Konkani Egg curry: Recipe

(This egg delicacy is something different)

Ingredients:

Eggs-04

Finely chopped Onion-1/2 Cup

Blenched and skin removed medium sized Tomatoes -3-4

Chopped Ginger-1tsp

Chopped Garic-1tsp

Red Chili powder-1tsp

Curry leaves-4-5

Mustard seeds-1tsp

Coriander leaves -4-5

Oil -1 tbsp

Salt to taste

Garam Masala-1tsp

Coriander seeds -1tsp

Cumin seeds-1tsp

Poppy seeds-1tsp

Cloves -3-4

Cinnamon -1stick

Recipe:

-Heat the oil and add mustard seeds. When they start popping, add curry leaves. 

-Add ginger, Garlic, onions.  Add half of the spice powder, salt Chili powder.

-Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste.

-Add half cup of water and cook for a minute.

- Break the eggs and add it to the curry.

-Add the remaining spice powder, close the lid and let it be. 

-Add chopped coriander leaves and serve hot with chapatti.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqALqPo4DPSldRokRhj4Yy1uODGiK67nI2eY0HNioB7CeUp8flMFvQOpSUshYX3DevZZl2OdwGqxXHpy9dlvGX4iK5wHp3GeT3MA1fWwxwXhQtiogvOeeNA3inxZzjuHDwbETYGTyDlS6b/s200/Anda+Malpua+006.jpg

Aloo Tikki- Recipe

(It’s easy to prepare delicious bite)

Ingredients:

Patatoes-1/2 kg

Bread crumbs

Green chilies (chopped)-4-5

Coriander leaves (chopped)

Cumin powder -1tsp

Salt to taste

Oil to fry

Recipe:

-Boil potatoes, peel and mash them.

-Mix with bread crumbs, green chilies, coriander leaves, Cumin powder and salt.

-Make a few balls from this mixture and flatten between palms.

-Shallow fry on hot oil on a griddle.

-Serve if Pudina and Coriander chutney or tomato sauce

pic courtesy:http://i.ytimg.com/vi/juZLfSDIy7M/maxresdefault.jpg

Jeera Kaju Rice – Recipe

(Jeera rice is in itself a mouth-water dish but adding Cashew (Kaju) to it entirely changes its flavour.  Please try)

Ingredients:

Rice (Basmati) -2 cups

Ginger-Garlic paste-1tbsp

Tamarind (Imli) paste -1tbsp

Onion-1

Black salt (to taste)

Ghee/Butter or cooking oil, as per choice

Cashew nuts-100 gm

Cloves-2

Cardamom pods-2

Jeera-2Tbsp

Cashew nut paste-5tbsp

Preparation:

-Clean the rice soak in water. Wait for 20 minutes’

-Meanwhile heat oil/butter ghee in a different pan. Add Jeera to it and keep the gas on low flame.

-Add sliced onion and add tamarind, ginger and garlic paste, Keep frying for some time. Then add cashew paste.

-After it is done, add dry cloves and cardamom pods.  Fry it for a minute.  Also add salt in a quantity that it’s sufficient for the rice as well.

-Add water and mix it well.  Bring it to boil and then close the lid of the pan and wait for the water to dry.

-While the rice is being cooked take butter in a small pan and heat it.  Soon add cashew nuts to it and fry it.  Wait till it turns light golden.

-Take out the fully done rice in a bowl and garnish it with fried cashew nuts.

 pic courtesy:http://cdn2.foodviva.com/static-content/food-images/rice-recipes/jeera-rice-recipe/jeera-rice-recipe.jpg

Lemon Fish steamed - Recipe

(It is easy to cook, delicious starter)

Ingredients

-Finely chopped big onion-1

-Finely chopped ginger-2 tbsp

-Finely chopped garlic-1tbsp

-Cumin powder-2tbsp

-Cinnamon-1stick

-Chopped de-seeded green chilies,

-Chopped coriander,

-Lemon juice-2 cup

-Fish (of choice) – 4-5 pieces

-Salt to taste

Preparation:

-Clean fish, squeeze the lemon juice over it, sprinkle salt and marinate for one hour.

-Pour one tbsp of olive oil in a non-stick pan. After the oil is hot, add the chopped onion and chilies, fry them well.

-Add ginger and garlic pieces

-Put the fish, cover and let it cook in the steam.

-After 10 minutes, add cumin powder

-Saute them and cove the lid of the pan

-After some time fish will release some water, cook the fish in that.

-Once the fish looks half cooked, add half cup water with salt.

-Grate very little amount of the lemon skin and add to the gravy with the stick of cinnamon. Do not add to much lemon skin, will make the gravy sour.  Close the lid of the pan and let the fish cook properly.

