Quick n Easy Egg Masala

Ingredients:-

Egg (Boiled) - 4 nos.

For Masala :-

Onion paste - 3 nos. (big size) 

Ginger - Garlic paste - 2 tsp

Tomato puree - 4 nos. 

Coriander powder - 2 tsp

Cumin powder - 2 tsp

Curry powder - 1 tsp (Optional)

Garam Masala - 1 tsp (as per taste)

Red chilly powder - 1-2 tsp

Turmeric powder - 1 tsp

Kasoori methi (Dried fenugreek leaves) - 1/2 tsp

Salt to taste

Sugar a pinch

Oil - 2 tsp

Water - 1/2 cup (as you required)

Method :-

Heat oil in a pressure cooker. Add 1 tsp sugar and caramelize it. Then add onion paste, ginger-garlic paste, tomato puree, coriander and cumin powder, red chilly powder, haldi, salt to taste and mix it well. Stir the masala continuously about 2-3 minutes. Add 1/2 cup water and cover the lid. Cook it in high-medium flame about 2 whistles and then in low flame about 3-5 mins. Now switch off the flame and let it till the gas release from the cooker. 

Heat butter / oil in a kadhai/pan. Pour the gravy to the kadhai and cook it in low flame about 2 mins. Add the garam masala and kasoori methi and mix well. Cook about more 1-2 minutes or as you need the consistency

of gravy thick or thin. Then put the boiled egg into the masala. Sprinkle some chopped coriander leaves and Serve with Chapati / Naan / Rice ...

Fish Tikki With Spicy Lentil Gravy [A Fusion Recipe]

Ingredients :-

For Tikki :

Fish - 2-3 pcs (Rohu or any fish that you like) (steam the fish for 5 mins in boiling water,                                                                                                    debone the flesh)

Boiled Potato - 1 no.

Onion finely chopped - 1 no.

Ginger-Garlic paste - 1/2 tsp

Green Chillies -3-4 nos. (finely chopped)

Coriander leaves - 1 tsp

Bread crumbs - 2 tsp (or as required)

Black Pepper Crushed - 1 tsp

Salt to taste

Oil for shallow frying

Egg - 2 nos. (Optional) (I'have not use egg here) (If you want, then dip the tikkis in the beaten egg n roll it over the bread crumbs n fry it) 

For Gravy :-

Boiled Masoor Dal (Red lentil) - 1 cup

Yogurt - 1/2 cup

Sambar Powder - 2 tsp

Red Chilly Powder - 1 tsp

Salt to taste

A Pinch of Sugar

For Tempering :

Mustard seeds - 1 tsp

Dry Red Chilly - 2 nos.

Green Chilly Chopped - 1 tsp

A Pinch of Hing (Asafoetida)

Oil for tadka - 1 tsp

Method :-

Add all the ingredients with the fish and mix it properly. Make small round shape tikkis and shallow fry it in a non-stick pan. Cook it in medium flame. Flip the tikkis and fry until the both sides turn brownish in colour. Remove it from flame and keep aside.

Boil the dal in pressure cooker or microwave with a little pinch of haldi and salt. Mash the dal with a masher, add the beaten yogurt to the dal and mix it well. Add 2 tsp Sambar power and mix it.

For Tempeing, heat oil in a frying pan. Add dry red chillies, Mustard seeds, green chilly, pinch of Hing and let it splutter for a while. Then pour the dal and let it boil for 5 mins. Switch off the flame. Transfer the spicy dal into serving plate and put the tikkis on it and Serve hot with roti/chapati/naan.. Enjoy it !!!

DAHI MACHA / DOI MAACH / FISH IN YOGURT SAUCE IN A LITTLE DIFFERENT WAY..

DOI MAACH ia an aunthetic bengoli dish. But here, I've not followed the actual process or any cuisine. Its all about in my way, just try it in my kitchen with little experiments. The taste was awesome with a very pleasant fragrance. Its an Oil free, Spice free recipe. So, just try it and enjoy your cooking....

