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Sunday, 27 November 2011

Kolkata Egg Curry

Boiled eggs: 4
Potato: 2
Chopped tomato: 2
Green cardamom: 2
Cinnamon: 1 inch
Cloves: 4
Fennel seeds: ½ tsp
Cumin seeds: ½ tsp
Coriander powder: 1 tsp
Red chili powder: ½ tsp
Turmeric powder: ¼ tsp
Kasoori methi: 1 tsp
Garam masala: ¼ tsp
Salt: To taste
Oil: 3-4 tsp
Coriander leaves: 2-3 tsp
Kolkata egg curry
Prick slightly on all the sides of the boiled egg and rub coriander powder, red chili powder and salt.
Heat oil in a non-stick pan and fry the eggs till golden brown. Remove from the eggs from the oil and cut them carefully into half.

To the same pan with oil, add green cardamons, clove, cinnamon, cumin seeds, fennel seeds and stir till they start sizzling. Add onion and saute well, add tomatoes and potatoes and cook for 2-3 minutes, before adding salt, red chili powder, coriander powder, cumin powder and turmeric powder. Add little water, close the lid and simmer till the oil starts separating from the mixture.

Add kasoori methi, garam masala and stir well. Delicately add the eggs and simmer for a few minutes so that the masala enters the eggs. Transfer to a serving bowl and garnish with chopped coriander leaves. Serve hot with chapati or paratha or poori or roti.

Friday, 18 November 2011

Bitter Gourd Curry

Bitter Gourd: 2 cups (sliced thin into 3 inch long strips)
Onion: 1 cup (thinly sliced)
Coriander powder: 1 tsp
Red chili powder: ½ tsp
Turmeric Powder: ¼ tsp
Dry mango powder: ¼ tsp
Garam masala powder: ¼ tsp
Fenugreek seeds: ¼ tsp
Salt: To taste
Oil: 3-4 tsp
Bitter gourd curry

Heat oil in a non-stick pan and add fenugreek seeds. Add coriander, chili, turmeric powder and cook for 30 seconds. Add bitter gourd and salt. Cover and cook for about 10 minutes by stirring once in a while. Once the bitter gourd is half done, add the onion and cook till onion is golden brown. Add garam masala and mango powder and stir well. Serve hot with roti.

Thursday, 17 November 2011

String Beans Curry

IngredientsString beans: 2 cups (cut into 3 inch long)
Chopped onion: 1 cup
Sliced green bell pepper: 1 cup
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Cloves: 4-5
Cinnamon: ½ inch
Grated ginger-garlic: 1 tsp
Turmeric: 1 tsp
Red chili powder: ½ tsp
Oil: 2 tsp
Water: ½ cup
Dry mango powder: ½ tsp
Kasoori methi: 1 tsp
Salt: To taste
Chopped coriander leaves: 1 tsp
String beans curry
Heat oil in a non-stick pan and add mustard seeds and cumin seeds. When they crackle, add cloves and cinnamon and stir. Add ginger-garlic, onion and sauté well. Add salt and cook till onion turns golden brown. Add turmeric, chili powder, tomato, bell pepper, beans and water. Stir and cook till beans are tender, yet firm. Add dry mango powder and kasoori methi and stir well. Transfer to a serving bowl and garnish with coriander leaves. Serve hot with roti or paratha or chapati.

Thursday, 10 November 2011

Karah Prashad

I had Karah Prashad for the first time at Gurudwara Nanak Jhira Saheb Bidar. It was so yummy that I had tried it at home and preparing it at home is also very simple. Here’s the recipe:

Wheat flour: 1 cup
Ghee: 1 cup
Sugar: 1 cup
Water: 3 cups
Karah Prashad
Heat ghee in a thick bottomed vessel and add wheat flour to it. Roast it till golden brown. In another vessel, add sugar to water and bring it to boil. Add sugar water slowly to the roasted flour and keep stirring continuously to avoid any lumps. Once the mixture starts leaving the vessel, transfer to a serving bowl.
Note: You can add cardamom powder at the end. But Prashad given at gurdwaras will normally  have only four ingredients: wheat flour, ghee, sugar and water.

Saturday, 5 November 2011

Huevos Rancheros

Huevos Rancheros is a classical Mexican breakfast dish.

Eggs: 4
Olive oil: 2 tsp
Corn tortillas: 4 (each of 6 inch)
Refried beans with green chilies: 1 cup
Butter: 1 tsp
Shredded Cheddar cheese: 1 cup
Chicken: 1 cup (cooked and crumbled)
Salsa: 1/2 cup

Heat oil in a pan over medium-high flame. Fry tortillas one at a time until firm, but not crisp. Remove on paper towels and drain extra oil. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover and cook in the microwave until heated through. When tortillas are done, fry eggs in the same pan. Spread tortillas onto a plate and spread a layer of beans on them. Top with cheese, a fried egg, crumbled chicken and salsa.