TOMATO EGG FRY
Ingredients:

• Oil           - 2 tblspn
• Mustard seeds - 1/4 tspn
• Onion (Big)   - 2
• Green chilli  - 4
• Chilly powder - 1 tsp
• Salt          - as required
• Tomato        - 4
• Vinegar       - 1 tsp
• Egg           - 4

       
Method:
        Heat oil in a pan and splutter Mustard seeds. Saute the onion, and green chilli along with green chilli powder and salt.
        Add chopped tomatoes and vinegar. Cook covered on low flame until the eggs are cooked. Cut the omlet into 4 pieces. This can be used along with bread.

Tags: Make tomato egg fry, Egg recepies, Egg fry, Fried eggs

MUTTON GREY

Ingredients:

• Meat                                              - 400 gms
• Mustard                                        - 1 spoon
• Coriander leaves                         - 1/2 bundle
• Tamarind                                     - Small size
• Onion                                            - 100 gms
• Oil                                                  - 50 gms
• Curry leaves                                 - 1 bundle
• Tomato                                          - 100 gms
• Curry powder                              - 2 spoon
• Togari powder                             - 100 gms
• Salt to taste

Method:

                Clean the mutton well and cut into small pieces. Put tamarind into hot water. Coriander leaves to be cut into small pieces after washing. Tomato to be grinded after clean well. Remove the husk of the onion put in a vessel. Put meat in a vessel after cleaning. Heat the water put all ingredients and oil, turmeric powder and keep it a side. Put oil in a pan and heat over hearth. After put mustard seed, curry leaves and roast meat cut into pieces. Then put the tamarind juice and grinded tomato, garam masala, curry powder, salt, finally cut the coriander leaves and again boil well to serve.

Tags: Mutton sambar, Mutton curry, Chettinad, Non-Veg Recepe

BADAM DELITE

Ingredients:

• Meat                     - 500 gms
• Chakke                  - 3
• Turmeric               - 1 spoon
• Ghee                     - 50 gms
• Garlic                    - 5 petals
• Coconut                 - 1/2
• Curd                      - 1/2 cup
• Cardamom             - 4
• Clove                     - 5
• Ginger                   - 5 gms
• Dry chilli                - 10
• Almond                  - 100 gms
• Onion                     - 200 gms
• Salt                        - to taste
   

Method:

            Removing the husk of the onion, make a small pieces, remove the husk of garlic, Ginger to be cleaned, almond seed to be kept in hot water removing husk, grinded well, and put then scrambled coconut in the mortar to grind and collect coconut milk. Clean the meat pieces, mix curd, turmeric powder, salt, put in a vessel leave for an hour. To grind the garlic seperately. Put the chilli and oil, roast and grind, put some the ghee in the oil, roast and grind. Put some ghee in the pan, put clove, cardamom, chakke, roast mixing onion pieces. After putting all the material and roast the few minutes. Put the meat pieces, close the lid for 15 minutes, pot the coconut, milk grinded mixture and mix. Serve when it is hot.

Tags: Badam recepe, Badam delite, Badam dishes,Chettinad items

CHICKEN CUTLET

Ingredients:

• Chicken                        - 1/2 kg
• Ghee                            - 1 sp
• Ginger                          - 1 piece
• Onion                           - 2
• Coriander                     - 1 spoon
• Cumin                          - 1/2 spoon
• Salte to taste
• Oil                                - 50 gms
• Egg                               - 1
• Seed pepper                  - 1 spoon
• Garlic                            - 4 petals
• Bread piece                   - 25 gms
• Garam masala               - 1/2 spoon

Method:
                Chicken to be cleaned in good water. The cleaned chicken cut into small pieces to be made and cleaned again. And add the salt and grind it. With grinded thing to be well mixed and mix cumin, pepper seed, garam masala, all to be grinded with pouring little water to mix with mutton, make it in the shape of vade. Put a pan on the hearth, put oil, after the oil in heated, patted vadas to be put in boiling oil and wait till it gets brown color. After it is cooked serve with meal.

