Steamed Egg Cake Curry (Dimer Dhokar Dalna)

What we need:

4 eggs

One large onion

2 teaspoon ginger

1/2 teaspoon garlic

Green chillies (as per taste)

1 small tomato

1/2 reaspoon red chilli powder

1/2 reaspoon kashmiri red chilli powder

1 teaspoon coriander powder

Salt (as per taste)

1/2 teaspoon sugar

1 pinch garam masala powder

1 bunch of coriander leaves

Musterd oil

How we make it:

Make a paste of onion, green chillies and ginger. Take eggs and whisk them in a bowl. Add half of the mixture into it. Grease oil in a tight steel container. Pour the mixture in it And then cover the container. Pour water in a pan and put the container into it and now heat the pan. Keep the water boil for 5 to 6 mins and then sim the flame and keep it for 20 to 25mins more. Now take the container out and cut the steamed eggs into squares. 

Now heat oil in a pan. Add sliced onions in it and saute it. Now add chopped tomatoes and cook them well. Now add garlic paste. When garlic paste is fried well and smell starts to come out, add tge remaining onion and ginger paste into it and mix them well. now add turmeric powder, red chilli powder, kashmiri red chilli powder, coriander powder and salt and cook them well. When oil starts to come out from the mixture, pour a little water ( not too much, we need a thick gravy). When the gravy starts boiling, add the egg cakes into it and cook it for sometime. Now add a little sugar and garam masala powder. Garnish it with chopped coriander leaves.

Cashew Makhana Curry

What we need:

Makhana

Cashew (use half of the amount for gravy)

Tomato

Green chilli

Cumin seeds

Asafoetida

Coriander powder

Turmeric powder

Red chilli powder

Ginger paste

Salt

Oil

How we make it:

Soak the cashews that you keep for the gravy in water for half an hour. Now put these in your grinder along with tomatoes and green chilli and make a paste of it. Now take a frying pan, pour oil in it and heat it. Then fry the makhana and remaining cashews. Keep it in a separate bowl. Now sprinkle cumin seeds, a pinch of asafoetida to the oil. Then add ginger paste, turmeric powder, red chilli powder and salt to it and cook it. When the masala is cooked well, pour the mixture into the pan and cook it well. When oil starts to come out from the mixture, add a cup of water and let it boil. Now add the fried cashew and makhanas into the mixture, cover the pan with a lid and cook it in low flame. Your dis is ready to serve.

Chicken Mulkatani

What we need:

Chicken
Curry leaves
Coconut milk
Poppy seed paste
Ginger-garlic paste
Onions
Tomato
Green chilli
Red chilli powder
turmeric powder
Kashmiri red chilli powder
Bay leaves
Salt
Musterd oil

How we make it:

Marinade the chicken with salt, turmeric powder, red chilli powder and musterd oil for atleast 15mins. Add musterd oil in kadai. When the oil is heated enough, add one bay leaf to the oil. Then add sliced onions. When the onion turns into pale brwon in colour, add curry leaves and fry that with onions. Then add sliced tomatoes. When all these are cooked well, add ginger-garlic paste and cook it well. Then add salt, turmeric powder, kashmiri red chilli powder, green chilli in the kadai And mix them properly. When oil start to come out from the mixture, add the chicken pieces and cook. when the chicken is half done, add the poppy seed paste to the chicken and cook ultil the chicken turns tender enough. Then pour the coconut milk to make the gravy. Give the whole thing a good boil. Your chicken mulkatani is ready to serve.

Fish Rezala

What we need:

Rohu or katla fish pieces
Yogurt
Ginger paste
Onion paste
Onion sliced
Green chilli paste
Cardamom
Cinnamon
Bay leaf
dry red chilli
Whole peppercorns
Sugar
Nutmeg powder (optional)
Turmeric powder
Salt
Musterd oil

How we make it:

Whisk the yogurt and add onion paste, ginger paste and green chilli paste and keep it aside. Marinade the fish pieces with salt and turmeric and fry it. Now marinade the fried fish pieces with the yogurt misture. Pour masterd oil in a paN and heat it. When the oil is ready, add the cardamom, cinnamon, bay leaf and dry red chilli. then add the whole peppercorn and sliced onion. When the onion softens, pour the marination into the pan and stir. The oil starts to come out add some sugar. Then pour a little warm water to make the gravy. And then add the fish pieces. When the gravy starts boiling, add nutmeg powder. Fish rezala is now ready to serve.

Achari Dum Aloo

What we need:

Baby potatoes

Finely chopped onion

Finely chopped tomatoes

Ginger garlic paste

2 teaspoon Vinegar

Small chunk of Jaggery

1/2 teaspoon Ajwain seeds

pinch of asafoetida

1 Bay leaf

1 dry red chilli

Turmeric powder

Red chilli powder (you can use kashmiri red chilli powder)

Salt

For achari masala:

1/2 teaspoon cumin seeds
1/2 teaspoon onion seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon musterd seeds
Roast them in a tawa and make a powder of it

How we make it:

Boil the baby potatoes in water (you can add salt in the water), and fry them golden brown and keep them aside. heat musterd oil in a pan. Add ajwain seeds, asafoetida, bay leaf and dry red chilli in the oil. When the aroma starts to come out, add chopped onion in the oil. When the onion softens, add chopped tomatoes. When the tomato gets cooked well, add ginger garlic paste, salt, turmeric powder, red chilli powder and cook them well. Then add the achari masala and cokk for sometime. When oil starts to come out, add the fried potatoes. Pour some water.when the water starts to boil, add jaggery and cover with a lid. When the jaggery melts properly, add the vineger and put the gas burner off.

Now enjoy the khatta meetha dum aloo with roti or paratha.