Your route to eating fresh daily - 1 hour every week!

Freshly grounded masalas for a week can save time and help you eat right. The following are recipes of masalas that you can use directly on any meat or vegetables, and cook mess-free. Freeze and store immediately for upto a week. Avoid re-use. Best served with fresh white/ brown rice or whole wheat chapatis. 

Healthy tip - Use minimal to no oil - EVOO preferred, and fresh ingredients. 

Masala # 1. – Veggie dishes.

Oil - 3 tbsp

Whole Masalas - {Coriander seeds - 3 tsp, Poppy seeds - 1 tsp, Whole Cloves - 6, Cardamom - 6, Cinnamon stick - 1 inch}

Onion - 1 and 1/2 large no. (chopped)

Ginger Garlic Paste - 2 tsp

Turmeric - 1/2 tsp

Chilli powder - 1 and 1/2 tsp

Heat oil in a deep nonstick pan, once heated fry in the order given above. When cooled, grind into smooth paste with little water.

Masala # 2. – NON -Veg dishes.

3 Onion chopped
1 tsp Turmeric
1 tsp Dhania Powder
1 tsp Red Chilly Powder OR GREEN CHILLIES
1 " long piece Ginger

8 Garlic
1/2 cup COCONUT MILK  thick
Fresh grated coconut

1/2 tsp Garam Masala
3 tblsp Clarified Butter
15 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Coriander Leaves (Dhania Patta)

Masala # 3. – NON –Veg/ Veg Rice dishes.

2 onions, finely sliced

2 green chillis, slit

1/2 tsp ginger garlic paste

1 tomato, finely chopped

1 tbsp chopped coriander leaves

6-7 mint leaves

2 1/2 cups water

1/2 cup thick coconut milk

salt to taste

2 tbsps dhania powder

1 1/2 tbsps ghee + 1 1/2 tbsps oil

Meat Marinade:

1/2 cup thick curd/yogurt

3-4 green chillis, make a small slit in them

1/2 tsp ginger garlic paste

1/2 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1/2 tbsp coriander leaves

6-7 pudina leaves

1/2 tbsp lemon juice

1 tsp salt

Fresh Garam Masala:

7 cloves

1″ cinnamon stick

3 elaichi/cardamom

1 star anise

1 marathi mogga

pinch of mace

pinch of nutmeg pwd

2 bay leaves

Masala # 4. – Seafood/ egg dishes.

2 Big Onion (Chopped)

1 tsp Ginger Garlic Paste

1 strand Curry Leaves

3 Tomatoes  

1 tsp Cumin Powder

2 tsp Coriander Powder

2 tsp Red Chili Powder

1 tsp Garam Masala

1/2 tsp Turmeric Powder

Green Chillies or Red Dried chillies 4

Gobi Manchurian

Ingredients:

My secret chilli chicken recipe (Close in taste to the one you get at Nagarjuna restuarant, Bangalore)

Ingredients:

Anaheim chillies- (the big chillies used for making bajjis) - 5
Onions - a cup, thinly sliced
Green chillies - (depends on how spicy you want it - 18. 9 coarsely crush, and 9 cut long)
Chicken - use boneless thigh  and wing pieces - 1/2 or less than 1/2 a kg
1/2 spoon dhainya powder
1/2 spoon garam masala
1/2 spoon ginger garlic paste
Lots of oil -- groundnut oil gives good flavor
Coriander, minced - 1/2 cup...and 1/4 cup for garnishing
1 tbsp lime juice
Tumeric & green tandoori coloring
Salt


Method:

In lots of oil, on very high heat, for just a few minutes, until chicken is golden brown, roast using some salt. Keep aside.
Deep fry anahiem chillies in oil - dip in very hot oil for 20 seconds and then grind into very fine smooth paste, or, roast in oven and then grind it.
In a pan, add onions and chillies, and fry for sometime. Then add the ginger garlic paste, the two powders, and minced coriander. After sometime, add the anaheim paste and salt. On very low heat, let this keep sauteing in good amount of oil for a very long time - 35 minutes. Then add the chicken, salt, turmeric, green tandoori color, and add more chillies, apart from the 18 chillies, cut long. Now cook on medium till chicken is done. Garnish with coriander and a tbsp of lime juice.

