Egg 65

Egg 65 is a popular South Indian restaurant style chicken egg appetizer. Egg 65 is a spicy, deep-fried egg white dish originating from India.

Ingredients

1. Boiled Egg (Finely chopped) - 4
2. Ginger Garlic Paste - 1 Teaspoon
3. Garlic (finely chopped) - 1 Teaspoon
4. Ginger (finely chopped) - 1 Teaspoon
5. Kashmiri Red Chili Powder - 1 Teaspoon + 1/2 Teaspoon
6. Garam Masala Powder - 1/4 Teaspoon + 1/4 Teaspoon
7. Corn Flour - 1/2 Cup 
8. All-Purpose Flour - 1 Tablespoon 
9. Egg (Beaten) - 1
10. Green Chilies - 4 (Half-Slit)
11. Black Pepper Powder - 1/4 Teaspoon
12. Yogurt - 2 Tablespoons
13. Red Chili Sauce - 1 Tablespoon
14. Curry Leaves - few
15. Coriander Leaves - few (finely chopped)
16. Cooking Oil for frying
17. Salt as per taste

Method/Direction

1. Cut 4 boiled eggs into pieces. Each egg can be cut into 4 pieces.
2. First, prepare the batter.
3. In a bowl, add 1/2 cup of corn flour for crispiness. For binding purpose, add 1 tablespoon of all purpose flour.
4. Next, add 1 teaspoon of ginger and garlic paste, 1 teaspoon of Kashmiri red chili powder and 1/4 teaspoon of garam masala powder.
5. Add one beaten egg and add little bit of salt as per taste.
6. Mix all these ingredients together to make a thick batter. If required, add little water.
7. When done keep the batter aside.
8. Now in a pan and add cooking oil for deep frying the egg pieces.
9. When the oil is hot enough, dip the egg pieces into the batter and add them into the cooking oil.
10. Fry them till they are golden brown in color.
11. When they are golden brown in color, take them out and transfer them to a plate.
12. Next, in a wok, I’m going to add some cooking oil. Let the oil heat for some time.
13. When the oil is hot enough, we will add 1 teaspoon of finely chopped ginger, 1 teaspoon of finely chopped garlic, 4 half slit green chilies and few curry leaves.
14. Saute them well for few seconds.
15. Add 2 tablespoons of yogurt for sourness purpose, 1 tablespoon of red chili sauce, 1/2 teaspoon of Kashmiri red chili powder, 1/4 teaspoon of black pepper powder, 1/4 teaspoon of garam masala powder, and add salt as per taste.
16. Now we will mix them well.
17. Finally add the deep fried egg pieces and give them a good toss and mix on a medium flame for about a minute or two. You need to ensure that your chicken 65 is dry.
18. Sprinkle finely chopped coriander leaves.

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Sambar Powder Recipe / How to make Sambar Powder at Home

Sambar powder is must in all south Indian kitchen. Sambar powder is one vital ingredient in making a delicious Sambar. It is a mixture of dry roasted ingredients that are powdered to make sambar powder.  Although there are many variations in making sambar powder, but key ingredients would remain same.

Ingredients

1. Dry Red Chilies - 400 Grams
2. Kashmiri Dry Red Chilies - 200 Grams
3. Coriander Seeds - 250 Grams
4. Bengal Gram - 100 Grams
5. Toor Dal - 100 Grams
6. Moong Dal - 100 Grams
7. Urad Dal - 100 Grams
8. Mustard Seeds - 100 Grams
9. Cumin Seeds - 200 Grams
10. Turmeric Roots - 5 Sticks
11. Black Pepper Corns - 50 Grams
12. Fenugreek Seeds - 50 Grams
13. Asafetida Powder - 1 Teaspoon
14. Curry Leaves - A handful

Direction/Method

The main ingredient is dry red chilies, kashmir red chilies, curry leaves and coriander seeds. Dry these under the sun at least for a day or two to make a fine sambar powder. Pan fry all these ingredients along with other ingredients and then I’ll grind them together to make a fine sambar powder. The measurement of ingredients I’ve taken yields me about 1.5 Kgs of Sambar Powder.

