Andaa curry with tomatoes | Vegetarian eggs | Egg curry with beans

Andaa curry with tomatoes

ingredients: -
4 eggs hard boiled,
1 cup chopped tomato,
1 onion, 1 green chilly,
1 bay leaf, 2 inch cinnamon,
1 teaspoon garlic paste,
¼ teaspoon turmeric,
1 teaspoon garam masala,
oil for deep frying and salt to taste.

Preparation time : - 30 minutes Serves : - 2


HOW TO PREPARE: -
Finely chop the green chilly and slice the onion. Take the eggs and cut in into halves. Now deep fry them in hot oil till they are golden brown. Remove from oil and pat dry all the extra oil. In another pan pour 2 tablespoons oil and bring to heat. When the oil is hot add the onion and sauté till golden brown. Then add the bay leaf, green chilly, turmeric, garam masala (hot spice mix), cinnamon, garlic paste and sauté till the raw smell of the masala leaves. Now add the tomatoes and a little water. Simmer and cook for twenty minutes until the curry thickens and becomes like pasta sauce. Put in the deep fried eggs and cook for another five to six minutes. Remove from flame and serve rotis or plain white rice

Vegetarian eggs

Ingredients : -
2 eggs,
½ cup maida,
½ cup Kheema(minced meat),
1 cube cheese,
½ cup mixed vegetables(carrot, beans, peas, cauliflower),
2 green chillies,
few coriander leaves,
1 onion,
½ teaspoon baking powder,
½ cup maida,
oil for frying and salt to taste.


Preparation time :- 20 minutes Serves : - 2

HOW TO PREPARE : -
Finely chop all the vegetables, green chillies, coriander and onions and keep it aside. Now take a big bowl and beat the eggs. When the eggs are well done add the maida, baking powder and salt. Now mix all these together and make a batter. Put in the green chillies, onions and coriander leaves and mix it all up. Take a tava and apply oil on it. When the oil is hot add half the batter and spread it evenly all over the tava. Now put the vegetables over this and spread it evenly on the omlette. Pour the remaining egg batter over the vegetables ensuring that the vegetables are engulfed between both the egg layers. Cook till the egg is done on one side and then flip it over. When both the sides are golden brown Check if it's done from the inside by piercing with a knife. If its done remove from flame and serve with tomato sauce.

Egg curry with beans

Ingredients : -
3 eggs hard boiled,
1 medium sized onion,
250 grams French beans,
1 teaspoon ginger garlic paste,
½ tablespoon red chilly powder,
½ teaspoon coriander seeds,
¼ teaspoon turmeric,
1 tablespoon oil and salt to taste.

Preparation time : - 40 minutes Serves : - 2


HOW TO PREPARE : -
Finely chop the onion and keep it aside. Take a frying pan and pour oil enough for deep frying. When the oil is very hot, deep fry the eggs till golden brown. Now cut it into two pieces and keep them aside. Cut the French beans into small pieces and boil in saline water for ten minutes. Take a frying pan and pour two tablespoons oil. When the oil is hot add the onions and sauté till golden brown. Then add the ginger garlic paste and all the other masala ingredients. Sprinkle salt to taste and sauté till the oil begins to leave the edges of the pan. Pour ¼ cup water and cook on a low flame till the gravy thickens. Put in the egg pieces and French beans and cook for another ten minutes. Garnish with coriander leaves and serve.

Curried andaa balls | Egg biryani | Nurgisi andaa kofta

Curried andaa balls

Ingredients: -

4 eggs hard boiled,
1 egg,
2 onions,
1 bell pepper,
1 tablespoon ginger paste,
3 cups chicken stock,
2 tablespoons red chilly powder,
½ cup flour, ¼ cup corn flakes,
4 tablespoons butter, oil for frying and salt to taste.

Preparation time : - 40 minutes Serves : - 2

HOW TO PREPARE: -
Take a bowl and put in the raw egg and beat it. Now to this beaten egg add the corn flakes, grated boiled eggs, pepper, salt and flour. Mix it all well and make a smooth dough and make balls from it. Now take a frying pan and pour oil enough for frying. Then fry these balls in well heated oil until the balls are crisp and a dark brown. Take another pan and heat the butter and when it starts bubbling add the chopped onions and bell pepper. Fry until golden brown and then add the red chilly powder, ginger, chicken stock and salt to taste. Mix it all up and cook on a low flame for half an hour. Then add the egg balls and cook till the gravy is as thick as you want. Remove from flame garnish with fried onions, cashew nuts and fresh coriander leaves and serve.

