Egg Curry (अंडा करी )

Ingredients :

6 .........................boiled eggs ( remove the shells  and cut in half )
2 ........................onions ( 1 chopped + 1 sliced )
2 .......................tomatoes ( finely chopped )
fistful ..................coriander leaves
2 to 3 tbsp...........fresh grated coconut
5 to 6 ..................garlic cloves
2 to 3 ....................green chillies
1 tsp.......................coriander seeds
1 tsp........................fennel seeds
1/2 tsp...................pepper
1/2tsp....................cumin seeds
2 ............................cloves
1/2 inch..................cinnamon
1 tsp....................chilly powder
1/2 tsp................turmeric powder
4 tbsp...................oil
salt

Method :

Heat a tbsp of oil and add all dry seeds and stir fry for 2 mintues.

Now add  garlic and sliced onions and saute till golden.

Add grated coconut and again stir for 5 minutes.

Grind this along with coriander leaves and green chillies with very little water.

Now in a non stick pan add remaining oil and saute onions till translucent.

Now add chopped tomtoes and cook till oil separates.

Finally add ground masala and all other powder along with salt .

Dilute the gravy with water if needed.

When the gravy starts boiling add boiled egg halves and cook further for 2 mintues.

Let the eggs get properly coated with gravy.

Serve hot with rotis or plain rice.

Makhane ki Sabji

Makhane or the popped lotus seeds as they are known are very delicious . They can be used in sweet as well as savoury dished .  You can make Makhane kheer as well which is equally mouth watering . Will certainly try to the recipe in future. As of now lets enjoy the Makhane sabji which is one yummy preparation .

Ingrediets :

100 gms - Makhane
2 - finely chopped onions
2 - finely chopped tomatoes
2 tsp - ginger garlic paste
1 tsp - garam masala
2 cups - milk
10- 12 -  cashews ground to paste
1/2 cup - fresh malai or khoya
2 tsp - chilli powder
1 tsp - turmeric powder
salt
sugar
ghee



Method :

Heat 1 tbsp ghee and stir fry the makhanas in them till they become crisp and light pink.
Again heat 2 to 3 tbsp ghee and stir fry onions till they are golden.
Add ginger garlic paste and cook for 5 to 10 minutes.
Add tomatoes and cook till the ghee starts separating.
Add makhanas and mix well.
Then add garam masala, salt , sugar and milk and cook for 10 minutes.
Add the cashew paste and malai and cook for 5 more minutes.
Garnish with coriande leaves.


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