1. Heat a pan for a minute and add 100 grams of cumin seeds.
2. Roast them on low flame until there is slight color change. When there is a little color change., take them out and transfer it to a container which can hold all the fried ingredients.
3. Add 50 grams of black pepper corns and fry them for 2 to 3 minutes. When done, take them out and transfer them to the same container.
4. Add 50 grams of fenugreek seeds and fry them for 4 to 5 minutes as it will take some time. When you see a little color change, take them out and transfer them to the container.
5. Add 100 grams of mustard seeds and fry them for a minute or two until it crackles. When done, take them out and transfer them to the container.
6. Add 100 grams of bengal gram and fry them for about 7 to 8 minutes until there is a light color change. When done, transfer them to the container.
7. Add 100 grams of toor dal and fry them for about 4 to 5 minutes until change in color. When done, transfer them to the container.
8. Add 250 grams of coriander seeds. Fry them for about 2 minutes until you start smelling the aroma. When done, transfer them to the container.
9. Add 100 grams of urad dal and fry them for about 2 to 3 minutes until they become light brown in color. When done, take them out and transfer them to the container.
10. Add 100 grams of moong dal and fry them for about 2 to 3 minutes until they become light brown in color. When done, take them out and transfer them to the container.
11. Add 5 turmeric sticks which have been crushed into pieces. Roast them for about a minute or two until the turmeric raw smell gone. When done, take them out and transfer them to the container.
12. Add 1/2 teaspoon of cooking oil and a handful of curry leaves. Fry them until the curry leaves becomes crispy. When done, transfer them to the container.
13. Add 400 grams of dry red chilies and 1 teaspoon of cooking oil. Fry them until the red chilies becomes crispy which will take about a minute or two. When they are done, transfer them to the container.
14. Add 200 grams of Kashmiri red chilies. Kashmiri red chilies gives nice color and taste to your sambar powder and it is a must ingredient. Add a 1/2 teaspoon of cooking oil and fry them until them become crispy. When done, transfer them to the container.
15. Add one teaspoon of asafetida powder. Fry it for a minute and transfer it to the same container.
16. After frying the ingredients, sun dry them again for an hour to get more crispiness and make a fine powder.
17. When done, crush them using a masher as much as possible to get a fine powder while grinding them.
18. Allow them to cool for some time. 
19. Grind them using grinder in your home or else you can go to a local flour mill if you have more than 1 kg of ingredients.

The sambar ingredients are grinded into sambar powder. The aroma will be really good and this is a traditional way of making sambar powder.

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Pav Bhaji

Pav Bhaji is one of famous street food in India, especially in Mumbai. Pan Bhaji is a spicy curry made out of mixed vegetables and served with bread buns.

Ingredients

1. Cooking Oil - 2 Tablespoons
2. Onions - 2 (medium) (Finely Chopped)
3. Cumin Seeds - 1 Teaspoon
4. Ginger Garlic Paste - 1 Teaspoon 
5. Green Chilies - 2 (Finely Chopped)
6. Tomatoes - 3 (small) (Finely Chopped)
7. Pav Buns - 2 to 4 
8. Pav Bhaji Masala Powder - 1 1/2 Tablespoons
9. Green peas - 1/4 Cup (Boiled and Mashed)
10. Potatoes - 4 (medium) (Boiled and Mashed)
11. Coriander Leaves - 1/4 cup (Finely Chopped)
12. Capsicum - 1 (medium) (Finely Chopped)
13. Red Food Color -  a pinch (optional)
14. Red chili powder - 2 Teaspoons
15. Butter - 2 Tablespoons 
16. Lime Juice - 1 Tablespoon
17. Salt as per taste

Directions

1. In a wok and add some butter. Let the butter melt a little bit.
2. Add 1 tablespoon of cooking oil. Let the oil heat for some time.
3. When the oil is hot enough now, add 1 teaspoon of cumin seeds.
4. Fry the cumin seeds a little bit
5. Add 2 medium sized finely chopped onions.
6. Sauté the onions till they are light brown in color.
7. Add 1 teaspoon of ginger garlic paste and mix them well.
8. Sauté the ginger garlic paste for few seconds until the raw smell of ginger garlic is gone.
9. Add 2 finely chopped green chilies and 1 medium sized finely chopped capsicum.
10. Mix it well and sauté them for a minute.
11. Add 3 small finely chopped tomatoes and mix them well.
12. Close the lid and allow them to cook for 2 to 3 minutes until the tomatoes becomes soft
13. In the mean time, cut the pav buns into individual pieces.
14. Take individual pav bun and slice it in the middle.
15. Back to the bhaji when the tomatoes looks nice and soft, mix them well.
16. Add 1 1/2 tablespoons of pav bhaji masala powder and 2 teaspoons of red chili powder.
17. Add 1/4 cup of boiled and mashed green peas.
18. Add 4 medium size boiled and mashed potatoes.
19. Mix them all and mash them well using a masher.
20. Add some water as required to get the consistency of curry.
21. Keep mashing them until all the chunks of vegetables are mashed well.
22. Add some salt as per taste and 1/4 cup of finely chopped coriander leaves.
23. Add red food color, a pinch and it is optional. Mix it well.
24. Add some butter and give it a mix.
25. Close the lid and keep cooking it on a low flame.
26. In the meantime, add some butter in a pan. Let the butter a little bit.
27. Add a piece of pav bun and roast them a little on both sides.
28. When the pav buns are roasted. Keep them ready on a serving plate.
29. Back to the bhaji, add 1 tablespoon of lime juice and mix it well.
30. Switch off the flame. Put the bhaji in a bowl and add a butter chunk on top of it.