Egg biryani

Ingredients : -

4 eggs hard boiled,
1 tablespoon chopped coriander leaves,
½ teaspoon garam masala(hot spice mix),
1 ½ cups warm water,
1 cup basmati rice(long grain),
¼ teaspoon red chilly powder,
¼ teaspoon turmeric,
2 green cardamoms,
1 brown cardamom,
½ inch cinnamon,
1 bay leaf, 2 garlic flakes,
1 medium sized onion,
¼ cup ghee (clarified butter) or oil and salt to taste.

Preparation time :- 25 minutes Serves : - 2

HOW TO PREPARE : -
Finely chop the onion and crush the garlic. Soak the rice in water for ten minutes at least. Drain all the water and keep it aside. Take a frying pan and heat 3 tablespoons ghee. When the ghee begins bubbling add the onions and garlic and sauté till golden brown. Then add the bay leaf, cinnamon, black and green cardamoms. Sauté briefly and add the red chilly powder and turmeric and mix well. Take the boiled eggs and with the help of a fork make holes on all side. Add the eggs to the masala and add rice. Stir very carefully and ensure that you don't break the eggs. Pour in the water and bring to boil. When it begins boiling add salt to taste. Cook till all the water is absorbed on a low flame. Sprinkle the garam masala and mix once. Garnish with tomato slices and coriander leaves and serve.

Nurgisi andaa kofta

Ingredients : -

4 eggs hard boiled,
2 bread slices,
1 onion,
2 skinned tomatoes,
1 teaspoon onion paste,
1 teaspoon green chilly paste,
1 teaspoon red chilly powder,
½ teaspoon garam masala(hot spice mix),
few curry leaves,
1 tablespoon ghee (clarified butter) and salt and pepper to taste.

Preparation time : - 35 minutes Serves : - 2

HOW TO PREPARE : -
Peel the eggs and then cut it into half horizontally. Remove the yolk and keep them aside. Soak the bread slices in water for two minutes. Remove from the water and squeeze out all the water. Make a powder of the bread and keep it in a big bowl. To this add the egg yolks, butter, onion paste, green chilly paste and salt to taste. Mix it all up until all the ingredients blend into one. Now take the egg whites and stuff the area of the yolks with the mixture we just made. Take a pan and add a little bit ghee. When the ghee begins bubbling add the chopped onions, tomatoes, curry leaves, red chilly powder, garam masala (hot spice mix), pepper and salt. Cook until the oil begins to leave the edges of the pan. Then add the eggs and cook for another ten minutes. Garnish with coriander leaves and butter flakes and serve.

Spicy omlette | Mushroom Omlette |Cheese omlette

Spicy omlette

Ingredients: -
4 eggs,
2 onions,
2 small tomatoes,
1 teaspoon cumin seeds,
¼ teaspoon curry powder,
1 teaspoon garam masala(hot spice mix),
3 chopped green chillies,
2 teaspoons olive oil and salt to taste.


Preparation time : - 5 minutes Serves : - 2


HOW TO PREPARE: -
Finely chop the onions, tomatoes, green chillies each separately and set it aside. Now take a bowl and add the eggs. Then put in the onion, tomatoes and green chillies. Beat well and then put in the garam masala, curry powder, salt to taste and beat well. Now take a tava and pour 1 teaspoon olive oil and apply evenly on all sides. Then when the oil is well heated add half the cumin seeds. Let it splutter and then pour in half the egg mixture. Roll the tava so that the mixture spreads both evenly and all over the tava. Cook till one side is done and then flip it over. Cook till golden brown and then remove from flame. Do the same with the remaining half of the mixture. Serve hot with some tomato or mustard sauce.


Mushroom Omlette


Ingredients : -
4 eggs,

10 small onions,

4 tablespoons chopped button mushroom,

1 pinch mustard powder,

½ teaspoon white pepper powder,

2 tablespoons butter and salt to taste.

