Shahi Egg Curry

Eggs (Anda) are one of the most versatile foods that can be cooked in numerous ways for each course if meal. Apart from being simple and easy to cook, eggs have numerous health benefits too. This recipe of Anda curry is an easy but delicious curry made with aromatic spices, a hint of kasoori methi and cream. It is sure to score 10 on 10 at your dinner table. It can be paired with plain chapati, paratha, rice, biryani or pulao depending upon your choice. You can also serve pickle along with it.

Servings: 4

Prep Time: 05 mins

Cook Time: 30 mins

INGREDIENTS:-

4 eggs, boiled
1 tsp garlic cloves, chopped
1 onion, chopped
2 green chillies, sliced
1 tsp ginger, chopped
1 tbsp fresh cream
1 tbsp curd
1 tsp kasoori methi
1 tbsp chaat masala
1/2 tsp garam masala
1/2 tsp red chilli powder
1 tbsp coriander leaves
1 tsp salt
1 tbsp oil

DIRECTION:-

Make a coarse paste by grinding onion, green chillies, ginger and garlic.
Add oil in a pan and saute the ground paste till it soaks up the oil
Whisk the curd and cream together in the pan. Mix well.
Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.
Make small slits in the boiled eggs and add them into the pan. Let it cook for 5-6 minutes. Add chaat masala and mix well.
Garnish with a teaspoon of cream and coriander leaves before serving.

Malabari Prawn Curry

Prawns cooked in tamarind, coconut and jaggery making it a perfect south Indian delicacy. A perfect dinner party recipe!

Servings: 4
Prep Time: 10 mins
Cook Time: 45 mins

INGREDIENTS:-

To marinate the prawns:

12-15 Prawns
3/4 tsp turmeric powder
1 tsp Red chilli powder
To taste Salt
1 Tbsp Coconut oil

For the spice paste:

1/2 cup grated coconut
1/2 tsp fenugreek seeds
1 tsp coriander seeds
To sear the prawns:
1 tsp oil

For the base:

1 tsp coconut oil
5-6 shallots (Madras onions)
4-5 thin ginger slices
3-4 garlic cloves, sliced thinly
2 red chillies, partly split
1 tsp mustard seeds
2 green chilies, partly split
3/4 th tsp turmeric
1 tsp chilli powder
1 cup coconut milk
Salt, to taste
7-8 curry leaves
1 tomato, diced
1 1/2 Tbsp tamarind extract
1 small piece jaggery
1/2 cup green peas

For garnishing:

1 tsp oil
1/2 tsp mustard seeds
4-5 curry leaves
1 Tbsp coconut, grated
2 prawns with tails

DIRECTION:-

To marinate the prawns:

In a bowl add the prawns that have been de-shelled, de-veined.
Now add the turmeric powder, red chilli powder, salt and coconut oil. Keep aside for 10 minutes.

For the spice paste:

In a pan dry roast coconut, fenugreek seeds and coriander seeds.
Make a fine paste out of these dry roasted spices. Keep aside.

To sear the prawns:

In a pan add 1 tsp oil. Sear the prawns lightly and keep aside. Do not throw off the juices released.

For the base:

In a wok add coconut oil. Add the shallots (Madras onions), ginger slices, garlic slices, red chillies, mustard seeds and green chillies. Let it splutter.
Add turmeric, chilli powder, spice paste. Loosen it a bit with 2 Tbsp coconut milk.
Add the remaining coconut milk, salt, curry leaves. Stir.
Add diced tomatoes, tamarind extract, jaggery and green peas. Simmer for 4-5 minutes on low heat.
Add the seared prawns. Let them simmer for 3-4 minutes.

For garnishing:

In a pan add oil, mustard seeds, curry leaves and grated coconut. Cook the pranws (with tails) from both sides (2 minutes each).
Top the tadka on the curry.
Serve with boiled rice.

Makhmali Kofte

Smooth and soft these koftas are made with khoya, therefore quite rich!,Vegetarian koftas in a rich gravy.

Servings: 4
Prep Time: 10 mins
Cook Time: 45 mins

INGREDIENTS:-

For the koftas:

1/2 Cup Firmly packed (100 g) khoya (solidified milk)
6 Tbsp Maida
1/8 tsp meetha (baking) soda
Ghee (Clarified butter) for deep-frying

For the gravy:

1/4 cup (60 g) ghee (clarified butter)
1 tsp Jeera (cumin seeds)
1 Tbsp finely chopped ginger
2 Tbsp khus khus (poppy seeds)
1/4 cup nariyal ka burada (dessicated coconut)
1 Tbsp powdered dhania (coriander seeds)
2 tsp salt to taste
1 tsp garam masala
1/4 tsp kali mirch (powdered black pepper)
2 Tbsp cornflour dissolved in 1/2 cup milk
2 Tbsp chopped hara dhania (coriander leaves), for garnishing

DIRECTIONS:-

Prepare the koftas:

Mash the khoya smooth, so that no grains remain. Mix in the maida and soda and knead it into firm and pliable dough. Shape the dough into marble sized balls that are smooth and creaseless.
Heat the ghee in a kadahi till a piece of dough thrown in comes up at once. Lower the heat and fry a cube of bread till a light brown (this lowers the temperature of the oil).
Lift out the bread and add as many balls as will come in, without touching each other. Keeping the heat low, fry these till a golden brown.
Lift out of the fat and drain. Increase the heat for a few seconds, and then lower it before adding the next lot. Keep the koftas aside, while you make the gravy.

