EGG CURRY RECIPE

Ingredients 

6 hard-boiled eggs peeled 

3 chopped onion

4 chopped tomato

1" ginger grated

4-5 garlic cloves grated 

1/2 teaspoon turmeric powder

1 teaspoon garam masala powder

1 teaspoon of coriander powder

1/2 teaspoon of red chili power

1/2 teaspoon curry powder

salt to taste

finely chopped coriander leaves 

oil for cooking

Oil for frying eggs

Recipe

Heat oil in a kadai on high flame.

Fry whole eggs till they become golden in color keep them aside.

Cut them in half.

Now  heat 2 tablespoons of oil in a pan add in the onion, garlic and ginger.

Sauté for a few minutes until the raw smell goes away and the onion changes color.

Add tomato and cover the pan for 3-4 minuets.

After you see oil is coming out, add in the turmeric powder, garam masala powder, coriander power, curry powder and red chili powder. 

Stir until well combined.

Now add 1/2 cup of water( you can adjust the water as per your choice)

Add Eggs and cover for 2-3 minutes until you see the eggs are coated well with the curry.

Once done, stir in the chopped coriander leaves and serve.

Serve the Egg Curry along with hot steamed rice, roti or naan.

METHI PARANTHA

Ingredients 

2 cups Wheat flour 

1 cup Methi leaves chopped 

2 tablespoon ghee

1/4 teaspoon Red chilli powder 

1/4 teaspoon Turmeric powder

1/2 teaspoon Cumin

Salt to taste

&

Ghee/oil for making parathas

Recipe

Mix wheat flour, methi leaves, red chilli powder, turmeric powder,cumin,salt and 2 tbsp of ghee together. 

Add water little at a time and make a soft dough.

Cover it and let it sit for 10-15 minutes.

Now make equal sized balls out of it and roll the balls dusting a little flour.

You can give any shape round, triangle, square as per your wish. 

Heat a tawa and place the rolled out dough on it and cook for a minute.

When bubbles start appearing, apply a little ghee and flip it over to the other side. 

Let the other side also get cooked well. 

Serve it with pickle, butter or curd or any side dish of your choice.

SCHEZWAN FRIED RICE

Ingredients 

3 tablespoon Schezwan sauce( adjust sauce quantity as per your taste)

2 tablespoon of oil

1 chopped onion

1/2 capsicum

1 1/4 cup of chopped  boiled vegetable peas,carrot,corn

 3 cups of boiled rice

Chopped spring onion for garnishing

Recipe

Heat 3 tbsp of oil in a pan add onion sauté for 2 minutes.

Add capsicum sauté for a minuet.

Now add vegetables and stir fry for 2-3 minutes.

Add schezwan sauce.

Add 3 cups of boiled rice, stir-fry for 1-2 minutes.

Garnish with chopped spring onion & serve hot.

CHOLE MASALA

Ingredients:

2 cups chickpeas, soaked overnight and boiled

3 onion chopped 

2-3 tomato chopped

2 silted Green Chillies

1" grated Ginger

6-7 cloves of garlic grated 

1 bay leave, 4cloves, 2 green cardamom, 1" cinnamon stick, 4-5 black pepper

1 teaspoon cumin 

1/2 dry mango powder

1/2 teaspoon Turmeric Powder 

2 tablespoon Coriander Powder 

1 tablespoon Cumin Powder

1/2 teaspoon Red Chilli Powder 

1/2 teaspoon Garam Masala Powder

1 tablespoon chole masala

1 tablespoon Coriander Leaves

3-4 onion circle

2-3 tablespoon oil/ghee

Salt as per taste

Recipe

Heat oil in a cooker over medium flame add cardamom, bay leave, cloves, cinnamon, black pepper sauté for 1 minute.

Now add cumin seed, after they turn brown add onion.

Sauté the onions until golden brown.

Add the ginger and garlic.

Reduce flame to low and cook for 2 to 3 minutes.

Add the tomatoes, coriander powder, turmeric powder, cumin powder and red chilli powder.

Cook until the oil starts to separate.

Add the chickpeas and pour 2 cups of water.

Add salt, dry mango powder and some coriander leaves.

On low flame give one whissel.

After it cool down open the cooker.

Turn on the gas on medium, simmer until the water has almost evaporated.( or as much thick gravy you want)

Now add the garam masala powder and stir to mix well.

Garnish with onion, green chillies & coriander leaves.

