Achaari chicken ( with Raw mango pickle)

Whenever the question comes across my mind “ what to eat when I am so bored with everything I cook”, I start experimenting tweaking different recipes available in internet and comes out with some innovative variation of that. The recipe shared below is also an outcome of such experiment where I tried my own variation to the traditional “Achaari chicken” and it became a  delightful surprise for me and my friends who are too  hunting  for  a completely different style chicken curry. 

  Traditional Achaari chicken curry is a spicy, tangy and extremely aromatic thick chicken gravy which contains all spices used in Pickle and hence the name Achaari (pickle). My version is little different and simple where I have used Raw Mango Pickle or “Aam ka achar”instead of using much additional spices and that makes it quick and easy to prepare.

 If you are yet to taste this lip smacking ‘chicken curry with pickling spices’, go through the recipe here:

Ingredients:

1.              Chicken- 1 kg (Medium pieces preferably whole leg pieces)

2.              Onion finely chopped 1 large

3.              Onion paste of 2 medium Onions

4.              Tomato puree- of 1 large tomato

5.               Ginger garlic paste-2 tbsp

6.               Green chilly slit-4 nos.

7.               Turmeric powder- 1 tsp

8.               Coriander powder- 1 tsp

9.                Chili powder-1 1/2 tsp (as per spice tolerance)

10.              Raw mango pickle-2 and 1/2 tbsp (Store bought)

11.              Garam masala powder- 1/2 tsp

12.              Curd/yogurt- 1/2 cup

13.              Lemon juice-2 tbsp

14.              Dried Fenugreek leaves (optional)

15.              Salt-to taste

16.              Sugar as per taste

For seasoning:

1.              Mustard oil-4 tbsp

2.              Mustard seeds- 1/4 tsp

3.              Fennel seeds-1/4 tsp

4.              Cumin seeds- 1/4 tsp

5.              Fenugreek seeds- 1/4 tsp

6.              Black cumin seed (kalojeera/kalaunji)

                 You can use Paanch phoron (1 tbsp) if you have at home which is the mix of all these five above                          whole spices

7.              Bay leaf-1

Add caption

Method:

1. Marinate the cleaned chicken pieces with lemon juice, Mango pickle (you can use homemade or store-bought pickle and this is not a part of traditional recipe but adding pickle take the dish to a whole new level and give an amazing taste and aroma), Curd, salt and red chili powder. Keep it in refrigeration for at least an hour.
2. Heat mustard oil in a pan, add all the seasoning ingredients one by one or Paanch phoron. Once it starts crackling, add chopped Onion and fry for a minute.
3. Add onion paste and sauté until it turns golden. Now add Ginger and garlic paste and slit green chili. Fry the masala for 4 to 5 minutes on medium flame till raw smell goes off
4.  Add turmeric powder, coriander powder and Tomato puree and sauté the mixture for another 4 to 5 minutes
5.  Add marinated chicken and mix well and cook it on high flame for 4 to 5 minutes with continuous stirring. Cover and reduce the flame and let the chicken cook in its own gravy for 12-15 minutes.
6. Add one cup of hot water and cook it covered for another 12 to 15 minutes until the chicken pieces becomes soft and oil separates and floats on top
7. Adjust salt and sugar as per taste.
8. Finally add garam masala powder and kasuri Methi powder. Switch off the flame and let it cover for few minutes and your lip-smacking Achari chicken is ready!

Khowa Paneer Malai Kofta

“Malai Kofta” the name itself reminds us of the restaurant style rich taste of the creamy gravy and the soft and tender kofta that just melt in your mouth. Though it is a very popular North Indian curry, it is visible in all Indian restaurant menus because of its special taste and aroma people prefers to have it during special occasions.

Kofta is basically fried cottage cheese (Paneer) ball and Malai is the thick cream based gravy in which koftas are dipped.

There are lots of variations of kofta, from non-vegetarian meat balls to pure veg versions. My version of kofta is pretty simple yet very smooth, soft and quite rich which are made mostly with paneer and Khoya/Mawa with little mashed veggies like potatoes, peas and stuffed with nuts and raisins. It goes very well with Tandoori Roti, Naan and Jeera Rice.