Prepare the gravy:

Soak khus khus and nariyal in some water for an hour and grind to a paste.
Heat the ghee in a heavy based pan, and add the jeera. When the seeds splutter, add the ginger and saute till a light brown.
Add the ground khus-khus and coconut paste, dhaniya, salt, garam masala and the black pepper and saute till the fat separates. Add 3 cups water, bring to a boil, and simmer for about 5 minutes.
Add the cornflour solution, simmer for a couple of minutes and add the koftas. Simmer again for 2-3 minutes and serve garnished with the cream and the coriander leaves.

Dal Makhani

A punjabi staple dish, Dal Makhani is the absolute favorite recipe that can easily be cooked to perfection at home. First created by Sardar Singh, Dal Makhani has now become the quintessential Indian dish with many variations found in different regions of our country as well as abroad. It is often made in Indian homes for dinner and can also be made for dinner parties. You will often find this dal makhani on many restaurant menus as well. A luscious, creamy dal recipe loaded with butter, this can be served with naan or paratha or accompany with some cooked rice.

Servings: 4
Prep Time: 10 mins
Cook Time: 40 mins

INGREDIENTS:-

2 Cups sabut urad dal
8 cups water
2 tbsp salt
1 tbsp ginger, sliced
2 tbsp butter
1 tbsp oil
2 tsp shahi jeera
1 tsp kasoori meethi
2 cups tomato puree
1 tsp chilli powder
1 tsp sugar
1/2 cups cream
for garnishing green chillies (slit lengthwise)

DIRECTIONS:-

To the dal, add water, 1 Tbsp salt and ginger. Cook until dal becomes tender.
In a heavy based pan, heat butter and oil. Add shahi jeera and kasoori methi. When they begin to splutter, add tomato puree, remaining salt, chilli powder and sugar.
Stir-fry over high flame, till the oil separates.
Add cooked dal and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies

Mutton Do Pyaaza

A hearty mutton recipe with generous amount of crunchy onions, yogurt and a burst of spices. Just the perfect mutton curry that you can cook for festivals or dinner parties. Mutton do pyaza is a delicious mutton dish that is cooked with a host of spices and onion and a garnishing of coriander leaves.

Servings: 4
Prep Time: 15 mins
Cook Time: 45 mins

INGREDIENTS:-

1 Kg Mutton (cut into pieces)
1/4 Cup Ghee
1 Tbsp Cumin seeds
1 Bay leaf
4 Whole peppercorns
4 Cloves
1/2 tsp Fenugreek seeds (powdered), roasted
1 tsp Fennel seeds (powdered), roasted
1 tsp Ginger paste
1 tsp Garlic paste
1 Cup Onions, grated
1/2 Cup Yogurt
1 tsp Garam masala
1/2 tsp Turmeric
1 Tbsp Coriander powder
1 tsp Chilli powder
2-3 Green chillies (slit)
2 Cups Onions, sliced
2 Tbsp Coriander leaves - to garnish, chopped
To taste Salt

DIRECTIONS:-

Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds.
When the seeds begin to splutter, add the garlic and ginger paste and the onions.
Saute over high heat till soft.
Increase the heat and add the meat pieces.
Stir fry over high heat till pieces look opaque.
Lower the heat, cover and let cook till tender.
Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.
Cook till fat separates.
Add the garam masala, salt, turmeric, coriander and chilli powder.
Keeping the heat high, add the green chillies and sliced onions.
Continue cooking over medium heat, till fat separates.
The onions should be crunchy. Serve hot, garnished with chopped coriander leaves.

Ajwaini Paneer Kofta

A navratri special, delectable and luscious paneer gravy recipe. Spiced with ajwain and deggi mirch and cooked in fresh tomato puree along with rock salt (sendha namak), this paneer kofta curry would makes for a mouth-watering, spicy dish to prepare during the fasting season of navratri.

Prep Time: 15 mins
Cook Time: 50 mins
Servings: 2

INGREDIENTS:-

100 gms cottage cheese
40 gms singhare ka atta (water chestnut flour)
to taste sendha namak
200 gms fresh tomato puree
5 gms ajwain (caraway seed)
20 gms deggi mirch
10 gms coriander, chopped
100 ml oil

DIRECTIONS:-

Prepare kofta:
Mash the cottage cheese and add singare ka atta and senda namak.
Make roundels and fry in oil.
Prepare gravy:
Remove the eye ,then boil the tomatoes ,make puree and stain.
In a pan heat oil and add ajwain and sauté for a minute. Then add the stained tomato puree and cook for 5 minutes.
Add the deggi mirch and sendha namak .
Then add fried kofta in the gravy and serve hot garnished with coriander.

Butter Chicken

Butter Chicken! The name alone can make you want to enjoy this ever-so-popular Indian dish. Butter chicken continues to be a hit among Indians and foreigners alike, especially those who want a taste of authentic Indian cuisine. There are many versions of how this dish was created and most historians agree that the iconic Butter Chicken was invented in the kitchens of Moti Mahal.

Prep Time: 10 mins
Cook Time: 45 mins
Servings: 4

Fr FFOR MARINATION :-

In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger garlic paste and lemon juice. Mix well.
Refrigerate for about 15-20 minutes.
Now add curd to the refrigerated mix. Followed by salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour.
Roast the marinated chicken in an oven for about 30 minutes until it is three-fourth done.

Prepare the chicken gravy:

Heat 2 tsp of oil in a pan with butter.
Add cloves, cinnamon stick, mace and cardamom. Saute and then add chopped tomatoes, garlic and ginger. Mix well and then grind well.
In another pan, heat another two cubes of butter, along with ginger garlic paste.
Add the tomato puree made from the mixture. Now add red chilli powder, kasuri methi, honey and finally the roasted chicken pieces. Let it simmer.
Add green chilli, cardamom powder and cream. Mix well.
Serve with a teaspoon of cream over.