry red chilies
• 3 tbsp coriander seeds
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 4 cloves
• 1 inch cinnamon stick
• 1 cup grated coconut
• Curry leaves
• 1 onion
• 1 tsp turmeric powder
• 3 cloves of garlic
• 1 chopped tomato
• coriander leaves

1. Pressure cook the chana for 4 to 5 whistles.
2. Boil the tendlis with 1/2 tsp salt.
3. Heat few drop of oil in pan. Add 5 dry red chilies. Remove and keep aside.
4. In the pan roast 3 tbsp of coriander seeds, 1 tsp cumin seeds, 1/2 tsp mustard seeds. Remove and keep aside.
5. Roast 4 cloves, 1 inch cinnamon stick. Remove and keep aside.
6. Roast 1 cup grated coconut and 10 curry leaves. Remove and keep aside.
7. Grind to fine paste step 3, 4 & 5 with 1 onion, 1 tsp turmeric powder, 3 cloves of garlic and 1/2 cup of water.
8. In grinder add the roasted grated coconut for a few seconds.
9. Heat 3 tsp oil in pan, 1/2 mustard, 10 curry leaves and 1/2 chopped onion. Saute and add 1 chopped tomato. After 30 seconds add the masala paste. Cook for 1 minute and add the chana and tendlis. Mix well. Add salt and coconut and mix again. Cover and cook for 5 minutes.

Stuffed bhindi

Ingredients:

• 500 gms lady finger (bhindi)
• 2 onions (paste)
• 2 tomatoes (paste)
• 2 green chilies (paste)
• 2 tsp oil
• salt and black pepper powder to taste
• 1 tsp chat masala powder
• 1/2 tsp garam masala powder
• 2 potatoes chopped & boiled (optional)

Method:

1. Wash and wipe dry lady fingers. Slit them and keep aside.
2. Heat 1 tsp oil and fry onions, tomato, chilly paste, salt, black pepper powder, garam masala and chat masala for 3 mins. Stir in between. Cool it and fill into the slit lady fingers.
3. Heat 1 tsp oil and add stuffed lady fingers to it. Cover and cook for 5 mins. Mix the boiled potatoes.
4. Allow to stand for 5 mins. Server hot with roti/paratha.

Sprouts curry

 Youtube link

1. Soak 1 cup moong overnight and next day hang it in a cloth.
2. In pan put 3 tbsp oil, 1/2 tsp mustard, 1 tsp cumin, hing one pinch. Add 1 chopped onion, 1 tbsp ginger garlic paste, 2 green chilli slit. Saute well. Add 2 chopped tomatoes and fry till it turns mushy.
3. Add 1/2 tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp garam masala powder, 1/2 tsp aamchur powder, 1/2 tsp jaggery, salt to taste. Saute on low flame till it releases oil.
4. Add sprout moong and 3 cups water. Mix well and cover and cook for 20 minutes.
5. Garnish with 1 tbsp coriander leaves.

Soya chunks

1. Boil 100 gms soya chucks in 2 glass of water. Remove and squeeze water after it cools.
2. Fry soya chunks in 1 tbsp oil for 2 mins on medium flame.
3. Heat 4 tbsp oil in pan. Add 1" ginger, 8 pods garlic, 2 onions cut in cubes and fry for 2 mins. Add 8 cashews, 2 tomatoes chopped and fry for 4 mins. Grind to paste.
4. Heat 2 tbsp oil in pan. Add 1 javetri, 1/2 big elachi, 2 bay leaves and 1/2 tsp jeera. Fry on medium flame for 20 secs. Add 1/2 tsp haldi powder, 1 tsp red chilly powder and mix on  low flame. Add the ground paste and mix well. Add 1/2 tsp dhaniya powder, 1/2 jeera powder and cook for 3 mins on low flame. Add 1/2 cup water. Cover and cook for 4 mins on medium flame. Add the soya chunks and salt, cover and cook for 2 mins on low flame. Add 1 tbsp cream after making flame low. Add 1/2 tsp garam masala powder and cook for 30 secs.
5. Switch off flame and garnish with coriander leaves.