Preparation time :- 7 minutes Serves : - 2


HOW TO PREPARE : -
Finely chop the onions, mushroom and set it aside. Now take a bowl and add the eggs, onions, mustard powder, pepper and salt. Beat it well till its all even and there are no lumps. Now take a frying pan and heat half the butter and bring to heat. When the oil begins boiling add the finely chopped mushroom and sauté on a high flame for three minutes. Remove from flame and set it aside. Now take a tava and heat the butter and pour in half the egg mixture. Spread it evenly on the tava and add half the fried mushroom. When it's cooked fold the egg on all side and serve hot. Do the same with the remaining mixture.

Cheese omlette

Ingredients : -
4 eggs,

6 tablespoons milk,

4 green chillies,

¾ cup grated cheese,

1 teaspoon white pepper,

¼ teaspoon mustard powder,

2 tablespoons butter and salt to taste.



Preparation time : - 5 minutes Serves : - 2

HOW TO PREPARE : -
Take a bowl and add the eggs. Then put in the mustard powder, white pepper, chopped green chillies, milk and salt to taste. Beat it all well till all the ingredients blend completely. Now take a tava and spread half the butter on it. When the butter is hot pour half the egg mixture on the tava. Roll the tava so that the egg spreads out evenly and all over the tava. Now sprinkle half the grated cheese on the egg and cook. When the egg is done cover the egg from all sides so that it envelopes the cheese. Do the same with the remaining half and serve hot with some bread and tomato sauce.

RECIPE FOR DEEP FRIED FISH

Ingredients:

700 gms steaks with bone fish

Salt To Taste

1 tbsp lemon juice

1 1/4 cup fresh green coriander

6 green chillies

4 - 6 cloves garlic peeled

3/ 4 cup plain yogurt

oil for deep frying


How to make deep fried fish :

• Cut fillets into pieces that are about 5-6. 5 cm long and 4 cm wide.
• Spread the pieces out in a single layer in a large plate and sprinkle with about 1/3 tsp of salt and 1 tbs of lemon juice.
• Turn the pieces over and repeat with another 1/3 tsp of salt and 1 tbs of lemon juice. Set the plate at a tilt and leave it tilted for 2-3 hours.
• As water accumulates at one end, discard it. Put the green coriander, green chillies, garlic, 1/4 tsp of salt and tbsp of water into the blender.
• Blend until you have a paste. Empty the paste into a deep dish or shallow bowl. Put the yogurt into another deep dish or shallow bowl.
• Add 1/4 tsp of salt to the yogurt and mix it in. Set the oil to heat in a wok, karhai or frying pan over a medium flame.

indian fish curry

Ingredients of this recipe: for fish curry indian :

700gms / 11/2 lb white fish fillet
2 medium Onions
4 cloves garlic (paste)
1 tbsp ginger (paste)
4 tbsp tomato puree
2/3rd cup water
Salt To Taste
1/2 cup ghee
Spices :
1tsp white cumin seeds
1tsp turmeric powder
1tsp garam masala powder

Method to make this recipe : curry fish:

• Cut the fish into medium-sized pieces.
• Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside.
• Chop one onion finely and grind the other one.
• Add the chopped onion to the ghee in the pan and fry until golden.
• Add all spices and cook stirring for 10 seconds.
• Now add the grinded onion, garlic, ginger and tomato puree. Fry the mixture until the ghee starts to separate.
• Add the water and salt. Bring the mixture to the boil. Add fried fish pieces. Reduce the heat and simmer for about 10 minutes.
• Serve the indian fish curry hot with rice or roti.

FISH TIKKA RECIPE

Ingredients:
500 gms fish pieces of any type
150 gms vegetable oil
1 tbsp ajwain
45 ml cream
2 tsp cumin seeds powder
2 tsp garam masala
1 tbsp garlic paste
20 gms flour (beasn)
30 ml lemon juice
5 tbsp mint or coriander chutney
1/2 tsp white pepper powder
1 onion, chopped in circles.
60 gms curd / plain yogurt
Salt To Taste
chili powder to taste

Preparation:

• Mix cream garlic paste, ajwain , chili powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
• Add fish pieces to the above mixture and mainate them for about 3 hours.
• Heat oil in a pan, fry fish pieces on both sides till golden & crisp.
• Serve fried fish tikka with chopped onions.

Fish curry

Fish curry
Fish Masala is a very popular recipe. Learn how to make/prepare Fish Masala by following this easy recipe.