Ingredients:

For koftas:

• 200 gms Paneer /Cottage cheese (grated)
• 100 gms Khoya/Mawa (solidified Milk)
• 2 Potatoes (boiled and grated)
• ¼ cup frozen green peas (boiled)
• 2 tbsp of  chopped cashewnuts and raisins 
• 1 tbsp corn flour
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chilli powder
• 1 tsp sugar
• Salt as per taste
• 1 tbsp fresh coriander (chopped)
• Oil to fry koftas

For gravy:

• 2 large onion (chopped)
• 1 tbsp gingergarlic paste
• 2 tomatoes ( chopped)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp Red chili powder
• 1 tsp garam masala powder
• ½ tsp whole cumin seed
• 3 tbsp cashew paste (Thick)
• 1 cup cream (200 gms)
• 1 bunch fresg coriander leaves
• Sugar as per taste
• Salt as per taste.
• Oil
• 1 tbsp butter

Method:

For making Kofta:

1. Take khoya and grated paneer in a plate and mash it smooth with hand. Add grated boiled veggies like potato and peas (veggies should be well strained so that there is no water left in that else the balls can break while frying).  Now add corn flour, cumin powder, coriander powder, Red chili powder, chopped coriander, salt  and sugar and mix  it well  and knead it  into firm and smooth dough.
2. Pick a small amount of dough and roll it in hand to get round shape of kofta ball. Now press it at the center and place two raisins and a few pieces of broken nuts at the center of flattened ball. Close it and roll it again to make perfect round balls without any crack. Make all the koftas in similar fashion and keep it ready for frying.
3. Heat oils in a pan and deep fry all the koftas in low and then medium flame until they become golden brown in color evenly on all sides. Stir the koftas very slowly while frying otherwise they can break into pieces. Take it out and keep aside. If koftas break while frying add some more corn flour to the mixture. 

For making Gravy:

1. Take flat bottomed pan and add 2 tbsp of oil. Add chopped onion and fry until it turns golden in color. Now add Ginger garlic paste and fry for a couple of minutes. Now add chopped tomatoes, stir well and cook for 5 to 6 minutes.
2. When the tomatoes  becomes soft add turmeric powder, cumin powder, coriander powder, red chili powder and mix well all the spices with Onion and Tomatoes and cook till oil gets separated from the spices. Switch off the flame and let the mixture cool.
3. Take the cooked mixture in a blender and make a smooth paste.
4. Heat 2 tbsp butter in the same pan and add whole cumin seeds when the cumin seeds starts spluttering, add the blended mixture paste. Add little water and bring it to boil. Once the mixture starts boiling add cashew paste . Now add salt and little sugar. Stir for 3 to 4 minutes and then reduce the flame and add fresh cream or Malai and you can see the light golden color the gravy has achieved.
5. Stir the mixture and let it cook for another 2 to 3 minutes in medium flame until one boil so that the gravy become rich and creamy.  Add prepared koftas into it cover each kofta nicely with gravy. switch off the flame and finally add garam masala and chopped coriander leaves. Cover it for some time so that flavor of garam masala and coriander leaves mix well in the gravy which gives a nice aroma to the dish.  

Take it out in a bowl and garnish with some cream and coriander leaves and your scrumptious Malai Kofta is ready to serve with hot naan .

Healthy Butter Chicken

Butter Chicken or Murg Makhani is, undoubtedly India's best culinary export to the world. There are not many Indian restaurants around the globe which don't serve Butter Chicken. It is a thick yoghurt-tomato based gravy preparation of chicken, best enjoyed with either Roti, Naan or Pulao.The origin of this dish is credited to a  certain Kundan Lal Gujral, who had started preparing this in his Moti Mahal restaurant in Peshwar of pre-independent India. After partition, he shifted to Delhi and opened Moti Mahal there. This preparation was particularly popular with the Sikh/Punjabi community who is said to have made it popular through their diaspora in UK, USA, Canada et al

