Super quick egg curry

This preparation is very quick and simple.It's great with rotis or even rice.

For this preparation you will need
4 large eggs
cloves-4
Whole Jeera-1/2 Tsp or Jeera powder-1/4 Tsp
Tomatoes-2 medium size-Chopped
Garlic-chopped-2 Tbs
Onions chopped-1 & 1/2 cup
Cooking oil-Olive or veg oil-4 Tbs
Coriander powder-1Tbs
Chilly powder-1 Tsp
Garam masala powder-1/2 Tsp
Spring onions-1/4 Cup
Curry leaves-6
Coriander leaves chopped-1 Tbs
Method:-
Step 1
Heat oil in a non stick skillet.
Add whole cumin,chopped garlic,chopped onions & cloves.Fry well and allow the onions to lightly brown.
Step 2
Add the curry leaves, chopped tomato.Once the tomatoes become soft,add coriander powder,Jeera powder( if you are not adding whole jeera in step 1) & chilly powder.Mix well.Make sure the mixture doesn't stick to the skillet.
Add little water and turn the mixture.Wait till the oil begins to slightly separate from the mixture.Keep stirring the mixture to avoid burning.
Step 3
Hold the egg in the center of the skillet and break it in the center allowing the egg white & yolk to fall into the skillet.
Turn the flame or heat to a low or sim. Do not attempt to turn or scrabble the egg.The egg will cook slowly.Add salt & spring onions.Add a little more water.Cover the skillet with a lid and allow the eggs to cook for 10 mins.
If you wish to have a thick consistency reduce the water you are to add.If you desire a thin consistency add a little more water.Watch out for the amount of water to be added. By adding water to the eggs they become fluffy.
Step 4
After 10 mins remove the lid and sprinkle garam masala powder.
Once the egg is done turn off the flame/heat and season with chopped coriander leaves.
Note: If you feel the egg appears too fluffy and large you can cut each egg into halves after they are cooked thoroughly.
Serve hot with rasam and rice or chapatis.

Andhra Pulihara

Ingredients
Mustard seeds-1Tbsp-Heat them dry in the microwave for 50 secs.Powder with curry leaves and sprinkle over the precooked rice. keep aside.
Rice-1 Cup-precooked
Chopped onion-1/2 cup
Fry the below separately in a kadhai with 3 Tbsp groundnut oil/veg oil
Jeera seeds-1/2 Tsp
Urad& Channa dal-1 tsp
Dried red chilly-3
Curry leaves-6
Methi seeds-12 in number
Now add
Tamarind juice-5 Tbsp
Water- 5Tbsp
Jaggery- v little-1 tsp
Boil all of the above for 2 mins.A thick sauce must form. Now add the chopped onion to the sauce mix well.Add the precooked rice to this sauce and mix well.Season with salt.Use your hands to mix the rice.Caution:Allow the sauce to cool and then mix the rice
Serve hot.

Saffron Chicken

This is a rich creamy curry bursting with flavor and aroma...i am sure you will enjoy this dish!
For this preparation you will need
Boneless Chicken- 500 gms
Cardamom-4
Chicken Stock-2 Cups
Cinnamon- 1 Stick
Cloves -10
Garlic paste-4 tsp
Ginger paste-4 tsp
Garlic chopped-2 Tbsp
Onions-Sliced -1/3rd Cup
Olive oil or veg oil-6 Tbsp
Saffron-A pinch-Soak this is warm water or milk-1/4 tsp for 10 mins.Crush gently and keep aside.
Salt to taste
Red chilly powder
Method
Step1
Cut the chicken into bite sized pieces.
Step 2
Heat oil in a saucepan & add the chopped garlic.Saute till brown.Now add the chopped onions.Saute till light brown.Add the ginger&garlic paste;chicken,salt,red chilly powder.Stir for 3/4 mins.Add the chicken stock&bring to a boil.Cover and simmer till the chicken is tender and thoroughly cooked.Remove from flame.Add the crushed saffron and serve hot with Indian bread or basmati rice.

