Healthy and spicy vegetable poha, apt for breakfast Ingredients: 2 cups poha or chiwda (flaked, beaten rice) 1 tablespoon kadi patta (curry leaves) 1 1/2 teaspoon mustard seeds 2 chopped green chilies 1 teaspoon ginger-garlic paste 1 tablespoon chopped onion 1 tablespoon chopped capsicum 1 tablespoon peas 1 small peeled, thinly diced potato 1 tablespoon chopped tomatoes 1 tablespoon roasted peanut 1/2 teaspoon red chilli powder (optional) 1/2 teaspoon turmeric powder 1 tablespoon lemon juice 2 teaspoon sugar (or to taste) 1 tablespoon chopped coriander 1 tablespoon oil Salt to taste Method: 1. Wash poha thoroughly with water and soak until soft, for about 5-10 minutes. 2. Drain water, add salt

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Healthy and spicy vegetable poha, apt for breakfast Ingredients: 2 cups poha or chiwda (flaked, beaten rice) 1 tablespoon kadi patta (curry leaves) 1 1/2 teaspoon mustard seeds 2 chopped green chilies 1 teaspoon ginger-garlic paste 1 tablespoon chopped onion 1 tablespoon chopped capsicum 1 tablespoon peas 1 small peeled, thinly diced potato 1 tablespoon chopped tomatoes 1 tablespoon roasted peanut 1/2 teaspoon red chilli powder (optional) 1/2 teaspoon turmeric powder 1 tablespoon lemon juice 2 teaspoon sugar (or to taste) 1 tablespoon chopped coriander 1 tablespoon oil Salt to taste Method: 1. Wash poha thoroughly with water and soak until soft, for about 5-10 minutes. 2. Drain water, add salt

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Posted in Snacks

Fresh curd raita with cucumber and spices Ingredients: 1 cup curd 1/2 cup grated cucumber 1 tablespoon chopped coriander leaves 1/2 teaspoon roasted cumin powder Pinch of black pepper 2 green chilies chopped (optional) 1/4 teaspoon rock salt Red chilli powder to taste Salt to taste Method: 1. Beat curd with salt until smooth. 2. Mix cucumber, green chillies, cumin powder and chilli powder into the curd. 3. Garnish with coriander and serve chilled. Cooking time: 15

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Fresh curd raita with cucumber and spices Ingredients: 1 cup curd 1/2 cup grated cucumber 1 tablespoon chopped coriander leaves 1/2 teaspoon roasted cumin powder Pinch of black pepper 2 green chilies chopped (optional) 1/4 teaspoon rock salt Red chilli powder to taste Salt to taste Method: 1. Beat curd with salt until smooth. 2. Mix cucumber, green chillies, cumin powder and chilli powder into the curd. 3. Garnish with coriander and serve chilled. Cooking time: 15

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Posted in Salads

A crisp and thick roti made with maize flour Ingredients: 2 1/2 cup (1/2 kg) maize flour (makkai ka aata) 1/2 cup (100 gm) whole meal (wheat) flour 1/4 teaspoon turmeric powder 1 tablespoon oil Salt to taste Ghee (clarified butter) for applying Method: 1. Seive together maize flour, wheat flour, salt. Add turmeric powder, oil and mix well using your hands. 2. Add water a little at a time and knead with a light hand to make a soft dough for roti. 3. Divide into balls of equal portions. Roll to form thick medium-sized roti. 4. Heat a Tava (griddle) and grease it with 2-3 drops of oil or ghee.

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A crisp and thick roti made with maize flour Ingredients: 2 1/2 cup (1/2 kg) maize flour (makkai ka aata) 1/2 cup (100 gm) whole meal (wheat) flour 1/4 teaspoon turmeric powder 1 tablespoon oil Salt to taste Ghee (clarified butter) for applying Method: 1. Seive together maize flour, wheat flour, salt. Add turmeric powder, oil and mix well using your hands. 2. Add water a little at a time and knead with a light hand to make a soft dough for roti. 3. Divide into balls of equal portions. Roll to form thick medium-sized roti. 4. Heat a Tava (griddle) and grease it with 2-3 drops of oil or ghee.

