Egg Keema Mutter

Ingredients:

Eggs 6 hard boiled
1 medium onion very finely chopped
Tomato 2 medium pureed
Oil 1.5 tsp
Fennel seeds 1/2 tsp
Whole spices (1 Bay leaf, 1/2 inch cinnamon stick, 2 cloves, 1 black cardamom, 3 green cardamom)
Ginger garlic paste 1 tsp
Green chillies finely chopped 2
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Coriander leaves finely chopped 3 tsp
Frozen green peas 1/4th cup (optional)
Salt

Method:

1. Grate the egg with a grates with wide holes so that they wont be mushy.
2. Heat oil in a pan, add fennel seeds, whole spices, then add onions and fry till they get brown, add salt.
3. Add ginger garlic paste and cook for  a minute and then add turmeric and then add the tomato puree.
4. Cook till the oil oozes out from sides and then add coriander powder, cumin powder, red chilli powder mix well and then add the green peas and cook for 2-3 mins.
5. Now add 1/2 cup water, mix well and check salt and red chilli powder and add more if required at this point as adding them at the end will make the egg to become mushy.
6. Now add the grated egg, mix well and cook for 3-4 mins, garnish with coriander leaves and serve hot with any roti.

Brinjal Poppy Seed Gravy (Vankaya Gasagasala Curry)

Ingredients:

Brinjal 1/4 kg cubed
Capsicum 1 small cubed (Optional)
Onion 1 small chopped
Garlic cloves 4
Oil 2 tsp
Fenugreek Seeds 1/4th sp
Cumin seeds 1 sp
Poppy seeds 1/4th cup (around 8 tsp)
Coriander powder 1/2 tsp
Red chilli powder 1-2 tsp
Tamarind 1 small lemon size (keep the pulp ready)
Ginger garlic paste 1.5 tsp
Mustard seeds 1/2 tsp
Curry leaves few
Jaggery 1/2 tsp
Salt to taste

Method:

1. Dry roast fenugreek seeds, 1/2 tsp cumin seeds till nice aroma comes and keep them aside.
2. In the same pan, dry roast poppy seeds also and keep them aside.
3. Now add 1/2 tsp oil to the pan and add chopped garlic, onions and fry till the onions start to get slightly brown and then cool all the ingredients.
4. Now add 1/2 tsp ol to the same pan and add brinjals, capsicum and fry till they are nicely browned all over.
5. Now take the fenugreek seeds, cumin seeds, poppy seeds in a mixi jar and grind without adding any water first. Now add the onion, garlic also and grind again by adding water as requiered to make a smooth paste.
6. Now heat the remaining oil in a pan, add mustard seeds, cumin seeds and let them crackle. Then add curry leaves,ginger garlic paste and cook for a min.
7. Now add turmeric, red chilli powder, coriander powder, salt and mix well.
8. Now add the poppy seed paste, 1-2 cup of  water, tamarind pulp, jaggery and let it boil.
9. Then add the brinjals, capsicum and let them cook in medium flame for about 15-20 mins stirring in between.
10. Serve with roti or rice.

Kadai Mushroom Curry

Ingredients:

Mushrooms 1/2 kg

Onions 3 small

Tomatoes 2 large puréed

Garlic cloves 3

Ginger 1/2 inch piece

Green chilli 1

Fennel seeds 1/2 sp

Curry leaves few

Capsicum 1 diced

Kashmiri red chilli powder 1.5 sp

Coriander powder 1 sp

Cumin powder 1/2 sp

Turmeric powder 1/2 sp

Garam masala powder 1/4 sp

Katsuri methi leaves crushed 1 sp

Lemon juice 2 sp

Almond powder/cashew nut paste 1 sp (optional)
Salt to taste

Oil 1 sp

Butter/ghee 1 sp

Method:

1. Make a paste of onions, ginger, garlic cloves, green chilli and keep it aside.

2. Heat oil and ghee in a pan, add fennel seeds and let them splutter and then add curry leaves.

3. Now add the onion paste and cook for 3-4 mins till the raw smell goes.

4. Then add turmeric powder, red chilli powder, cumin powder, coriander powder and salt and cook for 2 mins.

5. Now add the tomato purée and cook for 5 mins.

6. Then add the chopped mushrooms, diced capsicum and mix well and cook for 10 mins.

7. Add lemon juice, Katsura methi crushed, garam masala powder, almond/cashew paste (optional) and 1/2 cup water if required.

8. Cook for another 5-10 mins till the mushrooms are cooked and gravy is of required consistency.

9. Serve hot with any roti or pulao as a side dish.