Eggs In Fenugreek Sauce

EGGS IN FENUGREEK SAUCE

Hello friends.Welcome to my corner. Every day being homemakers, we have to think or research various recipes to cook which sometimes becomes very tiresome. We try to make dishes which are easier, healthier and also tastier. Out of other ingredients, eggs are generally available in all the households. And yesterday I had lots of fenugreek leaves in my kitchen. So today I’m going to share a recipe of Eggs In Fenugreek Sauce. It is really healthy as you can make it without oil. It’s very good for diabetics too as it reduces blood sugar levels, boosts testosterone and increases milk production in breastfeeding mothers. I hope you will like the recipe. So let’s start—

Ingredients:-

  1. Eggs -4
  2. Fenugreek leaves – 100 gms
  3. Onions -1
  4. Ginger-Garlic Paste – 1 tsp
  5. Turmeric Powder -1 tsp
  6. Red Chilly Powder – 1 tsp
  7. Coriander Powder – 1 tsp
  8. Garam Masala – 1 tsp
  9. Tomato Puree – 2 tbsp
  10. Milk – 1/2 cup
  11. Salt – According to taste

For the tempering:-

  1. Butter – 1 tsp
  2. Vegetable Oil – 1 tsp
  3. Cinnamon – 1
  4. Green Cardamom – 1

STEPS

Step 1

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Firstly boil the eggs. Fry them in oil. Chop the onions and fenugreek leaves. Blanch fenugreek leaves in water for five minutes and grind to make a paste.

Step 2

Take a pan. Add the tempering ingredients. Now add chopped onions and saute for a minute. Add ginger-garlic paste. Saute again. Now add all the spices and saute for a minute. Next, add the tomato puree and the fenugreek paste. Saute everything well and then add water for the gravy.

Step 3

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Add milk to the gravy. Simmer on medium flame for five minutes and lastly add the eggs to the curry. Garnish with fresh cream and cilantro though I have not used the latter here.

Note point– After frying the eggs make a slit in the eggs so that when dipped in gravy, the eggs absorb it.

Our Eggs In Fenugreek Sauce are done. Serve it.

Do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

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Shallow-Fried Chicken In Mixed Sauce

SHALLOW-FRIED CHICKEN IN MIXED SAUCE

Hello and welcome dear friends to my corner again. Today I’ll share a simple, easy recipe of Shallow-Fried Chicken In Mixed Sauce. This dish is juicy with a tasty and spicy marination of curd, spices and mustard sauce. It will be liked by kids, older people and everyone else too. So let’s start with the making—

Ingredients:

  1. Chicken Breast – 100 gms
  2. Capsicum – 1
  3. Onion – 1(big)

For the marination of chicken breasts:-

  1. Curd – 100 gms
  2. Turmeric Powder – 1/2 tsp
  3. Red Chilly Powder – 1 tsp
  4. Ginger-Garlic Paste – 1 tsp
  5. Cumin Powder – 1/2 tsp
  6. Chicken Masala – 1 tsp
  7. Garam Masala – 1 tsp
  8. Salt – According to taste
  9. Coriander-Mint Chutney – 1 tsp
  10. Lemon Juice – 1 tsp

STEPS

Step 1

DSC02992_20181015153904476.jpgWash and prick the chicken breasts with a fork. Marinate it with curd, turmeric, red chilly powder,ginger-garlic paste, cumin powder, chicken masala,garam masala, green chutney, lemon juice and keep it overnight as such.

Step 2

Heat a heavy-bottomed pan and grease it with 1 tsp of oil. Shallow-fry the breasts in it till browned and done.

Step 3

Take another pan. Add 1 tsp of oil in it and add the chopped capsicum, onion, chopped ginger-garlic, pepper powder and a pinch of salt. Fry it for five minutes till done.

Step 4

DSC02988_20181015154334146.jpgNow to assemble our dish take a big bowl. Add the fried breasts along with the capsicum and onions, mustard sauce, green chilly sauce, tomato ketchup, and mix everything well.

Our Shallow-Fried Chicken In Mixed Sauce is ready. It is best had at brunch with some coffee or a soup of your choice.