Noone Vankaiye - Spicy Brinjal Fry

Ingredients:

Make a dry powder mix of:
Coriander seeds - 3 tsp
Poppy seeds - 1 tsp
Whole Cloves - 6
Cardamom - 6
Cinnamon stick - 1 inch

Onion - 1 and 1/2 large no. (finely chopped)
Ginger Garlic Paste - 2 tsp
Tomato paste - 1/2 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Brown Jaggery - small lime size
Small purple eggplants - 6 (slit like a flower in the center)
Oil
Salt

Method:

Heat oil in a deep nonstick pan,  fry the above on low flame until the oil seperates from the masala. Add the jaggery last. In a seperate pan, fry the eggplant for about 30 seconds. Once cooled, stuff the eggplants with the masala. Place these stuffed eggplants with the rest of the masala and cook for sometime.

Best eaten with White rice and rasam, my favorite combination!

Paneer Tikka Masala

Ingredients:

2 tbsp butter

Onion - 1 finely minced
1 tsp garlic paste
1 tsp. minced ginger
2 green chili, chopped
Tomatoes (puree) - 4

1 tsp garam masala
2 tsp red chilli powder
1/2 cup cream
1 tsp sugar
1/4 tsp. turmeric powder
3-4 tbsp. thick yogurt
salt to tase

5 tsp. lemon juice
250g paneer cut into cubes and fried.
cilantro - garnishing

Method:

Heat the butter in a pan. Add all the ingredients one by one as listed above and cook for an hour on very low flame.Stir for a few minutes till the sauce thickens.Add the paneer in the sauce and cook for 5 minutes on medium flame.
Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Fish cutlet.

Ingredients:

Mackreal fish or tilapia
Onions - 3
Ginger - 1 full tsp
Garlic 1 full tsp
Green Chillies 6
Turmeric Powder 2 tsp.
Jeera Powder 3 tsps.
Pepper Powder 2 tsps.
Corriander Leaves One handful
Lime (Small) - 2
Eggs - 2
Water - accordingly
Semolina/ breadcrumbs
Oil for frying
Salt to taste


Method :

Marinate fish with lime, salt, turmeric, jeera and pepper powder.

Chop the onions, ginger, garlic and green chillies very finely. Take little oil in a pan and fry onions, ginger, garlic and green chillies. When fried well, add 1 tsp. turmeric powder , 2 tsps, jeera powder and then 1 tsp of pepper.
Separate the flesh of the fish from bones and mash the mixture nicely. Then add the onion mixture,eggs and finely chopped coriander leaves and mix well.

Take a little portion of this mixture make a small ball and then flatten it with your palms and roll it in semolina (rava) and shallow fry on medium fire. Serve with ketchup or pudina (mint) chutney.

Gourmet jalepeno chicken burger

Butter chicken - boneless.

Coming up shortly...

Pakki or Kachi Chicken biryani recipe

Two ways of making chicken biryani - Pakki biryani, cook the meat separately and then layer it with the rice, then seal and cook on a very low heat. Kachi biryani, marinate the meat, place it at the bottom of the pot and cover it up with 3/4th cooked rice, again seal and cook on a very low heat.

recipe coming up shortly ....

Aloo paratha

HAPPY NEW YEAR!!!

Masala Vada

Ingredients :

Split Bengal gram - 1.5 cup ( soak in water for about 4 hours)
Onion - 1 medium size (chop very finely)
5-6 finely chopped curry leaves

1 tsp ginger-garlic paste

5 finely chopped green chillies

2 tbsp chopped cilantro
1/2 tsp cumin seeds

Salt to taste

Oil for deep frying

Method :

Drain the water from the Channa(Bengal gram). First grind 2 tbsp dal to a fine paste without adding water. Now add the remaining dal and grind coarsely.(for 5-6 seconds) . Keep aside 2 spoons of the dal-mix it later with the other ingredients.
Mix all the other ingredients into it. Make medium sized dumplings, flatten and deep fry till they turn golden brown on both sides. Best served along with 'Payisam'.

Payisam - South Indian sweet dish!

Ingredients :

Vermicelli - Semiya - 1 cup
Sugar - 1 and a1/2 cup
Milk - 2 cup
Cardamom - 3 pods
Cashew - 3
Raisins - 6
Ghee - 2 tbsp

Method :

Fry the Semiya in ghee until slightly golden brown. To this add milk and sugar, stir continuously. Add the powdered cardamom. Mix well. Fry the cashews in the remaining ghee and add to the payisam along with the raisins.