Though Butter Chicken is known to be a high-calorie dish, I have tried to reduce some calories by giving it a healthy twist. Instead of frying the chicken pieces, we would be  grilling them in the oven and also using very little oil & butter during cooking

Ingredients

Chicken - 1 kg, either boneless or with bone cut into cubes

Ginger paste - 1 tsp
Garlic paste - 1 tsp

Onion paste - 2 tsp

Tomato –  2 nos, made into puree

Oil – 3 to 4 tsp

Yogurt - 1/2 cup, beaten

Fresh cream -1/2 cup

Cloves - 2

Cardamom - 4 to 5

Cinnamon sticks - 1 piece of 1” size

Chili powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Turmeric powder - ½ tsp

Dried fenugreek leaves (Kasoori methi) - 1 Tbsp

Salt - according to taste

Sugar – ½ tsp

Butter - an 1" size cube

Chopped coriander leaves for garnishing

Marinade

Turmeric powder- 1 tsp

Red chili powder- 1 tbsp

Coriander powder- 1 tbsp

Hung yogurt – 2 tsp
Garam Masala powder – ½ tsp

Salt- according to taste

Ginger paste- 1 tsp

Garlic paste- 1 tsp

Lemon juice- 2 tbsp

Salt- according to taste

Oil- 2 tsp

Method

Clean and wash chicken pieces and drain out excess water completely

In a bowl add chicken and all the marinade ingredients together. Mix well and let it marinate for minimum 5 – 6 hours or overnight

Pre-heat the oven in 425^o F/200^o C. Put an aluminium foil on a tray, put the marinated chicken pieces on that. Place the tray on the top rack and grill for 18-20 minutes. Half way through, baste the chicken pieces with oil and turn them around

In case you don't have an oven, you can pan fry the chicken. Spread very little oil in a non-stick frying pan and put the chicken pieces, brown both sides by quickly turning in high flame. Reduce the flame, cover the pan with a lid and cook for around 7-8 minutes, turning the chicken pieces in between, to evenly cook them

In a heavy bottomed wok, add oil and heat. Now add whole cardamom, cinnamon stick and clove to the hot oil

Add ginger-garlic paste and onion paste. Fry till it turns golden yellow. Now add chili powder, turmeric powder, coriander powder and Cumin powder. Add a little water and fry till oils start separating from it. Now add tomato puree and again stir for couple of minute in high flame

Reduce the flame and add beaten yogurt  Stir a little and add salt and sugar as per taste. Stir the thick creamy gravy and then add grilled chicken pieces slowly. Wrap the chicken pieces with the thick gravy and add half 1 cup of water with garam masala powder. Cover and let it cook for 5 minutes

Now add fresh cream(optional, used to make the gravy richer) and Kasoori methi and stir slowly. Cover it again and cook for a couple of minutes

Garnish it with Coriander leaves and the cube of butter. Serve hot with Roti or Naan

Mutton Rogan Josh

'Mutton Rogan Josh' is a very popular North Indian  delicacy. It is basically originated in Kashmir and the original recipe derives its name from Kashmiri red chilli's and literally means 'Red Lamb'. There are lot of variations  made in this recipe depending on the region where it is prepared. Here I have made a small variation by adding cream in the preparation which is usually  found in various Punjabi dhaba and restaurants. Its gives a creamy color  and consistency to the dish which makes it more delicious.

Ingredients:

Mutton	1 kilo
Onion finely chopped	3
Curd	1 cup
Ginger paste	2 tbsp
Garlic paste	2 tbsp
kashmiri red chilly powder	1 tsp
Cumin seeds	1 tsp
Garam masala powder	1 tsp
Coriender powder	2 tbsp
Turmeric powder	1/2 tsp
Cumin powder	1tsp
Black pepper corns	1tsp
Cloves	6 to 8
Bay leaves	2
Green cardamom	6  to 8
Cinnamon	5 stickds
white cream	2 tbsp
Salt	As per taste
Chopped coriender leaves
Mustard oil

Method:

1.    Wash mutton properly and cut into medium size pieces. Now in a bowl mix mutton with curd and little salt, and keep aside for at least 2 hours.

