Month: May 2019

Ingredients:

• Potato
• Eggplant
• Cumin seeds
• Hing or Asafoetida
• Ginger paste
• Tomato
• Turmeric
• coriander
• chilli powder
• Oil
• salt

Cooking Method:

Cut potato and eggplant in cubes. Fry eggplant lightly in oil.

To a little oil add cumin seeds and hing as seasoning. Add little ginger paste, finely cut tomato, turmeric coriander and chilli powder. Sauté in low flame in little water. Add potato cubes and fried eggplant

Add salt and appropriate quantity of water. Bring to boil, cover and cook in low flame until potatoes are tender.

Open the lid and serve as a semi dry preparation.

Ingredients:

• Eggs
• Potatoes
• Onion
• Ginger small piece
• Turmeric
• Kashmiri mirch
• Garam masala powder 
• Oil
• Salt

Cooking Method:

Boil the eggs for 10 minutes. Put them in bowl of ice water. After 5 minutes, de-shell the eggs slowly. Cut eggs in half and lightly fry them with a pinch of salt and keep aside.

Cut potatoes into cubes.  To a little oil add grated onion and very finely cut ginger. Sauté, add turmeric, mirch, Garam masala powder and salt. Add potato cubes and a little water and sauté. Mix and bring to a boil. Cook until potatoes are tender.

Then add the eggs to the curry and cook for another 4-5 minutes so that the juices seep into the eggs. Make a semi dry preparation to have with bread or hot rice.

 

 

Ingredients:

• Cabbage
• eggplant
• radish
• potato
• broccoli
• roasted masala ( some cumin , coriander seeds, cardamom, cloves, cinnamon dry roasted and powdered)
• Dry red chilli
• bori( optional)
• lime (optional)
• oil
• salt

Cooking Method:

Cut the vegetables in cubes. Heat some oil in a vessel, add few pieces of bori , fry them in low heat and keep aside.

Heat some more oil in the vessel, add a small piece of dry red chilli as seasoning, add the washed , cut vegetables and lightly fry them with salt. Add some water, bring to a boil, cover and cook for 10 mins.

Open the vessel, dry off excess water. Sprinkle appropriate amount of roasted masala, mix well in low flame. Squeeze a little lime juice to the preparation and serve with rice or roti.

Ingredients:

• Boneless chicken
• yogurt
• biryani masala
• ginger paste
• garlic paste
• kasuri methi
• Kashmiri mirch powder
• salt
• oil

Cooking Method:

Cut the boneless chicken in cubes and marinate with approptiate quantity of the above ingredients for one hour or more.

Heat some oil in a vessel, add the marinated chicken and little water. Bring it to a boil, cover and cook in low flame for about 15 mins until the chicken is cooked. Open the lid, dry off excess water in low flame and make a semi dry preparation.

Ingredients:

• Potato
• tomato
• bay leaf
• cumin
• coriander
• turmeric
• chilli powder
• salt
• oil

Cooking Method:

Cut the potato in cubes. Fry them lightly in oil and leave aside.

To some oil in a vessel, add finely cut tomato, add some salt and water , bring it to a boil. Cover and cook in low flame for 5 to 7 min. Open the lid, mash the tomato in the vessel to a paste.

Add bay leaf as seasoning. Mix the powder ingredients with a little water and add to the vessel. Saute in low flame. Add the fried potato , enough salt and water, bring to a boil, cover and cook until potatoes are tender. Open the lid and make a semi gravy preparation.

Ingredients:

• Prawn
• Potato
• Mushroom
• Green Onion
• Garlic – 3 cloves
• chilli powder
• tamarind paste
• roasted jeera or chat masala powder
• salt
• Corn starch to thicken sauce – 1 table spoon

Cooking Method:

Cut potatoes in medium size cubes, boil them and keep aside.

Fry mushrooms and thinly cut garlic in some oil until tender. Then add prawn and green onions and stir for 2-3 mins. If the prawn is frozen, first thaw it in microwave.

Then add 3 tea spoons of tamarind paste, some chilli powder and roasted jeera or chat masala powder. Add appropriate quantity of salt and water. Also add in the boiled potatoes.

Stir corn starch in a bowl with water to ensure it is well dissolved. Bring the dish to a boil and then add in the corn starch stirring regularly. Cook for another 5 mins. Serve with bread or rice.