Bruschetta ...!

Ingredients :

Sour dough bread - 1 loaf - cut into slices
Onions - 2 - finely chopped
Tomato - 2 - finely chopped
Mozzarella cheese - grated - cup
Garlic and herb seasoning.

Method :

Just assemble the above ingredients as shown in the picture. Preheat oven to 300 degrees, place the bruschetta in it. Remove it once the cheese starts to melt and turns slight yellowish in color.

Turkey meatballs

Ingredients :
1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried crumbs
1/4 cup chopped fresh coriander leaves
1 teaspoon salt
1 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil
2 tbsp - mix - red chilli powder, Dhaniya powder, Jeera powder

Method :

Mix all the above ingredients in a bowl. Make lemon size balls. Place it on an aluminum foil. Preheat oven to 400 degrees. Keep it inside the oven for about 20 minutes or until done. Regularly keep turning each meatball so that they cook evenly.

Schezwan noodle soup

An easy, tasty and healthy recipe!

Cook a packet of chow mein noodles and keep it aside separately .
Next, slice, (thin and long), vegetables of your choice - I have used broccoli, red bell peppers, onions, finely chopped thai chillies and basil leaves.
Meats (Optional) - I used Chicken breast - cut into cubes and stir fried.
One small can of 'Singapore curry paste' -(can be found in Chinese or Thai stores)/ any broth based soup - Pour this into a saucepan, add some broth and let it boil for sometime.(the longer it cooks, the more flavorful).
Take a bowl, add the noodles, then add the vegetables, soya sauce and last, pour the hot soup over everything. Serve hot.
You use sambal or other asian chillie paste to make the soup spicier!

Uttappam

For batter :
Soak - for minimum 3 hours
Urad dal - 3/4 cup
Sona masoori rice or jasmine rice - 2 cups
Blend the above with 1 cup of 'Avalakki', into a paste (don't make it very smooth).
Add some baking powder and salt, and let it ferment for about 8 hours.

Rest of the ingredients - toppings:
Onions, tomato, green chillies, coriander leaves and curry leaves - very finely chopped. Add a pinch of salt and a pinch of jeera powder for taste. Mix them all in a separate bowl.

Take a dosa pan, preferably a flat one, pour a small cup size of the batter on it, (spread it evenly like a flat pancake). The thickness of the dosa needs to be slightly thicker than the normal masala dosa. Immidiately spread the toppings all over the batter and sprinkle oil generously on it. Once it turns dark brown, flip it. Leave it on for about a minute and transfer it to a plate. Serve hot along with some coconut and mint chutney.

Thai red curry

Ingredients:

1 can coconut milk - (14-ounce)
1/2 tablespoon red curry paste
Onions - 1/2 , cut long
Bamboo - 1/4 cup
1 tablespoon soy sauce
1 tablespoon peanut butter
1/3 cup basil leaves - coarsely chopped
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes (or any other meat -pork, beef)
1/2 medium bell pepper - cut long

Method :

In a medium saucepan, combine coconut milk/cream, peanut butter, bamboo and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce and a pinch of sugar. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.

Thai Panang fried rice.

Ingredients :

Coconut cream and milk - 1 can
Peanut butter - 2 tbsp
Vegetables - Bamboo, red bell peppers, onions, carrot, green onions - cut long
Long grain rice - 4 cups (150ml each)
Salt
Sugar - 1tsp
Tomato - sliced round
Basil leaves - sliced long
Madras curry masala - 2 tbsp
Optional - shredded chicken breast pieces.

Method :

Cook the rice separately and keep aside. Heat little oil in a wok, add the coconut cream and milk. Then add the peanut butter, madras curry masala, bamboo and sugar, while stirring constantly. Cook until bamboo is done. In a separate pan, heat oil and add the vegetables and some salt, and fry till they are almost done. Now add the rice and vegetables into the wok, sprinkling some oil, and stir fry. Add the basil leaves few minutes below removing from heat. Garnish with tomato.

