EGG FRIED RICE

Ingredients

1.  1 Tbsp oil
2.  3 medium spring onions sliced or chopped
3. 2 green chillies chopped
4. 2 tbsp ginger garlic paste
5. 1 capsicum (long thin slices)
6. 1 small carrot cut into thin rectangles
7. 1/2 cup  cabbage chopped..
8. 4-5 eggs scrambled
9. leaves of spring onions finely chopped
10. 1 tsp pepper powder
11. soya sauce
12. chilly sauce
13. salt to taste
14. azinamoto (optional)
15. 1 cup  rice .(cooked and cooled like the one you use for biryani , drain water put oil and keep aside)

Procedure

1. take 2 tablespoon oil in nonstick pan
2. add ginger garlic paste and green chillies
3. add onion fry till golden brown or at least translucent, 
4. add capsicum carrots cabbage and fry till tender..(carrots should be cooked)
5. add scrambled eggs, pepper and salt and (azinamoto optional) and stir fry
6. add leaves of spring onion
7. add chilly sauce
8. add soya sauce
9. last add cooked rice and mix well.
10. serve hot, garnish with spring onion leaves

CHICKEN XACUTI

Ingredients

1. 1kg chicken
2. 20 garlic cloves
3. 3 inch ginger
4. 1/2 bunch coriander leaves
5. 4 green chillies
6. 1 tspn turmeric
7.  1 tbspn oil
8. 1/2 large coconut/ 1 small coconut grated / 1 cup frozen coconut
9. 4 large onions sliced
10. 8 kashmiri chillies
11. 2 inch cinnamon
12. 2 cardamons peeled
13. 1 Star anise deseeded
14. 1/2 nutmeg
15. 2 tspn peppercorns
16. 20 cloves
17. 2 tbspn coriander seeds
18. 1/2 tspn fennel seeds(badishep)
19. 1 tspn poppy seeds (cos-cos)
20. 1 mace
21. 2 tbspn ghee
22. 4 large onions
23. 10 flakes garlic
24. 2 tomatoes chopped

Procedure

1. clean chicken add salt
2. grind garlic, ginger,coriander leaves, green chillies, turmeric,
3. apply the above paste to chicken n marinate for 1-2 hrs or overnight too
4. fry coconut and onion in a pan till light brown and allow it to cool and then grind to a paste
5. roast kashmiri chilly and keep aside
6. roast cinnamon, cardamons, poppy flower nutmeg, peppercorns, cloves and keep aside.
7. roast coriander seeds, badishep, coscos, mace, and keep aside
8. once cool grind all the roasted ingredients to a powder
9. in a pan, fry chopped onions, chopped garlic with oil
10. add marinated chicken
11. cook till chicken changes colour or till tender
12. add coconut paste and ground powder and allow to cook for 10 min (close lid)
13. add tomatoes and simmer for 5 min
14. serve hot with bread, chapathi or rice.

EGG BIRYANI

 Ingredients

1 cup Basmati rice (soaked for 1/2 hour in water)
2 tomatoes (peel and make juice/paste)
1/2 cup water( total 1 and 1/2 cup including tomato juice)
1 cardamoms peeled,
2-3 cloves,

1″ cinnamon,

2 bay leaf,
4 peppercorns
salt to taste
1 tbspn oil/ghee
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1/4th cup grated coconut/ frozen
1 tsp coriander seeds
1 tsp oil/ghee
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4 kashmiri chillies/ 1 and 1/4th tspn chilly powder (can reduce if you want less pungent)
1/2 tspn garam masala
2 green chillies
1" ginger chopped
2 cloves garlic
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 1/4 cup yogurt/curd
1/2 bunch coriander leaves
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4boiled eggs(peeled and cut into quarters) (boiled baby potatoes for veggies)
2 onions(sliced fine/thin)
oil to deep fry

 Procedure:

For rice:

1. In a nonstick pan add oil and fry all the spices till aroma comes (from first part of the ingredient section)

2. now add rice and mix well with the oil and spices

3. once mixed add tomato juice and water (total 1 and 1/2 cup only)

4. Add salt and allow the rice to cook.

5. once rice is done spread it on a plate or in a wider pan and let it cool completely. 

For paste:

1. now in pan add a little oil and roast coriander seeds

2. add grated coconut and fry till golden brown( keep aside for cooling)

3. now add all ingredients from third part of ingredient section and grind till u get a fine paste.

4. now grind coriander leaves into fine paste separately and mix it with yogurt and keep aside.

