Egg Curry

Ingredients-

• Egg(boiled and peeled)-6 
• Onion chopped-3
• Tomato chopped-2
• Green chilli(slit)-1
• Cumin seeds-1 tbsp
• Coriander seeds-1 tsp
• Black paper whole-1/2 tsp 
• Bay leaf-2
• Ginger chopped-1 inch 
• Garlic chopped- 15 cloves approx
• Turmeric powder-2 tsp
• Red chilli powder-2 tsp
• Garam masala powder-1/2 tsp
• Cooking oil-3 tbsp
• Salt to taste
• Coriander leaves for garnish

Method-

• First grind the chopped onion(1 large),cumin seeds(1 tsp),coriander seeds(1 tsp), chopped ginger,garlic cloves and whole black paper into a smooth paste.
• Marinate the egg by adding turmeric powder and salt.
• Heat oil (1 tbsp) in a pan,add eggs and fry till the eggs get lightly browned.
• Heat oil(2 tbsp) in the same pan and add cumin seeds,bay leaf,green chilli and let it splutter.
• Add chopped onions and fry till slightly golden.Add turmeric powder,red chilli powder in the onions.
• Add chopped tomatoes and cook it until it turn soft.
• Add the  masala paste in the pan and fry till the oil begins to separate from the masala.Add 2 cups of water in the pan and bring to boil.
• Add fried eggs and salt in the gravy and simmer the flame for 4-5 mins.
• Add garam masala and turn off the flame.
• Garnish with chopped coriander and serve hot with roti and rice.

Matar Paneer

Ingredients-

• Paneer(cottage cheese)-200 gm
• Green peas(frozen/fresh)-100 gm
• Onion chopped-2 large
• Tomato chopped-2
• Ginger chopped-1 inch
• Garlic chopped-12(10-15 pcs)
• Green chilli-2 
• Curd or yoghurt-4 tbsp
• Cumin seeds-1 tbsp
• Turmeric powder-1 tsp
• Red chilli powder-2 tsp
• Cumin powder-2 tsp
• Coriander powder-1 tsp
• Garam masala-1 tsp
• Cooking oil-3 tbsp
• Salt to taste

Method-

• Heat oil in the pan,add cumin seeds,green chilli and let them splutter.Add chopped onion and fry it for 4-5 mins.
• Add chopped ginger and garlic and fry it for another 2 mins.Add chopped tomatoes and fry till it turns soft.
• Blend all the mixture (fried mixture) in grinder and grind it into smooth paste.
• Add 1 tbsp oil in the same pan and add green peas and fry it for a minute,add turmeric powder,red chilli powder,cumin powder,coriander powder and fry it until the raw smell of masala disappear.
• Add blended paste in the peas and fry it for 3-4 mins,add yoghurt/curd in the mixture and stir.
• Add 1 cup water and let it boil,add paneer(cottage cheese) and salt.Cook it for another 5 mins and turn off the flame.
• Ready to serve with Naan ,kulcha,roti or pulao.

Traditional Chole recipe (chickpea curry)

Ingredients-

• Chickpeas(kabuli chana)-250 gm
• Onion chopped-3 large
• Tomato chopped-2
• Kasuri methi-1/2 tsp
• Cumin seeds-2 tsp
• Bay leaf-2
• Dry red chilli-2
• Ginger garlic paste-1 tbsp
• Turmeric powder-2 tsp
• Red chilli powder-2 tsp
• Cumin powder-1 tsp
• Coriander powder-1 tsp
• Black pepper powder-1/3 tsp
• Chole masala/channa masala-1 tbsp
• Garam masala-1 tsp
• Salt to taste
• Cooking oil-4 tbsp
• Chopped coriander leaves for garnish 

