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Egg Korma

I am back after a really long time. Have been really busy organizing my life around home, kid and new job. Yes thats right I am a working lady now :)

So here is my latest recipe.


Egg: 8 (hard boiled) Bay Leaf: 1 Dry Whole Red Chilli : 2 Green Cardamom: 2 Clove: 2 Cinnamon: 1” Onion – 1 cup Finely ChoppedOnion Paste: 2 Tbsps Ginger Paste: 1 ½ tsps Garlic Paste: 1 tsp Tomato Puree: 2 Tbsps Yogurt: 4 – 5 Tbsps Turmeric Powder: 1 tsp Red Chillie Powder: ¾ tsp Garam Masala Powder: ½ tsp Fresh Cream: 2 tsps Oil: ¼ cup Ghee: 2 tsps Green Chilies: 2 – 3 Sugar – 1 tspTo taste SaltProcedure:

Heat white oil 2 Tbsp and fry the eggs to a golden brown colour. Keep them aside.
Heat the remaining oil and ghee. Fry the sliced onions till they become golden in colour. Keep them aside.
In the same ghee-oil add whole garam masala dry whole red chillie and bay leaf. add onion paste and sugar. 
Fry till oil separates.
Now add all the dry masalas except garam masala. Sauté for few seconds and then add …
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Soya Nuggets: 1 cup (Cooked as per instruction on the pack)Corn Flour : 2 tbspPepper Powder: 1 tspRed Chilli Powder: 1 tspOil : for deep fryingOnion: 1 medium finely choopedGalric : 4 cloves finely choppedGreen Chilli: 2-3 slit length wise.Salt: as per tasteChing's Manchurina Powder: 3 tbspRed Chilli Sauce: 2 tbsp (adjust as per taste)Water : 1 cupOil: 2 tbspProcedure: Drain all the water from the nuggets and squeeze all the excess water out. In a bowl mix soya nuggets, corn flour, red chillil powder and pepper powder together so that the nuggets are nicely coated with the dry ingredients . Heat oil for deep frying. Deep fry the soya nuggets till they are lightly crispy. In a pan heat 2 tbsp oil . Add the chopped galic and onion with a pinch of salt and cook till the onio is transulent. In a …

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Here is my version of the delicious curry.
Tomatoes: 4 medium size (hard)Tomatoe paste of: 3 Medium size inside portion only(adjust as per the tartness of the tomatoes)Potato: 2 medium boiled and mashedOnion: 1 medium finely chopped.Ginger & garlic paste: 3 tspRed chilli powder : 2 tspTurmeric powder:  1 tspGaram masala powder: 1 tspSalt: to tasteCoriander powder: 2 tspCashew nuts: 6Almonds: 4Watermelon seeds: 2 tspMava: 125 gCream: 3 tbsPaneer: 100 gOrange red colour : 2 pinchesOil- 3-4 spoons
Wash tomatoes and cut with a sharp knife the top portion.Tack out or scoop the center portion. Make a paste of tomatoes centers.
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Maccha Manji Bara ( Fish egg fitters)

Being from the state of Orissa where fish is the staple food, we are so used to eating fish and we even enjoy eating fish eggs and fish oil . Fish eggs are available only during the breeding season and really delicious when prepared nicely.
So here is a simple recipe to make fitters out of fish eggs which is really simple and delicious.
Ingredients: Fish Eggs: From one fish ( not sure how much it weighed  for us)Green chili: 2-3 finely chopped ( adjust as per taste)Onion: 1 small Finely choppedGarlic: 2 crushedBesan: 2 tbsp (add a little at a time till you reach a good consistency)salt: as per tasteturmeric powder: 1 tspChilli powder: 1 tspOil for cooking.

Procedure. Put all the ingredients except the oil in a bowl and mix together.  You will have to use a fork to mash up the fish eggs and make the whole thing into a thick paste. Heat oil in a shallow pan or tawa . Add a spoon full of the mix in the tawa and adjust the shape.  Repeat the step till you have a few fitters in the pan without over…

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Procedure: Heat a saute pan heat 1 tsp of oil. Add 1 tbsp  chopped onion, 1 tsp of chopped green chilli, 1 tbsp of chopped tomato and a pinch of salt. Saute for 1-2 mins and then add the ghuguni to the pan and saute for 1-2 more minutes and let it thickens  little more. Transfer it to the serving plate. Add 1tbsp of chopped on…

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And it connects you to recipes that you had forgotten because you wanted to cook something fancy for the blog . So here is a very basic potala(parwal) curry.
Ingredients: Potala: 15 Potato: 2 medium Onion: 1 small finely choppedGinger garlic paste: 2 tbspTurmeric powder: 1 tspRed chilli powder: 1 tbsp (adjust as per taste)Cumin Powder: 1 tbspCoriander Powder: 2 tbspWhole Cardamon: 2Cinnamon Stick: 1/2 inchSalt: to tasteOil : 2 tbsp water: 1-2 cup
Procedure: To prep the potala you wash and the then script the outer skin of it with a knife and not use a peeler because that will remove too much and not much will be left to cook.
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Prawn Pulao

Here is another dish that adds to the list of my love for flavored rice dish.
Marination of prawns:
Prawns: 15-20 shelled and deveined Garlic paste: 1 1/2 tsp Ginger paste: 3/4 tsp Turmeric powder:1/2 tsp tChilli powder: 3/4 tsp Vegetable oil: 2-3 tsp Salt: 1 tsp
For the pulao masala:
Vegetable oil: 2 tbsp Green cardamoms: 4Cinnamon sticks: 2 Nutmeg: 1tsp Star Anish: 2Cloves: 10Onion: 1 large thinly slicedGreen chillies: 2-4 sliced ( adjust as per your taste)Garlic paste:2 1/2 tsp Ginger paste: 2 1/2 tspTurmeric powder: 3/4 tspCoriander powder: 1 Tbsp Tomatoes: 1 large choppedBasmati rice : 2 cups washed and soaked for half an hourWater: 4-5 cupsMint leaves: finely chopped 2 tbspCoriander leaves: finely chopped 2 tbspSalt to tasteProcedure:
Mix all the marinade ingredients.  Coat the prawns well with the marinade and let it marinate for half an hour.  Heat oil in deep cooking pan, add green cardamom, cinnamon sticks, cloves, star Anish and saute for a minute. As the raw spices get…