Wednesday, October 9, 2013

Chicken With Potato And Boiled Egg Currry

chicken, potato and egg curry


  • Whole Chicken - 1 cleaned, removed fat and cut into pieces.
  • Onion Medium size - 2,
  • Ginger paste - 1 1/2 tablespoons
  • Garlic paste - 2 tablespoons
  • Green Chili paste - 2 tablespoons
  • Red chili powder - 1/2 tablespoon
  • Turmeric powder - 1 teaspoon
  • Coriander powder - 2 teaspoons
  • Nutmeg powder 1/4 teaspoon
  •  mace powder - 1/4 teaspoon
  • Cinnamon powder - 1 pinch
  • Bay leaf - 1
  • Cardamom pods - 4/5
  • Cloves - 5/6
  • Cinnamon stick - 1
  • Whole milk yogurt - 1 cup
  • Egg - 4 hard boiled
  • Potato - 2 large cut into big pieces
  • Mustard oil - 5 tablespoons
  • Ghee - 2 tablespoons

  • Method:

    1.Take the boiled eggs and potatoes and marinate them with little salt and turmeric and keep them aside for 10 minutes. Now Heat oil in a large pan and fry the eggs and potatoes and keep them on a paper towel.
    2.Now finely chop 1 medium size onion and make a paste of the other one and set aside. Now take half of the chopped onion and fry them till light brown and put on a paper towel and let it cool. When the fried onion will be cold enough make a paste of the onion along with 2 tablespoons of yogurt.
    3.Now marinate the chicken with salt, turmeric ,red chili, green chili paste, yogurt, ginger and garlic paste, coriander powder, raw onion paste and little oil and keep aside for 2-3 hours.
    4.After 2-3 hours heat oil and add 1 tablespoon of ghee. Now add the whole garam masala like cinnamon, cloves, cardamom pods and bay leaf and fry till the fragrance comes from them.
    5.Now add the half of the chopped onion into the pan and some salt and fry till light brown. Now add the marinated chicken pieces and the brown onion and yogurt paste into it and fry for 5-10 minutes. Now cover the pan and simmer the oven to lower medium heat for 20 minutes.
    6.After 20 minutes open the lid and add the fried potatoes and eggs and cover the pan again for another 20 minutes. After 20 minutes open the lid and check if the chicken is cooked enough or not. If the chicken and the potatoes are cooked then higher the oven and boil the gravy on high flame for 10 minutes.
    7.Now pour the Chicken Curry in a large serving bowl and sprinkle nutmeg powder, mace powder and cinnamon powder and some ghee on the top of the curry and serve with steamed rice or polao or chapati or parata.

    Tuesday, October 8, 2013

    Mashed Black Cumin

    mashed cumin


    Black cumin - 3 to 4 tablespoon

    Garlic cloves - 3 to 4

    Split green chili - 3 to 4

    Chopped onions - 2 tablespoon

    Salt - as needed

    Mustard oil - 1 tablespoon


    Clean and rinse the black cumin thoroughly.

    Heat oil in a non-stick pan and fry the green chili, garlic cloves.

    Add the black cumin and fry over low heat.

    Turn off the heat as the black cumin seeds become crisp.

    Blend the black cumin, garlic cloves, green chili and onions into a paste. A mortar and pestle can also be used.

    Finally mix in the salt and mustard oil thoroughly.

    Serve with rice.

    Saturday, October 5, 2013

    Fish Fry

    fish fry


    1. 1 any big size fish,cut in to slices
    2.medium size onion,sliced into rings
    3.1/2 head garlic,finely chopped
    4.1/2 cup soy sauce
    5.1/3 cup lemon juice
    6.Powdered pepper l/2 tsp


    1.All fish in a mixture of half of the soy sauce,half of the lemon juice, garlic and pepper for 15 to 30 minutes, place in the refrigerator.
    2.Remove the fish from the marinade and discard the remaining marinade.
    3.In a wok heat generous amount of oil and fry fish slices in batches for 1 to 2 minutes each sides.
    4.Expect a lot of oil splashing, cover wok with lid, drain excess oil in paper towel,keep aside.
    5.Using the same wok discard excess oil and stir fry onions until translucent remove from wok and set aside.
    6.Pour about 2/3 cup of water,the remaining soy sauce and lemon juice into the wok,bring to a boil.
    7.Simmer for about a minute until sauce is reduced to half.
    8.Return the fried fish,add in the onions and cook for another half a minute.
    9.Serve with a hot rice.

    Tuesday, October 1, 2013

    Tapioca Pudding (Sabudana Kheer)Eid Special No-7



    • 1/3 cup tapioca (sabudana, sago)
    • 3 cups milk
    • 3 tablespoons sugar
    • 1 tablespoon sliced pistachios
    • Few strands of saffron
    • 1/4  teaspoon cardamom powder


    1. Wash and soak the tapioca in about 1/3 cups of water for at least two hour, Sabudana will soak up most of the water and become light and fluffy.
    2. Boil the milk in heavy bottom pan after milk comes to boil let it boil for about another 8 to 10 minutes making sure stirring occasionally so milk does not burn in bottom of the pan.
    3. Add the tapioca cook until tapioca is soft and has become translucent this should take about 4 minutes.
    4. Next add sugar, cardamom, pistachios, and saffron and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
    5. Kheer can be served chilled or warm.