Simple Egg curry

Ingredients:

Onion 1 small

Green chill 6-7 pieces

Turmeric powder ½ tsp

Cumin powder 1/2 tsp

Ginger paste 1/2 paste

Garlic paste 1/2 tsp

Oil 4 tsp

Salt as required

Procedure:

 Boil egg, remove outer shell and cut the egg with a knife. Then add a little bit salt and turmeric powder on the egg and mix well. Take onion paste in a bowl and add all ingredients and mix them well. Heat oil in a pan and fry the egg. Add the masale mixture in the oil and stir. Add green chilly and stir about 1 min. Add ½ cup of water and cover the lid. Cook it until the gravy looks thick. Now your egg curry is ready to serve.

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Mashed Egg

Ingredients:

Egg 3 large

Onion 1 medium

Whole red chilly 3-4 pieces

Mustered oil 1 tsp

Coriander leaves 2 tsp

Salt ½ tsp

Procedure:

Boil egg for 15-20 min

Peel, wash and then mash the eggs properly of the boiled egg. Heat little bit oil in a pan and fry the whole chilly for 1 min. Then mashed the whole chilly and chopped onion with salt. Then add them in the mashed eggs, add the mustard oil and salt all ingredients. Enjoy the Mashed Egg with white rice.

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Egg Cutlet

Ingredients:

Ginger paste 1 paste

Garlic paste 1 tsp

Cardamom 4 pieces

Cinnamon 2 stick

Bay leaf 2 pieces

Coconut milk 3 cup

Sugar 1 tsp

Oil 4 tsp

Salt as required

Procedure:

Peel and wash pineapple. Cut into small pieces and keep aside. Heat 1 tsp oil in a pan and fry onion, cardamom, cinnamon. Fry until it become light brown and blend it. Remove shell from egg. Put 1 pinch turmeric powder and ¼ salts in egg. Mix well. Heat 2 tsp oil and fry the egg. Again heat 4 tsp oil in a pan. Add pineapple, onion paste and all spices and cook for few second. Add 1 cup milk, stir and cover by a lid. Boil oil will come up. Add 2 cup water and boil it. Add egg and cover with lid. Cook for 5 min. Add sugar and cook 5-10 min. serve with rice or polow.

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Egg Pineapple Curry

Ingredients:

Raisin 12 pieces

Chopped nut 1 tsp Ingredients:

Pineapple 1

 Boiled egg 4

Onion 1 medium

Red chill powder ¼ tsp

Turmeric powder ½ tsp

Cumin powder 1 tsp

Coriander powder 1 Ingredients:

Egg 3

Milk powder ¼ cup

Milk ¼ cup

Sugar 6 tsp

Salt 1 pinch

Ghee 6 tsp

Cardamom powder ¼ tsp

Cinnamon powder ¼ tsp

Keoda water 1 tsp

Saffron 1 pinch

Procedure:

Take all ingredients except ghee in a bowl and beat them well until the sugar melt. Add ghee/melted butter. ( If you are using the melted butter, then do not add the hot butter in hot butter in the mix. Make sure the

butter is lukewarm while adding it to the egg mix. Otherwise there will be lump in the egg mix. Now take the mix in a pan and put it on a medium heat. Stir the mix continuously until all the water dries out and the egg become lumpy. Take out the egg jorda on the serving dish. Garnish it and serve warm.

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Egg Jorda

Ingredients:

Boiled egg 3

Potato 3 medium

Onion 1 small

Green chilly 4 pieces

Coriander powder ½ tsp

Hot spicy powder ½ tsp

Coriander leaves 2 tsp

Egg 1(beaten)

Bread crumb 1 cup

Oil for deep fry

Salt as required

Procedure:

Boil egg and take out outer shell and cut into halves. Keep them aside. Peel and boil the potatoes and marshes thoroughly. Add all ingredients and mix them well.  Take small portion of mar shed potato and make a shape of egg. Give half of egg inside it. Make the remaining cutlet with remaining egg. Dig the cutlet in a beaten egg and roll over evenly in bread crumb. Keep it in fridge for 15 min. Heat oil in a pan and fry it in golden color. Remove from the oil and place in a kitchen tissue to soak extra oil. Now EGG CUTLET in ready to serve.

