#55 DELICIOUS EGG

1.EGG HARA MASALA 

Ingredients-

• Eggs boiled, peeled and cut into half 6-8
• Fresh coriander 1 medium bunch
• Fresh mint (pudina) 1 medium bunch
• Green chillies 2
• Oil 1 tablespoon
• Bay leaf 1
• Cloves 2-3
• Green cardamoms 2
• Cinnamon 1 inch stick
• Cumin seeds 1 teaspoon
• Garlic chopped 1 tablespoon
• Onions chopped 2 medium
• Salt to taste
• Garam masala powder 2 teaspoons
• Fresh cream 1 tablespoon

Method-

• Combine broken green chillies, roughly chopped coriander and mint in a blender jar and blend into a thick smooth paste using water as required.
• Heat 1 tablespoon oil in a non-stick pan. Add bay leaf, cloves, cardamoms, cinnamon and cumin seeds and sauté for a minute.
• Add garlic and sauté till garlic turns light golden. Add onion and sauté for two minutes.
• Add ground paste, mix well, cover and cook for two to three minutes. Add eggs, mix well and toss. Add salt, mix well and sauté for ten seconds.
• Add garam masala powder and mix well. Add cream, mix well and switch off heat.
• Serve hot.

2.KOLHAPURI EGG SUKHA

Ingredients-

• Kolhapuri masala 1 tablespoon
• Eggs hard boiled and peeled 4
• Fresh coconut scraped ½ cup + 2 tablespoons
• Oil 3 tablespoons
• Black peppercorns 2-3
• Cloves 2-3
• Fennel seeds (saunf) 1 teaspoon
• Poppy seeds (khuskhus/posto) 1 teaspoon
• Dried red chilli 1
• Ginger chopped 1 teaspoon
• Garlic chopped 1 teaspoon
• Onions finely chopped 2 medium
• Turmeric powder 1/4 teaspoon
• Tomatoes finely chopped 2 medium
• Salt to taste
• Fresh coriander leaves chopped 2 tablespoons

Method-

• Heat 1 tablespoon oil in a non-stick pan. Add peppercorns, cloves, fennel seeds, poppy seeds, red chilli and roast for a minute. Add ½ cup coconut and roast till coconut turns light brown. Switch off heat and set aside.
• Heat remaining oil in a non-stick pan. Add ginger and garlic and sauté till garlic turns pink. Add onion, mix and sauté on high heat till golden.
• Add turmeric powder, mix and sauté for a minute. Add tomatoes, sauté and cook on low heat till tomatoes turn soft and pulpy.
• Grind together the roasted spices and coconut with some water to a coarse paste. Add to the pan, mix well and cook for a minute.
• Add salt and mix well. Add Kolhapuri masala, mix well and cook on low heat for a minute.
• Halve eggs, add to the pan and stir gently. Cook for 1-2 minutes.
• Add 1 tablespoon coconut and 1 tablespoon chopped coriander and mix lightly.
• Serve hot garnished with 1 tablespoon coconut and 1 tablespoon chopped coriander.

3.EGG CURRY

Ingredients-

• Eggs 6
• Tomatoes 1 medium
• Onion sliced 1 medium
• Ginger cut 1 inch piece
• Green chillies slit 2
• Coconut milk 1/2 cups
• Turmeric powder 1/2 teaspoon
• Red chilli powder 1 teaspoon
• Coriander powder 1 teaspoon
• Garam masala powder 1/2 teaspoon
• Oil 1 tablespoon
• Salt to taste
• coriander leaves chopped for garnish

Method-

• Heat oil in a non stick pan, add onions, chillies, ginger and saute for two minutes till translucent. Add tomatoes and saute till soft.Add salt, turmeric powder, red chilli powder, coriander powder and garam masala.
• Sprinkle little water and cover and cook for a minute. Add eggs, coconut milk and allow the mixture to boil. Garnish with coriander leaves and serve hot.

4.Cheesy Egg Bhurji


Ingredients-

• Eggs 4
• Grated Cheese 1/2 cup
• Oil 2 tablespoons
• Cumin seeds 1 teaspoon
• Green chillies finely chopped 2
• Onion finely chopped 1 large
• Tomatoes finely chopped 2 medium
• Red chilli powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Salt to taste
• Bhuna masala 65 grams
• Spring onion greens chopped 2-3 tablespoons

Method-

• Heat oil in a non-stick pan. Add cumin seeds and green chillies and sauté till the seeds turn golden.
• Add onion and sauté for 2-4 minutes or till translucent.
• Add tomatoes, red chilli powder, turmeric powder and salt and sauté till tomatoes are pulpy. Add bhuna masala and mix well.
• Break eggs into the pan and mix well. Add spring onion greens and cheese and stir till the eggs get scrambled. Cook for 1-2 minutes.
• Transfer into a serving bowl and serve.

