ANDE KI PHAAL : GREEN MASALA EGG CURRY

INGREDIENTS

Eggs 8-10 number

cilantro 2 cups

mint leaves 2 cups

onion 2 medium

Tomatoes 3 

green chillies 2-3

Gingerandgarlic paste 1 teaspoon

black pepper powder 1 teaspoon

Turmeric powder 1/2 teaspoon

Coriander powder 1/2 teaspoon

salt

METHOD

1. Boil eggs in sauce pan and peel them. Keep aside. 

2. In a sauce pan fry finely chopped onion till translucent. Add ginger garlic paste and fry another minute. Add chopped Tomatoes and continue frying till tomatoes are soft. 

3. Add powder masalas and fry few more minutes.Cool it. 

4. Add cilantro , mint leaves ,green chillies and blackpepper powder and salt to blender and blend till  fine paste. 

5. Now add the onion - tomatoes mix to blender and beat for few seconds . Dont make it fine paste. 

6. Slit eggs vertically using knife 4-5 times by rotating. 

7. In sauce pan add the blended mix snd bring to boil . Now add boiled eggs and wrap the masala paste over eggs by rotating gently.

8. Simmer and cook for 5-8 minutes to coat eggs with gravy. 

ENJOY!!!

Chicken Tahari : Easy one pot Biryani

CHICKEN TAHARI

My family loves biryani so muvh that i make it at least thrice every fortnightly or more. Making the usual lengthy Hyderabadi Dum Biryani ( DAHI RAITA
HYDERABADI CHICKEN DUM BIRYANI     ) so often is big hassle. Hence i usually make this short cut biryani called Tahari and make the special biryani on special occasions or when i have lot of time and energy. Masalas used are same as biryani, Hence flavors and taste is same. But easier to make and quicker. 

Chicken pieces : 2 pounds

Basmati Rice : 21/2 cups or 3 cups. Washed and soaked for 20 minutes in water.

Potatoes : 2 medium peeled and cut in 3 horizontal pieces (optional- I put for my kid coz he doesnt eat rice)

Yogurt : 11/2 cups

Tomatoes : 2 chopped(optional,i usually skip these)

Onion : 2 chopped.

Powder Masalas

Red chilli powder: 1 teaspoon

Turmeric powder : 1/2 teaspoon

Garam Masala powder : 1/2 teaspoon

Black pepper powder: 1/2 teaspoon

Coriander powder : 1/2 teaspoon

Zeera cumin seeds : 1 teaspoon

whole black pepper corns : 1 teaspoon

Cloves : 3

cardamom : 2-4

cinnamon stick : 1 inch

Ginger and garlic paste : 2 tablespoon

lime juice : 1 tablespoon

saffron soaked in water : 1/2 teaspoon in 1/4 cup water.

Kasuri Methi : 1 teaspoon

Desi ghee : 2 tablespoon

vegetable oil 

Note: Adding green chillies and cilantro and mint leaves is essential. But coz of personal dislike i have not used these ingredients in most of my recipes. 

you can add it in last step . or After cooking. Adding it in earlier steps turns your recipes black and bad colored and bitter. 

1. Marinate  chicken with all powder masalas and yogurt and 1 teaspoon kasuri methi and 2 teaspoon Ginger garlic paste. Usually i marinate at night and leave in refrigerator all night. 

2. Heat 3 tablespoons vegetable oil in pan . Add Cloves, cinnamon,cardamom , zeera, pepper corns and stir and fry for 2 minutes. Now add onion and fry till golden brown. Add remaining ginger garlic paste in onion and fry 2 minutes more.

3. Add tomatoes and fry for 5 minutes . Add chicken pieces from marinade and fry for 10 minutes. Now add remaining marinade mix and 2 cups water and cook till chicken is 75% done. 

4. Drain soaked rice and add Ghee, lemon juice, saffron water all around rice from top. 

Next pour over the chicken biryani masala over the rice directly and adjust water . 

5. Cover with air tight lid and cook in between low to medium heat till rice is done. 

Serve hot with DAHI RAITA or Hyderabadi Mirchi Ka Salan. 

Click below links for DAHI RAITA steps and  for authentic HYDERABADI DUM BIRYANI RECIPE. 

DAHI RAITA

HYDERABADI CHICKEN DUM BIRYANI

HYDERABADI MIRCHI KA SALAN

Black Pepper masala mutton curry

Black Pepper masala mutton curry

Black Pepper masala mutton curry

ingredients:

tsp=teaspoon

* salt--1.5 tsp

* pepper powder-- 2 tsp..(else--10-15 pepper corns)

* turmeric powber--1/4 tsp

* red chilli powder--1 tsp

* green chillies-- 2-3

*fresh green corriander(kothmir)-- 1/2 cup

* fresh mint leaves(pudina)--1/2 cup

* fesh curry patta(optinal)-- 1/4 cup

* Ginger -garlic paste-- 1 tsp or 1.5 tsp

* mutton-- 300gms(for 3 of us)

* onion-- 1.5 or 2

* cinnamon,cloves,cardamom-- 1 or 2 pieces 
( dalchini,loung,ilaichi)

* curd-- 2 tablespoon(optional)
* tomato: 1 to amke it juicy-- if u wnat it more juicy use 2 or 3 tomatoes

* OIl-- 3-4 tablespoon(i sue 1 or 2--health consious!)

method:

* grind togethr in chutney jar-- pepper,salt,chilli powder,green chillies,corriander leaves, pudina leaves, curry leaves,cinnamon,cloves,cardamom..(garam masala)...and tomatoes(if u want gravy)


* in prssure cooker heat oil... add onion sliced-- fry till golden brown

* add gonger agrlic paste-- fry for 2-3s till it cahnges color

* add the masala u ground... fry till oil separates


* add 2-3 cups of water(depends on how thick curry u need)


* add mutton pieces into cooker and beaten curd(if u r using)

* close the lid of pressure cooker-- & cook till meat softens--& is cooked properly-- usually for 20 -minutes in cooker

* after pressure is out--open cooker

* cook with open lid on stove till oil separates out-- 

* garnish with kothmir leaves...

eat with rice or roti

tip: make it dry if u r eating with roti & make it slight gravy if u r eating iwth rice... donot keep it very liquidy!! it has to be thick!!!