Method-

• Soak the chickpeas in the water overnight or 8-10 hours.
• Boil the chickpeas in the pressure cooker with 3 cups of water, one tsp turmeric powder and one tsp of salt(3-4 whistle).
• Drain the water from chickpeas and keep the water aside.
• Heat oil in a pan, add bay leaf, cumin seeds, kasuri methi, dry red chilli and fry it for few seconds.
• Add chopped onions and fry it till they become transparent. Add ginger garlic paste and fry it for a minute.
• Add turmeric powder, red chill powder, chole masala powder, cumin powder, coriander powder, black pepper powder and mix well with onions.
• Once the raw smell of spices disappear, add chopped tomato and cook it for another 4-5 minutes.
• Add boiled chickpeas and fry it for 2-3 minutes along with the fried masala.
• Add boiled chickpeas water(chickpeas stock) in the pan and stir it.
• Add a glass of water and salt to taste, stir it and let it boil on high heat for 3-4 minutes.
• Add garam masala powder and turn off the heat.
• Garnish with chopped coriander leaves and serve hot with Bhature, Puri or Rice.

Chicken Chatpata

Ingredients-

• Chicken-500 gm
• Onion chopped -4 large
• Cumin seeds-tsp
• bay leaf-2
• Nutmeg(javitri)-1
• Cinnamon stick-1 inch
• Dry red chilli-2
• Ginger Garlic paste-1 tbsp
• Turmeric powder-1 tsp
• Red chilli Powder-2 tsp
• Chicken masala(readymade)-1tbsp
• Tomato ketchup-1 tbsp
• Garam masala-1 tsp
• Salt to taste
• Cooking Oil-5 tbsp
• Chopped coriander leaves for garnish

Marination-

• Lemon juice-1 tbsp
• Turmeric powder-1 tsp
• Red chilli powder-1 tsp
• Ginger garlic paste-1 tbsp
• salt 1 tsp

Method-

• Wash the chicken and marinate with lemon juice,turmeric powder,red chilli powder,ginger garlic paste and salt for 10 mins.
• Heat oil in a pan and add cumin seeds,nutmeg,bay leaf and dry red chilli.
• Add chopped onions and fry it for 4-5 mins.Once the onion changed its colour add ginger garlic paste,turmeric powder and red chilli powder and mix it well.
•  Add marinated chicken in the pan and add little salt, mix the chicken properly in the onions and cover the lid.
• After 3-4 mins ,add chicken masala powder and cover the lid again.Cook it on the low flame.
• Add some water if required and stir .
• When the chicken nearly cooked,add tomato ketchup and garam masala and cover it.
• Turn off the flame and garnish with fresh coriander leaves.
• Ready to eat with rice,paratha,roti,pulao or as starter.

Dal palak(yellow lentil with spinach)

Ingredients-

• Yellow daal(toor/channa)-250 gm
• Palak chopped(spinach)-200 gm
• onion chopped-2 medium size
• Tomato chopped-2 
• Dry red chilli-2
• Ginger garlic paste-1 tbsp
• Asafoetida-2 pinch
• Cumin seeds-1 tsp
• Turmeric powder-2 tsp
• Garam masala-1tsp
• Cooking oil-2 tbsp
• Water-3 cups
• salt to taste

Method-

• Heat oil in a pan and add cumin seeds, red chilli and Asafoetida.
• Add chopped onion, and fry till 3-4 mins.
• Add ginger garlic paste, turmeric powder, red chilli powder and fry it for a minute.
• Add tomatoes, palak(spinach) and cook it for few more mins.
• Add toor daal/channa daal in the pan and cook it on medium flame for 2 mins.
• Put the fried daal in pressure cooker, add water, gararm masala and salt.
• Cook it on pressure cooker for 3-4 whistle ant turn off the flame.
• Ready to serve with rice and rotis.