Ingredients :-

Rohu Fish - 2 pcs

Yogurt - 1 n 1/2 cup

Onion Paste - 1 big size

Ginger - Garlic Paste - 2 tsp

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Green chilly - 2-3 nos.

Lemon Juice - 1 tsp

Mustard Oil - 2 tsp

Whole Garam Masala - 2 Cardamom, 3 Cloves, 5-8 nos Peppercorns

Salt to taste

Method :-

Wash and clean the fish thoroughly. Marinate the fish in two steps. In first step marinate the fish with salt, turmeric powder, red chilly powder, lemon juice for 10 minutes.

Blend onion, ginger, garlic, green chilly with 1 cup yogurt in a blender to make a fine paste. 

In second step, marinate the fish with yogurt onion ginger garlic mixture, add 1 tsp mustard oil and salt to taste and keep it max. 1-2 hour in refrigerator.

Heat mustard oil in a non-stick pan. Add whole garam masala to the pan. When it start to splutter add the chopped onion and saute for a while till it soft. Put the marinated fish with the mixture carefully to the pan, add 1/2 tsp mustard oil on it and cover with a lid for about 15-20 minutes in a low-medium flame. Stir it very gently in between to avoid burning. Check the fish and if it is cooked add 2 tsp yogurt at last, boil for 2 mins and switch off the flame. Garnish with coriander leaves or little garam masala powder and Serve hot with steamed rice or chapati. Enjoy the healthy Doi maach with your family n freinds !!!

  

PRAWN GARLIC HAKKA NOODLES

Ingredients :-
Hakka Noodles - 1 packet
Cleaned and deviened Prawn - 1 cup
Boiled Egg - 2 nos. (or as u needed)
Green Capsicum - 1 medium (Cut into thin strips)
Red Capsicum - 1 medium (Cut into thin strips)
Cabbage - 1/2 cup (Finely shreded)
Garlic - 8-10 cloves (Finely chopped)
Roasted Dried Red Chillies - 2-3 nos. (take a dry red chilly, directly burnt it in gas flame                                                                            slightly, deseeded it and cut into digonally)
Green Chilly chopped - 2 nos.
Soya Sauce - 2 tsp
White Vinegar - 2 tsp
White/Black Pepper Powder - 1 tsp
Salt to taste
Any cooking oil - as you required
 n Here is the last ingredients but not the least n my twist is Maggi Magic Masala Cubes (Veg.) - 2 cubes         

You can also used chopped Spring Onion, shredded carrot n french beans as your choice.

Method :-
Boil the noodles with a pinch of salt for 4-5 minutes. Don't over cook it otherwise it will sticky. Switch off the flame and drain the water. Immediately add cold water to the noodles and drain it. Spread little oil to the noodles and rub it to avoid it from sticking and keep aside.

Now, heat 1 tsp oil in a non-stick pan, fry the prawns a little bit for 2-3 minutes till cooked well, sprinkle salt to taste and transfer to a plate.

Add oil to the same pan. Add chopped garlic, chopped dry red chillies, green-red capsicum, shredded cabbage, green chilly chopped and stir fry in a high flame. Add vinegar to the veggies and saute in high flame. Now, here my twist, my secret reveals...i.e. Maggi Magic Cubes..Ohhhh..its taste is just awesome. Just crush with your fingers on the veggies and saute it. Now, add the Prawns, boiled hakka noodles, salt to taste, Pepper powder, Soya sauce and mix it well. Saute it in a high-medium heat for about 1-2 minutes and switch off the flame. Garnish with boiled eggs n chopped spring onion and Serve hot. Enjoy the garlic hakka noodles with a new twist..:) :) :)

Note:- The smoky flavour of dried red chillies with garlic gives its a nice flavour, so don't forget to add this in your noodles.