2.     Heat oil in a pan and add bay leaves and whole spices like cumin seeds, cinnamon stick, cardamom, peppercorn and clove. When they starts crackle add chopped onion and fry until it turns golden yellow. Now add ginger garlic paste and fry for a couple of minutes.

3.  Add turmeric powder, red chili powder, cumin powder, coriander powder and little water. Fry the masala until oils gets separated from it. Now add marinated mutton and fry with masala for   to 5 minutes in high flame. Now reduce the flame and add 2 cups of water,  garam masala  powder, and little salt as we have already added while marinating the mutton. Now cover it with a lid and let it cook  until  the mutton becomes tender and the consistency of gravy becomes medium thick.

4.     When the mutton pieces are well cooked  add cream and stir and cook again for about 3 minutes.

            Garnish with chopped coriander and serve hot with Rice, Roti, Naan or Parathas.

            Enjoy this restaurant style Mutton Rogan josh at home.

Pav Bhaji

Pav bhaji is one of the most popular street food  item in western India especially in Maharashtra. 'Pav' in Marathi is bread and 'bhaji' is actually the spicy curry made of different type of vegetables and garnished with chopped coriander and onion. Pav bhaji can actually be relished in road side stalls but considering the bad hygiene of those places, we usually don't let our kids consume that food. So my post is for those who want to make this delicacy for their kids at home.

Ingredients:

Chopped onion	1 Large
Chopped garlic	6 to 8 cloves
Potatoes, peeled and diced	2 medium
Chopped cauliflower	1 cup
Chopped green beans	½cup
Peas	½cup
Chopped carrots	½cup
Chopped Capsicum	½ cup
Green chilies chopped	2
Tomatoes  medium chopped	3
Red chili powder	1 tsp
Turmeric powder	2-Jan
Salt (adjust to taste)	2
Pav Bhaji masala	1
Lemon juice (adjust to taste)	1 tablespoon
Fresh coriander	2 tablespoon
Bread buns	6
Butter	3 tablespoon

Method:

1.Wash all the vegetables (carrot, cabbage, beans, cauliflower, potatoes and peas) and pressure cook the vegetables except Capsicum adding little salt up to 4  whistles. Drain water and keep aside.

2.In the frying pan, add some butter and oil and fry the onion, garlic and chopped green chili till it turns light brown in colour. Now add tomatoes, capsicum, salt and turmeric powder. Fry for 6  minutes.

Mash all the cooked vegetables and add to pan. Stir continuously so that it get mix properly. Add cumin and coriander powder; mix well with the onion, capsicum and tomatoes. Add half a glass of water if the masala is too thick.

3.After 5 minutes, add the pav bhaji masala and mix well and cover and let it cook  for  3to 4 minutes.

4.Garnish with the coriander leaves and chopped onion and serve.

5.Heat a flat tawa and add Butter and then add pav pieces and toast it with butter.

Pav and Bhaji is ready to serve hot topped with butter ,chopped coriander leaves, onion and lemon.

Chana Pindi / Pindi Chana

Chana Pindi is one of the most popular dish of Punjab.It is basically originated from Rawalpindi and hence the name after that city. It is completely different from other Chickpea dishes both look wise and tast Wise and it is a black colored (Which is due to addition of tea bag)and semi dry tangy dish which goes very well with Roti or Naan. I Came to know about this dish when I tried it once in a restaurant and got truely mesmerized by its taste. I don't know the authentic version of this recipe but I tried the recipe which I got from a friend and believe me it came out very delicious. Here is that one.

Ingredients:


Chickpea (Kabule chana)        250 gms
Tea bag                                1
Onion                                   1 pc (chopped)
Ginger garlic paste                1 tbsp
Cumin seed                           1 tsp
Turmeric powder                   1 tsp
Roasted Coriander powder     1 tsp
Cumin powder                       1 tsp
Dry mango powder                 1/2 tsp
Tomatoes                             1pc (chopped)
Green chili                            3 (slitted)
Garam masala                       1 tsp
Salt as per taste
Coriander leaves

Method:

1. Soak Kabuli chana in water keep it overnight.

2.In a pressure cooker. Add soaked chana,1 cup of water, salt and a teabag and pressure cook it for about 20 minute in low flame. Now discard the tea bag and drain of the water and keep the chana aside.