Garlic Bread

Ingredients :

Sour dough bread - 1 Loaf
Garlic - freshly peeled, handful
Chilli flakes - 2tsps
Butter - 1 long cube
Salt and herb seasoning - 1 tbsp
Onions - finely chopped
Mozzarella cheese

Method :

Blend the garlic, butter and the seasoning together into a paste. Apply this evenly on the bread along with cheese, onions and the chilli flakes sprinkled below it. Preheat oven to 300 degrees. Remove the bread when the cheese starts to turn a slight golden brown color.

Vegeteable Korma

Ingredients :

Vegetables - carrot, peas, lima beans, cauliflower, green beans - chopped.
1 small onion, sliced
2-3 tbsp ghee (clarified butter)
Salt to taste
Coriander leaves for garnishing.

For the gravy, blend the following into a very smooth paste: 1/2 a coconut, shredded, 1 small onion, 5-6 flakes garlic, 1" piece ginger, 2 tbsp curd (plain yogurt), 1/2 tsp poppy seeds, 1 tsp cumin seeds, 1 tsp coriander seeds, 3 green chillies, 2 dry red chillies, 2-3 peppercorns, 1/2 tsp saunf (fennel), 1 small stick cinnamon, 1 cardammom, 2-3 cloves, 1 tbsp cashewnuts, 1 small tomato, 2 tsp thick tamarind juice or 2 tsp lemon juice.

Method :

Steam the vegetables till they are about half done.Remove and set aside.Heat the ghee and fry the sliced onion tillit starts changing color.Now add the blended masala and fry till the oil separates. This will take a minimum of 15 minutes. The more the masala fries, the better the flavour. Lowerthe heat and sprinkle a little water and continue frying and stirring continuously.When the masala is fried well and turns aromatic, add the half cooked vegetables and salt. Add some water and mix well.Put it back on the stove and bring it to a boil on low heat.
Once the vegetables are done, remove from heat. Garnish with coriander leaves. Serve hot with chapatis or plain rice

Happy DIWALI!!!

Diwali celebration at home on - 26th October, 2008 ...

Diwali breakfast - Bisi Bele Bath (Divesh's favourite!)

Ingredients for the masala powder:

Dhania: 100gms
Red chillies : 100gms
Chana dal(Bengal gram dhal): 100gms
Urad dhal: 100gms
Dry coconut: 100gms
Cinnamon : 10 gms
Marathi moggu: 5 pieces
Cloves: 1 tsp.
Dry roast all the ingredients except coconut separately and grind to a fine powder.
The quantity of red chillies may be increased or decreased according to personal taste.

Ingredients:
Carrot: 50 gms, French beans: 50 gms, Green peas: 50gms, Lima beans: 50gms
Tomato: 150 gms
Curry leaves : few sprig
Coriander leaves: few
Tamarind paste: 1 tsp.

Rice : 1cup
Toor dal: 1 cup
Bisis bele bath powder: 2 tbsp.
Salt to taste
For garnishing:
Ghee: 1 tbsp.
Mustard seeds: 2 tsp.
Red chillies: 2 nos.
Cashew nuts (optional) : few
Hing : 1 tsp.

Method:

Wash and Chop all vegetables. Wash and drain the rice and dal. Soak the tamarind in ½ cup of warm water.Accordingly add 3 cups of water for each cup of rice, 2 cups of water for each cup of dal and one cup of water for each cup of vegetables.Boil water according to the above proportion in a pressure cooker and add all the vegetables, rice, dal and turmeric powder and close the pressure cooker. Put the weight on and cook until 3 whistles.
Allow the pressure cooker to cool. Open the lid and check if the rice is cooked well and there is enough water content. If not add one more cup of water and boil, bisibele bath powder and salt. Extract the juice out of soaked tamarind and add to the boiling rice. Add half the ghee also to the mixture. Boil for 5- 10 minutes stirring well taking care not to burn the contents.
For garnishing:
Heat the remaining ghee in a pan. When the ghee is hot, add the hing powder, mustard, cashew nuts, broken red chillies and few curry leaves. When the mustard seeds stop spluttering and the cashew nuts turn to a pink color, add the contents to the prepared rice. Garnish with finely cut coriander leaves .

Diwali snack - Potato/plantain bajjis

Ingredients :

Potatoes - 1 lb
Plantain - 1 lb
Oil - 2 cups
Batter -
Cornflour
Chilli powder
Ginger-garlic paste
Rice-flour
Salt.

