Egg Biryani

Thanks to http://www.sailusfood.com/2010/04/19/egg-biryani/

Egg Biryani

Egg Dum Biryani

Ingredients:

4-5 hard boiled eggs, peeled and make long slits along each egg

2 large onions, finely sliced

1 small tomato, finely chopped (optional)

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 1/2 tbsps oil

3/4 cup thick curd/yogurt

5 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1/4 tbsp red chilli pwd (adjust)

1/2 tbsp coriander pwd

2 tbsps lemon juice

salt as required

pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala:

4 cloves

1/2″ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

5 pepper corns

Ingredients to cook rice:

2 1/2 cups Basmati rice

3 cloves

5 cardamoms

1/2″ cinnamon stick

1 marathi mogga

2 bay leaves

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves,cashew and raisins and pour the saffron milk over the rice.7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.8 Remove lid, combine gently and serve hot with raita and curry of your choice.

Vegetable Biryani

Marinade mix:

• Long Green chillies – 1.5 
• Ginger garlic paste – 2 tbsp
• Turmeric powder – 1/4 tsp
• Red chili powder – 2 tsp
• Black cumin or Kala Jeera – 2 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Whole Javetri or mace – 1 or 2
• Yogurt – 1/2 cup
• Lime juice – 2 tbsp
• Bay leaves – 2
• Cloves – 3
• Cinnamon stick – 1″
• Cardamom – 3
• Whole black pepper – 7
• Fresh mint leaves – 1/2 cup
• Cilantro – 1/4 cup

Method of Marinade Preparation:

1. Heat a tbsp of oil in a pan and fry onions till it becomes brown and crisp.
2. Heat Rice with twice the water in microwave for 12 minutes. Basically the rice should be partially cooked.
3. Heat a tsp of oil and fry bay leaves, cloves, cinnamon stick, cardamom, whole pepper. Cool it and grind it. Add Green Chilli,ginger,garlic and grind. Add cilantro and mint and grind again.
4. In a bowl mix the ground mixture  along with the remaining ingredients of the marinade. Add cauliflower,peas,carrots,etc vegetables. Add yogurt. Shake the bowl till all the vegetables are thoroughly coated with the masalas. 
5. Add salt to taste.
6. Keep the bowl aside for atleast 30-40 minutes for the flavour of the spices to get absorbed.
7. Fry cashews and raisins in ghee or oil.

Method for preparing Biryani

1. Fry Put oil  on a Oven baking sheet and spread half cooked rice on it.
2. Add Vegetable marinade.
3. Add fried onions and cashew/raisin mix
4. Mix all the contents well.
5. Preheat oven at 375 celcius and bake the rice for 35-40 minutes.
6. Every 10-15 minutes check if the vegetables are cooked.
7. When done spread fresh cut cilantro on top and serve hot.

Egg Curry

Egg Masala Curry

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Egg Masala Curry with Chicken Pulao

I do not follow any standard (masala) recipe while preparing an egg curry. Each time I venture to prepare an egg curry, to serve as a side with rice or pulao, I tend to tweak an old favorite and experiment with spices. A friend visited us recently and I had prepared this egg masala which came out a winner. Despite all of the mesmerizing flavors of egg masala, the key factor that really put it over the edge was the ground paste made from ordinary ingredients like poppy seeds, coconut and curry leaves! Addictive taste, warming and satisfying! Serve with rotis, rice or pulao.

Egg Masala Recipe

Prep & Cooking: 40 mts

Serves 4 persons

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Ingredients:

3-4 boiled eggs

2 cloves,

1/2″ cinnamon

1 elaichi

1/4 star anise

pinch of mustard seeds

1 large onions, chopped

1/2 tsp ginger garlic paste

1 large tomato, blanched, peeled and pureed

1 tsp coriander pwd

1 tsp red chilli pwd

pinch of garam masala pwd

salt to taste

2 tbsps oil

coriander leaves for garnish

Make paste:

little less than 1/4 tsp cumin seeds, lightly roast for 2 mts

2 tbsps fresh coconut

3/4 tsp khus khus, soak in a tbsp of water for 15 mts

2-3 cashew nuts

4-5 curry leaves

1 green chilli

1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.
2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.
3 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts.
4 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.
5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.