Do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

Pan-Fried Chicken Breasts With Mustard Sauce, Curd, And Green Paste

PAN-FRIED CHICKEN BREASTS WITH MUSTARD SAUCE, CURD, AND GREEN PASTE

Hello everyone and welcome to my corner again. I am a health-conscious person and being a non-vegetarian, I too prefer making chicken recipes more than mutton. Though pan-fried or roasted chicken can be made in a number of ways but this recipe, Pan-Fried Chicken Breasts With Mustard Sauce, Curd And Green Paste which I made yesterday turned out great. I really liked it and hope you will do so too. So here is the recipe—

Ingredients:—

  1. Chicken Breasts -250 gms
  2. Curd -200 gms
  3. Green Chutney 2 tbsp
  4. Dijon Mustard Paste -1 tbsp
  5. Turmeric powder – 1/2 tsp
  6. Red Chilly powder – 1/2 tsp
  7. Cumin Powder – 1/2 tsp
  8. Ginger-Garlic Paste – 1 tsp
  9. Tandoori Chicken Masala – 1 tsp
  10. Garam Masala – 1 tsp
  11. Dry Mango Powder – 1/2 tsp
  12. Salt – According to taste
  13. Vegetable Oil – 2 tbsp

STEPS

Step 1

IMG-5428.JPGWash and make slits on the chicken breasts.

Step 2

Make a marination sauce of curd, green chutney, dijon mustard, turmeric, red chilly, cumin powder,ginger-garlic paste, tandoori masala,garam masala, dry mango powder, salt, and coat the breasts in it well. Leave it overnight for best results.

Step 3

IMG-5426.JPG Heat a heavy-bottomed and shallow-fry the breasts till soft and done.

Our Pan Fried Chicken Breasts With Mustard Sauce And Green Paste is done. It can be served with vegetable and fruit salad, mayo, lemon wedges or any dip of your choice.

  Try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then happy cooking, healthy living. Take care.

 

 

 

 

Prawn In Mustard Gravy

PRAWN IN MUSTARD  GRAVY

Hello everyone and welcome to my corner once again. We all are generally on the lookout to find new recipes and dishes which have never been made before and which are really good. Some of us are non-vegetarians and out of the non-vegetarian category, most of us like to eat prawns. Prawn curry is made in a number of ways out of which one of the best recipes is the Goan prawn curry. Today I have prepared prawn in a mildly spiced mustard gravy with garlic and curry leaf tempering. I liked the dish, hope you too like it. So let’s start with it—

Ingredients:-For marination of prawn-

  1. Salt-A pinch
  2. Turmeric Powder-1 tsp
  3. Garlic Paste-1 tsp
  4. Red Chilly Powder-1 tsp

For the curry-

  1. Prawn(medium-sized)-150 gms
  2. Yellow Mustard Paste-2 tbsp
  3. Turmeric Powder-1/2 tsp
  4. Red Chilly Powder-1/2 tsp
  5. Garlic Paste-1 tsp
  6. Tomato Puree-2 tbsp
  7. Coriander Powder-1/2 tsp
  8. Cumin Powder-1/2 tsp
  9. Garam Masala-1 tsp
  10. Water-for the gravy

For the tempering:

  1. Five Spice-1/2 tsp
  2. Cumin-1/2 tsp
  3. Dry Curry Leaves-A few
  4. Vegetable Oil-2 tbsp

STEPS

Step 1

DSC02945_20181010153515674.jpgWash and marinate the prawns with some salt, turmeric, red chilly powder, and garlic paste. Leave it covered for ten minutes.

Step 2

Take a pan and shallow fry the prawns on medium heat for three minutes.

Step 3

DSC02948_20181010153205396.jpgNow take a wok and add tempering ingredients. Next, add garlic paste, turmeric, red chilly,coriander-cumin powder, tomato puree,garam masala and fry it for a minute. Now add mustard paste and cook it for one to two minutes. Finally, add water to make the gravy and add in the fried prawns. Simmer it for a while. Lastly when the dish cools mix in one teaspoon of lemon juice.

Our Prawn In Mustard Gravy is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living. And to all my Indian blogger friends, a very happy Durga Puja.