VEGETABLE PULAV

Ingredients

1 cup Rice 

1 Onion, finely chopped

1 Tomato, finely chopped

1/4 teaspoon grated ginger

1/4 cup Green Peas fresh/frozen

1/2 capsicum chopped 

1/4 cup finely chopped Carrot

1/4 cup corn 

1/2 cup chopped cauliflower 

1/2 cup chopped potato

1 small piece of Bay Leaf

1-inch piece of Cinnamon, 2 Cloves

1/2 teaspoon Garam Masala Powder

1/2 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

1/2 teaspoon biryani masala

2 teaspoon Ghee

1 1/2 cup Water

Salt to taste

Recipe

Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.

Heat ghee in a pressure cooker on low flame. 

Add bay leaf, cinnamon, clove, and sauté for 30 seconds. 

Add onion and sauté until it turns light brown now add chopped tomato & ginger.

Stir for2-3 minutes.

Now add all vegetables 

Stir-fry them for approx 2 minutes.

Add garam masala powder, turmeric powder, red chilli powder and salt.

Stir-fry them for approx. 2 minutes.

Now add rice and mix everything.

Add 1 cup water and mix well.

Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.

Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice wit a fork. Transfer it to a serving bowl and garnish as per your wish.

COCONUT ROSE LADDU

Ingredients

1 tin Nestle milkmaid

350 gm Fresh Coconut Grated

1/4 cup rose Pellet fresh

1/4 teaspoon cardamom 

1/2 tablespoon fennel seeds

1/2 tablespoon magaz seed

7-8 chopped almond 

1 tablespoon ghee

Recipe

Add milkmaid,coconut, ghee into a thick bottomed kadai and mix well.

Heat the mixture, stirring constantly, so that it does not stick to the bottom of the pan.

Once heated, cook on a slow fire till the mixture starts leaving the sides of the kadai, remove from fire and let it cool.

Now add cardamom, fennel seeds, rose pellet, magaz seed, almond into mixture and mix it till everything combined together.

Now roll into laddu with oiled hands.

Garnish with rose pellet.

MUTTON KARAHI

Ingredients

500gm mutton with bone

6 chopped onion

1 tablespoon grated garlic

1/2 tablespoon grated ginger

1 teaspoon red chilli

1/2 teaspoon turmeric

1 teaspoon jeera powder

1 pinch nutmeg powder

1 tablespoon kadai mutton masala

1/4 teaspoon kasoori methi

1 lemon juice

1 tablespoon chopped coriander 

Dry spices : 3cloves, 1" cinnamon, 2 bay leaves, 2 green cardamom, 4-5 black pepper 

Cooking oil/ ghee

Salt 

Recipe

In a deep heavy bas pan heat ghee add all dry spices let them roast for a minute.

Now add chopped onion, sauté them till translucent, now add ginger and garlic.

When everything become golden in color add mutton.

Now on a slow- medium flame roast mutton with onion and ginger for about 20 minute.

After 20-25 minutes you can see oil is coming out.

At this point add all masala and fry it for 2 minutes.

Now add salt according.

Add 1/2 cup of water.

Close the lid and cook till it become soft and tender.

Now add kasoori methi and lemon juice.Garnish with chopped coriander.

Serve hot with naan.

PATRA RECIPE

Ingredients 

250 gms - colaccasia leaves (arbi leaves). 

1 cup besan

1 tablespoon Fennel seeds 

1/4 cup sugar

2tablespoon Tamarind pulp

1 teaspoon Ginger paste

1 teaspoon Green chilli paste

1/2 teaspoon white sesame seeds

1/2 teaspoon  Red Chilli powder

1/2 teaspoon coriander powder

1/2 teaspoon Garam Masala powder

Salt to taste

Tampering 

1 pinch asafetida 

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon white sesame seeds

1 tablespoon grated coconut

1 teaspoon pomegranate seeds

oil for tempering

Recipe

Take a bowl and mix all the ingredients except the colacasia leaves.

Add some water and prepare a thick paste.

Now add this paste on the colacasia leaves and roll the leaves.

Now steam the rolls in a steamer for 15-20 mins. Remove from fire and let it cool.

Then cut the rolls into small pieces.

Tampering 

Take oil in a pan, once oil becomes hot, add the mustard seeds. Let them splutter completely.

Now add the sesame, cumin seeds and asafetida . 

Add the patra pieces in pan let them get roasted for 2-3minutes from both sides.

Now add freshly shredded coconut, coriander followed by pmogranate seeds.

Serve with tea or coffee.