Tags: Chicken cutlet, Non-Veg cutlet, Cutlets,Non-Veg snacks

EGG PEAS THORAN

Ingredients:

• Eggs                             - 4
• Peas                              - 1 cup
• Big onion                     - 1 chopped
• Green chilli                  - 1 chopped
• Pepper powder             - 1 tsp
• Oil for frying
• Salt for taste
• Turmeric powder little
• Curry leaves few

Method:
          Cook the peas by adding salt. Add salt & Turmeric powder to the eggs and beat the eggs well. Heat the pan and add oil and add after a minute the chopped big onions, green chillies and curry leaves and saute for 2 minutes.
           When the egg is cooked, and the cooked peas and pepper powder. Saute for a while and remove from a fire. And garnish with curry leaves.

Tags: Egg recepies, Egg peas thoran, Peas Egg Recepie, Indian cookings

STUFFED EGGS

Ingredients:

• Eggs                         - 4
• Mayonnoice sauce   - 2 tblsp
• Capsicum sauce       - 3 drops
• Salad leaves             - 6
• Salt and pepper        - to taste

           

Method:
           Boil the eggs and cut into two pieces each horizontally. Remove the Egg yolk of the middle, mix with mayon naise sauce, capsica sauce, salt, pepper, ans fill the mixture in a decorating bag.

           At the edge of the bag, fix star shaped nozzle and fill the mixture in the place of the eggs yolks. Refrigerate for some time and serve with salad leaves.

Tags: Prepare stuffed eggs, Eggs recepie,Stuffed eggs.Indian egg recepie

MUGALAI HEN

Ingredients:

• Hen meat                     - 750 gm
• Garlic                          -  25 gm
• Gasagase                     -  20 gms
• Almond                       - 15
• Oil                               - 50 gms
• Onion                          - 150 gms
• Green chilli                 - 10 gms
• Ginger                         - 12 gms
• Turmeric                     - 1 spoon
• Salt for taste

  Method:

              Wash chicken pieces in clean water and cut into small pieces. Remove the husk of onion and cut into small pieces. Break the almond pot and pick the almond seed and pound it to powder. Pound the powder the poppy seed duly, roasting in pan. Grind Onion, Garlic, Ginger together in a mortar.

              Fry dry chilli in a pan , duly cutting into pieces with putting some drops of oil. Then add the ggrinded masala when this and boiled. Then add pieces of chicken to this with turmeric powder and salt and keep boiling pouring some water. Then add the Almond powder, Poppy powder and mix well. Serve hotly after due boiling.

Tags: Chicken curry, Hen curry, Mugalai curry, Mugalai chicken

PRAWN CURRY

Ingredients:

• Prawn                        - 300 gms
• Turmeric powder      - 1 spoon
• Ginger                       - 5 gms
• Onion                        - 100 gms
• Garlic                        - 8 petals
• Tamarind                  - Size of lemon
• Oil                             - 4 spoon
• Salt                           - to taste

Method:
                Remove the husk of the garlic, petals to cut, in small pieces. Prepare Tamarind and gingr juice. Remove the husk of onion and cut the chilli lengthwise. Clean prawn in good water. Put oil in a vessel, after it is heated, fry the onion, prawn to brown color and mix green chilli pieces, Turmeric powder, Garlic (patted), Ginger juice, Tamarind juice. After it is heated well. Add salt, mix well then heat again and see that the lower portion will not be hardened. Keep the vessel down and use it. Serve it hot.

Tags: Make a prawn curry,Latest Prawn curry,Prawn

LIVER KEBAB

Ingredients:

• Liver (Meat)                      - 500 gms
• Curd                                   - 100 gms
• Garlic                                 - 1
• Clove                                 - 5 gms
• Ginger                                - 5 gms
• Butter                                 - 200 gms
• Dalchinni                           - 2 pcs
• Coriander                           - 2 tsp
• Salt to taste

 Method:
              Wash ginger, remove the husk of garlic, cinnamon,clove, coriander seed all to be grinded softly in a mortar and to be added into the vessel of curd adding suitable salt mix well with a ladle. The entire liver to be cut into pieces duly after washing and to be soak in the curd. After leaving for about an hours reasoning get all the pieces into the skewer and roast over the lighting coal duly pouring some drops of butter over it. Duly after confirming its proper roasting serve with meal each piece to a person. This is called "Liver Kebab".