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Egg Halwa

Ingredients:

Egg 4

Mawa 1 cup

Almond 40-50 piece

Milk ¼ cup

Sugar ¾ cup

Nutmeg powder ¼ tsp

Food color 1 pinch

Ghee 4 tsp

Salt 1 pinch

Procedure:

Blend all ingredients and make paste. Brush some butter on the pan in which you will take halwa and keep aside. Heat the paste and stir until it become thick and pour in the pan.Cut the halwa by a knife or spoon and keep aside to cool down. Garnish with some slice of nuts and serve EGG HALWA.

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Egg with chana dal

Ingredients:

Chana dal 1 cup

Egg 4 pieces

Onion 1 medium

Green chilly 7-8 pieces

Turmeric powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1/2 tsp

Ginger paste 1/2 tsp

Garlic paste 1/2 tsp

Oil 4 tsp

Salt-as your taste

Cinnamon sticks 1 piece

Bay leaves 2 pieces

Cinnamon 4 pieces

Procedure:

Boil the eggs. Remove shell and keep aside. Wash dal and add 2 cup water, ¼ of turmeric powder, and ½ of salt and boil until water reduce. Add ¼ tsp turmeric powder and ¼ tsp salt in the egg and mi it. Heat oil and fry the egg until golden. Add onion and green chilly in rest of the oil. Add all ingredients one by one. Fry them in low heat for 2-3 min. Add boiled dal and mix with the spicy. Add 2 cup of water and cover the pan by lid. When water will boil add fried egg

and cover the pan. Cook for 5 min and turn of heat. Now Egg with chana dal is ready for serve.

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Vegetable korma

 

Ingredients:

Carrot 1 big (cut in cube)

Potato 1 cup

Cauliflower 1 cup

Green pea 1 cups

Bay leaves ½ cup

Green chilly 4 pieces

Coriander leaves ½ cup

Red chilly powder 1 tsp

Turmeric powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Ginger paste 1 tsp

Garlic paste 1 tsp

Oil 2 tsp

Salt-as your taste

Cashew nut 10 pieces

Coconut milk cup

Cardamom 2-4 cieces

Green chilly 4-5 pieces

Beans 1 cup

Onion 1 medium

Cinnamon sticks 1 piece

Procedure:

Heat oil in a large pan. Add cardamom, cinnamon and bay leaves and fry

until aroma rises from the pan. Add onion and stir until it become soft. Add vegetables, green chilly and salt. Stir and cover it. Cook for a few min. Add rest of spicy and ½ cup coconut milk. When oil comes up add cashew nut and rest coconut milk. Cover the pan and cook for 5 min. Now turn off the heat and keep for 15 min to cool down. Now VEGETABLE KORMA is ready to serve.

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Pui shak with Masoor dal

 

Ingredients:

Pui shak 300 gm

Moosor dal ½ cup

Green chilly 7-8 pieces

Garlic cloves 6-7 pieces

Turmeric powder ½ tsp

Cumin powder ½ tsp

Ginger paste ½ tsp

Oil 4 tsp

Salt as your choice.

Procedure:

Wash pui shak and dal and keep aside. Heat oil into a pan. Add chopped onion, chopped garlic and green chilly. When onion and garlic become soft add all paste and salt. Now add a little water and cook around 2-3 min.

When oil will separate from masala add pui shak and dal. Cook for 3-4 min. Add 2 cup of water and cover the pan with lid.

Cook in medium heat for 10-12 min. Now PUI SHAK WITH MASALA is ready for cook.

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Mixed vegetable fry

 

Ingredients:

Grated potato 1 cup

Grated carrot 1 cup

Grated green beans 1 cup

Cauliflower 1 cup

Chopped onion 1 cup

Chopped green chilly 1 tsp

Coriander leaves 1 tsp

Turmeric powder 1 tsp

Salt 1 tsp

Oil ½ cup

Procedure:

Wash all vegetables and cut it. Heat oil in a pan. Add onion and green chilly in the pan. After that add all vegetables and turmeric powder and salt in it. Cook for 5 min. Now cover it and again cook for 10/15 min. When all vegetables will be soft turn off the heat. Serve mixed vegetable fry with roti, parata or rice.

