Egg Bhurjee - Spicy Scrambled Eggs

One of the most simple but yummiest dish which can be enjoyed at any time of day may it be breakfast, lunch, dinner or as a evening snack with toasted pav or bread! 

Ingredients: (Serves 1)

• 2 Eggs
• 1 Big Onion
• 2 Tomatoes
• 3-4 Green Chilies
• 1 tbsp Butter
• 1 tbsp Oil
• 1 tbsp Garam Masala
• Salt

Method:

• In a pan add oil and butter.

• When oil/butter is hot add chopped green chilles and saute for 30 seconds.

• Now add finely chopped onions and saute on medium flame till onions becomes translucent. This might take 5-7 minutes.

• Now add chopped tomatoes and cook this onion tomato mixture till oil starts separating from it.

• Now add garam masala powder and mix well. Then add eggs and salt .

• Keep on stirring this mixture continuously till eggs are cooked.

• Serve hot with ladi pav or toasted bread.

Kadai Chicken

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home. 

Ingredients: (Serves 4)

Kadai Masala:

• 3 Cloves

• 2 tbsp Coriander Seeds

• 1 tbsp Cumin Seeds

• 2 Dry Red Chillies

• 1 inch Cinnamon 

• 5-6 Black Peppercorns

• 1 tsp Fennel Seeds

For Onion Tomato Masala:

• 2 Onion cut lengthwise

• 1 Tomato roughly cut

For Gravy:

• 2 tbsp Ginger Garlic Paste

• 3 Cardamom Pods

• 2 Green Chilies cut lengthwise (Optional)

• 1 Capsicum cut in cubes ( You may use any colour capsicum of your choice)

• 1 tsp Red Chilli Powder

• 2 tbsp Cream or Homemade Malai

• 500 gms Chicken cut in pieces

• Juice of 1 Lemon

• Water to cook 

• Salt as per taste

• 2 tbsp Oil for cooking 

• 1 tsp Kasuri Methi Powder (Dry Fenugreek Leaves)

• 2 tsp Kadai Masala

Method:

For Kadai Masala:

• Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.

• Once roasted transfer the spices onto a plate and let them cool to room temperature.

• In a blender add the above cooled spices and grind to a powder.

• Kadai Masala is ready.

Chicken Marination:

• Marinate chicken for 30 minutes with a tablespoon of ginger garlic paste and juice of 1 lemon.

For Onion Tomato Masala:

• In a pan heat 1tspn of oil and add onions and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.

• Once this onion tomato mixture comes to room temperature, blend it to a fine paste.Add a teaspoon of water if required while blending. 

 For Gravy:

• In a kadhai heat oil, add cardamom pods and saute for a mintue till it releases its aroma. Then add green chilies along with 1 tbsp ginger garlic paste. Saute till raw smell of ginger garlic fades away.

• Add the onion tomato paste and mix well. Saute this paste till oil separates from the mixture. Add red chilli powder, 2 teaspoon of kadai masala which we prepared and mix well.

• Now add marinated chicken and saute till the chicken pieces are nicely coated with the onion tomato masala. Add salt and 1/4th cup water, cook till chicken is 3/4th done. Stir occasionally in between.

• After chicken is 3/4th cooked, add capsicum that is cut in cubes along with cream and mix well. 

• Cover and cook for 5-7 minutes till chicken is tender.Stir occasionally. 

• Lastly when chicken is almost cooked add kasuri methi and cook for another 2 minutes.

• Kadai Chicken is ready.

• Serve hot with flat bread of your choice.

Tip: 1) Use Chicken on bone instead of boneless chicken.

2) You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed. 

3) You can also use storebought kadai masala or use any type of chicken masala. 

Chicken Pulao - Chicken Pilaf

A one pot meal for those lazy evenings!!! Chicken Pulao - Pilaf is that kind of recipe where you just wanna throw everything into one pot without marinating or smearing the meat for long hours. A protein rich meal along with cool pomegranate raita is the best combo ever.

Its a  perfect midweek family meal. I prefer using Chicken Biryani Masala as I love the aroma of it in My pilaf. This is how I prepare this simple and easy dish at my home.

Ingredients: (Serves approx. 4)

•  300gms Basmati Rice 

• 400gms Skinless Boneless Chicken

•  200gms Yogurt

•  500ml Water OR Chicken Stock

• 3 tbsp Ghee OR Vegetable Oil

• 1 tbsp Cumin Seeds

• 2 Large Onions sliced

• 1 tbsp Ginger Garlic Paste

• 6 Cloves

• 7-8 Black Pepper Corns

• 2" Cinnamon Stick

• 3-4 Green Cardamon Pods

• 2 tsp Red Chilly Powder

• 1⁄2 tsp Turmeric Powder

• 1 tbsp Chicken Biryani Masala OR Garam Masala

• Salt to taste

• 1⁄2 Lemon Juice

• Coriander Leaves to garnish

Method:

• Wash the rice and leave it to soak in water for 30 minutes.

• In a saucepan heat ghee or oil. Add the cumin seeds, cloves, black peppercorns, cardamon pods and cinnamon stick. 