-After 10 minutes, add chopped coriander, let the gravy come to boil and turn off the flame.

-Serve hot with rice or chapattis.

 pic courtesy:http://munchministry.com/wp-content/uploads/2014/06/Steamed-Fish-in-Lemon-Fish-Sauce.jpg

Dal Ki Kachori (Puffed fried breads stuffed with black lintel).

(It is tasty and all time favourite recipe of teens)

Preparation time: 35 min

Cooking time: 20-30 min

Serves: 05

Ingredients:

-1 Cup husked Black Gram split lintels (dhuli urad ki dal)

-3 cups refined flour

-4 tbsp clarified butter+ oil to deep fry

-Pinch of Asafetida

-2 green Chilies (chopped)

-1 inch piece of Ginger (chopped)

-1 tsp raw Mango power (Amchoor)

-1 tsp Garam Masala

-1 tsp Cumin Seeds (coarsely powdered)

½ tsp Red Chili powder

1 tsp Coriander Powder

Salt to taste

Preparation:

-Wash lentils well and soak in three cups of water for three to four hours.  Drain and grind coarsely.

-Heat two tbsp of oil in a frying pan.  Add asafetida, green chilies, ginger, garam masala, Amchoor, red chili powder, coriander powder and cumin seeds.  Mix well and add salt to taste.

-Add grinded lintels.  Mix and continue to sauté for two to three minutes till mixture is dry. Remove from flame and divide into 12-16 parts.

-Rub in the Ghee and salt to taste into the flour. Knead into a stiff dough using water as required. Divide dough into 12-16 portions and roll into small balls. Flatten the ball slightly and stuff a part of the mixture.  Shape into a ball and roll out into four dia. Discs so that they are thinner around the edges and thicker in the Center.

-Heat sufficient oil in a pan.  When moderately hot, add a few Kachoris. Continue to fry on low heat, turning Kachoris once or twice till crisp and golden.  Drain onto an absorbent kitchen paper.

-Serve hot with chutney or pickle or sauce as you like.

 pic courtesy:http://theveggieindian.com/wp-content/uploads/2013/06/Khasta-Kachori-2-.jpg

Nadir Yakhni - Recipe

(It’s a Kashimir delicacy and integral part of the Waazwan)

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves: 04

Ingredients (for Lotus Stem)

- Lotus Stem cut and cleaned-200 gm

-Hot water-500 ml

-Black Cardmom-1 big

-Cinnamon-1stick

-Small green cardmom-02

-Ginger powder-1/4 tsp

-Fennel-1/2 Tsp

-Curd-1 big cup

-Small stick Cinnamon-1

-Anise seed-1/4 Tsp

-Dried crushed Mini leaves-1/4 tsp

Salt to taste

Water-1/4 Cup

Ghee-2 tbsp

Preparation:

-Boil the cut and cleaned lotus stem with black and green cardamom, cinnamon, ginger power and fennel. Cook till tender

-In another pan heat curd on low flame whisking continuously to stop the curd from splitting.

-Add the cinnamon, anise seed, dried mint, salt and water.

-Add the cooked lotus stem to the curd mixture and cook for 05 minutes with little water.

-Heat ghee in a separate pan and when hot pour into the curd mixture covering it with a lid immediately.

-Garnish with coriander leaves and serve with chapatti.

 pic courtesy:http://www.tastyduniya.com/wp-content/uploads/2014/02/20140214_172626.jpg

Mushroom & Spinach Lasagna – Recipe

(It’s testy and healthy vegetarian lasagna)

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 04

Ingredients:

Olive oil-1tbsp

Crushed garlic clove-01

Sliced mushrooms-250 gm

Chopped thyme leaves-1tsp

Spinach-200 gm

Light soft cheese-300g

Grated Parmeasn-4tbsp

Lasagna sheets-06

Preparation Method:

-Heat Oven to 200C. 

-Heat the oil in a large frying pan, add garlic and fry for till it is done.

-Add mushrooms and thyme cook till it start to soften.

-Mix in the spinach and stir until the heat of the pan wilts the leaves.

-Remove from flame and stir in the soft cheese, 1tbsp of the Parmesan and some seasoning.

-Put 1/4^th of the spinach mix on the bottom of a medium sized backing dish, lay 2 pasta sheets on to, then repeat until all the pasta is used.  Finish with final quarter of the spinach mix, sprinkle over the rest of the Parmesan, and then bake for 35 minutes until golden and the pasta are tender.

-Serve hot.

pic courtesy:http://www.seriouseats.com/images/2012/10/20121010-vegetarian-lasagna-spinach-mushroom-.jpg