Egg Curry masala

Serving :: 
Serves 3 people

Ingredients:: 
Boiled eggs :: 5(cut into half)
Olive oil :: 3 Tablespoon
Garlic :: Grated(1 tablespoon)
Ginger :: Grated(1 tablespoon)
Onion :: Finely sliced(2 medium sized)
Tomato :: 3 Big(Puree)
Green chilly :: 2(Slit)
Turmeric :: 1/3 tsp
Red chilly :: 1/3 tablespoon
Coriander powder :: 1 tablespoon
Chicken masala :: 1/2 tablespoon (some people can skip this step if they don't want)

Procedure ::
Heat oil in a pan
Put ginger, garlic and onions. Fry well till golden brown.
Add Coriander powder, Red chilly powder, turmeric powder and chicken powder, salt(to taste) and saute well.
Put the tomato puree and let it simmer on low flame for 3-4 minutes.
Add water 1/2 cup and let it cook for 5 minutes on medium flame.
Put Eggs into the grave and let cook for another 2-3 minutes on slow flame
Garnish with fresh coriander leaves.

Serve hot
Goes well with rice 

Note:: Some people can fry the eggs before they put it into the gravy according to there taste.

Chana Masala Punjabi style

Hi today I am posting a vegeterian dish for my veg friends who were asking me to publish something for vegetarian people.
Chana which is also known as garbanzo or chickpeas.
Garbanzo beans (chickpeas)
provide an excellent source of
molybdenum.  They are a very
good source of folic acid, fiber,
and manganese.  They are also a
good source of protein, as well
as minerals such as iron, copper,
zinc, and magnesium
Apart form its nutritional benefits its one of my favourite north indian dish.
So here is the recipe.

Ingredients:: (serves 4 people)
Olive oil :: 4 tablespoon
2 Cup chickpeas :: soaked overnight
3 tomatoes :: chopped
3 onions medium sized::Grind half of the chopped onions.
Ginger paste :: 1 tablespoon
Garlic paste :: 1 tablespoon
Green chillies :: 2 (slit onto two halves)
Coriander powder :: 1 tablespoon
Kashmiri Chilli :: 1/3 tablespoon
Cumin powder :: 1 tablespoon
Turmeric :: 1/2 teaspoon
Asafoetida :: a pinch 
Garammasala Powder :: 3 teaspoon
Kasoori methi powder:: 1/2 tablespoon
Tamarind water:: 2 tablespoon(use dry mango powder as alternative(pinch))
Chopped coriander for garnishing.

Method::
Boil the chickpeas in a pressure cooker and keep the boiled chickpeas aside.Do not overcook.
Dry roast coriander powder,cumin powder,garammasala and keep aside.
Heat oil in a thick bottom pan, put some asafoetida and put the ginger garlic paste
fry for a minute.Add the chopped onions and onion paste and fry till golden brown and oil seperates.
Put the dry roasted mix and saute.
Put chilli powder,turmeric and salt to taste and saute well
Add the tamarind water, green chillies and tomatoes and saute and cover the lid for 2 minutes.
Add the boiled chickpeas and add some water let it cook for another 3-4 minutes.
Reduce the water by cooking in open add kasuri methi leaves and garam masala powder.
Cook till the oil seperates.
Garnish with coriander leaves and serve hot 

Note :: you can use readymade chana masala powder instead of the dry roasted powder and Dry mango powder.

Chicken Curry Rajasthani Style

Hi,
Today I am gonna share my chicken curry recipe authentic Rajasthani style.
So people who don't eat spicy food please stay away :)

Ingredients: ( Serves 4 people)
Fresh chicken 500 gm (use fresh chicken for better taste)
Onion sliced (3 medium sized)
Curd(thick) 50 gm (a small bowl)
Ginger paste (1/3 tablespoon)
Garlic paste (1/3 tablespoon)
Red chillies dried(5)
Cloves(4)
Bay leaves (1)
Black pepper seeds(8)
Cinnamon(small stick)
Shahi Jeera(1 teaspoon)
Coriander powder (3 teaspoon)
Salt
Kashmiri chilli powder(4 teaspoon)
Turmeric(1/2 teaspoon)
chicken masala (1 tablespoon)

Procedure :
Wash the chicken, mix some lime juice(1 teaspoon) and salt(to taste) and keep it aside in a bowl.
Heat 1 1/2 tablespoon oil in a thick bottom pan. Add cloves, black pepper, shahi jeera, dry redchillies, cinnamon and sliced onions.Fry till dark brown.

Transfer the mixture to a grinder after letting it cool, add curd .Grind to a paste. keep aside.

Heat 3 tablespoon oil in a thick bottom pan.
Add ginger garlic paste and cover it as oil will splatter. let it fry for 2 mins 
Add the chicken pieces and let fry for 3 -4 minutes. keep stirring.
Put kashmiri red chilli powder, coriander powder and turmeric and chicken masala and stir thoroughly.
Add the grind-ed paste of onion, curd and garam masala and stir well. Cover the pan and let it cook for 3-4 minutes until oil comes up.
Add some water and cover the pan. let the chicken cook on slow flame stirring in between until the chicken is tender and well cooked and oil comes up.

Garnish with coriander leaves and serve hot.


The rajasthani style chicken goes both with rice and roti.