EGG FRY WITH ONION PASTE

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INGREDIENTS

Eggs – 5 boiled and peeled

Onion paste – 1 cup ( https://neelus.blog/2013/06/12/onion-paste-2/ )

Green chillies – 5 cut into pieces

Red chilli powder- 3 to 4 tsp [adjust according to your spice level]

Turmeric powder – 1/2 tsp

Salt to taste

Finely chopped coriander leaves – 1/4 cup

Pulav masala – 1tsp

Warer – 1 to 2 tbsp

TALIMPU [TEMPERING]

Oil – 1/4 cup +2tbsp

Cumin seeds – 1/2 tsp

Garlic – 4 mashed

Dry red chilles – 4

Curry leaves – few

METHOD

1. Lightly slit the eggs and keep it aside. Heat oil in a wide pan add cumin seeds and let them splutter.
2. Add all the remaning ingredients one by one and fry for few seconds.
3. Add onion paste and fry for few seconds and add salt and turmeric powder.
4. Fry on low flame till the raw smell fades out. Then add red chilli powder, pulav masala and green chillies.
5. Fry on low flame for another 2 to 3 minutes. Add boiled eggs and fry for another 3 to 4 minutes.
6. Mix in intervals. Sprinkle 1 tbsp of water and add finely chopped coriander leaves.
7. Mix well and adjust seasoning. Fry for 2 to 3 minutes and switch off the flame.

MUTTON KEEMA

INGREDIENTS

Mix well the below ingredients and cook in pressure cooker till the mutton is cooked. It takes about 3 to 4 whistles.

Mutton keema- 1kg

Red chilli powder – 3 to 5 tbsp according to your spice level

Turmeric powder – 1/2 tsp

Salt – 2 tsp

Pulav masala – 2 tsp [check out my previous posts]

Clove powder – 1/4 tsp

Ginger garlic paste – 2tbsp

Cashew nuts – 1/4 cup

Oil – 1 tbsp

TALIMPU

Oil – 1/4 cup

Cumin seeds – 1/2 tsp

Mashed garlic cloves – 10

Dry red chillies – 15 pieces

Curry leaves – generous amount

Pulav masala – 1/2 tsp

Finely sliced onions – 4medium size

Green chillies – 4 slit

Turmeric powder – 1/4 tsp

Salt – 1/2 tsp

METHOD

1. Pressure cook mutton keema with all the ingredients till the mutton is cooked.
2. Allow the pressure to release. Heat oil in a kadai and add cumin seeds let them splutter.
3. Add garlic, dry red chilli pieces and curry leaves. Fry for few seconds and add pulav masala. Mix well.
4. Immediately add finely sliced onions and mix well. Add green chillies, salt and turmeric powder,
5. Mix well and cover and cook on low flame till onions becomes light brown. Mix in intervals.
6. Then add cooked keema. Mix well and cook on medium flame till the water in the cooked keema evaporates.
7. Fry keema for another 3 to 4 minutes. Check out the seasonings.
8. Serve with rice or roti .

CAULIFLOWER FRY

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INGREDIENTS

Cauliflower floretts – 2 cups

Onions – 1 cut into cubes

Green chillies – 3 slited

Turmeric powder – 1/4 tsp

Butter – 1tbsp

Red chilli powder – 2 tsp

Salt to taste

Finely chopped ginger – 1 1/2tsp

Water 1 1/2 cup

TALIMPU

Oil – 1tbsp

Cumin seeds – 1/2 tsp

Mashed garlic – 4 cloves

Dry red chilli pieces – 4

Curry leaves – few

Pulav masala – 1/2 tsp [ check out my previous posts ]

This recipe was passed onto me by my sister.

METHOD

1. Take a kadai, add cauliflower floretts , onions, green chillies, turmeric powder, finely chopped ginger, red chilli powder, butter, salt and water.
2. Cover and cook on low flame till the water evaporates and the cauliflower is cooked.
3. Switch off the flame and keep it aside. Heat oil in another pan, add cumin seeds and let them splutter. Add all the remaning ingredients one by one.
4. Fry for few seconds and add 1/2 tsp of pulav masala. Then add cooked cauliflower , mix well.
5. Cook on low flame till the cauliflower is well fried and turns into lightly brown in colour. Switch off the flame.
6. Check out seasonings. Goes well with rice.

