Scrambled Egg Masala

This is a easy dish you can make with handful of ingredients you have. You can easily substitute eggs with Cauliflower or Green peas or any vegetable of your like.

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Ingredients

Eggs – 4

Onions – 3/4 cup thinly sliced

Tomato – 1 big chopped

Ginger Garlic Paste – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Salt – as required

Pepper powder – as required

Mustard seeds – 1/4 tsp

Oil – 2 tsp

Curry leaves – few

Coriander leaves – few

Method

  • Heat a tsp of oil in a pan. Scramble eggs with salt and pepper. Keep aside in a plate.
  • In the same pan , add another tsp of oil. When its hot, crackle mustard seeds.
  • Add onions and curry leaves . Saute till transparent, then add ginger garlic paste.
  • Saute till raw smell goes. Then add tomatoes and all spice powders and salt.
  • Sprinkle little water. Saute till tomatoes get cooked. Gravy should be thick.
  • Add the scrambled eggs. Mix thouroughly. Garnish with coriander leaves.
  • Switch off. Serve hot with Chapathi, or Parathas or Phulkas.
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Scrambled egg masala with Chapathi
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Matar paneer/ Cottage cheese and peas in onion tomato gravy

Panner is an ingredient which most of the people love ( except my husband😉). There are lots of dishes using panner. This is a onion tomato based gravy. This goes well with any roti variety or Pulao.

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Ingredients

Panner – 1 cup

Green peas – 1/2 cup ( I used frozen)

Onion – 1 cup chopped

Tomato – 2 medium sized chopped

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1 1/2 tsp

Coriander powder – 2 1/2 tsp

Garam masala – 1/2 tsp

Cumin powder – 1/2 tsp

Kasoori methi – a pinch

Salt – as required

Cashews – 4 or 5

Oil or butter – 2 tsp

Method

  • Cut panner to small cubes and drop in warm water till use.
  • Heat oil in a pan, sauté onion. When it turns translucent, add tomato and sauté till mushy.
  • Let it cool completely and grind along with cashews to smooth paste.
  • Heat oil or butter in the same pan, add ginger garlic paste. Sauté till raw smell goes, add ground onion tomato paste along required water.
  • Add all spice powders, let it boil till the raw smell goes.
  • Add green peas. Add water if required.
  • Let green peas get cooked. Add required salt and panner cubes.
  • Let the gravy coats well in panner cubes. Add kasoori methi. Let it boil for two minutes.
  • Switch off. Serve with roti or Pulao.

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Notes

  1. I used frozen. You can also use dried or fresh. If using dried soak overnight and pressure cook before adding to gravy.

Palak panner/ Cottage cheese in spinach gravy

This is a gravy with whole goodness of spinach along yummy panner. This goes well with some hot rotis/ paratha.

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Ingredients

Panner/Cottage cheese – 1/2 cup cubed

Palak/ Spinach – 1/2 cup packed

Onions – 1/4 cup chopped finely

Green chilli – 2

Garlic – 1 or 2 pods

Jeera – few

Garam masala – 1/2 tsp

Salt – as required

Oil – 1 tsp

Method

  • Blanche spinach leaves. Add spinach leaves in boiling water for five minutes. Drain it and keep aside.
  • When it cools down grind along with green chilli and garlic.
  • Put the cubed panner in warm water till use.
  • Heat oil in a pan, add jeera.
  • When it crackles add chopped onion and sauté till translucent.
  • Add the ground spinach paste with required water, and garam masala.
  • Let it boil till raw smell goes. Add panner cubes and required salt.
  • Mix well. Let it cook for few minutes. Switch off.
  • Serve warm.

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Notes

  1. Adjust green chilli as per spice required.
  2. This gravy is little thick,so adjust water accordingly.

Potato carrot masala

This is mild curry to have with chapathi/ roti. This is so simple to make.

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Ingredients

Potato – 2 medium sized

Carrot – 2

Onion – 1/2 cup chopped

Tomato – 1 medium sized chopped

Green chilli – 1 or 2 slit lengthwise

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Garam masala – 1/2 tsp

Ginger garlic paste – 1/2 tsp

Mustard seeds – 1/2 tsp

Salt – as required

Curry leaves – few

Coriander leaves – few

Oil – 1 tsp

Method

  • Pressure cook potato and carrot. Peel off the skin and partly mash it. Keep aside.
  • Heat oil in a pan and crackle mustard seeds.
  • Add onions, green chilli and curry leaves.
  • When onion turns translucent add ginger garlic paste and sauté till raw smell goes.
  • Add tomato and add all spice powders.
  • Sauté till tomatoes become mushy.
  • Add mashed potatoes and carrots.
  • Mix thoroughly and add required water.
  • Add salt. Let it boil nicely.
  • Add chopped coriander leaves.
  • Switch off.
  • Serve warm with chapathi/roti.

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Egg curry with coconut

This is a mild egg curry which goes well with roti/ paratha or dosa.

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Ingredients

Eggs – 2 hard boiled

Onion – 1/2 chopped thinly

Tomato – 1 medium sized chopped

Ginger garlic paste – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Salt – as required

Coriander leaves – few

To grind

Coconut – 1/4 cup grated

Fennel seeds – 1 tsp

Cinnamon stick – a small piece

Clover – 2

Khus khus – 1/4 tsp

To temper

Oil – 1 1/2 tsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Method

  • Grind all the ingredients under ‘ to grind’ to a smooth paste.
  • Heat oil in a pan and temper items under  ‘ to temper’.
  • When mustard seeds crackle add onions and sauté.
  • When it becomes translucent add ginger garlic paste and sauté.
  • When the raw smell goes add tomato.
  • Add all spice powders and sauté till tomatoes become mushy.
  • Then add ground coconut paste and required water.
  • Let it boil. Add half cut eggs and salt.
  • Let it boil till required consistency.
  • Add coriander leaves and switch off.
  • Serve warm with roti/ paratha.

 

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Mushroom in roasted coconut gravy

This mushroom gravy have nice roasted coconut flavour. This tastes great with chapathi/ roti or paratha. Do try and let me know how it turns.

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Ingredients

Mushroom – 1 cup cleaned and chopped

Onion – 1/2 cup finely chopped

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1tsp

Curry leaves – few

Coriander leaves – few

Salt – as required

Oil – 2 tsp

To roast and grind

Coconut – 1/2 cup grated

Red chilli – 1

Coriander seeds – 2tsp

Pepper corns – few

Curry leaves – few

Shallots – 4 or 5

Cinnamon – a small piece

Cloves – 2

Fennel seeds – 1 tsp

Jeera – 1 tsp

Tomato – 1

Method

  • Roast all the ingredients under’to roast and grind’ except tomato till golden brown.
  • Grind to a smooth paste along with tomato.
  • Heat oil in a pan and sauté onions.
  • When it becomes translucent add ginger garlic paste, sauté till raw smell goes.
  • Add mushroom and turmeric powder. Stir it for a minute. Cover and cook for few minutes till mushroom softens.
  • Add the ground paste and add required salt. Cook till the oil separates.
  • Sprinkle curry leaves and coriander leaves on top. Switch off.
  • Serve with chapathi/roti or paratha.

 

 

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Notes

  1. My red chilli was very spicy, that’s why I added 1. You can add according your spice level.
  2. The colour of the gravy depends on how much roasting coconut.
  3. This can also be had with dosa.