#54 DELICIOUS HALWA

1. LAPSI HALWA

Ingredients-

• Broken wheat (dalia/lapsi) 2 cups

• Jaggery (gur) grated 1 cup

• Ghee 4 tablespoons

• Fennel seeds (saunf) 1 tablespoon

• Green cardamom powder 1 teaspoon

Method-

• Heat ghee in a non-stick pan. Add broken wheat and sauté for 5 minutes or till browned.
• Boil 4 cups water and add this to the pan, cover and cook till the water evaporates.
• Add cardamom powder and fennel seeds and mix well. Add jaggery, mix well and cook for 2-3 minutes or till the jaggery melts.
• Serve warm.

2. GAJAR KA HALWA

Ingredients-

• Carrots 8-10 medium
• Ghee 3 tablespoons
• Green cardamom powder 1/4 teaspoon
• Sugar 3/4 cup
• Almonds sliced 5-6
• Cashewnuts 5-6
• Raisins 10-15
• Khoya/mawa grated 1 cup
• Pistachios chopped 5-6 cup

Method-

• Place the grated carrots in a microwave proof bowl.
• Add ghee and mix. Add green cardamom powder and mix. Cook in the microwave on HIGH for five minutes. Add sugar and mix.
• Cook in the microwave on HIGH for two minutes Add almonds, cashewnuts, raisins and khoya (keeping aside some khoya for garnish) and mix. Cook in the microwave for two to two and a half minutes.
• Garnish with the reserved khoya and pistachios and serve hot or cold.

3.Besan Halwa

Ingredients-

• Gram FLour 2 cups
• Ghee 1 cup
• Almond and Pistachio slivers 2 tablespoon
• Sugar ½ cup
• saffron strands a few
• Green cardamom powder ¼ teaspoon
• Rose water 1 tablespoon

Method-

• Heat ghee in a non-stick pan, add almond and pistachio slivers and sauté for a minute. Add gram flour and sauté till lightly browned.
• To make sugar syrup, heat 2 cups water in another non-stick pan, add sugar, saffron and cardamom powder and stir continuouslytill the sugar melts.
• Add sugar syrup to the gram flour mixture and stir continuously for 3-4 minutes or till the mixture reaches halwa consistency. Switch off the heat, add rose water and mix well.
• Transfer the halwa into a serving bowl and serve hot.

#53 DELICIOUS PANI PURI

1. PANI PURI KE 3 PANI


Ingredients-

Pudina ka pani

• Fresh coriander Leaves 2 cups

• Mint leaves 1 cup

• Ginger roughly chopped 1 inch piece

• Green chillies roughly chopped 5-6

• Paani puri masala 4 teaspoons

• Black salt (kala namak) 1 tablespoon

• Cumin powder 1/4 teaspoon

• Salt to taste

• Lemons 2

• Imli-hing ka pani

• Tamarind pulp 1 cup

• Asafoetida 1/2 teaspoon

• Red chilli powder 2 teaspoons

• Roasted cumin powder 1 teaspoon

• Black salt (kala namak) to taste

• Salt to taste

• Chaat masala 1 teaspoon

• Lemon 1

• Orange juice ka pani

• Orange juice 3 1/2 cups

• Salt to taste

• Roasted cumin powder 1/2 teaspoon

• Paani puri masala 2 teaspoons

• Lemon 1

• Dried mango powder 1/2 teaspoon

Method-

• For pudine ka paani, grind coriander leaves, mint leaves, ginger, green chillies with a little water to a fine paste.
• Pour into a bowl. Add paani puri masala, black salt, roasted cumin powder and salt and mix well.
• Add juice of 1 lemon and mix. Divide into 2 portions.
• To one portion and juice of 1 lemon, 3 cups water and ice cubes and mix. Chill in the refrigerator.
• For imli - hing ka pani, pour tamarind water into a bowl. Add asafoetida, red chilli powder, roasted cumin powder, black salt, salt, chaat masala, dried mango powder and mix well.
• Add sufficient water to adjust consistency. Add ice and mix.
• Squeeze juice of 1 lemon and mix. Keep it in the refrigerator to chill.
• For orange juice kapani, take the reserved half of the green chutney water in a bowl. Add orange juice and mix.