SOYA GRANULES AND TOTAKURA RICE

INGREDIENTS

Basmathi rice- 1 cup washed and soaked for 1 hour

Finely chopped totakura- 1 1/2 cups

Soya granules- 1 cup

Ginger garlic paste – 1tbsp

Pulav masala – 1/2 tsp

Ghee – 1tbsp

Oil – 1 tbsp

Onions – 2 finely chopped

Green chillies – 2 slited

Water – 1 1/2 cups

Salt to taste

METHOD

1. Washed and soak basmathi rice for 1 hour.
2. Boil soya granules in water for 5 to 8 minutes. Strain and wash in cold water.
3. Squeeze off the excess water and set aside. Wash totakura well and strain it. Boil totakura in water for 5 to 6 minutes on high flame.
4. Strain and squeeze off the excess water and set aside. Add oil and ghee in a kadai. Add finely chopped onions and green chillies.
5. Add salt and cook on low flame till onions turns light pink. Then, add ginger and garlic paste and fry for 5 minutes on medium flame.
6. Add soya granules and mix well. Fry for 3 to 4 minutes. Then add squeezed totakura and mix well.
7. Cook on medium flame for 4 minutes. Add salt and pulav masala. Mix well.
8. Add water and bring it to boil. Add strained basmathi rice. Check out seasonings.
9. Cook on low flame till the rice is done. Goes well with raita and any masala curries.

SLICED EGG FRY

INGREDIENTS

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Boiled eggs – 6

Turmeric powder – 1/4 tsp

Finely sliced onions – 1 1/2 cups

Red chilli powder – 2 1/2 tsp

Pulav masala – 1/2 tsp

Water – 1/4 cup

Salt to taste

finely chopped coriander leaves – 1 tbsp

TALIMPU

Oil – 3 to 4 tbsp

Cumin seeds – 1/2 tsp

Crushed garlic – 2 cloves

Broken red chilli pieces – 4

Curry leaves – few

METHOD

1. Peel boiled eggs. Remove yolks and keep it aside.
2. Slice the eggs. Heat oil in a pan, add cumin seeds and let them splutter. Add mashed garlic, broken red chillies and curry leaves one by one.
3. Fry for a few seconds. Add finely chopped onions, mix well. Add salt and turmeric powder. Cover and cook on low flame.
4. Cook till onions turns into light golden colour. Add red chilli powder and pulav masala. Cook for another 2 minutes.
5. Add sliced eggs and mix well. Cover and cook for another 2 minutes.
6. Add water. Cover and cook till water is absorbed . Finally, add finely chopped coriander leaves. Check out seasonings. Mix well.
7. At this stage if you want to add egg yolk you can add. This is optional. Serve with rice or chapathi.

SENAGA PAPPU MASALA KOORA

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INGREDIENTS

Senega Pappu – 1/2 cup washed and soaked for 6 to 8 hours

Oil – 5 tbsp

Onion paste – 4 to 4 1/2 tbsp [ check out my previous posts]

Turmeric powder- 1/4 tsp

Red chilli powder- 2 1/2 tbsp

Pulav masala – 1/4 tsp (check out my previous posts)

Water – 2 1/2 cups

Salt to taste

TALIMPU

Oil – 5 tbsp

Garlic – 3 cloves

Cumin seeds 1/2 tsp

Broken red chilli pieces- 4 to 5

Curry leaves – few

METHOD

1. Wash and soak Senega Pappu for 6 to 8 hours. Drain and keep aside.
2. Heat oil in a pan. Add crushed garlic, cumin seeds, red chilli pieces and curry leaves. Fry for 1 minute.
3. Add onion paste. Fry for 7 to 8 minutes on low flame. Then, add turmeric powder, red chilli powder. Mix well.
4. Add drained Senaga Pappu. Mix well and fry for another 5 to 6 minutes .
5. Add pulav masala , salt and mix well. Add 2 1/2 cups of water. Cover and cook on low flame for 10 minutes till the water evaporates.
6. Check out the seasonings. If the senaga pappu is not cooked well, add some more water and cook on low flame till it is cooked well. Switch off the flame.

SPICY CORN KERNEL

INGREDIENTS

Corn kernels or sweet corn – 1 cup

Oil – 1tsp

Pulav masala – 1/4 tsp(for recipe check out my previous post )

Red chilli powder – 1/3 tsp

Salt to taste

METHOD

•  Heat oil in a pan. Add corn kernels and fry on medium flame for 2 minutes .
• Then add salt and mix well. Fry for another 3 to 4 minutes.
• Adjust seasoning.

SUGGESTIONS

You can also use sweet corn.

Adjust the quantity of chilli powder and pulav masala as per your taste.