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Posted in Lunch

Vegetarian steamed appetizer from the East Indian state of Sikkim Ingredients: 2 cups maida (plain flour) Salt to taste Water for Kneading 1 large onions, very finely chopped 2 teaspoon garlic, minced 1 cup cabbage, very finely chopped 2 tbsp oil 1 tsp freshly ground pepper Salt to taste Oil for frying Method: 1. Sieve flour, add salt and mix well using your hands. 2. Add water a little at a time and knead into a stiff dough. 3. Heat oil in a pan, saute garlic paste, onions until transparent. 4. Now add cabbage, salt, fry until cabbage are cooked and tender, for about 5 minutes. 5. Add the freshly ground

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Vegetarian steamed appetizer from the East Indian state of Sikkim Ingredients: 2 cups maida (plain flour) Salt to taste Water for Kneading 1 large onions, very finely chopped 2 teaspoon garlic, minced 1 cup cabbage, very finely chopped 2 tbsp oil 1 tsp freshly ground pepper Salt to taste Oil for frying Method: 1. Sieve flour, add salt and mix well using your hands. 2. Add water a little at a time and knead into a stiff dough. 3. Heat oil in a pan, saute garlic paste, onions until transparent. 4. Now add cabbage, salt, fry until cabbage are cooked and tender, for about 5 minutes. 5. Add the freshly ground

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Posted in Snacks

Fresh and light pasta with fried Zucchini (tori in Hindi) and cheese Ingredients: 2 1/4 cups dried pasta of your choice (preferably bow tie pasta) 4-5 small fresh zucchini (tori), sliced 2 large garlic cloves, minced 2 tablespoon chopped fresh parsley 1 teaspoon red pepper flakes (optional) 1/4 cup olive oil Salt and pepper to taste Method: 1. Boil pasta in lightly salted water for 8 to 10 minutes or until done. Drain and keep aside. Reserve some drained pasta water for later use. 2. Fry zucchini in olive oil until golden brown. Drain on absorbent paper. 3. Fry garlic in the same oil until it turns light golden brown. 4.

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Fresh and light pasta with fried Zucchini (tori in Hindi) and cheese Ingredients: 2 1/4 cups dried pasta of your choice (preferably bow tie pasta) 4-5 small fresh zucchini (tori), sliced 2 large garlic cloves, minced 2 tablespoon chopped fresh parsley 1 teaspoon red pepper flakes (optional) 1/4 cup olive oil Salt and pepper to taste Method: 1. Boil pasta in lightly salted water for 8 to 10 minutes or until done. Drain and keep aside. Reserve some drained pasta water for later use. 2. Fry zucchini in olive oil until golden brown. Drain on absorbent paper. 3. Fry garlic in the same oil until it turns light golden brown. 4.

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Posted in Everyday Cooking

A spicy corn spread made in milk and butter Ingredients: 3 corn cobs 2 chopped green chilies 1 chopped garlic 1 cup warm milk 2 tablespoon butter 1/2 teaspoon black pepper powder Salt to taste Method: 1. Cut the corn from the cobs and grind to a smooth paste using as little water as possible. 2. Heat butter in a pan, add garlic, green chilies and saute for a minute. 3. Add the corn paste and cook for about 3-4 minutes. 4. Now pour in the milk and keep stirring until the mixture is of a thick consistency and cooked well, for approximately 5-8 minutes. 5. Season with salt and black

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A spicy corn spread made in milk and butter Ingredients: 3 corn cobs 2 chopped green chilies 1 chopped garlic 1 cup warm milk 2 tablespoon butter 1/2 teaspoon black pepper powder Salt to taste Method: 1. Cut the corn from the cobs and grind to a smooth paste using as little water as possible. 2. Heat butter in a pan, add garlic, green chilies and saute for a minute. 3. Add the corn paste and cook for about 3-4 minutes. 4. Now pour in the milk and keep stirring until the mixture is of a thick consistency and cooked well, for approximately 5-8 minutes. 5. Season with salt and black

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Posted in Salads

Creamy and colourful dessert with fruits Ingredients: 2 cups mix fruit (chopped) as per choice 1 cup cream 2 tablespoon sugar 1/2 tablespoon almonds (finely chopped) Method: 1. Whisk cream with sugar in a bowl placed in a big bowl full with ice cubes. 2. When the sugar melts, add all the fruits. 3. Garnish with almonds. 4. Serve chilled. Cooking time: 10 minutes