Rajma masala

 Youtube link

Ingredient:

• 1 cup rajma soaked for 8 hours.
• 1 bay leaf
• 1 black cardamom
• 1 tsp salt
• 1 tbsp ghee
• 1 tsp cumin
• 1 inch cinnamon
• 5 cloves
• 1 onion
• 1 tsp ginger garlic paste
• 1 chilly (slit)
• 2 cup tomato pulp
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp aamchur/dry mango powder
• 1/2 tsp garam masala
• 1 tsp kasuri methi
• 2 tbsp coriander (finely chopped)

Method:

1. Pressure cook 1 cup soaked rajma, 1 bay leaf, 1 black cardamom, 1 tsp salt in 4 cups water for 8 whistles or 12 mins.
2. In a large kadai heat 1 tbsp ghee and saute 1 tsp cumin, 1 inch cinnamon and 5 cloves.
3. Add in 1 onion, 1 tsp ginger garlic paste, 1 chilli and saute until the onions turn golden brown.
4. Add 2 cup tomato pulp. cover and cook for 10 minutes, or until the oil is separated.
5. Keeping the flame on low add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp aamchur, ½ tsp garam masala and ½ tsp salt.
6. Saute until the spices turn aromatic. add in cooked rajma and mix well. cover and simmer for 15 minutes or until the curry thickens.
7. Add 1 tsp kasuri methi, 2 tbsp coriander and mix well.

Palak pulao

 Youtube link

1. Chop 1 bunch of palak leaves
2. In pressure cooker add 2 tsp of ghee and 2 tsp of oil. Add 1" cinnamon, 3 cardamon, 1 star anise, 1 bay leaves, 6 whole pepper corn, 4 cloves and 1 tsp whole cumin.
3. Add 1 onion chopped and 2 green chillies slit.
4. Add 1 tbsp ginger garlic paste. Now add 1/2 tsp turmeric powder, 1 tsp kashmiri red chilly powder, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp garam masala powder.
5. Add chopped palak leaves and 1 tsp salt.
6. Add 1 cup basmati rice washed and soaked for 10 mins. Mix gently. Add 2 cups of water.
7. Pressure cook for 2 whistle on medium flame.
8. Serve with raita.

One curry base

Youtube link

1. Heat 1/2 cup oil. Add 1" cinnamon stick, cardamom 1 tsp, cloves 1 tsp, bay leaf 2, cumin 1 tsp. Saute on low flame
2. Add 1/2 kg chopped onions. Saute till it shrinks slightly.
3. Add 30 grams garlic, 30 grams ginger, 1 tsp salt. Saute till colour changes.
4. Add 1 kg sliced tomatoes. Mix well and boil for 15 mins.
5. Cool and grind it to a smooth paste.
6. Soak cashews 1/4 cup, melon seeds 1/4 cup in 1/2 cup hot water for 15 mins. Blend this to a smooth paste.
7. Heat 1/4 cup oil. Add tumeric powder 1 tsp, chilli powder 3 tbsp, coriander powder 3 tbsp, cumin powder 1 tsp, garam masala 1 tsp. Saute on low flame.
8. Add tomato onion paste. Mix well, cover and boil for 20 mins.
9. Add cashew melon paste. Cook on medium flame. Stir till oil seperates. Curry base is ready for refrigeration.

Moong dal

Youtube link

1. In pressure cooker heat 2tbsp oil, add 1/2 onion chopped saute well.
2. Add 1 inch ginger finely chopped, 1 green chilly slit saute well.
3. Add 1 tomato finely chopped, saute well. Add 1/4 tsp tumeric pwd, 1/2 tsp red chilly poweder, 1 tsp salt. Saute on low flame. till oil seperates.
4. Add 3/4 cup soaked moong dal, 3 cups water and mix well.
5. Pressure cook for 2 whistles.
6. Tadka
• 1 tbsp ghee heat in small
• 1 tsp cummin, ginger 1 inch chopped, garlic 4 cloves crushed, 1 dried red chilly, 1/4 tsp chilli powder, 1/4 tsp garam masala, 1 pinch hing and few curry leaves
7. Add tadka tempering to dal and 2 tbsp coriander leaves and 1 tbsp lemon juice. Mix well and serve.

Mogay curry

1. Wash and cut into small cubes 1 mogay. Keep aside.
2. Grind 2 red kashmiri chillies/4 red bedgi chillies, 5 peppercorns, 1 tsp cumin, 1/4 tsp tumeric powder, 1 medium onion, 4 flakes of garlic with skin and 1 marble size ball of tamarind. Add little to grind to a fine paste.
3. In a pan add the masala, 1 cup of water, cubes of mogay, 1/2 sliced onion, 1 tbsp jaggery and salt. Mix and bring the gravy to boil. Reduce the flame to medium low and cook till the mogay is tender but firm.
4. For the seasoning - heat 3 tsp oil in small pan, add 1/2 tsp mustard, 3 crushed cloves garlic with skin. Pour this seasoning into the curry. Cover the pan immediately to retain the fragrance of the seasoning.

