Non veg

Egg Chicken Tadka

Ingredients

Green moong dal 1 and 1/2 cups washed and soaked overnight

Bengal gram or chana dal 1/2 cup washed and soaked overnight

Chicken keema 200 gm

Eggs 2

Onion 2 medium chopped

Ginger paste 1 tbsp

Garlic 4 to 6 chopped

Green chilli 4 to 6 chopped

Tomato 1 large chopped

Fresh coriander leaves 1 cup chopped

Whole Dry red chilli 1

Whole cumin 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Corriander powder 1 tsp

Garam masala powder 1/2 tsp

Salt 1/2 + 1 tsp or as per taste

Sugar 1/2 tsp or as per taste

Oil 2 tsp + 2 tbsp

 

Procedure

 

  • Add the soaked lentils in a pressure cooker along with 1/2 tsp salt and water and pressure cook to 1 whistle at high flames. Level of water used should not be more than 1/2” above the level of the lentils in the cooker and let the cooker release pressure by itself.
  • heat 2 tsp oil in a pan at medium flame and once hot break the eggs one by one into it and scramble them.  Once done take the scrambled eggs out of the pan and keep aside
  • now heat the remaining oil in a kadhai at medium high flames. Once hot add in it dry red chilli and the cumin seeds and saute for few seconds
  • now add the chopped onion and fry till they turned golden brown
  • then add the tomatoes and chopped green chilli and stir and cook till the tomatoes get mushy
  • then add the ginger paste and the chopped garlic and saute for about a minute or till the raw smell of the ginger garlic disappears
  • then add in all the powdered masala, the remaining salt and a tbsp of water and roast the masala well for about a minute. In between the roasting process, add half of the chopped coriander leaves and again roast
  • then add the chicken keema, mix it well with the roasting masala and let it cook covered for about a minute
  • remove the cover, give it a good stir and then add in the scrambled eggs and mix it well the chicken masala mixture
  • then add the cooked lentils, give it a good mix and add about 3/4 cup of water and give a good stir to all the ingredients and cover and cook for about a minute
  • now remove the cover and add the sugar and mix well
  • check on the consistency of the tadka. If there is more liquid then required then increase the flame and dry out the excess water
  • finally add in the remaining coriander leaves and giving it a good mix, switch off the flames. Cover and let the tadka rest for few seconds
  • your egg chicken tadka is ready to be served. Enjoy it with rumali roti, tandoori roti, plain roti, naan or kulcha.

Chicken Saagwala

Ingredients

 

Chicken 600 gm medium sized pieces

Spinach about 250 gm only leaves

Fresh coriander leaf half cup roughlychopped

Onion 2 medium sized chopped

Ginger paste 1 tsp

Garlic 4 to 5 cloves chopped

Tomato 1 and 1/2 medium-sized chopped

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Garam masala powder 1/2 tsp

Coriander powder 1 tsp

Kasuri methi powder 1 tsp

Whole dry red chilli 1

Whole cumin 1 tsp

Salt 1 tsp or as per taste

Sugar about 1 pinch

Fresh cream 2 tbsp optional

Oil 2 tbsp

 

Procedure

 

  • Blanche the spinach and in a blender blend together the spinach and the corriander leaves to a smooth paste and set aside
  • Wash clean the chicken pieces and keep aside
  • Now heat a non stick kadhai and add the oil in it
  • Once the oil gets hot, add the cumin seeds and the dry red chilli and saute for few seconds
  • Now add in the chopped onion and fry  until it turns golden brown and then add the Ginger paste and the chopped garlic and saute for about a minute
  • Then add the chopped tomato and keep frying the masala until the tomato gets well cooked and mushy
  • At this point add in the turmeric, red chilli, corriander and the garam masala powder and about a tbsp of water and mix well and roast the all masala mix for about a minute
  • Then add in salt and sugar and mix well and after a good mix add in the chicken pieces and roast the chicken along with the masala by mixing it well with the masala for a min
  • Now cover and cook the chicken at midium flames until the chicken is mostly cooked
  • Now remove the cover and after giving a stir, add in the spinach and corriander leaf paste, mix well and let it cook for another 5 min uncovered and stirring at regular intervals
  • At this point when oil starts appearing from all sides of the gravy,  add in the kasuri methi powder and the fresh cream and give a good mix for about few seconds
  • Now switch off the oven and cover the chicken, let it rest for a minute and then serve hot with rice, roti, kulcha, naan or fulka and enjoy.

Masoor dal fritters masala curry

Ingredients

 

For the fritters 

Masoor dal 3/4th of a cup washed clean and soaked overnight

Gram flour 1 tbsp roasted

Egg 1

Onion 1 medium chopped

Green chill 2 whole

Ginger 1/2” piece

Salt 1/2 tsp

Turmeric powder 1/4th tsp

Oil 2 tbsp

 

For the gravy

Onion 1 medium chopped

Tomato 1 medium chopped

Raisins 1/4 th of a cup

Curd about 2tbsp

Ginger paste 1 tsp

Garlic 3 to 4 cloves crushed

Bay leaf 1

Green cardamom 3 to 4

Cloves 3 to 4

Cinnamon 1” stick

Cumin seed 1 tsp

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Cumin powder 1/2 tsp

Corriander powder 1 tsp

Garam masala powder 1/2 tsp

Black pepper powder 1/2 tsp

Salt 1 tsp or as per taste

Sugar 1/2 tsp

Oil 2 tbsp

 

Procedure

making the fritters 

  • take the masoor dal, ginger piece and green chillies in a grinder, grind them to a coarse paste and empty the mixture in a mixing bowl. Do not make a smooth paste
  • In it add chopped onions, salt, turmeric powder, gram flour and mix well. Now add the egg in it and again give a good mix
  • heat a frying pan at medium flame. Once the pan gets heated, add oil into the pan
  • once the oil gets heated, take small portions of the mixture and place them on the pan, flattening them a little from top and maintaining little gaps between them. Do not overcrowd the fritters
  • shallow fry the fritters flipping them at regular intervals until the turn light golden. Do not over fry them or they will not allow the juice of the gravy to enter them, remaining hard in the gravy
  • once the fritters gets fried, take them out of the pan and keep aside

 

Making the gravy

 

  • Place a kadhai on the oven at medium flame and let heat. Once hot add in the oil and after heating add in the cardamom, cinnamon, cloves, cumin seeds, bay leaf, a pinch each of turmeric and red chili powder  and sauté for few seconds
  • now add the chopped onion and fry them until they turn golden brown
  • now add the chopped tomatoes and keep frying till the tomatoes are mushy
  • at this point add the ginger garlic and saute till the raw smell dissapears
  • then add in it all the powdered masala and a tbsp of water and roast the all masala for few seconds and then add the salt and give a good mix. By the time the masala is getting roasted, take the curd and sugar in a bowl and beat them with a little water to get a smooth texture
  • once the masala gets roasred well and oil appears from the side, switch off the flame and add the curd mixture in it by constant stirring
  • now switch on the flames once again and let the masala cook for about 1/2 a minute. At this point add the raisins and mix well and add about 3/4 cup of water and stir
  • once the gravy starts boiling, reduce the flame, cover and let the gravy simmer for about 5 to 7 minutes. Do not let the gravy to become too thick. Remember that the fritters will absorb some juice from it
  • now remove the cover, check the consistency of the gravy and add in the fritters, mix them gently with the gray and cover and cook for about few seconds and switch off the flames
  • let the curry rest for few seconds and then serve hot with rice, roti, puri, kulcha or naans

 

 

 

 

 

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