Anda Masala - Curry

Hi Foodies,

Welcome Back.

Yes again I am back with my recipe.

This time it is Egg for my eggiterian friends.

Boiled egg in the blended favourful spices.

Let's move towards recipe.



Ingredients:

Egg: 2 (Boiled)
Tomato: 2
Onion: 1
Curry leaves: 8-10 Leaves
Ginger Garlic Paste: 1 Tsp
Garam Masala Powder: 1/4 Tsp
Jeera: 1/4 Tsp
Everest Chicked Masala
Chilli Powder: 1/2 Tsp
Coriander Powder: 1/4 Tsp
Turmeric Powder: 1/4 Tsp
Salt to Taste
Oil: 2 Tbsp

Method:

Hard boil eggs  & remove the shells, make 3 slits on eggs & keep it aside in a bowl.

Blend together: Tomatoes, 1/2 Onion to a paste.

In a wok, heat Oil & fry the Eggs till golden brown, remove on a plate when it is fried, in the same oil add jeera, when it splutters add finely chopped 1/2 onion, & curry leaves, when onion turns golden brown add in ginger garlic paste & fry for a minute then add all the remaining ingredients drop in the eggs & add a half glass of water & let it cook for about 15 mins till the gravy reduces to semi-thick sauce.

Switch off the flames & garnish it with coriander leaves when ready to serve.

This goes well with Chapati & Rice.

See you soon foodies.

Teetar Fry

Welcome Back.



I am back with the series of my recipes, lot of recipes to post but shortage of time.

I shall post the same very soon for my dear readers.

So today's special is Teetar Fry, It is believed Teetar (Quail Bird) is very good for bone strengthening.


So the recipe goes........

Ingredients:

Teetar: 4-5 Nos (for 2 People)
Ginger Garlic Past: 1 Tsp
Red Chilli Powder: 11/2 Tsp (You can use Chilli flakes instead)
Coriander Powder:  1/2 Tsp
Garam Masala: 1/4 Tsp
Salt: As per taste
Curd: 1 Tsp
Oil: For Deep Frying

Amchur Powder / Chaat Masala: To Sprinkle for a final touch

Method:

Wash & towel soak Teetar, in a bowl mix all the Ingredients except Chaat Masala & Oil, apply liberally on the teetar & set aside to rest for an hour.

Heat the Oil in a wok until piping hot, simmer the flames & drop in teetar & turn to the other side after 5 mins of simmer cooking.

When golden cooked on both the sides, remove on a serving dish & spinkle Amchur powder / Chaat Masala for the tangy taste.

Teetar Fry

Khane ke bad kuch mitha hojaye - Sooji Kheer

Hi Sweeties,

This post is for my sweet friends who enjoy desserts after a meal.

This is simple to prepare & yumm to eat dessert.

Here follows the recipe.




Ingredients:

Sooji -  1 Cup
Mixed Dry Fruits - 1/2 cup
Milk - 2 Cups
Sugar - 1 Cup
Vanilla Essence - 1 Tsp
Ghee - 2 Tbsp

Method:

Heat ghee in a pan, add mixed dry fruits of your choice & fry for a minute, when dry fruits are slight golden fried pour milk & add sugar, let the milk come to boil, once it comes to boil simmer the gas flame & start pouring sooji from one hand & keep stirring from the other hand, this is very important to follow else sooji will form into lumps. after a minute of cook add vanilla essence & switch off the flames.

You delicious kheer is prepared.

Sunday ho ya Monday roz khao Ande - Egg Biryani

Hello Foodies,

Welcome back to Shaist's Wonder Kitchen, World of recipes

I am back with a world class yummy Egg Biryani, this was prepared as a dedication to my cousin sister - Shameem begum who used to prepare awsum Egg Biryani.

 
Let's get back to our Recipe to yummy Egg Biryani.

Ingredients:

Eggs: 6 Nos
Rice: 1 KG (Soaked in water at least for 15 mins)( you can use basmati rice, but I prefer normal rice)
Ginger Garlic Paste: 150 gms + 50 gms (for marinate)
Onion: 250 gms (Thinly sliced)
Tomato: 500 gms (roughly chopped)
Mint Leaves: Half bunch
Coriander leaves: 1/4 bunch
Chillies: 10 Nos (Slit lengthwise)
Lemon Juice from 1 lemon+ 1 Tsps (for marinate)
Curd: 250 ML
Green cardamom: 6 Nos
Cinnamon sticks: 2 Nos
Cloves: 6 Nos
Chilli Powder: 1 Tsps + 1 Tsps (for marinate)
Dhaniya Powder: 1 Tsps
Oil: 250 ML
Salt: as per taste

Method:

First thing to do is to hard boil eggs, remove their shells & make 3 slits lengthwise & keep it aside.