Mixed pulses gravy

 

Ingredient:

• 2 cups mixed pulses like ( white chole, black chana,rajma, chawli,whole moong,whole urad, whole masoor, yellow vatana & green vatana)
• 2 big onions chopped finely
• 4 tomatoes chopped finely
• 2 green chillies chopped finely
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 1/4 tsp asefodita
• 1 tsp jeera (cumin)  seeds
• 1 tsp turmeric powder
• 1/2 tbsp chilli powder
• 1 tbsp coriander powder
• 1 tsp jeera (cumin ) powder
• 1 tsp garam masala
• salt as per taste
• some chopped coriander leaves
• 2 potatoes chopped (optional)

Method:

1. Clean, wash and soak the pulses in water for 6-7 hours or overnight.
2. In a pressure cooker heat 3 tbsp oil add  asefodita then jeera  when it splutters saute the ginger and garlic then add the turmeric powder, onions and green chillies. Cook till the onions are soft then add the tomatoes and all the spices leaving out the garam masala.
3. Drain the water from the soaked pulses and add it to the onion tomatoes gravy with 5-6 cups of water. Add the chopped potatoes. Close the cooker and cook for 15 minutes on medium flame or up to 6-7 whistles.
4. Open the cooker add the garam masala and water only if required. Mix well.
5. Remove in a serving bowl and garnish with chopped coriander leaves.

Matki curry

Youtube link

Matki Soup.
 Ingredients
    - 1 tsp cummin seeds
    - 2 cups sprouted mothbeans (matki)
    - 1/2 tsp tumeric powder

1. Heat 2 tbsp oil. Add cummin seed and tumeric powder.
2. Add the sprouted matki and mix. Add 1 cup water and boil for 10 minutes.
3. Keep aside 70% for the curry recipe.

Matki Curry.
 Ingredients
    - 1/2 cup grated coconut.
    - 1 tsp ginger garlic paste
    - 1 Roasted onion on gas flame. (cut in cubes)
    - 1 tsp oil
    - 2 tsp red chilly powder
    - 1 tsp ginger garlic paste
    - 1/2 tsp turmeric powder
    - curry leaves
    - 70% matki from above recipe
    - 1 tsp garam masala
    - 1 tsp salt
    - coriander leaves chopped.
    - 2 tsp roasted bengal gram powder

1. Heat 1 tsp oil and add grated coconut. Add the roasted onion.
2. Put off gas and add 2 tsp red chilly powder, ginger garlic paste and tumeric powder.
3. Add curry leaves and grind in mixer.
4. Head 2 tbsp oil in pan. Add masala and fry for 2 mins.
5. Add little water and cook for 2 mins.
6. Add 1 tsp garam masala and mix.
7. Add boiled matki and add 1 cup water. Cook 2 mins.
8. In 1/2 cup warm water add 2 tsp roasted bengal gram powder and add to curry.
9. Add 1 tsp salt mix and bring to boil.
10. Cover and cook for 10 mins.
11. Add corriander leaves and serve with roti or rice.

Masoor dal

1. Soak 100 gm masoor dal for 20 mins
2. Heat 1 tbsp oil in pan. Add 1 big sliced onion and fry till light brown
3. Add 1 tsp ginger garlic paste and fry 60 seconds till raw smell is lost
4. Add 3 chopped green chillies and fry on high flame for 20 seconds
5. Make flame low and add 1/2 tsp haldi, 1 tsp red chilly powder, 1/2 dhaniya powder, 1/2 tsp black pepper powder and salt as needed
6. Add little water and fry for 15 seconds on high flame
7. Add 1 big sliced tomato and fry on low flame till tomatoes are cooked
8. Add masoor dal which was soaked and mix for 3 minutes on high flame
9. Add 2 cups water and chopped corriander leaves and cook on high flame till it boils
10. Add salt if needed and cook on low flame for 10 minutes. Switch off flame
11. Tadka: Heat 1 tbsp ghee on small pan.
1. Add thinly sliced 1/2 onion and fry till brown
2. Add 1 tsp jeera and fry for 10 seconds
3. Add curry patha and switch off flame
12. Pour tadka in the dal

Masala pulao

Youtube link

1. Wash 1.5 glass basmati rice and keep it soaked for 15 mins.
2. In pressure cooker add 1 tbsp butter, 3 tbsp oil. Add 2 bay leaves, 1 cinnamon stick, 3 cardomon, 5 cloves, 1 tsp jeera, 1 tsp sauf. fry for 1 min on low flame
3. Add 2 big slice onion and fry on medium till it becomes translucent.
4. Add 1 tbsp grated ginger & garlic, 3 slit green chilli. fry for 1 min.
5. Add 2 big potates cut in medium pieces, 1 cup green peas, 3 medium tomatoes small chopped, 1 tsp salt. Cook for 2 mins on medium flame.
6. Cover and cook for 1 mins. Add 1 tsp red chilli powder, 1 tsp daniya powder, 1/2 haldi powder, 1/2 tsp salt, 1 tsp biryani masala, 1 tsp kasuri methi. Mix and add soaked rice and mix gently.
7. Add fine chopped corriander leaves and mix. Cover and cook on low flame for 1 min.
8. Add 2.5 glass water and mix. Add 1 tsp lime juice. Put pressure cooker lid and cook for 2 whistles.