METHI WALA CHICKEN (FENUGREEK CHICKEN)

Ingredients :-

Chicken - 250 gms

Potato - 1 large no. (Cut into large chunk pieces) (Optional)

Fresh Methi (Fenugreek) leaves - 1 cup (chopped)

Onion - 2 nos. (Thinly Sliced)

Dry Red chilly - 2 nos.

Shahi Jeera (Caraway seeds) - 1/2 tsp

Ingredients for Marination of chicken :-

Hung Curd - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Turmeric powder (Haldi) - 1/4 tsp

Red Chilly powder - 1/2 tsp

Coriander (Dhania) powder - 1 tsp

Cumin (Jeera) Powder - 1/2 tsp

Everest Chicken Masla - 1 tsp (Optional)

Lemon Juice - 1/2 tsp

Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp

Whole Garam Masala (1' Cinnamon, 2 Cardamoms, 2 Cloves)

Salt to taste

Method :-

Clean and wash the chicken evenly. Mix all the above ingredients together in a bowl and marinate the chicken for 15-20 minutes. Keep it in refrigerator.

Cut the Potatoes into large chunks and little fry in oil just till brown in colour. (It's optional)   

Heat 1 tsp oil in a pan. Add Shahi jeera, dry red chilly and onion slices, saute for a while. Add the marinated chicken and potato. Mix it well and cover it with a lid. Cook it in low flame for 10-15 minutes or till the chicken is tender. Stir occasionally to avoid burning. Now add the chopped fresh Methi (Fenugreek) leaves and mix well (Note to add methi leaves when chicken is almost done, which maintain its fragrance and enhance the texture). Cook again uncovered for about 5-8 minutes and switch off the flame. Sprinkle little garam masla powder. It's Ready now. You can serve Methi Chicken with any rice / Roti / Naan as your choice. HAPPY COOKING :) :) :)

HERB CHICKEN TOSSED WITH SPINACH N LIL STAR PASTA

Ingredients :-

Bone less chicken - 100 gms

Boiled Pasta - 1 cup (I've used here little Star Pasta, one can use any pasta)

Blanched Spinach - 5-8 leaves (Boiled the leaves with lil salt in high flame for 2-3 minutes)

Chopped Onion - 1 no.

Chopped Tomato - 1 no. (de-seed)

Green Chilly - 1 no.

Chopped Garlic - 8-10 nos.

Black Pepper - 1 tsp

Basil - 2 tsp 

Oregano - 1 tsp

Honey - 1/2 tsp

Olive Oil - 1 tsp

Method :-

Boiled chicken with little salt for about 8-10 minutes. Heat Olive Oil in  a pan. Add Onion, Garlic, Green chilly, Tomato and saute in high flame for 3-4 minutes. Add boiled Chicken, boiled Pasta, salt to taste, black pepper, dry herbs (Basil n Oregano) and mix it well. Add finally Spinach leaves and mix. Tossed for 1 minutes and switch off the flame. Serve to a serving plate and spread honey over it. Now its ready to Enjoy your Yummy Starter..

MACHA PATRA PODA (ODISHA RECIPE)

Rohi Macha Patra Poda is an unique and delicious recipe which is very famous in my state Odisha. It's an oil free healthy recipe which is goes well with hot steamed rice.

Ingredients :-
Rohi Fish - 2 pcs
Banana leaves - 4 nos. 
Onion cubes - 1 no.
Green Chilly - 4 nos.
Garlic Cloves - 8-10 nos.
Threads to tie up the leaves 

For Thick Masala Paste :-
White Mustard seeds - 2 tsp
Black Mustard seeds - 1 tsp
Poppy seeds - 1 tsp
Cumin seeds - 1/2 tsp
Garlic cloves - 10 nos.
Red Chilly - 2-3 nos.

Curd - 4 tsp
Lemon Juice - 1 tsp
Turmeric Powder - 1/2 tsp

Method :-
Soak mustard seeds with 2 tsp Vinegar to avoid its bitterness. Make a smooth fine paste of mustard seeds, Poppy seeds, Cumin seeds, Garlic cloves n Red chilly. Add curd, lemon juice n turmeric powder, salt to taste and keep aside.