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Creamy and colourful dessert with fruits Ingredients: 2 cups mix fruit (chopped) as per choice 1 cup cream 2 tablespoon sugar 1/2 tablespoon almonds (finely chopped) Method: 1. Whisk cream with sugar in a bowl placed in a big bowl full with ice cubes. 2. When the sugar melts, add all the fruits. 3. Garnish with almonds. 4. Serve chilled. Cooking time: 10 minutes

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Posted in Desserts

Crispy Noodles with hot and sour vegetable sauce Ingredients: 2 cup noodles 1/2 cup shredded cabbage 1/2 cup sliced carrots 1/2 cup sliced onions 1/2 cup sliced capsicum 1/2 cup bean sprouts 1/2 cup tomato puree 2 teaspoon ginger-garlic paste 4 tablespoon soya sauce 3 tablespoon tomato ketchup 1 tablespoon sugar 1 teaspoon cornflour (mixed with 1 tablespoon water) 1/2 cup water 2 tablespoon oil Salt to taste Method: 1. Heat oil in a kadhai and fry noodles until light golden brown and crispy. Keep aside. 2. Heat oil in a wok or kadhai over medium heat, add ginger garlic paste and saute for a minute. 3. Stir fry onion, capsicum,

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Crispy Noodles with hot and sour vegetable sauce Ingredients: 2 cup noodles 1/2 cup shredded cabbage 1/2 cup sliced carrots 1/2 cup sliced onions 1/2 cup sliced capsicum 1/2 cup bean sprouts 1/2 cup tomato puree 2 teaspoon ginger-garlic paste 4 tablespoon soya sauce 3 tablespoon tomato ketchup 1 tablespoon sugar 1 teaspoon cornflour (mixed with 1 tablespoon water) 1/2 cup water 2 tablespoon oil Salt to taste Method: 1. Heat oil in a kadhai and fry noodles until light golden brown and crispy. Keep aside. 2. Heat oil in a wok or kadhai over medium heat, add ginger garlic paste and saute for a minute. 3. Stir fry onion, capsicum,

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Posted in Snacks

Ingredients: 1/2 tsp vanilla essence 1/4 cup (50 gm) butter 1/4 cup icing sugar 2 tbsp milk Method: 1. Mix all the ingredients together and heat the mixture for one minute, over high heat. 2. Remove from heat and pour on any baked cake (vanilla cake, chocolate cake, etc), just after removing from the oven for bringing a shine and flavour.

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Ingredients: 1/2 tsp vanilla essence 1/4 cup (50 gm) butter 1/4 cup icing sugar 2 tbsp milk Method: 1. Mix all the ingredients together and heat the mixture for one minute, over high heat. 2. Remove from heat and pour on any baked cake (vanilla cake, chocolate cake, etc), just after removing from the oven for bringing a shine and flavour.

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Posted in Cakes

Ingredients: 11/4 cup basan 11/2 cup milk 1/2 cup sugar (varies according to taste) 1 teaspoon cardamom powder 1 tablespoon pista (pistachio), shredded 1 tablespoon badam (almonds), shredded 2-3 tablespoon ghee (clarified butter) Method: 1. Heat ghee in a heavy bottomed pan or kadhai. 2. Add basan and saute over medium heat, stirring continuously to keep it from sticking to the bottom of the pan, until it turns pink. 3. Add sugar and saute, over low heat for 2 minutes. 4. Now add milk and keep stirring, until done or halwa starts leaving the sides of the pan. 5. Now add cardamom powder ad mix well. 6. Garnish with pista and

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Ingredients: 11/4 cup basan 11/2 cup milk 1/2 cup sugar (varies according to taste) 1 teaspoon cardamom powder 1 tablespoon pista (pistachio), shredded 1 tablespoon badam (almonds), shredded 2-3 tablespoon ghee (clarified butter) Method: 1. Heat ghee in a heavy bottomed pan or kadhai. 2. Add basan and saute over medium heat, stirring continuously to keep it from sticking to the bottom of the pan, until it turns pink. 3. Add sugar and saute, over low heat for 2 minutes. 4. Now add milk and keep stirring, until done or halwa starts leaving the sides of the pan. 5. Now add cardamom powder ad mix well. 6. Garnish with pista and

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Posted in Desserts

Fresh Salad prepared with butterfly pasta Ingredients: 2 cups butterfly pasta 15 black olives, halved 1 cup cherries, halved 1/2 cup cucumber, chopped 2 tbsp fresh thyme or herb of your choice 1 1/2 tbsp mustard seeds powder 1 tbsp vinegar or lemon juice 2 tbsp oil or olive oil Salt and pepper to taste Method: 1. Cook pasta until tender. 2. Rinse in cold water. 3. Mix all other ingredients with the boiled pasta and toss well. 4. Season with salt and pepper and serve chilled.

