Finely chop 1 large onion, half a green chilly. To this add 3 eggs, salt and paper to taste.
I added 2 tbsp of milk and a 3 slices of cello creamy harvarti cheese. Add 2 tsp of ghee on a granite pan and fry till well done.
We all know that sprouts are very good for health and this recipe is made at home atleast once a week. It is simple to make with a preparation time of less that 20 minutes.Don’t be fooled by its deceptive simpleness. It turns out so delicious that you will want to keep trying this out again and again.
I used a readymade packet of moon sprouts that is fairly wasy to come by. This is available at most supermarkets in India.
Start by washing your sprouts well. Chop a small onion, a few cloves of garlic and 1 inch piece of ginger. I chopped a couple of green chillies in half. I used 8-10 curry leaves.
In a pressure cooker add a tbsp of ghee(clarified butter). When this heats up crackle a tsp of cumin seeds. Add the chopped ginger,garlic, green chillies and curry leaves. Fry till the garlic turns golden brown. Add the onion and saute till it turns translucent. Then add 1/2 tsp of turmeric powder.
Then add the washed sprouts to this and salt to taste( I added a tsp of pink himalayan salt) and 1 tsp of everest kitchen king masala and stirred for a couple of minutes.
Add around half to 3/4 cup of water and cover the pressure cooker and cook on a medium flame for 3 whistles.( which should take less than 5 minutes)
Turn the flame off and let the cover be till the steam escapes naturally.
This is the perfect recipe to try if you are a beginner. It is simple, delicious and makes you look like you have been slaving away in the kitchen for hours. It was my cousin who tried this and told me that this chicken gravy is a must try. It was simple and lip smacking
Start by cleaning and washing 500gms of chicken. I have used chicken legs, chicken with the bone would give this curry the best flavour and is better than using boneless chicken.
To the chicken I added salt, 1 tsp of turmeric , 1/2 tsp of kashmiri chilly powder and 1 tbsp of everest chicken masala powder. (Any garam masala can be used)
I then pounded around 15 small cloves of garlic and a 1 inch piece of ginger and chopped around 4 medium onions,2 large tomatoes, 3 tbsp of coriander leaves and 1 tbsp of mint leaves.
In a vessel I heated 2 tbsp of vegetable oil and 1 tbsp of ghee for flavour. When the oil was hot I added 1 tsp of cumin seeds, 1/2 tsp of fennel seeds, 1/4 tsp of ajwain, 1/2 tsp of nigella seeds, 1 black cardamon, 4 peppercorns, 4 cloves, 2 green cardamon, 1 inch piece cinnamon, 1 bay leaf and fried for 1 minute till the spices crackled.
I then added the chopped onions and 3 whole green chillies.
After the onions turned translucent I added the ginger garlic paste and fried till the raw smell disappeared. I then added the chopped tomatoes and fried that till the tomatoes turned mushy.
After this turn the flame to low and add 1/2 tsp of chilly powder and a small container of curd. This step can be omitted as I have made this gravy in the past with no curd and adding the chilly powder depends on whether or not you like it spicy.
I fried this for a few minutes and then added the chicken. I seared the chicken for 5 minutes and added the chopped coriander and mint leaves and 2 tsp of everest shahi biryani masala and 1 tsp of garam masala. After this around 1/2 a cup of hot water was added.( It is important that you add hot water as this ensures that the chicken remains soft and tender)
At this point I covered and cooked the chicken for 20-25 minutes. Lastly add a tbsp of kasuri methi and adjust salt to taste.
This dish is best served with rice.
For marinating chicken
1/2 kilo chicken legs. (Each leg cut into 5 pieces with the skin removed)
1 tbsp ginger garlic paste.( used fresh homemade ginger-garlic paste for the best flavour, really makes a difference)
1 tbsp garam masala powder.( I used surya chicken/mutton masala)
1 tsp kasmiri chilly powder
1 tsp turmeric powder
1 cup curd( the small container of nestle curd was used)
salt to taste
Marinate chicken with the above ingredients for 2-3 hours or overnight preferably.
1 and a half cups of basmati rice
2 green cardamon
2 black cardamon
1 inch piece cinnamon
1 bay leaf
1 star anise
salt to taste
Wash rice well. Then soak rice with the exact quantity of the rice used. For 1 and half cup of rice, I used 1 and a half cup of water. Add the whole spice to this and soak for about 45 minutes. Add salt to taste.
Cut two medium tomatoes in slices, 1 bunch of coriander and mint leave(chopped) and 4-5 green chillies. The smaller the chilly, the spicier it generally is, so I just pricked them and kept them whole.
Cut and fry around 5 medium onions till they are golden brown.
Take a vessel and add 2 tbsp of vegetable oil. Once the oil is hot add 1 tsp cumin seeds, 2 cloves, 2 green cardamon, 2 black cardamon, 4 peppercorns, 1 bay leaf, 1 star anise. Fry the spices for a minute. Add the marinated chicken to this and fry for 5 minutes on both sides. Turn the flame off and place the vessel of a iron tawa.
Add a few cut tomatoes, a few tbsp of fried onion ,some coriander and mint leaves, a couple of chillies and a few sprinkles of ghee.
Follow this with some rice and again add a few choppedtomatoes, a few tbsp of the fried onion ,chopped coriander and mint leaves, a couple of chillies and a few sprinkles of ghee.
Add the final layer of rice and the remaining tomatoes,onion, coriander ,mint leaves and green chillies. Sprinkle ghee over this(maybe around a tablespoon of ghee)
Turn the flame on to low and put a cloth on the vessel with a heavy weight on top to prevent the steam from escaping, Cook for 45 mins on a low to medium flame.
On the menu today was curry, palak paneer, chicken cutlets and rajma masala
It was a good day for my first blog post being as it was my granddad’s 97th birthday.
The day started out with two glasses of warm water followed by my morning cup of tea.
Then it took me an hour to get a simple salad ready of onions,tomatoes and cucumbers with mint and lime.An even simpler dressing of freshly squeezed lime juice,salt and sugar to taste.
Lunch was authentic goan food that would be any carnivores dream. On the menu was Pulao, vegetable bake,chicken xacuti, beef roulade, sorpotel and sannas.
Dinner was leftovers from lunch of course!