Scrambled egg in a tomato gravy

This is D’s speciality. Loved having this with steamed rice and believe it or not as a side dish for curd rice too

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Scrambled egg in a tomato gravy
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Ingredients
Servings
Ingredients
Instructions
  1. In a kadai, heat some oil and break open all the eggs one at a time and scramble them.
  2. Add salt and once the eggs are nicely scrambled, add the milk and mix it nicely and cook on low flame for 1-2 mins so that the eggs are soft and fluffy. Once cooked set aside...
  3. Take a kadai and heat oil in it...add ground whole masalas and jeera to it...
  4. Add the chopped onions, ginger-garlic paste and saute till the onions turn pink in colour...
  5. Add the pureed tomatoes, peas and corn and cook till the oil seperates from the corner of the vessel.
  6. Now add the scrambled egg and the egg curry powder.
  7. Close the kadai with a lid and let the curry simmer on a low flame for 20-25 minutes.
  8. Add the chopped coriander leaves and mix well...
  9. Add a dollop of ghee and mix well...
  10. Serve hot with steamed rice.

Sabz chawal

This is a variety fo vegetable pulao which i made recently on a week day. Having less time in hand i had to make something which is a meal by itself and is also tasty…so here goes

This is my entry to Sunita’s “Think spice-think saffron “thinksaffronlogo.png

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Sabz chawal
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Servings
Ingredients
Instructions
  1. Soak the basmati rice in water for 30 mins and cook it with the whole masala powder till each grain seperates. (While cooking one could also add 1-2 tsp of ghee, increases the flavour of the rice)
  2. Once the rice is cooked remove the rice on a plate and let it cook and let the rice grains seperate.
  3. Take a kadai and heat oil in it.
  4. Add finely diced onions and ginger-garlic paste to it and saute till the onions turn little brown in colour.
  5. Once the raw smell of the ginger - garlic paste is gone add, pureed tomatoes and let it cook till the oil seperates on the sides of the kadai..
  6. Add the other diced vegetables and let it cook.
  7. Once the vegetables are 80% cooked, add the masala powders and cook till the vegetables are well done.
  8. Add the cooked rice, salt and mix well and cook under a very low flame with the lid closed so that all the flavour seeps in the rice...
  9. Dissolve saffron in little luke warm milk and set aside for 15 minutes. Add the saffron milk to the rice and mix well...
  10. Garnish with corriander leaves and serve with raita

Mixed Vegetable Pulao

One of my favorite preparation during a week day is a simple vegetable pulao…something which does not take much time and yet is very delicious

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Mixed Vegetable Pulao
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Ingredients
Servings
Ingredients
Instructions
  1. Cook basmati in a pressure cooker with the whole masalas.
  2. Remove the cooked basmati in a plate and set aside to cool.
  3. Take a kadai, add onions and saute till it is pink
  4. Add ginger garlic paste to this and saute
  5. Add chillies and saute
  6. Add the vegetables, salt and let it get cooked.
  7. Once the vegetables are cooked add the soya chunks and cook for some more time.
  8. Add the cooked basmati to the vegetables and mix well.
  9. Cover and cook the mixed rice for 10 minutes in low flame.
  10. Garnish with corriander leaves and serve hot

Capsicum Rice (with mint)

I have made capsicum rice and phudina rice..so thought of combinig these two and see how it comes out…since i like coconut very much…have also added coconut to get that coconutty, minty flavour in the capsicum rice

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Capsicum Rice (with mint)
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook the basmati rice seperately, while cooking add the whole masalas also sothat the flavour seeps into the rice.
  2. Once the rice is cooked, remove the whole masalas, take out the rice on a plate and set aside to cool.
  3. Grind coconut, green chillies and the mint together to form a smooth paste
  4. Heat oil in a kadai and add finely diced onions and the ginger garlic paste and saute till the onions are pink in colour.
  5. Add the diced capsicum and let it get cooked. Add the required amount of salt to it.
  6. Once the capsicums are cooked, add the coconut-mint paste and cook it further. Take care that the coconut does not get burnt.
  7. Once this is cooked, add the cooked basmati rice and mix well.
  8. Serve hot with curd or potato chips...
  9. For garnish, one could add fried kaju.