BESAN DHOKLA

Ingredients 

For Dhokla : Step - 1

Besan 1 cup  

Semolina (sooji) 1 tbsp

Turmeric powder ¼ tsp

Sugar 1 tbsp

Asafoetida a pinch

Salt ¾ tsp

Citric acid ¼ tsp

Ginger chili paste 1 tsp

Oil 1 tbsp

Water little more than ½ Cup

Eno 1 tsp

For Seasoning : Step - 2

Oil 1 tbsp

Mustard seeds 1 tsp

Sesame seeds 1 tsp

Slit Green chilies 2

Sugar ½ tsp

Water about 3 tbsp

 

For Garnishing : Step - 3

Chopped coriander leaves 2 tbsp

Grated Coconut 1 tsp 

Recipe

Step -1 

Grease a 6 inch baking dish. Keep aside .

Sieve the besan, In a bowl take besan, semolina, salt, turmeric powder, asafoetida powder, sugar, citric acid, ginger chili paste, and oil . Mix all the ingredients well. Now add water little by little, and mix well to make a smooth batter. Leave the batter for 2-4 minutes.

Boil 1¼ cup water in the steamer..

Now in the batter, add fruit salt and pour 1 tsp water on top of fruit salt, Mix well gently for a minute.

Pour the batter in the greased baking dish. Place the dish in the steamer, cover the lid. 

Steam cook Dhokla for about 12-14 minutes on medium heat.

To check if the dhokla is cokked completely, Insert a knife in the side of the dhokla, if it comes out clean, then it means the dhokla is done. If the knife is not clean, we need to steam it for couple of minutes more.

Let it cool down for 2-5 minutes.

Step - 2

Heat oil in a non stick skillet. Add mustard seeds, when seeds stop spluttering add sesame seeds, and slitted green chilies. Fry for a few seconds and turn off the heat. Add about 3 tbsp water and half tsp sugar. Mix well.

Pour the seasoning on the dhokla evenly.

Now gently put the baking dish bottom side up on the skillet and tap it from back . Dhokla pieces will come out easily..

Step - 3

Garnish the dhokla with chopped coriander leaves and may be with grated coconut.

URAD DAL TADKA

Ingredients 

1 cup split urad dal, without skins

2-3tablespoon ghee

1 teaspoon cumin seeds

1 small onion, chopped

1-inch piece fresh ginger, minced

1 green chilli chopped

pinch of asafoetida

1 medium tomato, chopped

1 teaspoon turmeric

1/2 teaspoon red chilli powder

salt to taste

Chopped coriander for garnishing

For extra tadka

2spoon ghee

1/2 teaspoon Kashmiri red chilli

Recipe

Rinse the urad dal under cold running water and let soak for 20-30 minutes water.

Add urad dal in cooker with salt & turmeric add 3 cups of water. Let it cook for 3 wissel on medium flame.

Heat the ghee or olive oil in a pan add cumin seeds and stir for 1 minute. 

Add the onion and stir for 2 minutes or until the onion begins to turn translucent. Add the ginger, chili and stir for 1 minute.

Drop in the asafoetida, stir once, then add the tomato and red chilli. Stir for 2-3 minutes longer to let the tomatoes start to soften. 

Now add the cooked urad dal and stir to coat the dal with the tomato and spices, reduce the heat to medium-low, and cover. Cook for 4-5 minutes, stirring occasionally, to heat the dal and let the flavours blend.

Remove from heat add fresh coriander

Serve with roti & naan.

Before serving take a pan add ghee add 1/2 teaspoon Kashmiri red chilli, cook it for 30seconds pour it over dal...

PIZZA RECIPE STEP BY STEP

Ingredients

Step 1, Pizza Dough (enough for two 12 inch bases):

550g white bread flour

7g of dried yeast (usually one sachet)

1 teaspoon of table salt

1 teaspoon of caster sugar

320ml of luke warm water

Pepper to season

2 tbsp of olive oil

Step-2, pizza sauce

3 tomato chopped

2 onion chopped 

1 full garlic chopped

2 tablespoon olive oil

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon pizza toper

1/2 teaspoon italian herb

1 teaspoon clili flakes

 salt as per taste 

 1/2 teaspoon sugar

Step-3 topping

1-2 teaspoon olive oil

1/4 teaspoon Garlic power 

Grated cheddar and mozzarella cheese 

Toppings of your choice onions, capsicum, olives

Recipe

Step -1 

Sieve the strong white flour into a large mixing bowl, add the salt and pepper. 

Add the water, yeast, sugar and olive oil into a jug and leave for 3 minutes to allow the yeast to activate.

Slowly pour the wet mixture into the mixing bowl while stirring using a wooden spoon until everything is roughly mixed. 

Then, using your hands, further mix and knead the dough until it is elastic and slightly tacky but not over sticky. 

Place the dough in the mixing bowl and cover with a damp tea towel and leave for 1 hour until the dough has doubled in size.