Ragda Petis or Samosa

Ingredients:
2 medium onions,finely chopped
2 tbsp chopped coriander
1 large tomato,finely chopped
3 tbsp beaten curds
1/4 cup fine sev/bhujia
1/2 tsp roasted jeera powder
1/2 tsp sugar
salt to taste

For Patties:
3-4 Big potatoes(Alu)
2-3 Bread slices
1 tsp chilli powder
1/2 tsp garam masala
1 tbsp chopped coriander(optional)
Salt
oil for shallow frying

For Ragda:
1 1/2 Cup yellow dry Peas
2 medium onions,finely chopped
1" Ginger
5-6 cloves of garlic
1 tsp red chilli powder(can be replaced by 3-4 green chillies)
2 tbsp chopped coriander
1/2 tsp turmeric
1 tsp garam masala
1 tsp roasted cumin powder
1 tbsp Amchur powder(can be replaced by 2 tbsp tamarind pulp)
1 tsp Cumin seeds
a pinch of hing
Salt to taste

For Green Chutney:
1 cup Coriander leaves
1/2 cup mint leaves
4-5 green chillies
1" ginger,chopped
1 lemon,squeezed
salt to taste

For Tamarind Chutney:
1/4 cup tamarind pulp
7-8 seedless dates
1/4 cup grated jaggery
1 tsp black salt/kala namak
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
salt to taste(add less)
Method:

For making Patties:

• Boil the potatoes or pressure cook for 2 whistles.Cool them,mash or grate potatoes in a bowl and keep it aside.
• Cut the brown edges of bread and slowly dip in water for few seconds and squeeze out extra water from it.Add the squeezed out bread chunks to the potato mixed and season with enough salt.
• Add red chilli powder,garam masala and coriander to it and mix well.
• Make Patties(either round,heart or oval shaped ones) around half inch thickness and keep them aside or keep in refrigerator for an hour.
• Take a wide bottom tawa/pan pour oil over it and shallow fry the tikki's until golden brown on both sides over medium heat.(I did it on the hot pan/tawa with minimum oil usage)
  

For making Ragda:

• Soak the yellow peas overnight and pressure cook with little salt and turmeric for 1-2 whistles.Do not pressure cook for long otherwise it will become very mushy.
  
• Grind Ginger,garlic,green chillies and coriander to a fine paste.(if green chillies are not used,do not add them).
• Heat oil and fry the finely chopped Onions till brown,now add the ground paste and fry until the oil leaves the sides and now add cooked peas and enough water and boil it until the gravy thickens,slightly mash some peas to get a thick and nice gravy.
• Add garam masala,roasted cumin powder,amchur powder,turmeric and enough salt to it and mix well.
• Keep it simmered while the patties are almost ready.
  
• Taste the ragda at this stage and adjust the salt,spicyness and sourness according to your taste.

For making Green Chutney:

• Wash coriander and mint leaves and drain them completely.
• Grind the leaves with remaining all ingredients(chillies,ginger,lemon juice and salt) to a smooth paste.
• You can store this in refrigerator in an air-tight bottle up to a week.Make it in a large proportion and you can even pour them in ice cube tray and freeze them to form ice cubes which can be stored for months together.
  

For making Tamarind Chutney:

• Boil tamarind pulp with chopped dates and jaggery until it forms a thick syrupy liquid and cool the mixture completely.
• Grind it into a fine paste and bring it to a boil again and add red chili powder,kala namak/black salt,roasted cumin powder and salt to it and mix well.
• Cool the mixture and pour them in air-tight bottles in refrigerator for months together.

Assembling them together:

• Beat curds with sugar until uniform and smooth.
• Arrange two patties on a serving plate and pour hot ragda over it.
• Sprinkle with onions and tomatoes over the ragda mixture.
• Drizzle green chutney,beaten curds all over and generously drizzle tamarind chutney over it.Add the chutney's according to your taste buds.
  
• Sprinkle roasted cumin powder and a pinch of salt and generously sprinkle sev over it.
• Garnish with coriander.
  

Serve hot immediately.

Papdi Chaat

Coriander Chutney

Ingredients:

• 1 big bunch of chopped Cilantro (green coriander)
• 6 leaves of mint
• 2 green chopped chilies
• 1 1/2 tablespoons of lemon juice
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon sugar
• 1 inch Piece of Ginger

• Method:

1. Blend all ingredients, except the cilantro, into a paste.
2. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
3. Blend well and add more salt, green chilies, or lemon juice to taste.

Tamarind Chutney

1) Mix together

• 2 cups water
• 1 cup soft pitted dates or ¹⁄₂ pack of pitted baking dates
• ¹⁄₄ cup jaggery
• ¹⁄₄ cup tamarind
• Salt to taste

2. Pressure cook the mixture.After 2 whistles let it cook. Use a spatula or potato masher to press down on the tamarind and dates and extract as much of the pulp as possible. Stir well to dissolve all the ingredients. Taste and add more of tamarind or jaggery or salt to get the sweet/tangy/salty balance you like best.(TRY TO MAKE IT ON THE SWEET SIDE)

3. Pass the mixture through a large-pored sieve to remove the fibers. Chutney that is too thick may be difficult to strain so dilute it with filtered water if necessary. Refrigerate.