Pav bhaji is ready to be served. 

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Fruit Cream Recipe

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Chicken Raja Dry

This recipe originated in Bengal during the British Raj and the word raja means King. It is Chicken Raja Dry This recipe was prepared in the royal families of India because, the ingredients that are used to prepare this recipe are royal in nature. Cashew nuts, fresh cream, butter, almonds and raisins are some of the ingredients that are mainly used in the recipes that were prepared in the royal families of India.

Ingredients

1. Chicken (boneless, skinless) - 500 Grams
2. Ginger Garlic Paste - 1 Teaspoon
3. Corn Flour - 2  Tablespoons 
4. Rice Flour - 1 Tablespoon 
5. Salt as per taste
6. Turmeric Powder - A pinch
7. Egg (beaten) - 1 
8. Cooking soda (Optional)
9. Cooking oil for deep frying
10. Ghee - 2 Tablespoons
11. Garlic (minced) - 1 Teaspoon
12. Ginger  (Juliennes) - 1 inch
13. Green Chilies (half slit)  - 2 to 3
14. Cashew Nuts -1 Tablespoon 
15. Onions (Finely Sliced) - 1 
16. Garam Masala Powder - 1/2 Teaspoon
17. Red Chili Powder - 1 Teaspoon
18. Pepper Powder - 1/2 Teaspoon
19. Coriander powder - 1/2 Teaspoon
20. Tomato Ketchup - 2 Teaspoons
21. Soy Sauce - 1 Teaspoon
22. Lemon Juice - 1 Teaspoon 
23. Fresh Cream - 2 Teaspoons
24. Kasturi Methi (Few)
25. Coriander Leaves (Few)
26. Curry Leaves - Few (For garnishing)
27. Green Chilis - 2 to 3 (For garnishing)

Directions / Method

1. First marinate the chicken.
2. Add 500 grams of chicken in a bowl, a teaspoon of ginger garlic paste, 2 tablespoons of  corn flour and a tablespoon of rice flour for crispiness.
3. Add little bit of salt, a pinch of turmeric powder and a beaten egg.
4. Add cooking soda if chicken needs to be more soft. But it is optional.
5. Mix them well. Allow them to marinate for an hour.
6. In a wok, add cooking oil and let it heat on a medium flame.
7. When the oil is hot enough, add 2 to 3 green chilis and fry them for few seconds for garnishing.
8. Next add curry leaves and fry them.
9. Both fried curry leaves and green chili will be used for garnishing.
10. Now add the marinated chicken pieces into the oil.
11. Deep fry them until they are light brown in color for about 80%, as they will be pan fried with masala for the other 20%.
12. When the chicken have been deep fried, transfer them to a plate.
13. Now add 2 tablespoons of ghee in a pan, a teaspoon of minced garlic, an inch of ginger which have been cut into juliennes, 3 green chilies which have been half slit, a tablespoon of cashew nuts.
14. Sauté them all until the raw smell for ginger and garlic is gone.
15. Add an onion which have been finely sliced and sauté them till the onions have become light translucent.
16. Add 1/2 teaspoon garam masala powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, Mix them well.
17. Add 1/2 teaspoon of pepper powder and mix them well.
18. Add 2 teaspoons of  tomato ketchup, a teaspoon of soy sauce and mix them well.
19. Add a teaspoon of lemon, 2 teaspoons of fresh cream.
20. Add a little bit of salt because we have already added salt during the marination of chicken.
21. Now add fried chicken and mix them well.
22. Add few kasturi methi and few chopped coriander leaves.
23. Mix them well.

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Capsicum Curry

Capsicum Curry is a delicate, spicy yet delicious curry. Capsicums have always been used in the restaurant as an additional ingredient to add flavor for the gravy dishes. It is a delicious masala curry with whole lot of capsicums.

