hot and spicy egg curry

Ingredients

1. Boiled Egg 4 no’s

2. Boiled potato 2no’s

3. Onion 1 no’s

4. Cinnamon 1inch

5. Ginger-Garlic paste 2tps

6. Cumin powder 1tps

7. Red Chilli powder 1tps

8. Turmeric powder 1tps

9. Tomato 1 big

10. Coriander leave for garnish

11. Mustard oil 6tps

Method

Clean the skin of the potatoes and cut in cubes of 2 inch. Clean the egg and cut into two pieces each. In pan heat oil, add chopped onion over it. Add turmeric powder, salt, crushed cinnamon and red chilli powder in the pan, sauté for 2minutes. Add ginger-garlic paste, cumin powder and tomato. Cook for 3 minutes. Add potato and cook for another 2 minutes. In a serving plate place the half cut egg, pour the masala over it and garnish with coriander leaves.

Note: Masala becomes hot if u adds chilli powder with onion.

special saga bhaja

coming soon

chinugi jhoola(prawn curry)

coming soon

Dalma

Ingredients
1. Moong dal/arhar(harada) dal 100g
2. Potato 50g
3. Brinzal 50g
4. Pumpkin/papaya 50g
5. Drumstick 1No
6. Banana 1No
7. Jeera 2tps
8. Dry chilli 2
9. Tomato one
10. Onion , 1 no
11. Turmeric 1tps
12. Salt to taste
13. Oil 1tps
Method
Boil the vegetables, dal and tomato in a pressure cooker with salt and turmeric powder. Heat oil in a kadai . Add jeera and dry chilli over it. When it starts cracking add chopped onion and salute till golden brown. Pour the boiled vegetables over it. Now in another kadai roast jeera and dry chilli. Make a powder of the roast. Add the powder over the vegetable. Garnish with coriander leave.
Note: one can add ginger paste during boiling of vegetables. Ghee can be used instead of oil.

Saga muga( sajan saag cooked in moong dal)

Ingrediants
1. Rosted moong Dal 150g
2. Sajan saag, one cup
3. Jeera, 1 tps
4. Mustard seed 1tps
5. Dry Chilli 2no’s
6. Ghee, 2tps
7. Turmeric powder 1 tps
8. Salt to taste
Method
Cook the roasted moong dal in a pressure cooker up to one whistle with turmeric powder and salt. In a kadai heat the ghee. Add jeera, dry chilli and mustard seed over it. When it stars crackle add the coked moong dal. Add sajan saag over it and cook for another 10 minutes.
Note: Care should be taken not to overcook the dal. if you are using oil you can add chopped garlic in oil.

Santula (boiled vegetables)

Ingredients
1. Potato 50g
2. Brinjal 50g
3. Pumpkin 50g ( baby pumpkin is preferable)
4. Tomato one
5. Bhindi 2no’s
6. Banana raw one
7. Drumstick one
8. Potal (optional)
9. Beans (optional)
10. Panch phutana 2tps
11. Kalinger ½ tps
12. Oil 2tps
13. Garlic 8 flakes / ginger 2inch
14. Badi 10 no’s
15. Chopped green chili
16. Coriander leaves.
Method
Boil the vegetables and tomato with minimum amount of water, salt and turmeric powder. In a kadai heat oil and add all seeds. Add chopped garlic/ginger and green chili. Salute for one minute. Add the biled vegetables and badi. Garnish with coriander leaves.
Note: Garlic is preferred, but ginger can be added for garlic for people who do not take it.

Tomato khajoor khata

Ingredients
1. Tomato ½ Kg
2. Sugar 100g
3. Mustard seed ½ tps
4. Mustard oil 4 tps
5. Jeera 1 tps
6. Methi ½ tps
7. Kalinger 1tps
8. Dry mirchi 2
9. Khajoor 200g
10. Turmeric powder
11. Salt to taste
12. Coriander leave
13. Grated coconut ½ cup
Method
Heat oil in a kadai and add all seeds, dry mirchi and turmeric powder. Let the seeds to crackle. Add chopped tomato, salt, sugar and khajoor over it. Cook it for 15 minutes. Garnish with coriander leaves and grated coconut.
Note: You can add ginger and garlic paste in oil.

Dahi-machha ( dahi-fish)

This method of preparation is bit different from the usual dahi-machha. i think you will like this variation. Waiting for your valuable comments.
Ingredients
1. Rohi(Rohu) machha 6 pcs
2. Oil 10 tps
3. Whole garam masala( bay leave, cinammon, black cardamon)
4.Green Chilli 2 no's
5. Onion 2 no's(large)
6. Ginger-Garlic paste 2tps
7. Jeera powder 1tps
8. Dahi 1 cup
9. turmeric powder 1tps
Method
Marinate the fish with salt and turmetic powder for half an hour. In a pan fry the fish pieces with 6tps of oil. keep aside. Add another 4tps of oil and add whole garam masala and green chilli over it. Put the onion pieces ,ginger garlic and jeera powder over it. saute for 4 minutes. Beat the cord and pour over the masala with the fish. Cook for another 2 minutes.Add require amount of salt. serve with rice.

Note: Parsi and bengali style dahi machha are comming soon.

butadali-kakharu(chanadal-pumpkin)

Butadali Kakharu

Ingredients:

1. Chana Dal 150g
2. Pumpkin(kakharu) 200g
3. Potato 100g
4. Onion 1 no
5. Ginger-Garlic paste 1tps
6 Jeera powder 1/2 tps
7. Garam Masala 1/2 tps
8. Tomato 1 no
9. Turmeric powder 1tps
10. Oil 4 tps
11. Green Chilli 2 no's
11. Coriander leave for garnish

Method
Soak chana dal for at least three hours. Boil potato, kaddu and chana dal with satl and turmeric powder in a pressure cooker for 3 whistles. In a kadai prepare a masala of onion ginger and garlic. Add green chilli, tomato garam masala and jeera powder, cook for 5 minutes. Add the cooked Dal on the masala and garnish with corriander leaves.
Note: If u do not like Garlic you can avoid it. You can add hing in oil.

Dahi Padwal

Dahi Padwal


Ingredients
1. Padwal -8 no's
2. Dahi - 1 cup
3. whole garam masala ( cinnamon, bay leave, cardamom, and black cardamon)
4. turmeric powder -1tps
5. kaju paste 1tps
6. green chilli - 2no's
7. Onion paste - 1tps
8. ginger garlic paste - 1tps
9. oil
10 coriander leaves for garnish
Method
cut the padwal from both the ends to the center with the whole body intact. marinate with salt and turmeric powder for half an hour. In a pan fry the padwal with 2tps of oil. keep aside. Add another 3tps oil . Add whole garm masala green chilli and onion paste one by one. saute for 3 minutes. Add ginger-garlic paste. saute for some time and add little water and pinch of termeric powder. Now add dahi, kaju paste and padwal with bit salt. cook for another few minutes till a thich greavy is formed. garnish with corriander leaves.

note: the video form will be uploaded soon