Heading towards biryani, Heat a heavy bottom vessel add oil, add whole garam masala (Cardamom, Cinnamon, Cloves) after a minute add onions, mint leaves & chillies, let onion turn golden, add ginger garlic paste, now add chopped tomato, chilli powder, coriander powder & lemon juice, this should cook till tomatoes are completely mashed now you can add boiled Eggs & cook untill oil seperates. cover for 5 Minutes,  with this cook, oil should have come to surface on top, filter oil in a bowl.

In an another bowl (do this when you leave egg gravy for cooking) boil 2.5 ltrs of water add food orange colour & salt, when water is boiling hot, reduce the flame & add soaked rice, let this cook till 3/4th done, drain any excess water.

Now comes the climax,

you can take a seperate bowl & arrange Egg masala (excluding boiled Eggs) & rice layer wise & the top layer should be Eggs else add the Egg masala to cooked rice, mix well, in both the cases drop the filtered oil around the corners of biryani & in the centre, cover & cook for 5 mins on low flame.

Here completes your yummy biryani.

Papaya kebab

HI,

Friends back with a simple to prepare & yummy to eat recipe.

This is a type of kebab different from the other kebabs, speciality of this kebab is it is not made of any meat item & this is for my Vegetarian friends as this is made from our dear fruit Papaya yes you read it right it's Papaya Kebab.

Let's look towards our recipe.

Ingredients:

Papaya - Half (you can use ripe or raw, both goes well) I used left out ripe Papaya
Chilli Powder - Half tea Spoon
Oregano Herbs - Half tea spoon
Peppercorns - 1/4 tea spoon (Crushed)
Salt - As per taste
Oil - 1 tea Spoon

Method:

Chop Papayas into diamond shape, in a bowl sprinkle Chilli powder, oregano, salt & crushed peppercorns over the papaya & toss, after a minute long of tossing drizzle a tea spoon of oil. Let it rest for an hour.

After an hour, preheat Oven in grill mode at 180 degree for 5 minutes, then arrange the papaya pieces on the grill stand & let it grill for a period of 5 minutes.

When your Microwave rings a bell, your kebabs are ready to eat with tomato ketchup.

Yummy Fish Biryani

Hello Foodies,

Welcome back to Shaist's Wonder Kitchen, World of recipes

I am back with a world class yummy Fish Biryani, this was on my to do list for a long time, final it was today.

Let's get back to our Recipe to yummy Fish Biryani.

Ingredients:

King fish (Surmai): 1 Kg
Rice: 1 KG (Soaked in water at least for 15 mins)( you can use basmati rice, but I prefer normal rice)
Ginger Garlic Paste: 150 gms + 50 gms (for marinate)
Onion: 250 gms (Thinly sliced)
Tomato: 500 gms (roughly chopped)
Mint Leaves: Half bunch
Coriander leaves: 1/4 bunch
Chillies: 10 Nos (Slit lengthwise)
Lemon Juice from 1 lemon+ 1 Tsps (for marinate)
Curd: 250 ML
Green cardamom: 6 Nos
Cinnamon sticks: 2 Nos
Cloves: 6 Nos
Chilli Powder: 1 Tsps + 1 Tsps (for marinate)
Dhaniya Powder: 1 Tsps
Oil: 250 ML
Salt: as per taste

Method:

First we need to marinate Fish with ginger garlic paste, chilli powder, lemon & salt for about an half an hour, heat a tawa & fry fish untill fish is slightly cooked, Note: to be cooked untill Fish holds the shape, untill 20-30% is done.

Heading towards biryani, Heat a heavy bottom vessel add oil, add whole garam masala (Cardamom, Cinnamon, Cloves) after a minute add onions, mint leaves & chillies, let onion turn slight golden (just more than pale pink), add ginger garlic paste, now add chopped tomato, chilli powder, coriander powder & lemon juice, this should cook for 5 mins now you can add semi fried fish & cook untill oil seperates. cover & cook till fish is 70% done, with this cook, oil should have come to surface on top, filter oil in a bowl.

In an another bowl (do this when you leave fish gravy for cooking) boil 2.5 ltrs of water add food orange colour & salt, when water is boiling hot, reduce the flame & add soaked rice, let this cook till 3/4th done, drain any excess water.

Now comes the climax,

you can take a seperate bowl & arrange fish masala (excluding Fish pieces) & rice layer wise & the top layer should be Fish pieces else add the Fish masala to cooked rice, mix well, in both the cases drop the filtered oil around the corners of biryani & in the centre, cover & cook for 5 mins on low flame.

Here completes your yummy biryani.

Hello,

Welcome back to Shaist's Wonder Kitchen, World of recipes.

Todaye we will learn a simple recipe which can be used as a side dish for Pulao, Biryani, etc..



So we will move towards our recipe.

Ingredients:

Onion: 1 nos, finely chopped
Coriander leaves: 1 small cup
Chillies: 1 nos (sliced)
Cucumber: 1 Nos (finely chopped)
Salt: as per taste
Curd: 250 ML

Method:

Mix all vegies, now add salt & curd, mix again.

Curd Raita is ready to be served with Biryani.