Ingredients:

• 1/2 kg Fish • 1/2 tsp Turmeric powder • 2 Chopped onions • 1 Chopped tomato • 1 tsp Ginger paste • 1 tsp Garlic paste • 1/2 Cup tomato pulp • 1 tsp Cummin powder • 1 tsp Coriander powder • 1 tsp Garam masala powder • 1 tsp Red chilli powder • 1 tbsp Lemon juice • 1/4 tsp Turmeric powder • 1 tsp Red chilli powder • 3 tbsp Oil • 1/4 Cup grated coconut • Salt to taste • Coriander leaves

How to make Fish Masala:

•	Marinate fish for about 1/2 hour.
•	Clean it properly and cut into medium size pieces.
•	Heat oil in a frying pan.
•	Fry chopped onions till they turn golden brown.
•	Add the ginger-garlic paste to it.
•	Seethe for about 2 minutes.
•	Add tomatoes and again fry for about 3 minutes.
•	Add all the powders, pulp and salt.
•	Cook the mixture till oil gets separated.
•	Pour 1 cup water.
•	Add the fish pieces and cook till well done. Don't cook the fish excessively.
•	Garnish the dish with coriander leaves and grated coconut.
•	Fish masala is ready. Serve it with rice.

Inji mathi | Dahi machhi | Shark cutlet

Inji mathi

Ingredients: -
500 grams mathi,
½ cup tamarind juice,
½ cup grated coconut,
1 ½ teaspoons red chilly powder,
100 grams ginger,
½ teaspoon turmeric,
few curry leaves,
2 tablespoons oil and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE: -
Wash and clean the fish and cut it into pieces of your desire size. Finely chop the ginger. Now take a mud pot and put in the tamarind juice, ginger, red chilly powder, turmeric powder, curry leaves and salt to taste. Mix all the ingredients well and then cook for five to ten minutes. Cook till the water thickens and becomes half. Now add the mathi and cook till the fish is half done. Put in the grated coconut. Now mix the coconut well so that it blends into the gravy but be careful and don’t break the fish. Cook till the water evaporates completely and only thick gravy is left. Turn of the flame and then pour oil on top. Garnish with a little bit coriander and serve.

Dahi machhi

Ingredients : -
500 grams curd,
2 cups curd(yoghurt),
1 teaspoon sugar,
1 teaspoon cumin powder,
1 teaspoon turmeric powder,
2 teaspoons red chilly powder,
1 onion,
4 teaspoons ginger paste,
1 cardamom, 1 inch cinnamon,
1 bay leaf,
5 tablespoons flour,
4 tablespoons mustard oil and salt to taste.

Preparation time : - 25 minutes Serves : - 2

HOW TO PREPARE : -
Make a paste of the onion and keep it aside. Now take the fish and wash it well and cut it into cubes. Take the flour and put it in a plate. Roll each cube in the flour so that its evenly coated on all sides. Take a frying pan and pour two tablespoons oil and put in the fish. Fry on a high flame till the fish turn golden brown. Remove from oil and pat dry the extra oil with some paper towels. Now add the remaining oil and when its very hot add the cardamom, cinnamon and bay leaf. Sauté briefly and put in the ginger, onion, red chilly powder, turmeric and cumin. Sprinkle a little water if needed. Fry for a while or till the raw smell of the masala leaves. Blend the curd and pour it in. Simmer and cook till the oil begins leaving the edges of the pan. Put in the fish cubes, sugar and salt to taste. Mix well and cook till the gravy is thick and is a dark golden brown. Remove from flame and serve with plain white rice.

Shark cutlet

Ingredients : -
500 grams shark or similar fish,
2 tablespoon bread crumbs,
2 egg whites,
1/2 teaspoon black pepper,
1 green chilly, 3 garlic flakes,
½ inch ginger,
1 onion,
¼ teaspoon turmeric,
1 teaspoon red chilly powder,
oil for deep frying and salt to taste.