Lobia masala

 Youtube link

Method:
    

1. Soak 1 1/2 cups Lobia overnight. Pressure cook with 3 cups water and 1 tsp salt for 3 whistles or 10 mins. Drain and discard the water.
2. In pan heat 2 tbsp oil. Add 1 cinnamon stick, 1 tej patha, 1 tsp jeera and 1 fine chopped onion. Fry for 3 mins.
3. Add 2 red chillies. Fry 1 min.
4. Add 2 tomotoes puree and 2 tsp ginger garlic paste. Fry for 3 mins on medium flame.
5. Add 1 1/2 tsp red chilli powder, 2 tsp corriander powder, 1/2 tsp tumeric powder. Mix and cook for 3 mins on low flame.
6. Add the Lobia and mix. Add 1 cup hot water and mix. Cover lid and cook for 5 mins. Add 1 tsp garam masala and chopped corriander leaves.
7. Check if the curry has thickened and cook more if thick consistency is needed.
8. Tadka: In pan, fry 1 tbsp ghee, 1/2 tsp jeera, 2 chopped garlic pods and 1/2 sliced onion and 1/2 tsp red chilli powder. Pour tadka on the lobia masala.

Lahsuni bhindi

1.  Slice the bhindi.
2. Heat 2tbsp oil and 1/2 tsp cumin seeds. Add 1tbsp garlic and pinch of hing. Add 1 large onion thinly sliced.
3. Add 1/2 tsp tumeric pwd and 1 chopped green chilli.. Add sliced bhindi and salt. Cover the pan and let it cook for 5 mins.
4. Add 1/2 tsp red chilli pwd, 1/4 tsp garam masala, 1/2 tsp coriander pwd, 1/2 tsp dry mango pwd
5. Cook till oil starts separating. Garnish with coriander leaves.

Goan sorak curry

 Youtube link

Ingredient:
 For the Curry Paste:
    - 1 cup of freshly grated Coconut
    - 2 dried Kashmiri red Chillies
    - 3 dried Bedki red Chillies
    - 1 heaped teaspoon of Coriander powder
    - 1 levelled teaspoon of Cumin seeds
    - 1/2 teaspoon of Turmeric powder
    - 3 large Garlic cloves
 To prepare the Curry:
    - 1 chopped Tomato
    - 1 sliced Onion
    - Tamarind juice (soak a small lemon-sized amount in warm water; squeeze and strain)
    - 1 tablespoon of Sugar
    - Salt to taste
    - 1 slit chilly
    
Method:

1. First, prepare the Sorak curry paste by grinding together the grated coconut, dried red chillies, coriander powder, cumin seeds, turmeric powder and garlic cloves into a fine paste, adding about a cup of water, a little at a time.
2. To prepare the Sorak, in the vessel that will be used to cook the curry, combine the sliced onion, chopped tomato and salt. Squash these together using a silicone spatula/back of a spoon, or clean fingers. Since we aren’t sautéing this in oil, such squashing results in a softened mixture as after a sauté.
3. Into this, add the prepared curry paste. Pour in approximately 3-4 cups of water to achieve the desired thin, liquid consistency.
4. Heat this prepared mixture on a medium flame. Pour in the tamarind juice and stir. Allow this to cook for 8-10 minutes on a medium-low heat.
5. After the stated time, stir in a tablespoon of sugar. Sugar balances the acidity of the tomatoes and tamarind; this quantity doesn’t make the curry sweet, but enhances flavor.
6. Simmer for a minute and add the slit green chilly. Turn off the heat and serve hot.

