Delicious Cuisine

Preparation of Masala Egg Curry:

Cut the eggs into halves. In a pan heat the oil and saute the onions till brown.
Next add the ginger and garlic paste and saute for a few minutes.
Then add tomatoes, chilli powder, coriander powder and garam masala powder, salt.
Cook until the oil is separated from the masala and the tomatoes are reduced to pulp.
Add ½ cup of water and cook for 5 minutes.
Add the halved hard-boiled eggs when the gravy is thick then cook for 2-3 minutes.
Garnish with chopped coriander leaves. Serve with rice or bread.

Ingredients:   

Preparation of Egg Pakora:

Boil the egges for 25 to 30 mins then peel and cut boiled egg into four pieces.
Spread little salt and pepper on the egg pieces.
In a bowl take gram flour salt, chili powder and chopped Coriander leaves. Add water and made a thick batter.
Heat oil in a in a thick bottomed pan.
Dip each egg piece in the batter and deep fry both sides till golden brown.
Serve egg pakora hot with salad or chutney.

Ingredients:

How to make Egg Rice:

Boil the rice using 3 and 1/2 cups of water and a pinch of salt.
Saute the onion and green chilli in ghee/oil.
Add the ginger-garlic paste and stir for sometime.
Add turmeric chilli powder, garam-masala and salt and mix well.
Add rice and mix well.
Lightly beat the egg and pour over the rice mixture and keep starring often till the rice is dry.
Garnish with the coriander leaves and curry leaves and serve hot with any curry.  

How to make Curd Rice:

Wash rice and cook it till done.
Take a pan and put some oilor ghee into it. Heat it.
When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
While stirring, add curd and salt to it.
Now, add the cooked rice to the curd mixture and mix them well.
Garnish the rice with coriander leaves and cashew nuts.
Curd Rice is ready to serve.

Preparation of Cabbage Vadas:

Soak the urad dal in enough water for 4 hours.
Drain the water and grind to a smooth thick paste by adding asafoetida with it.
Add cabbage, onions, coriander, chillies,ginger and salt and mix well with the dal mix.
Wet your fingers, take some batter and make a hole in the centre using your thumb (As like the other vadas).
Hot oil in a thick bottomed pan.
Cook both sides in medium flame until golden brown.
Serve hot with coconut chutney.

Preparation of Masala Chicken:

Heat the oil in a heavy bottomed pan then add cinnamon and bay leaves and fry and then add the onion, ginger, garlic paste and fry for about 3  minutes.
Add the cumin,fenugreek powder, red chilli powder, garam masala powder, tomato puree and salt. Cover and cook on low heat for about 10  minutes.
Add the chicken and cook for about more 10 minutes.
Reduce the heat and add the poppy seed-cashewnut paste stirring well. Fry for about 2  minutes.
Then add the yoghurt and mix well.
Simmer for sometimes untill the chicken is tender, the gravy is thick and oil has separated.
Garnish with coriander leaves and serve hot with rice or nun.

Preparation of butter chicken :

Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Mix the chicken into the yogurt mixture. Marinate it for 3 to 4 hours.

Melt together the butter and oil in a pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander and fresh cream . Serve it hot with rice or naan.