Take the dough and knead it for a few minutes to take some of the air out. Split it into two equal parts.

Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using. Place the rolled out dough onto the tray cover this now keep it aside and let it rise little again

Step-2 

Heat the olive oil.

Once the oil is hot add the onions.

After the onions start to translucent add garlic and mix and stir around often. 

Don't leave them to cook for too long or they can burn. 

As garlic turn little brown add chopped tomato.

Now add salt.

Cover the pan and let it cook on slow flame for 20-25 minutes.

After every thing combine together add dry spice

s, salt and sugar.

Cook it for 4-5 minutes.

Itz ready

Step -3 assembling the pizza 

Preheat the oven on 200C for 20 minute.

Brush the surface of the dough with olive oil and sprinkle some garlic powder then 

Put this base in oven on medium rack for 4-5 minutes.

Take this out add enough sauce mix to cover the base spreading evenly. 

Add toping of your choice..

Sprinkle on the grated cheese followed by olives.

Cook the pizza for 20 minutes till you see the golden color of cheese,crust

and then serve.

 Some like golden cheese color and some like white cheese color so adjust the time as per your choice.

AALU BAINGAN SABJI

Ingredients

2  Potato peeled & Chopped 

1 Eggplant 

1 chopped Onion

1 chopped Tomato 

2-3 Garlic  cloves crushed

1/2 teaspoon grated Ginger 

1/2 teaspoon Chilli Powder

1/4 teaspoon Turmeric Powder

1/2 teaspoon coriander Powder

1/2 teaspoon dry mango powder

1/4 teaspoon garam masala 

1/2 teaspoon cumin

Salt   to taste

2-3teaspoon Oil 

Recipe

Heat oil in a kadai, when it is hot add cumin seeds allow to splutter then add crushed garlic and fry well.

And add onion and saute in medium heat until raw smell leaves.

After that add finely chopped ginger and tomato and saute until tomato turns soft and mushy.

Then add chilli, turmeric, coriander and saute for a minute.

And then add sliced potato & eggplant, dry mango and stir fry well and add about 1/4 cup of water and cook covered give 1-2 vessel on low flame.

Once the veggies are cooked, add garam masala and simmer for a minute,  mix well and turn off the stove.

Ready to serve with Roti & parantha.

THANDAI

Ingredients

For Thandai paste 

20 Almonds

15Cashewnuts 

10Pistachios

10 walnuts

1" coconut piece

2 tablespoon Melon seeds 

3 tablespoons khuskhus

Saffron a few strands

5-6 Green cardamoms 

20-25 Rose petals

2 tablespoon fennel seeds

Cinnamon 1 inch stick

8-10 Black peppercorns 

Thandai

1 1/2 ltr full fat milk

Sugar as per your taste

5-6 saffron strands

Rose petals for garnishing 

Method

Soak all thandai paste ingredients overnight.

Grind together everything to a fine paste.

Bring milk to a boil in a pan. 

Add saffron and sugar and simmer till the sugar melts. 

Now allow milk to cool down completely.

Now Add the thandai paste to the milk and mix well. 

Chill the milk and serve, garnish with rose petals.

PALAK PANEER

  

Ingredients

300gm chopped spinach 

1 cups paneer cubes

2 tbsp oil/ butter

1/2 onion 

1 tomato

4 cloves garlic

1" piece ginger

2 green chillies

1/4 tsp turmeric powder

salt to taste

1 tsp punjabi garam masala

2 tbsp fresh cream

Recipe

Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes, add salt.

Drain, refresh with cold water and keep aside to cool for sometime.

Blend in a mixer to a smooth purée and keep aside.

In a blender add onion garlic ginger and tomato and make purée.

Heat the oil in a pan , add purée and stir it till you see it is changing color.

Add the turmeric powder and sauté on a medium flame for 1 to 2 minutes.

Add the spinach purée and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes.

Add garam masala and fresh cream and mix well.

Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.

Serve hot.

METHI THEPLA

Ingredients

1 cup whole wheat flour 

1/4 cup finely chopped fenugreek (methi) leaves

1 tbsp oil

1/2 tsp turmeric powder

1 tsp chilli powder

salt to taste

Oil/ghee for cooking

Method 

For the methi thepla

Combine all the ingredients in a deep bowl and knead into a soft dough, using enough water. Cover and keep aside for 10 minutes.

Knead again using a little oil till smooth and elastic.

Divide the dough into 4 equal portions and roll out each portion into circle, using a little wheat flour for rolling.

Cook each thepla on a tava (griddle), using little oil, till brown spots appear on both sides. 

Serve with pickle and curd