Dal khichdi

 Youtube link

Ingredient:
    - 1 cup moong dal
    - 1 cup basmati rice
    - 1 onion fine chopped
    - 3 green chillies fine chopped
    - 1 tomatoes chopped
    - 2 tbsp oil
    - 1/2 tsp jeera
    - 2 tbsp chopped garlic
    - pinch hing
    - 2 tbsp fine chopped ginger
    - 1/2 tsp haldi powder
    - 1/2 tsp dighi mirchi powder
    - 1/2 tsp daniya powder
    - 1/2 tsp jeera powder
    - 1/2 tsp red chilly powder
    - 2 tbsp corriander leaves chopped
    - 2 tbsp ghee
    - 2 kashmiri red chillies

1. In a bowl add 1 cup moong dal and 1 cup basmati rice. Wash 4 times and drain
2. In pressure cooker, add the dal & rice, 2 cups water, 1 tsp salt, 1/2 tsp tumeric powder and 1 tbsp ghee. Cook on medium flame for 8 mins.
3. In pan heat 2 tbsp oil, 1 tsp jeera, 2 kashmiri red chillies, 1 pinch hing and chopped garlic
4. Add chopped onions and remove the red chillies.
5. Add chopped ginger and green chillies. Fry for 2 mins.
6. Add chopped tomatoes and 1 tsp salt. Fry till dry.
7. Add 1/2 tsp turmeric powder, 1/2 tsp red chilly powder, 1/2 tsp jeera powder, 1/2 tsp daniya powder. Add little water.
8. Add 1/2 tbsp ghee and add the boil rice/dal. Mix it.
9. Add 1/2 cup warm water. Add the chopped coriander leaves and 1/2 tsp salted butter.

Chole masala

 Youtube link
 

Ingredient:
    - 2 cups chole
    - 2 medium onions paste
    - 3 medium tomatoes puree
    - 2 tbsp oil
    - 1 tsp cummin seeds
    - 1 tsp ginger garlic paste
    - 4 green chilli chopped
    - 3 inch ginger
    - 1 tsp red chilli powder
    - 2 tsp corriander powder
    - 1/2 tsp kashmiri mirch powder
    - 1/4 tsp haldi powder
    - 1 tsp kitchen king masala
    - 1 tsp kalimirch powder
    - 1 tsp kasorri methi
    - 1 tsp saunf powder
    - 1 tsp black salt
    - 1/2 garam masala powder
    - 1 tsp amchoor powder
    - 2 tbsp corriander leaves for garnish

1. Soak 2 cups chole overnight. Pressure cook with 2 cups water and 1 tsp salt for 6 whistle or 15 mins.
2. Make a paste of 2 medium onions.
3. Make a paste of 3 medium tomatoes.
4. Heat 2 tsp oil and add 1 tsp cumin seeds. Add the onion paste and 1 tbsp of ginger garlic paste.
5. Add 4 green chilli fine chopped, 3 inch ginger chopped. Mix well.
6. Add the tomato puree. Add 1 tsp red chilli powder, 2 tsp coriander powder, 1/2 tsp kashmiri mirch powder, 1/4 tsp haldi powder, 1 tsp kitchen king masala, 1 tsp kalimirch powder, 1 tsp kasoori methi, 1 tsp saunf powder, 1 tsp black salt, 1/2 tsp garam masala powder, 1 tsp amchoor powder. Mix well for 2 mins.
7. Add 1 cup water and boil it. Add the chole and mix well.
8. Cover and cook for 10 mins. Mash few chole to thicken gravy. Cook for 5 mins and add coriander leaves.

Channa dal lauki

 Youtube link

Ingredient:
    - Oil 3 tbsp
    - Ghee 2 tbsp
    - Tej Patta
    - Sauf
    - Hing
    - Chopped garlic 6 cloves
    - Chopped onion 1
    - Green chilles 3 slit
    - Ginger Garlic paste 1tbsp
    - Tomatoes paste 2
    - Tomato chopped 1
    - Lauki 1/2 kg.
    - 200 grams channa dal
    - Chopped corriander leaves
    - Garam masala 1 tsp
    - Corriander powder 1 tsp

1. Wash and soak channa dal for 1 hour.
2. Cut in small cubes the Lauki.
3. In pressure cooker put the dal, lauki, 1 cup water, salt, 1/2 tsp turmeric powder, 2 tbsp oil/ghee. Cook on medium flame for 12 mins or 3 whistles.
4. In bowl add coriander powder 1 tsp, jeera powder 1/2 tsp, turmeric powder 1/2 tsp, red chilly powder 1 tsp, kasuri methi 1/2 tsp, pinch of hing. Add 6 tbsp water and mix.
5. In pan add 3 tbsp oil, 2 tej patha, 2 red chilly, 1 tsp jeera, 1/2 tsp sauf, 1 tbsp garlic chopped. Cook for 30 seconds. Add chopped onions. Add green chillies, ginger garlic paste. Add the masala mixed in step 4. Mix and cook on medium flame till masala turns dry.
6. Add tomato paste and cube tomato. Add salt. Mix cover and cook for 7 mins on medium flame.
7. Add the mix from pressure cooker. Mix add water and wait for boil. Add coriander leaves and garam masala. Turn off gas.