3. In a large pan heat oil.Add cumin seeds. Now add chopped onion and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and roasted coriander powder and saute for about 5 minutes.

4. Add chopped tomatoes and saute again until the oil gets separated from it. Now add boiled chana, dry mango powder and salt and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame. Now stirr continuously in high flame until it gets dried.

5. Finally garnish with chopped coriander leaves and chopped onion.

6. Serve hot with Naan or Roti.

Tandoori chicken

Today I was thinking of making some grilled special item in my OTG  and my hubby has suggested to make chicken Tandoori as we all love eating this tempting item in restaurant. Before I have gone through several websites in order to get the recipe of authentic tandoori chicken and I found various ways to cook  it at home and   it is very easy to cook  in two major steps first by simply marinating it in yogurt and spices and then roasting/grilling it into conventional oven. I made it in its simplest version with chicken leg pieces and available spices and believe me still it looks perfect and  delicious.

Ingredients :

Chicken leg piece           8pc
Ginger garlic paste        2 tbsp
Lime juice                       1 pc
Soy sauce                        1 tsp
Cumin powder               1 tsp
yogurt                             3 tbsp
Garam masala powder  1tsp
Red chili powder           1tsp
Oil
Salt

Method:



1. Clean chicken leg pieces and give  horizontal slits in it.

2. In large bowl add yogurt, Ginger garlic paste, red chili powder, salt, cumin powder, garam masala powder, soy sauce and lime juice. Mix them well to get a thick paste. Now add chicken pieces and coat them evenly with the marinade specially inside the cut slit.

3. Keep the  the bowl covered and placed into refrigerator  and let it marinate for at least 4 hours. Bring it into room temperature before placing in the oven.

4 Preheat the OTG at 200°c. Now place the marinated chicken pieces on the grill rack of the OTG and brush it with little oil and let it cook for about 30 minutes. Turn after every 5 minutes followed by brushing with oil.

Garnish with onion rings and tomato slices and serve hot with green(coriander and mint) chutney.

Chana Masala (Chhole masala)

Chhole Masala is an authentic north Indian dish which is actually chickpea simmered in a rich tomato based curry with aroma of authentic Indian spices. The recipe is very simple yet it taste delicious.

Ingredients:

Chickpea (Kabuli chana)250 gms (soaked overnight)
Onion 1 (paste)
Ginger garlic paste 1 tbsp
Cumin seed 1 tsp
Turmeric powder 1 tsp

Coriander powder 1 tsp
Cumin powder 1 tsp
Tomatoes puree 1/2 cup.
Red Chilli pwder 1 tspo
Garam masala 1 tsp
Salt as per taste

Sugar 1/2 tsp
Coriander leaves.

Method:

1. In a pressure cooker. Add soaked chana,1 cup of water and salt and pressure cook it for about 20 minute in low flame. Now drain of the water and keep the chana aside.

2. In a large pan heat oil. Add cumin seeds.Now add onion paste and saute them til become golden yellow. Now add ginger garlic paste, turmeric powder, red chili powder, cumin powder and coriander powder and saute for about 5 minutes. Fry the masala until the oil get separated from it.
3. Add tomatoes puree and saute again. Now add boiled chana, salt and sugar and mix it thoroughly. Add garam masala, cover it and let it cook for another 5 minute in low flame.
4. Finally garnish with chopped coriander leaves and chopped onion.

5. Serve hot with Naan or Roti.

Express Chicken Fry

This recipe has been contributed by my brother-in-law, who has moved to Mumbai recently. Since, he would be getting his family shifted only by March/Apr’10, presently he’s staying alone in Mumbai. He used to come back from office only after 8:30 pm and still wanted to have a chicken dish cooked at home. In this process, he has developed this recipe which is fast to cook and extremely healthy as it is cooked without using any of the spices but still very good to eat.