Tags: To make liver kebab, Kebab,beef liver kebab, Make lamb liver kebab

LUCKNOW MUTTON

Ingredients:

• Meat                                     - 750 gms
• Black sesameseed                - 2 sp
• pepper                                  - 2 spoon
• Gasagase                              - 1 spoon
• Dry chilli                              - 8
• Garlic                                   - 6 petals
• Oil                                        - 50 gms
• Tomato                                 - 5
• Dalchinni                              - 2 pieces
• Chilli powder                        - 2 tsp
• Coriander                              - 2 tsp
• Salt for taste

Method:

                Wash the mutton well in water, and cut into small pieces and again wash and keep in a vessel removing the water. Remove the husk of onion and cut into small pieces. Roast poppy seeds and pound it into powder. Cut the ginger into small pieces duly after washing. Pound the pepper into powder. Dalchinni to be pounded to powder. Cut tomatoes into pieces duly after washing. Roast black seasame seeds and pound it to powder.

                Pound and powder dry chilli duly after roasting, add with some drops of oil. Pound gloves into powder. Cut garlic into small pieces duly after removing it's husk. Wash coriander leaves well and remove mud if any and cut into small pieces. Then boil mutton duly putting into a vessel with water.

               Fry onion in a pan with some oil. Then add this with the curry powder and green ginger, Garlic all to be grinded in a mortar and add with the mutton.Put a wide pan over the oven and pour some oil into it. Then put the mutton , grinded mixture all into the pan and fry till all this turns into grey shade. Then add tomato pieces, suitable quantity of salt and boil well duly mixing.

               Decorate the mutton, thus prepared with cleaned coriander leaves. And serve with Luknow mutton is hot with meal.

Tags: Lucknow mutton, Fork meal, Lucknow Fork, Lucknow meat

Fried Boiled Eggs

Ingredients:

• Hard boiled Eggs                 - 2
• Chilli powder                       - 1/2 tsp
• Turmeric powder                 - 1/4 tsp
• Salt                                       - To taste
• Pepper                                  - To taste
• Lemon juice                         - 1/2 fruit

Method:
              Cut the boiled eggs into two halves for proper application of the masala. Mix the chilli powder, Turmeric powder, Lemon juice, salt and pepper into a paste, add water if necessary.

               Roll the eggs and coat it properly. Leave for a couple of minutes for the mixture the properly coat. Heat pan and pour oil, let it heat. Fry the eggs till golden brown.

Tags: Boiled egg recepies, Fried Boiled Eggs, Egg masala,Indian cook recepie of Eggs

EGG AVIYAL

Ingredients:

• Eggs (hard boiled)          - 4
• Grated coconut               - 1/2 cup
• Onion (chopped)            - 1
• Curd                                - 2 tbl spn
• Salt                                 - to taste
• Red chilli powder          - 1 tspn
• Coriander powder          -1 tspn
• Cumin powder               - 1 tspn
• Turmeric powder           - 1/4 tspn
• Water                             - 1 cup
• Boiled potato(sliced)     - 1
• Coconut oil                    - 1 tblspn
• Curry leaves                  - few

Method:

              Cut the boiled eggs in half and keep aside. Blend all other ingredients except potato, coconut oil and curry leaves in a blender. Heat a pan and boil the ground ingredients. Add sliced potatos and when it comes to a boil, add the halved eggs.

               Finally, mix in oil and curry leaves and garnish with coriander leaves. The "egg aviyal" is ready to serving. It is serve with rice or mince.

Tags: Egg recepies, Egg foods and recepies, Egg aviyal

SCRAMBLED EGG WITH BINDI

Ingredients:

• Ladies finger          - 1/4 kg
• Eggs                       - 3
• Green chillies         - 4 or 5
• Cooking oil            - 1 tblspn
• Salt                         - to taste

Method:

         Slice Ladies finger to 1/2 inch slices. Slice green chillies. Heat oil in a pan and add green chilli and Ladies fingers. Cook oven medium heat stirring frequently still okra is done.