Cabbage dry

 Youtube link

Ingredients:
    - 1 Cabbage which is finely chopped
    - 2 medium onions sliced.
    - 2 tomatoes chopped as cubes.
    - 3 green chillies slit
    - 1 cup green peas
    - 2 medium potatoes small cubes.
    - 2 inch ginger finely chopped
    - 4 garlic cloves finely chopped
    - 1/2 tsp tumeric powder
    - 1/2 tsp jeera powder
    - 1/2 tsp corriander powder
    - For Garnishing:
        - green coriander, chopped

1. Wash chopped cabbage with 1 tbsp salt.
2. In pan heat 2 tbsp oil and add 1 tsp mustard seeds, 1 tsp jeera, 1 pinch hing.
3. Add sliced onions and fry for 2 mins. Add chopped garlic and ginger. Fry on medium flame.
4. Add potatoes cover and cook for 5 mins.
5. Add 1/2 tsp salt, slit green chillies, 1/2 turmeric powder. Mix cover and cook for 5 mins.
6. Add chopped cabbage, green peas. Mix well. Add 2 chopped tomatoes, 1/2 tsp deghi mirch powder, 1/2 tsp dhaniya powder, 1/2 tsp jeera powder, 1/4 tsp turmeric powder.
7. Cover and cook for 5 mins. Mix and cook for 5 mins on medium flame. Add desi ghee 1/2 tbsp and mix.
8. Garish with coriander leaves finely chopped.

Cabbage curry

1. Heat 1 tbsp oil. Add  1 tbsp coriander seeds, 3 kashmiri chillies, 1/2 tsp cummin seeds, 1/2 tsp pepper corn, 1 tsp toor dal. Saute on low flame for 1 min. Add 5 tbsp grated coconut and fry for 30 seconds. Grind to a paste and keep aside.
2. In pressure cook, add 1 tbsp oil, 3 crushed garlic, 1/2 tsp hing, 1 chopped onion, curry leaves. Saute for 30 seconds, add 2 tomatoes and saute till tomatoes are mushy. Add 200 grams chopped cabbage, 1/2 cup soaked channa dal, 1/2 tsp salt, 1/4 tsp turmeric powder. Mix well.
3. Add ground paste, 1/4 tsp garam masala and mix well. Add 300 ml water, corriander leaves. Pressure cook on medium flame for 3 whistles.

Black channa

 Ingredient:
    - Kala Chana (Black Chickpea)   1/2 cup
    - Cumin Seeds (jeera)   1/2 teaspoon
    - Onion (finely chopped)    1 piece (medium size)
    - Tomatoes (finely chopped) 2 piece
    - Ginger (grated)   1/2 teaspoon
    - Garlic (crushed)  1 teaspoon
    - Green Chilly (slit)   2 piece
    - Red Chilly Powder (lal mirch) 1/2 teaspoon
    - Turmeric Powder (haldi)   1/4 teaspoon
    - Coriander Powder (Dhania Powder)  2 teaspoons
    - Garam Masala Powder   1/2 teaspoon
    - Curry     Leaves  1 sprig
    - Bengal Gram Flour (besan) (optional)  1 teaspoon
    - Coriander Leaves  2 tablespoons
    - Cooking Oil   2 tablespoons
    - Salt to taste
    - Water As needed

1. Wash and soak black chickpeas overnight in water for around 8-10 hours.
2. Drain and transfer them to pressure cooker, add salt and 2 cups water. Pressure-cook them for 3-4 whistles on low flame. When pressure comes down, open the lid and check chickpeas become soft or not. If they are still tough, then add water if required and cook more for 1-2 whistles. (You can also use pan to cook them instead of pressure cooker but it will take more time.) Drain boiled chickpeas and keep aside.
3. Heat oil in a kadai or pan. When it is hot enough to saute, add cumin seeds. When seeds begin to splutter, add chopped onion and cook until it turns light brown.
4. Add grated ginger, crushed garlic, chopped green chilly and curry leaves. Mix well and cook for 10-20 seconds on low flame.
5. Add chopped tomatoes and salt to taste (Please remember that we have already added salt cooking black chickpeas as well).
6. Add turmeric powder, red chilli powder, coriander powder and garam masala powder and mix well. Cook on medium flame until tomatoes become soft or for around 2-3 minutes.
7. Add boiled chickpeas and 1 teaspoon gram flour, mix well and cook for 3-4 minutes.
8. Add chopped coriander leaves and mix well.
9. Turn off heat and transfer it to a serving bowl. Serve it hot with paratha or steamed rice.