Special Dahi Masala Powder
cumin (jeera) - 2 tbsps, black cardamom (or usual ones) - 2 , pepper - 2 tsp, black salt - 1 tsp.
Dry roast all these together and cool and powder well. This gives a good aroma and taste to dahi chats and dahi bhalla.

For Garnish

1) Boil Potatoes and cut into small pieces

2) Cut tomatoes and onions

3) Boil Chik Peas

4) Whisk yogurt and make it a mixture thick .....add salt for taste

5) Cut coriander in small pieces

6) Garnish with cumin powder,chaat powder,sea salt,coriander and Sev

Rajma

Kidney Beans in a Slowly Simmered Tomato Sauce

2 tablespoons of ghee or a mixture of butter and oil
3 black cardamom pods
1 6-inch cinnamon stick, broken in half
3 bay leaves
1 big onion
3 inch piece of fresh ginger, finely chopped or shredded
2 large cloves of garlic, minced
3 hot green chilies, finely chopped
4 tomatos
2 teaspoons of sea salt
1 1/2 teaspoons of ground cumin
1/2 teaspoon of turmeric
3 cups of cooked kidney beans
1/2 cup of heavy cream
2 tablespoons of fresh cilantro, choppedBOIL One big onion till its soft. Add the boiled onion+ 3-4 tomatoes + Ginger + Garlic to grinder.
Heat the ghee (or butter and oil) in a large pot over medium heat. When hot, add the cardamom pods, cinnamon sticks, green chilly and bay leaves to the pot and cook for 1 minute. Add the grinded paste of tomato onion to the oil. Cover and let it boil for 5 minutes.  Add Rajma to the mixture and let it boil. Add turmeric and mix well.

Add one glass of water.Let Rajma boil for 20-30 mins. Then add two tbsp of heavy cream and some dhania. Thats it you are done !

Grill Cheese Sandwich

3 slices grilled Red peppers

3 slices grilled Yellow peppers

3 slices grilled Red onions

2 slices of Jalapeno Jack Cheese

2 slices of Mozzarella cheese

2 slices of Foccacia bread(I used French White Bread from John`s)

Butter for spreading and basting

Butter both sides of the 2 Foccacia bread slices generously. Place one slice in a frying pan. Note do not place the pan on burner yet. Layer the bread with a 1 slice of Jalapeno Jack cheese slice, 1 Mozzarella cheese slice. Spread 1/3 cup potato mix. Alternate the red, and yellow grilled peppers with the red onions. Now lay 1 slice of Jalapeño Cheese and I slice of the Mozzarella cheese slice. Top with second bread slice.

Place stacked sandwich on medium heat. Flip carefully when crispy and brown. Cook till both sides are golden brown and crisp. Slice each sandwich diagonally, creating 2 triangles. Yummy. Serve with fresh fruit or a salad.

Note : This recipe has been entered for the www.ilovecheese.com Hometown Grilled Cheese Recipe Contest by our very own Medini Pradhan

For Zesty Grilled vegetables

2 teaspoons Olive oil

2 tablespoons Orange juice

½ teaspoon Salt

1 teaspoon Black pepper powder

2 teaspoons fresh cilantro leaves

1 large Red bell pepper, sliced in rings (Approximately 10 slices)

1 large Yellow bell pepper, sliced in rings (Approximately 10 slices)

1 small Red Onion, sliced in rings (Approximately 10 slices)

In a bowl, whisk together the oil and orange juice. Add the black pepper powder and salt. Whisk well. Add cilantro leaves to dressing. Place the dressing on a plate. Place all red and yellow bell peppers and red onion in the dressing and marinate for a few minutes. Place the marinating vegetables on a hot grill. Turn with tongs and baste, grilling until softened and slightly browned.

For Zesty potato filling

2–3 potatoes, peeled, boiled and mashed
1 tablespoon oil
1 small red onion, finely chopped
1 teaspoon Garam masala – or – Curry Powder
2 tablespoons fresh ginger paste

2 tablespoons finely chopped cilantro leaves
1 teaspoon finely chopped green chili
Dash lemon juice
Salt to taste

Boil the potatoes in salted water. Mash and keep aside. Heat oil and sauté chopped onions until golden brown. Add garam masala (or curry powder), stir in and heat for approximately for a few seconds. Add the ginger paste, cilantro leaves and green chili, sauté one additional minute. Add to mashed potatoes and mix well. Add the lemon juice and salt to taste. Mix well.

Note : Quantity of potato mix will depend on size of potatoes. You'll get between 1 to 2 cups. Allowing 1/3 cup potato mix per sandwich.

Thanks to : http://www.cuisinecuisine.com/Indian-Grilled-Cheese-Sandwich.htm