For Deep frying:

1. in a pan add oil to deep fry, heat it up

2. Add sliced onion and fry it till crispy golden brown in colour don't burn it but it should be crispy

3. keep the fried onion on a tissue for the oil to drain

4. now fry the cut boiled eggs(optional) and keep on tissue to drain oil

Final step to Biryani:

1. now add oil in a big kadai (u can use the deep fried oil) add the ground coconut masala paste and cook till raw smell is gone.

2. now add fried egg and mix well so that the egg is coated with the masala

3. now add coriander yogurt mix to it and heat it on low flame.

4. add salt if necessary depending on the salt you added in the rice.

5. add rice and mix well so that all masala is equally coated 

6. add 1/2 of  fried onions and mix well

7. close the lid and allow the rice to heat up on very low flame and get the aroma spread into the rice.(keep for 5-8 min)

8.now open lid and add remaining fried onions and chopped coriander leaves to garnish

9. cook for another 2 min and serve hot.

(For Vegetarians used boiled baby potatoes and fry them in oil instead of egg rest procedure remains the same)

PRAWNS CURRY

Ingredients

1 cup cleaned and deveined prawn
1 onion
1/2 tomato
a small ball of tamarind
1 tspn coriander seeds
1/4th cup grated coconut
1/4th cup coconut milk
1 tspn kashmiri chilly powder
a pinch of turmeric
salt to taste
coriander leaves to garnish

 Procedure:

1. Grind grated coconut, coconut milk, 1/2 onion, tamarind, coriander seeds, chilly powder, turmeric to fine paste.
2.In a pan add chopped other half of the chopped onion and saute till its translucent/light pink,
3. Now add chopped half tomato till and saute till they are cooked.
4. add prawns and fry till orange in colour
5.Add the paste and boil till done
5. Serve hot with coriander leaves garnished with rice and prawns fry

PRAWNS FRY

 

Ingredients

Prawns 2 cups
salt to taste
2 tbspn lemon juice
1/2 tspn turmeric
1 .5 tbspn chilly powder
2 tbspn ginger garlic paste
oil 
rawa to coat the prawns with. ( add turmeric in chilly powder in the rawa too) 


Procedure                                                                                                                                             

1. wash prawns and devein . remove excess water by squeezing with tissue paper or cloth
2. marinate with salt and lemon juice for 10-15 min
3. add chilly powder, turmeric and ginger garlic paste and mix well and allow it to marinate for 1/2 hour in the fridge
5. spread rawa in plate and roll each prawn in the rawa .. it should be coat on all sides
6.. add oil in a frying pan and slowly place the coated prawns in the oil and fry on both side till the prawns become firm and curl up
7.do the same with all prawns and serve with prawns curry/fish curry and rice.

CHICKEN CAFREAL

Ingredients :

350gms chicken(boneless)
1 bunch Coriander leaves.
7  Green Chillies
10-14 Garlic cloves
2 inch grated or chopped Ginger
1 tbspn coscos
1 tspn peppercorn
6 Cloves
1 -2 inch Cinnamon stick
1 tspn cumin seeds
1/2 tspn turmeric
small tamarind ball
salt
lemon and onion

Procedure:

1. cut the chicken, apply the salt, ginger garlic paste,.keep it aside.
2. Grind chillies, coriander leaves, ginger, garlic, coscos, peppercorn, cloves, cinnamon, cumin seeds, turmeric and tamarind into fine paste.
3.Apply this green paste to the chicken and marinate for overnight.storing for long is better.
4.once marinated for overnight, put oil in a nonstick pan, and  once hot add marinated chicken and cook on slow flame till it gets cooked
5. you can add the extra masala if u have if u want it little gravy or if dry just fry chicken directly
6. once cooked serve with lemon and onions with bread or rotis.

EGG CURRY

This is delicious recipe... I learnt this recipe from ma friend richa... who actually taught me to cook... Well, you shd love this egg curry. This will serve 2 people.

Ingredients

4 boiled eggs
1 onion
1/2 tomato
a small ball of tamarind
1 tspn coriander seeds
1/4th cup grated coconut
1/4th cup coconut milk
1 tspn kashmiri chilly powder
a pinch of turmeric
salt to taste
coriander leaves to garnish

 Procedure:

1. Grind grated coconut, coconut milk, 1/2 onion, tamarind, coriander seeds, chilly powder, turmeric to fine paste.
2.In a pan add chopped other half of the chopped onion and saute till its translucent/light pink,
3. Now add chopped half tomato till and saute till they are cooked.
4. Add the paste and boil till done and then add egg cut in to halves or the full egg
5. Serve hot with coriander leaves garnished with rice or bread and some lemon wedges.