Mutton Kheema Egg curry

Take a fry pan add 2 tsp of oil add 1 tsp of turmeric powder and fry eggs up to brown in colour.
Remove the eggs in a bowl.Add 2 tsp of oil and put chopped onions and fry up to brown in  colourd .

Add green chilles and 2 tsp of ginger garlic paste and cook add chopped tomatos cook for two minutes.Add 2tsp of Red chilly powder one tsp turmeric powder one tsp of salt and cook for two minutes. Add kheema  cook for around five minutes on slow fire add water and cook for further five minutes.Add one tsp of garam masala powder and cook for further two minutes.add coriander leaves and cook for 2 minutes.Mutton kheema Egg curry ready

Brinjal masala gravy curry

ingredients

 15 nos Brinjal(cut into 4 parts)

2-3 chopped onion

50 grams tamarind (make juice)

3 tsp garlic ginger paste

2 tsp cumin ( zeera)powder

2tsp coriander powder(dhaniya)

2 tsp poppy powder(khash khash)

5 tsp sesame seeds(til)

3tsp dry coconut powder

50 grams ground nuts(phalli)

2 tsp salt

2 tsp chili powder

1/4 tsp turmeric powder

4-5 spoon cooking oil

1/4 tsp rai(black mustard seeds)

5-6 green chili

kadi patha(curry leaves)

coriander leaves(hare dhaniya)

Method

fried sesame seeds(til)cumin,coriander,puppy seeds,dry coconut and ground nuts up to brown in colour.make juice of tamarind

grind onion garlic ginger paste,cumin,coriander,puppy powder,fried sesame seeds,dry cocount nuts and make paste

stuff the masala(paste) into brinjal and fried the  remaining masala upto colour in brown and keep aside 

Heat oil in a large vessel add mustard(rai) seeds,kadipatha after mustard seeds splutter drop the stuffed brinjal and cook for 5 minutes

Add remaining fried masala,green chilli and tamarind juice and cook for 10 minutes with low flame.

Add coriander leaves and cook further 2 minutes

serve with Rice or roti

Butter chicken

Ingredients
1/2 chicken
2-3 tsp curd
1 tsp salt
1 tsp Garlic Ginger paste
1/2 tsp Turmeric powder
2-3 tsp Lemon Juice
1 tsp Red chilli powder
1/2 tsp Garam masala(Spices mixture)
1 tsp Poppy  seeds
1/2 bunch Green coriander leaves
8-10 Green chilli,
4cup butter
2-3 Fried chopped onion
10-15 fried cashew nuts
2-3 tsp cooking oil
 Method
Make mixed paste of fried onion cashew nuts and poppy seeds keep aside

Take 1/2 kg Chicken and add 2-3 tsp curd, 1 tsp salt,1 tsp Coriander Powder,1 tsp Garlic Ginger paste, 1/2 tsp Turmeric powder, 1 tsp red chilli powder,1/2 tsp Garam masala powder(Spices  mixture) mix well and marinate for 1/2 hour .

 Heat 1-2 tsp cooking oil in a cooking vessel  add fried Onion,cashewnuts and Poppyseeds mixed paste and fry for 2-3 minutes.
Add Marinated chicken ,green chilli ,butter mix well and cook for 20 minutes with low flame
Add lemon juice and cook further 15 minutes on low flame .
Garnish with green coriander leaves
Butter chicken ready to serve

Fish and Mango Curry(with Coconut Milk)

Ingredients

4-5 Fish steaks

2   Onion paste

4-5 Green chillies

1/2 Bunch coriander leaves

1 chopped mango

1 cup coconut milk

Spices

1 Table spoon salt

3 Table spoon Red chillies powder

1/4 Table spoon Turmeric powder

2 Table spoon coriander powder

1/2 Table spoon Ginger Garlic paste

2 Pieces Dalchini 

2-3 Cardamom

5 (cloves) lavang

1/4 spoon (cumin)Zeera

6-7 Table spoon oil

2 Table spoon Coriander Powder

Procedure

Take 4-5 fish steaks(cleaned) in a cooking pan  add  salt,red chili powder,turmeric powder,coriander powder,Ginger garlic paste ,Onion paste, fresh mango pieces,oil and mix them well.Make powder of( dalchin,(cinnamon),zeera(cumin),lavang(cloves),elaichi(cardamom) add the powder to the fish steaks,add green chili, coriander leaves,one cup coconut milk and 1/2 glass waterto the contentandcook for 10 minutes on high flame and turn the flame to low and cook further 5 minutes.Fish Mango curry(with coconut milk)ready to serve.Enjoy with rice.

Semiya Coconut Meetha

Ingredients
1/2 kg semiya(vermicelli)
1 coconut(powder)
100 grams Badam(Al mond)
100 grams Kishmish(Raisins)
100 grams Kaju(Cashew nuts)
2-3  Dry Khajur(Dates)
1/2  tsp Elaichi (Cardomam)powder
1/4 kg sugar
3 tsp ghee
1/4 tsp salt ,1/2 tsp cooking oil

Method
Roast little bit semiya (Vermicelli)in a fry pan
Add 1/4 tsp salt 1/2 tsp cooking oil and boiled the water in a cooking pan
Add Roasted semiya to the  water and boiled
Drained the water after boiled the Semiya
Add 2-3 tsp ghee and cook with low flame
Add 1/4 kg sugar and mix well
Add 1/2 tsp elaichi(Cardamom)powder,
Warm the content.
Add 1/2 quantity coconut powder and mix well.
Take the content in a plate and decorate with balance coconut powder,badam,kaju,kishmish and dry khajur.

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Semiya Narial ka meetha

Semiya Narial ka meetha