HARA BHARA CHICKEN

500 gms chicken

100gms sprins onions with leeks

100gms  green  tomatoes(unripe)
1” piece Ginger      
6 cloves Garlic        
 6 medium Green Chilies or as per taste              
 10 black peppers
100 gms coriander leaves

1tsp coriander leaves for garnishing

1ladle mustard oil

4tbsp curd

½ tsp haldi

Salt to taste
Wash the chicken and keep aside , tall other ingredients except salt,haldi, curd and oil and grind together to a  paste,heat oil in a pan add chicken Saute for 2-3 minutes take out  and then  in the same oil add grounded paste add salt sauté for 5-6 min till oil separates sprinkle little water in between if it gets too dry  add haldi sauté for 30 sec  add curd mix well keep steering till it boils add chicken mix well add little water cook covered on low for 10 min keep steering in between add water as you required for gravy give it a nice boil on medium heat so that gravy gets adjusted garnish with coriander leaves…serve hot with chapatti or rice….

BATATA VADA FOR VRAT

500 gms potatoes boiled peeled and crushed coarsely

1tsp  mustard seeds

10-12 curry leaves

½ tsp haldi ( turmeric)

½ tsp black pepper powder

2-3 medium green chilies

½”ginger piece
1tbsp lemon juice

2tbsp coriander leaves

rock salt to taste

for the batter...........

200 gms singharhy ka aata

1/2tsp black pepper powder

1/2 tsp haldi (turmeric)

1 tsp zeera powder

rock salt to taste

  1/2 tsp soda bi-carb

Water as required

 crush together the green chilies, ginger and the coriander leaves, heat oil and add mustard seeds, after they crackle add curry leaves after few seconds add chili mixture sauté for 1 minute add salt pepper and turmeric mix well and add to the mashed potatoes now divide the potato mixture into equal sized portions, make small balls .make a thick batter of the batter ingredients with the help of water then dip each ball in the batter and deep fry until golden brown.. serve hot with coriander  or mint chutney for vrat…..

VRAT KA DHOKLA

 

200 gms vrat ke chawal

200 gmr curd

200 ml water

½ tsp salt

½ tsp soda bicarbonate
green chilies 3-4 slit length wise
1tsp rai seeds
hing  a big pinch
15-20 cury leaves

Lemon juice 3tbsp

2tsp refined oil
sugar and salt to taste
150 ml water


wash the rice, beat the curd and mix with water and ½ tsp salt soak rice in this mixture  for 6-8 hrs reduce the time depending upon the temperature grind to make the batter add soda to the batter, mix well and pour into a greased plate steam for 15 minutes, heat oil in a pan,add hing and rai seeds when crackle, add the chilies and curry leaves and stir them add water and add the sugar and salt,bring to boil remove from fire, add the lemon juice and pour over the steamed dhokla, let it stand for few minutescut into pieces and serve.

EGG RECIPES

 

Egg curry

4 eggs boiled and peeled

1 medium onion, 2-3 cloves garlic, 1/4inch piece ginger, I green chili all coarsely ground together.

2 mediun tomatoes pureed

¼ tsp cumin seeds

½ tsp haldi

¼ tsp garam masala

1/2 tsp red chili pwd

Sal to taste

heat 1 ½ tbsp. oil in a pan, add cumin, when it begins to splutter, add onion mixture and salt fry till the onions turn  lightly brown., add tomato puree cook till oil separate, add red chili powder, garam masala, turmeric and fry for about 3 to 5 minutes add curd mix well cook till oil gets separated again add water as required and eggs cook for 5-6 minutes garnish with coriander leaves serve hot with rice roti or pratha.

Egg curry without onion

4 eggs boiled and peeled

1 cup curd

¼ cup milk

¼ tsp dalcheeni pwd(cinnamon )

2 green cardamoms powdered

1 bay leaf

½ tsp zeera cumin

1tsp black pepper pwd

Salt to taste

5-6 cashewnuts and 1tbsp poppy seeds soaked in warm water for an hour and ground to paste

1 tbsp ghee

Heat ghee in a heavy bottom pan add bay leaf and zeera when it splutters add milk along with powder spices cook on low for 2-3 minutes add curd cook and cashew nut paste cook  till oil come up keep steering regularly so that curd does not curdle add eggs and water as required for the gravy cook on low for 2-3 minutes add kasoori methi cook covered for 2 minutes , serve hot with rice roti or prantha.

Chili egg

4 eggs boiled and peeled and cut into half’s

1 medium onion cut into squares

1 small  capsicum, cut in squared

1 small red bell pepper cut in to square

1 inch ginger, finely chopped or ½ tbsp finely chopped ginger

6garlic cloves chopped finely

2 green chilies chopped

1 tbsp soy sauce

¼ tsp red chili powder

¼ tsp black pepper

½ tsp sugar

2 tbsp corn flour mix with half cup of water

1tsp vinegar

salt as required

 heat oil in a pan then add the onion and capsicum squares. ion a medium flame, stir fry till the edges of the onions and capsicum get cooked or become light browned. then add  salt and sugar and vinegar add soy sauce stir very well, add the corn flour  paste pepper and chili powder. , in a bolw arrange eggs and pour this mixture over then , serve hot as a side dish.

Egg do pyaza

4 eggs boiled peeled

2 medium onions chopped lengthwise thinly

1tbsp ginger garlic mashed

2 green chilies slit length wise

½ tsp turmeric

½ tsp cumin seed1 bay leaf

½ tsp red chili pwder

½ tsp amchoor

½ tsp garam masala

2tbsp mustard oi1 tbsp hara dhania chopped

Salt to taste

Heat oil in a pan add zeera and bay leaf when it splutter add onions and salt sauté till onions turn light brown , add green chilies and ginger garlic sauté for a minute add haldi chili powder and amchoor sauté once add eggs and 4-5 tbsp water cook on low for 2-3 minutes garnish with hara dhaniya serve hot with roti or prantha

Egg salad

4 eggs boiled peeled and cut on to half

1 tsp each capsicum,onion chopped finely

1 medium green chilieschopped finely

1 small tomato remove the pulp and seeds and chopped finely

½ tbsp chat masala

1 tbsp hara dhanina or pudina chopped

Sauce or chutney of your choice

In a bowl place all veggies and chat masala and salt if required, remove the egg yolks and to the veggies mix well and fill the eggs with same top with sauce or green chutney and serve..

Egg bhurji

4 eggs
2 onions, finely chopped
2 tomatoes, chopped
3  medium green chilies
1” ginger finely chopped
2 tbsp coriander leaves chopped
1 tspjeera

1/2 tsp garam masala

 1/2 tsp red chilli powder
1 tsp turmeric powder

2tbspoil

Salt as per taste

 In a  bowl, whisk the eggs using a spoon and keep aside heta oil in a pan  Now add jeera, onions, green chillies and ginger saute for 3-4 minutes..add tomatoes  Sauté for 2 minutes add red chilli powder, turmeric powder garam masala  and salt mix well pour in  beaten eggs and keep whisking until cooked.garnish with coriander leaves serve hot with roti or prantha.