Ingredients

1. Capsicum - 4 (cut into cubes)
2. Onions - 1 (finely sliced)
3. Green Chilies - 3 to 4 (slit into half)
4. Ginger Garlic Paste - 1 Teaspoon
5. GroundNuts / Peanut - 4 Tablespoons
6. Sesame Seeds - 5 Teaspoons
7. Cumin Seeds - 1/2 Teaspoon
8. Tomato - 1 Small (finely chopped)
9. Garam Masala Powder - 1/4 Teaspoon
10. Turmeric Powder - 1/4 Teaspoon
11. Coriander Powder - 1/2 Teaspoon
12. Red Chili Powder - 1/2 teaspoon
13. Coriander Leaves - Few (finely chopped)
14. Curry Leaves - Few
15. Salt as per taste
16. Cooking Oil - 3 Teaspoons
17. Water - 1 cup

Directions

1. On a pan, add 4 tablespoons of groundnuts (peanut) and dry roast them for a minute.
2. When you see dark brown patches on groundnut, transfer it to a plate.
3. On the same pan, add 5 teaspoons of sesame seeds and dry roast them for a minute until it becomes light brown. Transfer it to the same plate and allow them to cool for some time.
4. Blend them together and prepare a coarse powder.
5. Using the same pan, add 3 teaspoons of cooking oil and let it heat on a medium flame for few seconds.
6. Add 1/2 teaspoon of cumin seeds.
7. Add finely sliced onion into the pan.
8. Sauté the onions for a minutes.
9. Add 3 to 4 slit green chilies, 3 springs of curry leaves and 1 teaspoon of ginger garlic paste.
10. Sauté them together until the onions become light brown in color.
11. Add a tomato which has been finely chopped and sauté them until the tomato becomes soft.
12. Add 4 capsicums which have been cut into cubes and add salt as per taste
13. Mix them well.
14. Close the lid and cook it for 2 to 3 minutes on a low flame.
15. Open the lid and give it a mix.
16. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of red chili powder and 1/4 teaspoon of garam masala powder.
17. Mix them well and sauté them for a minute.
18. Add a cup of water and mix them well.
19. Close the lid and cook it for 2 to 3 minutes on a low flame.
20. Add roasted groundnut and sesame seeds powder.
21. Add few finely chopped coriander leaves. Roasted sesame are used to thicken the sauce.
22. If required, add more of roasted ground and sesame seeds powder to adjust the consistency of the curry. Also add water as required.
23. Mix them well and cook for a minute.

Sprinkle few finely chopped coriander leaves. Alright capsicum curry is ready to be served with rotis and rice.

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Paneer Bhurji

Paneer Bhurji is the easiest paneer recipes that can be made with less effort and time. Just like the egg bhurji, the ingredients will be almost similar. This can be a perfect lunch box idea, you can even wrap the paneer bhurji with roti for your kids.

Ingredients

1. Paneer - 200 grams (Scrambled) 
2. Onion - 1 (finely chopped)
3. Tomato - 1 small (finely chopped)
4. Green Capsicum - 1 (finely chopped) {Optional}
5. Cumin Seeds - 1 Teaspoon
6. Coriander Powder - 1 Teaspoon
7. Red Chili Powder - 1 Teaspoon
8. Turmeric Powder - 1/4 Teaspoon
9. Garam Masala Powder - 1/4 Teaspoon
10. Salt as per taste
11. Green Chili - 1 (Finely chopped)
12. Ginger Garlic Paste - 1 Teaspoon
13. Curry Leaves - 1 spring
14. Coriander Leaves - Few (finely chopped)
15. Cooking Oil - 3 tablespoons

Directions

1. For this recipe, the Paneer should be scrambled first. An Oven can be used to do that, heat it up a little bit and then it can be scrambled. A shredder can also be used or using hands, they can be scrambled.
2. Add 3 tablespoons of cooking oil into a wok. Let it heat for some time on a medium flame.
3. Add 1 teaspoon of cumin seeds.
4. Add 1 green chili which has finely chopped and a spring of curry leaves.
5. Add 1 teaspoon of ginger garlic paste. Sauté them for few seconds until the raw smell of ginger and garlic is gone.
6. Add 1 finely chopped onion, 1/4 teaspoon of turmeric powder and salt as per taste.
7. Sauté them for a minute until the onion has become translucent.
8. Add a small tomato which has been finely chopped and sauté them with onion for few seconds. 
9. Close the lid and cook them for a minute or two on a low flame until the tomato has become soft.
10. Add 1 teaspoon of coriander powder, 1 teaspoon of red chili powder, 1/4 teaspoon of garam masala powder.
11. Mix them well for a minute.
12. Add 200 grams of scrambled paneer and a capsicum which has finely chopped and mix them well. Capsicum can be replaced with green peas and adding capsicum or green peas is optional.
13. Mix them well.
14. Close the lid and allow them to cook for 3 to 4 minutes on a low flame.
15. Keep mixing them every now and then.
16. Finally, add few finely chopped coriander leaves and mix them well.

Alright, the paneer bhurji is ready. Serve hot with roti or naan or any stuffed parathas too…

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