I have just fry the fish with little mustard oil for 3-4 minutes and marinate with the above masala paste. Keep aside for 20 minutes. Add 1 tsp mustard oil to the fish n mix it. Spread little oil on the leaf and grease well. Put the fish in the middle of the leaf and wrap it from all sides and tie up with a thread tightly. Now heat 1 tsp oil in the pan and put the wrapped leaf on the pan and cover with a lid. Keep the fire slow for about 25-30 minutes. At 15 minutes of interval turn the leaf other side and again cook it for more 10 minutes. Switch off the flame and Serve hot with rice.

CHICKEN MOMOS RECIPE

Its a Delicious Chotta Packet with Bada Dhamaka..Momo is a type of steamed bun which filled with chicken stuffing. You can prepare this Momo with Vegetable / Paneer / Mushroom stuffing. Momo have become a traditional delicacy in Sikkim, Nepal, Tibet, Ladakh. Now-a-days its famous in every where. So, lets start to prepare steamed Chicken Momos.  

Ingredients :-
All Purpose Flour (Maida) - 1 cup
A Pinch of Salt
Water to knead the dough

For Stuffing :-
Minced Chicken - 1/2 cup (Take bone less chicken and blend it with a blender)
Garlic Chopped - 2 tsp
Onion Chopped - 2 tsp
Green Chillies - 2 tsp
Few Coriander leaves chopped
Black Pepper Powder - 1 tsp
Red Chilly Powder - 1/2 tsp
Soya Sauce - 2 tsp
Salt to taste

Method :-
1. Mix all the ingredients together in a bowl for stuffing and keep aside. 
2. Prepare a soft dough by adding water with Maida n salt.
3. Divide dough into equal portions, roll out thinly with a rolling pin. Put 1 tsp filling in the   
    middle and cover the edges from all sides. Give a desired shape as your choice.
4. Put your steamer on gas chullah with little water in a high flame. Place the momos to the    
    steamer and let it steam for about 15-20 minutes. Check it and Switch off the flame.
5. Serve the hot Momos with Garlic-chilly sauce.

Garlic-Red Chilly Sauce :-
Soak 5-6 nos. of Red Chilies in 3-4 tsp of White Vinegar for 10-15 minutes. Add 10 cloves of Garlic and blend it to make a fine paste. Add few drops of lemon juice n a pinch of sugar which will enhance the taste and mix well. Add salt to your taste and mix. You can store this sauce in refrigerator for a couple of week in an air tight container.

I have make a twist here with the sauces...Mix 1 tsp (Ready made) Pasta sauce with 1 tsp (Home made) Garlic-Chilly sauce n put 5-6 garlic cloves from garlic pickles over the sauces or You can saute the garlic cloves with little butter and put it on the sauce. Now it taste just awesome..unbelievable..You can make your own twist here..:)

PRAWN DUM BIRYANI (SHRIMP BIRYANI) RECIPE

Ingredients :-

For Marination :-

Prawn - 250 gms

Lemon Juice - 1/2 tsp

Turmeric Powder - 1/2 tsp

Ginger-Garlic Paste - 1/2 tsp

Salt to taste

For Gravy :-

Onion Paste - 2 nos.

Ginger-Garlic Paste - 2tsp

Tomato Puree - 1 no.

Curd - 1/2 cup

Cumin-Coriander Powder - 1 tsp

Red Chilly Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Salt to taste

Cooking Oil - 2 tsp

For Cooking Rice :-

2 cups Long grain rice OR Basmati Rice

4 cups Water

1 tsp Oil

A Pinch of Salt

Bay Leaves - 1 no.

Mix Whole Garam Masala - 1 tsp (Wrapped in a muslin cloth)

Method :-

Marination :- Wash and clean the Prawns well and marinade with the above ingredients for 20 minutes. Keep aside or in refrigerator.

Cooking Rice :- Wash the rice and soak for 15-20 minutes. Boil in water by adding all the ingredients till half cooked. Drain the water and keep aside.

