Wednesday, February 20, 2008

Egg Korma


8 to 9 boiled eggs - cut into half lengthwise
3 onions - finely chopped
2 tomatoes - finely chopped
4 tablespooons oil
1 teaspoon garam masala
1/2 teaspoon tandoori masala
1 teaspoon cilantro paste - optional
1 teaspoon paprika powder
salt to taste

gride to paste
2 green chillies (you can add more if you want it spicy)
7 cloved garlic
1 inch ginger

In a karahi, add the oil. When it gets hot add the onions to it and fry till they are golden brown. Then add the spice paste to it and fry it well till it leaves the side of the karahi. To this add the tomatoes add the garam masala, tandoori masala, cilantro paste and paprika powder. Fry well till the tomatoes are mushed and leave the sides of the karahi. Add a cup of water to this mixture and mix well. You can add more water depending on the consistency you need - however, this is supposed to be a thick gravy. Add salt as per taste and bring the mixture to a boil. Once the mixture boils, lower the heat and let it simmer. To this add the halved eggs and mix well and let it simmer covered for 5 more minutes. Garnish with chopped cilantro.
Serve with Naan, Paratha, Chappati or even plain bread

Carrot (Gajar) Raita (Pachadi)

4 carrots
1 cup yogurt
1 teaspoon sugar
1 teaspoon chaat masala
salt to taste
chopped cilantro for garnish


Wash, peel and grate the carrots. Whip the yogurt along with the sugar, salt and chaat masala. Add the grated carrots and the chopped cilanto. Mix well. If the raita is very thick, add some milk to it and mix well.

Dal Panchratna


1/4 cup yellow moong dal
1/4 cup yellow tuar dal
1/4 cup yellow channa dal
1/4 cup red masoor dal
1/4 cup white udad dal
2 medium onions - chopped finely
2 medium tomatos - chopped finely
2 green chillis - chopped
6 cloves of garlic - chopped finely
1 teaspoon mustard seeds
1 teaspoon jeera/cumin seeds
4 tablespoons of ghee/butter/oil
1 teaspoon turmeric powder
salt to taste


In a pressure cooker add the oil/ghee/butter - when it gets hot add the mustard seeds to it. When they start spluttering add the cumin seeds and immediatly add the chillis and the garlic. When the garlic oozes its aroma, add the onions. Fry till onions are golden color. Then add the tomatoes and turmeric and mix well. After the tomatoes and onion mixture becomes a little mushy, add the washed dal and mix everthign well. Stir fry the dal in this mixture for about 5 minute. Now add 2 1/2 cups of water to this mixture and pressure cook for 3 whistles.

Once the pressure is released (do not forefully release it - else dal will remain uncooked), add salt to taste and bring it to a boil without the lid on. If you want the dal to be a little watery, add some extra water now. Garnish with chopped cilantro.

You can serve this dal with Naan, Chappatis, Roti, Jeera Rice or even Plain Rice

Alu Methi


1 bunch fresh methi - cleaned and chopped roughly
2 medium potatoes - cut into small cubes
1 medium onion - chopped
4 cloved garlic - crsuhed & chopped
2 green chillis - cut lenghtwise
1 teaspoon dhania jeera powder
1 teaspoon jeera/cumin seeds
2 tablespoons oil
a pinch of turmeric - optional
salt to taste


In a karahi add the oil. When it gets hot add the jeera/cumin to it and let it splutter (be careful not to burn it). Then add the chillis and garlic and saute till the smell of roasted garlic comes out. Then add the onions and fry till they turn pinkish brown. To this add the cubed potatoes and turmeric and mix it well. Cover and cook till potatoes are half cooked. Now add the chopped methi to it along with the dhania jeera powder and a little salt. Mix well and cook covered till the potatoes are cooked, but rememeber to stir occassionally else the mixture could stick to the bottom of the karahi. Now add salt if needed and serve hot with chappatis or dal and rice.

Tuesday, February 19, 2008

Chicken Curry - in 30 mins


2 pounds boneless chicken (thigh or breast pieces) - medium pieces
2 medium onions - roughly chopped
6 cloves garlic - roughly chopped
1 medium tomato - roughly chopped - optional
1/2 cup curd/yogurt - whipped
1/4 cup cashews - optional
2 teaspoons paprika powder
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder
4 / 5 tablespoons oil
1 cardamom
1 clove
1/2 inch cinnamon stick
salt as per taste


Marinade the chicken in 1 tablespoon oil and a pinch of salt and a pinch of garam masala. Leave it aside.

In a karahi, add the remaining oil and when it gets hot add the cardamom, clove and cinnamon. When they splutter (take care not to burn them) add the onions and garlic. When the onions turn pinkish brown, add the tomatoes along with cashews, paprika, garam masala and dhania jeera powder. Mix well untill all is incorporated well and the tomatoes are cooked through. Then add the whipped yogurt and salt to taste. Let this mixture cool.

When the mixture has cooled down a little, grid it in a mixer to a fine paste. In the same kadhai, add teh chicken and saute it till chicken is browned ont he outside. Then add the ground mixture and mix well. Bring it to a boil and then let it simmer on medium low heat till chicken is cooked through.

Garnish with chopped cilantro and serve with Naan, Roti, Chappati or even plain rice.

Corn Rice


4 cups cooked rice
1 medium onion - roughly chopped
1 cup corn kernels
2 tablespoons chilli sauce - the chinese version
2 tablespoons butter/oil
salt to taste
freshly ground pepper


In a karahi, add the butter/oil, when it gets hot add the onions and fry till they turn pink. Then add the corn kernels, chilli sauce and stir fry for 2 minutes. To this mixture add the cooked rice, salt as per taste and freshly ground black pepper. Mix well till all the ingredients are thoroughly incorporated.

Serve hot with fish cutlets or chicken tandoori. Tastes good with dal too.

Tuesday, February 12, 2008

Pav Bhaji


3 medium potatoes (chopped)
1/2 cauliflower (grated / chopped))
1/2 cabbage (chopped)
1 beetroot (chopped) - this is optional. I add it for color.
8 to 10 strings of french beans
3 carrots (grated / chopped)
1 medium onion (chopped)
1 cup of corn kernels
2 medium onions (finely chopped)
1 tomato - finely chopped
1 bell pepper / capsicum (finely chopped)
3 teaspoons ginger garlic paste
3 teaspoons pav bhaji masala
2 teaspoons paprika powder
salt as per taste
4 tablespoons of oil
2 tablespoons butter - optional


In a pressure cooker add all the ingredients upto corn kernels. Add 1 1/2 cups of water and let it cook for 2 to 3 whistles. Once this is cooked - mash the veggies with a potato masher.

In a karahi, add the oil. When it gets hot add the finely chopped onions along with the ginger garlic paste. Fry till the onions turn golden. Add the tomatoes and the bell pepper and stir fry for 5 minutes. Add the pav bhaji masala and paprika powder and mix well. To this mixture add the cooked and mashed veggies. Mix it well - till the veggies and the spice mixture are totally incorporated. Add salt to taste and bring this mixture to a boil and then simmer on medium low flame for 15 to 20 minutes. Add the butter and let it melt.

Garnish with chopped cilantro and chopped onions and serve it hot with Bombay Ladi-Pav.

The recipe for Ladi-Pav is here "Ladi-Pav recipe"
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