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Friday 2 November 2012

Egg Bhujia

Ingredients:

Egg Bhujia
  1. 6 Eggs
  2. 2 finely chopped tomatos
  3. 1 big onion finely chopped
  4. 2  chopped green  chilli 
  5. 3 tbsps ginger paste
  6. 3 tbsps garlic paste
  7. 2 tbsps black pepper powder
  8. 1 tbsp turmeric powder
  9. 2 tbsps red chilli powder
  10. Coriander leaves
  11. 8 tbsps white oil 
  12. 1 chopped capsicum
  13. 1 cup water
  14. 1 tbsp garam masala powder (chinamon stick-3,cardamom-4,clove-2)
  15. Salt to taste

preparation:

  • Heat oil in a deep frying pan.
  • Fry chopped onion till light brown .
  • Remove the fried onions from pan and keep aside.
  • Take another bowl and beat eggs.
  • Add Salt and 1 tbsp red chilli powder with egg.
  • Heat oil again and add tomatoes.
  • Cook for 5 minutes untill  tender.
  • Add capsimum with it and saute for 2-3 minutes.
  • Add fried onion and mix well.
  • Now add ginger paste, garlic paste,turmeric powder, red chilli powder,choped green chilli, black pepper powder. 
  • Saute these ingredients for 3-4 minutes .
  • Add beaten eggs and mix well and fry. 
  • Add 1 cups water with it and cook for 4-5 minutes till  the oil separate from masala.
  • Lastly sprinkle coriander leaves and garam masala.
         Serve hot with chapati, bread.


Tips-------

  For avoid to splash up  add 1-2 pinch of salt in oil when saute masala.
                  

Thursday 1 November 2012

Simple Egg Curry

Ingredients:

Simple Egg Curry
  1.  5 full boiled eggs
  2.  5 tbsps mustered oil
  3.  1 big chopped tomato
  4.  2 big choped onion
  5.  3 tbsps garlic paste
  6.  2 tbsps ginger paste
  7.  2 tbsps black-pepper
  8.  1 tbsp coriander powder
  9.  1 tbsp cumin powder
  10.  2 tbsps  red chilli powder
  11.  1 tbsp turmeric powder
  12.  1 tbsp soya sauce
  13.  Salt to taste
  14.  Chopped coriander leaves
  15. Garam masala ( Chinamon stick-2,cardamom-4,clove-2, bayleaf- 1) dry roast powder

preparation:

  • Take a deep frying pan and pour mustered oil.
  • Heat oil and fry chopped onion till golden brown.
  • Next remove the fried onion from pan and keep aside.
  • Fry boiled egg till light golden brown and keep aside.
  • Again heat oil and add chopped onion, salt, ginger paste, garlic paste,coriander powder, cumin powder,red chilli powder, turmeric powder, black-pepper mix all and fry till the oil separate from the masala.
  • Now add fried eggs with masala.
  • Add 1 cup boiled water. 
  • Cook for 5 minutes on a low heat.
  • Finally spread garam masala powder and covered for 2-3 minutes.
  • Turn off heat and garnish with chopped coriander leaves and fried onion.

             Serve with hot rice, paratha, chapati.

Tips:-------

        Before frying half slit the boiled egges for better taste.

Wednesday 31 October 2012

My Quick Chicken Biryani

Ingredients:

My Quick Chicken Biryani
  1. 700 gm Chicken Cut into big pieces 
  2. 2 cups Basmati or Deradun Rice
  3. 2 big Potato Cut into 4 pieces
  4. 3 big Onion fine chopped
  5. 3 Cups Milk
  6. 150 gm Ghee or White Oil
  7. 1 boiled Egg
  8. Saffron
  9. Bay leaf
  10. Cinnamon Stick 
  11. Cardamom
  12. Clove
  13. Black peeper seeds
  14. Ginger paste 4 tbsp
  15. Garlic paste 4 tbsp
  16. 2 tbsp Red Chilli powder
  17. Turmeric
  18. Salt to taste
How to Prepare Biryani Masala

Bay leaf-5,Cinnamon Stick- 8,Cardamom-12,Clove-5,Black peeper seeds-10,Nutmeg 1 tbsp powder,Fennel seeds-1tbsp, Cumin seeds-2 tbsp

Take a bowl and dry- roast these ingredients and make powder

Preparation

  • Take a bowl and marinate chicken pieces with salt and red chilli powder for 30 minutes.
  • Heat water and add salt, Bay leaf-2,Cinnamon Stick-4,Cardamom-3,Clove-2,Black peeper seeds-4. 
  • Pour basmati rice.
  • Cook rice for 4 minutes.
  • Now drain water and keep aside.
  • Boil the potato with salt and 1 pinch off turmeric for 5 minutes .
  • Mix a pinch off saffron with milk and keep aside.
  • After that,  fry chopped onion till golden brown.
  • Take a big bowl and pour the marinated chicken at the bottom .
  • Add ginger and garlic paste.
  • spread ghee and some biryani masala on it.
  • Now add fried onion.
  • Pour half cooked rice on it.
  • Keep boiled potato on rice and again add ghee and biryani masala.
  • Lastly spread safforn-milk on the rice.
  • Cover with a proper lid and sealed it with atta or maida.
  • Take a flattery pan and keep the bowl on it to avoid direct heat.
  • Now cook for 45 mts in low heat.
  • Garnish with boiled egg and coriander leaves.
        Take with salad.

Tips--------- 

When you make biryani don't keep the bowl on direct heat.

 

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