Preparing Masala :- Heat oil in a pan. Add mustard seeds, when it crackles add the prawns, a little turmeric powder n salt to taste. Fry for 5-8 mins till it semi-cooked. Remove from flame and keep aside. In the same pan add oil. Add onion paste n saute. Then add ginger-garlic paste n saute for a minute. Now add the tomato puree, salt to taste, turmeric powder n toss fry till oil separates. Add all the dry masala and curd and cook for 8-10 minutes in a low-medium flame. Add the marinade prawns and toss again. Add water and allow it to cook about 5 minutes. Add a little cream and remove from heat.

Preparing Biryani :- Now take a big wide pot. Grease it with ghee / butter. Spread one layer rice at the bottom-one layer of prawn masala at middle-again last layer of rice. Spread garam masala powder (Home-made), fried sliced onion, chopped coriander leaves over the rice. Spread a little rose essence / keoda water on it OR you can drizzle a little kesar-milk on it for a nice flavour. Put a flat thin tawa on flame, then put the Biryani pot on it in a low flame and close the lid very tightly (Dum) for 20 minutes. Make sure that no steam escapes while cooking. Turn off the heat and Serve your Tasty Dum Prawn Biryani with mixed curd raita.

NOTE :- 1. Take a pinch of yellow food colour and mix with a little warm Water / Milk and 

                      mix it. Spread over the rice and toss well. It gives a nice colour.  

  

               2. Cut thin sliced onion. Heat oil in a pan and Put a pinch of sugar first. Deep fry the 

                   onions in oil till dark brown in colour. 

              3. Garam Masala Powder - Take 2 Green Cardamom, 1 Black Cardamom, 2' inch 

                  Cinnamon, 2 Cloves, 1 Star Anise, 8 Whole Peeper, 1 Nutmeg, 1 bay leaf. Heat a                         pan and just toss it for a little warm. Cool it and blend to make a fine powder.

              4. Adjust the spice level according to your own choice.

ROASTED CHICKEN MASALA

Ingredients :-

Chicken - 250 gms (Boneless)

Hung Curd - 1 n 1/2 cups

Ginger-Garlic Paste - 1 tsp

Poppy Seeds Paste - 1 tsp

Onion - 2 medium nos.

Capsicum - 1 cup

Green Chillies - 3-4 nos.

Garlic Cloves - 8-10 nos.

Crushed Pepper Powder- 1 tsp

Red Chilly Sauce - 2 tsp (OR any one can use Red Chilly Powder also)

Lemon Juice - 2 tsp

Turmeric Powder - 1/2 tsp

A Pinch of Sugar

Salt to taste

Cooking Oil / Butter - 1 tsp

Method :-

Wash and clean the bone less chicken well. Marinade it with the above ingredients (except onion, capsicum, garlic cloves, green chilly) and mix it well. Keep it in refrigerator for 30 minutes or more as your choice. Heat Oil / Butter in a pan. Add thinly sliced onion, whole garlic cloves, capsicum, green chilly and saute for a minute. Then add the marinade chicken and mix it well with the masala. Cover it with a lid and cook in a low flame. Leave it for about 10 minutes again on a low flame by stirring occasionally. If required add 1/2 cup water to it (Optional). I have used thin Coconut Milk in place of water which enhance the texture and flavor of the chicken. Cook the chicken till it is dry and the masala gets well coated over the chicken. Switch off the flame. Garnish with coriander leaves and Serve with Roti, Naan or Pulao...

