Delicious Cuisine

Ingredients:

Preparation of Stuffed Eggs :

Heat the oil in a frying pan and fry the onions till golden.
Add the meat, salt, chili, coriander, ginger, tomato paste and lemon juice and fry for about 5 minutes.
peel the shell and cut the hard boiled eggs into half lengthways.
Take out the yolks and add to the frying mixture.
Cook for another 5 minutes and remove from the heat and allow to cool.
Stir the corn flour into the beaten egg, making a batter.
Place the breadcrumbs on a flat dish.
Fill the meat mixture into the yolk cavity ( hole  from where yolk is separated) of each egg half, cover with another half to make complete egg shapes.
Dip the stuffed egg into the egg and corn flour batter and roll over the breadcrumbs.
Heat oil in a kadhai / deep-frying pan over a moderate heat and fry the stuffed eggs until golden all over.
Remove and drain on a paper towel.
Serve garnished with fried liver, coriander leaves and with chutney or sauce.

Ingredients:

Preparation of Chicken Dopiaza recipe:


Heat 2 tablespoons oil and fry the halved onions until tender and translucent. Remove and keep aside.
Add the remaining oil and saute the bay leaves, cardamom, cloves, chilies and peppercorns.
When they crackle, add the chopped onions this time, together with the garlic and ginger, and saute for 3 minutes.
Add the ground spices and salt and cook for 3 minutes.
Add the water and tomatoes and simmer 5 minutes until sauce starts to thicken.
Add the chicken pieces and continue to cook for 12-15 minutes.
Add the reserved small halved onions and then cover and cook for a further 8-10 minutes until chicken has cooked through.

Ingredients:

Preparation of Steamed Rohu Fish:

Take the pieces of ruhi fish, Wash and pat dry.
Sprinkle a little salt and turmeric powder on the fish and rub well.
Marinate with lemon juice for half an hour.
In a container (use a steel tiffin box) mix Mustard seed paste, Poppy seed paste and Green Chilli Paste, then add Salt,turmeric powder with the paste .
Pour two tablespoons of mustard oil into the mixture then add the fish pieces.
Close the lid lightly and place the tiffin box in a pressure cooker. Pour two and half cups of water and close the lid. Pressure cook on medium heat for 10-15 minutes. Serve hot with Steamed Rice.

Preparation of Paneer Makhani recipe:

Cut the paneer in small cubes and deep fry lightly in ghee.
Mix the curds to the fried paneer.
Heat the ghee and fry the onions until light pink in colour.
Add the garam masala, coriander-cumin seed powder, chilli powder, turmeric powder and salt and fry for 1 minute.
Add the Tomato Puree and stir for at least 5 minutes or until ghee floats on top.
Add 1 teacup of water and the cream. Cook for a few minutes and then add the butter.
Add the paneer and cook for a while. Garnish with coriander.
Serve hot with naan.

Preparation of Delicious karahi chicken:

Marinate the chicken with ginger-garlic paste,turmeric powder, garam masala & salt.
Pre-heat the oil and ghee in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes separate from onion & tomato.
And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.
Now,add the chilli powder & coriander powder & mix well with the chicken.
Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes separate from the chicken.
Serve hot.

Preparation of Peas Paratha:

Purée the green peas into a smooth paste in a blender.
Combine all the ingredients and knead into a soft dough using enough water.
Make the parathas with the dough.
Fry the parathas on a non-stick pan until both sides are golden brown, using oil.
Serve it hot with Mix Veg or any other Veg/non veg Curry.

Preparation of Cholar Dal:

Soak the dal for an hour before preparing
Wash the dal and boil with 4 cup of water
Add ginger paste, cumin, turmeric, coriander, chili powder, sugar and mix well with the chana dal.
Heat the oil in a kadhai and fry the coconut pieces till brownish, take out and keep aside.
In the same heated oil add the chilies and fry then add the boiled dal, pour in little more water if required.
Cook till the dal attains the desired consistency, pour in the ghee.
Garnish with the fried coconut pieces.
Serve hot along with luchi or Puri.