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Fresh Salad prepared with butterfly pasta Ingredients: 2 cups butterfly pasta 15 black olives, halved 1 cup cherries, halved 1/2 cup cucumber, chopped 2 tbsp fresh thyme or herb of your choice 1 1/2 tbsp mustard seeds powder 1 tbsp vinegar or lemon juice 2 tbsp oil or olive oil Salt and pepper to taste Method: 1. Cook pasta until tender. 2. Rinse in cold water. 3. Mix all other ingredients with the boiled pasta and toss well. 4. Season with salt and pepper and serve chilled.

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Posted in Salads

Fresh curd raita with potato and spices Ingredients: 2 cups curd 2 boiled potatoes 1/2 teaspoon roasted cumin powder 1/2 teaspoon rock salt 1 tablespoon finely chopped coriander leaves 1-2 green chilies chopped (optional) Red chilli powder to taste Salt to taste Method: 1. Cut boiled potatoes into small pieces. 2. Beat curd with water until smooth. 3. Add chilli powder, green chilies, rock salt, salt, cumin powder and mix well. 4. Now add potatoes. Garnish with coriander and serve chilled. Cooking time: 15

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Fresh curd raita with potato and spices Ingredients: 2 cups curd 2 boiled potatoes 1/2 teaspoon roasted cumin powder 1/2 teaspoon rock salt 1 tablespoon finely chopped coriander leaves 1-2 green chilies chopped (optional) Red chilli powder to taste Salt to taste Method: 1. Cut boiled potatoes into small pieces. 2. Beat curd with water until smooth. 3. Add chilli powder, green chilies, rock salt, salt, cumin powder and mix well. 4. Now add potatoes. Garnish with coriander and serve chilled. Cooking time: 15

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Posted in Salads

Sweet and delicious chocolate and walnut brownies Ingredients: 1 cup butter 1 1/2 cups sugar (castor sugar) 4 eggs 2 teaspoon vanilla essence 1 cup cocoa powder 1 teaspoon baking powder 1 cup plain flour (maida) 2 cups walnuts, crushed Method: 1. Beat butter and sugar in a big mixing bowl, until creamy. 2. Add eggs and beat again until light and fluffy. 3. Now add vanilla essence, baking powder, cocoa powder and plain flour, beating continuously. 4. Add walnuts and mix well. 5. Pour into a greased oven tray. 6. Bake at 180°C for 30 to 35 minutes or until done in a pre heated oven. 7. Remove once done,

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Sweet and delicious chocolate and walnut brownies Ingredients: 1 cup butter 1 1/2 cups sugar (castor sugar) 4 eggs 2 teaspoon vanilla essence 1 cup cocoa powder 1 teaspoon baking powder 1 cup plain flour (maida) 2 cups walnuts, crushed Method: 1. Beat butter and sugar in a big mixing bowl, until creamy. 2. Add eggs and beat again until light and fluffy. 3. Now add vanilla essence, baking powder, cocoa powder and plain flour, beating continuously. 4. Add walnuts and mix well. 5. Pour into a greased oven tray. 6. Bake at 180°C for 30 to 35 minutes or until done in a pre heated oven. 7. Remove once done,

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Posted in Cakes

Ingredients: 1 cup sour dahi (curd) 3 cups water 2 tablespoon besan (bengal gram) 1 1/2 cups diced potatoes 1 sprig curry leaves (optional) Pinch of hing (asafoetida) powder 1/4 teaspoon mustard seeds 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 3 tablespoon oil 1 tablespoon fresh coriander leaves finely chopped Salt to taste Method: 1. Beat curd and besan until smooth. 2. Deep fry diced potatoes in 2 tablespoon of oil, until light golden brown. 3. Heat oil in a kadhai or pan, add hing, mustard seeds, curry leaves and allow it to crackle. 4. Add turmeric powder, red chilli powder and water. 5. Now add curd mixture and