  

BOILED EGG PATTIES...(A LITTLE TWIST TO DESI SAMOSA)

Ingredients :-
All Purpose Flour (Maida) - 1cup
Wheat Flour (Atta) - 1/4 cup
Kalonji seeds (Nigella) - 1tsp
Oil - 2-3 tsp
Salt to taste
Water to knead the dough

For Stuffing :-
Boiled Egg - 2 nos. (Cut in small pieces) 
Finely Chopped Capsicum - 2 tsp
Finely Chopped Onion - 3 tsp
Chopped Green Chillies - 2nos.
Pepper Powder - 1 tsp
Chat Masala - 1 tsp
Mixed Herbs - 2 tsp (Optional. I've used this to add a twist to the taste)
Salt to tatse

Method :-
Take maida and atta together in a bowl, add 3 tsp oil and rub it with your fingers. Add salt, kalonji seeds and water little by little and make a soft dough. Cover it with a muslin cloth in an air tight dish and keep aside for 30 minutes.

Now, for stuffing, mix all the ingredients together in a bowl. 

Divide the dough into 7-8 equal size balls. Roll them like chapati and cut it two equal halves with a knife. Apply some water at the side edges by your finger tips. Give it a cone shape and fill 1 tsp egg mixture into it. Seal it tightly again with some water. 

Heat oil in a kadhai or deep frying pan and deep fry it slowly in a low flame. Don't fry in high flame, otherwise the outer cover turns brown and inner side will not cook properly. Keep turning other side when it changes its colour to golden brown. Remove from oil and soak in a tissue paper. Now your yummy patties is ready to eat..Serve it with your favorite ketch-up or any chutney...

NOTE:- You can also bake it in microwave by greasing oil or egg whites.

CRUNCHY KURKURE CHICKEN

Ingredients :-
For Marination :-
Chicken 500 gms
Buttermilk 2 cups
Ground Ginger 1 tsp
Garlic Powder 1 tsp
Chilli Powder 1 tsp
White Vinegar 1 tsp
Black Pepper Powder 1 tsp
Ajinomotto 1 tsp
Mixed Herbs (Seasoning) 1 tsp
Salt to taste

For Coating :-
Gram Flour 1 cup
Corn Flour 1 cup
White Pepper powder 
Bread Crumbs 1 cup
Chilli Flakes 1 tsp
Oil for deep frying

Method :-
Mix well all the above ingredients together in a large bowl and soak the chicken pieces in the mixture for 4-5 hours in refrigerator.
Heat oil in a deep pan. Now make a dry mixture using the gram flour, corn flour, bread crumbs, pepper powder in a plate. Take the marinated chicken pieces and drain out the excess butter milk. Roll it in the dry flour mixture and fry in a medium flame until the chicken is golden brown and thoroughly cooked. Repeat with the remaining chicken pieces. Then switch off the flame and soak the fried chicken in absorbent paper. Serve the crispy n crunchy chicken with green chutney or ketch up. ENJOY IT !!!

MALAI CHICKEN CURRY RECIPE

Ingredients :-

For Marinade :-
Chicken - 500 gms
Thick Yogurt (Curd) - 4 tsp
Lemon Juice - 1 tsp
A pinch of salt

For Gravy :-
4 Big chopped Onions
1 big chopped tomato
3-4 tsp Ginger-Garlic paste
1 tsp Dhania(Coriander) powder
1/2 tsp Jeera (Cumin) powder
1 tsp Red Chilli powder                                         
2 tsp Everest Chicken masala                  
1 tsp Everest Garam masala
2 nos. Cardamom pods (Green Ilaichi)
1 inch Cinnamon stick (Dal cheeni)
1 Bay leaf (Tej patta)
2 nos. Cloves (Loung)
1 tsp Turmeric (Haldi) powder
4 tsp Cashew Paste
2 tsp grated Cheese
Cooking Oil to taste
Salt to taste

Method :-
Marinate the Chicken with yogurt, lemon juice and a pinch of salt in a bowl, mix well and keep in refrigerator for at least 20 -30 minutes.

Heat oil in a deep pan on medium heat. Fry the marinade chicken till light golden brown in colour.