Method :

Heat oil in a deep pan. In the meantime, mix all the ingredients in a bowl with little water into a smooth paste. Peel and slice the potatoes and plantains into very thin round shapes. Dip them in the batter and deep fry on both sides till they turn brown.

HALLOWEEN SPECIAL - Dark spooky martini!

I will be trying this on Halloween .... if anybody plans to follow this recipe, make sure you try this before you serve it to others.... ! (you don't want them 'RunNNNN', if they see you again)

Ingredients :

Thick cherry syrup
[cherries, sugar, water and red food color - boil together until it forms into a thick syrup]
Rum
Coffee - (boil coffee powder in water along with some sugar until it dissolves completely, refrigerate it]
Purple color sugar candy - broken into very fine pieces.

Method :

First, pour few drops of cherry syrup all around the rim of the martini glass, such that the drop slides into the glass. Freeze the glass for sometime. Next, wet the candy pieces and sprinkle them so that they stick on the glass. Now add the rum and coffee - 1:2 proportion, respectively.
Your halloween martini is ready!!!

HALLOWEEN SPECIAL - Bring dead to life rice!

Warning - extremely hot, will give you the ultimate Halloween experience!

Ingredients :

Rice - 1 cup
Tomato paste - 3 tbsp
Sriraccha hot chilli sauce - 1/2 cup
Shredded boneless chicken - 1/2 cup, mix very little ginger garlic paste, chilli powder, red tandoori color, and salt in a bowl. Deep fry in oil.
Red Onions - thinly sliced, long. Deep fried in oil
Grated beetroot - fried and cooked with little salt.
Red chilli flakes or fried thai (or habenaro) chillies - 2tbsp
Butter - 2 tbsp
Salt

Method :

Heat the butter in a large skillet, add the tomato paste and salt. Add rice and fry for a few minutes on low heat. Pour 2 cups of water and cook. One the rice is cooked, add some oil in a wok, add the rice and mix it well with the chilli sauce. Transfer the rice to the bowl. Garnish it with the fried onions, chicken, beetroot and chillies. Make sure you have a bottle of cold water beside!!!

HALLOWEEN SPECIAL - Bloody helly cake!

coming soooon...

Chicken spring rolls.

Ingredients :

Cabbage - 1 cup, grated
Carrot - 1 cup, grated
Spinach - 1 cup, grated
Scrambled eggs - 1 cup
Cooked chicken - cut into very small pieces, 1 cup
Soy sauce -2 tbsp
Chilli garlic sauce - 1 tbsp
Salt - 2 pinch
Spring roll skins - found in any Chinese stores.

Method :

Spray some oil on a saucepan. Add all of the above and fry it for a few minutes on low heat. Take a spring roll skin, place a spoonful of the mix on it and wrap it tightly into a roll. Deep fry them in oil for a minute or two each.

Vanghibath or Brinjal rice.

Ingredients :

Indian eggplant - 1lb, sliced long
Rice - 3 cups, fully cooked
Potatoes - peeled and cut into cubes
Peas - 1 cup
Coriander leaves - 1/2 cup, finely chopped
Vanghibath powder-grind
Coriander seeds -5 tbsp
Urad dal - 3 tbsp
Channa dal - 3 tbsp
Fenugreek seeds - 2 tbsp
Cumin seeds - 2 tbsp
Red chillies - 8
Cinnamon - few
cardamom - few
Cloves - few
Marati moggu - 2
(grind the above into a fine powder)
Seasoning -
Oil
Onions -2 medium, chopped
Red chillies - few
Curry leaves - 2 strands
Coriander leaves - 1 cup, finely chopped
Ginger-garlic paste - 1/2 a spoon
Turmeric powder - 1/2 spoon
Salt

Method :

After you fry all the ingredients in oil for seasoning, add the vanghibath powder and let it fry in oil on low heat for sometime. Then, add the vegetables and cook on low heat with a covered lid until done. Garnish it with coriander leaves when finished. Mix it properly with rice and serve along with raitha.

Hearty Sunday Brunch!!!

Pesto-Mayo Garden Omlette & Pancakes

Omlette
Eggs - 3
Salt
Cheese - (grated, your choice)
Milk - 2 tbsp

Mix all the ingredients and pour the egg mixture on a to large saucepan on medium flame.