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Mixed vegetable with Cheese

Ingredients:

Cheese 1 cup (cut in cube)

Carrot 1 big (cut in cube)

Pumpkin 1 cup

Cauliflower 1 cup

Green pea ½ cups

Onion leaves ½ cup

Tomato 1 big

Green chilly 4 pieces

Coriander leaves ½ cup

Red chilly powder 1 tsp

Turmeric powder ½ tsp

Cumin powder ½ tsp

Coriander powder ½ tsp

Ginger paste ½ tsp

Garlic paste ½ tsp

Oil ½ cup

Salt-as your taste

Procedure:

Make paste of tomato and keep aside. Wash vegetable and boil until tender. Heat oil in a pan. Fry chopped onion until it become soft. Add all ingredients except vegetable and coriander leave. Stir it and cook until water will separate. Add vegetables and cover it. Cook in medium flame for 5 min.

Add cheese and stir it. Cook in medium flame for 5-7 min. Add coriander leaves and cook in low heat in low heat. Enjoy Mixed vegetable with Cheese with roti, parata luchi or rice.

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Mashed dry beans

 

Ingredients:

Dry beans 1 cup

Chopped onion 1 medium

Hot green chilly 5-6 pieces

Mustard oil 1 tsp

Coriander 2 tsp

Ghee 1 tsp

Salt as required

Procedure:

Soak the dry beans in water for overnight. Then peel and wash the beans. Take in a pot and cook it t become tender. Drain the water and mash them properly. Add all the ingredients and mash until it become light and fluffy.

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Shojne data curry

 

Ingredients:

Shojne data 500 gm

Potato 1 medium

Onion paste 1 medium size

Green chilly paste 5-6 pieces

Cumin powder ¾ tsp

Coriander powder ¾ tsp

Mustard seed paste 1 tsp

Turmeric powder ½ tsp

Salt as required

Oil ½ cup

Procedure:

Peel and cut data around 3 inches long. Heat oil in a pan in medium.

Add data and all ingredients and stir it. Add 1 cup of water, cover it and cook until water will evaporated and oil will come up.

Again add 2 cup of water and cook it for 6-7 min. Now your desired Shojne data curry is ready for serve. 

 

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Sour Eggplant fry

 

Ingredients:

Eggplant 200 gm

Vinegar 2 tsp

Soy sauce 2 tsp

Brown sugar 2 tsp

Whole red chilly 4 pieces

Chopped onion ¼ cups

Chopped garlic 1 tsp

Black peeper ½ tsp

Salt as required

Oil 5 tsp

Procedure:

Wash the eggplant ant cut them in cube size. Take vinegar, soy sauce, black peeper and salt in a bow. Mix them and keep aside. Heat 3 tsp oil in a pan and fry eggplant until it becomes soft. Take in a plate. Then heat the rest of oil. Add the whole red chilly and fry them for a few seconds.  Then add chopped onion and garlic and fry them until they become soft. Then add eggplant and mixture of bowl in it. Mix them thoroughly. Cover the pan and cook it for 8-10 min or eggplant becomes completely cooked. Turn off the heat. Serve Sour Eggplant fry with plain rice or pulao.

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Simple Spinach fry

 

Ingredients:

Fresh spinach 250 gm

Chopped onion ½ cups

Clove 10 pieces

Red chilly 3-4 pieces

Oil 3 tsp

Salt as required.

Procedure:

Wash Spinach and take in a pan. Spread salt on it and cover the pan by lid. Cook until it become tender. Now heat oil in a pan. Add onion, garlic and chilly. Fry for 2-3 min. remove from the heat. Serve Simple Spinach fry with plain rice.

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Lentil soup with Tomato

Ingredients:

Bottle gourd 500 gm

Shrimp 10-12

Onion paste 6 tsp

Garlic paste 2 tsp

Cumin powder ¾ tsp

Turmeric powder 1 tsp

Green chilly powder 1 tsp

Cilantro 2 tsp

Salt as required

Oil ¼ cup

Procedure:

Wash the gourd, peel it and cut them in ½ inch slices. Wash the Shrimp and keep aside. Heat oil in a pan. Add all spicy in the oil one by one and stir them.

When oil will come up add Shrimp and gourd and stir to mix. Cook it in medium heat around 10 min. Then add 2 cup of water and cover it.

Turn low the heat and cook them around 15-20 min. Now spread the cilantro over it. Cook for a few min. Then turn off the heat.

Now Bottle Gourd with Shrimp is ready for serve.

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