Heat oil in a kadhai. Add Cardamom, cinnamon stick, cloves, bay leaf and cook for a minute. Then add chopped onion, ginger-garlic paste and fry for couple of more minutes. Add chopped tomatoes to it, spinkle a little salt and fry. When tomatoes are cooked and soft add cumin powder, coriander powder, red chilli powder, turmeric powder and cook for 5-10 minutes. Switch off the flame and cool it. Blend the cooked masala in a blender to make a fine paste. Now heat 2 tsp oil in a kadhai. Add 1 tsp sugar to the oil. When it turns brown add the masala paste to it. Add the fried chicken and mix well. Add Everest chicken powder to it. When oil gets separated, add cashew paste and saute a while. Add 1/2 cup of water, cover it and cook on low flame. When the chicken is almost done, add the garam masala to it and cook for another couple of minutes. Switch of the flame and remove from heat. Spread cheese over the curry and serve with naan or plain chapati. Enjoy the Malai Chicken Curry also with palao or fried rice :)) 

EGGY MAGGI WITH CORN DELIGHT

Ingredients :-

1 small packet of Maggi Noodles

2 nos. Egg

1 big chopped Onion                                                               

1 chopped Capsicum

1 chopped Tomato

1/2 cup boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

1/2 tsp Turmeric powder

2 tsp Tomato sauce

1/2 tsp Black pepper powder

1/2 tsp Chilli Flakes

Salt to tatse

2-3 tsp Oil

Method :-

Take a deep pan, boil water and cook the noodles (without the masala/tastemaker) as per instructions on the packet. When it done, remove the pan from fire and keep it aside.

Heat oil in another pan. Add chopped onion, chopped garlic, green chillies and fry for a minute. Then add chopped tomatoes, salt, turmeric powder and fry. Now break the eggs in a bowl and whisk it. Add the egg to the pan and mix it well, fry for some minutes. Add boiled corn and boiled maggi noodles to it. Add tomato sauce, black pepper powder, chilli flakes and mix well and cook for another 2 minutes. Switch off the flame and serve hot in a serving plate. [I have add pizza garlic sauce to it for a good taste]. Enjoy "Meri Maggi" in the evening of cold showers!!!!

CHICKEN BIRIYANI

Ingredients :-

Basmati Rice - 3 cups (long grain rice)

Chicken Pieces - 500 gm

For Chicken Gravy:-

3 big sliced Onion

Bay leafs (tej patta) - 2

Cinnamon - 1 inch stick

Green cardamoms - 3 nos.

Cloves - 2-3 nos.

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chilli paste

2 tsp coriander powder

1 tsp cumin powder

1 cup tomato puree

1 tsp garam masala powder

1/2 tsp turmeric powder

1 1/2 tsp chicken masala (Everest chicken masala)

3-4 tsp Oil for frying

Salt as per taste

For the Marinade:-

1 cup yogurt (thick curd)

1 tsp red chilli powder

1 tsp garam masala powder

1/2 tsp black pepper powder

1 tsp ginger-garlic paste

Coriander leaves

Salt as per taste

For Garnishing:-

1/2 cup fried browned onion (heat oil, add 1 tsp sugar, add sliced onion and fry till brown)

A few drops of Rose water

1/2 cup boiled milk

Fresh chopped mint leaves

Fresh chopped coriander leaves

Method:-

• Mix all the marinade ingredients to a smooth paste. Add chicken pieces to it and leave for 1-2 hours.
• Wash and clean rice. Cook rice in plenty of water till 3/4 done. In boiling water add 1/2 of the whole garam masala (cinnamon, cardamom, cloves), bay leaf, salt and 1 tsp ghee. Drain out the water and allow the rice to cool.
• Heat oil in a deep pan. Add 1 tsp sugar, when it turns to brown add bay leaf, whole garam masala to it. After crackling of garam masala add chopped onion and saute till light golden brown. Add ginger-garlic paste, all above masala including tomato puree. Cook for 5 mins. and add marinated chicken pieces with it. Cook on low flame until chicken is tender. Don't over cook the chicken.