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Ingredients: 1 cup sour dahi (curd) 3 cups water 2 tablespoon besan (bengal gram) 1 1/2 cups diced potatoes 1 sprig curry leaves (optional) Pinch of hing (asafoetida) powder 1/4 teaspoon mustard seeds 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 3 tablespoon oil 1 tablespoon fresh coriander leaves finely chopped Salt to taste Method: 1. Beat curd and besan until smooth. 2. Deep fry diced potatoes in 2 tablespoon of oil, until light golden brown. 3. Heat oil in a kadhai or pan, add hing, mustard seeds, curry leaves and allow it to crackle. 4. Add turmeric powder, red chilli powder and water. 5. Now add curd mixture and

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Posted in Dinner

Healthy and spicy vermicelli snack Ingredients: 1 cup (200 gm) thick vermicelli (seviyan) 1/2 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 chopped green chilies 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 teaspoon garam masala powder 1 tablespoon lemon juice 1 medium potato, thinly diced 2 tablespoon peas (optional) Chopped coriander leaves for garnishing 1 tablespoon oil Salt to taste Method: 1. Dry roast vermicelli until pink and done. Keep aside. 2. Heat oil in a kadhai or pan, add mustard seeds, cumin seeds, green chilies and allow it to crackle. 3. Add turmeric powder, potatoes, peas and fry for a minute. 4. Add enough salt for potatoes,

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Healthy and spicy vermicelli snack Ingredients: 1 cup (200 gm) thick vermicelli (seviyan) 1/2 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 chopped green chilies 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1/4 teaspoon garam masala powder 1 tablespoon lemon juice 1 medium potato, thinly diced 2 tablespoon peas (optional) Chopped coriander leaves for garnishing 1 tablespoon oil Salt to taste Method: 1. Dry roast vermicelli until pink and done. Keep aside. 2. Heat oil in a kadhai or pan, add mustard seeds, cumin seeds, green chilies and allow it to crackle. 3. Add turmeric powder, potatoes, peas and fry for a minute. 4. Add enough salt for potatoes,

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Posted in Snacks

Sweet and spongy vanilla cake made without eggs Ingredients: 2 cups plain flour 1 tin condensed milk (400 gm) 1/2 cup butter melted (100 gm) 1 1/2 teaspoon baking powder 1 tablespoon sugar 2 teaspoon vanilla essence 100 ml milk For Icing 2 cups fresh double cream 1 cup icing sugar 1/4 teaspoon vanilla essence Method: 1. Add butter, sugar and beat well until it becomes fluffy and smooth. 2. Add condensed milk, vanilla essence and beat a while. 3. Sieve flour, baking powder together and keep aside. 4. Now add the flour spoon by spoon into the condensed milk mixture, keep beating in single direction, add milk as required if

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Sweet and spongy vanilla cake made without eggs Ingredients: 2 cups plain flour 1 tin condensed milk (400 gm) 1/2 cup butter melted (100 gm) 1 1/2 teaspoon baking powder 1 tablespoon sugar 2 teaspoon vanilla essence 100 ml milk For Icing 2 cups fresh double cream 1 cup icing sugar 1/4 teaspoon vanilla essence Method: 1. Add butter, sugar and beat well until it becomes fluffy and smooth. 2. Add condensed milk, vanilla essence and beat a while. 3. Sieve flour, baking powder together and keep aside. 4. Now add the flour spoon by spoon into the condensed milk mixture, keep beating in single direction, add milk as required if

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Posted in Cakes

Ingredients: 2 cups grated fresh carrot 1/2 cup dry roasted peanut 1 teaspoon jaggery 1 teaspoon black pepper 1 teaspoon rock salt (or as per taste) 1 tablespoon lemon juice 1 teaspoon chaat masala powder (optional) Method: 1. Grind peanuts, jaggery, rock salt and enough water to make a thick paste. 2. Mix dressing with carrot, add lemon juice, black pepper powder and chaat masala. 3. Mix well and serve chilled.

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Ingredients: 2 cups grated fresh carrot 1/2 cup dry roasted peanut 1 teaspoon jaggery 1 teaspoon black pepper 1 teaspoon rock salt (or as per taste) 1 tablespoon lemon juice 1 teaspoon chaat masala powder (optional) Method: 1. Grind peanuts, jaggery, rock salt and enough water to make a thick paste. 2. Mix dressing with carrot, add lemon juice, black pepper powder and chaat masala. 3. Mix well and serve chilled.