Stuffing-
Mushrooms, red and yellow bell peppers, broccoli, jalapeno & spinach - chopped - 1 cup
Salt and pepper
Butter - 1Tbsp
Pesto mayonnaise

Stir fry the vegetables in butter for 2 minutes and add salt and pepper to taste. Take it off the flame and add the pesto mayonnaise.

Red chicken gravy, spicy.

Ingredients :

Chicken thighs - 6
Onion - chopped - 2 medium
Ginger-garlic paste - 1 cup
Yogurt - 1/2 cup
Green chillies - cut long
Lime juice - 4 tbsp
Mix - 1/2 spoon each of dhainya powder, chilli powder, and garam masala.
Red tandoori color
Salt & oil

Method :

Marinate chicken in ginger-garlic paste, lime juice and yogurt for few hours. In a large skillet, heat oil, remove each piece from the marinade and fry in oil until the chicken turns brown on both sides. Keep them aside. In the skillet, add one chopped onion and chillies. Now add the remaining marinade and the masala mix, and cook on medium heat till oil separates from
the paste.Now add the chicken pieces and cook it. Add the remaining chopped onions towards the end and sprinkle some lime juice when done. Serve hot with rotis or butter naan.

Rava Idlis

Ingredients :
Rava/ sooji/ semolina - 2 cups
Yogurt - 1.5 cups - beaten
Water - 1/2 cup
Oil - 3 tbsp
Mustard seeds - 1/2 tbsp
Cashew nuts - 1/2 cup
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Curry leaves (dried or fresh) - chopped - 1 strand
Asofoetida - a pinch
Red dried chilli - 2 cut
Green chillies - 2 finely chopped
Ginger paste - 1/2 tsp
Tomato- very thinly sliced - about 1/2 an inch long
Cilantro - 1/4 cup - finely chopped, and few big leaves uncut
Salt
[Optional- can add grated carrot and cooked green peas to the mix]

Method :

First, heat oil in a pan. Add the ingredients starting from mustard seeds to the red chilli, one after the other. Now add the rava, turn off the heat and slightly roast it. Keep aside and let it cool. Meanwhile, take the yogurt, add the green chillies, ginger paste, salt, and chopped cilantro. Mix this with the rava well adding the rest of the water.
Spray some oil on the idli plates. Place a slice of tomato and a cilantro leaf in every cup on the plate. Now pour the mix and place them in the idli maker and steam cook it for about 15mins or less. Serve with coconut chutney.
(Chutney recipe will be put up in my future posts)

Vegetable pulav

Ingredients :

Basmati rice - 2 lb
Onion - 1 sliced
Cut carrat and peas - 1 cup
Spices - few each for seasoning
Pudina - 1 cup chopped
Coconut milk - 1 can
Turmeric 1/2 tbsp
Oil & salt
Grind - 1 cup of -
Coriander
Green chillies
Onion

Method :

Heat oil, add all the ingredients one by one, except for the coconut milk. Fry everything till oil separates from masala. Now add the coconut milk and cook for sometime. Add rice and pour the required amount of water and cook till its done. Garnish with coriander leaves.
(I have also put up the recipe for 'vegetable biryani' in one of my earlier posts.)

Egg in chicken liver curry

Ingredients :

Chicken liver - 1.5lbs
Eggs - 4 (boiled)
Onion - 1 big, 3/4th sliced strands
Curry leaves - 2 strands
Dhaniya powder -1/2 tbsp
Pepper powder - 1 tbsp
oil and salt
Grind-
Onion - 1/4
Pudina - 1 tbsp
Coriander - 2 tbspy
Red chillies - 6

Method :

Heat oil, fry the onions and curry leaves. add the paste and fry till the oil separates from masala.
Pour water and cook for sometime. Add the liver and egg and cook for15 minutes . Serve hot with rice or chapaatis.

Vegetable fry.

Ingredients :

Vegetables - (of your choice) chopped
Dhaniya powder - 1 tbsp
Jeera powder - 1 tbsp
Madras curry masala - 1 tbsp
Onions - 1 sliced
Green chillies - 8 cut long
Tomato paste - 1tbsp
Yogurt - 1/2 cup
oil & salt

Method :

Heat oil, add onions and chillies. Now add all the above ingredients except the vegetables and fry on medium heat for sometime. Add the vegetables and cook till done. Serve hot with rice or chapaatis.