Feel free to experiment with whatever seasonings you may have at hand.

FISH FRY

INGREDIENTS

Fish – 8 pieces

Ginger and garlic paste – 1 1/2  tbsp

Besan flour – 2tbsp

Red chilli powder – 4 tbsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Pulav masala – 1 tsp

Salt to taste

Oil – 1 tbsp for mixing

Oil – for frying

FOR GARNISHING

Lemon wedges –  3 to 4

Onion wedges

METHOD

• Wash the fish pieces well under running water. Apply some salt and turmeric to the fish pieces and rest it for a few minutes.
• Wash the fish again and add lemon juice if there is any unwanted smell.
• In a bowl, add ginger garlic paste, lemon juice,  red chilli powder, coriander powder, besan powder, pulav masala and salt as per taste .
• Mix all the spices well using 1 tbsp of oil.
• Coat the fish with the masala paste. Marinate for one hour.
• Take a pan. Add 3 to 4 tbsp of oil and heat it. Place the fish pieces carefully on the pan and cook them for 5 to 6 minutes on one side.
• Flip the fish pieces and cook for 5 to 6 minutes.
• Once the fish is well cooked, place them on absorbent paper to remove excess oil.
• Similarly, fry the rest of the pieces. Sprinkle lemon juice while serving the fish.

Serve with onion rings.

SUGGESTIONS

• Make sure to fry both the sides well until fish turns golden red and crisp.

MUTTON CURRY

INGREDIENTS

Mutton – 1 kg ( bone less medium size pieces)

Onion paste – 1 cup ( check out my previous post)

Turmeric powder -1/4 tsp

Salt to taste

Ginger garlic paste – 2 tsp

Red chilli powder – 4 tbsp

Clove powder – 1/4 tsp

Pulav masala – 1 1/2 tsp ( check out my previous post)

Oil – 3/4 cup

FOR TEMPERING

Oil- 4 tbsp

Crushed garlic – 10

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 12

Curry leaves – hand full

Pulav masala -1/4 tsp ( check out my previous post )

METHOD

1. Heat oil in a pressure cooker. Add onion paste fry on medium flame for 5 minutes.
2. Add turmeric and salt and fry for another3 minutes. Add ginger garlic paste and add red chilli powder mix well.
3. Add washed mutton mix well. Cook on low flame for 5 to 6 minutes.
4. Add clove powder and pulav masala . Mix throughly . Fry for 8 to 10 minutes on medium flame add 1 1/2 cup of water and put the lid on.
5. Cook on high flame for 2 to 3 wishles . Lower the heat cook on low flame for 5 to 6 minutes.
6. Switch off the flame, let the pressure release naturally. Once the pressure is realesed open the lid.
7. Check out whether mutton is cooked properly or not.
8. For tempering , take a wide kadai heat oil . Add crushed garlic fry for 30 seconds .
9. Add cumin seeds, red chilli pieces,and curry leaves mix well . Add pulav masala and cooked mutton to this .Immediately cover the kadai with lid for one minute.
10. Remove the lid .Cook on low flame till oil starts to float on top. Adjust seasoning.

• SUGGESTIONS

Garnish with coriander leaves.

EGG KEEMA FRY

INGREDIENTS 

Eggs – 5

Onion paste – 1/2 cup

Red chilli powder – 2  1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala – 1  1/4  tsp (check out my previous post)

Salt to taste

FOR TEMPERING 

Oil – 5 tbsp

Crushed garlic – 4 pods

Cumin seeds – 1 tsp

Broken red chilles pieces – 4

Curry leaves – 1 spring

Chopped coriander leaves  for garnishing

METHOD 

1. Crack eggs into a mixing bowl. Beat with a fork for 1 to 2 minutes lightly.
2. Heat oil in a pan. Once the pan is hot, add crushed garlic and fry for 10 seconds. Add all the remaining tempering ingredients one by one expect Coriander leaves.
3. Fry for a minute. Add onion paste, salt and turmeric. Fry on low flame.
4. Once the onion paste starts to turn light brown, add red chilli powder and pulav masala powder. Mix well.
5. Fry for a minute. Turn the flame down to low, add the whisked eggs to the onion masala. Mix well.
6. Increase flame to high. Stir the egg mixture vigorously to make it into small pieces .
7. Then fry on medium flame till the raw smell fades away. Check out the seasonings. Lastly add finely chopped coriander leaves. Mix well.

SUGGESTIONS 

Goes well with rice, roti and bread.