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Posted in Salads

Hot and spicy pasta with cauliflower and carrot Ingredients: 2 cups Italian pasta 3 tablespoon olive oil or cooking oil 1 large sliced onion 2 garlic cloves minced (optional) 2 chopped capsicum 1/4 cup grated carrot 1/2 cup grated cauliflower 1 cup chopped tomatoes 2 tablespoon sun-dried tomato paste (optional) 2 teaspoon basil powder (herb) 2 tablespoon tomato ketchup 2 tablespoon red chilli sauce 1 teaspoon red chilli powder (as per taste) Salt to taste Method: 1. Cook pasta in slightly salted boiling water until tender, with a teaspoon of oil for keeping the pasta separate. 2. Once done, remove from heat and strain in running cold water. 3. Heat oil

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Hot and spicy pasta with cauliflower and carrot Ingredients: 2 cups Italian pasta 3 tablespoon olive oil or cooking oil 1 large sliced onion 2 garlic cloves minced (optional) 2 chopped capsicum 1/4 cup grated carrot 1/2 cup grated cauliflower 1 cup chopped tomatoes 2 tablespoon sun-dried tomato paste (optional) 2 teaspoon basil powder (herb) 2 tablespoon tomato ketchup 2 tablespoon red chilli sauce 1 teaspoon red chilli powder (as per taste) Salt to taste Method: 1. Cook pasta in slightly salted boiling water until tender, with a teaspoon of oil for keeping the pasta separate. 2. Once done, remove from heat and strain in running cold water. 3. Heat oil

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Posted in Snacks

A refreshing blend of mango and yogurt Ingredients: 2 1/2 glasses yogurt (Measure with Serving Glass) 1 glass milk (Measure with Serving Glass) 1/2 glass water (Measure with Serving Glass) 1 cup mango pulp 1/2 cup sugar 1/2 teaspoon cardamom powder 1 teaspoon dry almond juliennes for each glass Method: 1. Put all ingredients except almonds in a blender. 2. Blend until smooth and froth appears. 3. Pour into serving glasses. 4. Garnish with almonds on top and serve chilled.

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A refreshing blend of mango and yogurt Ingredients: 2 1/2 glasses yogurt (Measure with Serving Glass) 1 glass milk (Measure with Serving Glass) 1/2 glass water (Measure with Serving Glass) 1 cup mango pulp 1/2 cup sugar 1/2 teaspoon cardamom powder 1 teaspoon dry almond juliennes for each glass Method: 1. Put all ingredients except almonds in a blender. 2. Blend until smooth and froth appears. 3. Pour into serving glasses. 4. Garnish with almonds on top and serve chilled.

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Posted in Beverages

A spicy and delightful boiled egg curry made in onion and tomato gravy Ingredients: 6 hard boiled eggs 1 onion 1/2 cup tomato puree 3-4 flakes of garlic 1-2 red chilies (as per taste) 1/2 teaspoon kasoori methi (dry fenugreek leaves) 1/2 teaspoon cumin seeds 1 small stick cinnamon 2 cloves 1 bay leaf 3-4 whole black pepper 3/4 teaspoon turmeric powder 1/2 teaspoon coriander powder Red chilli powder to taste 3/4 teaspoon garam masala powder 1/2 teaspoon green cardamom powder Fresh coriander leaves for garnish 2-3 tbsp vegetable oil / ghee Salt to taste Method: 1. Peel the outer shell of boiled eggs, cut into two equal halves gently and

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A spicy and delightful boiled egg curry made in onion and tomato gravy Ingredients: 6 hard boiled eggs 1 onion 1/2 cup tomato puree 3-4 flakes of garlic 1-2 red chilies (as per taste) 1/2 teaspoon kasoori methi (dry fenugreek leaves) 1/2 teaspoon cumin seeds 1 small stick cinnamon 2 cloves 1 bay leaf 3-4 whole black pepper 3/4 teaspoon turmeric powder 1/2 teaspoon coriander powder Red chilli powder to taste 3/4 teaspoon garam masala powder 1/2 teaspoon green cardamom powder Fresh coriander leaves for garnish 2-3 tbsp vegetable oil / ghee Salt to taste Method: 1. Peel the outer shell of boiled eggs, cut into two equal halves gently and

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Posted in Lunch, Non Vegetarian