• Once these whole spices sizzles and infuse their aroma into the oil, add sliced onions and fry over a medium heat till it turns golden brown. 

• Add the ginger garlic paste, reduce the heat and cook till raw flavour from the paste fades away.

• Add the whipped yogurt, red chilly powder, garam masala OR chicken biryani masala, turmeric powder  & salt.Cook over a high heat, stirring constantly, until the mixture comes to a boil. 

• Now add the chicken pieces and mix well. Make sure all chicken pieces are coated with the yogurt spice mixture. Cook till most of the yogurt has been absorbed and the masala releases oil back into the pan.

• Drain the water from rice and add it to the chicken. Add water and check for seasoning. Bring to a boil, cover and reduce the heat to as low as possible. 

• Simmer for 20 minutes till all the liquid has been absorbed in the pilaf and chicken and rice are cooked through.

• Turn off the heat and leave to steam for 10 minutes, with the lid on.

• Chicken Pulao - Chicken Pilaf is ready.

• Before serving sprinkle some lemon juice and roughly chopped coriander leaves.

• Serve hot with raita or pickle.

Note: Be careful once you add the whole spice in ghee/oil as they splutter a lot. Roughly bruise the cardamon pods while adding to the oil.

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Egg Curry

Amazingly delicious comfort meal in itself! Hard boiled egg cooked in spicy masala gravy enjoyed with bhakri, bread or garma garam rice. This is my take on this spicy dish.

Ingredients: (Serves 2)

• 4 Hard Boiled Eggs

• 1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tspn Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

Method:

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down. 

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Meanwhile in a pan heat oil. Add cinnamon stick (Dalchini), 1 slit green chilly and finely chopped onions and saute till onions are translucent. Do not brown the onions.

• Now add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut coriander paste that we blended and 1/4th cup of water. Mix well. 

• Cook till oil starts separating from the coconut paste mixture. Now add red chilly powder, coriander powder, chicken or mutton masala and salt. Mix well

• Check for seasoning at this stage. 

• Add 3 cups of water or as per your preference depending on how much thick curry you require.

• Boil this curry for 5-7 minutes on medium flame. Once the oil starts to appear on surface of the curry add hard boiled eggs. ( If you want slit eggs into 2 halves, do not cut all the way thru, just till center of the egg is enough so that the curry can sweep into it).

• Atlast let the eggs simmer in the gravy for 5-7 minutes. Keep on stirring occasionally.

• Egg Curry is ready!

• Garnish with finely chopped coriander leaves and serve hot with Roti, Rice or Bread.

• While serving squeeze little lemon juice in the egg curry.

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Chicken Masala - Chicken Curry

Finger licking delicious comfort food made with simple ingredients & relished with flatbread and rice!! 

Ingredients: (Serves 2) 

• 300 gms Chicken 

•  1 Cup Dry Shredded Coconut

• 1/2 Cup Coriander Leaves

• 1 tbsp Cumin Seeds

• 2 Inch Long Cinnamon Stick (Dalchini)

• 1 tbsp Ginger Garlic Paste

• 1 Green Chilly

• 2 Medium Sized Onion finely chopped

• 1 Medium Sized Tomato finely chopped

• 1 tbsp Red Chilly Powder

• 2 tbsp Coriander Powder

• 4 tsp Kanda-lasun masala / Onion - Garlic Masala (Optional)

• 4 tsp Chicken or Mutton Masala of your choice

• 1/2 Lemon Wedge

• Salt to taste

• 2 tbsp Oil

• 4 cups Water or Chicken stock

Method:

• In a pressure cooker add chicken pieces, turmeric powder, salt and 2 cups water. Pressure cook till 3 whistles.

• Dry roast shredded coconut and cumin seeds together till the coconut changes colour to light brown. Keep this mixture aside to cool down.

• Once cooled, grind the coconut mixture along with 1/2 cup coriander leaves to a fine paste. Do not add water. Keep this paste aside.

• Now in a thick bottom pan heat oil. Add cinnamon stick (Dalchini) and finely chopped onions and saute till onions are translucent. Do not brown the onions. 

• Add ginger garlic paste and saute the mixture till raw smell of ginger garlic fades away. Add finely chopped tomatoes and cook till tomatoes are tender.

• Once onion & tomato mixture is cooked, add the coconut paste that we blended and 1/4th cup of water. Mix well. Cook till oil starts separating from the coconut mixture.

• Add red chilly powder, chicken or mutton masala, coriander powder, kanda-lasun masala and mix well. Saute till oil separates from the masala.

• Now add chicken stock or water as per required consistency and let the gravy come to a boil. Add chicken pieces and salt (be careful while adding salt as we added salt in chicken pieces earlier).

• Check for seasoning at this stage. Cook covered for 20 minutes on medium flame (stirring occasionally).

• Chicken Masala - Chicken Curry is ready.

• Garnish with finely chopped coriander leaves and serve hot with Vade, Roti, Rice or Bread.

• While serving squeeze lemon juice in the curry.

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