Sauteed Duck With Spicy Beaten Rice

SAUTEED DUCK WITH SPICY BEATEN RICE

Hello and welcome dear friends to my corner again. Today I’ll be sharing a delectable, delicious and a very special, creative idea of Sauteed Duck With Spicy Beaten Rice. The idea for this recipe came to me while going through a household magazine which had the recipe of duck meat. I gave the dish a slight twist to come up with this idea of a combo dish of the duck meat with spiced beaten rice. The duck meat is really so flavorful and juicy you can’t put it down. And the spiced beaten rice here really does the tango. A really mouthwatering idea which is a hit one according to me. So let’s start with the recipe—

Ingredients:-For the sauteed duck

  1. Duck(curry cut)-250 gms
  2. Onions-3
  3. Ginger-garlic paste-1 tsp
  4. Tomato Puree-2 tbsp
  5. Coriander Powder-1 tsp
  6. Red Chilly Powder-1 tsp
  7. Mutton Masala-1 tsp
  8. Garam Masala-1 tsp
  9. Dry Mango Powder-1/2 tsp
  10. Turmeric Powder-1 tsp
  11. Salt-According to taste

For the spiced beaten rice-

  1. Beaten Rice(thick variety)-200 gms
  2. Onions-1
  3. Green Chillies-2
  4. Peanut and Cashew-1/2 tbsp each
  5. Turmeric Powder-1 tsp
  6. Coriander Powder-1/2 tsp
  7. Homemade Garam Masala-1 tsp
  8. Salt-According to taste
  9. Dry Mango Powder-1/2 tsp
  10. Lemon Juice-1/2 tsp

For the tempering:-

  1. Vegetable oil-2 tbsp
  2. Ghee-2 tbsp
  3. Bay leaf-2
  4. Assorted Whole Garam Masalas like big and small cardamom, whole pepper, cinnamon,cloves-1 tsp

STEPS

Step 1

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Sauteed Duck

To make the sauteed duck, wash and rub turmeric and salt in it. Keep aside. Chop the onions and green chilies roughly.

Step 2

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Spicy Beaten Rice

Take a pan and add all the tempering ingredients. Now add the chopped onions and chilies and fry for two-three minutes. Next, add ginger-garlic paste and the marinated duck. Fry for ten minutes and add the spices, salt, turmeric powder, red chilly powder, coriander powder, mutton masala,garam masala, and fry. Next, add the tomato puree. Give everything a good mix and fry finally for four minutes before adding water. You need not add too much of oil in this recipe as on frying the duck meat gives out a lot of oil on its own.

Step 3

DSC02466 (1).jpgNow add enough water and pressure cook the meat or alternately cook it in a pan but the second option would be more time-consuming. On cooking it in a cooker the dish would be ready after two-three whistles or you may cook it till done.

Our Sauteed Duck is ready. Serve it with vegetable biryani, peas pulao or breads of your choice apart from serving it in the way as given here.

Garnish with salted and semi-fried capsicum and raisins. You may though garnish it according to your wish.

Serve it with plain or tempered beaten rice or poha.

For the spicy beaten rice

Step 1

Take a pan and add some vegetable oil to it. Add the chopped onions and fry. Add the peanuts and cashews and fry again for a minute. Now add the spices, salt, turmeric powder, red chilly powder, homemade garam masala, coriander powder and a pinch of sugar and fry everything well before adding the washed and squeezed beaten rice. Saute everything well for three minutes. Lastly, add the dry mango powder and some lemon juice. You may pour one spoonful of ghee for better taste.

Our Spicy Beaten Rice is done. Garnish it with grated fresh coconut and cilantro. It can be had as an accompaniment or completely as one proper dish with duck stew or potato-coconut curry.

Friends do try the recipes at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

 

 

 

Stuffed Fish

STUFFED FISH

Hello and welcome once again to my cozy corner. Today I’m sharing a recipe of stuffed fish which is definitely a tastier and easier one. It is prepared in no time and if not using oil, can be baked too. You can use anything as filling here, apart from carrot and panir. It is a sumptuous delight which sure will become your favorite. So let’s start with it—

Ingredients:-For the marination of the fish

  1. Fish(Indian Mackerel)-3
  2. Turmeric Powder-1 tsp
  3. Salt-According to taste
  4. Garlic Paste-1 tsp

For the filling:

  1. Indian Cottage Cheese or Panir-100 gms
  2. Carrot(grated)-1 cup
  3. Onion-1
  4. Green Chillies-2
  5. Ginger-Garlic Paste-1 tsp
  6. Turmeric Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Garam Masala-1 tsp
  9. Dry Mango Powder-1 tsp
  10. Salt-According to taste
  11. Dried Mint Leaves-5-6
  12. Vegetable Oil-2 tbsp

STEPS

Step 1

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To start with our recipe, I will wash and slit the fish on one side and marinate them with salt, turmeric powder, and garlic paste. I have used the fish variety of Indian Mackerel here, but you can use any other variety too, but the fish must be of the small variety.

