Egg Korma

egg korma

Preparation Time :20-25 minutes
Cooking Time : 20 -25 minutes

Ingredients :

• Boiled egg : 8
• Onion : 1 small finely chopped
• Tomato : 1 large 
• Green chilies : 2-3
• Ginger : 1" 
• Garlic : 4-5 cloves
• Coconut powder / Coconut milk : 1 tbsp
• Poppy seeds : 2 tbsp
• Cashew nuts : 8-10
• Raisins : 8-10
• Fenugreek seeds : 1/2 tsp
• Cinnamon stick : 1 "
• Cardamom : 3-4 
• Laung : 3-4 
• Turmeric powder : 1 tsp
• Salt to taste
• Sugar : 1tsp
• Cumin powder : 1 tsp
• Kashmiri red chili powder : 1 tsp
• Vegetable oil : 5-6 tbsp
• Ghee : 1 tsp

Procedure : 

1) Boil eggs. Cool and peel shells. Now sprinkle little turmeric powder and
    salt over egg  mix them . And fry to a golden brown or just let them remain
    the way they are.
2) Make a paste of tomato, green chili, ginger and garlic.
3) And make another paste of cashew nuts,raisins and poppy seeds .
4) Put oil in a heavy bottom pan ,add fenu greek seeds. Wait till its colour
    changes to deep brown. Then remove the seeds from oil.
5) Now add cardamom, cinnamon and laung.
6) After few seconds add finely chopped onion and fry till transparent.
7) Then add tomato paste and add turmeric powder,cumin powder ,kashmiri
     red chili powder ,salt and sugar.Stir continuously so that masala does not
     burn . Fry them for 3-4 minutes in medium heat.
8) Now add coconut milk and poppy seeds paste and cook till oil comes out.
9) Add half cup of water and fried eggs.
10) Cover with lid and cook for 4-5 minutes in medium heat.
11) Sprinkle little ghee and turn off the heat.
       Serve hot with steam rice, naan, roti or paratha.

Chana r Dalna

chanar dalna

Preparation Time :10-15 minutes
Cooking Time : 40-50 minutes
Serve : 4
Ingredients:

• Homemade paneer /chana : 1 cup
• Maida : 1tsp
• Salt to taste
• Bay leaf : 1 medium
• Panch phoron : 1/2 tsp
• Dry red chili : 2
• Potato : 2-3 medium cut into small cubes
• Tomato : 1 medium finely chopped
• Ginger paste : 1  tsp
• Cumin powder : 1 tsp
• Corriander powder : 1/2 tsp
• Kashmiri red chili powder : 1 tsp
• Sugar to taste
• Garam masala powder: 1/2 tsp
• Green chilli : 2 chopped
• Ghee : 1 tsp
• Vegetable oil : 4 tbsp

Procedure :

1) Boil milk and curdled milk with lemon juice. Strain chana by using
    muslin cloth.wash it under water, squeeze it and han it for half an
    hour. Squeeze out water completely.Now take a plate , put chana,
    maida , pinch of salt , sugar and one chopped green chilies.Knead
    chana for 1 minute and make a chana dough.
2) From the dough divide 9-10 chana balls and round them and slightly
    press and give them a pattie like shape.
3) Take a pan and heat oil.Then potatoes and keep aside. Fry chana balls
    and also keep aside.
4) Now in the same pan add little oil ,heat it. Then add bay leaf, panch
    phoron and dry red chili for tempering.
5) In medium heat add ginger paste,cumin powder,coriander powder,
    kashmiri red chili powder, chopped tomatoes.Mix them well and cook
    until oil comes out form masala.
6) Now add fried potato,salt  and 1 cup of water. Gently stir it and cover
    the pan with a lid.
7) When all potatoes become soft add fried chana balls.If gravy is too thick,
    add little water and boil it.
8) Sprinkle sugar ,garam masala powder and ghee. Mix well. Turn off the
    heat.
   Serve hot with plain rice.