Ingredients:

500 gms of chicken (4 pcs of chicken legs)

2 large size onions

8 cloves of garlic

Small piece of ginger

2 nos of green chillies

1 medium size capsicum

½ tsp jeera (cumin seeds)

½ tsp turmeric

Salt – according to taste

Cooking time + preparation time – 25 minutes

Method:

1.Wash the chicken legs thoroughly and make 2 – 3 slits in each of them with kitchen knife. Fill up a sauce pan with enough water and put the chicken legs on high flame for boiling. Add 1.5 tsp of salt and 4 cloves of garlic in the water.

2. While the chicken is getting boiled, cut the onions and capsicum in ½’’ size juliennes. Cut the ginger, chillies & balance garlic cloves in thin strips.

After around 10 – 12 minutes of boiling, get the chicken off the fire, drain the water and pat them dry with tissue paper.

3. Heat oil in a frying pan and put the chicken legs on hot oil. Fry them by turning them occasionally until the color become golden brown. Bring the fried chicken on a plate.

Add cumin seeds to the hot oil. Then add ginger, chillies and garlic to that. After about 30 seconds, add juliennes of onion & capsicum.

4. When the onion and capsicum are softer, add turmeric and salt to that and keep on stirring.

After another 2 minutes, add the fried chicken legs and wrap them with the fried onion and capsicum. Stir fry for another 2 minutes and switch off the flame.

Serve with hot rice & dal or hakka noodles.

Shahi Paneer

Hello! friends... How about having a restaurant style Shahi Paneer in your dinner menu?? I always loved this dish very much and I was always in search of a easy way to prepare it and at last I tried in my own way and believe me it came out much more tastier than that of the restaurant's where I visited last time. (And I am not boasting..:-)). So I strongly recommend this dish to all my friends. It is a perfect side dish with Chapatti or Naan.

Ingredients:

250 gms paneer (cut into cubes)

1/2 cup curd

1/4 cup Milk

1/4 cup Cashew paste

3 tbsp tomato sauce

1 Onion (grated)

2 tbsp ginger garlic paste

2 cardamom

2 Cinnamon stick

2 bay leaves

1 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp roasted fenugreek powder

1 tsp garam masala powder

1 tsp hot (tikha) red chilli powder

Salt (as per taste)

1 tsp.Sugar

1 tsp Butter

Fresh cream for garnishing

Method:

1. Cut paneer into cubes. Heat oil in a pan and shallow fry paneer cubes in medium flame.

2. Heat oil in a pan. Add cardamom, cinnamon stick and bay leaves and fry them. Now add onion paste and gingergailc paste and fry for a couple of minute. Add turmeric powder, coriander powder, cumin powder, red chili powder and fenugreek powder. Add little water and fry the masala until oil gets separated from it.

3. Add beaten curd, tomato sauce, cashew nut paste and salt. Stir well and cook it for 8 to 10 minutes. Now add paneer pieces, garam masala, milk and sugar and stir again. Cover the pan and let it cook for another 6 minute in medium flame. When the gravy becomes little thick , turn off the flame and add butter in that.

Garnish with fresh cream and serve with Roti or Naan.

This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.

Chhole Bhature

This is repost of the recipe going for the WYF:Breakfast event.

Chhole Bhature is one of the

most popular dish of northern India. It seems to have originated in Punjab though it is considered as one of the delicious fast food item throughout the country. It is basically a complete and heavy breakfast item which is generally accompanied by coled Lassi or hot tea. Chhole Bhature is a combination of 'chhole' (Spicy chickpea curry) and fried bread called 'Bhatura' (made of maida). My recipe for chhole bhature may not be the authentic style of making Chhole Bhature but I tried to make it more tasty by changing some of the ingredients and I m sure you will enjoy it.

Bhatura

Ingredients:

2 cups maida or all purpose flour
1/2 tsp. baking powder
2 tbsp. cup yogurt
1 tsp. sugar
1 tbsp. Oil

Salt

Water as required

Oil for Frying.

