Bread Egg Pakoda

Well..the pictures tell the recipe itself..n i admit it is nothing new or great..but what everyone liked about this dish in my family is the presentation...I mean u eat egg+Omellete quite often..but here the omelette is around the bread so u dont realise tht u r eating dry bread...and as compared to Egg pakodas....which r deep fried..this doesn't take oil at oil..as it is cooked on non-stick simply as omellete..

About the important part in this one is...as such the bread does not absorb egg quickly and cant make it thick manually also..n if soaked for long..bead breaks...so just dip and take out to non-stick pan..n then put the egg liquid (with veggies specifically..as it stays on bread) on top....n need to cook on little less flame n for little more time.,.as the egg inside the bread also needs to be cooked well..otherwise it tasted raw..but if  u wnat to give half egg fry kind feel..thn may b u can execute it faster :)..i did both coz of choices of my family members :)) 

Pulao Biryani

Did not know what to name it..was reading some biryani recipes but found them very difficult..so started with this easy experiment with much less ingredients and less complexity..

Ingredients:
1.Basmati rice - i used Regular Basmati - Soaked them in water 1 hr before
2.Dalchini
3.Laung
4.Cardemom-3-4 pieces
5.Potato - in small cubes
6.Onion- sliced
7.Capsicum - Finely chopped
8.Refined Oil
9.Jeera

Procedure
1. Fry onions,Capsicum,Laung,Dalchini,Potato,cardemom in refined oil.
2.Add saoked rice and fry them for some time.
3. Keep adding little water each time n cook slowly.
4. once almost near to cooked,cover lid and wait 5-6 min and shut down the gas and keep the lid closed.
5.Once whistle goes off itself,then open the lid.

Serve hot..it really smelled very nice and was very tasty also.My hubby loved it .
Waiting for brother-in-law's comments :).

Well my hubby dear n borther-in law loved it..but suggested that i shd put the laung,dalchini in powder form..they feel it is a big task to remove them while eating.Need to try tht now.

Next day i actually added more vegetables..beans..carrots also..n added garam masala..salt n little of chilli powder also..before just closing the lid...i put two hard boiled eggs cut in half..this made the dish very spicy kind and awesome combo with cucumber raita :)

Bharwan Karela

Well...finally another recipe..I had experimented it many a times but most of the times my hubby dear wont like it and my brother-in-law ate but did not appreciate it much.
So, this is my new experiment today..none of them have tasted but still posting it..will post their comments later :)

Ingredients

1. Karela - Bittergourd

2.Onion- finely chopped

3.Sugar-1-2 spoons

4.All dry masalas - Salt,red pepper,Coriander powder,aamchoor,haldi,garam masala

5.Palak - 2-3 leaflets-washed and finely chopped

6. saunf - the big and thicker one

7.Mustard oil

Procedure

1.I prefer cooking them in non-stick pan,consumes less oil and no fear of getting it burnt or stick.. :)

2.Cut the long karela to two parts -or as per sizes u want and make a slit in each.

3.Put some oil in the pan and fry Karela with lid covered.Keep changing the sides of karela till it gets little - little dark on all sides.It shd b almost cooked.Now remove them and let them cool.

4. If the karela is more ripen,the seeds can be taken out while slit is made.Otherwise,when the karela is cooled,open slit and remove the seeds.Seeds contribute to sour taste mainly.

5.If there are large number of seeds (cooking in large quantity),then you can grind them and use this powder also.Though I hv not tried it till now.

6.Now after you have removed karela from pan,put chopped onion,palak leaves,dry masalas,saunf,sugar and fry them.And then let it also cool down.

7.Now once both are cooled,put the fried masala in the slit of karela.

8.Now put the filled karela in pan-no need to add any oil now.cover with lid.No need to turn the karelas now.,..it was already cooked.Just let the masala absorb.

9.Hope u like it.

Hare Bhare Mushroom

My Brother-in-law's favourite dish is Mushroom.So,now the next experiment was adding my green Spinach and Fenugreek to Mushroom also :).
Ingredients:
1.Mushrooms - Cleaned and cut in two parts (I do center partition to one mushroom :)).
2. Fenugreek and Spinach leaves-Cleaned,wahsed and finely chopped
3.Green Peas-Slightly boiled
4.Onion and Tomatoes- Sliced
5.Thick curd- 2 spoons
6.Dry Masalas - Salt,coriander powder,Haldi, Garam masala
7.Refined oil for frying Mushrooms
8. Fenugreek seeds,mustard seeds,Jeera and dhaniya seeds
9.Garlic and Ginger paste
Procedure
1.I feel that mushrooms have a high tendency for germs and need to be really cleaned well.So,before I use them in recipe,I fry them in refined oil...Not deep frying but fried enough that they are almost cooked..The oil will become dark or black as mushroom leave their impurities in it,so you should not re-use the same.
2.Remove the mushrooms from oil and spread them on tissue sheets and keep changing sheets 2-3 times till mushrooms leave all the soaked oil.
3.Now take fresh refined oil and put all the seeds and chopped leaves,garlic-ginger pastes, onions,peas,tomatoes and once little fried,add dry masalas and Mushrooms.
4.After cooking for some time,add curd and cook for 2-3 minutes only (u should not spoil the taste of curd).
5.Garnish with coriander leaves

Palak Aloo curry

My hubby does not like potato in an other form except Aloo Parantha. But I keep Paranthas only for holidays.
So,this recipe got evolved in the process of finding place for Aloo,Palak and methi leaves in our dinner.
Ingredients:
1. Fenugreek,Spinach Leaves-Washed,cleaned and finely chopped
2. Curd- Would prefer the thick and sweet kind curd from Nestle or Amul - For gravy
3. Onion and Tomatoes - In puree form ( I have small blender to make paste of fresh onions and tomatoes)
4. Methi seeds, mustard seeds,Dry Red Chillies and Tez Patta,Jeera and Dhania Seeds - For tadka
5.Garlic and Ginger paste
6.All the main dry masalas - Coriander powder,garam masala,salt,Haldi,red chilli powder
7.Aamchoor (Dry Mango Powder) - For special taste
8. Baby potatoes - Boiled -not mashed..
9.Refined Oil
10.Vinegar


Procedure:
1.Heat refined oil in a pan and add methi seeds,mustard seeds,dry red chillies and Tez Patta,jeera seeds and dhaniya seeds.
2.Once sputtering starts,add onion paste with garlic paste and ginger paste.I prefer to use more of garlic and ginger pastes for good flavour and nutrition wise.
3.Once onion is slightly yellowish,add tomato paste and chopped leaves and fry till the raw smell of leaves is little less.Add Vinegar also (just a spoon...it helped me for reducing the spinach smell and for good taste)
4.Add all the dry masalas and cook for some time..
5.Now add curd to the pan.Incase it is very thick,beat it before you put it in pan otherwise you will see white patches in curry and the taste will also not be good.
6.Add Aamchoor powder and cook for 5 minutes.
7.Now take a fork and put holes in the potatoes (medium size) and put the tomatoes in the curry.
8.The potatoes should submerge in curry and the curry should enter the holes (thts why the size of potatoes should not be very small).
9.Cover with lid and now cook on low flame for 10-15 minutes.
10.Garnish with Coriander leaves.:)
Here it is ...