Egg Biryani

Egg Biryani

Serves 2 people

Ingredients :

• 3 Cups basmati rice (Preferably)
• 3 -4 Boiled eggs
• 3 big onions sliced
• 3-4 big tomatoes chopped
• 2-3 green chillies slit
• 1/2 cup curd
• 1 tbsp lime juice
• 1 tbsp turmeric powder
• 1 tbsp red chilly powder
• 1 tsp ginger garlic paste
• 1 tsp jeera powder
• 1 tbsp chat masala powder
• 1/2 bunch chopped coriander
• salt
• water
• oil/fat

Prepare :

• Boil the eggs and kip it ready. You can either divide the eggs into 2 halves or keep it whole.
• Now soak the rice for atleast 20mins in luke warm water.
• In a non stick vessel boil water and add rice and cook till half done.
• Add salt and half the lemon juice while boiling rice.
• Strain excess water and keep rice aside.
• In other non stick vessel heat oil/ fat now add in sliced onions and cook till transclucent.
• Add in chopped tomatoes and cook for a while.
• Stir in it ginger garlic paste, turmeric powder, red chilly powder, jeera powder, lime juice, curd, corriander leaves, salt, slit green chillies and chat masala powder.
• Stir well and cover and cook till all blends well.
• Now add in it boiled eggs and cook for a min or two more.
• Further add in it half boiled rice as making a top layer on the masala.
• Now add little water as required and cover and cook on low flame.
• Check for doneness after 10 mins and if needed keep the vessel on a tava and cook till all is done and aromas are out.
• Lastly garnish with chopped corriander leaves and green chillies.
• Serve hot and gain praises.

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Punjabi Pakoras

Punjabi Pakoras

Ingredients :

• 1 large onion
• half of gobi (cauliflower)
• 1 large potatoes
• hari mirch(green chillies)
• garlic/ginger paste
• 1 tsp yogurt
• besan (according to need)
• 1 tsp salt
• 1 tsp gram masala
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp red mirch powder
• fresh cilantro chopped
• oil to fry

Directions :

• First take a large bowl cut all the vegetables listed above in any shape you want.
• Then mix the ingredients the spices with the yogurt and besan and garlic and ginger paste.
• Make sure its mix well in a smooth paste type then leave it for 10 min aside.
• If you time it right, you can heat up the oil for deep frying parallely
• After frying, sprinkle chaat masala or dry mango powder. Serve with hari chutney. Enjoy!

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ALOO DAHI WALE

ALOO DAHI WALE

Ingredients :

• 500gm aloo (potatoes) boiled and peeled
• 1 tbsp ginger-finely sliced
• a pinch asafoetida
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 2 tsp coriander powder
• 2 tsp salt
• 1/2 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 cup yogurt (curd)
• 3-4 green chillies
• 2 tbsp clarified butter
• 1 tbsp coriander leaves-chopped

Preparation :

Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.

Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.

Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.

Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.

Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.

Serve aloo dahi wale hot, garnished with coriander leaves.

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