• Now take another pan, add 2-3 tsp of butter and heat. Place 1/3 of rice in the pan. Place half of the chicken over the rice. Again place rice to cover it. Place the remaining chicken over it and cover with remaining rice (place in alternate layers). Sprinkle milk, remaining garam masala, fried browned onions, mint leaves, coriander leaves in between the layers and on the top. Also sprinkle rose water over the rice. Cover and seal it tightly with a lid and further cook on low flame for 8-10 mins. Chicken Biryani is ready to serve. 

Note:- You can serve Biryani with egg slices. Also can add fried cashew nuts and enjoy it!!!

EGG TOAST SANDWICH

Ingredients:-

Sandwich Bread 1 Packet

Ingredients For Batter:-

Egg : 4 nos.

Milk : 1 cup

Sugar : 2 tsp

Turmeric powder : 1/2 tsp                                        

Salt as required

Ingredients For Masala:-

Onion : 2 nos. (finely chopped)

Tomato : 2 nos. (finely chopped)

Capsicum : 2 nos. (finely chopped)

Carrot : 1 no. (grated)

Green Chilies : 4-5 nos.

Ginger-garlic paste : 1 tsp

Black Pepper powder : 1 tsp

Chat Masala : 1 tsp

Garam Masala : 1/2 tsp

Tomato ketch-up : 1 tsp  

Salt as required

Procedure:-

Mix all the above ingredients and make a smooth batter. Cut the bread in triangle shape or cut from middle.

Heat oil or butter in a pan. Deep bread slices into the batter and fry and keep a side.

Heat another pan. Add oil, when heat oil add cut green chillies, chopped onion, ginger-garlic paste and sauté for a minute. Then add chopped capsicum and grated carrot to it. Now mix tomatoes and black pepper, garam masala, chat masala, salt and cook for a while. Finally add tomato ketch-up and remove it from fire.

Again heat a pan (optional-add some oil). Put the masala or veggies on middle of two bread slices and let it stand for a few minute on fire. After 1 min switch of the flame and serve hot in a plate with mustard sauce. 

[* For toaster :  Sandwiched above prepared egg/bread toast with veggies masala and put it                 

                             in toaster for some minutes.]

NOTE :- Sending this recipe to ;

• "30 Minutes Meal Mela" hosted by Srivalli.
• "Love Lock Series" hosted by Divya.
• "Kids Delight-Warm Foods To Beat The Rain" hosted by Pradnya.

    

HOT N SPICY CHILLI CHICKEN GRAVY

Ingredients For Marinate:-

1/2 kg boneless chicken (cut in small cubes)

1/2 cup hung curd

1 egg white

1 tsp ginger-garlic paste

1 tsp red chilli powder

2 tsp soya sauce

2 tsp corn flour

1/2 tsp lemon juice

Salt to taste

Oil for deep frying

Ingredients For Gravy:-

2 nos. big Onion (cut in cube shape)

1 no. capsicum

1 tsp chopped ginger and garlic

A pinch of ajinomoto

2 tsp Soya sauce, tomato sauce, chilli sauce

1/2 tbsp black pepper powder

1 tsp chicken masala powder

1 tbsp garam masala powder

2 tsp corn flour

1 tsp Vinegar

1/4 tbsp sugar

Salt to taste

Method :-

Wash the chicken and cut in small cubes. Mix all the above ingredients and marinate the chicken for 1/2 an hour. Heat the oil in a pan and deep fry the marinated chicken till golden brown.

Now in a separate pan heat 2 tsp oil. Add chopped ginger-garlic, onion and fry. Then add capsicum and green chilli and fry for 2 mins. Add vinegar to it for better smell. Add ajinomoto, black pepper powder and fried chicken. Stirring it well. Add chicken masala and garam masala powder to it. Dissolve corn flour with water, soya sauce, chilli sauce, tomato sauce and mix it. Add this sauce to the chicken for gravy and allow to boil covered, for 10 mins on low flame. Add sugar and salt as per taste. Stirring continuously to avoid lumps. Remove it from fire and garnish with fresh chopped coriander and serve hot with naan or tawa roti.