Crispy Chicken Popcorn (Easy and quick recipe)

Ingredients-

• Chicken (boneless)-200 gm
• Besan(gram flour)-3 tbs
• Turmeric powder-1 tsp
• Red chilli powder-1 tsp
• Ginger garlic paste-1 tsp
• Corn flour-1 tbsp
• Salt to taste
• Cooking oil for fry

Method-

• Wash the chicken and Chop it in small pieces (like keema).
• Add all the ingredients (except oil) together and mix it with little water (make sure that mixture should not be thin).
• Make small balls (popcorn size) of the mixture.
• Heat oil in a frying pan, once the oil is heated, lower the flame and put the chicken balls in the oil.
• Fry them in low flame so that the chicken will be cooked properly.
• Once the chicken popcorn is fried, remove it from oil and put on the kitchen tissue (tissue will soak the extra oil).
• Serve with tomato ketchup.
• Ideal for kids snack. 

  

Egg bhurji

Ingredients-

• Egg-4
• Onion chopped-2(medium)
• Tomato-1 large
• Green chilli-2
• Cooking oil-2 tbsp
• Salt to taste

Method-

• Beat the eggs in a bowl and add salt.
• Heat oil in the pan, add green chilli and onions together, and cook it for 2 mins.
• Add chopped tomatoes and fry it.
• Add the beaten egg in the pan and stir continuously until it gets little dry.
• Turn off the flame and ready to serve.
• Ideal for breakfast.

Vegetable Schezwan Fried Rice (Easy and quick Indian style)

Ingredients-

•  Rice(long grain)-250gm
•  Onion chopped-2
•  Green chilli chopped-2
•  Cabbage chopped-100 gm
•  Carrot chopped-2 small
•  Green Peas-50 gm
•  French beans-50 gm
•  Green paper chopped-1/2
• Red pepper chopped-1/2
• Yellow pepper chopped-1/2
•  Ginger garlic paste-2 tsp
•  Turmeric powder-1 tsp
•  Red chilli powder-1 tsp
•  Schezwan sauce/chutney-3 tsp
•  Cooking oil-3 tbsp
•  Salt to taste
•  Chopped coriander or spring onion for garnish(optional)

Method-

•  Boil the rice with little salt and drain the water (do not overcook).
• Turn on the heat and put a pan over the heat.
• Once the pan is heated, add cooking oil into the pan and let it heat.
•  Add green chilli into the hot oil and fry it for few seconds.
•  Add chopped onions and cook it for one minute, add ginger garlic paste and mix it.
•  Add chopped cabbage, carrot, French beans, green peas and toss it(do not cook the vegetables too much).
• Add chopped green pepper, red pepper and yellow pepper in the pan and cook it for another 2 minutes.
•  Add turmeric powder, red chilli powder, schezwan sauce, salt and toss the vegetables in high flame for 2 mins.
•  Add boiled rice and fry it for two minutes.Turn off the flame and garnish it with chopped coriander leaves or sprig onion.
•  Ready to eat with Manchurian gravy or as it is.

Dal Fry (Toor/Yellow lentil)

Ingredients-

•  Yellow daal(toor)-250 gm
•  onion chopped-2 medium size
•  Tomato chopped-2 
•  Dry red chilli-2
•  Ginger garlic paste-1 tbsp
•  Asafoetida(hing)-2 pinch
•  Cumin seeds-1 tsp
•  Turmeric powder-2 tsp
•  Cooking oil -2 tbsp
•  salt to taste
• Chopped coriander leaves for garnish

Method-

•  Add salt and turmeric powder and boil the toor daal in pressure cooker(4-5 whistle),
•  Heat oil in a pan, after it is heated, add cumin seeds,red chilli and Asafoetida (hing) and let  it splutter for few seconds.
•  Add chopped onion and fry for 3-4 mins.
•  Add ginger garlic paste and cook it for 2 mins, keep steering it to ensure it does not burn.
•  Add tomatoes and cook it for few more mins. 
•  Add boiled toor daal in the pan and stir,simmer the flame.
•  Garnish with chopped coriander leaves and turn off the flame.
•  Ready to serve with rice and rotis.

