Egg Korma Recipe

Ingredients:

250 grams Mutton
3/4 cups Bengal gram dal
2 tsp Ginger-garlic paste
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
2 nos. Green chillies
3 nos. Sliced onions
2 tblsp Oil

How to make dalcha:

• Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes.
• Boil the dal with 1/4 tsp. turmeric powder and enough water till tender.
• Mash well and set aside.
• Fry two sliced onions till they are crisp.
• Crush and keep aside.
• Heat oil, add the remaining sliced onion and fry till brown.
• Add the giner-garlic paste, remaining turmeric powder and fry till light brown, then add the mutton and fry till oil separates.
• Add chilli powder, coriander powder and 2 cups water and cook till the mutton is tender.
• To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt to taste.
• Simmer till completely cooked.
• Serve hot.

KAKARAKAYA RECIPE

Ingredients:

7-8 pieces of bitter gourd
2 onions made into a paste
1 tsp red chili powder
Salt to taste
1/2 tsp turmeric
2 tsp amchoor powder
1 tblsp oil + Oil for deep frying

How to make kakarakaya:

• Wash the kekarakaya and slit lengthwise.
• Remove all the flesh from inside and make hollow.
• Deep fry them and keep aside
• Now in a wok heat 1 tblsp oil and put in the onion paste.
• Once they become brownish in color add the spices and salt
• Roast well till oil separates.
• Fill this mixture into the kekarakayas and serve.

CHARUPODI RECIPE

Ingredients:

1c coriander seeds (dhania sabut)
1/2 c cumin seeds (jeera)
1/2 c whole black pepper (sabut kali mirch)

How to make charupodi:

• Mix all the ingredients together and grind.
• You can store it in jar and not in a refrigerator

VEGETABLE BIRYANI RECIPE

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

CHICKEN CORN SOUP RECIPE

Ingredients:

• 4 Chicken Fillets (boiled and shredded) • 1 kg Chicken Bones • 1 Bay Leaf • 4 cloves Garlic • 6 Whole Black Peppers • 1 tin Cream Style Corn • 2 Eggs • 1 tsp White Pepper Powder • 1 tsp Sugar • 1 tbsp Sesame Oil • 4 tbsp Corn Flour • 4 cups Water • Salt to taste

How to make Chicken Corn Soup:

• Boil chicken bones in 4 cups of water with black pepper, garlic cloves and bay leaf until cooked. Strain the stock through a sieve. • Boil corn in the stock. Add chicken, salt, sugar and white pepper powder. • Combine corn flour with little water and stir in the soup. Simmer until thickens, stirring constantly. • Beat eggs and add to the soup. • Heat sesame oil and add a few drops to the soup while serving

CHICKEN MANCHURIAN RECIPE

Ingredients:

• 4 Chicken Thighs (chopped) • 1 tsp Soya Sauce • 1 small Onion (finely chopped) • 2 tbsp Corn Flour • 1/4 cup All Purpose Flour • 8 Garlic Pods (finely chopped) • 8 Green Chillies (finely chopped) • 4 tsp Refined Oil • Salt to taste • 1 tsp Tomato Ketchup (optional)

How to make Chicken Manchurian:

• Smear salt and marinate chicken for an hour. • Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it. • Deep fry the chicken pieces and keep them aside. • Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy. • Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce. • Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce. • Add water while stirring, if necessary. • Chicken Manchurian is ready to be

CHICKEN MANCHURIAN RECIPE

Ingredients:

• 4 Chicken Thighs (chopped) • 1 tsp Soya Sauce • 1 small Onion (finely chopped) • 2 tbsp Corn Flour • 1/4 cup All Purpose Flour • 8 Garlic Pods (finely chopped) • 8 Green Chillies (finely chopped) • 4 tsp Refined Oil • Salt to taste • 1 tsp Tomato Ketchup (optional)

How to make Chicken Manchurian:

• Smear salt and marinate chicken for an hour. • Make a batter of all purpose flour and cornflour in a bowl. Soak the chicken pieces into it. • Deep fry the chicken pieces and keep them aside. • Heat oil in a pan and add garlic, onion and green chillies and fry till brown and crispy. • Now add chilli powder, salt to taste, deep-fried chicken pieces, tomato ketchup and Soya sauce. • Cook at high flame (may be for 7-8 minutes) till the chicken turns soft and absorbs ketchup and Soya sauce. • Add water while stirring, if necessary. • Chicken Manchurian is ready to be