Bhindi Curry

 Youtube link

1. 1/2 kg bhindi rinse, pat dry and cut into medium sized pieces.
2. for masala collect 7 dry red chilies, 2 tbsp coriander seeds, 1/4 tbsp cumin seeds, 1/4 tbsp mustard seeds, 1/4 tbsp black pepper, 1/4 tbsp methi seeds, pinch of turmeric powder,  1/2 cup grated coconut, 2 garlic cloves, 1 onion and small sized tamarind. Grind o fine paste.
3. Heat 1 tbsp oil and fry the bhindi. Add 1/4 tsp salt and fry for 5 mins on low flame.
4. Keep aside the bhindi and in same pan add 1 tbsp oil.
5. Add 1 tsp mustard seeds, dry red chilies and 4 crushed garlic cloves. Add 1 finely chopped tomato and fry a minute.
6. Add ground masala paste and fry a minute. Add the masala water and salt.
7. Add fried bhindi and cover cook on low flame for 5 mins.
8. Stir and cook for 1 minute.

Baingan ka bharta

Ingredient:
    - 2 Large eggplants
    - 2 medium onions
    - 3 tomatoes
    - 250 gram yogurt
    - 2 tsp chilli powder
    - 1 tsp turmeric powder
    - 1 tsp coriander powder
    - salt as per taste
    - 1/2 cup oil
    - 2 tsp ginger garlic paste
    - 1 tsp garam masala
    - For Garnishing:
        - green chilli, chopped
        - green coriander, chopped

Method:

1. Put an eggplant on flame of fire to roast.
2. After the eggplant turns black and brown remove the skin.
3. Mash the eggplant.
4. Heat oil in a pan. Add finely chopped onions and fry till transparent. Add ginger-garlic paste. Add chopped tomatoes. Stir till oil separates.
5. Add red chillies, coriander powder, turmeric,garam masala and salt. Stir and gradually add stirred yogurt.
6. Add mashed egg plant and stir.
7. Allow mix to simmer for 5 minutes.
8. Garnish with green chillies, green coriander and garam masala powder.
9. Serve with chapati.

Aloo Shimla Mirch

1. Heat 4tbsp oil in a pan. Add 1tsp jeera, 3 cardomon crushed, 1tsp black pepper. Saute on low flame.
2. Add 1 onion big sliced. Fry till light brown. Add crushed garlic 10-12, green chili 3-4 chopped, ginger garlic paste 1tbsp, red chili powder 1 tsp, 1/4 tumeric powder, 1 tsp salt, 1 tsp chaat masala. Fry on low flame.
3. Add 4 medium tomatoes thinly sliced. Cook till mushy.
4. Add 3 pototoes thinly sliced. Mix well and cook for 3 minutes.
5. Add 3-4 shimla mirch sliced, 1/2 garam masala and corriander leaves. Mix well on high flame for 1 min.
6. Add 1 cup water and cook on low flame till potatoes and shimla mirch is cooked. (Approx 5 mins)

Aloo Gobi

 

1. Heat 4 tbsp oil, 1/2 tsp jeera, 1 green chili chopped, 8 garlic pods chopped and fry for few seconds.
2. Add 1 onion chopped and fry for 3 mins on medium flame.
3. Add 2 potatoes chopped and fry for 3 mins.
4. Add 200 gms gobi chopped. Mix and cook for 4 mins.
5. Add turmeric powder 1/2 tsp, red chili powder 1 tsp, salt. Mix and cook on low flame for 15 mins.
6. Check potatoes are cooked and garnish with coriander leaves.

 

Aloo Palak

 Youtube link:

1. In a pan pour 2 tsp oil, 4 chopped garlic, 1 inch ginger chopped. Saute well.
2. Add 1 fine chopped onion (50% keep aside for step 6), 4 green chilli whole. Saute well
3. Add chopped palak one bunch and saute for 2 minutes.
4. Put in blender and add 1/2 cup cold water. Grind to paste.
5. In pan add 3 tsp oil, 13 boiled & peeled baby potatoes. Roast till golden. Keep aside.
6. In pan add 1 tsp oil, 1 tsp jeera, 1 inch cinnamon, 1 bay leaf. Saute till it turns aromatic. Add 1/2 onion finely chopped, 1 tomato chopped. Saute well till soft & mushy.
7. Add 1/2 tsp turmeric powder, and salt. Pour palak puree and mix well. Pour 1/2 cup water and add the baby potatoes. Mix well. Simmer for 5 minutes.
8. Add 1/2 tsp garam masala and crushed kasuri methi 1 tsp.