Preparation time : - 20 minutes Serves : - 2


HOW TO PREPARE : -
Take the fish pieces and apply red chilly powder, turmeric and salt on it and cook in a little water. When the fish is cooked yet firm remove from flame and drain all the water. Mash the fish and set it aside. Take a blender and add the onion, green chilly, ginger, garlic and grind coarsely. Take a frying pan and pour in 2 tablespoons of oil. Add this coarsely ground paste and sauté till the raw smell leaves. Turn of the flame and add the mashed fish and black pepper powder. Mix all the ingredients well and make small balls out of this mixture. Beat the two egg whites in a bowl. Now dip these balls into the egg white and roll them over the bread crumbs so that they are evenly coated on all sides. Heat oil enough for deep frying and when the oil is very hot fry these balls in sets for four or five. Keep turning them over so that they are cooked evenly. Fry until golden brown and then remove and pat dry all the extra oil. Garnish with onion rings and lemon wedges and serve.

Fish moilee | Kashmiri fish | Patra ni machhi

Fish moilee

Ingredients: -
500 grams skinned white fish,
2 cups coconut milk,
few curry leaves,
1 tablespoon lemon juice,
1 inch cinnamon,
2 green cardamoms,
2 tablespoons chopped ginger garlic,
4 green chillies,
1 medium onion,
1 tomato,
1 teaspoon turmeric powder,
½ teaspoon coarsely crushed pepper corns,
1 cup water,
2 tablespoons oil and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE: -
Slit the green chillies and keep it aside. Finely chop the onions. Now take a pan and heat the oil. When the oil is very hot add the cinnamon, cardamom and sauté briefly. Then put in the ginger, garlic, curry leaves, onions and green chillies. Sauté till the onions turn soft and pink. Now add the fish slices and all the other ingredients except for the coconut milk. Stir well, simmer, cover and cook for ten minutes. Then pour in the coconut milk and keep stirring ensure that the coconut milk doesn’t curdle. Cook for another two to.

Kashmiri fish

Ingredients : -

500 grams porn fret,
2 tablespoons chopped coriander,
1 teaspoon garam masala(hot spice mix),
2 cloves,
2 teaspoons coriander powder,
1 teaspoon cumin seeds,
2 teaspoons grated ginger,
2 cups curd(yoghurt),
4 green chillies,
1 cup water,
1 pinch turmeric,
1 pinch asafoetida,
3 tablespoons ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE : -
Slit the green chillies and remove all the seeds. Take the curd and add a little salt. Beat the curd to fine state. Take the fish slices and apply some turmeric and salt on it. Let it marinate for five minutes. Now take a pan and pour a little bit ghee and fry the fishes till they are golden brown. Remove onto some newspaper and pat dry all the extra oil. Now heat the remaining ghee in a pan. When the ghee begins bubbling add the cumin seeds. Let it crackle and sauté till they are golden brown. Now add the ginger, asafoetid and cloves and sauté briefly. Simmer and slowly pour in the curd. Cook till the curd becomes a reddish brown and then add the coriander powder. Mix well and then put the fish slices. Now pour the water and sprinkle salt to taste. Bring to boil and then simmer, cover and cook for 20 minutes or till the fish is ¾ th cooked. Add the green chillies, garam masala, coriander leaves and stir well. Cook covered for another ten minutes or till the fish is cooked and the gravy is as thick as you want. Remove from flame and keep it covered till you serve.

Patra ni machhi

Ingredients : -

2 big mackerels,
2 tablespoons slightly coarse rice powder,
½ tablespoon tamarind paste,
½ teaspoon coriander powder,
1 tablespoon ginger garlic paste,
½ teaspoon turmeric,
½ tablespoon lemon juice,
2 teaspoons red chilly powder,
oil for deep frying and salt to taste.

Preparation time : - 15 minutes Serves : - 2

HOW TO PREPARE : -
Wash the mackerels and cut then into two or three pieces each. Clean the insides thoroughly and wash well. Now put these pieces in a bowl. Add a little turmeric, salt and lemon juice and mix it all up. Let it marinate for ten minutes. Now put in all the other ingredients except for the rice powder. Mix it all up and let it marinate for an hour at least in the refrigerator. Take the rice powder and spread it out on a plate. Now take each piece and roll it in the rice powder in such a way that all the sides are coated with rice powder. Take a frying pan and pour oil enough to deep fry. Now when the oil is very hot, slowly slide in two or three pieces at a time. Fry them by turning them over and over so that all the sides get cooked evenly. Fry till the fish is crisp and are slightly dark brown in shade. Remove from the oil and pat dry the extra oil with some paper towels. Garnish with onion rings and a little bit lemon juice and serve.