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egg gravy

Eggs – 4 Oil – 2 tblspn Mustard Seeds / Kaduku – 1 tsp Turmeric powder / Manjal podi – 1 tsp  Onions – 2 large sliced thinly Tomato Puree – 1/2 cup ( 2 medium size pureed) Green chilli – 1 slit Ginger Garlic Paste – 2 tblspn  Salt to taste For Roasting and Grinding: Oil – 1 tsp Coriander Seeds / Malli – 2 tblspn Whole Pepper – 1 tsp Dry Red Chilli – 4 Cumin Seeds / Jeerakam – 1 tsp Fennel Seeds / Sombu / Saunf – 1 tsp Cinnamon / Pattai – 1 small stick  Method: Start by hard boiling the eggs. Peel them and make lots of slashes in them. Set aside.Now make the masala.Heat 1 tsp oil in a kadai. Add in the whole spices and roast them for 3 mins on low heat till they are toasted and roasted. Take them in a blender and add some water to it. Make into a smooth paste. Now heat some more oil in a kadai. Add in mustard seeds, turmeric powder and curry leaves. Now add in the onions and green chilli along with some salt. Saute this for 2 mins till they are translucent. Cover the pan with
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chicken gravy

What You'll Need 4 chicken breast cutlets* (boneless or small chicken breast halves, slightly flattened) 1 large egg 3/4 cup milk 1-2 tablespoons hot sauce (such as Frank's, Texas Pete, or Tabasco) 1 large egg 1 cup flour (all-purpose) 1 teaspoon Cajun seasoning (or a similar blend; preferably salt-free) 1 teaspoon salt (use 1/2 teaspoon if the seasoning contains salt) 1 teaspoon ground black pepper 1 inch vegetable oil (such as canola or peanut oil) How to Make It In a large bowl whisk the egg with the milk and hot sauce. In a wide, shallow bowl, combine the flour, Cajun seasoning, 1 teaspoon salt, and pepper. In a large heavy, deep skillet or Dutch oven, heat about 1 inch of oil to 350 F (180 C/Gas 4). Heat the oven to 200 F if serving will be delayed for a short time or if you are doubling the recipe and must cook in batches. When the oil is hot, dip a chicken cutlet (or flattened small chicken breast half) in the egg and milk mi
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mutton biriyani

Biryani is a pleasure to behold and eat! Fragrant long-grained rice is layered with meat or vegetables that have been cooked in a mixture of spices. An exotic one-dish meal that is delicious served with a yogurt raita and kachumber salad. This biryani recipe features goat meat but can be made with chicken, mutton or mixed vegetables as well. Follow the same instructions for chicken or mutton if you choose to use them instead.  Biryani is made in a large vessel called a handi (basically a deep pot with a nicely fitting lid). The latter part of the cooking process involves putting the  b iryani  under "dum" or pressure. You can do this by sealing the dish (see how below) and putting it under the hood of your preheated barbecue or in the oven and leaving it there for about 20 minutes.  What You'll Need 2 1/4 lbs. (1 kg.) goat meat (use leg and get the butcher to cut it into bite-sized chunks) 2 tbsp. garlic paste 2 tbsp. ginger paste 6 tbsp. sunflower
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fish curry

Heat a heavy-bottomed pan on a medium flame and roast the dry red chilies, mustard and cumin seeds till they begin to release their aroma. Cool and grind to a fine powder. Grind the tomatoes, turmeric,  garam masala powder , coconut and above powder into a smooth paste. Keep aside. Squeeze the soaked  tamarind well to remove all the pulp. Heat the oil in a wide heavy-bottomed pan and add the paanch phoran  (see recipe here)  and curry leaves. When they stop spluttering, add the onion paste and fry till light brown. Add the ginger and  garlic pastes  and fry for 3-4 minutes. Add the tomato and spice paste and fry till the oil begins to separate from the masala. Add 2 cups of hot water and the tamarind pulp to this masala and stir to mix well. Bring the gravy to a boil and then simmer. Gently add the fish to this gravy and cook till done. Garnish with chopped coriander and serve hot with plain boiled rice. Cooking Tips and Ingredient Substitutions Use coriander leaf for
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meen kulambu

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how to cook fish curry in easy tamil.
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how to cook pepper chicken in easy samayal.
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how to make sweet paniyaram.
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