Egg Curry

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Egg Curry

Ingredients:

4 Eggs

1 Big Onion (Sliced)

1 Small Onion (Finely Chopped)

½ Cup Dry grated Coconut
7-8 Black Peppercorns
4 Garlic Cloves

2 Dry Kashmiri Red Chillies
2 tsp Sesame seeds

½ tsp Turmeric powder

2 tsp Red Chilly Powder

½ tsp Garam Masala

1 tbsp Fresh Coriander leaves (chopped)
3 tbsp oil

Salt to Taste

Method:

Hard boil 2 eggs out of 4 and keep 2 raw eggs aside to be use later in the gravy. Heat 1 tbsp oil in a wok (Kadai) and add the peppercorns and sliced onion, stir fry continuously on medium-high heat till they turn translucent. Now add the grated dry coconut, sesame seeds, garlic cloves & dry red chillies. Fry the mixture till it turns light brown. Cool the mixture and grind whole mixture to make a fine paste. Heat 2 tbsp oil in a saucepan. Add finely chopped onion and stir till it becomes soft and translucent. Add turmeric powder, red chilly powder, garam masala and stir, now add coconut-onion paste and sauté till oil starts coming out from the mixture. Add some water to make gravy thin. Add salt and bring it to boil. Add 2 raw eggs in the gravy and put a lid on saucepan and let the eggs cook for 2-3 minutes. Cut in half the hard boiled eggs and add to the gravy. Cover saucepan and boil for 1-2 minutes. Garnish with coriander leaves and serve hot.

Shakshuka

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Shakshuka

Ingredients:

1 large Onion (Finely sliced)

1 large Red Bell Pepper (seeded and finely sliced)

3 Garlic cloves (Finely sliced)

1 tsp ground Cumin

1 tsp Kashmiri Red Chilly Powder

4 Medium Ripe Red Tomatoes

¼ tsp black pepper powder

1¼ cups Paneer [Cottage cheese] (optional)

6 large Eggs

3 tbsp Olive oil/refined Oil

3-4 Sprigs of Fresh Coriander Leaves

Salt to Taste

Method:

Boil water in a vessel. Make a cross at the bottom end of the tomatoes and place them in a vessel of boiling water. Leave them for 1 – 1 ½ minute. Immediately remove them and place in cold water and once they cool completely, drain the water and peel and chop the tomatoes. Heat oil in a cast iron skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 10 minutes. Add garlic and cook until tender, now add in ground cumin, chilly powder, and cook for a minute. Pour in tomatoes and season with salt as per taste and pepper powder; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled Paneer (optional). Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Cover the skillet with lid and reduce the heat and simmer for 8-10 minutes or until eggs are done. Garnish with chopped coriander leaves and serve with Bread or Nan.

Tisryache Sukhe [Goan Style Clams]

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Tisryache Sukhe

[Goan style Clams]

Ingredients:

30-35 Clams [tisrya]

1 ½ Cup Chopped Onion

1 Cup Coconut (fresh & grated)

½ tsp Turmeric powder

3-4 Green Chillies (chopped)

4 Garcinia Indica(Kokum/Aamsul)

2 tbsp Coriander leaves (chopped)

2 tbsp Refined Oil

Salt to taste

Method:

Wash and clean the clams. Discard the clams which are already open. Add the clams in a pan, cover and cook for 2 minutes till the clams open. Take a butter knife and open the clams and discard the empty shell and retain the shell with meat. Heat oil in a pan and add chopped green chillies, now add the chopped onion and saute till the onion turns translucent. To this add turmeric powder and saute for a minute. Add the clams, stir and cover and cook for 5- 6 minutes or till the clams are cooked. Now add freshly grated coconut and garcinia indica(kokum)and stir well. Add salt if necessary (as it is clams are salty). Garnish with chopped coriander leaves and Serve hot.

Jackfruit Kheer

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Jackfruit Kheer

Ingredients:

1 Cup Dalia [Lapsi, Broken Wheat]

1 ½ Cup Jaggery [Gud](grated)

1 ½ Cup Jackfruit [Phanas] (Roughly chopped)

2 tsp Besan (Gram flour)

2 tbsp Ghee [clarified butter]

2 Cups Coconut Milk (Fresh 1^st Extract)

½ tsp Cardamom Powder [Elaichi]

8 -10 Saffron [Kesar] Strands

Method:

In a pan dry roast the gram flour and keep aside. Heat 1 tbsp of ghee in the same pan. Roast broken wheat on a low flame stirring continuously for 6 to 7 minutes till the raw smell goes away.  Pressure cook the roasted broken wheat with 1½ cups of water till 4 to 5 whistles. Heat a heavy bottomed vessel. Add 1 tbsp of ghee to that add grated jaggery and pressure cooked broken wheat. Cook for 4 to 5 minutes by stirring in between. Now add the jackfruit and mix well. Cook for another 2 minutes. Add the roasted gram flour and give it a good stir. See that there are no lumps. Add the coconut milk along with cardamom powder & saffron strands. Stir continuously and bring it to a boil. Serve warm or chilled.