                             

Aloo ki sukhi (Dry potato) sabzi

Ingredients-

•  Potato(aloo)-500 gm
•  Mustard seeds-1 tsp
•  Cumin seeds-1 tsp
•  Turmeric powder-1 tsp
•  Red chilli powder-1 tsp
•  Ginger garlic paste-1 tbsp
• Curry leaves-10
•  Cooking oil-3 tbsp 
•  Salt to taste

Method-

•  Boil the potatoes in a pressure cooker(2 whistle).
•  Heat oil in a pan and let it heat, add cumin seeds, mustard seeds, curry leaves together and let it splutter for few seconds.
•  Add turmeric and red chilli powder and mix it.
• Add ginger garlic paste and fry it till the raw smell disappears. 
•  Add the boiled potatoes(cut into small cubes)in the pan and mix well.
•  Add salt and turn off the flame.
•  Ready to serve with paratha,roti and puri (ideal for kids lunch box).

Mutton curry (Desi style)

INGREDIENTS-

•  Mutton -500 gm
•  Onion chopped-500 gm(5-6)
•  Dry red chilli-2
•  Bay leaves-2-3
•  Turmeric Powder-1/2 tsp
•  Red Chilli Powder-1/2 tsp
•  Ginger,garlic paste-3 tsp
•  Cooking oil-6 tbsp
•  Cumin seeds-1 tbsp
•  Cinnamon stick-1
•  cardamom(elaichi)-2
•  Garam masala powder-1 tsp
•  Salt to taste
•  Chopped coriander leaves for garnish

For paste(blend in a mixer jar with little water and make thick paste)

•  Cumin seeds-2 tsp
•  coriander seeds-1,1/2 tsp
•  Black paper whole-1 tsp
•  Onion chopped- 1 large
•  Ginger chopped -1"
•  Garlic-20 cloves
• For Marination 
•  Turmeric powder-1 tsp
•  Red chilli powder-2 tsp
•  Salt -1 tsp
•  Ginger garlic paster-2 tbsp

Method

•  Wash mutton, mix it with marination ingredient and keep aside for 30 mins in refrigerator.
•  Heat oil in a pan and put bay leaves,cumin seeds,cardamom,cinnamon stick and fry for 1 mins.
•  Add chopped onion and fry them for 7-9 mins,add ginger garlic paste and cook for 3 mins more.
•  Add red chill powder,turmeric powder and blended masala paste together in pan and cook it for more 5-7 mins.
•  Add marinated mutton in the paste and cook over medium flame with covering lid.
•  Check in between and stir, put some water if required.
•  Add 2 cup of water and salt,cover the pan with lid and cook for another 15 mins. If mutton is not cooked properly in 15 minutes you may put it in a pressure cooker and cook until 2-3 whistles.
•  Add chopped coriander leaves and garam masala powder and turn off the flame.
•  Ready to serve with roti,rice and pulao.

                   

                                

Bhindi/Okra fry with onions

Ingredients-

• Bhindi/okra-250 gm
• Onion chopped-2
• Green chilli chopped-2
• Fenugreek seeds-1/2 tsp
• Turmeric Powder-1/2 tsp
• Chilli Powder-1/2 tsp
• Garlic paste-1 tsp
• Cooking oil-4 tbsp
• Salt to taste.

Method- 

• Wash and dry the bhindi/okra and chopped into small pieces.
• Heat oil in a pan and add the chopped green chilli, fenugreek seeds together.
• Add turmeric and chilli powder.
• Add garlic paste and cook it for few seconds.
• Add chopped bhindi/okra and mix it.Add salt and cook the okra for naother 10 mins in medium heat.
• Add chopped onions in half cooked bhindi/okra and reduce the flame till onion get fry.
• Do not cover it,cook it for 5-7 mins more on high heat until onions and bhindi get little bit crispy.
• Turn off the flame and Serve hot with paratha,puri or roti.