EGG CURRY WITH COCONUT MILK

Ingredients:

2 medium potatoes, boiled, peeled and quartered
5 egg yolks
3 big tomatoes, blanched and sliced
1 cup coconut milk
1 onion ground
ginger- garlic paste 1/2tbsp
sugar1 tsp
2 bay leaves
½ tsp each of turmeric powder and garam masala
a few sprigs coriander leaves
salt and chilli powder to taste
ghee as required
Method
Grind onion, ginger and garlic to a paste.
Separate the yolks carefully from whites so as not to break them.
Fry the potatoes to a golden colour. Also fry the yolks gently on both the sides.
Heat 3 tbsps. of ghee and add bay leaves and onion paste.
When the onion turns golden, put in the tomatoes, salt, sugar and all the spices and fry till dry, mix in the potatoes and then pour in the coconut milk.
Bring the milk slowly to the simmering point and then add the yolks.
Simmer gently for 5 mins.
Serve decorated with coriander leaves.
Note…u can use the egg whites for another dish.

GOURD AND CHANNA DAL

INGREDIENTS :

1/2 cup channa dal (bengal gram)
1 small bottle gourd
1 tsp. coriander finely chopped
1 onion finely chopped
1 tomato chopped
3/4 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. sugar
2 pinches asafoetida
1/4 tsp. each mustard & cumin seeds
1 tbsp. oil
1/2 cup water

METHOD :

Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas together.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter,
Add chopped onions till light brown and then the tomatoes, till tender.
Add asafoetida, and masalas
Allow to simmer for 2 minutes.
Pressure cook dal for 10 mts. Till it is partially tender.
Add gourd sugar, salt, and cook further 5 minutes.till gourd is tender
Garnish with chopped coriander.
Serve hot with chappati, or parantha.

DRY URAD DAL

INGREDIENTS :


1 cup onions sliced
1 cup urad dal
1 tbsp. coriander finely chopped
2 tomatoes finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
2 tbsp. ghee
Garam masala

METHOD :

Clean, wash, soak dal for 15 minutes.
Boil in 3 cups water, adding turmeric and salt.
Either pressure cook or boil till not very soft.
Drain water.
Heat ghee in a heavy saucepan.
Add cumin seeds,
Allow to splutter, add onions. Stirfry till light brown.
Now add the tomatoes, and lightly sauté till not very tender.
Add dal, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander. And garam masala.

Serve hot parantha or naan.

PANEER CUTLETS

INDIAN SNACKS

PANEER CUTLETS
Time : 20 mts.

INGREDIENTS
200 gms paneer
Ginger grated
Green chillies, 2, chopped finely
1 tbs cardamom powder
Onion , 1 cut into small pieces
Coriander leaves, 1 bunch
Bread Crumbs, 1cup
2 beaten eggs[optional] OR
1 cup cornflour mixed with a little
Oil for frying

METHOD
Take paneer and add the cut onions, ginger paste, salt, coriander leaves, chillies and 4-6 tablespoon of bread crumb mix well and marinate it for 10 min.
Take the eggs and add little salt and beat well. [you can use the cornflour mix instead]
Now take the paneer mix and make into equal round portions or balls.
Now take the balls and make it a shape of cutlets and dip it into egg roll it with some bread crumb kept separately.
At last deep fry it in any white oil and serve hot with tomato ketchup.