Aloo Methi

 

Youtube link:

1. Soak 1 bunch methi leaves in water with 1 tsp of salt for 15 mins.
2. Chop finely the methi leaves.
3. In pan heat 2 tbsp oil, add 1 tsp cumin and fry for 15 secs. Add 1 small onion finely chopped and saute well.
4. Add 2 green chillies slit, 1 tsp ginger garlic paste. Saute well and 2 potatoes peeled and cubed, 1/4 tsp turmeric powder, 1/2 tsp salt and saute for 1 min.
5. Add 1/4 cup water and cover cook for 5 mins. Stir occasionally. Check potatoes are cooked, then add the chopped methi leaves. Add 1/4 tsp salt and mix well. Cover and cook for 5 mins. Add 1 tbsp lime juice and mix well.
   

Aloo Matar

 

Youtube link:

1. In a pan pour 2 tsp oil, 2 tsp jeera, 1 medium size chopped onion. Saute well.
2. Add 1tsp ginger garlic paste and fry 1 min.
3. Add 2 medium sized grated tomatoes, 2tsp red chilly powder, 1/2 tsp tumeric powder, 2 tsp corriander powder, 1/2 tsp aam chur powder, 4 whole green chillies. Add 1/4 tsp hing and salt to taste.
4. Mix add 3 medium chopped potatoes. Add 1/2 cup water, cover and cook for 8 minutes.
5. Add 1 1/2 cup matar, 1/4 cup water. Cover and cook for 5 minutes.
6. Add 1 tsp chopped corriander leaves
7. Add 1tsp kasuri methi and 1tsp garam masala. Cover and cook for 1 min.

Aloo Beans Ki Sabzi

 

Youtube link:

Ingredient:
    - 150 grams beans cut medium pieces
    - 3 potatoes cut in big cubes
    - 1 onion fine chopped
    - 3 green chillies fine chopped
    - 2 tomatoes chopped medium cubes
    - 2 tbsp oil
    - 1/2 tsp jeera
    - 2 cloves
    - 2 tbsp chopped garlic
    - pinch hing
    - 2 tbsp fine chopped ginger
    - 1/2 tsp haldi powder
    - 1/2 tsp dighi mirchi powder
    - 1/2 tsp daniya powder
    - 1/2 tsp jeera powder
    - 1/2 tsp red chilly powder
    - 2 tbsp corriander leaves chopped
    - 1/2 tsp garam masala

Method:

1. Heat 2 tbsp oil in pan. Add cloves, jeera, garlic, hing. Fry on medium flame.
2. Add ginger and onions. Fry for 2 mins.
3. Add potatoes and mix. Cover and cook for 3 mins on medium flame.
4. Mix and cover and cook for 3 mins again.
5. Add salt, haldi powder, dighi mirchi powder, daniya powder, jeera powder, red chilly powder. Mix and add tomatoes. Mix and add 1/2 cup water
6. Add beans mix and cover and cook for 5 mins on low flame.
7. Add little water on sides. Cover and cook 5 mins.
8. Add chopped corriander leaves and garam masala. Cook for 30 sec and serve hot with roti.

Akka masoor dal

1. Pressure cook whole masoor dal and 1 cup water for 10 mins.
2. Roast in pan 1 tbsp sesame (til) seeds for 30 secs. Then add 3 tbsp desiccated coconut and roast for 1 min. Cool and dry grind the mixture.
3. Heat 2 tbsp oil and add 1 small chopped onion. Fry for 1min and add 1 tsp ginger garlic paste and fry for 30 secs.
4. Add 1/2 cup chopped tomatoes and fry till tomotes are mushy. Add 1/4 tsp turmeric pwd, 1/2 tsp cumin pwd, 1/2 tsp garam masala pwd, 1 tsp red chilli pwd and 1 tsp corriander pwd.
5. Stir and add 2 tbsp chopped corriander leaves, add ground sesame mixture.
6. Mix and add cooked masoor dal with 1/2 cup stock of cooked dal. Add salt and simmer on low flame for 5 mins.

Veg

 

1. akka masoor dal
2. aloo beans ki sabzi
3. aloo matar
4. aloo methi
5. aloo palak
6. aloo gobi
7. aloo shimla mirch
8. baingan ka bharta
9. bhindi curry
10. black channa
11. cabbage curry
12. cabbage dry
13. chana dal lauki
14. chole masala
15. common gravy
    
16. dal khichdi
17. goan sorak
18. lahsuni bhindi
19. lobia masala
20. masala pulao
21. masoor dal
22. matki curry
23. mixed pulses gravy
24. mogay curry
25. moong dal
26. one curry base
27. palak pulao
28. rajma masala
29. soya chunks
30. sprouts curry
31. stuffed bhindi
32. tendli black chana
33. tomato saar
34. veg fried rice

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Recipes

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2. Non-Veg
3. Egg