Andhra Style Upma

You will need
Upma Rava- 1 Cup
Veg or olive oil- 1/4 Cup
Water- 2 cups
Mustard seeds-1/4 Tsp
Cumin/Jeera seeds- 1/4 Tsp
Dried whole red chilly-2
Urad dal and Channa dal mixed together -1 Tsp
Ghee-1/4 Tsp
Curry leaves-4
Gr chilly-4
Coriander leaves-1 Tsp
salt to taste
Sliced onion-1/2 cup
Method
Heat oil and ghee in a non stick pan.When the oil is hot add mustard,cumin seeds,whole red chilly,urad& Channa dal.Saute lightly.Keep the flame on simmer.Add the sliced onion ,slit gr chillies & curry leaves.Add a pinch of salt and saute.When the onions have turned golden in color add the upma rava and water.Stir in well and check for salt.Cover lid and cook for 7 mins.Make sure the rava doesn't stick to the pan and burn.Once the rava is cooked turn off the heat.Garnish with chopped coriander leaves.Serve hot.

Tomato curry served with hot puris-Breakfast specials

For this preparation you will need
Small Onion-Yellow or Red-Sliced
Garlic-1 Tsp Chopped
Cloves-4 in number
Chilly pdr-1 Tsp
Coriander pdr- 1 Tsp
Salt to taste
Turmeric-1/4 Tsp
Coconut pdr or grated coconut-2 Tbsp
KhusKhus -2 Tsp-make a fine dry powder in your spice grinder or blender
Coconut milk-Add the coconut in the blender with little warm water,once the coconut has become a smooth paste,add in the khuskhus powder and blend for an additional 2 mins.Keep aside.
Method:
Step 1 :
Fry the onions in 1 Tbsp olive/Veg oil add garlic & cloves.
When the onions have turned golden in color add the chopped tomatoes.Fry for 5 mins.Add salt,turmeric,chilly pdr,coriander pdr,cook for 10 mins.Now,add the khuskhus and coconut milk.Add water- 1/4 cup.Cook for additional 5 mins,bring to a boil.Turn off heat.Garnish with coriander leaves.

Biryani Masala powder-Home made

Bay leaf-4
Black cardamom-4
Black cumin-1 Tsp
Cinnamon Sticks-4
Cloves-8
Coriander powder-2 Tbsp
Cumin powder-1 Tbsp
Dried plums (optional)10 pieces
Fried onions-2 Tbsp
Green Cardamom-10
Peppercons-10
Pomegranate seeds ( Anaardana)-1 Tbsp
Red chilly powder-1 Tsp
Turmeric- 1/4 Tsp
Javetri-4 pieces
Kasuri methi-1/4 tSP
Methi seeds-1/4 Tsp
Kasuri methi

Pwder the following
Clove
Black cardamom
Javetri
Peppercons
Gr.cardamom
Bayleaf
Shahi Jeera
Cinnamom stick
Anaardana
Methi seeds
Fried onions
Plums
Pomegranate seeds-Anaardana
Once you have made a fine powder of the above,blend in the following
Red chilly pdr
Coriander pdr
Cumin pdr
Turmeric
Mix all of the above well and store in an air tight container in the fridge

Mutton Biryani

For this preparation you will need:
Mutton: 250 Gms-Marinate in 1/2 cup curd for 15 mins minimum
Separately pressure cook the meat in 2 cups of water with 1/4 Tsp turmeric,chilly pdr for 6 whistles.Do not discard the mutton stock,use it for cooking the rice later during the preparation.
Basmati Rice-3 Cups
Soak the rice in water for 1 hr and drain out the water and spread out the drained rice on a paper towel.
Olive/Veg oil-8 Tbsp
1/2 Stick Butter
Onions
Pudina leaves-One handful
Coriander leaves-One handful
Green chillies-8
Bay leaf-2
Whole garam masala-3 cloves,3 cardamom, 2"cinnamon
Biryani powder- 1 Tbsp
Thick curd-1/2 cup-for adding in the gravy
Peas-1 Cup
Method:
Heat oil in a large non stick pan,add the stick of butter.When the oil is hot & the butter has completely melted,add in the sliced onions,slit gr.chillies,whole garam masala & bay leaf.When the onions have turned golden brown,add the pressure cooked meat.fry well.Then add the biryani powder,tomatoes,1 Tsp chilly powder,coriander powder and turmeric.When a thick gravy has formed and the tomatoes are soft add in 1/2 cup of curd.stir in and allow to cook for 5 mins longer.Now allow the meat to cook in the masala for 10 mins.Add 1/2 cup of water.Cover
After 10 mins add the washed & drained basmati rice to the gravy.Fold in the masala with the rice.Add pudina& coriander,peas.Add 5 & 1/2 cups of water along with the mutton stock.Note:
The water and mutton stock should add up to 5&1/2 cups and not more.
Allow to cook and keep the lid covered with foil.Bring to a simmer.Keep on DUM for 15 mins.Turn off the heat and serve hot with raita.