Step 2

To make the filling, I will grate the carrot and mix it with the panir. Now I will take a pan and add oil. Next, I will add the chopped onions, green chillies and add ginger-garlic paste. I will fry again. Now I will add my seasonings, salt, turmeric powder, red chilly powder,garam masala, dry mango powder, and fry the masalas. Then I will add the batter of carrot and panir in it along with some cashews and raisins and fry for a minute. Lastly, I will add some dried mint to give that extra taste. You can alternately add fresh mint or cilantro too.

Step 3

IMG-5331.JPG

I will fill the above-made batter into the fish from the slit that we made earlier and shallow fry it in a wok.

Our Stuffed Fish is done. It can be served with salad, and green chutney or mayonnaise.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then, healthy cooking, happy living!!!

 

Fish Kofta Curry

FISH KOFTA CURRY

Hello and welcome dear friends once again to my corner. We generally make koftas from vegetables like papaya, bananas, pumpkins which are tasty and very wholesome. But today I’m sharing a delicious, delightful recipe of fish koftas dipped in a rich and flavorful gravy of onions, peanuts and tomatoes which is truly out of the world and a dish sure to be liked by one and all. I hope you all will like it and try making it. So let’s start with the recipe—

Ingredients:-For the fish balls:-

  1. Boneless Fish-250 gms
  2. Bread-4
  3. Turmeric Powder-1 tsp
  4. Garlic Paste-1 tsp
  5. Onion-1
  6. Green Chilly-3
  7. Baking Soda-1 tsp
  8. Cumin Powder-1 tsp
  9. Garam Masala-1 tsp
  10. Mint Leaves-5-6
  11. Fresh Lemon Juice-1 tsp
  12. Red Chilly Powder-1 tsp
  13. Chopped Coriander-1 cup
  14. Salt-According to taste

For the gravy:

  1. Chopped Onion-1
  2. Tomato Puree-2 tbsp
  3. Onion- Paste-1 tbsp
  4. Ginger-Garlic Paste- 2 tsp
  5. Curd-2 tbsp
  6. Turmeric Powder-1 tsp
  7. Red Chilly Powder-1 tsp
  8. Coriander Powder-1 tsp
  9. Garam Masala-1 tsp
  10. Peanut Paste-1 tbsp
  11. Vegetable Oil-1 tbsp

For Garnish-Chopped Coriander and Fresh Cream

STEPS

Step 1

IMG-5326.JPGWash and marinate the fish, here I have used the boneless variety, with salt, turmeric powder, and garlic paste. Shallow-fry it. Chop the onions, green chilies, and coriander finely. Mash the fish with a masher.

Step 2

To make the fish balls, take a bowl, add the mashed fish, finely chopped onions, green chilies, coriander, salt, turmeric powder, red chilly powder, cumin powder,garam masala, lemon juice, baking soda, salt. Take the bread slices, wet them in water and squeeze the water out to mix it all up and form a dough. Now make medium-sized balls and fry it in a kadhai till browned.

Step 3

For making the gravy, grind the onions and peanuts into a fine paste. Take a wok and add cumin and oil. When it splutters, add chopped onions and fry. Now add the ginger-garlic paste and fry again. Next add in the onion-peanut paste, salt, turmeric powder, red chilly powder, coriander powder, tomato puree,garam masala and fry all this for two minutes before adding curd. Add curd and let the spices cook for a minute and then add water for the gravy. Boil on a medium flame.

Step 4

IMG-5325.JPGWhen the gravy has thickened, add the fish balls in it. Simmer and cook for two minutes. Garnish with freshly chopped coriander and fresh cream.

Our delicious Fish Kofta Curry is done. Serve it with steamed rice, rice crispies, and rice poppadums.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then, healthy cooking, happy living!!!