         Meanwhite, in heat another pan and add beaten egg with little salt and sctamble. Add this to cooked bendi when it is done. Mix well and serve.

Tags: Scrambled Eggs, Eggs Recepie, Ladies finger with eggs, Indian cook recepie of eggs

EGG MOGLAI

Ingredients:

• Eggs                                    - 8
• Red chilli powder               - 1 tspn
• Turmeric                             - 1/2 tspn
• Cumin powder                    - 1 tspn
• Onion Sliced (medium)      - 1
• Coriander (chopped)           - little
• Curd                                    - 1 tblspn
• Coriander powder               - 1 tspn
• Kastoori methi                    - 1 tspn
• Salt                                      - to taste
• Garam masala                     - 1 tspn
• Oil                                       - 2 tblspn

Blend to paste:

• Curds                                 - 1 tblspn
• Cinnamon                          - 1 small stick
• cloves                                 - 1
• Garlic                                 - 6
• Ginger                                - 1 inch piece
• Cardamoms                        - 2

Blend to another smooth paste:

• Cashew nuts                      - 1 tblspn
• Tomatoes                          -  2 small

Method:

              Hard boil the eggs, shell them and make slitson each egg with a thin knife. Set aside. Heat the oil and fry the chopped onion. When i start light brown, add the ground onion masala and fry till the oil starts leaving the sides of the mixture. This will take well around 10 minutes.

              Add the red chilli, turmeric,dhania and cumin powders and fry for half minutes.Take it off the fire and add the eggs.Mix throughtly till each egg is well coated with the masala.

              And the tomato paste, enough water for gravy, curd, salt to taste and the coriander leaves.Put it back on the fire and cook covered for about 3 to 4 minutes. Now add the garam masala and the kasoori methi and heat through.

Serve hot with phulkas or plain rice.

Tags: To make a egg mohali, Recepies of egg dish

             

FISH RASAM

Ingredients:

• Fish                           - 500 gms
• Dry chilli                   - 8
• Onion                        - 3
• Garlic                        - 2 petals
• Coriander powder     - 2 spoon
• Tamarind                  - 5 gms
• Turmeric                   - 1/4 spoon
• Mustard                     - 1/2 spoon
• Oil                             - 2 spoon
• Salt                            - for taste

Method:

             Rub the fishes well over a stone and cut into small pieces duly after washing in clean water. Remove the husk of Garlics, onions and cut into small pieces. All ingredients to bwe roasted with little oil and grind well.

             Then prepare seasoning and add the all grinded mixture into the vessel of seasoning with pieces of fish and boil for some time mixing with a ladle. Then put down the vessel after due boiling serve with meals.

Tags: Fish rasam for meals, How to make fish rasam?,To make a fish rasam

SWEET & SOUR EGG RECEPIE

Ingredients:

• Boiled hard eggs            - 6
• Chicken stock                - 1/2 cup of water
• Corn flour                      - 1 tblsp
• Sugar                             - 1/2 cups
• Ginger                           - 1 tblsp (finely chopped)
• Garlic                            - 1 tblsp (finely chopped)
• Vinegar                         - 1/2 cup
• Pine apple pieces          - 1 tblsp
• Carrot                           - 1 (chopped)
• Ground nut oil              - 1 tblsp

Method:

              Heat oil in a pan, Fry chopped ginger and garlic along with sugar.vinegar. Also add pineapple juice with chicken stock or water and boil. To this add carrot pieces, pineapple pieces and cook for a few minutes.

              To corn flour, add water and make a batter.Pour this mixture. Cook until the gravy thickness. Cut the boiled eggs into four pieces each and add to the gravy.And serve with rice hotly.

Tags:Sweet egg recepie, Egg recepie with chicken, Sweet egg recepie with chicken

EGG MALAI MASALA

Ingredients:

• Eggs                 - 6
• Milk                 - 1/2 cups
• Ginger              - 1 inch piece
• Green chillies   - 4
• Curry leaves     - little
• Ghee                 - 2 tblsp
• Garam masala  - 1/2 tsp
• Salt to taste

   

 
    Method:
         Boil the eggs and cut them into two each.mix onions, green chillies,ginger and blend it to a paste.In a wide pan, Heat ghee and fry the above paste until it gets golden color.