Method:

1. Mix all the ingredient (except oil for frying) in a bowl and knead properly to from a soft and uniform a dough. Keep it aside for 8 to 10 hours.

2. Take a small ball of dough and rolled into a desired shape like chapatti.

3. Heat oil in a pan and deep fry Bhature in oil.

Chhole

Ingredients:

2 cups Chick peas

2 Large Potato (diced)

1 Large onion (grated)

1 tbsp. Ginger-garlic paste

2 Bay leaves.

2 Cardamom

2 cinnamon stick

3 clove

2 Whole red chili

1 tsp. turmeric powder

1 tsp. coriander powder.

1. roasted cumin powder

1 tsp. red chili powder

1 tsp garam masala powder

1/2 cup tomato puree

1 tsp. Sugar

Salt

Oil

1 tsp ghee

Coriander leaves

Method:

1. Soak Chick peas overnight in water and pressure cook along with the potato pieces adding little salt.

2. Take out the potato pieces and fry it until becomes golden brown. Keep it aside.

3. Heat 2 to 3 tbsp oil in a pan. Add bay leaves , red chili's, cinnamon, cardamom and cloves. Fry it for a minute and then add grated onion and ginger garlic paste. After a couple of minute add turmeric powder chili powder , cumin powder and coriander powder. Add little water and fry the masala until oil gets separated from it. Add cooked Channa (chick peas), fried Potato pieces salt, sugar and tomato puree. Stir well and cook for 6 to 8 minute with occasional stirring. Add garam masala powder and water for gravy. Cover it and let it cook until the gravy becomes thick. Take it out from fire and add 1 tsp of ghee.

4.Garnish with coriander leaves and thin sliced onion rings and slice of lemon and serve along with bhatura.

This post goes for the WYF: breakfast event at simple Indian food.

Egg Omlette Curry (Dimer Dhokar Dalna)

Egg Omlette is a very common item in our daily diet but curry of egg omlette sounds little different. Egg omlette curry is one of my favourite dish since my childhood. My mother used to make omlette with beaten egg mixed with grounded urad or masoor dal in order to make the omlette thick enough to cut into cubes and dip in curry. So Egg lovers this is yet another delicious and different egg recipe for you.

Ingredients:

3 Eggs

1/2 cup urad daal or masoor daal (soaked for at least 5 hours and then grind into paste)

1 large onion (finely chopped)

1 large onion (grated)

1 tbsp. ginger garlic paste

2 green chili (slitted)

2 green chili (chopped)

1 tomato (finely chopped)/tomato puree 3 tbsp

2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder

2 bay leaves

1 tsp cumin

1 tsp garam masala

Salt (as per taste)

1 tsp Sugar

Coriander leaves chopped

Method:

1. To make the omelette's cube:

Beat 3 eggs in a bowl and mix grind Dal paste salt, chopped green chill is, 1chopped onion, 1 tsp turmeric powder, 1 tsp salt, 1/2 tsp sugar and chopped coriander leaves. Mix well and keep aside. Heat oil in a flat bottomed nonstick pan. Now reduce the flame and spread half of the mixture uniformly and covered with lid and let it cook for about 5 minute. Turn it and cook the other side until become little crisp and golden brown in color. Take it out in a plate and cut into cubes. Repeat the same process for the other half of mixture also. If u have large pan then you can use the full mixture at a time.

2. Heat oil in a pan. Add bay leaves and cumin seeds. Now add grated onion and fry for a minute. Now add ginger garlic paste, turmeric powder, coriander powder, cumin powder, red chili powder and little water . Fry the mixture until oil get separated from it.

3 . Add chopped tomatoes or tomato puree and salt . Stir for some time and add 2 cups of water.

Add garam masala powder and 1/2 tsp. sugar. Cover the pan and let it cook for 6 to 8 minute in medium flame.

4. Add egg omelette's cube in the gravy. Cover it again and cook for another 6 to 8 minutes. when the gravy is little thick take it out.

Garnish with chopped coriander and serve with roti, naan or steamed rice.

This recipe goes for the event 'Side dish for Chapthi hosted by Vicky Xavier at Viki’s Kitchen.