Chicken Shami Kabab

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Chicken Shami Kababs

Ingredients:

500 gm Chicken Kheema (mince)              

1 tbsp Ginger Garlic paste

7-8 Red Chillies

1 Medium Onion (Roughly chopped)

¾ Cup Chana dal [Split Bengal gram] (soaked for at least 4 hours)

1 Potato (peeled and cubed)

1 tsp Cumin seeds

1 Black Cardamom

1 Inch Cinnamon

5-6 Black Pepper Corns

4-5 Cloves

1 Egg (lightly beaten)

2-3 Green Chillies (chopped)

1 Onion (finely chopped)

2-3 tbsp Fresh coriander (finely chopped)

2 tbsp Besan [Bengal gram flour] (if needed)

Oil for frying

Salt as per Taste

Method:

Put the chicken kheema along with all (potato, red chillies, roughly chopped onion, chana dal, cumin seeds, ginger garlic paste, cardamom, cinnamon, pepper corns and cloves) the ingredients into a pressure cooker.  Add half a cup of water and pressure cook it. Increase the heat and dry off any excess moisture. Allow this mixture to cool completely.  Remove the red chillies. Then grind the mixture until smooth. In a bowl add Chicken mixture, chopped onion, green chillies, chopped coriander leaves and salt to taste. Mix well. If the mixture doesn’t hold together add besan as required. Take 2 inch balls and shape them into patties. Keep the beaten egg handy in a bowl. Heat oil in a non stick pan. Dip each patty in the egg and shallow fry the patties till they are golden brown and done on both sides. Serve hot with Chutney of your choice. You can prepare Shami Kebabs in advance and can refrigerate it and cook it the next day.

Fresh Mango Lassi

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Fresh Mango Lassi

Ingredients:

1 Ripe alphonso mango

1 ½ Cup Curd

1-2 tsp Sugar

2-3 tsp Fresh Cream (optional)

1 tsp Almonds (chopped)

1 tsp Pistachios (chopped)

5-6 Saffron strands

2-3 Fresh Mint Leaves (optional)

3-4 Ice Cubes

Method:

Peel the skin from the alphonso mango and cut into small pieces. Add the chopped mango in a blender or mixer. Add 1 to 2 tsp sugar. The addition of sugar can be skipped if you want or you can add as per your taste. Add the saffron strands and blend everything till smooth. Then add 1 ½ cups curd and 2 to 3 tsp fresh cream (optional). Add ice cubes. If you want a slightly thin consistency, then add some milk to the mango lassi while blending. Blend for some seconds till everything is mixed well and the curd has become smooth. Pour mango lassi in glasses. Garnish the alphonso mango lassi with some mint leaves or chopped mangoes or chopped almonds & pistachios. Serve Chilled.

Boondi Ladoo

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Boondi Ladoo

Ingredients:

250 gm Besan [gram flour]

¼ tsp Yellow Colour

1 tbsp Almonds (chopped)

1 tsp Cardamom powder

 3 cups sugar

Skimmer with Holes

Oil for frying

Method:

Heat a kadai over medium heat add sugar and ¾ cup water, stir frequently, when sugar dissolves and the mixture comes to a boil check the consistency of the sugar syrup. (One string consistency) add cardamom powder stir well and remove from heat. In a Bowl add besan, yellow colour and water to make a batter with consistency which should not be too thin or thick. Now heat oil in a kadai on medium heat. Place the Skimmer spoon 4-5 inches above the kadai and pour the batter with the help of a ladle. (Clean the skimmer after every use) As the batter droplets fall in the hot oil, fry them until golden in colour. When done, drain it remove and put into a separate bowl. Now add the warm sugar syrup to the boondis very slowly and mix well so that the boondis soak in the syrup. (Use syrup as required) Take ½ of the soaked boondi and churn it in a mixer, this will help in binding of Ladoos.  Mix together both the boondis add the chopped almonds and roll it into small or medium size balls. Ladoos are ready.