              Add egg pieces and fry for few minutes. Then add milk, salt to cook until bubbles from in the milk. To this, add chopped curry leaves and cook until the gravy thickens. Sprinkle little garam masala powder and serve with parathas or any pulav.

Tags:Egg malai masala,Egg recepies, Garam masala with eggs

PUNJAB MUTTON GRAVY

Ingredients:

• Mutton               - 1/4 kg
• Tomato              - 2
• Coriander           - 1 bundle
• Pepper powder  - 1 tsp
• Green chilli         - 4
• Oil                     - 25 gms
• Cumin                - 1 spoon
• Cardamom         - 7

Method:


             First cut the mutton pieces duly after washing well. Pour some oil into a pan over the oven and fry cumin, cardamom without husk, preparing season put pieces of mutton, pieces of tomato, pieces of coriander leaves, pepper powder and fry well for some time well duly mixing.

            Then serve. Sprinkle pieces of coriander leaves, Green chilli over the mutton gravy. It is very tasty to eat with chapati.

Lables:Punjab mutton gravy, Mutton gravy for chapati, Prepare mutton gravy

EGG BONDA

Ingredients:

• Maida flour                  -  250 gms
• Onion                          -  50 gms
• Green chilli                  -  6
• Soya sauce                  - 4 spoon
• Vinegar                       - 2
• Egg                             - 10
• Sugar                          - 1 spoon
• Oil                              - 250 gms
• Ajinamoto                   - 1
• Salt                             - for taste

Method:
              Cut onions into small pieces duly removing it's husk. Cut green chilli into small pieces duly after washing. Boil the eggs and remove it's husk and squeeze it to paste. Then add the squeezed egg with maida flour and mix well.
              Then add pieces of onion, green chilli, salt, sugar, vinegar,Aginamoto, soya sauce all and prepare balls out of the mixture and put into the pan of hot oil and fry till it turns it brown shade. Then serve keeping decently in a plate.

Tags:Egg bonda, Bonda recepies, Indian Egg bonda

FISH PICKLE

Ingredients:

• Fish                          - 1/2 kg
• Turmeric                   - 1/2 spoon
• Mustard                    - 10 gms
• Anice                        - 50 gms
• Chilli powder             - 25 gms
• Vinegar                     - 1 spoon
• Soya sauce               - 2 spoon
• Mustrad oil               - 150 gms
• Menthya                   - 2.5 gms
• Candy                      - 10 gms
• Garlic                       - 25 gms

Method:

              Rub the fishes over the stone and duly after washing scratch here there over the fish and smear well with powder, salt and turmeric powder and keep in a vessel for some time to saturate.Then put a wide pan put a wide pan over the oven and pour mustard oil and put salt, turmeric and fishes and fry mixing well.

             Then keep another vessel over the oven and pour some oil and fry grinded garlic and masala well. Then fill the fried mixture into the scratches of the fishes and keep the fishes in a cean jar and then heat it to drown and fill with mustard oil and cover the mouth of the jar with the mouth of a jar with a clean cloth tying with a thread and serve whenever required.

Tags:Fish pickle recipes, Cooked fish pickle, Recipe of fish pickles

MUTTON FRY POTATO

Ingredients:

• Mutton     - 750 gms
• Ghee        -  2 cups
• Onion       - 500 gms
• Coriander leaves   - 1 bundle
• Potato      - 750 gms
• Green chilli   - 8
• Garlic      - 1
• Salt          - for taste

Method:

             Cut onion into small pieces duly after removing it's husk.Fry this in a pan with ghee.Gather coriander leaf, Green chilli, Garlic salt in a mortar and grind softly. Remove the husk of potato and cut oblongly. Fry this pieces in ghee. Then sprinkle salt powder over the fried pieces and keep seperately.

             Cut mutton info small pieces duly after washing well in water.Add grinded ingredients with this. Fried pieces of onion, softly grinded mixture of ingredients and suitable quantity of water all to be put into a vessel and duly boiled. After suitable boiling serve with the fried potatoes.

Tags: Mutton potato fry, Mutton grey,Mutton kurma