Double Bean Soya Gravy

BOILED EGG CURRY

Ingredients:

soya (meal maker) - 1/2 cup (cleaned)

double beans - 1 handful

onion - 1 (chopped)

tomato - 1 (chopped)

ginger garlic paste - 1  tbsp

salt to taste

turmeric powder - 1/4 tsp

curry leaves - 1 sprig

red chilli powder - 1 tsp

masala powder (refer powder page) - 1/4 tsp

corriander powder - 1/2 tsp

oil - 4 tsp

coconut paste - 5 tsp

cinnamon - 1" stick

cardamom - 1 

Method:

-add oil in a pressure pan

- add the cinnamon and cardamom

- add onions and fry till transparent

- add the tomatoes and curry leaves

- add the ginger garlic paste and turmeric powder

- fry well

- now add the salt

- add the red chilli powder, corriander powder and masala powder 

- fry for another 2 mins

- allow that to cook for 5 mins

- now add the coconut paste 

- now add the soya and double beans

- cover and cook for 3 whistles

- remove from fire and serve.

Boiled Egg Curry

BOILED EGG CURRY

Ingredients:

boiled egg - 5

onion - 1 (chopped)

tomato - 1 (chopped)

ginger garlic paste - 1  tbsp

salt to taste

turmeric powder - 1/4 tsp

tamarind paste - 2  tsp 

curry leaves - 1 sprig

red chilli powder - 1 tsp

masala powder (refer powder page) - 1/4 tsp

corriander powder - 1/2 tsp

oil - 4 tsp

coconut paste - 5 tsp

cinnamon - 1" stick

cardamom - 1 

Method:

- slit the eggs and leave it aside

- in a pan add oil

- add the cinnamon and cardamom

- add onions and fry till transparent

- add the tomatos and curry leaves

- add the gingr garlic paste and turmeric powder

- fry well

- now add the salt

- add the red chilli powder, corriander powder and masala powder 

- fry for another 2 mins

- add the tamarind paste and cover the pan

- allow that to cook for 5 mins

- now add the coconut paste and eggs

- cover and cook for 3 mins

- remove from fire and serve.

Channa dal Dokla Sabji

CHANNA DHAL DOKLA SABJI

Ingredients:

For Dokla:

soaked channa dal - 1 cup

saunf - 1/2 tsp

ginger garlic paste - 1 tsp

salt to taste

For Sabji:

onion - 2 (finely chopped)

tomato - 2 (finely chopped)

ginger garlic paste - 1 tsp

salt to taste

bay leaf  - 1 

cinnamon - 1 "

oil - 2 tbsp

kasthuri methi powder - 1/2 tsp

turmeric powder - 1/4 tsp

garam masala - 1/4 tsp

red chilli powder - 1 tsp

To fry:

oil to deep fry

Method:

- grind the ingredients "for dokla" to a fine paste.

- steam cook and allow that to cool.

- then cut them into 1" squares.

- heat oil in a pan and deep fry the dokla till they are crisp

- leave them aside.

- in a pan add oil

- add cinnamon and bay leaf

- add the onion and fry till transparent

- add the turmeric powder

- add salt to taste

- add tomatoes and ginger garlic paste

- fry well

- add the red chili powder, garam masala powder and kasthuri methi powder

- mix well and allow that to cook in slow flame till mushy 

- add the deep fried doklas and give it a good stir

- serve,

Cabbage and Egg Sabji

CABBAGE EGG SABJI

Ingredients:

cabbage - finely chopped - 1/2 kg

eggs - 4 

onions - 2 (finely chopped)

tomato - 1 (finely chopped)

green chillies - 2 (finely chopped)

salt to taste

oil - 2 tbsp

pepper powder - 1/4 tsp

garlic - 10 (finely chopped)

Method : 

- in a pan add oil

- add the onions and fry for 2 mins

- add the green chillies, garlic and tomatoes and fry for another 2 mins

- add  the salt to taste

- add the cabbage and fry 

- close the pan and allow that to cook

- in another pan add 1 tsp of oil

- add the eggs, salt and pepper powder

- scramble the egg and then add that to the cabbage

- allow them to cook until dry

- serve.

Sorakkai Masala

SORRAKKAI MASALA

Ingredients:

sorrakkai - 1 (cut into cubes)

onion - 1 (finely chopped)

tomato - 2 (finely chopped)

ginger garlic paste - 1 tsp

salt to taste

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

corriander leaves - 2 tbsp (finely chopped)

Method:

- in a pan add oil

- add the onions and sorrakkai and fry

- add the turmeric powder and salt to taste

- fry for 2 mins

- add the tomatoes, ginger garlic paste and fry for 5 mins

- add the red chilli powder, corriander powder and fry

- add the corriander leaves and fry

- close the pan and allow that to cook for 5 mins

- serve

Butter Chicken

BUTTER CHICKEN

Ingredients:

To marinate:

Boneless chicken - 1/4 kg

thick curd - 2 tbsp

salt to taste

red chilli powder - 1/2 tsp

turmeric powder - 1/4 tsp

kasthuri methi - 1 pinch

corriander leaves - 1 tbsp (finely chopped)

ginger garlic paste - 1 tsp

oil - 1 tsp

For the curry:

tomato puree - 1 cup

onion paste - 2 tbsp

ginger garlic paste - 1 tsp

salt to taste 

kasthuri methi powder - 1/4 tsp

turmeric powder - 1/4 tsp

cumin seeds - 1/4 tsp

cumin powder - 1/4 tsp

garam masala - 1/4 tsp

butter - 5 - 6 tbsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

Method:

- mix all the ingredients "to marinate" and leave the mixture in the fridge for 30 mins

- preheat an oven at 180 degree

- arrange the chicken pieces on a tray and cook in the oven for 10 mins

- remove and turn them on the other side and cook for another 10 mins

- remove and leave it aside.

To make the gravy:

- in a pan add 2 - 3 tbsp of butter

- add cumin seeds when the butter is melted

- add the onion paste and fry till the butter oozes out

- add the tomato puree, turmeric powder, salt to taste, ginger garlic paste and keep frying for another 2 - 3 mins

- add the red chilli powder, corriander powder, garam masala, cumin powder and kasthuri methi powder and mix well

- cover and cook till the oil oozes out

- now add the cooked chicken and the rest of the butter

- mix well

- cover and cook for another 5 mins

- serve

Banana Kesari

BANANA KESARI

Ingredients:
Rava - 1 cup
sugar - 1.5 cups
water - 2.5 cups
banana - 2 (mashed)
yellow colour - 1 pinch
ghee - 3 - 4 tbsp
cashews - 8 - 10 
kismis / raisins - 8 - 10

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Method:
- in a pan add the water and sugar
- bring that to boil
- add the colour and the rava slowly
- and allow that to cook
- add the banana and keep mixing so that it doesnt stick to the bottom of the pan
- on other side add ghee and fry the cashews and when they turn golden colour add raisins
- keep it aside
- when the kesari is cooked, the rava will become transparent
- now add the ghee and the fried nuts
- mix well and serve hot.